Sweet and savory kale breakfast salad topped with crunchy bacon bits and runny egg yolk. An easy Paleo/gluten free breakfast that can be made in minutes!
I love how inspired I feel when I first wake up in the morning. It’s easy for me to look forward to the day because nothing has gone wrong yet. I get to go get my coffee, I get to go to the gym, I get to walk my dog, and I get to go make things. Even though my tired eyes aren’t always ready when the sun comes through the curtains, I’m not opposed to the idea of getting up and moving.
It’s later on in the day that it starts to get difficult to want to stay up and out in the world. Plans fall through, things don’t go as planned, I start to feel overwhelmed and I get sent back to the drawing board and multiple times to figure out solutions to problems I hadn’t anticipated. Half of the emails that I open bring messages involving the word no, and half of my ideas don’t look as good on paper as they did when I dreamed them up. To be a successful creative who can manage to stay out of bed all throughout the day, I’ve had to learn to keep my head down and focus on my work, and accept that what I pictured in my head is rarely what will actually manifest itself. I’m learning to be creative when my initial idea turned out to not be the right fit. Life is unpredictable, and I’ve been a much better creative when I’ve learned to let go a little and broaden the scope of what solutions I can bring to the table.
When you get comfortable with anticipating unforeseen challenges, you can focus your energy of ideas instead of damage control. You can take each challenge as a new opportunity to make.
And then the sun keeps shining through the curtains all throughout the day.
So with that, I bring you a breakfast recipe to keep those creative wheels of yours turning.
It’s a bomb.com salad loaded with lemony kale, crispy bacon, and sweet blueberries. And egg yolk. Mornings are so lovely.
Bacon blueberry breakfast salad
PREP TIME 5 minutes
COOK TIME 10 minutes
TOTAL TIME 15 minutes
torn kale kale
Juice from half a lemon
Quarter teaspoon salt
four strips of bacon
thinly sliced radishes
carrots, peeled and chopped
Massage kale with lemon, olive oil, and salt and set aside (letting the kale marinade breaks it down and makes it easier to chew/digest.)
Place a large skillet over medium heat with bacon strips. Cook for 3 to 4 minutes on each side, or until crisp. Set aside, and chopped into pieces when cool.
Place the carrot in the skillet and cook in the bacon grease for 6-7 minutes, or until softened.
Top kale with bacon, carrots, blueberries, radishes, and fried eggs. Serve and enjoy!