Another Christmas classic and probably the easiest Christmas treat you’ll ever make. Yet so good. That’s Coconut Drops (Paleo, Low Carb, Keto).
And just like that the Christmas season is here again. And like nearly every year it seems like it came from nowhere. Totally unexpected. Am I right? Or am I the only one who’s late with all the baking and cooking and decorating? Although I have to admit, we have had Christmas decorations at home for quite a while now. But I’m slacking with just about everything else. So if you are like me and still looking for inspiration for this seasons goodies (or you are super organised, but still looking for inspiration), I finally got into gear and made these Gingerbread Cookies (Paleo, Low Carb, Keto) to share with you.
I know this is not exactly the most classic Easter recipe ever (like the Hot Cross Buns or Carrot Cake I shared earlier). But it’s definitely Easter inspired. And super easy. Which might be handy when you are in a need of snack during the holidays and don’t really want to rely on the empty calories from all the chocolate eggs. I mean, indulging with a bit of chocolate is not that bad. I’m definitely going to have some. But in case you like to munch on something healthier as well, these Carrot Cake Cookies (Paleo, Low Carb) are undoubtedly a good choice.
Pretty much every country which celebrates Easter has special Easter meals. In Czech there are several dishes and treats which are very typical for Easter. And every family would probably pick different one as their favourite. Meanwhile in Australia you can’t possibly not notice what everybody’s most favourite Easter treat is. Unless you don’t go shopping. Ever. Or you don’t have a TV. Or a radio. Honestly. Because hot cross buns are just about everywhere from early January. Oh, I know that Easter is usually in spring (autumn in Australia). But Australians love their hot cross buns so much that they simply replace the Christmas goodies with them in the shops at the beginning of the year.
However, I have to admit, they are really good. Especially toasted and smudged with butter. That’s one yummy treat. But you might be quite surprised if you read the ingredient list on a packet of classic supermarket hot cross buns. It has about one hundred items. Not many good ones. And that’s why I decided to make my own recipe for Hot Cross Buns (Paleo, Low Carb). Because I know that they contain only a few clean ingredients which are good for me, while still being super tasty.
This might not be the most classic Christmas recipe you can whip up this year, but that’s the thing. Why not? Why not to make something different? Everyone is making rum balls. Don’t get me wrong, I will still make my version of Rum Balls too. But at a same time I felt like making something new. Something more suitable for the hot Australian weather. Something with refreshing tropical flavour, yet still in small bite sizes perfect for the Christmas nibbling. And with citrus fruits in season I simply couldn’t resist. So here are the Lime Bites (Paleo, Low Carb, Vegan), perfect little treat after your Christmas lunch or just during the day to hush the hanger (because no one wants to be hungry and cranky during Christmas).
Well, to be honest, this is not exactly a recipe. More of a cooking tip I guess. But points for the effort, right? Anyway. Last year I shared few of the modified (healhified?) Czech Christmas classics. But I’m living in Australia for a while now, so I guess it’s time to give the typical (and not so typical) Aussie Christmas meals a chance to shine as well. And what else should I start with than a ham. So here is a tip on a sugar free and healthier glaze / crust for you guys – Mustard Ham (Paleo, Low Carb).
Easter is around the corner (even though some shops here in Australia started selling hot cross buns and carrot cakes already at the end of January!) and I’m starting to think what food to make this year. Because same as other holidays, Easter usually comes hand in hand with lots of food in our household. I love meeting with my family and friends over good food. But I also like to stay healthy and away from foods that are simply not worth it. And with the Easter goodies most of the times the store bought cakes and pastries are really really far from healthy and good for us. Which means they are not worth it for me.
As it is my first year of blogging which means sharing my cooking adventures with few more people than my family, there is quite a bit of room for reflecting at the end of this year. But even though there are definitely things that I think I could’ve done different, things that didn’t go very well (ehm, my first attempt for flax-seed flour goodies?) and things I could’ve improve, I prefer to think mainly about the good stuff. Why should we beat ourselves for something we didn’t achieve just because one year is ending? There is gonna be plenty of room to do our best the next year too. So let’s just cast aside the “unsuccessful” days (things are usually for a reason, right?) and focus on the bright side. What are your achievements this year? What are you really proud of? I would love to hear from you.
I think that now it’s the perfect time to start prepping the Christmas sweets. So we won’t have to go nuts just few days before Christmas and actually enjoy the holiday mood. Hopefully. Because that’s something I’m really aiming for this year. How is it in your household? Do you stress about Christmas and try to do everything last minute? Or do you stay completely calm and let things be? I have to admit that I’m usually trying to do everything just few days ahead (as I usually work till the last day). Clean our home, shop for all the food, then prep all the food, get the gifts, decorate the tree… It can be quite a lot if you are working (taking care of your family, … you name it) to do all the extra stuff in just few days. So why not make it easier this year?
Today I’m going to share a recipe for another delicious Christmas-worthy side dish with you. Roasted Pumpkin Salad With Tarragon, which also happens to be Paleo, Whole30 friendly and Low Carb. How good is that? And did you know that pumpkin is a great substitute for almost any potato dishes? I can’t really have white potatoes as they don’t agree with my stomach. And I don’t like to eat sweet potatoes frequently because of the many carbohydrates in them. But I would have pumpkin almost every day. No joke. It’s definitely one of my favourite vegetables. What is your veggie pick? Anyway, back to the Roasted Pumpkin Salad With Tarragon (Paleo, Whole30, Low Carb). Not only pumpkin makes it lower in carbs than potatoes would, but it’s also more nutrient and makes the taste of the salad satisfyingly on the edge of savoury and sweet.