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  • Damon Goddard


We all know that feeling. You've made it to the halfway house, your gut's rumbling, you're light headed and just bogeyed the last hole and if it’s a weekend you're probably 2+ hours away from the 19th hole.

You catch a whiff of the kitchen aromas floating across the 9th fairway so you venture in to see what’s on offer. There's something on the hotplate that started out as sausage earlier on in the day, a sandwich with yesterday's date on it sits in the fridge, there are a few packs of crisps and the standard Twix or Mars bar, normally you wouldn’t give them a second thought but now it all looks like a gourmet meal.

Four-plus hours and 7,000 yards does something to a golfer, they think they'll never see proper food again! When was the last time you put a sausage on the grill to cook at nine in the morning and decided it was a brilliant idea to chomp on it around two in the afternoon?

No one likes playing courses in poor conditions, and your body doesn’t like exercise fuelled by rubbish, so don't eat sub-par food.

Instead, here are some quick to make, healthy and tasty alternatives to the usual on course grub!

Seasoned Edamame Pods

Why they're good for golfers:

Low maintenance satisfying finger food for a quick snack.

Ingredients: ½ lb uncooked edamame in pods Garlic salt ¼ teaspoon salt

Cook pods in salted boiling water for 5 to 6 minutes. Drain well. Sprinkle warm edamame with garlic salt, toss again to distribute.

Carrot Chips

Why they're good for golfers:

Because you might want a chip and this one provides vitamin A for healthy eyes, so you can track your shot from tee to green.

Ingredients: 2-3 large carrots, peeled and thinly sliced on a diagonal Olive oil & Sea Salt

Preheat oven to 350°F. Place carrot slices in a bowl, lightly toss with oil. Lay carrots on a parchment paper lined baking sheet in a single layer. Sprinkle with salt. Bake 15-20 minutes until slices are dry and crisp. Be careful not to let them burn.

Granola Fruit Mix

Why it's good for golfers:

lightweight and easy to store.

Ingredients: 2 cups old-fashioned oats ¼ cup shredded coconut ½ cup chopped pecans ½ cup sliced almonds 1 ½ tablespoons dark brown sugar ½ teaspoon ground cinnamon ¼ teaspoon ground ginger ⅓ cup honey 2 tablespoons canola oil ¼ cup raisins ¼ cup dried cranberries

Preheat oven to 300°F. Mix first seven ingredients in a medium bowl. Warm honey and oil in a saucepan until smooth. Pour honey over oats, use spatula to mix. Spread on a baking sheet lined with parchment paper. Bake until golden, about 35 minutes, stirring often. Remove from oven, cool then mix in fruit.

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