You know the day before you go food shopping where you just throw some stuff in a bowl and call it dinner? That’s kinda how this yumminess happened. And I loved every second of it.
OH! I cut my hair. It’s pretty darn short!! I had the idea it would be to my shoulders and still ponytail-able. But it’s not. I’m getting used to it and get glimpses in the mirror where I’m digging it like, “Oh yeah! I have short hair, check out my sassy do!” But, I’m definitely in that getting used to it phase. haha
Like… I go to put shampoo in my hair and have enough to cleanse a small army. Or, run my hand through it and expect it to be a foot (at least) longer than it is. Things are definitely easier with short hair and I’m feeling pretty light and ballsy for cutting all my hair off. Everyone should do it at least once. It grows back, right?!
This is me and Jaryd at our friend’s wedding two weekends ago…
Any this was me after the big plunge. I’m so bummed, I was planning on donating it but they don’t accept hair that’s been highlighted 🙁 And I’m what you call a “flonde,” and apparently also a hair donor reject.
So, here we are. Short hair and an empty fridge desperate for groceries. When in doubt, add bacon. And pine nuts. Always add toasted pine nuts.
Honestly, this reminds me of one of those packed high turkey club sandwiches I used to eat at Jersey diners. My standard diner order always alternated between breakfast: over easy eggs with ham or bacon and an everything bagel; orrrr lunch: turkey club with mayo AND honey dijon. I wasn’t always the healthiest, but hey, everything in moderation, right?!
Well, this is a healthy salad (sans the leafy part) that is spot on for that turkey club craving. It has that drool worthy bacon, the zucchini gives it a lettuce-y crunch, and the mustard dressing is well, I could just eat it with a spoon.
Anyway, you get it. It’s delish. Here’s the easiest, most delicious mustard zoodles with bacon you ever did eat:
Basically, place your zoodles in the bowl.
Place all your dressing ingredients in a jar with a lid and shake it up. Pour it over the zoodles and toss.
Top your zoodles with crumbled bacon, crumbled goat cheese, and toasted pine nuts.Print
- 2 zucchini, spiralized with blade C
- pinch of sea salt
- 6 – 8 slices of bacon, cooked
- 3 oz goat cheese
- 1/4 cup pine nuts, toasted
- 3 T. dijon mustard
- 2 T. agave nectar
- 1 t. white wine vinegar
- Place zoodles in a strainer in the sink and sprinkle some sea salt. Let sit for about 15 minutes. This will rid the zoodles of extra liquid.
- Place your zoodles in a large salad bowl.
- Put the dressing ingredients in a jar with a lid and shake it up.
- Pour it on the zoodles and toss.
- Top your mustard zoodles with crumbled bacon, crumbled goat cheese, and toasted pine nuts.
- Serving Size: 4
What’s your favorite diner meal? Enjoy! xo