BOT Deviled Eggs (and more things to do with all those eggs!)

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With four kids, there is a lot of Easter egg coloring that goes on in my house…like 4 dozen eggs to be exact. One family can only eat so many actual hard-boiled eggs, which forces me to get creative. My kids love a creation that they call ” daddy eggs” for breakfast (see recipe below). It got this name because my husband introduced it…my name gets labeled onto nothing I might add!

I’m not a big fan of traditional deviled eggs, but thought I could probably come up with something edible. I like hard boiled eggs in salads…along with bacon, tomato and green onions…Viola! BOT Deviled eggs. Kind of like a BLT, but instead of lettuce I used green onions. Enjoy!

BOT Deviled Eggs


  • 6 hard-boiled eggs
  • 3-4 tablespoons bacon fat mayo (you can use regular paleo mayo, but seriously…why would you?)
  • 1/2 lb. bacon
  • 1 green onion, chopped
  • 1/2 Roma tomato, chopped
  • salt and pepper to taste


  1. Cook up your bacon until crispy. Set aside to cool and then crumble. If you haven’t already made your bacon fat mayo,don’t discard the bacon fat! You will want to use it!
  2. Cut eggs in half and scoop out yolks into a medium bowl. Crumble the yolks up.
  3. Add mayo and blend until creamy. Then mix in your bacon, tomato, and onions.
  4. Season with salt and pepper.
  5. Fill your egg whites with the yolk mixture.


“Daddy Eggs”


  • 2 hard boiled eggs
  • 1 tablespoon grass fed butter
  • Salt and pepper


  1. Quarter each egg and place in a microwave safe bowl.
  2. Put butter on top
  3. Cook in microwave for 20-30 seconds PLEASE NOTE! Eggs will explode if you cook these too long!
  4. Break up eggs with fork and cook for 10-15 more seconds.
    Season with salt and pepper

Apple Bacon Pork Chops

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I love fall! I know I’m not the only one…every blog I have been reading lately seems to talk about this love of fall. If I let myself think about the fact that fall is a pre-cursor to winter, I start to get depressed. So that’s why i prefer to live in the here and now, and in present time…fall is awesome! You get to change your wardrobe, decorations, and even your cooking.
I love fall recipes! Pumpkin, apples, cinnamon- these are all favorite cooking ingredients for me. This recipe mixes apples with bacon!!! Shut the front door! I have yet to find a recipe that includes bacon that I didn’t like really…

Apple Bacon Pork Chops


  • 4-6 pork chops
  • thyme
  • garlic powder
  • sea salt
  • pepper
  • maple syrup
  • extra virgin olive oil
  • cinnamon
  • 1 lb bacon, cubed
  • 2 shallots, thinly sliced
  • 2 apples, peeled,cored and thinly sliced


  1. Sprinkle pork chops with thyme, garlic powder, cinnamon, and sea salt and pepper (I didn’t measure just sprinkle on top of all the chops)
  2. Drizzle maple syrup and olive oil over the chops (again, I didn’t measure). Then rub on the chops.
  3. Let chops marinade for at least an hour
  4. Heat grill to medium. Once heated, place chops on grill
  5. While chops are on the grill, cook up your sliced bacon until it is almost crispy.
  6. Add shallots and cook until soft and translucent. Then add your apple slices and cook until soft.
  7. Serve pork chops with apple/ bacon mixture on top. Yum!

Bacon Jalapeño Bread

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I’m sure most of you have seen the Pinterest pins on cooking bacon in the oven. I have been skeptical of this ever since I first read about it. There is no way you can get crispy bacon this way- it will end up being a disappointment, and who wants to be disappointed with bacon? A friend of mine posted a recipe for this bread last week. It just sounded delicious and definitely something my husband would love (the man eats raw jalapenos!). It also has this “oven bacon” in it. I was in an experimental mood, so I thought I would give it a shot and…it worked! I’m a fan! I also like that the jalapenos get to cook in the bacon grease…yummo! This bread kind of resembles a corn bread, so be sure to pair it with my White Chicken Chili. My husband tore it into pieces and threw right into his bowl!

Bacon Jalapeño Bread by Virginia is for Hunter Gatherers

Tweaks: I used grass fed butter instead of ghee mainly because it’s what I had. I also baked mine in an 8×8 glass baking dish. It only took 30 minutes this way. I cut it into squares- it gave it more of a cornbread appearance! I wonder if I could do muffins…

Shredded Kale Salad with Bacon and Dates

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So I was flipping through an old edition of Southern Living Magazine and stumbled across this tasty little side dish. It is the perfect thing to go along with any summer BBQ or potluck you are attending. If making for a crowd, definitely double or triple the recipe if you are going to chop the kale in the food processor. I liked it better chopped, but tearing the kale leaves definitely stretches the recipe a little further! Enjoy!

Shredded Kale Salad with Bacon and Dates by Southern Living


Paleo Stuffed Mushrooms

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These bad boys are delicious and great to take to any party. I have never had anyone complain that they don’t have breadcrumbs or cheese like traditional stuffed mushrooms. Face it, a good appetizer will never be turned away…even if it’s paleo and healthy! :)

Paleo Stuffed Mushrooms


  • 1 lb bacon, chopped
  • 4 celery stalks
  • 1 small onion
  • 1/4 cup fresh basil
  • 1 teaspoon chives
  • 1 package white button or baby bella mushrooms (rinse and separate tops from stems, but do not discard either)
  • 1 lb. ground beef or sausage
  • 1 teaspoon oregano
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 2 cloves garlic
  • 1/2 teaspoon sea salt
  • approx. 1/4 cup almond meal


  1. Cook bacon in medium skillet. While bacon is cooking, place celery, onion, basil. chives, and mushrooms stems in food processor and chop.
  2. Add food processor mixture to skillet with the bacon and cook until the bacon becomes crispy. Remove from heat and drain everything from the bacon grease. Put everything in a large mixing bowl along with the oregano, cayenne pepper, paprika, sea salt, and garlic.
  3. Cook up ground beef (or sausage) until no longer pink. Add to bowl with the other ingredients. Add almond meal until the texture is right.
  4. Stuff mushrooms with the meat mixture.
  5. Bake at 375 degrees F for 15 minutes


Chicken BLTs!

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I love BLTs, but unfortunately they are not exactly “paleo-friendly”. That is why I was so pumped when I stumbled upon this recipe. You basically use a chicken breast as your bread! Hey, don’t knock it until you try it! It is super yummy! Pair this tasty “sandwich” with sweet potato wedges…so good!

This recipe was adapted from Primal Blueprint Quick and Easy Meals: Delicious, Primal-approved meals you can make in under 30 minutes (Primal Blueprint Series) by Mark Sisson and Jennifer Meier

Chicken Breast BTLA

Ingredients (makes 4 sandwiches)

  • 4 boneless chicken breasts
  • 4 tablespoons paleo mayonnaise
  • 8 slices bacon
  • 4 pieces of lettuce
  • 2 tomatoes, thinly sliced
  • 2 avocados


  1. Cook bacon in skillet over medium-high heat.
  2. While bacon is cooking, butterfly each chicken breast by slicing lengthwise through the middle of the breast, leaving one long side connected.
  3. Once bacon is finished cooking, drain a little of the bacon fat (make sure you save some though!) Place the chicken breasts in the pan opened flat. Cook until nicely browned, 4 – 6 minutes, or until chicken releases easily from bottom of pan. Flip chicken breasts, cover pan, and continue cooking until done, approximately 6 – 10 minutes.
  4. Open each cooked chicken breast and spread a thin layer of mayonnaise on each side. Layer two slices of bacon, one piece of lettuce, tomato, and avocado. Fold chicken breast shut and eat like a sandwich!

Stuffed Hamburgers with Sweet Potato Wedges

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Sometimes I like keeping things simple in the kitchen, and it doesn’t get much simpler than a hamburger! Since we have to go bunless, we prefer to wrap it up with a piece of lettuce (we like romaine). My only complaint of not having a bun is that you don’t have anything to hold together all those yummy toppings like mushrooms, onions, avocados, bacon, or jalapeños. That’s why the stuffed burger is so perfect! You stuff the inside with your toppings and its contained in this nice little “meat package”. I made mine with bacon, sautéed onions, and avocados…but choose whatever toppings sound good to you! My kids love these paired with my sweet potato wedges.

Stuffed burger

2-4 pounds of grass-fed beef (approx. 3 burgers with each pound)

1 tablespoon garlic powder

Salt and pepper to taste

1/2 lb bacon

1 onion


Whatever other toppings you like…mushrooms, jalapeños

1. Mix ground beef, garlic powder, salt, and pepper. Form into baseball size balls.

2. Divide each ball in half and form 2 patties. Place toppings on top of one patty, then cover with other patty. Press seams together and form one large patty.

3. Grill on med to med-low heat for 8-10 minutes on each side. These are big burgers, so they take a little longer for the inside to cook.

4. Serve with lettuce and tomato slices if desired.

Sweet potato fries

5-6 med. sweet potatoes

1 tablespoon coconut oil melted

1 tablespoon cinnamon

1 teaspoon garlic powder

1/2 teaspoon sea salt

1. Peel and cut sweet potatoes into wedges.
2. Place on a baking sheet and toss with remaining ingredients until evenly coated.
3. Bake at 425 degrees F for approx 20 min. or until they look a little crispy

Bacon Meatloaf

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 Let me just start by saying, this is my family’s FAVORITE meal! They beg for it! I pair it with Brussels Sprouts with Pancetta and mashed cauliflower. Yum! As far as shortcuts, there isn’t really one for this one. I would just highly recommend doubling the recipe and making 2! My family eats both of them, if yours doesn’t then at least you have a healthy meal you can freeze for another day! It’s not well received by the kids when I put the mushrooms in, so I usually leave those out. I also cut the amount of almond meal in half (only 1/2 c of meal per meatloaf). Enjoy!