Mushroom and Spinach Stir-Fry with Bacon

This is a savory, hot, filling breakfast with no eggs, cooked in 1 pan in 20 minutes. Keep it in your morning rotation and mornings get a little simpler.

There is real nourishment here for a body managing Autoimmunity. The mushrooms are a gentle source of selenium and B vitamins, the spinach brings magnesium and folate, and clean-sourced bacon adds protein and fat to carry you through the morning. It is a warm, grounding plate that asks little of your digestion.

The bacon renders and the kitchen fills with that smell, then the mushrooms drink up the fat and go golden, and the spinach collapses into green at the very end. Source the bacon from a pig raised well, with a clean label and no added sugar or seed-oil cures, and let yourself feel a small gratitude for it. Before you eat, take a breath. The few quiet minutes are part of the medicine.

Ingredients

• 1 tablespoon coconut oil
• 1 lb bacon, chopped
• 1 small onion, diced
• 1 clove garlic, minced
• 8 oz mushrooms, sliced
• 3 cups spinach, chopped
• Sea salt to taste

The source finishes with a dash of black pepper, which we omit for the elimination phase. Choose a clean, sugar-free, additive-free bacon so the dish stays compliant. The source notes you can fold liver into this stir-fry to slip in organ meat quietly; if you do, keep it to 2 to 4 servings of liver a week. This dish has no eggs, so it stays Core as written.

Method

• Heat the coconut oil in a large skillet over medium. Add the chopped bacon and onion and cook until the onion softens and the bacon starts to crisp.
• Stir in the garlic for a few seconds, then add the mushrooms and cook until tender.
• Add the spinach, cover, and cook a few minutes until it wilts. Season with salt and serve.

*Adapted from acleanplate.com*