Tag Archive: veggie

Beet greens, onions, & bacon

Yummy Paleo dinner tonight!

Steak, roasted broccoli with garlic & crushed red pepper flakes, and:

Beet greens, onions, & bacon:


Dice 4 slices bacon & cook until crispy.
Sauté diced beet greens stalks (separated from greens) & diced onions with bacon & bacon grease until soft.
Add in chopped fresh beet greens a few at a time until they are wilted (they’ll reduce down like spinach).

Serve & enjoy!

Tonight’s dinner:



Everyday Paleo Salisbury Steak coated in coconut flour before cooking (because it’s always better breaded!)


Cauliflower Rice


Cold cucumber salad

This was a lucky experiment! I had some leftover bacon grease (from just cooking bacon), and decided to substitute it for the olive oil I normally use in this recipe. It’s so good, you could probably also cut up the bacon & add the pieces to the salad if you wanted….

* 2 cucumbers, peeled, with seeds scooped out of the middle
* 1 red onion, cut into small strips or diced (personal preference, but I think the strips are prettier)
* 1 package of cherry or grape tomatoes

* 1/4 cup liquid bacon grease
* 1/4 cup balsamic vinegar
* 1/4 cup lemon oil infused avocado oil (or plain avocado oil, or olive oil, etc)
* salt, pepper, basil (dried or fresh) to taste

1. Prep the veggies and combine them in a bowl (for serving or storing).
2. Mix the ingredients for the dressing in a small bowl. If you had to heat the bacon grease to get it liquified, make sure the dressing has cooled before step 3.
3. Pour the dressing over the salad veggies in the bowl and stir so veggies are coated.
4. Chill in refrigerator until time to eat.

Roasted Garlic Broccoli

This is one of our favourite recipes. We got it from A’s sister, who got it from Martha Stewart’s website or magazine or something. I don’t have specific amounts for what we use, it’s just whatever’s on hand and however much we want to eat at the time – and trust me: there are never leftovers!!


**Raw broccoli, cut into 2-3 inch “trees” (or whatever size you like)
**5 cloves of garlic, unwrapped
**Olive oil- enough to lightly coat the broccoli & so the spices stick
**Salt, pepper, & crushed red pepper flakes (add to taste)

1. Preheat oven to 450 degrees F. (If you use lower heat it completely ruins the texture.)
2. Toss broccoli pieces in olive oil, and arrange them on a baking sheet. (If they don’t touch, they seem to get crispier.)
3. Sprinkle salt, pepper, & crushed red pepper flakes to taste. (Red pepper flakes can be very spicy, but add a great flavour, so try a little and if you like it, you can always add more….)
4. Add the unwrapped garlic cloves to the baking tray, spaced evenly around the broccoli. (And you can always add more- the roasted garlic is great in other recipes & adds a wonderful aromatic flavour to the broccoli.)
5. Bake at 450 for 20 minutes. The broccoli flowers (the little tiny “leaves” of the “trees”) should be brown and crispy – the texture and flavour will amaze you!!
6. Enjoy!