Shawn has been serving as a paramedic/firefighter with a municipal fire department for the past nine years. Prior to entering the fire service, Shawn served his country as a medic in the US Army. Alexandra has been in the emergency medical field for over 10 years and currently works for a private ambulance company. She also worked as a contracted EMT with the fire department before returning to school to become a Paramedic. She is the author of the blog/website, High on Fat where she shares her successes and struggles to lose weight and heal her body by giving up her fear of fat and simply eating real food. Together, they are the creators behindFirehouse Paleo. They are simply your advocates in health, passing on information that they have learned and making it easier to understand by those who are interested in living a healthier life. Their goal is to spread the awareness of heart attack related deaths in the fire service and offer solutions through lifestyle changes that they believe can significantly reduce that risk. Because the fire service is well recognized by everybody in the public, this can also be an effective way to positively influence the communities around them to take charge of their health as well. Connect with Firehouse Paleo on Facebook, Instagram, and Twitter.
For anyone out there that is very busy, works a lot, or has many mouths to feed, this recipe might be exactly what you’re looking for. I’ve worked for the fire department for nearly 10 years, and it’s very common to work long shifts and prepare meals together. My fire station is like my home away from home.
I work with some pretty incredible cooks, and tasty food is very much a part of fire service culture. The idea for this recipe came about when I was working a shift at a fairly busy station with 7 personnel assigned there. We didn’t have a lot of time to prepare lunch that day, and we had a decent amount of people to feed with healthy appetites. In the fire service, meal times are a chance for us to regroup and catch our breath before heading out to the next emergency.
What I love about this recipe is that it can be prepared ahead of time, takes very little cooking skill, and it tastes amazing. Add somePaleo Mayo and serve with butter lettuce leaves for wraps to mix things up. It’s also designed to be served cold, which in my profession is an advantage because our hot meals are often interrupted due to emergencies. This dish evolved over the past few months and the name we chose seems appropriate because nearly any combination of produce or fresh herbs will work well. So here is our “Kitchen Sink Salad”.
I recommend adding the to avocado to each individual serving. If there are leftovers, the avocado will not stay very fresh when it’s mixed together for an extended period.
- Prep time: 10 minutes
- Cook time: 5 minutes
- Total time: 15 minutes
- 1 whole rotisserie chicken, shredded
- 1 pound bacon
- 1 medium red onion, diced
- 1 large red bell pepper, diced
- 1 large roasted pasilla chile, diced
- 1 small head of cabbage, shredded
- 3 medium carrots, shredded
- 4 stalks celery, chopped
- 2 cups red grapes, halved
- 3 avocados cubed, add only as you eat it
- 1/2 cup olive oil or avocado oil
- 1/2 cup red wine vinegar
- Paleo mayo, optional
- 10 leaves lettuce, optional
- salt and pepper, to taste
- Cook diced bacon and set aside. Roast jalapeno & pasilla chile and finely chop.
- Debone and shred rotisserie chicken into a large bowl.
- Add cooked diced bacon.
- Add red onion, celery, bell pepper, jalapeno, pasilla chile, grapes, and add to chicken bowl.
- Finely shred cabbage and carrots and add to bowl.
- Add ½ cup of olive oil and red wine vinegar.
- Season with salt and pepper.
- Add mayo (optional).
- Toss together and enjoy.