If you live are an athlete or live with one, you realize the importance of a large healthy breakfast. Carb-heavy foods such as pancakes, waffles, and cereal can be delicious, but they lack protein and should not be relied upon as the main source of energy and calories for an athlete's diet. Some athletes actually toss protein powder into their pancake or waffle mix, but this can be rough on the body (and typically tastes awry).
Some digestive experts state the human body can only properly break down either a protein or a carbohydrate one at a time, so it is recommended to enjoy your sugars and carbohydrates at least 30 minutes apart.
Taking a few tips from the gluten free diet, starchy breakfast carb-packed foods such as cereal (contains wheat and/or barley malt), bagels, and English muffins are erased entirely, unless made in a gluten free dedicated facility.
The following breakfast has been tested and recommended for athletes and anyone else who wants to enjoy a light and easy-to-make meal.
Beat 4-6 eggs in bowl. Use 1 yolk per every 3 eggs for a low-fat option.
Use 2oz. of olive oil (not BUTTER) in the pan. Olive oil is a very healthy fat.
Dice up 1/2 red pepper.
Sprinkle pepper on eggs after they are cooked
30 minutes after your new gluten-free meal, enjoy a high-glycemic sugar fruit such as a pear, orange or ripe banana. Bananas are known to be an essential food for those living gluten free since it is a heavy fruit and tends to trick the stomach into thinking it is full.
If you find it difficult to remove bread entirely from your breakfasts, then the next best thing is to try gluten free bread, which recently has become easy to find in health food stores or online.
Athletes need their protein and carbohydrates on a religious basis each day. A gluten-free breakfast marries the notion of a high amount of calories and a wheat-free meal. Both of these add up to a filling and nutritious way to being your day.
