Eating. It’s a love/laborious relationship with me. I love eating, especially when other culinary-skilled people are preparing it, but when it’s just me, I tend to snack, graze and eat like a college kid. That’s because I’m simply not a good cook. (I am a great snacker, baker and smoothie maker however). I also forget to eat sometimes*, and by the time I realize this, it’s too late. My hyperglycemic evil twin is standing in front of the pantry, shaky, hangry and foaming-at-the-mouth, ready to devour whatever items are within reach, usually something only an evil twin would choose too, like a box of Joe-Joe’s. It’s not pretty.

So I surprised myself (and my hangry twin) a few weeks ago when I got creative in the kitchen (because we were out of everything) and made this simple salad for breakfast. And even more surprising was how easy, healthy and filling it was! I made it for a friend the following week, and SHE said it was, and I quote, “Amazing!” You guys, can I get a validation high-five here? I made a dish. And it was delish. So here it is, Salad for Breakfast, (or whenever you’re hungry). These are the ingredients you’ll need:

A handful or two of Trader Joe’s Organic Lemony Greens Salad Blend (this is a salad game-changer!)

1 or 2 Eggs (hard-boiled works best for this salad)

Goat Cheese (I suggest a generous, heaping amount, but you do you)

1-2 tbsp. Whole Foods No Oil Balsamic Vinegar Dressing or your choice

Optional add-ins: Julienne cut sun-dried tomatoes

Handful of sliced almonds or walnuts

Gently toss all ingredients together, eat and enjoy. Bon Appétit!

*Do you ever ‘forget’ to eat? Do you have a go-to snack or dish that helps keep the hyperglycemia shakes away? I’d love to know.