Today is a good day. I am sitting in my living room of our new apartment with Carmel in my lap (she’s spell-checking for me) and finally, finally writing a new blog post. It’s been forever! I’ve been so busy with Odyssey of the Mind, starting my brand new big girl job, and moving apartments that I haven’t had time to cook. But yesterday, I had an idea for meal prep for the week, and I actually got around to making it! Yay for progress.
This is shaping up to be a pretty exciting summer so far. Our new apartment is by a lake and has a pool (fancy). My job is awesome – I’m working on a FARE pilot program for NC State. I get to go to Chicago for a special new job training! I’m going to Disney in a week, and I’m gearing up for the GFAF Wellness Event in Raleigh in August! Lots of fun allergy-related things going on!
I’m gonna keep this part short so 1) we can get to the bacon, and 2) my creativity at this point in the day is like, nonexistent. I need sleep. And chocolate.
PS – the entire time I was making, eating and writing about this guacamole, I was thinking of that one scene in Austin Powers. You know, the one with the mole.
Bacon & Kale Guacamole
Makes 4-6 servings
8-10 strips of bacon
2 large avocados, halved and pitted
1 small onion, diced
1 large handful of kale, finely chopped
Juice from 1/2 lime
Red Pepper Flakes
Sea Salt & Pepper
**Optional: 1/2 mango, diced (This is really good)
1. Preheat your oven to 400 F and line a baking sheet with aluminum foil and parchment paper.
2. Line up the strips of bacon on the sheet and sprinkle with pepper and paprika.
3. Cook the bacon in the oven for 15-20 minutes (depending on thickness) or until crispy.
4. While your bacon is cooking, scoop the avocado flesh into a large bowl and stir to your liking.
5. Add the lime juice, onion and kale and continue to mix.
6. Add the spices to taste (I like mine spicy)
7. When the bacon is done, move it to a paper towel-lined plate to drain.
8. Crumble the bacon into pieces and mix it into the guacamole. Add the mango at this step if you choose.
9. Serve with your favorite chips (I love Artisan Tropic cassava and plantain chips) or grab a fork and dig in!