Happy Saturday! I hope you are all staying warm and dry on this rainy day – unless you’re somewhere hot and sunny, then please soak up some of that for me.
The last couple of weeks have been all sorts of crazy… hence my absence online. Last week we had a three birthday parties within one week which wore me out so much that this last week I have been fighting off a bug. With that said, I have still been cooking a ton, but my creativity levels have been a bit lower. I did make some incredible recipes for our work week from one of my favorite bloggers, Damn Delicious. Check out her recipes here.
PLUS, this weather is such a drag!! Is anyone else just totally over winter?? I have never been more ready for sun. I definitely am a summer kind of girl, always wanting to be at the beach, so winter is already a drag for me. This year, we have already broken our rain levels for MARCH ALONE. I don’t like rain, can you tell?
With the weather being a drag, I wanted to create something that would make me feel like I was on one of my many trips to San Lois Obispo, California. There are a multitude of cafes and restaurants that serve bagel sandwiches full of all sorts of summery veggies and fruits. I don’t eat bagels because of the amount of calories and white flour packed in them, so here is my makeover:
I freaking ate this in five seconds it was so good. The pickled red onion, salty bacon, and smooth avocado was absolutely the perfect mix of flavors. Instead of a bagel, I used the “Good Seed” thin sliced bread from Dave’s Killer Bread. I used regular bacon because we had it in the fridge from another recipe, but I typically prefer turkey bacon because of the fat intake… and we don’t like to eat much pork at all. Also, it only took 5 minutes to make. See recipe below!