This Is What a (Vegan) Ultramarathoner Eats for Breakfast

Micah Risk shows off her very convincing bagel and lox substitute.

We don’t need to tell you that breakfast is the most important meal of the day. In this series, we ask local notables for a sneak peek at how they start the day.

Micah Risk

Micah Risk’s breakfast/Photo by Melissa Blackall

Micah Risk

Claim to fame: Risk wears many hats. She’s the cofounder of vegan nutrition startup Lighter, an ultramarathoner, a nutritionist, and a two-time Runner’s World cover model.

What she ate: Vegan bagel and lox—otherwise known as a sesame bagel topped with Kite Hill almond-based cream “cheese,” capers, and roasted red peppers.

Why she chose it: Nothing gets me more excited about breakfast than an iced Americano and a crispy sesame bagel with my favorite toppings,” Risk says. Of course, since she’s a vegan, Risk’s favorite toppings likely look a little different than yours. “I slather my bagels with a rich, silky cream cheese made out of almonds, made by a company called Kite Hill, which is totally plant-based,” she says. “A few salty capers and sweet roasted red peppers on top create an incredible layering of flavors. It has everything I need after a hard training session: veggies, protein, and carbohydrates.”