These olive oil fried eggs with a fresh herb and tomato salad are made with only a few ingredients and are legit a delightful dream of a real food breakfast! Or lunch, or dinner, if you’re the kind of person who could eat fried eggs for every meal #totallyme.
Fried eggs + salad = pretty much every weekend breakfast for me ever.
Okay maybe not every one ever… (case in point – I do sometimes go for pancakes, too). But it is my go-to, tried and true breakfast for whenever I have more time than to make a smoothie or grab a couple of hard boiled eggs.
So every Friday when I stock up my refrigerator for the weekend I alllllways make sure I have eggs and salad ingredients. It’s seriously the easiest most versatile breakfast that I am never not in the mood for. It’s healthy, quick, and very delicious (<– the most important things).
And while I don’t usually like to tell people what to do, I definitely think you guys should give the formula a try this weekend 😉 The beauty of it is in the delicious simplicity. Salad of your favorite seasonal ingredients + fried eggs is an equation that never tastes bad.
This colorful winter potato salad is loaded up with all the healthy winter veggies, and also brings a taste of what’s to come with warmer weather eats! Simple to make and whole30 friendly, vegan, and paleo – a perfect dish to enjoy and share as the winter months turn to spring!
We made it! Somehow it’s already March – I mean, thank goodness! This is always the time of year where I am just SO ready for spring weather.
If you’re like me, your head and your heart are all in on those warmer days and lovely spring produce, but your pantry is still stocked with hearty winter vegetables like beets, cabbage, potatoes and onions. Still. The same ones that have been on repeat for the last 3 months.
In all fairness, these vegetables really are an incredible way to nourish our bodies during the colder months. You know, that whole eating with the seasons thing really does have a purpose. And while heartier winter veggies usually end up roasted, caramelized, and sautéed, there’s nothing wrong with switching it up a little bit! This potato salad will help you channel some of that warm weather longing and turn it into a dish that hints at what is (surely!) just around the corner. Continue reading →
This roasted squash and arugula greek salad is made with maple chili roasted winter squash, peppery arugula and is loaded up with fresh herbs, kalamata olives, red onion and feta cheese. So much flavor and veggies make this a winning flavor bomb of a salad!
Alright! I think it’s about time for a new blog post, don’t you?! This is a recipe I made a while ago, but haven’t had the time to polish and share. But here it is! Finally ready! And I’m so excited for you guys to try it because it’s so BOMB! Turns out that roasting squash + and loading it up with arugula all the fixings of a greek salad is a really really really good idea 😉