I hate to admit this, but eating at other people’s houses around the holidays stresses me out. I want to be the chill guest who says things like, “just load up my plate, man”, but I can’t do this anymore because eating that way makes me feel like barfing.
I don’t like asking about gluten, sugar and dairy…I feel like I am taking part in the Spanish Inquisition! I've made calls to casually ask about the menu, but it can quickly become a hostile interview.
When I have been unpleasantly surprised in the past, I have been known to make full meals of shrimp and pickles.
The truth is that you can “eat up” and “shut up” or, figure out how to insure that your food is Paleo friendly. Offer to bring food you want to eat. Since the dessert table seems to provide the fewest healthy alternatives, I have cooked one up for you.
Volunteer to bring this treat and you can stay on track with your diet while participating in the festivities.
Thanks to many awesome alternative flours on the market, making an apple crisp is not only possible, it’s easy and delicious. If you happen to end up with any leftovers, heat them up for breakfast the next day and remind your family why they all love the holidays, and you, so much.
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Paleo Apple Berry Crisp
Preheat your oven to 350 degrees. Peel and then thinly slice your apples. I used Honeycrisp apples and had great results. Melt the coconut oil (pro tip: Microwave for 30 seconds.)
Toss the apples in two tablespoons of honey, one tablespoon of melted coconut oil and ½ a teaspoon of cinnamon. Add the berries and gently fold them in.
Place the apples and berries in a greased pie pan. Combine the almond flour, nuts and salt in a medium sized mixing bowl. Stir gently. Add the remaining six tablespoons of honey, three tablespoons of melted coconut oil and ½ teaspoon of cinnamon to the flour mixture. Stir until well-combined.
Sprinkle the almond flour topping over the apples. Bake for 20 minutes uncovered. Remove from the oven and cover with foil. Bake for an additional 20 minutes and serve warm or at room temperature.
If you want to make a whipped topping for your apple crisp all you need is a can of full-fat coconut milk. Refrigerate the can overnight and then scoop on out the firm coconut cream. Beat in a stand mixer until light and fluffy. Top your crisp and impress all your guests.
Too much reading...
How about dessert?