Start your day with an energizing bowl of produce topped with eggs. This Eggs Benedict Salad has gone green and lean with a mega loss in calories and boost of nutrition. Gluten Free + Low Calorie + Paleo
Hi Friends! After a long weekend of 4th of July fun and treats, it’s time to clean up the diet. But before we get to the recipe something’s been bothering me that I need your help figuring out. So I have this little blog and I keep wondering what it means and where I’m going with it. I like to have things planned out and know what to expect. Unfortunately life isn’t that way. You never have things figured out and you never know what to expect. Lately I’ve had many readers emailing or responding to my Facebook or Instagram saying how inspired they are by me. Then there were the two sweet ladies at Blend who shouted “OMG, you’re Skinny Fitalicious?!?!” when they saw my business card.
Every time I get one of those emails or reactions my heart melts and jumps at the same time. I’d be lying if I said I never hoped for that when I started blogging, but I never thought it would really happen. My one and only dream when I created this blog was to motivate others with my story and personal struggles. After all, there are a lot of people out there who are just like me. Women who struggle with food, weight and body image. Women who need re-assurance of who they are and who they want to be. After my weight loss, I knew I had to help others in any way I could. So that’s where my dilemma begins.
A few weeks ago, a co-worker asked me about my recipes. I’m always bringing food to the office to share with my co-workers because I need taste testers and I’d be a gazillion pounds if I ate everything I made plus my freezer can only hold so much (that’s a good thing). He went on to tell me how his wife was having health issues, was changing her diet and needed healthier recipes. He asked if I could share some of my recipes with her. Immediately, in my head, I thought to myself, tell him “I have a blog” and give him the link so his wife can happily click away, but my one rule held me back.
My rule is to not advertise the blog to my co-workers. Not because I don’t think they would like it (in fact, I know they would love it) but because I don’t trust Corporate America. Things are just not happy like they used to be. When there’s a downturn in the market, companies look for everything and anything as excuse to lay people off. While I don’t think having a blog qualifies for that (it would be like firing someone for being a runner), I do know how well companies twist things to their benefit. So instead of telling him “I have a blog” I simply said I’d email him a few recipes for her to try.
Even now, that conversation haunts me. I started this journey to help others, yet I’m placing boundaries on who I will help. I’m putting everything out there for the rest of the world to read so why is it so wrong for people I work with to read it and possibly benefit from it? I feel like a hypocrite. Don’t get me wrong. I wouldn’t be running around handing out business cards and sending emails in bold & capital letters announcing it.
I’m sure it would get around on its own in no time on its own. But when someone really needs help, then shouldn’t I support them? How can I say I want to make a difference in this world if I’m not willing to open myself up to everyone? Should I have these boundaries with blogging? Maybe I’m paranoid. By the way, this man runs his own kettle corn business. Give it some thought as you detox from the weekend with this decadent Eggs Benedict Salad.
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Eggs Benedict Salad
- 1 large egg
- 1 slice of turkey bacon chopped into pieces
- 4 stalks precooked asparagus
- 4 cups spinach & arugula salad mix or greens of choice
- 1/8 cup sliced red onion
- 1 tsp extra virgin olive oil + 2 tsp more
- 2 tsp <a href="http://amzn.to/1KFkCVT">white balsamic vinegar</a>
- 2 tsp Dijon mustard
- salt/pepper to taste
For the dressing
- Whisk together in a small bowl 2 tsp extra virgin olive oil, white balsamic vinegar, Dijon mustard & salt/pepper
For the salad
- To a nonstick pan add 1 tsp extra virgin olive oil & heat over medium-high heat
- Saute bacon 3-4 minutes
- Add asparagus & red onion cooking another 2-3 minutes until onion is tender
- In a bowl, add greens & top with dressing combining well
- Top with cooked asparagus, onion & bacon
- Add eggs to pan & cook as desired
- To the salad add your cooked eggs
Makes 1 serving, 301 calories
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What I Used For The Recipe
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What do you think, should we as bloggers have boundaries?
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