"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!

Ingredients:
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

Directions:
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

Chrimbo Baking Bonanza: Part 2 Mince Pies

So as you may know, yesterday was all about baking for me and I thoroughly enjoyed cooking a Traditional Christmas Fruit Cake, as well as Mince Pies.

Like many things which we attempt to Paleo-fy, these mince pies are a substitute for the real thing, but of course are difficult to match as they don't contain all the sugar required to make them so tempting. In saying that, these are nice as a reminiscent replacement for a Christmas staple.

Ingredients
MincedMeat
(Fills 12 pies)
1/2 cup of sweet apple, diced
1/4 cup of shredded suet
3/4 cup of dried mixed fruit (sultanas, currants, raisins)
Zest & Juice of 1 Lemon
Zest & Juice of 1 Orange
1tsp mixed spice
1/4 tsp cinnamon
A few grates of nutmeg
3 tbsp honey
1tbsp brandy (optional)

1. Mix everything together in a oven proof dish, leave in a cool place for 24hrs,
2. Place in a preheated 120C oven for 1 hour, covered loosely.
3. Stir occasionally as it cools.

"Pastry"
Ingredients
(Makes 12 pies)
2 cups ground almonds
2 egg whites
Pinch of salt
Pinch of cinnamon

1. Place all ingredients in a bowl and mix until it begins to come together.
2. Mix with hands and form a ball.
3. Place on a board lined with parchment paper and covered with more paper. This is essential as the mixture is very sticky.
4. Roll with a pin until it is about 1/2 cm thick. Cut disks out with a cutter and place gently in cupcake papers. (Do not skip this stage, otherwise you wont get them out of the tin)
5. Top the "pastry" with the mincemeat and stars for lids and brush with beaten egg. You can also just add almonds as a topper.
6. Bake in a 160C oven for 15 minutes, checking at 10 minutes to prevent burning.

Paleo Traditional Christmas Fruit Cake

Hey Paleo Peeps!

Memories
Whatever the reasons it made me think of old memories - my Mum cooking the Christmas cake every year and watching the mixing together of what seemed like hundreds of ingredients. The smell of the zested fruits, the alcohol, the bags of dried fruits and the sticky glacé cherries. The overnight steeping of the ingredients and us children being warned not to make noise for fear the cake would collapse in the middle.The inevitable rows when we couldn't be quiet, and the mad shoving to the car to visit our Grandmother until the cake had finished its 6 hour cooking marathon.

This cake is rich and morish and has strong flavours of brandy. But most importantly it tastes like Christmas and memories.

Traditionally an Irish Christmas cake is made with the fruits outlined, but you can use a combination of any dried fruits - dates, apricots etc)

Try it! It is great immediately and gets even better with age, so bake now for your Christmas guests or as a festive gift for a gluten free or Paleo friend. (That's if you can resist it until then!!)

Ingredients
1.25 cups Sultanas
1.25 cups Raisins
1.25 cups Currants
Zest and juice of 1 lemon
Zest and juice of 1 orange
1/4 of a fresh nutmeg or 1/4 tsp
1/2 tsp cinnamon
1/2 tsp mixed spice
2.5 tbsp brandy (optional, but hey it is Christmas!! Use 1 tbsp of vanilla extract in it's place)
2 cups ground almonds/almond meal
Handful chopped almonds
3 eggs
3 tbsp olive oil

Method
1. Preheat the oven to 150C. Line a 20 cm round tin on sides and bottom with parchment paper.

2. Add fruit, juice and grated zests, spice and 1.5 tbsp of the brandy and stir well. If you have the time you can let this sit overnight in a cool dry place, but it is not necessary.
3. Add the eggs, olive oil, ground almonds and chopped almonds and mix well to combine.
4. Pour into the prepared tin and level the top with a spatula.
5. Place in the oven and cook for 1 hour 15 to 1 hour 45 checking with a skewer. If it comes out clean it is done.
6. Make several holes in the top of the cake with a skewer and pour the remaining brandy (if using) on top of the warm cake and leave to cool in tin for 10 minutes.
7. Remove gently from tin, remove parchment and leave to cool on a rack.