Bacon Recipes for a Vegan Gone Baconite During Pregnancy

I love Bacon when pregnant

How Do you Know Someone's a Vegan?

What happens when you fall off the vegan wagon? Well, you land in a pile of emotional stuff you never knew was possible. Pregnancy does some funny things, but when people say you are a vessel it is something to truly take to heart. We as mothers are literally the outside carrying case for the life inside and whatever they need becomes our top requirement, regardless of our belief systems, passions or choices.

For as long as I remember I was a picky eater and my preference was non-animal products and a healthy repertoire of veggies. My friends and family really never remember me even really eating meat. Dairy maybe, and of course living in Baltimore I had fresh seafood, but even that was rare. I think it started because I was a gymnast and always trying to maintain a healthy weight. While thin, I was never as small as my colleagues in the gym and I was voluptuous, always feeling like I needed to eat a little less. In someways I suppose I had a very low opinion of my body which enabled me to use food to control my body image issues. I used veganism as a way to have a social acceptable term for my pickiness. That statement at the above was something I practiced well when any question came up about my diet.

Pregnancy with Iza was a breeze. I maintained a vegan diet the whole way through, splurging occasionally for eggs and spaghetti and clam sauce (which I love), but never straying too far from the vegan path. And I really wasn’t overly hungry. I felt great! I had a green juice every morning, 2 tbsp’s of E3Live and continued to practice all my typical habits. I was very comfortable and my total weight gain was 17lbs.

I am currently possessed with a little guy on the inside who ONLY wants meat and dairy and at the end of my pregnancy I have gained over 30lbs.  I fought it for as long as I could, but on Father’s Day in June we were at a BBQ place in Antigua celebrating Kurt and I literally ripped a huge hunk of chicken off his plate and ate every last bite of it. Since then meat, dairy and the like have become staples in our everyday. It wasn’t like I wanted to eat meat or to integrate it so fully into our diet, but it somehow stuck out of comfort. The kicking stopped every time I had anything meat or dairy related. I felt like I was starving my little man without eating it (even though I know that is completely illogical).

On the flip side it has been a wonderful experiment. I have learned how to cook so many things with meat from burgers to bacon I am officially a well-versed carnivore cook. Parties at our house will certainly have an opportunity to expand beyond my typical dishes. In addition, it was a great opportunity to try everything I had avoided my whole life and get a chance to make a new choice about. I would say if anything remains in my diet it will be bacon. I now know why vegan people say that bacon is always the food that brings them back to a carnivore lifestyle. But now at 39 weeks and after 3 months of eating like this, I am so ready to get back to my typical diet as soon as I have the babe on the outside. I miss eating clean foods!

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RaCo Life Fantastic Recipes

First Start with the Right Cut

RaCo Life Bacon Thick Cuts

The single most important aspect of a successful and satisfying bacon recipe is good quality bacon. What should you look for? I think it goes without saying since we focus on farm to table, but we strongly urge hormone free, organic, grassfed, pasture-raised bacon, ideally purchased from a local grower. My brother Michael and his partner Jen . Our preference on cut is based on what we plan to do with it, but for typical bacon we like a slightly thicker cut. This cooks up beautifully to become a red and tasty, crunchy piece of meat.

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Martha Stewart How to Cook Crisp Smokey Bacon

10px white LineOur Very Own Ra’Co Gluten Free BLT with a Homemade Mayo

RaCo Life BLT


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Jamie Oliver’s Warm Salad of Crispy Smoked Bacon and Jerusalem Artichokes

Jamie Oliver's Bacon Salad

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A Our Very Own Ra’Co Bacon Wrapped Asparagus Glazed with a Balsamic Reduction and Baked in Olive Oil.

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This is a Collection of Cool Material’s Best Bacon Recipes on the Web

Our featured favorite is the Bacon Brittle, Bourbon-Caramel, Chocolate Fudge Brownies

Bacon Brittle Brownies

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The Happy Raw Kitchen’s Raw Vegan Bacon

For good measure I though I would include our favorite Raw Vegan Bacon recipe. One that we always use when we are trying to recreate the flavor of bacon in a healthy, raw plant based version. It is really true that there is absolutely no need for meat and this is great proof. Give it a whirl and you can even have fun with the shape you cut it into. This recipe is all about the spices.
Raw Vegan Bacon
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RaCo Life Funny StoryOur Daughter’s Disturbingly Funny Rendition of ‘Rockabye Bacon’

10px white LineThe only negative to my diet change has been the introduction of all these new things to Iza’s diet. Perhaps it is good that she is able to try them and make up her own mind, but it is still challenging to watch my little vegan baby go full on carnivore and to LOVE it. This weekend we were making bacon on the grill and Iza started caressing it. I didn’t capture her singing, but I did get the visual effect (her mouth was far too full to participate in a song).

Veggie, Lactose-Dairy Free, Gluten Free Quiche

[vc_row][vc_column][vc_column_text]RaCo Life Egg Crustless Quiche

Sounds like this would be limited in flavor, taste and excitement, but it is a fabulous treat to have for breakfast. Kurt and I are partial to salad as a side, instead of fruit, when we have vegetable quiche and it is a perfect compliment to this simple recipe.


Red Silicone Quiche RaCo Life Silicone Whisks Shun-Classic-Chefs-Knife-0

RaCo Life Egg Crustless Quiche 2



  1. Preheat oven to 350º.
  2. Thinly slice the onions and garlic and sautee in olive oil until a nice golden brown color. Set aside to cool.
  3. Crack and whisk all 6 eggs, adding a little salt and pepper to taste. Add the almond milk and continue to whisk until a slight froth forms. Add the onions and garlic to the batter after they are cooled.
  4. Chop the kale and basil into thin slivers and add to the batter. Switch to a spatula and gently fold into the batter. When complete pour into the silicone quiche holder (since these tend to be a little flimsy it is always best to put onto a baking tray first).
  5. Put in the oven for 45 minutes to an hour depending on your preference. The top will not crust over (since you don’t have cheese) and the edges will only slightly brown so it is important to check frequently with a toothpick, etc.
  6. Wait 5 minutes after taking out of the oven so it can continue to cook inside. Then slice and serve with a side of greens. We have a terrific 12 year aged white balsamic and olive oil we typically add to the salad.




Throwback: Winter Brexmex

Throwback BB: I uncovered this from an old Ra’Co draft when Kurt and I just got started building the Ra’Co Life site. I don’t even think he was at the event! It made me laugh so I thought I would share.


Wow! What an amazing day. It was snowy and cold in January, but this incredible event jump-started the year for TILT’s Idea Igloo… our first proper Friends & Family Brunch Stateside in almost 2 years. The menu was a sensational blend of cooked and raw food. We had a TexMex themed Brunch that started at 12 and went most of the day and while we typically we have a hard stop time at 4pm, it just spilled over into the evening – a grand display of food, fun and laughter.

Can you tell we have been busy? Just getting ’round to posting this almost two months later. Yikes! Please feel free to contact us if you want any of the recipes from below.

On the Menu:

  • Vegan Mexican Casserole w/ layers of beans, veggies, eggs and corn tortillas (GF, DF, SF, WF, V)
  • Tacos w/ Scrambled Farm Fresh Eggs from Baltimore (LF, SF, WF, GF) or Mushroom Nut ‘Meat’ (V, GF, DF, SF, CF, WF)
  • Corn Bread (GF, V, DF, WF, SF)
  • Fresh Fruit Plate
  • Plantain Chips (V, GF, WF, CF, SF)
  • 10 Delicious Salsas and Dips
  • Fried Potatoes with Mixed Veggies and Peppers (V, GF, DF, SF, WF)
  • Mexican Fried Coconut Ice Cream using Coconut Bliss Ice Cream (DF, SF, WF, GF, V) w/ tons of toppings

It was a great chance to also get to know some of the friends of our friends who are also in town. Food always brings people closer together. The Mexican Fried Ice Cream was a project for the whole group to enjoy together. It never would have happened without a team effort!

The Rise of the Veg-Person (Vegan and/or Vegetarian)

There has been lots of speculation in the media over changing your diet from meat-based to plant-based. Tons of research has gone into eating raw (salads, nuts, legumes… mostly uncooked foods in their purest form) or vegan/vegetarian can provide you with a healthier, happier base for life. And it is has been a proven concept.

But what if you still like meat? Well, there are tons of meat look-a-like products like fakin’ bacon strips and veggie chicken nuggets, etc. But there is also a new alternative series of diets like Flexitarianism, Meatless / Meat Free Mondays which are rising styles of eating and they make sense. Moderation, substitutes or control around the traditional 3 meals a day (with meat as the main).

Michael Pollan, guru o’ all things food, says in his Food Rules Book, “Eat food. Not too much, mostly plants.” Even Cojean in Paris has adopted this statement and printed it in English on their lunch sandwich bag. It is a rising movement. Other key figure heads are the Esselstyn Family has been working towards this alternative diet for decades with early cancer patients in the 80’s and most recently the Fire House as documented in Engine 2 Diet. And further, the McCartney Family’s personal pledge and campaign called Meat Free Monday (based on the US’ Meatless Monday) is getting more and more media attention and they are angling towards small, incremental changes.

Its finally getting popular… and with good reason. Even Oprah has hosted The Vegan Challenge on her show! Whether it works or not is still to be determined, but at the end of the day the key is balance.


It doesn’t all have to be meat substitutes or non-delicious-looking foods. Moderation is important and especially portion control. Try making meat a side item instead of the main, or use meat flavoring or juices to flavor your veggies (if you are really craving meat). Use fish in moderation or dairy products to make the meal more interesting or spice it up with a smattering of flavours from herbs. The concept of Flexitarinism or one of the Monday campaigns is to eat what you want in moderation, but balance out with a more plant-based diet.



White House Chef Sam Kass and First Lady Michelle Obama work together with kids in DC on her Let’s Move to Schools Campaign. Their efforts and menu opportunities have not gone unnoticed and they are making tremendous change in reeducating the student population around the country on how to eat and it is mostly plants that they are promoting. Her shift to the MyPlate graphics earlier this year are just the first step.


Lots of menu development and time is going into Flexitarian Diets. Check out some of the popular cookbooks below!


We imagine there to be a great opporutnity in food delivery for this rising movement. Eating at a facility that has both raw / vegan offerings along with a full meat-based offering could be the solution. If you want to inquire on our project TILTKITCHEN, we would love to tell you more about how this can be implemented successfully in the same space…


There are a lot of key players right now. PETA is promoting, Celebrities, Schools, Parents, Food Companies, Restauranteurs, Authors, etc. Activists all around the world are coming out of the woodwork and telling their story, lightening the mood and getting the party started on change. Last year Planeat launched in the UK market as another Food, Inc. style documentary about living on a plants-based diet. Food Day is going to be marked this year as October 24th, so get out and support! Who knows what will happen next?

Winterfest Menu

Winterfest Veggie Table Display

RaCo Life Ithaca Lake Cayuga Winter 2012

What do you do when the weather sucks? Host a Winterfest, filled with fresh food! This is a very easy day to craft and it makes all the difference to do it with friends and family in attendance.

RaCo Life Eric and Rache in Kitchen IthacaRaCo Life Rache CookingSunday, in the middle of an up and down weather day with winter and spring (high temps, low temps / snow, sun) we had a delicious Vegfest, complete with locally grown winter veggies, and a variety of other options.

A small and intimate group, this offered us the chance to try out a few new options and really relax into the day. What a wonderful moment.

On the Menu (Everything is GF, V, SF, LDF, WF, MF, with the exception of the Tangerine Pudding and the Veggie Pancakes which had 1 egg in each batch):

  • Mushroom, Asparagus, Leek, Onion, Garlic and Brussels Sprout Scramble
  • Marishya’s Veggie Soup w/ a Parsley Dusting
  • Zucchini and Carrot Pancakes for Dipping
  • Tomato, Pine Nut Italian Salad
  • Fresh Green Salad w/ Mustard Seed Dressing
  • Hummus and Veggie Crudites
  • Broccolirabe Salad with Sesame Seeds
  • Tangerine English Pudding Squares w/ Tahini Almond Butter

And for Dessert:

  • TILT Raw Chocolates
  • Dehydrated Honey Dipped Orange Slices
  • Rosemary and Olive Oil Apple Chips
  • Roasted Sweet and Savory Mixed Nuts

For any recipes, please contact us and we are happy to send your way.