Steelers players dish on what they eat during training camp

Cam Heyward doesn’t count calories … during camp.

“Not right now,” said the 6-foot-5, 295-pound defensive tackle after a practice preparation on Tuesday at Steelers training camp at Saint Vincent College on his way to lunch. “That is more of an off-season thing. When we get to training camp, I can pretty much eat what I want because we are burning so many calories.”

He said one of his go-to choices for lunch is pepperoni pizza — but he also knows the importance of protein and additional nutrients, so he incorporates chicken and lots of vegetables.

Players in the National Football League have assistance with what’s best to eat during training camp from qualified nutritionists and dietitians. The Steelers have Dr. Kim Schwabenbauer, a dietitian and former pro triathlete.

Where the players dine on campus is often referred to as a “training table.” At Saint Vincent, the cafeteria encompasses several food stations, from salad and fruit to meat and fish. Steelers training camp media guidelines do not permit photographers to take pictures in the training table area.

Executive chef Jeff Shaffer said the goal is to provide a fresh array of vegetables. It’s also about having a variety of proteins such as meat and chicken and fish. They focus on using as many locally sourced ingredients as they can.

Shaffer, of Greensburg, has been with Parkhurst Dining for 15 years, the past four and a half at St. Vincent.

“We know during camp the players need to refuel,” Shaffer said. “We work to give them a lot of choices, because we know they are working hard on the field.”

He said in a normal week it is not uncommon to serve upwards of 400 pounds of chicken and 300-400 pounds of beef and hundreds of pounds of vegetables.

Shaffer and his staff feed the 90 players, coaches, support staff and the media daily.

“For me it is super exciting to have them here,” Shaffer said. “To hear them thank me and the staff because they like the food that is very rewarding.”

In the pizza area the dough and sauce is all made fresh daily. There are cheese, pepperoni and white pies cooked on a a rotating stone deck oven. Desserts include Heath bar and chocolate-iced cookies and Millie’s Homemade Ice Cream in vanilla, chocolate and dairy-free mint chip. Millie’s, based in Homestead, is also being sold to spectators at camp.

Millie’s partnered with Parkhurst Dining, the food service company that handles the training table.

Lauren Townsend of Fox Chapel, co-founder of Millie’s with husband Chad, said she can’t imagine how many calories the players burn during camp in the July and August heat.

“They need all the food, including dessert,” she said. “They have to fuel their bodies. We are thrilled to be included in the culinary lineup.”

Lauren Townsend said there is no better recovery after a workout than with the best chocolate. She said her husband is a huge Steelers fan and the entire team thinks it is neat to be making ice cream for the Steelers.

Roasted chicken and vegan roasted portobello deli sandwiches and Ruebens are on the menu, as are honey- glazed carrots, whole grain pasta, grilled salmon and bison burgers.

There are also gluten-free food options available and plenty of bottled water to keep players hydrated.

One of the more popular stations is a smoothie area where players can have a special concoction of fruits and vegetables whipped up in one drink. There are fresh grapes, cantaloupe, pineapple, watermelon and strawberries as well as several toppings, from tomatoes to spinach.

Smoothies are a favorite of Calvin Austin III. The 5-foot-9, 162-pound wide receiver said he drinks three a day.

He said proper nutrition is important, especially when there are back-to-back practices. As a picky eater, he isn’t a fan of blueberries and strawberries — but if you mix those ingredients together and add some peanut butter and oats or granola, you can mask the taste.

“You burn a lot of calories, so it is very important to fuel your body and take care of yourself,” Austin said. “You have to be thinking ahead to the next day and come back strong, which helps prevent injuries and has you at optimal performance.”

As for junk food, he said not all fats are bad and, in his case, he can afford to gain some weight.

“We burn so many calories at camp, so eat as much as you can,” he said. “Even just standing out there in the heat, you burn calories.”

Sometimes a steak is a good choice, said safety Keanu Neal. He likes his prepared medium with sea salt.

“What we put in our bodies is what drives us out on the field, our energy levels, everything,” he said.

Quarterback Kenny Pickett said his favorite lunch choice is a Buffalo chicken quesadilla.

“I grew up a maintenance worker at a beach club, and that was my go-to lunch order,” Pickett said. “I have kind of kept it the same ever since.”

Long snapper Christian Kuntz, who played at Duquesne University and Chartiers Valley High School, walked out of the locker room eating a plum. Any time fruit is available, he goes for it — from a plum to a peach, banana or apple.

“At lunch, I try to go with chicken and rice or fish and rice or potatoes,” he said. “And I like vegetables — asparagus and carrots are my favorites. They do a good job with nutrition here. They have everything you would want.”

He said he tries to stay away from dessert but admitted chocolate chip cookies are his favorite. Heyward said ice cream is a treat when he has a good day at practice.

Cornerback Patrick Peterson will sometimes eat dessert.

“I have a sweet tooth in the back of my mouth that gets called on, especially during camp,” Peterson said. “But usually I tend to go with chicken and a salad for lunch. I try to keep it light so when I am out on the field I have my best mobility.”

Fitness is very important, especially for athletes, he said.

“We need nutrients,” he said. “If you are not in shape and if you are not available, you are not healthy.”

Pressley Harvin III, the 6-foot, 255-pound punter, said for lunch he tries to avoid “something that is extremely dense.” Harvin opts for a salad with fish or grilled chicken because that gives him energy. He does a build-your-own salad, starting with mixed greens and lean protein. He has also cut down on salad dressing because the dressing can add too many extra calories. He adds a low-fat Buffalo sauce.

He said this time of the year is the peak time for football players with six days of practice, and they need to nourish their bodies while maintaining a healthy diet. It’s about eating clean and green, he said.

“I know my job is not as extensive as others who might have to carb load because they lose a lot of weight during practice,” Harvin said.

Running back Rocky Bleier was one of a dozen former Steelers at camp on Tuesday. He said during his playing days in the 1970s, the nuns were in charge of the kitchen.

“Whatever they made, we got,” said Bleier. “The nuns served the food in the line. We didn’t have nutritionists or dietitians.”