Summer’s Bounty is upon us! It’s no secret that I love okra. I especially love grilled baby okra, but that is a lesson for another day. Today, we are making a Southern classic- Okra and Tomatoes. I will even include vegetarian options. Let’s get started! Enjoy- The Homesteader’s Wife

I’m a good cook, but I am horrible at measuring. I am a kind of dump and taste cook. In an effort to pass on my recipes, I am learning to measure. This is extremely trying for me, but I am trying. That being said, adjust the flavors and seasonings to the taste of YOUR family. If you like less salt- decrease the amount listed. Got a garlic lover? Bump the garlic up. Make it your own. Get creative in the kitchen. Don’t be afraid to experiment. Be fearless!

Whatcha Need:
• 1 cup of roughly chopped onions (choose Vidalia if they are in season)
• 6 Strips of thickly cut bacon (diced)
• 1 large can of petite diced tomatoes (Save the can and add ½ a can of water)
• 2 pounds of chopped frozen okra (or fresh if you can get it)
• 2 Tablespoons of Chicken Better than Bullion
• 1 Tablespoon of garlic powder
• 1 Tablespoon of onion powder
• ½ tsp. of black pepper
• 1 tsp of kosher or sea salt

Whatcha Do:
Sauté bacon until brown and add chopped onion

bacon       bacon2      bacon3


bacon5      onion2      onion3


   onion4             bacon6

– continue to sauté until translucent. Add tomatoes and okra.


Stir well and add the rest of the ingredients including the half can of water- Simmer for 1 ½ hours. Taste and adjust seasonings. Serve over rice or cauliflower rice to stay in S mode (THM) or if you are following a low carb or paleo diet.





Substitute 1/4 cup of real butter or refined coconut oil (vegan) for bacon and Better than Bullion Roasted Vegetables for chicken bullion.