The Perfect Pair: Breakfast Salad x Evolution Juices

May 27, 2014

The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com
The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com

Of all meals, I think breakfast is definitely one of my favorites. If you give me some eggs and juice I’m pretty much a happy girl. So today I’m sharing with you one of my newest favorite breakfast treats – a breakfast salad. I enjoy mine paired with some delicious Evolution Fresh Juices like the carrot, orange, and mango juice or you could also try 'defense up' which has a similar flavor profile but with some cherries, pineapple and apple added to it. My breakfast salad is composed of some fresh greens, maple coated bacon, cherry tomatoes and topped with a soft boiled egg – I think I’ve got a good soft boiled egg technique down – more on that below.

I always like to finish the morning with some juice. It’s a great way to for me to get some extra fruits and veggies plus it’s like my breakfast dessert (yep, even those vegetable juices hit the spot).

The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com
The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com


I am on the go a lot and you know from my instragram – when I’m on the move there is nothing that is stopping me from diving into an indulgent meal or passing up the dessert bar. So it’s important that I keep things balanced and that’s where Evolution Fresh Juices saves the day. On a normal day in the office, I hit a 3’clock slump where all I want is some chocolate to perk me up and get me through the rest of the day. But I’ve realized that these juices help power me through and keep me going.

The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com
About this breakfast salad, it’s so easy to make – just after you’ve perfected the art of boiling an egg. How hard can it be really? Apparently a lot harder than I thought! But once I got the kinks down it was really easy. In the beginning I was boiling 2-3 eggs before I got it right but now I think I have the magic formula.

To soft boil the eggs. Unlike what I’ve learned from hard boiled eggs you don’t want to add your eggs until the water has boiled. I also added a teaspoon of baking soda to my boiled water – this helped the shell release from the egg (don’t ask me how I don’t know the science but it helped!) Place the egg in the boiled water for exactly 6 minutes and then transfer to an ice bath. Allow the egg to cool and then remove the shell. I like using the egg yolk for my dressing – so hard boiled eggs just aren't the same. Try this out and let me know how it works for you!

BREAKFAST SALAD print this recipe!
INGREDIENTS
2 cups of chopped Romaine
6 slices of thick cut Bacon
2 tablespoons of Maple Syrup
1 cup of Cherry Tomato sliced
2 soft boiled Eggs
1 teaspoon of Baking Soda
Ice cold water bath
PREPARATION
1. Preheat the oven to 400º. Coat the bacon with the maple syrup and bake at 400º for 15-17 minutes until crisp. Allow bacon to cool.
2. In a medium bowl combine romaine, cherry tomatoes and bacon pieces and set aside.
3. To soft boil your eggs. In a pot fill the water so that eggs will be covered inside the pot (but do not add eggs yet!) add 1 teaspoon of baking and bring water to a boil. Then with a slotted spoon place the eggs inside of the boiling water and let sit for exactly 6 minutes. Once 6 minutes have passed quickly transfer the eggs to the ice cold water bath. Allow eggs to cool then peel.
4. Top you salad with an egg and enjoy!

The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com
Evolution Juices / blog.jchongstudio.com

My favorite juices are carrot, orange, and mango or super green for breakfast and raspberry watermelon or coconut, pineapple, ginger in the afternoon. What's your favorite Evolution Fresh Juice pairing?

The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com


PHOTOS BY JENNIFER CHONG

Pumpkin Muffins with Chocolate Chips

October 01, 2013


last week i spent a few days out in palm springs with some talented ladies, an inspiring and fun weekend! i know that the sound of palm spring and pumpkin muffins don't really go together, but i've been craving pumpkin anything for a while. to feed my pumpkin craving and to fuel my friend lindsay on the drive to palm springs, i made these pumpkin muffins. really happy with how they turned out and hope they satisfy your pumpkin cravings too!

if you prefer you can leave off the chocolate chips and pecans – i love the added texture and flavor!

PUMPKIN MUFFINS WITH CHOCOLATE CHIPS print this recipe!
INGREDIENTS
1 1/2 cups of almond flour
3 tablespoons of honey
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons pumpkin pie spice
1/2 can of pumpkin
1 teaspoon of vanilla
3 eggs
3 tablespoons of almond butter
3 tablespoons of coconut oil, melted
1/2 cup of chocolate chips
1/2 cup of pecans for topping
PREPARATION
1. combine all the dry ingredients together in a medium-sized bowl
2. in another bowl, mix all the wet ingredients together
3. combine both wet and dry ingredients together until well combined, then fold in chocolate chips
4. fill cupcake liners almost full (these do not rise as much as regular muffins so you can fill them close to the top!) top with pecans
bake at 350º for 25 to 35 minutes or until toothpick comes out clean. allow to cool and enjoy!
Pumpkin Muffins with Chocolate Chips / blog.jchongstudio.com
Pumpkin Muffins with Chocolate Chips / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

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