You may be wondering why you should eat something called a fat bomb, but trust me they taste good and are good for you. Before I get to the recipe, I am going to explain why you should consider adding more fat to your diet.
It has been proven that the ketogenic diet, which includes high amounts of saturated fat, benefits athletic performance. I have felt the benefits in my own health and athletic performance within six weeks of following a ketogenic diet two years ago. I experienced the following:
- Healthy weight-loss with INCREASE in muscle mass
- Higher energy levels throughout the day with increased focus in school and volleyball
- Improved stamina in activities with high intensities for longer periods of time
- Vertical jump increased by 4 inches
- No sweet or salty cravings because I felt fuller longer
- Clearer skin
- Daily allergy symptoms went away
So what is a ketogenic diet?
A ketogenic diet usually refers to a low carb, high fat diet, in which the body produces ketones from the liver to be converted to energy. On the contrary, consuming carbohydrates will make your body to produce glucose and insulin to be used as fuel. By lowering your intake of carbs your body will enter a state of ketosis, which in turn will make your body a fat-burning machine. As in you can actually burn fat without even exercising! Who doesn’t want that?
Now to the bacon and guacamole fat bombs and what they can be used for.
- Pre- and post-workout snacks
- A great way to add more fat into your daily diet
- Awesome party snacks
- 1-2 avocadoes, approximately 2 cups when mashed
- ¼ cup of unsalted grass-fed butter
- 2 cloves of fresh garlic crushed
- 1 small chili pepper finely chopped (optional, I didn’t use one)
- 1-2 limes, freshly squeezed, at least 4 tablespoons of lime juice
- ½ a small white onion, grated
- A dash of freshly ground black or cayenne pepper
- ¼ teaspoon of salt (I used pink Himalayan)
- 1-2 tablespoons of freshly chopped cilantro
- 4-6 large slices of bacon
- 2 tablespoons of bacon grease, cooled, not HOT
Start to finish: 45 minutes (20 minutes active)
1. Pre-heat oven to 375 F. Line tray with baking sheet paper and lay slices of bacon on tray with out overlapping them. Place tray in oven and cook 10-15 minutes until crispy (time will depend on thickness). When done, remove tray from oven and set aside to cool. Reserve bacon grease.
2. Cut the avocados in half and take the seeds out. Use a spoon to scoop the avocado from its skin. Place avocados, butter, chili pepper, onion, garlic, salt and pepper in the bowl.
3. Mix together using a potato masher or a fork.
4. Pour lime juice and bacon grease into bowl for taste (be careful not to use too much bacon grease) and mix well.
5. Set mixture into the fridge to cool for 20-30 minutes.
6. Crumble bacon into separate bowl or plate.
7. Remove mixture from fridge and start creating balls, should make about 6-8 depending on size. Use an ice-cream scooper or a spoon to make the balls.
8. Roll each ball into bacon crumbles then place on a plate or tray.
9. Eat immediately or store in air-tight container in fridge for up to five days. Enjoy!
Let me know in the comments box below how you and your friends liked this recipe!