Today’s a big day.
It’s the FIRST day of our FIRST session of health coaching.
I’m so excited, I’m giddy! 1. We’ve reached our goal number of participants and 2. these women are absolutely AMAZING!! I can’t wait, their lives are about to transform. It’s going to be beautiful.
ps. next course starts in January [psst. . . dear santa]
Since we’re talking about greens today, I thought this would be an appropriate post. Love me some greens!
It’s also the week of Thanksgiving and there’s usually a green vegetable dish of some sorts on the table and this is definitely a great option. Mmm… hello, BACON. How could it not be a good option??
Right, I used turkey bacon, but whatevs, you can use real if you prefer. Which most of you probably do.
Speaking of Thanksgiving. . .
Did you see my big ol’ roundup of Thanksgiving recipes from around the web, ALL gluten-free!
No one’s going hungry nor will you miss the gluten, that’s for sure.
I’ve made this shredded green salad multiple times. It’s super easy and is a great add on to your weekday meals. I add this and grilled chicken [extra protein] to mixed green salads. We’ve also added this to a lemon quinoa and mixed in chickpeas. Or you can just eat it plain, either way, it will rock your world.
My husband doesn’t like pancetta, which is why I went with turkey bacon, which has less fat [if you’re concerned]. If your vegetarian, you can replace with faux/veggie bacon or just omit all together.
Shredded Brussels Sprouts, Kale and Turkey Bacon Salad
- 1 pounds of Brussels Sprouts, trimmed and shredded
- 1 bunch [approx 3-4 cups] kale, stems removed and shredded
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- 4 tablespoons fresh lemon juice
- dash of red pepper chili flakes
- salt + pepper to taste
- 6 pieces of turkey bacon, real bacon or veggie/faux bacon
- Optional – toasted almonds
In a large skillet over medium heat, add olive oil and garlic. After a minute or two, mix in the kale and shredded Brussels sprouts, continue to toss until it’s slightly wilted. Remove from heat and season with salt and pepper. Add lemon juice and red pepper flakes [to taste] and mix together. Cover with lid or towel to keep warm.
In a separate skillet over medium heat, spray with non stick. Once the pan is hot enough, add two to three slices of the turkey bacon at a time. Cook the bacon until it’s a nice golden brown on both sides, flipping as few times as necessary to maintain an even cooking. Once it’s cooked to your liking, place on a bed of paper towels and dab off any excess oil and grease.
Once the bacon has cooled, cut the bacon into thin strips and add to the greens.
Transfer greens and bacon [of preference] to a large serving bowl and sprinkle with toasted almonds if desired.
November 22 2011