Many runners go about their day just as usual after a run, with no particular diet routine or hydration plan. This may work in theory but for on an individual level, there are a lot of pitfalls to not consuming enough calories or nutrients after your run.
For some it’s just a matter of not having enough time, but time needs to be carved out for your post-run meals, especially if that run was in the morning. However, that doesn’t mean you need fresh ingredients. The recipe we’re going to tell you about today sounds exotic but it’s actually a collection of leftover veggies and spare fruits. This is great as a pitstop between your big meals as well.
Eggs, mushrooms on toast, with cranberries
What you will need (Serves 2)
Salad leaves – Lettuce, cabbage or spinach; whatever takes your fancy)
Mushrooms – We’re going with chanterelles and oyster mushrooms, but you can pick any two varieties)
How to make it
Here’s the really interesting bit about cranberries. Cranberry, as well as many other fruits and vegetables, contains significant amounts of salicylic acid, which is an important ingredient in the world’s favourite over-the-counter drug aspirin. Consuming cranberry regularly increases the amount of salicylic acid in the body, which can help reduce swelling, prevent blood clots, and can have antitumor effects. However, stick to fresh fruit or fresh juice as packaged juices tend to be full of sugar which will negate any goodness of the cranberry.