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.
Breakfast Balls
Clinic Wellness Institute. Add dried fruit and stir in peanut butter. Roll into balls (above), and freeze for 20 minutes to set.Grecian EggsScramble eggs with Greek yogurt to make them fluffier and higher in protein: Whisk two tablespoons yogurt and two eggs. Cook in a skillet.
Spicy Scramble
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.
Pumpkin ‘Cakes
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.
Power Bagel
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.
Chillin’ Oatmeal
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.