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Nov 29, 2012 | Recipe, Recipes for Runners | 1 comment

Recently, I have found myself getting super hungry almost as soon as I get to work. Like so hungry that the first thing I think about when I sit at my desk is ‘What can I eat?’. That is ridiculous as it’s usually only an hour and a half max since I ate my breakfast. Totally understandable when I have been to the gym so only eaten a banana, but not OK if all I have done is stand on the tube!

With that in mind, I have set myself the challenge of making bigger, healthier breakfast choices than the current (pretty sugary) cereal.

According to nutritionists, you should eat around 30% of your daily calorie allowance for breakfast, and this should be a mixture of carbs, protein and healthy fats. This helps kick start your metabolism, keeps satisfied for longer and keeps your blood sugar levels more balanced than eating a high sugar breakfast, or no breakfast at all!

I can’t believe I used to be in the ‘no breakfast’ camp!! Now I get so grumpy if I haven’t eaten properly before starting my day.

Peanut Butter and Banana English Muffin

Peanut butter and banana on toast used to be my go-to breakfast when I was marathon training, and I still love it! I changed it up this morning to finish up an English Muffin that I had lying around. It was delicious.

Carbs, protein and some healthy fats all in the mix. When choosing a peanut butter you need to look out for the added sugar and salt- they are really tasty but not very good for you!! Try a natural, no added salt or sugar peanut butter which is much healthier (so you can enjoy more). Alternatively, go easy on a less worthy PB!
What do you have for breakfast? Do you get stuck in a breakfast rut and have the same thing everyday like me?

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