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Try This Breakfast Power Bowls Recipe From Shalane Flanagan’s New Cookbook ‘Rise & Run’

Hitting the road for an afternoon workout? This dish works as a lunch (or recovery din) and is loaded with fiber, carbs, and leafy greens.

breakfast power bowl
Linda Xiao

Hitting the road for an afternoon workout? This a.m. dish also works as a lunch (or recovery din) and is loaded with fiber, carbs, and leafy greens.

It's straight from the pages of Rise & Run, the latest cookbook from distance runners and friends Shalane Flanagan and Elyse Kopecky, who have plenty of experience prepping to perform at their best. Shalane is a four-time Olympian and former NYC Marathon champion, and Elyse was a collegiate track star at UNC before working for Nike.  

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Yields: 2 servings
Total Time: 0 hours 20 mins

large eggs

1/4 c.

crumbled feta 

1 tbsp.

whole milk or water

Fine sea salt and black pepper

2 tbsp.

extra-virgin olive oil, divided

2 c.

cooked rice

3 c.

chopped kale leaves 


cloves garlic, finely chopped


avocado, sliced 

Pico de gallo and hot sauce, for serving

  1. In a bowl, beat eggs. Add cheese, milk, and 1/8 tsp each salt and pepper; set aside. 
  2. Heat 11/2 tsp oil in a large nonstick skillet on medium. Add rice and heat through; divide between bowls and cover to keep warm. 
  3. Heat 11/2 tsp oil on medium. Add kale, garlic, and a pinch salt and cook, stirring occasionally, until just wilted, 2 minutes. Divide kale between bowls and cover.
  4. Heat remaining Tbsp oil on low. Add eggs and scramble to desired doneness. 
  5. Divide eggs among bowls, then top with avocado and pico de gallo, and hot sauce, if desired. 

Check Out the Book Rise & Run: Recipes, Rituals and Runs to Fuel Your Day, by Shalane Flanagan and Elyse Kopecky, $26, wherever books are sold.

This article appears in the November 2021 issue of Women’s Health.

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