Found on RunnersWorld.com and written by Denise Schipani
Jump-start your day–and your run–with these easy tweaks to your usual morning meal.
Scramble eggs with Greek yogurt to make them fluffier and higher in protein: Whisk two tablespoons yogurt and two eggs. Cook in a skillet.
For a vegan take on scrambled eggs, cut firm tofu into cubes and toss with olive oil and turmeric, says Kirkpatrick. “The spice contains curcumin, which eases inflammation.” Cook in a skillet until beginning to brown, then slightly mash.
Start with a whole-grain pancake mix. Add a scoop of canned pumpkin to the batter for more fiber, beta-carotene, and potassium. Cook as usual. For a healthy topping, cook fresh or frozen berries on the stove; as they break down, they become syrupy.
Swap your jumbo bagel for a small 100-percent whole-grain version–or a whole-grain English muffin, which will help with portion control, says Kirkpatrick. Top with mashed avocado for healthy fat and fiber and a sliced hard-boiled egg for muscle-friendly protein.
For a no-cook take on steel-cut oatmeal, try this simple overnight recipe from Rachel Meltzer Warren, M.S., R.D.N., author of The Smart Girl’s Guide to Going Vegetarian: Stir 1/3 cup steel-cut oats, 1/3 cup low-fat plain yogurt, and 1/3 cup milk. Put in fridge overnight. Eat cold topped with sliced fruit.