One Local Breakfast on the go

Let me start by saying that I wouldn't trade my experience with the Doristas or the Daring Bakers for the world. I've learned that fruit studded desserts are every bit as satisfying as chocolate. Conquered my fear of pie crust. Together we've made cinnamon rolls and scones, cakes, custard and caramel. And I even won an award along the way. My non-blogging friends laugh and call my baking groups a poor man's pastry school. I'm pretty sure I can't put a price tag on the experience I've had and the lessons I've learned along the way.

But with the increased investment in butter, flour, sugar, eggs and cream, your heroine's in a bit of a bind. Since she's a little... um... mature to be outgrowing her clothes every six months, she opted for a membership at the gym -- and two sessions a week with a personal trainer to keep her honest.

I meet with Lizette at seven on Tuesday and Thursday mornings, and I learned very quickly that breakfast beforehand is NOT optional. But anyone who knows me is aware I shouldn't be left alone with sharp objects or fire before the crack of noon, so breakfast's got to be quick, simple and fairly mindless to put together.

My most recent solution: a breakfast burrito constructed largely of leftovers. Tomato and cucumber studded guacamole (veggies chopped and assembled the night before). A generous handful of broccoli sprouts. A soft scrambled egg (ssshhh... I only had the flame going for a couple of minutes). Wrapped in a hearty tortilla. Wrapped in a paper towel and eaten on the drive to the gym. Perfect to fuel twenty minutes on a treadmill and a half hour on the circuit with Lizette.

And since all of the ingredients are products of the farmer's market, my CSA and a generous friend's garden, this grub on the go qualifies as my contribution to One Local Summer this week.

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