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Holiday Paleo Recipes 2015
Holiday Paleo Recipes 2015
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n Paleo Holiday n
Party Recipes
by Tami Monaghan
Paleo Holiday
Party Recipes
by Tami Monaghan
1
3 J O I N O U R 3 0 - DAY C H A L L E N G E ! Want 60 more of our delicious Paleo recipes?
Meatballs
1. H O R S D’O E U V R E S
TURKEY, BASIL, & ARTICHOKE
by Tami Monaghan 2. P L AC E S K I L L E T OV E R
medium heat. Add oil,
SERVINGS: 12
onions, and artichokes.
PREP TIME: 20 MINUTES
Cook until onions are
COOK TIME: 20 MINUTES
translucent. Remove from
GF DF
heat and cool.
INGREDIENTS 3. I N A L A RGE bowl, mix
1 LB. GROUND TURKEY
ground turkey, artichokes,
1 CAN ARTICHOKE HEARTS (14 OZ.)
onions, and remaining
¼ C U P Y E L L OW O N I O N , F I N E LY D I C E D
5 T B S P. F R E S H B A S I L , C H O P P E D ingredients. Mix well.
1 T S P. D R I E D PA R S L E Y
4. M A K E 18 S A M E -S I Z E D
2 T B S P. A L M O N D F L O U R
1 T S P. C O C O N U T O I L
meatballs. If desired, use a
PEPPER scooper and then shape by
hand.
DIRECTIONS
5. P L AC E ON B A K I NG
1. P REH EAT OV EN
sheet lined with parchment
TO 350°F.
paper. Bake 15 to 20
minutes.
1. H O R S D’O E U V R E S
ZUCCHINI PINWHEELS OF PROSCIUTTO &
1. H O R S D ' O E U V R E S
ROASTED GARLIC DIP WITH SPINACH &
1 H E A D R OA S T E D G A R L I C * 3. P L AC E A L L
1 H E A D C A U L I F L OW E R , S T E A M E D
I NGRE DI E NT S (except
1 CAN ARTICHOKE HEARTS
salt; use juice of 1 lemon
1 T B S P. T A H I N I ( G R O U N D S E S A M E S E E D )
2 LEMONS, JUICED
to start) in a high-powered
1 L A R G E H A N D F U L R AW S P I NAC H blender (Vitamix) or food
1 T B S P. AV O C A D O O I L ( C O C O N U T processer and blend until
OIL CAN BE USED INSTEAD) smooth. Do a taste test
PINCH SEA SALT
to see if you need more
PEPPER
lemon or if salt is even
needed.
1. H O R S D’O E U V R E S
SWEET POTATO PUMPKIN PIE
DIRECTIONS CO U L D T H I S
1. P LACE A LL I NGREDI ENT S in F I NA L LY C U R E
a high-powered blender (Vitamix) N E C K & BAC K
or food processer and blend PA I N ?
until smooth.
1. H O R S D’O E U V R E S
by Tami Monaghan DIRECTIONS
SERVINGS: 8 1. P L AC E A L L
PREP TIME: 10 MINUTES I NGRE DI E NT S (except
COOK TIME: 60 MINUTES salt) in a high-powered
GF DF blender (Vitamix) or food
processer and blend until
INGREDIENTS desired consistency is
¹∕3 C U P R A W P I N E N U T S
reached.
¹∕3 C U P R A W P U M P K I N S E E D S
¹∕3 C U P R A W S U N F L OW E R S E E D S 2. S E RV E W I T H P E P P E RS,
2 T B S P. A P P L E C I D E R V I N E G A R carrots, zucchini, celery,
½ RED BELL PEPPER, STEMMED AND SEEDED
broccoli, and any other
1 – 2 C L OV E S G A R L I C
desired veggies.
1 T S P. D R I E D D I L L
½ T S P. I T A L I A N S E A S O N I N G ( O R
SEASONING OF CHOICE)
2 T B S P. F R E S H L E M O N J U I C E
PINCH SEA SALT 5 STEPS TO LOOKING
10 YEARS YOUNGER.
LEARN HOW.
2
9 J O I N O U R 3 0 - DAY C H A L L E N G E ! Looking for more scrumptious Paleo recipes?
Turkey
2 . T H E T U R K EY
APPLE CIDER BRINE BAKED
Brine
GF peppercorns, and allspice.
Add apple cider; combine.
INGREDIENTS 2. B RI NG TO B OI L over
2
∕3 C U P K O S H E R S A L T medium-high heat, stirring
6 QUARTER SIZE SLICES FRESH GINGER until salt dissolves. Boil 3
2 B A Y L E AV E S
minutes; remove from heat.
6 C L OV E S G A R L I C
1 T S P. B L A C K P E P P E R C O R N S , C R U S H E D
2 T S P. W H O L E A L L S P I C E
continues on next page …
8 CUPS UNSWEETENED APPLE
CIDER CAN
DRINKING
2 ORANGES QUARTERED THIS 1 WEIRD
“SUPER ROOT”
ELIXIR DAILY
ACTUALLY
BOOST YOUR
ENERGY,
EASE STRESS,
AND ERASE
BELLY FAT?
2 . T H E T U R K EY
APPLE CIDER BRINE BAKED
2 . T H E T U R K EY
APPLE CIDER BRINE BAKED
require a total of 2 to 2½
hours of roasting.
3,0 0 0 + PA L E O P RO D UC T S
2 5 -5 0 % O F F D E L I V E R E D
F R E E ! C L I C K H E R E.
3
13 J O I N O U R 3 0 - DAY C H A L L E N G E ! Looking for more scrumptious Paleo recipes?
Gratin
3. S I D E D I S H E S
APPLE, LEEK, & BUTTERNUT SQUASH
3 T B S P. C O C O N U T O I L
leeks and 2 tablespoons
2 M E D I U M L E E K S ( W H I T E PA R T O N LY ) , water; season with salt
W E L L - W A S H E D, T R I M M E D O F R O O T S and pepper. Cook, stirring
A N D T O U G H O U T E R L E AV E S , occasionally, until they
T H I N LY S L I C E D C R O S S W I S E
begin to brown, about 10
C OA R S E S A L T A N D
minutes.
GROUND PEPPER
½ CUP APPLE CIDER
3. A DD A P P L E C I DE R and
1 T B S P. C H O P P E D
sage. Cook until liquid is
FRESH SAGE,
P L U S L E AV E S reduced to a glaze, about 3
FOR GARNISH minutes; set aside.
3. S I D E D I S H E S
APPLE, LEEK, & BUTTERNUT SQUASH
3. S I D E D I S H E S
GREEN BEAN
4. B RI NG A L A RGE pot of
DIRECTIONS
water and salt to a boil.
1 . P RE H E AT OVEN TO 350°F. Line a baking sheet with parchment paper.
Aluminum foil will not work. continues on next page …
16 J O I N O U R 3 0 - DAY C H A L L E N G E ! Take total control of your life for only … a buck?!
Casserole
3. S I D E D I S H E S
GREEN BEAN
by Tami Monaghan
Stuffing
Paleo Bread
SERVINGS: 12 NOT E : Make this a couple of
PREP TIME: 10 MINUTES: BREAD / 10 MINUTES: MIXTURE days in advance.
COOK TIME: 55 MINUTES: BREAD / 70 MINUTES: STUFFING
GF INGREDIENTS
2 CUPS BLANCHED ALMOND
INGREDIENTS FLOUR
4 O Z . P R O S C I U T T O, T H I N LY S L I C E D, C U T I N T O R I B B O N S 1 CUP COCONUT FLOUR
(OPTIONAL) 1 T S P. B A K I N G S O D A
2 C U P S S W E E T O N I O N, C H O P P E D 1 T S P. S E A S A L T
2 CUPS DICED FENNEL BULB 5 ORGANIC EGGS
3 T S P. C O C O N U T O I L , D I V I D E D 1 CUP CANNED COCONUT MILK
2 BOSC PEARS, RIPE BUT FIRM, CHOPPED ½ CUP MAPLE SYRUP
¹∕3 C U P C H O P P E D F L A T- L E A F PA R S L E Y 8 T B S P. B U T T E R , M E L T E D
¹∕3 C U P P I S T A C H I O S , S H E L L E D
8 C U P S PA L E O B R E A D ( R E C I P E A T DIRECTIONS
RIGHT—MAKE AHEAD OF TIME)
1. P RE H E AT OV E N TO
1 14-OUNCE CAN ORGANIC CHICKEN
BROTH (OR VEGGIE BROTH)
350°F.
3. S I D E D I S H E S
by Tami Monaghan 2. ONC E B OI L I NG,
RE DUC E heat to low and
SERVINGS: 6–8
cook for about 15 minutes,
PREP TIME: 5 MINUTES
stirring occasionally.
COOK TIME: 25 MINUTES
GF DF 3. ONC E S AUC E H A S
thickened, taste and add
INGREDIENTS vinegar if desired. Serve
1¾ CUPS FRESH CRANBERRIES
warm or chilled.
½ CUP PURE MAPLE SYRUP
¼ T S P. S E A S A L T
1 T S P. B A L S A M I C V I N E G A R STILL EATING
NORMAL SALT?
DIRECTIONS CHECK THIS OUT.
1. I N A P OT on medium-high heat,
combine the cranberries, maple
syrup, and salt. Bring mixture to
a boil.
Pomegranate
by Tami Monaghan 2. DRI Z Z L E 3
TA B L E S P OONS avocado
SERVINGS: 8
oil and massage it into the
PREP TIME: 15 MINUTES
leaves; slowly add more if
COOK TIME: 0 MINUTES
needed.
GF DF
3. DE -S E E D
INGREDIENTS P OM E GRA NAT E A ND
2 LARGE BUNCHES GREEN OR PURPLE KALE add seeds to the kale.
½ C U P P U M P K I N S E E D S ( O P T I O N F O R R AW O R
S E A S O N E D, B U L K S E C T I O N ) 4. GRAT E L E M ON A ND
1 POMEGRANATE add to a small bowl;
3 – 6 T B S P. AV O C A D O O I L
squeeze in juice of 1 lemon
1 L A R G E L E M O N, Z E S T E D
and 1 tablespoon honey;
1 T B S P. H O N E Y
SALT AND PEPPER TO TASTE
mix together and drizzle
over salad.
DIRECTIONS 5. M I X E V E RY T H I NG UP
1. R I NSE A ND DRY kale. and sprinkle with pumpkin
De-stem leaves, chop into seeds. Enjoy!
small pieces, and place in
a large bowl.
Pomegranate Seeds
by Tami Monaghan DIRECTIONS
SERVINGS: 8 1. P RE H E AT OV E N TO
PREP TIME: 10 MINUTES 375°F.
COOK TIME: 70 MINUTES
2. C OM B I NE S Y RUP, OI L ,
GF DF
and salt in a small bowl.
Enjoy unlimited energy, a lean physique, and relief from chronic 5. RE M OV E FROM OV E N.
Mashers
by Tami Monaghan to a simmer and cover,
allowing the cauliflower
SERVINGS: 8
to steam 6 to 8 minutes or
PREP TIME: 5 MINUTES / 15 MINUTES: ROASTED GARLIC
until fork-tender.
COOK TIME: 40 MINUTES
GF DF 2. DRA I N T H E S T E A M E D
cauliflower and transfer
INGREDIENTS to the bowl of a large food
1 H E A D C A U L I F L OW E R , C H O P P E D I N T O F L O R E T S
processor. Add in the
( A B O U T 1 ½ L B S . )
roasted garlic cloves and
3 R OA S T E D G A R L I C C L OV E S
1 T S P. F R E S H T H Y M E L E AV E S
seasonings. Process to
1 T S P. F R E S H C H I V E S , C H O P P E D
your desired texture.
SALT AND PEPPER, TO TASTE
NOT E : You can usually find
DIRECTIONS roasted garlic cloves available
at the coconut bar in your local
1 . FILL A LA RGE saucepan with about an natural grocery store. If you prefer
inch of water and insert a steamer basket. to roast your own, use this method.
Bring the water to a boil and add the For a large group, triple or qua-
cauliflower florets. Reduce the heat druple this recipe.
Mashers
continued … 3. USING A KNIFE, cut off 5. WRA P T I GH T LY A ND
¼ to a ½ inch off the top bake 25 to 35 minutes
Roasted Garlic of the cloves, exposing the or until the cloves are
individual cloves of garlic. soft. Allow to cool before
DIRECTIONS removing cloves.
4. P LACE T H E BULB in tin
1. PR EHEAT OVEN TO
foil, drizzle with coconut
400°F.
oil, and massage.
2. PE E L AWAY THE outer
layers of the garlic bulb
skin, leaving the skins of
the individual cloves intact.
4
26 J O I N O U R 3 0 - DAY C H A L L E N G E ! Could this be the secret to reversing your cells ’ age?
APPLE Crisp
4. D E S S E RT S
by Tami Monaghan 3. P L AC E A P P L E S I N the
baking dish, squeeze the
SERVINGS: 8
juice of 1 medium-sized
PREP TIME: 10 MINUTES
lemon, and drizzle maple
COOK TIME: 60 MINUTES
syrup over all the layered
GF DF
apples. Mix apples around.
INGREDIENTS 4. I N A S E PA RAT E bowl,
5 MEDIUM APPLES (SWEET APPLES LIKE HONEY CRISP ARE GREAT)
mix the almond meal,
1 CUP ALMOND MEAL/FLOUR
crushed nut clusters,
1 CUP CRUSHED CASHEW NUT CLUSTERS (I USE THE KIRKLAND
BRAND FROM COSTCO) cinnamon, and coconut
1 T B S P. C I N N A M O N oil. Spread the crumble
2 T B S P. 1 0 0 % M A P L E S Y R U P topping over the layered
4 T B S P. C O C O N U T O I L
apples.
1 LEMON
5. C OV E R A ND B A K E for
DIRECTIONS 50 minutes. When apples
1 . P REH EAT OV EN TO 350°F. are soft and their juices
begin to bubble, remove
2. WA SH , CORE, A ND thinly slice
cover and bake 10 more
the apples.
minutes to crispy brown.
4. D E S S E RT S
by Tami Monaghan almond flour, egg white,
and salt together in food
SERVINGS: 8
processor or by hand.
PREP TIME: 15 MINUTES
COOK TIME: 60 MINUTES 3. P RE S S / P I NC H I NTO A
GF DF 9-inch pie plate or 8-inch
4. D E S S E RT S
continued … DIRECTIONS 3. A DD RE M A I NI NG
I NGREDI E NT S and
Pumpkin Pie
1. P REH EAT OV EN TO
blend until combined.
350°F (if you’re making
Pour into cooled pie shell
your pie right after making
INGREDIENTS (doesn’t need to be room
the crust, just reduce the
1¾ CUPS PUMPKIN PUREE (USE temperature, just cool
temperature).
FRESH IF POSSIBLE; THIS IS
enough to touch). Spread
T H E E Q U I VA L E N T O F A 1 5 -
2. P LACE CA SH EWS the top out evenly with
OZ. CAN)
A ND walnuts in your food a spatula. Bake for 40
2
∕3 C U P S W A L N U T H A LV E S
¹∕3 C U P U N S A L T E D C A S H E W S
processor or blender and minutes.
3 E G G S + 1 E G G YO L K pulse until finely ground.
4. A LLOW P I E TO cool
¼ CUP HONEY Add eggs, honey, and
¼ CUP MAPLE SYRUP completely before serving.
maple syrup and blend 2
1 CUP UNSWEETENED NUT
to 3 minutes. Blend until
MILK
completely smooth to
1 T B S P. + 1 T S P. P U M P K I N P I E
SEASONING avoid watery custard.
¼ T S P. S A L T
4. D E S S E RT S
by Tami Monaghan 3. S P RI NK L E P UM P K I N
S E E DS and goji berries
SERVINGS: 8
over the top and press
PREP TIME: 10 MINUTES
down lightly. Sprinkle a
CHILL TIME: 120 MINUTES
pinch of salt over the top.
GF DF
1. MELT CH OCOLAT E OV ER a
double boiler or using the glass
bowl and saucepan method.
4. D E S S E RT S
by Tami Monaghan 2. W H I S K E GG W H I T E S
and pinch of salt on high
SERVINGS: 12
until stiff peaks form, at
PREP TIME: 10 MINUTES
least 5 to 6 minutes.
COOK TIME: 17 MINUTES
GF DF 3. A DD H ONE Y A ND
vanilla, continuing to whisk
INGREDIENTS until fully incorporated.
3 EGG WHITES
Fold in coconut 1 cup at a
¼ CUP HONEY
time using a spatula.
½ T B S P. VA N I L L A
1½ CUPS UNSWEETENED SHREDDED COCONUT 4. L I NE A C OOK I E sheet
PINCH SEA SALT
with parchment paper.
Chocolate Sauce Drop heaping tablespoons
¼ CUP DARK CHOCOLATE of batter onto parchment
1 ½ T S P. C O C O N U T O I L paper. Bake 12 to 17
minutes or until coconut is
DIRECTIONS lightly brown.
1. P REH EAT OV EN TO
350°F.
4. D E S S E RT S
5. L E T CO O L O N the 7. DRI Z Z LE MELT ED
baking sheet for 10 CH OCOLAT E over the
minutes, then move macaroons.
to a wire rack to cool
completely.
6. M E LT CHO CO LATE.
U S E a glass bowl that fits
on top of a saucepan. Fill
the saucepan with a couple
inches of water and heat
on medium-high. Add
chocolate to the glass bowl
and place on top of the
saucepan to melt.
4. D E S S E RT S
by Tami Monaghan Cookies
SERVINGS: 12
PREP TIME: 40 MINUTES
DIRECTIONS
COOK TIME: 12 MINUTES 1. C OM B I NE DRY
GF DF I NGRE DI E NT S and
mix well. A KitchenAid or
INGREDIENTS similar mixer works best.
2 CUPS ALMOND FLOUR
¼ T S P. B A K I N G S O D A
2. M I X W E T
3 T B S P. C O C O N U T O I L I NGRE DI E NT S together
4 T B S P. 1 0 0 % M A P L E S Y R U P (you may need to put
1 T S P. VA N I L L A E X T R A C T the coconut oil in the
1 T S P. A L M O N D E X T R A C T
microwave for a few
PINCH SEA SALT
seconds to liquefy).
Frosting 3. C OM B I NE DRY A ND
1 CUP COCONUT MILK
wet together in the mixer
½ T S P. VA N I L L A
½ T S P. A L M O N D E X T R A C T
and blend for 1 minute.
3 T B S P. C O C O N U T F L O U R Dough will be gooey.
4. D E S S E RT S
continued … 8. P LACE PA RCH MENT 2. B E CA R E FUL NOT to
PA P ER with the cookies shake the can—you want
4. PL ACE D O U G H IN on a baking sheet and put the translucent part to
fridge to harden for 30 in freezer for 20 minutes separate from the milk.
minutes before rolling out. (this is the key). Carefully scoop out 1 cup
5. O N C E D O U G H IS of the thick white milk.
9. P LACE I N OV EN for 6 to
chilled, roll it out on 12 minutes, depending on 3. P LACE I N A KitchenAid
parchment paper to a size. The cookies are done or mixer bowl and whip on
quarter-inch thick. You when the ends are slightly high for about 5 minutes.
may want to put parchment brown.
4. A DD HONE Y, A L M OND
paper on top of the dough
10. B EGI N MA KI NG T H E extract, and vanilla. Mix
as well.
frosting while the cookies until combined. Add flour
6. PR EHEAT OVEN TO cool. and arrowroot, whipping
325°F.
Frosting
until all are combined.
7. U S E CO O KIE CU TTER S Note: If time permits,
refrigerate for an hour
to cut the dough into fun DIRECTIONS
shapes. Remove excess before use.
1. REFRI GERAT E T H E
dough from cookies.
COCONUT milk
overnight.
n Paleo Holiday n
Party Recipes
by Tami Monaghan