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Chef Alain’s Weekly Recap – Week 38

Chef Alain’s Book Review

Erasing Autism: The Spectrum Balance Protocol. This is the story of a passionate doctor, Dr. Shauna Young, and her 3,000 kids. Won’t you read their stories HERE?

Low Carb Paleo Show with Chef Alain and Mark Moxom

LCPS 038: Mark and I  interview David Christopher of the movie ‘The Seed’ . David’s passion lays in helping this world be a healthy, safe and great place for us to live in and for our children to inherit. See David’s Interview HERE

Chef Alain’s Article of the Week

If you love food like I do, you must read this article about two of the most creative food minds in the world. Too bad I can’t afford it. The End of Cuisine by Dwight Garner … HERE 

Chef Alain’s Facebook

To see what I posted this week on Facebook, see Chef Alain Braux

Chef Alain’s Weekly Recipe

 Spinach, Avocado & Strawberries Salad with Warm Bacon Vinaigrette

Yield: 2 servings

Salad Ingredients

– 2 cups fresh organic baby spinach

– 2 large avocados, sliced

– 1 cup strawberries, cleaned and  sliced

– 2 eggs, boiled and quartered

– 6 slices of thick-sliced bacon, fried and crumbled

Warm Bacon Vinaigrette Ingredients

– 1/4 cup of bacon fat (from frying the bacon)

– 1 clove of garlic, chopped

– 2 Tbsp organic apple cider vinegar

– 2 tsp raw honey or agave nectar

– 1 tsp Dijon mustard

– Sea salt and pepper to taste

Procedure

1. Fry bacon strips (6 thick-cut slices should give you the right amount of bacon fat) in 12 inch frying pan until crispy

2. While this is going on, hard boil the eggs (about 10 min). Run under cold water to cool. Peel and quarter.

3. Slice your spinach, avocados and strawberries. Arrange them in a salad bowl to your taste. Add quartered eggs. Cut fried bacon slices and add to veggies. Reserve.

4. When bacon is cooked to crisp, remove it and lay on paper towel. Turn off heat but keep  the bacon fat in your pan

5. To prepare dressing, return pan with bacon fat to burner and heat on low

6. Add the garlic, apple cider vinegar, honey, mustard, and salt & pepper to the pan

7. Using a whisk, scrape browned bits of bacon off pan and mix in with the other ingredients

8. Heat mixture about 2 minutes, or until very warm. Pour over salads and serve immediately

Comments?

If you have any comments or wish to be added to my email list, contact me at alainbraux@gmail.com

Book Reviews

If you like one of my books, can you post a review on Amazon.com? Thanks!

GMO 101 – Paleo French Cuisine – Gluten and Dairy-Free – Healthy French Cuisine – Lower Cholesterol – Cocina Francesa Saludable Por Menos de $10 dolares por dia –

Until next week, I wish you a great week.

A Votre Sante – To Your Health

Merci! Chef Alain Braux