For those of you who have read a few of my previous submissions as a guest blogger here, you know that I am in the midst of training for my first marathon. This is a very time consuming, very long process that began back on June 9th for me…and it will come to an end on October 13, 2013 when I toe the line at the Chicago Marathon.
I have learned a lot about myself through the training process. It’s not easy to properly fuel a gluten-free and vegetarian body. It’s not impossible, but choices can be somewhat limited. And when your sports nutritionist wants you leaning more toward clean eating…those processed gluten-free crackers, chips, and easy-to-grab breakfast/granola bars won’t make the cut.
Real food. Fruits and vegetables. Local if possible. Always fresh.
If you have to buy something in a box or a can…the fewer ingredients the better. This is what I’ve been working towards while logging heavy miles on the roads, sometimes on my own, sometimes with friends.
But after these long runs, or any sort of extended or taxing exercise, one of the most important things you can do is help your body recover. You do this by replenishing your body with the nutrients you lost from the effort of your exercise. As I am an early riser and my running is usually done before the sun comes up, I make a strong effort to refuel my body within an hour of completing my runs.
Very recently, I began making a Breakfast Banana Split to enjoy after my workouts. The thing about this breakfast is it’s nutritious, delicious, and like having dessert to start off your day. It’s loaded with protein, potassium, depending on the fruit you add, full of antioxidents.
I think everyone should enjoy a little dessert for breakfast…or whenever you want. This treat tastes so sinful, yet it is so good for your body. There isn’t a week that goes by that I don’t have this for breakfast at least twice. Even if you aren’t an athlete, this gluten-free treat is bound to satisfy. It fortifies my body, fills me up, and definitely refuels me in a clean, natural, and satisfying way.
Besides…I love telling people I am having a banana split for breakfast.
For August and September, Rudi’s along with Naturally Savvy is promoting the online magazine “Label Lessons.” “Label Lessons” is available to the public and is specifically aimed at “Unjunking” your kid’s lunchbox by educating parents of the harmful ingredients found in common lunch box food products. The magazine also provides healthy alternatives to the staple foods of the school year. To read the magazine click here . At Rudi’s, we will be posting recipes and articles in our blogs that will make it easier for parents to ensure their children a nutritious lunch free of harmful ingredients, preservatives and additives!
Breakfast Banana Split
- 1 Medium Banana
- 1/2 Cup Greek yogurt (or non-dairy yogurt if you can’t do dairy)
- 1-1/2 Tablespoons all-fruit strawberry jam
- 1/4 Cup fresh blueberries
- 1 Tablespoon chopped pecans (or gluten-free granola if you have a nut allergy)
- Peel and cut the banana in half lengthwise.
- Place 2 banana halves in a shallow dish or bowl (or a deep traveling container if you’re off to work).
- Spoon the Greek yogurt over center of banana and top with the jam, berries, and the nuts/granola.
- Serve immediately.
One Breakfast Banana Split serves up (depending on your choice of yogurt and fruit), around 314 calories and 55 grams of carbohydrates. Because I use Greek yogurt, I get a whopping (and filling) 14 grams of protein and 9 grams of fiber in just one of these breakfast treats. Let’s not forget that bananas are great sources of potassium and blueberries are rich in antioxidants and a great source of Vitamin C.
So, if you’re bored with gluten-free cereal, gluten-free toast, or even gluten-free pancakes or waffles and really want to shake up your breakfast routine…you don’t have to be an athlete to enjoy a Breakfast Banana Split.
You might find yourself making them more than once a week too! In fact, I encourage you to do so.
Karen Bradyhas been vegetarian since early 2010 and went gluten-free for medical reasons in February 2011. She is an avid runner in training for her upcoming first marathon. Other loves include cooking, traveling and writing, which she combines into her blog at http://veggiefoodlover.wordpress.com. She resides in Southern Indiana and can be reached at firstname.lastname@example.org.