keto

I get a great deal of questions regarding my journey with the ketogenic diet, which is why I decided it was time to start doing some videos to catch everyone up on my life with Lyme. Though I have tried a variety of different diets and treatments for Lyme, the ketogenic diet is something that has stayed. Overall, it has truly been essential in my healing. In today’s video I cover three of the most frequently asked questions regarding keto, so be sure to tune in and check it out! While you are there, make sure to like and subscribe for future content, and if you have any other questions, leave a comment! I’d love to hear from you.

For more info, see my keto recipes & resources

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Psalm 18:30 “As for God, his way is perfect: The Lord’s word is flawless; he shields all who take refuge in him.”

Another naturally red recipe for you this month of February – bacon beet relish. As someone who has never really been a fan of beets, (another trait I get from my mother), yet has an over-abundance of them stored in the fridge, I decided to take on the challenge of preparing dishes that featured the bright red root vegetable in ways that people couldn’t help but love. Of course, I knew this meant I had to make a recipe with bacon, as this is undoubtedly one of the easiest ways to convince someone to like whatever it is you are serving them. Much to my speculation, adding bacon to the relish payed of immensely, as not only was my family in-love with it from the very first bite, but my close friend ended up going home and making it for her husband as well! Truly, it is delicious served over anything, from baked fish, to chicken, or added to a pan of roasted vegetables such as sweet potato or broccoli as a side dish. As for my family, they enjoyed theres spread over salmon and mixed in with their cauliflower rice, making even my mother, a huge fan of the once loathed vegetable that are beets.

Bacon Beet Relish
Print Recipe
(Serves 3-4)
Ingredients

6 slices of bacon
1 medium red onion (3/4 cup minced)
4 oz red beet (1/2 cup minced) – boiled
2 tbsp white wine vinegar
1/4 tsp sea salt

Process

Chop beet into 1/2 inch chunks, place in a small sauce pan filled with water, and boil until fork tender for 10-15 minutes, draining once cooked.
Next, mince red onion and boiled beets and set aside.
In a large skillet, place bacon in the pan and heat on medium until the bacon starts to sizzle.
Allow the bacon to cook until very brown and crispy, 10-15 minutes.
Remove bacon from the pan and place on a paper towel to soak up any extra fat,
Pour out all but 2 tbsp of bacon fat from the skillet, turn heat on medium-low, and add minced red onion, allowing to sautee for 2-3 minutes.
Turn the heat to low, crumble bacon into small bits and add to the skillet along with the minced beet.
Stir to combine and allow mixture to cook for 2 minutes.
Sprinkle mixture with salt and pour white wine vinegar over it, cooking for 2 more minutes.
Remove relish from the heat and serve over protein of choice or store in a mason jar for later use.