Food

Pre-Long Run Veggie Breakfast Skillet

photo-15

Ingredients
1 egg from Juanita, my backyard chicken
1/2 white onion, diced
6 black olives, sliced
Heaping Handful of Sweet Kale 7 Superfood Salad Mix
4 mini bell-peppers (2 yellow, 2 orange) ski

Directions

1. Spray the pan with non-stick oil and chop the veggies.
2.Put veggies in the pan and cook for 10 minutes.
3. Add egg.
4. Plate and enjoy!

But OMG You used an egg!?

Yes I did :). I have 5 backyard chickens, two of which are now laying eggs! I don’t eat the eggs every day, maybe 1-2 times a week. But I find they are really great for sustained energy, which is super helpful when running long distances! I could eat 3 bananas and be hungry within 30 minutes of a run. If I eat an egg (along with plenty of fruits/veggies) it will keep me full much longer.

2 thoughts on “Pre-Long Run Veggie Breakfast Skillet

  1. Hi Rebecca!

    I couldn’t figure out how to contact you directly so I thought I’d just leave a comment on your blog. My name is Karli and I’m at Advertising student at the University of Oregon. For one of my classes, I am doing a video project on alternative dietary habits (I’m gluten and dairy free myself). I found your blog through google while researching people who follow alternative diets in Eugene, OR. If you would be open to letting me interview you, I would love to talk to you within the next couple of days!

    For the interview aspect, I would simply ask questions about your interest for vegan/vegetarian food, your blog and how you first got into living a healthy lifestyle. I would also need to record you going about your day as usual in relation to alternative dietary habits (for example, cooking a vegan meal, tending to the chickens, etc). The assignment is to record you living your life as you normally do so the interview would not be prompted or scripted. If you would rather not that is completely fine but please let me know since I’d love to interview you whenever you are available!

    Thanks so much,
    Karli

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