So you’ve decided to tackle an endurance race—maybe a marathon or half marathon, maybe a triathlon, century ride, all-day hike, or some other multi-hour effort. Of the many tough decisions you’ll make that day, one of the first is: What should you eat for breakfast?
There’s only one right answer, in a sense, and that is: Whatever you practiced during your training. Race day is not the time to try anything new, because you’ll be living with the consequences for several (possibly agonizing) hours. Still, you have to start somewhere, so here are some of the things you’ll want to keep in mind to prepare the best breakfasts.
NO SURPRISES ON RACE DAY. That includes finding out what type of gels or drinks they might be handing out. Find out in advance, try out in advance.
It’s very personal. Some like gels, some do not. Vice versa. There’s no wrong answer, just what works for you.
For me, gels take a while to kick in. And it really depends on what what I’ve eaten and how soon. Which is great – knowing that, I can take one before getting in the water so it hits when I’m on the bike. But I was finding myself quite parched when I got to running – and it’s been hard to drink water while on the run.
There are many reasons why you might need to replace eggs in a recipe. You could be making a batch of cookies for a vegan friend or a birthday cake for a child with an egg allergy. Perhaps reducing a recipe size has left you needing less than one egg — or maybe you just ran out of eggs altogether. Fortunately, there are several simple substitutes that make it easy to cook without any eggs at all.
To determine the right egg replacer to use, first you have to know why the egg is in the recipe in the first place.