My mom’s egg salad is one of my favorite snacks, but when she whipped this recipe for us, I think we have a new winner in town! This healthier spin on egg salad, is packed full of veggies (and flavor!) and doesn’t even have you missing out on the fact the main ingredients is MIA (also you lose the smell factor when you sub chickpeas for eggs, which really helps when you bring it for lunch)
As the temperature heats up I find myself wanting to be in the kitchen less and less. Sadly this doesn’t correlate with my appetite, and I still have to feed myself throughout the day. Luckily I picked up a copy of The Sprouted Kitchen’s Bowl + Spoon and my outlook on whipping up a quick meal has totally changed. I often associate quick meals with unhealthy or unsatisfying options, but this whole “bowl” concept is THE BEST. While Sprouted Kitchen has so many healthy recipes, I was inspired to create one of my own… I love it so much I’ve been eating it for lunch and dinner multiple times a week (for the last couple of months). The fact I’m STILL not sick of it just confirms how tasty it is!
Do you have any easy weekday meals you like to whip up?!