Welcome the Bad Ass Breakfast Salad!
Ok, so years ago I was told to cut out eggs and wheat due to allergies. Not the gluten sensitivity stuff that is popular today, but a real blood test indicating allergy to specific foods. Complicate this with an already known sensitivity to dairy, and you have: What can I eat for breakfast that’s good, wakes me up, sustains through the morning, and makes me happy? YIKES It drove me nuts. At first I just ate whatever we had leftover from dinner. But hey, savory chicken or spicy lamb chops do NOT cut it for breakfast. I don’t like tofu and it’s not filling. I have a slight sensitivity to beans….what the heck? Oatmeal gets boring if you eat it every day, and there were literally restaurants that didn’t even have oatmeal. Thankfully, there are solutions. You have to open your mind. You have to decide its possible. Like I said: Welcome the Bad Ass Breakfast Salad!
What to put in it?
- Seasonal Vegetables. Crunchy and raw. Variety of colors. Textures.
- Fresh minced mint. It grows like the weed it originally was. Easy to grow, bountiful harvest and oh so tasty a secret ingredient.
- Seasonal Fruits
- Cooked whole grains if you can eat them: Quinoa, Brown rice, Brown Rice Mix, Wild Rice
- Black Garlic
- Black Sesame seed
- Soft or almost hard boiled egg
- Bean Sprouts
- Other Sprouts
The list goes on and on and on
How to Dress it? Think Simple
- Lemon Juice and Olive Oil
- Home Made Vinagrette with garlic and dry mustard
- Walnut Oil and Balsamic
- Walnut Oil and Blood Orange Vinegar
- Raspberry Vinegar and Black Walnut Oil
What’s that? You want my recipe?
Sure thing. But first, please consider subscribing to my blog so you get the updates. There’s a sign in on the upper right. I promise. No spam.
Now, Here’s that recipe:
Zucchini Spiral Breakfast Salad
- 1 Zucchini – using mandolin, grater, or spiral cutter, cut the vegetable into strips
- 1 carrot – grated, spiraled, or julienned.
- 1 cup fresh bean sprouts Fresh Mint, chopped fine (I used 3 sprigs, cut the leaves away from the stem, then chopped)
- 1/2 avocado, cut into cubes – best if still hard but ripe. Mushy doesn’t work as well.
- Use the juice of one lemon and add a drizzle of olive oil.
- Toss and serve.
OPTIONAL Add ons
- 1/2 cup edamame or garbanzo beans (optional)
- 1 – 5 minute boiled egg (not quite hard)
- 3 – 4 Black Garlic Cloves cut into smallish pieces bigger than chopped, smaller than chunks. (how’s that for scientific description? – You’ll figure it out. The bigger challenge is finding this delicacy.
- Spiced Almonds
- Roasted Garbanzos
Happy Tummy = Happy Day
I kid you not! I saw a version of this recipe but never thought about eating it for breakfast until today. I saw someone posted a salad photo and I immediately knew – today was a salad breakfast day. As I made it, I felt the creativity meter kick on high. I felt my smile come on strong as I knew this was a killer recipe. I felt the juices flow as I thought about adding that egg. And out came my trusty Canon camera to make sure I captured this in all it’s glory. I hope you like it. Feel free to leave comments and share your adaptations. I’d love to know that I’m not the only salad crazy, breakfast confused lady out there.