Tuesday, July 15, 2014

I don't mean to brag but I'm a pretty damn good cook most of the time. Now that I'm nearing the last week of my classes(hooray!) I find myself motivated to cook and get back into my kitchen. I'm pretty sure I almost forgot how to use a knife. #judgeaway.

Besides the point, for the last year my diet has been anything but good... I went through healthy phases but it never lasted long and because of my love for large amounts of food and working with new time restrictions(ie. being a mother, working and attending classes) I gained the dreaded "freshman fifteen".... except it was only twelve pounds and yes that three pound difference is worth mentioning. Gaining it is so much easier then losing it. There lies my next challenge. 

About two, maybe three weeks ago I was making sweet corn on the cob for supper and couldn't decide what else to make with it. I started looking through the fridge and cupboards pulling anything and everything. Here's what I came up with.


  • Romaine Lettuce
  • Medium Cheddar Cheese - cubed or shredded. 
  • 1 Avocado - cubed
  • 1 1/2 Large Hot House Tomato's - sliced and cut into small pieces
  • Half of a Large Cucumber - cut into circles and then quartered 
  • Unsalted Almonds - cut
  • Dried Cranberries - I put about 1/4 - 1/3 of a cup in a large salad bowl. 
  • Maple Bacon - cooked and then cut into pieces 
  • Balsamic Vinaigrette.

*Note* - I can't remember that last time I used bacon bits from a jar and put them in a salad. Ew. I promise you that if you cook your own bacon and then slice it into little, tiny pieces, you will enjoy your salads so much more. Also, I cook my bacon on low until it's cooked but not crispy. I prefer soft bacon rather than stiff bacon. However, if you prefer your bacon crispy, then by all means turn the heat up and watch it burn. 

Has bacon ever looked so satisfying? You may die just looking at this picture.

Let me know what you think if you try this recipe.

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