Today we’re sharing an easy breakfast recipe that is perfect for busy mornings and full of nutrients. Jess will show you how to make a vegan version, tofu egg cups, while Nikki shares a healthy, yet carnivore-friendly, turkey bacon and kale egg muffin. Both are quick and easy to make and everyone in your household is sure to love them. Check out both recipes by clicking on the link below. Enjoy!
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All hail kale! That’s pretty much my motto in life, and after you try this savory, filling take on caesar salad, I’m sure you’ll feel the same way. It is our third installment of Meatless Mondays this week, following Hearts of Palm Tacos and Fried Rice Two Ways. Kale is a very trendy food without a doubt, but it is delicious, packed with vitamins, and very versatile. This salad is vegan, and much healthier than traditional caesar salad, while still maintaining that creamy caesar taste. Make your Monday simple; let’s get started!
- 1 bunch of dino or tuscan kale
- juice from 1/2 lemon
- 4 tablespoons olive oil
- 2 tablespoons brown mustard
- 3-4 cloves garlic, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon onion powder
- sprinkle of pepper
Wash your kale well and trim the stems off. Chop into bite sized pieces and throw in a mixing bowl. Chop your garlic and halve your lemon.
This is the most important step! Pour about 1 tablespoon of olive oil onto your (clean) hand and sprinkle salt on top. Rub your hands together and massage the kale. This removes that bitter taste from raw kale.
In a small bowl, mix together your olive oil, mustard, lemon juice, garlic, salt, onion powder, and pepper vigorously until well combined. Pour on top of the kale and toss well. I opted to add hearts of palm into my salad. Is it weird to say hearts of palm is my favorite food?
There you have it! Incredibly quick Meatless Monday dish. I served mine with buttery herb pasta.