40+ Irresistible Holiday Paleo Japanese Recipes for a Festive Season

The holiday season is all about celebration, togetherness, and, of course, good food.

If you’re looking to add a twist to your holiday menu while staying true to Paleo principles, why not infuse your table with the elegant and bold flavors of Japanese cuisine?

Japanese cooking is known for its balance of flavors, focus on fresh ingredients, and unique dishes that are both visually stunning and delicious.

By opting for Paleo-friendly ingredients and recipes, you can enjoy all the rich tastes of Japanese dishes without compromising your dietary goals.

From savory main courses to light yet satisfying appetizers and even desserts, the holiday season offers the perfect opportunity to explore the versatility and elegance of Japanese cuisine in a health-conscious way.

In this collection, we’ve rounded up 40+ holiday-inspired Paleo Japanese recipes that are guaranteed to impress your guests and add a festive touch to your table.

Whether you’re craving classic dishes like miso soup and teriyaki chicken or seeking creative holiday twists on tempura and sushi rolls, these recipes cover it all.

Let’s dive into the art of Paleo Japanese cooking and bring a special flair to your holiday celebrations.

40+ Irresistible Holiday Paleo Japanese Recipes for a Festive Season

Bringing the flavors of Japan into your holiday celebrations doesn’t mean sacrificing your commitment to Paleo principles.

With over 40 diverse recipes to choose from, ranging from hearty main courses and delectable side dishes to refreshing salads and sweet treats, there’s something for every holiday table.

These dishes are not only packed with nutrients but also deliver the rich, satisfying taste that Japanese cuisine is known for.

So, whether you’re preparing a festive holiday feast for a crowd or just looking to treat yourself to a healthier but indulgent meal, these Paleo Japanese recipes will ensure that your holiday is filled with good food, good company, and a touch of culinary adventure.

Embrace the season with the comforting and nourishing flavors of Japan and create memories that will last long after the last bite.

Paleo Japanese Miso Soup

This Paleo-friendly version of miso soup is a warm, comforting dish perfect for holiday gatherings. It combines the savory, umami-rich flavors of traditional Japanese miso soup with a fresh, health-conscious twist, substituting traditional miso paste with a homemade version that aligns with Paleo principles.

Ingredients

• 4 cups water
• 1 sheet of kombu (dried kelp)
• 1/2 cup shiitake mushrooms, thinly sliced
• 1 cup baby spinach, chopped
• 1/4 cup green onions, finely chopped
• 1/4 cup grated daikon radish
• 2 tbsp almond butter (as a substitute for miso paste)
• 1 tbsp coconut aminos
• 1 tsp grated ginger
• Salt and white pepper, to taste

Instructions

1. Prepare the Broth: In a medium pot, add the water and kombu. Let it sit for 10 minutes to soften and infuse the water with its rich umami flavor. Remove the kombu and bring the water to a gentle boil over medium heat.
2. Add the Flavors: Stir in the almond butter, coconut aminos, and grated ginger. Mix well until the almond butter is fully dissolved and combined with the broth.
3. Simmer the Vegetables: Add the shiitake mushrooms and daikon radish to the pot and let them simmer for about 5-7 minutes or until tender.
4. Finish the Soup: Add the spinach and green onions and let them wilt for 1-2 minutes. Season with salt and white pepper to taste.
5. Serve: Ladle the soup into bowls and serve warm.

This Paleo miso soup provides a rich, umami-packed experience that embodies the flavors of traditional Japanese cuisine while being suitable for a clean-eating holiday menu. The use of almond butter in place of traditional miso paste ensures that it remains grain-free and dairy-free while still giving depth to the broth. This is a great starter for holiday meals or an appetizer to set a nourishing tone for the feast.

Paleo Japanese Chicken Katsu

This Paleo Japanese chicken katsu is a holiday twist on the classic dish, made with simple, natural ingredients that are gluten-free and grain-free. The crispy, golden crust and juicy chicken are satisfying and perfect for a festive holiday meal.

Ingredients

• 2 large boneless, skinless chicken breasts
• 1 cup almond flour
• 1/2 cup tapioca flour
• 2 eggs, beaten
• 1/2 cup coconut oil or avocado oil for frying
• Salt and black pepper, to taste
• Lemon wedges for serving

Instructions

1. Prepare the Chicken: Slice the chicken breasts in half horizontally to create thinner cutlets. Season them with salt and black pepper.
2. Set Up the Dredging Station: Place the almond flour and tapioca flour in separate shallow dishes. In a third dish, beat the eggs.
3. Coat the Chicken: Dredge each chicken cutlet in the almond flour, then dip it in the beaten eggs, and finally coat it with the tapioca flour. Ensure an even coating is achieved.
4. Fry the Cutlets: Heat the oil in a large skillet over medium-high heat. Once hot, carefully add the chicken cutlets and fry for 2-3 minutes on each side or until golden brown and cooked through.
5. Drain and Serve: Remove the cutlets and place them on a paper towel-lined plate to drain excess oil. Serve with lemon wedges for a zesty touch.

The Paleo chicken katsu combines the crispy texture of the breading with the tender, juicy chicken for a rich and satisfying meal. It’s perfect for those seeking a special dish to share during the holiday season. Serve this with a side of steamed vegetables or a simple salad for a balanced, nourishing feast.

Paleo Teriyaki Salmon

This Paleo teriyaki salmon is a flavorful dish that balances the sweetness of a homemade teriyaki sauce with the rich, natural taste of fresh salmon. It’s perfect for a holiday meal that feels special yet is easy to prepare.

Ingredients

• 4 salmon fillets
• 1/4 cup coconut aminos
• 2 tbsp honey or maple syrup
• 2 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 tbsp sesame seeds (optional)
• Green onions, chopped, for garnish

Instructions

1. Make the Teriyaki Sauce: In a small saucepan over medium heat, combine the coconut aminos, honey, apple cider vinegar, minced garlic, and grated ginger. Bring to a simmer and cook for 3-4 minutes until slightly thickened. Set aside to cool.
2. Marinate the Salmon: Place the salmon fillets in a shallow dish and pour half of the teriyaki sauce over them. Let them marinate for at least 20 minutes in the refrigerator.
3. Cook the Salmon: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place the marinated salmon fillets on it. Bake for 12-15 minutes or until the salmon flakes easily with a fork.
4. Finish and Serve: Drizzle the remaining teriyaki sauce over the cooked salmon and sprinkle sesame seeds and chopped green onions on top. Serve warm with steamed rice or cauliflower rice for a complete meal.

This Paleo teriyaki salmon is perfect for a holiday gathering, offering a satisfying combination of savory and sweet flavors. The homemade teriyaki sauce enhances the salmon without using any refined sugars or soy products, ensuring that the dish aligns with a clean-eating diet. It’s a crowd-pleaser that pairs well with various sides and will add a touch of elegance to your holiday table.

Paleo Japanese Beef Sukiyaki

Beef sukiyaki is a popular Japanese dish typically enjoyed during celebrations. This Paleo version maintains the rich, savory flavors of traditional sukiyaki while being free from soy and refined sugars. It’s a warm, comforting dish that makes a festive centerpiece for any holiday meal.

Ingredients

• 1 lb thinly sliced beef sirloin or ribeye
• 2 tbsp coconut aminos
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar or apple cider vinegar
• 1 clove garlic, minced
• 2 tbsp coconut oil or avocado oil
• 1 cup napa cabbage, chopped
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup carrots, julienned
• 1/2 cup daikon radish, sliced thinly
• 1/2 cup green onions, cut into 2-inch pieces
• 1 tsp grated ginger

Instructions

1. Prepare the Sauce: In a small bowl, mix the coconut aminos, honey, rice vinegar, minced garlic, and grated ginger. Set aside.
2. Cook the Beef: Heat the coconut oil in a large skillet or wok over medium-high heat. Add the beef and cook for 2-3 minutes or until browned. Remove the beef and set it aside.
3. Stir-Fry the Vegetables: In the same skillet, add the napa cabbage, mushrooms, carrots, daikon radish, and green onions. Stir-fry for about 3-4 minutes until the vegetables begin to soften.
4. Combine and Simmer: Return the beef to the skillet and pour the sauce over everything. Stir well to coat the ingredients. Cover and let simmer for 5-7 minutes, allowing the flavors to meld and the beef to fully cook.
5. Serve: Transfer to a serving dish and serve hot. Pair with steamed cauliflower rice or serve as is for a hearty, flavorful dish.

This Paleo beef sukiyaki is perfect for a holiday feast, bringing rich, comforting flavors that will delight your guests. The combination of tender beef, fresh vegetables, and a sweet-savory sauce makes it a balanced and satisfying dish, ideal for warming up during festive winter nights.

Paleo Japanese Sweet Potato Tempura

This twist on traditional tempura uses sweet potatoes for a naturally sweet and nutritious alternative. This dish is perfect as a holiday appetizer or side dish, featuring crispy, golden-brown sweet potato slices coated in a light and airy batter.

Ingredients

• 2 medium sweet potatoes, peeled and sliced into 1/4-inch rounds
• 1/2 cup almond flour
• 2 tbsp arrowroot flour or tapioca flour
• 1/4 cup sparkling water or cold water
• 1/2 tsp sea salt
• Coconut oil or avocado oil for frying

Instructions

1. Prepare the Batter: In a bowl, mix the almond flour, arrowroot flour, and sea salt. Slowly whisk in the sparkling water until the batter is smooth but not too thin.
2. Heat the Oil: Pour enough oil into a deep pan or pot to submerge the sweet potato slices. Heat over medium-high heat until it reaches about 350°F (175°C).
3. Coat the Sweet Potatoes: Dip each sweet potato slice into the batter, making sure it’s well-coated.
4. Fry the Tempura: Carefully place the battered sweet potato slices in the hot oil and fry for about 2-3 minutes per side or until golden and crispy. Remove and drain on paper towels.
5. Serve: Serve the tempura immediately, with a dipping sauce made from coconut aminos, a splash of rice vinegar, and a touch of honey if desired.

This Paleo sweet potato tempura is a delightful, crispy treat that’s perfect for holiday gatherings. It adds a special touch to your meal with its natural sweetness and airy texture. The light batter ensures the true flavor of the sweet potato shines, making it a dish your guests will love.

Paleo Japanese Seaweed Salad

This refreshing and nutrient-rich seaweed salad is a perfect side dish or appetizer for holiday meals. With its combination of salty, umami flavors and a light, tangy dressing, it pairs well with a variety of main courses.

Ingredients

• 1/2 cup dried seaweed (wakame or kombu)
• 1 cucumber, thinly sliced
• 1/4 cup radishes, thinly sliced
• 2 tbsp rice vinegar or apple cider vinegar
• 1 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tsp honey or maple syrup
• 1 tbsp sesame seeds, toasted
• 1/4 cup chopped fresh cilantro (optional)

Instructions

1. Rehydrate the Seaweed: Soak the dried seaweed in warm water for about 10 minutes until it expands and becomes tender. Drain and pat dry.
2. Prepare the Dressing: In a small bowl, whisk together the rice vinegar, coconut aminos, sesame oil, and honey until combined.
3. Combine the Salad: In a large bowl, toss the rehydrated seaweed, cucumber, radishes, and chopped cilantro. Pour the dressing over the salad and mix well.
4. Garnish: Sprinkle the toasted sesame seeds on top for added texture and flavor.
5. Serve: Serve chilled as a refreshing side dish or light appetizer.

This Paleo seaweed salad brings an element of freshness and crunch to your holiday spread. It’s rich in essential minerals and offers a subtle balance of sweetness, tanginess, and umami that complements heavier dishes beautifully. The simple, light dressing ensures the seaweed and vegetables retain their natural flavors, making it an ideal addition to any holiday table.

Paleo Japanese Grilled Salmon with Miso Glaze

This dish elevates salmon with a savory-sweet miso glaze that’s completely Paleo-friendly. Perfect for a holiday main course, it pairs well with steamed vegetables or a simple salad for a light yet indulgent meal.

Ingredients

• 4 salmon fillets, skin-on
• 2 tbsp coconut aminos
• 1 tbsp tahini
• 1 tbsp honey or maple syrup
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tbsp sesame seeds (optional)
• 1/4 cup chopped green onions for garnish

Instructions

1. Prepare the Miso Glaze: In a small bowl, whisk together the coconut aminos, tahini, honey, grated ginger, minced garlic, and rice vinegar until smooth.
2. Marinate the Salmon: Place the salmon fillets in a shallow dish and spread the miso glaze evenly over the top. Let them marinate in the refrigerator for 30 minutes.
3. Grill the Salmon: Preheat the grill to medium-high heat. Place the salmon fillets, skin side down, on the grill. Cook for 4-5 minutes per side, or until the salmon is cooked through and has nice grill marks.
4. Serve: Transfer the salmon to a serving platter and sprinkle with sesame seeds and chopped green onions. Serve with a side of steamed broccoli or cauliflower rice for a complete meal.

This Paleo grilled salmon with miso glaze brings a rich umami flavor to your holiday table. The combination of tahini and honey ensures a silky texture and a perfect balance of sweet and savory. This dish is sure to impress your guests with its simplicity and delicious taste.

Paleo Japanese Ginger Chicken

Ginger chicken is a classic dish that’s both aromatic and satisfying, perfect for a holiday dinner that feels special without being overly complicated. This version is adapted for a Paleo diet, free from soy and processed sugars.

Ingredients

• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 2 tbsp coconut aminos
• 2 tbsp honey or maple syrup
• 2 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 2 tbsp sesame oil
• 1/4 cup chopped green onions
• 1/4 cup shredded carrots
• 1 tbsp toasted sesame seeds (optional)

Instructions

1. Marinate the Chicken: In a bowl, mix the coconut aminos, honey, grated ginger, and minced garlic. Add the chicken pieces and marinate for at least 20 minutes.
2. Cook the Chicken: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-6 minutes or until golden brown and cooked through, stirring frequently.
3. Add Vegetables: Add the green onions and shredded carrots to the skillet. Stir-fry for another 2-3 minutes until the vegetables are tender but still crisp.
4. Serve: Transfer the chicken to a serving dish and sprinkle with toasted sesame seeds, if using. Serve with steamed greens or a side of cauliflower rice for a balanced meal.

Paleo ginger chicken offers a flavorful, aromatic dish that’s perfect for holiday dining. The sweetness from the honey and the warmth of the ginger create a dish that is both comforting and exciting for the taste buds. This dish is great for those looking to incorporate bold flavors into their holiday spread while staying true to a healthy, clean-eating diet.

Paleo Japanese Cucumber and Seaweed Salad

This refreshing salad makes a light and bright addition to any holiday table. Combining crisp cucumber slices with the umami of seaweed and a tangy dressing, it’s a perfect appetizer or side dish that’s both nutrient-dense and Paleo-friendly.

Ingredients

• 1 cucumber, thinly sliced
• 1/2 cup dried wakame or kelp, rehydrated
• 1/4 cup rice vinegar or apple cider vinegar
• 1 tbsp coconut aminos
• 1 tsp honey or maple syrup
• 1 tbsp sesame oil
• 1/2 tsp grated ginger
• 1 tbsp sesame seeds, toasted
• 1/4 cup fresh cilantro, chopped (optional)

Instructions

1. Rehydrate the Seaweed: Soak the dried wakame or kelp in warm water for about 5-10 minutes until it becomes tender. Drain and pat dry.
2. Prepare the Dressing: In a bowl, whisk together the rice vinegar, coconut aminos, honey, sesame oil, and grated ginger until well combined.
3. Combine the Salad: In a large mixing bowl, combine the thinly sliced cucumber, rehydrated seaweed, and chopped cilantro. Pour the dressing over the top and toss to coat evenly.
4. Garnish: Sprinkle the toasted sesame seeds over the top for added crunch and flavor.
5. Serve: Serve chilled or at room temperature.

This Paleo cucumber and seaweed salad is an excellent choice for adding a fresh, tangy element to your holiday feast. The combination of crunchy cucumber and chewy seaweed pairs beautifully with the light, zesty dressing, making it a balanced and satisfying side dish. The flavors are simple, yet the dish feels special and will be a hit with guests seeking a refreshing and nutritious option during holiday celebrations.

Paleo Japanese Teriyaki Chicken Skewers

These teriyaki chicken skewers offer a delightful blend of sweet and savory flavors, perfect for holiday gatherings. Grilled to perfection and served with a tangy glaze, these skewers are an irresistible main course or appetizer that will captivate your guests.

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 2 tbsp coconut aminos
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar or apple cider vinegar
• 1 clove garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp sesame oil
• 1/4 cup chopped green onions for garnish
• Skewers (soaked in water for 30 minutes if wooden)

Instructions

1. Prepare the Marinade: In a bowl, mix the coconut aminos, honey, rice vinegar, minced garlic, and grated ginger.
2. Marinate the Chicken: Add the chicken cubes to the marinade, tossing to coat. Let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat the Grill: Heat the grill to medium-high heat and brush it with sesame oil to prevent sticking.
4. Assemble the Skewers: Thread the marinated chicken pieces onto the skewers.
5. Grill the Skewers: Place the skewers on the grill and cook for 3-4 minutes per side, or until the chicken is cooked through and has nice grill marks.
6. Serve: Remove from the grill and transfer to a serving platter. Sprinkle with chopped green onions and serve with a side of steamed vegetables or a simple salad.

These Paleo teriyaki chicken skewers are full of rich, caramelized flavors that will delight your taste buds. The homemade teriyaki sauce, with its perfect balance of sweet and tangy, is both simple and satisfying, making this dish an excellent addition to any holiday table.

Paleo Japanese Eggplant with Miso Glaze

This dish transforms eggplant into a succulent and flavorful side dish with a miso-based glaze. It’s an elegant and easy-to-make option that complements any holiday meal, bringing the earthy richness of eggplant and the deep umami of miso to the table.

Ingredients

• 2 large eggplants, cut into 1/2-inch rounds
• 2 tbsp coconut aminos
• 1 tbsp tahini
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar or apple cider vinegar
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1 tbsp sesame oil
• 1 tbsp sesame seeds for garnish
• Chopped fresh cilantro for garnish (optional)

Instructions

1. Prepare the Miso Glaze: In a small bowl, whisk together the coconut aminos, tahini, honey, rice vinegar, minced garlic, and grated ginger until smooth.
2. Cook the Eggplant: Heat the sesame oil in a large skillet over medium heat. Place the eggplant rounds in a single layer and cook for 2-3 minutes on each side, or until golden brown and tender.
3. Glaze the Eggplant: Brush the miso glaze over the eggplant slices and cook for an additional 1-2 minutes per side, allowing the glaze to caramelize.
4. Serve: Transfer to a serving dish and sprinkle with sesame seeds and fresh cilantro if desired.

This Paleo Japanese eggplant with miso glaze is a perfect side dish for holiday meals. The rich, slightly sweet, and umami-packed glaze pairs seamlessly with the tender, velvety eggplant, creating a dish that’s simple, elegant, and full of flavor.

Paleo Japanese Spicy Tuna Poke Bowl

This Paleo-friendly poke bowl is filled with fresh, nutrient-dense ingredients and is perfect for a lighter holiday dish that’s still full of flavor. The spicy tuna combined with creamy avocado and crisp vegetables makes for a well-balanced, satisfying meal.

Ingredients

• 1 lb fresh sushi-grade tuna, cut into 1/2-inch cubes
• 2 tbsp coconut aminos
• 1 tbsp sriracha (or to taste)
• 1 tbsp sesame oil
• 1/2 tsp grated ginger
• 1 avocado, sliced
• 1 cup cauliflower rice or white rice (for Paleo)
• 1/2 cup shredded carrots
• 1/4 cup cucumber, sliced
• 1/4 cup edamame (optional, use if not strictly Paleo)
• 1 tbsp chopped green onions
• 1 tbsp sesame seeds for garnish

Instructions

1. Marinate the Tuna: In a bowl, mix the coconut aminos, sriracha, sesame oil, and grated ginger. Add the tuna cubes and gently toss to coat. Let marinate in the refrigerator for 15-20 minutes.
2. Assemble the Bowl: Place the cauliflower rice at the base of a bowl. Top with the marinated tuna, sliced avocado, shredded carrots, cucumber slices, and edamame (if using).
3. Garnish and Serve: Sprinkle with chopped green onions and sesame seeds. Serve immediately, and enjoy the balanced blend of spicy, creamy, and crunchy textures.

This Paleo spicy tuna poke bowl is perfect for a refreshing holiday dish that still has plenty of bold flavors. It’s versatile, allowing you to add your favorite Paleo-friendly toppings, and the combination of spicy tuna, avocado, and fresh vegetables makes each bite delightful.Paleo Japanese Sweet Potato Tempura

This Paleo version of Japanese tempura uses sweet potatoes for a naturally sweet flavor, paired with a crispy coating made from almond flour. It’s a delightful holiday side dish that is both satisfying and gluten-free, offering a unique twist on a traditional Japanese favorite.

Ingredients

• 2 medium sweet potatoes, peeled and cut into 1/4-inch slices
• 1/2 cup almond flour
• 1/4 cup tapioca flour
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1/4 cup cold sparkling water
• 1/4 cup coconut oil for frying
• Optional dipping sauce: Coconut aminos mixed with a splash of rice vinegar and a touch of honey

Instructions

1. Prepare the Batter: In a mixing bowl, combine the almond flour, tapioca flour, baking powder, and salt. Add the cold sparkling water and mix until just combined—be careful not to overmix, as a lumpy batter creates a better texture.
2. Heat the Oil: In a deep skillet or saucepan, heat the coconut oil over medium-high heat until it reaches about 350°F (175°C).
3. Coat and Fry: Dip the sweet potato slices into the batter, ensuring they’re evenly coated, and carefully place them into the hot oil. Fry in batches to avoid overcrowding. Cook for 2-3 minutes per side or until golden brown and crispy.
4. Drain and Serve: Remove the tempura slices from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with a side of dipping sauce, if desired.

This Paleo sweet potato tempura brings a comforting crunch with a touch of natural sweetness, making it a crowd-pleasing holiday side. The almond flour batter creates a satisfying texture, while the sweet potatoes provide a tender, flavorful bite. Pair it with a light dipping sauce for an added layer of taste.

Paleo Japanese Chicken Katsu

Paleo chicken katsu is a crispy, satisfying dish that’s perfect for a holiday main course. Using almond flour and coconut flour, this dish provides all the crunch and flavor of traditional katsu without gluten or processed ingredients.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 2 eggs, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup coconut oil for frying
• Optional side: Paleo-friendly tonkatsu sauce (mix coconut aminos with a touch of honey and a splash of apple cider vinegar)

Instructions

1. Prep the Chicken: Flatten the chicken breasts to an even thickness by gently pounding them with a meat mallet or rolling pin. Season with salt and black pepper.
2. Bread the Chicken: Set up a breading station with three shallow bowls. Place the almond flour in one, the beaten eggs in the second, and the coconut flour in the third. Dredge each chicken breast in almond flour, dip in the beaten egg, and then coat with coconut flour. Repeat with all chicken pieces.
3. Heat the Oil: In a large skillet, heat the coconut oil over medium-high heat until hot but not smoking.
4. Cook the Chicken: Place the breaded chicken breasts in the skillet and cook for 3-4 minutes per side or until golden brown and cooked through.
5. Serve: Place the cooked chicken katsu on a serving plate and slice into strips. Serve with a side of steamed broccoli or a simple salad, and drizzle with Paleo tonkatsu sauce if desired.

Paleo chicken katsu is a hearty, delicious main course that’s perfect for holiday gatherings. The almond and coconut flour breading provides a satisfying crunch, and the chicken remains juicy and tender inside. The dish’s simplicity allows the natural flavors to shine, making it an excellent choice for those who love comforting, yet healthier holiday meals.

Paleo Japanese Miso Soup with Seaweed and Tofu

This miso soup is a warm, umami-rich dish that can be served as an appetizer or a light main course during the holidays. It’s packed with nourishing ingredients and is perfect for starting a festive meal on a warm and comforting note.

Ingredients

• 4 cups water or homemade chicken broth
• 1/4 cup coconut aminos
• 2 tbsp tahini or almond butter (for creaminess)
• 2 tbsp miso paste (ensure it’s a Paleo-friendly variety)
• 1/2 cup cubed tofu or Paleo-approved substitute (such as a coconut-based alternative)
• 1/4 cup dried wakame seaweed, rehydrated
• 2 green onions, sliced
• 1/2 tsp grated ginger

Instructions

1. Prepare the Broth: In a pot, combine the water or chicken broth with the coconut aminos, tahini, and miso paste. Stir well until the miso paste is fully dissolved.
2. Add Ingredients: Bring the broth to a gentle simmer over medium heat. Add the rehydrated wakame seaweed, tofu, and grated ginger. Let it simmer for 5 minutes, allowing the flavors to meld.
3. Serve: Ladle the miso soup into bowls and garnish with sliced green onions.

This Paleo miso soup is light, nourishing, and full of deep umami flavors. The tahini adds a velvety texture, enhancing the soup’s richness while keeping it dairy-free. This comforting dish is a perfect starter to a holiday meal, providing warmth and satisfaction with each spoonful.

Note: More recipes​ are coming soon!