Recipes from Guest Menu

Our menu for our recent guest visit was a big hit.  A few of the recipes were new so I’ll share them here.  They are all from the new Everyday Paleo book by Sarah Fragoso.  We did not end up making the Warm Sweet Potato Salad or the Walnut Dip on the original menu.  Below are the desserts and appetizers.

Feelin’ Peachy

Fresh peaches aren’t in season now, so I decided to try this recipe using canned peach halves packed in juice.  The result was delicious!  I added a few pitted dates to the leftover filling in the food processor and made bars similar to Lara bars YUM!  My daughter ate the leftovers the next few days with her breakfast.

Ingredients:

2 cans peach halves

1/3 cup sliced almonds (I used whole almonds and chopped them with the food processor)

1 cup unsweetened dried apricots (buy where you find raisins)

1/2 cup golden raisins

2 tablespoons coconut oil

1 tablespoon cinnamon

1/2 tsp fresh grated ginger

Directions:

Preheat oven to 400 degrees.  Place peach halves sliced side up in a glass baking dish.

Process the remaining ingredients until the mixture is finely chopped.

Spoon even amounts onto each peach half and bake for 25 minutes.

Berry Good Cobbler

3 cups frozen blackberries

drizzle of raw honey (optional)

1  1/2 cups almond flour

2 Tbs coconut oil

2 Tbs cinnamon

1 omega 3 egg

“So Delicious” coconut milk beverage

Preheat oven to 350 degrees.  Place the berries in a pie dish.  Drizzle with honey if desired.  In separate bowl mix almond flour, oil, cinnamon and egg until crumbly.  Crumble the mixture over the berries.  Bake 35 minutes.  Serve in bowls with a little cold coconut milk poured over the top.

Sausage Stuffed Dates

This easy appetizer was a hit at our dinner party.  Everyone left with the recipe in hand.

INGREDIENTS

10 medjool dates (use as many as you want to serve, each one is an individual bite-sized serving)

5 slices of bacon (1/2 a slice per date)

1/2 pound mild Italian sausage

DIRECTIONS

Preheat oven to 375 degrees.

Using a paring knife, cut a lengthwise slit in each date and remove the pit.

Stuff each date with sausage and wrap half of a piece of bacon around the whole date, leaving the sausage visible in the top of the date.  It will resemble a sausage stuffed tire ;).  It may be necessary to secure some of them with a toothpick which can be removed before serving.

Bake in a glass baking dish for 35 minutes.

Everyday Paleo gives the option of serving with organic marinara sauce for dipping but we served ours as-is.

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