This article is a part of the Carnival of Natural Mothering hosted by GrowingSlower, Every Breath I Take, I Thought I Knew Mama, African Babies Don't Cry, and Adventures of Captain Destructo. This month's topic is Incorporating Natural Into the Holidays. Be sure to check out all of the participants' posts through the links at the bottom of this page.
parents, or dining out, it can sometimes be tricky. It doesn't have to be tricky when you're inviting people though. When we were just starting our with the paleo diet, I would make exceptions for when we were hosting dinners, as i'd figure people would like a dessert and I had no clue how to make a paleo dessert (and heck chocolate mousse is so yummy!)
Now, all these years later, I know that when I host a dinner, I am in control. I can make delicious dishes and hey, they can be paleo, even desserts!
Starters and main courses are fairly simple. Appetisers and desserts is where temptation lies. It's so much easier to just pull open a pack of chips or crackers and be done with it.
For appetisers, I've found cubes of cheese (yes, we do eat cultured dairy products now and again), cubes of salami, or vegetables and a dip are infinitely better than those processed, sugar packed snacks.
Desserts, I have my ways around wheat these days. I like using chestnut flour a lot and will always be able to come up with a good agar agar dessert. Coconut milk can replace most cow's milk, and honey is great to replace sugar in most recipes (and we've mostly lost our taste for sugary things anyway).
What's surprising is that most of the paleo recipes we 'score' with our guests with are extremely simple and take much less preparation work than what I used to do. And hey, I can still have that chocolate mousse!
Paleo chocolate mousse
eggs at room temperature - 1 per serving
pinch of salt
a teaspoon of honey if required
Take as many eggs as you use bars of chocolate (about 1 egg per 20g of chocholate). Split the eggs.
Melt the chocolate at low temperature or over a pot of boiling water (au bain marie)
Add the egg yolks to the molten chocolate and whisk together to a creamy paste, add honey if it's too bitter Beat the whites with a pinch of salt in a glass bowl until they're stiff. Make sure the bowl is completely clean and has no fatty residue.
Fold the chocolate cream into the beaten whites with a wooden spoon until the whole is smooth and evenly mixed. Only folding! No stirring or beating.
Put in the fridge and let set for at least 12 hours.
How do you stick to your diet during the holidays?
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