This is an easy salad you can make for breakfast, lunch or a light supper. The ingredients are easy to keep on hand. The baby kale is particularly tender and delicious, not tough and overly bitter, like the more mature plant. Believe or not, if you’ve never tried it, you’ll see that it softens like baby skin as it’s tossed in the dressing! When you’re mixing eggs and potatoes, two thoughts may come up for both Fit for Life and Young for Life readers. For the Fit for Lifers, “What happened to food combining?” Answer, in some cases, it makes sense to ignore it!
In this example, this particular salad contains the high protein egg and the quick acting steamed potato. The former provides the finest nutrients for muscle toning and the latter provides the quick burst of glycogen for muscle fuel. And that’s the bridge for Young for Lifers. If you’re like Dr. Rock and me, eating to create tone and energy, you’ll see that this meal keeps you going with your Isometric and Isotonic routines as you use them throughout the day.
I think you’ll enjoy this low carb toning meal, which is high in antioxidants found in the eggs, kale, olive oil, butter, cumin, garlic and black pepper. For this meal, as for any other you eat, it only makes sense to take a 500 mg capsule of buffered vitamin C right after the meal to balance the free radicals that are always formed during digestion in the stomach. Said another way, this dose of vitamin C will handle the AGEs (advanced glycation end-products) we discuss in Young for Lifethat form when protein and carbs are combined.
2 Tbs extra virgin olive oil
1 Tbs Meyer lemon juice
1 clove garlic, peeled and pressed
I tsp mayonnaise
1/2 tsp Dijon mustard
1/4 tsp cumin
Ground Celtic salt to taste
Whisk until creamy in bottom of prep bowl. Set aside.
3 cups baby kale, coarsely chopped
2 boiled and chilled red bliss potatoes, quartered and sliced
I small firm Heirloom tomato, halved and sliced
1 Tbs unsalted butter
3-4 perching eggs, lightly whisked
1 tsp capers (optional)
Fresh ground black pepper to taste
1) add chopped kale, potatoes and tomato to dressing in bowl and toss well.
2) Melt butter in medium skillet. Add eggs and gently scramble as they set. Do not overlook.
3) add eggs to tossed salad with capers. Season with pepper and toss gently.
Serves 2, with iced coconut milk coffee.