I found this little gem today on primal-palate.com and my mouth immediately began to salivate. Fancy salads have been a minor obsession lately. Mendocino Farms and Tender Greens being some favorite lunch spots. Check these places out or... make this one at home. So easy and delicious. (duh, there's bacon in it)

Warm Spinach and Sweet Potato Salad

Salad Ingredients:

3 cups peeled and diced sweet potatoes

1 tbsp coconut oil

1 apple diced

8 strips of bacon, diced

2 leeks, thinly sliced

6 oz of fresh baby spinach

Handful of sliced almonds for garnish

Dressing:

¼ cup olive oil

1 tbsp apple cider vinegar

1 tsp spicy brown mustard (from Trader Joe’s)

Fresh ground black pepper to taste

1 tbsp of dried basil

Pinch of cayenne pepper

Directions:

Preheat your oven to 400.  Toss the diced sweet potatoes with the coconut oil and spread evenly on a baking sheet.  Bake in your preheated oven for 20 minutes.  While the sweet potatoes are baking, cook the diced bacon in a large skillet.  Once the bacon is crispy, add the sliced leeks in with the bacon and saute for another 4-5 minutes.  Put your spinach in a large salad bowl and add the bacon and leek mixture. Toss well, letting the warm bacon wilt the spinach.  Add the apples and sweet potatoes to the salad and toss together.  In a separate bowl whisk together the salad dressing ingredients.  Pour over the salad, mix well and garnish with the sliced almonds.

Bacon-topped Spinach and Mushroom Meatloaf

Super Porktastic Bacon-Topped Spinach and Mushroom Meatloaf

Heading into another paleo weekend. Weather report says it's supposed to be cold and rainy all weekend. Perfect weather to try out a warm and cozy meatloaf.  This recipe from nomnompaleo.com caught my eye because of it's topping. I can't deny bacon. When it calls out to me I give in. Oh, so delicious!

Ingredients:

• 1 pound chopped spinach
• 1 ¼ pounds of pork, veal, or beef
• ¼ cup coconut flour
• 1 medium garlic clove, minced
• 1 teaspoon kosher salt, plus more as needed
• 1 1/2 teaspoons freshly ground black pepper, plus more as needed
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup small-dice celery (from about 2 medium stalks)
• 1/2 cup loosely packed fresh Italian parsley leaves
• 1/4 cup coconut cream or coconut milk
• 1 tablespoon unsalted butter
• 1/2 cup finely chopped yellow onion (from 1/2 medium onion)
• 1/2 pound finely chopped Cremini mushrooms
• 2 large eggs, lightly beaten
• 3-5 bacon slices
• Tomato sauce, warmed, for serving (optional)

Directions:

• Preheat the oven to 350 F with the rack placed in the middle.
• Sautee spinach until it's soft, press all of the excess water out of it.
• Heat the butter over medium heat in a large cast iron skillet and toss in the chopped onions and mushrooms, along with some salt and pepper to taste. Sautee until the liquid evaporates and the onions are softened.
• Blend coconut cream, parsley and celery until a puree is formed.
• Place the pork in a large bowl, followed by the chopped spinach, coconut flour, garlic, measured salt and pepper, and nutmeg.
• Then add the coconut cream puree, beaten eggs, onions, and mushrooms.
• Mix ingredients together with your hands.
• Transfer mix into an UNGREASED 9x5 loaf pan.
• Layer the bacon on top then bake the loaf for 70 minutes, rotating it at the halfway point.
• Broil for 3 minutes to crisp the bacon on top.
• There's quite a but of grease that pools in the pan so pour it off and let the roast sit for 20 minutes before eating.