1. Classic Smoothie – Rachel Cliff, IAAF World Championships Team Member 

In a food processor, blend 1 cup almond milk, ¼ cup Greek yogurt, 6 mint leaves, 1 ripe banana, and 1 cup frozen pineapple with 1tbsp honey.

Why we love it: quick to make and easy to digest – great for early starts.

Tip: Use whichever milk you prefer. Add in extra ice as needed. 

2. Overnight Oats – Joe Stilin, NCAA All-American

“The dried fruit soaks into the oatmeal really nicely and makes for a sweet and energizing breakfast.” – Joe

Combine 1 cup oats, 1 ½ cup milk, ½ cup dried fruit and ¼ cup ground almonds in a bowl.

Spoon the mixture into jars and chill in the fridge overnight. To serve, add fresh fruit and a squeeze of honey.

Why we love it: oats keep you feeling full until lunchtime.

Tip: millet flakes also work if you prefer gluten-free.

3. Avocado Toast with Egg – Guilia Senn, U18 400m Swiss Champion

“You can do so many variations of the topping, it never gets boring.” – Guila

Top toasted whole-wheat bread with cream cheese, mashed avocado, and a poached egg. Serve as is or add roasted tomatoes and salmon. Season with salt and pepper.

Why we love it: you can’t knock a classic.

Tip: a squeeze of lemon is seriously delicious over egg and salmon.

4. Scrambled eggs with asparagus and lemon dressing

Scramble 2 eggs in a pan with a pinch of salt until softly set.

Serve with 4 to 5 stems of cooked asparagus.

Finish with a squeeze of lemon, a drizzle of olive oil and a tsp of finely chopped red onion mixed with cilantro. 

Why we love it: also works with poached eggs.

Tip: If asparagus is out of season, swap out for another green.

5. Breakfast Chilaquiles – Mauricio Mendez, Xterra Pan-Am Champion  

“Perfect for after a long run or ride. And my favorite!” – Mauricio

For the tortilla chips, cut 12 corn tortillas into 8 wedges each and lightly fry with a seasoning of salt. For the Salsa Roja, blend 2 large tomatoes, ½ onion 1 sliced jalapeno, 2 garlic cloves, and 1 cup chicken stock in a food processor until smooth. Simmer the sauce for 10 minutes or until thick.

Mix the sauce and tortilla chips together and let sit for 2 minutes. Add a fried egg and avocado on top with some fresh cheese.

Why we love it: easy to make and big on flavor.

Tip: buy ready-made tortilla chips to speed things up.

6. Warm Meal-Prep Sandwich – Chari Hawkins, Team USA Heptathlete

In a toasted whole-wheat English muffin, add a turkey sausage patty with ½ slice of cheese and a fried egg.

Why we love it: Keeps dirty dishes to a minimum.

Tip: Make a few and keep them in the fridge for up to 5 days.

7.  Two-ingredient energy pancakes

In a bowl, combine 2 whisked eggs with 1 mashed ripe banana. Mix in ¼ tsp cinnamon and a pinch of salt.

Preheat a skillet pan over a medium heat. Add a knob of butter and spoon the mixture on top. Top with honey and fresh berries.

Why we love it: use up those bananas that are going brown.

Tip: swap out butter for coconut oil if you prefer. 

For your morning run in the city: