It has been officially 2 days since I’ve successfully completed my first and possibly, most likely last full marathon. I’ve never felt that much pain during an event and still can’t believe that I pushed through it. Running 26.2 miles, or in my case, slowly planting one foot in front of the other, is definitely a mental game. I’ll go on more about the whole marathon event in another post, though.
Currently I’m sitting at home at my kitchen table. No kids. No papers. I’m taking a break from all of the teaching stuff for today and am taking advantage of the fact that I have time to blog and conjure up a heart healthy breakfast for myself.
Photographed above is an egg baked inside an avocado with a side of blackberries and half a banana. Seriously, it’s the best thing for me to eat right now. Ever since the marathon, my appetite has been suppressed. I have been struggling to shake off the nauseous feeling that struck me a few minutes after the euphoria of crossing the finish line wore off. All I’ve been wanting to eat lately is lettuce.
This Baked Egg in an Avocado is about a 300 calorie ‘light’ feeling breakfast complete with proteins, healthy fats, and vitamins that are vital for muscle repair. The breakdown of the breakfast will be below the recipe.
This is an extremely simple recipe with many health benefits. Shout out to White on Rice Couple for the recipe.
- 1/2 of a medium avocado
- 1 egg
- Salt and pepper to taste
- Preheat the oven to 425 degrees Fahrenheit
- Slice the avocado in half and then take out the pit. Set one half aside (you can use it if you want to make another one).
- In a baking dish, like the one pictured above, place half the avocado inside. Make sure it isn’t tilted.
- Crack an egg in a bowl. Before scooping the egg into the avocado, you may need to make the hole of the avocado a bit larger, so just scoop some of the avocado out.
- Spoon the egg yolk into the center of the avocado and add egg white until it is filled.
- Grind pepper and salt on top for taste.
- Place in the oven and bake for about 15 minutes. You may bake it for longer if you like your eggs a bit more cooked.
That’s all there is to it! The breakdown of the breakfast as promised:
Eggs are considered ‘complete’ proteins. They contain all 9 of the essential amino acids that our bodies cannot produce, which means that they are very helpful to reducing muscle damage and repairing muscles as well. They’re also filled with healthy fats, vitamin D, and the yolky center is rich with iron (a part of a protein in our red blood cells called hemoglobin which helps our muscles store and use oxygen). For those who are vegetarians and are worried about not getting their complete proteins, well, eggs are the easiest way to go. (I’m usually not too worried about getting enough protein. The western diet, whether you’re vegetarian or not, usually consists of too much protein.)
Avocados are monounsaturated fats, which I suppose people consider the ‘good’ fats. They are fibrous, contain B vitamins which helps your body convert food to energy, and the list goes on and on. Since they are fibrous and filled with heart healthy fats, they are generally more filling so you’ll also be more likely to eat less food afterwards.
Blackberries are rich in fiber and antioxidants. They are also low in calories. Bananas, as many of us may know, are a great source of Potassium, AKA: vitamin K. They lower blood pressure, are high in fiber, and may help with reducing inflammation (which I currently need!)
So who said healthy food can’t taste good again?