Everyone is always very curious about how a personal trainer ACTUALLY eats. There are all types of personal trainers with all kinds of eating habits. I’ve worked with trainers who ate all day from strange little containers of seeds, sprouts, veggies and more and virtually never ate anything cooked, let alone prepared. I’ve also worked with trainers who live on Starbucks pastries. It takes all kinds, as they say. But there is a little something to practising what you preach.
I post a lot of my meals on Instagram, and you can follow me there to peek at my day-to-day life and diet, and chat with me, too. I like to chat in between mouthfuls and taking pictures of mouthfuls.
In the tradition of “What I Ate Wednesday,” which is a fitness blogging staple, I’m going to share one of my latest faves with you here on the Belly Bootcamp blog.
I get to eat a hot lunch at home most days of the week, even if that means I defer lunch until 2:00 or 2:30 p.m. to do so. I love a sandwich to go just as much as the next girl, but carbs – in particular, wheat and starchy carbs – at every meal just doesn’t agree with my digestion, my skin or my waistline.
This morning a client, who has been trying to wean herself off a bit of a bread habit complained to me, “When I feel tired I just want some poached eggs on toast.” I heart eggs. I eat them virtually every day, sometimes more than once. So, for my client B, here is my version of poached eggs on toast. Minus the starch, plus loads of antioxidants, fibre, vitamin K, folate and calcium like only leafy greens can provide!
Eggs in a Spinach Nest
- 2 eggs
- 2-3 cups spinach
- sliced onion (optional)
- sprinkle chili flakes (also optional – I like everything SPICY)
- 1 tsp. coconut oil, olive oil or butter
- salt & pepper
Over medium, warm oil & saute onion and chili flakes for a few minutes until softened. Add spinach & stir to moisten. Make a well in the spinach and drop a tiny drizzle of oil in the pan to prevent sticking. Turn the heat down to low-medium. Crack eggs into well and add a few drops of water to the side of the pan to create steam; pop the lid on. Cook just a couple of minutes and eat! Pop your yolks soon as they’ll continue to cook on the plate if left intact.
Here are a few other yummies I’ve had in the past week: