Breakfast in a Cup
Serves 2
Just under one year ago, I had the pleasure of working with Colin O’Brady, a very talented young athlete. Colin was getting ready to cross the Antarctic, solo and unsupported. I was asked to work with Colin on his nutritional requirements for the build up to the crossing. This is one of the recipes I made for Colin, and he loved it. Give it a try. It might not get you to across the Antarctic like Colin, but I’m sure it will help you get through your work day.
If you check Colin’s website (https://www.colinobrady.com), you’ll learn that he is an American professional endurance athlete, motivational speaker and adventurer. He is a former professional triathlete, representing the United States on the ITU Triathlon World Cup circuit. He raced in 25 countries on six continents from 2009 to 2015. In 2016, he set the Explorers Grand Slam (Last Degree) and Seven Summits speed records. He became the fastest person to complete the adventurer’s challenges in 139 days and 131 days, respectively. In the summer of 2018, O’Brady set the speed record for the 50 US High Points in 21 days. On December 26, 2018, he crossed the land mass of Antarctica, solo and unsupported.
Ingredients:
3 shots decaffeinated espresso, chilled or 3 tablespoons decaffeinated instant coffee
2 to 3 cups (depending on how thick you like your smoothie) milk, which can be whole, cashew, almond, or coconut
1 cup ice
1 cup pear, roughly chopped
½ cup oats (gluten free)
¼ cup cashew nuts (Colin’s favorite nut) or your favorite
1 tablespoon cocoa powder
1 tablespoon maple syrup (optional)
How to make:
Place all of the ingredients into a blender, and blend until smooth. Add extra liquid to thicken, if needed. Serve and enjoy.