Eating to Run: Breakfast of Champions

Morning fuel for your run matters. Make it count! This WW-and running-friendly breakfast is only 4.5 points. (If you have more points to play with, add up to 2 T. flax seed for great omega oils and healthy fats & lignins.) Statistical research is clear: people who eat breakfast lose and maintain substantially more weight than folks who don't. So, take five minutes and fuel that run with my preferred power breakfast. Enjoy!

Oatmeal: Mix1 cup organic oatmeal (appx. 1/2 cup dry), 2 T. dried cranberries and 1/2 T. organic flax seed. Add a drizzle of fat free half & half if you'd like. (Hint: They sell cases of excellent organic oatmeal at Costco for cheap!)

My bowl of organic oatmeal is accompanied by 1 light n fit yogurt, Coffee w/fat free Half & Half, Water and a Multivitamin w/ Iron.

It's healthy, high in fiber, takes just minutes to prepare, is energizing, low fat and filling!

Layout Design & Photo (c) 2007 Ann Hetzel Gunkel; Supplies: Erica Hite's Precious Boy Collection at Scrap Girls; Thao Cosgrove's Friendship Collection at Scrap Girls; Fonts: Wendy Medium & Marcelle

Eating to Run: David's Dream Pizza

That's right, We are so serious about food in our house that we now dream recipes. The following delighful pizza came to David last week in a dream, down to the exact amounts for the ingredients. It is his Roasted Beet and Gorgonzola pizza. Wow! It's a winner. And goes great with chianti or any robust red wine. Check this out--2 pieces (1/4 of a pie) are only 5 WW points! Now, that's dreamy. Enjoy!

Ingredients:
Homemade Pizza Dough
3 med. Roasted Beets, sliced thinly
1/4 cup Gorgonzola Cheese
1/4 cup far free Cream Cheese
Kosher salt
Fennel fronds, chopped
Chopped pistachios or walnuts, optional

Instructions: Roast the beets in tinfoil, drizzled with olive oil and kosher salt, at 400 degrees for 50 minutes. Slice the beets very thinly.

Prep and bake the dough at 425 (Bake 4 minutes on 1 side. Flip. Bake 3 minutes on other.) Mix the 2 cheeses into a spread and distribute over the pizza. Lay out the thinly sliced beets. Add kosher salt. Bake ‘til cheese turns slightly golden at edges (appx. 7 minutes at 425.) Add fennel fronds and serve.

The sweet and earthy beets are amazing with the tangy gorgonzola, the kosher salt and the chewy but crispy thin crust. The bite of the fennel fronds is a great touch. It is also amazing with some chopped pistachios or walnuts sprinkled on top. (Add 1 point for those, but they give you bonus healthy fats!)

Layout Design & Photo (c) 2007 Ann Hetzel Gunkel; Supplies: Erica Hite's Precious Boy Collection at ScrapGirls; Thao Cosgrove's Friendship Collection at ScrapGirls; Fonts: Wendy Medium & Marcelle