Do you entertain often? I do, I enjoy it. One may call me a “serial hostess”. There’s just something about all the prep that leads to to a dinner party, it’s exciting. I think my favorite number to entertain is 8, or less. It gives you so many more options to get creative without completely overwhelming yourself.

Tonight, I had 6 of my girlfriends that follow along with a paleo lifestyle over for dinner. They’re a given for new recipes to try. My carb loving husband can only tolerate so much. (Love you honey).

We started with crab dip and veggies. I came across a crab cake recipe over summer and we loved it so much I decided to see what I could do to make it into a hot dip. It ended up being such a hit, I make it often now.

I also made my Italian Wedding Soup ,but with ground chicken, as an appetizer.

I received the Lenox China I used from my aunt. It’s vintage, and I was so excited to make my tablescape with it. The silverware is also special. My husbands mother (who passed away 3 years ago this month) picked it out for us. I haven’t had an all ladies dinner in so long, so the excitement of making everything a little more feminine and personal really got me.

After appetizers, we moved into the dining room for chicken picatta over mashed cauliflower and roasted asparagus. Recipe found on Lexi’s Clean Kitchen. (She also has a ton of other great recipes). Side arugula salad with hearts of palm (which was so light and delicious)!

I did serve an intermezzo going along with the lemon theme. Lemon sorbet. I swapped the honey for pure maple syrup. That’s my usual because I like the flavor best.

Ice cold, tart and refreshing.

After dinner and copious amounts of wine… I served an Italian ricotta cheesecake (paleo, Ofcourse). The general consensus was to call it a blueberry cake though. Let’s be honest, if you’re new to paleo, or even a seasoned paleo expert, no cheese cheesecake just doesn’t go. The expectation of “cheesecake ” definitely wasn’t there, but it was still delicious. I combined a few different recipes to get this cake how I wanted it. Stay tuned..

What a wonderful night celebrating friendship and a paleo way with empowering women in my life.

I love when there’s a recipe on the back of a product. And I love even more when I can easily substitute ingredients to make it my own. Normally, I go to the store and carefully pick each avocado I buy. Not this time, I grabbed a bag at Sams club and lo and behold, a pumpkin muffin recipe on the back. Stick with me, I’m getting to the recipe.. I didn’t have any pumpkin, but I did have sweet potato ( hence the name change). I also subbed tapioca flour for whole wheat flour to make it grain free. The consistency of the tapioca was much better than almond flour, in my opinion, although I’m going to try it again and do half almond flour to test consistency. All in all, definitely a recipe I would repeat. Not only were they tasty, but very filling!

Ingredients

1.5c Anthony’s Goods Tapioca flour

1tsp baking soda

1tsp baking powder

1/2 tsp Salt

1tsp Cinnamon

1/2tsp Nutmeg

1/8tsp Cloves (I used about 5 whole cloves and smashed them myself)

1 ripe avocado pitted, peeled and mashed

1 ripe banana, mashed

1c sweet potato (I used one medium sized, baked)

2 eggs

3/4c pure maple syrup

1 tsp vanilla

1/2c pecans, chopped

Directions

Preheat oven to 350 and grease 12 muffin tins with coconut oil (or use cupcake wrappers)

In a bowl mix dry ingredients: tapioca flour, baking soda, baking powder, cinnamon, salt, nutmeg and cloves.

In a separate medium sized bowl mix wet ingredients: avocado, banana, sweet potato, maple syrup, eggs and vanilla.

Combine wet mix with dry mix and fold in chopped pecans. Pour in muffin tins.

Bake 16-18 minutes (I used large and normal sized muffin tins. The larger tins took about 23 minutes to cook through).

Serve with kerrygold butter! Delish!

Recreating some of my favorite meals to be either cleanse approved, or grain and dairy free has been really exciting. I always feel so much better eating whole, unprocessed (or minimally processed) foods. I’ve changed my meatball recipe a couple times so this recipe is slightly different than the clean paleo meatballs recipe posted before.

There’s not too much to this recipe and it’s cleanse approved. WIN!

For the meatballs:

1lb ground beef or chicken

1 egg

1 small onion

2tbsp grated zucchini

1/4c almond flour (I use bobs red mill)

1/8c nutritional yeast (Anthony’s Goods)

Mix all meatball ingredients together and form bite sized balls. Align on a baking sheet(I used mushrooms instead of zucchini this time, but zucchini makes a softer meatball)

Bake @350 for 10 minutes Flip and bake for another 5

Add 2 cartons of chicken broth to a pot with fresh spinach and frozen cauliflower rice. Add meatballs to the pot and let simmer!

Which came first; the chicken or the egg? In this post, the chicken. The big, beautiful, whole roaster chicken to be exact. When preparing for a cleanse, I like to make a whole chicken (or two to have a lot of leftovers). Depending how many people you’re feeding, a whole roaster can get you 3 meals.

The first meal is obviously, you guessed it, roasted chicken. This is easily one of my favorite simple meals. Paired with sautéed spinach and cauliflower rice. My mom (hi mom) is the “oven stuffer roaster queen”. She gets her plastic gloves out and pulls the neck and bag out of the inside of that chicken and tosses it in a tin. Bake for the first 20 minutes on 400 (to kill all the bacteria) and then lower the temp to 350 for about another hour 40 minutes or until the internal temperature reaches 165. We’re old school still and I haven’t even opened my pressure cooker I’ve had for a year.

The second meal, and a fan favorite, is buffalo chicken dip. My husband loves it and nobody even knows it’s “paleo”. Serve with veggies or stuff in lettuce wraps or on a salad. (celery and cucumber are my favorite with this) or seite Foods grain free tortilla chips post cleanse. *this recipe can also be served cold for a quick meal. Definitely a crowd pleaser.

Buffalo Chicken Dip

1-1.5lb shredded chicken breast

1/2c Franks hot sauce

1/2c Sir Kensington mayonnaise

1tbsp primal kitchen ranch dressing

Mix all ingredients together and bake @350 for 25 minutes.

The third meal is curried chicken salad. You can always leave the curry powder out, but it gives it that special something.

Curried Chicken Salad

1-1.5lb shredded chicken breast

1/2c Sir Kensington mayonnaise

1tbsp curry powder (more depending on taste)

Chopped veggies (I’ve added cucumber, peppers, celery, and carrots depending what I had) just make sure to chop small

1/4c chopped pecans or sunflower seeds (or both!)

Mix all ingredients and serve on top of romaine or in a lettuce wrap.

Snow day! What’s the first thing you think about? Eating all day long, right? For those of you on cleanse or doing whole30 (or another diet), a snow day can be REALLY difficult. Stick with it though!

I cooked ALL DAY LONG. Paleo muffins, Italian Wedding soup, and chicken Parmesan (dairy free, Ofcourse). It was a great day.

Ingredients (note: I’m estimating on the measurements)

5 Chicken breasts

3/4c Anthony’s Goods tapioca flour (amazon)

1/3c Anthony’s Goods nutritional yeast

Salt/pepper to taste

Kerrygold grassfed butter

Extra virgin olive oil

1 jar Raos Arrabiata Sauce

Directions

Mix together tapioca, nutritional yeast, salt and pepper into a shallow dish (I use throw away tins for easy cleanup 👍🏻)

Slice chicken breasts lengthwise to make them thinner. Unless you buy chicken tenders. I used thick chicken breasts so slicing them was easier to cook.

Dredge chicken in the flour mixture and coat both sides.

Heat about 2tbsp butter and 1tbsp EVOO in a pan.

Cook chicken about 3 minutes (depending how thick) then flip and cook about 3 minutes on the other side.

While cooking the chicken, pour sauce in a pan and heat to a simmer.

When the chicken is finished, add to the sauce and let simmer.

I served with spaghetti squash and arugula salad. SO good. Husband approved!