
California Veggie Sandwich
Fiber-rich California veggie sandwich on wheat – a quick to make, gut-friendly lunch option.
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Creamy California Eggs Benedict with avocado & a tangy arugula salad – a protein-packed, soul-satisfying brunch!

A fresh West Coast take on a brunch classic. Perfectly poached eggs sit on toasted English muffins with creamy avocado and juicy tomato slices, all smothered in a rich, tangy hollandaise sauce.
Serving size: 2 pieces(One serving includes 2 benedicts (2 muffin halves with toppings and eggs).)

A classic Italian-style arugula salad featuring peppery greens, toasted pine nuts, and sharp, salty shavings of Parmesan cheese, all tossed in a bright and simple lemon-Dijon vinaigrette. This elegant side dish is incredibly quick to assemble and adds a fresh, sophisticated touch to any meal.
Serving size: 1.5 cups

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Creamy California Eggs Benedict with avocado & a tangy arugula salad – a protein-packed, soul-satisfying brunch!
This california dish is perfect for brunch. With 780.09 calories and 24.340000000000003g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Blender Hollandaise Sauce
Toast Muffins and Prep Toppings
Poach the Eggs to Perfection
Assemble and Serve
Toast the pine nuts. Place a small, dry skillet over medium-low heat. Add the pine nuts and toast for 3-5 minutes, shaking the pan frequently, until they are fragrant and light golden brown. Immediately transfer them to a small plate to cool completely. This prevents them from burning from the residual heat of the pan.
Prepare the lemon vinaigrette. In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, and minced garlic. Add the salt and freshly ground black pepper.
Emulsify the dressing. Whisk the ingredients in the bowl vigorously, or seal the jar and shake it well, until the dressing is creamy and fully combined (emulsified). Taste and adjust seasoning if necessary.
Assemble the salad. In a large salad bowl, add the thoroughly dried arugula. Drizzle about two-thirds of the vinaigrette over the greens. Gently toss with your hands or tongs until the leaves are lightly coated.
Add toppings and serve. Add the shaved Parmesan and the cooled, toasted pine nuts to the bowl. Give it one final, gentle toss. Serve immediately, with the remaining dressing on the side for those who prefer more.