20 minutes to spare?


So it’s another rainy Sunday afternoon in Boston and as usual, we’re all staring down the barrel of another week – silently procrastinating and living a lie that maybe, just maybe, the weekend will start all over again – sound familiar?  

With the 30-day mediation challenge in full-swing, the road-to-recovery portion of my marathon training slowly winding down, I found myself dragging as I headed out for each of last week’s workouts.  Hydration has continued to be a central theme throughout the days since the completion of the 30-day hydration challenge, but why do I still feel like a zombie each morning or want to face plant on my desk circa 3pm some days?

…enter the most obvious answer of all time: fuel

After waking up stiff, exhausted and frankly a little cranky on yesterday morning, I had to take on this beast once and for all (especially since most of my family and friends would agree that my patience isn’t exactly role-model-worthy).

Patience now out, I reopened a series of books + articles I had been printing and collecting – each and every one pointed to hydration and the type of fuel you consume.

Sources of InspirationKnowing that Sunday afternoon was fading and the idea of another hectic week lay on the horizon, I opened my Run Fast, Eat Slow cookbook (Link to this gem here: Book – thanks to being introduced to it by my friend Colleen about 8 months ago) and decided to quickly meal plan a few ideas for the week…after flipping through a few times and gauging both my appetite for fuel and food prep, I settled on the following recipes for this week:

  1. Make-Ahead Breakfast Burritos (page 49)  – see below for recipe
  2. Ginger-Molasses Granola (Page 54)
  3. Fish en Papillotte with Lemon + Olives (Page 125)
  4. Shalane’s Breakfast-Meets-Dinner Bowl (Page 128)
  5. Roasted Brussel Sprouts (Page 158)
  6. Dark Chocolate-Dipped Banana Pops (Page 202)

Luckily, very little food prep was required for these easy meals, but what I can tell you is that a 20-minute investment this afternoon yielded breakfast for 6 mornings…

So ask yourself, even if your goal is to mix-up the routine for just breakfasts, can you spare 20 minutes?

The clip above (while now only 8 seconds) only took me 20 minutes to whip up these tasty little breakfast treats.  Changing your routine doesn’t mean you having to reinvent  yourself, your family, your entire day – just aiming to make a few smaller changes can preserve your sanity + health +energy levels.

Give these Make-Ahead Breakfast Burritos from Run Fast.Eat Slow a whirl:

Servings: 6 – can be made and frozen for up to 2 months


  • 1 Tablespoon Olive Oil
  • 1 Container/bag baby spinach (~4 cups packed) – I trimmed the longer stems off my batch
  • 10 eggs, beaten
  • 1/2 Teaspoon sea salt
  • 1/4 Teaspoon black pepper (or more if you’re me and love pepper)
  • 6 burrito-sized tortillas (~10 inches)
  • 1 1/2 cups of grated Monterrey Jack cheese (or your other favorite)
  • 1 1/2 cups spicy or plain black beans (1 15-oz can)
  • 1/2 teaspoon of chili powder – my modification, you can also add smoked paprika or some garlic powder to create greater depth in flavor

20 Minutes until Tastiness:

1. Heat the olive oil in a large non-stick pan over medium heat.  Add spinach and stir occasionally until nearly wilted.  Add the eggs, salt, pepper and other spices to the pan.  Stir continuously until the eggs are scrambled and firm.  Remove the pan from the stove.

2. Place each tortilla pm a 12 x 12 inch sheet of foil and sprinkle with 1/4 cup of the cheese down the center.  Divide the egg-spinach mixture between all 6 tortillas, placing it down the center of each tortilla.  Top each one with 1/4 cup of beans.

3. Roll up each tortilla (this took me a little time) by folding down the tops and bottoms and wrap tightly in the foil.  Place all wrapped burritos in a freezer-safe plastic bag and freeze for up to 2 months (yippeee!)

4. In order to reheat, unwrap from foil and place on a microwaveable plate and microwave on high for 2-3 minutes, rotating after 1 minute.

Bon appetite thanks to Shalane Flanagan and Elyse Kopecky!

The goal this week is to determine if a few of these changes + the ongoing meditation challenge help to stave off the drowsy mornings and fatigued afternoons… stay tuned for more recipes + results!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s