Hello! It’s Friiiiiday! My favorite day! How was your week? Big plans for the weekend? Tell me all about it!
I had such a busy week this week. Each morning I woke up convinced that I must have at least another two hours to sleep only to realize that the baby was crying to get up and that it was actually morning. I usually can pull myself out of bed as long as there is coffee but yesterday I ran out of milk. Disaster! Luckily I met a friend for coffee mid-morning and had one the size of a fairly large bowl of soup (literally).
Welcome to Friday’s Food & Fitness! As promised, I have two recipes for you (PS, I will never be sick again because two workouts and two recipes in one week has nearly killed me) plus more amazingness!
I never know what to eat for lunch. It’s the hardest meal of the day for me because I always have breakfast food on hand and that is relatively fast and easy and I spend time each week planning out my dinners but lunch is always an afterthought. Well, this week it was an afterthought no more. I decided to take the plunge and remake a favorite salad I had when I visited Sweetgreen over the summer.
This Falafel Salad (aka Falafelnator) is the perfect twist on a middle eastern salad dish and it is full of flavor and fresh veggies. I couldn’t get enough! A quick tip to make sure you aren’t spending tons of time prepping this is to buy a package to make falafel where all you have to do is add water to the mix and then cook. Much easier than scratch!
Falafel Salad (The Falafelnator)
This tasty salad is packed full of veggies but also has a few tasty treats in store!
2 cups mixed romaine and kale (massage the kale to get rid of bitterness)
3 pieces of cooked falafel, crumbled
1 cup of cherry tomatoes, halved
1/2 cucumber, chopped
1/2 a small red onion, chopped
1 1/2 tablespoon of fresh feta, crumbled
5 pita chips, crumbled
1 tablespoon packaged hummus
Combine all ingredients together in a bowl. Top with favorite dressing (balsamic vinegar works or a yogurt with tahini dressing thinned with lemon juice) and enjoy!
And since I love salads, I decided to share this breakfast salad with you! Yes, you heard me right, a breakfast salad. This is all the rage these days and it is a great idea to add some more veggies and protein to your morning routine.
I particularly liked this Soft Boiled Egg Breakfast Salad.
Soft Boiled Egg Breakfast Salad
A salad for breakfast!? Yes, this one will make you glad you did.
2 cups of kale or spinach
1/2 cup of cherry tomatoes, halved
2 small cooked bacon slices, crumbled
1 1/2 teaspoons of EVOO
1 1/2 teaspoons of apple cider vinegar
salt and pepper to taste
1. Bring a small pot of water to a boil. Add egg to pot and allow to cook for only 6 minutes. Drain and rinse the egg with cold water. Peel and set aside.
2. Combine kale, tomatoes and bacon in a bowl and toss to combine. Drizzle with oil and vinegar and top with salt and pepper. Add egg to the plate and gently cut in half allowing yolk to ooze over salad. Enjoy!
Friday is my favorite day of the week-days, too. I am planning to use my new snowblower this weekend!! I am so lucky as it has an electric start button. Jealous??? Your jump/leap is perfect and perfectly captured by the camera! I love no-equipment Barre–It can be quite the challenge.