A couple weeks ago we whipped up some Creamy Tahini Brussels Sprouts Salad – a real winner all around.  That is, until we discovered the magic of mixing in almond butter and coconut bacon.  Yes, bacon!  Coconut bacon has all the yummy flavors and textures of bacon (salty, sweet, crunchy, chewy) without the added health and environmental risks.  Coconut bacon is not kale.  I wouldn’t suggest you consume this in mass quantities.  However, it has a really nice flavor and a little goes a long way.  So, enjoy the bounty of nutrients and satisfying salty/sweet of this Creamy Almond Butter + Brussels Sprouts Salad with Coconut Bacon.



Recipe by Jentry Lee Hull

Yields ~4-6 servings

Salad Ingredients

  • 1 pound Brussels sprouts, thinly sliced
  • 1 cup broccoli slaw (available at Trader Joe’s)
  • ½ cup shallots or onion, thinly sliced

Almond Butter Dressing Ingredients

  • ½ cup fresh lemon juice
  • 3 Tbsp. vinegar (I used a combination of red wine and apple cider)
  • 1 Tbsp. water
  • 1 Tbsp. maple syrup
  • ½ cup almond butter, or to desired thickness
  • ½ tsp. pink Himalayan salt
  • ½ tsp. paprika
  • ½ tsp. garlic powder

Coconut Bacon Ingredients

  • ½ Tbsp. liquid smoke
  • 1 Tbsp. Tamari
  • 1 Tbsp. maple syrup
  • 1 Tbsp. water
  • ½ tsp paprika
  • 1 tsp. Worcestershire sauce
  • 1 ½ cups unsweetened coconut flakes



  • Preheat oven to 325 degrees F.
  • Line baking sheet with parchment paper.
  • In a large bowl, whisk together liquid smoke, tamari, maple syrup, water, Worcestershire sauce, and paprika
  • Add unsweetened coconut flakes and mix thoroughly until flakes are evenly coated.
  • Pour contents onto prepared baking sheet and spread in an even layer.
  • Bake at 325 for about 15-20 min, stirring coconut flakes in 5 min. increments to ensure each piece is crispy and lightly browned.
  • While coconut bacon is baking, prepare Brussels sprouts – wash, peel away unwanted, brown leaves, remove stems, cut in half, and thinly slice lengthwise.
  • In a large bowl, combine Brussels sprouts, broccoli slaw, shallots/onion, and almonds.
  • In a separate bowl, whisk together dressing ingredients.
  • Combine dressing with salad mixture, toss, adjust seasonings to taste.
  • Once bacon looks golden brown and crispy, test a little piece (be careful, it’s hot) and if it’s to your liking, remove from the oven.
  • Toss Brussels sprouts salad with coconut bacon, pour into serving bowls or throw in an Ezekiel tortilla to make a wrap, and enjoy!


Thrive on,

Coach Jentry


Gumsaba Outdoor Fitness Class schedule Saturday 1/16/16

8:30 AM Saturday Co-Ed Boot Camp – Coach Karen – Saturday Surprise!