Directions

1. Preheat oven to 190 ºC and line a baking tray with parchment paper.

2. Place the bacon rinds out flat, leaving space so they don’t over lap and cook for 10-15 until golden brown.

3. When done remove from the oven and place aside.

4. Boil the kettle for the eggs. Add 3/4 of water to a sauce pan, once boiled add in the eggs gently with a spoon so they don’t crack, with a pinch of salt. Boil for 9 mins so the yolk is firm. Once done, quickly cool in cold water to prevent eggs cooking anymore. Once cool peel off the shells and slice into quarters.

5. Cut butter into small pieces, add the quartered egg and mash together with a fork.

6. Combine the mayonnaise, seasoning and dripping fat from the bacon.

7. Place in the fridge to solidify, for about 30 mins, or until it’s solid enough to mould into fat bombs.

8. Crumble the bacon ready to add to the bombs.

9. Remove the egg and fat mixture from the fridge and add the bacon pieces and start by moulding into 6 balls.

10. Eat immediately, or store in the fridge for up to 5 days.

Info

Prep time: 10 mins

Overall time: 45 mins

Serves: 6 portions

Nutrients

Per portion. Net carbs: 0.16 grams. Protein: 5 grams. Fat: 18.4 grams. Saturated fat: 7.5 grams. Sodium: 296 mg. Magnesium: 5.7 mg. Potassium: 77.2mg

Total calories: 185 kcals.

Ingredients

• 4 slices of streaky bacon

• 1/4 cup of unsalted butter

• 2 large eggs

• 2 tbsp of pink Himalayan salt

• Dash of black pepper

Ingredients

• Avocado x 1 firm not overly ripe

• Egg x 1 medium

• Pork scratchings x 1 bag (not all pork scratchings are gluten free, but these are and they’re made in the UK). OR for cleaner ingredients, you could fry a packet of bacon until crispy, then blitz in a blender and add garlic and paprika powder to taste.

mary rose dip

• 1 tbsp of mayo

• pinch of paprika

• 1 tsp of ketchup

• squeeze of lemon

Directions

1. Preheat the oven to 200 degrees

2. Peel and slice the avocado

3. Whizz the pork scratchings in a blender

4. Whisk the egg in a separate bowl with a fork

5. Dip the avocado slices in the egg

6. Roll the avocado slices in the pork scratchings

7. Bake in the oven for 10 mins

Info

Prep time: 10 mins

Overall time: 20 mins

Serves: 2 portions

Nutrients

Net carbs: 17 grams

Fibre: 14 mg. Protein: 19.6g. Fat: 44.1g. Sodium: 14 mg. Salt: 1.3g (pork scratchings)

Calcium: 24mg. Vitamin C: 20.1mg. Vitamin E: 4.2mg. Vitamin K: 42.2μg. Potassium: 974.9mg. Iron: 1.1mg. Magnesium: 58.3mg. Zinc: 1.3mg.

Total calories: 440 kcals

INGREDIENTS

• Kale

• Salt n pepper

• Light drizzle of olive oil

Directions

1. Preheat the oven to 160 degrees.

2. Bake for 5-7mins, or until crispy, keep an eye on it as it turns very quickly and not nice burnt, enjoy!

Optional toppings

Sprinkle of paprika (pre bake)
Nutritional yeast (post bake)
Parmesan cheese (pre or post bake)