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Saturday, Dec 14th, 2013…Christmas/Holiday Potluck
5:30 pm Meet & greet, set out your delicious dish(es) with a list of what is in each one.

6 pm, We eat! Drawing for Paleo & Primal books will follow!

Please be aware of what foods are suitable to bring. We have members with food allergies and intolerances who could get very sick if you bring dishes that contain certain ingredients. If you are unsure about the suitability of a particular ingredient, please contact one of the group hosts to clarify.

Don't tempt fate by showing up late…the good stuff may be gone! 🙂
RSVP and let us know how many people will be coming with you.

Bring enough of each dish to serve at least 6 to 8 people.

Please DO NOT bring dishes that contain the following ingredients: gluten (wheat, barley, rye, spelt, kamut, breadcrumbs, white flour, cake flour, etc., food made on equipment used to process these foods), grains (including quinoa, corn, and others), beans, legumes (including soy), hydrogenated or partially hydrogenated oils, high fructose corn syrup, and other processed products excluded from paleo and primal diets.
Some primal eaters include high quality dairy products; others do not. Please label your dishes so we know all of the ingredients they contain.

Use safe food handling practices! Don't double dip when preparing or tasting foods. Bring perishable items on or packed with ice in an insulated tote or warm and in a crock pot or wrapped in insulating material.

After you RSVP, let us know what category of food you plan to bring in the comments section. This helps prevent overlap and facilitates coordination of dishes, making for a well-balanced meal. You may bring more than one dish if you like! If you need suggestions to fit your cooking skills, budget, or time constraints, please contact Chef Rachel for ideas. This can be done through the comments section, or by email through meetup.com

Food Categories

* Fish, poultry, or meat * Egg dish * Soup * Stew * Casserole
* Green salad * Sea vegetable dish * Cooked starchy vegetable

* Cooked fibrous non-starchy vegetable * Dessert * Fruit * Beverage

Label it: On an index card, please write the name of each dish with all of the ingredients, so people with food allergies or intolerances will know if they can eat it. If you like, bring copies of your recipe to share. We love learning how to make new dishes.

Goodies to go: feel free to bring your own containers to take home whatever leftovers are available! Trading leftovers adds to the fun.

The Cave Creek Luminaria Run is an annual tradition where you participate in a 5k or 1 mile fun run/walk at sunset. Lit luminaries light your way along the course. And you know darn well just how spectacular our AZ sunsets are! This year, it takes place at Cave Creek Regional Park on 12/7. There are kids' dashes too! See the website http://www.luminariarun.org/ for more information about the event and how to register. I plan on doing the 1 mile run with my daughter, which begins at 5:30pm. The start times for the 5k and kids' dashes are separate. Seems like a fantastic way to kick off the holiday season – incorporating some physical activity while enjoying the great outdoors!

Saturday, November 23rd, 2013…Thanksgiving Potluck
5:30 pm Meet & greet, set out your delicious dish(es) with a list of what is in each one.

6 pm, We eat! Drawing for Paleo books too!

Please be aware of what foods are suitable to bring. We have members with food allergies and intolerances who could get very sick if you bring dishes that contain certain ingredients. If you are unsure about the suitability of a particular ingredient, please contact one of the group hosts to clarify.
Don't tempt fate by showing up late…the good stuff may be gone! 🙂
RSVP and let us know how many people will be coming with you.

Bring enough of each dish to serve 6 to 8 people.

Please DO NOT bring dishes that contain the following ingredients: gluten (wheat, barley, rye, spelt, kamut, breadcrumbs, white flour, cake flour, etc., food made on equipment used to process these foods), grains (including quinoa, corn, and others), beans, legumes (including soy), hydrogenated or partially hydrogenated oils, high fructose corn syrup, and other processed products excluded from paleo and primal diets.
Some primal eaters include high quality dairy products; others do not. Please label your dishes so we know all of the ingredients they contain.

Use safe food handling practices! Don't double dip when preparing or tasting foods. Bring perishable items on or packed with ice in an insulated tote or warm and in a crock pot or wrapped in insulating material.

After you RSVP, let us know what category of food you plan to bring in the comments section. This helps prevent overlap and facilitates coordination of dishes, making for a well-balanced meal. You may bring more than one dish if you like! If you need suggestions to fit your cooking skills, budget, or time constraints, please contact Chef Rachel for ideas. This can be done through the comments section, or by email through meetup.com

Food Categories

* Fish, poultry, or meat * Egg dish * Soup * Stew * Casserole
* Green salad * Sea vegetable dish * Cooked starchy vegetable

* Cooked fibrous non-starchy vegetable * Dessert * Fruit * Beverage

Label it: On an index card, please write the name of each dish with all of the ingredients, so people with food allergies or intolerances will know if they can eat it. If you like, bring copies of your recipe to share. We love learning how to make new dishes.

Goodies to go: feel free to bring your own containers to take home whatever leftovers are available! Trading leftovers adds to the fun.

As a result of our lively discussion during the book club meeting about It Starts With Food, we decided to participate in group Whole30! Anyone who has read the book or the Whole9life blog is welcome to join us as we kick off a Whole30 reset/detox on October 1. 30 days of squeaky clean Paleo eating so we can feel like super men and women again! I am also suggesting that we use this page or the discussion board of this Meetup page to check in with each other about our progress, both victories and struggles. We can swap recipes, tips, or simply words of encouragement as we take on this challenge. Let the game begin!

The ASU Sun Devils will host the Colorado Buffaloes on October 12th. Coincidentally, this is the same weekend as the Tempe Oktoberfest! My family and I will participate in the Frank Kush 5k that morning and then we will head over to our tailgating site near Sun Devil Stadium to partake in the long running tradition of game day tailgating. However, we want this one to have high-quality REAL foods as opposed to junky fried “food.” The grill will be clear of all contaminants and extremely Paleo friendly. We plan on making my famous pumpkin chili with ground buffalo instead of beef. Other buffalo meats will be welcomed, as well lots of fruits and veggies! Let's get creative with Paleo tailgating fare! Some suggestions may include:
*raw veggies with salsa or guac
*veggie skewers or kebabs
*spaghetti squash or zucchini “pasta” salad
*coconut milk based coleslaw
*lettuce wrapped grass-fed burgers or hot dogs
*chicken wings or drumsticks
*fresh fruit
*kale chips or beet chips
*grain-free cookies or brownies

Ultimately, I want to show everyone that Paleo-styling tailgating is far more satisfying than typical tailgating grub. Feel free to use your own ideas with your dishes. Just please ensure that they are grain, dairy, soy, and corn free. It will be like our fabulous Paleo potlucks but outside with a sporty theme!