Mostly Paleo Friendly Christmas Feast

Bacon Wrapped Pork Tenderloin

• 2 - 1.25 lb. pork tenderloins
• 1 tbsp. chopped garlic
• 6 sprigs fresh rosemary, divided
• 1.5 tbsp. fennel seeds, minced
• 2 tsp. salt
• 3 tbsp. olive oil, divided
• 2 whole heads garlic
• 8 slices bacon

Preheat oven to 425F.

Strip leaves off two stems of rosemary and mince along with the fennel seeds.  In a small bowl, mix together 1 tbsp. chopped garlic with the minced rosemary and fennel and 2 tbsp. olive oil.  Rub the mixture all over the tops of the two tenderloins.  You can do this part ahead and let sit overnight.

In a 9x13 baking dish, lay out the 4 sprigs of rosemary.  Wrap 4 slices of bacon around each tenderloin and place into the dish.  Slice the heads of garlic in half and add to the dish.  Drizzle the remaining tbsp. of olive oil over the top of everything.

Bake for 45 minutes.  Let rest for 10 minutes before slicing.  Enjoy!

Italian Peas

• 2 tbsp. olive oil
• 1 shallot, thinly sliced
• 1 tsp. chopped garlic
• 1 - 12 oz. bag frozen peas
• 2 tbsp. reduced sodium chicken broth
• salt and freshly ground black pepper

Heat the oil in a skillet over medium heat.  Add shallot slices and cook for 3 minutes, add garlic and continue to cook for one more minute, stirring constantly.  Add frozen peas and broth, season with salt and pepper.  Cover and cook for 10 minutes.  Enjoy!

Cheesy Jalapeno Sweet Potato Puffs

• 2 sweet potatoes, mashed (about 2 1/4 cups)
• 3 eggs, beaten
• 1 1/2 cups pepper jack cheese
• 5 tbsp. plain Greek yogurt
• 5 strips of bacon, cooked and minced
• 2 jalapeno peppers, minced

Peel the sweet potatoes and add to a pot of boiling water.  Cook for 50 minutes, until tender.  Drain, mash the sweet potatoes in a large bowl.

Preheat oven to 400F.

Add the eggs, cheese, yogurt, bacon and jalapenos to the mashed sweet potatoes.  Stir until everything is mixed together.

Spray a mini muffin pan with cooking spray.    Scoop the sweet potato mixture into the pan.  Bake for 20-25 minutes, until browned and a toothpick inserted comes out clean.  Let slightly cool and serve warm.  Enjoy!

Zucchini Fritters

• 2 medium zucchini, grated
• 4 green onions, minced
• 2 eggs, beaten
• 1 tsp. garlic powder
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper
• 2 tbsp. Olive oil

Place grated zucchini into a kitchen towel and season with salt.  Let sit for a few minutes and then right out as much of the liquid as you can.

Place the ringed out zucchini into a bowl and add the green onions, eggs, garlic powder, almond flour and Parmesan. Stir to mix well.  Season with salt and freshly ground black pepper.

Heat 2 tbsp. olive oil in a skillet over medium heat.  Once the oil is hot and shimmering, add dollops of the zucchini mixture, forming them into fritters. Cook until golden brown on both sides, about 6 minutes total.  Lay the fritters onto a plate lined with paper towels until ready to serve.  Enjoy!

Garlic Mashed Cauliflower

• 1 - 16 oz. bag of riced cauliflower
• 2 tbsp. butter
• 1 tsp. chopped garlic
• 1/3 cup grated Parmesan cheese
• Salt and freshly ground black pepper

Steam the cauliflower in the microwave according to the directions on the bag.  Pour the cooked cauliflower into a food processor.  Add the butter, garlic and Parmesan and pulse until mixed together and creamy.   Season with salt and freshly ground black pepper.  Transfer to a pan to keep warm over low heat until you're ready to serve.  Enjoy!