Turnip the Beet
Life gets busy at my home with my sweet daughter wanting to be ever so close to my face these days. Along with my husband and I being relentless in our entrepreneurism, it can sometimes feel impossible to maintain healthy food choices throughout the day.
BUT, if you're someone that is real about getting healthier, you will make time for it with no excuses. So here is one of our classic on-the-go salads, Turnip the Beet!
As always, ALL ingredients should be organic as it was intended to be!
butternut squash spagetti
grass fed goat cheese
candied walnuts or pecans
soft boiled free range, non-gmo egg(s)
When water is at a full boil, place eggs in for 6 mins. When finished place in a bowl of cold water for a couple mins and peel.
Lay down a bed of fresh baby spinach and/or arugula. Layer one side with heirloom tomatoes and the other side with juicy ripe beets. Place turnips. Top with a roll of raw butternut squash spaghetti and fill with grass fed goat cheese. Squeeze some blood orange on top. Add the egg and some candied walnuts or pecans on the side. And lashings of olive oil and lemon or kale dressing if you fancy! The one I used was from Organic Girl.
Enjoy! Please inspire our community, snap a pic and hashtag #MLoveLifeInspire on Instagram!
What's your favorite salad combination? Let us know in the comments below!
Hi, I'm Melissa I want you to gain back your confidence & energy in the way you think, speak and act through life-giving decisions. Health is an excellent way to exercise stewardship for the service of others.