Full disclosure here, I am not a breakfast person. I hate soggy cereal with a passion and skipped breakfast all together as a teenager. During adolescence, I developed a particular love for breakfast when camouflaged as ‘brunch’ (obviously involving smashed avo or shakshuka). But my relationship with breakfast didn’t change until I endured my first round of Whole30 last September. During that month, I discovered Australia’s Own Unsweetened Coconut Milk and it completely changed my breakfast routine.
I’ve never been into fads and diets when it comes to losing weight. But recently my friend suggested trying Whole30 after I was having a bit of a “I feel shit” moment after multiple weekends of binge drinking, Uber Eats and hangovers. It can be hard to stick to a healthy lifestyle in Melbourne, because there are so many bars, restaurants and cafes to explore. It’s even harder when you have friends or family visiting and you’re then out all the time to catch up with them. So when my friend recommended Whole30, I knew it was time to have a cleanse from my extremely sociable and unhealthy lifestyle.
A couple of years ago, we were inspired by Little Creature’s divine pumpkin salad and decided to make our own at home. The result, was this little beauty. I have to restrain from loading my whole plate with this salad, because it taste so scrumptious!
Since moving out, I make it regularly because it’s the best of both worlds: easy to make and delicious to eat! And not only can you have it as a salad, you can also add it to a wrap for a slightly different lunchtime treat!