Chicken Bacon Deliciousness…..aka Eating your Feelings

chicken bacon mac

Hello friends!!  The past couple of weeks have been spent settling into a routine of sorts.  Basically, that means I’ve been doing nothing but reading and going to the gym.  My apartment is impeccably clean, my laundry is always done, and I’m getting into incredibly bizarre eating patterns.  I spent a good week drinking copious amounts of wine and exploring the outdoors.  Headed to Austin last weekend, and believe it or not, yours truly, Queen of Clumsy, hung out in a hammock!  Now, I don’t mean the kind that you gently just sit into.  This one involved a small bit of climbing and WHOLE lot of trust in both my own balance and weight distribution, as well as the sweet rigging skills of my companion.  In the end, there was minimal squealing, a bit of “NOPE! Not doing that!”, and whole lot of self-doubt, and one solid dose of “Suck it up Meister!”.  I owned that hammock.  Enjoyed it immensely, and then had the most UNgraceful dismount out of it that included hugging a tree, therefore scraping and bruising the crap out of my entire left arm.  Good times. No, GREAT times!

Anyways, I’ve been suffering a mild trip-hangover after returning from Austin, so I’ve been just kind of eating whatever is accessible…..until I ran out of food.  Needless to say, I’ve been wanting to eat all of the feelings.  By now, if you’ve read more than two of my posts, I’m sure you’ve figured out that “eating my feelings” = COMFORT FOOD!!

I made this insanely delicious Chicken Bacon “Mac and Cheese”.  While this isn’t technically Paleo (because it includes some grassfed/raw cheese) you could leave the cheese out and it would still be plenty delicious.  If you can’t get down with dairy, just omit it.  I won’t be offended. 🙂

Chicken Bacon Mac & Cheese

  • 1 medium spaghetti squash
  • 1.5 pounds chicken breast, cut into small chunks
  • 5-6 slices thick cut bacon, cut into small pieces
  • 1 can full fat coconut milk, make sure it’s at room temperature
  • 1 heaping tablespoon tapioca starch
  • 6-7 oz. grassfed or raw cheddar cheese, shredded
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Optional toppings: crushed chicharonnes (pork rinds), scallions, fresh parsley, whatever your heart desires
  1. Preheat your oven to 400 degrees.  Cut your spaghetti squash lengthwise, scoop out the seeds, place facedown on a cookie sheet and bake for 20-30 minutes (or until the outer skin gives a bit when you press on it).
  2. Set cooked squash aside to cool while you prepare your sauce.
  3. In a deep skillet, heat a small amount of oil over medium-high heat and add your diced chicken.  Cook chicken until it is browned and cooked through, about 7-10 minutes. Remove chicken from skillet…..I just put mine on a plate to hang out until I needed it again.
  4. Add your diced bacon to the skillet.  Cook bacon until it is crisp, about 5-7 minutes.  Remove bacon from skillet.  You want to leave about 2 tablespoons of bacon fat in the bottom of your skillet.  If your bacon gave off a ton of grease, pour out some of it.  You want just enough to cover the entire bottom of the skillet.
  5. Reduce your heat to medium low.  Whisk your tapioca starch into your bacon grease until it is fully incorporated.
  6. Add your can of coconut milk to the skillet.  You will want to whisk pretty continuously until it is all fully incorporated.  You will notice that it will thicken pretty quickly, thanks to the tapioca starch!
  7. At this point, whisk your cheese into the sauce until it is fully incorporated and melted.  Also add in your spices.
  8. TASTE!  Now is the time to taste your sauce and adjust accordingly.  ***If you do not add the cheese, you’ll want to bump up your spices some***
  9. Mix back in your cooked chicken breast and bacon.
  10. Shred your spaghetti squash into the pan and mix ALL of the goodness together, making sure everything is coated in cheesy deliciousness!
  11. Pour everything into a rectangular baking dish (I used an awkward sized one, but a 9×13 would work great) and top with whatever toppings you choose…..or none at all!
  12. Bake at 350 for 20 minutes or until it is all bubbly and golden around the edges.
  13. Remove from the oven and let cool for about 5 minutes before smashing it into your face.  Trust me, the roof of your mouth will hate you otherwise.

Word to the wise, this makes a LOT of food.  Pace yourself on it, because it’s pretty rich and decadent.  WORTH IT!!!  In the mean time, get outside, breath some fresh air, test your limits, and scare the hell out of yourself.  The feeling of accomplishment afterwards is WELL worth the freak out during.

Peace, Love, and Paleo!

-Meister

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Baking Queen

baking supplies

Hey friends!  So it’s been a crazy past few days!  Last week was full of prepping for my annual Luau at my house.  The party ended up being a giant success!  Lots of awesome people in attendance and TONS of great food!  I love hanging out with the folks from my gym, they are a stellar crew.  Pretty sure I drank my body weight in hard cider, but who cares!  It’s summer.  Live it up, I say!

This week is ALL about baking.  I’ve been prepping all week for The Duo competition on Saturday.  Because I’m going to have a booth set up, I’ve been doing LITERALLY nothing but baking every afternoon, evening, and night this week.  I’m kind of over it!  In my fridge right now are four pans of Maple Bacon Blondies, four pans of Chocolate Hazelnut Brownies, about 10 dozen Oreo Balls waiting to be dipped in chocolate, and enough Chocolate Chunk cookie dough for about 15 dozen cookies.

I can’t wait for Saturday to be here so that I can stock my fridge with REAL food again and get back into a regular eating schedule instead of eating random protein that is hiding in the back of my fridge.  So because of all of the baking, I have no recipe for you.  I suck at life.  I know.  My bad.  Again, it’s summer. Meh!  Make some desserts that I’ve linked up top.  If you haven’t tried them out before, get on it now!  OR better yet! Show up on Saturday and just buy the treats I’ve already made!  Do it.  It’s a Win-Win!

Well that’s all I’ve got for right now!  If you don’t hear from me for a few days, there’s a really good chance I’m in a sugar coma.  Somebody bring me a steak and some veggies…..

Until then, Peace, Love, and Paleo!

-Meister

Summer time….and the living is EASY!

Hey friends!  Well, I’ve officially somewhat settled into my summer “schedule”.  Honestly, it’s really difficult to stay on track with my eating when I have little to no structure or routine.  I’ve actually been pretty proud of myself so far this year.  I’ve been keeping myself to a regular gym schedule which makes everything else about 10 million times easier!  That being said, I’m still drinking a lot more that I’m used to.  I’m by no means getting inappropriate, but I had all but eliminated my “glass of wine with dinner” mentality…..and now that’s back.  Cider on the deck? Sure! Wine while cooking dinner? Yep! Rum buckets at the College World Series? Hell yes!  So yeah, alcohol is back in the mix.  She’s a tricky tricky devil….and makes me feel squishy.  What a dirty bitch.  Eh, I suppose I do it to myself!

 

I’ve also really been trying to be more spontaneous and go out more.  I became a bit of a recluse over the winter/spring months, and now that it’s summer and there is a TON going on, I’m trying to take FULL advantage of it!  Living life! Because of this, I feel like unless I have food already prepped in my fridge, I’m screwed.  Such is life.  I’ve been just making sure there is some sort of protein in my fridge at all times.  It’s veggies that I’m struggling with making sure I have enough of.  Stupid vegetables and their short shelf life…..

 

A few days back, I promised you something spectacular with that Dill Mayo I made.  Well here it is!  This turned out so insanely delicious.  I just kept it in the big bowl that I mixed it in and I stashed it in my fridge and ate off of it for almost a week.  Hell yes. Easy access!

potato salad

Buffalo Chicken Potato Salad….with BACON!

  • 1.5 pounds cooked chicken, chopped into bite size pieces (I used a cooked rotisserie chicken that I just picked clean!)
  • 1 pound bacon
  • 2 pounds sweet potatoes, diced into 1/2 inch cubes
  • 2-3 tablespoons hot sauce of choice (I used Frank’s….and I used way more than that amount, because I LOVE hot sauce!)
  • 1/4 – 1/2 cup Dill Mayo…..depending on how saucy you like your salads
  • Salt and pepper to taste
  1. In a large pot, put in all sweet potato chunks and cover with water.  Bring to a boil, and lightly boil for 15ish minutes.  You want your potatoes to be tender enough that a fork will poke into them, but not so over done that they smush and fall apart. When cooked, drain potatoes and put aside to cool.
  2. While potatoes are boiling, cut bacon into small pieces and cook in a deep skillet until bacon is fully cooked and crisp. (Feel free to bake/microwave your bacon as well and then just cut it into chunks….didn’t want to heat up the whole kitchen with my oven!) When bacon is crisp, remove it from the skillet onto a paper towel to get some of the excess fat off.
  3. In a large mixing bowl, combine pulled chicken, cooled potatoes, mayo, and hot sauce.  I would add the mayo gradually.  Start with 1/4 cup, get that mixed in, and the see if you want more.  I HATE super gloppy salads.
  4. When mixed well, mixed in your bacon.
  5. Taste your creation and salt and pepper according to your tastes.
  6. For best results, let this bad boy chill in the fridge for about an hour prior to eating or serving so that the flavors have time to really get into all of the ingredients.
  7. SMASH!!!!  Seriously, chicken, bacon, sweet potatoes……hot sauce! HEAVEN!

I realize it’s not the most colorful dish, but it’s damned tasty!  I ate it throughout the week as a main dish, as a side dish, in some lettuce wraps, for breakfast, lunch, and dinner.  So really, get AFTER it and live the summer high life! Peace, Love, and Paleo!

-Meister

Birthdays and Bacon

Oddly enough, the two go completely hand in hand!  I’m sitting here, writing to you all on the eve of my 28th birthday.  I remember a time when I thought, “Damn! 28 is SO OLD!”  Ha.  Right.  Don’t get me wrong, I still don’t know how I feel about getting closer to 30, but I feel awesome about my age.  That being said, I feel like 27 is going to be a very hard year to beat.  I discovered CrossFit, went fully Paleo, and began reclaiming my life as my own while I was 27.  I traveled, I met TONS of amazing people, I launched a blog, and I have tried my hand at selling my Paleo baked goods.  For real, 27 was pretty stellar.  So, BRING IT 28! You had better be freaking awesome, because you have some major expectations to rise up to!

On to bacon.  I can’t express enough how much I love bacon.  Hell, I have a bacon figurine that sits on my desk at school that I refer to as my “boyfriend”.  Several of my students have commented that they are bringing me bacon tomorrow as birthday gifts.  That is just weird to me….and unless it is in an unopened package, will NOT be consumed by me.  I ain’t dumb.  I love em, but I don’t trust middle schoolers with food handling or prep of ANY kind and I don’t really want to spend my birthday in the bathroom.

Couple of exciting things are going down!  The first is that I will be selling my Paleo treats at CrossFit Artis during “The Duo” event on June 29th.  Check out their page for info!  It’s going to be an AWESOME day!  Not to mention, I’ll be there, slinging treats.  What can beat that?!? Nothing.  That’s what. Not a damn thing.

Secondly, I recently bought what I like to call “almost booty shorts”.  This is HUGE for me.  I can’t even begin to describe how huge this is….I mean, I spent the better part of my life HATING my body, especially my thighs.  Let’s face it. They pretty much dominate my legs.  Anywho, I’ve apparently begun to embrace them OR I’ve quit caring what people think, because after the one ridiculously hot day this past week, I put my foot down and went out and bought some shorts!  No more WODing in capris.  It’s too freaking hot! So yeah, if you happen to be around the gym and you catch me in spandex, deal with it.  I have, and they are kind of making me feel awesome…..so if you rain on that for me, I might have to punch you square in the face! 🙂

Back to bacon.  I made this bacon egg scramble tonight to eat for breakfasts for the remainder of the week, and it was SO GOOD!  Plus, it was stupid easy to make.  I know the picture kind of sucks, but trust me, get after it!

bacon egg scramble

Bacon Breakfast Scramble

  • 8 strips bacon, diced
  • 6 eggs, lightly beaten
  • 2 bell peppers of choice (I used a little red, orange, and yellow) diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon hot sauce (I used Frank’s Red Hot)
  • Salt and Pepper to taste
  1. In a deep skillet, cook up your bacon pieces.  The time will vary based on the thickness of your bacon, heat of the pan, etc.  Just be careful not to burn your bacon.  That’s a most tragic event.
  2. When your bacon is crisp, remove it from the skillet, leaving the bacon fat behind in the pan. Place it on a paper towel to drain some of the grease off.
  3. Add your peppers, onions, and garlic to your skillet.  Saute the veggies in the bacon fat for 5-7 minutes over medium high heat, or until they become translucent and begin to soften.
  4. When you veggies are cooked through, add back in your bacon. Cook together for a couple of minutes.
  5. Lastly, add in your scrambled eggs and your hot sauce.  Scramble the eggs into the mixture, keeping it moving around your pan so it doesn’t burn.
  6. When your eggs have cooked through, (3-5 minutes later) taste it for salt and pepper.  Season to your liking and serve!

I am planning on topping mine with some fresh avocado and smashing on breakfast like a CHAMP!  This is going to be a birthday breakfast of champions!  Enjoy your bacon, your thighs, and your birthday! Because I’m going to enjoy the HELL out of mine! Peace, Love, and Paleo.

-Meister