Applegate Farms has a nice product in this arena.
I'm really moving away from "creative" processed natural fare (i.e. meat substitutes, tofu, noodles, any type of ready-made concoction) towards real food in the spirit of the Weston A. Price Foundation. Think pastured butter and eggs, free-range meats, bone broths, sardines and wild-caught salmon, healthy fats (cod, extra-virgin olive and coconut oils), a few soaked nuts and seeds along with fresh berries and a variety of non-starch vegetables.
Granted, I would suspect this confession may raise the hackles of a few vegetarians. I understand, I truly do. After all, I was vegetarian myself for almost a decade, fluctuating between vegan and pure raw back to a standard meat-free protocol. Although I have the highest respect for each, in the end I had to face the fact that it simply wasn't working for me. My health was poor, emotional state erratic, energy nonexistent and my teeth began to suffer. And I am not talking about some pseudo-vegetarian diet where I was living off potato chips and fake meats – it was nutrient dense and balanced with loads of variety.
The long and short of it is I scrapped everything and began from a totally new perspective. Using a combination of Paleo, GAPS and the research of Weston A. Price, my health has steadily improved. I am not saying it's for everyone – diet is very personal. Each one of us needs to research, learn and experiment to find what encourages the most energy, clarity and well-being. But for now, vibrant vegetables with highlights of turkey bacon works for me. I hope you give it a whirl and let me know what you think.
Flash greens with red pepper, olives and bacon
Serves: 4 as a light main course
*As always, choose organic and locally sourced ingredients for ultimate flavor, nutrition and health.
Ingredients . . .
2 bunches of greens (collard, kale, swiss chard or a mixture of all) coarsely chopped
1 cup olives of choice
3 medium red bell peppers cut into large chunks
1/2 cup olive oil + 2 tablespoons for cooking
1/8 cup fresh lemon juice
2 cloves garlic, crushed and chopped
8 slices turkey bacon, cooked and crumbled
Himalayan or Celtic sea salt + coarse ground pepper to taste
*optional: crumbled feta or gorgonzola cheese
Method . . .
Whisk 1/2 cup olive oil, lemon juice, salt and pepper together in a small bowl. Set aside. In a large fry pan over medium heat, quickly sauté greens with 2 tablespoons olive oil and garlic (about 1 minute) until bright green. Remove from heat and divide greens between 4 plates. Add bell peppers, olives and bacon. Lightly drizzle with olive oil/lemon juice mixture. Serve immediately with joy to those you hold dear.
"One cannot think well, love well, sleep well, if one has not dined well."
– Virginia Woolf