Tag Archives: primal appetizers

Have a date with bacon and fancy deviled eggs

16 May

I have two favorite appetizers that are my go-to dishes for get-togethers, pot-lucks and summer barbecues alike. They are easy (sshhh…don’t tell!) and always crowd pleasing!

Bacon Wrapped Dates

1 pound nitrate free bacon
pitted dates
salted almonds or pistachios (optional)


 Preheat oven to 400. Insert nuts into center of dates. You should be able to shove 1 or 2 through pretty easily. You can also easily leave the nuts out of the recipe (my husband actually prefers them sans nuts!). Cut bacon strips in half. Wrap each half bacon slice around date and place on parchment or  foil lined baking sheet. Sprinkle with a bit of allspice (optional). Bake in oven for about 10-15 minutes until bacon is done and crispy to your liking. I’ve found if I put the pan in the center rack of the oven, I do not need to flip them over to bake through. Serve alone or with fancy toothpicks for extra flair!

Guacamole Deviled Eggs

First saw these delicious concoctions on Marks Daily Apple a while ago and fell in love with the idea. Jam packed with protein and healthy fats, here is my version of the fabulous little “fat devils”:

1 dozen hard-boiled eggs, peeled
3-4 avocados, peeled and roughly chopped
1 jalapeño, de-seeded and finely diced
1 Tbsp lemon juice
1 Tbsp lime juice
2 Tbsp fresh cilantro
2 tsp chili powder
1 tsp garlic or 2 cloves fresh garlic
1 tsp sea salt
1 tsp pepper
1/2 tsp ground mustard

Cut eggs in half lengthwise, toss yolks in large bowl of your food processor. Set egg whites aside on platter for filling later. Add remaining ingredients to food processor and pulse until smooth and creamy.  Add more lemon or lime juice in small amounts to get desired consistency. Fill pastry bag (or cut the corner of a regular plastic bag) and pipe mixture into egg whites.  Sprinkle with chili powder or paprika for decoration/bit of added flavor and serve. The extra guac-egg mix makes a delicious dip for carrots or your favorite cut up veggies! You can easily make these ahead, just wait until close to serving time to sprinkle on the decorative chili powder or paprika!

Happy Friday,


Bok Choy Salad Boats

24 Apr
I loved my lunch so much the other day I had to share it! It was quick, yummy, and different from my usual spinach and whatever leftover meat and veggies are in the fridge– salad! Added bonus: bok choy contains a heavy dose of vitamins (A, C, & K) and antioxidants. It has a mild flavor and soft texture. I love to use the leaves in salad or as wraps, and chop the white stalks as a more nutrient packed substitute for celery.

  • Bunch of bok choy, leaves reserved and stalks chopped
  • 1 5oz can tuna (or chicken, or salmon!)
  • 1/4 cup plain Greek yogurt
  • 1/2 Tbsp wheat free soy sauce
  • 1/2 tsp ground ginger
  • 1/4 tsp garlic powder
  • 1 tsp sesame seeds (optional)
  • 1/2 tsp red pepper flakes

Combine all ingredients, adding more of less based on flavor and texture preference. Spoon into reserved leaves and enjoy!

For a sweet version of bok choy salad try: tuna, yogurt, dried cranberries and crumbled blue cheese!

Happy lunching,


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