Eggnog translates nicely to the Paleo-Keto lifestyle. You won’t miss the real thing for a moment with its creamy lusciousness and incredible smoothness.
2 cups unsweetened almond or cashew milk
2 cups heavy cream or coconut milk
1 cinnamon stick
¼ tsp nutmeg. freshly grated, plus more for garnish
6 egg yolks
½ cup xylitol, allulose or erythritol
2 tsp vanilla extract
½-1 cup dark rum or bourbon to taste
Add nut milk, heavy cream, cinnamon and nutmeg to a medium saucepan and simmer for about 8-10 minutes to infuse, stirring constantly to avoid burning. Remove from heat and set aside.
Combine yolks and sweetener to a large bowl and beat until light and fluffy and most of the sweetener has dissolved (if using erythritol, some granules will remain).
Temper the hot mixture into the egg and sugar mixture- add the hot milks (very!) little by little to the egg mixture while whisking constantly, so the eggs don’t curdle.
Add everything back to the saucepan, and cook over medium/low heat for roughly 8-10 minutes, or until it coats the back of a wooden spoon. Remove from heat and pour mixture through a sieve into a bowl. Stir in vanilla and liquor of choice, to taste. Cover and transfer to the refrigerator to chill.
The eggnog will continue to thicken while chilling. Stir immediately before serving. If it’s too thick, thin it out with a little more nut milk until it’s at the desired consistency.
Scotch eggs are a super impressive dish that will wow and delight your guests, and are surprisingly not that difficult to make. You’ll also love these for easy-to-grab breakfasts on the go.
6 boiled eggs
1 lb ground pork, beef or lamb, or a combination
½ tsp. dried thyme
½ tsp. dried sage
1 tsp. onion flakes to garnish (optional)
1 Tbsp. olive oil
Salt and pepper to taste
Place eggs in a pot, cover with 1 inch salted water. Bring to a boil over high heat; as soon as it is boiling, cover pot and remove from heat. Allow to sit for 4 minutes in the hot water, then carefully transfer to a bowl of ice water. Allow to cool, about 5 minutes. Carefully peel the eggs.
Mix the ground meat with the dried herbs and salt and pepper.
Flatten a small handful of the meat mixture in an oval shaped patty the size of your hand. Place a boiled egg on top and start to mold the meat around the eggs. Add more meat if required to ensure the boiled egg is completely covered. Press firmly to help the meat adhere to the egg.
Place on a lined baking tray and brush Scotch egg with oil and sprinkle onion flakes.
Bake at 350º for 20 minutes, or until browned on all sides. Turn Scotch eggs halfway through baking to ensure even cooking.
This roasted broccoli & paleo-friendly hummus dish is packed with zesty flavor and veggies. Serve this as a satisfying vegan meal, as an appetizer, or along side pork or chicken when you want an alternative to serving plain broccoli.
4 cups cauliflower florets (about a pound)
¼ cup extra-virgin olive oil, divided
½ cup tahini
2 cloves garlic, minced
2 Tbsp lemon juice
1 tsp salt
1 ½ tsp cumin powder
¼ tsp paprika, plus a little more to garnish
3 – 5 Tbsp water, as needed
Preheat oven to 400°.
Toss cauliflower with 2 Tbsp olive oil. Spread in a single layer on a parchment-lined baking sheet.
Roast cauliflower for 35-45 minutes, until falling-apart soft, golden brown and charred.
Add lemon juice, 2 Tbsp. water and remaining olive oil into a food processor.
Add cauliflower, tahini, garlic, salt, cumin and paprika. Puree until very smooth.
If hummus is too thick, thin it out with 1-3 more Tbsp. of water, one tablespoon at a time.
Sprinkle a little more paprika on top before serving.
1 lb broccoli, rinsed and trimmed
2 Tbsp olive oil
2 cloves garlic, minced
½ tsp salt
¼ tsp freshly ground black pepper
Preheat oven to 425°.
Peel broccoli stems. Cut florets into bite-size pieces, with about 1-2 inches of stem still attached.
Cut remaining stalk into long strips suitable for dipping.
Place broccoli in a mixing bowl and toss with olive oil, garlic, salt and pepper.
Using either a parchment lined or non-stick baking sheet, evenly lay out broccoli.
Roast just until tender, 8–10 minutes.
Let cool slightly and serve with Cauliflower Hummus as dip.
Wrapping a turkey in bacon means no need to salt, brine, or basting. Making a bacon blanket is easy, and butter “glue” holds the bacon in place. Weave the bacon strips tightly together to compensate for shrinkage during the cooking process.
You can refrigerate the bacon-wrapped bird for two days before cooking. It should sit at room temperature for two hours before roasting.
Bacon Butter Ingredients
8 Tbsp unsalted butter
4 oz thick-cut bacon, roughly chopped
1 tsp dried sage
1 Tbsp dried thyme
1 turkey, 12- to 15-lbs
1 medium-sized onion, peeled and quartered
1 ½ lbs thick-cut bacon (about 22 slices, longest ones you can find)
Make the Bacon Butter
Place all ingredients in a food processor fitted with blade attachment and pulse until smooth. If making ahead, store in the refrigerator and bring back to room temperature before using.
Prepare Your Turkey
Remove neck and giblets. Set turkey breast-side-up on a roasting rack set inside a roasting pan.
Generously rub turkey inside and out with bacon butter.
Put onion pieces in cavity of turkey and tie legs together with kitchen twine.
Wrap each leg with two slices of bacon and each wing with one slice of bacon. Tuck ends in the crease between leg and breast.
Lay eight slices of bacon side by side, as close together as possible on a piece of parchment paper. Weave another eight slices of bacon into these slices.
Set the piece of parchment paper next to turkey at an angle, so as to create a diamond.
Carefully flip the paper over the breast. Remove parchment and tuck any bacon ends in the creases between breast and legs.
Using kitchen scissors, trim any extra-long bacon.
Heat oven to 425º. Arrange rack in bottom third of oven, and remove any racks above it.
Add two cups of water to roasting pan. Roast for 30 minutes to crisp and darken the skin.
Reduce temperature to 325º and roast for 2 to 2 ½ more hours, until a probe thermometer reads 165º between thigh and breast.
Resting and Carving
Let turkey rest at least 30 minutes before carving.
Use drippings and reserved giblets to make gravy if you’d like.
Remove legs before carving breast.
Cut through bacon first and then breast; to help keep bacon intact.
Serve turkey with any bacon crumbles that fall off as you carve.
Word has it that in the 15th century, Protestant reformer Martin Luther established the tradition of men hiding eggs for women and children to find. And, the Easter Bunny has been a part of Easter lore since the 17th century. Bottom line: there have been a lot of Easter eggs decorated, hidden and found over the years, and when the hunt is over, all of those decorated beauties are waiting to be eaten.
1/4 cup mayonnaise
Salt to taste
1 medium beet
3 garlic cloves, peeled
2 Tbsp sriracha
1 tsp paprika
1 radish, sliced thin
Place eggs in saucepan and cover with two inches of water. Bring to boil, then turn the heat to low and cook for another minute. Turn off heat, cover and leave for 10 minutes. Place eggs in bowl of cold water until chilled. Preheat the oven to 375°. Peel the beet, wrap in foil and roast about 45 minutes until the beet is tender and can be poked easily with a fork. Let it cool completely. Cut the beet into small pieces. Peel the eggs and slice them in half lengthwise and remove the yolks. Beat the yolks and mayonnaise until smooth. Divide into four equal bowls.
For the original:
Add white pepper to taste. Scoop or place mixture in a piping bag and pipe filling into 4 egg halves. Top with radish slice.
For the sriracha:
Stir in sriracha. Scoop or place mixture in a piping bag and pipe filling into 4 egg halves. Sprinkle halves with paprika.
For the avocado:
Beat avocado into mixture until blended. Scoop or place mixture in a piping bag and pipe filling into 4 egg halves.
For the beet:
Beat beets into mixture until blended. Scoop or place mixture in a piping bag and pipe filling into 4 egg halves. Serve immediately. You’ll have extra filling. Use as sandwich filling or as a spread with baguette slices.