If you find salads boring or unsatisfying, I invite you to prepare your mind to be blown and taste buds to be tantalized with the recipe I’m sharing with you in this post!

INTRODUCTION

I’ve been eating salad as my first meal of the day for years now, which, I know for many people sounds unappealing and maybe even slightly crazy.

I’m here to show you, however, just how sexy and satisfying salads can be, AND how easy it is to pack plant-protein into your salads to support your strength training efforts!

You likely know by now that I’m all about thinking outside the box (in other words, thinking beyond our societal programming).

Having my first meal be jam-packed with micronutrients, as well as whole foods-based plant protein, energizing complex carbohydrates, and healthy fats has been a game-changer for me and many clients.

I’m also someone who appreciates efficiency in the kitchen (cooking does not spark joy for me, though maybe this will one day change!). So any meal I can create with healthy whole foods in under 15 minutes, is a meal I feel called to share (I’ve got plenty of them).

MY MORNING ROUTINE

For the last 9 months I’ve been eating my first full meal of the day following my 9:00 AM training session.

My day typically starts at 4:44 AM. After setting my intentions for the day while cuddling with Fiona, I scrape my tongue (an Ayurvedic practice), brush my teeth, and then drink 32 ounces of water.

When I’m ready, I enjoy some organic mushroom coffee with steamed soy milk (which has 9 g of plant protein per cup), and if my body is telling me it needs more fuel in preparation for my upcoming training session (learn about my “intuitive eating model” in episode 55 of the Vegan Life Coach Podcast), I will consume a pre-workout snack around 7 AM.

This is sometimes a serving of FYTA protein, dissolved into hot water with a little nut milk, while other times it’s a mango, or apple slices with nut butter. I listen to my body and determine what it needs to be energized for the upcoming workout instead of following a diet plan or “rules.”

Side note: I’m still also continuing to drink LiveUltimate’s Ultimate Elixer daily as my “greens insurance” which always gives me a huge boost of energy and helps keep me from getting sick (check out my “Magical Morning Mud” concoction here.

MY LATEST SALAD CREATION

Now back to this sexy salad I’m sharing with you today!

If you haven’t seen my YouTube video sharing about my infamous Noochy Licious Kale and White Bean Salad yet, I invite you to check it out HERE, as it’s a great “base” recipe that you can then tweak to make your own and mix things up as needed. 

My latest version is a recipe I’m calling, “Noochy Licious Kale, Beet, & Roasted Chickpea Salad,” and it packs a POWERFUL punch of micronutrients and around 39 grams of protein. Plus it’s surprisingly satisfying and incredibly delicious!

Did you know that beets contain nitrates, which the body converts into nitric oxide, a signaling molecule that helps blood vessels relax? This allows more oxygen and nutrients to reach the heart and muscles, which can help with stamina and performance. This is why beet juice is all the rage these days as a pre-workout fuel.

I encourage you to give it a shot, and if you like it, make it a “go-to” meal in your household, while experimenting with adding or eliminating ingredients based on your likes, what your body is telling you it needs,, and what you have in your fridge at the time.

NOOCHY LICIOUS KALE, BEET, & ROASTED CHICKPEA SALAD (a quick, easy, healthy vegan recipe)

Makes 1 full meal (for most) or several side salads.

Ingredients (use organic whenever possible, and keep in mind the measurements are simply there to give you an idea of where to start… adjust to your liking):

• 3+ cups destemmed, shredded or chopped kale of choice (I usually use lacinato)
• ¾-1 cup sliced/chopped roasted beets*
• ⅓ cup chopped cucumber
• ⅓ cup cooked quinoa (I cook a big batch that lasts all week)
• ⅓ cup spiced roasted chickpeas**
• 2 Tbsp pumpkin seeds (raw or toasted)
• ¼ cup Noochy Licious nutritional yeast (I buy in bulk, 10 bags at a time as it’s an incredible deal and by far the BEST tasting nooch I’ve ever tried!)
• ¼ tsp Slap Ya Mama Cajun seasoning (or seasoning of choice) to taste
• 2 Tbsp lemon juice
• 1 Tbsp extra virgin olive oil (optional)
• ½ of a small avocado, sliced (optional)

Instructions:

• Place the chopped kale into a large bowl.
• Add the lemon juice and optional olive oil and massage the kale until it becomes soft.
• Add the Noochy Licious and some Slap Yo Mama (or seasoning of choice) and mix thoroughly.
• Add the quinoa and mix again.
• Place this mix onto a large salad plate.
• Place the beets on top.
• Sprinkle the roasted chickpeas on top next, followed by the slices of avocado and finally the pumpkin seeds.

* I have admittedly not been roasting my own beets lately, though that would be ideal! I’ve been buying ready-to-eat organic cooked beets from Whole Foods. You could also use raw, boiled, or pickled beets.

**I roast my own chickpeas by simply rinsing, draining, and patting dry the chickpeas from a can, removing any loose skins, tossing with a tiny spray of olive oil and Slap Yo Mama seasoning, and then air-frying at 350 degrees for about 10 minutes. I like them crispy on the outside but still a bit mushy on the inside. There are also tons of great roasted chickpea recipes out there you can experiment with!

I can’t wait for you to give this a shot.

If you like it, simply keep these staples stocked and you can throw it together in a matter of about 12 minutes as long as you batch cook the quinoa once a week… a quick and easy healthy, whole foods vegan recipe that you can feel great about eating throughout the week!

REMEMBER to eat MINDFULLY, being present with your food, chewing each bit thoroughly before swallowing, and connecting with gratitude (for the compassion you’re showing yourself, animals, and the planet by choosing to eat nourishing whole plant foods)!