My first meal of the day this work week was a great opportunity for me to use up some leftovers, and try out a new salad.
I decided to get some protein into my body as my days began this week — cooking up two eggs over-easy in some olive oil.
I topped the eggs with some leftover mango-avocado salsa, leftover from my fish cakes dinner on Friday night.
Then, I tossed some shredded kale into a bowl (I just purchased a bag of shredded kale), and topped it with my Asian-y Brussels sprouts salad.
I tossed in a few walnuts, and grated some goat’s milk feta cheese over the top — and this was my breakfast/lunch this work week.
CLICK HERE for my Asian-y Brussels sprouts salad recipe!