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.
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
Most time consuming to make: Potato Latke’s
Most likely to eat again this week: Apple & Cabbage salad
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.
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:
And turned it into this:
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:
It was one of the easiest, silkiest, soups I’ve made in awhile. Stay tuned for that recipe!