So we’re getting down to the wire and I still haven’t prepped as much as I would like, but I think this is going to be our menu, assuming time is on my side tomorrow morning. By the way, I’m posting this very quickly so please ignore any grammatical errors or anything that just doesn’t sound right. As long I got the important parts, like the recipes, correct, we’re good, right?! Oh and lastly, I do have family brining some stuff too (thank goodness!). This is just what I’m making:
This is another thing I grew up eating with my Grandma Jean. We certainly cook differently, but the flavors still bring back the memories. It’s hard to beat her recipe, but I think I’ve come as close to it as I can with my paleo version. Here’s what you will need:
- a bag full of fresh okra, maybe 1/2 pound or so
- 1/2 cup almond meal (Trader Joe’s)
- 1 tsp garlic
- 1 tsp celtic sea salt and pepper pepper to taste
- 2 tbls coconut oil
Cut okra into about 1-2 inch thick bites and set aside. Put almond meal., garlic, salt and pepper in a flat bowl and mix. Stir in cut up okra. Turn large pan on medium high, add coconut oil. Once the oil is melted, add the okra. Dont add too much oil or it will be too wet since the okra is slimy on the inside, you want it to have a chance to cook out. That’s it!
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tbsp cold grass-fed butter
- 6 egg whites
- a little coconut oil
1. Preheat oven to 400 degrees F. Grease up 6 cups of a muffin tin with coconut oil. 2. Put coconut flour, almond flour, salt and baking powder in the bowl of a food processor.
Add the butter and pulse until the butter is incorporated. The butter pieces should be about the size of peas. 3. In a blender (or by hand if you’re feeling energetic), whiz the egg whites until they are frothy.
Add them to the food processor and pulse just couple times until they’re blended.
4. Distribute the batter evenly into the 6 cups of your muffin tin. It should fill them about 3/4 full.
These biscuits don’t rise, so that’s okay. Bake for 15 minutes until the tops are browned.
Alright, on to my favorites…the desserts! These treats are both inspired by Elana from Elana’s Pantry. Love her stuff!
I have always had such a weakness for sugar cookies, and these “paleo treats” are no exception.
This is what you need:
- 2 1/2 cups blanched almond flour
- 1/4 teaspoon celtic sea salt
- 1/4 teaspoon baking soda
- 8 tablespoons grass-fed Kerrygold butter, melted
- 1 tablespoon vanilla extract
- ½ cup maple
- 1/4 cup raw coconut palm sugar
- 1½ cups blanched almond flour
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- ¼ cup melted butter or coconut oil (if dairy allergy)
- 2 tablespoons maple or honey
- 1 teaspoon vanilla extract
Preheat oven to 325. In a medium bowl, combine almond flour, salt and baking soda. In a small bowl, combine
melted butter (or olive oil), honey and vanilla. Stir wet ingredients into dry. Pat dough into a 9½-inch glass pie dish.
Bake at 325° for 10 to 15 minutes, until golden brown. Let cool so it will be ready for the filling once it cools a bit too.
For the Chocolate filling, I tried out a couple and think the Mini Chocolate Mousse Cups is the best recipe for this.
Oh, and the turkey. I'm leaving that one up to my husband and his Big Green Egg. Merry Christmas everyone!