How To Party When You're On The Paleo Diet

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"If you’re going to imbibe, stick to tequila or mezcal."

The Paleo Diet has become all the manly rage of late, and we love it. Not only does it keep us fit and feeling great, but it also gives us an excuse to eat all the protein our virile hearts desire. Sticking to the rules is easy most of the time, but when planning a party, you might be tempted to cave. How do you serve a grain-free, sugar-free, wine-free soirée that your friends actually want to go to? Rest assured. With help from a few handy apps by Open Air Publishing, you’ll see that you can eat like a caveman without having to entertain like one.

Step 1: Let the tequila flow

While some proponents of the Paleo Diet advocate a strict no-alcohol policy, others still enjoy the occasional tipple. If you’re going to imbibe, stick to tequila or mezcal, both of which are naturally gluten-free, and pick a brand made from 100% agave.

Another great option for Paleo cocktail makers is to use honey syrup instead of regular simple syrup (honey is allowed in the Paleo Diet). Whip up an easy mixing syrup by combining two parts honey to one part hot water, stir to dissolve, cool and refrigerate until needed.

For a great party drink that uses both, check out this recipe from Speakeasy Cocktails:

Mezcalito
Adapted from Lydia Reissmueller; Central; Portland, OR

2 oz           Don Julio reposado tequila
¼ oz          honey syrup **
2 dashes Bittermens Xocolatl Mole bitters
1 dash      grapefruit bitters
¼ oz          mezcal

Combine the tequila, syrup and bitters in a mixing glass, fill with ice and stir until cold. Rinse a chilled rocks glass with the mezcal, strain in the stirred drink and serve.

** The original recipe calls for agave syrup, but we’ve replaced it with honey to make it Paleo-friendly.

Tips and recipe are featured in Speakeasy Cocktails: Learn from the Modern Mixologists.

Step 2: Carve a killer entree

Pasta is obviously off-limits and grilled chicken breasts are just boring, but a prime rib roast is sure to impress. Check out the handy videos and how-tos from Kitchen Knife Skills, and you’ll carve this mammoth piece of meat like it’s performance art.

Food Network veteran Sarah Copeland shows you how it’s done:

Instructions:

1) Turn the roast bone-side down. Use a chef’s knife to cut a vertical slice across the grain, up to and between the ribs. Work as close to the bone as possible, using a carving fork or kitchen towel to hold the prime rib steady.