This Is What a (Vegan) Ultramarathoner Eats for Breakfast

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’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.”