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This Easy Fruit Salad is a great accompaniment to a balanced breakfast or brunch. It’s a perfect dish to take along for a potluck where it can stand in as a side or dessert. Leftovers make a great snack. 

It’s easily adapted to fruits that are in season or by occasion. Following are some fun suggestions:

  • Add some pomegranate seeds for a bright red pop of color – perfect for the holiday season.
  • Mix up the fruit a bit. Pears make a great substitute for the apples. Or choose a different kind of apple, if Fuji aren’t your favorite. Grapefruit also makes a great sub for the clementine oranges.
  • If you want a bulkier salad without too much extra work, add some sliced bananas.
  • If everyone at your gathering can enjoy nuts and seeds, try adding some for a bit of crunch. Chopped pecans, walnuts, pumpkin seeds or even cashews would be great in this fruit salad, or serve them as an add-on topper.
  • Add some freshly torn mint leaves for a pop of green and a jolt of fresh flavor.
  • If everyone at your gathering can enjoy dairy, some fresh crumbled feta would also be great in this fruit salad. Especially with some chopped walnuts or pecans and fresh mint!

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aiprecipecollection.com / AIP Recipes Easy Winter Fruit Salad

Easy Fruit Salad

Prep Time: 15 minutes
Total Time: 15 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥
A super simple fruit salad is a perfect take-along for a potluck. It's great for brunch, dessert or a snack as well.

Ingredients

Instructions

  1. Wash and prep all ingredients. Add to a large serving bowl and toss to combine.
  2. Serve fresh or refrigerate for 20 minutes for a cool, crisp fruit salad.

This fruit salad is best when served fresh, but it will store in an airtight container in the fridge for up to a few days. The juices will settle on the bottom, so be sure to toss to coat before serving again.

Notes

Variations

With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

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Because potatoes are a nightshade, and nightshades are a no-go on AIP, what’s an AIPer to do? Make AIP mashed potatoes with white sweet potatoes, of course!

These Mashed Potatoes are AIP-friendly and made using Japanese sweet potatoes and a no-drain Instant Pot method. The ratio of potatoes to liquid is perfect for a quick cook + mash, without having to drain the potatoes in between.

This recipe utilizes white sweet potatoes (rather than their orange counterparts) for two reasons. First, white sweet potatoes are not as sweet as the orange version, helping to contribute toward a more savory dish. And second, white sweet potatoes look much more like your standard mashed potatoes than the orange ones, helping to trick your brain into thinking it’s getting the classic mashed potatoes.

Looking for an equally delicious gravy to top your ‘taters? Click here!
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aiprecipecollection.com / AIP Recipes Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 10 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥
These classic Mashed Potatoes are made AIP-friendly and easy using Japanese sweet potatoes and a no-drain Instant Pot method

Instructions

  1. Peel and chop your white sweet potatoes and add them to your Instant Pot.
  2. Sprinkle nutritional yeast, garlic powder, onion powder, dried parsley and sea salt on top. Top with a dried bay leaf and pour the broth over everything.
  3. Cover, seal and set to high pressure for 10 minutes.
  4. When the cooking cycle is complete, quick release the pressure. * To prevent burns, cover the valve with a thick towel before releasing the pressure. Open the lid and remove the bay leaf.
  5. Add the coconut milk to the potatoes and use a hand mixer or potato masher to mash or whip the potatoes, right in the Instant Pot.
  6. Add extra coconut milk, if desired, for a creamier texture.
  7. Serve with gravy and enjoy!

Notes

White sweet potatoes tend to turn brown very quickly, so work fast, but don't stress about it, as it doesn’t affect the taste or appearance at all.

With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

 

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This easy Roasted Acorn Squash with AIP Kale Pesto is rich and nutty – yet healthy and nourishing, making it an ideal cozy winter side dish!

The peppery flavor of the kale harmonizes beautifully with the spicy garlic, tangy lemon juice and savory nutritional yeast (for AIP ensure you’re using NON-fortified nutritional yeast – click to read why that’s important), creating a complex flavor combination that can be added to almost any dish.

The Kale Pesto takes just 2 minutes to make and it fits in with your dairy, nuts and seed-free protocol. You can add it to pasta, fish, chicken, veggies and more, so you may want to make a full batch instead of the 1/2 batch listed below! It’s the perfect flavor booster for any AIP, Paleo, Vegan meal or snack – add it to your weekly rotation or whip up a double batch and store it in the freezer. Click here for the full batch recipe. Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

aiprecipecollection.com / AIP Recipes Roasted Acorn Squash with Kale Pesto

Roasted Acorn Squash with Kale Pesto

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 30 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ This easy AIP Roasted Acorn Squash with Kale Pesto is rich and nutty - yet healthy and nourishing, making it an ideal cozy winter side dish!

Ingredients

For the Roasted Acorn Squash:

For the AIP Kale Pesto:

Instructions

  1. Preheat oven to 425ºF.
  2. Wash, halve, core, seed and slice your acorn squash (no need to peel).
  3. Arrange acorn squash slices on a sheet pan in one layer. Drizzle with avocado or olive oil and sprinkle with salt.
  4. Roast at 425ºF for approximately 25-35 minutes, or until squash is easily pierced with a fork and skin is softened.
  5. While the squash roasts, add all of the Kale Pesto ingredients to a food processor and pulse until desired consistency, stopping to scrape down the sides as needed.
  6. When acorn squash has finished roasting, drizzle with the Kale Pesto and serve.

Notes

STORAGE:

Acorn Squash - If you have leftovers, store the acorn squash and kale pesto separately in air-tight containers in the fridge for up to 3-5 days. Reheat acorn squash in the oven for a few minutes and top with room temperature kale pesto.

Kale Pesto Storage - See the Kale Pesto recipe post for storage instructions and more ideas how to use it - click here.

With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

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One of the best things about winter is all of the hearty root vegetables that are in season. Beets, carrots and parsnips are some of the best, nutrient-dense vegetables around and they pair with pretty much any meat or poultry option.

Depending on how you prepare them, root vegetables have a slightly sweet, yet savory flavor that’s not only comforting, but also refreshing. Roasting them until they’re soft on the inside and slightly browned and crispy on the outside is culinary perfection. Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

aiprecipecollection.com / AIP Recipes Roasted Root Vegetables with Warming Spices

Roasted Root Vegetables with Warming Spices

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 35 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥
A great winter side dish that perfect for every day or family holidays.

Ingredients

  • 2 - medium beets (try a mix of red and golden, for more variety)
  • 2 - large carrots
  • 2 - parsnips
  • 1 - small yellow or red onion
  • 6 - whole (small) garlic cloves
  • 2 Tbsp - avocado oil
  • 1 tsp - sea salt
  • 1 tsp - cinnamon
  • 1/4 tsp - each ground ginger, ground cloves and ground turmeric

Instructions

  1. Preheat oven to 425ºF.
  2. Wash, peel and chop veggies into large, roughly equal pieces (if your veggies are organic, no need to peel. Just wash thoroughly and chop).
  3. Line a sheet pan with parchment paper or a silicone baking mat. Add the vegetables to the sheet pan and drizzle with the avocado oil.
  4. Sprinkle with the spices and toss to coat before spreading them out into a single layer, evenly spaced apart.
  5. Roast at 425ºF for 35-45 minutes, or until the vegetables are browned and easily pierced with a fork.

Notes

STORAGE: If you have any leftovers, they will store in an air-tight container in the fridge for up to 3 days.

REHEATING: To reheat, just pop left-overs in the microwave for a minute or so, or reheat in the oven.

USE THEM COLD: You can also enjoy these leftovers cold for breakfast or lunch. Cold roasted root vegetables work great on salads!

With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

 

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This Crispy Herb-Roasted Broccoli is an exciting twist on a classic roasted broccoli recipe. Quick and easy, yet unique and delightful. Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

aiprecipecollection.com / AIP Recipes Herb-Roasted Broccoli

Herb-Roasted Broccoli

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 15 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥

This Crispy Herb-Roasted Broccoli is an exciting twist on a classic roasted broccoli recipe. Quick and easy, yet unique and delightful. Perfect for a holiday side dish, or a quick weeknight side. Plus, it’s AIP, Paleo and Whole30 compliant!

Instructions

  1. Preheat oven to 425ºF.
  2. Add all ingredients to a large bowl and toss to combine.
  3. Transfer to a large baking sheet lined with parchment paper, and arrange in a single layer, spacing evenly.
  4. Roast at 425ºF for 15-20 minutes, or until the broccoli is starting to turn brown and crispy.
  5. Best when served immediately.

Notes

* Pork Panko Substitute: You could also use compliant pork rinds - crush to a powder

** Nutritional Yeast - Read more about why it's important to use non-fortified nutritonal yeast - click here.

Leftovers: Store in an air-tight container in the fridge for a day or two.

Reheating: Just pop them back in the oven for a few minutes to warm through and crisp up again.

With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

This post contains affiliate links.  Click here to see what that means.

Herb-Roasted Acorn Squash makes the perfect holiday side dish to impress your friends and family, with minimal effort. Naturally gluten-free, dairy-free, Whole30 and AIP compliant, with just seven ingredients. It’s a super-simple recipe anyone can make, and everyone can enjoy. Savory-sweet acorn squash, pork panko and Italian seasonings combine for a velvety, toasted squash with a perfectly crispy exterior.Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

aiprecipecollection.com / AIP Recipes Herb-Roasted Acorn Squash

Herb-Roasted Acorn Squash

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 25 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ The perfect holiday side dish to impress your friends and family, with minimal effort.

Instructions

  1. Preheat oven to 400ºF.
  2. Cut the top and bottom off of each acorn squash, cut in half length-wise and scoop out the seeds. Slice the acorn squash into 1/2″ slices.
  3. In a large bowl, combine the acorn squash with the rest of the ingredients and toss to coat.
  4. Transfer to a large sheet pan lined with parchment paper, making sure to arrange the squash in a single layer and not over-crowd the pan.
  5. Roast at 400ºF for 25-30 minutes, flipping the acorn squash halfway through for even cooking.
  6. Best served immediately.

Notes

* Pork Panko Substitute: You could also use compliant pork rinds - crush to a powder

Leftovers: Store in an air-tight container in the fridge for a day or two.

Reheating: Just pop them back in the oven for a few minutes to warm through and crisp up again.

With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

This post contains affiliate links.  Click here to see what that means.

If you’re on the AIP and missing a traditional bread stuffing for your Sunday supper or the festive season, this Thanksgiving Stuffing just might do the trick!

Our recipe creator, Andrea, tried for YEARS to create an AIP Thanksgiving stuffing that satisfies like a gluten-filled bread stuffing. Yes, Years! For most, an all-veggie stuffing just doesn’t cut it. No one believes it’s the real thing. It doesn’t have the right taste or texture. And ain’t no one wanna spend extra time baking AIP-friendly bread just to use it in another dish that takes an hour to cook. It’s just too much work. Especially when you’re already overwhelmed with all the other AIP versions of Thanksgiving food you’re trying to cook at the same time.

Well, my friends, Andrea created a brilliant shortcut. It’s perfect. You don’t have to do any extra baking, but you still get that savory, bready texture you’re looking for in Thanksgiving stuffing. Even her non-AIP husband declared it to be “the BEST stuffing I’ve ever eaten. Ever!” Now there’s some high praise!Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

aiprecipecollection.com / AIP Recipes The Best AIP Thanksgiving Stuffing

The Best Thanksgiving Stuffing

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥

A heavenly AIP Thanksgiving stuffing made with onions, celery, mushrooms and pork. Plus, a grain-free bready topping with no extra baking!

Ingredients

Instructions

  1. Preheat oven to 350ºF and prep your vegetables.
  2. Heat a large skillet over medium heat and add 1 Tbsp avocado oil to the skillet. When the skillet is warm, add the onion and celery and sauté for about 7 minutes, or until the vegetables start to soften.
  3. Transfer to a large casserole dish.
  4. Add the mushrooms to the skillet and sauté for about 3 minutes, or until starting to soften.
  5. Transfer to the casserole dish.
  6. Add one more tablespoons of oil to the skillet and add the ground pork. Break into small pieces (a potato masher or kitchen whisk make this task easier) and sauté until cooked through, about 7 minutes.
  7. Transfer the pork to the casserole dish.
  8. Add cranberries and seasonings to the casserole dish and toss well to combine everything.
  9. Add cassava flour and palm shortening to a food processor and pulse until crumbles form. Continue to pulse and drizzle the cold water over the cassava mixture. When the crumbles are fairly even in size, transfer the mixture to the casserole dish. Toss lightly to combine.
  10. Transfer the prepared casserole dish to the oven and bake at 350ºF for 35-45minutes, or until the stuffing is hot and the top begins to brown.
  11. Serve with the rest of your holiday meal and enjoy!

Notes

Serves a Crowd! This recipe makes a very large amount of stuffing. If you have a big crowd, it’s perfect. For smaller crowds, the recipe can easily be cut in half. All of the steps will be the same; just reduce the cooking time in the oven by about 10 minutes or so, and check often to make sure it doesn’t burn.

Not Into Pork? If pork isn’t your favorite, you can try another ground meat. Ground chicken or turkey would work great for a lighter version.

Can I make this AIP stuffing ahead of time? Yes! Follow all the steps and then cover and save in the fridge for 1-2 days. To reheat, just remove the cover and pop it back in the oven at 300º for about 20 minutes, or until heated through.

Storage: Leftovers will store in an airtight container in the fridge for up to 5 days. It reheats beautifully in both the oven and the microwave.

With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

This post contains affiliate links.  Click here to see what that means.

Celebrate Saint Patrick’s Day (or any day, really) with these simple, 15-Minute AIP Irish (Sweet) Potato Cakes!

They’re savory and crispy on the outside with a luscious, creamy center. I highly recommend them as part of a simple breakfast, lunch or dinner – just add your choice of an AIP protein like bacon (learn about AIP bacon and where to find it here), or homemade AIP sausage patties or meatballs – yum!

This recipe calls for white sweet potatoes – they’re slightly less sweet and a bit more like a traditional potato. To learn more about them, click hereFully Healthy / Shop AIP Coupon - Autoimmune Shopping

aiprecipecollection.com / AIP Recipes

15-Minute Savory Irish (Sweet) Potato Cakes

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ Savory and crispy outside, with a luscious, creamy center - perfect for breakfast, sides or snacks!

Ingredients

  • 2 cups - mashed white sweet potatoes (pre-made*)
  • 1/4 cup - cassava flour
  • 1/2 tsp - onion powder
  • 1/2 tsp - dried chives (optional)
  • 1/4 tsp - sea salt

Instructions

  1. Combine all ingredients in a bowl and mix well.
  2. Divide into 6 balls (use your hands or a cookie scoop).
  3. Add a good drizzle of avocado oil or coconut oil to a large skillet, and warm over medium heat.
  4. Once the pan is hot and oil is glistening, add the sweet potato cake balls directly to the pan and squish them down a bit to form a patty.
  5. Cook 4-5 minutes per side, or until golden brown and heated through.
  6. Serve & Enjoy!
  • Serve with sautéed cabbage and bacon for an AIP Irish breakfast!
  • Save these AIP Irish Potato Cakes in an airtight container in the fridge for up to 3-4 days (depending on when your mashed potatoes were originally cooked – reheating does not reset the clock on food!)
  • Notes

    You may need to cook these in two batches, depending on how large your skillet is. I fit all 6 patties in a 12″ skillet , no problem.

    If you do need to cook in batches, be sure to add oil to the pan in between batches and allow it to heat up again. * These potato cakes are pretty sticky and will stick to the pan if there isn’t enough oil. *

    To reheat, warm a skillet over medium-low, add a small drizzle of oil and heat the potato cakes through for just a few minutes, until warm

    * If you don’t have any pre-made mashed sweet potatoes, just peel and chop a few white sweet potatoes, cover with water in a saucepan and boil for a few minutes, until potato chunks are easily pierced with a fork. Drain and mash, adding a bit of sea salt and coconut milk for flavoring and creaminess.

    With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.

    This recipe comes to you from one of our very own members in the AIP Recipe Collection Facebook Group. He’s generously offered to share his yummy recipe with us here so the whole AIP community can enjoy it! 

    Todd calls this recipe “Sweet Potato Filling” but I’m calling it a “Savory Sweet Potato & Celery Mash” … it really reminds me of a cross between a mashed potato and a traditional stuffing, so maybe he’s right and we should start a new classification and call it a filling!  

    The name ‘filling’ reminds me of something you’d use for stuffing ravioli or dumplings or a twice baked potato, and I do believe this recipe would make an amazing filling for any of these! There are plenty of AIP options for these kinds of recipes, so fi you’re interested in trying this out, go to the AIP Recipe Collection Facebook Group and search for recipes to pair this with.

    Try this recipe as a “filling” or “mashed potato” side dish or try making twice-baked sweet potatoes and top them with shredded left over chicken, pork, beef or some crispy AIP compliant bacon for a filling breakfast, lunch or dinner side .. the options are endless!

    ♥ Thanks for sharing Todd! ♥Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

    Savory AIP Sweet Potato and Celery Mash aiprecipecollection.com

    Savory Sweet Potato Mash

    Yield: 4-6 Servings
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes

    ♥ RECIPE & IMAGES BY: AIP Recipe Collection Group Member Todd Hummel ♥ A versatile savory mashed potato substitute the whole family will enjoy.

    Ingredients

    Instructions

    1. Peel and cube sweet potatoes (TIP: white fleshed sweet potatoes tend to discolor immediately after peeling, so have your pot of cold water ready so you can add your sweet potatoes as you chop)
    2. Gently bring your sweet potatoes to a boil and cook until tender.
    3. While the sweet potatoes cook you can prepare the savory.
    4. In a large frying pan sauté onions, celery and parsley until tender. Add sage, rosemary, thyme and salt to taste and set aside.
    5. Drain sweet potatoes and mash with a potato masher. Slowly add coconut milk and continue mashing until desired consistency is reached.
    6. Gently mix the savory sautéed vegetables to the mashed sweet potatoes and serve immediately.

    Notes

    Todd suggests:

    • That you can use any variety of sweet potato, but he enjoyed the red fleshed varieties as they remind him of his Mother's non-AIP chestnut stuffing.
    • That you can make this dish the day before and allow the flavors to meld overnight and simply re-heat before serving.

     

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    Looking for an easy side that will satisfy the traditional potato lovers in your family so you don’t have to make multiple sides? Bacon Mashed White Sweet Potatoes is the answer!

    My sweet potato hater hubby said I could make this any time! He really hates the sweetness of regular yams/sweet potatoes, but he finds white potatoes more palatable in a pinch. Thanks to bacon he actually enjoyed these … the savory flavors really do “hide” the sweetness. (See additional suggestions in the notes for even MORE flavor.)  

    This is so easy – and the whole family is gonna love it!

    This is probably one of the first recipes I ever created … which meant I was too eager to eat it and I failed to photograph it … so this is a stock photo but a great representation of the dish. I’ll have to come back and update this image soon!Fully Healthy / Shop AIP Coupon - Autoimmune Shopping

    AIP Bacon Mashed Sweet Potatoes

    Bacon Mashed White Sweet Potatoes

    Yield: 2 Servings
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes

    ♥ RECIPE BY: AIPRecipeCollection.com (Photo credit to Jonny Valiant) ♥ An easy accompaniment for just about any Sunday supper! Even your non-AIP family will love them!

    Instructions

    1. Put diced sweet potatoes in a pot and cover with water. Gently boil until tender.
    2. Meanwhile in a pan cook bacon and diced onion. (If you prefer your bacon crisp, cook it first and then remove from the pan and cook your onion in the bacon fat.) *DO NOT discard the bacon fat - you're going to use it*
    3. When sweet potatoes are cooked, drain and mash by hand (using a mixer will not yield a nice texture)
    4. Add a spoonful of bacon fat from the bacon you just cooked or if you have some on hand in the fridge (I always keep my left-over bacon fat for seasoning dishes or frying onions - so many uses)
    5. Add a small amount of chicken or beef broth and salt to taste and continue to mash until desired consistency is achieved.
    6. Gently fold in the cooked onions and bacon.
    7. Serve immediately or keep warm in the oven.

    Notes

    Want More Flavor?

    I kept this recipe really basic, but you can try adding some simple AIP spices like garlic powder and onion powder to taste. Feeling more adventurous in the kitchen? Try adding some roasted garlic and an olive oil drizzle - Yummy!

    Kitchen Tip:

    When you bring your fresh bacon home, wrap it in parchment in packs of 4 rashers/slices (or how many you'd typically use for your family) and freeze them immediately. This makes life so easy! I can grab one pack and dice it easily while it's still frozen - it cooks quick - no defrosting needed!