Mar 2, 2025
Eggs are baked directly inside avocado halves and topped with crumbled bacon in this fun and easy recipe.
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Eggs are baked directly inside avocado halves and topped with crumbled bacon in this fun and easy recipe.
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Sometimes a delicious Keto meal doesn't have to be complicated. Something warm and comforting like Keto Bacon Cheeseburger Casserole can do the trick.
Sometimes a delicious Keto meal doesn't have to be complicated. Something warm and comforting like Keto Bacon Cheeseburger Casserole can do the trick.
PSA
Yo idk how many of you natural hair people shop at Aldis, but Aldis has quart jars of coconut oil for $4.99! It's not a sale, that's just their price. Take advantage of that! And for any of yall that shop at Aldis: idk if your Aldis store has what I call "a hipster section", where they have all their high-end products. But if you're like me, a rebellious semi-conscious 20-something year old that sort of gives a fuck about about I put in my body... The high-end section of Aldis has uncured BACON for $4.29!!! If you don't know what I uncured means, I suggest you look it up. But it's bacon that doesn't contain chemicals...it's "natural bacon". And take it from me, I was vegetarian for 4yrs before I started eating meat again. I love pork, but I hate buying that bullshit meat from basically EVERYWHERE else. The only other retailer in my city that has uncured bacon is WholeFoods (for $14). Aldis has the same stuff for $4.29...so take full advantage!!!!
OMFbakedpotato
Luckily for me, I have a great cheese guy at Whole Foods in Union Square. He recommended this killer cheese because it tasted like the toppings of a baked potato. I, of course, went a little overboard and ended up with this a few hours later... Before I begin, I have got to tell you about Cotswold cheese. This English cheese is made from whole milk and has chives and onions in it. IT smelled so good that I absolutely had to buy it! Look at how pretty the slices of chives are: Ok, so, because this is called the OMFbakedpotato I had to be serious when I was choosing my ingredients. I decided to go with: -Cotswold Cheese -uncured bacon (the cheese is salty enough!) -sour cream -butter -potato bread To make this sammie true to it's name I smeared some sour cream on both sides of the bread. And then I laid the cheese down on each side to make a yummy cheesy glue so the bacon wouldn't fall out. Next I laid that crispy bacon down on the cotswold. Once I pressed them together I spread some butter on the the outer pieces of bread (you can also just use sour cream for this part too, it works!) I put it on the skillet which was set on medium. I let it sit on the stove untouched until it was bronzed, then I flipped that baby! Once it was equally golden I took it off the stove and let it sit for about a minute (or I tried at least, it just smelled so damn good). Once I couldn't wait any longer I sliced it and witnessed the miracle of cheese melting occur before my very eyes. Enjoy! xoxo, GCS
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Breakfast today! Completely gluten & dairy free. I used Tofutti cream cheese for the "nose". I also am absolutely in love with this bacon. It's Applegate Farms from Whole Foods. Thick cut, uncured, gluten free deliciousness.
I think in the future I will only use orange bell peppers. I was not fond of the green bell pepper flavor for breakfast. Hopefully I can grow some of my own Orange Bell Peppers this growing season!
A comment
cookingcaveman said: If you like paleo and decide to stick with it after your challenge, you might want to consider giving up the bacon, due to it’s insanely high salt content, and salt in general (cavemen did not add salt).
Thanks Jeff! I don't use bacon all too often actually, but since I've started the paleo cooking about a year and a half ago I've significantly cut down the amount that I do. Paleo is nothing new to me, but my box is doing the challenge so I want to challenge myself to stick to it stronger. I tend to try to stick to the uncured variety, though that's a debatable term since any process of adding salt is technically curing. I feel better about the lack of nitrates added to it and the sea salt versus regular salt and sugar used in the process of normal cured bacon. Mostly I plan on using it this month as a workout replenisher. Also, in regards to the salt, I tend to not use it very much, unless it's a new recipe I'm trying and making for the first time. I've grown very particular about not using it because everything feels oversalted to me now!
I do appreciate the input though, I'm always open to criticism.