Making a Post-Workout Macro Bowl with Alex Silver-Fagan!

How to Make a Healthy Post-Workout Macro Bowl

My Healthy Cooks! This week I’m joined in the kitchen to cook up a healthy post-workout macro bowl with a super special guest, Alex Silver-Fagan. Alex is a badass trainer, athlete, model, and a founding trainer of The Mirror, which provides its users with a way to bring the gym to the comfort of their own home and train with professionals. We’re cooking up a brain boosting meal of fish, quinoa, and a secret sea-dwelling ingredient!

What makes this post-workout macro bowl recipe easy?

This recipe comes together in the same amount of time it will take you to cook your quinoa! By the time the quinoa is fluffy and delicious, your fish will be seared off and your mushrooms will be super succulent and juicy. Then just drizzle over your lemon and top with that epic umami seaweed and it’s time to eat up. I always try to ensure my post-workout meals take 30 minutes or less to create, as that is the amount of time your body usually has to get in your protein to help build and fortify your muscles.

What makes this post-workout macro bowl recipe healthy?

With this one, we’re focusing on the brain health boosting power of seaweed, with all its B vitamins, and the epic omega-3 fatty acids in the Alaskan Pollock – but you can use any fish you like here, salmon or another white fish like tilapia or cod would be delicious. Omega-3’s are great for brain health and keeping your skin looking great!

We’re also boosting the protein in this by serving it alongside quinoa, a protein-rich grain, and some mushrooms for added vitamins and minerals.

Check out Alex on Instagram at @alexsilverfagan!

For more easy and healthy recipes, check out my $5 Meals Ebook!

Recipe: Healthy Post-Workout Macro Bowl

Servings: 2

Cost: $5-7 per serving

Prep Time: 10 minutes

Cook Time: 20 minutes

Skill Level: Easy

Ingredients:

2 fillets Alaskan Pollock or fish of choice

1.5-2 cups cooked quinoa

2 cups enoki mushrooms, torn apart

Salt and pepper to taste

2 TB olive oil

Juice of 1/2 lemon
2 cloves garlic, smashed and minced

Method:

Place seaweed sheets in water to infuse. Set aside.
In a pan over dry heat, add your garlic and let cook for 1 minute. Then add 2 TB oil, and your mushrooms. Cook for 5-10 minutes or until mushrooms are cooked down.
Add fish to the pan and sear on both sides for 3-4 minutes per side.
Add seaweed atop fish and a bit of the water brine the seaweed was sitting in. Juice in your lemon and season with salt and pepper.
Serve with your quinoa!