Wellness Wonderland’s {Sweet, Salty, Spicy, Simple} Breakfast Salad #SaladFest2013

We are super into Wellness Wonderland founder, Katie Dalebout’s, idea of turning breakfast upside down and making a BREAKFAST SALAD.  We, too, love our green smoothies, but we also love to chew…this is a perfect solution.

“So this week’s recipe is a breakfast salad. I know what you’re thinking, salad for IMG_3548breakfast? Healthy girl’s gone cray cray. But two things: a) it’s the same thing as a green smoothie (a very typical breakfast) just blended & b) savory breakfasts are actually pretty common. I got thinking about how breakfast sandwiches are mainstream, why not salads?

Now don’t get me wrong, I like a green smoothie for breakfast as much as the next guy and completely agree that starting your day with superstar greens is stellar for your body and energy, however sometimes you just want to chew!

So this is pretty much a fruitless green smoothie in salad form. I know what you’re thinking. Salad in the morning? No way, I want something sweet.

Gotcha covered, this salad is actually sweet without containing any fruit or sweeteners.

It may seem a little strange not having typical breakfasts foods in the morning like oats or fruit but really our bodies don’t need much in the morning (if anything at all) except simplicity.

And just a quick note: the health benefits of this guy are off the chain…

The bitter arugula, the cleansing lemon and cayenne, the healthy filling fats of the avocado, the warming blood sugar stabilizing cinnamon…literally everything in this is amazing for you in so many ways, start googling.

& one more thing this best part of this salad is that you can really tailor it and make it your own. Think of this as your base and dress it up however you’re feeling in the morning, like you would yogurt.”

katie dalebout breakfast salad

Quadruple S {Sweet Spicy Salty Simple} Salad 
aka THE Breakfast Salad
Servings: 1
Time: 10 minutes

  • About four cups chopped arugula (get in there with your knife and really go to town chopping it small)
  • 2-3 tablespoons apple cider vinegar
  • Squeeze or two of fresh lemon
  • Half of a large avocado (or a full small one)
  • Alfalfa sprouts or broccoli sprouts (any kind of mild sprouts)
  • Pinch of Sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom
  • Dash or two of cayenne (optional depending on how spicy you like)
  • Shredded coconut

Optional sweet breakfast toppings:

  • Hemps seeds
  • Sprouted blanched almonds (that’s what I had in the photo
  • Goji berries (or any dried fruit)
  • Lucama
  • Cocao nibs
  • Sliced banana
  • Favorite granola
  • Nuts
  • Pumpkin seeds
  • Sunflower seeds
  • Dulse flakes (also in photo)

Directions

Add everything to your salad bowl and toss well to combine.

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Katie is a yogi, ‘Spirit Junkie’, coach, and most importantly, a blogger. She adores the all things wellness and loves writing and talking about holistic health & happiness on her blog, her weekly Podcast WWRadio, and in her daily life.
If you’d like more inspiration from Katie visit her in wonderland or on her Instagram,Facebook,Twitter, and YouTube. Be well…

 

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Chocolate Coconut Macaroons

Spring is in the air, and annoyingly desserts are ever present.  It’s always weirded us out that the Christians and the Jews have their most sugary-sweet holidays right before the weather turns warm. What’s up with that?

To combat the irony we’re sending you this stealth sweet treat.  What’s so stealth about a macaroon?  Well, it’s primarily coconut which is full of nutrients and healthy fats–that your body uses for energy.  This fat will keep you full and curb cravings for more of the sweet stuff.

They are also easy to make and oh, so impressive to serve.  Make some this weekend and let us know how it goes in the comments below!

 

 

 

 

 

 

 

Chocolate Coconut Macaroons

Yields: 10-14
Prep Time: 5-10 minutes
Total Time: 25-30 minutes

  • 2 egg whites
  • 1/4 cup organic granulated cane juice or organic sugar
  • 1-2 teaspoons vanilla extract
  • ¼ cup dark chocolate (bits at least 70% cacao)
  • 1 cup unsweetened shredded coconut
  • pinch of seasalt

Directions

Preheat oven to 325

Beat egg whites until totally frothy.  Add vanilla extract, sugar and salt. Mix well. Then fold in the coconut and chocolate chips

Drop tablespoons-size balls on a baking sheet lined with parchment paper.  Keep macaroons round, do not flatten.

Bake for 20 minutes.   Allow them to cool completely before diving in.

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