For triathletes, breakfast is a big deal. Skip it and you'll feel flat in that morning workout. Eat the wrong thing and you'll taste it all day. I'll admit, I don't always do breakfast right. Sometimes before an early morning bike rides in Central Park, I'll rely on a double espresso to get me through a few loops and then start looking for the nearest donut cart. But I usually make more of an effort with breakfast, it's a quick fix for better performance.
Pre-workout breakfasts are always easy to digest and usually sweet. I alternate between toast or rice cakes topped with Nuttzo and honey or oatmeal with dried fruit and nuts. Recently, I branched out, tried something new, and it worked.
SJ gave me the idea for quinoa for breakfast - he adds the grain to his weekend ritual steel cut oats. My version has the texture of steel cut, but doesn't require standing over the stove for 30 minutes. I add a scoop of coconut oil to make it richer and more filling. And then make a big batch to keep on hand for those early mornings. --Bec
1 cup quinoa
1/2 cup oats (not instant)
3 1/2 cups water
1 tablespoon ground flax
1 tablespoon coconut oil
1/2 teaspoon salt
Add all ingredients to a medium-sized pot and bring to a boil. Let the mixture boil for 1-2 minutes while stirring constantly. Turn off the heat, put a lid on the pot, and step away. Come back in 15 minutes and serve.
Top with milk, sliced bananas, toasted coconut flakes, walnuts, or a combination of mix-ins.