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.
Prepare the vegan bacon.
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.”
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