Here’s what pro soccer player Megan Rapinoe eats in a day to look (and feel) fabulous

Professional soccer player Megan Rapinoe co-captains the national team (they just won the 2019 FIFA Women's World Cup, 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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What pro soccer player Megan Rapinoe eats in a day
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What pro soccer player Megan Rapinoe eats in a day

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.”

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.”

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.”

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.”

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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RELATED: HERE’S WHAT A YOGA INSTRUCTOR EATS IN A DAY TO LOOK (AND FEEL) INCREDIBLE

For more healthy eating ideas, check out the slide show of recipes below:

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Good Eats: 55 healthy lunches
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Good Eats: 55 healthy lunches

California Chicken, Veggie and Avocado Rice Bowls by Half Baked Harvest | Tieghan Gerard

Get the recipe here.

New Year's Detox Salad by The Healthy Apple | Amie Valpone

Get the recipe here.

Garlic and Toasted Tomato Sandwiches by Food & Wine

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Chicken Shawarma with Green Beans and Zucchini by Food & Wine 

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Ratatouille Minestrone by Food & Wine

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Greek Salad Pita Sandwiches by bon appetit

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Big Italian Salad by Food & Wine

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Farro-And-Kale Salad With Olives And Pine Nuts by Food & Wine

Get the recipe here.

Sesame Ginger Chicken Meatballs by Food & Wine

Get the recipe here.

Broccolini, Mushroom and Sesame Salad by Food & Wine

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Warm Chicken Sandwiches with Mushrooms, Spinach and Cheese by bon appetit

Get the recipe here.

Curried Carrot Soup with Maple Roasted Chickpeas by Vegetarian Ventures | Shelly

Get the recipe here.

Celery, Fennel and Apple Salad with Pecorino and Walnuts by Food & Wine

Get the recipe here.

Blood Orange, Kale and Lentil Salad by PDXfoodlove | Rebekah Hubbard

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Sweet Potato Crust Quiche by Live and Love to Eat | Claire Marshall

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Kickin' Turkey Club Wrap by Philadelphia Cream Cheese

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Brussels Sprouts with Sausage and Cumin by Food & Wine

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Avo Toast by Crazy Sexy Kitchen | Kris Carr with Chef Chad Sarno

Get the recipe here.

Charred Broccoli and Red Onion Salad by Food & Wine

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Vegetable Summer Rolls with Chile-Lime Dipping Sauce by Food & Wine

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Curried Cauliflower Tartine with Hummus, Scallion and Chili Oil by Brooklyn Vegetarian | Amy Jennings

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Curried Tofu and Avocado Dip with Rosemary Pita Chips by Food & Wine

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Chopped Salad by Crazy Sexy Kitchen | Kris Carr with Chef Chad Sarno

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Red Lentil Dal with Coconut Milk and Kale by Food & Wine

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Tomato, White Bean and Kale Soup by Fork Knife Swoon | Laura Bolton

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Roasted Root Vegetables with Tamari by Food & Wine

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Chicken Chile Soup by Food & Wine

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Roast Chicken Panzanella by Food & Wine

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Vegan Zucchini Sweet Potato Rolls by Lemons and Basil | Kaylee Pauley

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Vegetarian Chili with Barley, Quinoa and Beans by Food & Wine

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Cucumber Mint Salad with Creamy Lemon-Greek Yogurt Vinaigrette by Food & Wine 

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Kitchen Sink Soba Noodles by Food & Wine

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Moroccan Spiced Roasted-Heirloom Cauliflower Salad by  A Couple Cooks | Sonja & Alex

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Quinoa Wraps with Black Beans, Feta and Avocado by Marin Mama Cooks | Jackie Grandy

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Moroccan Red Lentil with Chard by Feed Me Phoebe | Phoebe Lapine

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Asparagus and Red Quinoa Salad by bon appetit

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Lemon Herb Grilled Chicken by Campbell's Kitchen

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Stewed White Beans with Green Chile and Herbs by Food & Wine

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Veggie and Yogurt Sandwich by Haylie Duff

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Vegan Berry Crunch Smoothie Bowl by Domesticate ME! | Serena Wolf

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Korean Sushi Rolls with Walnut-Edamame Crumble by Food & Wine

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Quinoa Fried Rice by Feed Me Phoebe | Phoebe Lapine

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Mediterarnean Vegetable and Bean Salad by Chef Billy Parisi

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Crockpot Quinoa Lentil Tacos by Begin Within Nutrition | Cristina Cavanaugh

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Pork and Pineapple Fried Rice by Food & Wine

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Shrimp and Vegetable Summer Rolls by Food & Wine

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Mashed Avocado and Chickpea Salad by The Skinny Fork | Amanda Plott

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Quinoa Salad with Spring Vegetables by Food & Wine

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Soba Noodle Bowl with Garlic Sesame Ginger Tamari Sauce by Sunday Morning Banana Pancakes | Heather Poire

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Spicy Green Papaya Salad by Food & Wine

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Summer Chopped Salad with Quick Pickled Vegetables by Food & Wine

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Mexican Stuffed Peppers with Quinoa and Black Beans by Love & Lentils | Sophia Zergiotis

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Warm Spaghetti Squash Salad by Food & Wine

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Thai Brussels Sprouts Salad by food & Wine

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Whole Wheat Rigatoni with Roasted Vegetables by Food & Wine

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Turkey and Lettuce Cups by Kitchen Daily Editors

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Shaved Raw Asparagus with Parmesan Dressing by Food & Wine

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Curried Chicken Salad Sandwich by Kitchen Daily Editors

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Sweet Tomatoes, Cucumbers and Cheese with Balsamic Glaze by ragamuffinrecipes | Maura Boylan

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Hummus Deviled Eggs by Food & Wine

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Tuna Niçoise Sandwiches by Campbell's Kitchen

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