Bacon Sautéed Leeks

You'd be surprised how many people assume I'm vegetarian or vegan, just because I'm a Holistic Nutritionist! It's true that I did dabble with it for about a month years ago, but didn't feel anywhere near as good as I do eating more of a paleo style diet. Everyone's body is different. Bacon is definitely not a staple in my daily diet haha, but I enjoy it on the weekends. Here's the thing though, just like all meat, not all bacon is created equal!

I've started using Barons of Beef for most of my meat now. Full disclosure: they sent me some to try before I started recommending them. They are a meat subscription delivery service, that provides ethically raised, hormone free, pasture raised animal products (primarily chicken, pork, beef). It's brilliant if you ask me, because buying meat that is truly good quality and good for you is confusing and can be hard to find.

With all of the negative press this year on red meat from misleading documentaries like What The Health, I think it's important to note that not all meat is created equal. You want to look for meat that is:

  • pasture raised
  • antibiotic free
  • free to roam around (not locked up in cages all of the time!)
  • grass fed (in the case of beef)

You can read more about Barons of Beef pork and farming practices here.

This recipe is perfect as a holiday side dish, if I do say so myself and is easy to make!

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  • 4 slices Barons of Beef bacon, or other
  • 2 large leeks, washed, green stems removed and sliced
  • 2 cups cherry tomatoes
  • Sprinkle each of dried oregano, basil, thyme, garlic powder, salt & pepper


  1. Heat a frying pan over medium heat.
  2. Add the bacon and cook it until crispy.
  3. Remove the bacon from the pan, leaving the bacon fat.
  4. Add in the sliced leeks, tomatoes and seasoning and cook until the leeks and tomatoes are softened - 10-15 minutes.
  5. While that's cooking and once the bacon has cooled, chop up the bacon and add it back into the pan at the last minute.
  6. Enjoy!

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