OK, so maybe we can't all be high performance athletes, winning gold medals and claiming glory. However, thanks to Ian Thorpe's cookbook, Eat Well Now, we can eat like one.
Applying what he learned about nutrition and health during his professional swimming career, the man known as "Thorpedo" has collated his favourite healthy, achievable, low-carb recipes.
"As a swimmer, I trained for forty hours a week and focused on stocking up with energy – I literally ate four times more than what I otherwise would have," he says. "In looking back, what I thought of as a standard meal as a swimmer was incredibly warped."
For a short time after he stopped competing, Ian let himself "fall off the track" (can you blame him?), but soon he began to feel sluggish and tired. "From that point on, I decided I wasn't going to eat like that any more," he says. "I wanted to set myself up for how I was going to eat for the rest of my life and I wanted to do it right."
But far from adopting dieting extremes, Ian's food philosophy is focused on realistic eating, and incorporating a wide range of vegetables, legumes, grains and protein. "I am a strong believer that there is no 'good' or 'bad' food…it's important not to deprive and punish yourself, as it's just not a positive way to live."
The result is this collection of balanced, easy-to-make recipes full of fresh flavours and minus the extremes.
Here's a sneak peek at how to eat like Ian Thorpe for a day.
Breakfast: silverbeet and sundried tomato frittata
"To get a good start to the day, you need a good breakfast, and when I'm sick of having porridge I like to have something like this frittata. Of course, it also works as a high-protein side dish or lunch." Find the recipe here.
Lunch: grilled salmon with roasted red capsicum pesto
"The sweetness of the roasted capsicum works really well with the rich flavour of the salmon. This dish also looks beautiful with bursts of red and pink. Serve it with steamed or chargrilled asparagus." Find the recipe here.
Dinner: Japanese pork with onion dressing
"I'm not always a fan of Japanese salad dressings, but this onion one I absolutely love. What's great about it is that you blend the onion in a food processor and strain it, using the juice to marinate the pork, and the solids as the base for the salad dressing. It's really thick and tastes fantastic." Find the recipe here.
Dessert: figs with rosewater and goat's cheese
"This may be the quickest dessert ever – it is rather like putting out a plate, but the emphasis is on the fruit. Be warned, it is very more-ish." Find the recipe here.
This is an edited extract from Eat Well Now by Ian Thorpe, published by Hardie Grant Books RRP $29.99 and is available in stores nationally.