Hi, my name is Lentine. I’m a chef and athlete, and I love salad.
But, let me clarify: If someone asks me what my favorite food is, I’m not going to answer “Salad!” as my eyes turn to hearts … but, I do love salad. And, I eat a lot of it.
I eat salad for lunch, piled high with fresh or roasted vegetables, whole grains and proteins.
I eat salad for dinner (especially when I’m cooking for one) with literally whatever I have on hand and trust me — research shows there are millions of ways to make a great salad.
But it wasn’t until recently that I discovered one of the smartest ways yet: salad for breakfast.
Once I discovered breakfast salad, my life changed forever.
I feel amazing when I’m getting plenty of color in my diet and all the flavors, too. One morning, I wanted something bright, light and crisp to pair with my grounding scrambled eggs and crunchy toast. I turned to salad; turns out, my body liked it, too.
With a super-green and vibrant breakfast under my belt, I felt more satisfied, more alert, more aware, lighter on my feet and ready to rock my day. Even more, my other mealtime decisions throughout the day were easier, too. I didn’t feel as obligated to eat salad for lunch or dinner, so I made space for nutrient-dense carbohydrates, proteins, fats and other foods that really excited me. Plus, my eggs were up-leveled all at the same time.
Culture somewhat dictates there are certain foods carved into our brains that we collectively deem “breakfast foods”: eggs, bacon, toast, cereal, oats and pancakes for example. Each of these foods we all love has its merits — nutritionally and emotionally. Eating breakfast is good for you, almost no matter what you have. But where is all the color? And why is there so much sugar in our repertoire first thing in the morning?
Sure, a nice omelet with vegetables and sauteéd greens is a great way to start the day. But let’s be honest: Who has the time? I barely have a moment to blend kale with yogurt to make a smoothie. But I do have time to throw some greens on a plate, squeeze a lemon over them and eat them with my eggs and toast.
HOW TO KICK-START A BREAKFAST SALAD ROUTINE
I’ve stuck with the breakfast salad routine for a while now. It’s my go-to when I plate eggs and toast, whether it’s the weekend with the newspaper or when I’m headed out the door and need something fast and fabulous to start the day.
Arugula, baby kale, mizuna, spinach
Feta cheese, chevré, avocado, roasted tomatoes
Shaved radish, thinly sliced cucumbers, beets, butternut squash
With a handful of roughly chopped herbs (dill, cilantro, parsley, basil)
Squeeze lemon over your greens and drizzle on a bit of olive oil
You can even crown your creation with an egg or two, fried in olive oil
