I'm Really Sick of Bacon

I'm really sick of Bacon. 

Ok, not really. I love Bacon. 

Bacon has definitely had its turn in the spotlight, I’m pretty sure we can all agree on that. I’ve talked about this before, but Paleo has gotten a bad rep for being a “health fad” that emphasizes eating bacon and calling it healthy. Ok, I get it. There aren’t many stereotypical “diets” out there that say its ok to eat bacon, so of course that facet of this diet would get attention. However, a true Paleo diet emphasizes a ton of veggies with healthy, sustainable, grass-fed, organically raised animal proteins on the side. If you were to take your dinner plate, ¾ would be a vegetable variation, and the remaining quarter would be a plant based protein (ex: nuts, hemp, coconut) OR a type of meat. Lets contrast that with Standard American Diet “my plate” recommendations from the FDA. Let’s also correlate the body composition, vitality, and health between someone who follows a primal lifestyle and someone who follows the recommendation from our governmental departments. (p.s. lots of bills passed by our government, are financially backed by large agriculture companies. Let’s just ponder on that one for a while.)

Ok, sorry for the rant. I just get so annoyed when people come up to me and ask my why I think eating bacon for breakfast, lunch, and dinner is healthy. I suppose the simpler way I could have addressed that, besides getting started on an FDA rant, was to just say that I eat bacon probably 2 times a month. If that. Even now, I’m getting so burned out about hearing about bacon that I’ve turned to other delicious pork options. Like pork belly. Or prosciutto. Mmmm prosciutto.

My best friend, Nikki, made these prosciutto wrapped asparagus recipe that was so great when she was visiting once. Nikki has been on-again off-again Paleo for a while, but like most people, decreases her Paleo efforts when she finds herself incredibly busy. (She’s a middle school teacher, God Bless her.) I immediately fell in love with her simple little asparagus prosciutto recipe, and it is most definitely blog worthy. Whether she knew it or not, Prosciutto is a little salty by nature, so I’m inclined to think that it lends itself well to tough vegetables like asparagus.

I love when Nikki visits

I love when Nikki visits



Spaceship selfies

Spaceship selfies

Prosciutto is also expensive, but an expense I think is worth it if you’re not consuming it daily. Imported prosciutto can sometimes be three times the amount of domestic prosciutto, because the curing and pasteurization process is different than American prosciutto. Also, importing anything raises the cost, for obvious reasons. (How do I know this prosciutto trivia? I had an intense prosciutto conversation with an Italian butcher about a year and a half ago. I think he thought I was a little weird.) If you haven’t tried imported prosciutto, I highly recommend doing a side-by-side comparison tasting of domestic and imported prosciutto, kind of like a pork flight. 


Asparagus Wrapped Prosciutto

Serves 2, generously


  • 1/8 cup olive oil
  • Salt and pepper to taste (be mindful that prosciutto is salty by nature)
  • 1/2 tsp. garlic powder
  • Crushed red pepper to taste, optional
  • 8 oz. prosciutto
  • 2/3 bundle of asparagus
  • Toothpicks
  • Parmesan cheese for garnishment, optional*
  1. Mix olive oil and garlic powder together.
  2. Rub oil mixture onto asparagus and coat thoroughly.
  3. On a baking sheet, create groups of 2-4 asparagus stalks.
  4. Tightly wrap prosciutto around each prosciutto group. Secure with a toothpick.
  5. Bake at 350 degrees for minutes.
  6. Remove toothpick just before serving. Sprinkle with salt and pepper to taste. Add cheese if desired. 

*Parmesan cheese is technically not Paleo. :) 



I Wish it Was Called Asparagi

C is for cookie. 

Spring is for asparagus.

Ok, maybe not, but if I had to choose a star vegetable to represent spring, asparagus would be it. In my opinion, asparagus tastes extraordinarily better in spring, when it is in season. So much so, that I rarely eat it any other time of year. Personally, I prefer the skinner asparagus (I never understood why it wasn’t called asparaguses, or better yet….Asparagi. Asparagi.), because I think they’re less stringy and more tender. Another fun fact?  White asparagus is the same as the typical green asparagus, but exposed to less sunlight while growing, which causes the white appearance. (Thanks for the in-service, Whole Foods!) What about purple asparagus, you ask? I’m not sure. Purple asparagus looks like octopus tentacles to me. Weeiirrd. I’ll stick to green asparagi, thank you very much.

As many of you readers may (or may not) recall, my Dad sent me a care package of goodies from his garden in California, which included Meyer Lemons. I’ve been using them creatively (aka putting them in everything and seeing what tastes good. Check out these lemon bars here) This time, I used them in the asparagus, and served a rooftop dinner to my cousin while we enjoyed my city rooftop and the lovely views. My cousin is not Paleo, but he pretends to entertain the ideas of the Paleo lifestyle choice, and he’s always been more than complimentary of my cooking.

Of course, asparagus wasn’t the main dish for this rooftop meal (Stay tuned for a chimichurri marinated steak), but they were pretty good and made a great presentation. (Plus, I’m all for easy dishes when entertaining.)  Also fun for entertaining? Alcohol. (I know, not Paleo….at all. But sometimes you just have to live a little.) My friend who I went on the Dogfishhead Brewery trip with just started her own blog all about food and pairing. She’s insanely talented, and has fancy certifications in both the wine and the beer world. If you’re entertaining and want to create drink pairings that go along with your menu, check out her blog here

Oven-Roasted Lemon Asparagus

Serves 3


  • 1 bunch of asparagus
  • 2 tbsp. olive oil
  • 2 tsp. fresh lemon juice, plus lemon slices for garnish
  • ½ tsp. powdered garlic
  • Freshly ground pepper to taste
  • Dash of salt


  1. Preheat oven to 425
  2. Wash and trim the bottoms of the asparagus
  3. Place in baking dish, drizzle olive oil and lemon juice over asparagus.
  4. Sprinkle garlic powder, salt, and ground pepper over asparagus. Toss asparagus slightly to ensure that all stems are evenly covered with juice, oil, and spices.
  5. Place lemon slices on or around asparagus for decoration (This is optional.)
  6. Place in oven and bake for about 12 minutes. Watch carefully because asparagus can become overcooked easily. Asparagus is done when a fork can be inserted without much effort, but stalks are not soggy. (Skinnier asparagus= less baking time, thicker asparagus= longer baking time)




I've Got Sunshine...

…ooonnn a rainy daayy.

I’ve been singing this song to myself all day. All day through 7 hours of jury duty, all day through the torrential downpour dropped upon DC, and all day through the 20 degree temperature drop that immediately propelled us back into winter.

Today, during my jury duty lunch break, I thought it was good fortune that the rain had stopped and the skies were starting to clear. I decided to be healthy and go on a walk. (A walk! Of course, that’s what healthy people do when they have a few minutes to spare. They go on walks…and stuff.)  About halfway through my lunch break, those once semi-clear skies suddenly filled again with gray clouds and such strong wind gusts that I was somehow standing in the middle of a busy DC street with my sunshine yellow umbrella turned inside out being pelted with the largest rain drops I’ve ever seen.  I was soaked head to toe for all the world to see.

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You know, sunshine. I’ve got it.

But really, I do, because, with exception to today, spring has finally sprung, the days are getting longer, and last week my Dad sent me a cooking care package from California that included lemons and rosemary grown from his backyard:

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I’ve been obsessed with the lemons ever since. Lemon tea, lemon infused water, lemon peel baths, and lemon facial scrubs (post coming soon!). Naturally, I decided to make some Paleo lemon bars. These homegrown lemons are just so good, and are a perfect spring treat.

Paleo Lemon Bars

Makes 20 lemon squares

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Note: adapted from Taylor Made it Paleo’s Recipe: http://taylormadeitpaleo.com/2013/08/16/lemon-bars/

Crust:

  • ½ cup lightly salted almonds
  • 1 cup almond flour
  • 2 tsp. vanilla
  • 1 tbsp. raw honey
  • 2 tbsp. butter
  • ½ tsp. baking powder

Filling:

  • 4 eggs
  • ½ cup raw honey
  • ¼ cup lemon juice
  • 1 tbsp. cashew flour
  • 3 tbsp. coconut flour
  • 1 ½ tbsp. lemon zest
  1. Grind salted almonds in a food processor into they have turned into almond butter.
  2. Add the rest of the crust ingredients to the food processor and process until crumbly.
  3. Spray 13x9 inch pan with olive oil or coconut oil spray. Spread crust mixture evenly into pan.
  4. Bake crust for 10 minutes at 350.
  5. While the crust is baking, mix filling ingredients in a food processor.
  6. Pour filling over crust and continue to bake for about 15 minutes.
  7. Once the filling for the bars is firm but still a bit wobbly, remove from oven and let cool to set.
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