Well here we are in the that awkward yet perfect time of year. The space between Christmas and New year’s. Some people take this time as holiday time, others are forced to work a couple of days in between. But whatever you did this year with your holiday time, it is coming to a close in a few days.

The presents have been unwrapped, the stockings unstuffed, the turkey’s been whittled down to a few leftover slices. Now is the time to prepare for the next bout of parties and get togethers for New Year’s Eve.

Sadly for us, and I’m sure a lot of other parents of young children, it’s almost impossible to go out on New Year’s. There’s the simple matter of overly priced babysitters in short supply, but there is also the mind set of myself and a few of my friends. Why spend all that money on babysitters, stay out abnormally late and then have to wake up bright and early on New Year’s Day simply because your kids don’t know it’s a holiday?

We prefer to eat our heart’s out at our own house, watch silly movies, go to bed at a semi-reasonable time and wake up to a new year bright and refreshed!

Speaking of waking up to a New year, you know what else it’s time for right? New Year’s resolutions. Something I’ve never been a big fan of. I simply don’t make them, and not just because I never keep my promises to myself. I don’t make resolutions because I use the whole year to make personal improvements and not just one night a year.

This year my biggest change was starting a ridiculous workout routine (I’ve talked about it before), and sticking to it’s six day a week schedule. So far so good and I am currently in week 7. I’ve managed to get back into all my pre-pregnancy clothes and I’ve never been healthier or stronger. I give all my thanks to Shaun T of Beach Body fame and his Insanity workout program. Amazing stuff!

So to continue on with my healthy lifestyle choices, I offer you this delicious yet filling (and somewhat indulgent: bacon anyone?) bulgur salad. If you’ve never tried bulgur before (most famous for being the star of Tabbouleh salad) then try this recipe out. You could also swap the bulgur for brown rice or quinoa if you feel so inclined.

Whatever your resolutions are this year, from my family to yours, I wish you a Happy New Year!

One Year Ago: Dungeness Crab and Asian Coleslaw

Bulgur and Bacon Salad

Yield: 4 meal sized servings or 8 side dish servings
Prep Time: 20 minutes
Cooking Time: 10-30 minutes

2 cups cooked or presoaked bulgur (cooking method follows)
5 slices thick cut bacon, (preferably) double smoked
juice of 1 lime
1/2 cup cilantro, minced
1/4 cup + 2 tbsp walnut oil
1 tsp Dijon mustard
1/3 cup plain Greek yogurt
kosher or sea salt to taste
fresh cracked pepper to taste
1/4 cup shaved Parmesan cheese
19oz can chickpeas, drained and rinsed
2 Roma tomatoes, diced or 1/2 cup cherry or grape tomatoes, quartered

1. Prepare bulgur using one of two methods:

• Presoak Method:

Soak 1 cup dry bulgur in 2 cups of cold water for 30 minutes or more. (This creates a slightly chewy bulgur, somewhat al dente.)

• Boiling Water Method:

Pour 2 1/2 cups boiling water over 1 cup dry bulgur, cover with a lid and sit for 30 minutes. Fluff with a fork and use in recipe. (This version creates a softer texture.)

Set the bulgur aside until ready to use.

2. Dice bacon and cook in a medium sauté pan over medium heat until it becomes almost crisp. Remove from pan and drain on kitchen or paper towels. Set aside.
3. In a small bowl, mix together the lime, cilantro, walnut oil, Dijon, yogurt and salt and pepper. Set aside,
4. Mix tomatoes and chick peas into the bulgur.
5. Pour dressing over bulgur and vegetable mix and toss to combine.
6. Serve with bacon and Parmesan sprinkled over top and more cilantro as garnish if desired.

Similarly delicious recipes from other blogs:

Bread Machine Whole Wheat Bread Recipe with Bulgur Wheat, Oats, Bran, and Flax Seed Meal on Kalyn’s Kitchen
Bulgur with Peas and Pomegranate on Green Lite Bites
Basil and Bulgar Salad (aka Pesto Tabouli) on Fat Free Vegan Kitchen
Spiced Bulgur Pilaf Recipe with Pine Nuts & Currants on Cookin’ Canuck
Bulgur with Feta, Olives, & Sun Dried Tomatoes on Feel Good Eats