Pendleton, Burroughs and Jones share their favorite recipes

Photo (L to R): Chris Pendleton, Lauren Burroughs and Sam Jones.

We can’t do much outside of our homes right now, but we can go to the grocery store.

So start getting your grocery list ready because I reached out to some members of the wrestling community to ask them to share some of their favorite recipes!

The silver lining that comes from this current pandemic situation is that it allows a lot of us to spend pure, uninterrupted time with our families. Hopefully you and your families can enjoy one (or all) of these delicious recipes.

Lauren Burroughs’ Easy Sheet Pan Chicken Dinner
A mom of three beautiful children and wife of Olympic champion Jordan Burroughs, Lauren has many mouths to feed all while making sure the food is nutritious enough for an elite-level athlete.

Serves 4 (or 2 non-weight cutting hungry humans)

Ingredients:
Chicken thighs - skin on (one package/6)
Sweet potatoes (peeled and diced)
Brussel sprouts (ends removes, then halved)
Coconut oil
Nutritional yeast
Salt
Pepper
Coconut aminos sauce

Extra protein:
Quinoa

Directions:
Grease pan (we use coconut oil). Spread chicken thighs, sweet potatoes, and brussel sprouts on sheet pan. (They can be mixed throughout). Rub chicken thighs with coconut oil and then season entire pan with nutritional yeast, salt and pepper. (Feel free to add your favorite seasonings for extra flavor). Roast in oven at 375 for 30 minutes. Add coconut aminos sauce for some extra flavor!

Extra protein:
For an extra serving of protein you can add cooked quinoa. I like to use that at the base of the bowl, then layer with sweet potatoes and Brussel sprouts and top it off with the chicken thighs.

Sam Jones’ Italian Zoodles
A multiple-time Greco-Roman National Team member, Sam has to stay on top of a healthy diet, even during a global pandemic.

Ingredients:
2 medium zucchini
2 Portabella mushroom caps
1 avocado
1 can diced tomatoes
1 can canalini beans
1 clove garlic
Onion powder
Salt and peper

Directions:

1. Zoodle both zucchinis. If you do not have a zoodler, chop zucchinis into long thing strips
2. Dice both portabella mushroom
3. Put both zoodles and diced mushrooms into a sauce pan. Drizzle light olive oil and cook on medium heat until zoodles are soft
4. Mash avocado with diced garlic clove. Season lightly with salt pepper and onion powder
5. Add mashed avocado and 1 can of diced tomatoes (include the tomato juice) and 1 can of canalini beans to zoodles. Heat until warm.

Extra step!
 If you would like to add some greens, you can throw a couple handfuls of Spinach in near the end of step 5

Chris Pendleton’s Smoked Brisket
The new head coach at Oregon State, Chris’ love for cooking is evident on his social media. The recipe below is one that he uses from Traeger Grills.

Ingredients:
1 (12-14 lb) whole packer brisket
1-1/2 cup beef broth

For rub:
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp paprika
2 tsp chili powder
1/3 cup salt
1/3 cup black pepper, coarsely ground

Directions:

1. Mix together garlic powder, onion powder, paprika, chili pepper, kosher salt, and pepper in a small bowl. Season brisket on all sides.
2. When ready to cook, set the temperature to 225℉ and preheat, lid closed for 15 minutes.
3. Place brisket, fat side down on grill grate. Cook brisket until it reaches an internal temperature of 160℉, about 3-4 hours.
4. When brisket reaches internal temperature of 160℉, remove from grill. Double wrap meat in aluminum foil and add the beef broth to the foil packet.
5. Return brisket to grill and cook until it reaches an internal temperature of 204℉, about 3 hours more.
6. Once finished, remove from grill, unwrap from foil and let rest for 15 minutes.