As suggested in this week’s Generations magazine, a healthy breakfast not only starts your day right, but before a workout it will help improve performance both inside the gym and out.
Here’s a recipe Marissa Meshulam, registered dietitian nutritionist, that will “fill you up on vitamins and nutrients first thing in the morning, you set yourself up for success throughout the day.”
According to Meshulum, not all eggs are created equal. She reports that Eggland’s Best eggs provide more than double the Vitamin B12 and Omega-3s, 10 times more Vitamin E and six times more Vitamin D than ordinary eggs. These vitamins compliment an active lifestyle, as they can help boost energy and aid in muscle recovery after a strenuous workout, she says.
This recipe also works as a dinner!
- 2 large eggs
- 1 cup parsnip, cubed
- 2 cups brussels sprouts, halved
- 1 sweet potato, diced
- 2 tbsp. olive oil
- 2 tbsp. fresh thyme, chopped
- Salt and pepper to taste
- cooking spray
Preheat oven to 400ºF.
- On a large baking sheet, toss the vegetables (parsnips, brussels sprouts and sweet potato) with 2 tbsp. of olive oil and the fresh thyme. Add a little bit of salt and pepper. Mix well. Place in the oven for ~30-35 minutes or until crispy. Toss the veggies halfway through the cooking process.
- While the veggies finish cooking, make sunny-side-up eggs in a skillet using cooking spray.
- Once the veggies are done, scoop into two bowls and top each bowl with 1 egg each. Top with fresh scallions and enjoy!
- Recipe notes: You can cook the eggs however you prefer (poached, scrambled, over easy).