Bacon makes everything better! Vegetables just taste better with a little fat on them, and the fat helps to increase the vitamin and mineral absorption.
However, bacon is one of those foods that you really need to be careful with your source. You will want to find a brand that is first and foremost free of preservatives like nitrites and nitrates as well as sugar-free. Ideally, the pork would also be pasture -raised. I like the Pederson’s Farm brand that I found at Fresh Thyme, and my family thought it was delicious. Their packages are marked as “Whole30 approved”, which was very helpful in knowing it was a clean product. There are other brands that are simply sweetened with honey, which is another good option.
My son, Noah, has always been a great eater and eats vegetables well on their own without added ingredients. However, I wanted a recipe to mix in some healthy fats with veggies such as raw grass-fed cheddar cheese and eggs or “sacred foods” as Dr. Weston A. Price calls them.
These are high in fat soluble vitamins A, D, and K2. Plus, I think it is important to continually introduce children to new food combinations to expand their taste buds. These make a great snack or side, for adventurous or picky eaters. When he started finger foods, this was a great one because he could easily pick them up and eat them.
- 2 cups broccoli
- 2 pasture raised eggs
- 1/4 cup pastured pork, sugar-free bacon
- 1/3 cup raw grass-fed cheese
- 2 TBSP parsley
- salt and pepper
1. Preheat oven to 400◦F.
2. Chop broccoli and steam for 5 minutes.
3. Add broccoli to food processor and pulse a few times.
4. Dump broccoli onto a paper towel and squeeze out some of the excess water.
5. Pour the broccoli back into a bowl. Then, add the rest of the ingredients, and mix. The broccoli should still be chunky.
6. Scoop heaping tablespoons into mini muffin tins.
7. Bake for 20 minutes.