Try This Breakfast Power Bowls Recipe From Shalane Flanagan’s New Cookbook ‘Rise & Run’

Hitting the road for an afternoon workout? This dish works as a lunch (or recovery din) and is loaded with fiber, carbs, and leafy greens.

By The Editors of Women's HealthPublished: Nov 4, 2021

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Linda Xiao

Hitting the road for an afternoon workout? This a.m. dish also works as a lunch (or recovery din) and is loaded with fiber, carbs, and leafy greens.

It's straight from the pages of Rise & Run, the latest cookbook from distance runners and friends Shalane Flanagan and Elyse Kopecky, who have plenty of experience prepping to perform at their best. Shalane is a four-time Olympian and former NYC Marathon champion, and Elyse was a collegiate track star at UNC before working for Nike.

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Yields:: 2 serving(s)
Total Time:: 20 mins

Ingredients

4
large eggs
1/4 c.
crumbled feta
1 tbsp.
whole milk or water
Fine sea salt and black pepper
2 tbsp.
extra-virgin olive oil, divided
2 c.
cooked rice
3 c.
chopped kale leaves
2
cloves garlic, finely chopped
1
avocado, sliced
Pico de gallo and hot sauce, for serving

Directions

1. Step 1In a bowl, beat eggs. Add cheese, milk, and 1/8 tsp each salt and pepper; set aside.
2. Step 2Heat 11/2 tsp oil in a large nonstick skillet on medium. Add rice and heat through; divide between bowls and cover to keep warm.
3. Step 3Heat 11/2 tsp oil on medium. Add kale, garlic, and a pinch salt and cook, stirring occasionally, until just wilted, 2 minutes. Divide kale between bowls and cover.
4. Step 4 Heat remaining Tbsp oil on low. Add eggs and scramble to desired doneness.
5. Step 5Divide eggs among bowls, then top with avocado and pico de gallo, and hot sauce, if desired.

Check Out the Book Rise & Run: Recipes, Rituals and Runs to Fuel Your Day, by Shalane Flanagan and Elyse Kopecky, $26, wherever books are sold.

This article appears in the November 2021 issue of Women’s Health.