Tag Archives: Bacon

Bacon Wrapped Fresh Figs with Honey and Almond Butter – Paleo and Gluten Free

Bacon Wrapped Fresh Figs with Honey and Almond Butter

bacon wrapped fig almond butter gluten free appetizer dessert My local store RARELY has fresh figs available so when I see them I squeal like a little girl. No seriously, it’s totally audible and people stare lol.

Fig season is so short and scarce. They are a fragile fruit and spoil quickly so when I can get my hands on them I use them immediately. But if you’ve ever had a fresh fig, you understand the joy of stumbling upon them.

bacon wrapped fig almond butter gluten free appetizer dessert

I’ve made blue cheese and honey figs and that’s usually my go to fig recipe because it’s so simple and quick but…..I stumbled on THIS RECIPE at taylormadeitpaleo.com and must bow down to Taylor because the combination of flavors in this recipe is totally mind blowing. But as she puts it “your paleo mind will be blown”. With a description like that, I had to try it. Turns out, Taylor was right.

bacon wrapped fig almond butter gluten free appetizer dessert

These decadent figs would make a beautiful appetizer for a dinner party or a special treat for a night in. Either way, you haven’t had figs until you’ve tried this recipe.

bacon wrapped fig almond butter gluten free appetizer dessert

Bacon Wrapped Fresh Figs with Honey and Almond Butter
 
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Author:
Recipe type: Paleo, Gluten Free
Ingredients
  • 5 fresh figs (I used black mission), cut in half lengthwise and stems removed
  • 5 pieces of bacon, cut in half
  • Honey
  • Creamy almond butter
Instructions
  1. Preheat oven to 350.
  2. Line a baking sheet with parchment paper.
  3. Slice bacon in half making 10 pieces.
  4. Stem and halve your figs making 10 pieces all together.
  5. Lay each piece of bacon on parchment paper and a fig on top of each piece, sliced side up.
  6. Drizzle a little less than a ¼ teaspoon of honey on top of each fig, wrap bacon around fig and turn over so that the fig is now face down and the bacon halves are secured under the fig.
  7. Bake for 15 - 20 minutes or until the bacon is cooked and browned.
  8. Remove from oven and serve topped with a small dollop of almond butter.
  9. Unbelievably delicious!!

 

Crab and Shrimp Stuffed Mushrooms with Bacon and Neufchatel Cheese – Gluten Free

Crab and Shrimp Stuffed Mushrooms with Bacon and Neufchatel Cheese

crab shrimp stuffed mushroom spinach neufchatel gluten free When I’m deciding on which recipes to try and make healthier for the week, I usually ask my husband if he’s in the mood for something in particular and use that as my challenge. His request this week was crab and shrimp stuffed mushrooms. I took it from there.

The recipe is very easy. The most important part is baking the mushrooms to draw out a lot of the moisture. You don’t a want big watery mushroom mess on your hands do you? While the mushrooms are baking you can prepare the stuffing part. The stuffing takes place all in one saute pan.

crab shrimp stuffed mushroom spinach neufchatel gluten free Bake the mushrooms stem side down first then turn over, bake some more and blot with a paper towel to soak up the water that was drawn out.

crab shrimp stuffed mushroom spinach neufchatel gluten free These stuffed mushrooms came out nice and creamy because of the Neufchatel cheese. I love Neufchatel cheese. If you don’t know what it is, think cream cheese. The only real difference that I notice between Neufchatel and Cream Cheese is that Neufchatel is a creamier softer cheese than regular cream cheese. Neufchatel is also slightly lower in calories. Most of the time you can use them interchangeably in recipes.

crab shrimp stuffed mushroom spinach neufchatel gluten free These make delicious gluten free appetizers. Because they have a good amount of protein, I ate 4 or 5 with a side salad and made a meal out of them. Oh and the most important part, my hubby loved them. Score!

You can use the “stuffing” all by itself too as a crab/shrimp dip. Serve it with some homemade pita chips and you’ve got a great little party dip.

Crab and Shrimp Stuffed Mushrooms with Bacon and Neufchatel Cheese - Gluten Free
 
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Author:
Recipe type: Gluten Free, Protein
Serves: 4
Ingredients
  • 20 - 30 white mushrooms, stems removed
  • 3 Tablespoons ghee (can sub with coconut oil)
  • 1½ teaspoons seafood seasoning
  • ½ yellow onion, diced small
  • 1 cup fresh spinach
  • 5 slices bacon, diced
  • 3 - 4 ounces of Neufchatel cheese or a little under a half package.
  • 4 ounces or half a can real jumbo lump crab meat
  • 4 ounces or half a can tiny shrimp
  • Dash of salt/pepper
Instructions
  1. MUSHROOMS:
  2. Preheat oven to 450.
  3. Line a baking sheet with foil.
  4. Spread mushroom caps on baking sheet, stem side down.
  5. Melt a tablespoon of ghee and brush mushrooms with melted oil.
  6. Bake for 10 minutes.
  7. After 10 minutes, turn mushrooms over and bake for another 5 minutes.
  8. Once mushrooms are cooked, using a papertowl, press on each mushroom to soak up the water that has been drawn out. Set aside.
  9. FILLING:
  10. In a medium skillet melt 1 Tablespoon of ghee and add bacon. Cook on medium for 2 or 3 minutes.
  11. Add onions to bacon, saute for 5 minutes or until translucent and bacon is thoroughly cooked.
  12. Add spinach to mixture, saute until wilted.
  13. Add the last tablespoon of ghee.
  14. Add crab, shrimp, seafood seasoning and dash of salt/pepper, combine and saute for 3 - 4 minutes.
  15. Add Neufchatel and stir slowly to encourage the cheese to melt into the mixture. Once it's completely melted and combined with everything else remove from heat.
  16. Spoon about a teaspoon of crab/shrimp mixture into each mushroom cap and pop back in the oven for 3-5 minutes. Serve warm.
  17. These reheat nicely too. I microwaved 4 or 5 of them for about 25 seconds.
  18. You could make them ahead of time but no more than 12 hours ahead.

 

 

Low-Carb Bacon Mushroom Spinach Carbonara

Low-Carb Bacon Mushroom Spinach Carbonara 

low carb carbonara spaghetti squash spinach onion mushroom bacon gluten free
A couple of weeks ago a friend asked me for a healthy carbonara recipe. I didn’t have one created yet but I love a challenge. Since my husband was home today and I needed to feed him, this amazing recipe was born.

low carb carbonara spaghetti squash spinach onion mushroom bacon gluten free

This recipe has so much flavor between the sweetness of the onions, saltiness of the bacon and tang from the tomatoes. The spaghetti squash adds a slightly nutty flavor to the whole thing. It turned out amazing! But you can easily make this paleo by omitting the bacon. It will still have tons of flavor.

You can use spaghetti squash or a quinoa pasta. I wrote about spaghetti squash a while ago and how it’s flavor is so mild and versatile that you can top it with pretty much anything. it’s really easy to cook and shreds up just like angel hair pasta. Try it with some marinara and olives, a little olive oil and Parmesan cheese, etc.

low carb carbonara spaghetti squash spinach onion mushroom bacon gluten free

 P.S. The hubby LOVED it

low carb carbonara spaghetti squash spinach onion mushroom bacon gluten free

{ I always choose organics whenever available }

Low-Carb Bacon Mushroom Spinach Carbonara with Spaghetti Squash Pasta
 
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Author:
Recipe type: Gluten Free, Protein
Serves: 4
Ingredients
  • 1 large spaghetti squash
  • ½ lb uncured bacon
  • 1½ cups chopped mushrooms
  • 1 cup chopped white or sweet onion
  • 2 big handfuls fresh baby spinach
  • 2 teaspoons ghee (could sub with olive oil or coconut oil)
  • 1 tsp minced garlic (I use the kind from a jar)
  • ½ can fire roasted tomatoes (reserve liquid)
  • Dash of salt/pepper
  • Optional: red pepper flakes
Instructions
  1. Preheat oven to 400. Wash outside of spaghetti squash and carefully poke about 10 holes in it. Place on baking sheet (be careful it doesn't roll off). Bake for 60 minutes.
  2. While the squash is baking, prepare your sauce.
  3. Cut bacon into 1 inch pieces, don't worry about separating them because they will come apart while cooking.
  4. In a large skillet, add 1 teaspoon of ghee (or oil of choice) and cook bacon until crispy.
  5. With a slotted spoon, remove bacon, set aside and discard grease.
  6. Using the same pan, add ½ tsp of ghee and saute onions, garlic, dash of salt and pepper on medium heat until translucent. About 4 - 5 minutes.
  7. Add another ½ tsp of ghee and add mushrooms and spinach, saute on medium heat until spinach is thoroughly wilted.
  8. Add fire roasted tomatoes plus all of the liquid in the can to the pan. Continue to heat on medium until most of the liquid cooks off.
  9. When your squash is finished baking, place on counter for about 10 - 15 minutes so it's cools off enough to cut in half.
  10. Once cooled enough to handle, slice squash lengthwise and scoop out seeds.
  11. Rake fork along the flesh to separate the "spaghetti" from the outer shell.
  12. Serve spaghetti squash topped with your delicious carbonara sauce.
  13. Optional: Sprinkle with red pepper flakes.

 

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Spicy Thai Scallops with Crispy Bacon Brussel Sprouts

Spicy Thai Scallops with Crispy Bacon Brussel Sprouts

spicy thai scallop chili pepper garlic protein sea peanut onion

I had a craving for scallops recently and wanted something besides rice or pasta to put them on so I cooked up this deliciously rich and spicy dish (this shiz has got some heat to it). I just finished a small plate and I cannot wait until I’m hungry again because it was SO good.

I’m going to do a separate post for the Crispy Bacon Brussel Sprouts. Just click HERE for the recipe.

crispy brussel sprouts bacon vegetable fiber cabbage leafy green vitamin c

Let’s just get to the recipe for the scallops because they were so easy. I’ve included some substitutes you can use in the recipe if you want.

Spicy Thai Scallops with Crispy Bacon Brussel Sprouts
 
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Spicy Thai Scallops with Crispy Bacon Brussel Sprouts
Author:
Recipe type: Seafood, Protein
Ingredients
  • 1 lb. sea or bay scallops, whatever your preference
  • 1 tablespoon coconut oil (can sub with olive oil)
  • 1 tablespoon arrowroot starch/flour (can sub with cornstarch)
  • 14 ounces vegetable broth
  • 1 - 1½ tablespoons chili sauce (use 1½ if you like a lot of spice)
  • 2 tablespoons creamy peanut butter (can sub with almond creamy almond butter)
  • ¼ cup finely diced onion
  • 1 teaspoon minced garlic
  • dash of salt and pepper
  • **Optional: crushed roasted peanuts**
Instructions
  1. In a small bowl combine arrowroot starch, vegetable broth, chili sauce and peanut butter. Whisk until combined and smooth. Set aside.
  2. In a large skillet heat oil of choice and add scallops.
  3. Heat scallops on both sides until no longer opaque. Once heated, remove from skillet with a slotted spoon and set aside.
  4. Using the same skillet and whatever liquid is left in the skillet, add diced onions, salt/pepper and garlic. Saute for 3 - 5 minutes.
  5. Add peanut butter mixture to skillet and bring to a boil and stir for a couple of minutes until the mixture starts to thicken.
  6. Once thickened up a bit, reduce heat to a simmer and add scallops.
  7. Cover and simmer for 3 - 5 minutes.
  8. Serve over bacon brussel sprouts.
  9. **Optional: top with crushed peanuts**

 

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Crispy Shredded Brussel Sprouts

Crispy Shredded Brussel Sprouts (with optional bacon)

crispy brussel sprouts bacon vegetable fiber cabbage leafy green vitamin c

The bacon in this recipe is totally optional. The brussel sprouts are delicious and full of flavor without it so it can easily be made paleo and vegan.

Crispy Brussel Sprouts
 
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Crispy Brussel Sprouts
Author:
Recipe type: Paleo, Vegan
Ingredients
  • 3 cups shredded brussel sprouts
  • 1 teaspoon coconut oil
  • ½ teaspoon minced garlic
  • 4 tablespoons vegetable broth
  • 1 tablespoon finely diced onion
  • 1 teaspoon coconut palm nectar or coconut palm sugar (can sub with brown sugar but recipe will not be paleo if you use it)
  • pinch salt and pepper
  • **Optional: 4 slices crispy bacon**
Instructions
  1. **If using bacon, cook until crispy then finely chop**
  2. Chop nubby off of the brussel sprouts and peel off any unattractive leaves. Slice brussel sprouts in half and finely chop until shredded. I used my food processor to shred them but you can do it by hand too.
  3. In a large skillet heat oil and add onion, garlic, vegetable broth, salt/pepper and coconut palm nectar. Saute for a couple of minutes on medium, stirring making sure everything is combined.
  4. Stir in brussel sprouts and combine. (If using bacon, add that as well)
  5. Continue heating on medium to low for about 15 minutes stirring every couple of minutes. The mixture should crisp up and start to brown. Make sure to stir so that it crisps up throughout.
  6. Serve alone or top with your favorite protein.

 

Enjoy!

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