Good morning sunshines!
Happy New Year’s Eve Eve.
Ya know, the day before the day before New Year’s Eve.
Whether you’ve got big plans of hosting a schwanky shindig or big plans with Netflix, the couch, and some bacon-wrapped shrimp, a bubbly cocktail is a MUST.
It’s New Year’s Eve, after all. A night of celebrating another year past and celebrating another year to come.
Think you have nothing to celebrate?
You’re alive, hanging out here with me, clearly interested in a healthier life for yourself.
That’s pretty solid, y’all.
If that doesn’t seem enough, this cocktail will put a little celebratory pep in your step for sure!
Just 3 wholesome ingredients and a bottle of bubbles are all ya need to turn your otherwise lackluster New Year’s Eve into something certainly worthy of your Instagram story.
Well howdy partners!
How y’all doin?
Long time no chat, huh? Or so it feels.
I haven’t gone off the radar with y’all, rather I’ve allowed myself a little time off, too.
Ever since arriving here in Tennessee on Christmas Eve, it’s been nice to take a break from recipe creating, post writing, and photography for a few days.
However, we’ve got another foodie holiday tiptoeing our way, and I wanna give y’all a few festive recipes that could make the New Year all the brighter.
And this first one today would be a rockin app for your New Year’s Eve partray or snack to savor while watching the boocoos of bowl games on your couch.
Let me just paint this picture for y’all: tender shrimp, snuggled in a crispy, salty blanket of bacon, brushed with a little sweet and spicy glaze.
4 ingredients. Under 30 minutes.
Oh, and this gem is 100% gluten-free and paleo.
Who says eating healthy has to be boring?
Michelle, have you lost your mind?
You already shared cookies with us on Tuesday, and now you’re sharing MORE cookies?!?!
Yup, I know.
Cause if you’re gonna indulge in some cookies this time of year, I’d rather you do it with my recipes…
But for reals, y’all, these cookies are SOOOOOO good.
Yup, I kept with Tuesday’s mashup theme and present y’all the love child of the peanut butter cookie and gingerbread cookie: a spiced peanut butter cookie!
These gems are super simple, super flavorful, gluten-free AND dairy-free and paleo. Plus they're the PERFECT balance of sweet, spice, and a hint of savory.
Just the kind of cookie your Christmas party needs!
So right now, my marriage may be on the line.
I may have done something so blasphemous, so ludicrous, so preposterous, that my husband and his family may never look me in the eye again.
Cause while some of y’all know about my husband’s family business, some of y’all may be totally clueless.
Yes, I’m married to a fruitcake baker.
And it’s not just a mom and pop shop.
The Collin Street Bakery has been making fruitcake for over 100 years and ship millions of pounds of the stuff AROUND THE WORLD.
And to be fair, I didn’t think I was a fruitcake kinda girl.
In fact, it wasn’t until a scrawny nineteen year old boy from Texas showed up at my dorm room door one night ten years with a tin of the stuff that I realized not all fruitcake is yucko. And neither was he...
In fact, turns out that fruitcake I was served is one of the best in the world. Pineapple and papaya from Costa Rica. Cherries from Oregon and Washington. Pecans from right here in central Texas.
Pretty quality stuff.
But it’s still cake.
And here I am…just a a burpee-loving, protein smoothie-making, paleo-lifestyle kinda lady.
So I’ve finally found a way to mesh both worlds I love- my husband’s world of chocolate chip cookies the size of my face and triple layer red velvet cakes and my world of double unders and coconut flour and spaghetti squash.
Yup, I have made gluten-free, paleo(ish) fruitcake.
And it is GOOD!
And just what you’re Christmas Eve dinner or Christmas brunch or weekend needs!
Think you're not a fruitcake fan? You just haven't tried the right one yet.
The right one being mine (though an equally acceptable answer would also be my husband's).
I love a good mash-up.
Whether it’s with two unlikely songs (i.e. nearly every episode of Glee) or two adult beverages (like my ProseccoRitas or Mexican Mules), I find it so fun and fresh combine atypical duos.
And today, y’all, we’re mashing up two all stars of the Christmas season: eggnog and snickerdoodles.
Totally makes sense, huh?
Eggnog is already rich and creamy and has that hint of nutmeg. And snickerdoodles are fluffy and buttery and enrobed in spices.
Match made in Christmas cookie heaven.
Well, these babies today are gluten-free and paleo, coated in cinnamon-laced coconut sugar, and drizzled with a coconut butter eggnog glaze.
Just give me a strong cup of coffee and I’d say we have ourselves some breakfast. I mean dessert….cookies for breakfast is ridiculous.
Like I told y’all last week, there’s just something about Christmastime that makes me wanna cook up all variations of pork I can think of.
From wrapping dates in bacon to coating ground pork in almond flour, I love pork. It’s juicy. It’s salty. It can crisp up like nobody’s business.
It’s just what the holiday season needs to balance all that sugar.
Just picture it; what better way to balance out that Paleo German Chocolate Pecan Pie than a few nibbles of these salty morsels?
And this recipe will make for a fabulous savory addition to your upcoming Christmas brunch or even New Year’s Eve shindig.
Why? Well, these lovelies-
Need I say more?
No, I think not.
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!