THE KITCHEN

RECIPES FROM MY BOOKS

Three recipes from each of my cookbooks, plus one from Win the Long War, exactly as printed. Pick a book, then open any recipe for the full ingredients and method. All the cookbooks are on the cookbooks shelf.

FROM THE HIGH PROTEIN COOKBOOK FOR ATHLETES OVER 50

Will Power's Ultimate Power Bowl

RECOVERY DAYS· WILL'S TABLE

Will Power's Ultimate Power Bowl

Serves 1 · Prep 10 min · Cook 25 min · Air fryer or oven, microwave or small pot

Cal
899
Protein
53 g
Carbs
69 g
Fat
48 g
Fiber
22 g

Salmon, lentils, sweet potato, broccoli, spinach, blueberries and walnuts in one bowl. No complicated sauce, just olive oil, salt and a touch of balsamic.

SHOW THE FULL RECIPE

If I had to pick one bowl that feels the most like my kind of food, this would be it. Simple, colorful, substantial, and built from foods I come back to again and again.

INGREDIENTS

  • 1 salmon fillet, 6 oz
  • 1 small sweet potato, peeled and cut in 3/4-inch cubes
  • 1 1/2 cups broccoli florets
  • 1/2 cup cooked lentils
  • 1 1/2 cups baby spinach
  • 1/2 cup blueberries
  • 1 Tbsp chopped walnuts
  • 1/2 avocado, sliced, on the side
  • 2 tsp extra-virgin olive oil
  • 1 tsp balsamic vinegar, plus salt and pepper

METHOD

  1. Heat the air fryer to 400°F. Toss the sweet potato and broccoli with half the oil, salt and pepper and air fry 15 to 18 minutes, shaking once.
  2. Season the salmon with salt and pepper and add it for the last 9 to 12 minutes, until it reaches 145°F.
  3. Warm the lentils in the microwave or a small pot.
  4. Spinach in a wide bowl, then the lentils, sweet potato, broccoli and salmon. Add the blueberries and walnuts.
  5. Finish with the rest of the olive oil, salt and a light splash of balsamic. Avocado on the side.

No air fryer? Roast the sweet potato and broccoli on a sheet pan at 425°F for 20 to 25 minutes, adding the salmon for the last 12 to 15 minutes, until it reaches 145°F.

WILL POWER SECRET

Keep every food in its own spot in the bowl. It looks better, and every bite can be a different combination.

Per serving, estimated from USDA data and product labels for the ingredients as written. Excludes added salt, optional ingredients and serving suggestions.

Shake-Bag Nutritional Yeast Chicken Tenders

HARD TRAINING DAYS

Shake-Bag Nutritional Yeast Chicken Tenders

Serves 4 · Prep 5 min · Cook 12 min · Air fryer or oven, gallon freezer bag

Cal
220
Protein
34 g
Carbs
2 g
Fat
7 g
Fiber
1 g

Crispy chicken tenders with no breadcrumbs and no deep fryer. The bag does the coating.

SHOW THE FULL RECIPE

INGREDIENTS

  • 1 1/4 lb chicken tenders
  • 1/4 cup nutritional yeast
  • 1 Tbsp Will Power Seasoning
  • 1 Tbsp olive oil
  • For dipping Frank's hot sauce (optional)

METHOD

  1. Heat the air fryer to 400°F.
  2. Put the nutritional yeast and seasoning in a gallon freezer bag. Pat the tenders dry, toss them with the oil, then drop them in the bag, seal and shake until coated.
  3. Lay them in a single layer and air fry 10 to 12 minutes, flipping halfway, until they reach 165°F.
  4. Serve with Frank's for dipping, rice or face-down potatoes on the side.

No air fryer? Bake on an oiled sheet pan at 425°F for 15 to 20 minutes, flipping halfway, until they reach 165°F.

Try it: Make a double batch on Sunday. Keep what you'll eat in the next 3 to 4 days in the fridge and freeze the rest.

WILL POWER SECRET

A little oil on the chicken before it goes in the bag. The yeast and spices stick to every inch, and the air fryer turns it golden.

Per serving, estimated from USDA data and product labels for the ingredients as written. Excludes added salt, optional ingredients and serving suggestions.

Filet or Rib-Eye with Real-Potato Steak Fries

COMFORT FOOD· WILL'S TABLE

Filet or Rib-Eye with Real-Potato Steak Fries

Serves 2 · Prep 10 min · Cook 30 min · Frying pan, air fryer or oven

Cal
968
Protein
44 g
Carbs
36 g
Fat
72 g
Fiber
5 g

Steak night. Real potatoes, cut thick, crisped in the air fryer with Will Power Seasoning.

SHOW THE FULL RECIPE

I cook steak in a frying pan, chef style: olive oil and butter to start, and more butter spooned over the top at the end.

INGREDIENTS

  • 2 rib-eye steaks, 8 oz each, 1 inch thick (or filet)
  • 1 lb russet or Yukon Gold potatoes, cut in thick wedges
  • 1 1/2 Tbsp olive oil, divided
  • 2 Tbsp butter, divided
  • 1 Tbsp Will Power Seasoning
  • Optional A1 steak sauce, cayenne for heat

METHOD

  1. Heat the air fryer to 400°F. Toss the wedges with 1 Tbsp oil and half the seasoning and air fry 18 to 22 minutes, shaking halfway.
  2. Pat the steaks dry, season with the rest of the seasoning, and let them sit 15 minutes.
  3. Heat the rest of the oil and 1 Tbsp butter in a heavy frying pan over medium-high. Sear the steaks 3 to 5 minutes per side.
  4. For the last minute, add the rest of the butter, tilt the pan, and spoon the foaming butter over the steaks.
  5. USDA recommends 145°F, then a 3-minute rest. Rest, slice and serve with the fries, with A1 or a pinch of cayenne if you like.

No air fryer? Roast the wedges at 425°F, 30 to 35 minutes.

Try it: Filet is leaner than rib-eye; the nutrition numbers use rib-eye.

WILL POWER SECRET

Butter at the end. Tilt the pan and spoon the foaming butter over the steak for the last minute. That's the restaurant crust.

Per serving, estimated from USDA data and product labels for the ingredients as written. Excludes added salt, optional ingredients and serving suggestions.

The High Protein Cookbook for Athletes Over 50 cover

MORE RECIPES IN THE BOOK

47 more recipes in the book, organized by hard days, recovery days, rest days, race week, comfort food and make-ahead.

SEE THE HIGH PROTEIN COOKBOOK FOR ATHLETES OVER 50 →