Recipes and revelations from a food blogger
“I eat a very high fat diet, and I’m not afraid to cook with fat; that’s something that tends to surprise people,” says Kristen Michaelis, food advocate, blogger, and nutrition and wellness coach. Her website, www.foodrenegade.com, “seeks to educate and raise awareness about what [she likes] to call ‘traditional food’ or ‘real food,’ which is the way our ancestors ate before we industrialized our food.” Kristen hopes to empower readers to reject politically correct nutrition, question current food culture, share collective wisdom, and eat Real Food.
Kristen says, “The local food, farm-raised scene in Georgetown is surprisingly decent.” She orders much of her meat annually in bulk from a local rancher, buys her eggs from Taylor Family Farms, and shops for produce at Sun City Farmer’s Market, Monument Market, and Greenling Deliveries. Kristen says, “Ninety-nine percent of our diet is within a 150 mile radius, so we’re pretty much set!”
- 6 slices bacon
- 1 medium sweet yellow onion diced
- 1 medium red bell pepper diced
- 10 oz fresh baby spinach
- 8 oz cheddar cheese grated, preferably from grass-fed cows
- 5 eggs from pastured hens
- ½ cup milk beaten (preferably milk from grass-fed cows)
- ground chipotle pepper to taste
- coconut oil or whatever fat you prefer
- In a cast iron skillet, grill bacon over medium heat until cooked. Remove bacon from skillet and add onions and red bell peppers. Cook until onion becomes translucent. Add spinach and stir until wilted. Remove pan from heat, and stir bacon back into mix. While bacon and onion cook, mix cheese, eggs, milk, and chipotle pepper in a medium mixing bowl. Add vegetable and bacon mix and stir until blended.
- Grease a 9-inch pie shell with coconut oil or the fat you prefer. Pour quiche mixture into pie shell. Bake at 375° for 40 to 45 minutes or until filling sets. Let rest for 10 minutes before serving.
- 2 Tbsp dried sage
- 1 Tbsp + 1 tsp salt
- 2 tsp black pepper
- 1 tsp dried marjoram
- ¼ tsp crushed red pepper flakes
- 2 pinches ground cloves
- 1 Tbsp molasses optional
- 4 lbs ground beef or pork, preferably from grass-fed cows or pastured pigs
- In a bowl, mix all of the dry spices: sage, salt, pepper, dried marjoram, red pepper flakes, and cloves. Place the ground meat in a large bowl. Add molasses and dry ingredients. Mix with hands until spices are evenly distributed.
- Line a cookie sheet with foil or wax paper. Line up the individual patties on the paper so that they’re not touching. When the bottom layer is full, add an additional layer of wax paper or foil and keep adding patties. When all the patties are lying flat on the cookie sheet, put the cookie sheet in the freezer.
- When patties are fully frozen, remove from the cookie sheet and place in a large freezer bag to store for later use.
- To cook, sauté the frozen patties over medium heat for approximately 5 minutes per side.