We are in the midst of preparing for the holidays including shopping, decorating, time with friends and family, candies, and meal planning. All good things, right? All good except for the potential for weight gain. Apparently, it is a myth that we gain A LOT of weight, but the bad news is that the weight we do gain is likely to stay.
We make an effort to eat relatively healthy on a regular basis, but find it especially important to eat healthy for our regular meals during the holiday season. We don’t deprive ourselves of all the goodies, but we don’t have to eat junk for every meal. Tonight’s dinner was an example of intentionally eating healthy. We are back to eating a paleo diet. For other examples of paleo or almost paleo meals you can see my Shrimp and Endive challenge, lamb sliders, cajun scallops and beet mash, apple and squash stuffed pork chops, crockpot curry chicken and cabbage, and others.
Our first course was asparagus soup. I began by chopping the tough ends off of the asparagus and chopped it in half to boil until soft.
I sauteed onion and fresh garlic in olive oil.
Add chicken broth and blend it until it is the desired soupy consistency. It looks gross, but tastes great. I feel like I have to make that disclaimer a lot, especially in other soups like my creamy cayenne mushroom soup.
The main course was paleo crabcakes. In this mixture you can see lump crab meat, one egg, chopped green onions, chopped parsley, garlic powder, black pepper, crushed red pepper, and coconut flour.
I made patties and fried them in coconut oil.
They turned out with a really well with a nice browned crust. I served them with a simple grape tomato, goat cheese, and balsamic vinegar salad.