Now that Thanksgiving is over, I know exactly what you need.
As miserable as I feel, I have a renewed sense of enthusiasm for my lifestyle and career. I am so glad we finally polished off the last bits of Thanksgiving leftovers so I can start over with clean, mostly vegan dishes. All day yesterday I was checking the clock, antsy for my yoga class after work. It's been hard to contain my enthusiasm at work, knowing how amazing my clients will feel after cleaning up their diet - one guy asked me if I had five cups of coffee this morning or six. Oops.Have you been beating yourself up for overindulging on Thanksgiving? Just stop. I always tell my clients if you learn from your mistakes, then it's no longer a mistake. Think about how you've felt since Thanksgiving, both mentally and physically. Do you really want to live your life in a fog? Are headaches a fun thing to wake up to? Don't your, ahem, bathroom issues hinder your ability to do, well, everything?Chances are, you want energy, vitality and normal gastrointestinal habits. So instead of feeling guilty, use your holiday overindulgence to reaffirm your healthy eating habits. Remind yourself of how truly amazing you can feel when you eat a clean diet, packed with plenty of plant-based foods. Get back in that kitchen, and make yourself some greens!
- 2 slices nitrate-free, preferably local, organic bacon, sliced
- 2 lbs Brussels sprouts, cored and shredded
- Pinch or two of crushed red pepper
- 2 garlic cloves, minced
- Juice of 1/2 lime
- 2 avocados, peeled, pit removed and sliced
- Salt and black pepper, to taste
- Place a large skillet on medium heat. Add bacon and cook until crispy. Remove with a slotted spoon to a paper towel lined plate.
- Pour off the bacon drippings until you have about 1 tablespoon in the skillet. Add the sprouts and crushed red pepper. Cook over medium heat until the sprouts are lightly browned and tender, about 8-10 minutes. Add garlic and cook another minute. Squeeze in lime juice and cook another minute.
- Crumble in bacon and season with salt and pepper.
- Either toss in the avocado towards the end of cooking to warm, or serve it sliced over the salad.