Twisty Bacon

Save yourself from having to clean a messy stovetop. Roast your bacon in the oven and add a twist for something different!

Ingredients
1 package bacon (preferably nitrate-free, uncured)

Preparation
1. Preheat oven to 425 degrees.
2. Line short-sided baking sheet with foil for easier clean-up, turning up edges of foil to keep in grease. Place cookie cooling rack ontop of foil.
3. Twist each piece of bacon and lay on top of cooling rack so bacon lays across rack without falling through.
4. One package of bacon should fit on one large baking sheet; it's ok if some of the pieces overlap/touch.
5. Roast in oven for 30 minutes or until desired doneness. Excess bacon fat will drip onto foil and you've got crispy bacon.
6. Now you can fix the rest of breakfast and not worry about the bacon!

Serves: depends! In my house, not many!

By: Caitlin S. Russell, M.S.

Grilled Asparagus

In summer, I grill the asparagus. In winter, I broil it. So easy and so tasty!

Ingredients
1 bunch asparagus spears
coconut oil spray
1 Tbsp balsamic vinegar
salt and pepper to taste

Preparation
1. Wash and trim asparagus spears of tough ends, usually 2 inches. Dry with towel.
2. Coat spears with oil, drizzle vinegar and season to taste.
3. On preheated grill over medium heat, grill for about 8 minutes turning often. (If broiling, put prepared asparagus on foil-lined baking sheet and broil for same amount of time.) Thinner asparagus will take less time, thicker will take longer.

Serves 4

By: Caitlin S. Russell, M.S.

Beef Shish Kabobs

So easy and such a "wow!" presentation factor. Nice to make ahead and keep in fridge until ready to grill.

Ingredients
2 Tbsp olive oil
2 Tbsp coconut oil
2 Tbsp balsamic vinegar
3-4 minced garlic cloves
1 Tbsp dried oregano
1 Tbsp dried basil
dash of cayenne pepper
Salt and pepper to taste
1 each - yellow squash and zucchini, cut into cubes
8-10 bite-sized mushrooms, dirt wiped off with paper towel
8-10 cherry tomatoes
2-3 pounds of sirloin steak, cut into cubes

Preparation
1. In a large mixing bowl, add all ingredients except for vegetables and steak cubes. Whisk to combine.
2. Add vegetables and meat, tossing to coat each piece with seasoning mixture.
3. Skewer meat and vegetables alternately on metal skewer until all vegetables and meat are used up.
4. Grill over medium heat on preheated grill for 10 minutes, turning once halfway through.

Serves 3-4

By: Caitlin Russell, M.S.

Caitlin's Cashew Crockpot Chicken

We ate this atop the cauliflower rice and it was sooooo good! Great as leftovers the next day too. Adjust the curry paste to your taste; the more the better for me!

Ingredients
2 Tbsp oil (I prefer coconut oil)
1 medium yellow onion, sliced
1/4 cup cashew butter (could use peanut instead but we prefer cashew), softened in microwave
2-3 Tbsp curry paste (found in small jars in Asian section of most grocers)
1/4 tsp chili powder
2 Tbsp soy sauce
Salt and pepper to taste
4 boneless chicken breasts, cut into bite-sized pieces
1 Tbsp chopped cilantro

Preparation
1. Turn on crockpot to low and add oil.
2. Add rest of ingredients except the cilantro and stir to combine. Microwaving cashew butter to soften will help distribute it more evenly. Or you can be lazy, not microwave it, stir as best you can now then take off lid a few hours from now and stir. That's what I did!
3. Put on lid and forget about it for 6-8 hours on low, about 4 hours on high.
4. Serve atop riced cauliflower with chopped cilantro and additional salt and pepper to taste.

Serves 3-4.

By: Caitlin S. Russell, M.S.

Caitlin's Low-Carb Cauliflower & Turkey Casserole

You can still have casseroles when you eat fewer carbs; just substituting cauliflower for the pasta or rice works well and is worthy of sharing at a potluck - low-carb or not!

Ingredients
1 lb ground turkey (or chicken or beef)
1 Tbsp minced garlic
1 head cauliflower
3 Tbsp coconut oil (plus 1 Tbsp for browning meat)
1/2 cup shredded cheese (plus 2 Tbsp for topping; you can use parmesean, cheddar, combination, whatever you have!)
1 Tbsp real bacon bits
1 tsp paprika
salt and pepper to taste

Preparation
1. In skillet on medium heat, add 1 Tbsp of coconut oil. Add meat; brown and crumble until no longer pink.
2. While meat is cooking, rinse cauliflower and drain. Cut into small bite-sized pieces.
3. Add minced garlic to meat and stir to combine. Remove from heat.
4. Grease baking dish with coconut oil spray. Add cauliflower pieces, browned meat, 3 Tbsp coconut oil, 1/2 cup cheese and bacon bits to greased baking dish. Stir to combine.
4. Sprinkle 2 Tbsp of cheese and paprika on top, along with salt and pepper to taste.
5. Bake at 425 degrees for 30 minutes, until cauliflower is fork-tender.
6. Brown under broiler for 1 minute if desired.

Serve with salad and you have a complete meal!

Serves 3 - 4.

By: Caitlin S. Russell, MS