NorthFit Approved Eats by Jones Dairy Farm

Clean labels are now more important than ever. The good news is, since the Jones family started selling sausage in 1889, our products have always had clean labels. We’ve never compromised on our commitment to providing the very best products using natural ingredients. When you count on Jones, you can count on Certified Gluten-Free breakfast meats with no additives, no preservatives and no MSG. 

The all-new line of no antibiotics ever sausage, ham and Canadian Bacon delivers full, great-tasting flavor without the sugar. Plus, our sausage and ham is Certified Paleo, and our Canadian Bacon is Paleo friendly.

Whether you’re looking for paleo-friendly foods or just trying to make better choices, Jones can provide you with the clean labels you need—and the flavor you want. 

Our new line of antibiotic-free and no sugar sausage, ham and Canadian Bacon, contain no antibiotiecs ever and no sugar. They are also Certified Gluten-Free byy the Gluten-Free Certification Organization (GFCO), which has a standard for testing that's twice as strict as the FDA.

Their website has many paleo, gluten free, whole 30, and keto recipies, found here; https://www.jonesdairyfarm.com/recipes

Coach Maddie's personal favorite Jones Recipe:

Avocado BLT Omelet

This omelet is filled with a few of our favorite things, including crispy dry aged bacon, baby spinach, ripe tomatoes and creamy avocado.This recipe is made with Jones Dry Aged Bacon.


2 slices Jones Dairy Farm Dry Aged Bacon

1 heaping cup fresh baby spinach

4 cherry tomatoes

2 large eggs

Kosher salt and ground black pepper

1 tablespoon butter

1/2 avocado, sliced


Cook bacon in 10-inch nonstick skillet, turning frequently, until crisp. 

Drain on paper towels and chop. 

Remove all but 1 teaspoon bacon fat from skillet. Add spinach and cherry tomatoes and cook over medium heat until spinach is wilted and tomatoes are softened, about 1 minute. 

Remove and set aside. Wipe skillet clean. Whisk eggs with pinch of kosher salt and black pepper. Melt butter in skillet over medium high heat. Pour in eggs and cook for about 5 seconds. 

Lift cooked egg up around edges to allow uncooked egg to flow underneath, until omelet is set but top is still moist, about 2 minutes. 

Arrange bacon, spinach, tomatoes and avocado on one half of omelet and carefully fold over. 

Reduce heat to low and cook an additional 1 to 2 minutes, or until cooked through. 

Transfer omelet to plate and serve immediately.