If you haven’t heard I’ll be running the NYC Marathon this year and the countdown to race day has begun! This plate was the first thing I ate after one of my 10-mile runs: vegetable scramble, toast, avocado and an orange.
It’s my first marathon so there’s a lot of excitement and unknowns. But what I do know is that my nutrition needs to match my fitness/training goals; my approach is not much different from before. I’ve just upped everything: consuming more calories to run more miles each week and ensuring my protein and micronutrients intake are enough to help my body repair. I’ll keep you posted on how the last few weeks of training goes.
Scramble Eggs Tip
I know many people add milk to their eggs to make them fluffier. I don’t! What I’ve found to help is (1) whisking the eggs in a bowl before adding them to the skillet and (2) cooking on a low heat. Thoughts?
Try this recipe and let me know how it goes. If you do not eat eggs or are vegan, you can try my tofu vegetable scrambleinstead.
Prep Time: 5 mins . Cook Time: 5 mins . Yield: 2 Servings
1/2 Bell Pepper, chopped
1/2 Tomato, chopped
1 Stalk Green Onion, chopped
Cilantro for garnish
Cooking spray or oil
Salt, Black Pepper & Smoked Paprika to taste
1. In a bowl eat eggs with a fork or whisk. Season with salt, pepper and paprika.
2. Heat a skillet over medium-low heat and light grease with cooking spray or oil. Pour in eggs and stir. As eggs begin to set, stir in vegetables and continue to stir until eggs are cooked. Remove eggs from skillet.