I eat breakfast at my desk at work every day and it is my favorite part of my morning.

Yes, my favorite part of the morning is eating… but it’s just a nice way to start the day, a reward for waking up and driving all the way to the office, and guys, it’s delicious.

Also, something happened a few weeks ago that I need to mention. By the way, this isn’t a topic I talk about often… and I hope you’ll stick with me while I explain it (apologies in advance for the TMI.)

In short, I had to stop the daily 2-ingredient bagels. They caused stomach pain and caused me to be constipated. Yes, I couldn’t go to the toilet at all for days.

Thankfully, one of my fellow Weight Watchers mentioned that she couldn’t make the dough more than once or twice a week for this reason, and a HUGE lightbulb went off. I can’t have an upset stomach. I can’t stop things from moving the way they should and let’s think about how that affects weight loss. It’s incredibly counterproductive…

As I type this, it feels like I took a break from poultry a few months ago… but still, I had to ditch the dough. As a non-egg eater, I needed to find something else for breakfast that I really enjoyed, and unsurprisingly, I gravitated toward a non-breakfast option, and guys, I LOVE IT.

The original version is from everyone’s favorite cookbook author, Skinnytaste. Gina’s original version also included hard-boiled eggs, which you can definitely add if desired. My version is eggless, jazzed up with additional vegetables and I make it a week in advance. Don’t worry, kale is hearty enough that it won’t get mushy at all. Note that you can squeeze some lemon/lime on your avocado if you are worried about the cut avocado turning brown.

BLT breakfast bowl

Adapted from Thin taste

For 4 people

INGREDIENTS

8 cups raw kale, shredded

2 TEA SPOONS. Red wine vinegar

4 tsp. olive oil

salt pepper

Cut 8 slices of bacon in half, cook and chop

4 oz. Avocado, diced

32 grape tomatoes, halved

INSTRUCTIONS

1. Prepare your bacon according to package instructions. Remove from oven, place on paper towels and pat bacon to remove excess grease. Chop the bacon and set aside. My favorite way to cook bacon is in the oven.

2. Prepare your kale by thinly slicing it, making sure to remove the stems. Place in a large Bowl and mix with oil and vinegar. Massage the kale with clean hands and season with salt and pepper.

3. Assemble your bowls by placing 2 cups of kale salad in the bottom of the bowl. Top each bowl with 2 slices chopped bacon, 1 oz. Avocado and 8 halved grape tomatoes.

4. Prepare your salads and enjoy them all week long!

Per 1/4 recipe serving:

CAL 205; FAT 15g; SAT FET 3g; CARBS 11g; FIB 5g; SUG 4g; PROT 8g

WW Points+: 5; WW Freestyle Smart Points: 4