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To some of us, bacon is a delicious treat that we don’t always allow ourselves to eat– but when we do, sometimes that calls for some creativity. BarbellShrugged’s recipes below mix together ingredients to complement everyone’s classic favorite. If you make any of these easy, go-to recipes, be sure to let us know how it went!

Bacon-Wrapped Sweet Potatoes

Ingredients

  • 2 medium sweet potatoes peeled and cubed into approx 1″ cubes (gives you approx 16 cubes)
  • 4 slices of bacon (quartered)
  • Chilli powder to sprinkle on top
  • 1 tablespoon of coconut oil

Heat your oven to 325 degrees. Wrap a piece of bacon around each potato cube and secure with a toothpick. Place on parchment paper. Drizzle the oil over each piece. Sprinkle on some chili powder. Bake for 20 minutes, turn each potato and then bake for a further 20 minutes until golden brown.

Try not to eat all of this at once.

Bacon-Wrapped Sprouts

Ingredients

  • Fresh sprouts ( I use 4 sprouts per person)
  • Bacon strips (if you want to substitute with turkey bacon, you can)
  • Coconut oil to drizzle on top
  • Salt and pepper to season

Heat your oven to 350 degrees. Peel the outer skins off the sprouts and cut a cross in the stalk. This will allow them to cook quickly all the way through.

Cut your bacon slices into two shorter pieces. Wrap the bacon around each sprout and secure it with a toothpick. Place the sprouts on a baking tray. Drizzle the oil over and season with salt and pepper. Bake for about 20 to 25 minutes, or until the sprouts go tender.

Egg Muffins With Bacon, Cheese, and Asparagus

Ingredients

  • 10 beaten eggs
  • 1 tablespoon of cold water
  • 8 slices of cooked, still chewy bacon. You might also try Canadian bacon, it’s great in these muffins.
  • 5 chopped asparagus spears
  • Salt and pepper to taste
  • Shredded cheese (I use organic mozzarella)

Heat your oven to 375 degrees. Grease a muffin pan, preferably silicon or non-stick. If you don’t have that, line your pain with parchment to prevent sticking.

Add the asparagus to a pot of boiling water and remove after 1 minute. Set aside. Add the cold water to the eggs (it keeps the muffins risen and fluffy) and then beat. Add the bacon and cooked asparagus, then mix through. Season with salt and pepper to taste.

Portion the mixture evenly into each muffin cup. Sprinkle your cheese on top and then bake for 20 to 25 minutes, or until the eggs are golden brown.

Workout 1.2.16

Sport

A1 Back Squat @3011; 10,10,10, rest 1 min

A2: Strict Pull-Up; 4 x 5-7; rest 2 min

Lifestyle

A1: KB Deadlift @3131; 3 x 10-12; rest 30 sec

A2: Push-Up Negative; 3 x 5-7; move as slow as possible with perfect mechanics; rest 30 sec

A3: Stationary Split Lunge @3011; 3 x 10-12 per side; rest 10 sec; rest 30 sec

A4: Single Arm DB Row @3011; 3 x 12-15 per side; rest 10 sec; rest 30 sec

Conditioning

3 Rounds

500m Row, 21 Wall Ball, 12 Power Clean

A: 25/20; 155/108

B: 20/14; 125/88

C: 16/12; 95/63



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