A protein-rich brunch is the perfect treat for after a long Sunday run. When Mum and I lived in Victoria, Canada, we took fantastic brunch for granted. We’d nip down to Lady Marmalade, Pagliacci’s or Rebar any time we fancied*. We didn’t know how spoiled we were!
While there is some brunching in the UK, it’s not quite as exciting as Canadian elevenses. My favourite brunch taken from there has a distinctly Mexican twist, sure to wake you up first thing on a morning.
Between the protein and good fats from the egg, avocado and refried beans, it’s pretty much the perfect post-race refueller. I didn’t run for a bus when I lived in Canada, but it’s definitely good to know now. We ate the one in the picture after a river path 10K one Sunday morning recently. Continue reading
This post is part of Meatless Mondays, a movement hoping to reduce our meat consumption, and environmental footprint. If you’re not veggie, it’s great to step out of your usual patterns, even if only to experience some great new food.
My friend Mollie first introduced me to this Malaysian breakfast dish. I was instantly hooked – it’s convenient if you have leftover rice, uses up the veg in the bottom of the fridge drawer and most importantly is ridiculously tasty .
Some people make a little one-or-two egg omelette at first, remove it from the pan, cut it into slices, to be added later when the veg has cooked through. If that sounds nice to you, give it a go. I do it my way, with a fried egg on top, for two reasons
a) I love the mixture of the unctuous yolk mixing with the sharp and salty sauce at the bottom of my bowl
b) that’s how Mollie taught me it.
You can do whatever you like best – isn’t that nice?
I like mine to be very gingery & spicy, as it means I need less of the salty soy sauce, but you know your own palette, so adjust the first ingredients accordingly. Use whatever veg you have on hand, chopped very small and evenly so it cooks at the same time. My favourites are frozen peas, cooked in the microwave first, tenderstem broccoli or julienned carrots.
I did the Eccup 10 mile race recently, a gorgeous, undulating run through the glorious Yorkshire countryside. The weather was breezy but bright, all adding up to a fabulous jaunt on a Sunday morning. Typically, though, I was starving after I’d showered and prettified myself up a bit. So there I was, fresh and lovely with my insides eating themselves. What to eat, what to eat…?
It said in Runner’s World that chickpeas and eggs make the perfect recovery breakfast because ‘Vitamin B2 works with iron in the formation of red blood cells, giving muscles a more efficient delivery system of nutrients and oxygen. Eggs are a great source of B2, while chickpeas will help you meet your daily iron quota.’
Which all sounded great but, erm, chick peas for brunch…? Didn’t quite work for me until I remembered that eggs work pretty well with curry, which in turn works splendidly with chickpeas. Hmm, inspiration struck me like a hammer on a gong…
Here it is – my curried chickpea sensation (and v easy to make when you’re ravenous, as it takes 15 minutes max). Runner’s World were right; this was perfect and set me up for the rest of the day. Continue reading