• If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).

Boil the carrots.

• Skin the carrots and cut them into chunks.
• Fill a pot with water, bring to a boil, and place the carrot chunks into the boiling water.
• Boil the carrot chunks until soft.

While the carrots are boiling, make the bacon and prepare the add-ins.

• Chop up the bacon into thin slivers (like 1/4 inch x 1 inch).
• At medium heat, cook the bacon.
• Once the bacon is cooked to your liking, remove it from the pan and place it on a plate to cool.
• Finely chop the fresh cilantro and slice the lemons into halves to prepare them for juicing.

Once the carrots are done and soft, put it all together.

• Once the carrot chunks are doing boiling and soft, drain the remaining water.
• Take your masher and mash the carrot chunks to the consistency of mashed potatoes.
• Add the bacon pieces and finely chopped fresh cilantro and mix.
• Add the ghee (or butter) to taste. Start with 2 tbsp and work your way up to your preferred buttery flavor.
• Do the same thing with the lemon juice. Start with 1 tbsp and work your way up to your preferred lemon flavor.
• Salt to taste, then serve!
• Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
• This dish is best served fresh, although leftovers can be stored in the fridge in an airtight container for 2-3 days.