Breakfast for Champions

I'm at my one month countdown to my next 13.1 mile race, which means I've started getting more and more creative with my post training meal options. Living in LA by the ocean there are a few things to consider when attempting your long runs on weekends.

1. There are group runs happening EVERYWHERE along the boardwalk. If you can avoid it, do. Those people will mess with your pace and knock you off the trail more than once, I promise. Unfortunately I'm not really into running in groups or training with too many people, so this happens to be one of my worst nightmares....

2. Even though we are into fall already, it sure doesn't feel like it outside. With temperatures between 85 - 100 degrees I highly recommend starting your run between 6:30 - 7am. Just after the sun rises and before it gets too hot and sunny. Besides, this is about the time your races will start anyway, right?

3. It's the morning, be sure to wake up early enough to get in a light snack before your run and hydrate - I typically do half a protein bar about 30 - 45 minutes before my run so the other half is ready for me right when I get back.

4. Finally after draining all of your nutrients running make sure you drink plenty of water or electrolytes post workout and get in a good protein shake or full protein meal within 90 minutes (better the less time you take) of completion. Liquid will absorb faster, so having a protein shake ready in your fridge for you when you get back is best, and of course I eat the rest of my protein bar when I get back. However once you've stretched and cooled down, hell maybe even throw a shower in there, and boom your body will be calling your name for some serious food. Try this quick and easy breakfast - packed with tons of protein and honestly something you could order up at your local Vegan friendly breakfast joint for much less money.

Breakfast for Champions -

Veggie Tofu Scramble w/ Vegan Sausage:




Tofu Scramble -

1 tsp Cumin
1 tsp Tumeric
1 Tbs Nutritional Yeast
1/2 tsp Salt
2 Cloves Garlic
1 Tbs Olive Oil
Black Pepper to taste



In a small bowl mix the Cumin, Tumeric, Nutritional Yeast, 1 Clove of Garlic and Salt. Set aside for later use.

Heat the oil on Medium and add the tofu to the pan and start breaking up the pieces. When the tofu starts cooking it will release liquid, just turn up the heat to cook most off. Leave a bit of liquid to create a good base for the spice mixture. Once most of the liquid has cooked out and the tofu looks like a scramble, add in the spice mixture and stir until evenly distributed through the scramble.




Meanwhile, in a separate pan heat 1 Tbs of olive oil and add 1 clove of garlic. Add whatever veggies you wish (I used portobello mushrooms and half an onion) and sauté until soft. Add the veggie mixture to the scramble and stir until mixed. Add black pepper to taste and any other ingredients you wish, such as fresh Arugula. I also happen to keep some nut "cheese" sauce in my fridge most weeks to add to meals, so I did add a little drizzle of it for added flavor...mmmmm.




Heat up some Vegan Sausage on the side (my favorite is from Trader Joe's), maybe a piece of toast, and Boom - Breakfast is served.