Krissy Cela first turned to fitness during a particularly challenging time in her life and started posting her workouts on social media while studying for a law degree. Her following quickly grew, and she now has a loyal and devoted community of more than 3.5 million followers on Instagram, Facebook and YouTube who she lovingly refers to as her ‘familia’. Happy Healthy Strong is Krissy’s brand new book — a simple and achievable plan that you can do at home, focusing on three key elements for life-long success: mental strength, recipes for keeping strong and satisfied, and at-home exercises.
Today, we’re featuring a recipe from Happy Healthy Strong: Krissy’s absolutely delicious ‘Brunch Salad of Dreams’. Happy cooking!
Brunch Salad of Dreams
Serves: 2, generously
Cooking time: 15 mins, plus cooling 35 mins
Calories: 733 kcal
Carbohydrates: 59g
Fat: 40g
Protein: 26g
I love having my salad of dreams on a Sunday. Chopping and tossing the salad is so relaxing and I find a salad at breakfast is really refreshing. If I make it on a Sunday, I usually keep a portion for Monday’s breakfast or lunch – it’s a great way to meal prep. This is balanced and nutritious, just the way I like it!
Ingredients
250g sweet potatoes, scrubbed and cut into wedges
400g can chickpeas, rinsed and drained
1 tablespoon olive oil
2 teaspoons ras el hanout (Moroccan spice blend)
1 avocado, sliced
10–15 cherry tomatoes, halved
1⁄2 red onion, sliced
handful of mint leaves, chopped
100g baby spinach leaves
2 hardboiled eggs, halved
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
salt and pepper
Dressing
3 pitted dates, soaked in hot water for 5 minutes
2 teaspoons extra virgin olive oil
50ml apple cider vinegar
1 teaspoon English or wholegrain mustard
2cm piece of fresh root ginger, peeled and chopped
1 garlic clove, peeled
pinch of ground cinnamon
Method
Preheat the oven to 200°C (400°F), Gas Mark 6, and line a baking tray with baking paper.
Spread the sweet potatoes and chickpeas out on the lined baking tray, drizzle with the olive oil and sprinkle with salt and the ras el hanout. Toss to coat, then cook for 30–35 minutes until tender. Set aside to cool.
To make the dressing, drain the dates, reserving the water, and place in a blender or food processor with 50ml of the soaking water and all the other dressing ingredients. Blend until smooth, then season to taste. If you’d like the dressing a little thinner, add a little more of the soaking water and blend again.
Put all the other salad ingredients, apart from the eggs and seeds, in a serving bowl and toss together. Add the cooled sweet potatoes and chickpeas. Top with the eggs, scatter the seeds over the top and season with pepper. Serve with the dressing.
SWAP —> Fish/meat: Swap the chickpeas for 100g flaked cooked salmon or 1 sliced cooked chicken breast. Add the salmon or chicken to the salad just before serving.
—Happy Healthy Strong by Krissy Cela (Hachette Australia) is out now.
Happy Healthy Strong
The secret to staying fit for life
Fitness guru Krissy Cela wants to transform your life with her 360-degree approach to exercise, eating well and mindset, with results that really work.
Happy Healthy Strong is a simple and achievable plan that you can do at home, focusing on three key elements for life-long success: Train Your Brain - to build your mental strength; Fuel Your Life - more than 80 easy, delicious recipes to keep your body strong and satisfied; Move Move Move - over 45 at-home exercises...
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