Breakfast Meal Prep for Fit Bodies: Week 4

Learn how to make almond milk that has the perfect consistency.

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, dishes featuring toasted quinoa, and how to use shiitake mushrooms for vegan bacon. “This week, we focus on incorporating antioxidant- and fiber-packed greens into smoothies, egg wraps, and more,” says Lisa Hayim, RD, a New York City-based nutritionist and founder of The Well Necessities.

SUNDAY PREPARATIONS:

1.
Shop for all the ingredients and allow 1.5 hours to cook. View the shopping list here.
2.
Prepare three hard-boiled eggs.
3.

Prepare the unsweetened vanilla almond milk.

almond milk

FIT CHEF HOW-TO:
MAKE PERFECTLY CREAMY ALMOND MILK
VIEW THE RECIPE

Store-bought almond milk often has added sugars and preservatives, but making your own is easy. “The secret is using blanched, slivered almonds, which cuts back on the soaking time,” says Hayim. Plus, “since there’s less skin, you don’t get that chalky consistency.” You’ll also want to use a three to one ratio of water to almonds after you’ve soaked them, she says.

4.
Assemble all breakfasts.

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