My friend Monica is getting married this month! I am thrilled! Welcome to the club, my friend! Monica and I met during our college years…in the dorms to be exact. She was my R.A. for a while, which meant I saw Monica ALL the time. Halls, cafeteria, dorm meetings/events, you name it. She was an awesome friend to hang out with, the crazy kind…hilarious, energetic and very creative. We could always count on each other when we needed advice, a helping hand or just someone to talk to.
It’s been six years since we met…and now, well, I have the privilege of being one of her bridesmaids. I am so honored and excited. She is going to be a gorgeous bride and it’s going to be an unforgettable wedding.
A rather unique one, I might add.
For one, Monica and her fiancée are having an “In the Woods” themed wedding. The reception and ceremony will take place 45 minutes away from the city, in the middle of the woods (literally). I hear its gorgeous, I’ve never been at the location before.
Secondly, the bride and groom are making their own decorations by hand. They both are artists, so they have been working on various wedding projects since they got engaged! I just can’t wait to see it all.
And thirdly, they are going to have a campout after their reception followed by a potluck breakfast in the morning. How authentic is that? I love their authenticity!
I wanted to do something special for my friend, so I decided to host her bridal shower.
I called it “The Kitchen-Bridal-Shower a la Paleo”. I invited all guests via Facebook (so efficient, love it!) and encouraged them to bring Monica their favorite recipe and a kitchen-related gift.
The shower took place this weekend and it was a lot of fun. Our guests were exposed to all sorts of Paleo treats, enjoying a “healthier” way to celebrate with the bride (we still had wine and champagne…we just couldn’t get rid of spirited beverages in a bridal shower, even if they aren’t purely Paleo!)
Our menu consisted of:
– A “summer-style” salad with spinach, cherry tomatoes, avocadoes, onions, strawberries, pecans, and olive oil/vinegar
– A “grape-chicken-curry” salad
– Egg-white quiche
– Veggie skewers
– Various olives and mixed nuts
– Chocolate Fondue with fruits and Paleo Muffins
These Paleo Banana Muffins, which we served with the chocolate fondue, were a hit! You’ll definitely want to try these out. Aren’t they adorable?
- Preheat oven to 350 F. Line a 24 mini-size muffin pan with 24 mini muffin liners, and line a 12 regular-size muffin pan with 6 liners. Set aside.
- Combine almond flour, baking soda and sea salt in a large mixing bowl, and set aside.
- Add bananas, almond butter, honey, vanilla extract, coconut oil and eggs to a food processor, and process until smooth. Pour over dry ingredients, and mix until no lumps remain. Fill mini muffin liners with batter
- Use ½ tsp to scoop batter and carefully fill in “mini” muffin cups. Once all the mini muffin cups have been filled, distribute the rest of the batter between the regular sized muffins. Bake for 25-30 minutes; check at the 25 minute mark to ensure muffins don't get burn. Let cool a bit and enjoy right away or refrigerate for later consumption for up to 1 week.
- 2 Muffin Pan (one “mini sized” & one “regular sized”)
- Muffin cups (for both “mini” & “regular” sized muffins)
- Food processor
- Mixing bowl
- Measuring spoons
- Measuring cups
Nutritional information for each regular-sized muffin: 238 calories; 20 g. fat; 13 g. carbohydrates; 5 g. protein.