Eat with Gwen for a day

"Below are some of my favorite recipes of meals I cook for Gwen on a daily basis. I would love to see if you guys can recreate or cook these recipes at home. Send Gwen or myself a direct message or tag us in your photo on social media." - Patrick Lemiuex @Patrick_Lemieux


Breakfast: Oatmeal

Servings: 1-2 people

2 cups water (or 1 1/2 cups water and 1/2 cup full fat milk)
1/4 teaspoon salt
1 cup rolled oats
1-2 bananas (sliced)

1/4 cup of blueberries and/or walnuts (for a sweet version)
1/2 c full fat or dairy free milk
Cinnamon to taste
Salt to taste
1-2 eggs, poached (for a savory version)

Hot Oatmeal: In a medium saucepan, bring water and 1/4 teaspoon salt to boil. Stir in 1 cup rolled oats and the bananas. Reduce heat and simmer uncovered for 5 minutes, stirring occasionally. Remove the pan from heat; cover and let stand for 2 minutes before serving.

Overnight Oats: Soak the oats in warm water overnight with bananas and salt. Cover and refrigerate until morning. Heat up in the morning. Add milk and toppings as desired.


Lunch: Lemon chicken rice

2 large servings 

"This is our standard pre race dinner. I believe Gwen has been having this meal for 5 years now pre race." - Patrick

1 cup rice
2 cups water
1 rotisserie chicken or 2 chicken breasts

1 head of broccoli or broccoli roughly chopped
3 cups spinach (uncooked)
1 pepper diced
1 cup grape tomato cut in half (about 15 whole grape tomato)
3/4 cup shredded cheddar or pepper jack cheese
1 onion
1/2 parsley bunch
Sauce: juice of 1 to 3 lemons, 1/4 cup olive oil, salt and pepper to taste (can also add red pepper flakes)

In a rice cooker add the rice, water, and diced onion and cook.
Take the rotisserie chicken and pull apart the chicken from the breast and thighs, or grill/bake your chicken in olive oil until cooked through. 
Chop and slice all of your remaining vegetables.
Once the rice is cooked, stir in the vegetables and chicken. Then add your cheese and coat with sauce. Stir thoroughly once more and then serve.


Dinner: Roasted potato, warm salad, and meatballs

Servings: 2-4 people


"This meal is a great way to get rid of a bunch of ingredients in the fridge. I do one big grocery shop per week so a meal like this is a great way to get rid of what is left in the fridge. Do not be afraid to substitute with your favorite vegetables." - Patrick


  • Roasted Potato

4 white potato
Olive Oil
Salt and Pepper to taste

  • Meatballs

1 lb ground beef or bison
1 cup spinach
1 egg
2 Tbsp flour, almond flour, cornmeal, or oat flour
1 tsp black pepper
1 tsp fennel
1/2 tsp salt
1/2 tsp red pepper flakes

  • Roast Veg

1 onion sliced
1 head broccoli roughly chopped
1 head cauliflower roughly chopped
1 sliced pepper
3 peeled and chopped carrots
Any other vegetables you have (beets, brussels sprouts, etc)
1 Tbsp cumin
1 tsp paprika
salt and pepper to taste

Dressing: 1 Tbs Mustard, 2 Tbs apple cider vinegar, 1 Tbs Olive oil

Feta cheese to taste

Roast potato
Dice the potato and drizzle with olive oil and salt and pepper. Place on sheet pan for 60 min at 375F or until golden brown

Meatballs: Place the ground beef in a bowl and add the egg, spices, flour, and finely chopped spinach. Begin to mix with your hands and roll into balls no bigger than a golf ball. Place onto a sheet pan lined with tin foil and bake for 15 min at 375F.

Roasted vegetables: Chop up all your desired vegetables. Chop the pieces larger than a normal dice because as they cook they shrink. Cover with the spices and olive oil. Place in the oven for 70 minutes at 375F. For the dressing add the mustard, olive oil, and apple cider vinegar. Whisk thoroughly. When the vegetables are done drizzle the dressing on and add your desired amount of feta cheese.


Run Fast, Eat Slow scones, fruit, peanut butter and yogurt.