50+ Delicious Holiday Paleo Dinner Recipes That Will Impress Your Guests

The holiday season is a time for gathering with loved ones, celebrating traditions, and, of course, sharing delicious food.

For those following a paleo lifestyle, creating holiday meals that are both festive and in line with dietary preferences can seem daunting.

But fear not—I’ve rounded up 50+ holiday paleo dinner recipes that will make your holiday feast memorable.

From hearty main dishes and flavorful sides to sweet and satisfying desserts, these recipes are designed to bring joy and nourishment to your holiday celebrations.

Whether you’re hosting a festive dinner party, enjoying a quiet family meal, or looking for healthy options for a special occasion, these dishes will make your holiday dinner truly special without compromising on flavor or health.

Each recipe has been chosen for its blend of simple, wholesome ingredients that align with paleo principles—no grains, dairy, or processed sugars—while embracing the season’s best flavors.

Get ready to impress your guests and indulge in a holiday feast that everyone can enjoy, whether they’re following a paleo diet or not.

Let’s dive into the world of holiday dining with recipes that are sure to warm the heart and satisfy the palate.

50+ Delicious Holiday Paleo Dinner Recipes That Will Impress Your Guests

With over 50 holiday paleo dinner recipes at your fingertips, you’re all set to create an extraordinary holiday dining experience that everyone will remember.

These dishes bring together the perfect balance of nutrition, flavor, and festivity, allowing you to embrace the holiday spirit while staying true to your dietary preferences.

From the elegant maple-glazed chicken thighs and herb-rubbed lamb chops to cozy sides like balsamic Brussels sprouts and stuffed acorn squash, there is something here for every taste and occasion.

The holiday season should be about more than just indulgence—it’s an opportunity to create dishes that bring people together and offer a healthier alternative without sacrificing taste.

By using high-quality, paleo-approved ingredients, these recipes allow you to celebrate the season with dishes that reflect your commitment to health, happiness, and community.

Herb-Crusted Prime Rib with Garlic Mashed Cauliflower

A perfect centerpiece for a holiday gathering, this herb-crusted prime rib is tender and rich, paired with a creamy garlic mashed cauliflower that brings the flavors together. This dish provides an elegant and hearty option that will impress any guest while remaining paleo-friendly.

Ingredients:

• 1 (3-4 lb) prime rib roast, bone-in
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 4 cloves garlic, minced
• 1 tbsp sea salt
• 1 tsp black pepper
• 2 tbsp Dijon mustard (check for sugar-free)
• 2 tbsp ghee or clarified butter

For Garlic Mashed Cauliflower:

• 1 large head of cauliflower, cut into florets
• 3 cloves garlic, peeled
• 2 tbsp ghee or olive oil
• Salt and pepper, to taste
• Fresh chives for garnish (optional)

Preparation:

1. Preheat the oven to 425°F (220°C). Place the prime rib on a roasting pan and let it sit at room temperature for 30 minutes.
2. In a bowl, combine the rosemary, thyme, minced garlic, sea salt, and black pepper. Add the olive oil and Dijon mustard, mixing until a paste forms.
3. Rub the herb mixture evenly over the prime rib.
4. Roast the prime rib for 20 minutes at 425°F (220°C), then lower the temperature to 350°F (175°C) and continue to roast for about 1 hour, or until a meat thermometer reads 130°F (54°C) for medium-rare.
5. Remove the prime rib from the oven and let it rest for at least 15 minutes before slicing.

For Garlic Mashed Cauliflower:

1. Bring a large pot of salted water to a boil and add the cauliflower florets and garlic cloves. Cook for 10-12 minutes or until cauliflower is tender.
2. Drain and transfer to a food processor. Add ghee or olive oil, salt, and pepper. Blend until smooth and creamy.
3. Serve with a sprinkle of chives if desired.

The prime rib, with its crispy herb crust, pairs perfectly with the velvety garlic cauliflower mash, creating a luxurious dish that balances bold flavors with a comforting side. This meal is sure to satisfy the heartiest appetites while remaining in line with paleo dietary choices.

Maple-Glazed Roasted Chicken with Lemon-Rosemary Veggies

This roasted chicken, glazed with a subtly sweet maple coating, combines perfectly with lemon-roasted vegetables infused with rosemary. This dinner option is both vibrant and nutritious, making it an ideal main course for holiday celebrations.

Ingredients:

• 1 whole chicken (about 4-5 lbs), cleaned and patted dry
• 1/4 cup pure maple syrup (unsweetened, if available)
• 2 tbsp olive oil
• 1 lemon, cut into wedges
• 4 cloves garlic, smashed
• 2 tbsp fresh rosemary, finely chopped
• 2 tsp sea salt
• 1 tsp black pepper
• 2 tbsp ghee or melted coconut oil (optional for basting)

For Lemon-Rosemary Veggies:

• 2 cups baby carrots
• 2 cups Brussels sprouts, halved
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• 1 tbsp fresh rosemary, finely chopped
• Salt and pepper to taste

Preparation:

1. Preheat the oven to 425°F (220°C). In a small bowl, mix maple syrup, olive oil, rosemary, salt, and black pepper.
2. Rub the glaze all over the chicken, making sure to coat the inside of the cavity with some of the mixture. Stuff the chicken with lemon wedges and smashed garlic cloves.
3. Place the chicken in a roasting pan and drizzle with ghee or melted coconut oil. Roast for about 1.5 hours, or until the internal temperature reaches 165°F (74°C), basting every 30 minutes with the pan juices.
4. In the meantime, prepare the veggies. Toss the baby carrots and Brussels sprouts with olive oil, lemon zest, lemon juice, rosemary, salt, and pepper. Spread them evenly on a baking sheet.
5. Roast the vegetables for about 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.

The combination of the sweet maple glaze with the savory roasted chicken creates a beautifully balanced dish. Paired with the zesty lemon-rosemary vegetables, this meal brings warmth and freshness to your holiday table.

Paleo Stuffed Acorn Squash with Cranberry-Walnut Filling

This dish is ideal for those who want a colorful and hearty holiday meal without traditional meats. The sweet, nutty filling in this acorn squash is loaded with cranberries and walnuts, perfectly balanced with a hint of cinnamon and sage.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 tbsp olive oil
• 1/2 cup fresh or frozen cranberries
• 1/2 cup chopped walnuts
• 1/2 cup diced apple
• 1/4 cup unsweetened coconut flakes
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp fresh sage, chopped
• Salt and pepper, to taste

Preparation:

1. Preheat the oven to 400°F (200°C). Rub the cut sides of the acorn squash with olive oil and season with a pinch of salt and pepper. Place the squash cut side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes or until tender.
2. Meanwhile, in a medium skillet over medium heat, combine cranberries, walnuts, diced apple, coconut flakes, cinnamon, nutmeg, and sage. Cook for about 5-7 minutes until the cranberries start to burst and the mixture is fragrant.
3. Flip the roasted squash cut side up and carefully spoon the cranberry-walnut filling into each half. Return to the oven for an additional 10 minutes to allow the flavors to meld.

This acorn squash dish is visually appealing and a perfect blend of sweet and savory flavors. The cranberries and walnuts provide texture and a festive touch that encapsulates the spirit of the season. It’s a wonderful addition to any holiday spread, offering a hearty, vegan-friendly option without sacrificing taste.

Garlic Herb-Crusted Salmon with Lemon Asparagus

This simple yet elegant salmon dish features a crispy garlic herb crust that pairs beautifully with bright, lemony asparagus. It’s a light and healthy dinner option for a festive holiday meal that’s full of flavor and nourishing goodness.

Ingredients:

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

For Lemon Asparagus:

• 1 lb fresh asparagus, trimmed
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp grated Parmesan (optional)

Preparation:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix the parsley, dill, minced garlic, sea salt, and black pepper. Stir in 2 tbsp of olive oil to create a paste.
3. Rub the herb mixture evenly over the top of each salmon fillet.
4. Place the salmon fillets skin-side down on the baking sheet. Drizzle with the remaining olive oil and a squeeze of lemon juice.
5. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.

For Lemon Asparagus:

1. In a large mixing bowl, toss the asparagus with olive oil, lemon zest, lemon juice, salt, and pepper.
2. Spread the asparagus evenly on another baking sheet and roast for 12-15 minutes until tender-crisp.
3. If desired, sprinkle with grated Parmesan before serving.

This garlic herb-crusted salmon paired with lemon asparagus is an impressive yet easy dish that makes for an elegant holiday meal. The combination of flaky salmon and bright asparagus provides a refreshing balance of flavors, perfect for a festive, light, and nutritious dinner.

Balsamic Glazed Pork Tenderloin with Roasted Brussels Sprouts

A juicy pork tenderloin, glazed with a rich balsamic reduction, paired with caramelized Brussels sprouts creates a comforting and holiday-worthy main course. This dish brings together deep flavors with a slight touch of sweetness, satisfying your taste buds without straying from a paleo diet.

Ingredients:

• 2 pork tenderloins (about 1 lb each)
• 2 tbsp olive oil, divided
• 1/4 cup balsamic vinegar
• 2 tbsp honey (or a paleo-friendly sweetener)
• 3 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper
• Fresh rosemary sprigs, for garnish

For Roasted Brussels Sprouts:

• 1 lb Brussels sprouts, trimmed and halved
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 tsp smoked paprika (optional)

Preparation:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Rub the pork tenderloins with 1 tbsp olive oil, minced garlic, sea salt, and black pepper. Place on the baking sheet.
3. In a small saucepan over medium heat, combine balsamic vinegar and honey. Simmer for 5-6 minutes until the mixture has thickened slightly.
4. Brush the balsamic glaze generously over the pork tenderloins. Place in the oven and roast for 20-25 minutes or until the internal temperature reaches 145°F (63°C). Let the meat rest for 5 minutes before slicing.
5. Toss the Brussels sprouts with the remaining olive oil, salt, pepper, and smoked paprika. Spread evenly on another baking sheet and roast for 15-20 minutes until golden brown and crispy at the edges.

This balsamic glazed pork tenderloin and roasted Brussels sprouts make a decadent holiday dish that is as satisfying as it is flavorful. The sweet and tangy glaze complements the savory meat, while the roasted Brussels sprouts add texture and a touch of smokiness. It’s a dish that’s both simple and refined, perfect for sharing with family and friends.

Stuffed Bell Peppers with Ground Turkey and Cauliflower Rice

These stuffed bell peppers are filled with a flavorful mixture of ground turkey, cauliflower rice, and vegetables, all seasoned with herbs and spices. This dish offers a hearty yet healthy option that’s satisfying and paleo-friendly, ideal for a holiday meal with a twist.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey
• 2 cups cauliflower rice
• 1 cup diced tomatoes (fresh or canned, no sugar added)
• 1/2 cup chopped onions
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Fresh parsley for garnish

Preparation:

1. Preheat the oven to 375°F (190°C). Place the bell peppers cut side up in a baking dish.
2. In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until translucent, about 3 minutes.
3. Add the ground turkey, paprika, cumin, salt, and pepper. Cook until the turkey is browned and fully cooked.
4. Stir in the cauliflower rice and diced tomatoes, cooking for another 2-3 minutes to combine flavors.
5. Fill each bell pepper with the turkey mixture and place in the baking dish.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the tops are slightly browned.

These stuffed bell peppers offer a festive yet health-conscious option for holiday dining. The combination of ground turkey, cauliflower rice, and spices makes for a satisfying dish with vibrant flavors and a variety of textures. The colorful presentation of the stuffed peppers adds a touch of brightness to any holiday table.

Herb-Rubbed Lemon Chicken with Garlic Green Beans

This herb-rubbed lemon chicken is juicy, full of vibrant flavors, and perfect for the holiday table. Served alongside garlic green beans, this dish brings a refreshing, savory balance that’s both hearty and light.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tbsp olive oil, divided
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 lemon, zested and juiced
• 3 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper
• Fresh parsley, for garnish

For Garlic Green Beans:

• 1 lb green beans, trimmed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 lemon, juiced

Preparation:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine the rosemary, thyme, lemon zest, minced garlic, sea salt, and black pepper. Mix with 2 tbsp of olive oil to create a paste.
3. Rub the herb mixture over the chicken breasts and place them on the baking sheet.
4. Drizzle the remaining olive oil over the chicken and squeeze half a lemon on top.
5. Bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before serving.
6. Meanwhile, heat 2 tbsp of olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute. Add the green beans and cook for 4-5 minutes, stirring occasionally. Season with salt, pepper, and a squeeze of lemon juice.

This herb-rubbed lemon chicken paired with garlic green beans is an ideal dish for a holiday meal. The chicken is moist and packed with aromatic flavors, while the green beans provide a light and zesty side. It’s a dish that brings elegance and simplicity together on one plate.

Spiced Butternut Squash and Sage Pork Chops

This dish features juicy pork chops cooked with a blend of warm spices, complemented by roasted butternut squash and sage for an unforgettable holiday flavor combination. It’s simple, aromatic, and perfect for a cozy, paleo-friendly holiday feast.

Ingredients:

• 4 boneless pork chops
• 2 tbsp olive oil
• 1 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 butternut squash, peeled and cubed
• 1 tbsp fresh sage, chopped
• 3 cloves garlic, minced

Preparation:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine cinnamon, nutmeg, paprika, sea salt, and black pepper. Rub this spice mixture evenly over the pork chops.
3. In a large bowl, toss the cubed butternut squash with 1 tbsp olive oil, sage, and minced garlic. Spread the squash on the baking sheet in a single layer.
4. Place the pork chops on the baking sheet next to the squash. Drizzle with a little olive oil and bake for 20-25 minutes or until the pork reaches an internal temperature of 145°F (63°C) and the squash is tender.
5. Let the pork chops rest for 5 minutes before serving.

The spiced butternut squash and sage pork chops create a hearty holiday dish with rich and warm flavors. The tender pork, seasoned with cinnamon and nutmeg, pairs beautifully with the sweet, caramelized butternut squash and earthy sage, creating a perfect balance for a winter dinner.

Coconut Curry Shrimp with Cauliflower Rice

A quick and flavorful option for those seeking a unique holiday dish, this coconut curry shrimp is aromatic, spicy, and served with a side of cauliflower rice. It’s light but full of taste, making it a standout choice for a festive dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 can (14 oz) full-fat coconut milk
• 2 tbsp red curry paste (paleo-friendly)
• 2 tbsp coconut oil
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 1 tbsp lime juice
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 cup chopped fresh cilantro
• 2 cups cauliflower rice
• 1/2 cup water or chicken broth

Preparation:

1. In a large skillet, heat coconut oil over medium-high heat. Add the grated ginger and minced garlic and sauté for 1-2 minutes.
2. Stir in the red curry paste and cook for another minute to enhance the flavors.
3. Pour in the coconut milk and bring to a gentle simmer. Cook for 3-4 minutes, stirring frequently.
4. Add the shrimp and season with sea salt and black pepper. Cook for 3-4 minutes, or until the shrimp are pink and opaque.
5. Stir in the lime juice and remove from heat. Sprinkle with fresh cilantro.
6. In a separate skillet, heat water or chicken broth and sauté the cauliflower rice for 5-7 minutes until tender and lightly golden.

This coconut curry shrimp with cauliflower rice is a warm and exotic dish perfect for holiday dinners. The creamy coconut curry sauce envelops the shrimp, creating a dish that’s rich yet light. The cauliflower rice offers a low-carb side that complements the flavors beautifully. This recipe adds a touch of tropical warmth to your holiday menu, ideal for those who love a bit of spice.

Maple-Glazed Chicken Thighs with Roasted Sweet Potatoes

This dish combines the natural sweetness of maple syrup with the savory flavors of rosemary and garlic to create tender, juicy chicken thighs. Served with roasted sweet potatoes, this dinner is both satisfying and festive—perfect for a cozy holiday meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 3 tbsp maple syrup (pure, paleo-friendly)
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 large sweet potatoes, peeled and cubed

Preparation:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, minced garlic, rosemary, salt, and black pepper.
3. Place the chicken thighs on the baking sheet and brush them with the maple glaze, reserving some for later. Let marinate for 10-15 minutes if time allows.
4. In a separate bowl, toss the cubed sweet potatoes with a drizzle of olive oil, sea salt, and black pepper. Spread them out on the baking sheet alongside the chicken thighs.
5. Roast for 25-30 minutes, flipping the chicken halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender and caramelized.
6. Brush the chicken with the remaining maple glaze before serving.

Maple-glazed chicken thighs with roasted sweet potatoes create a hearty, sweet-and-savory dish perfect for holiday dinners. The glaze provides a delicate balance of sweetness and tang, enhancing the natural flavors of the chicken. Paired with caramelized sweet potatoes, this dish is both satisfying and full of festive flavor.

Pesto Zucchini Noodles with Lemon Herb Salmon

A refreshing and light holiday option, this dish features pan-seared salmon with a homemade pesto served over spiralized zucchini noodles. The combination of lemon, herbs, and the richness of salmon makes for a balanced and nourishing holiday meal.

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil, divided
• 2 tbsp fresh basil, finely chopped
• 1 tbsp pine nuts or walnuts, chopped
• 2 cloves garlic, minced
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• 3 medium zucchinis, spiralized
• 1 lemon, zested and juiced
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Preparation:

1. Preheat a skillet over medium-high heat. Add 1 tbsp olive oil and place the salmon fillets skin-side down. Season with sea salt and black pepper. Cook for 3-4 minutes per side, until the salmon flakes easily and has a golden-brown crust. Remove from heat and keep warm.
2. In a food processor, combine the basil, pine nuts, garlic, and nutritional yeast. Pulse until finely chopped. Slowly drizzle in 1 tbsp olive oil while processing until a paste forms. Add a squeeze of lemon juice and adjust seasoning as needed.
3. In a separate pan, sauté the spiralized zucchini noodles over medium heat with a bit of olive oil for 2-3 minutes until just tender. Season with a pinch of sea salt and black pepper.
4. Divide the zucchini noodles onto serving plates. Top with a fillet of salmon and drizzle with the pesto sauce. Garnish with lemon zest and additional fresh basil if desired.

Pesto zucchini noodles with lemon herb salmon make for an elegant holiday dish that is light yet full of flavor. The homemade pesto adds a burst of freshness and herbaceous notes that pair perfectly with the rich salmon. This dish is both satisfying and visually appealing, ideal for a festive yet health-conscious meal.

Herb-Rubbed Lamb Chops with Garlic Mashed Cauliflower

Tender, herb-rubbed lamb chops paired with creamy garlic mashed cauliflower make for a luxurious and indulgent holiday dinner that stays paleo-friendly. This dish combines the rich flavors of lamb with the smooth, comforting texture of garlic-infused cauliflower mash.

Ingredients:

• 8 lamb chops
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 3 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 head of cauliflower, cut into florets
• 1/4 cup coconut milk or almond milk
• 1 tbsp ghee or olive oil
• 1/2 tsp garlic powder
• Fresh parsley for garnish

Preparation:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix the rosemary, thyme, minced garlic, sea salt, and black pepper. Add 2 tbsp of olive oil and stir until combined. Rub the mixture evenly over the lamb chops.
3. Place the lamb chops on the baking sheet and roast in the oven for 12-15 minutes, flipping halfway through, until the lamb reaches an internal temperature of 145°F (63°C). Let rest for 5 minutes before serving.
4. While the lamb is roasting, steam the cauliflower florets until tender, about 8-10 minutes. Drain and place in a food processor.
5. Add coconut milk, ghee (or olive oil), garlic powder, and a pinch of sea salt to the cauliflower. Blend until smooth and creamy. Adjust seasoning as needed.
6. Serve the lamb chops with a side of garlic mashed cauliflower and garnish with fresh parsley.

Herb-rubbed lamb chops with garlic mashed cauliflower make for a rich, satisfying holiday dish that is both decadent and wholesome. The lamb’s herbaceous crust is complemented by the creamy, garlicky texture of the mashed cauliflower, creating a dish that’s perfect for special occasions. The flavors are well-balanced, making this a true showstopper for any holiday meal.

Cranberry-Orange Glazed Pork Tenderloin

This cranberry-orange glazed pork tenderloin is a festive holiday dish that pairs tender, juicy pork with a sweet and tangy glaze. The flavors of fresh cranberries, orange zest, and a touch of maple create a beautiful balance that elevates the dish.

Ingredients:

• 1 pork tenderloin (about 1.5 lbs)
• 2 tbsp olive oil
• 1 cup fresh cranberries
• 1/3 cup orange juice
• 1/4 cup maple syrup (pure, paleo-friendly)
• 1 tbsp orange zest
• 2 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Fresh rosemary or thyme for garnish

Preparation:

1. Preheat the oven to 425°F (220°C). Line a baking dish with parchment paper.
2. In a saucepan over medium heat, combine cranberries, orange juice, maple syrup, orange zest, Dijon mustard, and minced garlic. Cook for 8-10 minutes, stirring occasionally, until the cranberries pop and the sauce thickens. Remove from heat and set aside.
3. Rub the pork tenderloin with olive oil, sea salt, and black pepper. Place it in the prepared baking dish.
4. Roast the pork tenderloin for 20-25 minutes or until it reaches an internal temperature of 145°F (63°C). Baste the pork with the cranberry-orange glaze halfway through cooking.
5. Let the pork rest for 5 minutes before slicing. Serve drizzled with additional cranberry-orange glaze and garnish with fresh rosemary or thyme.

The cranberry-orange glazed pork tenderloin is perfect for a holiday feast, offering a beautiful combination of savory and sweet flavors. The juicy, tender meat contrasts wonderfully with the vibrant, tangy glaze, creating an impressive dish that’s sure to be a crowd-pleaser.

Balsamic Glazed Brussels Sprouts with Pomegranate Seeds

This simple yet elegant side dish brings a burst of flavor to your holiday table. Balsamic glazed Brussels sprouts paired with pomegranate seeds provide a satisfying mix of savory, sweet, and tangy flavors.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey (paleo-friendly)
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 cup pomegranate seeds
• 1/4 cup chopped toasted pecans (optional)

Preparation:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the Brussels sprouts with olive oil, balsamic vinegar, honey, salt, and black pepper until well coated.
3. Spread the Brussels sprouts on the baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are tender and caramelized.
4. Transfer to a serving dish and sprinkle with pomegranate seeds and toasted pecans if using.

The balsamic glazed Brussels sprouts with pomegranate seeds make a beautiful, vibrant addition to any holiday spread. The slight bitterness of the Brussels sprouts is balanced by the sweetness of the honey and the tang of balsamic vinegar, while the pomegranate seeds add a touch of freshness and crunch.

Stuffed Acorn Squash with Quinoa and Cranberry

This stuffed acorn squash is a festive, hearty dish perfect for the holiday season. It’s filled with a warm, nutty mixture of quinoa, cranberries, and spices that make it both satisfying and nourishing.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 tbsp olive oil
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans or walnuts
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Fresh parsley for garnish

Preparation:

1. Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper.
2. Rub the cut sides of the acorn squash with olive oil and season with a pinch of salt and black pepper. Place them cut-side down on the baking dish and roast for 25-30 minutes, or until the flesh is tender.
3. While the squash is roasting, prepare the filling. In a large bowl, combine cooked quinoa, dried cranberries, chopped pecans, cinnamon, nutmeg, salt, and black pepper. Mix well.
4. Turn the roasted acorn squash cut-side up and fill each half with the quinoa mixture. Return to the oven and bake for an additional 10 minutes to warm the filling.
5. Serve the stuffed acorn squash garnished with fresh parsley.

Stuffed acorn squash with quinoa and cranberry is an impressive and flavorful holiday dish that’s both visually appealing and nourishing. The tender, sweet squash is complemented by the hearty quinoa filling, which is bursting with festive flavors from the cranberries and warm spices. This dish is perfect for serving guests or as a standout vegan option at the holiday table.

Note: More recipes​ are coming soon!