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Crispy Bacon and Brussels Sprout Salad with Creamy Pesto Aioli

Crispy Bacon and Brussels Sprout Salad with Creamy Pesto Aioli

This Whole30 and Paleo approved salad is perfect for all of your summer bbqs and picnics.

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Crispy Bacon and Brussels Sprout Salad with Creamy Pesto Aioli

Serves: 6

Ingredients: 

  • 2 heads of kale, leaves removed, rinsed and massaged

  • 3/4 red cabbage, shredded

  • 1 1/2 lb Brussels sprouts, halved 

  • 1/3 cup olive oil 

  • Salt and pepper to taste

  • 1 cup carrots, shredded

  • 1 package Pederson’s Farms Bacon, or 10 pieces of compliant bacon

Pesto Aioli: 

  • 1 cup avocado oil or safflower oil 

  • 1 egg, room temperture 

  • 2 cups basil leaves

  • 1 lemon, juiced

  • 1/3 cup cashews, soaked for 20-30 min in warm water

  • 1/4 cup pinenuts 

  • 4 cloves garlic 

  • 1/2 tsp sea salt 

Directions: 

  1. Preheat the oven to 425 degrees F. Prep your kale, cabbage, Brussels sprouts and carrots.

  2. Bacon: Line a large baking sheet with parchment paper or tin foil. Place the bacon in an even layer on the baking sheet. Bake for 7-15 minutes, (varies depending on oven temps) or until crispy. (Move on to step 3) Transfer to a paper towel lined plate and cool. Once cool, chop the bacon bits on a cutting board. Set aside.

  3. Brussels sprouts: In a mixing bowl, toss 1/3 cup olive oil and Brussels sprouts together until fully coated. Season with salt and pepper to taste. Line another baking sheet with parchment paper and spread the Brussels sprouts in an even layer. Roast in the oven for 10-15 minutes, giving them a good shake halfway through.

  4. Make the aioli: In a food processor, add the egg and 1/4 cup oil. Pulse on low until well combined. Leave the food processor on low, while you slowly (VERY SLOWLY) pour the remaining 3/4 cup oil. (If you pour too quickly the oil will not emulsify and you will have liquid mayo). Add the basil, lemon, cashews, pine nuts, garlic and sea salt. Pulse until smooth and well combined.

  5. Assembly: Place the kale in a large salad bowl. Add about 1/3 cup aioli. Toss until well combined (or you can use your hands to massage the aioli into the kale if you don’t mind getting a little messy). Add the cabbage, carrots, Brussels sprouts, and bacon. Pour over desired amount of aioli and toss to combine.

  6. Serve and enjoy!

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