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!! 😀

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!

Bacon Bit Egg Bites!

I’ve posted some egg bite recipes before.  I love them because you can whip out a dozen when you have a few minutes to spare, and you have healthy breakfasts for the rest of the week!  Ones with protein to keep your body happy!  Because I love the idea so much, I decided it was far time to create a new adaptation to keep it exciting!  So here is my  new flavor!!  Bacon Egg Bites!

Here’s what you need:

  • 4 Eggs
  • 1-2 Tbsp Unsweetened Almond Milk (Or Greek Yogurt.  Almond Milk makes it more light and airy, yogurt is fluffy but more dense if that makes sense.)
  • 2 Tbsp Cooked Turkey bacon, crumbled
  • 1 Tbsp Red Onion, Minced
  • 1 Tbsp Chives
  • Salt and Pepper
  • Butter for pan


And here’s how you do it:

  1. Preheat oven to 350 degrees.
  2. Crack all the eggs into a bowl.  Add the other ingredients and whisk together until combined and fluffy.
  3. Grease the bottom a mini muffin tin with your butter.
  4. Fill all the cups 3/4 full with the egg mixture.
  5. Slide into your heated oven and cook until starting to brown, and the middles are solid.  This should take between 20 and 30 minutes!!


Yay healthy easy breakfast!!  Enjoy guys!!


Photo-21 Photo-22 Photo-23 Photo-24

Garlic Bacon Butter Fish

Yes.  Three of my favorite things.  Garlic.  Bacon.  And butter.   Can you tell that I have the genes of a sweet little Oklahoma Grandma running in my veins?  I even used my cast iron skillet!!  She’d be so proud.  🙂  Anywho.   Despite the sound of the title…I believe this to be at least decently healthy and light!  If you have followed me long, you know that I don’t have a problem with a little butter now and then.  Sure, don’t go deep frying it and eating it by the stick (yes, I have seen people do that on Food Network.)  But a bit here and there is alright.  🙂  And I used turkey bacon from the health food store.  No nitrites yaaaay!!  Wanna see my favorite brand?  Mr. Rodgers and I have tried multiple brands of turkey bacon and we always come back to this one:  BAM!

photo (23)

LOVE IT.  You should too.

So now that we all feel better….let’s discuss this wonderful recipe I adapted from Coastal Living on  I realize that the title is a little generic, and I will tell you why.  The original called for Cod.  Yum.  I love Cod.  But I was already about to hit my limit on the budget, so I used Haddock instead, which was cheaper and still heavenly.  However…I think this would go well with pretty much any fish.  Like salmon.  I flipping love salmon.  Gaaaaaaah!  So basically…whatever fish is your fave…try cooking it this way and you will love it.  That is…if you share my love for garlic, bacon, and butter.  And if you don’t…I don’t really know if you are human.


So, here’s what you need:

  • 1/4 C Butter, softened
  • A Squeeze of Cilantro Paste
  • 1-2 Garlic cloves, minced
  • 2 tsp Red Onion, minced
  • 1/2 tsp Dijon Mustard
  • 1 Tbsp Gluten Free flour of choice (I was going to use almond, realized I was out, and used a GF multipurpose)
  • Juice of 1 Lemon
  • 2-3 Pieces Turkey Bacon
  • Salt and Pepper
  • 2 Tbsp Coconut Oil
  • 4 Fillets Haddock (Or your favorite!)


And here’s how you do it:

  1. Preheat oven to 450 degrees.
  2. Place bacon in a pan and heat until just cooked through and starting to crisp.  Cut or crumble into small pieces
  3. Mix everything but the fish and coconut oil in a bowl.  I mashed mine together with a fork to create a sort of paste.
  4. Heat coconut oil in an oven safe skillet over medium-high heat.  Salt and pepper fillets then add to pan.  Cook for about 3 minutes, then flip.
  5. Top each fillet with a spoonful of butter mixture and continue to cook until almost melted, just a minute or so.
  6. Slide pan into oven and cook until done all the way through, fish is opaque and flakes easily with a fork!



Photo (17)Preheat your oven to 450 degrees.  Mix everything but the fish and coconut oil in a bowl.

Photo (18)Make a paste of sorts.

Photo (19)Salt and pepper your fillets.  Melt your coconut oil in a cast iron (or oven safe) skillet and add your fillets, cooking for 3-4 minutes.

Photo (20)Flip and top each with a large spoonful of your garlic bacon butter!

Photo (21)Let melt, just a minute or so, then slide into your preheated oven and cook until opaque, cooked through…so it flakes easily with a fork!  Then enjoy these “few of my favorite thiiiiiings!!”

Photo (22)Here is mine, with some Kale Chips for a perfect lunch!!

Make Ahead Egg Bites (Healthy Breakfast On the GO!)

One of my sweet little employees came to me about a month ago and told me that she was taking charge of her diet and wanting to start a healthy lifestyle!!  And then she began to tell me about these cute little egg cups she was making that helped her start her day off right.  I had seen them on Pinterest but never tried them.  However, as she continued to go on and on for several days about just how yummy they are…I decided heck…I gotta try.  Especially since I have a VERY hard time getting myself to eat breakfast!  I am prone to choose 10 extra minutes of sleep over making breakfast.  Which is dumb because 10 minutes of sleep won’t help much…but eating breakfast will haha!  However, now if I take the time to make a batch of these at the beginning of the week, I don’t have to choose!  Cause all I  have to do is warm a couple of these guys up and I can down them in 60 seconds flat…and have healthy energy for my day!  PERFEEEECT!

Adapted from fatgirltrappedinaskinnybody!!

So, here is what you need for just 6 Bites (I was running low on eggs, so feel free to double it or more!)

  • 6 pieces turkey bacon, (Optional.  I made half of mine with, half without…and both were gloriously wonderful.  The bacon ones had the added salt and smoky flavor…but the non-bacon ones had a delightful flakey brown crust of sorts.)
  • 2 Large eggs
  • 1-2 Tbsp Plain Greek Yogurt (For a creamy factor, and to stretch it if you are low on eggs like I was!)
  • 2 Tbsp Cubes Sharp Cheddar Cheese (Grated would work too.  I just like the cute little cubes)
  • Salt and Pepper to taste
  • A sprinkle of your favorite herb or seasoning (Optional.  I think I may have added just a sprinkling of Mrs. Dash or something similar)
  • Dash of Sriracha…..also optional, but come on, Sriracha is wonderful!
  • 1 Tbsp(ish) of butter
  • Mini Muffin Pan

And here’s how you do it (easy peasy):

  1. Preheat your oven to 350*
  2. Put your bacon in a pan just for a couple of minutes until it is starting to brown and crisp but is still bendy.  This step is optional but a lot of the commenters recommended it 🙂
  3. Whisk together your eggs, yogurt, cheese, salt, pepper, sriracha, and seasonings of choice until nice and creamy.
  4. Smear butter on the inside of all the little muffin cups you will be using.
  5. Wrap bacon around the inside of your cups if you are using it.
  6. Pour the egg mixture into the cups until about 3/4 full.
  7. Slide into your oven and bake until golden brown and not jiggly.  Check around 20 minutes, but may take up to 30.  🙂
  8. Enjoy the ease and deliciousness of healthy breakfast habits!!



Preheat your oven to 350, and get your bacon started!  Toss it in a pan for a few minutes until just starting to brown and crisp up but still pliable.  You can also crank some fresh pepper on it as you do so.  Peppered bacon is my new favorite!!


Add the rest of the ingredients (minus the butter) in a bowl…

Photo (3)And whisk until smooth…

Photo (4)Smear butter around in the every muffin cup you will be using.  Wrap bacon inside the cups if you are going that route (again, with and without are both fantastic, I don’t think I could pick a favorite!)  Fill each cup 3/4 full with the egg mixture.

Photo (5)Slide into preheated oven and bake until browned and no longer jiggly.  Start checking it at 20 minutes, but it could take up to 30.

Photo (6)Yum!

Photo (8)See what I mean about the lightly browned, flakey crust on those guys?

Photo (7)But then, who can really resist bacon….?

Photo (9)Without?

Photo (11)With????
Photo (10)WITHOUT?!?!?

I have an idea…how bout you make some, and let me know what YOU like better?  🙂

Sweet and Spicy Pulled Chicken Sammiches With Peppered Bacon and Fried Eggs

Sammiches.  Yum.  And yes, yes I do call them sammiches…I started calling them that because I can never remember how to spell the actual word.  And now…I can’t seem to say (or type) it any other way.  So forgive me if I sound “Duck Dynasty-esque” in this post.  But I simply can’t call these anything other than..sammiches.

Anywho.  Since our health journey started, we have cut back almost 100% on eating bread.  That is, when we are doing good at least.  😉   So that means, no sammiches.  But I had this recipe (well, the pre-adapted version that is) on Pinterest, and I just knew I had to turn it healthy because it is made using two of my favorite ingredients: Sriracha and Honey.  So I busted out the good ol’ Organic, Sprouted Grain Ezekiel Bread.  And we made sweet and spicy pulled chicken sammiches.  I have made a few new recipes the past two weeks.  I asked Mr. Rodgers which was his favorite…and he whole heartedly replied “THE SAMMICHES!!”  If that alone doesn’t convince you to try it…let the pictures speak for themselves!!  You’ll love ’em!  Alright, let’s get this show on the road!!

Just a note…it may seem like a random combo at first…it’s because the original called for ketchup, which usually has sugar or corn syrup along with some mystery ingredients.  So I worked in a recipe for home made ketchup.  🙂

Adapted from!

So, here’s what you need:

  • 1 (6 oz) Can Tomato Paste
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • Sea Salt to taste
  • 1 Tbsp Mustard
  • 1/4 C White Wine Vinegar
  • 1/4 C Water
  • 1/2 C Honey + 2 Tbsp
  • 1 Onion, Roughly Chopped
  • 3 Cloves Garlic, Roughly Chopped
  • 1- 4 Tbsp Sriracha, depending on your love of heat.  I did 2 Tbsp, and will do more next time for a little more heat.
  • 2 Tbsp Rice Vinegar
  • 2 Tbsp Bragg’s Amino Acids (our soy sauce substitute)
  • 1 tsp sesame oil
  • 1 tsp liquid smoke
  • 6 boneless skinless chicken breasts
  • Extra Sharp Cheddar, Sliced
  • 1 Cucumber, peeled and sliced into ribbons with a mandolin or veggie peeler
  • 1 Fried Egg per sammich
  • 1 lb Turkey Bacon (try to get some without sugar and nitrites)

It may look like a lot, but this recipe really is quite simple.  🙂  And ohhhh so satisfying!!  Let’s get down to business!

Here’s how you do it!!

  1. Place all the sauce ingredients into your food processor (that is everything up until the chicken breasts, as you could probably guess!!)  Whiz until evenly blended and creamy!
  2. Salt and Pepper the chicken and place in a 4 qt crock pot.  Mine was actually slightly still frozen and it still worked great!
  3. Dump the sauce over the chicken, cover, and cook on low for 8 hours.
  4. Fish out the chicken and shred with two forks.  Replace in the crock pot and stir to coat.
  5. Cover a cookie sheet with foil and lay out your bacon in a single layer.  Place in a cold oven, and set the temperature to 400*.  Leave for 20 minutes.  It should be browned and crispy by then!
  6. Fry your eggs, slice some cheese, and make sure your cucumbers are ready.
  7. Cut your Ezekiel bread into rounds so it is like buns. (Optional)
  8. Butter the bread.  Place under a broiler until it is browned and toasted.
  9. Pile pulled chicken on half of the “buns” and top with cheese.  Place back under the broiler until cheese is melty.
  10. Move to a plate and top with cucumber, fried egg, bacon, and another piece of Ezekiel Bread.
  11. Devour…you can try eating this like a normal sammich if you like…but my guess is that you will have better luck with a knife and fork.  Okay, it’s not really a guess.  I’m speaking from experience 😉

Okay I can’t wait any longer, here is the pictures!!

Sweet and Spicy Pulled Chicken Sammiches 1Gather all your sauce ingredients…

Sweet and Spicy Pulled Chicken Sammiches 2Put them into a food processor…

Sweet and Spicy Pulled Chicken Sammiches 3Whiz until everything is combined and creamy.

Sweet and Spicy Pulled Chicken Sammiches 4Salt and pepper the chicken breasts and place in a 4 qt crock pot…

Sweet and Spicy Pulled Chicken Sammiches 5Dump the sauce on top, cover, and cook on low for 8 hours.

Sweet and Spicy Pulled Chicken Sammiches 6When done, fish out the chicken breasts and shred with two forks.

Sweet and Spicy Pulled Chicken Sammiches 7Place back in the sauce and stir to coat.

Sweet and Spicy Pulled Chicken Sammiches 8Cover a cookie sheet with foil and lay out the turkey bacon in a single layer.  Crack fresh pepper over it and slide it into a cold oven.  Turn the temperature to 400* and leave for about 20 minutes.

Sweet and Spicy Pulled Chicken Sammiches 9Fry your eggs to whatever doneness you prefer…

Sweet and Spicy Pulled Chicken Sammiches 10Cut your Ezekiel bread into rounds (I used a wide mouthed cup) and butter.

Sweet and Spicy Pulled Chicken Sammiches 11Slide under a broiler until browned and toasty.

Sweet and Spicy Pulled Chicken Sammiches 12Pile on some chicken from the crock pot and top with cheddar…

Sweet and Spicy Pulled Chicken Sammiches 13Replace under the broiler until cheese is melty…

Sweet and Spicy Pulled Chicken Sammiches 14Top with cucumber ribbons…

Sweet and Spicy Pulled Chicken Sammiches 15Fried egg…

Sweet and Spicy Pulled Chicken Sammiches 16And bacon…

Sweet and Spicy Pulled Chicken Sammiches 18And your other piece of bread!  Melty, salty, sweet, little spicy, fresh twist with the cucumber, wonderful texture and flavor of the egg, crispy smokiness of the bacon…YUM.

Sweet and Spicy Pulled Chicken Sammiches 19

Sweet and Spicy Pulled Chicken Sammiches 17

Sweet and Spicy Pulled Chicken Sammiches 20How fantastic is that?!

Sweet and Spicy Pulled Chicken Sammiches 21Perfection!!!  ❤

Apple Bacon Brussels Sprouts

YUMMYYYY!  I made this on the same night as a salmon main dish.  After Mr. Rodgers had cleared his plate, he asked for seconds.  Of the Brussels Sprouts.  Yeah.  You know you made something special when the husband asks for more of the Brussels Sprouts instead of the salmon.  Seriously.  That’s cray cray.

I loved this too, because it was so super healthy, with the perfect twist of smoky, sweet, and acidic!  Yummy!  I love it when eating well tastes super delicious!  You all know my theory on veggies…if you don’t like them, it’s probably because you don’t know how to make them shine!!!  In one of my former Brussels Sprouts posts I had a whole paragraph about how Brussels Sprouts are like women.  It was comical.  And really deep.  😛

So, here’s what you need:

  • 4 Pints Brussels Sprouts (1 Carton)
  • 3-4 Pieces Turkey Bacon
  • 1 Apple, Chopped into cubes
  • Fresh Ground Sea Salt and Black Pepper
  • Red Wine Vinegar

And here’s how you do it:

  1. Preheat oven to 425*
  2. Rinse, trim, and chop Brussels in half.
  3. Chop bacon into small strips.  Lay them out on a cookie sheet and slide into the oven.  Cook until just starting to brown, about 10 minutes.
  4. Remove bacon from cookie sheet and set aside.  Spread Brussels sprouts out on the same cookie sheet, salt and pepper, and slide back into the oven.  Cook until starting to brown, about 15 minutes.
  5. Add apple and toss a bit, slide back into the oven.  Cook for 10 minutes.
  6. Sprinkle bacon back on, and cook for an additional 5 minutes.
  7. Remove from oven, sprinkle with red wine vinegar, and toss.  Taste and adjust to your preference.  🙂
  8. Enjoy!!

What do you think?!  Brussels sprouts with bacon?!  Worth a try?  You won’t regret it! 🙂

Preheat oven to 425*  Cut bacon into small strips.  Spread out in a single layer and cook until browned, about 10 minutes.  Remove from pan and set aside.

Apple Bacon Brussels 1Lay Brussels out on same cookie sheet.  Salt and pepper.  Roast Brussels until starting to brown.  About 10 minutes.

Apple Cabbage Brussels 2Add apple and toss.  Cook until tender, about 10 minutes.

Apple Cabbage Brussels 3Sprinkle bacon back on, and cook for about 5 more minutes.  Everything should be browned and tender!

Apple Cabbage Brussels 4Yummy!!!  Remove to a bowl, sprinkle with red wine vinegar and stir.  Taste and adjust.

Now, serve!!

Apple Cabbage Brussels 5Hallelujah!

Salmon and Avocado 6 Apple Bacon Brussels