Sometimes we eat the same thing for breakfast, sometimes it’s different but always with the goal of getting in that protein. Ashton’s breakfast rarely changes. He always has some sort of eggs and toast combination, but Brianne switches it up often.
Both of us always start with a cup (or two) of black brewed coffee. On this morning, Ashton went with two fried eggs, ezekiel toast; one with almond butter & honey, and the other with a chorizo sausage and eggs on top. We always buy ezekiel bread because it doesn’t have any added sugar, and is made of a bunch of different sprouted grains and legumes. We make sure that the chorizo sausage we buy doesn’t have any added sugar.
Brianne’s oatmeal breakfast is a base of Purely Elizabeth Ancient Grain Oatmeal, cinnamon, bit of protein powder (we use BiPro unflavored), and whole milk. Then she tops it with hemp seeds (which are high in protein and fatty acids), banana (for some sweetness), and a nut/seed topping. Bri makes the nut/seed topping and it contains cashews, almonds, hazelnuts, walnuts, pumpkin seeds, sunflower seeds, chia seeds, ground flaxseed meal, goji berries, and mulberries.
Lunch is our least favorite meal of the day. It's usually boring leftovers or cold sandwiches, and we are constantly looking for easy-to-make, quick lunch ideas. But this day, Bri decided to stick with boring and had a sandwich on toasted ezekiel bread with pesto, goat cheese, turkey, sprouts, and carrots on the side. Also, she is obsessed with anything salt and vinegar, so sliced cucumbers and vinegar is a must.
We usually eat lunch around 12:30 or 1ish, right when we get home from practice. So around 4 we usually get hungry for a little snack. Sometimes we'll have a bit of plain Chobani Greek yogurt with muesli, or a piece of toast with almond butter and sliced bananas. But today we had these homemade granola bars that Derek Drouin gave us the recipe for. They're made of almonds, walnuts, peanuts, flaxseed, cinnamon, and vanilla all held together with honey and then drizzled with 100% cocoa unsweetened chocolate. Seriously amazing!
Winter Squash Salad
We can’t take credit for this one. It comes from paleo queen, Juli Bauer’s, new cookbook. We aren’t paleo, but we do enjoy cooking paleo recipes because it teaches us how to cook with different vegetables that we wouldn’t otherwise know what to do with.
The salad is basically mixed greens tossed in her homemade maple mustard vinaigrette, topped with chicken, caramelized onion and butternut squash, almonds, and goat cheese.
This meal is packed with fiber, protein, healthy fats, and tons of vitamins. When we’re working out as much as we are, it’s important that we’re getting lots of protein so that we can repair and build our broken down muscles. The chicken and goat cheese also promote good bone health, and the fiber ensures that we keep our gut’s healthy by allowing the breakdown of food and the movement of it through our systems.
The almonds and olive oil in the dressing provide us with healthy fats, and the butternut squash and mixed greens provide us with vitamins and minerals. Butternut squash is loaded with vitamin A, antioxidants, and surprisingly contains a lot of potassium (more than bananas) and magnesium, all which help us recover.
Then this happened...
If you want to know more about our nutrition philosophy, you can find it here.