I’ve written about five versions of this post, trying to figure out what to say. You see, I care about this blog and YOU, the readers, so darn much – and I always want to be real with you and respectful of you.
So here goes – Well and Full is going vegetarian. In the time since I announced that I wasn’t vegan over a year ago, I haven’t posted any recipes that have reflected the entirety of my new diet. (And I say entirety because I still do eat mostly vegan – just with some local, organic eggs and cheese mixed in sometimes.) But starting now, Well and Full will be a resource for both vegan and vegetarian recipes.
I’ve learned many lessons on my (very rocky) journey to health and wellness, but what I’ve learned most of all is that health looks different for everyone. For some, that could mean all the salads, zucchini noodles, and green smoothies. For others, that could mean salads AND omelettes AND pizza (#me). Both are okay!! The point is, I’ve learned not to judge anyone else because their plate looks different than mine.
It’s also really important for me to affirm that EVERYBODY is welcome here at Well and Full – vegans, vegetarians, and omnivores. Whether you’re looking for plant-based inspiration or just trying to eat a little less meat, there’s a recipe here for you! In the future, there will be a mix of vegan, vegan-option, and vegetarian recipes that focus on natural, seasonal ingredients.
If you have feedback, or any vegetarian OR vegan recipe suggestions you’d like to see, the comments are open! All I ask is that things are kept respectful – it’s my goal to nurture a welcoming environment here, based on the values of kindness and respect.
Sending hugs to you all!
A Vegetarian Breakfast Salad
This vegetarian breakfast salad is the perfect way to start your day, with complete protein from the hard-boiled eggs and a tasty crunch from the coconut bacon!
- 1 Recipe Coconut Bacon (see recipe notes)
- Spinach Greens
- Red Onion sliced
- 1 Avocado cut in half and sliced
- 2 Hard-Boiled Eggs omit to make vegan
Lemon Tamari Vinaigrette
- Juice from 1 Lemon
- 4 Tbs Extra Virgin Olive Oil
- 2 Tbs Tamari
- Pinch Cayenne
- Lots of Fresh Cracked Black Pepper
Start by making the coconut bacon (recipe link in the "notes" section).
To make the hard boiled eggs, put 2 eggs in a pot of cold water. Bring to a light boil, then let the eggs boil for 1 minute. Then, turn off heat and let eggs sit in the hot water (still on the burner) for 6 minutes. After, plunge the eggs into a bowl of ice water to cool. When ready to serve, peel the shell of the eggs and cut in half.
Assemble the vinaigrette - in a bowl, mix all vinaigrette ingredients and whisk with a fork. Taste, and adjust seasonings. You can add salt if you like, but the tamari should be salty enough for this dressing.
Assemble the breakfast salads - first, put down a layer of spinach. Then, pile on the sliced red onions, sliced avocado, halved eggs, and coconut bacon. Drizzle everything with as much vinaigrette as you like (there may be some left over).
Serve, and enjoy!
For the coconut bacon recipe, click here!