Five Paleo Nibbles for Christmas Day


The gifts are wrapped, the tree is decorated, and Santa is nearly on his way. The main Christmas menu is planned – but what about those nibbles before the big meal? As well as bowls of fresh cherries, grapes, and nuts (avoiding peanuts) we’ve prepped the following five quick and easy ideas for you to serve up to your family on Christmas Day. Let us know if you make any!">
Garlic Prawns with Tomato & Basil Dipping Sauce
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  1. 500g of prawns, peeled and deveined, tails still on
  2. 3-4 garlic cloves, minced
  3. 4 tablespoons of olive oil
  4. ½ teaspoon of red pepper flakes
  5. 1 teaspoon of dry basil
  6. salt & pepper
Dipping Sauce
  1. 2 teaspoons olive oil
  2. 1/2 red onion, finely chopped
  3. 2 garlic cloves, crushed
  4. 1 x 400g can diced tomatoes
  5. 1/4 cup finely shredded fresh basil
  6. 1 teaspoon balsamic vinegar
  7. Salt & freshly ground black pepper
  1. Preheat oven to 200 degrees C.
  2. In a large bowl, toss shrimp, garlic cloves, red pepper flakes, dry basil, salt, pepper, and olive oil. Toss until all coated.
  3. Spread shrimp out in a single layer on a baking sheet.
  4. Bake for 8-10 minutes.
  5. Remove and let cool a bit.
Dipping Sauce
  1. Heat the oil in a medium saucepan over medium heat.
  2. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens.
  3. Add the tomato and cook, stirring occasionally, for 5 minutes or until sauce thickens slightly.
  4. Remove from heat. Set aside for 10 minutes to cool slightly.
  5. Place the tomato mixture, basil and vinegar in the bowl of a food processor and process until almost smooth.
  6. Taste and season with salt and pepper.
  7. Transfer to a serving bowl.
  8. Cover with plastic wrap and place in the fridge until required.">
Prosciutto Wrapped Melon
Paleo/ Whole 30. Sweet yet salty at the same time, this flavour combination will go down a treat. An easy recipe as it requires zero cooking and barely any prep!
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  1. 1 in season melon (honeydew or rockmelon work well)
  2. 1 packet of preservative free prosciutto
  3. Fresh mint
  4. Good quality aged balsamic vinegar
  1. Cut up the melon into small bite size chunks
  2. Tear the prosciutto into strips and wrap around the bites of melon
  3. Top with a small mint leaf
  4. Skewer with toothpicks, drizzle the balsamic vinegar over them all and serve">
Roasted Rosemary Almonds
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  1. 2 cups whole raw almonds
  2. 2 tablespoons dried rosemary
  3. 2 teaspoons ground sea salt
  4. ¼ teaspoon freshly-ground pepper
  5. 1 tablespoon butter or ghee
  1. Melt the butter or ghee in a large pan or skillet over a medium - low heat.
  2. Once the butter starts bubbling, throw in the almonds (making sure they’re in a single layer) and stir until coated.
  3. Add rosemary, salt, and pepper.
  4. Toast the almonds in the skillet, stirring often, until slightly darkened and aromatic (about 8 to 12 minutes).
  5. Remove almonds and place on paper towel until cooled to room temperature.
  6. Store these nuts in a sealed Tupperware container, or serve up to your guests immediately">
Pear and Bacon Bites
Paleo/ Whole30 (check your brand of bacon)
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  1. 4 slices sugar-free, nitrate-free bacon
  2. 2 just-ripe pears
  3. paprika
  4. ground cinnamon
  5. salt
  1. Preheat oven to 200 degrees C.
  2. Cover a large, rimmed baking sheet with tin foil.
  3. Cut bacon strips into 3cm pieces and place on the baking tray.
  4. Bake for 15 minutes, or until just crisp.
  5. Transfer the bacon to a plate lined with paper towels to drain excess fat.
  6. Cut each pear into 1.5 slices, then into 3cm pieces.
  7. Lay them out on a cutting board and sprinkle VERY lightly with paprika, cinnamon, and salt.
  8. Top each piece of pear with a square of bacon and spear with a toothpick.
  9. Pop into your mouth. Enjoy!
Adapted from Well Fed
Adapted from Well Fed">
Moroccan Spiced Olives
Paleo/ Whole30. These olives are garlicy and full of goodness. This marinade can be used on other veges, or as a dressing on salads too.
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  1. 1 cup Marinated Greek Olives or plain black olives
  2. 3 tablespoons lemon juice
  3. 1 teaspoon paprika
  4. 1/2 teaspoon ground cumin
  5. 1 garlic clove, minced
  6. 1 tablespoon walnut, almond, or olive oil
  7. 2 tablespoons chopped fresh parsley
  8. salt & pepper to taste
  1. Combine all ingredients in a medium glass bowl or jar.
  2. Mix well.
  3. Cover and marinate in the refrigerator for two hours or overnight.
  4. Store in a container with a good-fitting lid for up to a month.
Adapted from Well Fed
Adapted from Well Fed">
Marinated Greek Olives
Paleo/ Whole30. Olives are a fantastic healthy fat, and this delicious marinade is a great way to jazz up basic supermarket brand olives. They don't need to be fancy or gourmet - the fresh and citrusy flavours are all you need!
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  1. 1 cup black and/or green olives
  2. 3/4 cup olive oil
  3. 1/2 cup lemon juice or red wine vinegar
  4. 1 teaspoon crushed dried oregano
  5. 3 spring onions, white part only, sliced
  6. 2 orange slices
  7. 1 lemon, sliced
  8. 1 bay leaf
  1. Combine all ingredients in a large glass bowl or jar
  2. Mix well
  3. Cover and marinate in the refrigerator for several hours before eating
  4. Store in a container with a good-fitting lid for up to a month
Adapted from Well Fed
Adapted from Well Fed

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