As I mentioned in my post yesterday, I am officially in 10k training mode. My runs must be more intentional now, including fewer 30-minute-just-for-fitness-run-walks. On Wednesday evening, I set out on a long run. Now, I suppose long runs are relative to the distance one is training for, but I feel a little silly calling 5.5 miles “long.” Still, having been in a 3-4 mile routine for quite a while, 5.5 miles was tougher than I’d anticipated!
As I neared the end of the run–around mile 4 or so–I began thinking about dinner. I’d planned to make a curried pork stir-fry, but with tired legs and sweat dripping off my face, all I could think about was pancakes. And eggs. And bacon. Mmm… must. run. faster…
Because I typically say no to BFD (breakfast for dinner,) Andrew was thrilled when I suggested it.
On the menu:
Eggs (hard-boiled for me, fried for Andrew)
Turkey Bacon (all natural)
Pancakes (gluten-free, dairy-free; we like Bob’s Red Mill pancake mix)
It totally hit the spot.
Sometimes bananas and eggs upset my stomach separately, so I took a big risk eating both with this meal. Thankfully, I felt fine!
Are you a fan of BFD, or do you prefer to keep your breakfast foods in the morning?