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Breakfast Refuel Bowl
I’m not a chef or a food blogger, but I do like an opportunity to get creative in the kitchen! Because… well, food is always awesome! It’s always funny to me that in this day in age people are still surprised to find that out that I don’t just eat chicken and broccoli day in and day out as a fitness professional. While chicken and broccoli are all fine and dandy, sometimes I’m just craving something a little different and as a girl who loves a heavy meal, I want to share a dish I’ve been making a lot of lately!
Again, I’m no professional with a knife but every so often I like to share some of my favourite foods and as long as it ticks off my boxes on the taste meter (my own invention) and with my macros I’ll from time to time pop on here and go over all the details with you all here.
This meal is super easy and quick to make,
as I typically have a bowl of pre-made potatoes in my fridge, they just need to be reheated. This allows me to make this whole meal in under 10 min! Because when I’m hungry that means I need to eat now!! Otherwise, I get very angry quickly. Cue, hangry. One other quick thing, I know that poaching eggs can seem daunting but are also incredibly fast and easy! I’ll walk you through it below!
I’m not going to bore you all with more chatter, for now, I just want to share my arguably tasty breakfast refuel bowl!
The Recipe
200g of roasted russet potatoes
40g of shredded mozzarella cheese
4 poached eggs
Seasoning salt + parsley flakes
Pre-make potatoes, chop up into cubes, lay on a baking tray, sprinkle olive oil and seasoning on top (salt, pepper, thyme, basil, whatever else you want! Get creative!) bake at 400 for 35 min. I’ll make a big tray of them, keep them in an airtight container in the fridge for later
Lay the potatoes on the bottom, sprinkle your cheese overtop.
Poach your eggs, fill a saucepan with water and bring to simmer. Let the eggs sit in the water for 2-3 min depending on how soft you want your eggs. I love a really soft poached egg.
With a slotted spoon take your eggs out and lay them on top of your potatoes and cheese.
Sprinkle seasoning salt and parsley flakes across the dish. Or add whatever else you want! And VOILA!
572 cal / 38.5g carbs / 29.3g fat / 41.4g protein
Sometimes poached eggs are hard, here’s my trick to making perfect poached eggs. Crack your eggs individually and place them in smaller dishes. Hold the dish with the egg close to the simmered water and pour gently and smoothly in. This will all help so that the egg will stay together in the water and won’t go everywhere and break apart. Don’t overthink it too much!
This dish keeps me full for hours, it is a fantastic post-workout for refuelling depending on how hungry I am I go anywhere between 2-4 eggs. Here’s the thing you have to know about me though, I love eggs though! They are likely my number one favourite food.
Feel free to play around with the macros if you want as it’s a super easy dish to build to your needs. More potatoes, less cheese, or eggs. It’s up to you!
All the individual components of this dish are things that I normally eat in my nutrition
As an athlete and personal trainer, I always advocate for my clients that we need to be eating foods that are good for us mentally and physically. Carbs are good for you, protein and healthy fats are good for you. When you are making foods yourself at home you know what’s going into your meal, it is instantly going to be healthier for you because you are in control of your nutrition.
It’s fun to experiment in the kitchen and try different things. Remember, everything is in moderation!
