Paleo Emeals/GDL

This morning we shared a few dishes off of Emeals Paleo Holiday Menu on Great Day Live on WHAS 11 in Louisville, Kentucky.  We took G & E with us this morning so they could experience a television studio.

Mr. and G & E after we got the food set up.

They had a wonderful experience and we were so glad that we brought them along.  They got a little bit of special attention and behind the scene tour with the help of a GDL camerman.  He was so nice to show them the "cut in" of the traffic and weather reports during Good Morning America.

G & E on the couch set at Great Day Live.

He took them into the control room and even let them hold his camera!

Mr. prepared all the food for this segment yesterday.  You can connect directly to the Emeals Paleo Holiday Menu here: Emeals Paleo Holiday Menu

Kale Salad with Apples, Oranges and Walnuts 

(Marinate Ahead)

Ingredients:

¼ cup balsamic vinegar

1 teaspoon spicy brown mustard

1 teaspoon honey

¼ teaspoon pepper

½ cup extra virgin olive oil

1 lb kale, stems removed

4 radishes, thinly sliced

1 Granny Smith apple, cored,

 and chopped

1 navel orange, peeled and sectioned

½ cup chopped toasted walnuts

Directions:

1. Whisk together vinegar, mustard, honey and pepper in a large bowl. Gradually add oil, whisking until blended.

2. Thinly slice kale; add to dressing in bowl, tossing to coat. Let stand 30 minutes.

3. Before serving, add radishes, apple, orange segments, and walnuts; toss.

Note: Look for lacinato kale in the store. It is the most tender type

of kale that wilts easily in a salad such as this one.

There is no reason to skip the pumpkin pie this holiday season.  Especially since you can make a few substitutions that allows you to stay on the Paleo track.  No sugar crash induced coma after this healthy pie!

Pumpkin-Macadamia Pie with Pecan Crust 

Ingredients:

1¼ cups toasted pecan halves

1 cup almond flour

1 egg white

1 cup macadamia nuts

1¾ cups canned pumpkin puree

3 large eggs plus 1 egg yolk

¼ cup honey

¼ cup maple syrup

2 teaspoons pumpkin pie spice

¼ teaspoon ground cardamom

¼ teaspoon salt

Directions:

1. Preheat oven to 375 degrees.

2. Place pecans in the work bowl of a food processor, and pulse until finely ground; add almond flour and egg white, and pulse to combine. Firmly press mixture into a 9-inch pie plate, and prick all over with a fork. Bake 18 to 22 minutes or until just golden brown; set aside to cool.

3. Reduce oven temperature to 350 degrees.

4. Place macadamia nuts in the work bowl of a food processor, and pulse until finely ground. Add pumpkin, eggs, egg yolk, honey, maple syrup, ½ cup water, pumpkin pie spice, cardamom and salt; process until completely smooth.

5. Pour filling into prebaked crust, and bake 40 minutes or until center is set. Cool completely before serving.

Note: Make pie 1 day in advance, if desired.

Spiced Sparkling Wine Poached Pears

Ingredients:
8 to 10 Bartlett pears, peeled
1 bottle Asti Spumante or other
 sparkling white wine
4 cinnamon sticks
4 whole cloves
Peel of 1 orange
Fresh mint sprigs (optional)

Directions:
1. Core pears, leaving pears intact.
2. Place pears, standing upright, in a large Dutch oven. Add wine, cinnamon sticks, cloves and orange peel; bring to a boil over mediumhigh heat. Cover, reduce heat, and simmer until pears are tender,
about 30 to 45 minutes.
3. Remove pears from pan; boil cooking liquid 5 minutes or until thickened. Let sauce cool slightly. Serve sauce over pears. Garnish with mint, if desired.

I can't wait to try this for supper tonight!  I have only had a bite of Mr.'s first test pie and it was yummy!  I'm most excited about the Poached Pears!  My house smelled soooo good when they were cooking last night!

We were excited to share our news on Great Day Live with the rest of the world this morning.  We have a Paleo Baby coming in May.  If you haven't seen our announcement video yet, check it out here:

Food is a Drug #Paleo!