The scene: 5:45am Sunday morning. JJ (the dog) has her snout in my ear and is crying to go out. I’m 23 years old. 23 years old JJ! But somehow, I’m a mom. K, a dog mom.
I get up and let her out and get snow in my slippers. I’m hiding under my hood in case any other crazy person is outside with their dog at 5:45am because who knows what I look like right now.
I come back and get into bed, knowing there’s a small chance of me falling back asleep. But the benefits of me being an old woman and going to bed at 9:30pm the night before (don’t judge me…) is that I’m well rested and it’s reasonable to get up.
Ok, I will.
I put on my gym clothes and go to the gym without touching my hair or looking in the mirror. Because I realize that I don’t care that much.
I do a cross training workout on the elliptical and a leg circuit, then come back and have the ULTIMATE RUNNER BREAKFAST BOWL. Even if I didn’t run, I like to call it that.
Why isn’t the ultimate runner breakfast bowl filled with pancakes? Well I do like pancakes, but I never really crave them as much as a savory bowl. I also love knowing that when I eat a meal with higher fat, I’ll be full for way longer. Every time I eat a meal that’s mostly just carbs, I’m hungry in the next couple of hours. This is the ultimate “keep you full” bowl. It also packs way more micronutrients than a stack of pancakes would.
Also if you aren’t obsessed with white sweet potatoes (also known as Japanese sweet potatoes), you should be! They get soft and cripsy, but also have a super cakey texture in the middle. I like to cover them in nut butter for dessert. But today, they were great in a breakfast bowl.
And that was my Sunday morning routine today. A dog nose in my ear, a good workout, and a perfect ratio of protein, fat and carbs. If that’s not living, I don’t know what is.
- 1 egg
- ⅓ cup egg whites
- ½ tbsp coconut oil
- 2 stalks of asparagus
- 4 cherry tomatoes
- 1 small/medium Japanese sweet potato (also known as Asian sweet potato, or Hannah yam)
- ½ small avocado
- Chop the asparagus into 1 inch pieces and cut the cherry tomatoes in half.
- Stab the potato a few times with a fork, then microwave it for 3-4 minutes until it's soft, but not squishy.
- Heat coconut oil in pan over low/medium heat. Add in the asparagus and tomatoes. Cut the potato into small pieces and add to the pan. Cook until the potatoes start to get crispy and the veggies get soft. About 5-7 minutes.
- Add in the egg and egg whites to the pan and cook until done. Put it all into a bowl and top with ½ avocado. And you're done! I topped this with nutritional yeast and hot sauce.