How To Make A Paleo Chanukah Dinner

  2018-01-19 10:36AM
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Bet you loved getting 8 nights of presents when you were a kid. Now that you’re all grown up, it’s more like 8 nights (or close to it) of Chanukah get togethers and parties. And you know there’s going to be a ton of unhealthy food. Lucky for you we got a little creative and transformed Chanukah favorites to make them paleo for all of our cave people out there.

Latkes

There are religious reasons why so much traditional Chanukah food is fried in oil. There is no need to nix it for a paleo latke, just swap out the type you’re using. Keep it on track by picking an extra virgin olive oil. Swap white potatoes for sweet potatoes and you’re good to go. If you’re planning to dip in applesauce, just make sure to buy the unsweetened kind. Or better yet, make your own.

Matzo Ball Soup

Lucky for you everything but the matzo balls (assuming you don’t add noodles or rice) is already paleo. Chicken thighs are great for soup, and there’s no such thing as too many veggies! Besides the traditional carrots and celery, consider adding some leafy greens. For the matzo balls, we’ve got a great recipe for you below.

Brisket

You can’t have Chanukah without brisket. It just doesn’t get more traditional than that. Since it’s already paleo, there’s really not much to alter. Instead, it’s a matter of watching what you add into your marinade. Things to be mindful of are recipes that call for any form of sugar. Things like beef broth, mushrooms, onions, and carrots provide plenty of flavor anyway.

Paleo Matzo Ball Recipe

Ingredients:

  •      4 large eggs
  •      2 teaspoons sea salt
  •      1/4 teaspoon ground black pepper
  •      2 cups almond flour (not almond meal), sifted

Instructions:

  •      In a medium bowl, beat eggs, and one teaspoon of salt and pepper for 2 minutes
  •      Stir in the almond flour
  •      Refrigerate the mixture for 2-4 hours, then remove from the fridge
  •      Heat a large pot of water (with 1 teaspoon of salt) and bring to a boil
  •      Roll the batter into 1-inch balls then drop into the pot of boiling water
  •      Reduce heat, cover, and simmer for 20 minutes
  •      Move to your soup base and enjoy!


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