Biker's Breakfast Burrito

The Ingredients (for one person):

• 15 ml (or 1 Tbsp) of olive oil
• 1 sausage patty (I prefer a tofu-vegetarian sausage)
• 2 eggs
• 1 whole grain tortilla or flatbread

The Method:

1. Heat the oil in a medium size skillet and brown the sausage patty over medium heat. (I like to slice the patty into two and brown the pieces well, so that they are thin and almost crispy.)
2. Remove the patty from the skillet.
3. Warm the tortilla or flatbread briefly on the bottom of the skillet, turning it over to do both sides.
4. Remove the bread from the skillet and turn the heat down to low.
5. Place the patty on top of the bread.
6. Cook the eggs, any style, in the skillet. (I prefer easy-over with a good sprinkling of black pepper on the "sunny" side.)
7. Place the eggs on top of the patty.
8. Roll up the tortilla or flatbread around the eggs and patty.

Fuel for a two-hour ride

The Story:

Any biker who has ever "bonked", or run out of accessible energy while biking, wants to avoid another bonking at all costs. Many people can take care of this by "carbo-loading", or eating a high-carbohydrate meal the night before a strenuous ride. But the diabetic biker has a difficult balance to maintain; can not afford to carbo-load because his blood glucose will shoot up to unacceptable concentrations. In our case, since I do most of the cooking for my husband, I don't carbo-load either. Therefore, before a ride, we have to eat a breakfast that has some carbohydrate but also a lot of protein that will digest more slowly and give us more long-term energy. We have found that the breakfast burrito will give us plenty of energy for two to three hours of biking. On a longer ride we take trail mix or Clif Bars, and on a really long ride we stop and have a decent lunch. Never have we ridden so long that we had to stop for dinner!

The multi-use path beside the Columbia River in Portland, OR