Bacon Brownies

In honor of the Orange County Fair and all the crap that i WON'T be eating, i present Bacon Brownies. I mean what can be better than chocolate? Chocolate and BACON!!! These lovely grain-and-nut-free delights are sooooo good - the salty crunchy goodness combined with just the right amount of sweet... Mmmmm....

Bacon Brownies

12 medjool dates, pitted

1 c mashed sweet potato

3 eggs

1/2 cup + 2 Tbs pastured butter (or coconut oil) melted

2 teaspoon vanilla extract

3 tablespoons coconut flour, sifted

½ c unsweetened cocoa powder

1/4 teaspoon baking soda

½ tsp cream of tartar

2 Tbs fine coffee grounds 

1/2 cup Enjoy Life Chocolate Chips

1 3.5 ounce 80% chocolate bar (like Green & Black’s )

5 strips crisp bacon, chopped

Place the medjool dates in a food processor and pulse until completely pureed.

Add mashed sweet potato and process until pureed and combined with the dates.

Add mixture to the bowl of a stand mixer, then add the eggs, vanilla, and ½ cup of butter until well combined.

In a separate bowl, combine the coconut flour, cocoa powder, baking soda, cream of tartar and coffee grounds.

Slowly add the dry ingredients into the wet ingredients and mix on low-speed, scraping down the sides, until you have a smooth batter.

Fold in chocolate chips

Grease a 9x13 glass baking dish, pour in the batter and smooth it with the back of a spatula

Bake at 350 degrees for 30-35 minutes or until a toothpick stuck in the middle comes out clean.

Melt chocolate bar with remaining butter, mix well then spread a thin layer over cooled brownie

Sprinkle with chopped bacon and let harden in refrigerator

Italian Stuffed Portobello Mushrooms

I've been traveling the last couple of weeks and am getting ready for the first ever live streaming of a super cook (August 4 - mark your calendars) but i didnt want to leave you empty-stomached. Here's a SUPER yummy and easy meal that I tried at a Paleo Potluck and had to make for myself. If you can tolerate cheese, feel free to top it with some mozzarella! Enjoy!

6 portobello mushroom caps

1 lb Italian sausage

1 lb grass-fed ground beef

6 sliced of bacon - chopped

1 onion - chopped

1 c sliced mushrooms

1 jar marinara sauce (read the label for added crap like soybean oil)

1 Tbsp paprika

salt and pepper to taste

Brown bacon and remove from pan.

Add veggies to bacon fat and saute until translucent.

Add sausage, beef, paprika, and salt and pepper to taste; cook through.

Top with sauce then bacon. I also topped with cherry tomatoes and slices of red onion and bell pepper

Bake at 350 for 20-30 minutes or until mushrooms are tender

Bacon Cheddar Zucchini Fritters

I saw something like this on pinterest and it peaked my interest (get it?? okay - nevermind...) The original recipe had bread crumbs (booo!!) and no bacon (BOOOOO!!!) So I JERF'd it to include good fat and bacon (YAY!!!) These make a great and easy appetizer or served up along side a burger. Enjoy!

Bacon Cheddar Zucchini Fritters

3 zucchini, grated (about 2 cups)

2 tsp sea salt

2 slices bacon, chopped

2 Tbsp bacon fat (or coconut oil) + more for oiling

2 Tbsp coconut flour

1 egg

2 tsp Italian seasoning

1 tsp pepper
1 small yellow onion, diced
1/4 cup cheddar cheese

Preheat oven to 400F. Oil muffin tin then set aside.

Place grated zucchini in a colander and sprinkle with sea salt. Allow to sweat for 10 minutes then press out excess water.

While zucchini is sweating, beat egg in a medium sized bowl.

Add coconut flour to egg and mix well.

Add remaining ingredients mixing well.

Scoop into oiled muffin tin and bake for 20 minutes or until top is browned.