Cabbage, Onion, Bacon, and Avocado Salad (Paleo)

Bacon might as well be a museum artifact in my house. Why? My dad has a very strict “you can look, but not touch” policy towards the stuff.

Consequently, we have a lot of “untouchable” bacon buried in our freezer.

For some reason, he believes that if he gives us free reign with the bacon, it’ll all be gone by the end of the week. I’m actually not a big bacon person, but when denied, the desire for it tends to grow…

Which is why, when my dad leaves town for a few days, I sneak a pack down from the freezer to add to meals and whatnot. Shhhhhhhh! 

But hey- I don’t feel guilty because I know he makes some for himself when my brother and I are out of town.

Another family quirk to talk about in future family therapy…

Anyways, I had to dispose all of my contraband before my dad returned, and this was an effective and yummy way to use some up!

Cabbage, Onion, Bacon, and Avocado Salad (Paleo)

Ingredients:

3 strips of thick, organic bacon

1 onion, chopped

1/2 head of green cabbage, chopped

salt and pepper

1 avocado, diced 

Directions:

In a skillet, cook the bacon until crispy. Transfer to a paper towel-lined plate and blot off the extra fat on the bacon. Set aside.

Without removing any of the liquid fat, add the onion to the skillet. Let cook over medium-low heat for 10 minutes, stirring every so often.

While the onions are cooking, crumble your bacon into small pieces.

Once the onions have had their 10 minutes, remove with a slotted spoon, place in a bowl, and set aside.

Add the cabbage to the bacon skillet (depending on the bacon you use, you may need to add extra fat at this point- I didn’t need to though) and cover with a lid for 5 minutes. Afterwards, take off the lid, add salt and pepper, and sauté for another 5 minutes, until the cabbage has shrunken down sightly. 

Add the onions and bacon back into the skillet and mix around for another 2 minutes, adding salt and pepper to taste. Transfer contents to a serving platter and gently stir in the avocado chunks. Serve.

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Slow Cooker Apple and Onion BBQ Chicken

To keep costs at a relatively reasonable rate, my family and I try to eat in while on vacation. This can be hard when we all have different plans and guests over and whatnot. Especially when we’re on the beach all day. 

So, this recipe was put to use this week to feed a bunch of people as they came and went. Since it’s a slow cooker, I was able to start it up before I headed down to the beach and come back with it almost complete. 

Plus, it wasn’t too laborious on my arm (still getting used to the cast!)

Oh, and another thing I loved about this? You get a side dish of BBQ apples and onions, a combination that tastes surprising good together!

Slow Cooker Apple and Onion BBQ Chicken

Ingredients: 

4 lbs organic chicken drumsticks 

2 cup BBQ sauce (I used Bill’s Best Organic BBQ Sauce) 

1/2 cup unsweetened applesauce

2 onions, chopped 

2 apples, peeled and cut into 1 inch-cubed pieces

4 garlic cloves, minced 

Directions:

Combine all ingredients in a slow cooker (don’t worry if it’s filled to the top- it’ll shrink as it cooks.) Put on low and let cook for 5 hours. Remove chicken. With a slotted spoon, scoop up remaining onions and apples, drain of excess sauce, and place in its own bowl to serve as a side dish.