My Plan for a Paleo Halloween Party

Okay, so I know I'll be tempted for Halloween, but hopefully I'll be able to avoid the candy and instead opt for some of the recipes below:

Pumpkin Spiced Mixed Nuts:

* 1 egg white—lightly beaten
* 1 tsp. water
* 1 cup blanched whole almonds
* 1 cup walnut
* 1 cup pecan halves
* 1/4c. raw honey (*next time I'll use LESS of this, too strong)
* 1 Tbs. pumpkin pie spice (or mix together ingredients:1-1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice)

In a large bowl, combine egg white and water. Add nuts, toss to coat. Combine honey and spice, sprinkle over the nuts and toss until well coated. Place nuts in a single layer on lightly greased baking sheet. Bake at 300 degrees F for 20-25 minutes. Immediately transfer the nuts to waxed paper; cool. Break up any large clusters. Store in a covered container.
**After making these, I would suggest leaving them in the oven a little longer. They were yummy, but sticky. I think longer in the oven would have helped with this. Also, add in some salt, they definitely needed salt.

Banana Nut Cookies from
1 1/4 cup almond flour
1/8 tsp baking soda
1/2 tsp cinnamon
few shakes of salt
5 tbsp melted coconut oil
3 tbsp honey or maple syrup (I used maple syrup)
1 mashed banana
2 tsp vanilla extract
3/4 oz chopped almonds

Preheat oven to 350 degrees. Mix almond flour, baking soda, cinnamon, and salt in a bowl, set aside. Mix coconut oil, honey, mashed banana, and vanilla extract in a separate bowl, add to dry ingredients and mix until well combined. Fold in nuts and seeds. Spoon batter onto parchment-lined baking sheet. Bake for 10-13 minutes until set and slightly toasty.

"Angelic Eggs"
(using Paleo Mayo recipe below)

6 hard-cooked eggs, peeled and cut lengthwise
1/4 cup paleo mayonnaise
1/2 teaspoon dry ground mustard
1.2 teaspoon white vinegar
1/8 teaspoon salt
1/4 teaspoon ground black pepper
Paprika for garnish

Remove the egg yolks and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

Paleo Mayonnaise: Yields 1.5c.

1 whole egg
1/2 tsp. dry mustard
1 cup olive oil
1 1/2 tbs. lemon juice
1 tbs. boiling water

Place the egg, mustard and 1/4 cup of the oil in an electric blender. Turn
on the motor and add the remaining 3/4 cup oil in a slow, thin stream. Add
the lemon juice and water. Refrigerate.


Post a Comment


Copyright © 2010 • My Paleo-ish Food Journal • Design by Dzignine