This month well look at a few Paleo appetizers that you can try this Holiday season. Who says that Holiday food has to be sugary desserts? Get cookin'!

Chipotle Smoked Salmon Deviled Eggs

Total time: 50 minutes
Active time: 20 minutes

• 12 eggs
• 3 oz smoked salmon
• 3 Tbsp olive oil mayonnaise
• 2 1/2 tsp Chipotle flakes
• 1/2 Tbsp Dijon mustard
• Sea salt & pepper to taste
• Paprika sprinkled on top

Boil the eggs: Place the eggs in a pot of water, bring to a boil. Let the eggs boil for 20 minutes, then run cold water over them. Let the eggs sit until they are cold.

Carefully peel the eggs, then cut them in half lengthwise with a sharp knife. Remove the yolks to a bowl. Set aside the whites.

Add all of the remaining ingredients except the paprika to the bowl with the yolks. Mix well. Carefully spoon the yolk mixture into each egg white. Alternatively, if you have a cookie press, you can select a large tip and use it to fill each egg white. This will produce a more aesthetically pleasing look to your eggs so you can impress everyone at the Holiday party! When all of the eggs are done, sprinkle lightly with paprika. Arrange the eggs on a platter, then they are ready to chill or serve.

Zone info: 24 servings at .5 protein block, 2.5 fat blocks (4g prot, 3.8g fat)




Stuffed Jalapenos

This dish takes a bit of work, but is so worth it. Try not to eat them all before you get to your party...

Time: 45 minutes

• 10 large jalapenos
• 1/2 cup cashews
• 1/4 tsp mustard powder
• sea salt to taste
• 2 Tbsp pomegranate seeds
• water
• 10 thin slices bacon

Preheat the oven to 450 degrees. Halve the jalapenos lengthwise, then remove the seeds.

Place the cashews, salt, and mustard powder into a blender or food processor. Blend into a fine powder. Remove to a small bowl. Add the pomegranate seeds, then slowly add water while mixing until a thick paste forms.

Fill the jalapeno halves with the cashew mixture. Put the two halves back together; wrap with a slice of bacon. Use 1-2 toothpicks to hold the jalapeno together. Place the finished jalapenos onto a baking pan. Place them in the oven for 10-15 minutes, or until the bacon is cooked well. Remove, allow to cool before serving.

Zone info: 10 servings at 7.5 fat blocks (2g carb, 2g prot, 11g fat)




Baba Ganoush

Baba Ganoush is a dish of Arabic origin. It can take many forms, varying from region to region. It is usually a side dish, or it can make a great topping. Traditionally, it will be used on some kind of pita bread. I find it goes well with celery sticks, tomatoes, or just eaten by itself.

Prep time: 10 minutes
Cooking time: 30 minutes

• 1 large eggplant
• 2 Tbsp tahini
• juice of half a lemon
• 2 cloves garlic
• 1 Tbsp olive oil
• 1/2 cup parsley, plus extra for garnish
• sea salt to taste

Poke the eggplant with several holes to release steam. Place on a baking sheet or dish, bake for 30 minutes at 350 degrees. Remove from the oven; allow to cool.

Once the eggplant has cooled, peel it by simply pulling the skin off. If it has baked sufficiently, this should be relatively easy. You can also scoop out the pulp. Place the peeled eggplant into a food processor along with all of the other ingredients. Puree until you reach the desired consistency. Top with a few sprigs of parsley, then drizzle with olive oil. Chill before serving.

Zone info: 4 servings at .4 carb block, 4.5 fat blocks (3.5g carb, 7g fat)


Chipotle Roasted Squash

Time: 40 minutes

• 1 delicata squash
• 1 Tbsp olive oil
• 1/2 tsp chipotle pepper flakes
• 1/2 tsp chives

Preheat the oven to 375 degrees. Halve the squash lengthwise, then remove the seeds. Slice the squash halves crosswise into 1/2 inch slices. Add to a baking pan with the oil and seasonings. Toss well to coat, then roast for 30 minutes. Turn the squash once or twice while roasting. Remove, serve warm or cold. These are great alone, or as a topping to a salad.

Zone info: 2 servings at 1 carb block, 4.5 fat blocks (10g carb, 7g fat)