Originally published in Fuel Up with Laird Hamilton
Chestermans’ – Vancouver, Canada. Set amongst the stunning islands of British Colombia, this beach break on Tofino peninsula, a favourite amongst the locals, is unbeatable for Stand Up Paddle touring. My thrills however have once again been on my snowboard, close by in Whistler, bombing the Black Hole double- black run.
As if we need a reason to eat bacon! and there are plenty. Bacon is loaded with an important macro nutrient called Choline which works in a similar way to vitamin B. Great for brain function and memory retention.
Total time: 30 min
8 rashers of bacon
12 cherry tomatoes, halved 4 slices of gluten-free toast
ingredients for the guacamole:
2 ripe avocado, diced
1/4 red onion, diced
1 clove garlic, crushed
1/2 red hot chili, trimmed and deseeded, minced
2 tbsp cilantro, chopped
1tbs fresh squeezed lime juice sea salt
Heat the oven to 400°F.
Line an oven tray with foil. Place the bacon rashers side by side, next to the tomato halves cut-side up. Cook for approximately 25 minutes until bacon begins to crisp and the tomatoes reduce in size and shrivel at the edges.
Make the guacamole while the bacon and tomatoes are cooking. In a medium bowl, combine the avocado, red onion, garlic, chili pepper, cilantro, lime juice and season with salt and pepper. Then mash the ingredients thoroughly with a fork.
Arrange the toast on a plate and divide up the bacon. Top with a generous spoonful of guacamole and a few roasted tomatoes.
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