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Parsnip-Apple Soup

  I live in the Mid-Atlantic region of the US and I have to tell you, after living in many other places all over the globe, this region has a flawless autumn season. You know those postcard-perfect pictures of autumn ...

Bistro Chicken Salad with Garlic-Thyme Vinaigrette

  My favorite types of restaurants to eat in are small, local cafes and bistros that offer simple dishes with organic ingredients. These types of restaurants used to be quite hard to come by, but with the ongoing food revolution ...

Zucchini Pasta with Bacon Pesto

  You’ll find a tempting assortment of AIP pestos on the internet I’m sure, but I want to relish in a bulkier texture that is missing from the traditional pine nuts. And I crave the salinity that a good parmesan would provide: bacon! ...

Hawaiian Salmon
Hawaiian Salmon | Autoimmune-Paleo.com

  You know what I used to love in my former life? Hawaiian pizza. One of my high school jobs was working in a pizza place and eating the heck out of some Hawaiian pizza was one of my main ...

Bacon-Wrapped Cinnamon Apples
Bacon-Wrapped Cinnamon Apples | Autoimmune-Paleo.com

The Autoimmune Protocol has allowed me to develop intuitive eating habits. Instead of craving chips or ice cream, these days my body asks for sea salt, extra carbohydrates, half an avocado, or omega-3 loaded salmon. I plan my meals around these ...

Bacon-Date Crusted Salmon
Bacon Date Crusted Salmon | Autoimmune-Paleo.com

  One of the first recipes I created when I initially went Paleo was walnut-crusted salmon topped with a bacon-rosemary crumble. I can credit that dish as one of the meals that went on my husband (then boyfriend)’s “Should I ...

Zuppa Toscana
Zuppa Toscana | Autoimmune-Paleo.com

I’ve mentioned before how much I love recreating foods from around the world to suit the autoimmune protocol. Believe it or not, my favorite cuisine to play with is Italian. You might think all the grains, dairy, and nightshades make ...

Pork and Chicken Liver Terrine with Spiced Apple Compote

    There are so many reasons I love terrines. For starters they look pretty impressive for little work, plus the ingredients (and high satiating fat ratio) make this perfect for an AIP feast. Adding chicken livers is a cunning way ...