The kids and I had a great time making some fun Paleo-friendly Halloween treats this weekend. I just love being able to provide them with holiday fun and still be able to maintain our healthy lifestyle! Here’s what we cooked up!
Caramel Apple Bites
- 2 green apples (I used Granny Smith)
- 1/4 cup sunflower butter
- 3 tablespoons raw honey
- 2 teaspoons vanilla
- 2 tablespoons coconut milk
- Lollipop sticks
- Mini cupcake liners (optional)
- Place sunflower butter and honey in microwave-safe bowl and heat for approx. 1 minute or until the 2 ingredients blend together easily
- While your honey concoction is heating up, use a melon baller to scoop out apple balls from your apples. (I was able to get about 10 apple balls per apple)
- Remove your honey mixture and mix in the vanilla and coconut milk. This is your caramel!
- Stick each apple ball with a lollipop stick and dip in the caramel. Set each finished apple on a cookie sheet lined with wax paper or a cupcake liner.
- Place in fridge for about 30 minutes to allow it to harden a little.
Spider Web Eggs by Babble
The kids had a blast attempting to make these! The finished product was a little disappointing, but we just don’t have a lot of luck with peeling pretty hard-boiled eggs!
With Valentine’s Day quickly approaching, I was trying to come up with a fun treat for the kids besides our typical chocolate covered strawberries (which are glorious by the way). A couple months ago, I received a sample of Nikki’s Flavored Coconut Butter to try out. I have to be honest, I have been eating it by the spoonful or in my coffee (which is amazing!) as a treat every now and again. Since I posted the recipe for Pumpkin Cake Bars with Cinnamon Icing last week though, I have been dreaming about making a frosting with my Nikki’s Coconut Butter. I used the Chocolate Hazelnut Brownie flavor to make the most wonderful chocolate frosting! I used it to top this Paleo sugar cookie recipe I found. It is the perfect cookie for any occasion! I have a feeling these will be popping up at many birthday parties in the future!
Note: I also made a strawberry frosting (because I needed pink somewhere!) using a regular coconut butter. I don’t have the Vanilla Cake Batter flavor from Nikki’s, but I have a feeling it would be glorious instead!
Paleo Sugar Cookie by The Healthy Gluten-Free Life (I made the soft variation of the recipe)
Mix all ingredients together with a hand mixer and spread over cookies (or cupcakes)
- 1/4 cup Coconut Butter
- 1/4 cup coconut oil
- 2 tablespoons maple syrup
- 2-3 tablespoons freeze-dried strawberries
Mix all ingredients together with a hand mixer and spread over cookies (or cupcakes)
If you are anything like me, this upcoming weekend might cause panic. Super Bowl means Super Bowl parties, which means lots of yummy and fattening foods that are not conducive to a Paleo lifestyle. Have no fear! Whether you are attending a Super Bowl party or throwing your own, I have created a wonderful list of paleo-friendly options that will leave your guests talking about more than just the commercials in the future.
All of these appetizers have been tested on non-Paleo guests, so don’t worry about making them for a mixed crowd!
Spinach Artichoke Dip
Primal Boneless Buffalo Wings
Paleo Taco Dip
Paleo Cocktail Meatballs
Paleo Stuffed Mushrooms
Well, it’s that time of the year! Time to celebrate the end of another year in our lives. I hope that 2012 has been good to all of you. Hopefully as you look forward to 2013, you are going to make a decision to keep putting you and your family’s health and wellness as a top priority. Giving your family a higher quality of life by cooking nutritional paleo foods will pay off for a long time into your future. In early 2013, I am going to help you get started if you are new to Paleo, and for all of you “old-hats”- I will just keep throwing new, yet tasty meals your way! Thanks for putting up with in 2012, and hopefully you keep me around in 2013!
With that being said…time for some PARTY food!
Since the plague hit my house, I didn’t have as much time as I would have liked to sample some new treats. So I have also included some old tried and true paleo appetizers. I have also included the link to the wonderful Norcal Margarita. Just be careful! These bad boys have a tendency to go down quite smoothly…my husband learned this the hard way one New Year’s when he drank an entire bottle of tequila!
Paleo Appetizers You Must Try!
If it was left up to me and my taste buds, I would give you 12 days of treats involving chocolate!!! I recognize that not all people out there are chocoholics like me, so I give you Paleo Gingersnaps! I give you a warning with these! Do not try to move them until they have COMPLETELY cooled. Otherwise they will fall apart into a crumbly mess! The other solution is to buy the almond butter that is made fresh at the store….I’m too impatient and lazy for this option, so I just wait for them to cool!
Note: I couldn’t find crystalized ginger, so I bought uncrystalized candied ginger (yes, it does contain some sugar) and threw it in the food processor and chopped it like I would my dates for other recipes.
Paleo Gingersnaps by Health-Bent
Enter Here for a chance to win BeeFree gluten-free cookies and Paleo Warrior Cereal!
This is officially my favorite dessert! It is stupid good and super easy to make. You simply put everything in the food processor, blend and freeze! Told you it was easy! It is so good that you could take this to any holiday party and NO ONE will complain that it is a Paleo dessert. It’s also freezable, so go on and make a double batch!
Note: I used a 8×8 glass baking dish. I was concerned that I would have trouble getting the squares out once I froze them, but I didn’t!
Double Layer Fudge by PaleOMG
Don’t forget to Enter for a chance to win BeeFree Gluten-Free Cookies and Paleo Warrior Cereal
So here is what I have been up to this week! I have been working on some great Paleo versions of my favorite Thanksgiving dishes. Thanksgiving seems to be the one holiday that is totally surrounded by food, and not just any food…CARBS! I always struggle to find the right balance between traditional and Paleo-friendly turkey day eats. I think I finally found some winners that will replace a few dishes at my table this year. I would like to stress that most of these dishes are still an indulgence and should be limited to the holidays and special occasions. I totally feel the need to hit the gym after this past week of cooking and sampling! But first I would like to compose a list of things I am thankful for this year…
- My family. They love me even when I’m at my worst
- My friends. They love me even when I’m at my craziest
- My faith. It keeps me going even when I’m at my worst and craziest!
- My Crossfit community. They allow me to work through the crazies by lifting really heavy stuff!
- My mommy time. It just keeps me sane
- Paleo recipe websites! Without these- I would still be grilling a piece of meat and serving it with 3 vegetable sides (which there is still nothing wrong with by the way!)
- Reliable Babysitters. They make grown-up time so much more enjoyable!
My family enjoying a week of Thanksgiving dishes!
That being said…bring on the dishasss!
Other Intriguing Recipes That I Didn’t Try Yet:
Note: If I have a chance to make any of these this week…I’ll let you know! Happy Thanksgiving Everyone!
Sweet Potato Casserole is another Thanksgiving staple. The downside is that traditionally it is served under a heaping pile of marshmallows. I stumbled across an interesting recipe in a recent edition of my Southern Living magazine and decided to try it out. The original recipe calls for lots of brown sugar and Russett Potatoes…not too paleo-ish. I decided to play around with it and tweak it to make it a little more paleo friendly. It does still have a lot of honey and I also kept the cheese in it. So this is a total indulgence, and certainly more primal than paleo.
Butternut Squash Au Gratin
Original Recipe from Southern Living
- 1 (3 lb.) butternut squash
- 1 (3 lb.) spaghetti squash
- 2 tablespoons organic butter (ghee, coconut oil), melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup Raw Honey
- 1 cup Coconut Cream Concentrate
- 5 large sweet potatoes
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cups (16 oz) freshly shredded fontina cheese (gouda can be substituted)
- Garnish: fresh rosemary sprigs (optional)
- Preheat oven to 450 degrees F. Cut butternut and spaghetti squash in half lengthwise; remove seeds. Place squash, cut sides up, in a lightly greases jelly roll pan. Drizzle with butter. Bake 40 minutes or until tender. Cool 20 minutes.
- Using a fork, scrape inside of spaghetti squash and place in a large bowl. Scoop pulp from butternut squash and coarsely chop pulp, and mix with spaghetti squash.
- Stir together cinnamon, nutmeg, and honey.
- Cook cream in saucepan over medium heat about 5 minutes, or just until it begins to steam. Do not boil. Remove from heat.
- Using a mandoline or sharp knife, cut potatoes into 1/8 inch thick slices.
- Arrange 1/4 of potato slices in a thin layer on bottom of greased 13×9 inch baking dish. Spoon 1/3 of squash mixture over potatoes (squash should be about 1/4 inch thick). Sprinkle with 1/4 teaspoon slat, 1/4 teaspoon pepper, 1 cup fontina cheese. Drizzle with 1/4 of the coconut cream. Repeat layers twice, sprinkling honey/cinnamon mixture over each of second and third layers…NOT the first layer though! Top with remaining potato slices, salt, and pepper. Gently press down layers. Sprinkle top with remaining cheese and coconut cream. Sprinkle with remaining honey/ cinnamon mixture.
- Bake, covered with foil, at 450 degrees F for 1 hour. Uncover and bake 25 minutes more or until golden brown and potatoes are tender. Cool on wire rack 20 minutes before serving.
I have to be honest. I don’t necessarily care for cranberry sauce. It’s just not my thing, but I do recognize that it is considered a Thanksgiving staple. I also realize that traditional versions are loaded with sugar. With all this said, and the fact that my kids love the stuff…I decided to tackle a paleo version. Here’s what I came up with! I think it’s pretty tasty!
Paleo Cranberry Sauce
- Juice from 2 oranges (approx. 1 cup)
- 1/2 cup raw honey
- 1 (12 oz) bag of fresh cranberries
- 1/2 teaspoon cinnamon
- Heat juice and honey in a saucepan over medium heat. Bring to a boil.
- Reduce to a simmer and add cranberries. Simmer until cranberries begin to pop and soften (approx. 10 minutes) Continue to stir with a whisk occasionally.
- Remove from heat and place in a bowl. Sauce will thicken as it cools.
Note: You can make this a few days ahead. It will thicken nicely in the fridge!
I don’t usually like pumpkin pie. I am personally a pecan pie lover. Last Thanksgiving, my daughter said we MUST make one, so I thought I would give a paleo version a shot. This one is AWESOME! What makes it so great is the crust. It is made of ground pecans and hazelnuts! This is really the only pumpkin pie I will eat!
Note: Be sure to keep an eye of the crust, it has a tendency to burn. Also, don’t make this to far in advance, it will get soggy!
Pseudo Paleo Pumpkin Pie
Note: I topped my pie with coconut whipped cream. Take the thick part from a can of coconut cream (so leave the watery stuff behind) and beat it with an electric mixer until resembles whip cream. A little of this goes a long way on top of your pie!