When I initially saw the specialist, he told me that it is imperative that I eat a very plant rich diet. I've always had a fairly healthy diet, it's just more focused now.
I was recently looking for a breakfast dish that would be a little higher in nutrients than my favorite bowl of oatmeal and I came across THIS recipe for a Kale and Quinoa Salad. Not only is it good as a salad, but warmed up, it's great for breakfast too. In fact, I'm on my second batch. I can be a little lazy in the morning, so I love that I can make up a batch and then just take out what I want and quickly warm it up. I basically followed the recipe, but as you can see below, I added quite a bit more kale and rather than tear the kale, I chopped it up. Rather than 1 cup of chopped kale, I added 3 cups.
I love blueberries, and I try and buy bunches when they are in season and keep them in the freezer for use over the winter. So rather than blackberries, I added blueberries.
Quinoa is a great source of protein, but I love nuts and they do add a little more protein, so I usually top the salad off with roasted slivered almonds.
I suggest making the salad up and allowing it to sit in the refrigerator for a couple of hours and allow the dressing to really soak into the quinoa. One last change I made, rather than a lemon, I used the juice of 1 lime in my dressing. I also reduced the oil to 1 1/2 tablespoons rather than the 3 tablespoons.
As I said, this recipe is great as a salad. It can be served as is, over salad greens, and even for breakfast. If you enjoy the addition of a little cheese, some fresh feta or a good blue cheese would nice too.