DINNER PARTY - November Edition

October 31, 2018

DINNER PARTY  -  November Edition

If you're planning to host a few friends or family throughout November (or any month for that matter!), we've got you covered! This menu is paleo and gluten free and comes together in about an hour with just a little bit of planning and prep. 


Recipes included in this month's edition are: 
Seasoned Almond Flour Chicken Breasts
Rosemary Parmesan Potatoes
Bacon Wrapped Asparagus
Flourless Chocolate Pumpkin Skillet Cake

Serves: 6 adults
Prep Time: 20 minutes
Cook Time: 30-50 minutes

To make this meal come together as seamlessly as quick as possible, follow the guidelines below. 

Step 1: Assemble cake and place in skillet. Set aside (or bake it hours or up to one day before)

Step 2: Preheat oven to 400 degrees F (for Bacon Wrapped Asparagus)

Step 3: Prep potatoes by washing and chopping. Prep chicken by cutting into 3-4 pieces and mixing together seasoned flour mixture. Prep asparagus by washing, discarding woody ends, and wrapping in bacon. 

Step 4: Once oven is preheated, roast asparagus as directed below.

Step 5: While asparagus is roasting, cook chicken and potatoes in separate skillets on the stovetop until done.

Step 6: Once asparagus is and out of the oven, reduce temp to 325 degrees F and bake cake for 20-25 minutes. This can easily bake while eating the main part of the dinner menu. 


Bacon Wrapped Asparagus

Prep Time: 10 minutes
Cook Time: 20-25 minutes

    • 24 stalks of asparagus, ends trimmed
    • 12 slices bacon, peeled apart lengthwise 
    • olive oil, for drizzling
    • black pepper

    Preheat oven to 400 degrees F. 

    Wash and trim asparagus (snap bottom quarter with your fingers, and the woody end should break off). Take bacon out of package and, with your hands (or scissors), peel in half lengthwise. On a large baking sheet, drizzle asparagus with olive oil. Wrap each stalk tightly with one piece of bacon (now halved). Continue until all are wrapped and lined neatly on the baking sheet. Sprinkle generously with black pepper. 

    Bake or 20 minutes or until bacon starts to get crispy. Set the oven tor broil, and place bacon under broiler for 2 minutes to crisp up just a tad bit more. Perfection. Remove from oven and carefully transfer to serving dish. 


    Rosemary Parmesan Potatoes

    Prep Time: 10 minutes
    Cook Time: 20 minutes

    • 1 1/2 - 2 lbs red potatoes, washed, chopped into cubes
    • 1 tablespoon fresh rosemary, chopped
    • 1/2 teaspoon salt
    • 1/2 teaspoon garlic salt
    • 1/4 teaspoon black pepper 
    • 3 tablespoons butter
    • 3-4 ounces shredded parmesan cheese

    Wash and chop potatoes (no peeling necessary unless desired). In medium sized skillet (cast iron is preferred and gives a robust, seasoned flavor), heat butter over medium-low heat. Add potatoes and remaining ingredients and stir to coat evenly. Cook for approximately 20 minutes on medium-low heat, stirring occasionally. Potatoes are done when fork tender. Sprinkle with parmesan cheese and extra rosemary if desired. Serve and enjoy!

    Seasoned Almond Flour Chicken

    Prep Time: 10 minutes
    Cook Time: 15-20 minutes

    • 1 1/2-2 lbs boneless, skinless chicken breasts
    • 1 cup almond flour
    • 1 1/2-2  tablespoons Simple Chicken Seasoning
    • 2-3 tablespoons avocado oil

    Cut each chicken breast into 3-4 pieces, making sure to achieve even thickness. Heat up avocado oil in large skillet over medium-high heat. In small bowl, mix together almond flour and simple chicken seasoning. Roll chicken in mixture and place in heated skillet. Cover. Cook for 7-8 minutes. Flip chicken. Cover and continue cooking another 7-8 minutes or until chicken is cooked through. Transfer to serving dish. Enjoy!

    Flourless Chocolate Pumpkin Skillet Cake 

    Prep Time: 10 minutes
    Bake Time: 20-25 minutes

    • 1 1/4 cup pumpkin puree
    • 2/3 cup almond butter
    • 1/2 cup cacao powder
    • 1/4 cup maple syrup
    • 1/4 cup Collagen Peptides
    • 1 tsp maple extract
    • 1/2 tsp pumpkin pie spice
    • 1/4 tsp salt 
    • 1-2 squares of baking white chocolate, chopped (optional)

    Preheat oven to 325 degrees F.  

    Lightly grease 10" cast iron skillet. In a medium size bowl, warm almond butter until it is easily stir-able. Add remaining ingredients (except white chocolate), making sure to dissolve Collagen Peptides. Stir till combined. Spread into skillet and toss white chocolate on top.  Bake for 20-25 minutes. Let cool for 20-30 minutes before serving.