BLT Bites

Who doesn’t love a BLT?  Sometimes it can be hard going to parties because there are so many tempting non-Paleo foods around.  To avoid this, I brought these BLT Bites (recipe adapted from Stupid Easy Paleo) to a Fourth of July BBQ and they were gone within minutes!  These were a little bit time consuming, but the final product was pretty amazing.


*Recipe adapted from Stupid Easy Paleo, BLT Bites, click here for original post.


10-12 pieces of bacon (I used Applegate Farms, look for nitrate-free/uncured, sugar-free if Whole30)

Coconut oil

Grape tomatoes

Romaine lettuce, chopped

Paleo mayo, to top

*2 mini-muffin tins


Prepare Paleo mayo ahead.

Preheat oven to 350˚F.  Line a baking sheet with foil.

Use coconut oil to grease the inside of one mini-muffin tin and the outside of the other.  The bacon will eventually be cooked into little cups using these as molds.

Place one muffin tin face-down.

Cut each strip of bacon into thirds and criss-cross the pieces over the cups.  (You might choose to cut the strips in half, instead).  It should look like the picture below.

photo 1

Place the other muffin tin on top and press down firmly.

photo 3

Put the muffin tins on the cookie sheet and bake in the oven.  Note: The original recipe suggests baking for 20-25 min., then removing the top muffin tin and cooking for an additional 5 min..  I had to cook mine for closer to 45 min..  I’m not sure if this was because of the bacon, my oven, or something else, but I suggest starting baking for 20-25 min., then adding additional time as needed while monitoring them closely.  When you decide they are ready, remove from the oven.

photo 2

Chop up romaine lettuce and add some to each bacon cup.


Cut grape tomatoes in half and place one on each cup.

Top with Paleo mayo. Enjoy!


Brussels Sprouts Chips

*Recipe adapted from NomNomPaleo

These are absolutely amazing and have quickly become one of my favorite snacks.


2 cups of brussels sprouts leaves (outer leaves from 2 lbs. of brussels sprouts)

2 tablespoons of melted duck fat (other options: olive oil, melted ghee, avocado oil)

Kosher salt to taste


Preheat oven to 350˚ F

Peel leaves off of brussels sprouts


Melt duck fat and drizzle over leaves.  Add salt to taste and toss leaves.


Lay the leaves out on a cookie sheet, separate them as much as possible.


Bake for about 10 minutes.  Hint: Some chips might need to be in the oven longer than others.  I typically take some out after 10 minutes, then keep my eye on the others as they cook for a few minutes longer.