HEALTHY MEAL PREP: FAMILY BREAKFAST

Make mornings easier with recipes fit for both parents and kids.

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 series along with breakfast options like elevated oats, smoothies, cauliflower toast, and fruit pizza. This week, recipes that will please kids and parents alike.

Click here to see more from our meal prep series.

The fall means busier schedules as kids head back to school, but hectic mornings don’t mean you have to settle for a bowl of cereal. With a little prep work on the weekend, you can start your day with a delicious meal that’s high in the nutrients you need for all-day energy. And if you’re really smart about it, you can even prep one meal that works for both you and your kids.

The following recipes from Marissa Lippert, RD, a New York City-based nutritionist and owner of Nourish Baby, a food-delivery service for parents and newborns, are designed for the whole family.

“Too often, parents accommodate their kids’ taste buds and wind up cooking a separate meal for them,” she says. “By introducing your children to complex flavors and nutritious ingredients at an early age, you’re encouraging an adventurous palate and teaching healthy habits.” Plus, these breakfasts come together in minutes, so you can get right into your day.

SUNDAY PREPARATIONS:

1.
Shop for all of the ingredients and allow one hour to cook.
VIEW THE SHOPPING LIST HERE.
2.

Prepare the beet-dyed eggs.

Eggs

FIT CHEF HOW-TO: DYE EGGS WITH BEETS

Playful colors encourage kids to eat nutritious foods, Lippert says. Dyeing eggs with a beet-based liquid adds a peppery punch and turns them a fun shade of pink without artificial food coloring. To do it, bring 3 cups water, 1 cup apple cider vinegar, 2 teaspoons organic sugar, 1 teaspoon each salt and black peppercorns, and 1 red beet (peeled and quartered) to a boil. Allow to cool, then pour mixture over 4 hard-boiled eggs in a separate container. Store in the fridge for up to 1 week.

3.

Prepare the roasted almond butter, chia pudding, herbed aioli, and lemon-chive labneh.

Almond butter

ROASTED ALMOND BUTTER

Chia Pudding

CHIA PUDDING

VIEW THE RECIPE

AOILI

HERBED AIOLI

VIEW THE RECIPE

Labneh

LEMON-CHIVE LABNEH

VIEW THE RECIPE

4.

Assemble all breakfasts.
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Photography by Mariliana Arvelo