Bone Broth

Bone Broth Recipe

Our bodies love bone broth (check out the Why I love…Bone Broth blog post for the reasons why). Here is the recipe we use to make ours:

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Paleo Hot Cross “Buns”

Easter – the smell of freshly baked hot-cross buns and the boxes of chocolate eggs filling your supermarket shelves. Only one problem – they’re not very paleo.

Well like you, we here at Healed by Bacon also enjoy the odd Easter treat. But, chances are, a hot cross bun won’t have you hopping around like the Easter bunny. So we have come up with the perfect recipe as a great alternative.

This is one of our favourite paleo Easter recipes – we love it so much we’ve decided to reblog it.

Paleo Hot Cross “Buns” Recipe

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Paleo Raspberry and Coconut Gelatin Gummies

Paleo Raspberry and Coconut Gelatin Gummies Recipe

These gummies are a perfect for killing two birds with one stone – satisfying your cravings for a sweet paleo snack and healing your gut.

Ingredients raspberry-gummies

  • 1 cup full fat coconut milk
  • 1/2 cup raspberries
  • 8 tbsp grass-fed gelatin
  • Zest of 1 lime
  • 1 tbsp coconut oil

Method

    1. Depending on what you feel like, you can either blend the raspberries with the coconut milk or mix them in whole. Add the lime zest to the coconut and raspberry mix.
    2. Over a medium heat, combine the gelatin – one tablespoon at a time – and coconut and raspberry mix in a saucepan. Make sure the mix doesn’t boil.
    3. While the gelatin is dissolving, grease a glass pan (this will be used to set the gummies in).
    4. Once the gelatin is completely combined (make sure there are no lumps), let the mix cool to room temperature. Once cooled, pour the mixture into the greased glass pan, cover and place in the fridge.
    5. Refrigerate for at least 3 hours. Cut into squares and enjoy!

 

 

 

Rosemary and Sage Roast Turkey

Rosemary and Sage Roast Turkey Recipe

This recipe is taken from our Healed by Bacon Autoimmune Protocol Friendly Christmas Menu eBook.

AIP low fodmap gluten free sugar free christmas

We used to ask each of our guests to bring a dish to our Christmas lunch – sounds like a good plan in theory, less cooking, less cleaning up and save on money…turns out the plan is only good in theory.

One of our guests, Aunty Jane, liked to bring a “meat” dish to our Christmas dinner. Problem is, no one could ever tell what meat it actually was. In fact, one year another guest mentioned to Aunty Jane that she had slightly overcooked the pork she brought – that it was a bit tough and dry (and trust us, this guest was being very generous with ‘a bit’ tough and dry. Think chewing on a rubber boot and the dry feeling you get if you were to eat a spoon of coconut flour by itself). Looking confused, Aunty Jane replied with “Oh, I didn’t bring pork, I brought Turkey”. And from then on, (1) any meat dish Aunty Jane ever brought was just called “Mixed Miscellaneous Meat”, and (2) we started to cook the meat for Christmas dinner.

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Bacon Jerky

Bacon Jerky Recipe

Homemade Bacon

Bacon. Jerky. Recipe. Do we need to say more?

Ingredients

  • Rashes (as many as you like…or can fit in the oven/dehydrator) of grass-fed, preservative free bacon – check out our home cured bacon recipe
  • Ground fennel seed (optional)

Method

  1. Lay the rashes of bacon in the dehydrator and sprinkle with the ground fennel seed (if you are using it, otherwise leave it off!).
  2. Dehydrate on the ‘meat’ setting for 8 – 12 hours.
  3. Eat!!!!!!!