An AIP Christmas 2013

Guess what is happening for Christmas at my house this year?  My in-laws are visiting!!  It is the first time I have had the pleasure of hosting my mother and father-in-law for a holiday.  Even more exciting, they are Paleo!!  (My father-in-law has had amazing success with Paleo, including reversing his Type 2 Diabetes and incredible weight loss.)  This is double awesomeness and means I have an opportunity to hopefully knock their socks off with a delish Christmas dinner.  This year marks my second Christmas following AIP, so I feel very confident that I can plan and prepare a really special meal.

If you've been following my blog for awhile, you know that I am a very happy recipe tester, but not a dedicated recipe creator.  That means that I do alot of recipe adaptation to fit the AIP mold.  Please closely follow my instructions to adapt any recipes included here, if you too are following AIP.  If you are a long time reader, you'll also know that I REALLY DO serve this menu for my holiday meal.  Check out my Facebook page after Christmas to see photos of all the dishes here.  One final note, if you are spending the holiday at the home of a friend or loved ones, bringing one or two of these dishes would be a great way to share delicious Paleo foods with them and make sure that there are "safe" foods available to you.  

Appetizer:
Bacon-Wrapped Dates w/ Balsamic Reduction
This recipe does not require any adaptation.  Enjoy!!

Dinner:
Prime Rib
This is my first time preparing prime rib, so wish me luck!!  It is an expensive cut to mess up!

To prepare:
1)  Preheat oven to 500 degrees.
2)  Make a herb and salt blend of your choice (I'll be using sea salt, black pepper, thyme, and fresh, minced garlic) and rub all over prime rib.
3)  Place prime rib with fat cap up in oven, with a meat thermometer in the center.
4)  Roast for 5-6 minutes per pound and then turn oven off.  DO NOT OPEN OVEN DOOR FOR TWO HOURS.
5)  Check thermometer, it should read 140 degrees for medium rare, if not turn oven up to 375 degrees until thermometer reads 140 degrees.
6)  Take out of oven and allow to rest before slicing. 

Maple Roasted Brussels Sprouts w/ Bacon
I love, love, love this recipe.  I'll probably make a double batch, because I know it will go quickly.

To adapt:
1)  Replace the olive oil with butter, since it is better for high temperature cooking.  I am able to tolerate a small amount of grass-fed butter, but if you are not there yet, don't worry.  Replace the butter with ghee or melted coconut oil.

Butternut Squash & Apple Casserole
I am going to treat this casserole more like a gratin and use my mandolin to slice the squash and apples very thin and then layer them.

To adapt:
1)  Replace the brown sugar with slightly less coconut palm sugar or slightly more blackstrap molasses (I am still experimenting here for taste and consistency and you may need to do the same).
2)  I am able to tolerate a small amount of grass-fed butter, but if you are not there yet, don't worry.  Replace the butter with ghee or melted coconut oil.
3)  Replace the flour with coconut flour.  This is not being used as a thickener, but rather a crunchy topping.
4)  Replace the nutmeg with ginger.

Fresh Citrus & Cranberry Salad
I am a big fan of citrus being worked into the Christmas menu and I think this salad seems very refreshing.

To adapt:
1)  Replace the sugar with half the amount of honey.

Dessert:
Pumpkin Spice Cake w/ Gingersnap Crust
This is a fabulous recipe from my friend, Mickey, over at Autoimmune Paleo and doesn't require any adaptions.  Mickey did all the work for us!

A big thanks to all the creative recipe inventors behind these dishes.  I hope you all are inspired and, as always, if anyone tries these recipes with the AIP adaptions, tell me how it goes.  I would love to hear about it.