Gluten Free Baked Bacon Cheese Bites

Gluten Free Baked Bacon Cheese Bites
Prep Time
10 mins

The most crowd pleasing appetizer. They are always gone within 10 minutes and are the easiest appetizer to make. Makes about 16 bites.

Course: Appetizer
Servings: 4 people
  • 1 packet bacon- gluten free, free range cut in half down the middle
  • 1 onion* caramelized (see below)
  • 3 tbsp dijon mustard
  • 1/2 cup dates thick slices
  • fresh sage leaves
  • firm cheese (I like goat gouda) cut into cubes
  • 1 tbsp ghee
  • 1/4 tsp. salt
  1. Peel and cut your choice of onion in half. Then make saut√© slices along the grow lines of the onion and cut away from the end of the bulb. 

  2. *Heat a large frying pan to medium low heat.

  3. *Once pan is heated, add about a tablespoon of your choice of fat- make sure to use a high heat oil like ghee or avocado oil and salt, stir frequently.

  4. *Continue cooking, adding more salt if necessary, until onions are transparent and sweated through. 

  5. *Once onions begin to brown, turn the heat up to medium or medium high (setting can vary depending on how hot your stove runs), and begin to stir less often. Only do so to prevent blackening or sticking to the pan.

  6. *Once onions begin to caramelize, before they burn, add your choice of liquid to deglaze the pan. Set aside to cool.

  7. Cut one package of bacon strips in half, hamburger style. Each bite will be half a strip of bacon.

  8. Set your oven to 425 degrees F to preheat while you assemble.

  9. On a lined baking sheet (preferably with raised sides), place a few strips of bacon to begin assembling.

  10. Smear a dollop of mustard onto the bacon and layer with 1/2 tsp of caramelized onions, 1/2 a date, 1 cube of cheese, 1 medium sized sage leaf.

  11. Fold over the ends of the bacon slice and turn over so the fold side is touching the pan. 

  12. Leave about 1-2 inches of space between each bite.

  13. Bake for 15-25 minutes, checking occasionally. Time can vary depending on your oven and how thick your bacon pieces are. 

  14. Once out of the oven, use a spatula to scoop each bite onto a plate lined with paper towels to catch excess grease. Let cool for 10 minutes. Enjoy!

Recipe Notes

* The caramelized onions are optional. If you are short on time, no need to cook them up. If you do have the time, it is incredible!

Gluten Free Bacon Cheese Bites

Easy Chicken Fried Rice Recipe

Fried Rice
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Simple, quick and fool proof steps to making takeout worthy fried rice. This can easily be made into a paleo or whole 30 compliant meal. Substitutions provided.

  • 3 tbsp fat/oil (I recommend duck fat, lard, or high heat avocado or sunflower) separated
  • chopped chicken (about 1 chicken breast)
  • 1/2 onion** diced
  • 1 carrot, cut in rounds
  • 1/2 tsp salt
  • 1-2 cloves garlic** minced
  • 1 hot pepper, diced or your choice hot sauce
  • 1 c broccoli florets (+any other desired vegetables)
  • 2-3 c pre-cooked rice, grain, or cauliflower rice
  • 2 tbsp tamari, soy sauce, coconut aminos
  • 1 tbsp pineapple juice
  • 1-2 drops toasted sesame oil
  • 1 egg
  1. Heat large frying pan or wok to medium low temperature for about a minute.

  2. Add 1 tbsp oil and let it heat. 

  3. Add chopped chicken and 1/4 tsp salt. Sautee until cooked through. Remove once finished.

  4. Add onions, carrot, 1/4 tsp salt (do not skip) and stir frequently to allow the vegetables to sweat and become translucent- about 5 minutes. Add more oil if you need.

  5. Add garlic and hot pepper if using.

  6. Once vegetable begin to caramelize, add the remaining vegetables and additional salt or oil if necessary to help it become tender. If you want to speed this up, use a lid to create some steam.

  7. Once the vegetables are tender, add your rice, choice grain or cauliflower rice with 1 Tbsp oil, soy sauce, pineapple juice, toasted sesame oil, dry spices (if using instead of fresh garlic, onion, hot pepper) and stir often to prevent sticking or burning on the pan.

  8. Once the ingredients are well incorporated and the rice has begun to fry (with little sticking), create a well and add an additional tsp of oil and your egg. Let it fry for a minute, then begin to scramble. Do not stir with the other ingredients. 

  9. Once the egg is cooked, stir everything together once again and add your chicken back in to the mix. Add any additional spices, soy sauce or hot sauce before removing from heat.

  10. Serve with green onions, chives, cilantro, hot sauce or more soy sauce if desired. 

Recipe Notes

Pre-cooked rice or grain is important in this recipe to achieve a perfect fried rice. Specifically if the rice is cooked with less water or is a day old, it is dryer and helps to avoid a mushy texture. 

For more tips on including more vegetables into your diet, check out my post on how!


Chicken Fried Rice

Dairy free salted caramel ice cream recipe

Dairy free salted caramel ice cream recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Course: Dessert
Servings: 4
  • 1 cup *homemade pecan and walnut 'cream' (homemade nut milk with very little water) (soak nuts overnight in refrigerator)
  • 1 can full fat, organic coconut milk (refrigerate and only scoop the fat solids at the top, discard the water at the bottom) (refrigerate for overnight)
  • 1 medium/small purple sweet potato (you can also use white here)
  • 4 pitted medjool dates
  • 1 tbsp non alcoholic vanilla extract
  • 1/4-1/2 tsp sea salt (to taste)
  • 1 scoop collagen peptides this is optional- omit if you want to keep it vegan
  • chopped pecans
  1. Place can of coconut milk in the refrigerator and your ice cream attachment in the freezer overnight. 

  2. Cover raw walnuts and pecans (or any nut of your choice) with filtered water in a glass container and refrigerate overnight.

  3. Drain and rinse nuts thoroughly, until water is clear. 

  4. Place nuts in your food processor with 1/2 - 1 cup of filtered water. Blend thoroughly.

  5. Strain nuts through a nut milk bag. 

  6. Peel and gently boil your purple sweet potato in filtered water- about 5 minutes.

  7. Set them aside to cool. (the liquid from this is very nutritious, you can use it for a tea or to cook other food in)

  8. Once the sweet potatoes are cooled, add them with ~1/2 cup of sweet potato liquid and 2 dates to a blender and blend until smooth and creamy.

  9. Measure into a saucepan 1 cup of sweet potato, 1 cup of nutmilk + scoop only the fat solids from your can of coconut milk- discard or use the coconut water for a different recipe. 

  10. Add vanilla, salt, collagen and gently warm the liquid to incorporate everything evenly on very low heat- you do not want to scald/boil it.

  11. Set the mixture aside to cool.

  12. Set up ice cream maker and get your mixture started churning.

  13. Chop pecans and the remaining 2 dates and add to the ice-cream. It will take about 20 minutes to complete.

Recipe Notes

I would recommend not using store-bought nut milk because it will be more watered down, causing the ice cream to become too hard in the freezer. The homemade recipe for this ice-cream will instruct you to use very little water so you achieve a creamier nut milk consistency. *If you decide you want an easier route for the nut milk, you can soak cashews overnight and blend with the same amount of water- this will not need to be strained so long as you blend it for a long enough time.

Like the ingredient swaps in this recipe? Click here for support and lists of common swaps!