Bacon Pecan Maple Mustard Chicken

I recently received a sampler pack of goodies from Steve's Paleo Goods.  The box was full of grain free granola, cookies, jerky's sauces, dried fruits and more!! The cool thing about this online paleo store, is that 15% of the proceeds go to Steve's Club National Program.  This is his 501c3 non-profit that brings fitness, nutrition guidance and mentorship to at-risk youth.  He works with CrossFit Affiliates across the country to start Steve’s Club Local Clubs in their own communities. This has always been his passion; and it continues to be the driving force behind Steve's PaleoGoods.  You can find these goodies along with nut butters, spice rubs, oils, cracklings and so much more at Whole Foods or online!!

 One smell of the two sauces I erceived and I knew I needed to create a savory recipe for you guys!  I was lucky enough to receive his Maple Mustard and Ginger Cilantro sauces.  These can be used for dressings, marinades, sauces and dips.  The best part is that they are made with olive oil and apple cider vinegar, unlike most sauces and dressings that are full of gmo canola oil!  I hope you enjoy this recipe as much as we did!!  It makes for great leftovers...even cold right out of the fridge!

Bacon Pecan Maple Mustard Chicken

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4

Ingredients

• 4 chicken breasts, thinned out
• 1/4 - 1/3 cup Maple Mustard*
• 4-5 strips of bacon, cooked and cut into pieces
• 1/4 cup pecans, chopped into pieces
• Stone ground mustard

Instructions

1. Place the chicken breasts in a greased baking dish
2. Brush or spoon on about 1 tbsp of Maple Mustard onto the top of each breast to lightly coat. Reserve the rest of the sauce for later
3. Sprinkle the bacon and pecan pieces over each breast
4. Bake with a loose cover at 350 for 15 minutes. Remove the cover and bake an additional 15 minutes.
5. Remove from the oven and drizzle the remaining Maple Mustard over each breast. Finish them off with another drizzle of stone ground mustard

Notes
*Maple Mustard sauce is from Steve's Paleo that can be found online (link in blog) or from Whole Foods.

xo,

Bacon Meatloaf

I have been sitting on this recipe for over six months until I got a good picture!  Meatloaf is not my favorite to photograph, but this is a fantastic recipe!!  Who doesn't like sausage and bacon thrown together with some beef!!!  We eat this for dinner, but it's perfect for breakfast too.

Breakfast isn't complete without potatoes or hash browns of some sort.  I wanted to keep this recipe lower carb so I opted for boiled jicama instead of potatoes.  Either one will work and you could really use any type of potato, taro or yucca.  The key is to par-boil them to soften them up before hand.

Breakfast Bacon Meatloaf
Serves: 6

Ingredients

• 1 1/2 lbs grass-fed ground beef or bison
• 1/2 lb pork breakfast sausage
• 1/2 lb bacon (about 6 pieces), sliced into 1 inch pieces
• 3/4 cup jicama, cubed and softened (potatoes can be substituted)*
• 1/2-3/4 cup onion, diced
• 1 egg
• 1 tsp fennel seed
• 1/2 tsp sea salt
• 1/4 tsp garlic powder
• 1/4 tsp pepper

Instructions

1. Brown the breakfast sausage, disgard the grease and set aside.
2. Cook the bacon pieces until crispy or desired tenderness, set aside. Keep the grease in the pan!
3. Saute the onions and softened jicama in the bacon grease, add in all of the seasoning. Cook until the onions are translucent
4. In a large mixing bowl, combine the beef, sausage and bacon with the egg. Add in the onion mixture using your hands to mash it all together
5. Form into a loaf and place in a greased casserole dish. Drizzle with ketchup
6. Bake at 350 for about 55 minutes
7. This is fantastic as leftovers too!!

Notes

*To soften the jicama, cook in boiling water until soft. Takes 45-60 minutes depending on the size of your cubes. I cut them about 1/4 inch squares in size. Use the entire jicama and save the remaining pieces to saute as potatoes another time!

If you prefer to make your own ketchup, here is a low carb recipe.

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Kate's Healthy Cupboard - Gluten Free Recipes

Peach Pico De Gallo Over Poached Cod

It's peach season!!  I have always seen fresh mango salsa and pico, but I wanted to create fresh peach pico.  This recipe is simple and really just a starting point for you to tailor it to your liking. Some of us like our salsa and pico a bit spicier or love cilantro while others hate cilantro and can hardly handle any jalapeno.

I chose to put the pico over poached fish to share with you how to poach fish for those of you that have no idea how to.  It is my favorite way to eat fish now.  It is simple, clean and doesn't stink up the house! I used black cod (sablefish) in this photo, but would have preferred regular cod.  Black cod provides a high amount of omega-3s similar to wild salmon and cod does provide some as well.  They are both mild fish, cod a bit milder and black cod is buttery like sea bass.   I typically love buttery fish, but think it's best plain.  I think when paired with peach pico, regular cod would be better.  This recipe could be enjoyed over chicken, shrimp, salmon or simple used as a dip.

Peach Pico De Gallo over Poached Cod

Ingredients

• 2 peaches, peeled and diced
• 1 small tomato, diced
• 1/4-1/2 cup red onion, diced
• 1/2 of jalapeno, seeded and diced
• juice of a fresh lime
• cilantro (optional)
• garlic powder
• sea salt
• 46-8oz pieces of cod

Instructions

Salsa: Serves 4

1. Combine all ingredients in a bowl, sprinkle with garlic and sea salt to taste
2. Cover and place in the refrigerator

Fish:

1. Fill a skillet with water high enough to cover fish
2. Allow water to come to a simmer and place the fish in the water. Depending on the thickness, you may want to slice fish into 3 inch pieces to cook
3. Poach for about 8-10 minutes while keeping water simmering
4. Fish should almost fall apart and flake when done

Kate's Healthy Cupboard - Gluten Free Recipes