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  • Eating Dinner at This Time Improves Heart Health, According to New Study

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    Published February 24, 2026 02:28PM

    Late-night snacking on juicy, carby food—preferably while standing barefoot in the refrigerator light—is one of those universally blissful life moments. You finish your meal, belly full, and hazily shuffle to bed.

    But eating too close to bedtime can negatively impact your health, according to a study published in early February. Here, Outside dives into the research and interviews doctors to nail down the best time to eat before bed to minimize health issues.

    When Should You Eat Your Last Meal of the Day?

    The study published in the journal Arteriosclerosis, Thrombosis, and Vascular Biology, examined how eating close to bedtime affects overall health. It suggested that having your last meal three hours before bedtime can result in decreased blood pressure, a lowered heart rate, and better-controlled blood glucose levels.

    The researchers from Northwestern University focused their study on adults between 36 and 75 who were considered to be overweight or obese. These participants were considered to be at risk for cardiometabolic disease—such as heart disease or type 2 diabetes—but were otherwise generally healthy. The participants, 39 in total, were randomly assigned to groups that either adhered to their normal nighttime eating schedules or followed a fasting routine for at least 6 weeks. Most people continued through 7.5 weeks to accommodate their daily schedules.

    Those assigned to the control (non-fasting) group fasted for 11 to 13 hours between dinner and breakfast the next day. The people assigned to the experimental (the fasting) group did not eat for 13 to 16 hours, from dinner until breakfast the next day. In other words, those who fasted had their last meal three hours earlier than the control group.

    Though both groups dimmed their lights three hours before bed, no other sleep or eating adjustments were required. The participants also weren’t instructed on what to eat, just when. Researchers monitored both groups’ heart rate and blood pressure every 30 minutes from the afternoon until they woke up the next morning.

    Limiting Food Right Before Bed Maintains Heart Health

    Those in the fasting group showed better blood pressure and heart rate levels, as well as glucose regulation, aka stable blood sugar levels.

    “Seeing that a relatively simple change in meal timing could simultaneously improve nighttime autonomic balance (which refers to your autonomic nervous system and regulates physiological processes like breathing and digestion), blood pressure, heart rate regulation, and morning glucose metabolism, all without calorie restriction or weight loss, was remarkable,” says Dr. Daniela Grimaldi, one of the researchers involved in the study and a research associate professor of neurology in the division of sleep medicine at Northwestern University’s Feinberg School of Medicine.

    “The two to three hours before sleep are a critical transition period,” adds Dr. Kumar Sarkar, a cardiologist at Northwell Health who was not involved in the study. “Melatonin, sympathetic activity declines, and metabolic rate drops. Eating during this window forces the body to digest while trying to initiate sleep.”

    In other words, if your body is working hard to break down a meal before bed, Sarkar points out that food and subsequent digestion can lead to gut motility (food moving through the GI tract) and insulin secretion—both of which can mess with your sleep.

    What This Means for You

    As study author Grimaldi explains, the aging population is growing—and so too are concerns about cardiovascular disease, kidney disease, and diabetes. “Time-restricted eating has generated enormous public interest, but we wanted to provide scientific evidence on how to optimize it—specifically by anchoring it to sleep, which is something everyone does and has profound effects on cardiometabolic health,” she says.

    She adds that there was a 90 percent adherence rate in the fasting groups, suggesting that the intervention is “something people can actually sustain.”

    For example, if you typically get to bed around 10 P.M., try to wrap up dinner by 7 P.M. Stick to this routine as best you can and see how you feel.

    There are some important limitations of the study to note: the majority of participants were female, which can affect how we interpret these results for men, Grimaldi says. This is because there are differences between the sexes in terms of autonomic function, metabolism, and circadian rhythm.

    Plus, Sarkar points out, the sample size is relatively small, and the focus on overweight and obese individuals is a bit limiting. Still, he says the improvements in nighttime heart rate, cortisol levels, and blood pressure were compelling.

    The researchers also didn’t focus on what participants ate before sleep, only when they ate it. But what you eat is important for sleep and overall health, too. Grimaldi says that “the interaction between meal composition, timing, and individual digestion rates is definitely worth investigating.” In that vein, Sarkar notes that avoiding large, high-fat, high-glycemic foods (such as white bread, donuts, and bagels)—which can cause glucose fluctuations throughout the night that impact restfulness and sleep quality—is important, too.

    Want more Outside health stories? Sign up for the Bodywork newsletter. If you’re ready to push yourself, sign up for the You vs. The Year 2026 Challenge here

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  • The 5-Minute Breakfast This Four-Time Olympian Skier Swears By

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    (Photo: L to R: Ashley Caldwell: Tim Clayton/Getty; Burrito and salsa: Ayana Underwood/Canva )

    Published February 19, 2026 09:05AM

    When my sister gave birth to my beloved nephew, I eagerly signed up to cook all her meals for the first few months postpartum. Over the course of a few weeks, I stepped into an entirely new world, one that taught me how vital it is for mothers to nourish properly as they heal from pregnancy and birth.

    So when I heard about 4X Olympic freestyle skier Ashley Caldwell, a new mom, I was immediately impressed. With a resume that includes taking home a gold medal in the 2022 Winter Olympics and being the only woman to land a quadruple-twisting triple backflip, a move called “The Daddy,” she’s quite an inspiration. She also holds a world record for the hardest acrobatic trick ever completed by a female.

    While she decided not to pursue the 2026 Games to focus on being a parent, I felt compelled to reach out to find out what she’s eating to fuel her body through postpartum recovery.

    How Ashley Caldwell Maintains Energy After Having a Baby

    I interviewed Caldwell just as she was starting her day. In the background, her baby cooed. From experience with my nephew, I knew time was limited; new parents only get a few quiet minutes at a time.

    Caldwell shared that most mornings begin with training, and to fuel those workouts while supporting milk production, she relies on a breakfast burrito. Her favorite kind is stuffed with cheese and healthy fats. “Avocado is my jam,” she says. Depending on how she feels (and whether her stomach cooperates), she’ll sometimes add salsa for extra flavor.

    “Breakfast burritos are a solid way to start the day, especially postpartum,” Caldwell says. “My body needs so much just to train and compete. And with nursing, I need extra calcium too. Plus, it’s easy to eat. I can nurse with my baby in one hand and eat the burrito with the other.”

    In her world of gravity sports, calcium matters a lot. “I’m breastfeeding, and he’s taking all my nutrients, which is fine,” she said. “But I have to stay aware. If I don’t get enough calcium, I could risk breaking bones.”

    With a sister only a few months postpartum, I sent her Caldwell’s recipe to try. I also made it myself. For her, I wanted to see whether it could support milk production and steady her energy. For me, I was curious whether it would satisfy me through a busy morning.

    To better understand the nutrition behind it—and how to elevate it further—I also spoke with a registered dietitian specializing in postpartum care. Read on for her recommendations—plus my (and my sister’s) final thoughts on this hearty breakfast.

    How to Make Ashley Caldwell’s Breakfast Burrito

    The supplies for this one are easy. All you need is a bowl, a whisk, a pan or skillet, and a spatula.

    ashley caldwell breakfast burrito
    (Photo: Ashia Aubourg)

    Ingredients

    • 3 large eggs
    • ¼ cup shredded cheddar cheese
    • 1 ripe avocado (pitted and sliced)
    • 1 large whole-wheat tortilla (burrito size)
    • Tomato salsa, to use as a topping
    • Olive oil, for cooking
    • Salt and black pepper, to taste

    Recipe

    1. Crack the eggs into a bowl and whisk until smooth.
    2. Heat a nonstick skillet over medium, then add a drizzle of olive oil.
    3. Pour in the eggs and immediately lower the heat to low. Stir gently with a spatula as they begin to set.
    4. Once the eggs start to firm up, sprinkle in the cheese, plus a pinch of salt and pepper.
    5. Turn off the heat and let the residual warmth finish melting the cheese.
    6. Warm the tortilla, either in the microwave (30 seconds) or in a hot skillet (about ten seconds per side).
    7. To assemble the burrito, layer the eggs, sliced avocado, and a spoonful of salsa in the center of the tortilla. Fold the sides of the tortilla in, then roll it tightly from the bottom up to form a burrito.
    8. Optional: Toast the burrito in a skillet or put it in a toaster oven for extra crunch. You can also add extra salsa on the side.

    The Verdict: Simple, Savory, and Filling

    I’ve eaten plenty of breakfast burritos, but I never realized how quickly one can be made without the extra step of cooking bacon or sausage. This vegetarian version came together in just five minutes, start to finish. For anyone new to wrapping burritos, I recommend watching a quick tutorial—it helps.

    My sister, who’s currently breastfeeding, tried the recipe after I shared it with her. She said it fit easily into her busy mornings, supported milk production, and kept her full.

    I couldn’t agree more with how satisfying it was. I added hot sauce for some heat and salsa macha (a spicy sauce made with dried chiles, peanuts, and sesame seeds), for extra crunch. That burrito kept me satiated and full until lunchtime.

    How to Get the Most Out of This Burrito, According to Nutritionists

    “This breakfast burrito offers a balanced mix of macronutrients and micronutrients,” says Pamela Mitri, a registered dietitian specializing in pre- and post-natal care based in Ontario, Canada. For an athlete like Caldwell, Mitri recommends eating it about three hours before training to maximize its benefits.

    Eggs supply protein to support muscle repair and growth. Cheese offers calcium for bone health. Avocado provides healthy fats, and tomato salsa contains the antioxidant lycopene, which has been found to lower your risk of stroke and cancer. The burrito is also a good source of energy-boosting carbohydrates—just one of the tortillas I purchased contains 30 grams of carbs per shell.

    The benefits extend beyond providing energy for training. For new mothers, “Eggs and cheese contribute essential protein and calcium for lactation and milk production,” says Mitri. Extra vegetables can upgrade this burrito even more, she says. Toss some spinach or kale into your burrito to boost your iron, which plays a key role in postpartum recovery, as depleted iron stores can lead to fatigue and low mood.

    Overall, this easy and delicious meal supports both Caldwell’s training goals and postpartum needs as she takes on two major journeys at once: preparing for future Winter Olympic Games and motherhood.

    Want more Outside health stories? Sign up for the Bodywork newsletter. If you’re ready to push yourself, sign up for the You vs. The Year 2026 Challenge here

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  • Elana Meyers Taylor Just Won Gold. Here’s What the Olympic Bobsledder Ate to Train.

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    Published February 17, 2026 09:46AM

    The daughter of an athlete, Elana Meyers Taylor, seemed destined for sports. At 11, she held a torch at the Atlanta Games. Decades later, she’s claimed six Olympic medals. Most recently, she took home her first gold medal in the women’s monobobsled event on Monday, February 16, at the 2026 Milano-Cortina Olympics—her fifth Games.

    Not only is she the most decorated female bobsledder in history, but she’s also the most decorated Black winter sports Olympian.

    Days before the Winter Olympics, I had to ask: What fuels an athlete competing at this level? Taylor’s answer was refreshingly practical. As the mom of Nico (five) and Noah (three), she gravitates toward a meal the whole family enjoys—something she can make anywhere in the world.

    What Does the Most Decorated Female Bobsledder Indulge in to Fuel? Pasta.

    Taylor, along with her entire family, travels when she competes, so, in addition to getting her body ready for the games, she’s also taking care of her two boys. “During the training season, we’re in a different location almost every week,” says Taylor. At the time of this interview, they’re all settled in Milan, Italy, as she gets ready to compete in her fifth Olympics.

    She consistently turns to one particular dish to power her journey: Bolognese pasta. “I can find the ingredients anywhere in the world, and it’s got everything I need in it.”

    Bolognese sauce is an Italian staple, which Taylor loves; she’s the daughter of parents with Jamaican, Panamanian, and Italian American roots. She follows a classic Bolognese recipe, ground beef stewed in an aromatic tomato sauce, but she adds spinach so she can “sneak veggies in.”

    She is also gluten-free, so while she loves this Bolognese dish, she always makes sure to grab her favorite Barilla chickpea pasta as the base. “Since I’m in a speed and power sport, I need a good carbohydrate to complete my meals,” she adds.

    Plus, her two boys love it. “If mom’s got a bowl of spaghetti for them at the end of the day, they’re going to be happy,” Taylor says.

    I share those same sentiments. At least once a week, I make a Bolognese. But I’ve never tried it with chickpea pasta. I decided to give Taylor’s Olympian-approved meal a try to see if it could fuel my workouts just by making a tiny swap in the main ingredients. I also connected with a few nutrition experts to get their take on whether this meal can power high-intensity workouts. Read on for their take, and my thoughts on this dish.

    How to Make Elana Meyers Taylor’s Bolognese Pasta

    (Photo: Ashia Aubourg)

    Serving: 6

    Ingredients

    • 3 tablespoons extra-virgin olive oil
    • 1 medium onion, diced
    • 2 garlic cloves, minced
    • 1 carrot, grated
    • 1 pound ground beef
    • 1 (28-ounce) can crushed tomatoes
    • 2 tablespoons fresh oregano, minced
    • 1/4 cup fresh basil leaves, minced
    • 2 cups spinach
    • Salt, freshly ground black pepper, and red pepper flakes, to taste
    • 1 lb of chickpea pasta, such as penne, rotini, or spaghetti (I used this one by Barilla)
    • Optional: Parmesan cheese for garnishing

    Recipe

    1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until the onions are translucent, about six minutes.
    2. Add the carrot and ground beef, stirring often, until the meat is no longer pink, about ten minutes.
    3. Stir in the tomatoes, oregano, and basil. Reduce the heat to low and simmer for 30 minutes.
    4. Season with salt, pepper, and red pepper flakes to taste. Add the spinach and cook until wilted, about two minutes.
    5. While the sauce simmers, bring a pot of salted water to a boil. Cook the chickpea pasta according to package directions.
    6. Top the cooked chickpea pasta with the Bolognese sauce and a generous grating of Parmesan.

    The Verdict: Taylor’s Pasta Dish Hits Different

    I’m married to an Italian-American, so pasta is a weekly tradition in our household—and we’ve definitely side-eyed legume-based pastas in the grocery store. Going into this recipe, I was skeptical: Would chickpea pasta taste good, or would it derail the whole meal?

    I was pleasantly wrong. The chickpea pasta was so mild that it essentially disappeared under the Bolognese sauce.

    The real test came the next morning. I’d eaten the Bolognese pasta for dinner the night before, and when I woke up for my barre class, I had sustained energy throughout the entire workout—no crashes. That’s when I realized this pasta might actually be a game-changer for my fitness routine.

    How to Get the Most Out of This Meal, According to Nutritionists

    Olympic athletes need a well-balanced meal to stay fueled: lean protein, complex carbohydrates, and vegetables, says Yvette Hill, a registered dietitian nutritionist based in Boulder, Colorado. This pasta delivers all three.

    The chickpea pasta serves as an excellent carbohydrate base, says Claire Rifkin, a registered dietitian nutritionist based in New York City. “The chickpea pasta will give her a good carbohydrate base to fill up muscle glycogen stores overnight, which can be especially helpful for a sport that requires really explosive movements, like bobsledding.” Each 3.5-ounce serving of Barilla chickpea pasta packs 15 grams of fiber and 21 grams of protein, which is more than many traditional pastas.

    The ground beef adds even more protein, which is essential for muscle growth and repair. The beef and spinach also deliver iron and B vitamins critical for energy production. This matters especially for female athletes: iron directly affects oxygen delivery to working muscles, and many women athletes need to be vigilant about their iron status, says Rifkin.

    For even more performance benefits, Hill suggests adding hydrating ingredients like zucchini to the sauce. “Even mild dehydration can cause lowered energy, which can impact performance,” she explains.

    At the same time, Rifkin emphasizes: “The other thing that stands out to me is that this is clearly a meal she enjoys and knows her body handles well. Sometimes we get so focused on optimizing every little thing that we forget the most important factor is actually eating enough foods that digest well and that an athlete will consistently eat.”

    As for me, I’ll continue making this Bolognese pasta and be reminded of Taylor’s feats every time I take a bite.

    Want more Outside health stories? Sign up for the Bodywork newsletter. If you’re ready to push yourself, sign up for the You vs. The Year 2026 Challenge here

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  • Jessie Diggins Recovers From Olympic Training with This Protein-Packed Meal

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    Published February 10, 2026 03:00AM

    Jessie Diggins started skiing at age three. Her early interest in the sport paid off as she’s now considered the best cross-country skier in the world. Her talents have earned her three Olympic and seven World Championship medals.

    She came in eighth place in the women’s 20-kilometer skiathlon event this past Saturday, February 7, at the Milano-Cortina Winter Olympics—her final Games before she retires.

    However, her work is not done yet. She’ll be back at it again on Tuesday, February 10, for the women’s cross-country skiing event.

    Considering just how much time and effort it takes to be the best, I was curious about what she eats to stay energized and ready. I learned that, after intense workouts, she prioritizes recovery and typically returns to a single dinner.

    How Jessie Diggins Refuels and Recovers

    Her training schedule has been intense.

    “I’m training twice a day, six days a week. It’s super fun, but it’s also really demanding,” Diggins told Outside. “And for cross-country skiing, the name of the game is getting enough fuel and nutrients in your body.”

    Several times a week, Diggins heats up her oven to make what she calls miso salmon. She gravitates toward this dish because she’s a self-proclaimed “big seafood person” and says the omega-3 oils in the salmon help her feel good.

    The recipe is simple and fast. She makes a glaze—made of honey, Dijon mustard, white miso paste, and butter—to brush over the fish. The oven broiler handles the rest, caramelizing the sauce while the salmon cooks.

    To build her bowl, Diggins adds whichever vegetables happen to be in her kitchen. During our interview, her garden was still producing plenty of broccoli and kale, so she tossed those in. She also adds farro, her favorite grain, and whisks up a vinaigrette with olive oil and maple syrup. Anything else lingering in the fridge or pantry, like pumpkin seeds, sun-dried tomatoes, and goat cheese, might get added too.

    “I try to see food as not just fuel, but also as fun,” says Diggins.

    And I couldn’t agree more. Miso ranks high on my own list of fun ingredients. The fermented Japanese paste appears regularly in my cooking, whether stirred into a cacio e pepe sauce or melted into chicken soup. So I couldn’t wait to try Diggins’ salmon grain bowl. More importantly, I wanted to see if this recovery meal could help fuel my own efforts to spend more time outdoors and move with more energy.

    I also reached out to a few nutrition experts to weigh in on the meal’s recovery potential. Read on for their thoughts, and my honest take on the taste of this dish.

    How to Make Jessie Diggins’ Miso Salmon Grain Bowl

    I turned my oven to broil and gave the recipe a go.

    Serving: 1

    Salmon and Glaze Ingredients

    • 1 (6-ounce) skin-on or skinless salmon fillet, patted dry
    • 1 tablespoon white miso paste
    • 1 tablespoon honey
    • 1 tablespoon Dijon mustard
    • 1 tablespoon butter, softened

    Maple Vinaigrette Ingredients

    • 2 tablespoons olive oil
    • 1 tablespoon maple syrup
    • 1 teaspoon apple cider vinegar
    • 1 teaspoon lemon juice
    • Salt and pepper, to taste

    Salad Mix-ins

    • Pre-cooked farro
    • Crunchy salad greens
    • Seasonal vegetables (optional)
    • Nuts or seeds (optional)

    Recipe

    1. Preheat your oven to the broil setting.
    2. Pat the salmon filet dry with a paper towel. This will help the glaze stick.
    3. Make the glaze: In a small bowl, mix together the white miso paste, honey, Dijon mustard, and softened butter until smooth.
    4. Spread the glaze evenly over the top of the salmon using your hands or a silicone brush. Place the filet skin-side down on a parchment-lined sheet pan.
    5. Broil the salmon and, depending on the filet’s thickness, check it at the five-minute mark. (You’re aiming for an internal temperature of 125 degrees Fahrenheit for medium-rare, and to be on the safe side, the USDA recommends an internal temperature of 145 degrees Fahenheit for fish.)
    6. Remove the cooked salmon from the oven and let it rest for a few minutes.
    7. Make the vinaigrette: In a mason jar, combine the olive oil, maple syrup, apple cider vinegar, lemon juice, salt, and pepper. Shake well.
    8. Assemble your bowl: In a serving bowl, layer one cup of salad greens, one cup of cooked farro, and an optional topping of seasonal veggies or seeds and nuts. Top the grain bowl with the salmon filet, either whole or flaked into pieces. Then drizzle the salad with the vinaigrette and enjoy.

    The Verdict: Earthy and Energizing

    (Photo: Ashia Aubourg)

    Let’s start with the flavor. The miso hits a sweet, salty, and earthy balance that complements the rich, buttery salmon. The texture was hearty, and the variety of flavors kept each bite interesting. I tossed in some romaine I had sitting in the fridge, which added a crisp, refreshing crunch. For the grains, I played around (and saved time) with microwaveable farro and found a beet-and-spinach farro at my grocery store.

    After eating this miso salmon grain bowl, I woke up feeling energized and ready to take on my daily walks by the beach.

    How to Get the Most Out of This Meal, According to Nutritionists

    “I often encourage the active clients I work with to view dinner as part of their recovery, especially after an intense training session,” Leisan Echols, a registered dietitian and exercise physiologist based in New York City, New York, told Outside. A grain bowl like this provides the right balance of nutrients to support muscle repair and replenish glycogen after exercise, says Echols.

    Starting with the farro, this grain is a powerhouse, says Echols. This ancient grain is rich in protein, fiber, and vitamins (such as magnesium), which can aid digestion and support heart health.

    “The salad greens add phytonutrients and antioxidants, while the olive oil vinaigrette adds heart-healthy fats,” Claire Rifkin, a registered dietitian based in New York City, said to Outside.

    And the salmon? In just one filet, you’ll get around 40 grams of protein, a nutrient crucial for muscle growth and repair. The omega-3 oil it contains offers anti-inflammatory benefits, which may help reduce post-exercise soreness and keep you moving, day after day, says Echols.

    The meal already strikes a balance, but for athletes focused on maximizing recovery, adding a source of calcium and vitamin D (like a yogurt-based sauce or a fortified beverage such as soy or oat milk) can offer extra benefits, says Rifkin. “Vitamin D in particular supports muscle strength and contraction speed, and deficiency is pretty common in the U.S., so it’s especially important for athletes to make sure they’re getting enough through food or supplementation,” she says.

    For endurance athletes, these details can significantly affect how well the body recovers and performs in back-to-back sessions, says Echols. “The best recovery meals are the ones that match the effort and evolve with your training, not apart from it.

    Are you planning to watch the cross-country ski event? If so, let us know in the comments and tell us what you think of this recipe. 

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  • What This Olympic Bobsledder Eats Every Morning Before Training

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    Published February 8, 2026 03:00AM

    Sylvia Hoffman doesn’t just dabble in sports. She dominates across the board. Her resume includes weightlifting, track and field, basketball, volleyball, and bobsledding. While she did not qualify for the 2026 Milano-Cortina Winter Olympics, she did take home a bronze medal at the 2022 Beijing Winter Olympics.

    When she’s training, Hoffman leans on one non-negotiable: breakfast. She never misses it. She fuels up with the same five-ingredient meal every single morning.

    The One Thing Sylvia Hoffman Eats Every Morning

    Curious about what fuels her drive to train consistently and fiercely, I caught up with her one afternoon to discuss her breakfast routine.

    Turns out, it’s surprisingly simple. Her daily go-to? An “egg scramble.” “I’m always hungry in the morning, so I always have eggs,” she says.

    High-protein breakfasts anchor her morning. Sometimes she adds sides like protein waffles, oatmeal, or pancakes. But egg scrambles are a must-have. “I feel like breakfast is where I can start every morning with satisfying food,” she adds.

    The ability to choose what goes on her plate matters to Hoffman. As a competitive weightlifter, sometimes, she follows a “strict diet” during cutting phases.

    When she’s in bobsled training, she appreciates the flexibility to eat what she wants. In most cases, that still means scrambled eggs paired with whatever mix-ins she has on hand. Her usual combo includes onions, garlic, bell peppers, and a mixed blend of cheese.

    (Photo: Viesturs Lacis, Instagram: @rekords)

    There’s no complicated science behind her breakfast. She sticks with it because she says it gives her sustained energy and keeps her full through long, demanding training days.

    I’ve made plenty of egg scrambles and written more than enough stories about the benefits of high-protein meals. But I wanted to know why this one daily staple works so well for Hoffman. While I won’t be lining up at the top of a bobsled track anytime soon, I wondered whether her breakfast could power me through my long walking treks. So, I decided to try it out for myself for an entire week.

    To find out if Hoffman’s egg scramble actually stacks up nutritionally, I also interviewed a few registered dietitians. Here’s what they said, plus my honest review.

    How to Make Sylvia Hoffman’s Garlic Egg Scramble

    Supply-wise, all you need is a frying pan, a whisk, a spatula, and a mixing bowl.

    Ingredients

    • 3 eggs
    • ¼ cup yellow onion, diced
    • ¼ cup bell pepper, diced
    • 1 teaspoon of garlic, minced
    • ¼ cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
    • Olive oil
    • Salt and black pepper, to taste

    Recipe

    • Dice the yellow onion and bell pepper. Mince the garlic.
    • Crack three eggs into a bowl and whisk until fully combined.
    • Place a nonstick pan over medium heat.
    • When the pan is hot, add a drizzle of olive oil.
    • Add the diced onion, bell pepper, and minced garlic. Sauté for three to four minutes, or until softened.
    • Pour the egg mixture into the pan and reduce the heat to low. Stir gently with a spatula.
    • Once the eggs begin to firm up, add the cheese. Turn off the heat and let the residual warmth melt the cheese into the eggs.
    • Season with salt and black pepper to taste.

    The Verdict: Savory and Energizing 

    Each morning, I aim for around 8,000 steps, and my current route includes plenty of steep inclines. For seven days, I made Hoffman’s scramble and ate it before heading out on my walks.

    sylvia hoffman breakfast eggs
    (Photo: Ashia Aubourg)

    Right away, the flavor won me over. This egg scramble packs a delicious savoriness thanks to the garlic; the sautéed onions and bell peppers add a subtle caramelized sweetness. After eating, I felt full and powered through the entire two-hour walk without losing steam.

    The dish’s simplicity also stood out. As the week progressed, I used whatever vegetables were nearing their expiration date in my fridge. More than anything, I loved how this breakfast helped me cut back on food waste.

    How to Get the Most Out of This Meal, According to Nutritionists

    Hoffman is off to a great start with this breakfast, says Cara Harbstreet, a registered dietitian based in Kansas City, Missouri. “Sylvia makes a smart choice by sticking to non-starchy vegetables and protein-rich foods instead.” As a nutrition expert, Harbstreet almost always recommends loading up on fiber-rich foods, but for athletes, she makes an exception before training because it’s “slow to digest and may cause GI issues.”

    “Hoffman’s breakfast contains a mix of protein, fats, and color—three things I look for at any meal to help ensure a good balance of macros, as well as satiety and nutrient diversity, according to Maddie Pasquariello, a registered dietitian based in New York City, New York.

    This combination doesn’t just taste good. It also supports recovery. “For high-intensity workouts like the ones Hoffman’s doing, protein and carbs before a workout are generally recommended to support your muscles,” says Pasquariello. Timing matters less than total intake, she adds. “The amount of protein you eat is way more important than when you eat it.”

    Carbohydrates play an equally important role, says Paul Jaeckel, a registered dietitian nutritionist also based in New York City. “Carbs are essential for energy, and energy is something you need during a workout.”

    Hoffman knows this well. She mentioned that during the 2022 Beijing Winter Olympics, she would load up on carbs like “waffles, pancakes, and oatmeal” before competing. For even more carb-friendly pairing ideas, Pasquariello suggests whole-grain toast, sautéed potatoes, grits, or even a piece of fruit.

    Hoffman’s high-protein breakfast, paired with energizing carbs, proves that even the simplest meals can fuel elite athletes through the toughest training blocks.

    In the meantime, I’ll think of her every time I fire up the pan to make garlicky scrambled eggs.

    Is this a recipe you’d like to try? Let us know in the comments, or tell us your favorite go-to breakfast. 

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  • Scientists Have Figured Out How Much Coffee a Day You Need To Live Longer

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    (Photo: Ayana Underwood/Canva)

    Published January 12, 2026 11:29AM

    If your day doesn’t truly start until you’ve had a cup of coffee, you’re in luck. A new science review in the journal Nutrients concludes that the brew is healthy to drink in moderate amounts. It may even help extend lifespan in some cases, though there are caveats.

    Here’s the scoop on coffee’s links to longevity, and a few tips on how to use it to fuel your personal health and performance.

    How Does Coffee Promote Long-Term Health?

    After analyzing three decades’ worth of research, this new review found that moderate coffee consumption is associated with reduced overall mortality and a lower risk of cardiovascular diseases, diabetes, stroke, respiratory conditions, and cognitive decline, and potentially certain cancers.

    The Nutrients review acknowledges that most studies on coffee and longevity so far have been correlative, meaning they don’t necessarily prove that coffee extends lifespan. (It could be that people with certain diseases drink less coffee as a result of their symptoms, for example.) So while the review’s authors acknowledge that more research is needed, they write that “the consensus is that moderate coffee intake is more beneficial than harmful across a wide range of health outcomes.” 

    Integrative physician Dr. Bindiya Gandhi, who was not involved in the review, says that coffee’s health impacts seem to be partially fueled by plant compounds called polyphenols. Certain polyphenols in coffee have antioxidant properties that protect against oxidative stress (an imbalance that can cause cellular damage) and inflammation—both of which accelerate aging.

    As we get older, our telomeres (the structures that protect our DNA) naturally shorten, reducing cellular health and increasing our susceptibility to disease. Emerging research is finding correlations between coffee consumption and telomere length. In one new study, regular coffee drinkers had telomeres that appeared five years younger than their biological age, potentially due to the drink’s antioxidants.

    In addition to polyphenols, longevity expert Dr. Florence Comite, who was also not involved in the review, notes that coffee contains vitamin B2 (riboflavin) and magnesium, both of which help fuel cellular health and energy.

    Coffee Offers an Added Perk for Athletes

    Any runner, biker, or lifter who regularly trains with caffeine knows that the compound can boost athletic performance, which could provide another longevity link.

    Exercise helps us live longer, and research shows that caffeine (whether consumed through coffee or supplements) can help us do more of it, improving athletic endurance by roughly two to four percent. It may also help power everyday movements, with one randomized trial on 100 adults finding that those who drank caffeinated coffee walked nearly 1,000 steps more per day than those who didn’t.

    How Much Coffee Should You Drink for Longevity Benefits?

    According to the Nutrients review, capping your consumption at three to five cups per day seems to be beneficial for most people; any more than that can actually damage heart health in the long term. The review also notes it’s best to avoid adding excess sugar, syrups, and creamers to your coffee, as they’re likely to negate any lifespan benefits.

    Personal tolerance plays a role here, too. “Each one of us is unique, so caffeine may impact you far differently than your best friend,” Comite says.

    Those with acid reflux, or chronic acid reflux known as gastroesophageal reflux disease (GERD), anxiety, or sleep issues should steer clear, says Gandhi. If coffee gives you the jitters, that’s also a sign to reduce your consumption or switch to decaf, she says.

    Is There a Best Time to Drink Coffee?

    Some people are fast caffeine metabolizers with genetics that allow them to enjoy coffee all day long. But, for most of us, drinking it too close to bedtime will harm sleep (and health, by extension, if sleep deprivation continues).

    Both Comite and Gandhi suggest taking your last sip by around noon to give your body plenty of time to process it before bed. This aligns with research showing that drinking coffee in the morning is more strongly linked to lower mortality risk than drinking it throughout the day.

    According to the International Society of Sports Nutrition, most athletes consume caffeine roughly one hour before working out—but if you tend to exercise at night, you’ll want to play around to find a balance between fueling and sleep.

    Finally, if you’re not already a coffee drinker, don’t feel like you need to pick up the habit to live a long, healthy life. Longevity doesn’t hinge on any one beverage; it’s your overall diet and lifestyle that really make the difference.

    Want more Outside health stories? Sign up for the Bodywork newsletter. And to get your new year off to a great start, sign up for the Winter Warrior Challenge; all you need to do is log 20 hours of workouts, and you’ll earn an exclusive challenge badge.

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