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| Ironman Breakfast Fit for a Champ! |
As Grand Rapids prepares to host the premiere 25K in the country tomorrow, I thought it might interest some of you endurance athletes out there, what I eat prior to a long race. This recipe evolved over many years of training for long distance events. It’s my breakfast of choice before an Ironman or 1/2 Ironman, but I make sure not to overeat! I’ve had success with it and hope you do too. And, in case you were wondering when I am making this at 4AM prior to a race with one eye open, it generally doesn’t look as pretty as the picture you see above:)
Athletes or non-athletes, this is a tasty, nutritious and satiating meal for any time of day.
*Note: It is not recommended to eat anything new to the morning of a race. If you haven’t been eating something similar to this before training, simply tuck this recipe away for the future or have it for dinner tomorrow night!
*Disclaimer: Although I’m no champion, it has gotten me to the finish line…consistantly!
Ironman Breakfast
(v/gf)
Makes one serving
1C Millet, quinoa or rice
2C Water, filtered
1 C Dark Leafy Greens, chopped (i.e. Spinach, Chard, Kale…)
1/4 Avocado, sliced
1/4 Tomato, diced
1/4 Jalapeño, diced
1/8 C Sprouts
2 T Almonds, chopped
1 T Grapeseed oil
Sea salt to taste
Black Pepper, crushed to taste
Preparation:
Assemble your grain and water.
If using millet: In a sauté pan, toast millet over medium high heat. Do not walk away from it, as it toasts quickly.
The millet is ready when it deepens in color and makes popping sounds.
Place toasted millet and water into a sauce pan and bring to a boil. After boiling, turn down to a simmer and cover
for 20-25 minutes. When it is done, it should look fluffy like rice.
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