30+ Delicious Holiday Paleo Freezer Recipes for a Stress-Free Season

The holiday season is all about gathering with loved ones, celebrating, and enjoying delicious food.

But let’s face it — all that cooking and prep can be overwhelming.

Between shopping, decorating, and planning festivities, the last thing you want to do is spend hours in the kitchen.

This is where freezer-friendly Paleo recipes come to the rescue!

Paleo diets focus on whole, natural foods without grains, dairy, or processed sugars, but that doesn’t mean you have to sacrifice flavor or convenience during the holidays.

With these 30+ Paleo freezer recipes, you can make your holiday meal prep a breeze.

From savory side dishes to decadent desserts, these dishes are perfect for freezing ahead of time, ensuring you spend less time cooking and more time enjoying the festivities.

So, let’s dive into these easy, healthy, and delicious recipes that will make your holiday season stress-free and full of flavor!

30+ Delicious Holiday Paleo Freezer Recipes for a Stress-Free Season

With these 30+ holiday Paleo freezer recipes, you can enjoy the convenience of having meals ready to go when you need them.

Whether you’re hosting a large holiday dinner or simply looking to prepare easy, healthy meals for yourself, these recipes will ensure you stay on track with your diet without compromising on flavor or fun.

The best part? You can make them ahead of time and store them in the freezer, reducing your time in the kitchen and giving you more opportunities to savor the moments with friends and family.

Paleo Cranberry Orange Meatballs

A perfect blend of savory and sweet, these Paleo Cranberry Orange Meatballs are a delightful holiday treat. They are made with grass-fed ground beef, fresh cranberries, and a hint of citrus, creating a burst of flavors that will elevate any holiday spread. These meatballs are easy to make ahead and freeze, offering a delicious, protein-packed snack or main course for any festive occasion.

Ingredients:

• 1 lb ground beef (preferably grass-fed)
• 1/2 cup fresh cranberries
• 1/4 cup orange juice (freshly squeezed)
• 1 tbsp orange zest
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 egg (optional for binding)
• 1 tbsp coconut flour (optional for added texture)
• 2 tbsp olive oil (for frying)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a food processor, pulse the fresh cranberries until finely chopped. Transfer to a bowl.
3. In a large mixing bowl, combine ground beef, orange juice, orange zest, cinnamon, ginger, salt, pepper, and the chopped cranberries. Optionally, add an egg and coconut flour to help with binding.
4. Mix until fully incorporated. Shape the mixture into meatballs, about 1 to 1.5 inches in diameter.
5. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, working in batches if necessary.
6. Transfer the browned meatballs to a baking sheet and bake in the oven for 15-20 minutes, until cooked through.
7. Allow to cool before freezing. Store in an airtight container or freezer-safe bag for up to 3 months.

These Paleo Cranberry Orange Meatballs bring a refreshing twist to your holiday table. With the balance of tangy cranberries and aromatic orange, they are both satisfying and nutritious. They freeze wonderfully, so you can prepare them in advance for stress-free entertaining. Whether served as an appetizer or alongside a seasonal salad, they’ll be sure to impress your guests with their vibrant flavors. Perfect for a paleo-friendly holiday feast, these meatballs are a must-have at your next gathering!

Paleo Sweet Potato Casserole with Pecan Topping

This Paleo Sweet Potato Casserole with Pecan Topping is a comforting, nutrient-dense dish that captures the essence of holiday flavors. With creamy mashed sweet potatoes and a crispy, caramelized pecan topping, this casserole is a delicious side dish or dessert for any holiday meal. Freezer-friendly and easily reheated, it’s an ideal make-ahead option for busy holiday celebrations.

Ingredients:

• 4 medium sweet potatoes (peeled and cubed)
• 1/4 cup full-fat coconut milk
• 2 tbsp ghee (or coconut oil)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp sea salt
• 1/2 cup chopped pecans
• 1 tbsp honey or maple syrup (optional)
• 1 tbsp coconut flour (optional)

Instructions:

1. Boil the sweet potatoes in a large pot of water for 15-20 minutes, or until tender. Drain and return to the pot.
2. Mash the sweet potatoes using a potato masher or hand mixer. Add the coconut milk, ghee, vanilla extract, cinnamon, nutmeg, and salt. Stir until smooth and creamy.
3. Transfer the mashed sweet potato mixture into a greased 9×9-inch baking dish.
4. In a small bowl, mix chopped pecans with honey or maple syrup (if using) and coconut flour. Sprinkle this mixture evenly over the top of the casserole.
5. Bake at 350°F (175°C) for 20-25 minutes, or until the top is golden brown and crispy.
6. Allow to cool, then cover and freeze for up to 3 months. To reheat, bake at 350°F (175°C) for 15-20 minutes or until warmed through.

This Paleo Sweet Potato Casserole is a beautiful, wholesome alternative to traditional holiday casseroles that often contain refined sugars or dairy. The combination of creamy sweet potatoes and crunchy pecans offers a satisfying texture contrast, while the natural sweetness of the potatoes shines through. Freezing this dish allows you to prepare it ahead of time, ensuring a stress-free holiday dinner. Reheat it in the oven for a warm and inviting side dish that everyone will love.

Paleo Gingerbread Cookies

These Paleo Gingerbread Cookies are a festive, healthier alternative to classic holiday cookies. Made with almond flour and sweetened with maple syrup, they are free from refined sugars, gluten, and grains. Spiced with cinnamon, ginger, and nutmeg, they offer the perfect balance of warmth and sweetness, making them a delightful treat for holiday gatherings. Freeze them in batches, and you’ll always have a delicious snack on hand.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/4 cup maple syrup
• 1/4 cup molasses
• 1 large egg
• 1/4 cup coconut oil (melted)
• 1 tsp vanilla extract

Instructions:

1. In a large mixing bowl, whisk together almond flour, coconut flour, spices, baking soda, and salt.
2. In a separate bowl, whisk together maple syrup, molasses, egg, melted coconut oil, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms. If the dough is too sticky, add a little more almond flour.
4. Roll the dough between two sheets of parchment paper to about 1/4-inch thickness. Cut into desired shapes using cookie cutters.
5. Preheat the oven to 350°F (175°C). Place the cookies on a parchment-lined baking sheet.
6. Bake for 8-10 minutes, or until the edges are golden brown. Let the cookies cool completely.
7. To freeze, place the cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months. To reheat, thaw at room temperature or warm in the oven.

These Paleo Gingerbread Cookies are the perfect festive treat that doesn’t compromise on flavor or texture. They capture the essence of traditional gingerbread cookies while remaining grain- and gluten-free, making them suitable for those on a paleo diet. The molasses and maple syrup provide the right amount of sweetness, while the warming spices create a cozy, holiday vibe. Freeze them ahead of time and you’ll have a batch of cookies ready for any celebration, ensuring your guests enjoy a festive and health-conscious snack.

Paleo Stuffed Mushrooms with Garlic and Herbs

These Paleo Stuffed Mushrooms with Garlic and Herbs are a savory and flavorful appetizer perfect for any holiday gathering. With tender mushroom caps filled with a herbed, garlic-infused ground turkey mixture, they offer a satisfying bite that is both nutritious and indulgent. Freezable and easy to reheat, these stuffed mushrooms make an excellent addition to your holiday menu.

Ingredients:

• 16 large white mushrooms, stems removed
• 1 lb ground turkey
• 2 tbsp ghee or olive oil
• 3 cloves garlic, minced
• 1/2 small onion, finely chopped
• 1 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped (optional for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat ghee or olive oil in a skillet over medium heat. Add garlic and onion, sautéing until fragrant and soft, about 2-3 minutes.
3. Add the ground turkey to the skillet and cook, breaking it apart with a spatula, until browned and fully cooked.
4. Stir in thyme, rosemary, salt, and pepper. Remove from heat.
5. Spoon the turkey mixture into the mushroom caps, pressing it in to ensure it’s well-packed.
6. Arrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, until the mushrooms are tender and the tops are slightly golden.
7. Cool completely, then freeze in an airtight container or freezer-safe bag for up to 3 months. To reheat, bake at 350°F (175°C) for 10-15 minutes.

These Paleo Stuffed Mushrooms with Garlic and Herbs are the ideal holiday appetizer, offering a rich, savory taste with a satisfying, meaty filling. They are not only delicious but also an excellent way to incorporate more vegetables into your holiday meals. The best part is that they freeze perfectly, making them an easy make-ahead dish that can be quickly reheated when needed. Serve them warm and watch as they become an instant crowd favorite at your next holiday party.

Paleo Roast Chicken with Lemon and Thyme

This Paleo Roast Chicken with Lemon and Thyme is a simple yet elegant dish that will become the star of your holiday table. Roasted with fresh herbs, lemon, and garlic, it’s a flavorful and juicy main course that’s also naturally paleo-friendly. You can prepare the chicken ahead of time and freeze it for future meals, making it an easy option for holiday entertaining.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 1 lemon, quartered
• 4 cloves garlic, smashed
• 3 sprigs fresh thyme
• 2 tbsp olive oil or ghee
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp paprika (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Remove the giblets from the chicken and pat it dry with paper towels.
3. Stuff the cavity of the chicken with lemon quarters, garlic, and thyme.
4. Rub the outside of the chicken with olive oil or ghee, and sprinkle with salt, pepper, and paprika (if using).
5. Place the chicken on a roasting rack in a roasting pan. Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
6. Let the chicken rest for 10 minutes before carving.
7. To freeze, allow the chicken to cool completely. Remove the meat from the bones and store in an airtight container or freezer-safe bag for up to 3 months. To reheat, bake at 350°F (175°C) until heated through.

This Paleo Roast Chicken with Lemon and Thyme is a fantastic main course that delivers tender, juicy chicken with a fresh, aromatic flavor profile. The combination of lemon, garlic, and thyme adds brightness to the meat, making it a perfect holiday centerpiece. Freezing the chicken after roasting allows for quick meal prep on busy days, and reheating it restores its delicious flavor and texture. It’s a healthy, flavorful, and easy way to feed a crowd without spending hours in the kitchen.

Paleo Chocolate Coconut Truffles

These Paleo Chocolate Coconut Truffles are a rich and indulgent treat perfect for the holidays. Made with just a few simple ingredients like coconut flour, unsweetened cocoa, and coconut oil, these truffles are both dairy- and sugar-free. They can be made ahead of time and frozen for easy access to a healthy, sweet snack throughout the holiday season.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup unsweetened cocoa powder
• 1/4 cup coconut flour
• 2 tbsp maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a mixing bowl, combine shredded coconut, cocoa powder, coconut flour, and a pinch of sea salt.
2. Stir in the maple syrup, melted coconut oil, and vanilla extract, mixing until well-combined and the dough comes together.
3. Roll the mixture into small balls, about 1 inch in diameter.
4. Place the truffles on a baking sheet lined with parchment paper and refrigerate for 1-2 hours, until firm.
5. Once set, transfer to an airtight container and store in the refrigerator or freeze for up to 3 months.
6. To reheat, thaw at room temperature for 10-15 minutes before serving.

These Paleo Chocolate Coconut Truffles are a decadent yet guilt-free holiday treat. The combination of rich cocoa and coconut creates a satisfying, melt-in-your-mouth experience, and the maple syrup adds just the right amount of sweetness. They are a perfect make-ahead dessert that can be frozen and enjoyed when the sweet tooth strikes. Whether served at a holiday party or gifted to loved ones, these truffles are sure to delight anyone who loves chocolate.

Paleo Cauliflower Mash with Garlic and Chives

This Paleo Cauliflower Mash with Garlic and Chives is a creamy, flavorful alternative to traditional mashed potatoes. It’s made by blending roasted cauliflower with garlic and fresh herbs, creating a comforting side dish that’s lower in carbs but just as satisfying. This dish is freezer-friendly and can be made in advance, making it an easy option for holiday meals.

Ingredients:

• 1 large head cauliflower, chopped into florets
• 4 cloves garlic, peeled
• 1/4 cup ghee or olive oil
• 1/4 cup full-fat coconut milk
• 2 tbsp fresh chives, chopped
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the cauliflower florets and garlic cloves on a baking sheet and drizzle with olive oil or ghee. Roast for 25-30 minutes, until the cauliflower is tender and slightly browned.
3. Transfer the roasted cauliflower and garlic to a blender or food processor. Add coconut milk, salt, and pepper. Blend until smooth and creamy.
4. Stir in chopped chives for added flavor.
5. Let the mash cool before freezing. Store in an airtight container or freezer-safe bag for up to 3 months.
6. To reheat, warm the mash in a saucepan over low heat or bake at 350°F (175°C) until heated through.

This Paleo Cauliflower Mash with Garlic and Chives is a light and flavorful dish that will complement any holiday meal. The roasted garlic adds a depth of flavor, while the coconut milk creates a creamy texture without any dairy. Freezing this dish makes it a convenient make-ahead option, allowing you to focus on other dishes during the holiday rush. Serve this mash alongside your main course for a healthy, indulgent side that everyone will enjoy.

Paleo Cranberry Orange Sauce

A perfect addition to any holiday meal, this Paleo Cranberry Orange Sauce is both tangy and sweet. Made with fresh cranberries, orange juice, and a hint of cinnamon, it’s a simple yet flavorful sauce that pairs wonderfully with turkey, chicken, or roasted vegetables. This sauce is freezer-friendly, making it easy to prepare in advance for your holiday gatherings.

Ingredients:

• 12 oz fresh cranberries
• 1/2 cup orange juice
• 1/4 cup maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt

Instructions:

1. In a medium saucepan, combine cranberries, orange juice, maple syrup, cinnamon, and salt.
2. Bring the mixture to a simmer over medium heat. Cook for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
3. Remove from heat and let cool. Transfer to an airtight container or freezer-safe bag.
4. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop before serving.

This Paleo Cranberry Orange Sauce is a vibrant and tangy condiment that adds the perfect touch to any holiday meal. The natural sweetness of the maple syrup and the bright citrus flavor of the orange make it a refreshing alternative to traditional sauces. It can be made ahead and frozen, ensuring you have a hassle-free addition to your holiday spread. Whether served alongside turkey or drizzled over roasted vegetables, this sauce is sure to become a holiday favorite.

Paleo Butternut Squash Soup

This rich and creamy Paleo Butternut Squash Soup is a comforting and warming dish perfect for the holidays. The natural sweetness of the butternut squash pairs beautifully with the savory flavors of onions, garlic, and herbs, creating a satisfying soup that’s both nourishing and delicious. It’s easy to make ahead and can be frozen for future meals, making it a convenient addition to your holiday spread.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil or ghee
• 4 cups chicken or vegetable broth (make sure it’s paleo-friendly)
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 cup coconut milk (optional for creaminess)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil and season with a pinch of salt and pepper. Spread the squash evenly on a baking sheet and roast for 20-25 minutes, or until soft and caramelized.
3. In a large pot, heat the ghee or olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until fragrant and softened.
4. Add the roasted squash, broth, ginger, cinnamon, nutmeg, salt, and pepper to the pot. Bring to a simmer and cook for an additional 10 minutes.
5. Blend the soup using an immersion blender or by transferring it to a regular blender in batches until smooth and creamy.
6. Stir in the coconut milk for extra creaminess (optional).
7. Allow the soup to cool completely before freezing in an airtight container or freezer-safe bag for up to 3 months. To reheat, thaw overnight in the refrigerator and heat on the stovetop.

This Paleo Butternut Squash Soup is the ultimate holiday comfort food, offering a creamy, velvety texture with warm spices that capture the essence of the season. The natural sweetness of the squash, balanced with savory herbs and spices, makes for a deliciously satisfying bowl. It’s a perfect make-ahead dish that freezes well, allowing you to prepare it in advance for busy holiday weeks. Serve it as a starter or alongside a main course for a truly cozy and nourishing holiday meal.

Paleo Pecan-Crusted Salmon

This Paleo Pecan-Crusted Salmon is a flavorful and elegant dish that’s perfect for a holiday meal. The crispy, nutty crust made from crushed pecans adds a wonderful crunch and depth of flavor to the tender, flaky salmon fillets. Rich in omega-3s and full of protein, this dish is both healthy and festive, and it can be made ahead and frozen for convenience.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 cup pecans, finely chopped
• 1/4 cup almond flour
• 1 tbsp Dijon mustard
• 1 tbsp olive oil or ghee
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Fresh lemon wedges (for serving)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a food processor, pulse the pecans and almond flour until finely chopped. Add garlic powder, salt, and pepper, and mix well.
3. Brush the salmon fillets with Dijon mustard, then press the pecan mixture onto the top of each fillet, forming a crust.
4. Heat olive oil or ghee in a large oven-safe skillet over medium-high heat. Place the salmon fillets in the skillet, skin-side down, and cook for 2-3 minutes to sear.
5. Transfer the skillet to the oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Allow the salmon to cool completely before freezing. Store the fillets in an airtight container or freezer-safe bag for up to 3 months. To reheat, bake at 350°F (175°C) for 10-15 minutes until heated through.

This Paleo Pecan-Crusted Salmon offers a healthy and delicious way to celebrate the holidays with a nutritious and indulgent twist. The crunchy pecan crust adds a unique texture and nutty flavor that complements the rich, tender salmon. It’s an easy dish to make ahead of time and freeze, allowing you to serve a gourmet meal with minimal effort on the big day. Perfect for anyone following a paleo diet, this dish is sure to impress your guests with its simple elegance and bold flavors.

Paleo Apple Crisp

This Paleo Apple Crisp is a healthy twist on a classic dessert that’s perfect for the holidays. Made with fresh apples, a crunchy almond flour topping, and sweetened with natural maple syrup, it’s both satisfying and nutritious. You can make this dessert ahead of time and freeze it, so you have a delicious treat ready whenever you need it.

Ingredients:

• 6 medium apples, peeled, cored, and sliced
• 1 tbsp lemon juice
• 1/4 cup maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp sea salt
• 1 cup almond flour
• 1/2 cup chopped walnuts or pecans
• 2 tbsp coconut oil, melted
• 1/4 cup unsweetened shredded coconut (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, toss the sliced apples with lemon juice, maple syrup, cinnamon, nutmeg, and salt. Transfer the apples to a greased 9×9-inch baking dish.
3. In a separate bowl, mix the almond flour, chopped walnuts or pecans, melted coconut oil, and shredded coconut (if using). Stir until the mixture forms a crumbly topping.
4. Sprinkle the topping evenly over the apples.
5. Bake for 30-35 minutes, until the apples are tender and the topping is golden brown.
6. Allow the apple crisp to cool completely before freezing. Store in an airtight container or freezer-safe bag for up to 3 months. To reheat, bake at 350°F (175°C) for 15-20 minutes or until warmed through.

This Paleo Apple Crisp is the perfect holiday dessert, offering a warm, comforting sweetness from the apples and a crunchy, nutty topping that’s entirely grain- and refined sugar-free. The combination of cinnamon, nutmeg, and maple syrup creates a delightful fall flavor profile that’s ideal for the season. This dessert freezes well, making it easy to prepare in advance for a stress-free holiday celebration. Whether served on its own or with a scoop of dairy-free ice cream, this dessert will be a hit with everyone.

Paleo Beef Wellington Bites

These Paleo Beef Wellington Bites are an elegant and savory appetizer, perfect for holiday gatherings. With tender beef wrapped in prosciutto and a layer of mushroom duxelles, all encased in a crispy almond flour crust, these bites offer the luxurious flavor of Beef Wellington without any grains or gluten. They can be frozen and reheated, making them a convenient yet impressive holiday treat.

Ingredients:

• 1 lb beef tenderloin, cut into 1-inch cubes
• 6 slices prosciutto
• 1 cup mushrooms, finely chopped
• 1 tbsp ghee or olive oil
• 2 tbsp fresh thyme, chopped
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)
• 1 cup almond flour
• 1/4 cup tapioca flour
• 1 tbsp coconut flour
• 1/2 tsp garlic powder

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat ghee or olive oil in a skillet over medium heat. Add the chopped mushrooms and thyme, sautéing for 5-7 minutes until the mushrooms release their moisture and become soft. Season with salt and pepper. Set aside to cool.
3. Place a slice of prosciutto on a flat surface. Add a piece of beef and top with a spoonful of the mushroom mixture. Roll it up tightly in the prosciutto and set aside.
4. In a mixing bowl, combine almond flour, tapioca flour, coconut flour, and garlic powder to form the dough.
5. Roll the dough between two pieces of parchment paper and cut into squares large enough to wrap around the beef and mushroom bundles.
6. Wrap each prosciutto-wrapped beef piece in the dough and seal the edges.
7. Place the bundles on a baking sheet, brush with the beaten egg, and bake for 20-25 minutes, or until golden brown and cooked to your desired doneness.
8. Allow the bites to cool completely before freezing. Store in an airtight container or freezer-safe bag for up to 3 months. To reheat, bake at 350°F (175°C) for 10-15 minutes.

These Paleo Beef Wellington Bites are a festive and sophisticated addition to any holiday spread. With the rich flavors of beef, prosciutto, and mushrooms wrapped in a light, flaky almond flour crust, they’re an impressive treat that’s sure to wow your guests. Freezing them allows you to prepare this indulgent appetizer ahead of time, making it an excellent choice for a stress-free celebration. Whether served as hors d’oeuvres or as part of a larger holiday meal, these bites will be a memorable part of your festive season.

Paleo Holiday Fruit Salad

This Paleo Holiday Fruit Salad is a refreshing and vibrant dish that’s perfect for adding a touch of color and sweetness to your holiday meals. Made with seasonal fruits like pomegranate, oranges, and apples, this salad is naturally sweet and free of refined sugars. It’s a light and healthy side dish that can be made ahead and frozen for an easy-to-serve option during the holidays.

Ingredients:

• 2 oranges, peeled and segmented
• 1 apple, diced
• 1/2 cup pomegranate seeds
• 1/2 cup fresh pineapple, diced
• 1/4 cup chopped fresh mint
• Juice of 1 lime
• 1 tbsp honey or maple syrup (optional)

Instructions:

1. In a large mixing bowl, combine the orange segments, diced apple, pomegranate seeds, and pineapple.
2. Add the fresh mint, lime juice, and honey or maple syrup (if using). Toss everything together gently to combine.
3. Refrigerate for 30 minutes to allow the flavors to meld.
4. To freeze, spread the fruit salad in a single layer on a baking sheet and freeze for 2 hours. Once frozen, transfer to a freezer-safe bag or container for up to 3 months. To reheat, thaw at room temperature for 15-20 minutes before serving.

This Paleo Holiday Fruit Salad is a vibrant, refreshing addition to your holiday table. The combination of citrus, apple, pomegranate, and pineapple creates a naturally sweet and tangy flavor profile, while the fresh mint and lime juice add a burst of freshness. It’s a light, healthy side dish that’s free from added sugars and can easily be made ahead of time and frozen. Serve it as a fresh complement to heavier dishes or as a light dessert, and it will be a festive favorite for all your holiday gatherings.

Paleo Sweet Potato Casserole

This Paleo Sweet Potato Casserole is a healthier twist on a holiday classic, offering all the rich, comforting flavors without the refined sugar or marshmallows. Made with creamy roasted sweet potatoes, coconut milk, and a crunchy almond flour topping, it’s the perfect side dish for any holiday meal. This casserole can be made ahead of time and frozen, making it a convenient and delicious choice for holiday feasts.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup coconut milk (full-fat)
• 2 tbsp ghee or coconut oil
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 cup almond flour
• 1/4 cup chopped pecans
• 2 tbsp maple syrup (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Boil the cubed sweet potatoes in a large pot of water until soft, about 15 minutes. Drain and transfer to a large mixing bowl.
3. Mash the sweet potatoes until smooth, then stir in the coconut milk, ghee or coconut oil, cinnamon, nutmeg, salt, and pepper.
4. Transfer the mashed sweet potatoes to a greased 9×9-inch baking dish.
5. In a separate bowl, combine almond flour, chopped pecans, and maple syrup (if using). Sprinkle the mixture evenly over the top of the sweet potatoes.
6. Bake for 25-30 minutes, until the top is golden and crispy.
7. Let the casserole cool completely before freezing. Store in an airtight container or freezer-safe bag for up to 3 months. To reheat, bake at 350°F (175°C) for 15-20 minutes.

This Paleo Sweet Potato Casserole is a warm and flavorful side dish that brings a healthy twist to your holiday celebrations. The creamy mashed sweet potatoes combined with the crispy almond flour topping create a deliciously satisfying dish, while the optional maple syrup adds a subtle sweetness that complements the natural flavor of the potatoes. Freezing this dish is a great way to prep ahead for busy holiday weeks, and it’s sure to become a go-to favorite for any holiday table.

Paleo Cranberry Sauce

This Paleo Cranberry Sauce is a simple, naturally sweetened alternative to the traditional canned version. It’s made with fresh cranberries, orange juice, and a touch of honey or maple syrup, resulting in a bright, tangy sauce that pairs perfectly with holiday dishes. You can make it in advance and freeze it for easy use on the big day.

Ingredients:

• 12 oz fresh cranberries
• 1/2 cup orange juice
• 1/4 cup honey or maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp sea salt

Instructions:

1. In a medium saucepan, combine the cranberries, orange juice, honey or maple syrup, cinnamon, ginger, and salt. Bring to a simmer over medium heat.
2. Cook for about 10-15 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened.
3. Remove from heat and let it cool to room temperature.
4. Transfer to a freezer-safe container or jar and store in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop.

This Paleo Cranberry Sauce is a fresh, zesty, and naturally sweetened condiment that’s a perfect addition to your holiday table. The combination of tart cranberries and citrusy orange juice makes for a bright and vibrant sauce that enhances any holiday dish. Making it ahead and freezing it ensures you’ll have a quick, flavorful option when the time comes. This sauce is a simple yet flavorful way to bring some holiday cheer to your meals without any added sugars or artificial ingredients.

Paleo Stuffed Mushrooms

These Paleo Stuffed Mushrooms are a savory appetizer that’s perfect for holiday parties or as a side dish. With a flavorful filling made from ground turkey, spinach, and almond flour, these mushrooms are both hearty and satisfying, yet light and healthy. They freeze well, making them a convenient make-ahead appetizer for the holidays.

Ingredients:

• 12 large mushroom caps, stems removed
• 1 lb ground turkey or chicken
• 2 cups fresh spinach, chopped
• 1/4 cup almond flour
• 1/4 cup nutritional yeast (optional for cheesy flavor)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp olive oil or ghee (for sautéing)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil or ghee in a skillet over medium heat. Add the ground turkey and cook, breaking it apart, until browned and cooked through.
3. Stir in the chopped spinach and cook for 2-3 minutes until wilted. Remove from heat and stir in almond flour, nutritional yeast, garlic powder, onion powder, salt, and pepper.
4. Spoon the turkey-spinach mixture into each mushroom cap, pressing it down gently to pack the filling.
5. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, until the mushrooms are tender and the tops are golden brown.
6. Let the mushrooms cool completely before freezing. Store in an airtight container or freezer-safe bag for up to 3 months. To reheat, bake at 350°F (175°C) for 10-15 minutes until heated through.

These Paleo Stuffed Mushrooms are a savory, satisfying appetizer that’s full of flavor and nutrition. The ground turkey and spinach filling is hearty, while the almond flour adds a nice texture without any grains. They’re easy to make ahead and freeze, so you can have a delicious holiday appetizer ready to serve with minimal effort. Whether you’re hosting a gathering or looking for a nutritious snack, these stuffed mushrooms are sure to impress your guests.

Paleo Pumpkin Pie

This Paleo Pumpkin Pie is a deliciously rich and spiced dessert that’s perfect for the holidays. Made with a homemade almond flour crust and a creamy filling made from fresh pumpkin, coconut milk, and spices, this pie is gluten-free and dairy-free but still full of the warm, comforting flavors you love. It can be made ahead of time and frozen for easy holiday entertaining.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup ghee or coconut oil, melted
• 1 tbsp maple syrup
• 1/2 tsp sea salt
• 1 (15 oz) can pumpkin puree
• 1/2 cup full-fat coconut milk
• 2 eggs
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1/2 tsp vanilla extract
• 2 tbsp maple syrup (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine almond flour, coconut flour, melted ghee or coconut oil, maple syrup, and salt. Press the dough into the bottom of a 9-inch pie dish, creating an even crust.
3. Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and set aside.
4. In a separate bowl, whisk together the pumpkin puree, coconut milk, eggs, cinnamon, nutmeg, ginger, cloves, vanilla extract, and maple syrup (if using).
5. Pour the pumpkin filling into the pre-baked crust and smooth it out evenly.
6. Bake for 45-50 minutes, until the filling is set and a toothpick inserted in the center comes out clean.
7. Let the pie cool completely before freezing. Store in an airtight container or freezer-safe bag for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in the oven at 350°F (175°C) for 10-15 minutes.

This Paleo Pumpkin Pie is a comforting and festive dessert that captures all the flavors of the season without any gluten or dairy. The almond flour crust is perfectly crispy and complements the creamy, spiced pumpkin filling beautifully. Whether you’re serving it for Thanksgiving or any holiday gathering, this pie will be a hit. Freezing it ahead of time is a great way to ensure you have a delicious dessert ready to go when you need it, and it will taste just as fresh when reheated.

Paleo Garlic Herb Roasted Chicken

This Paleo Garlic Herb Roasted Chicken is a simple yet flavorful dish that’s perfect for a holiday dinner. With a blend of fresh herbs, garlic, and olive oil, the chicken is roasted to perfection, creating a crispy skin and juicy, tender meat. This recipe is freezer-friendly, so you can make it ahead and reheat for a stress-free holiday meal.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 3 tbsp olive oil or ghee
• 6 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 lemon, quartered

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, mix the olive oil or ghee with minced garlic, rosemary, thyme, parsley, salt, and pepper.
3. Rub the herb mixture all over the chicken, ensuring the chicken is evenly coated. Stuff the cavity with lemon quarters.
4. Place the chicken on a roasting rack in a baking pan and roast for 1-1.5 hours, until the skin is golden and the internal temperature reaches 165°F (75°C).
5. Let the chicken cool completely before freezing. Store in an airtight container or freezer-safe bag for up to 3 months. To reheat, bake at 350°F (175°C) for 20-25 minutes or until heated through.

This Paleo Garlic Herb Roasted Chicken is a simple and flavorful dish that’s perfect for any holiday dinner. The combination of garlic and fresh herbs creates a fragrant and delicious flavor profile, while the roasted chicken skin is crispy and golden. This dish can easily be made ahead and frozen, allowing you to enjoy a stress-free holiday meal with minimal effort. Whether served as the centerpiece of your dinner or alongside your favorite sides, it’s sure to be a crowd-pleaser.

Paleo Maple Glazed Carrots

These Paleo Maple Glazed Carrots are a sweet and savory side dish, making them perfect for holiday feasts. The maple syrup adds natural sweetness, while the garlic and thyme provide a savory depth of flavor. They’re simple to prepare, and the recipe can be made ahead and frozen for convenience.

Ingredients:

• 1 lb carrots, peeled and sliced into 1-inch pieces
• 2 tbsp olive oil or ghee
• 2 tbsp maple syrup
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 tsp fresh thyme leaves (or 1/4 tsp dried thyme)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, toss the carrot slices with olive oil or ghee, maple syrup, garlic, salt, pepper, and thyme.
3. Spread the carrots in an even layer on a baking sheet.
4. Roast for 25-30 minutes, stirring halfway through, until the carrots are tender and caramelized.
5. Allow the carrots to cool completely before transferring them to an airtight container or freezer-safe bag. They can be stored in the freezer for up to 3 months. To reheat, bake at 350°F (175°C) for 15-20 minutes.

These Paleo Maple Glazed Carrots are a flavorful side dish that brings together sweet and savory flavors with a hint of freshness from the thyme. Roasting the carrots caramelizes the natural sugars, making them irresistibly sweet. Freezing them ahead of time makes this dish a hassle-free option for busy holiday meals, ensuring you can enjoy this tasty side without any last-minute prep.

Paleo Cauliflower Mash

This Paleo Cauliflower Mash is a creamy, low-carb alternative to traditional mashed potatoes. The cauliflower is steamed until tender and then blended with garlic, ghee, and a touch of nutritional yeast for a creamy, comforting dish. It can be made ahead and frozen, offering a healthier, grain-free option for your holiday dinners.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 3 cloves garlic, peeled
• 1/4 cup ghee or olive oil
• 1/4 cup full-fat coconut milk
• 1/4 cup nutritional yeast (optional)
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Steam the cauliflower florets and garlic cloves in a steamer basket for about 10-12 minutes, until the cauliflower is tender.
2. Transfer the cauliflower and garlic to a food processor or blender. Add ghee, coconut milk, nutritional yeast (if using), salt, and pepper.
3. Blend until smooth and creamy.
4. Allow the cauliflower mash to cool completely before transferring it to an airtight container or freezer-safe bag. Store in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat in the microwave or on the stovetop.

This Paleo Cauliflower Mash is a creamy, satisfying dish that’s a perfect low-carb alternative to mashed potatoes. The rich flavor of ghee and the creaminess of coconut milk combine to create a velvety texture that makes this side dish just as comforting. Freezing it is a great way to prep ahead for your holiday meals, and reheating it is easy, so you can enjoy it without any extra stress.

Paleo Bacon-Wrapped Brussels Sprouts

These Paleo Bacon-Wrapped Brussels Sprouts are the ultimate combination of savory, crispy, and smoky flavors. The Brussels sprouts are wrapped in crispy bacon and roasted to perfection. They make a fantastic appetizer or side dish, and they freeze beautifully, making them an ideal make-ahead option for holiday gatherings.

Ingredients:

• 16 Brussels sprouts, trimmed and halved
• 8 slices of bacon (sugar-free, if possible)
• 1 tbsp olive oil or ghee
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Wrap each Brussels sprout half with a slice of bacon and secure with a toothpick.
3. Place the bacon-wrapped Brussels sprouts on a baking sheet. Drizzle with olive oil or ghee, and sprinkle with garlic powder, smoked paprika, salt, and pepper.
4. Roast for 20-25 minutes, or until the bacon is crispy and the Brussels sprouts are tender.
5. Let the Brussels sprouts cool completely before transferring to an airtight container or freezer-safe bag. They can be stored in the freezer for up to 3 months. To reheat, bake at 350°F (175°C) for 10-15 minutes.

These Paleo Bacon-Wrapped Brussels Sprouts are a savory, satisfying treat that combines crispy bacon with the earthy flavor of Brussels sprouts. The smoky bacon and tender sprouts are a perfect combination that will impress your guests. Preparing and freezing them in advance ensures that you’ll have a delicious, hassle-free side dish ready for your holiday meal.

Paleo Holiday Eggnog

This Paleo Holiday Eggnog is a creamy, spiced drink that captures all the flavors of the season without any dairy or refined sugar. Made with coconut milk and a blend of warm spices, it’s a deliciously comforting drink that can be enjoyed by everyone, even those following a Paleo diet. This recipe can be made ahead and stored in the freezer for easy serving.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 2 cups almond milk (unsweetened)
• 4 large eggs
• 1/4 cup maple syrup
• 1/2 tsp vanilla extract
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• Pinch of sea salt
• Optional: A dash of bourbon or rum (if desired)

Instructions:

1. In a medium saucepan, combine the coconut milk and almond milk. Heat over medium heat until warm but not boiling.
2. In a separate bowl, whisk the eggs, maple syrup, vanilla extract, nutmeg, cinnamon, and salt until well combined.
3. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to your desired consistency, about 5-7 minutes.
5. Remove from heat and let cool before transferring to a freezer-safe container. Store in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and warm gently on the stovetop or in the microwave.

This Paleo Holiday Eggnog is a rich and creamy beverage that’s perfect for the holiday season. The coconut milk and almond milk create a smooth base, while the spices and maple syrup add warmth and sweetness. Whether served chilled or warm, this eggnog is a comforting treat that everyone can enjoy. Making it ahead and freezing it ensures you’ll have a festive drink ready whenever you need it.

Paleo Holiday Meatballs

These Paleo Holiday Meatballs are a savory, satisfying appetizer that’s perfect for holiday parties. Made with ground turkey or beef and seasoned with fresh herbs, these meatballs are baked to perfection and can be served with a Paleo-friendly dipping sauce. They freeze beautifully, making them an easy option to prepare ahead of time for your holiday celebrations.

Ingredients:

• 1 lb ground turkey or beef
• 1/4 cup almond flour
• 1/4 cup fresh parsley, chopped
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 egg

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine all the ingredients and mix until well combined.
3. Roll the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
4. Bake for 15-20 minutes, or until the meatballs are cooked through and browned.
5. Let the meatballs cool completely before transferring to an airtight container or freezer-safe bag. Store in the freezer for up to 3 months. To reheat, bake at 350°F (175°C) for 10-15 minutes or until heated through.

These Paleo Holiday Meatballs are a flavorful, protein-packed appetizer that’s perfect for holiday gatherings. The combination of ground turkey or beef with fresh herbs and almond flour results in tender, juicy meatballs that everyone will love. Freezing them ahead of time allows you to serve a delicious, stress-free appetizer when your guests arrive, and they can be easily reheated to perfection.