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Professional soccer player Megan Rapinoe co-captains the national team (they won gold at the 2012 Olympics, NBD) and captains Reign FC in the National Women's Soccer League. She’s also an LGBTQ+ advocate and outspoken voice for pay equality in her sport. So yeah, she’s pretty damn cool. Here’s what she eats in a day to stay on top of her game.

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7:30 A.M.

“I always start the day with drip coffee and coconut creamer—usually two and a half cups, and then I’ll have some sort of espresso in the afternoon. I avoid almost all dairy…unless it’s an artisan cheese board, and then I get fully involved. I pretty much eat the same thing every day—two fried eggs (piled one on top of the other) with onion and spinach. Sometimes if I’m feeling frisky, I’ll put Sriracha on it.”

Chocolate banana peanut butter clif bar
Clif bar

10:30 A.M.

“I’ll usually have a Luna or Clif bar to keep me going during training. I’m a bar connoisseur—I’ve tried so many! I love the mint chocolate chip and also the chocolate, nut butter and banana one. I’ll also do a Body Armor Lyte—it’s a low-cal sports drink that gives me a little burst of energy.”

chicken salad sandwich
Twenty20

1:30 P.M.

“Our club team provides lunch most days, so I typically eat a sandwich or salad there. A good day is when they have something like a chicken pesto sandwich with tomato and spinach but if it’s just plain chicken with lettuce then that’s fine, too—I don’t mind eating for substance sometimes. Every meal can’t be the best meal you ever had! I also make sure to drink lots of water throughout the day.”

chocolate pressed juicery vegan ice cream
Pressed Juicery

4:00 P.M.

“I’m really into Pressed Juicery’s freezes—they somehow turn dates, almonds and juice into a fro-yo type situation and it’s a delicious, guilt-free snack. I’ll top mine with cacao drizzle, fresh fruit, almond butter and sliced almonds.”

Three burgers in a skillet
brazzo/Getty Images

7:00 P.M.

“My girlfriend and I live together and we cook at home pretty often (although we’re spoiled for amazing restaurants in Seattle). We’ll usually do some kind of lean protein (like chicken thighs) and vegetables. One of our favorites: Greek bison burgers. They’re unreal. I make the patty out of ground bison, one egg, fresh oregano, salt, pepper and garlic. I’ll use butter lettuce for the bun and have some baked sweet potato fries and a Greek salad (bell peppers, cucumbers, red onion and kalamata olives) with lemon dressing on the side. There’s this garlic sauce from Whole Foods that’s just garlic and olive oil, and it’s so good—we put that all over everything.”

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