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: