Meanwhile, in a small pot over medium heat, add the berries, lemon juice and maple syrup. Simmer for 5 to 7 minutes, or until fruit is soft and the juices begin to run out. Add cinnamon and allspice and stir. Remove from heat.
Divide oats into two bowls and top with warm berries, nuts and coconut. Serves 2.
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Chard and Bacon Quiche with Sweet Potato Crust Recipe
Olive oil cooking spray
6 slices all-natural Canadian bacon
4 sweet potatoes, peeled and grated
1 tablespoon whole-wheat flour
1 teaspoon sea salt, divided
1/2 teaspoon black pepper
4 whole eggs and 4 egg whites
1/2 cup nonfat Greek yogurt
2 tablespoons water
1 teaspoon olive oil
3 cups rainbow chard, stems removed and chopped
2 cloves garlic, minced
4 scallions, chopped
2 medium roasted red peppers, chopped
1 tablespoon chopped chives
1/2 teaspoon chopped thyme
4 ounces Feta cheese, crumbled
Preheat oven to 425 degrees F. Spray a baking sheet with olive oil spray, and place Canadian bacon slices on tray. Heat in oven for 6 to 8 minutes, or until crispy. Remove from oven, allow to cool, then break up slices into bite-sized pieces.
In a large bowl, combine potatoes, 1 whole egg, flour, 1/2 teaspoon salt and pepper. Press mixture into a 9-inch pie plate, taking care to spread potato mixture evenly on the bottom and sides of the plate. Bake for 30 to 35 minutes, until edges start to brown. Remove from oven and set aside to cool.
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In a large skillet, heat olive oil. Add chard and cook, stirring frequently, until wilted. Add garlic, scallions and red peppers, and cook for about 5 minutes more. Remove from heat and set aside.
Lower oven temperature to 350 degrees F. In a medium bowl, whish together remaining eggs and egg whites, yogurt and 1/2 teaspoon salt with 2 tablespoons of water. Stir in chives, thyme, Canadian bacon, Feta cheese and the cooked chard and pepper mixture. Pour on top of sweet potato crust, and bake for 45 minutes to 1 hour, or until the top is golden brown. Serves 6.
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Shrimp and Grits Recipe
4 cups water
1 cup stone-ground grits
1 tablespoon organic, unsalted butter
1 teaspoon sea salt, divided
1/2 teaspoon black pepper
1 cup low-fat, organic shredded cheddar cheese
2 teaspoons olive oil, divided
1 small yellow onion, diced
1 green bell pepper, diced
2 small zucchini, diced
4 plum tomatoes, seeds removed and diced
1/2 cup scallions, diced
1 large garlic clove, minced
1 pound medium shrimp, peeled and deveined
2 teaspoons fresh lemon juice
zest of 1 lemon
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 tablespoon chopped parsley or cilantro
Bring water to boil. Add 1/2 teaspoon salt and black pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese. Cover to keep warm.
In a large nonstick pan over medium-high heat, add olive oil. Add onion, bell pepper and zucchini, and cook until tender, about 7 or 8 minutes. Stir in tomatoes, scallions and garlic, and cook for 1 minute. Add shrimp and cook until shrimp just turns pink. Add lemon juice, zest, paprika, pepper and herb of your choice, and stir. Remove from heat, and serve shrimp mixture on top of grits. Serves 4.
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