24 Oct 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
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)
salt to taste
water as needed
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.
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.
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.
Skinny Egg Nog
Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and simmer over medium heat.
In a large bowl, whisk the eggs, sugar and cornstarch until it turns light yellow.
Temper the eggs by gradually pouring the hot milk mixture, about 1 cup at a time, into the egg mixture, whisking constantly (this is important, otherwise you’ll make scrambled eggs).
Pour the mixture back into the pan.
Place over medium heat and stir constantly with a wooden spoon until the eggnog begins to thicken, about 6-7 minutes.
Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking.
Remove the vanilla pod, let it cool and transfer to a pitcher, chill until ready to serve.
Spike the eggnog with liquor, (Extra points), and garnish with nutmeg.