Day 21: It’s a wrap!

Friends! 21 days of my Salad for Breakfast dare has come to an end! It’s been a lot of fun and I was surprised by how satisfying a vegetable-centric breakfast can be. I would say that the biggest challenge was consistently blogging about the breakfast each day. But at least there’s a bit of vacation coming up.

vegan rice paper fresh rolls

This morning I had these fresh rolls. Easy & fun to make, each roll had napa cabbage, avocado, carrot, mint & cilantro. Some had shredded beets and some had shredded carrots. All topped off with a quick peanut sauce. The crunch, the freshness, the spicy peanutty-ness; easily one of my favourites from the past 21 days.

Here’s a recap of some of my other breakfasts:

Easiest: Avocado on Toast


Most satisfying: Vegan Sausage & Mushroom lettuce wraps

sausage mushroom lettuce

Most time consuming to make: Potato Latke’s


Most likely to eat again this week: Apple & Cabbage salad

cabbage apple pecan


#21daysofsaladforbreakfast is a wrap ya’ll!

Day 1: Cabbage and Kale salad with Maple Ginger Vinaigrette

Kale Red Cabbage Salad
Red Cabbage & Kale Salad with Maple Ginger Vinaigrette

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!

Kale Red Cabbage Salad
Red Cabbage & Kale Salad with Maple Ginger Vinaigrette

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

21 day

Leftovers galore!

Like a child on Halloween, I had fun last Friday night picking through the wonderful bounty that had arrived at my door.

However, before dreaming up all the possible permutations of those ingredients, I had to first address the list of items that were already sitting in my fridge. If I had one superpower, it would be the ability to create a favourable meal out of leftovers. When I was a student, it wasn’t unusual for friends to ask me “I have X, Y and Z in my fridge…what can I do with that?”

With the advent of the Google search, it’s so easy to think of ways to utilize leftovers. Are you looking for something new? Want a twist on a classic comfort food? Short of time? The internet has your answer!

So last Friday, I took out the following unused items below:

From the top: cooked quinoa, arugula (techinically, not a leftover), roasted beets, roasted garlic & pearl onions.
From the top: cooked quinoa, arugula (techinically, not a leftover), roasted beets, roasted garlic & pearl onions.

And turned it into this:

photo 2

A tasty quinoa salad with some balsamic & olive oil dressing! I think the only thing I would do differently, would be to sweat the onions on the stove first; they were a bit fierce, even for my liking!

I also threw together a gorgeous soup using these babies:

photo 3

It was one of the easiest, silkiest, soups I’ve made in awhile. Stay tuned for that recipe!

Care to share your latest ‘leftover’ creation?