Cook with coconut oil. Coconut oil is high in medium chain triglycerides, which are metabolized differently than other fats shown to boost metabolism and reduce appetite. Replace coconut oil for cooking and baking in any recipe and feel the difference!*
2 bacon slices, cut crosswise into 1/4-inch pieces
2 Tbs. extra-virgin olive oil
2 Tbs. sherry vinegar
1 Tbs. whole-grain mustard
Salt and ground pepper, to taste
1 head radicchio, cored and separated into leaves
1 cup arugula leaves, stemmed
Directions:
1. Remove any tough stems from the mushrooms. Trim the bases of the remaining stems. If desired, thickly slice the mushrooms.
2. In a large fry pan over medium heat, melt the butter. Add about two-thirds of the garlic and sauté until translucent, about 5 minutes. Add the mushrooms and sauté until tender and the moisture they release evaporates, 6 to 8 minutes.
3. Meanwhile, in another large fry pan over medium-high heat, cook the bacon, stirring occasionally, until browned and crisp, about 6 minutes. Remove from the heat and stir in the remaining garlic, the olive oil, vinegar and mustard. Keep warm.
4. Transfer the mushrooms to a large bowl, add the bacon mixture and toss to mix. Season with salt and pepper. Add the radicchio and arugula and toss to coat the leaves well with the dressing. Serve warm. Serves 4.
*Recipe Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).
Inspirational Quote
“Our food should be our medicine and our medicine should be our food.” ~Hippocrates
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