Recipe of the Day (#ROTD)
A Kendall Oberto Recipe
1/2 ripe avocado
1 teaspoon lemon juice
Pinch of garlic salt
2 slices cooked bacon, crumbled
2 ounces crumbled cheese (goat, feta, blue, whatever you like)
2 hard boiled eggs, diced
1 tablespoon shallots, thinly sliced
1 small (about 2 1/2 inch in diameter) or 2 cherry tomatoes
1/2 low carb tortilla (or your favorite bread-like vehicle like toast or English muffin)
Salt and pepper to taste
As I do my best to maintain a lower carb lifestyle, I whipped up this riff on Avocado toast from what I had in the fridge today. I always try to have a few of these staples on hand including grab and go hard boiled eggs, ripe avocados and cooked bacon. Add a few other ingredients and you have lunch fit for a queen. The approximate net carb count on this is about 8g (17g less 9g of fiber) plus whatever bread vehicle you choose. My brand of low carb tortillas happen to have 2 net carbs for 1/2 tortilla so this lovely lunch came in for me at a modest 11g of carbohydrates. The sky is the limit on your creativity, have fun with it.
Mash avocado with lemon juice and garlic salt, add black pepper to taste.
Spread the avocado on your bread, top with diced eggs, bacon, cheese, shallots and tomatoes.
Season to taste.
To increase the odds that I have cooked bacon available, I never make a single serving. Instead I line a sheet plan with parchment paper, lay as many pieces of bacon on it that I can fit and bake at 400 degrees for about 15-20 min. Your cooking time will depend on the thickness of the bacon and how crispy you like it. I would suggest starting to check it at 15 min or when you first witness the lovely bacon smell in your kitchen, then check every 2-3 minute after that until done. Drain on paper towels and store in a resealable bag. Use it in recipes or, for a totally decadent low carb snack, spread with cream cheese and enjoy.