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.
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?!
For reference as to my drastic hair change, this is me and Jaryd at our friend’s wedding two weekends ago…
Any this was me after the big plunge (lol I’m such a nerd). 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.
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 on the side so I could slather every bite with an excessive amount of condiments. 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 green 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. Dine. Fin. The End. Easy Peasy.
- 2 zucchini, spiralized with smallest noodle blade
- pinch of sea salt
- 6 slices of bacon, cooked and chopped
- 3 oz honey goat cheese
- 1/4 cup pine nuts, toasted
- 3 tablespoons dijon mustard
- 2 tablespoons agave nectar
- 1 teaspoon white wine vinegar
- Place zoodles in a strainer in the sink and sprinkle some sea salt.
- Let sit for about 15 minutes. This will extract the extra liquid from the zoodles.
- While the zoodles are sitting, cook your bacon.
- Place the bacon strips in a pan over medium high heat and flip frequently.
- Once the bacon is golden brown, transfer to a plate lined with a paper towel.
- Chop the bacon on a cutting board once it’s cooled.
- Also, toast your pine nuts.
- Place the pine nuts in a pan over medium heat. After about three minutes, turn the heat to low.
- The pine nuts will become fragrant.
- Shake the pan frequently until the pine nuts are golden brown.
- After 15 minutes, use a clean dishtowel to gently press the zoodles to absorb the water that’s been brought out.
- Place your zoodles in a large salad bowl.
- Put the dressing ingredients in a jar with a lid and shake it up.
- Pour the dressing on the zoodles and toss.
- Top your mustard zoodles with crumbled bacon, crumbled goat cheese, and toasted pine nuts.