Lemony Herbed Breakfast Salad

I went on a two-mile walk this morning around Lake Merritt, and when I returned home, I felt the need to treat myself (healthy style). The fresh herbs and fresh lemon juice and zest truly make this salad feel decadent, yet also very light. A perfect way to start the new week.

Pretty much everything can be subbed for something different, or omitted if you don’t have it. If you don’t have a lemon, sub balsamic or champagne vinegar. If you don’t have feta cheese, substitute another fat — toasted walnuts or crumbled goat cheese would be great. For the fresh herbs, use as many as you have on hand. You get the point… all we are doing is adding a protein, fat, herbs, and greens together with a citrus and an oil, topped with sea salt and ground pepper. Okay, now for the ingredients.

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Ingredients (one serving)

  • Egg, fried (yolk still runny, but white part solid)
  • 1-2 sprigs each of dill, parsley, & cilantro (stems removed, chopped)
  • 1 tbsp. feta cheese
  • Mixed sweet greens (or green of your choice)

Dressing

  • Lemon juice from 1/2 lemon
  • Lemon zest (about 1/4 tsp.)
  • Splash of olive oil
  • Sea salt and pepper

Directions

  1. Assemble the salad: lay the mixed greens and top with the egg. Then sprinkle the chopped fresh herbs and feta cheese on the salad.
  2. Whisk together the dressing ingredients and drizzle on top of the assembled salad.
  3. Top with sea salt and ground pepper. I also added red pepper flakes for some spice, but that is completely optional.

Tofu Sloppy Joes

I grew up loving Sloppy Joes — the classic version featuring beef. This is a healthier twist on the classic recipe. I’m surprised by how healthy, yet ALSO delicious it is. My fiancé loved these so much that he requested to take the leftovers with him for lunch the next day (and I let him, don’t worry, guys). This recipe serves four, so adjust as necessary! This is another recipe modified from Carole Raymond’s, Student’s Go Vegan Cookbook. Love you, Carole.

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Ingredients

  • 14-16 oz. firm tofu
  • 1 chopped red onion (yellow works, too)
  • 4 garlic cloves, minced
  • 2 tbsp. olive oil
  • 1 – 2 chopped bell pepper(s) (I used orange, but green or red would work)
  • 2 tomatoes, diced
  • 1 can tomato paste (6 oz.)
  • 1/2 c. water
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. chili powder
  • 2 tsp. 100% pure maple syrup (or other natural sweetener)
  • 2 tsp. red pepper flakes + more for added spicy
  • 1 tsp. salt
  • Ground black pepper
  • 2-3 tbsp. fresh parsley
  • 4 whole wheat buns

Directions

First, press the tofu — to do this, I wrap the tofu block in lots of paper towels and then sandwich it between two plates and set a heavy object on the top plate (an ole textbook will work). Let sit while you prep the rest of the veggies.

Chop the red onion, mince the garlic cloves, chop the bell pepper, dice the tomato, and chop the parsley. Set aside until you need them.

Heat a large skillet on medium heat, then add the olive oil and let heat through. Add the onion and sauté for a few minutes to give it a head start on the bell pepper. Then add the bell pepper and sauté for 3-5 minutes. Add the minced garlic towards the end of this time so as not to burn.

Crumble the tofu into the skillet, along with the diced tomatoes, tomato paste, water, cumin, oregano, chili powder, maple syrup, red pepper flakes, salt, about half of the parsley, and black pepper (to taste)

Now the sloppy joe filling is complete. Add to whole wheat buns and sprinkle parsley on top, then sandwich that baby shut. Enjoy!