Paleo Diet For Beginners : Top 30 Paleo Comfort Food Recipes Revealed!
The Blokehead Success Series
Nonfiction, Food & Drink, Healthy Cooking, Low Fat
| Author: | Scott Green | ISBN: | 9781507054086 |
| Publisher: | Yap Kee Chong | Publication: | December 12, 2014 |
| Imprint: | Language: | English |
| Author: | Scott Green |
| ISBN: | 9781507054086 |
| Publisher: | Yap Kee Chong |
| Publication: | December 12, 2014 |
| Imprint: | |
| Language: | English |
Paleo Party “Cheese” Ball
Ingredients
• 1 medium butternut squash, peeled, seeded and cut into 1 inch pieces
• 1 tbs. olive oil
• 1 clove garlic, mashed
• 2 tbs. tahini
• 1 tbs. lemon juice
• 1/4 tsp. smoked paprika
• salt and fresh ground pepper to taste
• 1/4 cup pecans, chopped
• 1/4 cup walnuts, chopped
Instructions
- Preheat oven to 400F and line a sheet pan with aluminum foil
- Toss squash with olive oil and roast for 20 minutes, turning over half way through
- While squash is cooking, toast your nuts in a small non-stick frying pan, reserve for later
- Place squash, tahini, garlic, lemon juice and paprika in food processor and blend well
- Add salt and pepper to taste as you blend and check your flavor along the way
- Line a non-stick bowl with plastic wrap and pour your dip in to make a round mold
- Chill in refrigerator overnight
- Remove from refrigerator right before serving and garnish the round top with the toasted nuts
- Serve with herb crackers, celery, carrot sticks or zucchini slices
Grab the book to learn more!
Paleo Party “Cheese” Ball
Ingredients
• 1 medium butternut squash, peeled, seeded and cut into 1 inch pieces
• 1 tbs. olive oil
• 1 clove garlic, mashed
• 2 tbs. tahini
• 1 tbs. lemon juice
• 1/4 tsp. smoked paprika
• salt and fresh ground pepper to taste
• 1/4 cup pecans, chopped
• 1/4 cup walnuts, chopped
Instructions
- Preheat oven to 400F and line a sheet pan with aluminum foil
- Toss squash with olive oil and roast for 20 minutes, turning over half way through
- While squash is cooking, toast your nuts in a small non-stick frying pan, reserve for later
- Place squash, tahini, garlic, lemon juice and paprika in food processor and blend well
- Add salt and pepper to taste as you blend and check your flavor along the way
- Line a non-stick bowl with plastic wrap and pour your dip in to make a round mold
- Chill in refrigerator overnight
- Remove from refrigerator right before serving and garnish the round top with the toasted nuts
- Serve with herb crackers, celery, carrot sticks or zucchini slices
Grab the book to learn more!
