1 med. size rutabaga
1 tbsp. butter
2 tbsp. almond flour
1/2 c. coconut milk
1/2 tbsp. honey (not Paleo, but very minimal)
Peel and cube the rutabaga. Boil until soft (about 20 mins) and then mash. A food processor works best since rutabaga does not soften and mash like potatoes.
Mix in the rest of the ingredients until smooth. Again, the food processor works great for this. Pour into a well-greased casserole dish (8×8). Sprinkle with nutmeg. Bake at 350 degrees for 15 mins
-2lbs Ground Beef (Grass Fed preferred)
-1lb Ground Pork (Grass Fed preferred)
-1 pack (usually ~12 ounces of uncured nitrate free bacon, Trader Joes has awesome Apple wood smoked uncured bacon)
-3 eggs from your local farmers market (not one of the 1/2 Billion eggs just recalled…)
-1 jar roasted red peppers, diced up
-1 Vidalia onion diced up and drained of any juice
-4 cloves of garlic diced up
-1/4 cup parmesan cheese if you want (not paleo)
-2 teaspoons oregano (dried) or 1 Tablespoon fresh)
-2 teaspoon dried basil or 1 Tablespoon fresh (more if you like basil 2 Tablespoons fresh for me)
– 1 teaspoon fresh ground pepper
– salt to taste (kosher)
– roughly a teaspoon as the bacon brings some of the salt
-almond meal – use some if your mixture is to moist
Get out the food processor and grind up the bacon until it is the consistency of ground beef. (I use the food processor for the onion and garlic since it is already dirty anyway…) Mix everything together and roll into your favorite sized meatballs. I like to pan fry them up in some coconut oil and finish them in the over. Serve over some spaghetti squash (check it out here with your favorite tomato sauce, salad with a balsamic vinagrette and glass of wine. Nice dessert – some fresh blueberries drizzled with almond butter.
No, it doesn’t make to much – make the whole batch and put them on a cookie sheet covered with foil and freeze them individually – then put them in a freezer bag for a rainy day – you can also use the mix for Bacon Hamburgers…
Want to add some zing to the meatballs – chop up some chipotles and mix them in for Chipotle Bacon Meatballs – unreal!!!
Each bite is a perfect combination of spicy pepper, juicy chicken and salty, crispy bacon. The MDA reader that submitted this recipe for the Reader-Created Cookbook Contest stacks up as many pickled jalapenos on the popper as they can stand for an extra-spicy version, but you can modify the recipe to tone down the heat. If you can’t find pickled jalapenos (or your local market is out of them, like ours was) jarred pepperoncinis are a perfect substitute. Simply slice off the top, clean out the seeds and slice the pepper open so the raw chicken fits inside. Wrap the bundle up with a slice of bacon and secure with a toothpick or skewer then throw ‘em on the grill. Over medium heat the poppers will take 8-10 minutes per side to crisp up and cook through. The aroma of bacon in the air will make you want to eat the poppers right off the grill, but for the sake of convenience consider making them ahead of time for the 4th of July, as they are equally delicious if kept in the fridge and served hours later.
As if this recipe wasn’t mouthwatering enough, our anonymous MDA reader had to take it one step further by suggesting we dip the poppers in our favorite creamy dressing. Since we happened to have a batch of homemade Ranch dressing in the fridge we gave it try. Not to be overly dramatic, but the combination of cool, creamy dressing with the spicy, salty popper was pretty much like heaven.
With or without dip, these Spicy Chicken and Bacon Poppers are our new favorite appetizer and we can’t wait for the 4th of July to serve them up again!
- Makes 6-8 poppers
- 1 large chicken breast
- 6-8 pickled jalapenos or pepperoncinis
- 3-4 strips of bacon
Cut chicken breast into 1? cubes. Marinate the chicken with salt and pepper, jerk seasoning or your favorite seasoning and oil.
Place 1-2 slices of pickled jalapeno on each piece of marinated chicken or slice open a pepperoncini and put a piece of chicken inside.
Wrap 1/3 – 1/2 of a piece of bacon around the chicken and secure each popper individually with toothpicks or spear multiple poppers on a skewer.
Over medium heat, grill the poppers until the chicken is cooked through and the bacon is crisp, about 8-10 minutes a side.
And if you’re so inclined…
Homemade Ranch Dressing
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 1 garlic clove, minced and mashed into a paste
- 1/3 cup finely chopped fresh herbs (chives, parsley, dill or a blend of all three)
- 1 teaspoon celery salt
- salt and pepper to taste
Whisk ingredients together. Taste, then tinker with it until it tastes good to you. Kefir or Greek yogurt can also be used, apple cider vinegar can make it more acidic, and additional spices can be added.
Tired of hamburgers – try a lamb burger
1lb ground lamb
spices – salt, pepper, oregano, mint, basil – you can mix it up here with what ever you have / want
– 2-4 tlbs of minced onion
– 2 cloves garlic mined
– mix it all up, make burger patties and grill them up…
I have added roasted red pepper, feta (not Paleo…), and fresh spinach to the mix as well
Prep: 25 min, Bake: 60 min
Oven: 350, Makes: 6 servings
1½ lbs butternut, buttercup, or banana squash***
1 large onion, sliced & separated into rings (1 cup)
1 TBS butter
1 med pear, peeled and thinly sliced (1 cup)***
Sprinkle of salt
3 TBS fine dry bread crumbs***
3 slices bacon, crisp-cooked, drained, and crumbled
2 TBS chopped walnuts***
1 TBS grated Romano or Parmesan cheese***
1 TBS melted butter
2 TBS snipped fresh parsley (opt)***
– Any type of squash will work, but you may have to adjust cooking time
– 1 pear may not make a full cup, but don’t worry it will be enough
– For the crumble topping use almond flour instead of bread crumbs and
skip the cheese (although, it is very minimal and makes it tasty!)
– I always use dried because that is usually what I have (but only a sprinkle)
1. Peel squash; slice crosswise into ½ -inch slices. (If using butternut squash, first cut the squash in half lengthwise.) Remove and discard seeds. Set squash aside.
2. Cook onion rings in the 1 TBS hot butter for 5-10 minutes or until tender.
3. Arrange half of the squash slices in the bottom of an 8x8x2 –inch baking dish. Top with half of the pear slices. Repeat layers. Sprinkle lightly with salt. Cover with the cooked onions. Bake, covered, in a 350 oven about 45 min or until nearly tender.
4. Meanwhile, in a small bowl, combine bread crumbs, bacon, walnuts, cheese, and the 1 TBS melted butter; sprinkle over vegetables. Bake, uncovered, about 15 minutes more or until tender. If desired, sprinkle with parsley.
– Easy fast and the other red meat…
Get a boneless leg of lamb – 2.5 lbs will feed a family of 4-5
Coffee – 2 tablespoons
Rosemary – 1 tsp crushed up
Thyme- 1 tsp
Garlic (fresh) – 3 cloves minced
Salt – 2 tsp (Kosher)
Pepper – 1.5 tsp fresh
Preheat oven to 350
Mix about 2 tbl spoons olive oil together and add garlic – coat leg of lamb with it. Mix together the rest of the spices and coat lamb. Throw it on a roasting pan (covered with tin foil for easy clean up. Time is roughly 30 min per lb. – internal temp ~120 for med rare
Serve with mashed cauliflower (boil or steam a head of cauliflower, throw in some granulated garlic and butter, mash up with mixer or immersion blender), salad add some vino…
3 cups of almond meal
1 cup of unsweetened coconut
1 can of canned pumpkin
1½ cup of unsweetened applesauce
4 teaspoons of baking powder
1 teaspoon of salt
1 teaspoon of cinnamon, nutmeg, cloves, pumpkin pie spice, cloves, and ginger
Raisin: This is optional
- Mix all of the ingredients
- Fill sprayed muffin tins almost to top
- Bake at 325°F for about 25 minutes
Isabel – Can’t find any video of this workout.
The SEAL Creed
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