Diet & Nutrition with Brianna Beahan

BB Avo on Toast, recipe below

BB Avo on Toast, recipe below

Hurdler Brianna Beahan chatted to Sport Story about her approach to food, and why she never goes a day without veggies. You can read our feature interview with Brianna here

"A lot of people ask me, “Are you on a specific diet?” I went through – maybe from 16 up until 18 – I really went on this psycho diet where I wouldn’t eat cheese, I wouldn’t eat anything. And I felt so sick. I wasn’t getting enough nutritional intake and I was… I would say I had an eating disorder. And I think that was accrued from when I went through puberty I put on a lot of weight. 

But now I just eat healthy as a whole. I won’t go a day without eating veggies. Whether that be a salad or an actual veggie meal. I don’t eat a lot of meat – years ago I actually was vegetarian. But I’ve slowly introduced meat again, just simply because I was too fatigued. My iron was stupidly low and I just couldn’t train and it just wasn’t working well. So I’ll eat chicken and stuff. I won’t necessarily eat much red meat – I’ll have mince, but I won’t have steak or things like that. More because of the fact that I know I’ll be feeling yuck when I digest it after, and also I feel a little bad for the animals. A little bit of both.

But I definitely treat myself. I work my ass off, I’m going to enjoy my life! Do you know how hard it is not to eat chocolate and icecream?!"

FAVOURITE MEAL
Brianna’s favourite way to start the day is with an Aussie classic, smashed avo on toast. “I’m obsessed,” she says and we are too – it’s full of good fats, is filling, and is quick enough to make on your way out the door to the track. Everyone’s got their own little take on this neat brekky and we would love to hear yours! Send your twist on Smashed Avo to us here.

BB Smashed Avo

2 slices dark rye bread
1 ripe avocado
½ fresh lime
Salt & pepper
Olive oil
Chunk of feta
Handful fresh basil
1 – 2 heirloom tomatos, sliced
Balsamic vinegar

Method

  • Pop your bread in the toaster
  • Cut the avocado in half and scoop the flesh into a bowl. Add a tablespoon of oil, squeeze in the lime juice, and a tablespoon of olive oil
  • Crumble in the feta
  • Mash up the avocado mix with a fork until it is very well combined but not completely smooth
  • Spread a thick layer of avo on each piece of toast
  • Layer with torn basil leaves, then 2 to 3 slices of tomato
  • Drizzle with balsamic vinegar