Erin Phillips & Korey Kealey
How do you get youngsters to eat right? For Korey Kealey and Erin Phillips, wife of Ottawa Senators defenseman Chris Phillips, it’s all in the names, either of the food or the NHL stars behind the recipes.
Korey Kealey and Erin Phillips know a thing or two about healthy eating. As a culinary expert, Kealey is around food every day. So is Phillips, a registered nutritionist and the wife of Ottawa Senators defenseman Chris Phillips. Both women have children in hockey and know all too well the challenges parents face getting their kids to eat healthy while schlepping them to and from practices, games and, especially, tournaments.
For a weekend competition her son had in Toronto last year, Kealey went as far as lugging a kitchen appliance on a train from Ottawa to make sure he and his teammates had the energy they needed. “I had one of those duffle bags on wheels, and I put the slow cooker at the bottom then filled it with frozen chicken and some freezer packs,” Kealey said. “I brought plastic platters, serving utensils – everything you need to throw together a potluck. When I wheeled it on the train, I had to pay extra just to bring it on because it was way too heavy.” If that sounds a bit hardcore, well, it is (though the kids sure enjoyed the chicken tacos, and other meals, she made). But in
The Ultimate Cookbook for Hockey Families, Kealey and Phillips have simplified healthy eating for kids by tackling all the questions hockey parents are struggling to solve. “Everywhere I go in rinks, everyone is always coming up and asking me, ‘What do you feed Chris? What do you feed your kids? And how do you do it all by yourself?” Phillips said. “As a nutritionist I was struggling, and I see people giving their kids the drive-thru stuff on their way home and slushies at the rink. I just wanted to break down nutrition and really educate kids to take control of their own health.”
In their cookbook, Kealey and Phillips have given hockey parents everything they need to know about healthy living for their kids: nutrition basics, proper hydration, adequate sleep and pre- and post-game meals. It also includes recipes for salads, smoothies, soups, snacks and full-blown dinners. Power pucks, an oat-based energy snack, are especially popular – now that they’ve been branded. “I’ve been making them for years, but my kids never really wanted to eat them,” Phillips said. “As soon as we called them ‘power pucks,’ they started flying out of my house, and my husband was eating them before games…From there, Korey and I changed all the names of our recipes and really made it hockey related.” They also added a huge helping of star power to sell healthy eating to kids. Using food favorites from players like Daniel Alfredsson, Zdeno Chara, Mike Fisher, Claude Giroux, Erik Karlsson, P.K. Subban and Jason Spezza, Kealey and Phillips have cobbled together a big batch of healthy recipes kids will crave. “If little Johnny says, ‘Mom, I want you to make Fisher’s slap-shot spaghetti casserole,’ that’s half the battle,” Kealey said. “If you know what to make, you can go get the ingredients, and you can make it. It’s getting kids to direct parents, and hopefully they’ll want to make it themselves.”
Mike Fisher's Slap-Shot Spaghetti
It is an exciting moment to watch Mike Fisher unleash a slapshot, and seeing his mom’s famous spaghetti casserole on the dinner table ranks up there, too. This twist on a family-favorite recipe is a winner. Serves: 6 to 8 Prep: 15 min Cook: 45-50 min Stand: 15 min
Ingredients 1 tbsp (15 mL) butter 2 cups (500 mL) sliced mushrooms 1 cup (250 mL) chopped onion 1 cup (250 mL) chopped green pepper 1 can (28 oz/796 mL) whole tomatoes, with juice 1 package (5 g) beef bouillon powder 1/2 cup (125 mL) sliced black olives, drained 2 tsp (10 mL) dried oregano 1/2 tsp (2.5 mL) sea salt 14 tsp (1 mL) freshly ground black pepper 1 lb (500 g) ground beef, browned and drained (optional) 12 oz (375 g) spaghetti, cooked and drained 2 cups (500 mL) shredded cheddar cheese, divided 1 can (10 oz/284 mL) cream of mushroom soup 1/4 cup (60 mL) water 1/4 cup (60 mL) freshly grated Parmesan cheese
Preparation 1. In a large frying pan over high heat, melt butter. Saute mushrooms, onion and green pepper for five minutes or until tender. Stir in tomatoes, bouillon, olives, oregano, salt and pepper. Stir in ground beef. Reduce heat and simmer for 10 min. 2. Preheat oven to 350 degrees F (180 C). Grease a 13- by 9-inch (33 by 23 cm) glass baking dish. 3. Place half of the spaghetti in baking dish. Top with half of the sauce. Sprinkle with 1 cup (250 mL) cheddar cheese. Repeat layers. 4. In a bowl, combine soup and water until smooth. Pour over top of casserole. Sprinkle with Parmesan. Bake, uncovered, for 30 to 35 minutes or until heated through and cheese is melted. Let stand for 15 minutes before serving.