Zuchinni Noodles tossed with Bacon and Roasted Tomatoes:

My plan for lunch today was to bake some chicken breasts and throw a few raw veggies in a bag (maybe cook a hard-boiled egg if I was feeling super motivated). When I woke up this morning, much to my dismay, I had forgotten to take the chicken out of the freezer. EEK! My little paleo wheels started spinning- looking in my fridge with only 30 minutes until departure for work I saw a package of bacon and a zucchini. At first I thought I was going to have to resort to a Panera salad, then by some glory of the paleo food Gods this idea popped into my head. I had read about zucchini noodles... dreamed about zucchini noodles.. but never had zucchini noodles graced my kitchen or my taste buds... until today. With 27 minutes to spare (I estimate I was thinking for roughly 3 minutes) I quickly dug around my vegetable drawer for a tomato and threw this dish together. Viola!

Zuchinni Noodles tossed with Bacon and Roasted Tomatoes:

Ingredients:

• 1 zucchini 
• 1 tomato
• 4 slices of nitrate free uncured bacon
• 2 teaspoons basil
• Salt and pepper
• olive oil

Preheat oven to 400 degrees. Chop tomato and bacon, then toss with olive oil and basil. Roast on a foil lined baking sheet for 20 minutes. Use a potato peeler to peel slices of zucchini. Throw in boiling water for 2 minutes, then run cold water over the "noodles". Throw some salt and pepper on the noodles, then toss with the tomato and bacon. YUM!

Noodles minus tomato and bacon..