INGREDIENTS
4 cups
kale (chopped)
2 cups
brussels sprouts (shredded)
1 1/2 tbsp
olive oil (or avocado oil plus sea salt, for kale)
2
med yellow onions (thinly sliced)
3 tbsp
coconut oil (refined, or avocado oil)
Sea salt (for the onions)
1 lb
chicken breasts (pounded to 1/2” thickness)
Sea salt + pepper for chicken
7
slices nitrate free bacon (try to go for thicker slices, cut into pieces)
1/4 cup
bacon fat (rendered from cooking your bacon)
2 cloves
garlic (minced)
3 tbsp
raw apple cider vinegar
1 tbsp
pure maple syrup (- or date paste for Whole30. Stevia can be used for keto*)
1 tbsp
mustard (I used stone ground)
1/4 tsp
sea salt (or to taste)
1/4 tsp
black pepper (or to taste)