Food Diary: Ben Lynch

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Grantland’s Jonathan Abrams and Robert Mays on Thursday took a look at how NFL linemen drop weight after their career in the league ends. Abrams asked Ben Lynch, who retired in 2003, about his daily diet. Here’s a look at what Lynch ate Tuesday.

Eight breakfast quiches
Small bowl of fruit

Breakfast Quiches (From Precision Nutrition)

  • 2 cups of spinach
  • ¼ cup red bell pepper
  • ¼ cup onion
  • 1 cup egg whites
  • 2 whole omega-3 eggs
  • ¼ cup grated low-fat Swiss cheese
  • 5 ounces turkey deli meat
  • 3 cloves garlic
  • ¼ teaspoon cinnamon
  • olive oil cooking spray
  • salsa

Preheat oven to 400 degrees. Add all of the ingredients to a blender except for the salsa and cooking spray. Blend well. Lightly coat nonstick muffin tray with cooking spray. Evenly distribute mixture into each muffin cup, filling halfway. Bake until egg is cooked all the way through (about 20 minutes). Remove from oven and cool. To remove from muffin cups, slide knife along the edge of the muffin cup and lift. Serve with salsa. 570 calories.

Skirt steak salad with romaine lettuce, red onion, cucumber, tomato, pecans, blue cheese crumbles, and dressing made from olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.

Small bowl of fruit

Four breakfast quiches leftover from breakfast
Peanut Butter Cookie Larabar

Spice roast chicken
Lots of sautéed veggies

Filed Under: NFL, Ben Lynch, NFL diet, Jonathan Abrams

Jonathan Abrams is a staff writer for Grantland. His book, Boys Among Men: How the Prep-to-Pro Generation Redefined the NBA and Sparked a Basketball Revolution, is due out in March.

Archive @ JPdabrams