Chopped Veggie Breakfast Salad {GF, Paleo, Low Cal}

Salad for breakfast! Turn over a new leaf and start your day with a bowl of energizing produce. Add eggs for protein and you have yourself a delicious & easy summer meal that can be for breakfast, lunch or dinner. Gluten Free + Paleo + Low Calorie

Hi Friends! Happy Friday!!!

First to get the important stuff out of the way. Happy Birthday Dad! Are you old enough for senior citizen discount now? Haha! We were joking about that a few months ago. Perks of getting older wiser! Love you and hope you enjoy your day.

Okay. Now for some voodoo stuff and a recipe.

Remember awhile back when I had dry needling for that weird calf pain? Well the dry needling hurt like hell made the pain go away, but it was always still there lurking in the background like a crook ready to pounce on you. It would usually be on its best behavior for a few weeks then return with certain activities like biking or too much walking. With each treatment, the pain became less but it never fully went away. As you may or may not recall, I had that pain since last year’s first stress fracture.

I know now that pain was due to wearing a boot and having a weak femur. My femur couldn’t pick up my leg very well with the weight of the boot so the calf took part of the load. Stretching, massage, compression, dry needling. Nothing ever made the calf pain fully go away. I was beginning to think I’d have to endure that pain forever. You may also remember last month when I threw a rib out of place. I know I’m asking you to remember a lot today. Bear with me. I promise, I’m getting there. In case you don’t, it was a few days before I left for Munich when I felt a rib slide out of place while lifting at the gym. This has happened twice before so I was well aware of what I did. By the way, it always happens when I’m lifting heavy and not stabilizing the lift; usually when I’m tired. Word to the wise, don’t lift heavy when you’re tired unless you want a rib out.

If you’ve ever had a rib slide out of place, then you know just how painful it is and the only way to fix it is going to a chiropractor. The next morning I saw my chiropractor. I hadn’t seen her in well over year since the last time a rib wandered out of place so she was blissfully unaware of all my foot and ankle issues. When we got into the room, she told me she looks at the body as a whole not just one part. She lays me down on the table then starts messing around with my legs. I tell her “yes, I’m aware one leg is shorter than the other.” Then she asks “are you having pain in your right calf?” Me, “um yeah.” Me thinking, “how the hell does she know that?” Her, “well because your knee is out of place.” She adjusts me and just like magic the pain disappears. Holly guacamole!!! And to think all the doctors and therapists I’ve seen since 2014 not a single one of them did what she did in two seconds. I never did tell her about the dry needling or my injuries. I now refer to her as the voodoo lady. I will be going back to the voodoo lady. In fact, maybe she can fix the pain in my left heel. Maybe my shoulder is out of place or something.

Now let’s revel in the glory of this salad! I know what you’re thinking. Salad for breakfast? Heck yeah! It also doubles and triples for lunch or dinner. I’m not sure why I never thought to put eggs on a salad before and I don’t mean the boiled kind. I mean we put all kinds of things on salads. Fish, turkey, bacon, chicken and steak. Why not eggs? Scrambled, fried, over easy, baked or poached. It’s an EGGcellent way to kick-start your day, especially a summer day when you your body craves something light that’s packed with vitamins. Now go get yourself some pre-cut veggies and top it with eggs this weekend.

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Chopped Veggie Breakfast Salad

Salad for breakfast! Turn over a new leaf and start your day with a bowl of energizing produce. Add eggs for protein and you have yourself a delicious & easy summer meal that can be for breakfast, lunch or dinner. Gluten Free + Paleo + Low Calorie

Author Megan @ Skinny Fitalicious

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 2

Calories 157 kcal

Print

Ingredients

• 2 large eggs
• 1/2 tbsp extra virgin olive oil
• 1/2 cup broccoli florets
• 1/4 cup carrots shredded
• 1 cup green cabbage shredded
• 1/2 cup red cabbage shredded
• 1/4 cup jicama
• 1/2 cup green bell pepper
• 1/4 cup radish sliced
• 1/2 cup celery diced
• 1/2 tsp garlic powder
• 2 tbsp red wine vinegar
• pinch salt and pepper

Instructions

1. Add the veggies to a large skillet with extra virgin olive oil, salt, pepper, garlic powder and red wine vinegar. Bring to a medium heat and sauté 5 minutes or until tender.

2. Make two wells in the skillet and crack and egg into each. Cook until the egg and yolk are cooked. 

3. Serve immediately.

Course Breakfast

Nutrition facts per serving (1g)

Calories 157 kcal

Fat 8 g

Saturated Fat 2 g

Cholesterol 186 mg

Sodium 131 mg

Potassium 494 mg

Carbohydrates 12 g

Fiber 4 g

Sugar 5 g

Protein 8 g

Vitamin A 3620 %

Vitamin C 82.9 %

Calcium 78 %

Iron 1.6 %

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About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.