Holiday Eggnog

Some people love eggnog and others hate it.  Personally, I'm a fan, but I cannot drink dairy, let alone a whole glass' worth!  So, of course, I came up with a delicious recipe that's Paleo which means it avoids refined sugars and dairy.  I hope you enjoy it as much as we do!

Eggnog

• 2 cans full fat coconut milk
• 2 large cans of coconut cream
• 12 large eggs
• 1 cup maple syrup
• 8 drops nutmeg essential oil (get it here)

Heat the milk, cream, and nutmeg in a saucepan over medium heat, stirring occasionally, until steaming, 5 to 7 minutes. Reduce the heat to low and keep warm.

Whisk the egg yolks and sugar in a separate saucepan until smooth. Cook over medium-high heat, whisking constantly, until the mixture coats a spoon, about 5 minutes. Remove from the heat and gradually whisk in the warm milk mixture. Let cool 30 minutes.

Transfer the eggnog to a pitcher or crock pot and cover.  Best served warm. Top with the eggnog and sprinkle with nutmeg.

Optional, add brandy to taste for an adult beverage

Homemade Almond Milk

Have you ever noticed all that junk in store bought almond milk?  There are so many addivtives because it's not really almond milk, it's a beverage of a bunch of stuff.  So, why not make your own?  It's healthier, more nutritious, and pretty easy to make!  Plus, it's delicious and you can control if it's sweetened or not!

Almond Milk

Ingredients

• 2 cups raw, organic almonds (the quality of almonds will affect the quality of your milk)
• 12 cups filtered water
• 1/4 tsp salt (optional)

Directions

• Soak almonds in 4 cups of water for 12 - 24 hours
• Rinse almonds
• Blend rinsed almonds with 5 cups water
• Strain through a nut milk bag or cheese cloth
• Pour into a glass container and add remaining 3 cups water

Refrigerate up to a week

Enjoy in baked goods, hot chocolate (just add maple syrup and raw cacao powder), or a homemade latte!

Paleo Chocolate Mousse Bites

If you're like me, you LOVE chocolate, but most of that store-bought stuff just doesn't meet paleo standards.  And, if you're like me, you LOVE milk chocolate so the paleo alternatives don't really fix that craving.  For you dark chocolate lovers, you can find something to satiate that chocolate craving, but I end up in indulging in dairy and sugar which doesn't do much for my overall health, gut health, and complexion.  

How about this....little chocolate bites?!  If you leave them refrigerated, they're like little pudding bites, but if you freeze them, it's like eating a small and satisfying bite of chocolate "ice cream."

“ I scream, you scream, we all scream for ice cream! ”

Recipe

• 2 - 12 oz cans coconut milk (where to buy)
• 1 cup maple syrup
• ½ c arrowroot starch (where to buy)
• 2 t vanilla extract
• 4 drops peppermint (optional) (where to buy)
• ½ cup raw organic cacao powder (where to buy)

Line 2 mini muffin pans (48).  Whisk together coconut milk, arrowroot, maple syrup, and cacao.  Bring to a simmer, stirring constantly. Add vanilla and peppermint.  Keep stirring and allow to thicken.  Place into mini muffin pans and freeze for at least 2 hours.  When ready to serve, allow to thaw for 2 -3 minutes.

Slow Cooker Chicken

Do you all ever have those days where you ask..."What's for dinner?" realizing then that you forgot to pull out anything from the freezer or pick up something fresh from the store/market? That was totally me the other day.  I've been traveling a ton and had surgery on my foot so my body is yelling at me to get back on track with my food.  As my functional doctor put it, "surgery is an immune disruptor."  Oh yes, yes, it is.   How do I deal with autoimmune issues and disruptions to my health?  My regular supplements and eating the right food.  So the other morning, we hadn't pulled out any meat and I was trying to figure out what was for dinner.  I had also only been home for 24 hours within the past 10 days so surveying the food situation was a challenge as well.  Well, I decided to grab chicken from the freezer and use some items we had in the fridge.  My mom had sent me home with apples from her tree and I always have my essential oils and spices on hand.  This led me to make slow cooker chicken which I paired with homemade applesauce and roasted brussel sprouts.  

Slow Cooker Chicken

Ingredients:

• 1 lb chicken breasts
• 1 lb chicken thighs
• 1 cup water (2 cups if chicken is thawed)
• 2 apples cut in slices
• 1 tsp ginger
• 1/2 tsp salt
• 3 drops cinnamon bark essential oil (learn more about which oils I use here)
• 2 drops lemon essential oil

Directions

Pull out your chicken and it can still be frozen!  Measure out the water and mix in salt, ginger, and essential oils.  Place chicken in the crockpot.  Add apples.  Pour liquid mixture over chicken and apples.  Cover crockpot and cook on low for 6-7 hours.  If the chicken is thawed, it should be done in abotu 4 hours.  Pair with your favorite sides and don't forget your green vegetable and ejoy!

Roasted Brussel Sprouts

I used to always struggle with eating vegetables...frankly, I still do.  So I have to figure out ways to make them more enjoyable.  I need to eat them for my own health, but someday I hope to have a couple kids and I can't very well encourage them to eat food I won't eat.  I've always been the supervisor who won't ask my team do things I'm not willing to do, so why would that role modeling behavior be any different with food? I think the importance of role modeling is often underestimated - whether as a parent, mentor, supervisor, or leader.

Image labeled for reuse from Google Images

I managed to figure out how I like vegetables - roasted with oil, salt, and pepper.  Yes, I lose some nutrients through the cooking and add some fat and calories with oil, but I'm eating more vegetables, craving them, and they taste good.  Fat and calories are important, but less so than eating a nutrient dense diet.  

Image labeled for reuse from Google Images

 Roasted Brussel Sprouts

Ingredients:

• 10 brussel sprouts
• 1-2 Tb organic extra virgin olive oil
•  1/2 tsp each of salt and pepper, preferably freshly ground

Directions:

Heat oven to 425 degrees.  Cut brussel sprouts in half and place in a mixing bowl.  Put olive oil over them and grind salt and pepper.  I like to cover the bowl with a plate so I can give them a good shake and get the sprouts covered.  Place on a cookie sheet and into the oven.  You can use aluminum foil, but I try to avoid it so as to minimize what may cook into the food.  Cook for 15 minutes and then flip the sprouts.  Cook for another 15 minutes.  Enjoy!

*Some people add bacon, prosciutto, or nuts.  These are delicious alternatives, but they do add more calories and fat and I enjoy my brussel sprouts without these additions. However, making these modifications is a great presentation and taste addition, especially if taking a side to a party or potluck.