Avocado Egg Boat Bowl
Ingredients
- 2 avocados
- 4 Eggs
- Chives
- Cayenne pepper
- 1/2 teaspoon sea salt
- Lemon zest
Directions
- Preheat oven to 420 degrees
- Cut avocados in half, remove the pit, and place avocado halves on a sheet pan fit for roasting.
- Crack the eggs into the avocado space where you removed the pit.
- Roast for roughly 20-minutes. Remove from oven and season with chives, cayenne, and sea salt. Zest of lemon over the top as well as the salad to be served with olive oil or vinaigrette of choice.
- Serve with a salad or lean protein and mixed greens. My suggestion: Chickpea, quinoa, spinach, radish, cabbage, edamame, diced peppers, sliced Roma tomato, feta cheese, 2 oz of grilled chicken or flank steak with grated black pepper
Nutrition Facts
Makes 2 servings
Per serving: 382 calories | 31.1 g fat | 14.1 g carbs | 15.6 g protein
Make sure to always power up your day with protein and produce at the very least along with plenty of quality carbohydrates to support good energy levels, and fight the risk of disease!
Looking for quick meals and snacks for your young athlete or busy lifestyle? Check out one of our popular, “no cooking required” blogs for athletes!” Wendi also provides several gems in our most recent blog, “A Student-Athlete’s Guide to Healthy Eating on the Road“.
In good health and wellness,
Wendi Irlbeck, MS, RDN, LD, CISSN

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