Starting things off with leafy greens, colorful veggies and a major dose of protein basically guarantees an incredible day ahead. When I know I have a workout session ahead, I need a breakfast that’ll keep me fueled up and feeling good for hours. I usually turn to salads. Those that are packed with protein and veggies for a delicious meal that won’t cause a blood sugar crash.
- 4 eggs
- 10 cups arugula
- 2 cups halved cherry tomatoes and/or heirloom tomatoes cut into wedges
- 1/2 seedless cucumber, chopped
- 1 cup cooked quinoa, cooled
- 1 large avocado
- 1 cup almonds, chopped
- 1/2 cup mixed herbs like mint and dill, chopped extra virgin olive oil
- 1 lemon
- Sea salt and freshly ground black pepper
Start by cooking the eggs. For soft-boiled, bring a pot of water to a boil, then reduce heat to a simmer. Gently lower eggs into water and let simmer for 6 minutes. Remove from water and run cold water over top to stop the cooking. Set aside and peel when ready to use. In a large bowl, combine arugula, tomatoes, cucumber, and quinoa. Drizzle a little olive oil over top, season with salt and pepper, then toss together.
Top with sliced avocado and halved egg, then sprinkle herbs and almonds over top. Season with more salt and pepper, a squeeze of lemon juice, and a final drizzle of olive oil. Eat!