Smokey Bacon Asparagus Wraps

Yeah. Isn’t that title enough to make you drool already?! I’m drooling. Really. Two of my favorite things in the world? Asparagus. And bacon. Hallelujah!

This is a little gem from Abel James! The spice rub gives it a “barbecue” feel, the bacon adds that smokey flavor, and of course the asparagus gives you your greens! Not to mention it is probably the best vegetable. Ever. Can I get an amen?!

Whoo. Calm down Rodgers. Apparently this recipe makes me go gospel. PRAISE THE LORD! For bacon is delicious and His love never fails!! ūüėÄ

ANYWAYS! Back to the recipe! I used turkey bacon, because I am still up in arms about pork. I love pork. But does it love me? I just don’t know.

So, here’s what you need:


  • 1 lb Asparagus, tough ends popped off
  • 8 to 10 Slices Turkey Bacon
  • 1/2 tsp each of: sea salt, pepper, garlic powder, onion powder, and paprika (optional, add a dash of chipotle chile powder for a kick!)


And here’s how you do it:

  1. Preheat your oven to 400 degrees, and cover a baking sheet with foil.
  2. Combine spice mixture in a small bowl.
  3. After your asparagus is trimmed, separate it into 8 to 10 even piles, with 4-5 pieces each.  Obviously this will depend on the size of your spears ;).
  4. Wrap the bacon around each bundle, taking care to not overlap too much, as you don’t want the bacon to be too thick or the bottom layer will not cook all the way.
  5. Lay your bundles on the baking sheet, with seam down.  Sprinkle each bundle generously with your spice rub.
  6. Slide into your preheated oven and cook for 20 or more minutes, until asparagus is tender crisp and the bacon is cooked through.
  7. Serve along side a protein and be happy!¬† This is most definitely a man pleaser!¬† Even for a man that loves vegetables like my Mr. Rodgers…they always look more alluring when wrapped in bacon, haha!!¬† Let me know how you like it!




Here’s my little bundles, all wrapped up and ready to go!

Photo (1)

Then they got their spices!

Photo (2)

And cooked…oh yummy!

Photo (4)

Is your mouth watering yet?

Photo (5)

It surprised me how much the spice rub acgtually did taste like barbecue!

Photo (3)

And serve with your protein!¬† This was with a lovely roasted chicken!¬† And we actually got to sit down at the dinner table together and eat!¬† It was amazing!!¬† And then Mr. Rodgers did the cutest thing!¬† His computer was sitting on the table, and he pulled up a video of a crackling fire place while we finished our dinner…it was so romantic!!¬† I hope you guys have a memory just as sweet to go with this asparagus, hehe!

Saucy Paleo Pot Roast

Haha. ¬†I really wasn’t trying to be inappropriate with the title. ¬†But it still makes me laugh! ¬†I am so mature!! In fact, I am mature to the point that as soon as I finish this post…I am going to curl up with a puppy, a blankie, and watch a Disney movie because I have the house all to myself for the next four hours!! ¬†Anyways. ¬†Back to saucy pot roast. ¬†I call it that because this recipe does in fact make a lot of sauce, one that you MUST NOT throw away!! ¬†I poured mine right into a tupperware and put it in the freezer, and a week later had a fantastic meal completely transformed but with the same leftover sauce!

I have made a decision in my life. ¬†I am in love with pot roast. ¬†It just may be my favorite. ¬†It’s so easy…and almost impossible to mess up. ¬†I have lost my faith ¬†in a lot of crock pot meals. ¬†But never pot roast. ¬†Never. ¬†NEVER! ¬†Yummmm.

So this is a pot roast recipe, just ever so slightly adapted from the great Abel James, Fat Burning Man. ¬†It sounded so good I could barely find anything to change, so I just added a little spice with my favorite: Red Pepper Flakes. ¬†Yeah baby! ¬†Oh, and I left my roasts whole…he chunked his up. ¬†ūüôā


So, here’s what you need:

  • 4 lbs (ish) Chuck Roast (I used 2)
  • 32 oz Canned Diced Tomatoes
  • 12 oz Tomato Paste
  • 12 oz Tomato Sauce
  • 8 Cloves of Garlic (Man after my own heart!), mined
  • 1 Onion, Chopped
  • 4 Carrots, Sliced and Peeled
  • 2 Stalks Celery, Chopped
  • 1 Tbsp Dried Oregano
  • 1 Tbsp Dried Thyme (Alternately you could substitute those both out for 2 Tbsp of homemade Italian Seasoning)
  • Salt and Black Pepper to taste
  • 4 Bay Leaves
  • 1/2 tsp Red Pepper Flakes (or to taste)


And here’s how you do it: ¬†It’s REEEEAAAAALLLLLY hard! <—–Sarcasm!!

  1. Place your roast(s) in the bottom of your crock pot.
  2. Combine all other ingredients in a bowl, making sure they are mixed up real nice.
  3. Pour sauce all over meat, set the crock pot on low, and forget it for 8-10 hours. ¬†I’ll show you what I served it with in a couple days! ¬†A-ma-za-zing.




Get your lovely chunks of meat.  Gaaaaaah what could make you happier than that?!


Stack them in the bottom of your crock pot…


Put all the other ingredients together in a large bowl…


And mix those suckers up!!!


Dump it all over the roast…set it and forget it!! ¬†Preferably low for 8-10 hours.


Pot roast is really hard to get a nice picture of, since it is tender meat falling apart smothered in things of similar color since they’ve all cooked together. ¬†But I think you get the idea. ¬†Delicious!


Nothing is quite as satisfying as a pot roast!!  Go try it!!  And remember!!! SAVE THAT SAUCE!!!!


Strawberry Turkey Burgers

I considered titling this “The Most Interesting Burger You’ll Ever Eat.” ¬†For real! ¬†The whole time I was prepping and cooking these guys, I was so intrigued and excited to try the outcome! ¬†And I must tell you, I was not disappointed! ¬†In fact, I was snapping photos and sending them to all my foodie family members back in Washington because I was so enjoying this creative, out of the ordinary recipe! ¬†As you can probably guess, this goes hand in hand with the Strawberry Salsa recipe I gave you earlier this week! ¬†I’m too excited to say anything else…let’s get down to business!! ¬†(Insert manly voice…to defeat the Huns, HYEAH!) <— If you understood that reference, you are my new best friend.

Adapted from Abel James, The Fat Burning Man:


So, here’s what you need:

  • 1 lb Ground Turkey
  • 1 C Strawberry, Diced
  • 1/2 Red Onion, Diced
  • 3 Cloves Garlic, Minced
  • 1 Egg
  • 2 Tbsp Almond Flour
  • 2 Tbsp Flax Meal
  • Handful Fresh Spinach, Chopped
  • Salt and Pepper

And here’s how you do it:

  1. In a large bowl, combine strawberry, onion, garlic, and spinach.
  2. Add in turkey, egg, almond flour, flax meal, salt and pepper.  Mix it all together until combined.
  3. Form into patties.
  4. Heat a small amount of grass fed butter in the bottom of a cast iron skillet, medium heat. ¬†Place patties in skillet and cook for about 8 minutes per side, covering at least the first 8 minutes. ¬†You can also attempt a grill, that was the original method but it was cold outside the day I made these. ¬†ūüôā
  5. Top with Strawberry Salsa and enjoy your impressively creative meal!!



Place spinach, strawberry, onion, and garlic in a large bowl…




Add almond flour, flax meal, egg, salt, and pepper.




Form into 4-5 patties.


Place into lightly greased cast iron skillet, cover and cook for 8 minutes, flip and cook 8 more minutes.


Top  with strawberry salsa and enjoy!!!

Fresh Strawberry Salsa

When looking back at my life, I just have to laugh sometimes. ¬†For example. ¬†Looking back at the day when Mr. Rodgers shared his decision with me to change his eating habits. ¬†Being young in age and in my health knowledge, ¬†I was convinced that I ate great! ¬†You know, the whole…potato is a healthy vegetable, a couple Tbsps of brown sugar in a sauce is fine, “as long as I’m not going through a drive through I’m doing good” mindset. ¬†But when he started talking about all natural, totally organic, super strict stuff…I thought my new found love for experimenting in the kitchen was over. ¬†How would I ever try all those fantastic recipes I had pinned on Pinterest if I had to follow these rules? ¬†I thought my days of fun food were over. ¬†I thought the days of flavor and exploration were done. ¬†“Hello tasteless baked chicken every day” was my fear.

And now I look back and laugh. ¬†It’s like a whole new world ¬†has been opened up to me…flavors I didn’t even realize existed!! ¬†I don’t see rules, I see challenges. ¬†Those pins I thought I lost? ¬†They are just canvases waiting to be adapted into healthy, nourishing, flavor packed meals. ¬†When Mr. Rodgers and I do really good at being consistent (let’s be honest, we are far from perfect, though he has been kicking butt and dropping pounds the past two weeks!!), we realize that those other foods really were devoid of true flavor. ¬†So I smile at the younger me with tears in her eyes over a passion she thought she was losing…and rejoice that I listened to him so I could discover a whole new level of said passion!

ANYWHO! ¬†This recipe brought all that rambling to my brain. ¬†Because I never would have thought that some day I would be making a fresh strawberry salsa! ¬†Delicious! ¬†It was adapted from the WONDERFUL Caveman Feast¬†app by Abel James. ¬†You should all download it. ¬†Its organized. ¬†It’s pretty. ¬†It’s healthy and easy! ¬†For this meal we used the salsa on meat (recipe soon to come.) ¬†But I would love to find a healthy way to make a form of cinnamon chip (Ideas? ¬†Anyone?) and eat it as a snack. ¬†Sweet. ¬†Tart. ¬†A little heat. ¬†Perfection.


So, here’s what you need:

  • 2 Cups Strawberries, Finely Diced
  • 1/2 Sm Red Onion, Finely Diced (I usually do red onion to taste, or till it “looks right.” ¬†You can tell when there is enough by the ration of strawberry to onion!)
  • 1 Jalape√Īo, or 1/2 Serrano (I tend to enjoy the serrano flavor better, but jalape√Īos are great too!)
  • 1 Lime, juiced
  • 1 tsp Strawberry Balsamic Vinegar (Optional! ¬†We have some from our first anniversary trip to Lake Placid, almost two years ago! ¬†It just seemed fitting to add to a strawberry salsa!)

And here’s how you do it!

  1. Now here is the main difference between my version and our good friend Abel’s. ¬†I like my sauces more chunky and “pico de gallo” style, so I diced everything. ¬†However, the original says to pulse in a food processor till you have a smoother sauce. ¬†I will let you decide your preference. ¬†ūüôā ¬†If your strawberries aren’t super sweet, then the food processor may be better so you won’t have chunks of tart strawberry. ¬†But I love getting distinct flavors in different pieces, and mixing everything together before hand to get a sort of “marinating” action. ¬†All that said, here is where you prep your veggies and fruits!
  2. Combine all ingredients in a bowl.  Season with salt and pepper if needed.  Refrigerate until serving.  OR put it all in a food processor and blend away!!


How easy was that?!  And how fancy does it look?!  I love it!  What would you use this for?!



Mixin’ mixin’ mixin’…


Strawberry Salsa…who woulda thought?!


Anyone Tried This??

Mr. Rodgers has found a new health author, and his info seems really legit. We are planning to try out his paleo-like meals (so you can be expecting some lovely adaptations of his recipes coming soon!!). Since I have so many wonderful, health-concerned friends and followers on here I was wondering if anyone has used his system before??

His name is Abel James, aka The Fat Burning Man!!


And yes, yes that is him…and yes, yes he is posing without a shirt in pretty much every picture you will find. However, the husband has decided the guy has a right to pose like that… He has also decided that we have to try this system so we can look like that too, haha. So. Here is to a new adventure. And with it…many beautiful new recipes I can share with you as I figure out new guidelines, find new inspirations, and continue my journey to health!!