Tuesday, September 21, 2021

Recipe creations from my kitchen to yours!(2)

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Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Breakfast crunch salad

Breakfast crunch salad

Breakfast is probably the one meal a day that I simply cannot go without. If I skip eating breakfast in the morning, I am more than likely going to eat breakfast food when lunchtime or dinner time comes along and by then I am so hungry that I’ll eat just about any amount of it! But, I can be described as a “picky” breakfast food eater. Why? Well, I don’t get much enjoyment from eating cold cereal, oatmeal, or just a piece of fruit. I try to avoid bagels, pancakes, French toast, and waffles to cut down on carbs and sugar. So what does that leave me with? Eggs! And I happily eat some form of eggs each and every morning. But, I am also trying to eat healthier for my mission of making me healthier and happier.

So, I had yet another “spark of inspiration”! This “spark of inspiration” designed a breakfast salad that would be full of fiber, protein, as well as pack a punch of vitamins and minerals. The end result? The following, breakfast crunch salad!

Breakfast crunch salad (recipe created by yours truly!)

Ingredients
  • 1 large egg
  • 1 to 2 cups raw cabbage, chopped
  • 1 cup baby spinach leaves
  • 2 tablespoons flax seeds
  • 1 tablespoon ranch dressing (or salad dressing of your choice)
  • A sprinkle of everything bagel seasoning
  • Salt and pepper to taste
  • Optional additions include: cheese, bacon bits, or breakfast sausage
Instructions
  1. To start, bring a small saucepan of water to a boil.
  2. Place one or two eggs (I only used one) in the water and allow to boil until cooked through (hard-boiled) about 15 to 20 minutes.
  3. While your egg (or eggs) are boiling, prepare the rest of your salad ingredients.
  4. Chop up one to two cups of raw cabbage and toss it with the baby spinach leaves (you can remove the baby spinach leaf stems but I like to leave mine on for extra nutrients!
  5. Once your egg (or eggs) are hard-boiled, drain them from the hot water and allow them to sit and cool in cold water for about 5 minutes. Otherwise, you will burn your fingers trying to peel the shell off of them.
  6. After the egg (or eggs) are cool, carefully begin peeling the shells off of them. Be careful not to peel the egg whites and do not leave any pieces of the shell behind.
  7. Then, using an egg slicer, slice your hard-boiled egg (or eggs) into slices or strips. If you do not have an egg slicer you can use a butter knife or a non-serrated share knife from your butcher block. 
  8. Place your egg slices onto your cabbage and baby spinach leaf salad mixture.
  9. Drizzle the ranch dressing (or dressing of your choice) over the salad.
  10. Top with flax seeds (and any other additional toppings such as bacon bits, avocado slices, breakfast sausage, etc.)
  11. Season to taste with salt, pepper, and everything bagel seasoning.
  12. Serve, and enjoy!

Nutrition facts

Thanks to myfitnesspal app, I was able to document my breakfast crunch salad and figure out the nutrition facts for it!

Calories 204
Total fat 13.1g
Saturated fat 2.7g
Trans fat 0g
Polyunsaturated fat 3.9g
Monounsaturated fat 1.6g
Cholesterol 187mg
Sodium 506.4mg
Total carbohydrates 9.4g
Dietary fiber 3.1g
Sugar 3.3g
Protein 8.9g
Calcium 7.6%
Iron 9.1%
Potassium 342mg
Vitamin A 46.7%
Vitamin C 64.3%

So, while this “spark of inspiration” recipe does have quite a bit of sodium, it can be argued that it is matched by the various vitamins and minerals that truly pack a punch!

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