The winter holidays are here! Every one we know is decorating their houses, baking treats, and buying and wrapping gifts. The last two years, we went to Brent’s parents’ house to celebrate the season, so we didn’t decorate at all and it never really felt like holidays. But this year, we’re hosting both sets of parents. So, while we haven’t exactly finished our gift shopping or planned our Christmas dinner menu, we did put up our Christmas tree a couple weeks ago. As soon as we finished it, I got a little “warm fuzzy” in my heart.
Since that evening, I have been daydreaming of Christmas cookies from my childhood. I know, though, that most of them would leave us feeling sick. Most of them. One cookie (one out of the seemingly endless kinds of cookies we helped my grandma and mother make) is naturally gluten- and dairy-free. It’s called Basler Brunsli. Originally from 16th century Switzerland, it has long been part of the holiday tradition in Germany and Austria. The main ingredients are two of my favorite things—chocolate and almonds—and the complementing spices give it a warmth and complexity of flavor that I cannot resist. Brent said, “They taste like an Oreo and a gingerbread cookie had a baby.” Honestly, I don’t know why I hadn’t thought to make these cookies before! We hope you enjoy them as much as do.
This week, I’m keeping things short and sweet, and tangy and bright. We experimented with this salad this past Thanksgiving because we wanted a light salad to balance the hearty, savory, and sweet components of the entire menu. Plus, we didn’t want to do a traditional romain or iceberg salad; we can do that any day, really. Holidays call for a little some special, right?
This refreshing citrus salad will brighten any meal. Serve it on the side or as a dessert. Or, use it as a palate cleanser between courses if you’re serving a more elaborate dinner menu. It’s versatile, and will taste great year-round. We hope you enjoy it as much as we do!
Today is a pretty cool day for us—we’re a part of The Best Paleo Recipes eBook that Bill and Hayley of Primal Palate put together. This book has been in the works for months, and we think you are absolutely going to love it. There are recipes from the big names the Paleo world knows and loves, friends of ours, and even us! Check out the smiling faces of all the contributors below.
There are over 150 recipes in this collection, with 25 never-before-seen recipes as well. We put together my family’s delicious shrimp dip as an exclusive and can’t wait for you to try it. The Best of Paleo Recipes eBook will also introduce you to new bloggers we think you’ll really enjoy; even after 3 years blogging, we found some new blogs we’ll now start regularly reading.
This week only (November 10-17, 2014) the book is on sale f0r $20, from its regular price of $25. We think it’s a tremendous deal and love how this interactive PDF allows you to easily navigate a 300+ page eBook on your computer, smartphone, or tablet. Full disclosure: if you choose to buy the eBook through us, we will receive affiliate compensation. This blog is a fun hobby for us, so if you’d like to support us and the blog (and help us keep this blog low on advertisements), this is among the best ways to do so. Either way, we think this eBook is going to be something you’ll really enjoy. Bill and Hayley have put together more information for you to review should you want to learn more.
Thanks, and enjoy!
On Saturday, our friends Stacy and Matt of the Paleo Parents, hosted their annual Halloween party. Brent and I have a habit of inadvertently bringing foods to their parties that Stacy can’t have (she follows an autoimmune protocol, AIP), and I always feel bad about it. Plus, we knew another AIP friend, Sarah Ballantyne, aka The Paleo Mom, was going to be attending. So this time, I was determined to make sure we brought something that everyone could enjoy.
I began experimenting a couple weeks in advance, and the result was this AIP-Friendly White Barbecue Sauce. It is tangy and smoky, but you won’t find a multitude of nightshades that are present in traditional barbecue sauces. In fact, the only pepper is white pepper. It’s optional because some people following AIP can tolerate it (Stacy and Sarah both can), but others cannot.
Lastly, I want to point out that I made this white barbecue sauce using our homemade mayo recipe. Some folks can tolerate eggs when following a modified AIP. However, if you’re following a strict AIP, you’ll want to use egg-free mayo. Melissa at The Clothes Make the Girl has an excellent egg-less homemade mayo recipe that we’ve linked to in our ingredients list for you all to try.
After tasting my AIP-Friendly White Barbecue Sauce, Brent crafted our AIP-Friendly Game Day Wings recipe—Also live on the blog today!—and the two are a match made in heaven. Everyone at the Halloween party enjoyed the wings and sauce. We hope you will, too.
The weather is cold and crisp. Spooky decor and pumpkins are everywhere, and we have started considering our options for the holidays. It’s nearly Halloween! Will you be going to a party to celebrate? We will be, and I think we’ll be taking this recipe to share.
Not more than a week ago, we were grocery shopping at Wegmans and a box of Krusteaz Pumpkin Pie Bar Mix caught our attention. Brent loves pie—we made a pumpkin coconut pie last year—but we rarely make it. When he asked me if I could make pumpkin pie bars, I agreed. Instead of the graham cracker crust, he requested I use a gingerbread crust (something I’ve played around with, but haven’t quite perfected).
This is more of a savory than a sweet dessert, but you can easily top these bars with a little drizzle of maple syrup or a dollop of coconut whipped cream for a little extra sweetness for your resident sweet tooth. We know you will enjoy it!