Paleo Happy Hour Review & Recipe

Whenever new Paleo cookbook day comes around, I get all antsy… But this cookbook is on a whole different level!  This is Dan from Primal4Life bringing you reviewing “Paleo Happy Hour Review”, by Kelly Milton.  Normally we get a new book and it’s loaded with super-awesome Paleo recipes, some easy to make condiments, maybe even a dessert or a drink or three.  Kelly’s Paleo Happy Hour is a different animal!  It is loaded to the gills with amazing appetizers, scrumptious salads, and delicious drinks!  Flipping through it really makes you want to call up your friends and throw a shindig!  

The recipes seem easy to make, and we picked one in particular for today’s festivities and combined it with a personal favorite of ours from Julian Bakery!  The recipe of choice is Kelly’s “Mini Dogs with Cranberry Chili Sauce”; it looks yummy, it sounds tasty, and it’s made with all real ingredients that you and I can pronounce!  That’s a huge deal-breaker for me, if you are reading a recipe or even a food label that has something that sounds like it’s from the planet Pluto, either put it back on the shelf or try to substitute that ingredient.  Luckily, Paleo Happy Hour doesn’t seem to fall into that category, I guess that’s why it’s Paleo!  We’ve made some grass-fed mini meatballs, as well as organic mini dogs, and drowned them in this awesome Cranberry Chili Sauce.  Except we’ve made a few substitutions, in order to really keep this low-carb, as nutritious as possible, as well as to keep sugar count way down!

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Ingredients (for the sauce):

For the mini-meatballs

  • 1 lb grass-fed ground beef

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp Paleo Powder

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Directions:

  1. Mix ground beef, garlic powder, onion powder, and Paleo Powder in a bowl and combine.  Form mini meatballs and cook in oven for 20 minutes at 375F.  Set aside when done.

  2. In a medium-sized saucepan over medium-high heat, cook the cranberries, red onion, tomato sauce, orange juice, honey, habanero/jalapeno pepper, garlic powder, crushed red pepper, coconut vinegar, and water.  Stir the sauce until the berries are bursting and soft.

  3. Transfer the sauce to a blender, and blend until smooth.

  4. Add the grass-fed meatballs to the saucepan, along with enough sauce to generously coat them.  Warm them over medium heat, and serve immediately.

Prep Time:  30 min

Cook Time:  40 min

Serves: 8-10

How To Video: 

[youtube id=gyxOS2EpzP8]

If you’ve noticed, we have swapped out a few items in order to really make this low carb Paleo!  Coconut Secret-Coconut Vinegar is our vinegar of choice, since it’s derived from coconut (healthy!), it’s low glycemic (keeping your blood sugar stable), and loaded with vitamins and minerals.  Our honey isn’t another regular honey, we’re using Nature’s Holley Sugar Free Honey, which is sweetened with Xylitol to keep sugar nil.  Meanwhile it’s killing bacteria, strengthening your teeth, gums, and keeping your gut happy.  Remember, your gut is like a second brain, and you want that in tip top shape for optimum health!  Finally, we have Paleo Powder in the mix, for a little added kick in the pants, while keeping gluten and MSG away!

All in all, this was a wonderful appetizer, especially with our Almond Thin Crackers!  They are also gluten free, grain free, made from almonds and other natural ingredients…. And, they are high in protein and fiber!  And of course, no soy or GMO’s either!

Some other great app’s that Kelly has in this book are: “Spicy Sausage Stuffed Mushrooms”, “Jalapeno Bacon Poppers”, “Crab Salad Cucumber Rolls”, “Smoked Salmon Bites with Lemon-Dill Aioli”, and a bunch of amazing drinks and even breakfast options too!  So make sure you go to www.JulianBakery.com/Paleo to grab your copy of Paleo Happy Hour, along with the items used in this Paleo food blog from Julian Bakery!  They’ve got your back, with the healthiest products around to make your real food lifestyle that much easier!

Dan

Primal4Life (Facebook Page)

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Previous Blog Post:   Ketogenic Burger Recipe On Paleo Bread

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