Holiday Hosting

Holiday Hosting

Holiday season is about to be in full swing and if you’re playing host this year or attending any parties… you already know tasty temptations are sure to loom left and right. But that doesn’t have to be the case! Here we have listed some healthy options for you to stay on track plus…..COCKTAILS!

Paleo Buffalo Ranch Dip

13 oz can organic chicken breast, shredded
1/2 cup raw cashews
1/2 cup paleo mayo, recipe to follow
2 tbls ranch seasoning
1/2 cup hot sauce
1/2 tsp cayenne pepper, optional
1/4 tsp sea salt
1/8 tsp pepper
1 large egg
1 tbls meyer lemon juice, about 1/2 lemon
1 cup macadamia nut oil or light tasting olive oil

To make your mayo, you will need an immersion blender.
Crack egg into tall jar wide enough to fit your immersion blender.
Squeeze in lemon juice. Pour in oil and let egg settle to bottom of jar.
Place blender into the jar until it hits the bottom.
Blend for 30 seconds then slowly pull the blender up until all the oil is incorporated about 30 more seconds.
Make sure you turn the blender off before pulling it out of the jar.
You will only need 1/2 of this portion for the recipe. Save the remaining in an airtight container. It is good for a week after the date on your egg carton.
Heat oven to 350 degrees. Boil cashews in two cups of water for 30 minutes.
While cashews are cooking combine all other ingredients. Once cashews are done, place cashews into your blender and mix until smooth with 1/4 cup cooking liquid.
Fold in cashew cream with other ingredients.
Place into small casserole dish or large ramekin.
Cook for 20 minutes until top is a little crusty.
Serve with celery sticks or carrots. Makes about 2 cups.


Roasted Garlic Eggplant Dip

2 lbs eggplant (about 2 medium sized eggplants)
1 large bulb of garlic (about 10-15 cloves)
3 Tbs olive oil plus more for drizzling
2 Tbs tahini
½ tsp paprika (preferably smoked)
1 lemon
salt to taste
water as needed

Preheat oven to 400 degrees.
Cut the eggplant into 1 inch cubes.
Cut the top off the garlic, drizzle with olive oil and wrap in foil.
Line a baking sheet with a silicone mat or with a light layer of oil.
Spread the eggplant over the baking sheet, season with salt and drizzle with olive oil.
Place the garlic in the corner of the baking sheet and roast everything in the oven for 30-40 minutes or until the garlic is soft and the eggplant is browned.
In a blender or food processor add the juice of half the lemon, the olive oil, 4 Tbs water, tahini, paprika, all the eggplant and as much of the roasted garlic as you prefer. (Tip: Start with 8 cloves and add more if desired. I like about 12 cloves).
Add salt to taste.
Pulse or blend on low until desired consistency is reached. If dip is too thick, add more water a tablespoon at a time.
Adjust seasoning as desired.
Balsamic Dijon Roasted Root Vegetables
2 c. sweet potatoes, cubed into 1″ pieces
2 c. baby carrots
1 large red onion, chopped
1 Tbsp. olive oil
2 Tbsp. balsamic vinegar
2 tsp. honey
1 Tbsp. dijon mustard
¼ tsp. salt
Preheat oven to 400°.
In a large bowl, whisk together the oil, balsamic, honey, dijon and salt. Toss with the chopped vegetables and arrange on a baking sheet.
Bake at 400° for 40-50 minutes. Serve immediately.


Holiday Moscow Mule
1 shot of vodka
1/2 can of Ginger beer (We used Q Ginger Beer)
1 shot of cranberry juice
4 fresh mint leaves and 1 slice of fresh ginger peeled and muddled
Copper Moscow mule cup
Optional Garnishes:
Lime wedge
Orange peel curl
Cinnamon stick
Sugar dusted cranberries
Muddle the fresh mint and ginger or chop very fine.
Add ice to your copper mug.
Pour in the vodka, ginger beer, and cranberry juice.
Add in garnishes
To make the sugar dusted cranberries rinse cranberries with water and just sprinkle with sugar.
Cranberry Mojito
3-5 large mint leaves
2 teaspoons coconut sugar (or simple syrup)
A wedge of lime, squeezed (2 teaspoons)
A handful of ice
1/4 cup cranberry juice
1/4 cup plain sparkling water
1 ounce white rum

Skinny Egg Nog


3 cups 1% milk
1 vanilla bean
2 large eggs
1/3 cup sugar
1 tsp cornstarch
freshly grated nutmeg, for garnish
spiced rum or bourbon (Extra points!)