Sign In Chef
OR
×
By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?
Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.
We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.
Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)
×
$5.36 per serving
4 likes
Ready in 45 minutes
Spoonacular Score: 80% 
Trout wrapped in bacon is a gluten free, primal, and fodmap friendly recipe with 4 servings. One serving contains 491 calories, 47g of protein, and 32g of fat. For $5.36 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 4 would say it hit the spot. If you have rashers rindless streaky bacon, lemon wedges, parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 80%, which is great. Try Trout Wrapped in Bacon, Bacon-Wrapped Trout, and Bacon-Wrapped Trout with Rosemary for similar recipes.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Believe it or not, some sources say you can substitute avocado puree for butter when making brownies. Try it and let us know how it turns out!
To make baked goods lighter and sneak in some extra nutrition, you can swap half the butter or oil (sometimes even all of it!) with an equal amount of unsweetened applesauce.
Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.
If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.
Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.
If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.
Surprising tip: you will end up with better bacon if you add water to the skillet when cooking it on the stovetop. For large amounts of bacon, you can also prepare bacon in the oven.
The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).
Disclaimer
Save to Recipe Box
gluten-free
primal
