{Breakfast Slaw}

Like most people, I struggle to get my recommended daily servings of fruit and vegetables. Americans tend to focus on carbohydrates for breakfast whether its cereal, toast, bagels, muffins (the list could go on).

My goal was to create a quick and healthy breakfast option that included no processed carbohydrates and used real food.

Breakfast Slaw

Prep time: 10 minutes

Total time: 1 hour 10 minutes

Servings: 4


1/2 head of a medium cabbage

1/2 organic apple (I love pink lady apples)

1 tablespoon white wine vinegar

1/4 cup Greek yogurt (I use Fage 2%)

1/4 cup whole natural almonds

Salt and Pepper to taste


1. Shred the cabbage and toss in a medium glass bowl (I use a glass bowl because this recipe will make enough to use over the course of several mornings, so you’ll have to refrigerate).


2. Dice the apple. I leave the skin on my apple for 2 reasons. The first reason – I’m lazy, and the second reason is that many nutrients are found in the skin of an apple. If you choose to leave the skin on your apple, please purchase an organic apple.


3. Toss the apple in with the cabbage, and give it a nice stir.

4. Add the white wine vinegar. White wine vinegar is moderately tangy and pairs great with fruit. One of the great benefits of vinegar is its ability to control blood sugar levels!

5. Next, roughly chop up the almonds. Add the almonds to the mixture, and give it a stir!

6. Finally, add salt and pepper to taste, and refrigerate for at least 1 hour.

To save yourself time in the morning, prepare the slaw in the evening. Slaws taste best when they have time to marinate.

Breakfast slaw is not just limited to breakfast. It also makes a great snack because you get sweet, salty and crunchy all in one!


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