This breakfast salad is one part left-overs, one part citrusy-goodness, and one part flawless sunny side up egg. Take last night’s roasted sweet potatoes and create something new in the morning by combining with organic baby spinach, and zesty orange-balsamic vinaigrette, and a surprise twist: granny smith apples.
These flavors sing together. Put an egg on it, and you’ve got all the protein (and brain-boosting choline) and beta-carotene rich veggie power you’ll need to get your day started on the right foot.
MIND diet foods: Leafy greens, other vegetables, olive oil
- 1 large organic sweet potato, 10-12" (mine was 1 lb 4 oz)
- ½ large red onion, diced
- ⅓ cup (approx) olive oil, divided into 1 tbsp, 4 tbsp, 1-2 tsp
- ½ tsp cumin
- 1 orange, zest and juice (2 tbsp orange juice, 1 tsp orange zest. You may have extra)
- ½ tsp balsamic vinegar
- 1 green apple
- 5 oz pre-washed organic baby spinach (about 6-8 cups loosely packed)
- 4 eggs
- 8 sprigs Italian parsley
- Preheat oven to 450.
- While the oven is preheating, wash and dry all produce, and prep the hash.
- Remove any eyes from the sweet potato leaving as much skin intact as possible.
- Dice the sweet potato (makes about 4 cups) and red onion (makes about 1 cup), then combine in a large bowl with 1 tbsp olive oil, cumin, salt and pepper.
- On a large baking sheet, arrange in a single layer and roast for 25 minutes, turning about halfway through.
- While the potatoes roast, make the dressing. Whisk together 4 tbsp olive oil, orange juice, orange zest, balsamic vinegar, and salt and pepper to taste.
- Slice green apple into thin slices or cubes (makes about 1 cup) and toss with a little bit of orange juice to keep from browning.
- In a large bowl, combine baby spinach, parsley, and dressing to coat.
- Fold in the apples.
- Heat 1-2 tsp olive oil in a pan on low heat.
- Divide dressed salad in 4 bowls.
- Slowly crack eggs into the frying pan to reduce egg white spreading and heat over low heat until whites become opaque (3-4 minutes). Season with salt to taste.
- Divide hash on top of the 4 salads, and top each with an egg.
- Garnish with any extra parsley or orange zest, if desired
The bright and tangy, yet creamy and rich avocado-lime dressing contrasts with aromatically sweet mango, buttery avocado, raw almonds, and perfect blueberries in this sunshine-inspired breakfast salad. The bed of baby red butter lettuce makes a gentle base. Every bit of this unique breakfast salad sets you up for a great day.
The plant protein in the almonds keep blood sugar even, while the mango and blueberries provide polyphenols, antioxidants, vitamins and minerals to energize you. In recent research on brain health, leafy greens, nuts, berries, and olive oil all helped protect the brain against cognitive decline — and they’re all right here in this morning delight.
MIND diet foods: Leafy greens, olive oil, nuts, berries
- 1 medium mango
- 2 large limes
- 1 medium avocado
- 10 sprigs of cilantro
- 1 tbsp olive oil
- 5 oz pre-washed baby red butter lettuce (about 6-8 cups, loosely packed)
- 6 oz organic blueberries (about 1¼ cups)
- ½ cup almonds
- salt and pepper to taste
- Wash and dry all produce.
- Peel the mango, slice away two large "cheeks" of the mango and slice thinly lengthwise. It ends up being about 1 and ¼ cups loosely packed.
- Peel away the green of a lime, avoiding the bitter white pith, and mince (or use a zester) to make 1 tsp of zest (part of one lime), set aside.
- Cut the limes in half and juice to make 3 tbsp juice. Save the leftover lime halves.
- Cut the avocado in half, discard the seed, and peel away the skin. Use leftover lime halves to squeeze lime juice over the avocado to keep it from browning.
- Make the dressing. Using a hand-blender (or small blender/ food processor), combine half the avocado, lime zest, lime juice, cilantro, and olive oil in a tall mixing glass, and blend until smooth. Season with salt and pepper to taste. Makes about 3 oz of dressing.
- In a large bowl, combine lettuce, mango, blueberries, and almonds with dressing. Plastic gloves help.
- Slice the remaining half of avocado widthwise.
- Divide salad and among 4 bowls, about 1-2 cups into each bowl. Top with avocado slices. Garnish with extra cilantro if desired.
It’s almost spring, it’s almost spring, it’s almost spring!
While I normally think of berries and summer in the same breath, the exception is strawberries. I know they’re available year-round, but in southern California, the best berries from local farms come out in late April, early May. I can’t wait.
The MIND diet calls for berries twice a week. Here’s a simple snack that gets elevated by a fancy drizzle. Honestly, I’d happily eat this with or without the drizzle, but it does add something so special and surprising.
Let me know if you give it a try!
- ¼ cup whiskey
- ½ tsp extra-virgin olive oil
- ¼ tsp vanilla extract
- 1 tsp freshly shredded ginger
- 1 tbsp pineapple juice
- ¼ cup pineapple slices
- 8 strawberries
- Optional garnishes: pink Himalayan salt, mint
- Combine whiskey, olive oil, vanilla, ginger, pineapple juice, and a pinch of salt. Let rest for at least 10 minutes, but 30 minutes or more is better.
- Arrange pineapple slices and strawberries on a plate, and drizzle liquid mixture over.
- Garnish with pink salt and mint leaves, if desired.