My typical mornings’ post work out meal. I have been eating this for weeks.

So for the “base” you need:
500 gr chestnut mushrooms
650 gr white mushrooms
4 sweet pointed peppers
1-2 onions
2 cans (or 500 gr fresh tomatoes) of chopped tomatoes
Tomato puree
Paprika (3-4 tablespoons)
Salt, pepper, chilli and oil (3 tablespoons)
- Wash and cut the mushrooms, peppers first and place them into separate bowls.
- Cut the onions and fry them on the oil. When almost fried pull it off the hob and season it with paprika. Mix it well for a few seconds. Paprika burns easily so that’s why you pull it off. Pour a bit off water on top, stir it well again and put it back on the hob
- Add the mushrooms and the seasonings and cover the stockpot until they are softish. Pro tip: while it’s cooking wash the dishes.
- Add the mushrooms and the seasonings and cover the stockpot until they are softish. Pro tip: while it’s cooking wash the dishes.
- Add the peppers.
- Once everything is nice and soft add the 2 cans of chopped tomatoes and a bit of tomato puree depending on how watery it is still. It should be saucy but not to runny.
As you noticed this base takes a bit of a time to make (40 mins?) so that is why I batch cook it. Once it’s ready put it into 6 -preferably- glass food containers to make sure they stay fresh for 6 days. A portion is around 400-430 grams.
When you ready to eat it, pour it out into a frying pan, add a handful of spinach and cook it together. Then I add 3 slightly beaten eggs on top and fry it. I serve it with an avocado and parsley on top.

For extra calories and protein I make 4 square toasts out 4 slices of wholemeal rye bread and 3 slices of cheese.
Best eaten in the morning after your workout. Sometimes I add courgettes with the spinach.