So today we give you breakfast.
A breakfast of champions.
We think most people by now have heard about the importance of eating a balanced breakfast. This is certainly not new news. But we think that for athletes, a balanced breakfast is even more important in order to maintain the intense level of training that they put themselves through on a daily basis.
What we don’t think quite so many people know is the importance of having chocolate for breakfast!
Ok, so maybe that part isn’t as widely accepted among leading dietitians, but we think it should be 😉 Because really, what better way is there to start your day than with chocolate?
How about chocolate-orange?
Every Christmas, the grocery store shelves become packed with Terry’s Chocolate Oranges (<– that’s right, they have they’re own facebook page!). WE LOVE THESE THINGS! What’s even better, is right after the holidays when they go on sale. Terry’s Chocolate Orange for a dollar? We’ll take 10, thank you!
But why wait for Christmas to enjoy such a perfect combination?
We’d also like to mention that in this particular buckwheat bake, we actually used carob chips instead of actual chocolate chips. (we know, we know, we just spent all this time talking about having chocolate for breakfast and then didn’t even use real chocolate chips. We’ve run out of them, so we worked with what we had- shoot us.)
This was actually the first time we’d ever used carob chips for anything, and we really liked them! No, they don’t taste exactly like chocolate chips, they have more of a fruity, nutty sort of taste that actually worked really well in this bake.
So whether you’re an elite athlete, or you’re a weekend warrior, or you’re simply looking for a way to add some variety to your breakfast routine, give this a try!
Chocolate Orange Buckwheat Bake
Prep time: 10 min
Bake Time: 35
1/4 c. buckwheat flour
1 tbsp buckwheat groats
1 tbsp chia seeds
1 tbsp cocoa powder
1/4 tsp baking powder
1 large egg
1/2 orange, pureed in the food processor or blendor
1 tsp honey
1.5 tbsp chocolate (or carob!) chips
Pre-heat oven to 350C.
In a medium bowl, stir together all dry ingredients
In a separate bowl, stir together all wet ingredients.
Add wet to dry, and stir until just combined. Add chocolate chips.
Pour into a large, greased ramekin, and bake for 3035 minutes or until a toothpick inserted in the centre comes out clean.
P.s.- a big shout out to our first Canadians to medal at the London Olympics! Congrats to Jennifer Abel and Émilie Heymans for their bronze-medal finish in Woman’s Synchronized 3M spring board diving!
What is your “breakfast of champions?”