Paleoista Holiday Tip # 33: Fine Tune Your New Year’s Plan

Whether you’re heading out to a formal affair where you’ll be dressed to the nines, or staying in with your significant other in front of a roaring fire, making a plan for the New Year’s Celebration is the first step in being able to enter 2013 on the most Paleo terms you can!

In fact, it’s not too late to throw together an ad-hoc meal if you’ve not finalized your agenda yet.

Choose a theme and get to work Paleoizing it.

Here’s just one example of a menu I served recently during a dinner party, which could work perfectly for a New Year’s Seafood Theme.

Champagne Toast

Amuse Bouche- Caviar atop a Quail Egg

Starter- Wild Arugula Salad with fresh fig, pomegranate, avocado and lightly toasted pecan

Main – Wild Alaskan King Salmon, Pan Seared with Tomato Basil Coulis

Side – Assorted Baby Kales Sauteed in Garlic & Coconut Oil

Sweet – Paleoista’s Signature Truffles with Fresh Fruit

If you start your plan now, you’ll have enough time to email me for help with any questions that may arise!