Bacon Wrapped Asparagus

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Bacon + anything is always a winner, but this easy side dish ups the ante. The bacon comes out crispy, and the asparagus vibrant and perfectly roasted. Plus, the rendered fat adds some natural sweetness. This is a dish for a weekend dinner party or to add some specialness to a weeknight meal. 

This recipe yields about 6 servings

INGREDIENTS

  • 1 bunch asparagus
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 package bacon (sugar free)
  • 1 bunch asparagus
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 package bacon (sugar free)

Directions

  1. Preheat oven to 400 degrees Fahrenheit / 200 degrees Celsius.

  2. Break asparagus stalks at their natural breaking point and place them on a baking sheet.

  3. Toss the asparagus in olive oil, salt, and pepper.  

  4. Group asparagus in groups of three to five depending on thickness and size.

  5. Gently wrap asparagus bundles with individual slices of raw bacon.

  6. Bake for 20 minutes or until asparagus is soft and bacon is crispy.

Tips

**Our Tahini Dressing pairs well with this delicious side dish.

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Breakfast Hash

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Some mornings call for something hearty and satisfying for breakfast — this hash is just that dish. This lineup lends itself well to a variety of vegetables, and the addition of bacon and eggs rounds out the recipe to create a tried-and-true crowd-pleaser to start the day. 

This recipe yields 4 servings

INGREDIENTS

  • 5 strips bacon, finely chopped
  • 3 leeks (green part of leaf sheaths), diced
  • 1 red or orange bell pepper, diced
  • 1 tablespoon high heat olive oil or bacon grease for sautéing
  • 1 potato, diced
  • 4 eggs
  • 5 strips bacon, finely chopped
  • 3 leeks (green part of leaf sheaths), diced
  • 1 red or orange bell pepper, diced
  • 1 tablespoon high heat olive oil or bacon grease for sautéing
  • 1 potato, diced
  • 4 eggs

Directions

  1. Cook bacon at 400 degrees Fahrenheit / 200 degrees Celsius for 15 minutes. Let cool, then chop into bits.

  2. Sauté leeks and red peppers with olive oil on high heat.

  3. When the leeks begin to soften, add potato to the pan and cook until done.

  4. Sprinkle bacon bits on top of mixture.

  5. Serve with a poached or sunny-side-up egg on top. 

Tips

**You can use any vegetables you may have on hand; experiment to find your family’s favorite.
**Please note that potatoes are not SIBO-compliant. If you’re following this protocol, you can still  make this recipe without them.

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Celeriac Noodles

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Celeriac (a.k.a. celery root) is an under-celebrated root vegetable that has a distinctive herbaceous flavor. Its hearty texture makes for a satisfying pasta substitute and provides a nice comforting starch to any meal. 

This recipe yields 4 servings.

INGREDIENTS

  • 4 bulbs celeriac root
  • 2 tablespoons bacon grease
  • ½ teaspoon sea salt
  • 4 bulbs celeriac root
  • 2 tablespoons bacon grease
  • ½ teaspoon sea salt

Directions

  1. To prepare the celeriac, cut off both ends of the bulb with a chef’s or utility knife. Continue to shallowly slice the tough, bumpy skin around the bulb until you get to the white part. At this point, you can continue to cut with the knife or finish with a vegetable peeler until you get down to the white flesh.

  2. Using a spiralizer, spiralize the celeriac bulb to create spaghetti-like strands.

  3. Heat up a large skillet on medium-high heat with bacon grease.

  4. Add celeriac noodles and allow them to cook for 10 minutes or until soft.

  5. Remove from heat and toss with sea salt. 

  6. Serve as a side dish or top with pesto for a main entree.

Tips

*If you don’t keep bacon grease in your fridge, any high smoke point fat will work. This includes animal fats such as duck or chicken or coconut oil.

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