Here we go friends!
It’s 21 Days of Salad for Breakfast time (or whatever dare you’ve given to yourself).
If you’re joining me on this fun journey remember that all you really need to do is keep your morning meal vegetable-centric.
Now I’ve been getting some questions on what vegetable-centric means and I insist on allowing you to be the judge of that. This is an opportunity (or, dare I say ‘challenge’) to incorporate more vegetables into your breakfast. So do whatever is going to get you there.
Vegetables on toast? Why not! Vegetable-centric omelette? Sure if that’s your thing!
Let this be your own authentic 21 Days of Salad for Breakfast. I’ll share my journey with you, and I welcome your stories too.
To kick start this dare, I ate a Red Cabbage & Kale Salad with a Maple Ginger Vinaigrette. I also topped it with some slivered almonds for added crunch!
The sweet vinaigrette is a great match for the slightly bitter kale, and if you let the salad sit in the dressing for a day it will break down the vegetables a little and soften them.
I’m already craving a second helping!
This was a non-recipe. About 2/3 cup of chopped cabbage, 1/3 cup of kale, some fresh torn parsley. For the vinaigrette: 1/4 cup each of maple syrup, olive oil and balsamic, 2 tsp grated ginger, 2 tsp Dijon mustard. Throw in a jar and shake it up. Add as much as you like.
See you tomorrow! #21daysofsaladforbreakfast