Fit for Fishing by Kevin Hawk
Eating healthy is important to me because it gives me the sustained energy and mental sharpness I need to spend 10-14 hours on the water preparing for a tournament. That’s why I avoid fast food chain restaurants and processed foods as much as possible. It’s easy to stop at McDonalds after pulling off the water because it’s quick and convenient. But if you’re like me, you never feel good after inhaling a double cheeseburger, fries, and a coke. In fact, you feel lazy and sleepy.
One of the most important tools I carry with me on Tour is my Crockpot (aka—slow cooker), because it allows me to make convenient, healthy meals. I personally like the 4 quart-size Crockpot. It’s the perfect size for one or two people, easy to clean, and costs less than $15.
The first thing I do when I arrive to a tournament destination (make sure the hotel room has a fridge) is go grocery shopping and buy all my food at one time to prevent repeat trips to the store. I typically buy a few whole chickens, some vegetables and greens for my dinners.
It takes me less than five minutes to fill the Crockpot before heading to the ramp each morning. When I get back I’m greeted with an aroma that reminds me of my mom’s kitchen and a meal that tastes (almost) as good. And, I have leftovers to take with me for lunch the following day.
I’ve experimented with many different recipes over the years, but here’s one of my favorites:
3-4.5lb whole chicken
1 can El Pato Jalapeno sauce
½ small bag of peeled carrots
1 Tbsp. Cumin
Directions:
Load the Crockpot with the whole chicken and top with the carrots. Then pour in the El Pato sauce and cumin. Set the Crockpot on low and walk away. Whether you’re gone for 6 or 12 hours you’ll have a hot, delicious meal waiting for you when you get back. I like to throw some sliced avocado on top after I plate my meal and mix together a side salad for a complete dinner.
If you’re tired of feeling the fast food side effects start making your own meals in a Crockpot. I guarantee you’ll feel better, sleep better, and you might even fish better.
Eating healthy is important to me because it gives me the sustained energy and mental sharpness I need to spend 10-14 hours on the water preparing for a tournament. That’s why I avoid fast food chain restaurants and processed foods as much as possible. It’s easy to stop at McDonalds after pulling off the water because it’s quick and convenient. But if you’re like me, you never feel good after inhaling a double cheeseburger, fries, and a coke. In fact, you feel lazy and sleepy.
One of the most important tools I carry with me on Tour is my Crockpot (aka—slow cooker), because it allows me to make convenient, healthy meals. I personally like the 4 quart-size Crockpot. It’s the perfect size for one or two people, easy to clean, and costs less than $15.
The first thing I do when I arrive to a tournament destination (make sure the hotel room has a fridge) is go grocery shopping and buy all my food at one time to prevent repeat trips to the store. I typically buy a few whole chickens, some vegetables and greens for my dinners.
It takes me less than five minutes to fill the Crockpot before heading to the ramp each morning. When I get back I’m greeted with an aroma that reminds me of my mom’s kitchen and a meal that tastes (almost) as good. And, I have leftovers to take with me for lunch the following day.
I’ve experimented with many different recipes over the years, but here’s one of my favorites:
3-4.5lb whole chicken
1 can El Pato Jalapeno sauce
½ small bag of peeled carrots
1 Tbsp. Cumin
Directions:
Load the Crockpot with the whole chicken and top with the carrots. Then pour in the El Pato sauce and cumin. Set the Crockpot on low and walk away. Whether you’re gone for 6 or 12 hours you’ll have a hot, delicious meal waiting for you when you get back. I like to throw some sliced avocado on top after I plate my meal and mix together a side salad for a complete dinner.
If you’re tired of feeling the fast food side effects start making your own meals in a Crockpot. I guarantee you’ll feel better, sleep better, and you might even fish better.
One of the most important tools I carry with me on Tour is my Crockpot (aka—slow cooker), because it allows me to make convenient, healthy meals. I personally like the 4 quart-size Crockpot. It’s the perfect size for one or two people, easy to clean, and costs less than $15.
The first thing I do when I arrive to a tournament destination (make sure the hotel room has a fridge) is go grocery shopping and buy all my food at one time to prevent repeat trips to the store. I typically buy a few whole chickens, some vegetables and greens for my dinners.
It takes me less than five minutes to fill the Crockpot before heading to the ramp each morning. When I get back I’m greeted with an aroma that reminds me of my mom’s kitchen and a meal that tastes (almost) as good. And, I have leftovers to take with me for lunch the following day.
I’ve experimented with many different recipes over the years, but here’s one of my favorites:
3-4.5lb whole chicken
1 can El Pato Jalapeno sauce
½ small bag of peeled carrots
1 Tbsp. Cumin
Directions:
Load the Crockpot with the whole chicken and top with the carrots. Then pour in the El Pato sauce and cumin. Set the Crockpot on low and walk away. Whether you’re gone for 6 or 12 hours you’ll have a hot, delicious meal waiting for you when you get back. I like to throw some sliced avocado on top after I plate my meal and mix together a side salad for a complete dinner.
If you’re tired of feeling the fast food side effects start making your own meals in a Crockpot. I guarantee you’ll feel better, sleep better, and you might even fish better.
