This weekend we attended a good friend’s wedding in Seabrook Washington. I had never been to this sweet, beach town resort, and I was looking forward to some serious R & R. This little escape – three hours from Seattle, just south of Pacific Beach, is comprised of beautiful coastal homes that are rentable for any size group.
“The Washington,” where the groom’s family (from Salt Lake City) stayed, can accommodate 22 people! There are also homes available that can accommodate much smaller groups. A small retail strip adorns the center of town with a pub, wine bar, adorable stores, and even a spa. There is also an indoor pool and several parks for the kids. The best attraction, however, is the gorgeous, expansive beach right at your doorstep!
We were hosting the “Night Before the Wedding” reception, so I got together with my friend, personal chef, Jennifer Harris of Homeplates, and together we came up with a paleo menu that would not deter even the most “non-paleo” people in our group. The food, she suggested, was visually gorgeous, easy to prep, and easy to transport down the coast! I thought, between photos, I would share some of these delicious recipes (with her notations on how to adjust them to make them more Paleo and Fod-Map friendly). Thanks, Jennifer!
Bacon Candy and Curried Pecans
“The bacon candy recipe is from “Smoke and Pickles” by Edward Lee, but this one is almost identical. I used palm sugar instead of regular sugar and regular curry powder instead of Madras Curry powder. Why? Well, because most Madras Curry powders have sugar in them. And, because I was using pecans instead of cashews (I also made cashew dip).”~ Jennifer Harris
“To make this Fod-map friendly, I omitted the onions and replaced the garlic with garlic oil.”
Bacon Meatballs with Maple-Dijon Sauce
“Other than replacing the onions with fresh chives, I made these meatballs, as written. However, I wanted to do a sauce that had a maple syrup base (so it would be more Fod-map friendly) therefore, I just made one up. It was two parts Dijon mustard to 1 part maple syrup with red wine vinegar to taste.” ~ Jennifer Harris
Boiled Shrimp with Rémoulade Sauce
“I made the shrimp, as written. For the sauce, I made the mayonnaise from scratch. Since I couldn’t put garlic in the sauce, I used a combination of garlic and macadamia nut oils to make the homemade mayo. Note: Sometimes creole mustard is hard to find – stoneground mustard is a good substitute.” ~ Jennifer Harris
Italian Chicken Salad in Lettuce Cups
“For this one, I, once again, replaced the onions with chives. I also used palm sugar in the vinaigrette and omitted the parmesan cheese.” ~ Jennifer Harris
Okay, these I made! Whenever I make these, I always allow for 12 minutes of cooking time and 12 minutes of “rest time,” once the oven is turned off. Make sure to roll them very thin!
The food was devoured with a cacophony of “mmmms” and “ahhhhhhs!”
Brent and I had a fantastic time, throughout the weekend, and enjoyed some of the leftovers from the Paleo Party.
If you try one of the recipes, please share how it turned out in the comments section!
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4 Responses
I FINALLY got the cracker recipe!! Yesss…
I hope it turns out as well as your batch.
Yum!
Thanks Robyn! Let me know how the come out. xo
I am making the Bacon Candy and Curried Pecans for the 4th celebration tomorrow! Yummers!!!
Oh, those were so good! I love them! I need to make those again. I am going to branch out and try cashew stuffed, bacon wrapped dates next week.