Hi. My name is Shawnda and I have the blahs. Can I just put out my Halloween lights (I take back every bad thing I ever said about the suburbs) and start watching Nightmare Before Christmas over and over again?
Because I’d really like to just fast-forward to the fun part of the year. When it’s warm. And there’s sunshine and $350+ electric bills. And football.
All I wanted to do was chase away the gray-and-sads with a bowl full of spring for lunch.
All I wanted to do was feed the gray-and-sads with a bowl full of cookie dough ice cream for lunch. But there’s no cookie dough or ice cream in the house. Or cookies. Or potato chips. Or anything else starchy and crunchy with which I could self-medicate so vegetables it is.
Lunch today is courtesy of two of my latest – and still current favorite – kitchen purchases. A spiral vegetable cutter, which turns a pound of zucchini into spaghetti-like strands, and a 1/2 tsp of sodium citrate, which allows shredded havarti cheese to melt without breaking so it can beautifully coat the zucchini noodles.
I sauteed the zucchini noodles, tossed them with chopped ham and leftover peas, and sat down with a bowl of veggies coated in comforting, melty cheese. You won’t quite get the same opiate response that you’d get with a bowl of Blue Bell. But a bowl of Blue Bell wouldn’t have knocked out 2 servings of vegetables on the day either.
Zoodles & Cheese with Ham and Peas
Zucchini noodles with havarti cheese sauce, ham, and green peas.
Calories: 407 | Fat: 19g | Fiber 7g | Protein 32g | Carbs 24g
1 tsp olive oil
1 lb zucchini, cut into spirals (I have this tool)
There’s absolutely nothing – and I mean nothing – wrong with the traditional BLT: smooshy preservative-laden white bread, mayo (actually, this is the one place I want Miracle Whip), tomatoes, ice berg lettuce, and copious amounts of crispy bacon and black pepper. Perfection.
But that doesn’t mean you can’t try to make it better.
From the bottom up, we have toasted bread slathered with ranch (because this is Texas and we ranch all the things, all the time), topped with a handful of salad greens, sliced roma tomatoes, avocado slices, crispy bacon, and a filet of salmon seared in the drippings from that crispy bacon.
Because go big or go home, right?
(And then when you get home, go ahead and make a breadless version for the EightySevenPercent Whole30er in the house. Later this week, the EightySevenPercent Whole30er in this house will show you how.)
Open-Faced Salmon Avocado BLTs
It's the ultimate (SA)BLT: crispy bacon, salmon seared in bacon drippings, sliced avocado, and ranch.
4 slices crusty white bread, sliced on the diagonal
4 slices thick bacon
4 3-4oz salmon filets, skin removed
2 roma tomatoes, sliced
1/2 large avocado, sliced thinly
Toast the bread slices under the broiler until browned on both sides.
In a skillet over medium-high heat, crisp the bacon and transfer to a paper towel-lined plate, leaving behind as much bacon dripping as possible.
Salt and pepper the salmon and sear, covered, for 4 minutes.
Flip and cook another 2 minutes. Transfer to the plate with the bacon.
Build the sandwiches from the bottom up: bread, ranch, salad greens, tomato slices, avocado slices, bacon, and salmon.
Top with chives, grab a fork and knife, and dig in.