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Happy Monday, friends. And happy start to a brand new week. Last week was rough. I’m still feeling immense heartbreak for those who lost a little (or a lot) in the California wildfires. My sister lives in Napa, so this natural disaster hit terribly close to home. She’s fine, as is her apartment, but many, many others weren’t as lucky.
Looking for an alternative to your favorite chicken salad sandwich? I’ve got you covered. This vegan version is just as delicious (and even more nutrient-dense!) than the creamy chicken salad of your dreams. Without compromising flavor or texture, I’ve made a few swaps and the result is both sweet and savory.
You either love it or you hate it, but tuna salad was a staple in our house growing up. We’d add it to toasted sourdough bread, scoop it up with Triscuit crackers, or add it to a few crispy romaine lettuce leaves. My mom would throw together a few ingredients—freshly squeezed lemon juice, sea salt and black pepper, mayo, and capers—and we would dive right in.
This smoothie is my jam. It’s chock-full of antioxidants, nourishing fats, muscle-building protein, and low-glycemic carbs. It’s well-balanced, providing more than just a jolt of natural sugars to my body. It leaves me feeling satisfied and energized. It’s not overly sweet, and it’s full of fiber.
This smoothie is my jam. It’s chock-full of antioxidants, nourishing fats, muscle-building protein, and low-glycemic carbs. It’s well-balanced, providing more than just a jolt of natural sugars to my body. It leaves me feeling satisfied and energized. It’s not overly sweet, and it’s full of fiber.
I tend to get stuck in a breakfast rut. Can you relate? Growing up, breakfast was usually a bagel (broiled with butter and spun honey—my dad’s specialty) and a glass of OJ or guava juice, all scarfed down in 30 seconds before rushing to school. It was carb-y and delicious, and I was hungry about an hour later 😉