When you finish a run, especially something long, it’s vital you refuel your body so it can recover and get stronger for your next training session. When I finish a run (anywhere between 4-10km) I’m usually hungry but not feeling a large meal. It’s important to replenish carbs and also try incorporate some healthy fats and of course protein. As I tend to do my casual runs (as opposed to track sessions) in the morning, I make my recovery meal into a sort of second breakfast.
This was how my savoury recovery porridge was born.
Avocado, poached egg, and chilli flakes for a fiery bite…
- 4 tbsp oats
- 150ml almond milk
- 1/2 avocado
- 1 egg
- salt + pepper to taste
- chilli flakes
What to do:
- Boil some water and crack the egg into a poaching pod so it can begin to cook. I like to keep the yolk slightly runny so it can mix with the oats.
- Whilst the egg cooks prepare the oatmeal, adding a little salt to the oats and almond milk mixture.
- Place the oatmeal in a bowl, top with sliced avocado and the poached egg.
- Sprinkle with salt, pepper, and chilli flakes.
Notes: Stirring in peanut butter to the oatmeal before adding the toppings is totally delicious and adds more protein (useful if you’re vegan and omitting the egg)