Running Fuel: My Vegetarian Breakfast Tacos

July 20, 2016

I usually try to run 2 miles at least 4 times a week.  Sometimes I can get in 4 miles, but I'm currently focusing on reducing my average pace per mile.  I used to not eat properly before running and would easily end up tired.  Since I started my lifestyle journey, I've learned that what you eat is very important in how you perform in your exercises.  Because 2 miles is considered to be distance running, I make sure to consume carbohydrates, protein, and food high in potassium.  Carbohydrates are important because they restore glycogen in the body, which is responsible for energy storage in the body.  Protein helps will muscles recovery as well as  potassium, which is an electrolyte that is essential to helping your cardiovascular and muscle system function.  My breakfast tacos contain all three elements.  The main source of carbs in the breakfast taco is the potatoes.  The green bell peppers, spinach, and mushrooms are a great source of potassium and the eggs are great for protein.  Listed below is the recipe for my vegetarian breakfast tacos.

Vegetarian Taco Recipe for two tacos
  • 2 Whole wheat soft tortillas
  • 1 cup of potatoes (preferably white potatoes)
  • 3 eggs
  • 1 cup of spinach
  • 1/2 of green bell pepper and red bell pepper
  • 1/2 cup of mushrooms
  • 1/2 white onion
  • pico de gallo (2 tablespoons per taco)
  • Mexican cheese blend (2 tablespoons per taco
  • 1 teaspoon of kosher salt
  • 1 teaspoon of black pepper
  • Olive oil
  1. Boil the potatoes for 10-15 minutes to get them soft.
  2. Add olive oil to the pan and saute the potatoes, bell peppers, onions, and mushrooms for 5-10 minutes depending on the texture you want.
  3. In a bowl, scramble the eggs and spinach together.
  4. Add the egg and spinach scramble to a pan with olive oil and cook the eggs to your liking.
  5. Once finished, place everything on the tortilla and top with pico de gallo and mexican cheese blend

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