Paleo BLT Boats
All three times I've tried to do the Whole30 (and have NEVER EVER EVER made it past Day 14!), I always come across some really great and tasty recipes that are definitely keepers! This would be one of them!
These are perfect since you don't use regular bread, but instead, yummy butter lettuce or baby romaine lettuce leaves come into play here ...
This recipe was made for ONE (ME!) but could easily be doubled, tripled, quadrupled and so on if you wanted to serve these as an appetizer for a party or a dinner (or lunch, breakfast, etc.!)
Let's get cooking, shall we?
4 lettuce leaves ... I used butter lettuce as that was what I had on hand that needed to be used up
3 slices of cooked bacon, crumbled *look for low sodium/sugar free*
6 grape tomatoes, sliced in half and then cut in half again
1/2 avocado, diced (I need to perfect my dicing and separating skills)
1 stalk of green onion
dab of mayo (isn't it time you learned how easy it is to make?)
dash of olive oil
dash of dried italian seasoning
dash of salt and pepper
Lay out the lettuce leaves on a plate and pat dry if they are still a little wet.
Toss your tomatoes in a small bowl and add the olive oil, salt, pepper and italian season. Stir and set aside.
Walk to the other side of house, stand in that soon to be missed guest kitchen and try to remember WHY you walked all the way over there. Open fridge, stare at the items there and wait for something to jump and say "hey, me!" and think, crap, I don't remember why I walked over here!
Come back to the food in the main kitchen and give them tomatoes a stir after about 10 minutes of staring in the fridge. Drain the excess liquid if any out of the bowl.
Add a bit of mayo to the center of each lettuce leaf, smear a little to spread out. Add the tomatoes to each lettuce leaf.
Sprinkle with the bacon pieces.
Sprinkle with the avocado.
Garnish with the sliced green onions.
Remember that you walked to other side of house for a can of LaCroix to drink. Doh.
Serve up and Enjoy!
This is totally Whole30 approved, Paleo, Grain, Gluten and Dairy Free ... perfect!
These are perfect since you don't use regular bread, but instead, yummy butter lettuce or baby romaine lettuce leaves come into play here ...
This recipe was made for ONE (ME!) but could easily be doubled, tripled, quadrupled and so on if you wanted to serve these as an appetizer for a party or a dinner (or lunch, breakfast, etc.!)
Let's get cooking, shall we?
4 lettuce leaves ... I used butter lettuce as that was what I had on hand that needed to be used up
3 slices of cooked bacon, crumbled *look for low sodium/sugar free*
6 grape tomatoes, sliced in half and then cut in half again
1/2 avocado, diced (I need to perfect my dicing and separating skills)
1 stalk of green onion
dab of mayo (isn't it time you learned how easy it is to make?)
dash of olive oil
dash of dried italian seasoning
dash of salt and pepper
Lay out the lettuce leaves on a plate and pat dry if they are still a little wet.
Toss your tomatoes in a small bowl and add the olive oil, salt, pepper and italian season. Stir and set aside.
Walk to the other side of house, stand in that soon to be missed guest kitchen and try to remember WHY you walked all the way over there. Open fridge, stare at the items there and wait for something to jump and say "hey, me!" and think, crap, I don't remember why I walked over here!
Come back to the food in the main kitchen and give them tomatoes a stir after about 10 minutes of staring in the fridge. Drain the excess liquid if any out of the bowl.
Add a bit of mayo to the center of each lettuce leaf, smear a little to spread out. Add the tomatoes to each lettuce leaf.
Sprinkle with the bacon pieces.
Sprinkle with the avocado.
Garnish with the sliced green onions.
Remember that you walked to other side of house for a can of LaCroix to drink. Doh.
Serve up and Enjoy!
This is totally Whole30 approved, Paleo, Grain, Gluten and Dairy Free ... perfect!
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