Many runners go about their day just as usual after a run, with no particular diet routine or hydration plan. This may work in theory but for on an individual level, there are a lot of pitfalls to not consuming enough calories or nutrients after your run. For some it’s just a matter of not having enough time, but time needs to be carved out for your post-run meals, especially if that run was in the morning.

The recipe we’re going to tell you about today sounds exotic and difficult to make but is actually very easy, healthy and quite delicious. It works best as a breakfast, but can be used as a pitstop between your big meals as well.

Eggs and mushrooms on salad leaves

What you will need (Serves 2)

2 Eggs
Salad leaves – Lettuce, cabbage or spinach; whatever takes your fancy)
Mushrooms – We’re going with chanterelles and oyster mushrooms, but you can pick any two varieties)
Goat cheese
Olive oil
Sea salt
Sherry vinegar
Parsley/coriander

How to make it

  • Sautee the mushrooms in olive oil, sea salt and sherry vinegar.
  • Soft boil the eggs by putting them in boiling water for between 3-4 minutes. You can even poach them if you prefer.
  • Place the mushrooms on the bed of salad leaves. You can clean them and add them lightly seasoned or sauteed.
  • Sprinkle the goat cheese on top of the mushrooms, and place the eggs top.
  • Add a pinch of sea salt on the yolk, sprinkle some microgreens (parsley/coriander) to finish off the plating. Et voila!
  • somefood

    Fun fact:
    Here’s the really interesting bit about Goat Cheese. It has a chemical profile that makes it much more favorable for people who suffer from aversions to dairy products made from cow’s milk, or from lactose intolerance. Goat cheese contains less lactose than cheese made from cow’s milk, and contains smaller fat globules, which make it easier to digest.

    Bon appètit!

    Main Image: Trail Run Mag

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