top of page
  • Writer's pictureSpira

Christmas Eve Dinner

Happy Holidays Everyone.

I decided to keep the Holidays very healthy. I am so happy about it, we feel better, and honestly, I do not miss all those cookies and sugar comas… We had a Paleo Menu on Christmas Eve.

  1. Tri-olive Dip with Tahini and Cashew Cheese Dip served with celery sticks and lettuce leafs

  2. Creamed Asparagus Soup

  3. Chanterelle Mushrooms in a white wine reduction over spaghetti squash and grilled shrimp

  4. Cherry “cake” made from Plantains instead of flour.

Anyway, I will not write long since it is snowing outside, and we can’t wait to go for a Christmas Day hike. I will share with you a Cashew Cheese Dip recipe; it is super healthy and very tasty. I learned it from Heidi who also teaches at Spira and she is also an amazing chef of Paleo/Keto recipes.


  1. Cashews, unsalted and raw soaked overnight – one generous cup

  1. 2 tablespoons of nutritional yeast

  2. Juice of half a lemon

  3. 2 garlic cloves

  4. ½ teaspoon of Salt

  5. ½ teaspoon of Black pepper

  6. ½ teaspoon of smoked paprika

The method –

Put all ingredients in a food processor and add little water, about half a cup, just enough to make it creamy and smooth. DONE


bottom of page