Rocket Fuel Breakfast to Power Your Body in Motion

Rockets, power, motion! Please tell me you find that “let’s go!” motivating! When it comes to fuel to power endurance exercise/any physical activity to keep your body in motion, the key is making sure to take in fats, protein, some carbohydrates and fluids – and having them all with full-on flavor.

Here’s what I had recently for the hop on the bike shown above with terrific good friends.

The fats, from whole milk Greek yogurt, whole milk kefir, almond-peanut butter and freshly made whipped cream, combined with protein from egg and whole grain flour in the fruit pancake, Greek yogurt and kefir gave me slow-burning sustained energy. The carbohydrates: a little sugar in my iced coffee/chocolate/coconut water drink, cookie spread on my pancake slice and fruit, dried fruit and jam in my fruit and yogurt mix, gave me instant energy to start my ride. And front-loading fluids with 30-40 ounces of iced coffee/chocolate/coconut water got me going well hydrated so that I just needed to top off with water while I rode, and the potassium in coconut water helped both prevent cramps and improve energy metabolism.

Of course, everybody’s body and fuel requirements are different, and only YOU know YOU. That means it’s most important to pay attention to what YOU eat and drink and how that affects YOUR physical performance, no matter what kind of physical activity YOU do. Still, though the fine details differ person to person, the base components are the same: carbohydrates for quick burning energy, a good shot of fat and protein for long-burning, sustained energy and plenty of fluids to start off well hydrated.

The next few posts, starting with iced coffee/chocolate/coconut water (killer good!), will show how to make each of the 3 pieces shown above that I have regularly – and always with a little improvised variety for flavor fun, before hopping out on the bike.

More soon!

Only You Can Empower You!

There’s no way around it; you are the only person who can empower you because real empowerment doesn’t come from without, it comes from within. The best anyone else can do is provide you with the skills and tools you need to empower yourself. After that, it’s up to you to internalize what you’ve learned until you feel, know and behave fully empowered, which is both life changing and the most “eyes open, head screwed on tight” way you can contribute positively to life across the board: your personal relationships, your work, your community and much more.

The purpose of this site is to provide you with the skills you need to help empower yourself regarding the three foundations that make us who we are: what we eat, the need to move our bodies deliberately and rigorously and how we manage stress, with an emphasis here mostly on that first foundation, what we eat. 

I look forward to interacting with you and continuing to share fully flavorful, quality of life-promoting step-by-step picture book cooking recipes…and much more – and having a lot of fun doing it!

Any questions or suggestions, just pop me a note at bruce@gotta-eat.com.

Best always,

Maltodextrin: What Is It and What Does It Do To Food and You?

I’m just back from a coast-to-coast cross country car/bike trip (advocating safe streets for all – more later) and love being on the road for the terrific sights, “big smile” interesting people I meet and the fun of improvising meals on the fly.

Along the way, I picked up some fresh, homemade jalapeño cheddar sausage at a small meat market in a tiny Kansas town. Before buying the sausages, I checked the ingredients.

At the time, all looked fine, though seeing maltodextrin pricked up my ears. Still, I ended up having a blast putting together a very flavorful sausage, fresh vegetable and cheese dinner bowl. As you can see in the top left picture below, I used fresh salad dressing I’d made earlier on my trip to substitute for oil that wasn’t available in my Airbnb for the night before cooking the sausages in the pan.

Later, I looked up maltodextrin. To cut to the chase, maltodextrin is a highly processed food additive made from vegetable starch and used in lots of processed foods to preserve and improve the texture/mouth feel of those processed foods. I stressed “processed foods” in that last sentence because, as noted in Medical News Today, “if a person eats too many products that contain maltodextrin, their diet is likely to be high in sugar, low in fiber, and full of highly processed foods.” (Medical News Today: https://www.medicalnewstoday.com/articles/322426#which-foods-contain-maltodextrin). For what that means to you, please see the last paragraph below.

For a deeper dive, here are some bullets and links about what Maltodextrin is, foods that contain it and some potential health risks:

  • Maltodextrin is a polysaccharide that is used as a food ingredient.[2] It is produced from vegetable starch by partial hydrolysis and is usually found as a white hygroscopicspray-dried powder.[1] Maltodextrin is easily digestible, being absorbed as rapidly as glucose and may be either moderately sweet or almost flavorless (depending on the degree of polymerisation).[2] It can be found as an ingredient in a variety of processed foods.[2] (Wikipedia (and confirmed by other sources): https://en.wikipedia.org/wiki/Maltodextrin)
  • Maltodextrin is a highly processed food product made from corn, rice, potato starch, or wheat (again, the key words are “highly processed”, which should always give you pause) and is considered safe for human consumption as noted by the FDA (US Food and Drug Administration): “the ingredient is used in food with no limitation other than current good manufacturing practice” : (https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=184.1444)
  • Here is a partial list of foods, also from Medical News Today and other sources, that can contain maltodextrin, all of which are processed foods:
    • pasta, cooked cereals, and rice
    • meat substitutes
    • baked goods
    • salad dressings
    • frozen meals
    • soups
    • sugars and sweets
    • energy and sports drinks
  • There is also unconfirmed speculation that maltodextrin, as a highly processed sugar, might play a part in decreasing good, healthy gut bacteria and encouraging the growth of harmful bacteria that can lead to intestinal inflammation and problems like IBD (Irritable Bowel Disorder). Regular table sugar can have that seem effect. (Personally, I had painful intestinal inflammation years ago, mostly due to mismanaged stress, that has been much improved by managing stress better and being vigilant about what I eat and drink.)

Bottom line, I ate and enjoyed the meals I made with the jalapeño cheddar sausages shown above. At the same time, after knowing what I know now, I’ll sure keep an eye out for maltodextrin and try to avoid it when I can – without making myself crazy (ha!).

But what about you? As I advocate regularly here, the key to eating life-promoting well is eating fresh unprocessed/minimally processed foods and always with full-on flavor – flavor ALWAYS rules – and I’m glad to help you with that right here!

On the Road Improvised “On the Fly” Meals

Top left & right: In DC for National Bike Summit. Bottom left: riding Fiesta Island with good Navy bud, Stormin’ Walker. Bottom right: “on the fly” improvised fruit pancake.

Been on the road the past 3+ weeks. First to DC as a new BikeWalkNC rep. to advocate with League of American Bicyclists at their National Bike Summit for improved road safety for all (For why, click 5 Reasons US Roads Are Dangerous for Pedestrians and Cyclists). Now in Monterey, California, to attend the country’s largest bike festival, Sea Otter. Have had almost all my meals “on the fly” (aka: completely improvised) whether I’ve stayed in Airbnb’s, like the one shown below, or with good friends and family.

Here’s an “on the fly” example. Was in San Diego last week at my Navy big brother’s place and made this improvised strawberry, blackberry and banana pancake for breakfast.

I’ve certainly made lots of fruit pancakes but never one with strawberries, bananas and blackberries. No big deal.

The keys to improvising are having a good, reliable, easy to remember base recipe and trusting your taste to make what you want. Also no big deal – but a lot of fun.

My base recipe for fruit pancakes: apple pancake. If you’re an apple fan at all, I think you’ll find that pancake both fully-flavor-satisfying and one that will let answer the question, “I wonder how it would taste if I made it with _______?” As soon as you ask that question – and you’re willing to take a little leap in faith – you’re off to the “on the fly” improvised races!

Scrambled Eggs with Pasta and Plantain Picture Directions

Almost every time I hop out on the bike, I think about what I’m going to have for lunch when I get home. That’s actually a good part of the fun while I ride.

Here’s how some of that thinking goes and what I do about it – all about putting “imagination is your only limit” to practice.

The other day, while I was out with a good group of Hickory Velo Club buds, it all started with a quiet monologue. “Shrimp’s gone. Finished beef last night. Want something quick. I do have cooked pasta in the fridge. Eggs…cheese… That’s a start…”

Here’s how I put that to action, all on the fly (aka, improvised as I was putting the dish together).

I chopped cooked pasta, cracked 3 eggs, added shots of chili lime powder, ginger sauce and teriyaki sauce to the eggs and mixed it all up.

While the pan warmed over medium heat, I grabbed a fully ripened plantain and garlic from the top of my fridge and cut and chopped them as shown below.

When the pan warmed, I added a slab of butter, swirled it in the pan to cover the pan surface,…

…and added the cut plantains and topped them with a good shake of ground turmeric and ground ginger. I let the plantains brown on both sides for a few minutes, as shown below, and then added the pasta and scrambled egg mix.

I then added chopped garlic and some sliced cheese and let that all cook until the bottom of the eggs just started to firm (about a minute).

Once the eggs started to firm up, I scooped and turned the egg mix every 30 seconds or so to let them cook cook evenly until the eggs were just about solid, and then turned off the stove heat.

I slid pan off the warm burner, let the eggs finish cooking on their own and chopped both a piece of dried spiced mango and half a small avocado.

I finished by scooping a spoon of the cooked egg, pasta and plantain into a bowl and topped it all with the cut avocado and spiced mango, a shot of parmesan cheese, salad dressing and a tiny spoon of a spice mix called Harissa (big time kick), until what I had looked like…

…this.

Killer flavor! Something I’ve never had before. And all a terrific exclamation point to a fun ride with good buds!

Microwave Cooked Scrambled Eggs Picture Book Recipe

Last post showed how to make stove cooked scrambled eggs all very easily and with 2 quick tips.

  1. Add just a little salt before cooking the eggs to help break down proteins in the eggs so that they turn out soft & fluffy, not fork-bouncing hard and rubbery. You should do the same thing here when cooking scrambled eggs in the microwave oven.
  2. Make sure the pan is warmed to the right cooking temperature before starting to cook the eggs. No need to do that when cooking with a microwave oven.

I will say that the first time I heard of microwave cooked scrambled eggs, I laughed, “No way!”

But then just for humor’s sake, I tried ’em – nose close to the microwave as shown here – and couldn’t believe my eyes.

Nose to Microwave OvenEven better, I couldn’t believe how flavorfully they turned out, how easy it was to put them together, and how little there was to cleanup as I could mix, cook, and eat the eggs from the same bowl. Great!

Here’s all you need for ingredients.

Microwave Cooked Scrambled Eggs ingredientsClick any picture on this page for a complete, freshly revised step-by-step picture recipe.

Stove Cooked Scrambled Eggs Picture Book Recipe

Pan Cooked Scrambled EggsQuite a few years ago, I asked as many people as I could “What’s the first thing you’d want to show someone new to the kitchen how to cook?” The overwhelming answer: eggs! 

In the next few posts, I’ll show how to make eggs quickly and easily both on the stove and in the microwave oven. Right now, I’ll start with scrambled eggs and two easy tips to ensure your scrambled eggs turn out fluffy and tender, not rubbery.

Tip one: adding just a light dash of salt, as shown in the palm of my hand here, to the eggs before cooking them…

Dash of Salt
…not only enhances scrambled egg flavor, it also ensures the eggs will turn out soft and fluffy, not tough and rubbery, as shown in the contrasting pictures below, because that little bit of salt helps break down some of the proteins in the eggs.

Salted vs. Unsalted Eggs

Tip two: make sure to heat the pan you’re using to the proper cooking temperature. To check the temperature, wet your fingers with tap water, and flick the water onto the hot pan surface. The pan is properly heated when the water sizzles and evaporates on the pan surface – but not so hot that it immediately turns to steam.

pan temp check

Here are the ingredients and…

Pan Cooked Scrambled Eggs Ingredients

…pieces of equipment needed to make stove cooked scrambled eggs.

Click any picture on this page or this link for an easy to follow, step-by-step picture book recipe.

 

Mindfully Living with “Everything Changes”

Black laptop screen

Only two simple words define the foundation of all there is: everything changes.

The trick – and it’s not magic – is learning to accept change with mindful clarity, especially when that change catches us off guard.

Here’s a very recent “Bruce” example. My laptop screen came up black the other night. None of the fixes I found online with my phone worked. The only remaining answer: get the broken machine to a repair shop. That was “acceptance one”. The proof: I slept as still as a brick in a wall that night.

The next morning, I shot off to Asheville expecting a “we’ll get it done while you wait” turnaround. Wrong. Michael at the shop told me I wouldn’t get a call with a diagnosis about the problem until Monday – maybe. That was “acceptance two”. The proof: a questioning “Really?” came to mind, and I felt it, but I let it go and barely skipped a beat. (I’m still definitely learning.)

In a recent post, I laid out the three ingredients that make us who and what we are: what we eat, how regularly and rigorously we move our bodies and how we manage what we think and how we behave. Not too long ago, I would’ve waisted a lot of energy bemoaning the “REALLY?!?” of the situation, and I’m certainly not now slapping myself on the back with a self-congratulatory “Good job, Bruce!” for not bemoaning. Instead, I owe a wholehearted thanks to the mindfulness and awakened consciousness training I’ve been practicing daily for the past two years through both the “Waking Up” app, which I came upon through the persistent urging of my darn good bud, Jay, and incorporating that training in my daily life as “moment-to-moment” as I can.

Again, there’s no magic to mindfulness/awakened consciousness. The concept is simple; everything changes, and those changes are never the same from one moment – or fraction of a moment – to the next.

For proof, and that’s the beauty of this; there really is proof: just notice what happens to all that you see, hear, touch, smell, taste, think and feel inside from just one breath to the next. Nothing is the same – ever. On a vastly larger scale, look at what happens in our cosmos. Everything is moving forward at both greater speed and toward greater disorder (aka “entropy”) from one fraction of a fraction of a second to another. You can then flip that scale around from the incredibly huge picture of the cosmos to the equally but oppositely extremely high-powered microscopic view of what happens at the quantum mechanical level. Every infinitesimal wave of energy is moving at near the speed of light, and nothing is ever the same.

Mind bending? Sure. But what does this mean to you – or to me as a guy who was told he won’t have a primary work tool, his laptop, for days or longer? It means accepting that reality that can’t be changed, not wasting energy sweating about it and then either letting it go, if the problem is completely out of your hands, or adapting to it, if the problem allows for that. In my instance, it meant learning how to use my phone to do a good part of what I’d normally do on my laptop, like writing this post and then promoting it on social media. Sure, that takes more time than it would on my computer, but I’m just as sure learning a lot about how to work better with my phone that has real and very practical application.

One last thing about practical application and where the rubber really hits the road. Sam Harris, “Waking Up” founder, often says at the end of his guided meditation sessions that the purpose of practicing meditation formally, during which he encourages listeners to find themselves in seated still position, is connecting and incorporating that formal practice with daily life. A few months after starting the formal guided meditation sessions in a still position, I thought closely about how I make that practice-to-living connection and how I could amp up how I incorporate it moment-to-moment in my daily life, as Sam Harris rightfully teaches.

Right away, I changed how I practice, and it has made – and continues to make – all the difference to living mindfully and consciously. Instead of being still when I listen to guided meditation, I move my body and go through my morning stretching & strengthening exercises while paying attention to what I hear. My reasoning for doing that: I’m barely ever still during my waking day. Even now, as I write this on my phone, I’m moving my fingers and my eyes and concentrating on what I’m doing. None of that is static.

Regarding how I adapted to my improvised change to formal practice, yes, I recognized a fall off in attention to guided meditation thoughts and ideas as they were being expressed the first week or so after starting to combine formal practice with movement, but that quickly turned around, and I credit that to the still-position practice I’d already had (and would highly recommend as a foundation to anyone else interested in varying or personalizing how they practice). Through practical application of what I’d learned in still-position formal practice, I learned to listen more attentively, and just as quickly recognized how much more richly the transition from practice to application was affecting my daily life, like realizing I couldn’t fix my laptop black screen and learning that a tool I rely on for many hours daily would not be available for days, which then gave me the opportunity to adapt.

Bottom line: Through daily mindfulness training, I now much better realize and accept that everything changes, just as I know that same recognition and acceptance will always be a work in progress. Now, when change happens, especially change that catches me off guard, I ask myself two things, “Will life go on, and will I be ok?” To answer with a merely obvious “yes” to both would be settling for a disappointing understatement. My answer: you bet, life will go on and both it and I are and will be better than ok.

Right here and now, I very much wish the same to you!

Igniting an Effort to Make Roads Safer For All

Going from darkly dressed to brightly dressed helps drivers see and drive safely around us road athletes/enthusiasts

As I mentioned in a recent post, part of what makes us who and what we are, in addition to what we eat and how we manage our thoughts and spirit, is how we regularly and rigorously we move our bodies.

For me, though I start my day with stretching and strengthening indoors, by far most of my exercise comes from riding a bike on the road everyday. The big problem for all of us who share that same passion for the road is that US traffic related cyclist and pedestrian injuries and deaths are only increasing year-to-year as shown in the two images below.

The reasons for the above:

o Visibility – drivers not seeing cyclists, runners, pedestrians
o Motor vehicle speed
o Increased number of people getting outdoors on foot and/or bikes
o Distracted driving
o Inadequate infrastructure

Yes, effecting real change to make roads safer for all is a long, steep climb. But the alternative, doing nothing, is unacceptable. We can make a difference only if we road athletes, enthusiasts, retailers and advocacy organizations unite our efforts, lead by example both on and off the road and advocate in growing numbers for coherent, consistent change community-by-community and state-by-state.

As a contributing member to a team effort, my Breitz! “Be bright, be seen!” performance wear brand is actively making a difference by igniting a “make roads safer for all” movement that includes:

o getting bright, bold performance driver-respectful wear on as many road athlete/enthusiasts as possible
o actively advocating for standardizing social distancing inspired 6-feet separation between motorized and non-motorized traffic by:
– working with local town and county government, police, DPW and Dept. of Transportation
– connecting with state legislative transportation committees
– working with national and state safety organizations (People for Bikes, League of American Bicyclists, MassBike, BikeWalkNC, and more)
o ensuring the Breitz! road safety message is relevant through daily cycling, running, walking and annual coast-to-coast cross-country road trips (since 2021 -with a bike in the back seat)…

…to experience and assess:
o local road conditions state-by-state, community-by-community
o accommodations for cyclist, pedestrian and motorized traffic
o motorized and non-motorized traffic behavior

Yes, like I mentioned above, the climb is steep, but It’s a labor of love with purpose – and a big smile moving the needle forward!

As a terrific friend of mine would say, you don’t have to buy the idea. Just rent it for a while and consider joining the effort.

Thanks & ride/run on!

Have vs. Make It a Good Day! Huge Difference!

Larry Gilligan

“Have a good day!” vs. “Make it a great day!”

Subtle difference? Not at all, especially when I think of the person I learned if from, Larry GiIligan, pictured above.

Larry was Gibbons Middle School Vice Principal in Westborough, MA, and used to sign off his morning announcements to students and staff with “Make it a good day!” Larry was a highly skilled, smart, compassionate school leader and role model man – and much more, whose clear-eyed wisdom, gutsy toughness and contagious love-for-life are clearly evident in the picture above taken when he was well on the way to a terminal outcome after being diagnosed with ALS (Lou Gehrig’s disease) in the early 2000’s. 

As Larry explained regarding his quote, “have” is passive, “make” is active, and that “make” confers ownership on the receiver a self-empowerment tool. I changed “good” to “great” to raise the bar – all with a smile. Our lives are so fleeting, why not shoot for “great” as a mark for the best we can do all the time: meeting our work or personal responsibilities, how we prepare and enjoy what we eat, moving our bodies, being with friends, family or even difficult people, sleeping – even doing the dishes or taking out the trash – all with unburdened (aka, smiling) attentive focus and intent. 

Thanks very much for your powerful line, Larry! I think of you every time I express say it.

To you on the other side of these words, I hope you made this a great read!

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