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!
Click the link below to keep reading.
Keeping up our healthy diet through January has been a challenge. But, let’s not give up just yet! After all, we are only three weeks into 2016! Today we’re sharing a super easy, loaded chopped salad. I don’t know about you, but I totally think lettuce tastes a little better with lots and lots of crunchy toppings. This salad couldn’t be easier to make, and better yet, it is LOADED with nutrients. We topped it off with a 5 minute vegan mustard vinaigrette that we’re sure you will continue to use over and over again for other salads. As we’ve mentioned before, from-scratch salad dressings are easier than you might expect and so much better for you! Ditch all the preservatives and added sugars and start making your own dressings and vinaigrettes today, we promise it’s simple! This one is kid-tested and mom and dad approved. Pick and choose your toppings and get creative! The salad we are showing has hard boiled eggs and turkey bacon on it, so leave those out if you are vegan (obviously!). You can also add cheese if your diet is dairy-friendly. The options are endless!
- 1/2 red bell pepper, diced
- 4-6 strips turkey bacon, cooked and cut into bite size pieces
- 1 bag fresh green beans or haricot vests, chopped
- 1 cucumber, chopped
- 1 bunch green onions, chopped
- 1 bunch radishes, chopped
- 4 hard-boiled eggs, roughly chopped
- 1 container cherry tomatoes, halved
- 1 head romaine lettuce, chopped
- 2 Tablespoons Dijon mustard
- 2 Tablespoons red wine vinegar
- 1 teaspoon Agave syrup
- 6-8 Tablespoons olive oil
- salt and pepper to taste
Simply wash and chop/dice all of the salad ingredients as listed above. Arrange them in a large salad bowl with the lettuce on the bottom and other ingredients on top.
To make the dressing, add the mustard, vinegar and Agave to a medium size bowl. Whisk together with a fork until well combined. Slowly drizzle in olive oil, a little at a time, continuing to whisk. When the olive oil is evenly incorporated, season with salt and pepper as needed. Drizzle dressing over salad and serve immediately. Check out the video below for step-by-step instructions!