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Caring for Life

Upgrade Your Oatmeal Like a Pro Athlete

When it arrives to effectiveness gas, it’s difficult to go improper with oatmeal. And just one key perk of the aged standby is that it’s a blank canvas. Stephanie Howe Violett, 2014 Western States a hundred-Mile Stamina Run champion, prefers her oats savory, loaded with avocado, eggs, and butter. The combo sits effectively in her belly and provides ample sluggish-burning calories for adventures in the mountains. A 36-calendar year-aged mentor and nutritionist, Violett logs up to 20 hrs a 7 days on the trails close to her residence in Bend, Oregon, and she rounds out her winter season schooling with long times snowboarding. Soon after just about two decades of large-degree levels of competition, Violett’s fueling philosophy is straightforward: “Eat authentic foods. Really do not deprive yourself of any nutrition. I try to eat almost everything. Meals should be liked.”


(Serves just one)

  • 1 cup entire milk, h2o, or milk alternative 
  • ½ cup steel-slice oats
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Turmeric powder to taste
  • 1 egg
  • Half an avocado, sliced


In a modest pot, carry the milk to a boil about medium warmth. Add the oats and simmer for 10 to 20 minutes, stirring sometimes, until eventually the oats are near to your sought after regularity. (If you are small on time, make the oats in progress or soak them right away ahead of cooking.) Add salt, pepper, turmeric, and butter in the final couple of minutes of cooking. Even though oats complete, fry the egg and slice the avocado. Spoon the oats into a bowl, major with the fried egg and avocado, and try to eat right away. Add taste with more toppings like refreshing pesto, cilantro, feta cheese, sesame seeds, or warm sauce.