A few years ago when I started my morning running routine I realized that a balanced breakfast was important for my pre-dawn workout. So it was vital for me to fuel my body with the proper nutritional balance for my grueling regimen.
I was forced to ditch my usual intake of blueberry-chocolate muffins with an egg-white omelet or a bowl of Kashi Cinnamon, Honey shredded Wheat with fresh fruit. No, I had to switch to something was simple and easy to eat before a long run.
Chocolate frosted donuts with sprinkles were tempting and my weakness for cold pizza and stale root beer was unacceptable.
I opted for churros, a Spanish donut that is deep-fried pastry and is popular throughout the world. Unfortunately you won’t find these gems at the Dunkin’ donuts or the Krispy Kreme, so I’ve had to set the alarm a half-hour earlier than usual to make my own.
My new schedule goes something like this;
Alarm goes off a 9:45.
Churros
1 Cup Flour
1 Tsp. Baking Powder
1 Cup Water
1 Tbs. Vegetable Oil
Pinch of Salt
1 Tbs. Sugar
Sugar and/or Honey
Cinnamon
In a small sauce pan combine water, oil, salt and sugar. Bring to a boil mixing well. Remove from heat, allow to cool and pour water in a bowl with flour and baking powder. Stir constantly until a smooth dough forms.
Spoon dough in a pastry bag or cookie press and fry in hot oil until golden brown, about 3-5 minutes.
Remove churros, pat dry and sprinkle with sugar, honey and cinnamon
Serve at once.
After hearty nosh of churros I take care of bathroom business, slide into my jogging suit and head back to the kitchen.
By 10:30 I make a pitcher of gin martinis with jalapeno-stuffed olives, grab a few more churros and jog outside to the SUV.
From there I start up the KIA, head up to the Kwik-E-Mart, grab a newspaper, jog back to the SUV and home by 11:00.
Jog back in to the condo, grab another churro and pour another martini. By this time “Price is Right” is on the TV and my cool-down period from my morning workout begins.
Stay fit everybody.
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