Blood Orange Lamb Chops

1 1/2 lbs Lamb Chops
1 blood orange, zested and juiced
1 meyer lemon, zested and juiced
1 Tbsp minced garlic
1/2 Tbsp minced ginger
1/2 Tbsp rosemary
1 Tbsp fresh mint leaves
5-6 sprigs fresh time
1 tsp oregano
1 tsp fennel seed
1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp corriander

Combine all ingredients in a zip lock bag or some other seal able container. Marinate for 24-48 hours. Grill for about 5-10 minutes on each side depending on thickness and desired temperature. Makes 2 servings.

Butternut Squash and Fig Soup

6 cups chopped butternut squash
1 cup chopped carrots
3 cups chicken or vegetable broth
1 medium red onion, chopped
2 Tbsp coconut oil (or other fat)
1/2 cup chopped figs
1/2 Tbsp minced garlic

Spice blend:
1/4 tsp cinn
1/4 tsp thyme
1/4 tsp sage
1/4 tsp ground fennel
1/4 tsp turmeric
1/4 tsp ginger
1/4 tsp cumin
1/4 tsp salt
1/8 tsp nutmeg
1/8 tsp ground cloves

In a small bowl, combine spices.

Put butternut squash, carrots and broth in a slow cooker

Heat oil in a pan. Add onions. cook onions on low heat for about 20-30 minute. you want them to turn translucent, but not brown. Add figs and cook for about 5 minutes, then add garlic, cook for about a minute or two, add spices, cook for about 30 second, then remove from heat and add onion mixture to the slow cooker. Cook on low for 8 hours. Add more salt if necessary. Puree with when finished cooking.

Braciole

 Braciole (pronounced bra-jole) is an Italian dish. It consists of steak that's pounded thin and stuffed. This version is gluten and dairy free, but it's typically made with breadcrumbs and cheese.


Ingredients:
1.5 lbs round or flank steak
7-9 slices of pancetta
Pesto
Marinara
salt and pepper
Some type of fat

Pound steak until 1/8 - 1/4" thin. Add salt and pepper. Spread pesto over steak then layer pancetta. Roll tightly and tie with kitchen twine. In a cast iron pan, add fat or oil and brown meat  Place in slowcooker the tomato sauce (make the sauce first). Set on low for 6-8 hours. Slice and serve over spaghetti squash or other pasta alternative.


For the Pesto:
1 cup spinach
1/2 cup arugula
1/2 cup fresh basil
1 oz walnuts or pine nuts
1 Tbsp olive oil
1 tsp minced garlic
1 tsp brewer's yeast (optional)
1/2 tsp salt

Combine all ingredients in mini food processor.



Marinara:
1-2 Tbsp olive oil or other fat
1/2 cup onions, finely chopped
1 tsp minced garlic
1 tsp fennel seeds
1 28 oz can of tomatoes
1 can tomato paste
1 tsp oregano
1/2 tsp basil
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp salt

Heat oil in large pan. add onions and saute until translucent. Add garlic saute for about a minute, then add fennel seeds and saute for another 30 seconds. Remove from heat and add to the crock pot along with canned tomatoes, tomato past and seasoning. 

Awesome Burgers

Yes, this recipe is for hamburgers. Something so simple yet complex. I like my meat well seasoned. I usually use 85% lean, but sometimes I'll mix 75% lean beef with 90% lean bison. I shape them into 1/3lb burgers. Sometimes 1/2 lb if I'm really hungry. Also notice, I don't waste my money on gluten free buns or waste my time on lettuce wraps. I eat it with a fork and knife. You can't fit all those awesome toppings in a lettuce wrap anyway and you would have to dislocate your jaw to eat that on a bun. Check out my recipe for paleo Worcestershire Sauce.

1 lb ground beef (85% lean)
1/2 Tbsp balsamic vinegar
1/2 Tbsp Worcestershire Sauce (Optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dry mustard
1/4 tsp thyme
1/4 tsp rosemary
1/4 tsp basil
1/4 tsp oregano
1/4 tsp ground fennel
1/4 tsp salt
a pinch of ground cloves

Combine all ingredients in a bowl. Grill or pan fry. Top with whatever you like. I like mushrooms and onions.

Mashed Celery Root with Leeks

Celery root is a great alternative to potatoes. There are 42 calories and 9 grams of carbohydrates in 100g of celery root compared to 77 calories and 17g carbohydrates in 100g of potatoes. I like to use it in stews instead of potatoes and celery stalks.

1-2 Tbsp ghee or coconut oil
1 large celery root
1/2 cup leeks, finely chopped
1 tsp minced garlic
1 cup broth
salt and pepper to taste

In a large saute pan heat coconut oil or ghee. Peel and dice celery root. add celery root to the pan with a dash of salt and cook until slightly brown, about 15 minutes. Add leeks, mix together and cook for a couple of minutes, then add garlic, salt and pepper. After about a minute, add broth and simmer until celery rood is soft. Transfer to a bowl and mash or puree using a food processor or immersion blender.

Paleo Hush Puppies

This recipe is similar to my  Golden Beet Bread recipe. Golden or yellow beets have a flavor that reminds me of corn, so this is a great gluten free, grain free alternative to traditional hush puppies. These can be baked or fried.

Ingredients:
3 cups chopped Golden Beets
2 Eggs
1/2 cup coconut flour
1/2 cup almond flour
1 tsp salt
1 tsp onion powder
black pepper, to taste
Coconut oil for frying (or if baking, add 1 Tbsp of melted coconut oil to the mix)

Roast beets at 350 degrees until soft for (45-60 minutes). This can be done a head of time.

In a large mixing bowl, beat eggs. Add beets and puree using an immersion blender. This could also be done with a food processor. After beets are pureed, add almond flour, coconut flour, salt, onion powder and pepper.

For deep frying: Fill deep fryer with coconut oil. Don't heat about 350! Shape batter into balls and place in fryer basket. Fry until golden brown.

For baking: Preheat oven to 350. Shape batter into balls. Line cookie sheet with parchment. Bake for 20-30 minutes. The baked puppies come out a golden yellow and they shrink slightly compared to the fried ones.

Fig Barbecue Sauce

Figs are awesome. This recipe works well with chicken, ribs, burgers or anything else you want to put BBQ sauce on. I have a recipe for Paleo Worcestershire Sauce or you can search for one on the web.


1 Tbsp coconut oil
1/2 cup red onion finely chopped
1 tsp minced garlic
1 Tbsp Balsamic
1/2 tsp dry mustard
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp Mexican Oregano
1/4 tsp thyme
1/4 tsp ginger
1/4 tsp smoked paprika
1/4 tsp cayenne
1/4 tsp chipotle powder
1/4 tsp salt
1/4 tsp black pepper
4 figs, chopped
2 Tbsp Apple Cider Vinegar
1 Tbsp Balsamic Vinegar
1 Tbsp Coconut Aminos
1 Tbsp Worcestershire sauce

In a small bowl, mix spices.

In a sauce pan, heat coconut oil. Add onions and saute until translucent, then add garlic. Saute for about 30 seconds then add spices. After about another 30 seconds, add figs, vinegar, coconut aminos and Worcestershire  Stir together and bring to a low boil for 5-10 minutes. Remove from heat and puree using an immersion blender. Makes about a cup.

Cucumber, Crab and Avocado Salad

Great side dish for sushi or a great lunch or dinner for a hot summer say.

8 oz lump crab
1 avocado, chopped
1 cucumber, peeled and jullienned into matchsticks
Juice from 1 lime
1 Tbsp Coconut aminos
2 tsp black sesame seeds
2 tsp white sesame seeds

Combine all ingredients, serve cold

Liverwurst Nori Rolls

This might be my strangest recipe yet. Even stranger than Bacon Crusted Pumpkin Pie. When I was a kid I loved liverwurst sandwiches. Is that weird? If you're looking for a way to enjoy the health benefits of liver, but you don't like the odd texture, this recipe is for you. If you need a good sauerkraut recipe, checkout this one from Balanced Bites. I usually just make mine with cabbage and salt, but if you can't imagine eating liverwurst without rye bread, you can add rye seeds to your kraut.

2 Nori sheets
3 oz of liverwurst (I get mine from U.S. Wellness Meats)
1/2 cup sauerkraut
1/2 an avocado
Spicy mustard (to dip the rolls in)

You'll also need a small bowl with water and a rolling mat. In my Sardine Nori Roll recipe, there are step by step instructions on how to roll sushi. Or you can check out this link.

Sardine Nori Rolls

Do you want to enjoy the health benefits of sardines, but don't want to just eat them right out of a can? Here's a fun way to enjoy them with colorful avocado and pro-biotic carrots. You can use regular shredded carrots of you don't have fermented ones.

2 Nori sheets
1 4 oz can of Sardines
1/2 cup shredded fermented carrots
1/2 an avocado

You'll also need a small bowl with a little water and a rolling mat.


Place Nori sheet on rolling mat.

Add carrots

Then Sardines

Then add avocado

Roll.

When you get to the last half inch of the roll, dip your fingers in the water bowl and moisten the top of the nori sheet. This will make it stick.

With a sharp slice rolls. The nori sheets I buy have perforated lines to guide here to cut. If your nori doesn't have those, cut them about an inch in length. Serve cold. I like to drizzle balsamic vinegar and olive oil on mine.

Cauliflower Skordalia (Greek Style Potato Dip)

Skordalia is a Greek potato dip, usually served cold, but you can eat it warm if you prefer. This is a low-carb version.

1 head of cauliflower
2 tsp minced garlic
3 Tbsp olive oil
1 Tbsp red or white wine vinegar
1/2 tsp salt
Juice from 1 lemon

Steam cauliflower until fork tender. Combine all the ingredients in a food processor and blend until smooth. Garlic can be lightly sauteed in olive oil, or added raw. Serve with a drizzle of olive oil. If you used raw garlic, you might want to prepare this ahead of time to let the garlic mellow.

Greek Style Lamb Balls

Lamb is my favorite meat.

1 lbs Ground Lamb
1 lemon, zested
1 Tbsp minced garlic
1 Tbsp Balsamic or Red Wine Vinegar
2 tsp Penzey's Lamb Seasoning
1 tsp oregano
1/2 tsp dried mint
1/2 tsp rosemary (dried or fresh)
1/2 tsp salt
Olive oil

Place ground lamb in a bowl and add vinegar, garlic, salt, and herbs. Zest lemon into the bowl and set aside the rest of the lemon for later. Combine ingredients thoroughly shape into balls. Grill meatballs for about 10 minutes, preferable over charcoal or wood, but gas works too. When meat balls are done, squeeze lemon juice and drizzle olive oil and serve.

Baked Dog Cookies (Good for Cats Too)

This treat recipe is a little more involved than my other treat recipe, but probably better. The dehydrated cookies are very dry and hard for little Halle to swallow. These have a moist texture and are freezable so you can make a whole big batch and freeze what you don't use right away. 

3 cups ground bones
2 eggs
1 15 oz can pumpkin
1/4 cup sun butter (or any other nut butter)

Step one:
Make yourself some broth from bones. Any animal will do. I save bones from almost everything I eat in a bag in the freezer and when I have about 2 lbs, I make broth.

Step two:
Grind bones. I use a meat grinder attachment on my Kitchenaid stand mixer. For big bones, I'll use them for broth 2 or 3 times so that they're soft enough to put through the grinder.

Step three:
Make cookies! Preheat oven to 350. Beat egg. Add all the ingredients together in a mixing bowl and blend thoroughly. Line baking sheets with parchment and scoop cookies into the size you want. Press them into flat cookies. Bake for about 45 minutes or until edges start to brown. Let cool before serving.

Keep in mind the size of your dog when making these cookies. I use a small ice cream scoop that makes the cookies about 1 1/4" diameter. I give Jack (65 lbs) and Hazel (50 lbs) each one whole cookie and break one in half to give to Halle (17 lbs).

Banana Fudgesicles

It's freakin hot out. 115 degrees. It's a good thing I had these babies in the freezer. Dairy free, no added sugar, fruit sweetened and a good source of potassium, so it does double duty on a hot day!

I got this awesome stainless steel popsicle set from amazon. Some of the reviewers complain the the pops look phallic. It's a popsicle, you lick and suck it. What do you expect it to look like. It will not turn your son gay or make your daughter a porn star. Get over it and don't sexualize your food or your children. If you're concerned about plastic and want what's best for your family, no matter what it's shaped like, this pop mold is for you. I originally bought it to make deodorant sticks, but room temperature in the summer in Arizona is 80 degrees and the melting point of coconut oil is 76 degrees. You do the math. Needless to say, I keep my deodorant goo in a small mason jar. There will be a recipe for that eventually.


1 can full fat coconut milk
1 ripe banana
1/4 cup cocoa (or cacao) powder
1/2 tsp cinnamon

Combine all ingredients in a blender. Pour into Popsicle molds and freeze. 

Rainbow Cake

My birthday is in June and what better way to celebrate June than with a rainbow cake. No artificial colors or flavors, just wholesome grain-free, gluten-free yummy goodness. I adapted this recipe from Saffron Girl's Paleo Beetroot Cake recipe, but made it even more awesome.

Yellow Layer:
1 1/2 cups golden beets, chopped and roasted
2 Eggs
2-4 Tbsp Honey (depending on how sweet you like it)
1/4 cup coconut oil, melted
1/2 Tbsp almond extract
1/2 tsp baking soda
1/4 tsp sea salt
1/4 tsp nutmeg
1/4 cup coconut flour
1/4 cup almond flour

I didn't use any fat or oil when I roasted the beats. Puree beets. Beat eggs in a mixing bowl, then add pureed beets, coconut oil, honey and extract and beat together. Mix all the dry ingredients in a separate bowl and then combine all the ingredients together and mix thoroughly. Pour into a greased cake pan. Preheat oven to 350 degrees.

Red Layer:
1 1/2 cups red beets, chopped and roasted
2 Eggs
1/4 cup coconut oil, melted
2-4 Tbsp Honey (depending on how sweet you like it)
1/2 Tbsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
1/4 tsp cinnamon
1/4 cup coconut flour
1/4 cup cocoa powder flour

Follow the same instructions for the red layer as the yellow layer. If  you're really talented, you can bake them in separate cake pans and layer them. If you're lazy like me, you can just put one layer on top of the other in the same cake pan. If you're really creative, try swirling or marbling the 2 batters. It doesn't matter which layer is on the top and which one is on the bottom, either way it tastes awesome.

Bake for about 45-60 minutes, or until a fork comes out clean.

Frosting:
1 ripe banana
2 ripe avocados

Puree bananas and avocados together. When cake is cool, remove from pan and frost. Eat before the frosting oxidizes.

Grilled Ginger-Garlic Shrimp

I was in the mood for Chinese food so I decided to try this. It goes well with Pork Fried Cauliflower Rice.

1 lbs shrimp, peeled, deveined

Marinade:
1 Tbsp grated ginger
2 tsp minced garlic
1/2 tsp crushed red pepper
1/4 tsp salt
1/4 tsp honey (optional)
1 Tbsp Red Boat Fish Sauce
1 Tbsp Coconut Aminos
1 Tbsp Coconut vinegar
1 Tbsp Coconut oil

Combine all the marinade ingredients together in a bowl. Add shrimp and toss to coat. Let sit in fridge for about 30 minutes. Place shrimp on skewers and grill for about 5 minutes on each side, or until done. 

Pork Fried Cauliflower Rice

 I made this to go with the Garlic-Ginger Shrimp

3 cups shredded cauliflower
1 egg, scrambles, fried and cut into small pieces
2 oz bacon or pork belly, diced
1-2 Tbsp fat of choice 
1/3 cup onions, finely chopped
1 tsp minced garlic
1 tsp grated ginger
1 Tbsp coconut aminos
1/4 tsp Red Boat fish sauce
1/4 tsp Chinese Five Spice
salt to taste.

In a large pan or wok, cook bacon. Add onions and saute until translucent. Add garlic and ginger and cok for another 30 seconds. Add fat and cauliflower. When cauliflower starts to slightly brown, add Coconut aminos and Fish Sauce. Add egg, Five Spice and salt. Toss together for about 3 minutes and serve.

Golden Beet Bread, A Grain-free Alternative to Cornbread

The taste of golden beets is strikingly similar to the taste of corn, which is why I love eating them with salt, pepper and lots of butter. The corniness is what inspired me to try to make bread out of them. What makes this recipe even better than cornbread (besides the obvious lack of corn) is that it comes out moist, not dry and crumbly like most cornbread.

3 Large golden beets
1 cup almond flour
1/2 tsp salt
1/2 tsp baking soda
1/4 cup coconut oil
4 eggs, beaten

Peel and chop beets. Steam them for about 20 minutes, or until they're soft and mashable. Preheat oven to 350 degrees. Put beets in a mixing bowl and mash beets with potato masher. Mix in almond flour, salt, baking soda and coconut oil and mash together. In a separate bowl, beat eggs. Pour beaten eggs into the bowl with the other stuff and beat them all together. Bake for about 45 minutes, or until a fork comes out clean.

Horseradish Mashed Cauliflower

1 head cauliflower
1/2 tsp salt
pepper to taste
2 cloves roasted elephant garlic (or 4-6 cloves normal sized garlic, roasted)
2 Tbsp grated fresh horseradish
4 Tbsp clarified butter or olive oil

Peel and grate horseradish. 

Steam cauliflower until it's soft and mashable. Place cauliflower in a bowl and add butter or olive oil and start mashing. Add the rest of the ingredients and keep mashing until everything is fully combined.

Pastelon (Plantain Lasagna)

This is a weekend recipe. It seriously took me 3 hours to make, I thought it would only take 2. Frying the plantains was the most time consuming because I used a deep fryer. If you're feeling ambitious, you might want to prepare it on the weekend and then stick it in the fridge to have during the week because it tastes awesome the next day (and it's easier to cut when it's cool).

Coconut oil
6 ripe plantains
2 lbs ground beef or pork
1 tsp cumin
1/2 tsp salt
1/2 tsp coriander
1/2 tsp paprika
1/4 tsp ginger
1/4 tsp allspice
black pepper
red pepper (optional)
2 bell peppers (any color, I used red), chopped
1 yellow onion, chopped
4 eggs

Cut plantains in half and then slice them lengthwise into 1/4 inch slices. If deep frying, fry them in a single layer (or else they'll stick) until golden brown for about 4-5 minutes or until golden brown and set aside on paper towels. If pan frying, fry them in enough coconut oil to cover them and fry them until golden brown on each side. Set aside on paper towel.

Preheat oven to 350 degrees.

In a large cast iron pan, brown meat. When meat starts to brown, add onions and peppers and saute until soft. Add seasoning and combine thoroughly.

Line a large baking dish with one layer of fried plantains. Add the meat, using a slotted spoon so the meat isn't too greasy. Press meat down so that it's level, then top with the rest of the plantains. Beat eggs, and pour over the top evenly. Bake at 350 for 45 minutes to 1 hour.

Makes 6 servings.

Smoked Orange Chicken

1 1/2 lbs bone in, skin on chicken drumsticks or thighs
1 small - medium orange juiced and zested (I used a blood orange)
1 tsp Penzey's BBQ 3000
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp ginger powder
1/2 tsp mustard powder

Place chicken in a zip lock bag. Zest and juice orange into the bag. Add seasoning and marinate for 12-24 hours. Place chicken in smoker and reserve the marinade in a bowl for sopping. I used mesquite, but any kind of wood would work well with this. Smoke chicken at 150-180 degrees F for about 4 hours. Periodically, brush chicken with reserved marinade.

When ready to eat, grill or bake at 350 for 10-15 minutes
.

Green Curry Shrimp

2 Tbsp coconut oil
1 lbs Shrimp
1 small onion, thinly sliced
1/2 Tbsp garlic, minced
1/2 Tbsp grated fresh ginger
1/4 cup coconut milk
3 Tbsp Thai green curry paste

Heat oil in pan. Add onion. When onion is translucent, add shrimp. When shrimp starts to get pink and curly, then add ginger and garlic. after about 2 minutes, add coconut milk and curry paste. Cook for a couple more minutes and serve with cauliflower rice or zucchini noodles.

Spinach Omelet with Pesto

3 eggs, beaten
1/2 cup frozen spinach or 1/4 cup cooked/wilted
1/4 cup zucchini linguini
1 Tbsp Cilantro Pablano Pesto (or any pesto you've made recently)
Grilled onions
Roasted red peppers
Avocado slices
Hot sauce (I used Chipotle Tobasco, my FAVORITE.)
Chili Cilantro Aioli (optional, but recommended)


Heat spinach (thaw if it's frozen) and mix together with pesto and zucchini. Scramble eggs and cook in a pan (duh). Mix onions and peppers into the spinach-pesto mix. When eggs are almost cooked, put veggies in the middle and fold. When the eggs finish cooking and the veggies inside are warm enough (you might want to heat them before you put them in the omelet if they're not already hot) remove from pan an put on plate. Top with avocado and hot sauce.

Italian Sausage Stuffed Zucchini

For the sausage:

1 lb ground pork
1/2 Tbsp fennel seeds, toasted
1 tsp hot pepper flakes
1 tsp garlic powder
1/2 tsp oregano
1/2 tsp basil
1/4 tsp salt
1/4 tsp paprika
1/4 tsp cayenne (optional)
1 Tbsp balsamic vinegar or red wine vinegar

Combine all ingredients in a mixing bowl and set aside.

For the zucchini:

6-8 small zucchinis

Cut the tops off the zucchini, then cut them in half, lengthwise, and scoop out seeds. Stuff with sausage. Bake at 350 for 45 mins - 1 hour.

Boiled Bone Dog (or Cat) Treats

Halle

Step One: Make bone broth. I use the Balanced Bites recipe. It's simple and easy. Do not use onions to make your broth if you plan on feeding these treats to dogs. I'm not sure about cats, but I've heard that onions aren't good for dogs. The bones must be soft enough to grind, so if you're using bones from large animals (cows, bison, lamb, etc) make sure they have been boiled for a long time. You don't want to break your meat grinder!

Step Two: When you strain your bone broth, try to separate as much of the garlic from the bones as possible. You could omit the garlic to make this easier, but then your broth won't taste as good. The only vegetable I use to make broth is garlic. If you use carrots to make broth and they turn to mush and you can't separate them from the bones, it's ok. Garlic might not be good for dogs, but carrots are fine.

Step Three: Grind bones in a meat grinder. I use the meat grinder attachment for my Kitchenaid Stand Mixer and it works fine. The bones are pretty mushy after boiling for 24 hours. Since I have a small dog, I use the coarse grind first and then run it through a second time with the fine grind. I've never tried a food processor for this.

Step Four: Line food dehydrator trays with parchment. Scoop pureed bone mush into desired size and shape. I like 1/8 cup for my 50 lbs pitbull and 60 lbs lab mix and 1 tsp - 1/2 a Tbsp for my 17 lbs pug. For fun, you can use cookie cutters to shape the treats. 

Step Five - Dry on 155 degrees for 12-24 hours depending on climate. I live in a vast desert wasteland so it doesn't take long for me.

Hazel and Jack

Step Six - make your pet happy.

Cole Slaw

In my quest to get Nikos to eat more vegetable, I made cole slaw.

2 tsp salt
6 cups shredded red cabbage
6 cups shredded green cabage
2 carrots, shredded
1/2 cup paleo mayonnaise (or more if you like it extra creamy)
2 Tbsp cider vinegar
1 tsp mustard seeds
1/2 tsp celery seeds
1/2 tsp caraway seeds

Combine cabbage and salt and mix thoroughly. Drain in a colander for about an hour. Squeeze out the excess water.

Heat seeds in a pan and toast until fragrant.

In a large mixing bowl, combine the vinegar, seeds and mayonnaise. add the cabbage and carrots and mix thoroughly. It's good to prepare it a day in advance because it tastes better on the second day.

Mayonnaise

I have several recipes for aioli and flavored mayo, but none for plain mayonnaise. Mostly because it's more fun to add flavor and you can find a basic mayonnaise recipe anywhere. This is what I used in my cole slaw recipe. I figured if I publish the cole slaw recipe I should include a recipe for mayo on the site for easy reference.

1 egg
2 cloves garlic, pressed or minced
juice from 1 lemon
1 tsp dry mustard powder
1/2 tsp salt
pepper
3/4 cup olive oil

Combine the first 6 ingredients in a food processor. blend thoroughly. slowly drizzle the mayonnaise in while blending. Once all of the olive oil is in, keep blending for a couple more minutes. store in a glass container and refrigerate.

Baconated Bananas

You're Welcome.

Ingredients:
Bananas
Bacon
Nut butter
Dark Chocolate (optional)

No exact measurements here. Slice banana into 1" chunks, then slice chunks lengthwise. Spread nut butter on the banana chunks. If you're using chocolate, break a square into small bits and place chocolate on the nut butter on the banana. Match up your banana halves and wrap in bacon. Fry in pan until bacon is crispy and chocolate is melted. Enjoy.