35+ Delicious Holiday Paleo Gluten-Free Recipes to Celebrate the Season

The holiday season is a time of joy, connection, and of course, indulging in delicious food.

But if you’re following a Paleo and gluten-free diet, navigating holiday feasts can be challenging.

Traditional holiday dishes are often laden with grains, refined sugars, and dairy, leaving limited options for those seeking healthier alternatives.

That’s where this collection of 35+ holiday Paleo gluten-free recipes comes to the rescue.

From hearty mains and festive sides to decadent desserts and cozy drinks, this roundup has everything you need to enjoy the season without compromising your dietary preferences.

Whether you’re hosting a holiday gathering or contributing a dish to a potluck, these recipes are guaranteed to impress guests while keeping you on track.

35+ Delicious Holiday Paleo Gluten-Free Recipes to Celebrate the Season

Staying true to your Paleo and gluten-free lifestyle during the holidays doesn’t mean sacrificing flavor or tradition.

With this extensive collection of 35+ holiday Paleo gluten-free recipes, you can create a spread that’s both nourishing and satisfying.

From show-stopping entrées to sweet treats and savory sides, these dishes prove that eating clean can be deliciously festive.

Whether you’re planning a quiet holiday meal or a grand celebration, these recipes will help you celebrate the season in style.

Embrace the joy of wholesome cooking and treat yourself and your loved ones to meals that are not only indulgent but also supportive of your health goals.

Paleo Cranberry Orange Sauce

This Paleo Cranberry Orange Sauce is a refreshing, tangy side dish perfect for the holidays. Packed with fresh cranberries, orange zest, and a touch of natural sweetness from honey, it pairs beautifully with turkey or roast chicken. Unlike traditional cranberry sauce made with refined sugar, this version is naturally sweetened and gluten-free, making it a delicious and health-conscious addition to your holiday table.

Ingredients

• 12 oz fresh cranberries
• 1/2 cup fresh orange juice
• Zest of 1 orange
• 2 tbsp honey (or maple syrup for a vegan option)
• 1/4 cup water
• Pinch of salt

Instructions

1. In a medium saucepan, combine the cranberries, orange juice, orange zest, water, and honey.
2. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and simmer for 10-15 minutes, stirring occasionally. The cranberries will begin to pop, and the sauce will thicken.
3. Once the sauce has thickened to your desired consistency, remove it from the heat and let it cool slightly.
4. Stir in a pinch of salt and adjust the sweetness with more honey if needed.
5. Serve warm or chilled alongside your holiday feast.

This Paleo Cranberry Orange Sauce is a delightful combination of tart and sweet, providing a vibrant contrast to rich meats and hearty dishes. The citrusy flavor from the orange zest adds a refreshing brightness, and the natural sweetness ensures that it complements your holiday meals without the added refined sugars. This gluten-free and paleo-friendly dish is sure to be a hit at your next celebration.

Paleo Roasted Brussels Sprouts with Bacon and Balsamic Glaze

These Roasted Brussels Sprouts with Bacon and Balsamic Glaze are a flavorful and satisfying Paleo side dish that brings together crispy bacon, caramelized Brussels sprouts, and a tangy-sweet balsamic reduction. This gluten-free recipe is not only easy to make but also packs a punch in flavor, making it an ideal addition to any holiday spread.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup balsamic vinegar
• 1 tbsp honey (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the Brussels sprouts in olive oil, salt, and pepper, and spread them out in a single layer on a baking sheet.
3. Roast the Brussels sprouts for 20-25 minutes, flipping halfway through, until they are golden brown and crispy on the edges.
4. While the Brussels sprouts roast, cook the chopped bacon in a skillet over medium heat until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving a bit of bacon fat in the pan.
5. In the same skillet, pour in the balsamic vinegar and honey, stirring to combine. Bring to a simmer and cook for 3-4 minutes until the glaze thickens slightly.
6. Once the Brussels sprouts are done, toss them in the crispy bacon and drizzle with the balsamic glaze. Serve warm.

These roasted Brussels sprouts are the perfect balance of savory, sweet, and tangy. The bacon adds richness, while the balsamic glaze brings a hint of sweetness and acidity, elevating the natural flavors of the Brussels sprouts. It’s a comforting, Paleo-friendly, and gluten-free dish that’s sure to impress your guests and make your holiday meal even more memorable.

Paleo Pumpkin Pie

This Paleo Pumpkin Pie is a creamy, comforting dessert that brings all the flavors of fall without any gluten or grains. The rich, spiced pumpkin filling sits atop a buttery almond flour crust, making it a wholesome alternative to traditional pumpkin pie. Sweetened with natural maple syrup and flavored with warming spices like cinnamon, nutmeg, and ginger, this pie will be a crowd-pleaser during the holiday season.

Ingredients
For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1/4 cup coconut oil, melted
• 1 tbsp maple syrup
• 1 egg

For the filling:

• 1 1/2 cups pumpkin puree (canned or fresh)
• 3 eggs
• 1/2 cup full-fat coconut milk
• 1/4 cup maple syrup
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine the almond flour, coconut flour, salt, and cinnamon. Add the melted coconut oil, maple syrup, and egg, and mix until the dough comes together.
3. Press the dough evenly into the bottom of a 9-inch pie pan, ensuring it covers the bottom and sides of the pan.
4. Bake the crust for 10-12 minutes until lightly golden, then remove from the oven and set aside to cool slightly.
5. In a separate bowl, whisk together the pumpkin puree, eggs, coconut milk, maple syrup, cinnamon, nutmeg, ginger, and salt until smooth.
6. Pour the pumpkin filling into the cooled pie crust and bake for 45-50 minutes, or until the filling is set and slightly puffed around the edges.
7. Let the pie cool completely before serving. Optionally, top with a dollop of coconut whipped cream.

This Paleo Pumpkin Pie brings the flavors of fall and the holidays to your table while keeping things grain-free and refined sugar-free. The almond flour crust adds a nutty, slightly sweet flavor, and the creamy, spiced pumpkin filling is simply irresistible. It’s the perfect dessert to satisfy your sweet tooth while sticking to your paleo and gluten-free lifestyle.

Paleo Sweet Potato Casserole with Marshmallows

This Paleo Sweet Potato Casserole is a wholesome twist on a holiday favorite. With creamy mashed sweet potatoes topped with Paleo-friendly marshmallows and a touch of cinnamon and maple syrup, it’s the perfect balance of comfort and health-conscious indulgence. The sweet potatoes offer a rich source of vitamins and fiber, while the natural sweeteners ensure this dish remains Paleo and gluten-free.

Ingredients

• 4 large sweet potatoes, peeled and cubed
• 1/4 cup coconut milk
• 2 tbsp maple syrup
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt
• 1 cup Paleo-friendly marshmallows (store-bought or homemade)
• 1/4 cup chopped pecans (optional)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Place the cubed sweet potatoes in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes until the sweet potatoes are fork-tender. Drain and return them to the pot.
3. Add the coconut milk, maple syrup, cinnamon, vanilla extract, and salt to the sweet potatoes. Mash until smooth and creamy.
4. Transfer the mashed sweet potatoes to a greased baking dish and smooth out the top.
5. Top with Paleo-friendly marshmallows and optional chopped pecans.
6. Bake the casserole for 10-12 minutes, or until the marshmallows are golden and toasted.
7. Serve warm and enjoy.

This Paleo Sweet Potato Casserole is an absolute crowd-pleaser, offering all the flavors of traditional sweet potato casserole with a healthier, grain-free twist. The creamy texture of the mashed sweet potatoes pairs perfectly with the sweet, gooey marshmallows and the light crunch of pecans, making it a must-have side dish for any holiday feast.

Paleo Herb-Crusted Roast Beef

This Herb-Crusted Roast Beef is a simple yet elegant main dish perfect for the holiday season. The combination of fresh herbs like rosemary, thyme, and garlic creates a fragrant, flavorful crust that enhances the natural richness of the beef. This Paleo recipe is gluten-free, and the roast comes out tender and juicy, making it an excellent choice for your holiday meal.

Ingredients

• 3 lb beef roast (such as sirloin or ribeye)
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp salt
• 1 tsp black pepper
• 1 tbsp Dijon mustard (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine the olive oil, garlic, rosemary, thyme, salt, and pepper. If using Dijon mustard, add it to the mixture as well.
3. Rub the herb mixture all over the beef roast, ensuring it is evenly coated.
4. Place the roast on a rack in a roasting pan.
5. Roast the beef for 1 hour 15 minutes, or until it reaches your desired level of doneness (use a meat thermometer for accuracy: 120°F for rare, 130°F for medium-rare, and 140°F for medium).
6. Let the roast rest for 10-15 minutes before slicing. Serve with your favorite holiday sides.

The Herb-Crusted Roast Beef is the centerpiece of a holiday meal that’s as impressive as it is delicious. The fragrant herb crust locks in the beef’s juices, creating a flavorful, aromatic dish. Whether you’re celebrating with family or friends, this dish will elevate your holiday table while staying true to your Paleo and gluten-free diet.

Paleo Chocolate Peppermint Bark

This Paleo Chocolate Peppermint Bark is a festive and indulgent treat without any of the refined sugars or gluten. The dark chocolate base is rich and slightly bitter, perfectly balanced by the refreshing burst of peppermint and the crunchy texture of crushed peppermint candies. It’s a simple yet elegant dessert that’s perfect for holiday gatherings or as a homemade gift.

Ingredients

• 8 oz unsweetened dark chocolate (preferably 70% or higher)
• 1/4 cup coconut oil
• 1 tsp peppermint extract
• 1/4 cup crushed peppermint candies (use a Paleo-friendly brand or make your own by crushing whole candy canes)
• Pinch of sea salt

Instructions

1. Line a baking sheet with parchment paper.
2. In a heatproof bowl, melt the dark chocolate and coconut oil together over a double boiler or in the microwave, stirring occasionally until smooth and fully melted.
3. Once melted, stir in the peppermint extract.
4. Pour the chocolate mixture onto the prepared baking sheet and spread it out evenly with a spatula.
5. Sprinkle the crushed peppermint candies over the melted chocolate, pressing them gently into the surface.
6. Refrigerate the bark for at least 2 hours or until fully set.
7. Once set, break the bark into pieces and sprinkle with a pinch of sea salt before serving.

This Paleo Chocolate Peppermint Bark is a holiday favorite that combines the rich, indulgent flavor of dark chocolate with the refreshing and festive taste of peppermint. It’s a great make-ahead treat and can be stored in the fridge for several weeks, making it a perfect addition to your holiday dessert table or a delightful gift.

Paleo Stuffing with Sausage and Apples

This Paleo Stuffing with Sausage and Apples is a savory and slightly sweet twist on the traditional stuffing, without the gluten and grains. The combination of ground sausage, apples, and a medley of herbs creates a hearty and flavorful dish that pairs perfectly with turkey or any holiday roast. This Paleo version offers all the comforting flavors of stuffing, but with cleaner ingredients, making it a guilt-free addition to your holiday feast.

Ingredients

• 1 lb ground sausage (Paleo-friendly)
• 2 large apples, diced
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 cup sliced mushrooms
• 2 tbsp ghee or olive oil
• 2 tsp dried sage
• 1 tsp thyme
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 2 cups cauliflower rice (or a Paleo bread substitute if desired)
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat the ghee or olive oil over medium heat. Add the sausage and cook until browned and fully cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the diced apples, onion, celery, and mushrooms. Sauté until softened, about 5-7 minutes.
4. Add the sage, thyme, garlic powder, salt, and pepper, and stir to combine.
5. In a large bowl, mix the cooked sausage with the sautéed vegetables and the cauliflower rice (or Paleo bread).
6. Transfer the stuffing mixture to a greased baking dish and bake for 25-30 minutes, or until the top is golden and crispy.
7. Garnish with fresh parsley before serving.

This Paleo Stuffing with Sausage and Apples is an unforgettable holiday dish that will steal the show. The savory sausage and earthy mushrooms are balanced by the sweet apples and fragrant herbs, making each bite a delightful combination of flavors. The use of cauliflower rice makes this stuffing a light and low-carb alternative to traditional bread-based stuffing, all while keeping your meal Paleo and gluten-free.

Paleo Maple Pecan Pie

This Paleo Maple Pecan Pie is a holiday classic with a healthier twist. Using a nut-based crust and sweetened with pure maple syrup and coconut sugar, this pie is both rich and satisfying without the refined sugars or gluten. The combination of crunchy pecans and a caramel-like filling will make this dessert a crowd favorite, perfect for any holiday gathering.

Ingredients
For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1/4 cup coconut oil, melted
• 1 egg

For the filling:

• 2 cups pecan halves
• 3/4 cup maple syrup
• 1/4 cup coconut sugar
• 3 eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat the oven to 350°F (175°C).
2. To make the crust, combine the almond flour, coconut flour, salt, and cinnamon in a bowl. Add the melted coconut oil and egg, mixing until the dough comes together.
3. Press the dough evenly into the bottom of a greased 9-inch pie pan. Bake for 10-12 minutes, or until the crust is lightly golden. Remove from the oven and set aside.
4. To make the filling, in a large bowl, whisk together the maple syrup, coconut sugar, eggs, melted coconut oil, vanilla extract, and salt.
5. Stir in the pecans, ensuring they are evenly distributed in the filling.
6. Pour the filling into the pre-baked crust and spread it out evenly.
7. Bake the pie for 35-40 minutes, or until the filling is set and slightly puffed.
8. Allow the pie to cool completely before slicing and serving.

This Paleo Maple Pecan Pie is a perfect blend of sweet and nutty flavors with a rich, satisfying filling. The use of maple syrup and coconut sugar as natural sweeteners ensures this pie is Paleo-friendly while still providing the classic caramel flavor that makes pecan pie so beloved. The nut crust gives it a delightful texture, making it a must-have dessert for your holiday table.

Paleo Gingerbread Cookies

These Paleo Gingerbread Cookies are a festive and healthy alternative to traditional holiday cookies. Made with almond flour and sweetened with coconut sugar, these cookies are grain-free, gluten-free, and full of warm spices like cinnamon, ginger, and cloves. The soft, chewy texture and spiced flavor make them a holiday treat everyone can enjoy, no matter their dietary preferences.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut sugar
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup molasses (unsulfured)
• 1 egg
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, coconut sugar, ginger, cinnamon, cloves, baking soda, and salt.
3. In a separate bowl, whisk together the molasses, egg, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until a dough forms.
5. Roll the dough into 1-inch balls and flatten them slightly on the prepared baking sheet.
6. Bake for 8-10 minutes, or until the edges are golden brown.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These Paleo Gingerbread Cookies are a festive and healthy holiday treat, offering the perfect blend of warm spices and chewy texture. With no gluten or refined sugars, these cookies are both a crowd-pleasing and diet-friendly option for your holiday festivities. Enjoy them on their own or decorate them for a fun, creative activity with family and friends.

Paleo Cranberry Orange Relish

This Paleo Cranberry Orange Relish is a refreshing and vibrant addition to any holiday meal. With fresh cranberries, zesty orange, and a hint of maple syrup, this dish provides a tart and sweet contrast to rich and savory dishes. It’s a naturally gluten-free and refined sugar-free condiment, making it a perfect choice for those following Paleo guidelines.

Ingredients

• 2 cups fresh cranberries
• 1 large orange, zested and juiced
• 1/4 cup maple syrup
• 1/4 cup water
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• Pinch of salt

Instructions

1. In a medium saucepan, combine the cranberries, orange zest, orange juice, maple syrup, water, cinnamon, ginger, and salt.
2. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 10-15 minutes, stirring occasionally.
3. The cranberries will begin to burst, and the relish will thicken. Continue to cook until the mixture has reduced and thickened to your liking.
4. Remove from heat and let cool.
5. Refrigerate the relish for at least 1 hour before serving to allow the flavors to meld.
6. Serve chilled or at room temperature alongside your favorite holiday dishes.

This Paleo Cranberry Orange Relish is the perfect addition to your holiday spread. It balances the tartness of cranberries with the citrusy brightness of orange and the natural sweetness of maple syrup. This dish is not only Paleo-friendly but also adds a refreshing, homemade touch to your holiday feast, perfect for pairing with turkey or roasted meats.

Paleo Holiday Eggnog

This Paleo Holiday Eggnog is a dairy-free and gluten-free alternative to the classic holiday drink. Made with coconut milk and flavored with cinnamon, nutmeg, and vanilla, it’s rich, creamy, and full of holiday spice. This version of eggnog is indulgent without the dairy, refined sugars, or artificial additives found in store-bought versions, making it perfect for your holiday celebrations.

Ingredients

• 2 cups canned coconut milk
• 1 cup almond milk
• 4 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt
• 1/4 cup dark rum or bourbon (optional)

Instructions

1. In a saucepan, combine the coconut milk and almond milk. Heat over medium-low heat until warm but not boiling.
2. In a separate bowl, whisk the eggs, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until well combined.
3. Slowly pour a small amount of the warm milk into the egg mixture while whisking constantly to temper the eggs.
4. Gradually add the egg mixture back into the saucepan with the warm milk, whisking constantly.
5. Continue to cook over low heat for 5-7 minutes, stirring occasionally, until the eggnog thickens slightly.
6. Remove from heat and stir in the rum or bourbon, if using.
7. Allow the eggnog to cool slightly, then refrigerate until chilled.
8. Serve cold, garnished with a sprinkle of cinnamon or nutmeg.

This Paleo Holiday Eggnog is a comforting and festive drink that provides all the flavors of traditional eggnog with cleaner ingredients. The coconut milk gives it a rich, creamy texture, while the warm spices of cinnamon and nutmeg bring out the holiday spirit. Whether enjoyed as a non-alcoholic treat or spiked with a splash of rum, this eggnog will become a favorite holiday tradition.

Paleo Baked Apple Crisp

This Paleo Baked Apple Crisp is a warm, comforting dessert perfect for the holiday season. Made with fresh apples, cinnamon, and a grain-free topping, this dish is a healthier alternative to traditional apple crisp. The natural sweetness of the apples and the crunchy almond flour topping create a satisfying and delicious dessert that’s gluten-free, refined sugar-free, and completely Paleo-friendly.

Ingredients
For the filling:

• 6 medium apples, peeled, cored, and sliced
• 1 tbsp lemon juice
• 1/4 cup maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Pinch of salt

For the topping:

• 1 cup almond flour
• 1/4 cup shredded unsweetened coconut
• 1/4 cup chopped pecans
• 1/4 cup coconut oil, melted
• 2 tbsp maple syrup
• 1/2 tsp ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, toss the apple slices with lemon juice, maple syrup, cinnamon, nutmeg, and salt. Pour the mixture into the prepared baking dish.
3. In a separate bowl, combine the almond flour, shredded coconut, chopped pecans, melted coconut oil, maple syrup, and cinnamon. Stir until the mixture forms a crumbly topping.
4. Sprinkle the topping evenly over the apples.
5. Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown.
6. Allow the apple crisp to cool slightly before serving.

This Paleo Baked Apple Crisp is a simple yet delicious dessert that highlights the flavors of the season. The tender apples and warm spices combine beautifully with the crunchy, nutty topping, creating a perfect balance of textures and flavors. It’s a fantastic dessert that’s both healthy and satisfying, ideal for serving at your holiday celebrations.

Paleo Sweet Potato Casserole

This Paleo Sweet Potato Casserole is a delicious, comforting side dish that brings a touch of sweetness and warmth to your holiday table. With creamy mashed sweet potatoes topped with a crunchy pecan and coconut flour crumble, this dish offers a perfect balance of textures and flavors. It’s a wonderful gluten-free and dairy-free option, making it ideal for a variety of dietary needs.

Ingredients

• 4 large sweet potatoes, peeled and cubed
• 1/4 cup coconut milk (or almond milk)
• 2 tbsp ghee or coconut oil
• 1/4 cup maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Pinch of salt
• 1/2 cup pecans, chopped
• 1/4 cup coconut flour
• 2 tbsp coconut oil, melted
• 1 tbsp maple syrup

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. Place the sweet potato cubes in a large pot of water and bring to a boil. Cook for about 10-15 minutes until the sweet potatoes are tender. Drain and mash the sweet potatoes.
3. Add the coconut milk, ghee or coconut oil, maple syrup, cinnamon, nutmeg, and salt to the mashed sweet potatoes and mix until smooth and creamy.
4. Transfer the mashed sweet potatoes to the prepared baking dish and smooth the top.
5. In a small bowl, combine the chopped pecans, coconut flour, melted coconut oil, and maple syrup. Stir until the mixture is crumbly.
6. Sprinkle the pecan topping evenly over the sweet potatoes.
7. Bake for 25-30 minutes, or until the topping is golden and crispy.
8. Allow the casserole to cool slightly before serving.

This Paleo Sweet Potato Casserole is a crowd-pleaser, with its smooth, creamy base and the crunchy topping offering just the right amount of texture contrast. The warm spices and natural sweetness of the sweet potatoes make it the perfect side dish for any holiday meal. Whether you’re hosting a big gathering or enjoying a small family dinner, this dish is sure to impress.

Paleo Gingerbread Cookies

These Paleo Gingerbread Cookies are soft, chewy, and packed with warm holiday spices. Made without gluten, grains, or refined sugar, these cookies are a great way to enjoy the classic holiday flavors while sticking to your Paleo lifestyle. They’re perfect for holiday cookie swaps, gifts, or simply enjoying with a hot drink.

Ingredients

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

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, whisk together the almond flour, coconut flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms. If the dough is too sticky, add a little more coconut flour.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each cookie slightly with your fingers.
6. Bake for 8-10 minutes, or until the edges are golden brown.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These Paleo Gingerbread Cookies capture all the classic flavors of the holidays with none of the gluten or refined sugar. The warm spices create a cozy aroma while baking, and the soft, chewy texture is simply irresistible. Whether you’re decorating them for a festive touch or enjoying them plain, these cookies are a healthy holiday treat.

Paleo Roasted Brussels Sprouts with Bacon and Balsamic

This Paleo Roasted Brussels Sprouts with Bacon and Balsamic recipe combines crispy, caramelized Brussels sprouts with savory bacon and a tangy balsamic glaze. It’s a savory and flavorful side dish that’s perfect for the holidays. Packed with healthy fats, fiber, and antioxidants, this dish is a healthy yet indulgent addition to any holiday meal.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices of bacon, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp balsamic vinegar
• 1 tbsp honey (optional)

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out in a single layer on the prepared baking sheet.
3. Roast the Brussels sprouts in the preheated oven for 20-25 minutes, flipping them halfway through, until they are golden brown and crispy on the edges.
4. While the Brussels sprouts are roasting, cook the bacon in a skillet over medium heat until crispy. Remove from heat and set aside.
5. Once the Brussels sprouts are done, drizzle them with balsamic vinegar and honey, if using. Toss to coat evenly.
6. Sprinkle the cooked bacon over the Brussels sprouts before serving.

This Paleo Roasted Brussels Sprouts with Bacon and Balsamic dish is an incredible combination of savory, sweet, and tangy flavors. The crispy bacon and caramelized Brussels sprouts provide a satisfying texture, while the balsamic glaze adds a rich, tangy finish. This side dish is a great way to elevate your holiday spread with simple yet bold flavors.

Note: More recipes​ are coming soon!