I like to entertain. Actually, when filing out the eHarmony personality profile years ago, “likes to entertain” was one of the things that found Rob and I compatible. In Oregon, with the close proximity of everyone in our neighborhood (well, really it was the close proximity of the width of the peninsula – there weren’t many miles to go before hitting water on either side!), we would entertain all the time. Big, late-into-the-night parties, simple girls’ nights, football get-togethers, I think once we may have even celebrated Groundhogs Day. Hey, it’s an American holiday, right?
Since moving to Jacksonville, we haven’t entertained as much. The deployments are constant, the distance from one end of Jacksonville to the other is over an hours’ drive, and we happen to live in the “country.” Which, I love, but it does make the trek out here a little long. But enough was enough. It was time for a girls’ night.
After inviting a group of friends over, I was in the full get-together swing of things. The morning of the party started a little rocky with my homemade almond butter ending up on the ceiling (that little blender stopper dohicky thing is important), but the house was already decorated for the season, so the only thing left for décor was ironing napkins. Easy. For the menu, I kept true to my roots; seasonal is always best. The weather has just started to change in JAX, exhibiting an autumnal breeze cool enough to notice there isn’t sweat running down my thighs for the first time in months. So I thought a healthy comfort food meal would be perfect: white bean dip with cast iron nuts and stuffed bacon-wrapped dates for appetizers, and spaghetti squash with a veg ragu accompanied by a green bean, leek and apricot succotash as the main. The girls were generously bringing wine and dessert, so we were all set.
Martha and Ina would have been proud of my table (yay for pumpkin name plates!), and the dinner just smelled delicious. Everything was planned out swimmingly until, 5 minutes before the guests arrive, I freak out. Remembering that two of the girls coming were following a general Paleo diet, my gasp was audible. Here I am, with my veg-inspired background not at all following rule #1 of entertaining: serve what will make your guests feel special. AH! Paleo is meat-based, and the pepitas on my ragu isn’t going to cut it! Is there time to stuff a chicken in the oven? No…. Can I throw some salami on the squash? Hardly. With the doorbell ringing, I prayed to the veggie Gods for help, and the protein Gods for clemency.
My freak-out, like honestly most freak-outs, was just plain silly. We had such a good time, and the ladies loved the meal. Better than any food or wine that night was the amazing company and the growing of friendships. Which is truly the reason for any entertaining. We all had a lot in common and were able to share some pretty funny military wife stories. No boys allowed.
The Paleo diet did come up though, and after we said our goodbyes, I decided to do a little more research on the topic. So, as I sat in bed, eating a late-night dessert piece of sourdough with butter, I ironically read about the gluten, grain, legume, and dairy-free lifestyle. Through breadcrumbs on my night-shirt and with butter-licked fingers, I learned about the pros and cons of “primal” eating, and it truly inspired me.
Being one that focuses eating on a more flexitarian principle, I do experiment with different styles of cooking and eating, as long as it’s whole-food, seasonal, clean eating. So into the Paleo world I dove.
Remember the almond butter on the ceiling? Well, that was a small series of catastrophes that led to me throwing my hands up in the air (as opposed to my blender against the wall) on making homemade almond butter, and settled for almond milk instead. Loving plain almond milk but wanting to spice things up a bit, I let raw almonds, coconut chips, and a touch of maple syrup sit completely covered with water for 24 hours in the fridge. After it was blended and then strained, I was left with a beautiful, slightly naturally sweetened almond milk, and a hearty almond mash.
The Paleo inspritation: almond cookies! Similarly to how I use my juicing pulp to make crackers, I couldn’t let the mash go to waste. So mixing in a quick dough of coconut flour, almond butter, a touch of maple syrup and the mash, I whipped up a crunchy and creamy Coconut Almond & Maple cookie that would leave even the biggest sweet tooth none-the-wiser. They are super easy to make, and even easier to eat.
Despite the flexitarian diet, the evening was such a blast and I look forward to the next time the girls get together. Only next time, I’ll serve marinated flank steak, and these cookies for dessert!
Almond, Coconut, & Maple Cookies
(makes 12, 2-in cookies)
- ½ c almond butter
- ½ c almond mash left over from making Sweetened Almond Milk
- (almond milk: 16 oz. raw almonds, ¼ c coconut chips, & 1 tbsp good maple syrup – let sit completely covered with water for 24 hours – blend completely, then strain through cheesecloth or a fine-mesh sieve for almond milk. Save the leftover mash for these cookies)
- ¼ c coconut flour
- ¼ c good maple syrup
- 1 egg
- ¼ tsp salt
- ¼ tsp almond extract
Preheat oven to 375 degrees.
Mix all ingredients together until incorporated, only about a minute. Using spoons, or a small ice cream scoop, spoon onto parchment paper or a silicone mat on a half-sheet pan. Push down to make the cookies even. Top with a sprinkle of sea salt, and *optional: a piece of roasted coconut.
Bake until golden brown and crunchy on the outside, and chewy on the inside, about 25 minutes. Let cool, serve, and devour.