After a bone-chilling morning run, you need a hearty breakfast that warms you up. This fast polenta, from The Runner’s World Cookbook ($22) is easy to make and provides you with the protein, carbs, and comfort you need after a dark morning workout. Since it’s ready in about 10 minutes, you can whisk this breakfast up on busy post-workout weekday mornings. It’s a great gluten-free and vegetarian option for runners who need a quick recovery meal.
2 1/2 cups fat-free milk1/2 cup instant polenta1/4 dried blueberries1/4 cup chopped almonds2 tablespoons honeyCinnamon, to taste