50+ Delicious Holiday Paleo Dinner Recipes to Elevate Your Festive

The holiday season is a time to celebrate with friends and family, sharing meals that nourish both body and soul.

However, if you’re following a paleo lifestyle, it can be challenging to find dinner recipes that match the festive flavors and traditions of the season.

Whether you’re looking for a hearty main dish, colorful side, or decadent yet wholesome dessert, this guide has you covered.

We’ve rounded up over 50 paleo dinner recipes that are perfect for holiday gatherings.

These recipes use whole, nutrient-dense ingredients and are free from grains, dairy, and refined sugars, making them not only holiday-appropriate but also healthy and satisfying.

Get ready to impress your guests with a festive menu that caters to everyone’s needs, from classic favorites to innovative new dishes that will become holiday staples.

50+ Delicious Holiday Paleo Dinner Recipes to Elevate Your Festive

Embracing a paleo lifestyle during the holidays doesn’t mean sacrificing flavor or festivity.

With these 50+ holiday paleo dinner recipes, you can create a menu that’s both delicious and nourishing.

From roasted meats and seafood to hearty sides and refreshing salads, each recipe is designed to bring warmth and joy to your table.

These dishes are perfect for both intimate dinners and larger gatherings, ensuring that everyone can partake in a meal that celebrates the season without compromising on health or taste.

Make your holiday meals memorable and truly satisfying with these paleo-friendly recipes that everyone will love.

Paleo Herb-Rubbed Roast Chicken

This herb-rubbed roast chicken is perfect for a festive holiday dinner, offering a beautifully golden, crisp exterior with tender, juicy meat. Paired with a side of lemony roasted vegetables, this dish will add a touch of elegance and warmth to any gathering.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 3 cloves garlic, minced
• 1 lemon, quartered
• Salt and freshly ground black pepper to taste
• 1 onion, quartered
• 2 tbsp ghee or coconut oil (for roasting vegetables)
• 1 lb baby potatoes, halved
• 2 cups carrots, peeled and cut into 2-inch pieces
• 2 cups Brussels sprouts, halved

Instructions:

1. Preheat the oven to 425°F (220°C). Line a roasting pan with foil or parchment paper.
2. Mix the olive oil, rosemary, thyme, parsley, garlic, salt, and pepper in a bowl to create the herb rub.
3. Rub the herb mixture all over the chicken, including under the skin and inside the cavity.
4. Stuff the cavity of the chicken with lemon wedges and a few pieces of onion.
5. Place the chicken breast-side up on a roasting rack in the prepared pan.
6. In a separate bowl, toss the baby potatoes, carrots, and Brussels sprouts with melted ghee, salt, and pepper. Scatter around the chicken in the pan.
7. Roast for 1.5 hours or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
8. Let the chicken rest for 10 minutes before carving and serving with roasted vegetables.

This dish provides a nourishing holiday meal that embodies the flavors of the season. The herbs infuse the chicken with a delightful, aromatic taste, while the lemon adds brightness to the roasted vegetables. It’s the perfect way to celebrate without sacrificing flavor or your paleo lifestyle.

Paleo Prime Rib with Garlic and Horseradish Sauce

Celebrate the holidays with a hearty prime rib roast that is as stunning as it is delicious. The garlic and herb crust adds a punch of flavor, while a simple, creamy horseradish sauce elevates this classic dish to something extraordinary.

Ingredients:

• 1 prime rib roast (about 4-5 lbs)
• 3 tbsp olive oil
• 3 tbsp fresh rosemary, finely chopped
• 3 tbsp fresh thyme, finely chopped
• 4 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• 2 tbsp coconut milk (for sauce)
• 2 tbsp prepared horseradish
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 450°F (232°C). Place a roasting rack in a large baking dish.
2. Mix the olive oil, rosemary, thyme, garlic, salt, and pepper in a bowl to create the herb rub.
3. Rub the mixture all over the prime rib, ensuring it is well-coated.
4. Place the roast on the rack and roast for 20 minutes at 450°F (232°C).
5. Lower the temperature to 350°F (175°C) and continue cooking for approximately 1.5 hours or until the internal temperature reaches 130°F (54°C) for medium-rare.
6. Remove from the oven and let rest for 15-20 minutes before slicing.
7. To make the horseradish sauce, mix the coconut milk, prepared horseradish, and lemon juice in a small bowl. Adjust seasoning as needed.
8. Serve slices of prime rib with a drizzle of horseradish sauce for a rich, flavorful experience.

This paleo prime rib offers a succulent, tender centerpiece that’s perfect for a holiday meal. The combination of herbs and garlic creates a savory crust, while the creamy, zesty horseradish sauce adds a refreshing kick. It’s an elegant option that brings a restaurant-quality dish to your table.

Paleo Stuffed Acorn Squash with Ground Turkey and Cranberries

For a festive and nutrient-dense dish, this stuffed acorn squash is full of seasonal flavors that satisfy both the taste buds and the eye. It’s hearty, mildly sweet, and balanced with the savory depth of ground turkey and the tartness of cranberries.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 lb ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground sage
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1/2 cup chopped fresh spinach
• 2 tbsp coconut oil

Instructions:

1. Preheat the oven to 400°F (200°C). Place the acorn squash halves, cut-side down, on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until tender.
2. While the squash is baking, heat the coconut oil in a large skillet over medium heat. Add the onion and garlic and sauté until translucent.
3. Add the ground turkey to the skillet, breaking it apart as it cooks. Season with sage, cinnamon, salt, and pepper. Cook until the turkey is browned and cooked through.
4. Stir in the cranberries, chopped pecans, and spinach. Cook for an additional 2-3 minutes until the spinach wilts.
5. Turn the squash cut-side up and fill each half with the turkey mixture, pressing down slightly to pack it in.
6. Return the stuffed squash to the oven for an additional 10-15 minutes to allow the flavors to meld together.
7. Serve warm as a main dish or alongside a simple salad.

This stuffed acorn squash is a showstopper for any holiday table. The earthy sweetness of the squash paired with the spiced ground turkey and festive cranberries creates a beautiful harmony of flavors. The addition of pecans provides a satisfying crunch, making it a balanced and filling paleo dinner option that everyone will enjoy.

Paleo Maple-Glazed Salmon with Roasted Brussels Sprouts

For a lighter holiday meal that still exudes festivity, this maple-glazed salmon pairs perfectly with roasted Brussels sprouts. The rich, slightly sweet glaze balances the natural flavors of the salmon, making this dish a fresh, elegant choice for your holiday table.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard (make sure it’s paleo-friendly)
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together the maple syrup, Dijon mustard, garlic, and lemon juice to make the glaze.
3. Place the salmon fillets on the prepared baking sheet, skin-side down. Brush each fillet generously with the maple glaze.
4. Toss the halved Brussels sprouts with olive oil, salt, and pepper. Arrange them around the salmon on the baking sheet.
5. Roast in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork and the Brussels sprouts are caramelized and tender.
6. Serve the salmon with a side of Brussels sprouts, garnished with fresh parsley.

This maple-glazed salmon with roasted Brussels sprouts is a refreshing take on a holiday meal. The sweet, tangy glaze enhances the salmon without overpowering its natural flavor, while the Brussels sprouts add a touch of earthiness and texture. This dish makes an impressive, healthy, and satisfying centerpiece for any paleo holiday dinner.

Paleo Stuffed Bell Peppers with Ground Beef and Cauliflower Rice

These paleo stuffed bell peppers are hearty, full of bold flavors, and perfect for a cozy holiday gathering. Packed with ground beef, cauliflower rice, and a mix of seasonings, this dish is a nutrient-dense, satisfying option that looks as good as it tastes.

Ingredients:

• 4 large bell peppers, any color
• 1 lb ground beef (grass-fed, if possible)
• 1 cup cauliflower rice
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes (fresh or canned)
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and freshly ground black pepper to taste
• 1/2 cup chopped fresh cilantro
• 2 tbsp avocado oil

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. In a large skillet, heat avocado oil over medium heat. Add the onion and garlic and sauté until soft.
3. Add the ground beef and cook until browned. Drain any excess fat.
4. Stir in the cauliflower rice, diced tomatoes, tomato paste, smoked paprika, cumin, salt, and pepper. Cook for an additional 3-4 minutes to combine the flavors.
5. Stir in the chopped cilantro and remove from heat.
6. Spoon the beef and cauliflower rice mixture into each bell pepper, pressing down gently to pack the filling.
7. Place the stuffed peppers upright in a baking dish and cover with foil. Bake for 25-30 minutes or until the peppers are tender.
8. Remove the foil and bake for an additional 5-10 minutes to slightly brown the tops.

These stuffed bell peppers are not only colorful and appealing but are also full of flavor, thanks to the combination of seasoned ground beef, cauliflower rice, and tomato. Perfect for holiday feasts, they provide a balanced and satisfying dish that showcases the festive spirit of paleo cooking. Serve these with a side of leafy greens or a simple avocado salad for an extra touch.

Paleo Butternut Squash and Sage Soup

This creamy butternut squash soup is infused with sage, making it a heartwarming, flavorful start to a holiday meal. The natural sweetness of the squash pairs beautifully with the earthy sage and a hint of coconut milk for a touch of richness.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 cups chicken or vegetable broth (ensure it’s paleo-friendly)
• 1 cup full-fat coconut milk
• 2 tbsp coconut oil
• 1 tsp fresh sage, chopped (plus extra for garnish)
• Salt and freshly ground black pepper to taste
• Optional: 1/4 tsp ground nutmeg for added warmth

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the diced onion and garlic and sauté until they are translucent and fragrant.
2. Add the butternut squash cubes to the pot and sauté for 3-4 minutes.
3. Pour in the chicken or vegetable broth and add the chopped sage. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash is tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
5. Stir in the coconut milk and season with salt, pepper, and optional nutmeg. Simmer for an additional 5 minutes.
6. Serve the soup hot, garnished with extra sage leaves.

This butternut squash and sage soup is the perfect start to any holiday meal. The creamy texture, combined with the warm flavors of sage and a hint of coconut, makes it comforting and indulgent without being heavy. It’s a great way to kick off a holiday dinner with a dish that’s both nutritious and full of seasonal flair.

Paleo Herb-Rubbed Roast Chicken with Garlic Mashed Cauliflower

A classic holiday roast chicken elevated with a blend of fresh herbs creates an aromatic centerpiece that’s perfect for any celebration. Served with garlic mashed cauliflower, this dish delivers comfort food vibes while adhering to paleo principles.

Ingredients:

• 1 whole organic chicken (about 4-5 lbs)
• 3 tbsp olive oil
• 1 lemon, quartered
• 4 cloves garlic, smashed
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh sage, chopped
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish

For the Garlic Mashed Cauliflower:

• 1 large head of cauliflower, cut into florets
• 3 cloves garlic, peeled
• 1/4 cup full-fat coconut milk
• 2 tbsp ghee or unsalted grass-fed butter
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a roasting pan with parchment paper or foil.
2. In a bowl, combine olive oil, rosemary, thyme, sage, salt, and pepper. Rub this herb mixture all over the chicken, making sure to get under the skin. Stuff the cavity with the quartered lemon and smashed garlic.
3. Place the chicken breast-side up in the roasting pan and roast for 60-75 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
4. While the chicken roasts, prepare the garlic mashed cauliflower. Boil the cauliflower florets and garlic cloves in water until tender, about 10 minutes. Drain and place in a food processor or bowl. Add coconut milk and ghee, then blend or mash until smooth. Season with salt and pepper to taste.
5. Let the chicken rest for 10 minutes before carving. Serve with a side of garlic mashed cauliflower and garnish with fresh parsley.

This herb-rubbed roast chicken is a timeless holiday dish that fills your kitchen with mouthwatering aromas and tastes divine. The garlic mashed cauliflower serves as a creamy and comforting side without any grains or dairy, making this meal paleo-friendly and perfect for holiday celebrations.

Paleo Cranberry-Orange Glazed Pork Tenderloin

This pork tenderloin is glazed with a tangy cranberry-orange sauce that adds a touch of sweetness and a pop of color to your holiday table. With a simple prep and bold flavors, this dish is an elegant yet easy-to-make main course.

Ingredients:

• 1.5 lbs pork tenderloin
• 2 tbsp avocado oil or olive oil
• Salt and pepper to taste

For the Cranberry-Orange Glaze:

• 1 cup fresh or frozen cranberries
• 1/2 cup fresh orange juice
• 1/4 cup honey or maple syrup
• 1 tbsp orange zest
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger

Instructions:

1. Preheat the oven to 400°F (200°C). Season the pork tenderloin with salt and pepper.
2. Heat the avocado oil in an oven-proof skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
3. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let the pork rest for 5-10 minutes before slicing.
4. While the pork rests, make the cranberry-orange glaze. In a saucepan over medium heat, combine cranberries, orange juice, honey, orange zest, cinnamon, and ginger. Cook, stirring frequently, until the cranberries burst and the sauce thickens, about 8-10 minutes.
5. Slice the pork tenderloin and drizzle with the cranberry-orange glaze. Serve with a side of roasted vegetables or a simple salad.

This cranberry-orange glazed pork tenderloin is perfect for bringing a festive touch to your holiday dinner. The sweet-tart glaze enhances the natural flavors of the pork and pairs beautifully with simple sides. It’s a show-stopping, paleo-friendly dish that will impress your guests and keep everyone coming back for seconds.

Paleo Sweet Potato and Kale Skillet with Bacon

This hearty and vibrant dish combines sweet potatoes, kale, and crispy bacon for a savory holiday side that doubles as a main course for those looking for something lighter. It’s simple, flavorful, and full of nutrients to keep you fueled through the festivities.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 bunch of kale, stems removed and leaves chopped
• 1/2 lb bacon, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp paprika
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and set it aside, leaving about 1 tbsp of bacon grease in the skillet.
2. Add the diced onion and garlic to the skillet and sauté for 2-3 minutes until fragrant. Add the sweet potatoes and season with paprika, salt, and pepper. Cook for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and slightly caramelized.
3. Add the chopped kale and cooked bacon back to the skillet. Continue to cook for another 3-4 minutes until the kale is wilted and tender.
4. Serve hot, garnished with fresh thyme.

This sweet potato and kale skillet with bacon is a satisfying dish that’s both hearty and healthy. The combination of sweet potatoes, earthy kale, and crispy bacon creates a medley of flavors and textures that are perfect for the holiday season. This dish is an easy, paleo-friendly option that pairs well with main courses or can be enjoyed on its own for a lighter, nutrient-packed meal.

Paleo Lemon Herb Roasted Salmon with Asparagus and Garlic Aioli

For a light, elegant holiday main course, this lemon herb roasted salmon is paired with asparagus and served with a paleo garlic aioli. This dish is not only full of vibrant flavors but also makes a stunning presentation for your holiday table.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• 1 lemon, sliced into thin rounds
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon zest
• Salt and pepper to taste

For the Garlic Aioli:

• 1/2 cup avocado oil mayonnaise
• 2 cloves garlic, finely minced
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared baking sheet and brush them with olive oil. Sprinkle with salt, pepper, dill, parsley, and lemon zest. Lay the lemon slices on top of each fillet.
3. Arrange the asparagus around the salmon and drizzle with a little olive oil, salt, and pepper. Roast for 12-15 minutes or until the salmon flakes easily with a fork and the asparagus is tender.
4. While the salmon and asparagus are roasting, prepare the aioli. In a bowl, mix the avocado oil mayonnaise with minced garlic and lemon juice. Season with salt and pepper to taste.
5. Serve the roasted salmon and asparagus with a side of garlic aioli for dipping.

This lemon herb roasted salmon with asparagus and garlic aioli is perfect for a refined holiday meal that’s easy to make yet impressive. The combination of bright lemon, fresh herbs, and perfectly cooked salmon brings an elegant touch to your holiday menu. The aioli adds a creamy, garlicky finish that elevates the dish and adds a touch of luxury.

Paleo Honey-Glazed Roasted Carrots and Parsnips with Walnuts

A side dish that’s both sweet and savory, these honey-glazed roasted carrots and parsnips with walnuts bring a beautiful touch of color and texture to your holiday table. This dish is quick to prepare and pairs well with any main course.

Ingredients:

• 4 large carrots, peeled and cut into 1-inch pieces
• 4 parsnips, peeled and cut into 1-inch pieces
• 2 tbsp honey (or maple syrup for a stricter paleo option)
• 2 tbsp olive oil
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1/2 cup chopped walnuts
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the carrots and parsnips with olive oil, honey, cinnamon, salt, and pepper. Toss until well coated.
3. Spread the vegetables in an even layer on the baking sheet. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and caramelized, flipping halfway through.
4. During the last 5 minutes of roasting, add the chopped walnuts to the baking sheet to toast.
5. Remove from the oven and transfer to a serving dish. Garnish with fresh parsley before serving.

These honey-glazed roasted carrots and parsnips with walnuts are a festive, colorful side dish that’s both sweet and savory. The natural sugars in the carrots and parsnips caramelize beautifully, while the walnuts add a delightful crunch. This side dish pairs perfectly with any main course and adds an elegant touch to your holiday feast.

Paleo Spiced Lamb Chops with Mint Chimichurri

These spiced lamb chops are rich in flavor and come with a refreshing mint chimichurri that perfectly balances their savory notes. Perfect for holiday dining, this dish is sure to impress guests with its bold flavors and elegant presentation.

Ingredients:

• 8 lamb chops (about 1-inch thick)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1/2 tsp ground coriander
• 1/2 tsp ground cinnamon
• Salt and freshly ground black pepper to taste

For the Mint Chimichurri:

• 1/2 cup fresh mint, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp red wine vinegar
• 1/3 cup olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the grill or a grill pan over medium-high heat.
2. In a small bowl, combine the olive oil, cumin, paprika, coriander, cinnamon, salt, and pepper. Rub this mixture over the lamb chops.
3. Grill the lamb chops for about 3-4 minutes per side, or until the internal temperature reaches 145°F (63°C) for medium-rare. Adjust cooking time for your desired doneness.
4. While the lamb chops are cooking, prepare the mint chimichurri. In a bowl, combine mint, parsley, red wine vinegar, olive oil, garlic, red pepper flakes (if using), salt, and pepper. Mix well.
5. Serve the grilled lamb chops with a drizzle of mint chimichurri.

These spiced lamb chops with mint chimichurri are a perfect main course for a holiday meal. The spices bring warmth and depth to the lamb, while the mint chimichurri adds a bright, herbaceous contrast that cuts through the richness. This dish is paleo-friendly, bold in flavor, and makes a memorable addition to any holiday menu.

Paleo Maple-Glazed Brussel Sprouts and Sweet Potatoes

A hearty and colorful side dish, this maple-glazed brussel sprouts and sweet potatoes recipe brings together earthy flavors and a touch of sweetness. The dish is perfect for holiday feasts, providing a beautiful contrast of textures and flavors that everyone will love.

Ingredients:

• 1 lb brussel sprouts, halved
• 2 large sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 1/4 cup pure maple syrup (or honey for a stricter paleo option)
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup chopped pecans
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the brussel sprouts and sweet potatoes with olive oil, maple syrup, smoked paprika, salt, and pepper.
3. Spread the vegetables evenly on the prepared baking sheet and roast for 25-30 minutes, turning halfway through, until they are golden brown and tender.
4. Add the chopped pecans to the baking sheet during the last 5 minutes of roasting to toast them slightly.
5. Transfer to a serving dish and garnish with fresh thyme before serving.

This maple-glazed brussel sprouts and sweet potatoes dish is a perfect holiday side that’s both sweet and savory. The roasted vegetables become caramelized and crispy, while the maple glaze adds a touch of warmth and sweetness. The pecans provide a delightful crunch, making this dish a true standout on any holiday table.

Paleo Butternut Squash and Sage Risotto

This paleo-friendly risotto uses cauliflower rice to create a creamy, rich texture without any grains. Paired with roasted butternut squash and fresh sage, it’s a warm and satisfying dish perfect for cozy holiday dinners.

Ingredients:

• 1 small butternut squash, peeled, seeded, and diced
• 2 tbsp olive oil
• 1 tbsp fresh sage, chopped
• 2 tbsp ghee or unsalted grass-fed butter
• 1 small onion, finely chopped
• 3 cups cauliflower rice (fresh or frozen)
• 1/2 cup full-fat coconut milk
• 1/4 cup chicken or vegetable broth
• Salt and pepper to taste
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• Fresh sage leaves for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and spread the diced butternut squash in a single layer. Drizzle with 1 tbsp olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes until tender and lightly caramelized.
2. In a large skillet, melt the ghee over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
3. Add the cauliflower rice to the skillet and cook for 5-6 minutes, stirring frequently, until the rice starts to turn golden.
4. Stir in the coconut milk and chicken broth, then reduce the heat to low and let it simmer for 5-7 minutes, stirring occasionally, until the mixture is creamy and well combined.
5. Add the roasted butternut squash and chopped sage to the skillet. Stir well and cook for another 2 minutes. Season with salt and pepper to taste.
6. If desired, mix in the nutritional yeast for a cheesy flavor. Serve garnished with fresh sage leaves.

This butternut squash and sage risotto is a perfect paleo alternative to traditional risotto, bringing a touch of comfort and sophistication to your holiday dinner. The combination of creamy cauliflower rice, sweet roasted butternut squash, and the earthy aroma of sage creates a dish that’s as beautiful as it is delicious.

Paleo Garlic Butter Steak Bites with Mushrooms

Juicy steak bites sautéed with garlic and mushrooms create a dish that’s hearty and full of rich, savory flavors. This dish is perfect as a main course or served as a side that will make your holiday gathering unforgettable.

Ingredients:

• 1 lb sirloin steak, cut into 1-inch cubes
• 2 tbsp olive oil
• 3 tbsp ghee or grass-fed butter
• 3 cloves garlic, minced
• 1 cup cremini or button mushrooms, sliced
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the steak cubes and sear on all sides for about 2-3 minutes per side or until the steak is browned and cooked to your desired level of doneness. Remove the steak from the skillet and set aside.
2. In the same skillet, add the ghee and minced garlic. Sauté for 1 minute until fragrant.
3. Add the sliced mushrooms and cook for 5-6 minutes until they are golden and tender.
4. Return the steak bites to the skillet and toss with the garlic and mushrooms. Sprinkle the fresh thyme and season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

These garlic butter steak bites with mushrooms are a rich, flavorful dish perfect for any holiday celebration. The steak is tender and full of robust flavors, complemented by the earthy mushrooms and aromatic garlic. This dish is simple enough to prepare yet decadent enough to feel special, making it a crowd-pleaser for paleo and non-paleo eaters alike.

Note: More recipes​ are coming soon!