Hi Wendy,

That you for the feedback on the other thread! :-)

Found this on the web. I thought you and others
might be interested. Some of them are too high carb
for me, but I am sure they would be just fine for
you and those with higher carb budgets than me:

Paleo Hanukkah Menu:
http://elanaspantry.com/paleo-hanukkah-menu-2012/

Roasted Chicken
http://www.elanaspantry.com/perfect-roast-chicken/

Roasted Broccoli
http://www.elanaspantry.com/oven-roasted-broccoli/

Butternut Squash Latkes
http://www.elanaspantry.com/butternut-squash-latkes/

Carrot Scallion Latkes
http://www.elanaspantry.com/carrot-scallion-latkes/

Applesauce
http://www.elanaspantry.com/how-to-make-applesauce/

Coconut Macaroons (see below)
http://www.elanaspantry.com/paleo-coconut-macaroons/

Paleo Honey Cake
http://www.elanaspantry.com/paleo-honey-cake/


The "Paleo Coconut Macaroons" seems fun. If I ever get
enough time I will try them and get back. I would
sub Stevia for Honey and if too thin add a bit of Chia.

What in the world is "Celtic sea salt"??? I will use
regular sea salt. And since I do not have access to
an oven, I will probably use my saute pan with its
lid on. (I find if I dribble a little water on the bare
mettle and close the pan lid real fast, it somewhat acts
to bake things.)

-T

http://www.elanaspantry.com/paleo-coconut-macaroons/
Paleo Coconut Macaroons
Serves: 8
Ingredients

2 large egg whites
¼ cup honey
¼ teaspoon celtic sea salt
2 ½ cups coconut flakes

Instructions

In a medium bowl, whisk together egg whites and honey with a fork
Briefly whisk in salt, then stir in coconut flakes
Place bowl in fridge to chill for ½ hour
Fill a 2 tablespoon scoop with batter, so it?s heaping full
Using your hand, firmly pack batter into scoop so it is level
Release batter onto a parchment paper lined baking sheet
Bake at 350° for 10-12 minutes, until macaroons are golden brown
Cool for 1 hour and serve

"T" > wrote in message ...

<snip>

> The "Paleo Coconut Macaroons" seems fun. If I ever get
> enough time I will try them and get back. I would
> sub Stevia for Honey and if too thin add a bit of Chia.
>
> What in the world is "Celtic sea salt"??? I will use
> regular sea salt. And since I do not have access to
> an oven, I will probably use my saute pan with its
> lid on. (I find if I dribble a little water on the bare
> mettle and close the pan lid real fast, it somewhat acts
> to bake things.)

<snip>

Not Wendy but I can answer this. It's a dark grey salt, commonly used in
raw vegan recipes. I did buy some once and tried it but I prefer the flavor
of Real Salt which is sea salt.