Chubby, taken and ready for some bacon…

Really?

Really?

I hate to follow trends. Like the whole “workout everyday” thing or joining weight watchers or even all those pesky “helpful tips” from the American Heart Association on what you should eat and what you shouldn’t.

Didn’t our grandfathers and mothers eat bacon, eggs, buttered toast and buttermilk before a day fitting pipes and working at the factory or on the farm? Didn’t they live to old age? Exactly!  Wait, I guess they actually worked off all those calories, ate in moderation and didn’t “drive through” or shovel down processed convenience foods everyday.

A t-shirt I might buy and wear while I workout...

When I saw this I just knew I had to buy it to workout in.

Well, with a family history of diabetes, heart disease, high blood pressure and obesity I do have a real conscience about what I’m buying at the grocery store and making for my family these days. However, there are times when I make some “sometime” foods and here are some of those recipes. Enjoy the slices of a bacon themed meal day (to include dessert).

Breakfast – Bacon, Tomato, Guacamole on Toast 

bacon breakfast

Ingredients

  • 2 pieces thick cut whole wheat or 12 grain toast (I extra toast mine for toasty toast goodness)
  • 1 avocado
  • lemon juice, either squeeze half a fresh or a teaspoon of the little refrigerator guy
  • 2 slices tomato
  • 2 slices cooked oscar meyer thick center cut bacon ( I bake it on a foil lined cookie sheet for 20 mins at 350 – save the drippings for your lunch recipe)
  • kosher salt and cracked black pepper to taste

Instructions

  1. Toast the toast (not hard)
  2. Cut the ripe avocado, mash it up with a fork in a bowl, add the lemon juice. Sprinkle in some salt and pepper (you can even throw in some onion powder if you’re feelin’ exotic.
  3. Smear avocado mash on top the toast, layer a slice of tomato (any color, but always ripe), and then break those bacon slices in half.
  4. Sprinkle with salt and pepper and serve immediately.

Lunch – Kale & Bacon Salad with a brown sugar, dijon vinegarette

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Toasted walnuts and pecans

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the fixins

Ingredients

  • 2 pounds kale, washed and thoroughly dried
  • 1/3 cup toasted nuts (such as walnuts or pecans)
  • 6 slices of the bacon you cooked in the am
  • 2 tablespoons minced red onion
  • 1/2 cup apple cider vinegar
  • 2 teaspoons packed light brown sugar
  • 1 teaspoon Dijon mustard

Instructions

  1. Rinse and dry the kale before you strip the leaves from the stems of the kale. Then roll up the leaves and chop them into thin strips. Place the kale in a large bowl and top with the toasted nuts. (you know how to toast nuts, right? Well if you don’t, place them in a hot skillet for a few or on a cookie sheet in a 350 oven for a few)
  2. Use 4 to 5 slices of the cooked bacon, you can reheat it in a large sauté pan over medium heat, remove the bacon and add back the drippings and all the crunchy bits into the pan. Transfer the bacon to a paper towel-lined plate.
  3. Add the shallots or red onion and sauté 1 minute, stirring constantly. Whisk in the vinegar, mustard and brown sugar, scraping up any brown bits on the bottom of the pan. Remove the vinaigrette from the heat and season with salt and pepper.
  4. Chop up the reserved bacon and add it to the bowl with the kale and nuts. Toss the kale with the warm dressing and serve immediately
  5. I placed the bowl in the oven (still warm from toasting the nuts) and allowed the kale to soften and absorb the dressing.

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Dinner – Crunchy Brussels Sprouts with Bacon

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Ingredients                                                                                                         

  • 10 small brussels sprouts
  • 4 slices of the bacon, chopped
  • 2 garlic cloves, thinly sliced
  • ¼ cup olive oil (I don’t even care if its an extra virgin)
  • 2 tablespoons kosher or plain ole table salt and cracked black pepper

Instructions

 

  1.  Peel off any bad leaves from the brussel sprouts
  2.  Bring a pot of water to the boil. Add salt.
  3.  Blanch brussel sprouts for 4 minutes then drain and refresh in cold running water.
  4. Cut sprouts in half lengthwise.
  5. Heat olive oil on high. Add bacon and cook 1 minute.
  6. Add Brussels sprouts and fry until they start to brown around the edges and the bacon crisps.
  7. Add garlic slices and fry 1 minute until softened.
  8. Drain brussel sprouts to remove excess oil. Serve hot.(you can even grate some parm on top)

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For dessert – bacon and chocolate pretzel sticks (your gonna need some milk with this one)

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Ingredients
  • 12 to 15 Pretzel Rods
  • 1/2 package semi-sweet Chocolate Chips
  • some left over bacon from the stuff you’ve been cooking with all day, crispy and crumbled
Instructions
  1. Line a baking sheet with foil or parchment paper.
  2. Dip the pretzel stick in the melted chocolate (you know how to do this right? If not, try it in the microwave for 90 seconds and stir or set it in a bowl floating in a water filled crock pot or maybe even go old school and use a double broiler) Honestly if you can’t melt chocolate you should probably not even be making this…
  3. Lay the choco dipped rods flat on the cookie sheet, sprinkle with bacon
  4. Place it in the fridge to set up and enjoy.
  5. Set your alarm for an hour earlier than you normally get up, choose an exercise that you can do, partake for at least 30 minuets to help burn off all the bacon from yesterday.

Honestly, Amy

Amen

Amen

7 thoughts on “Chubby, taken and ready for some bacon…

  1. Pingback: The best of February | thesisterslice

  2. Pingback: Friday Faves – Amy’s top 22 of 2013 | thesisterslice

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