I often tell my vegetarian best friend, Liz, that I could probably give up all meat for the rest of my life except bacon. And caramelized pulled pork. And turkey burgers. Ok, ok, I would make a lousy vegetarian. I admit it.
Perhaps that is why I can actually picture myself going 30 days on the Whole 30 eating plan. If I get a craving for burrata, a slice of homemade bread, or a chocolate peanut butter milkshake, I can just go and make myself some bacon. Never mind that I might obliterate my arteries with cholesterol in the process…everything in moderation, right?
The idea of a short-term elimination diet is appealing to me for several reasons. For one, no alcohol. This should be obvious, but for those of us that drink, why not give it up for a while and give your liver a break? Two, the practice of self-restraint is valuable in not just dieting, but in all areas of life. If I can say no to a craving that would sabotage the eating plan then I am practicing the art of self-control and patience. Finally, it’s time that I really gave up added sugar, junk food, and even healthful foods that might be contributing to inflammation and indigestion in my body. Does anyone want to give this a go with me?
Whole30: BLT BREAKFAST SALAD
inspired by Gina’s recipe from the blog “So…Let’s Hang Out”
makes 2 large salads
2.5 ounces greens, I used a blend of kale, chard, and spinach
1 cup baby tomatoes (cherry, sugar-plum, etc…)
1/4 of a small red onion, thinly sliced
1/4 cup roasted sunflower seeds
4-6 pieces of bacon, cooked and chopped
1 ripe avocado, halved and thinly sliced
2 eggs, fried, poached, soft or hard-boiled
salt & pepper to taste
1/4 cup olive oil
3 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
juice of 1 lemon (I used a Meyer lemon)
salt and pepper to taste
Whisk together dressing ingredients while you are cooking your bacon. Toss all salad ingredients together and dress to taste. Super easy but so yummy!