After winning two Olympic silver medals in preceding Olympics, including a devastating loss to rivals, Team Canada, at the 2014 Sochi games, the Lamoureux twins took home Olympic gold in women’s ice hockey in the 2018 PyeongChang games.
Prior to the 2018 gold-medal game, Monique Lamoureux-Morando and Jocelyne Lamoureux-Davidson – North Dakota’s first Olympic gold medalists – changed their pregame meal routine. The twins made these energy-packed pancakes before taking the ice in Korea. This pregame meal propelled the Lamoureux twins to Olympic gold, fueling Monique to score the clutch, game-tying goal and Jocelyne to score the game-winning shootout goal.
Perhaps it’s in the pancakes.
Read more about the Lamoureux twins here.
4 cups old-fashioned oats (2 cups finely blended, 2 cups whole)
2 scoops flavorless protein
½ cup chia/flax seed
1 tsp. baking powder
2 T. cinnamon
4 bananas, mashed
1 T. vanilla
2 cups almond milk (or milk of choice)
Combine dry ingredients. Add bananas and vanilla. Slowly add milk until reaching desired consistency, about 2 cups. Coat pan with cooking spray and cook pancakes on low to medium.
JOCELYNE’S NOTE: I always add some chocolate chips!
RECIPE by Monique Lamoureux-Morando and Jocelyne Lamoureux-Davidson, North Dakota’s first Olympic gold medalists
1.5 cups egg whites
1 cup cottage cheese
½ cup shredded sharp cheddar cheese
5-6 bacon slices, cooked and chopped
1 T. everything bagel seasoning (EBS)
Chopped scallions, for garnish
Combine egg whites and cottage cheese. Evenly distribute mixture into greased 12-muffin tin. Top evenly with ¼ cup cheese and EBS. Bake at 400 degrees for 25 to 30 minutes. Add chopped bacon and remaining cheese in the final minutes of cooking time. Top with chopped scallions and more EBS, if desired.
RECIPE by North Dakota Living test kitchen