With the addition of nutritious meals, Barry’s Bootcamp becomes a one-stop health shop

In New York, it’s pretty rare to get your fitness and food in the same healthy spot. But in April, Barry’s Bootcamp will marry the two when it unveils a delicious food menu, so you can refuel before (or after) you hit the shower.

The menu takes Barry’s smoothie-focused Fuel Bar to a new level, adding breakfast, lunch, and dinner options for busy New Yorkers who may otherwise be tempted to grab a processed protein bar on the way to the subway. “Especially in New York, people want convenience,” says Barry’s COO Joey Gonzalez, explaining the expansion of the brand. (In Los Angeles, Barry’s studios already serves fresh food from Greenleaf.)

To create the menu, Gonzalez tapped Aviva Schneider, a Barry’s regular (you can catch her in class three times a week) and owner of a personal chef and catering company.

Schneider and her team will prep the meals off-site and deliver the freshly-made food, Barry’s Bootcamp Fuel by Aviva, in convenient packages. It’ll be stocked in fridges at both Barry’s locations in Chelsea and Tribeca.

“It’s definitely an all-natural, whole foods, fresh approach,” she says. “We’re doing as much organic and seasonal as possible.”

That mindset was paired with the unique needs of Barry’s clients in creating the menu. “The difference between us and other studios is the strength training you do and the weights that you lift, so it’s really important that 30 to 60 minutes after class, you get protein,” Gonzalez explains. “We don’t have a lot of fat [in the dishes], but most have a lot of protein.”

He’s not joking. The dinner entrees—salmon with sweet potatoes and string beans or turmeric-spiced chicken with lentils and string beans—weigh in at 45 and 46.3 grams of protein, respectively.

Across the board, the portions are hearty but surprisingly low in calories, like the delicious tofu breakfast burrito (390 calories) and the tuna salad wrap with Dijon (342). There are several great options for vegetarians, like a power greens salad with shredded kale, broccoli, cabbage, and a miso ginger dressing, and mini quinoa burgers with a light dill dipping sauce. (Pricing is still being worked out.)

Come April, Barry’s clients will be able to grab food to go, and passers-by can stop in and purchase items without breaking a sweat.

You’ll even be able to sit down to lunch with your workout buddy: After the renovation and expansion of the Chelsea studio, there will be a window bar and cafe tables, and in Tribeca, warmer weather will bring sidewalk seating. —Lisa Elaine Held

For more information, visit www.barrysbootcamp.com