- Paperback: 248 pages
- Publisher: Rockridge Press (December 15, 2014)
- Language: English
- ISBN-10: 1623155207
- ISBN-13: 978-1623155209
- Product Dimensions: 7.5 x 0.5 x 9.2 inches
- Shipping Weight: 1.1 pounds (View shipping rates and policies)
- Average Customer Review: 760 customer reviews
- Amazon Best Sellers Rank: #6,422 in Books (See Top 100 in Books)
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Bacon & Butter: The Ultimate Ketogenic Diet Cookbook Paperback – December 15, 2014
"Maybe You Should Talk to Someone" by Lori Gottlieb
"Wise, warm, smart, and funny. You must read this book." ―Susan Cain, New York Times bestselling author of "Quiet" Pre-order today
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Bacon-Wrapped Pork Loin
Wrapping pork tenderloin in more pork may seem redundant but you’ll realize quickly after this dish starts baking what an impact the bacon wrap has on the overall flavor. In addition to the added flavor, the bacon helps keep the pork moist on the inside. Serve this with your favorite steamed vegetables and Cauliflower Mash (page 99).
To make the rub
In a medium bowl, combine the salt, garlic powder, onion powder, paprika, basil, thyme, rosemary, sage, black pepper, cayenne pepper, cumin, cinnamon, nutmeg, and cloves. Stir to combine. Set aside.
To make the loin
1. Preheat the oven to 425°F.
2. Trim any excess fat or silverskin (a thin layer of connective tissue) from the pork. Coat the pork with the olive oil.
3. Liberally apply the rub to the pork, covering the entire loin. Set aside.
4. On a cutting board, lay out the bacon pieces side by side. Place the pork in the center of the bacon strips. Starting at one end, pull the edge of the bacon up and over the tenderloin diagonally. Repeat with the other side of the slice, crossing it over the first side. Repeat the process with the remaining bacon slices, tucking the free ends under the crisscrossed bacon slices as you go. Secure with toothpicks as needed.
5. Put the bacon-wrapped pork in a baking dish and place it in the preheated oven. Bake for 20 minutes. Lower the heat to 300°F and bake for another 20 minutes.
6. Use a meat thermometer inserted into the thickest part of the meat to check the temperature. Once it reaches 135°F, increase the heat to broil and crisp the bacon for 3 to 5 minutes.
7. Remove the pork from the oven. Cover with aluminum foil. Allow the meat to rest for at least 10 minutes so the juices set.
8. Slice and serve with your preferred sides.
For the rub
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cumin
- ⅛ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cloves
The amount of bacon you’ll need depends on the length and overall size of the pork tenderloin. There should be enough bacon to go from tip to tip of the tenderloin.
While the USDA recommends cooking pork to a minimum of 145°F, meat continues to cook after it is removed from the heat. For a juicier, more tender pork loin, allow the meat to cook the additional 10°F while it is resting. If the meat does not reach 145°F after resting, return it to the heat.
Prep time: 10 minutes / Cook time: 45 minutes / Total time: 1 hour, 5 minutes.
Ratio: 3:1; Calories: 518; Total Fat: 29.9g; Carbohydrate: 1.9g; Net Carbohydrate: 1.9g; Fiber: 0g; Protein: 57.3g.
For the loin
- 2 pounds pork tenderloin
- 2 tablespoons olive oil
- 8 to 12 bacon slices (see Ingredient Tip)
About the Author
CELBY RICHOUX was overweight, exhausted, moody, and suffering from a range of physical discomforts when she found the ketogenic diet. But all that changed once she adopted its high-fat, low-carb principles. Now she is finally able to control her weight and energy levels by eating the foods she loves. With her first cookbook, Bacon and Butter, she hopes to share with others her new appreciation for overall health and nutrition.
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This book teaches you how to change your body from a sugar-burner to a fat burner, which is what you are when you are in ketosis. Ketosis is when your body no longer is using carbs as its fuel source but fat. Years ago I tried the Atkin's diet. It did work but I was focusing more on protein and less carbs but I did not get the importance of fat.
This book showed me that fat is integral for your success of achieving ketosis and proper fat-burning. The diet wants you to implement 60-80% FAT!! 20-35% Protein and 0-5% Carbs. I learned from this book that if you have more protein than fat then your body will then begin turning the excess protein into glucose will be similar to sugar-burning. So fat is key!
Guess what? I have been doing this plan and I am actually eating less!! Fat has more flavor and more calories. I no longer have jitters from high-carb intake that was resulting in crashes. My energy is up and I am excited because I don't feel like I am deprived! Once in a while I will get hungry and want to turn to a quick carb anything but have learned to have nuts, cheese, etc. ready at hand. I eat plenty of vegetables because there are plenty that have a low-glycemic index.
I have lost weight easily and without any hunger. I do not crave sugar that much anymore and if I do I have learned incredible replacement recipes that take care of it. My sister has diabetes and high blood pressure. She has been doing this similar plan and has improved all of her blood levels. She was so excited!
The foods are amazingly yummy. They have breakfast, lunch, desserts, smoothies, and sauces. I can go out to a restaurant and actually eat!!! I can order chicken or steak with cream sauces and butter.
Most of the recipes are quick and easy and because they have FAT they are delicious! There are so many recipes where you use Almond Flour and Coconut flour that you can eat things like sausage gravy and biscuits, pancakes, muffins, etc. I don't feel like I am missing anything with these options!
Here are some interesting things I have eaten and even adapted "my own" versions from:
Buttered Coffee!! I will put coconut oil, almond milk or coconut milk, and some xylitol or Swerve sweetener---When I have this I feel such a burst of energy!!
Peanut butter shake, chocolate covered nuts,
my adaptation of one recipe is lemon coconut chocolate cheesecake....this is so good and it does not taste "diet" at all!!
cinnamon muffins with cream cheese frosting
Eggs, cheese, bacon.....recipes with chicken, beef, fish, shrimp........it has it all!
This book's information has been a blessing to me. Its easy recipes have allowed me to immediately start this way of eating unlike some other books where you have to build up a huge food list before you can really begin.
I bought some ketosis testing strips here on Amazon which helps me track my ketosis. They show you when you are in ketosis and not and also show if you are in light ketosis or high ketosis because they have color variations. This helps me keep track.
Cause hate is a strong feeling for this book, I merely don't like it and I'll tell you why.
I bought this because of it's price and seemingly great reviews.
After purchasing this book and attempting 10 different recipes, I realized that most of the people who gave this book great reviews got it at either a discount price or free!?
It has A LOT of typographical errors, nearly NO pictures and whoever wrote this just didn't understand the concept of measurements and the way ingredients work.
I've been on the KETO diet for 3 months and while I LOVE the diet, In an attempt to find more ways to cook different meals, I set out to purchase cook books to assist my journey. Being on the keto diet is expensive for me cause I am buying better quality ingredients however, I've wasted a lot of them on this book.
I made the beef stroganoff (gross, watery mess and the cream cheese didn't even melt and blend very well into the sauce), lemon cheesecake (aka rubber cement! The recipe called for 1/3 cup of lemon JELLO! Not 1/3 of a box or 1/3 or Tablespoon - 1/3 CUP! Add that to 1 CUP of boiling water and yes, in a few hours, you've got the perfect recipe for cement. Should've used common sense!) Recipe after recipe let me down and wasted precious meat & ingredients! I've made a few of the fat bomb recipes successfully but they're not anything fancy that you can't find on say, pinterest.
DO not waste your time on this book that was clearly not thoroughly combed through by an editor or even spell check.
If you're thinking about doing KETO - DO IT! Just don't plan on this book assisting you on your journey. Cooking well takes skill, I know, but cooking keto friendly dishes takes some extra finesse and this book will only let you down cause clearly no one thought to MAKE the food they published!
Okay, but we mostly cross referenced with similar recipes on the internet. No photos of prepared meals so
you know what the hell you’re making!
For background, I not only have a love for cooking, but I’m good at it too! I really wanted this to work, and it was truly disappointing. We tried at least 30 recipes- worst, by far, were the “scones!” The printed recipe called for 1/3 cup “Splenda, stevia, or other sugar substitute.” 1 CUP of sugar is equal to, like, 1 tsp of stevia! Huh?!