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The Breakfast Of Marathon Champions

2010 October 20
by Pamela

Bob ran his first full marathon this weekend, 26.2 miles of pure willpower and endurance. Plus a big dose of discipline since he spent many months faithfully getting up at 5 a.m. to train for the event.

He spent the day after the race cleaning the garage, repairing the shed, and doing yardwork.

No, I’m not certain that I married a human.  Perhaps a bionic man?

I, who was “only” a cheerleader for the marathon, spent the following day wallowing in misery because I was still sore from walking to my various cheering stations. 

There is a reason you don’t see pregnant cheerleaders on the half-time events.  Well probably several reasons.  We might not make for good ratings.  Or good cheerleaders.

I’m hoping to share some fabulous photos of Bob at the race soon (fabulous because they weren’t taken by me, obviously).

In the meantime, aren’t you just on pins and needles wanting to know what the Breakfast of Champions like Bob consists of?  I thought so!

This is one of his favorites:

Warm and Nutty Cinammon Quinoa

If you want to see a really beautiful photo as well as the recipe, click on over.  If you want to see a photo taken by me, this is all I’ve got for you:

If you haven’t had the pleasure of meeting quinoa, let me introduce you.  First of all, it’s pronounced KEEN’-Wah.  Second of all, it’s a powerhouse.  You can read more about it here, but what makes it so fantastic in a nutshell is that it has good fiber, amino acids and protein which makes it what they call a “perfect protein”.  It’s also low on the glycemic index which means your blood sugar stays nice and steady after eating it = no feelings of sluggishness in a half hour. 

So what does it taste like?  Ummm, not much.  It doesn’t really have a taste, which makes it so versatile.  I have recipes where it’s stuffed into tomatoes or peppers with parmesan cheese, cooked with chicken broth and served with chopped spinach, and served cold with dried cherries and balsamic vinegar.  And now this recipe, served with blueberries, toasted nuts, and a drizzle of honey.

Quinoa, like rice, can be made ahead of time and re-heated.  You’ll find it by the rice in any grocery store.  Uncooked, it looks and feels like tiny hard pebbles.  To make it, you just add water, bring it to a boil, then simmer for 15 minutes.  After that you can eat it hot, room temperature, or cold.  We eat this both hot and cold. 

The only thing about the recipe I tweak is using honey instead of agave nectar.  I just don’t care for the stuff, even though I know it’s good for you.  And if I’m strictly following weight watchers, I sometimes substitute fiber one cereal for the toasted nuts to lessen the points.

The cheapest place I’ve found quinoa is Trader Joes.  Enjoy!

One Response leave one →
  1. jennifer mccarty permalink
    October 21, 2010

    quinoa is great. i got the girls to eat it when they were very young, but they won’t touch it now. i am going to give this breakfast of champions a try! thanks for sharing.

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