45+ Nourishing Holiday Gluten-Free High-Protein Recipes for a Celebration

The holidays are a time for delicious food and festive gatherings, but for those who follow a gluten-free or high-protein diet, finding the right recipes can sometimes be a challenge.

Whether you’re hosting a holiday feast or bringing a dish to share, you want options that are both flavorful and nutritious.

That’s where these 45+ holiday gluten-free high-protein recipes come in!

From hearty main courses to lighter sides and even indulgent desserts, these recipes offer a variety of tasty options that will satisfy both your taste buds and your dietary needs.

Packed with wholesome ingredients like lean meats, seafood, plant-based proteins, and nutritious vegetables, these recipes ensure that your holiday meals are as nourishing as they are festive.

So, let’s dive into this collection of mouthwatering gluten-free, high-protein dishes that are perfect for the season’s celebrations!

45+ Nourishing Holiday Gluten-Free High-Protein Recipes for a Celebration

Incorporating gluten-free, high-protein recipes into your holiday celebrations doesn’t mean sacrificing flavor or variety.

With these 45+ holiday recipes, you can enjoy everything from juicy turkey and salmon to satisfying salads and delicious sides, all while staying true to your dietary preferences.

These recipes will not only fuel your body with the nutrients it needs but will also impress your guests with their bold flavors and creative twists on traditional holiday dishes.

So, whether you’re cooking for a special occasion or simply preparing a healthy meal for yourself and your loved ones, these gluten-free high-protein options will make your holidays both nourishing and unforgettable.

Gluten-Free High-Protein Holiday Stuffing

This gluten-free, high-protein stuffing is the perfect side dish to complement any holiday meal. Made with quinoa, turkey sausage, and a blend of aromatic herbs, this stuffing offers a delicious, savory flavor packed with protein. It’s perfect for those who are looking to enjoy a festive meal while sticking to a gluten-free and high-protein diet. With its hearty texture and rich taste, this stuffing will leave everyone asking for the recipe.

Ingredients:

• 1 cup quinoa, rinsed
• 1 lb turkey sausage, crumbled
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 1 medium carrot, chopped
• 2 garlic cloves, minced
• 1/2 cup chicken or vegetable broth (gluten-free)
• 1/4 cup chopped fresh parsley
• 1/2 tsp dried sage
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 1/4 tsp salt
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish with a little olive oil.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Set aside.
3. While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the turkey sausage and cook until browned, breaking it up with a spoon as it cooks, about 7 minutes.
4. Add the chopped onion, celery, carrot, and garlic to the skillet. Sauté for another 5 minutes until the vegetables are softened.
5. Stir in the cooked quinoa, broth, parsley, sage, thyme, salt, and pepper. Mix everything thoroughly.
6. Transfer the mixture to the greased baking dish, spreading it evenly.
7. Bake uncovered for 25–30 minutes, or until the top is lightly golden.
8. Serve warm as a side dish to your holiday feast.

This gluten-free high-protein stuffing makes a satisfying and nutritious addition to any holiday spread. The quinoa provides a substantial amount of protein, while the turkey sausage adds a savory depth of flavor. With its fragrant herbs and vegetables, this stuffing not only satisfies but also fuels your body with healthy, wholesome ingredients. Whether you’re serving it at a family gathering or a festive dinner, it’s sure to become a holiday staple.

Gluten-Free High-Protein Pumpkin Bread

This gluten-free high-protein pumpkin bread is a holiday classic with a nutritious twist. Packed with the goodness of pumpkin puree, almond flour, and eggs, it provides a rich, moist texture along with a healthy protein boost. The warm spices of cinnamon, nutmeg, and cloves evoke the spirit of the season, making this a perfect addition to your holiday breakfast or dessert table. This recipe is not only gluten-free but also provides a good amount of fiber and healthy fats, making it a guilt-free treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup protein powder (vanilla or unflavored)
• 1 cup pumpkin puree
• 4 large eggs
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large bowl, whisk together the almond flour, protein powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, beat the eggs and mix in the pumpkin puree, melted coconut oil, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared loaf pan, spreading it evenly.
6. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Slice and serve.

This gluten-free high-protein pumpkin bread is the perfect balance of indulgence and nutrition. It’s an excellent way to enjoy a holiday treat without sacrificing your dietary goals. The combination of protein powder and almond flour not only adds a satisfying texture but also boosts the protein content, making it a filling snack or breakfast. With the warm spices and rich pumpkin flavor, this bread will fill your home with holiday cheer and keep you energized throughout the day.

Gluten-Free High-Protein Chocolate Peppermint Cookies

These gluten-free high-protein chocolate peppermint cookies combine the festive flavors of mint and chocolate, making them the perfect holiday treat. With the added benefit of protein powder, they offer a healthier alternative to traditional cookies while still satisfying your sweet tooth. The chewy texture, combined with a burst of peppermint, ensures these cookies are a hit at any holiday gathering. Plus, they’re gluten-free, so everyone can enjoy them!

Ingredients:

• 1 cup almond flour
• 1/2 cup chocolate protein powder
• 1/4 cup coconut flour
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 large egg
• 1 tsp peppermint extract
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dark chocolate chips (gluten-free)
• 1/4 cup crushed peppermint candies (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, protein powder, coconut flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk together the maple syrup, melted coconut oil, egg, and peppermint extract.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Fold in the chocolate chips and crushed peppermint candies, if using.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each cookie slightly with your fingers or a spoon.
8. Bake for 10–12 minutes, or until the cookies are set and lightly browned on the edges.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These gluten-free high-protein chocolate peppermint cookies are a delightful holiday treat that perfectly balances the indulgence of chocolate with the refreshing taste of peppermint. The added protein makes them a great snack to fuel your day while still enjoying a festive bite. Whether you’re hosting a holiday party or need a treat for your family, these cookies are a crowd-pleaser that meets both nutritional and flavor expectations. Enjoy them as a sweet pick-me-up or share them with loved ones this holiday season!

Gluten-Free High-Protein Holiday Ham and Cheese Breakfast Casserole

This gluten-free high-protein holiday breakfast casserole is a savory, satisfying way to start your festive day. Packed with lean ham, eggs, cheese, and gluten-free bread, this casserole delivers a high dose of protein and flavor. The rich combination of savory ham and melted cheese, along with the fluffy eggs, makes it a comforting and filling dish. Whether served for Christmas morning or a holiday brunch, this casserole is sure to become a holiday tradition that will please a crowd.

Ingredients:

• 4 cups gluten-free bread, cubed
• 2 cups cooked ham, diced
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 6 large eggs
• 1 cup milk (dairy or dairy-free)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (for greasing the pan)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil.
2. In the prepared dish, layer the cubed gluten-free bread, diced ham, and shredded cheeses.
3. In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, paprika, salt, and black pepper.
4. Pour the egg mixture evenly over the bread, ham, and cheese layers.
5. Gently press down on the mixture to ensure that the bread absorbs the egg mixture.
6. Bake in the preheated oven for 30–35 minutes, or until the casserole is set and lightly browned on top.
7. Allow the casserole to cool for a few minutes before slicing. Garnish with fresh parsley, if desired.
8. Serve warm and enjoy!

This gluten-free high-protein holiday breakfast casserole is a perfect way to kick off a festive morning. The combination of eggs, cheese, and ham makes it a hearty, protein-packed meal that will keep you satisfied throughout the day. The gluten-free bread absorbs the egg mixture, creating a comforting, casserole-like texture that everyone will love. Whether you’re hosting a brunch or need a make-ahead dish, this casserole is simple to prepare and sure to be a hit at your holiday table.

Gluten-Free High-Protein Spiced Carrot Cake Muffins

These gluten-free high-protein spiced carrot cake muffins are a healthy twist on a holiday favorite. Made with almond flour, protein powder, and grated carrots, these muffins are packed with protein, fiber, and healthy fats. The warm spices of cinnamon and nutmeg, combined with the natural sweetness of the carrots and a touch of honey, create a delicious and moist treat. Perfect for breakfast or as a snack, these muffins offer a nutritious and festive option for those following a gluten-free and high-protein diet.

Ingredients:

• 2 cups almond flour
• 1/2 cup vanilla protein powder
• 1/2 cup grated carrots (about 2 medium carrots)
• 1/4 cup honey or maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin with coconut oil.
2. In a large bowl, whisk together the almond flour, protein powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, beat the eggs and then add the honey or maple syrup, melted coconut oil, and vanilla extract. Mix well.
4. Stir in the grated carrots and walnuts or pecans, if using.
5. Add the wet ingredients to the dry ingredients and mix until combined.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
9. Serve and enjoy!

These gluten-free high-protein spiced carrot cake muffins are a perfect addition to your holiday spread. The combination of almond flour and protein powder makes them not only moist and flavorful but also packed with protein, making them a satisfying and nutritious snack. The warm spices bring the comfort of carrot cake into a convenient muffin form, and the added nuts offer a delightful crunch. Whether you’re enjoying them as a holiday breakfast or sharing them at a family gathering, these muffins are sure to delight your guests.

Gluten-Free High-Protein Roasted Turkey with Herb Stuffing

This gluten-free high-protein roasted turkey with herb stuffing is the star of any holiday feast. Roasting the turkey with a blend of fresh herbs and olive oil creates a flavorful and juicy bird that pairs perfectly with a protein-rich gluten-free stuffing made from quinoa and ground turkey. With a delicious blend of savory flavors and a healthy protein profile, this dish will satisfy your guests without compromising on nutrition. It’s the ideal main course for your holiday meal, ensuring everyone enjoys a nutritious and tasty meal.

Ingredients: For the turkey:

• 1 whole turkey (about 12-14 lbs)
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh sage, chopped
• 4 garlic cloves, minced
• Salt and pepper, to taste
• 1 lemon, quartered
• 1 onion, quartered

For the stuffing:

• 1 cup quinoa, rinsed
• 1 lb ground turkey
• 1 small onion, chopped
• 2 celery stalks, chopped
• 1/2 cup chicken broth (gluten-free)
• 1/4 cup fresh parsley, chopped
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat the oven to 350°F (175°C).
2. To prepare the turkey, rub the bird with olive oil and sprinkle with chopped rosemary, thyme, sage, minced garlic, salt, and pepper. Stuff the turkey cavity with lemon and onion quarters.
3. Place the turkey in a roasting pan and cover loosely with foil. Roast for 2 to 2 1/2 hours, or until the internal temperature reaches 165°F (75°C). Baste the turkey every 30 minutes with the pan juices.
4. While the turkey roasts, prepare the stuffing. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed.
5. In a large skillet, cook the ground turkey over medium heat, breaking it up into small pieces. Add the onion and celery, and sauté until softened, about 5 minutes.
6. Stir in the cooked quinoa, chicken broth, parsley, thyme, rosemary, salt, and pepper. Mix well and cook for another 5 minutes.
7. Transfer the stuffing to a serving dish and serve alongside the roasted turkey.

This gluten-free high-protein roasted turkey with herb stuffing is an elegant and wholesome main dish for your holiday meal. The turkey remains juicy and flavorful thanks to the infusion of fresh herbs and aromatics, while the quinoa stuffing adds a nutritious, protein-packed element that complements the savory bird. Whether you’re hosting a large family gathering or a smaller celebration, this dish will satisfy everyone’s taste buds while providing a healthy dose of protein and festive flavors. It’s a holiday centerpiece that you can feel good about serving!

Gluten-Free High-Protein Pecan-Crusted Salmon with Lemon Dill Sauce

This gluten-free high-protein pecan-crusted salmon with lemon dill sauce is an elegant and nutritious holiday dish. The combination of rich, omega-3-packed salmon with a crunchy pecan crust adds a delightful texture and nutty flavor. Paired with a tangy lemon dill sauce, this recipe is not only packed with protein but also offers a festive touch for any holiday table. This dish is perfect for those seeking a lighter yet satisfying meal that still feels indulgent and special.

Ingredients: For the salmon:

• 4 salmon fillets (6 oz each)
• 1/2 cup pecans, finely chopped
• 1/4 cup gluten-free breadcrumbs
• 1 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste

For the lemon dill sauce:

• 1/4 cup Greek yogurt (or dairy-free yogurt)
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine the chopped pecans, gluten-free breadcrumbs, fresh parsley, salt, and pepper.
3. Brush each salmon fillet with olive oil, then press the pecan mixture onto the top of each fillet, coating it evenly.
4. Place the salmon fillets on the prepared baking sheet and bake for 12-15 minutes, or until the salmon is cooked through and the crust is golden brown.
5. While the salmon bakes, prepare the lemon dill sauce. In a small bowl, mix together Greek yogurt, dill, lemon juice, lemon zest, garlic powder, salt, and pepper.
6. Once the salmon is cooked, remove it from the oven and serve with a generous drizzle of lemon dill sauce on top.

This gluten-free high-protein pecan-crusted salmon with lemon dill sauce is a sophisticated and flavorful option for holiday dinners. The rich salmon is enhanced by the crunchy, nutty pecan crust, while the fresh lemon dill sauce adds a refreshing and tangy contrast. This dish is perfect for anyone seeking a lighter, high-protein alternative to traditional holiday meats, and it is guaranteed to impress guests with its festive presentation and incredible taste.

Gluten-Free High-Protein Pumpkin Cheesecake Bars

These gluten-free high-protein pumpkin cheesecake bars are a decadent yet healthy holiday dessert. Made with a protein-rich base of almond flour and protein powder, these bars combine the creamy texture of cheesecake with the seasonal flavors of pumpkin, cinnamon, and nutmeg. The result is a guilt-free indulgence that allows you to enjoy a traditional holiday dessert while still staying aligned with your high-protein goals. These bars are sure to be a hit at any holiday gathering.

Ingredients: For the crust:

• 1 cup almond flour
• 1/4 cup vanilla protein powder
• 2 tbsp coconut flour
• 2 tbsp maple syrup
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup melted coconut oil

For the filling:

• 1 cup pumpkin puree
• 2 cups cream cheese (or dairy-free cream cheese), softened
• 1/4 cup Greek yogurt (or dairy-free yogurt)
• 1/4 cup maple syrup or honey
• 2 large eggs
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 325°F (165°C). Line an 8×8-inch baking dish with parchment paper.
2. In a medium bowl, combine almond flour, protein powder, coconut flour, cinnamon, and salt. Add the maple syrup and melted coconut oil, stirring until the mixture forms a dough-like consistency.
3. Press the dough into the bottom of the prepared baking dish to form a crust. Bake for 8-10 minutes or until lightly golden.
4. While the crust is baking, prepare the filling. In a large bowl, combine pumpkin puree, cream cheese, Greek yogurt, maple syrup, eggs, cinnamon, nutmeg, vanilla extract, and a pinch of salt. Use a hand mixer or whisk to blend everything until smooth and well-combined.
5. Pour the pumpkin filling over the baked crust and smooth out the top.
6. Bake for 30-35 minutes, or until the center is set and slightly firm to the touch. Allow the bars to cool in the pan for 1-2 hours before transferring to the refrigerator to chill for at least 4 hours, or overnight.
7. Once chilled, cut the cheesecake into bars and serve.

These gluten-free high-protein pumpkin cheesecake bars are a perfect way to enjoy the flavors of fall during the holidays without sacrificing your health goals. The combination of protein powder, almond flour, and Greek yogurt creates a creamy and satisfying dessert that is packed with protein. The pumpkin and spice flavors offer a deliciously festive twist on classic cheesecake, making these bars an ideal addition to your holiday dessert table. Light, flavorful, and high in protein, they offer the perfect balance of indulgence and nutrition.

Gluten-Free High-Protein Holiday Stuffed Acorn Squash

This gluten-free high-protein holiday stuffed acorn squash is a flavorful and nutritious main course or side dish for your holiday meals. The acorn squash is roasted until tender and filled with a delicious mixture of quinoa, cranberries, and ground turkey, all seasoned with warm holiday spices. This dish is not only packed with protein but also offers a perfect balance of savory and sweet flavors, making it an excellent option for those looking for a festive and healthy meal.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 cup quinoa, rinsed
• 1 lb ground turkey
• 1 small onion, chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans or walnuts
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp allspice
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the acorn squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-35 minutes, or until the squash is tender.
2. While the squash roasts, cook the quinoa according to package instructions.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
4. Add the ground turkey to the skillet and cook, breaking it up into small pieces, until browned. Season with cinnamon, nutmeg, allspice, salt, and pepper.
5. Stir in the cooked quinoa, cranberries, and nuts. Cook for an additional 3-4 minutes, allowing the flavors to combine.
6. Once the acorn squash is tender, remove it from the oven and fill each half with the turkey and quinoa mixture.
7. Return the stuffed squash to the oven and bake for an additional 10-15 minutes to heat through.
8. Garnish with fresh parsley and serve warm.

This gluten-free high-protein holiday stuffed acorn squash is a delightful and healthy addition to your holiday menu. The tender squash serves as the perfect vessel for the savory-sweet filling, which is packed with protein and fiber. The quinoa and ground turkey provide a satisfying and hearty texture, while the cranberries and spices add a festive and flavorful touch. This dish can be served as a main course or as a side, and it’s sure to impress your guests with both its taste and nutritional benefits.

Gluten-Free High-Protein Spinach and Ricotta Stuffed Chicken Breast

This gluten-free high-protein spinach and ricotta stuffed chicken breast is an elegant and wholesome dish perfect for the holidays. The chicken breasts are stuffed with a delicious mixture of spinach, ricotta cheese, and fresh herbs, providing a boost of protein in every bite. Baked to perfection, the dish is moist, flavorful, and visually appealing, making it an ideal centerpiece for a holiday meal. Paired with a side of roasted vegetables or a light salad, it’s a satisfying yet nutritious option for anyone following a high-protein diet.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1 tbsp fresh basil, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 tsp paprika (for seasoning)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Using a sharp knife, create a pocket in each chicken breast by slicing horizontally through the center, being careful not to cut all the way through.
3. In a medium bowl, combine the chopped spinach, ricotta, Parmesan, garlic, basil, salt, and pepper. Mix until well combined.
4. Stuff each chicken breast with the spinach and ricotta mixture, securing the opening with toothpicks if necessary.
5. Season the outside of each chicken breast with paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat.
6. Sear the chicken breasts in the skillet for 2-3 minutes per side until golden brown.
7. Transfer the chicken to the prepared baking sheet and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
8. Remove from the oven and let the chicken rest for a few minutes before slicing and serving.

This gluten-free high-protein spinach and ricotta stuffed chicken breast is a flavorful and nutritious holiday dish that feels both indulgent and healthy. The combination of tender chicken and creamy spinach-ricotta filling creates a mouthwatering contrast, while the high-protein content makes it a satisfying meal for those seeking to meet their dietary goals. It’s a great dish for special occasions, offering a rich, comforting flavor without compromising on nutrition. Paired with roasted vegetables or a light salad, this stuffed chicken is a fantastic addition to your holiday feast.

Gluten-Free High-Protein Sweet Potato and Black Bean Chili

This gluten-free high-protein sweet potato and black bean chili is a hearty and comforting dish, perfect for holiday gatherings or cozy winter meals. Loaded with nutritious ingredients like sweet potatoes, black beans, and tomatoes, this chili is packed with protein, fiber, and essential vitamins. The combination of smoky spices and tender vegetables creates a rich, satisfying flavor that will please both vegetarians and meat-eaters alike. It’s a filling, warming dish that’s easy to prepare and can be made ahead of time for convenience.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• 1/4 cup plain Greek yogurt (optional, for topping)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the chopped bell pepper, sweet potatoes, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir well to combine.
3. Pour in the vegetable broth, diced tomatoes, and black beans. Bring to a simmer and cook for 25-30 minutes, or until the sweet potatoes are tender and the chili has thickened.
4. Season with salt and pepper to taste.
5. Serve the chili hot, topped with fresh cilantro and a dollop of Greek yogurt if desired.

This gluten-free high-protein sweet potato and black bean chili is the perfect comfort food for the holiday season. With its rich combination of sweet potatoes, black beans, and spices, it’s a nutrient-dense and satisfying meal that provides a great source of protein and fiber. The hearty texture and bold flavors make it a favorite among guests, and it’s a wonderful option for those looking for a filling yet healthy dish. Serve it with a side of gluten-free cornbread or over a bed of quinoa for a complete holiday meal that everyone can enjoy.

Gluten-Free High-Protein Beef and Vegetable Stir-Fry

This gluten-free high-protein beef and vegetable stir-fry is a quick and flavorful dish that’s perfect for a healthy holiday dinner. The lean beef provides a solid protein base, while a variety of colorful vegetables, such as bell peppers, broccoli, and carrots, add vitamins, minerals, and fiber. Tossed in a savory stir-fry sauce made with gluten-free soy sauce and fresh ginger, this dish is easy to prepare, full of vibrant flavors, and can be served over rice or quinoa for a complete, nutritious meal.

Ingredients:

• 1 lb lean beef (sirloin or flank steak), thinly sliced against the grain
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 tbsp olive oil, divided
• 2 tbsp gluten-free soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• Salt and pepper, to taste
• Sesame seeds (for garnish, optional)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and cook for 3-4 minutes until browned and cooked through. Remove the beef from the skillet and set it aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Add the bell peppers, broccoli, and carrots, and stir-fry for 5-6 minutes until the vegetables are tender-crisp.
3. In a small bowl, whisk together the gluten-free soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger.
4. Return the cooked beef to the skillet and pour the sauce over the beef and vegetables. Stir to combine and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
5. Season with salt and pepper to taste, and garnish with sesame seeds if desired.

This gluten-free high-protein beef and vegetable stir-fry is a quick and satisfying holiday meal that’s both nutritious and delicious. The lean beef offers a rich protein source, while the colorful vegetables contribute essential nutrients and fiber. The savory stir-fry sauce brings everything together with a burst of flavor, making this dish a crowd-pleaser for any holiday gathering. It’s an excellent choice for those looking to enjoy a lighter, high-protein meal that still feels festive and indulgent. Serve it over quinoa or rice for a balanced and hearty holiday dinner.

Gluten-Free High-Protein Turkey Meatballs with Zucchini Noodles

These gluten-free high-protein turkey meatballs paired with zucchini noodles make for a healthy and festive dish that’s light yet full of flavor. Ground turkey is a lean protein, and when combined with fragrant herbs and spices, it transforms into juicy, tender meatballs. Served with fresh zucchini noodles (zoodles), this dish offers a refreshing, low-carb alternative to traditional pasta. Perfect for holiday meals, this recipe is both nourishing and satisfying while being packed with protein, fiber, and essential nutrients.

Ingredients:

• 1 lb ground turkey
• 1/4 cup gluten-free breadcrumbs (or almond flour for a low-carb option)
• 1 large egg
• 2 tbsp grated Parmesan cheese
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• Salt and pepper, to taste
• 2 medium zucchini, spiralized into noodles (zoodles)
• 1 tbsp olive oil
• 1/2 cup marinara sauce (gluten-free)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground turkey, gluten-free breadcrumbs, egg, Parmesan cheese, garlic, parsley, oregano, salt, and pepper. Mix well until fully combined.
3. Roll the turkey mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
4. Bake the meatballs for 20-25 minutes, or until they reach an internal temperature of 165°F (74°C).
5. While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 3-4 minutes until slightly softened.
6. Warm the marinara sauce in a separate pan.
7. Once the meatballs are done, serve them on a bed of zucchini noodles, topped with marinara sauce.

These gluten-free high-protein turkey meatballs with zucchini noodles are a great option for anyone looking to enjoy a flavorful, healthy, and festive meal. The turkey meatballs are juicy and packed with protein, while the zucchini noodles offer a light, low-carb alternative to pasta. The marinara sauce ties everything together, creating a comforting yet nutritious dish perfect for holiday gatherings. This recipe is simple, delicious, and perfect for those who want a high-protein meal without compromising on taste or nutrition.

Gluten-Free High-Protein Baked Salmon with Herb Quinoa

This gluten-free high-protein baked salmon with herb quinoa is a light yet satisfying holiday dish that’s rich in omega-3 fatty acids, protein, and essential vitamins. The salmon is baked to perfection with a zesty lemon herb seasoning, complementing the nutty and aromatic quinoa. Paired together, this meal offers a well-rounded, nutritious option for a festive meal. It’s a great choice for those looking to include lean protein in their holiday menu while keeping it healthy, flavorful, and festive.

Ingredients:

• 4 salmon fillets
• 1 tbsp olive oil
• 1 lemon, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp fresh dill, chopped
• Salt and pepper, to taste
• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 tbsp fresh parsley, chopped
• 1 tbsp olive oil (for quinoa)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, and season with minced garlic, fresh dill, salt, and pepper. Top each fillet with a few slices of lemon.
3. Bake the salmon for 12-15 minutes, or until it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
4. While the salmon is baking, rinse the quinoa under cold water. In a medium saucepan, bring the vegetable broth (or water) to a boil.
5. Add the quinoa to the saucepan, reduce the heat, and cover. Simmer for 12-15 minutes, or until the quinoa is cooked and all the liquid is absorbed.
6. Once the quinoa is cooked, fluff it with a fork and stir in fresh parsley and olive oil.
7. Serve the baked salmon over a bed of herb quinoa and garnish with additional lemon slices if desired.

The gluten-free high-protein baked salmon with herb quinoa is an elegant and nourishing dish, ideal for holiday meals or any occasion that calls for a healthy yet satisfying entrée. The salmon is rich in protein and heart-healthy omega-3 fatty acids, while the quinoa adds a hearty texture and a boost of fiber and protein. This meal is not only delicious but also a great way to celebrate the season with a nutritious option that doesn’t sacrifice flavor or elegance. It’s a perfect choice for those seeking a wholesome, festive meal for themselves and their guests.

Gluten-Free High-Protein Shrimp and Avocado Salad

This gluten-free high-protein shrimp and avocado salad is a light, refreshing, and nutrient-packed dish perfect for a holiday starter or light main course. Shrimp is an excellent source of lean protein, while avocado provides healthy fats and essential vitamins. The salad is made with fresh greens, cucumbers, and a tangy lime dressing, making it an ideal dish to kick off a festive meal. It’s a great option for those who are looking for a clean, protein-rich meal that’s easy to prepare yet full of vibrant flavors.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 2 cups mixed salad greens
• 1 cucumber, sliced
• 1 avocado, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil (for dressing)
• 1 tsp honey (optional)

Instructions:

1. Heat 2 tablespoons of olive oil in a skillet over medium heat. Season the shrimp with smoked paprika, salt, and pepper.
2. Cook the shrimp for 2-3 minutes per side, until they are pink and cooked through. Remove from the heat and set aside.
3. In a large bowl, toss together the mixed salad greens, cucumber slices, avocado, red onion, and cilantro.
4. In a small bowl, whisk together lime juice, olive oil, and honey (if using) to make the dressing.
5. Drizzle the dressing over the salad and toss to combine.
6. Top the salad with the cooked shrimp and serve immediately.

The gluten-free high-protein shrimp and avocado salad is a vibrant and refreshing dish that offers both flavor and nourishment. The shrimp provide a great source of lean protein, while the avocado adds a creamy texture and healthy fats, making this salad a balanced and satisfying option. It’s perfect for those seeking a lighter meal that still delivers plenty of nutrition. This salad can be served as an appetizer or light main course at holiday gatherings, offering a healthy, festive choice that everyone will enjoy. It’s simple to prepare and guaranteed to be a hit at any occasion.

Note: More recipes are coming soon!