Sorry for the small hiatus! We’ve had a crazy busy week at the Wible home, so I haven’t been cooking new things very much. Just trying to keep it simple over here.
BUT…I’m back! And with a recipe that I think you will love!
Here are some updates on our lives:
- I passed my ACE personal training certification exam!! I am now an official ACE certified personal trainer. If you need a butt-kicking, I’m your gal. I’m so happy, relieved, and excited for what’s next. Big & new things are coming up!
- My husband and housemate just finished up a live recording on Friday evening with our church band Antioch Live. It was AMAZING!! They do a live recording every year, but this year was something special. I loved every minute of it. I’m so proud of them for their amazing creativity, hard work, and desire for excellence!
- Kipling is doing well and growing like a weed. I don’t want him to grow up. He had his first interaction with other dogs this weekend. Let’s just say he didn’t do so well with that. We’ll keep working on it…
- I am still doing the Whole30 challenge right now. Today is day 23, so I only have one week left. I am enjoying it and am thankful for the reset, but I’m not gonna lie- this has been a challenging Whole30. I have been craving pancakes and sweets and sugar like no one’s business. I thought it would fade after the first week or so, but it’s still there. I have been trying to think about how to keep a good balance of 80% strict paleo with about 20% indulgences after this challenge is over, but all I can think about is stuffing my face with pancakes endlessly. I feel like I will need another Whole30 once my first one is over! Just being real here.
Here’s the second edition of “How does Kipling sleep like that?”
This recipe is a delicious and easy go-to side dish. I love to bring it to friends’ houses when we have dinner parties. Simple yet great flavor. And yes, the veggies are roasted in the bacon grease. Need I say any more? Try it out!
serves about 4
- 6 slices of bacon
- 1 large sweet potato
- 2 cups brussel sprouts
- 1 tbsp minced garlic
- salt & pepper, to taste
- Preheat oven to 400 degrees.
- Cook your bacon by placing a cooling rack on top of a baking sheet that has sides (bacon grease will drip and you want it to stay in the baking sheet). Place raw bacon strips on the cooling rack and cook in the oven for about 15 minutes. **You could also cook pieces of bacon in a pan and make sure to reserve the bacon grease.
- While bacon is cooking, dice up your sweet potato and brussel sprouts, then put in a mixing bowl. Mix with the garlic and salt & pepper.
- Remove bacon from oven, then take the cooling rack off of the cookie sheet and let bacon cool. The bacon grease should have dripped from the bacon into the cookie sheet.
- Dump the veggies onto the cookie sheet with the bacon fat, and mix around with a large spoon until the veggies are nice and mixed and fairly coated with the bacon grease. Place in the oven and cook for an additional 20 minutes, or until the outsides of the veggies have browned a little. Leave longer if you want crispier veggies.
- Remove veggies from oven. While they are cooling, crumble bacon into pieces and add to the veggies. Mix, serve, and enjoy!