Olympic swimmer Natalie Coughlin was competing in French Polynesia when she was served traditional Polynesian poke.
“Every single place we went — French swimmers, European swimmers, local swimmers and us — they gave us Polynesian poke,” Coughlin said. “It was so good… One of the last days I was there, someone showed me how to make it.”
That recipe is one of many in her first cookbook “Cook to Thrive: Recipes to Fuel Body and Soul,” released earlier this year. She describes it as “a little bit of everything.”
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