No weekly workouts post this week! Food is just more important. The holidays are creeping up fast and since I’ve been working on some other things at the moment, I haven’t been able to cook much for you. But don’t you worry, this week and next week is FULL of Thanksgiving recipes. Appetizers, side dishes, and desserts. Paleo AND primal. I’m not one to usually use dairy in my recipes because PEOPLE FREAK DAFUQ OUT, but it’s the holidays so they have to get it together. They just have to.
Anywho, I’m starting off this week of recipes with a guest post from the lovely Ali of Inspiralized. Ali is one of those bloggers whose creativity is unlike anyone else. She constantly comes up with amazing recipes while always using her spiralizer. It’s pretty rad. You probably remember her from her from her past guest posts of Salmon BLT with Sweet Potato Noodle Buns or her Zucchini Noodle Bacon Frittata. Be sure to check out her blog and get to cooking! And thank you Ali for coming up with this delicious recipe!
My favorite part of Thanksgiving isn’t the main event (you know, the slicing of the turkey while “cool” Uncle Pete updates us all on his latest efforts on Tinder.) What I love most are the days after Thanksgiving, when we’re all fighting for the last Tupperware containers of stuffing or that last slice of turkey or spoonful of cranberry sauce for a sandwich. It’s just fun – and the deliciousness goes on for days.
If you’re like me, I also try to slowly start to detox after that main event. Each year, no matter what, I always overeat on Thanksgiving. It’s inevitable – you’re feeling jolly, you’re with family you probably haven’t seen in a while and there always seems to be some sort of snack lying around.
Enter: salads with not-so-salad-like toppings.
In my family, there’s always a giant meat and cheese platter – with plenty of prosciutto. For those of you who don’t know me, I’m Ali the blogger over at Inspiralized.com, and I’m Italian-American (hence the abundance of prosciutto.)
This year, the day after Thanksgiving will not only be healthy, but filled with post-Thanksgiving goodies, like leftover prosciutto from that beloved meat and cheese platter.
If you’ve never had crispy, oven-baked prosciutto, you must make this recipe. The saltiness of the prosciutto multiplies as it bakes, creating a savory saltiness like that of bacon, which pairs beautifully with the sweetness of the apple noodles. A simple vinaigrette with whole grain mustard and vinegar is all you need to complement all of the flavors in this dish.
The roasted hazelnuts give this recipe a nutty, warm flavor and a nice crunch. Altogether, you won’t feel like you’re “detoxing” with this recipe, although you’ll feel great afterwards with all the nutrients coming in especially from the baby kale, hazelnuts and apple noodles.
And heck, if you don’t normally have a meat and cheese platter at your Thanksgiving festivities, maybe this is the year you do!
Thanks to Juli for letting me guest blog at PaleOMG today- it feels great to be back! Have a happy Thanksgiving!
- ½ cup raw hazelnuts
- 6 pieces of prosciutto
- 6 cups of baby kale (or any dark leafy lettuce)
- 2 medium apples (whatever is your favorite!)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 tablespoon whole grain mustard
- 1 teaspoon fresh lemon juice
- 2 tablespoons white balsamic vinegar (or apple cider vinegar)
- salt and pepper, to taste
- Preheat the oven to 350 degrees. Place the hazelnuts onto a baking sheet in an even layer and bake for 15-20 minutes, shaking the baking sheet every 5 minutes – careful not to burn. When done, transfer the hazelnuts to a kitchen towel and rub vigorously until as much of the skin comes off as possible. You can also place in a container and shake vigorously to remove the skin. If the skin seems not to budge, place back in the oven for another few minutes. If a bit of the skin is left, that is okay.
- Once you put in the hazelnuts, line another baking sheet with parchment paper and place the prosciutto on top in a single layer – careful not to overlap! Bake for 12-15 minutes and watch to make sure they don’t burn after about 10 minutes. When done, remove from oven and place prosciutto slices on a wire rack or plate – they’ll crisp up as they sit.
- Once you place in the prosciutto, combine all of the ingredients for the dressing and whisk to combine. Set aside. Then, spiralize the apple, using Blade C. Add the lettuce and apple noodles together in a bowl and set aside.
- Once prosciutto and hazelnuts are done, pour the dressing into the lettuce bowl and toss to combine. Plate the salad and top each plate with 2 pieces of prosciutto and hazelnuts. Serve.
Ali is the blogger, author and creator of Inspiralized. She’s a typical girl in her twenties looking to fit into her skinny jeans without having to give up the good stuff. Her blog is full of creative, delicious and flavor packed recipes. Check her out on Facebook, Instagram, Twitter, Pinterest and Youtube.