A Paleo Mother's Day Dinner

Two of our older boys joined us (the oldest is in Ecuador) and together with our youngest son, five of us celebrated Mother's Day with a family dinner.

Appetizers included store bought smoked oysters and shrimp.

Baby romaine & fresh herb lettuce were mixed with carrots, celery, strawberries, and olives. The salad was dressed with olive oil and balsamic vinegar.

Asparagus and bison were the main course. The asparagus was drizzled with white truffle oil and steamed in the microwave.

Bison steaks were spiced with sea salt, cayenne pepper, a Provence spice mix, and onions. They were cooked in a panini pan on medium heat, about 5 minutes each side. Keep an eye on it, bison is low in fat and dries if overcooked.

Dessert included a fruit platter of blueberries, blackberries, grapes, strawberries, an apple and a couple of bananas...

...and dark chocolate - New Tree Eternity and Ginger (73% cacao each) and Theo Orange (70%).

The meal was prepared with the inspiration and support of our Mother Hen. 

Tomorrow its back to everyday Paleo.