35+ Easy and Flavorful Holiday Paleo Irish Recipes for a Festive Feast

The holidays are a special time to celebrate with family and friends, gathering around the table to enjoy dishes that warm both the body and soul.

But if you’re following a paleo lifestyle, finding holiday recipes that align with your dietary preferences can be a challenge.

Thankfully, Irish cuisine, with its hearty and comforting dishes, offers plenty of inspiration for paleo-friendly meals that are perfect for holiday celebrations.

From savory stews and succulent meats to bright salads and satisfying sides, Irish recipes can be reimagined without grains, dairy, or refined sugars, while still maintaining their authentic flavors.

In this collection, we’ve curated 35+ holiday paleo Irish recipes that are sure to impress your guests and bring a taste of Ireland to your festive meals.

Whether you’re looking for a show-stopping main dish, a nourishing side, or a decadent paleo dessert, these recipes will keep your holiday table traditional, tasty, and healthy.

35+ Easy and Flavorful Holiday Paleo Irish Recipes for a Festive Feast

Celebrating the holidays with food that respects your dietary choices doesn’t mean sacrificing flavor or tradition.

These 35+ holiday paleo Irish recipes show how easy it is to embrace the richness of Irish cuisine while staying true to a paleo lifestyle.

Whether it’s a classic dish like Irish stew made with grass-fed meat and fresh vegetables or a festive dessert that’s both grain-free and indulgent, there’s something here for everyone.

As you prepare your holiday feast, these recipes will not only nourish your body but also create memories that will last a lifetime.

So, put on your apron, gather your ingredients, and let the taste of Ireland fill your home this holiday season.

Paleo Irish Beef Stew

This hearty Irish beef stew is perfect for the holidays, combining tender chunks of beef with vegetables and aromatic herbs. It’s a comforting dish that brings the flavors of traditional Irish cooking to your holiday table while staying true to paleo principles.

Ingredients

• 2 lbs (900 g) beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil or avocado oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced into 1/4-inch rounds
• 2 parsnips, peeled and sliced into 1/4-inch rounds
• 2 tbsp tomato paste
• 3 cups beef broth (make sure it’s paleo-friendly)
• 2 tbsp apple cider vinegar
• 2 tbsp fresh thyme leaves
• 2 tbsp fresh rosemary, chopped
• Salt and freshly ground black pepper, to taste
• Optional garnish: fresh parsley, chopped

Preparation

1. In a large Dutch oven or heavy pot, heat the oil over medium-high heat. Add the beef chunks and season with salt and pepper. Brown the beef on all sides for about 5 minutes, then transfer it to a plate.
2. Add the chopped onion and minced garlic to the pot and sauté for 2-3 minutes until fragrant and translucent.
3. Stir in the tomato paste and cook for 1 minute. Return the beef to the pot and add the beef broth, apple cider vinegar, thyme, and rosemary. Stir to combine.
4. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, or until the beef is tender and the flavors meld together.
5. Add the carrots and parsnips to the pot and continue to simmer for another 30 minutes, until the vegetables are tender.
6. Adjust the seasoning with additional salt and pepper as needed. Serve hot, garnished with fresh parsley if desired.

This dish is not only nourishing but also perfect for cozy gatherings during the holiday season. The combination of tender beef and sweet, earthy vegetables makes this stew a crowd-pleaser for any paleo-loving crowd.

Paleo Irish Soda Bread

This gluten-free, grain-free soda bread is a holiday twist on the classic Irish recipe, maintaining its rich, hearty flavor without compromising paleo guidelines. Perfect for serving alongside soups or stews, it’s a delightful way to celebrate the season.

Ingredients

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 3 large eggs
• 1/4 cup coconut milk (or almond milk)
• 2 tbsp honey or pure maple syrup
• 1 tbsp apple cider vinegar
• Optional: 1/2 cup raisins or dried currants

Preparation

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the almond flour, coconut flour, baking soda, and salt.
3. In another bowl, whisk the eggs, coconut milk, honey, and apple cider vinegar until fully combined.
4. Pour the wet ingredients into the dry ingredients and stir until a dough forms. If desired, fold in raisins or dried currants for added texture and flavor.
5. Transfer the dough onto the prepared baking sheet and shape it into a round loaf. Use a sharp knife to cut an “X” into the top of the loaf.
6. Bake for 30-35 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.
7. Let the bread cool on a wire rack for at least 15 minutes before slicing.

This paleo Irish soda bread is the perfect addition to any holiday meal. It has a subtly sweet and nutty flavor that pairs beautifully with soups, stews, or even a pat of grass-fed butter for a special touch. With its moist texture and easy preparation, it’s sure to become a new holiday tradition.

Paleo Colcannon

A classic Irish dish reimagined for the paleo diet, this creamy colcannon uses cauliflower and kale for a nutritious twist. It’s a great side dish for holiday feasts, bringing the rich, earthy flavors of traditional Irish cooking to your table without dairy or grains.

Ingredients

• 1 large head of cauliflower, cut into florets
• 2 tbsp ghee or coconut oil
• 1 bunch of kale, stems removed and leaves chopped
• 3 green onions, chopped
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• Optional: 1/4 cup chopped cooked bacon for garnish

Preparation

1. Steam the cauliflower florets in a large pot for 10-12 minutes or until tender. Drain well and transfer to a large mixing bowl. Mash the cauliflower until smooth.
2. In a skillet over medium heat, melt the ghee or coconut oil. Add the chopped kale, green onions, and garlic, sautéing for 3-4 minutes until the kale is wilted and the onions are tender.
3. Add the sautéed mixture to the mashed cauliflower and stir until well combined. Season with salt and pepper to taste.
4. Transfer the colcannon to a serving bowl and sprinkle with the optional cooked bacon for an added savory touch.

Colcannon is a wonderful holiday dish that brings comfort and nostalgia. The combination of rich, creamy cauliflower with the hearty greens and aromatic green onions creates a side that’s filling and satisfying. It’s an excellent accompaniment to any main dish, providing both nutrition and flavor that the whole family will love.

Paleo Irish Lamb and Root Vegetable Pie

This paleo Irish lamb pie is a comforting dish that combines tender, slow-cooked lamb with root vegetables in a hearty, rich filling, all topped with a golden sweet potato crust. Perfect for a holiday celebration, this dish celebrates the season with a nod to traditional Irish flavors.

Ingredients

• 1.5 lbs (680 g) lamb shoulder or leg, cut into small cubes
• 2 tbsp olive oil or avocado oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1 cup mushrooms, chopped
• 1 tbsp tomato paste
• 1 cup beef broth (paleo-friendly)
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 2 tbsp arrowroot powder (optional, for thickening)
• 1 large sweet potato, peeled and cubed
• 2 tbsp coconut milk
• Salt and freshly ground black pepper, to taste

Preparation

1. Preheat the oven to 375°F (190°C). In a large pot, heat the oil over medium-high heat. Add the lamb cubes and season with salt and pepper. Brown the lamb on all sides, then transfer to a plate.
2. Add the onion and garlic to the pot and sauté until fragrant. Stir in the carrots, parsnips, and mushrooms, cooking for 5 minutes.
3. Add the tomato paste, beef broth, thyme, and rosemary to the pot. Return the lamb to the pot and bring to a simmer. Cover and cook for 1.5 hours or until the lamb is tender and the flavors have melded together.
4. Meanwhile, steam the sweet potato cubes until tender, about 10 minutes. Mash with coconut milk until smooth and season with salt and pepper.
5. Stir arrowroot powder into the lamb filling to thicken, if desired. Transfer the lamb mixture into a baking dish and spread the sweet potato mash evenly on top.
6. Bake in the preheated oven for 20-25 minutes or until the top is golden brown. Serve warm.

This lamb and root vegetable pie offers the perfect balance of rich, savory flavors with the slightly sweet, creamy topping. It’s an indulgent yet paleo-friendly dish that will be the centerpiece of any holiday table.

Paleo Irish Salmon Cakes

These paleo-friendly salmon cakes are perfect for holiday appetizers or as a main dish. Packed with flavor and rich in healthy fats, these cakes are crisp on the outside and tender on the inside, made without breadcrumbs or flour, so they’re ideal for anyone following a paleo diet.

Ingredients

• 2 cans wild-caught salmon, drained and bones removed
• 1 large egg, beaten
• 2 tbsp fresh dill, chopped
• 1/4 cup chopped green onions
• 1/2 cup almond flour
• 2 tbsp lemon juice
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 2 tbsp ghee or avocado oil, for frying

Preparation

1. In a large mixing bowl, combine the salmon, egg, dill, green onions, almond flour, lemon juice, and garlic powder. Season with salt and pepper. Mix until well combined.
2. Form the mixture into small patties, about 2-3 inches in diameter.
3. Heat the ghee or oil in a skillet over medium-high heat. Place the salmon cakes in the skillet and cook for 3-4 minutes on each side, or until golden brown and crisp.
4. Transfer the cakes to a paper towel-lined plate to drain excess oil before serving.

These salmon cakes are a delightful way to enjoy a paleo twist on a classic Irish dish. Serve them with a side of tangy paleo-friendly tartar sauce or a simple squeeze of lemon for a perfect holiday treat. They’re flavorful, satisfying, and sure to impress guests.

Paleo Irish Coddle

This paleo Irish coddle is a rustic, comforting dish typically enjoyed in the colder months. It’s a hearty combination of pork, onions, and root vegetables, seasoned with fresh herbs and cooked until tender. This version maintains the dish’s traditional essence while using only paleo-friendly ingredients.

Ingredients

• 1 lb (450 g) pork sausage, cut into 1-inch pieces (use sugar-free, paleo-friendly sausage)
• 1 tbsp olive oil or avocado oil
• 2 large onions, thinly sliced
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced into 1/4-inch rounds
• 2 parsnips, peeled and sliced into 1/4-inch rounds
• 1 cup chicken broth (paleo-friendly)
• 1 cup dry white wine (optional, or substitute with more chicken broth)
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Preparation

1. In a large Dutch oven, heat the oil over medium-high heat. Add the pork sausage pieces and brown them for about 5 minutes. Remove and set aside.
2. In the same pot, add the sliced onions and sauté until caramelized, about 7-8 minutes. Add the minced garlic and cook for another minute.
3. Add the carrots and parsnips, stirring for 2-3 minutes. Pour in the chicken broth and wine (if using), then add the thyme and return the sausage to the pot.
4. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 45-60 minutes, until the vegetables are tender and the flavors are well combined.
5. Adjust seasoning with salt and pepper. Sprinkle chopped parsley on top before serving.

Paleo Irish coddle is a dish that speaks to comfort and tradition. This version is hearty, full of flavor, and perfect for sharing with friends and family during holiday festivities. It’s simple yet packed with rich, savory notes that make it a memorable centerpiece.

Paleo Irish Bangers and Mash

This classic Irish dish is given a paleo twist with homemade sausage and creamy cauliflower mash. Perfect for a holiday meal that feels indulgent without breaking any dietary restrictions, this dish will have everyone asking for seconds.

Ingredients

• 1 lb (450 g) paleo-friendly sausages (sugar-free, no additives)
• 1 tbsp olive oil or avocado oil
• 1 large head of cauliflower, cut into florets
• 1/4 cup coconut milk
• 2 tbsp ghee or grass-fed butter
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh chives, for garnish

Preparation

1. Preheat the oven to 375°F (190°C). In a large skillet over medium-high heat, cook the sausages for 6-8 minutes, turning occasionally until they are browned on all sides and fully cooked. Transfer to a plate and set aside.
2. Steam the cauliflower florets in a pot or steamer basket for about 10-12 minutes, or until very tender.
3. Drain the cauliflower and transfer to a mixing bowl. Add the coconut milk, ghee, salt, and pepper. Mash until smooth and creamy.
4. Serve the sausages over a bed of cauliflower mash and garnish with chopped chives.

Paleo Irish bangers and mash is a satisfying, comforting dish perfect for holiday dinners. The creamy cauliflower mash provides a velvety base for the hearty, savory sausages, making it a perfect blend of flavor and texture. It’s a dish that showcases how traditional comfort food can be adapted to fit a paleo lifestyle.

Paleo Irish Boxty Pancakes

These Irish boxty pancakes are made with a mix of shredded potatoes, sweet potatoes, and almond flour for a paleo twist. They’re crispy on the outside and tender inside, perfect for breakfast, brunch, or as a side dish during the holidays.

Ingredients

• 2 large russet potatoes, peeled and finely shredded
• 1 large sweet potato, peeled and finely shredded
• 1/2 cup almond flour
• 2 large eggs, beaten
• 2 tbsp chopped fresh chives
• 1 tsp garlic powder
• Salt and freshly ground black pepper, to taste
• 2 tbsp coconut oil or ghee, for frying

Preparation

1. Place the shredded potatoes and sweet potatoes in a bowl of cold water and let them soak for 5 minutes. Drain and pat dry with a clean kitchen towel.
2. Transfer the shredded potatoes to a large mixing bowl. Add the almond flour, beaten eggs, chives, garlic powder, salt, and pepper. Mix until all the ingredients are well combined.
3. Heat the coconut oil or ghee in a skillet over medium heat. Scoop about 1/4 cup of the mixture into the skillet and flatten it to form a pancake shape. Cook for 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining mixture.
4. Serve warm, garnished with more fresh chives or a side of homemade apple sauce or a dollop of paleo-friendly sour cream.

These paleo Irish boxty pancakes bring the flavors of Ireland to your holiday breakfast table, showcasing a unique blend of textures and flavors. They’re perfect for a holiday brunch, offering a wonderful balance of savory and slightly sweet notes. Enjoy them with a side of fresh greens or as part of a larger holiday spread.

Paleo Irish Cabbage Rolls

Cabbage rolls filled with a hearty meat and vegetable mixture make an ideal holiday dish that’s nourishing and satisfying. This paleo version uses ground meat, cauliflower rice, and aromatic herbs wrapped in tender cabbage leaves for a twist on the Irish classic.

Ingredients

• 1 large head of cabbage, leaves separated
• 1 lb (450 g) ground beef or ground lamb
• 1 cup cauliflower rice
• 1 large carrot, finely grated
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 2 tbsp fresh parsley, chopped
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 cups beef broth (paleo-friendly)
• 1 tbsp apple cider vinegar

Preparation

1. Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes, or until softened. Drain and set aside.
2. In a skillet over medium heat, cook the ground beef or lamb until browned. Add the grated carrot, onion, and garlic, and cook for an additional 3-4 minutes. Stir in the tomato paste, cauliflower rice, parsley, smoked paprika, salt, and pepper. Cook for another 2-3 minutes to combine the flavors.
3. Place a cabbage leaf on a flat surface and spoon about 1/4 cup of the meat mixture into the center. Roll the leaf around the filling, tucking in the sides to create a secure roll. Repeat with the remaining leaves and filling.
4. Place the cabbage rolls seam-side down in a baking dish. Mix the beef broth with apple cider vinegar and pour over the rolls.
5. Cover with foil and bake for 45-50 minutes, or until the cabbage is tender and the filling is cooked through. Serve hot, garnished with additional fresh parsley.

These paleo Irish cabbage rolls are a perfect dish for holiday gatherings, offering a rich combination of flavors with a satisfying, healthy twist. The cabbage is tender and flavorful, wrapping up a delicious filling that’s both hearty and nourishing. Perfect for a special holiday meal, these rolls are sure to become a favorite.

Paleo Irish Chicken Stew

This paleo Irish chicken stew is a hearty, warming dish perfect for cold holiday evenings. It features tender chunks of chicken, carrots, celery, and herbs simmered in a savory broth for a dish that’s rich in flavor and comforting.

Ingredients

• 1.5 lbs (680 g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp olive oil or avocado oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced into rounds
• 3 celery stalks, diced
• 2 cups chicken broth (paleo-friendly)
• 1 cup full-fat coconut milk
• 1 tbsp fresh thyme leaves
• 1 tsp dried oregano
• 2 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper, to taste

Preparation

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for about 4-5 minutes, or until lightly browned. Remove from the pot and set aside.
2. In the same pot, add the onion and sauté until translucent, about 3-4 minutes. Add the garlic and cook for an additional minute.
3. Stir in the carrots and celery, cooking for 3-4 minutes. Add the chicken broth, coconut milk, thyme, and oregano. Return the chicken to the pot and bring to a simmer.
4. Cover and cook for 30-35 minutes, or until the chicken is fully cooked and the vegetables are tender.
5. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

This paleo Irish chicken stew is a dish that brings warmth and comfort to your holiday table. The rich, creamy broth pairs perfectly with the tender chicken and vegetables, creating a heartwarming meal that everyone will enjoy. It’s a nutritious, hearty dish that captures the essence of Irish comfort food without compromising on paleo principles.

Paleo Irish Soda Bread

This paleo Irish soda bread is made without gluten or grains but retains the rustic, comforting qualities of traditional Irish soda bread. It’s perfect for serving alongside stews, soups, or simply with a pat of dairy-free butter.

Ingredients

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened coconut yogurt or full-fat coconut milk
• 2 large eggs
• 1 tbsp honey (optional, for a touch of sweetness)
• 2 tbsp apple cider vinegar
• 1/4 cup chopped fresh parsley (optional, for added flavor)

Preparation

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and salt. Mix well.
3. In another bowl, whisk together the coconut yogurt, eggs, honey (if using), and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. The dough will be slightly sticky.
5. Turn the dough out onto a floured surface and gently shape into a round loaf. Place the dough on the prepared baking sheet and score an “X” on the top with a sharp knife.
6. Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
7. Allow the bread to cool for at least 10 minutes before slicing.

This paleo Irish soda bread offers a light and slightly nutty flavor with a satisfying, tender crumb. It’s perfect for dipping into soups and stews or enjoying on its own with your favorite spread. It’s a healthy take on an Irish classic that doesn’t skimp on taste.

Paleo Irish Beef Stew with Root Vegetables

This paleo beef stew is loaded with chunks of tender beef, hearty root vegetables, and a rich broth flavored with fresh herbs and a touch of tomato paste. It’s perfect for a holiday meal that’s both nutritious and deeply satisfying.

Ingredients

• 2 lbs (900 g) beef chuck or stew meat, cut into 1-inch cubes
• 3 tbsp olive oil or avocado oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 3 cups beef broth (paleo-friendly)
• 1 cup red wine (optional, or use more beef broth)
• 3 large carrots, peeled and sliced into rounds
• 2 parsnips, peeled and sliced into rounds
• 1 sweet potato, peeled and cubed
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• Salt and freshly ground black pepper, to taste

Preparation

1. Heat 2 tbsp of oil in a large Dutch oven over medium-high heat. Add the beef cubes in batches and brown on all sides. Transfer the browned beef to a plate and set aside.
2. In the same pot, add the remaining oil and sauté the onions until golden, about 5 minutes. Add the garlic and cook for 1 more minute. Stir in the tomato paste and cook for another minute.
3. Pour in the red wine (if using) and deglaze the pot, scraping up any browned bits from the bottom. Stir in the beef broth, thyme, and rosemary. Return the beef to the pot and bring to a boil.
4. Reduce the heat to low, cover, and let simmer for 1.5-2 hours, or until the beef is tender.
5. Add the carrots, parsnips, and sweet potato to the pot and cook for an additional 30 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste. Serve hot, garnished with extra fresh herbs if desired.

This paleo Irish beef stew with root vegetables is perfect for holiday gatherings. It combines the heartiness of beef and the sweetness of root vegetables with the warmth of herbs and a rich broth. It’s an easy, satisfying dish that embodies the true essence of Irish comfort food.

Paleo Irish Lamb and Vegetable Pie

This paleo version of the classic Irish lamb pie is a hearty, satisfying dish that’s perfect for a holiday gathering. With tender lamb, fresh vegetables, and a golden, almond flour-based crust, this dish embodies the flavors of Ireland while staying grain-free.

Ingredients

• 1.5 lbs (680 g) ground lamb
• 2 tbsp olive oil or avocado oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup frozen peas
• 1/2 cup diced celery
• 2 tbsp tomato paste
• 1 cup beef broth (paleo-friendly)
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• Salt and freshly ground black pepper, to taste
• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut oil, melted
• 1 egg, beaten (for brushing)

Preparation

1. Preheat the oven to 375°F (190°C). In a large skillet over medium-high heat, add the olive oil and cook the ground lamb until browned. Remove excess fat if necessary.
2. Add the onion and garlic and cook until the onion is translucent, about 3-4 minutes. Stir in the carrots, celery, and tomato paste. Cook for another 3 minutes before adding the beef broth, thyme, and rosemary. Simmer for 10-15 minutes, allowing the flavors to meld. Stir in the peas and season with salt and pepper. Set aside to cool slightly.
3. To make the crust, combine the almond flour, coconut flour, and melted coconut oil in a bowl. Mix until the dough is crumbly and sticks together. Press the dough into the bottom and up the sides of a 9-inch pie dish.
4. Pour the lamb and vegetable filling into the crust. Use the remaining dough to create a lattice top or a simple crust to cover the pie. Brush with the beaten egg for a golden finish.
5. Bake for 25-30 minutes, or until the crust is golden brown. Let cool for 5-10 minutes before serving.

This paleo Irish lamb and vegetable pie is a show-stopping dish that brings comfort and warmth to your holiday table. The savory lamb filling paired with a crisp, nutty crust creates a satisfying combination that’s both nourishing and delicious.

Paleo Irish Salmon with Herb Lemon Sauce

This dish puts a fresh twist on traditional Irish flavors by pairing salmon with a zesty herb lemon sauce. Perfect for those looking for a lighter holiday option, it’s packed with healthy fats and flavor.

Ingredients

• 4 salmon fillets (skin-on or skinless)
• 2 tbsp olive oil or ghee
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1 lemon, juiced and zested
• 2 tbsp capers, chopped
• 1 clove garlic, minced
• Salt and freshly ground black pepper, to taste

Preparation

1. Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper. Season with salt and pepper and drizzle with 1 tbsp of olive oil or ghee.
2. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
3. While the salmon is baking, prepare the herb lemon sauce. In a small bowl, mix the chopped dill, parsley, lemon juice, lemon zest, capers, and garlic. Add the remaining olive oil or ghee and mix until combined.
4. Serve the salmon topped with the herb lemon sauce.

Paleo Irish salmon with herb lemon sauce is a refreshing, light dish that brings a bright, tangy flavor to your holiday spread. It pairs well with a side of roasted vegetables or a crisp salad and is a great option for those who want a flavorful yet healthy dish to enjoy during the holidays.

Paleo Irish Vegetable and Bacon Soup

This comforting soup is packed with hearty vegetables and smoky bacon, making it perfect for warming up during the cold holiday season. It’s paleo-friendly and loaded with flavors that will satisfy your taste buds.

Ingredients

• 4 slices of sugar-free bacon, chopped
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1 cup cabbage, thinly sliced
• 4 cups chicken or vegetable broth (paleo-friendly)
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped, for garnish

Preparation

1. In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and set aside, leaving about 1 tbsp of bacon fat in the pot.
2. Add the diced onion to the pot and sauté for 4-5 minutes, or until the onion becomes translucent. Add the garlic and cook for 1 more minute.
3. Stir in the carrots, parsnips, and cabbage. Cook for another 3-4 minutes.
4. Add the chicken or vegetable broth, thyme, smoked paprika, and the reserved bacon. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley and extra crispy bacon pieces.

This paleo Irish vegetable and bacon soup is a comforting and hearty choice for holiday meals. The smokiness from the bacon infuses the soup with rich flavor, while the combination of vegetables provides a nutrient-packed and filling dish. It’s perfect for a cozy holiday lunch or as an appetizer to start a festive feast.

Note: More recipes​ are coming soon!