Sundays are for long runs. Or are they for brunch? How about both!?! At least once per marathon season, we like to host a post-long run brunch. It goes something like this: run 2 hours, refuel/rehydrated for 2 hours, and talk about splits or marathon strategy. Sounds luxurious, right?
Since no one wants to cook after covering 18 miles on the roads, our long run brunch menus are always make ahead meals. And since doing dishes isn't high on anyone's list either, we decided to package one of our classic make ahead breakfasts, Athlete Food Lime, Cardamom, and Coconut Muesli, in compostable orange peel bowls.
Here's the Game Plan:
Saturday night: juice oranges, reserve juice (hmmm, maybe for mimosas in the morning?), make muesli, and fill orange "bowls"
Sunday: Eat your typical pre-race breakfast, run (focusing on marathon pace), dig into muesli bowls, have a mimosa. If you're still hungry, dig into one of those gluten free chocolate chip cookies that you made Saturday morning...
--Laurel and Bec
Muesli with Lime, Cardamom, and Coconut
Time: 15 minutes
Serves: 6 to 8
2 cups plain low-fat yogurt
Zest from 1 lime (about 1 teaspoon)
1 1/2 cups plain, unsweetened coconut water
1/2 teaspoon cardamom
Pinch of salt
1 1/2 cups rolled oats
2 tart and crisp apples (such as Honeycrisp or Granny Smith), diced (about 2 cups)
1/2 cup sliced almonds
1/2 cup dried cranberries, raisins, and/or blueberries
Stir together the yogurt, zest, coconut water, cardamom and salt in a big bowl. Add the oats, apples, almonds, and dried fruit. Combine well.
Store the muesli overnight in the refrigerator, in orange peel bowls. Serve with little bowls of toppings.