Who says holiday party food has to blow your diet? See these beautiful fresh ingredients? I am in prep mode for a pop-up shopping experience I am catering on Friday of this week. I decided to make a few appetizers and to keep them healthy in the midst of the holiday excess, I decided to make them Paleo and they start with these ingredients. Since writing Paleo recipes has been my M.O. here at my blog for the last few months, I thought I would share the recipes with you all while I was at it! Feel free to copy them all and take them to your next party or host your own gathering!
The full menu for the evening:
Christmas Mimosas (recipe in my Paleo Holiday e-book) Spiced apple juice concentrate along with cranberry juice and orange juice topped off with a little bubbly to make it festive!
Grilled Brussels Sprouts with Bacon and Herb Vinaigrette These are easy peasy! Simply par-cook 1″ square pieces of bacon in the oven (on a cookie sheet) until they are cooked but not brown. Boil Brussels Sprouts in salted water for 5 minutes then plunge into ice water for a minute to stop cooking. If they are large, cut in half. Toss Brussels Sprouts with Herb Vinaigrette and let marinate for 30 – 45 minutes (Use Italian American Vinaigrette Recipe on this post near bottom and add 2 tbsp of chopped fresh herbs or 2 tsp dried herbs.) Thread brussels sprouts alternating with bacon pieces in 5″ skewers. Grill over high heat for 5-8 minutes or until lightly charred. Drizzle remaining vinaigrette over grilled skewers.
Paleo Chicken Nachos
Thinly sliced Sweet Potato “Chips” topped with salsa braised, shredded chicken and guacamole. (Recipe below)
Blue Cheese and Marcona Almond Stuffed Dates
So simple, your children can help you. Remove pit from dates (this is your job since you have to slit to remove them) or to cut out a step, buy pitted dates. Stuff each date with a pinch of your favorite blue cheese and a salted marcona almond into the opening the pit left. You can use manchego cheese if you are not a blue cheese fan. If you can find rosemary flavored almonds, all the better. Trader Joe’s has them and they are addictive on their own. Tucked into these bites, they are really legal crack! They are also a great Paleo “dessert” sub.
Feel free to copy this entire menu or use the parts you like. I would love to hear what you are making for your Christmas parties.
- 1 large sweet potato, sliced ¼” thick
- Coconut oil for baking
- Harry’s Original Seasoning*
- 2 cups shredded rotisserie chicken
- 1 cup prepared salsa
- 1 cup guacamole
- Cilantro sprigs for garnish
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. Toss the sweet potato slices with enough coconut oil to coat. Arrange on prepare baking sheet and sprinkle with seasoning*. Place in oven and bake for 20 minutes or until bottom of sweet potatoes are golden brown. Flip and bake for another 6-8 minutes or until brown and crisp on edges.
- While sweet potatoes bake, cook chicken breast in a saucepan with salsa and a couple of tablespoons of water until you can shred it easily with a fork. (10-15 minutes.) Shred and season with salt and a little extra salsa if you wish.
- Top each sweet potato slice with a little of the chicken mixture, a spoon of guacamole and cilantro sprig to garnish.
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. Toss the sweet potato slices with enough coconut oil to coat. Arrange on prepare baking sheet and sprinkle with seasoning*. Place in oven and bake for 20 minutes or until bottom Flip and bake for another 5 minutes or until brown and crisp on edges.
- While sweet potatoes bake, warm shredded chicken with the salsa.
- Top each sweet potato slice with a little of the chicken mixture, guacamole and cilantro sprig to garnish.