I had the most virtuous intentions when concocting this recipe. Healthy breakfast foods on my mind.
Organic spinach, fresh local tomatoes, fresh chives and thyme from the garden, whole wheat flour. You get my drift? HEALTHY, PEOPLE.
Then, it happened.
I smelled bacon. Glorious, thick cut bacon the man had made this morning. All the virtuous qualities of the recipe forming in my head went out the window. I hid a half slice of bacon under the tomato. No harm done.
You will thank me later, if you aren’t a vegetarian. If you are, well, that sucks for you. Just kidding! Leave the bacon out or better yet, replace with Tof-acon. Do they make that? If not, I am inventing it. stat.
This breakfast was inspired by a run & breakfast post-run at Clary’s Restaurant. This was not any run, mind you.
I went on a run through scenic downtown Savannah with a few friends AND a writer from Runner’s World: Ted Spiker.
No big deal.
He was in town to do a story on running & post-run food:my two favorite things. Duh!
Containing my excitement was excruciatingly painful, so I simply wore bunny ears.
I had to welcome him to Savannah in true funky-and-slightly weird Savannah style. We are not Charleston you know. Thanks, VTB, running-costume extraordinaire from Victoria Runs for letting me borrow the tutu and the bunny ears from another runner,Jean. Easter is next weekend, so wearing bunny ears through downtown Savannah on a Friday at 8 a.m. is totally acceptable. I wish I had a photo, but in all the excitement, I forgot to take any. I must get better at this blogging thing. Sorry, friends.
Here is the recipe already. After that grease -bomb of a breakfast at Clary’s I needed to inject some whole foods into my day somewhere. Let it be known I do not eat bacon or butter often, but, wow, I was in need of both after a hard week of workouts. More on that to come!
Herbed Biscuit BLT’s
2 cups whole wheat pastry flour
1 teaspoon salt
2 T baking powder
2 T Dijon mustard
5 T butter
1/2 C light sour cream
1 C cheddar cheese
1/4 C chopped chives or green onions
2 T chopped, fresh thyme
Servings: Makes 9, 2 inch by 2 inch square bisuits.
Combine the flour, salt, and baking powder, and whisk until combined.
Chop up very cold butter into cubes or slices and using a pastry cutter, cut into the flour mixture. Alternatively you can use a fork or very cold hands to break it up into pea-sized pieces. They key is to keep it cold.
In another bowl, combine the eggs, sour cream, Dijon mustard, and cheese.
Pour into the dry ingredients. Mix until just combined.
Add chopped chives, thyme and grated cheese. Mix until it forms a crumbly wet mixture.
Shape the mixture into a rectangle on floured wax paper approx 3/4inch thick. Work quickly and keep it cold! Slice into squares or any shape you like.
Bake to golden perfection 12-15 minutes at 350 degrees on parchment paper or greased pan until edges start to brown.
By the way, the Runner’s World article does not come out until the Fall, but , by golly you will know about it when it does.
Lydia’s Outdoor Workout
Cardio of your choice nice and easy 30 minutes minimum today.
If you did not do cardio, then warmup with 3 min of jumping jacks & dynamic stretching for shoulders . If you have an interval timer set it to 5 rounds of 1 minute of work, 20 secs rest However, watching the clock is fine too!
plank 1 min
20 s rest
right side plank 1 min
20 s rest
left side plank 1 min
20 s rest
20 s rest
reverse crunches 1 min
2-3 minutes Rest Interval (RI)
I must rest up for Saturday’s long run! If you do long runs on Saturday, are you able to work legs Fridays? I find the most effective way to prevent being too sore on run days is to do legs after my runs.