Some of the hardest things during the cold weather? Exercising, drinking water, and finding ways to eat greens when all you want is something warm in your stomach. Here’s a crazy idea for you, how about eating a salad for breakfast?
To out there? Come on. You gotta mix up your breakfast groove. Your breakfast smoothie was the jam during those months when the weather was in the 90s before 8 a.m. Now though, it’s a lil tough to get excited for a cold morning drink when you don’t even want to lift the covers off. Instead of drinking your morning energy, stick a fork in it.
I thought the idea was a lil out there, but once I tried it, I was winter hooked. Juicing is seriously a pain in the you know what. So many veggies needed. The constant grocery shopping, and don’t get me started on the juicer cleaning. I started taking my greens in powder form because I just couldn’t deal anymore.
The breakfast salad is the answer my friends. We’re just rushing around so much. Work, errands, and finding ways to squeeze in a healthy lifestyle. Multi task your snacks and meals. The worst is filling your kitchen with fresh, healthy foods, and opening up the fridge to discover those half used bell peppers you meant to finish.
Why waste food when you can make yesterday’s quinoa part of your breakfast salad along with your kale, bell peppers, and the am ingredient, an egg. These are all my random suggestions. It is the beauty of a breakfast salad. Take your carrots you love dipping into your hummus. Have them for breakfast. You can see where I’m going with this.
The breakfast salad will make your life easier, help you avoid eating the exact same leftovers the next day, and my favorite, shake up your winter morning. Enough of the gab, looking for some inspiration to motivate while you’re grocery? Look at some of these breakfast salads. Tell me you can’t wait to eat your veggies instead of juicing them.
Add 1 tsp olive oil to a nonstick pan over medium-high heat. Sauté 8 asparagus stalks cut into 1-inch pieces and 3 oz diced Canadian bacon until asparagus is bright green, about 3 minutes. Whisk together 4 tsp olive oil and 2 tsp each white balsamic vinegar and Dijon mustard, and season with pepper and kosher salt to taste. In a bowl, combine asparagus, Canadian bacon, 1 thinly sliced small shallot, and 5 cups curly endive, torn into bite-size pieces. Toss with dressing. Top each serving with 1 poached egg and cracked pepper. Serve with an English muffin, if desired.
In a blender or food processor, combine 3 Tbsp Greek yogurt, 1/4 cup plus 2 Tbsp feta cheese, 1/4 cup low-fat milk, and freshly ground pepper to taste. Process until smooth. In a bowl, toss together 5 cups spring mix; 1 small cucumber, peeled, seeded, and thinly sliced; 3 oz smoked salmon cut into 1/2-inch ribbons; and 1/2 cup broccoli sprouts. Drizzle with dressing and garnish with a few red onion slices, 1 tsp each sesame and poppy seeds, 2 tsp capers, and 1/2 oz bagel chips.
Using a strainer, rinse 1 cup quinoa under cold water. Add quinoa, 2 cups water, and pinch of salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature. In a medium bowl, whisk the juice of 1 large lime, 3 tablespoons honey, and 2 tablespoons finely chopped fresh mint together until combined. In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until well combined.
Breakfast veggies are served folks. Eat up before the madness of the holidays starts.
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