When the time finally came for me to register for Boston, I whipped out my credit card, filled out the form and since then have had little time to perseverate on when I might receive notification or whether or not I would get in. Long before I filled out that application, I was at peace with the outcome, whether the cards fell in my favor or not. And so I told myself, if Boston 2015 didn't work out for me, I would be okay and move on to pursue other athletic goals and Boston would be there again the next year. Perspective is everything.
Long story short, and if you haven't already guessed by the title of this post, I am happy to report that two days ago I received the following email:
FINALLY, after a long road of chasing that qualification standard, come spring 2015 I will be running the Boston Marathon!!!! I am excited... maybe not so much about the marathon training through the winter part... but pumped to finally have the opportunity to toe the line and experience all that running Boston has to offer. Better yet, I am excited to be joined by my lovely husband, who also received official entry, and my parents and sister, who will be cheering for us from the sidelines.
That being said, I am packing up that sentiment and setting it neatly aside for a few months from now. After Beach 2 Battleship and after enjoying a quality off-season, then I will refocus my thoughts and energy on Boston. One goal at time and I still have plenty of work ahead of me right now. I've waited on Boston, so now Boston will just have to wait on me!
So what does this all have to do with burritos? Not much really ... but the name "Boston Bound Breakfast Burritos" certainly has a nice ring to it :) I have to say though, these burritos are warm and gooey and would make for a great recovery snack, especially after a chilly long run!! They are easy to batch cook, freeze, and then pull out when you're in need of quick meal. And what busy athlete doesn't like the sound of a quick, healthy, delicious meal?
Per 1 Burrito:
1 Whole wheat tortilla wrap
1/4 c. Sharp cheddar cheese
1/4 c. Salsa (I prefer Newman's Own Black Bean & Corn salsa)
1 Scrambled Egg... or 1/5th pkg Firm Tofu, scrambled
Preheat your oven to 400 F. Meanwhile, warm a pan over medium heat and prepare with cooking spray. Add your eggs (or tofu) and scramble. I used 1 egg per wrap or 1/5th package tofu per wrap. Lay out each of your tortillas on foil or parchment paper. Once cooked, add your eggs/tofu to each wrap. Top with approximately cheese & salsa. Fold each and wrap tightly in your foil/parchment paper. Place in the oven for 10-15 minutes, until golden brown and the cheese melts. I like to unwrap and place back into the oven and broil for ~1 minute for the final step. Allow the wraps to cool before consuming. If you plan to save a few, allow them to cool thoroughly, wrap in foil (if not already) and place in the freezer. These make for a great grab n' go breakfast (lunch, dinner or snack)! Reheat frozen burritos for 1.5 - 2 minutes before consuming.
< Click to download the recipe card here >
Kristen Chang is Registered Dietitian Nutritionist (RDN), Certified Specialist in Sports Dietetics (CSSD) and triathlete residing in southwest Virginia with her husband and dogs. Follow along as she shares favorite fueling recipes, general wellness and sport nutrition tips and stories from her athletic endeavors.
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