Which brings me to the subject of breakfast! Marathon Week breakfast is amazing, but it's so healthy that you could eat it any week, or day, for that matter, even if you're not running marathons. Which also reminds me that my Potato Leek Soup need not only be eaten whilst carbo-loading! Potatoes are really good for you, and even contain a special starch called "resistant starch" that especially when cooled, as in potato salad, etc., fills you up and slows down hunger hormones. And no, the National Potato Council isn't the newest sponsor of this blog, but a long time ago I learned the benefits of potatoes and I just like to share what I know! Like did you know the potato was the original 100-calorie pack? Yes! It's true! A small potato only has 100 calories! So load up, ladies! Splurge! (Don't you just LOVE that word? Splurge...) It's raining and October, two very good reasons to make soup. If you'd like to learn more about resistant starch (it's also in bananas, by-the-way), read this article from Prevention.
Moving on to breakfast! I swear, y'all must think I have A.D.D. or something, and it might be true, yet undiagnosed. BREAKFAST!!!
So I'm kind of obsessed with tortillas, ever since I discovered a little trick to make them taste like they came from a real Mexican restaurant. You know how store-bought tortillas just suck compared to the ones at the restaurant? Well, not anymore! Here's the secret, and I'm sharing it with you, my little blogging buddies!
Step 1: Put tortilla (these are the "Truly Handmade" tortillas from Trader Joe's) in a sandwich bag with a zipper, such as a Ziplock or Glad bag.
Step 2: Place the sandwich bag with the tortillas in it in the microwave for 30 seconds.
Voila! The tortillas STEAM in the bag, and come out perfect!!! Just be careful when opening the bag. AND, if you aren't as carb-happy as I am these days, here's a brand of carb-cutting tortillas that they have at Trader Joe's that are very good for you:
Sonoma Carb-Cutting Tortillas (They're Gluten-Free too!) (Image from Sorry, I Can't Eat That.)So here's what I do with them once they're all hot and steamy:
Melt a little bit of Earth Balance buttery spread on them, and drizzle (Oooh! Drizzle! Another word I love!) it with honey.
Then top with sliced strawberries, bananas (more resistant starch!), walnuts and a couple medjool dates. Yum!
Top the whole thing with even more honey or agave if you'd like, and zap in the microwave again for 15-20 seconds. Slice and eat! (With a knife and fork, not your fingers.)
There you have it! Marathon Week breakfast at it's best. But then! Wait! I'm reminded I did the tortillas a little different the other day:
The other day I did a classic peanut butter and jelly (well, it was actually seedless raspberry preserves, the same jar from when I made baked brie...I wonder how long it takes jelly to go bad? Probably a loooong time, all that sugar, right?) with banana. Yummers.