Bacon Wrapped Chicken Thighs with a side of Broccoli

Last week I took the kids to the grocery store and I asked them what they wanted to eat for dinner.  They said that they wanted chicken and bacon and rice.  I told them that they had to pick a vegetable and so they chose broccoli.  When I’m cooking with the kids I like to try and have them help as much as they can.  If one is off washing dishes while the other is helping me season the dish then that works too!

For this recipe there really isn’t much to it.  It’s a very simple recipe.  You know me by now…  Bacon is my favorite flavoring!  😛




1 head of broccoli (chopped into pieces)

1 package of uncured bacon

1 pound of chicken thighs

3-4 tablespoons of Coconut oil or butter

Seasoning (salt, pepper, parsley, etc.  Whatever you like!)


1.  Grab your pans and preheat them on the stove at medium high heat.

2.  In one pan, put the butter or oil and let it melt.

3.  Toss in the broccoli and cook til it is at the tenderness that you like.  I would say about 7-10 minutes.  (I like to season my broccoli after it’s been cooked that way I can give it a taste and if it needs more seasoning I add more.  I usually just salt and pepper it.  Sometimes for a kick I’ll add chili or cayenne powder, and sometimes even red pepper flakes.)

4.  While your broccoli is cooking, season the thighs and then wrap in bacon.  Try and make sure you have the ends of the bacon meet on the same side.

5.  Place your meat seam side down onto the pan and cook on all sides until the bacon has browned and crispied up.  This will be about 15-20 minutes of cook time.


6.  When all is said and done, plate up your food all fancy and take pictures!  I mean…  serve and enjoy!

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Bacon Brussel Sprouts and Yam

A couple months ago I had never had a brussel sprout.  I knew what they were, but I had never tried one.  Anytime someone describes the taste or brussel sprouts they say it’s gross and soggy and gross!  That might be why I had avoided them for so long.

Then I met PaleoJoe and for dinner one day his Mom made roasted brussel sprouts.  She explained that yes, depending on how you cook them they can get soggy and gross, but if you cook them right they’re crunchy and delicious.  I had her brussel sprouts and I liked em!  They’re just mini cabbages.  What was I afraid of?

For this recipe I decided to cook the brussel sprouts with bacon fat and when all is said and done, sprinkle the bacon bits over the finished product.  It gives it that much more flavor AND you’re using all of your food.  No tossing the bacon fat in the garbage, use it!




2 strips of uncured bacon (diced)


1/2 pound to 1 pound of brussel sprouts (washed, drained and cut in half)

1 medium yam/sweet potato (cut into the same size as the brussel sprouts or smaller)

salt and pepper



1.  Grab a oven proof skillet big enough to fit all of your ingredients and put it on the stove to heat up on medium high heat.  Note: If you do not have an oven proof skillet then a baking sheet/dish will work fine.  Just trying to cut down on your dish washing.

2.  Preheat oven to 400 degrees F.

3.  Throw your diced bacon into the skillet and cook until crispy.

4.  Take bacon out of pan and set aside.  Turn off stove

5.  Put brussel sprouts and yam into the skillet.  Toss them so that they’re evenly covered with the bacon grease. (If using a separate baking dish then after you toss the veggies in the bacon grease, pour them into the baking dish.)

6.  Season with salt and pepper.

7.  Put skillet/baking dish in oven and cook for 15 – 20 minutes or until the veggies are to your desired level of cooked-ness.

8.  Take veggies out of oven and serve!!  Don’t forget to sprinkle on some those bacon bits for added texture!

Brussel Sprouts and Yam

Additions:  You can always add more to this dish if you like.  Perhaps dicing up a couple cloves of garlic and letting it roast with your veggies in the oven.  How about a small onion?  Fresh herbs are always a great way to go.  Oh and if you don’t want to cook with bacon grease then olive oil or coconut oil works just fine.  Entirely up to you.  This is just a guideline.  If you want to make it your own then I say go for it!  ENJOY!

Bacon Wrapped Sirloin Steak

I’m a big fan of wrapping things in bacon.  I am not sure when this dish was made, but I had been meaning to make a post about it.  Most of the meat that I purchase are grass fed or pasture raised.  The less chemicals I can consume the better.  Bacon is always going to be uncured because I would also like to cut back on sugar.  Oh and my bacon will ALWAYS be 100% pork.  I am SO not a fan of turkey bacon.  It tastes weird, if you flip the package and read the ingredient list in the back it’s full of stuff I can’t pronounce, and IT’S NOT REAL BACON!  Why deny yourself the deliciousness of REAL bacon and eat that fakey stuff?  I’ve gotten into a few discussions with friends who argue that I eat too much bacon and that my cholesterol is going to go through the roof and I’m going to get fat.

Listen here party people…  Since I’ve changed my lifestyle to Paleo, I’ve started weight training, and I’ve gotten back on marathon training I have never felt better or stronger.  I have challenged people to stick on this lifestyle change with me for a week and NO ONE has been able to do so.  Then again, that person is going to have to WANT to change.  That person is going to have to make the decision to change their life.  I want to help them.  I want to motivate and support them without no hesitation.  They just have to make that choice.  I can’t do it for them.  Again, I am more than willing to help.  Just ask.

Anyhoo…  What I’m seriously considering for dinner tonight is bacon wrapped steak.  Just a small one with a random side of vegetables.  I had a pretty full day at work today, and I would like to make something that is quick and easy.  So below is my recipe for…




1 sirloin steak (entirely up to you how much you want to eat.  1 lb, 2 lbs, 3 lbs?)

1 package of uncured peppered bacon (Depending on how big your steak is will depend on how many pieces of bacon you’re going to use.)

Seasoning (Whatever you like!  Salt, pepper, parsley, cayenne or chili powder, etc.  Season it to your heart’s content.)


1.  Fire up the grill!!

2.  Grab your steak and if you would like to season it do so.  I didn’t.  Bacon is my favorite flavoring.  😉

3.  Wrap the bacon and try to wrap it so that the ends meet on the same side.  See picture below.

Bacon Wrapped Sirloin

4.  By now, the grill is ready (propane will be medium to medium high heat, and Charcoal…  well, when it’s not a fiery inferno) place the steak seam side down.

5.  Cook until the bacon is crispy.  About 3-5 minutes on each side.  Take off heat and let rest for 5-10 minutes.

6.  Cut up, serve with a side of your favorite veggie and ENJOY!

Bacon Wrapped Sirloin 2


You can also cook this on the stove top.  I would prefer that you didn’t use a pan with teflon as eventually the teflon will burn off and the chemical fumes will get into your food.  Sometimes they will even start to flake off and that too will get in your food.  When it starts to flake like that GET RID OF IT!!  Your food will taste significantly better if you change your flaky teflon pan to a nice stainless steel one.  Oh yeah, pan on medium high heat and no need for oil.  The bacon will start to cook, the fat will melt out, and that is your oil.  POW!  Again, cook for 3-5 minutes on each side or until the bacon is brown and crispy, and let meat rest for 5-10 minutes before cutting and serving.  ENJOY!

Bay Scallops and Shrimp Cooked with Bacon

I was hungry on Friday and wanted something quick and easy to cook so I can get my grub on.  I stopped at MOM’s on the way home with the kids and picked up a london broil.  I headed on over to the seafood section because that’s where the kids like to go when they abandon me.  There are tanks over there with live shrimp, crab, and oysters that they enjoy looking at.  Nearby is an assortment of fish and other seafood, and I happened to notice that the shrimp was already peeled and de-veined and I thought, “SCORE!!”  Having them already cleaned saves me the time and trouble of doing that all myself.  I got me a 1/2 pound of shrimp and a 1/2 pound of bay scallops.

I also grabbed a pack of bacon, assorted fruit and vegetables and we made our way home.  Below is my really easy and quick to cook recipe.  I didn’t season the dish because the bacon and its grease is my flavoring.  Oh I’m sure you can season it if you want, and that is entirely up to you.  I think some fresh herbs would really make this dish pop.  Perhaps some basil?  Maybe some green onions?  When I had finally gotten home to make this dish I was already super hungry.  I also don’t have fresh herbs on hand at home so yeah.  Anyhoo…  I hope you enjoy it!




1/2 pound of shrimp (peeled and de-veined)

1/2 pound of bay scallops

1/4 pound of bacon (diced)



1.  Grab your frying pan and heat it on medium to medium high heat.  Add diced bacon and brown them up.  Should be about 5 minutes.

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2.  Add scallops and shrimp.  This part shouldn’t take long.  When the shrimp is pink, and the scallops flake when you stick a fork in them, it’s done.

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3.  Now you can drain the bacon fat or you can keep it.  Entirely up to you.


I served this as a side to my steak, which I smashed (Golly SMASH!!) with a meat hammer, and seasoned with garlic/onion powder, parsley flakes and montreal seasoning.  Using the same pan I cooked the appetizer in, I turned the heat to high, threw the meat on, added 4 tablespoons of butter and seared for 1 minute on each side.  POW!!  Dinner is served!!  Oh I also had a side of baked sweet potato, which is not pictured.  🙂

Bacon Wrapped Stuffed Chicken Breast



I think chicken is amazing.  I also think bacon is amazing, and when the two combine it’s like heaven in my mouth.  I came up with this recipe a couple months ago and its inspiration was through PaleoJoe’s Mother.  She was making dinner for the family and I was helping her a bit with it.  When I was thinking about what to eat at home I remembered the dish that she had made and thought…  “Hmmm…  I can do that.”  I didn’t have the same ingredients in my fridge so I had to alter it a bit.  Then I saw the bacon and thought, “GENIUS!!”  So here’s the recipe…

Please note that I didn’t measure when I was cooking so all measurements are guesstimates.  Please use your best judgment.




2 chicken breasts (Cut in 1/2, so now you have  pieces)

1 package of uncured bacon

1 small package of white mushrooms (sliced, and please note that you may not use all of the mushrooms so cut up maybe 10 of them.)

10 cloves of garlic (sliced)

Dubliner Cheese (See picture HERE, and I am pretty sure it was this size package.  I sliced it as thin as I could and I am pretty sure I used about 1/2 of this.)

salt and pepper to taste


1.  Smash your chicken breast as flat as you can.

2.  Season your chicken with the salt and pepper.

3.  Place Garlic, cheese and mushrooms on your chicken breast.  You don’t want too much because you want to be able to roll your chicken up.

4.  Before you handle the chicken, get a frying pan and preheat it.  Medium to medium high heat.

5.  Roll the chicken as tight as possible.  Place chicken seam side down and any stuffing pieces that fell out, shove em back in.

6.  Wrap chicken with bacon.  Try to have the end pieces of the bacon match up with the seam of the chicken.

Bacon Wrapped Stuffed Chicken Breast

7.  By now, your pan should be hot.  Place chicken seam side down.   Cook for about 7-10 minutes on each side.  Watch your food!!  If the bacon starts burning, take chicken off pan and turn down the heat.  replace after a couple of minutes.  Resume cooking.

8.  DONE!!  Take chicken out and serve with a side of choice.  For this one, I roasted yams.

Bacon Wrapped Stuffed Chicken Breast 2

Bacon Wrapped Stuffed Chicken Breast 3



Bacon Wrapped Scallops with a Lime Shrimp Avocado Salad

I love food and I love to cook.  Sometimes when I’m eating lunch I think, “What am I going to have for dinner?”  I have food in front of me so it’s only natural that I would think about food while it’s staring me in the face.  I also like to think ahead.  Especially if it’s something that I can control.

You will come to know in time that I am a big fan of bacon.  I even bake with bacon.  Bacon is frickin’ delicious!  Anyone who says differently is selling something.  Like…  Turkey Bacon or Soy Bacon.  NOT REAL BACON!!  Why would you do that to yourself?!

I’m not quite sure where I cam across the recipe for the L.S.A Salad.  I might have gotten it in an email, or I might have googled it.  However it came into my life I certainly appreciate it.  I don’t think there were any leftovers after PaleoBoyfriend (He needs a better nickname…) and I got through with it.  Both dishes are pretty much appetizers, but there’s nothing wrong with that right?

As I do not do much measuring when I cook I will have to let you know that all measurements in the recipe below are guesstimates.  In regards to seasoning, please add a little at a time and add more to taste.  Only you will know how much seasoning to put.  You know what you like, so please use your best judgment.




1-2 pounds of Scallops

1 package of uncured bacon

bamboo skewers

salt and pepper to taste (optional)


1.  Fire up the grill!!  You want medium high heat.

2.  Depending on how big your scallops are, you can either cut your bacon in half and wrap, or just use the whole bacon.  I this case, I cut them in half.

3. Hopefully, the two ends of the bacon overlap each other.  This is where you want to insert the skewer so that it’ll stay together when you’re cooking.  If you have the long skewers you can easily put 2-3 scallops on one stick.  I didn’t smoosh them together.  I left room for the heat to be able to cook all sides of the bacon.  I wanted the bacon to be as crispy as possible.

4.  Once you have stabbed all of your scallops you can season them.  To be honest, I didn’t season mine at all.  The bacon was my seasoning.

5.  By now, your grill should be preheated.  Place your scallops bacon side down.  Cook for 3-5 minutes on each side.  It’ll be done when the scallop is opaque in color.





1-2 avocados (diced)

1-2 pounds of fresh shrimps (shelled, de-veined, cooked and then chopped.  Entirely up to you how much shrimp you want.  Shrimp is tasty!)

2-3 tomatoes (seeded and diced)

1 jalapeno (seeded and diced fine)

1 small chopped red onion (or white or yellow.  either is fine)

2-3 cloves of garlic (minced)

2 limes (You’re gonna cut these in half and squeeze the juice out)

1 tsp olive oil

1 tbsp chopped cilantro

salt and fresh pepper to taste



1.  Cook your shrimp if you haven’t already.  If you have then go to #2.

2.  Combine all of your ingredients into one bowl and mix.  Add salt and pepper to your taste.





Plate your food and serve to someone you love.  Unless you’re hoarding it for yourself (and I wouldn’t blame you if you did because it’s DEE-LISH!!) then go ahead and chow down!!



Meal Prepping…

I am a big fan of prepping lunch for the next day, or if I’m feeling especially productive…  for the week.  Breakfast prep is fairly simple.  Grab 4-6 eggs and boil them the night before.


POW!  Breakfast is complete!!

My boyfriend and I can go through 30 eggs a week, though lately we’ve been going through 20 because the eggs that we got have a double yolk.  Oh and by the way…  if you’re in the San Jose area and you need eggs in bulk you should get them from Olivera Egg Ranch which is located at 3315 Sierra Rd.  Duck eggs, Quail Eggs, Chicken Eggs…different sizes and pack sizes for affordable prices.  Yes, you can even get organic.  Go check it out!

At the office if I am still hungry even after those eggs I will have a piece of fruit such as a banana, apple, or even an orange.

So why prep meals?  It’s WAY easier to just hop in the car, order a #1 and then drive back to the office right?  How much gas did you waste?  How about money?  Was that #1 nutritious?  Is it going to go straight to the hips?  When I cook a meal at home I know exactly what is going into the pan.  I make my food exactly how I want it, and I know that it’s good for me.

The meal prep for this week was Chicken Breast stuffed with Monterey Jack cheese and sliced Garlic then wrapped in Bacon.


I might have to get the boyfriend to tell you all about using raw unpasteurized cheese as well as uncured bacon.  That might have to be a whole nother post.  We shall see..

The chicken breast was seasoned with salt and pepper prior to stuffing and wrapping.  Once wrapped, the chicken was placed on the BBQ grill seam and bacon end side down.  This is to ensure that the bacon will stay on the chicken and it will keep the chicken from unrolling when it cooks.  You will get a little cheese melting out of the ends which is fine.  Not too bad of a mess to clean up afterwards.  You can also pan fry it if you don’t want to mess with a grill.  No oil is necessary.  Just turn the heat to medium high and when the pan is hot just place the chicken in.  Why?  Because it’s going to cook in the bacon grease.

Oh and here’s the important part…  do not touch the chicken!!  Leave it there to cook!!  If you move it too soon the bacon will still be soft and BOOM…  chicken unrolls and mess mess mess.  Seriously…  leave it alone!!

Should take about 10 minutes on each side.  If you did it right they should look like this:


Looks tasty right?

Once they are cooled down a bit they were placed in containers with a side of roasted beets and kohlrabi.


Oooh!!  Note to self: make a post about kohlrabi.  And there you have it.  Lunch is served for the week.  Is a recipe really necessary?  I think I pretty much covered everything.  More to come!  ENJOY!