Wholeful Salad

March 10, 2017

After completing Whole30 without pulling my hair out, I felt a sense of accomplishment, excitement and a new appreciation for food. What I used to consume before, was no longer embedded in my diet, nor did I have cravings for them. As I ate at the table, I carefully savored and enjoyed every single bite of what I took the time to cook. 


At times we often get distracted with television or looking at our phones as we eat. Paying no mind to what's on your plate but as to what shows up on your News Feed. Why you ask? I'm not quite sure. Prior to electronics and social media, I remember eating at the table was a moment to be surrounded with your loved ones to discuss about your day and share laughter. How times have changed since then... but it doesn't mean you have to follow the trend.


On that note, I set a goal for myself to ensure every meal eating at home or at work should be consumed quietly with my phone flipped face down or not even brought to the table. A distraction avoided and a much happier meal indulged.


One evening I came home from work more exhausted than usual I wanted to whip up something simpler, yet fresh. A combination of colorful, nutritious and savory, this was just what I needed to have for dinner after a long day.




3 oz natural pork tenderloin

1 slice sugar free paleo pork bacon

1 soft boiled egg

2 cup spinach

1 whole beet (cooked and peeled)

4 grape tomatoes

1/2 avocado

5 walnuts

1 TBS olive oil

1 TBS Tessemae's Creamy Ranch Dressing




Pre-heat cast iron pan. Cook bacon on pan until crispy both sides and set aside. Add olive oil and season pork tenderloin and sear on pan until nicely browned. Set aside.


In a small pot, set water to a boil for egg. Once the water is boiling, add egg and cook for 6 minutes. Have a bowl of ice water ready on the side. Once 6 minutes is up, ladle the egg out of the pot and place into ice bath to discontinue cooking. 


Plate your washed spinach to start adding the toppings. Slice pork tenderloin and crumble your bacon. Add the tomatoes, beet, walnuts, avocado and prepare to place soft boiled egg.


Upon cracking the egg, be mindful that it is still juicy inside so the egg may be fragile. Slowly peel of the shell and slice the egg in half when it is already on the plate.


Drizzle with Tessemae's Ranch Dressing or any of their Whole 30 compliant dressings! 


Calories: 580 / Protein: 35 grams / Carbs: 16 grams / Fats: 44 grams






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