This Is What a Spa Chef Eats for Breakfast
Stephen Coe, the chef at Mirbeau Inn & Spa, is all about his morning greens.
We don’t need to tell you that breakfast is the most important meal of the day. In this series, we’re asking some of Boston’s top doctors, fitness pros, and dietitians for a sneak peek into their kitchens, so we can see what’s on their breakfast table.
Claim to Fame: Chef Stephen Coe, a Massachusetts native, leads the culinary team at Plymouth’s Mirbeau Inn & Spa at the Pinehills. And in a departure from traditional spa cooking, he was crowned the World Bacon Champion in 2015. (Yep, that’s a real thing.)
What He Ate: A warm avocado salad with asparagus, broccoli, cherry peppers, and egg whites, washed down with a green berry smoothie of blueberries, frozen peaches, green grapes, green apple, cranberry juice, baby spinach, banana, flax seed, and hemp hearts. Talk about your daily serving of fruits and veggies.
Why He Chose It: Coe says he’s a big fan of clean eating, choosing foods that are “mostly vegan with an added protein every now and then.” After starting his day with a cup of green tea and his “crazy green smoothie,” his second breakfast of warm avocado salad gives him an energy boost and the nourishment to power through until lunchtime. “This style of breakfast gives me the octane I need to keep up with my crazy chef lifestyle I live,” he says.