Hey guys – its Bill. I thought I’d pop in and put up a blog post today, to pinch-hit for Hayley, who usually writes the blog posts. We’ve been having a great time with the 21 Day Sugar Detox, and we’re already on day 13 – only a week left and we’re feeling fantastic (yep, even me.) Tonight, we had the pleasure of having my parents join us for dinner. Our dinner menu included braised short ribs in a tomato sauce, a salad, and mashed cauliflower. Watch for the short ribs recipe in the coming days – it was dynamite!
Despite a hectic schedule today, I managed to make two pretty good meals for myself. The first was a typical breakfast I always make: scrambled eggs with herb salt, and leftover mashed potatoes fried up in bacon fat. If you’re scratching your head about me eating potatoes, let me explain. Back in November, one of Robb Wolf’s site contributors wrote a post explaining that white potatoes could be added back into your menu, depending on your activity level and metabolic status. Being a guy that works out several times and week and has a killer metabolism, I felt like it would be a good idea to add them back into my diet. I’m glad that I did, because I feel much better when I eat them. If this sounds all too familiar, check out the full article here:Meat and Potatoes: Back on the menu
My second meal today was a mid afternoon snack, and inspiration struck while I was making bacon (how poetic, right?) While it was on the stove, I started thinking about how nice a BLT would be. We did have lettuce and another Kumato (brown tomato) in the fridge. Once the bacon was crispy, I started assembling the salad. Aside from the bacon, lettuce, and tomato – I also added some kalamata olives and some cilantro (which I happen to love). This is much less a recipe, than a nod to beautifully simple salad that was easy to make and tasted great. I snapped a quick photo of it, and then devoured it.
- 2 cups mixed salad greens
- 1 small kumato (or tomato) sliced thin
- 3-4 strips of bacon, cooked and crumbled
- Kalamata olives
- 1 tbsp fresh cilantro, torn
- Cook bacon in cast iron skillet over medium heat until crispy.
- Remove bacon from skillet, allow to cool, and crumble.
- Assemble salad with mixed greens, sliced tomato.
- Crumble bacon over salad.
- Top with kalamata olives and torn cilantro leaves.