Hello everyone! A bit of a different post today; mainly in the sense that it does not contain a recipe, but instead a reflection on my first catering experience. This past Saturday was truly one to remember. While I have always enjoyed cooking for others and prepping for large dinner parties (I find any excuse to feed my friends), I had never considered catering an event. About a month ago my mother was telling me about a brunch she was hosting and asked if I had any ideas to give the caterers. My immediate response? “I have a thousand ideas and would love to BE the caterer”.
One of my goals during Whole 30 was to incorporate new dishes into my day instead of continuously rotating through the same ones like I usually do. Being unable to enjoy my usual kefir puddings, overnight oats, and fistfuls of granola (by the bag), breakfast has become seemingly difficult. Then I realized: who said vegetables can’t be the star of your breakfast. So with that mindset, and the success of finally finding Whole 30 compliant bacon, I created this new brunch superstar. Not only is this dish absolutely delicious, but it is aesthetically pleasing and will impress any brunch crowd you have invited to your kitchen. Plus, every once and awhile we all need to cut back on our morning overload of sugars, whether its natural or not, and include some more hearty vegetables.