• 2-3 ripe large tomatoes
  • 1 package bacon {8-10 pieces}
  • 16-20 basil leaves
  • few romaine lettuce leaves
  • or sprouts
  • Himalayan pink sea salt
  • Creamy Chive & Garlic Dressing
  • or your choice of healthy mayo
  • Ingredients for dressing:
  • 1 c. avocado or olive oil
  • 1/2 c. soaked cashews
  • 2 tsp. Himalayan pink sea salt
  • 2 lemon's juice
  • 1 tsp. onion flakes *optional
  • 2 steamed garlic cloves
  • or 1/4 tsp garlic powder

 

Raise your hand if you grew up eating BLT’s!!  They bring back such fond memories of my family gathering in the kitchen.  Remember that white doughy-soft “bread“? It was no “wonder” {pun intended} we were constipated as kids! Ummm…. right, not such fond memories there. Well at least with this recipe there will be none of that!

I introduced my healthy version to my daughter, who asked, “Why have we never made these before?!”  Then recently we made them for a charity tea party  that we did for Christmas.  The kids went bonkers over them and normally the chocolate fountain goes before the food but my BBLT’s were the delicious contender this year that took the win!

I think this recipe’s secret ingredient is the special sauce!  It is creamy, tangy and it enhances the juicy bite of the tomato!  You won’t believe it is dairy-free because the soaked cashews give it that creamed texture!  It is important to soak the cashews for many reasons and if you are new to “why and how” to soak nuts click here for details.

 

I had to share a few pictures of my furry baby with you because she often makes a cameo in many of my posts, especially when her nose lets her know it is something “meaty good”!  Can’t say I blame her because bacon makes the whole house smell like Sunday morning is here!

I can’t get mad at her for stealing my bacon because just look at that face….but honestly her days are numbered sadly, as she is suffering with a collapsed trachea and often has episodes of syncope {passes out} due to the fact she doesn’t get enough oxygen to her brain.  These days she can have whatever she wants including my delectable bacon!

It is fitting that 15 years ago I named her Dolce Vita which means sweet life in Italian.  On our honeymoon in Italy {20 years ago}, I remember walking through the cobblestone streets and every corner there was a gelato parlor or bakery full of dolci {sweets}!  Ho un debole per I dolci, come sai! No, my computer didn’t blitz out back there….Italian Translation….I have a sweet tooth, as you know or rather I should say I have many sweet teeth!

The thought of my Dolce not being around makes me sigh with heartache and when she passes out I am on my hands and knees, in tears talking her through it praying that moment is not the day. As I type she lays beside my chair and if I move she follows. Although she is hard of hearing now too, she is keen to sense that I have left.  If she wasn’t so peppy and spry in her old age {105 in doggie years} she wouldn’t pass out as much but she gets excited very easily as it is her nature

It is the venture we commit to when our furry or feathered friends steal our hearts and if we are lucky they get to live a long cherished life by our sides.  This post is dedicated to all those who have a special place in our hearts always.

 

BBLT {Bacon, Basil, Lettuce & Tomato}
 
Prep time

Cook time

Total time

 

Author:
Serves: 16-20

Ingredients
  • 2-3 ripe large tomato
  • 1 package bacon {8-10 pieces cut in half}
  • 16 basil leaves
  • few romaine lettuce leaves
  • or sprouts
  • Himalayan pink sea salt
  • Creamy Chive & Garlic Dressing
  • or your choice of healthy mayo
  • Ingredients for dressing:
  • 1 c. avocado or olive oil
  • ½ c. soaked cashews
  • 1 tbsp. dried chives
  • or few sprigs fresh chives
  • 2 tsp. Himalayan pink sea salt
  • 2 lemon’s juice
  • 1 tsp. onion flakes
  • 2 steamed garlic cloves
  • or ¼ tsp garlic powder

Instructions
  1. Cook bacon until firm and let it cool. Make dressing while bacon cooks.
  2. For dressing add all ingredients in strong blender like the Vita mix and cream.
  3. The left over dressing will stay fresh in the refrigerator up to a week.
  4. Wash tomato and basil leaves. slice the tomatoes into ¼-1/2″ slices.
  5. Place on a paper towel to absorb moisture. Salt slices gingerly.
  6. Place a dollop of dressing on tomato add basil leave.
  7. Cut bacon strips into half {about 16-20 pieces}. Crisscross them on top of basil.
  8. I love adding broccoli or kale sprouts on top and an extra drizzle of dressing.
  9. Enjoy pronto or will last a few hours in the refrigerator.

Notes
It will depend on how big your tomatoes are and how thick you slice them whether you get 16 to 20. I like to cut them on the thicker side personally. If you have a favorite gluten-free bread you can always make little BBLT sandwiches. Pesto sauce or clean mayo is fine if you don’t have time to make my Creamy Chive & Garlic dressing. I promise if you do it will be your new favorite dressing for everything from fish, salad, dipping even adding to your tuna salad {instead of icky store bought mayo}. The “L” in my BBLT stands for the lettuce but I also like to use sprouts instead for extra nutrition. The sprouts look so pretty and can be found in the fresh herb section of the markets. If you are new to soaking nuts I shared the link in this post so you can click it for details. For my vegan friends omit the bacon and add crumbled roasted nuts over the dollop of dressing. Please buy nitrate free bacon and use organic ingredients where you can.

 

With a Spoonful of Health,