Weekends are for long runs and brunching with your best pals, so it was only a matter of time before these two fabulous things merged.
Four years ago in Denver, two running buddies, Cortney Logan and Alexandra Weissner, launched bRUNch — a coordinated group of non-competitive, brunch-obsessed runners. “We were running a bunch of races and going to have brunch after because otherwise all you get after a race is something like a banana and a half of a bagel,” Logan jokes. “We’re two hungry girls,” Weissner adds.
Since their first bRUNch — a race of around 30 runners — their runs with brunch spread to cities like New York, San Diego, Los Angeles and Austin. In Denver, bRUNch expanded to attract both locals and visitors, and there’s also a 500-person race each year in the Mile High City to close out the season. “At the annual event, we use MapMyRun (like we do for all of our runs) and do a 5K and a 10K,” Logan explains. “And, of course, it’s brunch-themed.”
Besides wanting to get runners together, bRUNch’s mission is focused on a larger goal of community building and better food. “We want to create a fun, social community around real food — that’s really our thing. We’ve all been to races and events where the food isn’t great. Also, as runners we’re super engrained in the communities that we run in. We want to drill it into the race community’s head that we need to be serving real food from local restaurants at runs and races,” Weissner explains.
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“Our restaurant partners are working with local providers and farmers, “ says Logan. “They’re making things like bread and pancakes in house. Nothing is prepackaged, except maybe hot sauce and bloody mary mix.”
HOW TO bRUNch RIGHT
While the fun factor of bRUNch is off the charts, there’s still that tricky food and exercise combo that has to be dealt with. When faced with the choice of what to order post-run, Megan Morris, a certified clinical nutritionist and co-founder and CEO of Prescribe Nutrition says, “A fruit plate, poached eggs and whole-grain or gluten-free toast would be a great option. There’s also steel-cut oatmeal and chia pudding — just make sure there’s some kind of protein as well. Order a side of eggs or ask for nuts on top,” she suggests.
But who are we kidding? Brunch often means indulging, whether you’ve just gone on a run or not, which Morris accounts for. “There’s nothing wrong with indulging in a pancake or waffles, just don’t order it as your entree. Opt for splitting with with your friends, appetizer-style instead. That way everyone can enjoy just a couple of bites without overdoing it,” Morris adds. For those who tend to go for the boozy brunch, Morris advises flanking a mimosa with tall glasses of water. “Just make sure to keep it light — try to stick with just one,” she concludes.
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ON THE RUNNING SIDE
Sarah Lipinski, an endurance sports coach at Minneapolis’ YWCA, is all for the idea of bRUNch as a way to socialize and “eliminate some of the barriers that people perceive around running or getting active.” For bRUNch participants, Lipinski extolls the importance of realistically considering the calories you burned (or will burn) on your run — and applying that to your meal decisions. “Consider your caloric needs in terms of your workout. The amount of calories someone needs to replenish after a 3-mile run is vastly different from a 12-mile run,” she notes. “Just be conscious of the work you’re doing and what your goals are for running.”
The next bRUNch is in Denver on Thursday, June 1. They’re doing a 5K and a 10K night brunch, buffet-style, at Union Station which you can register for here!
GEAR UP FOR YOUR NEXT RUN