Bacon Wrapped Asparagus

Hell yeah, BACON! 

Lets admit it, you can wrap just about anything in bacon and, in most cases, it will be pretty good.  However, the combination of thick cut bacon and asparagus goes beyond “good” and is a perfect marriage of two flavors…like peanut butter and jelly or Flowers and Sanchie (awww).  Truly, it is two great tastes that taste good together.

I highly suggest using thick cut bacon (thicker is better (insert snarky comment here)) and asparagus spears that aren’t so thick (thinner spears are more tender). 

The beauty of this dish is in its simplicity: three ingredients and almost no prep.  It’s so easy to make…even after finishing an intense WOD, like “Strange,” you can still have the energy left over to make this dish.

Lastly, left overs (hahahaha…..like that is going to happen) can be used for breakfast in an egg scramble…yum!

Ingredients:

Thick Cut Bacon (uncured)

Asparagus

Fresh Cracked Pepper

Look at this fine specimen! 

Instructions:

Preheat oven to 350 degrees.  Take a strip of thick cut bacon and wrap bacon around three spears of asparagus and then place on a cookie sheet.  Crack a light smattering of pepper on bacon wrapped asparagus.

Bake for approximately 20 min, then turn oven temperature to broil (to make bacon crispy) for and broil for an additional 5-8 min or until bacon is crispy.

Kohlrabi and Celery Salad

I know what you are thinking,"What in the name of Paleo is Kohlrabi?"  When my buddy, Jeff, decided to make kohlrabi and celery salad, I had the same exact question.  I had to Google kohlrabi.  Here are the basics: kohlrabi is also known as a German Turnip.  Its origin is similar to that of cabbage, kale, and brussel sprouts, with a taste and texture similar to broccoli.  Kohlrabi is rich in vitamin C.  One cup of kohlrabi is equavalent to the recommended daily allowance of Vitamin C.  It does have a subtle yet unique flavor. 

The salad, actually looks more like a slaw, is way easy to make and screams summer.  I know what you are thinking, “Wow, Flowers, I want to make this salad.  Where can I find kohlrabi?”  I can tell you we purchased kohlrabi at the local Asian produce market.  I know what else you are thinking, “Wow, Flowers, what does kohlrabi look like?”  See below. 

The salad is crunchy like a slaw and not a leafy salad.  Thus, I would rather call this a kohlrabi/celery slaw.  

Sometimes we all need to branch out and try new things, particularly when eating Paleo.  It’s so easy to rely on the Paleo dishes that we are familiar with and know how to make with little to no effort.  Trust me folks, make the effort to find kohlrabi and try this one out.  You’ll be glad you did!!!!!!!!

Ingredients:

Slaw

2 Kohlrabi (peeled, cleaned and grated)

6 celery stalks (grated)

Salt (a pinch)

Dressing

4 cloves of garlic

1 shallot

1.5  tablespoons of capers

1 tablespoon of mustard

3 tablespoons of olive oil

2 tablespoons of vinegar

Salt and pepper to taste

Directions:

Mix kohlrabi, celery and salt in a large bowl.  In a food processor, puree all dressing ingredients until smooth and pourable.   Next, mix dressing into slaw and refrigerate for an hour before serving.

Roasted Beets in Orange Juice

I can’t believe July is half over and we have only blogged once.   People, we (Becca, Kristy and I) have failed you.   Admittedly, I have been a little lazy and have been enjoying my copious amounts of free time.  As punishment, Becca and Kristy will do 100 burpees.  

Keeping with the summer theme, today I give you beets.  Ah yes, earthy in taste, sweet, and just darn good for you.  Eat beets and live forever.  Beets are one of my favorite vegetables, particularly when roasted.  Why roasted?  Well, you’ll have to eat a few, let your digestive system do its job and then you’ll find out! 

In this particular version, I did not peel the beets.  Why?   I was too lazy, beets taste just as good with the skin left on and its less messy.  This was barrowed from www.paleoforfoodies.com.

Ingredients:

4 beats, 2 inches in diameter

6 cloves of garlic (chopped)

1 tablespoon of fresh thyme

2 tablespoons of olive oil

¼ cup of fresh orange juice (take a orange and juice it)

Directions:

Pre-heat oven to 375 degrees.  In a small bowl, mix olive oil, garlic, thyme and whole beats.  Coat beets with olive oil. 

Place mixture in a glass pan (8x8) and pour fresh orange juice over beets.  Place foil over beets and bake for 45-50 min (beets should be tender when poked with a fork).  Remove foil and bake for an additional 10 min.  Remove beets, let cool and dice beets (skin on).  Serve and enjoy!  

Spicy Mexican Fruit Salad

Before I start talking Paleo, let me give a shout out to Becca and say Happy Birthday.  In honor of her Birthday, I was going to blog about clams but decided to leave that to her.  No need for me to take the wind out of her sails. Right?

Now, onto Paleo….

Okay, I really have no idea what this particular dish/snack is called but I do recall my mother making it for us as kids.  It’s refreshing, super easy to make and has a kick to it (spicy).  If you haven’t figured it out by now, spices really go a long way in Paleo foods.  It’s what makes or breaks a dish.

The best part about this paleo dish is that it requires no cooking.   Let me repeat myself….NO COOKING.  If you can use a knife, then you can make this dish.

Ingredients:

Jicama

Watermelon

Cucumber

Cantaloupe

Orange

Really any fruits

Lemon Juice

Pico de Gallo Seasoning

Directions.

Cut fruit into bite-sized cubes and mix together in equal proportions.  Serve yourself a portion of the mixed fruit, squeeze fresh lemon juice on top, then sprinkle Pico De Gallo Seasoning onto mixed fruit.