The Breakfast Salad and Giving Up Sugar [RECIPE]
Good Morning Everyone!
Here’s a question for you: Do you think it’s possible to give up sugar entirely? Perhaps some of you are thinking, “sure, but would you want to?”. And that is a very good question too. For several days this thought has been nagging at my mind. Unable to really come up with a solid solution I decided to turn to all of you for thoughts and feedback. So hi! 🙂 Here I am, and here is my problem. I want to give up sugar. Why? Well, we all know that sugar isn’t good for us. In fact, it’s pretty awful. I could list you the countless studies that suggest that long-term sugar consumption is linked to Alzheimer’s and dementia. Or that it contributes to obesity, heart disease, diabetes, etc. We all know these things yet… sugar is everywhere.
And I do mean everywhere! Heck, sugar is even in “healthy” foods. So is it possible to fully escape sugar? Though all of the health issues associated with sugar scare me, I think the fact that people become “addicted” to sugar is what bothers me most. I’ve never been a soda drinker, but still I crave a sweet treat from time to time. It may seem harmless, but really this is sugar on the brain. Long term sugar consumption makes our brain think we need it, when really we don’t. Even when we are old enough to cook on our own and see the actual sugar granules going into our dish, rarely do we pause and think, “ya know… I probably shouldn’t use that”. Why? Because it makes things taste good, right?! I get it. I really do. But I have to ask the question…
Is there another way to eating?
On my blog here you’ll find plenty of sweets and spaghetti sauces that call for a bit of sugar. You’ll find oatmeal recipes that use sugar and homemade treats that use it too. Like many (if not most) of you, I too have used sugar all of my life in dishes. I’m not proud of it. But here I am in my early 30’s thinking, “there has to be another way to eating”. So, I did some research because that’s what I do when I’m completely perplexed. I turned to plant-based eating, and tiptoed away from certain labels. I don’t care if I’m vegan, vegetarian, pescatarian, etc. But I do care if I’m consuming sugar. Perhaps there is a label out there for “non-sugar eating people”? Nay Sweet Sayers! It’s a work in progress.
My point is, it can be done, right? There has to be a way that a person can live, eat, cook, bake, etc. without needing sugar. Now let me throw artificial sugar into that group too because that stuff scares me. I mean, seriously, have you ever tasted Sweet N’ Low? Yuck! No, but here’s another question for you: Is there a way to make black tea taste delicious without the use of sugar? I love black tea. Like… loooove. It’s divine. I could sit and sip a cup of black tea with cream and sugar for over an hour and feel transported into a state of calm and relaxation. That’s how much I love the taste of black tea. But here we go again with the sugar thing. Can you make a delicious cup of black tea taste not-so-bitter without the use of sugar? If you know, comment and let me know! I’d love to hear from you!
Until we solve this sugar problem, let’s talk about salad.
Yes… salad. Now I’ll admit, I’m not a big fan of salads. I know, I just cringed too admitting that on here. But there, I said it. I don’t like salads very much. My version of salad has always been a taco salad, or… a Cesar salad. A salad that is covered in so many condiments or dressing that the leafy greens can’t be tasted anymore. Now let me pause and make this even more complicated for you. I don’t mind the taste of lettuce. Or spinach. Or arugula. Or any other leafy green. (Though kale should always be cooked in my humble opinion). Toss those greens in any dish and I’m a fan. Slap them on a whole-wheat pizza and you can sign me up. Blend them into a smoothie and I am there! But eat a bunch of leaves for lunch? Um… well… why? Just… why?
So when I came across this salad-for-breakfast recipe I began to giggle. “Salad for breakfast…” I said chuckling, “who would eat that?”. I guess this is the part where I also start waving my hand and tell you that yes, I did in fact make, try, and love this salad for breakfast. Probably because there wasn’t any giant pieces of greens in this salad. Instead it is a jumble of all of my favorite things: tomatoes, avocado, hard boiled eggs, and onion. (Why do I have that Sound of Music song in my head while typing this to you?). This breakfast salad is like a giant hug of nutrition to your body. I ate it, felt full, and couldn’t help but feel a wee bit proud of myself afterward. Now Fed And Fit, who this recipe is from, made homemade Paleo-friendly meatballs out of breakfast sausage. If you love meatballs and pork, go ahead and whip those up. I had some leftover bacon in the fridge so that is what I used. The result was a salad that blew my mind. How can a bunch of veggies tossed together taste that good? But really, it was amazing! Give this recipe a try. I promise you it won’t disappoint. Alright everyone, here is the recipe. Have a wonderful start to the week and as always, keep on cooking ❤
The Breakfast Salad
Yields: 4 servings
Prep Time: 15 minutes
- 1 pound pork breakfast sausage or bacon
- 9 eggs, hard boiled
- 3 cups cherry tomatoes, halved
- 1/4 cup purple onion, chopped
- 2 avocados, diced
- 1/2 cup fresh cilantro (or parsley), chopped
- 1/2-1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 lemons juiced
- Roll the sausage into 1- 1/2 inch meatballs. Over high heat, cook and stir until brown on all sides and cooked through. Set aside to drain and cool.
- Peel the eggs and cut into 8 pieces.
- Combine the eggs, tomatoes, onion, avocado, meatballs, cilantro, salt, pepper, and lemon juice into a large mixing bowl.
- Stir until the egg yolks and avocado become a little creamy.
- Spoon into a bowl and enjoy!
- Will keep covered for 3 days in the refrigerator.