Well, it is almost that time of year – actually less than 24 hours away! We are all collectively drawn together this particular Thursday in late November to conjure up meals that consist of new recipes, the good ol’ traditional recipes, recipes altered to fit new lifestyles, and so on. Most often, the precursor to the turkey, stuffing and pumpkin pie, there are the spreads of appetizers that make you sometimes too full to eat the main course! Originally, we made this snack on Super Bowl Sunday and it was a crowd pleaser to the football get-together attendees.
If you are looking for something different to add to that display of the Thanksgiving snacks, which pairs lovely with the traditional pigskin (no pun intended) chaos going on the TV all day, this is a great one to plug in. You can use TURKEY BACON if you aren’t into pork. With this recipe we of course used uncured, organic bacon. Although we have not attempted it, I’m sure this recipe can be made sans meat, using a VEGAN bacon product. So maybe this recipe can be for all diet lifestyles 😉
- 1 package of Bacon (pork or turkey) – for pork we used Applegate Organic Sunday Bacon – uncured, minimally processed, casein, gluten and dairy free – this company has wonderful Turkey Bacon that we use, as well
- 2 and 1/2 Avocados (organic)
- Chili Powder
- Sea Salt – optional (for light sprinkling after done baking)
- Preheat oven to 425 degrees
- Line a baking sheet with parchment paper
- Cut the avocado into equal slices
- Wrap each avocado slice with bacon – one piece of bacon should be good for 1-2 avocado slices
- Sprinkle chili powder over the slices of bacon-wrapped avocado; line them up on the baking sheet
- Put in the oven and bake 12-15 minutes
PRINT RECIPE: Bacon-Wrapped Avocados
Have a blessed day!
***Original recipe adapted from PaleoLeap