What’s worse than grabbing a breakfast sandwich on the way to work, then feeling like you want to crawl back in bed immediately after eating it? For those seeking light, nourishing and sustaining breakfast options, Snap Kitchen is adding two new items to its line up on June 30. These are the new morning game changers: a turkey sausage breakfast sandwich and the Superfood Sunrise Salad.
Of course, there are plenty of grab-and-go breakfast options out there, but Snap Kitchen does things differently. This clean eating-focused chain is stocked with ready made snack and meal options that are creative, chef forward and “dietitian blessed.” Free from artificial preservatives, flavors and colors, the meals at Snap Kitchen are gluten-free, and designed to accommodate specific dietary restrictions and allergies, including Paleo, vegan and Whole30. So, while a sausage breakfast sandwich may sound standard, Snap Kitchen’s version is made with a housemade turkey sausage patty and baked cage-free, Certified Humane egg whites. Here’s the kicker: the protein-packed filling is served on a totally gluten-free roll, and you’ll never guess the secret ingredient (it’s cauliflower!).
Snap Kitchen’s executive chef Ethan Holmes says that it was the combination of customer feedback and plenty of kitchen tests that resulted in this clean update of a classic breakfast sammy. “Other breakfast sandwiches in the world are loaded with stuff that’s bad: gluten, nitrates, preservatives, but we wanted a kinder, gentler, more nutritionally-dense sandwich. When you taste the bun, it tastes like butter! It’s something magic happening between the almond flour and cauliflower, and it’s so tasty.” Weighing in at 25 grams of protein, it’s the kind of meal that gives, as Chef Holmes puts it, “that comfort food experience without the coma.”
The other new breakfast item is the fruit and veg-packed Superfood Sunrise Salad. A bed of leafy baby spinach is topped with roasted butternut squash, brussels sprouts, fresh blueberries, purple cabbage and an over easy cage-free egg. Chef Holmes and his team were intent on making this salad fit within the strict parameters of The Whole30 Program, so creating a dressing that had a bit of sweetness was a challenge. “We noticed that pecans get a little sweet when toasted, and when we added them to strawberries and emulsified it all with extra virgin olive oil, we got this nice vinaigrette that really pops with the blueberries and squash,” he says.
The salad has a slim profile at just 330 calories, with the added antioxidant benefits of spinach and berries, and natural probiotics from the purple cabbage. Though salad isn’t typical at breakfast, Snap Kitchen is confident that their health conscious clients will enjoy eating a big bowl of fresh produce first thing in the morning.
Chef Holmes says that in general, developing food for Snap Kitchen has helped him to think creatively about flavor, color and nutrition in a way that’s a departure from his previous restaurant gigs. “[Creating these dishes] is almost like writing a song…things open up as you explore them,” he says. “Because we’re trying to find ways to use real food every day, with no preservatives or chemicals, it’s kind of live without a net all the time.”
Look for these two new breakfast dishes to join the healthy breakfast offerings at all nine Philly and Main Line Snap Kitchen locations starting on June 30. Keep up with all the current happenings at Snap Kitchen on Facebook, Twitter and Instagram.
- Photos: Snap Kitchen
