It’s funny, when I first started racing triathlons; my go-to breakfast was melted cheese on toast. I owned a restaurant and had tons of artisan cheeses in house at any given time. We would receive our bread order around 8:00 a.m. and I would cut open a just-baked baguette, throw a strong blue, aged gouda or barn-yardy cheese on it and heat it until it was hot and bubbly (Stinky strong cheese is the BEST!). Cheese toast reminds me of my childhood and I would put it up there in the top 5 comfort foods. It’s funny how styles and tastes change. Here are a couple of pictures of me racing over a decade ago at Lake Dunmore. The suit is a spiffy 2 piece DeSoto (note: my love of the color purple has remained constant throughout the years). I have this great set of bangs—even better than Michelle Obama’s inaugural hair-do..LOL. My bike sported a pair of clip-on aerobars, which I seriously doubt that I used (even on that flat course). I have on socks even though I’m pretty sure that the race was sprint distance. In the running pic, I look constipated, worried and slightly confused. But I usually look like that in most race pictures. 🙂
Back to changing tastes: I’ve incorporated a lot of plants into my diet over the 5 years. I woke up this morning craving greens—I was feeling a little sluggish and somewhat “blah”. Salad for breakfast, why not? I know that it is not the most conventional plate of food but a craving is a craving and sometimes you just have to indulge. It’s not as though I was plowing into a box of donuts. C’mon, I’m a model triathlete….donuts, nah (oh yeah right). I threw together these ingredients and enjoyed an extremely alkalizing, nutritious breakfast. Kale is one of the most nutrient-dense foods out there. It’s packed full of calcium, Vitamins A and C and fiber. Toss in some avocado for creaminess; some lemon for alkalinity; sesame oil for flavor; hemp seeds for protein, omega-3 fatty acids and fiber and nutritional yeast for flavor and Vitamin B-12 and you have a winner. Of course you can add additional veggies to this wonderful, basic salad.
Kale Salad Ingredients
- 1 Head Green Curly Kale, Stems removed and leaves torn into 1 inch-1 inch pieces (otherwise know as “fork friendly”)
- ½ large ripe Avocado, medium diced
- 1 large Carrot, shredded
- Juice of 1 Lemon
- ½ tsp Toasted Sesame Oil
- Sea Salt and Freshly Ground Pepper to taste
- 1 Tbsp Hemp Seeds
- 1 Tbsp Nutritional Yeast
- Combine Kale, Avocado, Carrot, Lemon, Sesame Oil, Salt and Pepper in a large bowl.
- Massage for 1-2 minutes. Let rest for 10 minutes to soften Kale
- Pile onto a plate and sprinkle with Hemp Seeds and Nutritional Yeast
Note: This should keep for 2 days refrigerated