Paleo Meringue Ghost Tarts

halooween ghost meringue

Happy happy halloween my friends! Halloween happens to be one of my favorite holidays. Not because I like blood, gore and all things spooky. There’s just something nostalgic about it that reminds me of childhood and fun memories with my family and friends. I love the crisp fall air, parties, treats and dressing up. I love using my creative side and pretending to be someone else for an evening. Do you celebrate halloween? If so, what’s your favorite part about it?

I saw something similar to this on the internet, probably Pinterest, and I couldn’t wait to create a paleo version. Although my meringue came out shiny and smooth, I waited to long to pipe it onto my tarts so it kind of melted, face palm! The key is to pipe it on right after and serve immediately. Don’t take a million pictures and then serve them, ha ha! They still taste good, but they look so much prettier if you serve them right away! I hope you enjoy the recipe!

Paleo Meringue Ghost Tarts

Ingredients

    Crust:
  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 2 teaspoons maple syrup
  • 2 tablespoons melted coconut oil
  • Salt to taste
    Meringue for ghosts:
  • 6 egg whites
  • 1.5 cups maple sugar
  • dash of almond extract
  • dash of lemon juice

Instructions

  1. Pre-heat oven to 350 degrees.
  2. Add crust ingredients to a food processor and mix until combined
  3. Press into small non stick tart pans until evenly distributed on bottom and up sides
  4. Place tart pans on a baking sheet and cook for 10 mins in oven
  5. While those are cooking make your chocolate filling and set aside.
  6. Pull crusts from oven and let cool for a few minuets
  7. Spoon chocolate filling into crusts and smooth the tops
  8. Fill a pan with 2-3 inches of water & bring to a boil
  9. Turn to low and place a heat proof bowl on top
  10. Add egg whites & maple sugar & whisk continually until sugar is dissolved, check to make sure not gritty
  11. Once sugar is all dissolved add mixture & lemon juice to a kitchen aid mixer with whisk attachment.
  12. Beat on high until stiff peak form and it is glossy add in almond extract and beat to combine.
  13. Add meringue to a ziplock bag with end snipped off
  14. Pipe onto cooled tarts to form ghosts.
  15. Using a small brush, add eyes and nose with a bit of coconut oil & cacao powder.
  16. Serve immediately.
http://www.paleopaparazzi.com/2016/10/ghost-tarts/

 

GARLIC LIME SHRIMP with CAULIFLOWER PURÉE

shrimp and cauli mash

My Garlic Lime Shrimp with Cauliflower Purée may look familiar to you if you were following along during my takeover of the Whole30 recipes Instagram and Facebook pages. I created this recipe for my takeover and SO many of you loved it that I decided to get it up on the blog. Now you can pin the recipe for later (click save in upper left side of pic) or print out the recipe card below, yay!

This has become a favorite dish around our house, I think you can see why! Hello slow drizzle of ghee, wink wink!  Sometimes you just want a bowl of comforting deliciousness and this meal fits the bill! I can’t wait for another blustery Fall day in California. We had three straight days of rain last week and I was just getting into the groove of Fall. Pulling out my boots and scarves and getting all crazy with pumpkin spice errythang!  Then bam, summer was here again. I felt like Bill Murray, and it was groundhog’s day all over again ha ha!

Lime shrimp with cauliflower mash with ghee whole30

Often times cauliflower purée/mash can be so boring and bland, but this recipe combines so many goodies into one dish it will literally take your breath away, promise! The cauliflower purée mixed with the citrus marinated shrimp is just heavenly! I love eating cauliflower this way because it’s so silky & creamy! You won’t want to share with anyone, not even your BFF! Also, the longer you marinate the shrimp the better the flavor. If you have the time for it, I highly recommend it!

GARLIC LIME SHRIMP with CAULIFLOWER PURÉE

Ingredients

    For Shrimp:
  • 1 lb. fresh shrimp, deveined
  • 1 large lime, juiced
  • 2 tbsp olive oil
  • 2 cloves of garlic, minced
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • Salt & pepper to taste
    For Cauliflower Purée:
  • 1 lb. cauliflower, steamed
  • 1/2 cup homemade or compliant beef/chicken broth (I used bone broth)
  • 2 tbsp coconut milk
  • 1.5 tbsp ghee
  • 1/2 tsp garlic powder
  • Salt & pepper to taste

Instructions

  1. Mix shrimp, lime juice, olive oil, minced garlic & seasonings together in ziplock bag. Let marinate about 1-3 hours.
  2. Break cauliflower into smaller pieces & steam until tender Aprox 10-15 mins.
  3. Transfer to blender/food processor & add broth, coconut milk, ghee & garlic powder. Blend until smooth. Season with salt & pepper to taste.
  4. Remove shrimp from bag & add to skewers.
  5. I cooked on a ghee coated grill pan (med-high heat) for a few mins. on each side until shrimp were pink & slightly opaque w/ red tails. Don't overcook, you want shrimp in a C shape not an O shape. An easy way to remember this: C shape for cooked & O shape for overcooked.
  6. Season w/ salt & pepper to taste, squeeze more lime on top of shrimp if desired & serve over cauliflower purée drizzled with some melted ghee.
http://www.paleopaparazzi.com/2016/10/garlic-lime-shrimp-cauliflower-puree/

lime shrimp skewers with cauliflower puree and ghee