Day 2: Whole30 Shishito Peppers with Bacon! I think these could be the next big thing like roasted brussel sprouts with bacon. They’re typically mild and sweet but once in a while you’ll get one that will leave your mouth on fire for a few seconds.
The first day of any diet is hard and I survived it. I was craving some sweets towards the evening but I got through it by making myself some hot tea and eating an apple. If I wasn’t on whole30, I would have probably made a batch of cookies and ate them all.
This morning I was hungry so I heated up a slice of the left-over frittata and made myself a breakfast english tea. I felt energized afterwards like it was the healthiest meal I’ve eaten. It’s better than having a sugary donut with coffee only to crash in an hour.
The sugar withdrawal is fast approaching, I can feel my body crave sugar but I know it will pass. I need to remind myself that this is a jumpstart to a healthy new me in 2018. Here is a whole30 calendar to give you an idea of the timeline of what your body will go through. Having completed it last year, it was worth it.
When I saw these at the grocery store in a plastic bag I couldn’t help but gravitate towards them. I knew I had them before but I couldn’t remember at that time whether or not they were spicy or sweet or in between. I was debating what to do with them and as I got closer, there were instructions on the front of the bag: sauté in oil and season with soy sauce. Easy Peasy! I had my answer.
I sautéed a few of them with coconut aminos and they were ok until I decided to add bacon because bacon makes everything better. I rendered the bacon fat to use for sautéing and set the crispy bacon on the side to sprinkle on top. The bacon gave the peppers a smoky flavor while the coconut aminos added sweetness which gave it a nice balance.
Shishito peppers with bacon is the perfect side dish. Eat them like an appetizer or a snack. They are totally addicting and I bet you, you can’t just have one.
- 4 pieces of bacon (I used uncurred applewood smoke bacon), cut into 1/2" strips
- 2 tbsp of bacon fat
- 8 oz of shishito peppers
- 1/2 tsp of coconut aminos
- Heat a medium skillet over medium then add the bacon.
- Cook the bacon until crisp and brown, stirring often to cook the bacon evenly. Set aside
- Empty the bacon fat on a bowl
- Add 2 tbs of bacon fat to the skillet
- Add the shishito peppers and suaté until it begins to char and blister
- Add the coconut aminos and stir