Post Holiday Brunch

Jacqueline Gomes, RDN, MBA

After indulging in a Thanksgiving feast, you may need a reset for your mind and body. Savoring a wholesome breakfast filled with vibrant colors and nutrition is an incredible way to kick off a day of shopping or continue your journey with wellness.

This post-holiday breakfast ritual serves as a gentle reminder that self-care and balance are the cornerstones of overall well-being, setting the tone for a day of mindful choices and vibrant living.

Tips to staying healthy throughout the holidays…

• Drink Water: lots of it, to the tune of ½ to one gallon.
• Exercise: Exercise is the best way to control your weight alone with portion control on “non-holiday” days. Physical activity is also a great way to control stress and anxiety during the holiday season.
• Eat healthy: Focus on fresh foods such as fruits, vegetables, lean protein (white meat turkey) and whole grains. Eat like this on a regular basis and you’ll find that days like Thanksgiving, Hanukah and Christmas may have no affect on your weight at all.

Poached Eggs with Cantaloupe Panzanella Salad

Prep: 15 minutes

Cook: 15 minutes

Makes: 4 servings

Ingredients:

For the salad:

• ½ crusty bread, (ciabatta, sourdough, French baguette), cut into 1 inch cubes
• Kosher salt & pepper
• 2 tablespoons Extra virgin olive oil
• 1 small shallot, minced
• 1 cup grape tomatoes, cut in half
• ½ red onion, thinly sliced
• ½ Cantaloupe, cut into 1-inch cubes
• ½  seedless cucumber, sliced thin
• 4 basil leaves, thinly sliced
• Dressing: ¼ cup balsamic vinegar & 3 tablespoons olive oil

For the eggs:

• 4 Green Way Markets Large eggs
• 1 teaspoon of kosher salt

Directions:

1. Preheat oven to 350 degrees F. Add bread and 2 tablespoons extra virgin olive oil to a large bowl. Sprinkle with a pinch of salt and pepper. Spread on a baking sheet and bake for about 10 to 15 minutes or until toasted. (careful not to over brown)
2. Remove from oven and set aside to cool.
3. Meanwhile, add shallot, tomatoes, onion, cantaloupe and cucumber to a large bowl. Toss with fresh basil & dressing.
4. Lightly mix in toasted bread and set aside. Preparing the salad first allows the ingredients to meld.
5. Now prepare poached eggs. Add 2 to 3 inches of water to a medium skillet and bring to a simmer. Add one teaspoon of salt.
6. Crack each egg individually into a small bowl or ramekin. One at a time hold the small bowl close to the water and slip the egg into the skillet.
7. Cover, turn off the heat and let sit for 5 minutes. Remove the eggs with a slotted spoon, season with salt & pepper if desired and serve along side cantaloupe salad.