Bacon Season

Posted on March 13, 2013


Did that get your attention?  Bacon is always in season.  However, my opinion is that bacon is a source of fat and should be used as such.  There’s nothing wrong with fat, we all need it; we just have to balance how much of it we get.  We’re not here to talk about fat, instead, let’s get into seasonal produce!Cabbage

Last week I talked about eating with the seasons in “Tis the Season to Eat”.  Half way through March, and here’s what’s on the menu in case you missed it.

Arugula, Asparagus, Beets, Bok Choy, Broccoli, Broccoli raab, Brussel sprouts, Cabbage, Carrots, Celeriac/celery root, Clementines, Garlic, Grapefruit, Green onion/scallions, Greens, Herbs, Kohlrabi, Leeks, Lemons, Lettuce, Oranges, Parsnips, Radishes, Rutabagas, Spinach, Strawberries, Sweet potatoes, Tangerines, Turnips, Zucchini Blossoms.

So many amazing choices, I decided to focus on the cabbage and Brussel sprout family.  Maybe because they are a great pairing with bacon, and well, that got your attention didn’t it?


Benefits of Food

brussels halvesBrussel Sprouts

High in fiber, aids in the lowering of cholesterol, stabilizes the DNA in our white blood cells, loaded with antioxidants, high in vitamins C, E, A, and K, anti-inflammatory, 1 ½ cups contain 1/3rd of our daily omega-3 fatty acid recommended intake, aids in cancer prevention, and supports our cardiovascular system.


Prevents cancer growth, helps in the aid of stomach ulcers, has anti-inflammatory properties, prevents the risk of cataracts, reduces the risk of Alzheimer’s disease, aids in keeping skin from aging, and most importantly for those who exercise, especially my fellow CrossFitters, cabbage relieves muscle soreness because of the lactic acid it contains!shallot


Highest levels of anti-oxidants, minerals, and vitamins than any other onions, rich source of flavonoid anti-oxidants compounds that convert to allicin which research has shown lowers cholesterol and decreases blood vessel stiffness.  Shallots are found to have anti-bacterial, anti-viral, and anti-fungal activities. High in vitamin A and C as well as iron, calcium, copper, potassium, and phosphorus.


High in taste.  45% of the fat found in bacon is monosaturated and can help lower cholesterol.   It is oleic acid, the same “healthy fat” found in olive oil.


There you have it.  All of those health benefits from choosing whole foods.  That is a small peak into the reasons I am so obsessed with a whole foods diet and love learning about the benefits of the things I eat before I eat them.  Here are a couple of recipes to help get the good stuff on your plate and ultimately, in your body doing good things.

All ingredients are 100% Certified Organic, non-GMO, and locally grown whenever possible.


Bacon Cabbage Hot Slawslaw done


(makes 2 – 3 servings)

1 head of cabbage

2 slices of bacon

1 shallot

Sea Salt

2 tsp coconut aminos or Braggs liquid aminos

Serving Size 1 cup
Calories 155
Fat 7 g
Carbs 6 g
Protein 6 g







  1. Turn on the stove and get the pan heated up
  2. Slice the bacon in small pieces (about ¼ inch)
  3. Cook the bacon until crispy (about 15 minutes)
  4. While the bacon is cooking, slice the shallots in thin slices
  5. Once the bacon is crispy, transfer it to a paper towel to absorb the extra grease
  6. This is  your call, the next step is to add the shallots to the existing bacon fat to caramelize, I made the choice to remove about 80% of the bacon fat from the pan and added a TBS or two of water to reduce calories.
  7. Add the shallots to the pan and caramelize (about 5-7 minutes)
  8. While the shallots are getting cooked, and to distract you from eating all the bacon bits, slice the cabbage to make shreds.
  9. Once the shallots are caramelized, add the shredded cabbage to the pan and mix it up (add a touch more water if you removed some of the bacon fat to allow the cabbage to steam – about a TBS or two)
  10. Sprinkle some sea salt and liquid aminos to taste.
  11. Cook the cabbage until tender.
  12. Remove the cabbage and shallot mix, plate and sprinkle what’s left of the bacon bits on top.
  13. Eat it up.

Brussel Sprout Bacon Bites

(makes about 6  servings)2013-02-22 19.32.22


20 Brussel sprouts

5 Slices of Bacon

2 TBS Balsamic Vinegar

Serving Size 6 halves
Calories 92
Fat 6 g
Carbs 4 g
Protein 3 g






  1. Preheat the oven at 325 degrees
  2. Trim off the stem of the Brussel sprout (this will cause the outer leaves to fall off, put them in a pile and make Brussel Sprout “Chips, see below)
  3. Cut each brussel sprout in half
  4. Arrange the sprout cut side down on a baking sheet
  5. Cut the bacon slices into ¾ wide strips (this is made easier if you freeze the bacon for at least 10 minutes prior to cutting)
  6. Place a piece of bacon atop each brussel sprout
  7. Bake for 1 hour or until bacon is crispy
  8. Drizzle with balsamic vinegar (don’t skip this step, it makes the dish)
  9. Eat it up.


Brussel Sprout “Chips” 

(makes about 2  servings)2013-02-27 15.24.24 (1)


Brussel sprouts


Sea Salt

Serving Size 1 cup (loosely packed)


Calories 90
Fat 5 g
Carbs 8 g
Protein 3 g









  1. Preheat the oven at 325 degrees
  2. Remove the stem of the brussel sprout
  3. Peel apart the leaves (trust me, it’s worth it)
  4. Melt a tsp or two of ghee
  5. Spread the leaves onto a cookie sheet
  6. Drizzle the ghee over the leaves
  7. Sprinkle with Sea Salt to taste
  8. Use your hands to coat the leaves in the ghee/salt
  9. Bake in oven for about 10 minutes or until crispy
  10. Eat it up.

* Recipes originally obtained from Nom Nom Paleo, altered some things, but she has amazing recipes!  Visit her blog!

Posted in: Healthy Recipe