Aug 4 2017

Carrot Bacon

by Kathryn Budig

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That’s right, people: CARROT BACON.

And before all of you, ‘Heaven-is-paved-with-bacon’ people get your panties in a bunch, just know this isn’t meant to BE bacon, but a pretty damn tasty replacement for those who would like to eat less meat or are vegetarian.

My seventy eight-year-old Nebraska born father was recently given strict doctors orders: no more pork or red meat. I’ve been on a mission to help him succeed and to make it delicious along the way. I also wanted to avoid the typical meat-free bacon-y ingredient: liquid smoke. I simply don’t understand adding liquid carcinogen to my food, and the only time I tried (I was making coconut bacon), I threw up 20 minutes after. So, yeah. A bit of smoked salt — sure. Liquid smoke? I recommend you pass and try my approach instead.

I highly recommend piling this carrot bacon high on a sandwich with avocado and fresh tomato, or whatever your interpretation of a classic BLT might be.

 

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CARROT BACON

serves 2-3

 

Ingredients:

3 large carrots

2 T melted coconut oil

2 T Worcestershire

2 T maple syrup

splash bourbon

2 t hot sauce (go for a vinegary based sauce like Red Clay)

smoked or regular Maldon salt

 

Preheat oven to 400F°.

Place your carrot flat on a cutting board and drag a peeler from the head to the base with a good amount of pressure. This peeling process will create bacon-like ribbons.

Melt your coconut oil in a small pan. Add a splash of bourbon letting it sizzle and cook-off for 30 seconds. Remove from heat and combine with the remaining ingredients in a large mixing bowl. Toss your carrot ribbons into the mixture until they are fully coated.

Line a baking sheet with parchment paper and place your ribbons flat (it’s okay if there’s a bit of cross-over) and drizzle with smoked or regular Maldon salt. Bake on a high rack for 10-15 minutes. Remove from heat, flip the carrot bacon, and brush any remaining marinate onto the other side. Return to oven for another 10-15 or until crisped, but not burnt.

 

Enjoy? Find more recipes like these in my book, Aim True.

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Jul 14 2017

Pickled Peach Summer Salad

by Kathryn Budig

 

Pickled Peaches for the Win!

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Summer is in full effect and this blaring heat calls for refreshing salads. I whipped up yesterday after scoring a bounty of ripe peaches. What’s better than straight up peaches — pickled peaches! It adds the perfect tang and acidity to a crunchy, salty, and sweet salad. Enjoy!

 

salad:

 

1 small head red lettuce, washed and torn

1 large peach, pitted and sliced

1 lime, juiced

1 red chile pepper, diced (jalapeño or fresno)

1 cup assorted grape tomatoes, sliced

1/4 cup roasted pepitas

1/4 cup grated sheep’s milk romano cheese

1 t sea salt

 

dressing:

 

2 T extra virgin olive oil

2 T champagne vineager

1 T dijon mustard

1 large shallot, minced

large dash hot sauce (pick your favorite)

sea salt and fresh black pepper to taste

 

Place your sliced peaches and chili pepper into a bowl and cover with salt and lime juice (you can substitute vinegar if you don’t have lime). Mix well and let pickle for 5-10 minutes.

Whisk your salad dressing and set aside. Place your lettuce, tomatoes, and pepitas into a large salad bowl. Drain the excess lime juice from you chili and peaches, and add to the large bowl. Toss with salad dressing and sprinkle with cheese. Boom!

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May 9 2017

My Story is Worth Telling

by Kathryn Budig

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I made a new friend yesterday.
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Kate and I grabbed drinks with Jamie Tworkowski, founder of the amazing organization, To Write Love on Her Arms. This soft spirit has dedicated his life to reminding others that theirs matter.
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After a few hours of talk about love, heartbreak, work, and of course –basketball and sneakers — we said our goodbyes and I decided to dive into his memoir.
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I climbed into bed next to my Tetris-crazed girlfriend. She made a welcoming space for me without losing a beat.
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“Do you think I’ll ever actually write my third book?” I mused.
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“Yes. Absolutely. Of course you will. Why?”
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I strategically dodged over her chest to grab Jamie’s book without sabotaging her swift-thumbed game.
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“I dunno. It sometimes just feels like I won’t.”
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It feels like I won’t because it’s too much. I look at Jamie’s book title. Exactly. Because I feel too much. Or maybe I’m an imposter … do I really have a story worth sharing or the chops to even pull it off?
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I sigh, kiss Kate on the cheek — she responds with a warm purr — and open up my book. A mere three pages in and I already know what I need to do.
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Here’s a man completely opening his heart to the world. To write love on her arms — offering a daily dose of hope and inspiration by baring his soul, story, and words.
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I immediately know: it’s time to pick up where I left off. This is my duty — when I feel brilliant, when I feel scared, even when I feel like it will never, ever make sense or matter to anyone.
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My story is worth telling. I matter. We all do. ⠀

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Thank you, Jamie.