Thursday, 15 December 2011

"Keeping it Paleo" This Christmas and Recipe - Party Dips

Well as we all know, Christmas is upon us and this can mean challenges face those of us in the Paleo community, especially those of you going through your first Christmas without grains, sugar, processed foods and dairy.

But Keeping It Paleo doesn't have to be daunting. Take it every day as it comes, limit the intake of crap foods and eat real foods instead. Of course there is going to be booze at every turn, mince pies at all angles - but you don't have to fall of the wagon.

Over the next few days I will give you random tips on how you can help limit your sinful eating and incorporate your angelic Paleo eating into every situation.

My 1st Tip today was to PREPARE for that party or house visit before you go! You need to make sure there will be something available for you to eat as otherwise you will likely panic, go over hungry and eat a shit load of crap throwing caution to the wind. You will regret this! Bring something with you - or if possible ask the host what they are cooking. A standard dinner is likely fine for you - meat and veg etc but if it isn't suitable bring your own meat.

One feature of every party is the party dips and chips - which usually means corn tortilla chips with additive filled shop bought dips. Eugh.

Prepare your own dips and bring fresh veggie crudities instead. Easy, fresh and healthy. And you wont overeat. Throw in some whole almonds too if drink is involved. This will limit your consumption of the roasted salted kind when the beers kick in later! AND I bet you'll have more people eating yours than you think!

Here is a few healthy dips you can prepare in advance, arrange on a plate, cover with cling film and off you go!

Roasted Aubergine and Garlic Dip: 
1 Large Aubergine
4 Tbsp of Good Olive Oil
Salt and Pepper
2 Cloves of Garlic

Easy Smoked Paprika Mayo Dip:
1 egg yolk
1 tbsp of Lemon Juice
1 tsp of dijon mustard
3/4 cup of mild olive oil
Salt& Pepper
1/2 tbsp of Smoked Paprika

Homemade Guacamole:
2 ripe avocados
1 red onion diced finely
1 red chilli finely diced with seeds removed
1 ripe tomato diced with seeds removed
Lime/lemon juice
Salt & pepper

For Roasted Aubergine and Garlic Dip: 
Cut the aubergine in half lengthways and cover with about a tbsp of the oil. Season and place in a 200C oven with the garlic for 15- 20 minutes or until soft and tender.
Place in a bowl and cover with cling film for a few minutes until cool enough to handle.
The clingfilm should have made the skin easy to remove - remove it all.
Place the aubergine, garlic and remaining oil in a processor and blend until almost smooth.
Check for seasoning, cool and serve.
For Roasted Aubergine and Red Pepper Dip (Pictured) 
This is a variation on the above recipe and is my favourite of the two. Make as above but add one roasted red pepper to the mixture when blending. (Use jarred)
For Easy Smoked Paprika Mayo Dip:
Place egg yolk in a bowl with lemon juice and mustard
Mix until smooth and the slowly start adding the oil in a fine stream until it emulsifies to a smooth sauce.
Add the smoked paprika, mix, cool and serve.
For Homemade Avocado: 
Peel and de-stone your avocados and add to a bowl.
Mash with a fork and add all the ingredients except the tomatoes which should be added before serving. Check seasoning. Mix well.

Cover with clingfilm and keep the avocado seed/stone in the bowl too. This helps prevent oxidation.
Add tomatoes before serving.

All the above can be served with veg crudités or veg crisps

No comments:

Post a Comment