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This past Sunday the Pearl Street Farmers' Market had it's opening weekend and I was more than eager to fill up my bags with their spring goodies. 

Arugula, eggs, radishes, spring greens, goat cheese, asparagus, kombucha and corn tortillas made it home with me. 

So much of the "health" world is focused on tracking macros, better abs, bigger biceps and low-calorie foods. But I think we miss the best teacher of health, which is nature. 

What if health is simple getting back in sync with food and movement that aligns with our bodies and the seasons?

What if the foundation of "nutrition" isn't counting macros after all but learning to eat foods without labels that can be sourced in our very own communities?

What if the key to optimal gut health isn't found in buying speciality food products and supplements and shakes but actually comes from consuming foods in their appropriate seasons?

Arugula and radishes and micro-greens in the spring. 

Tomatoes and zucchini and peppers in the summer. 

Potatoes and squash and brussel sprouts in the fall. 

For this salad, I cooked the crumbled breakfast sausage at the beginning of the week so I could have it to throw on different dishes like this one. The only items that need to be cooked the morning of are the eggs and sauteed onions. 

My kiddos had the eggs, sausage and avocado as well as a side of yogurt and blueberries.

Enjoy the flavors + simplicity of this salad. 


1 cup arugula
1 cup spring greens mix
1/4 cup crumbled breakfast sausage (cooked ahead of time--or omit and use toasted nuts for vegetarian)
2 eggs, poached or sunny-side up
1/4 onion, sliced + sauteed/
1/2 avocado, sliced (optional)
goat cheese (mine was herbed; or use feta) + crushed red pepper to serve

1. Assemble greens on a large plate. Top with cooked breakfast sausage crumbles. 

2. Cook eggs in a cast-iron skillet + warm up onion with coconut oil on the other side of the pan. 

3. Top greens with cooked eggs, onions, avocado, goat cheese and crushed red pepper. Serve with sourdough toast!