Paloma Cocktail & Mocktail (Paleo & AIP)

I’ve reached a point in my healing journey that I can have a *little* bit of alcohol from time-to-time. However, I still have to be rather choosy about what sort of alcohol I do consume. It’s a bit ironic, but even before going AIP, I have always done better with spirits than with wine (exception would be sparkling wine). However, my previous go-to spirits are often distilled from ingredients that I still choose not to consume. I decided instead to teach myself to like tequila, a more “Paleo-friendly” spirit, using these delicious grapefruit & lime “paloma" cocktails.

I do hold myself to 4 rules when it comes to personal alcohol consumption:

First, I only consume alcohol in conjunction with food, never on an empty stomach. Since I don’t have alcohol very often, I’m very much a “light-weight” and food helps slow down the effects of the alcohol. Also, alcohol and the things mixed into alcohol can affect a person’s blood sugar. Eating a meal—I personally prefer one containing protein and carbs—with the drink can moderate blood sugar spikes.

Secondly, I stick to one not-so-strong beverage per night only a couple of nights a month. I’ve been known to water down sparkling wine with bubbly water or to add some kombucha. Even with these paloma cocktails, I’ll often add extra LaCroix.

Third, I make any cocktails myself, where I can control the ingredients and ratios, instead of ordering them from a bartender in a restaurant. Many palomas, especially those ordered in Mexican restaurants, are made with grapefruit soda that almost assuredly contains non-AIP/Paleo ingredients.

Fourth, I consume beverages with alcohol in celebration, not as a way to combat stress or escape life. In fact, if life is extra stressful, it’s probably best for my health that I don’t consume any alcohol at all! If I’m having a bad day or feeling stressed, I lean on other coping mechanisms & ways to take care of myself rather than alcohol.

Finally, If you’re someone who is abstaining from alcohol, whether you’re following the elimination stage of AIP, or you don’t like the flavor of any alcohol, or you’re abstaining for other reasons, don’t despair! This paloma recipe makes a really great “mocktail” too. Simply omit the tequila & add a little extra LaCroix. Even though the mocktail version does not contain alcohol, it still is high in natural sugars, so still limit consumption & make it a beverage for a special occasion.

A few resources about AIP/Paleo and alcohol, for those who want further reading:

1. The WHYs behind the Autoimmune Protocol: Alcohol from “The Paleo Mom” 
2. How to Drink Alcohol without Ruining Your Paleo Diet or Getting a Hangover – 10 Simple Tips from “Paleo Flourish Magazine” 
3. Top 10 Paleo Party Rules from “Mark’s Daily Apple” 

Paloma Cocktail (Paleo) or Mocktail (AIP) 

yields 2 to 4 servings 

Simply omit the tequila to turn this cocktail into an equally delicious mocktail! 

Juice from 2 grapefruits (approximately 3/4 cup) 

Juice from 1 large lime (approximately 3 tablespoons)

2 fl oz blanco/white tequila (omit for AIP; replace with extra LaCroix)

8 fl oz pamplemousse/grapefruit LaCroix sparkling water, or more, if desired

Ice, as needed 

Grapefruit & lime slices for garnish, optional 

1. Juice the grapefruits, straining out any seeds. Juice the lime. Combine the juices together.  Stir in the tequila, if using.
2. Divide between 2 large or 4 small ice-filled glasses. Top off with the grapefruit LaCroix. Gently stir to combine. Garnish with grapefruit & lime slices, if desired. 

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Simple Guac (AIP)

Sharing a recipe for homemade guacamole seems a bit “simple” to me, but this particular guac concoction has become such a staple in my Autoimmune Protocol (AIP) life, that I feel like I *need* to share it.  I make it/consume it multiple times a week, if not daily! 

I love guacamole, but most conventional recipes have nightshade ingredients, like tomatoes or peppers in them, or they include onion (which I don’t mind during the initial eating, but I detest tasting onions for hours post-eating). I’ve discovered that if I’m going to eat guac around here, especially given my proximity to the US/Mexico border & the regional love of all things nightshade & corn, it’s best to make my own to avoid any possibility of cross-contamination.

This simple guac works not just as a snack & dip, but also as a pseudo-condiment. Some of my favorite uses include eating it on grass-fed burgers, or with grilled chicken sausages. Or I often dip plantain chips or cucumber slices into it.  I customize the exact components of the guac, based on what we have on hand. Avocados are a staple in our fridge. Either lemon juice or lime juice works. Cilantro is optional (depending on if I can find some good quality herbs or not). Salt and garlic powder are a must.

Simple Guacamole (AIP) 
Serves 1
**Can be easily scaled up**

1 medium Avocado, ripe
1 tsp Lime Juice (or substitute lemon)
1/8 tsp Garlic Powder
1/8 tsp Sea Salt
1 tsp Chopped Cilantro (optional)

1.  Cut the avocado in half & gently remove the pit. Score the avocado halves & use a spoon to scoop out the flesh into a medium mixing bowl. 
2. Use a fork to roughly mash the avocado. Add the citrus juice, garlic, and sea salt. Continue mashing until the desired consistency is reached--I personally prefer to keep it a bit more chunky if I’m eating it with burgers, but a little more mashed if eaten as a dip. Taste & adjust seasonings as necessary. 
3. Serve immediately, or place plastic film directly on the surface of the guac & refrigerate until ready to serve.     

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Pear Lime Jello

I’ve been a bit under the weather lately.  You know how it goes... You’re just starting to get over one sickness, when a second (or third) comes sweeping in & knocks you down again.  The latest of my maladies has included a wicked sore throat.  And when I have a sore throat, one of the foods I most want to eat is jello.  Preferably lime jello.

Usually plain lime jello, made straight from the box, is what I’m craving. However, this time, I kept thinking back to a pear lime jello salad we had over the Christmas holiday with my husband’s family in South Carolina.

The combination of pears, lime jello & cream cheese does not necessarily sound like it would go together, but I promise that it is quite tasty!  I may even attempt to make this into a boozy gelatin dessert sometime in the future (but in my opinion, sick people do NOT need alcoholic desserts....).

This also seemed to be the perfect time to try out the individual portion jello molds I’ve lately been acquiring (like at Round Top and in Birmingham).  While the original pear lime salad we had was not made into specific layers--it was made for a crowd in a giant serving bowl--I thought that trying to make it into layers for the individual portions might be a cute idea.

The top layer is the lime jello.  Once that layer is partially set, pear pieces are added.  Finally, an almost mousse-y layer of lime, cream cheese & pear, which have all been pureed together until they are silky-smooth, is added.  Nothing about this jello is remotely like the unfortunate firm jello squares sometimes seen at buffets.

Toughest part of this dessert? Waiting for everything to completely firm up.  Well, that and the actual unmolding process.  After the jello set, the molds were briefly dipped in warm water.  I literally held my breath as each mold was lifted off... some were prettier than others. But in the end, they all tasted wonderful and were just what my sore throat requested.

Pear Lime Jello 
heavily adapted from kraft.com 
makes 8 to 10 small servings

1 1/2c Pear Juice or syrup (I used the liquid from a 29oz can of pears packed in light syrup) 
1 package Lime Jello
1 1/2 c cold water
4 pear halves (from a 29oz can of pears; there will be remaining, unused pears)
4 oz cream cheese, room temperature  

1. Place 8 to 10 small jello molds onto a very flat baking pan or dish.  Small ramekins could also be used in place of jello molds. Set aside. 
2. Boil the pear juice in a small sauce pan.  Pour the hot juice into a large bowl & whisk in the jello.  Stir for 2 minutes, or until the gelatin has completely dissolved. 
3. Stir in the cold water. 
4. Portion 2 to 3 tablespoons of the gelatin into the bottom of each mold.  Place into the refrigerator for 30 minutes or until slightly thickened.  
5. While the molds are in the refrigerator, chop half of the the pears into small pieces, depending on the size(s) of your molds.  The smaller the molds, the smaller the pear pieces should be.  Once the lime layer has slightly thickened, arrange some of the pear pieces over that layer, pushing into the gelatin slightly, & return to the refrigerator.  
6. In a blender, combine the remaining jello mixture with the cream cheese & the remaining pear halves. Combine completely until there are no lumps.  Refrigerate for 30 minutes, or until the mixture is the consistency of unbeaten egg whites.  
7. Fill the jello molds to the top. Refrigerate overnight or until completely set.  
8. Unmold just prior to serving. Dip each mold, nearly to the top, in warm water.  Allow to rest in the warm water for approximately 10 seconds. Invert the serving plate onto the mold.  Flip & gently remove the mold. Enjoy immediately.  

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