Breakfast Meal Prep for Fit Bodies: Week 3

Learn how to make vegan bacon and use sweet potatoes for avocado toast.

Athletes know that planning out meals in advance is one of the keys to success in achieving wellness goals. That’s why we created our healthy meal prep lunch series. Now, we’re starting the new year off right by making breakfast easier than ever.

Previously, we learned how to make five-ingredient overnight oats and dishes featuring toasted quinoa. This week, the focus shifts to nutrient-dense and fiber-rich vegetables that can replace traditional grains like bread and rice, says Lisa Hayim, R.D., a New York City-based nutritionist and founder of The Well Necessities.

SUNDAY PREPARATIONS:

1.
Shop for all the ingredients and allow two hours to cook. View the shopping list here.
2.
Preheat the oven to 400 degrees and prep the veggies by dicing one bell pepper, roughly chopping one cup of spinach, and grating one zucchini. Set aside.
3.

Prepare the vegan bacon.

tofu

FIT CHEF HOW-TO:
MAKE HEARTY MUSHROOM BACON
VIEW THE RECIPE

Mushrooms are a great source of fiber, vitamin D, and selenium, says Hayim and can be used for a vegetarian take on bacon. But the variety you use matters. “Shiitakes are best because they have a beefier flavor and consistency compared to other types, which makes them crispy and similar to the chewy texture of bacon when sautéed.”

4.
Wash the sweet potatoes and cut one into ¼-inch slices horizontally (should make two to four slices depending on the size of your potato). Lightly coat both sides with one tablespoon coconut oil.
5.
Poke holes in the second potato and place it on a baking sheet next to the sweet potato slices. Set a timer and bake the slices for 20 minutes and the whole sweet potato for 45 to 60 until tender.
6.
Allow sweet potatoes to cool and assemble all breakfasts.

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