Naked Bacon: Whole30 & Southern
I was born and raised in Alabama in a quaint and lively college town called Auburn. I spent my Summers at the beach, my weekends riding bikes in my neighborhood and my evenings around a dinner table. My home growing up was always open, and my daddy’s smokin’ grill in the summertime brings back the best memories of my life.
I’m pretty sure all my best memories are centered around food. It’s southern culture far and wide. We don’t need any reason at all to invite the neighbors over for chops and wine, except to just celebrate each other. Tables filled with food and plenty of smiles and laughs to go around make a warm welcome for anyone.
I honestly cannot think of any southern occasion where food is not involved. Tailgates, holidays, new babies, birthday parties, funerals, promotions, bird shoots, harvest season, the list goes on. I think we just enjoy gathering around a table so much, that the thought of giving it up isn’t an option.
Today, cooking for my family is part of our everyday. If I don’t serve sausage at breakfast before school, my kids think something is wrong with me. At the end of each day, we come back together to celebrate small victories and share the hard stuff, and it takes place around our table.
Now one thing known about southern cooking is it's not typically the healthiest way of life. We enjoy butter, fried green tomatoes and corn bread. This is a fact. However, I’ve been tipping the scales in the last few years to keep our tasty culture alive, but in a healthier way. I’m currently on my 8th Whole30 journey and with each session, I’m learning more and more about real food flavor and fueling my body and mind well.
It has opened up a whole new world of cooking for my husband and I. We are taking it back to the basics and the benefits are amazing. I love the simplicity in the kitchen and teaching our kids early about basic cooking skills and life lessons too. Our food is more robust than ever and pairing our local meats with farm, fresh veggies is our lifestyle.
I’ve learned to take traditional southern dishes and easily make them wholefood compliant. This has been easier and even more exciting with our introduction to Naked Bacon. Goodness, this stuff hits that southern sweet spot. Full of flavor, the right crispness and a perfect pairing for just about any dish.
I’ve created a few simple dishes below that are sure to bring your family together around your dinner table.
And this entire dinner is Whole30 compliant!
My kids love steak and it’s a treat for them in our home. Our favorite veggie that everyone enjoys is green beans, and you can never go wrong with roasted potatoes. I decided on “deviled eggs” because it's one of my husband’s favorites! He’s a sucker for anything creamy and especially topped in bacon.
Enjoy our southern spread friends! Cook up this simple family meal and celebrate each other at your dinner table!
Naked Bacon Seared Filet
1 beef filet medallion per person
2 strips bacon per filet
Smoked Paprika, Salt
2 tablespoons olive oil
Rub each filet with a few shakes smoked paprika and salt
Wrap each filet with 2 pieces of Naked_Bacon to cover most of the red meat
Turn on an oven-safe skillet on your stove over medium heat with olive oil
When oil begins to hop, add steak.
Sear steak 3-5 minutes on all sides
Continue to move steak around to prevent bacon from sticking
When bacon gets crispy, remove skillet from heat and place in a 400* oven
Bake Filet’s 15-18 minutes.
Remove from oven and plate.
Whole30 Deviled Eggs
6-8 eggs boiled and remove shells
5 pieces cooked Naked Bacon, diced
1/2 cup Original Nutpod creamer
Cut all boiled eggs in half long ways
Remove all yellow yolks from eggs and place in a mixing bowl
Place egg white halves neatly on a serving plate
Mix 1 teaspoon of kosher salt and Nutpod creamer into the egg yolks. Add a few dashes black pepper. Mix well. Add more Nutpod if you prefer a creamier consistency. Taste for saltiness
Scoop yellow mixture and place back into each egg.
Top each egg with a few pieces diced bacon
Roasted Potatoes & Green Beans
3/4 pound fresh green beans
1.5 pounds red potatoes
1 whole pack Naked Bacon, diced
2 tablespoons olive oil
Salt and Pepper
Dice all potatoes bite size
Cut the end off of green beans and discard
Dice green beans bite size
In a mixing bowl, mix potatoes, green beans and bacon with olive oil and salt and pepper
Place all in a baking dish
Bake 400* for 20 minutes
Stir veggies well and bake another 15 minutes