B.K.T (Bacon, Kale and Tomato with Sriracha Mayo)

B.K.T with Sriracha Mayo

Udi's Grain Bread - Toasted to your preference http://www.udisglutenfree.com

Tomato -Fresh sliced
Bacon - Nitrite/ Nitrate free Applewood Smoked Bacon
Kale - 1 bunch (about 7 leaves) Dinasour Kale is more tender and preferred
Mayo - 2 Tablespoons
Sriracha a.k.a Rooster Sauce to taste
Apple Cider Vinegar - 1/4 Cup- Bragg Live Foods http://www.brag.com
Bragg Liquid Aminos - 2 tablespoons - Bragg Live Foods
Extra Virgin Olive Oil - 1/4 Cup

Prepare Kale:
Wash fully and remove the stems and ribs, chop into small pieces. Place in bowl and add, Extra Virgin Olive Oil, Apple Cider Vinegar and Bragg Liquid Aminos. Mix together and refrigerate for 30 minutes.

Sriracha Mayo
Mix mayo and sriracha. Use caution, sriracha is very hot!

Build Your B.K.T
Toast your Udi's Gluten Free Grain Bread toasted to your liking.
Add Sriracha Mayo
Top with Kale Mixture
Tomatoes
Bacon (Perpared to package directions)
Top with another slice of Udi's GF Grain Toasted Bread

Enjoy!


You can also make Kale Chips in the oven. Line a cookie tray with fresh prepared kale (Washed, stems and Ribs removed) Lightly sprinkle with Olive Oil and sea salt. Bake for 15 minutes in a 400 F oven. Kale Chips should be crisp and slightly browned. Enjoy!!