Tag Archives: bacon

Guest Post: Meet one of our besties and her Cauliflower Carrot Soup!

We are so tickled to introduce to you one of our dearest friends (and fellow foodie!), Lauren Wyman.  She is a driven woman, follower of Christ, raising two littles on her own, and is SO much more creative on vegetables! This is BY FAR not the only solution she has created to increase vegetables in her diet! Please welcome her to the blog!

I’ve always enjoyed cooking and love to learn and experiment with food, good food and creating new flavors. This recipe was born out of boredom and a desire to put more vegetables into my daily diet. Let’s face it, eating 5 cups of vegetables a day is not the simplest task!

Cauliflower Carrot Soup - Foodies Gone Real


  • 8 medium organic raw whole carrots (with at least half the green stalks still attached)
  • a full head of organic cauliflower
  • one shallot (I prefer these to onions because they sweeter)
  • 1/4-1/2 cup of grassfed whole milk or organic heavy cream
  • 1/4-1/2 cup of free range organic chicken broth or organic vegetable broth
  • 6-8 pieces of bacon cooked till crispy (I used Trader Joes ends and pieces)
  • 1/2 -1 tbsp of dried basil and salt and pepper


After cutting and washing the vegetables, I put them all in a steamer and cook them until I can push my fork through the carrot without trouble. While the veggies are cooking I start cooking my bacon on a low heat so it’s get crispy.

I then put all the steamed veggies and all ingredients (except the bacon!!!) into my food processor and pulse until it’s all smooth (mine takes about 5-7 minutes).

I then put everything in another pot to out in the stove to warm up and season it to taste.  While it’s warming, I take out all the bacon and layer it with paper towels to get off excess grease and then crumble it.

Put the soup into the bowl and top with crumbled bacon and some shredded cheddar cheese. Enjoy!

Cauliflower Carrot Soup - Foodies Gone Real

Introducing Green Beans to Bacon

My husband and I are pretty good sports about our vegetables — even when we don’t love them or care for them, we’ll usually endure them and eat them (and maybe even eat them again) because we know they are SO good for us — you can’t beat what good nutrition does for your health, and we try to get as much variety into our diet as possible.  There are plenty we eat with delight, though!

Green beans were not delightful for us… until we introduced it to bacon.

Introducing Green Beans to Bacon - Foodies Gonee Real

Maybe you’ve heard of it before, this concept… bacon makes all vegetables better.  And we are here to prove it!

For this recipe, fresh green beans were used.  The biggest difference you’ll notice between fresh and frozen are that the frozen will be “mushier” since they will likely have a higher water content as they cook, fresh will have more “crunch”.  I strongly recommend using the french style green beans (not cut up) if you’re going with frozen.

This dish is CRAZY easy to make it as much as you want – this isn’t so much about measuring things out, but based on how many servings you want.  I wanted five bundles, so I needed five pieces of bacon, and grabbed a handful at a time.  Not sure what I mean? Read on, friends!


Green beans – “French” style (don’t use the traditional “pre-cut”)

Nitrite-free Bacon*, preferably pastured

Rapadura or Coconut Sugar

Gluten-Free Soy Sauce

Freshly ground pepper


Preheat your over to 425*.

Take a handful of green beans.  I usually measure these out within my hand – due to the method of preparation, you want to be able to get your hand all the way around, so I wouldn’t go too big.  Judge your bunch by looking at the picture below.

Green Beans Introduced to Bacon - Foodies Gone Real

Take your bacon and begin to wrap it around the bunch, using your hand and thumb to hold it all in place.  Don’t be afraid to stretch the bacon tightly – this will help it “stick” together during the cooking. Green Beans Introduced to Bacon - Foodies Gone Real

Place your wraps in the glass baking dish, trying to keep the bacon ends tucked underneath as much as possible.  This dish does not need to be greased… remember all that bacon you’re about to use? It will keep things from sticking once it begins to cook.  (Just do your best.  It will make for easier handling later, but you won’t “break” the recipe by failing to get all the ends tucked under.) Green Beans Introduced to Bacon - Foodies Gone Real

Repeat for as much as you need, or to fill the dish.

Top your bacon with fresh ground pepper and your sweetener of choice (I recommend powder/granule forms – I have not tried this with maple syrup or honey.)

Green Beans Introduced to Bacon - Foodies Gone Real

Drizzle the soy sauce over your prepped green bean bunches.  You don’t need to drown them, but be generous.

Green Beans Introduced to Bacon - Foodies Gone Real

Bake in your over for about 15 minutes.  They bunches will start to look cooked, but we need to cook the undersides of the bacon.  With tongs, you’ll need to carefully flip each bunch over.

Cook for another 10 minutes, and then check on the dish.  Every oven is different, so it is likely that it will be cooked through at this point.

We like crispier bacon in this house, so at this point I usually turn the oven part off, and turn on the broiler.  I broil them for about 5 minutes, or until I see the right level of crispy to my preference.

Green Beans Introduced to Bacon - Foodies Gone Real

Let them cool before eating – I usually don’t add any more salt due to the bacon/soy sauce, but I would have pepper on hand as per people’s preferences.

I served this with slow-cooked ribs and it was DELICIOUS.  This bacon theory apples across the board-  have a vegetable you’re not crazy about it? Try adding bacon and see if it’s better.  I bet it will be improved!

Green Beans Introduced to Bacon - Foodies Gone Real

*I choose nitrite-free bacon as a preference for UNnatural nitrites.  Nitrites occur within nature, and we can harness these items (celery is a common one) to help with preserving … what I don’t buy into are those fabricated in a lab as I’m going for as real as God intended.  Consequently, when shopping, I usually look for “nitrite-free” bacon, even though it likely still contains natural variants of this (like the previously mentioned celery).

(Small disclaimer: I have seen variations of this recipe – and other bacon/green bean combinations many other places.  This is my original work, and it’s overlapping with any other recipe is unintentional.)

Fast Lunch Turned Dessert

Today my kids are out of the house and I am expecting some special guests this weekend, so I am running around getting things done.  I call it power cleaning.  My husband asked me if he could do anything to help.  For thirty seconds I thought I would ask him to get me a fast food something!  But then I regrouped! I had him bring up some bacon from the freezer and I fried it while folding some clothes.  I piled it on my plate with some carrots and grapes  (which were on sale this week.)  It was a perfect blend.  I then thought I would have some more for dessert.  As I tell my children,  don’t knock it till you try it.

Eating Paleo can be convenient!

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