TBKRT

Turkey Bacon, Kale & Roasted Tomato. It doesn't float off the tongue quite as nicely as Bacon, Lettuce & Tomato, eh? That's okay. I had a carb-filled breakfast: Nutty Flax cereal with almond milk and a corn tortilla with peanut butter, so I wanted to balance out my day a bit with a low-carb lunch, so TBKRT it is.

I can't get over how much I enjoyed these. Something about the deep flavor of the roasted plum tomato, smokey turkey bacon and hearty kale with a few dollops of equal parts horseradish and mayonaise and a side of roasted chick peas made for a satisfying lunch.

This isn't much of a recipe, but more of a recommendation. Next time you have plum tomatoes a few days from going bad, toss them in olive oil and salt and pepper and roast for forty five minutes. If you've run out of recipes for your kale, use it as a wrap. And if you're tired of the same, old BLT. Try this one.

Turkey Bacon Kale & Roasted Tomato (TBKRT)

2 slices of turkey bacon, cooked
4 roasted plum tomato halves
2 large pieces of raw, rinsed kale
1 tablespoon of light mayonaise and horseradish, mixed

Place the turkey and tomatoes on the kale and spread the mayo/horseradish mixture on top and enjoy.

*As far as the chick peas, I simply tossed some rinsed, canned chic peas in olive oil and sprinkled with paprika and chili powder and roasted for twenty minutes at 375 degrees. They're quite nice in place of chips.