Athletes don’t always make a point to eat healthy meals on the day of a game.

Busy schedules, nerves, eating habits, the typical life of teens and preteens … they all get in the way of good food choices.

“Generally, you’re just going to go to a fast food restaurant or grab something from the local convenience store, and those foods have a lot of fat,” said Lindsey Langford, a nutritionist at St. Vincent’s Sports Performance out of Indianapolis. “Fat takes longer to digest and burn off.”

Knowing that young athletes often take a short-sighted approach to nutrition, Langford said it’s important for parents to do everything in their power to assure their children are putting the right foods in their bodies on game day.

That means good choices not just right before the game but earlier in the day as well.  

So to be at peak health on Friday and Saturday nights, Langford recommends that athletes eat a big, hearty breakfast and a lunch that contains around 25 grams of protein.

Here are a few recipes that parents can make at home, including a sandwich that travels well for school day.

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Omelet with summer vegetables

By My Recipes

Original recipe: http://www.myrecipes.com/recipe/omelet-with-summer-vegetables

Ingredients: 2/3 cup frozen whole-kernel corn, thawed; 1/2 cup chopped zucchini; 3 tablespoons chopped green onions; 1/4 teaspoon salt, divided; 2 tablespoons water; 1/4 teaspoon black pepper; 3 large egg whites; 1 large egg; 2 tablespoons shredded smoked Gouda cheese.

Directions: Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add corn, zucchini, onions and 1/8 teaspoon salt to pan; sauté 4 minutes or until vegetables are crisp-tender. Remove from heat.

Heat a 10-inch nonstick skillet over medium-high heat. Combine 1/8 teaspoon salt, water, pepper, egg whites, and egg, stirring well with a whisk. Coat pan with cooking spray. Pour egg mixture into pan; cook until edges begin to set (about 2 minutes).

Gently lift the edges of omelet with a spatula, tilting pan to allow uncooked egg mixture to come in contact with pan. Spoon corn mixture onto half of omelet; sprinkle corn mixture with cheese. Loosen omelet with a spatula, and fold in half over corn mixture. Cook 2 minutes or until the cheese melts. Carefully slide omelet onto a plate.

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Healthy Hoagie

By Maria’s Farm Country Kitchen

Original recipe: http://www.mariasfarmcountrykitchen.com/how-to-make-a-hoagie-healthy/

Ingredients: 1 soft 100 percent whole wheat or whole grain bun; 1 or more slices organic ham; 1 or more slices organic provolone or American cheese; 2 or more slices organic hard salami; organic iceberg lettuce (finely chopped); thinly sliced purple onion; thinly sliced tomato; pinch of oregano; dash of salt

Dressing: 1 part vinegar to 3 parts oil; emulsify, and add to the lettuce on top of the sandwich (not to the bread because it makes it too soggy).

Directions

Assemble the sandwich, starting with the cold cuts and cheese, the seasonings and dressing.

Other approved ingredients for variations include: pickled hot peppers, pickles, roasted peppers, roasted hot peppers. 

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CLICK HERE: For more quick and easy gameday recipies