Cook to Thrive ― Recipes to Fuel Body and Soul

From the most decorated woman in the history of the Olympics, 80 healthy and delicious recipes to fuel and nourish an active lifestyle while never sacrificing flavor

When all that exists between winning a gold and a bronze Olympic medal are hundredths of a second, every detail matters--especially the food you put in your body. Some Olympians may survive on bland brown rice and steamed chicken breasts and broccoli, while others may happily down fast-food cheeseburgers, but not world champion swimmer Natalie Coughlin. Natalie embraces a winning, nourishing path with wholesome meals that have tons of flavor to satisfy both the body and the soul--the key to her success. Natalie's debut cookbook, Cook to Thrive, is full of the healthy, delicious recipes that sustain her both in and out of the pool: hearty breakfasts, bountiful salads, grains and pastas, energizing smoothies, big salads, grab-and-go snacks--all nutritious, satisfying, and delicious. Natalie believes in balance, not extreme deprivation, and that means moments of indulgence are not only allowed, but necessary. In Cook to Thrive, you'll find personal, comforting recipes inspired by Natalie's Filipino background and many based on dishes from her travels around the world for competitions. Natalie's tried-and-true techniques and tips for very busy schedules prove that if she can do it, you can too.

NATALIE COUGHLIN is the most decorated U.S. female Olympian in history. In her career as a world-class swimmer, she became a twelve-time Olympic medalist and twenty-time World Championship medalist, breaking world records along the way. She is an avid home cook who even during training and competition, always cooked for herself. She has participated in food competitions on Food Network, Iron Chef America, and CBS's The Chef's Classic and has cooked on the Today Show. In 2017, she cofounded Gaderian Wines, a small-batch winery in the Napa Valley. Natalie currently lives in Northern California.