Archive for December, 2016



  1. 1 pound bacon
  2. 2 pounds brussels sprouts
  3. 1 teaspoon ghee
  4. 1 teaspoon garlic powder
  5. 1/4 teaspoon sea salt
  6. Small wooden skewers


  1. Cut each strip of bacon in half lengthwise. In a frying pan on medium heat, cook the bacon until it’s partially cooked but still soft and pliable. (If you overcook the bacon, it will be difficult to weave it onto the skewer.) Remove the bacon from the pan, and set it aside. Remove most of the bacon grease from the pan, leaving just enough to coat it.
  2. Cut the brussels sprouts in half lengthwise. Add the sprouts, ghee, garlic powder, and sea salt to the frying pan. Sauté on medium heat until the sprouts are tender and browned.
  3. Preheat the oven to 375ºF.
  4. Assemble the skewers by threading 1 end of the bacon onto the end of a skewer. Add a brussels sprout slice, and weave the bacon around the sprout and back through the skewer, creating a wave pattern between the sprouts. Move the bacon and the sprout down the skewer, and repeat this process 2-3 more times for each skewer.
  5. Bake the skewers in a baking pan for 5-10 minutes, or until the bacon is fully cooked.

From Paleo Happy Hour by Kelly Milton


Artichoke Crab Cakes


  • Makes 4 (serving size: 2 crab cakes)
  • Hands-On Time 15 min
  • Total Time 15 min
  • December 2016


  1. pound fresh jumbo lump crabmeat, drained and picked
  2. (6-oz.) jar quartered, marinated artichoke hearts, drained
  3.  cup fine, dried breadcrumbs
  4. ¼ cup mayonnaise
  5. large egg, lightly beaten
  6. ½ teaspoon kosher salt


  1. Stir together all ingredients in a medium bowl. Shape mixture into 8 patties. Cook patties in a lightly greased large nonstick skillet over medium-high until golden brown, about 3 minutes per side.

For an added pop of color, arrange the crab cakes over a bed of greens, and top with a remoulade or salsa verde.

Photo and recipe from Real Simple website.   Easy and delicious





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