Back to the Grind - Quick Breakfast and Lunch Suggestions

With Labor Day officially behind us, that means fall is around the corner and it's time for us all to get back to the grind before the holiday season is upon us.

Whether ordering our prepared meal plans where you choose your meals for breakfast, lunch and dinner from our weekly menu, signing up for a cleanse program, or cooking throughout the week, keep your wellness a priority and make a commitment to yourself to eat clean.

To help with this transition and make it easier to get back to your normal NYC routine, we've put together some ideas for quick breakfast and lunches.

Breakfast - Overnight Oats

A staple in the fall/winter season, overnight oats are super simple and made the night before so you can hit snooze a few more times before getting up for the day. 

TO MAKE - Put 1/3 cup of rolled, steel cut or old-fashioned oats along with 1 cup of your favorite dairy-free milk like almond or coconut in a jar. Then add some almond slices, fresh banana chunks, a teaspoon or two of chia seeds, and a little maple syrup. Mix together and let sit in your fridge till the morning.

Breakfast - Poached Eggs in Avocado

Our wellness partner, Nikki Ostrower from Nao Nutrition says "I LOVE this easy breakfast.  It's high in protein and healthy fats helping to keep my blood sugar stable all day long. I'm all about NO fuss and little clean up so I use these egg poacher cups and it always cooks them to perfection."

TO MAKE - Slice your avocado in 1/2, add your poached egg where the pit used to be then sprinkle on Celtic salt and pepper to taste. Use a spoon to scoop it and let the yolk ooze out - enjoy!   

Breakfast - Green "Sunshine" Smoothie

Smoothies are a breakfast (or lunch for that matter!) essential. Our wellness partner, Nathalie Rhone MS, RD, CDN shares her favorite recipe for a twist on the classic green juice meets tropical smoothie in her "Sunshine Smoothie".

TO MAKE - First blend 1 and 1/2 cups of coconut water plus 5 ice cubes along with 3 large kale leaves and 1/2 cup of spinach leaves until it's a liquid consistency. Then throw one cup of mango chunks, 1/2 cup of pineapple, 2 celery stalks, 1/4 cucumber, 1/4 lemon squeezed, and handful of mint leaves in. Blend again and then drink it on-the-go.


Our health supportive chefs and wellness team created this dish during the summer. When it was on our weekly menu, we infused the rice with chlorophyll to help boost detoxification. It quickly became a client favorite.

TO MAKE - Mix olive oil with equal parts sherry and balsamic vinegar with a dash of pepper and salt. Then combine 1 cup cooked bamboo rice (or substitute white, brown or wild), watermelon chunks, sliced strawberries, almonds, and Kalamata olives. Top with arugula and dressing with a few shallots thinly sliced right before serving. 


Another suggestion from Nikki, adding "Mason Jar Salads not only look pretty, they're nutrient-rich and so easy to make - no need to measure your ingredients! Just throw in the mason jar and enjoy whenever. "

TO MAKE - Put your dressing first (olive oil and aged balsamic) in the jar, then add "the heavy stuff" (cashews, strawberries, and avocado chunks), topped with the lighter salad mix (baby kale and arugula). 

Lunch - Veggie Tahini Toast

Prepare ahead and just assemble is another go-to strategy for keeping it quick and easy. Nathalie also suggested a spin on the traditional salad by making a "veggie toast".

TO MAKE - Roast veggies the night before (onions, asparagus, eggplant). Then in the morning, drizzle with some lemon and tahini in a jar to take to work. At work warm up, then throw it on top of your favorite gluten-free toast.