Aug 4 2017

Carrot Bacon

by Kathryn Budig


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.





serves 2-3



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.
















Jul 14 2017

Pickled Peach Summer Salad

by Kathryn Budig


Pickled Peaches for the Win!


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!




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




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!


May 9 2017

My Story is Worth Telling

by Kathryn Budig


I made a new friend yesterday.

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.
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.
I climbed into bed next to my Tetris-crazed girlfriend. She made a welcoming space for me without losing a beat.
“Do you think I’ll ever actually write my third book?” I mused.
“Yes. Absolutely. Of course you will. Why?”
I strategically dodged over her chest to grab Jamie’s book without sabotaging her swift-thumbed game.
“I dunno. It sometimes just feels like I won’t.”
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?
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.
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.
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.
My story is worth telling. I matter. We all do. ⠀

Thank you, Jamie.