Brussels & Bacon

Just two amazing ingredients ! Just two !!!! I can eat this everyday! I feel silly blogging this recipe because it is so incredibly simple but I am sharing it by request of a dear friend! So here you go Nicole Riggle!!! 
1 pound fresh Brussels Sprouts, sliced thin 
4-5 slices bacon, I used thick cut Applewood Bacon, chopped 

  • Slice your Brussels Sprouts nice and thin. 
  • Heat a large skillet and add the bacon.
  • Cook the bacon until just before “crispy”. 
  • Do not remove the fat!!!! 
  • Add the Brussels and cook on high until nice and wilted and they start to caramelize. Serve nice and hot with pretty much anything ūüėČ 



Scotch Eggs 

I’ve always called these Scotch Balls and I keep getting corrected (even though I obviously know the proper name)… So Scotch Eggs it is!!! I don’t use breading and I don’t fry them.  I just think they taste better without all the extra carbs and fat. 

Scotch Eggs 

6 hard boiled eggs 

1 1/2 pounds pork breakfast sausage 

2 tablespoons oil 

  • Place 6 eggs in pot, fill with water about 1/2 inch above the eggs. 
  • Set on high and bring to boil.
  • As soon as it boils set a 1 minute timer.  
  • When timer goes off turn heat off and set a 5 minute timer. 
  • Leave eggs in water for the duration of 5 minutes. After 5 minutes rinse with cook water and peel.  
  • Make a log out of the pork sausage and divide into 6 even pieces. 
  • Wrap the sausage around the hard boiled eggs.  
  • Arrange the Scotch Eggs in pan or Cast Iron Skillet.  
  • Cover with foil and bake for 30 minutes at 350. Drain liquid and drizzle oil over Scotch Eggs. 
  • Uncover and raise heat to 400 and bake an additional 5-10 minutes until golden brown. 


Green Meaty Kale Enchiladas 

These take a little bit longer to make than my usual recipes but so worth the time! You can also make the sauce a few days in advanced if you know you will be crunched for time! 

10 Anaheim chiles, tops cut 

1-5 Serrano peppers, tops cut 

30 tomatillo, peeled

1 large onion, cut into 1/4

4-6 garlic cloves 

3 tablespoons oil 

– Toss these together in large bowl. 

– Place in parchment covered pan and roast at 400 degrees until skins are nice and chared! Do not walk away …. Stay close and watch carefully! 

– Allow to cool for a few minutes and place everything in blender. 


1/2 bunch of cilantro 

1 teaspoon oregano

– Blend on high until nice and smooth. Set aside. 

Heat a large skillet and add: 

4 tablespoons oil

1 large onion, diced small

– Cook on low until the onions are soft and caramelized, please take your time and cook these low and slow…. It’s worth it.  It’s what I call “putting love in your food” you will taste the difference … I promise! 


1 pound of whatever ground meat you have … This recipe is delicious no matter what you use. 

– Break it up and cook until meat is nice and browned but still soft.


1 whole bunch of kale, chopped finely 

– Cook until the kale is soft and wilted. 

– Set aside. 

4-6 tablespoons oil 

12 organic corn tortillas 

– Start frying tortillas but only for a few seconds to soften up tortillas.  Stack on plate as you go and allow to cool in order to handle. 


3 cups Monterey Jack Cheese

– Place the green sauce in bowl . 

– Spread a ladleful of sauce on bottom of casserole pan. 

– Dip tortilla into sauce and spoon a couple spoonfuls of meat and onion mixture onto tortilla, sprinkle a little bit of cheese and roll. 

– Repeat this process until you have used up all the tortillas and meat mixture. 

– Spread 4 ladlefuls of sauce over the rolled enchiladas, sprinkle with the remaining cheese and cover with foil. 

– Bake for 30 minutes in a 375 degree oven or until the cheese is gooey and melted ! 




Chicken & Bacon Sweet Potato Hash 

My kids seriously overeat this in my opinion! My middle daughter will eat this for breakfast, lunch and dinner with a fried egg on top! This makes a huge batch! 

8 cups sweet potatoes or yams peeled and cut into small cubes 

1 large onion, chopped 

2-3 green onions, chopped with greens 

1 pound ground chicken thighs 

1/2 pound bacon, I used applewood nitrate free

4 tablespoons duck fat (or whatever fat you have available 

No salt needed but add pepper to your liking ! 

– Throw everything in one large skillet and cook until the sweet potatoes are soft and the bacon is crispy! 



Alkaline Immune Cocktail 

*** Disclaimer *** 

The information provided in this blog post is not intended to diagnose, treat or use in any way that may be harmful or hurtful to your health.   

– – – 

I really do a lot of reading and research on how I can bump it up a notch and improve on my health.  My only New Years goal was to just be happy! I have embraced the fact the I am pleasantly plump and curvy.  I will not and don’t want to be a size 3.  I am choosing to improve my health and my body naturally and just BE HAPPY!  Honestly the key to happiness and good health I believe comes from keeping your body alkaline! Such a stupid simple thing! I too am a very busy mom and taking time for me is difficult at times, who am I kidding… All the time! 

I did my research and can up with this lovely cocktail that is knock your socks off amazing! I feel good, healthy and happy when I drink this.  I shoot this cocktail every morning upon arising while my coffee water is boiling.  Does is taste amazing? Not really! Is it tolerable? Absolutely ! Just quit your whining and drink it already! Here’s how you can prep for your cocktail in less than 7 minutes for 5 days at a time. 

Fergie’s Alkaline Immune Cocktail

5-6 organic lemons, juiced (you will need at least a cups worth) 

5 tablespoons organic apple cider 

3 tablespoons local raw honey (optional but necessary if you suffer from seasonal allergies) 

2 heaping tablespoons fresh organic ginger, grated with micro plane (or see below for other alternative) 

5 teaspoons organic wheatgrass powder 

5 teaspoons Spirulina powder 

– Juice lemons and pour into glass container. 

– Add the apple cider vinegar, honey and ginger cover and place in refrigerator.

– Or… If you don’t have a micro plane quickly blend the lemon juice, apple cider vinegar, honey and ginger… Then pour into glass jar or container and place in fridge. 

– Using 5 small containers or snack bags measure 1 teaspoon wheatgrass and Spirulina. Cover and set aside. 

Every morning upon arising … Before consuming anything else combine 3-4 tablespoons of the lemon mixture with your measured wheatgrass powder and Spirulina and drink straight or combined with a small glass of water (preferably alkaline water) 

Try to wait at least 15 minutes before consuming anything else.  Give your body a chance to absorb and start using the cocktail.  

Benefits of Individual Ingredients of Fergie’s Alkaline Immune Cocktail

Lemon Juice: 


Boost of Vitamin C 

Boost of Potasium 

Aids in Weightloss 

Wakes up vital organs

Revitalizes liver and increases bile production and digestive juices. 

Local Raw Honey: 
Helps digestion

Strengthens immune system

Eliminates allergies

Stabilizes blood pressure

Balances blood sugar

Calms nerves

Relieves pain

Treats ulcers

Sore throats



Apple Cider Vinegar: 

Helps reduce some pathogens and bacteria in body. 

May help in regulation of blood sugar. 

Fresh Ginger: 

Gastrointestinal relief 

Immune booster 

Helps shed old cells from body 

Anti inflammatory 


High in protein, antioxididants and B Vitamins

High in Omega 3,6 & 9’s

High in Chlorophyll, which helps remove toxins from the blood and boost the immune system. Chlorophyll also “scrubs” you from the inside out! Cleans your breath naturally and also can help eliminate body odor. 

High in iron, calcium and Potasium 

Helps eliminate heavy metals from the body. 

Wheatgrass Powder : 

Improves  digestion

Purifies blood

Helps with utilizing body fat for increased energy

Improves problem skin, acne, and hair …. 

I honestly could type for days about the benefits of all these ingredients … Just read for yourself if I have not convinced you.