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It’s hard enough to find time to get a healthy meal on the table, let alone prep meals ahead for a few days but let me tell you, with the right recipe and little prep work you can definitely have healthy meals in your fridge for the entire week easily and this Blueberry Broccoli Green Salad proves it!
RECIPE INSPO
You know when you’re hungry but don’t really have a plan so you go to the fridge and realize there’s not a whole lot to work with?
Well that was me with this salad but instead of munching on some veggies and hummus I decided to do better and make a balanced meal with the raw materials I did have. I started with greens, then grabbed a few veggies, to make a salad bowl, went with eggs because they’re quick, easy protein option, topped with feta cheese and fresh blueberries -it turned out amazing!
HEALTH BENEFITS
This bowl is nothing but nutritious….ok sure you can skip the feta cheese if you want a cleaner, dairy free version BUT even with the cheese this is still super healthy. It’s loaded with protein, fresh leafy greens, raw veggies and in season produce. The freshness of this whole food dish is amazing and when you top it with a yogurt ranch or fresh avocado slices it’s even better.
Like all my dishes, this one is loaded with protein, healthy carbs plus a good amount of fiber so you can stay full and satisfied. It’s so good for gut health and really helps fill you up.
MAKE THIS DISH Serves 3
INGREDIENTS
8 Cups Greens, any you like I used fresh spinach and green leaf lettuce, chopped
6 Eggs, cooked over easy, or over medium if you don’t want runny yolks
1.5 Cups fresh blueberries
6 Tbl Feta Cheese
1/2 Cup chopped Onion
3/4 Cup Chopped Broccoli
INSTRUCTIONS
Wash and Chop Greens, pat dry set aside
Spray a fry pan lightly with cooking olive oil spray
Let it heat for about 1 minute, add 6 eggs one at a time
Cook about 3 minutes until whites are no longer runny, flip over trying not to break the yolk.
Cook about 2 more minutes until white is solid and there is a coating on the yolk. Place eggs on a plate to cook and set aside.
Meanwhile while eggs are cooking, wash and dice onion, wash blueberries and drain. Chop broccoli
Portion the lettuce into the single serving containers, about 2-3 cups in each.
Divide onion into three containers, add 1/4 C chopped broccoli to each bowl, 1/4 C fresh blueberries and two tablespoons feta cheese each.
Allow eggs to cool completely then place lids on each container. Store in fridge.
When serving, add a few fresh avocado slices or your favorite dressing. Enjoy!
1. 8 Cups Greens, any you like I used fresh spinach and green leaf lettuce, chopped 2. 6 Eggs 3. 1.5 Cups fresh blueberries 4. 6 Tbl Feta Cheese 5. 1/2 Cup chopped Onion 6. 3/4 Cup Chopped Broccoli 1. Wash and Chop Greens, pat dry set aside 2. Spray a fry pan lightly with cooking olive oil spray 3. Let it heat for about 1 minute, add the eggs, cracking on into the pan slowly at a time so the yolks stay in tact. If using a smaller pan, cook the eggs in batches. 4. Cook the eggs about 3 minutes until whites are no longer runny, flip over trying not to break the yolk and cook about 2 more minutes until white is solid and there is a coating on the yolk. 6. Place eggs on a plate to cool and set aside. 7. Meanwhile while eggs are cooking, wash and dice onion, wash blueberries and drain. Chop broccoli 8. Portion the lettuce into the single serving containers, about 2-3 cups in each. 9. Divide onion into three containers, add 1/4 C chopped broccoli to each bowl, 1/4 C fresh blueberries and two tablespoons feta cheese. 10. Once eggs have cooled completely, place lids on each container. Store in fridge. 11. When serving add a few fresh avocado slices or your favorite dressing. Enjoy! This salad is very versatile, you can add additional veggies like tomatoes or cucumbers If you're not a fan of runny eggs, poke the yolk when cooking -until the yolks firm up and are no longer runny Try the salad with the fresh cooked eggs right way using the warm yolk as you dressing. it's really tasty. TOOLS 
Ingredients
Instructions
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