In Nutrition, Videos

July 26, 2011

Video Article

In his cooking series, Denver’s Nick Massie prepares meals showing how to apply the CrossFit dietary prescription of meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. Today, he’s cooking up mouth-watering bacon spouts.

“The key with bacon—and any time you mix it with fruit or vegetable—is that you want to start the bacon on its own, let some of the fat render and then let the bacon kind of crisp up before you add any vegetables or fruits because the moisture from any fruit or vegetable … won’t allow the bacon to crisp up. It’ll be kind of soggy,” Massie says.

Massie preheats the pan then adds the bacon and renders it while he prepares apples and spouts. Once added, the Brussels sprouts caramelize in the pan. Then the apples slow the process and add moisture. Massie adds pepper and chili powder to season the mixture. Finally, he adds some olive oil to keep the pan from drying out, as well as diced onion for more flavor.

The final result is a tasty carbohydrate with some meat and some fat.

Download the recipe here: Bacon Sprouts.

5min 0sec

Additional reading: CFJ Issue 21: Zone Meal Plans by Greg Glassman, published May 1, 2004.

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18 Comments on “Cooking With Nick Massie: Bacon Sprouts”

1

Awesome. Looked amazing and super easy to make. Keep this series going I always get jacked up to see another episode and recipe!

2

wrote …

Nick's videos are definitely one of the best features on the journal. Keep them coming!

3

Mike Kesthely wrote …

Epic. Looks almost better that bacon, bok choi, and strawberries in coconut oil.

The most impressive aspect, though, is Nick's kitchen. Unreal.

4

wrote …

And bacon strips and bacon strips and bacon strips and bacon strips
Looks like someone is watching Epic Meal Time ;D

Very good video. I would like to see Nick make some paleo curries next.

5

wrote …

Nick,
What type of chili are you adding to this and the butternut squash dish?
Chili powder?
Thanks!

6

replied to comment from Richard Edwards

Richard,
It is ground red chili, like the stuff at the pizza parlor, you know. Put it in a spice/coffee grinder and grind it to black pepper consistency. If you watch the other videos in this series, one of them shows what this in more detail.
Thanks for the inquiry.
Nick

7

wrote …

I look forward to this series more than almost anything else on the Journal. Very nice production, Nick Massie is awesome, and I love trying each of these recipes. I wish I had that kitchen! As stated above, keep them coming!

8

wrote …

Yeah, speaking of coconut oil. Do you think that would work well here in place of the olive oil?

My wife used to make Brussels sprouts with pecans and brown sugar (no more of that now days). I think this will replace that dish nicely.

Good job Nick, love this series.

Scott

9

wrote …

Nick this stuff is awesome. Gonna make this tonite as a matter of fact. Thanks for taking the time to share what your doing. I'll be looking forward to more of this.

10

replied to comment from Nick Massie

Thanks Nick, I didn't realize that it was pulverized crushed red pepper.
Can cayenne be used?

11

replied to comment from Richard Edwards

Richard,
Cayenne is not a suitable substitute. It is typically ground finer than we want it and it is much hotter. A red chili flake is in the range of 5,000-15,000 Scoville units, where cayenne is in the range of 30,000-50,000 Scoville units. If you are in a pinch, you can use a smaller amount of Cayenne, but you will not be able to lessen its potent bite. Hope you follow...
Thanks and let me know how it turns out.
Nick

12

replied to comment from Nick Massie

Nick,
Thanks for the great info, I wasn't aware that there was any diference between the two peppers. Tomorrow I'll prepare the dish.

13

wrote …

Nick,
So far I have done the Chili Lime Chicken (turned out great) The two Butternut Squash dishes and tomorrow my son and I are doing the Kahlua Pork. This one we may pass on because I hate brussel sprouts. But keep them coming, you have really changed the way I view cooking. I never used to try anything new but you make it look so easy I have given them a shot and have been really surprised it actually is as easy as you make it look. Since I am a single dad the meal sizes are kinda big but it works great because I pack 5 meals for the day and these are perfect. Thanks.

14

wrote …

Awesome, thank you very much for sharing your knowledge.

15

wrote …

Cooked this tonight. Not only was the taste epic, but my apartment smells wonderful! Thanks Nick!

16

wrote …

Nick....what kind of pans are those? Been looking for some commercial/industrial-type pans like that for awhile! Thanks!

17

wrote …

Nick,

Would love to know what kind of pans those are as well. Thanks!

18

wrote …

Nick,

Nice dishes you do!!! About this one, the 24 blocks you refer to in the end of the video where related to The Zone Diet!?
If they where...with this receip do you have the blocks from the 3 types( Carbs, Protein and Fat) iqualed?


Tks and keep the great job,

João Aleixo

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