What athletes eat: Soccer player Emily Boyd's unique brunch recipe

After her freshman year at Cal Berkeley, Bears goalkeeper Emily Boyd decided that along with training on the field and in the gym, her diet could hold the key to some serious improvement as a soccer player. She worked with her coaches as well as a trainer and nutritionist to set some goals, and began experimenting with healthier eating.

Boyd signed up for some nutrition courses at Cal, and became passionate both about healthy eating and sharing what she cooked and ate on Instagram at eboydsfood. By the following spring, she could feel a difference in her play.

Now in her first year with the Chicago Red Stars, she and her team will play the North Carolina Courage on Tuesday night in the NWSL semifinals. As she headed into the postseason, Boyd shared one of her favorite brunch recipes: a banana and egg scramble.

"I know your first thought is, 'Oh wow that's a gross combination,'" she says. "But I ask everyone this question: Do you like banana bread? Because this is a fluffier, easier and quicker version of that!"

Day and time: Any time of the day is banana egg time! But I usually have them for breakfast.

Place: At my house (but it's also easy to make it at a friend's house!)

What I'm eating: Banana and egg scramble

Why I'm eating it: I am a huge foodie and I love to try new things. I look for breakfasts that have protein, fat and a good amount of calories to fuel me for training.

Whose recipe: One day my teammate showed me the simple banana and egg scramble. I took that and ran with it and began to make it my own!

The recipe:

Ingredients :
1 banana
2 eggs
1/2 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon chia
1 teaspoon coconut oil

Toppings (or choose your own):
Blueberries
Almond butter
Coconut flakes
Crunchy cereal
Broken cashews
Sliced strawberries

First, mash up your banana in a bowl. Then add the two eggs and whisk. Lastly, put in your chia, vanilla and cinnamon (these are optional, but make for a more extravagant meal!).

Heat your pan to medium and add your coconut oil and let it melt. Then add in your egg mixture. Continuously stir -- you want your eggs nice and fluffy, so don't let them brown. Cook for about 1 1/2 to 3 minutes. Pro tip: Keep in mind the texture is different than normal eggs because of the banana, so softer and fluffier is the goal here.

Remove eggs from heat and top with whatever you like (or use my suggestions above!)

The best thing about this recipe is you can completely make it your own. Any toppings you want. Don't have cinnamon? No biggie! Don't like almond butter? Who cares! Don't add it! I love adaptable meals that everyone can enjoy.