25+ Delicious Holiday Low Sodium Paleo Recipes to Make Your Feast Healthier

The holiday season is a time for gathering, celebrating, and sharing meals with family and friends.

However, with all the indulgent foods and rich flavors, it’s easy to overdo it on sodium, sugars, and processed ingredients.

Whether you’re looking to stay true to a paleo lifestyle, reduce your sodium intake for health reasons, or simply want to serve healthier food at your holiday celebrations, these 25+ holiday low sodium paleo recipes are exactly what you need.

From festive main dishes to satisfying sides and even delectable desserts, these recipes are designed to bring joy and flavor to your holiday table without compromising your dietary goals.

Each recipe is made with whole, nutrient-dense ingredients that are naturally gluten-free, dairy-free, and refined sugar-free.

These recipes will not only keep your meals flavorful and nourishing but also offer a sense of indulgence without any guilt.

In this collection, you’ll find easy-to-follow recipes that cater to different tastes and preferences, ensuring there’s something for everyone to enjoy.

So, whether you’re hosting a holiday party or just looking for something special to share with your loved ones, these dishes will help you create a festive and health-conscious holiday feast.

25+ Delicious Holiday Low Sodium Paleo Recipes to Make Your Feast Healthier

With these 25+ holiday low sodium paleo recipes, you don’t have to sacrifice flavor or festivity to maintain a healthier lifestyle.

These recipes prove that eating nutritious, balanced meals can still be delicious, satisfying, and celebratory.

Whether you’re looking for the perfect holiday main course, a vibrant side dish, or a guilt-free dessert, this collection has you covered.

Enjoying a holiday meal that aligns with your dietary needs can make the season even more special, helping you feel good inside and out.

So, embrace the flavors, share the joy, and let these recipes be a part of your holiday traditions for years to come.

Herb-Rubbed Roasted Turkey Breast

This herb-rubbed roasted turkey breast is perfect for a holiday main dish, offering an elegant and flavorful meal without any added salt. The combination of garlic, fresh rosemary, and thyme provides a fragrant aroma and rich taste that’s perfect for any special occasion. It’s simple to prepare and yields a moist, tender turkey breast that’s great for both intimate family dinners and larger gatherings.

Ingredients

• 1 (3-4 lb) boneless, skinless turkey breast
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 4 cloves garlic, minced
• 1 tbsp lemon zest
• 1 tsp ground black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• Fresh lemon wedges, for serving

Instructions

1. Preheat your oven to 375°F (190°C). Line a roasting pan with parchment paper or lightly oil it.
2. In a bowl, mix the olive oil, rosemary, thyme, garlic, lemon zest, black pepper, smoked paprika, and onion powder to create a fragrant herb rub.
3. Pat the turkey breast dry with paper towels. Rub the herb mixture evenly over the turkey breast, making sure to cover the surface and gently lift the skin to rub underneath if possible.
4. Place the turkey breast in the prepared roasting pan and roast for about 1.5 to 2 hours or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.
5. Let the turkey rest for 15 minutes before slicing. Serve with fresh lemon wedges for a burst of brightness.

The herb-rubbed turkey breast boasts a satisfying, aromatic flavor profile perfect for holiday celebrations. Its minimal seasoning and use of fresh herbs and garlic deliver a clean taste, showcasing the natural flavors of the turkey. Pair it with a side of roasted vegetables or a fresh salad for a well-rounded, low-sodium, and paleo-friendly holiday meal.

Maple Glazed Brussels Sprouts and Butternut Squash

This side dish combines caramelized Brussels sprouts and sweet butternut squash, creating a harmonious balance of savory and sweet. It’s perfect for any holiday table as a vibrant, hearty, and healthy side that’s low in sodium and compliant with the paleo diet.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1/4 tsp ground cinnamon
• 1/4 tsp black pepper
• 1/4 cup chopped pecans (optional)
• Fresh thyme for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the Brussels sprouts and butternut squash. Drizzle with olive oil, maple syrup, cinnamon, and black pepper. Toss until the vegetables are evenly coated.
3. Spread the vegetables in an even layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through, until the Brussels sprouts are golden and the squash is tender.
4. Sprinkle chopped pecans on top and roast for an additional 5 minutes.
5. Garnish with fresh thyme before serving.

This dish is a symphony of textures and flavors, with the slight bitterness of Brussels sprouts balanced by the natural sweetness of the maple-glazed butternut squash. The toasted pecans add a delightful crunch, enhancing the overall dish. A versatile side dish that works well alongside a main course or as a standout on its own, it embodies everything you love about holiday eating in a wholesome, paleo-approved way.

Cranberry Orange Almond Salad

A refreshing, zesty salad that pairs well with any holiday meal, this cranberry orange almond salad is a light and nutrient-rich dish. Full of vibrant colors and flavors, it’s perfect for a holiday gathering where a fresh touch is desired. The combination of citrusy orange segments, tart cranberries, and crunchy almonds will be a standout on the table.

Ingredients

• 4 cups mixed salad greens (e.g., baby spinach, arugula, and kale)
• 1 cup fresh or frozen unsweetened cranberries
• 1 orange, peeled and segmented
• 1/4 cup sliced almonds, toasted
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1/2 tsp black pepper
• 1/4 tsp ground cinnamon (optional)

Instructions

1. In a large bowl, combine the mixed salad greens, cranberries, and orange segments.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, black pepper, and ground cinnamon if using.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Sprinkle toasted almonds on top and serve immediately.

This cranberry orange almond salad is both tangy and sweet, with a touch of nutty flavor from the almonds that adds a delightful crunch. The orange segments offer a juicy burst, while the cranberries contribute a refreshing, slightly tart element that complements the citrusy dressing. It’s a light yet satisfying option that brings a touch of brightness to holiday feasts without adding excessive sodium or artificial ingredients.

Garlic Herb Roasted Salmon with Lemon

This garlic herb roasted salmon is an impressive yet simple dish that is perfect for holiday dinners. The salmon is baked to a tender, flaky texture with a burst of flavor from fresh herbs, garlic, and lemon. It’s a low-sodium, paleo-friendly main course that adds a touch of sophistication to your holiday table.

Ingredients

• 4 salmon fillets (skin-on)
• 3 tbsp olive oil
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, finely chopped
• 3 cloves garlic, minced
• 1 lemon, thinly sliced
• 1/2 tsp black pepper
• Lemon wedges, for serving

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
2. In a small bowl, combine the olive oil, parsley, dill, garlic, and black pepper to create an herb mixture.
3. Place the salmon fillets on the prepared baking sheet, skin side down. Spread the herb mixture evenly over the top of each fillet.
4. Place lemon slices on top of the salmon fillets for added flavor.
5. Roast in the oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve immediately with lemon wedges for a burst of freshness.

This garlic herb roasted salmon is aromatic and tender, offering a balanced blend of flavors that are both bright and rich. The use of fresh herbs and lemon enhances the natural flavor of the salmon, creating a light yet satisfying main dish. Perfectly paired with a side of steamed asparagus or a mixed green salad, this recipe embodies a simple, nutritious way to celebrate the holidays with minimal effort and maximum taste.

Spaghetti Squash with Sage and Garlic

This spaghetti squash dish is a perfect low-sodium, paleo-friendly holiday side. The combination of roasted squash, sautéed garlic, and sage brings out the natural sweetness of the vegetable while adding a fragrant, earthy flavor. This dish pairs well with roasted meats and other festive main courses.

Ingredients

• 1 large spaghetti squash
• 3 tbsp olive oil
• 3 cloves garlic, finely minced
• 1 tbsp fresh sage, chopped
• 1/2 tsp black pepper
• Freshly grated Parmesan or dairy-free alternative (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the inside with 1 tbsp of olive oil and season with black pepper.
2. Place the squash cut side down on a baking sheet lined with parchment paper. Roast for 30-35 minutes, or until the strands of squash can be easily pulled with a fork.
3. While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes, or until fragrant. Add the chopped sage and cook for an additional minute.
4. Remove the roasted squash from the oven and use a fork to gently scrape out the spaghetti-like strands into a bowl.
5. Add the garlic and sage mixture to the spaghetti squash and toss to combine.
6. Serve with a sprinkle of grated Parmesan or a dairy-free alternative if desired.

This dish is warm, flavorful, and makes a wonderful holiday side, combining the subtle sweetness of spaghetti squash with the depth of garlic and sage. It’s an excellent way to showcase a vegetable that feels festive yet remains easy to prepare and naturally low in sodium. This is an ideal choice for those looking for a holiday side that’s both satisfying and health-conscious.

Sweet Potato and Apple Casserole

A classic holiday dish, this sweet potato and apple casserole blends sweet, earthy flavors with a hint of cinnamon and a touch of maple syrup for natural sweetness. This low-sodium, paleo-friendly dish is perfect for serving as a side or even as a main course for vegetarian guests.

Ingredients

• 3 large sweet potatoes, peeled and cut into 1-inch cubes
• 2 apples, peeled, cored, and sliced
• 2 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp black pepper
• 1/4 cup chopped pecans (optional)
• Fresh rosemary for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large pot, bring the sweet potato cubes to a boil and cook for 10-12 minutes, or until fork-tender. Drain and transfer to a mixing bowl.
3. Add the maple syrup, cinnamon, and black pepper to the sweet potatoes and mix until evenly coated.
4. Layer half of the sweet potatoes in the prepared baking dish, followed by a layer of apple slices. Repeat with the remaining sweet potatoes and apple slices.
5. Sprinkle the chopped pecans evenly over the top.
6. Bake for 25-30 minutes or until the top is golden brown and the apples are tender.
7. Garnish with fresh rosemary before serving.

This sweet potato and apple casserole is a delightful balance of flavors and textures, with the natural sweetness of the sweet potatoes and apples enhanced by the maple syrup and warm cinnamon. The toasted pecans add a subtle crunch, making each bite satisfying. This dish is not only visually appealing but also a heartwarming addition to any holiday spread, embodying the cozy flavors of the season in a wholesome, paleo-friendly format.

Balsamic Glazed Chicken with Roasted Vegetables

This balsamic glazed chicken with roasted vegetables is a simple, elegant dish that is perfect for the holidays. The balsamic glaze brings a rich, slightly sweet tanginess that complements the succulent chicken, while the roasted vegetables add color, flavor, and texture to the plate. This dish is naturally low in sodium and packed with fresh, paleo-friendly ingredients.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• 3 tbsp olive oil, divided
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1 cup baby carrots
• 1 zucchini, sliced into half-moons
• 1 red bell pepper, chopped
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a small saucepan over medium heat, combine the balsamic vinegar and honey. Simmer for 3-4 minutes until slightly thickened. Set aside.
3. Season the chicken breasts with garlic powder and black pepper. Drizzle 1 tbsp olive oil over the chicken and rub to coat evenly.
4. Place the chicken on the prepared baking sheet and surround it with cherry tomatoes, baby carrots, zucchini, and red bell pepper. Drizzle the remaining olive oil over the vegetables and toss to coat.
5. Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
6. Brush the balsamic glaze over the chicken during the last 5 minutes of roasting.
7. Serve garnished with fresh basil leaves.

This balsamic glazed chicken with roasted vegetables is a well-rounded dish that feels festive yet is easy to prepare. The sweet and tangy glaze perfectly balances the savory flavor of the chicken, while the roasted vegetables add a colorful, nutrient-packed component. It’s a versatile dish that pairs well with a simple side salad or a serving of mashed cauliflower for a low-sodium, paleo-friendly holiday meal.

Spiced Carrot and Cauliflower Soup

This warm and hearty carrot and cauliflower soup is perfect for chilly holiday nights. It’s made with a mix of sweet, earthy flavors and a hint of warming spices, creating a comforting bowl that’s naturally low in sodium and entirely paleo. The addition of coconut milk provides a creamy texture without the use of dairy.

Ingredients

• 4 large carrots, peeled and chopped
• 1 small head of cauliflower, cut into florets
• 1 tbsp coconut oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 4 cups low-sodium vegetable broth or water
• 1 cup full-fat coconut milk
• Fresh cilantro for garnish
• Black pepper to taste

Instructions

1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
2. Stir in the garlic and grated ginger, cooking for another minute. Add the turmeric, cumin, and cinnamon, and cook for 30 seconds more to release the spices’ flavors.
3. Add the chopped carrots and cauliflower florets to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 20-25 minutes, or until the vegetables are tender.
4. Use an immersion blender or transfer the soup in batches to a countertop blender and blend until smooth.
5. Stir in the coconut milk and season with black pepper to taste. Simmer for an additional 5 minutes.
6. Serve garnished with fresh cilantro.

This spiced carrot and cauliflower soup is deeply comforting and perfect for warming up on a cold day. The combination of spices like turmeric and cumin adds depth, while the ginger provides a subtle kick. The coconut milk gives it a creamy consistency that feels indulgent without the added dairy. This soup is ideal as a first course or a light holiday meal on its own.

Apple Walnut Stuffed Acorn Squash

This apple walnut stuffed acorn squash is a delightful, seasonal dish that pairs sweet and savory flavors in a way that feels indulgent but is completely paleo and low in sodium. Perfect as a main course or a side dish, this recipe showcases the natural sweetness of acorn squash combined with apples, walnuts, and warm spices.

Ingredients

• 2 acorn squash, halved and seeds removed
• 2 tbsp olive oil
• 2 apples, peeled, cored, and diced
• 1/2 cup chopped walnuts
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp black pepper
• 2 tbsp pure maple syrup
• Fresh thyme for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Drizzle 1 tbsp olive oil over the cut sides of the acorn squash and sprinkle with black pepper. Place the squash cut side down on the baking sheet and roast for 25-30 minutes or until the flesh is tender.
3. While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Add the diced apples, walnuts, cinnamon, and nutmeg. Cook for 5-7 minutes, stirring occasionally, until the apples are soft and the mixture is fragrant.
4. Drizzle the maple syrup over the apple mixture and stir to combine.
5. Carefully turn the acorn squash cut side up and fill each half with the apple walnut mixture.
6. Return to the oven and bake for an additional 10 minutes to let the flavors meld.
7. Serve garnished with fresh thyme.

This apple walnut stuffed acorn squash is a beautiful dish with a perfect balance of textures and flavors. The sweet, tender apples complement the nutty crunch of the walnuts, and the hint of maple syrup and spices add a warm, inviting sweetness. It’s a visually appealing and nutrient-rich dish that makes for a delightful holiday treat, whether as a main course for a vegetarian option or a side dish to accompany any meal.

Herb-Rubbed Roasted Turkey Breast with Garlic and Lemon

This herb-rubbed roasted turkey breast is a show-stopping main course that’s perfect for holiday meals. The combination of fresh herbs, garlic, and lemon infuses the turkey with vibrant, zesty flavors while keeping it moist and tender. This low-sodium, paleo-friendly dish is simple to prepare and will impress your guests.

Ingredients

• 1 whole turkey breast (about 3-4 lbs)
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1 lemon, sliced
• 1/2 tsp black pepper
• Lemon wedges, for serving

Instructions

1. Preheat the oven to 375°F (190°C). Line a roasting pan with parchment paper or lightly oil it.
2. In a bowl, mix the olive oil, minced garlic, rosemary, thyme, parsley, and black pepper to create an herb rub.
3. Rub the herb mixture evenly over the turkey breast, making sure to cover all sides. Place lemon slices underneath the turkey breast and inside the cavity for added flavor.
4. Roast in the oven for 1.5 to 2 hours or until the turkey reaches an internal temperature of 165°F (74°C) and the skin is golden brown.
5. Let the turkey rest for 10-15 minutes before slicing.
6. Serve with lemon wedges on the side.

This herb-rubbed roasted turkey breast is aromatic and moist, showcasing the flavors of fresh herbs and a touch of citrus. It makes a beautiful centerpiece for a holiday feast and pairs well with roasted root vegetables, a simple salad, or a side of cauliflower mash. The combination of garlic, rosemary, and lemon creates a festive dish that’s light, flavorful, and perfect for holiday dining.

Crispy Brussels Sprouts with Pecans and Cranberries

These crispy Brussels sprouts with pecans and cranberries are a holiday side dish that’s full of flavor and texture. The Brussels sprouts are roasted to a crisp, caramelized finish and paired with sweet-tart cranberries and toasted pecans for a dish that’s as beautiful as it is delicious. Paleo-friendly and low in sodium, this side dish is a perfect addition to any holiday meal.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp black pepper
• 1/2 cup pecan halves
• 1/3 cup dried unsweetened cranberries
• 1 tbsp pure maple syrup
• Fresh thyme for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the halved Brussels sprouts with olive oil and black pepper until evenly coated.
3. Spread the Brussels sprouts on the baking sheet in a single layer. Roast for 15-20 minutes, flipping halfway through, until they are golden brown and crispy on the edges.
4. In the last 5 minutes of roasting, add the pecans to the baking sheet to toast them slightly.
5. Remove from the oven and transfer to a serving dish. Drizzle the maple syrup over the Brussels sprouts and sprinkle with cranberries.
6. Garnish with fresh thyme before serving.

These crispy Brussels sprouts with pecans and cranberries are the perfect blend of savory, sweet, and slightly tangy. The caramelized Brussels sprouts and toasted pecans offer a satisfying crunch, while the cranberries provide a pop of color and sweetness. This side dish adds a festive touch to your holiday spread, showcasing the perfect balance of flavors in a nutrient-dense, paleo-friendly format.

Maple-Glazed Butternut Squash with Sage

Maple-glazed butternut squash with sage is a simple yet elegant holiday side that brings the perfect balance of sweet and savory to your plate. The natural sweetness of butternut squash is enhanced with a hint of maple syrup and complemented by the earthy flavor of sage. This dish is paleo-friendly, low in sodium, and sure to be a crowd-pleaser at any holiday gathering.

Ingredients

• 1 large butternut squash, peeled, seeded, and cubed
• 3 tbsp pure maple syrup
• 2 tbsp olive oil
• 1/2 tsp black pepper
• 1/2 tsp ground cinnamon
• 1 tbsp fresh sage, chopped
• Sea salt to taste (optional)
• Fresh sage leaves for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
2. In a large bowl, toss the butternut squash cubes with olive oil, maple syrup, black pepper, and cinnamon until well coated.
3. Spread the squash cubes in a single layer on the baking sheet. Roast for 25-30 minutes or until the squash is tender and lightly caramelized.
4. In the last 5 minutes of roasting, sprinkle the chopped fresh sage over the squash and return to the oven.
5. Remove from the oven and transfer to a serving dish. Garnish with fresh sage leaves before serving.

This maple-glazed butternut squash with sage is a visually stunning and flavorful side dish that’s perfect for holiday celebrations. The sweetness of the maple syrup and the warm spice of cinnamon create a rich flavor profile, while the sage adds an aromatic, earthy touch. This dish is simple to make, yet packed with seasonal flavors that brighten up any holiday table.

Lemon Garlic Shrimp Skewers

These lemon garlic shrimp skewers are light, zesty, and full of flavor, making them an excellent addition to any holiday spread. Perfect for serving as an appetizer or a main course, the marinade infuses the shrimp with a vibrant citrus and herb profile, while grilling adds a delightful char. Paleo-friendly and low in sodium, they are both elegant and easy to prepare.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 tsp paprika
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped
• Lemon wedges, for serving

Instructions

1. In a bowl, mix the olive oil, minced garlic, lemon juice, lemon zest, paprika, and black pepper.
2. Add the shrimp to the marinade and toss to coat. Cover and let marinate in the refrigerator for 20-30 minutes.
3. Preheat a grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers.
4. Grill for 2-3 minutes per side or until the shrimp are opaque and slightly charred.
5. Remove from the grill and sprinkle with chopped fresh parsley.
6. Serve with lemon wedges on the side.

These lemon garlic shrimp skewers are an ideal holiday dish for seafood lovers. The citrusy and herbaceous marinade pairs perfectly with the succulent shrimp, creating a dish that feels special and festive. They can be enjoyed on their own or served alongside a fresh salad or roasted vegetables for a complete meal. Perfect for adding a touch of elegance to any holiday celebration.

Cranberry Orange Glazed Salmon

This cranberry orange glazed salmon is a sophisticated and flavorful dish that’s perfect for the holiday season. The sweet-tart cranberry-orange glaze pairs beautifully with the rich, flaky salmon, creating a festive main course that is both healthy and paleo-friendly. With minimal prep time and a delicious outcome, this dish is sure to impress your holiday guests.

Ingredients

• 4 salmon fillets (about 4-5 oz each)
• 1 cup fresh or frozen cranberries
• 1/2 cup freshly squeezed orange juice
• 2 tbsp pure maple syrup
• 1 tbsp orange zest
• 1 tbsp fresh rosemary, chopped
• 1 tbsp olive oil
• Black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small saucepan, combine the cranberries, orange juice, maple syrup, and orange zest. Simmer over medium heat for 8-10 minutes until the cranberries break down and the glaze thickens.
3. Place the salmon fillets on the baking sheet and brush them with olive oil. Season with black pepper.
4. Spoon the cranberry orange glaze generously over the salmon fillets.
5. Roast in the oven for 12-15 minutes or until the salmon flakes easily with a fork.
6. Sprinkle the fresh rosemary over the salmon before serving.

This cranberry orange glazed salmon is both visually appealing and full of vibrant flavors. The tartness of the cranberries, paired with the brightness of orange zest and the slight sweetness of maple syrup, creates a glaze that complements the rich, tender salmon. This dish is a perfect main course for a holiday meal, providing a healthy and festive option for those who love seafood.

Garlic Herb Mashed Cauliflower

Garlic herb mashed cauliflower is a creamy, comforting, and paleo-friendly alternative to traditional mashed potatoes. Infused with garlic and fresh herbs, this dish is perfect for holiday feasts as a side that’s both nutritious and satisfying. It’s naturally low in sodium and has a velvety texture that’s sure to please everyone at the table.

Ingredients

• 1 large head of cauliflower, cut into florets
• 3 tbsp olive oil
• 3 cloves garlic, peeled
• 2 tbsp fresh chives, chopped
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• Fresh parsley for garnish

Instructions

1. Bring a large pot of water to a boil. Add the cauliflower florets and garlic cloves. Cook for 10-12 minutes or until the cauliflower is fork-tender.
2. Drain the cauliflower and garlic and transfer them to a food processor or use an immersion blender in the pot.
3. Add the olive oil, black pepper, and ground nutmeg. Blend until smooth and creamy.
4. Stir in the chopped chives.
5. Transfer to a serving dish and garnish with fresh parsley before serving.

This garlic herb mashed cauliflower offers all the comforting texture of mashed potatoes without the carbs. The addition of garlic and chives elevates the flavor, while a touch of nutmeg adds a hint of warmth. This dish is perfect for pairing with roasted meats, poultry, or fish, making it an ideal, low-sodium side for any holiday celebration.

Note: More recipes​ are coming soon!