Pale-uh-oh... - Yaz Day 7

I started off the day on a strong note. Paleo kit for breakfast (blech - I really can't stand these) and various lunch meats for lunch. I waited a little too long before lunch and things could have gone wrong - but I stayed strong. Righteousness remained.

But it was bound to happen. I had a little slip. Not huge...but a paleo slip nonetheless... It came in the form of one Maureen Taylor and some red wine. BV Reserve Tapestry (to start with anyway) to be exact. I said "if I am going to slip, I may as well drink the good stuff!". But wait you say - 8 oz of red wine is allowed in moderation on paleo! Not a slip at all, Yaz!". Of course, that is assuming I stopped at the delightful bottle of BV. But alas, I didn't. Next up was a wonderful Syrah from Leonesse Cellars (though we did not finish that one). All was not lost however... dinner and snacks consisted of very paleo offerings including bacon wrapped dates, prosciutto and melon, strawberries and some of the most delicious paleo crackers ever (recipe follows below). Dinner was back to paleo - taco meat (with spice recipe from scratch - none of that store bought crap), on some lettuce with some amazing guac. Dessert was more of the carrot/banana stuff, though this time baked as a bundt cake. Yummy. For a Saturday I still think it was pretty successful - red wine included! A girl's gotta live baby!!!

Here's the recipe for the crackers (which I highly suggest). I rolled mine out slightly thinner than recommended in the original recipe so they would be a little crispier. Original recipe called for a thickness of 3-4 mm. They are a very good basic vessel for various dips. Mmmmmmm....dips. Really easy to vary the recipe too (you could add some rosemary, brush the top with EVOO when done - with a little sprinkle of salt, add some sesame seeds...you get the picture). Recipe is courtesy of Robb Wolf.

GARLIC CRACKERS

Pre-heat oven to 350 degrees

Ingredients:

1 cup almond meal

1 large clove garlic finely chopped

1 tsp olive oil

1 egg white

good dash of salt

Optional - dash of paprika (hot or otherwise)

Place all ingredients in a bowl and combine well. Place mixture on a sheet of parchment paper and place another sheet of parchment paper on top. Using a rolling pin, roll mixture out to about the thickness of two dimes.

Score pastry with the back of a knife into individual square pieces. Carefully remove baking paper from the top of the pastry, then holding the baking paper on the bottom of the pastry mix, move onto an oven proof baking tray (I used a cookie sheet).

Place in oven for 15-20 minutes, or until slightly browned. Let cool and then break crackers into individual pieces. We brushed them with some EVOO when they came out and sprinkled with salt. Yum!!!

These crackers seriously made my day and made me feel like I was cheating even though I wasn't. Whatever keeps you sane. I included a pic of the dinner. Not one of my best shots, but I like visuals...