Eat Like an Olympian: Three Recipes from the Vancouver Games

McDonald's may be the only official restaurant sponsor of the Vancouver Olympics -- the chain gets to serve its food in the Olympic Village, where it's dishing out a new fruit smoothie line (debuting Stateside this summer) -- but given all the reports connecting nutrient-rich foods to sports performance, you can bet it's got some competition from brands looking to woo athletes with results-oriented meal plans. One we found that was as impressive as it was surprising: Oakley, maker of goggles, glasses, outerwear and -- for two weeks -- a mean cauliflower soup.

Geared to deliver an even distribution of carbs, proteins, and vegetable nutrients, the menu at Oakley's Safe House (best described as a kind of clubhouse or den for the over 200 athletes the company sponsors, among them several members of the powerhouse U.S. men's hockey team) has kept it among the most packed athlete hangouts. Exclusive to That's Fit, Safe House chef Sean Sylvestre shared three of the kitchen's most ordered recipes.

Aromatic Tomato and Vegetable Soup

Ingredients:
1 onion, diced
1.5 cloves of chopped garlic
Thyme, sage, and rosemary sprigs tied in a bundle
15 tomatoes peeled and chopped
1 ounce tomato paste
1 cup chopped carrots
1 cup chopped celery
1 spice bag filled with mustard seeds, cinnamon, and fennel seeds
1.5 quarts organic vegetable stock

Method:
In a large pot, sauté onions and garlic with herbs and spice bag until translucent in a little olive oil or butter. Add carrots and celery and sauté briefly. Now, add tomatoes and tomato paste and vegetable stock. Bring to boil then turn heat down and simmer for 30 minutes. Season with a pinch of salt.

Curried Cauliflower Soup with Almond Relish

Soup Ingredients:
1 onion, chopped
1 clove of garlic, chopped
1 piece ginger (1 inch long), chopped
1 carrot, chopped
1.5 ribs of celery, chopped
1 head of cauliflower, cut in small pieces
1 spice bag filled with madras curry, mustard seeds, fennel seeds, chili, cayenne, cumin seeds
2.5 quarts of vegetable stock
1/2 quart of heavy cream
1/3 cup white wine vinegar
salt

Relish Ingredients:
1/8 cup toasted almonds
1 garlic clove
1/8 cup pickled onions
1 stalk celery
1 green apple
1 tsp cilantro
1 tsp chives
1 tsp parsley
2 tbsp white wine vinegar
1 tbsp lemon juice
1 tbsp sugar
salt (to taste)

Soup Method:
Sauté all the vegetables in a little olive oil or butter in a large pot with spice bag. Add the stock, bring to boil, and cook for 30 minutes or until tender. Add the cream and boil 10 minutes. Remove spice bag and puree until smooth.

Relish Method:
Chop all ingredients and mix together in a large bowl and season with salt.

Rice Salad with Tuna

Ingredients:
2.5 cups cooked sushi rice
1/2 cup steamed edamame
1 tbsp extra virgin olive oil
1 tbsp rice wine vinegar
2 tbsp soy sauce
1/8 cup approximately equal amounts chopped parsley and chives
1/8 cup green onions
2 tbsp capers
2 cans tuna
Coarse ground black pepper to taste
Salt and sugar to taste

Method:
Cook sushi rice, when done marinate with soy and rice vinegar. When cooled, mix in all remaining ingredients and season with salt and pinch of sugar.

Ready to chow down? Work up your appetite with U.S. speedskater J.R. Celski's strengthening moves.