35+ Delicious Holiday Paleo Mediterranean Recipes to Elevate Your Festive Feast

The holiday season is the perfect time to indulge in delicious, festive meals, but for those following a paleo diet, it can sometimes feel challenging to balance tradition with health-conscious choices.

Enter the Mediterranean diet, known for its vibrant flavors, wholesome ingredients, and heart-healthy fats, all of which align seamlessly with paleo principles.

By combining the best of both worlds—paleo and Mediterranean—you can enjoy a range of nutritious, flavor-packed dishes this holiday season.

In this collection of 35+ holiday paleo Mediterranean recipes, you’ll discover a variety of appetizers, mains, sides, and desserts that fit perfectly into your paleo lifestyle.

These recipes are not only flavorful and satisfying, but they also incorporate fresh, wholesome ingredients that nourish the body and soul.

Whether you’re hosting a large family gathering or preparing a cozy meal for yourself, these recipes will inspire you to create a memorable holiday feast without compromising your health goals.

From succulent grilled lamb chops to fresh seafood dishes and roasted vegetables, the possibilities are endless.

Say goodbye to holiday stress about meal planning and embrace the joy of cooking with vibrant, Mediterranean flavors that everyone can enjoy, regardless of dietary preferences.

Read on to explore some of our best-loved holiday paleo Mediterranean recipes and get ready to bring a taste of the Mediterranean to your festive celebrations.

35+ Delicious Holiday Paleo Mediterranean Recipes to Elevate Your Festive Feast

The holiday season doesn’t have to mean compromising on your dietary choices.

With these 35+ holiday paleo Mediterranean recipes, you can enjoy a healthy and flavorful feast that aligns with your paleo lifestyle while embracing the delicious and diverse flavors of the Mediterranean.

From savory mains like baked salmon and lamb chops to vibrant sides and decadent desserts, there’s something here to suit every taste and occasion.

By choosing nutrient-dense, whole foods like fresh vegetables, lean meats, and healthy fats, you’ll be nourishing your body with every bite while enjoying the festive spirit.

These dishes are simple to prepare yet packed with flavor, making them the perfect addition to your holiday table.

Whether you’re cooking for a crowd or enjoying a quiet holiday at home, these recipes will help make your celebration both special and healthful.

Paleo Mediterranean Stuffed Grape Leaves

This Mediterranean-inspired dish is a perfect paleo-friendly alternative to the traditional stuffed grape leaves. Using ground turkey and a mix of fresh herbs and cauliflower rice, it offers a flavorful and satisfying bite. Ideal for a holiday appetizer or side dish, these stuffed grape leaves provide a fresh and light option for your festive meals.

Ingredients:

• 20-25 grape leaves, jarred or fresh
• 1 lb ground turkey (or chicken)
• 1 cup cauliflower rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup lemon juice
• 1 tsp ground cumin
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions:

1. If using jarred grape leaves, rinse them well to remove any brine. If using fresh leaves, blanch them in boiling water for a few minutes and then place them in an ice bath.
2. In a large skillet, heat olive oil over medium heat. Add onions and garlic, cooking until soft and fragrant.
3. Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
4. Stir in the cauliflower rice, parsley, dill, cumin, lemon juice, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld.
5. Remove the mixture from heat and let it cool slightly before assembling the grape leaves.
6. To assemble, place a grape leaf on a flat surface, vein side up. Spoon a small amount of the filling into the center and fold in the sides before rolling tightly.
7. Place the stuffed grape leaves seam-side down in a steamer basket. Steam over medium heat for about 15-20 minutes.
8. Serve warm, drizzled with a little extra lemon juice or olive oil.

The Paleo Mediterranean Stuffed Grape Leaves are light yet filling, with a refreshing and aromatic flavor from the herbs and citrus. This dish is an excellent way to showcase fresh ingredients and can easily be made ahead of time, making it a convenient holiday treat. The combination of turkey and cauliflower rice brings a satisfying texture and a unique twist on a classic Mediterranean dish.

Paleo Mediterranean Chicken with Lemon and Olives

This dish features tender chicken thighs braised with olives, garlic, and lemons, delivering a burst of Mediterranean flavors. With its simple yet vibrant ingredients, it’s a great option for a festive holiday dinner that stays true to paleo principles.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/2 cup Kalamata olives, pitted and halved
• 1 lemon, sliced into rounds
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 cup chicken broth
• 1 tbsp fresh oregano, chopped (or 1 tsp dried)
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large ovenproof skillet over medium-high heat. Season the chicken thighs with salt and pepper, and place them skin-side down in the skillet. Sear for about 5 minutes, until the skin is golden and crispy. Flip the chicken and cook for an additional 5 minutes.
3. Remove the chicken from the skillet and set it aside. In the same skillet, add the garlic and cook for 1 minute until fragrant.
4. Add the chicken broth, lemon slices, olives, and oregano to the skillet, stirring to combine. Return the chicken thighs to the skillet, skin-side up.
5. Transfer the skillet to the oven and roast for 25-30 minutes, until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
6. Serve the chicken hot, garnished with extra lemon slices and olives.

The Paleo Mediterranean Chicken with Lemon and Olives is a beautifully simple dish that combines the richness of the chicken with the briny olives and fresh, tangy lemon. It brings together the vibrant flavors of the Mediterranean in an easy-to-make recipe, ideal for impressing guests at a holiday dinner. The tender chicken, paired with the zesty broth, is perfect for pairing with a side of roasted vegetables or a fresh salad.

Paleo Mediterranean Roasted Vegetables with Tahini Dressing

This vibrant medley of roasted vegetables brings the warm, earthy flavors of the Mediterranean to your holiday table. The tahini dressing adds a creamy, nutty finish that perfectly complements the sweetness of the roasted veggies, making it a nutrient-dense, paleo-approved dish.

Ingredients:

• 2 medium zucchinis, sliced
• 1 red bell pepper, chopped
• 1 eggplant, diced
• 1 small red onion, sliced
• 1 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper, to taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1-2 tbsp water (to thin the dressing)
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the zucchini, bell pepper, eggplant, and onion. Drizzle with olive oil, cumin, salt, and pepper. Toss to coat evenly.
3. Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
4. While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, and water until smooth. Add more water, one tablespoon at a time, until the dressing reaches a pourable consistency.
5. Once the vegetables are done, remove them from the oven and transfer to a serving platter. Drizzle with the tahini dressing and sprinkle with fresh parsley.
6. Serve warm or at room temperature.

The Paleo Mediterranean Roasted Vegetables with Tahini Dressing is an incredibly satisfying and wholesome dish. The roasted vegetables bring out deep flavors and sweetness, while the tahini dressing adds a creamy texture without any dairy. This dish is perfect for a holiday spread, offering both a colorful and healthy side that complements other Mediterranean-inspired courses. It’s a great way to add variety to your paleo holiday meal, combining nutrition and flavor in one dish.

Paleo Mediterranean Lamb Meatballs with Tzatziki Sauce

These juicy, flavor-packed lamb meatballs are spiced with Mediterranean herbs and served with a creamy, refreshing tzatziki sauce, making them a perfect appetizer or main course for your holiday meal. The combination of lamb and herbs creates a savory bite, while the tangy cucumber yogurt sauce offers a cooling contrast, staying true to paleo principles by using dairy-free alternatives.

Ingredients:

• 1 lb ground lamb
• 1/4 cup almond flour
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste
• 2 tbsp olive oil (for frying)
• For Tzatziki Sauce:
  • 1/2 cucumber, grated and drained
  • 1/4 cup coconut yogurt (or other dairy-free yogurt)
  • 1 tbsp fresh dill, chopped
  • 1 tbsp lemon juice
  • Salt, to taste

Instructions:

1. In a mixing bowl, combine the ground lamb, almond flour, parsley, garlic, cumin, cinnamon, salt, and pepper. Mix until well combined, then form the mixture into meatballs (about 1 inch in diameter).
2. Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, frying them until browned on all sides, about 6-8 minutes. Remove the meatballs and set aside.
3. In a separate bowl, combine the grated cucumber, coconut yogurt, dill, lemon juice, and salt to make the tzatziki sauce. Stir until smooth.
4. Serve the meatballs hot, drizzled with the tzatziki sauce.

These Paleo Mediterranean Lamb Meatballs with Tzatziki Sauce are both flavorful and filling, with the richness of lamb complemented by the fragrant spices. The refreshing tzatziki sauce, made with coconut yogurt, adds a cool contrast that enhances the overall experience. This dish is a wonderful option for a holiday meal, offering a satisfying appetizer or main course that fits perfectly into a paleo lifestyle.

Paleo Mediterranean Baked Salmon with Herbs and Olives

This baked salmon recipe is bursting with Mediterranean flavors, featuring fresh herbs, garlic, and olives. It’s a simple yet elegant dish that’s perfect for holiday gatherings, providing a light and nutritious option that’s still packed with flavor. The omega-3-rich salmon is complemented by a zesty olive topping, making it a well-rounded, paleo-approved dish.

Ingredients:

• 4 salmon fillets (skin on)
• 1/4 cup Kalamata olives, pitted and chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh oregano, chopped
• 2 cloves garlic, minced
• 1/2 lemon, sliced
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared baking sheet, skin-side down. Drizzle with olive oil and season with salt and pepper.
3. In a small bowl, combine the olives, parsley, oregano, and garlic.
4. Spoon the olive mixture evenly over the top of each salmon fillet, then top with lemon slices.
5. Bake for 15-20 minutes, or until the salmon flakes easily with a fork.
6. Serve warm, garnished with extra fresh herbs.

The Paleo Mediterranean Baked Salmon with Herbs and Olives is a delightful dish that brings together the heartiness of the salmon with the briny, tangy olives and the freshness of the herbs. This simple yet elegant recipe makes it easy to incorporate healthy, Mediterranean flavors into your holiday menu. It’s a delicious and nutritious way to enjoy seafood while maintaining your paleo diet.

Paleo Mediterranean Sweet Potato Salad

This refreshing and colorful salad brings together the natural sweetness of roasted sweet potatoes with the savory flavors of Mediterranean ingredients like olives, cucumber, and fresh herbs. Tossed in a lemon-olive oil dressing, this salad is a perfect side dish for any holiday meal, providing a satisfying, nutrient-rich alternative to traditional holiday salads.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cucumber, diced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil (for roasting)
• 2 tbsp olive oil (for dressing)
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until they are tender and lightly caramelized, stirring halfway through.
2. In a large bowl, combine the roasted sweet potatoes, cucumber, olives, red onion, and parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve the salad warm or at room temperature.

The Paleo Mediterranean Sweet Potato Salad is a wholesome and flavorful dish that combines the richness of roasted sweet potatoes with the bright, tangy elements of Mediterranean ingredients. The fresh herbs and olive oil dressing tie everything together, making it a perfect side dish for holiday meals. This salad is not only paleo-friendly but also packed with nutrients, making it an ideal addition to any festive table.

Paleo Mediterranean Grilled Shrimp with Garlic and Lemon

These grilled shrimp, marinated in a garlicky lemon marinade with Mediterranean herbs, offer a light yet flavorful option for your holiday celebrations. Perfect for an appetizer or a main course, this dish is quick to prepare and delivers fresh, zesty flavors with a smoky grilled touch. The combination of shrimp, garlic, and lemon is a classic Mediterranean pairing, making it a crowd-pleasing paleo dish.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. In a bowl, combine the garlic, lemon juice, olive oil, parsley, oregano, salt, and pepper. Whisk together to create the marinade.
2. Add the shrimp to the marinade and toss to coat. Let it marinate in the refrigerator for 20-30 minutes.
3. Preheat your grill or grill pan over medium-high heat. Thread the shrimp onto skewers, ensuring they are evenly spaced.
4. Grill the shrimp for 2-3 minutes on each side until they are opaque and slightly charred.
5. Serve the grilled shrimp with lemon wedges for an added burst of citrus.

The Paleo Mediterranean Grilled Shrimp with Garlic and Lemon is a deliciously simple dish that is full of Mediterranean zest. The shrimp absorb the flavors of garlic and lemon, making each bite fresh and vibrant. This dish is quick to prepare, making it ideal for holiday gatherings when you need something flavorful and easy. The smoky grilled flavor pairs perfectly with a light salad or roasted vegetables, making it a versatile and refreshing choice for your paleo-friendly holiday meal.

Paleo Mediterranean Chicken Shawarma Salad

This Mediterranean-inspired chicken shawarma salad is packed with flavor, offering a paleo-friendly twist on the traditional shawarma. The tender chicken is marinated in a blend of aromatic spices and served over a bed of crisp greens, cucumber, tomatoes, and olives. Topped with a tahini dressing, this salad is both filling and refreshing, making it an ideal option for a holiday lunch or dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 1 tbsp ground paprika
• 1 tsp ground turmeric
• 1 tsp garlic powder
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste
• 4 cups mixed greens
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, halved
• 1/4 cup red onion, thinly sliced
• For the tahini dressing:
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1-2 tbsp water (to thin the dressing)
  • Salt, to taste

Instructions:

1. In a small bowl, mix the olive oil, cumin, paprika, turmeric, garlic powder, cinnamon, salt, and pepper. Rub this spice mixture evenly over the chicken breasts and marinate for at least 30 minutes.
2. Heat a grill pan or skillet over medium heat. Cook the chicken breasts for 6-7 minutes on each side, until fully cooked through and the internal temperature reaches 165°F (74°C). Once done, let the chicken rest for 5 minutes before slicing it into strips.
3. While the chicken is cooking, prepare the salad by combining the mixed greens, cucumber, tomatoes, olives, and red onion in a large bowl.
4. For the tahini dressing, whisk together tahini, lemon juice, olive oil, water, and salt until smooth. Add water as needed to achieve a pourable consistency.
5. Top the salad with the sliced chicken and drizzle with the tahini dressing.

The Paleo Mediterranean Chicken Shawarma Salad is a satisfying and nutrient-dense dish that combines the savory spices of shawarma with fresh, crisp vegetables. The homemade tahini dressing adds a creamy texture that complements the spices of the chicken perfectly. This dish is great for a light yet filling holiday meal, offering a healthy and flavorful option for those following a paleo diet.

Paleo Mediterranean Zucchini Noodles with Pesto

This Paleo Mediterranean Zucchini Noodles with Pesto dish is a great low-carb and refreshing alternative to traditional pasta. The zucchini noodles (also known as “zoodles”) are topped with a fresh, vibrant pesto made from basil, garlic, olive oil, and pine nuts. This dish is quick, flavorful, and perfect for a light holiday meal or side dish.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1/4 cup pine nuts, toasted
• 2 cups fresh basil leaves
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• Salt and pepper, to taste
• 1/4 cup grated dairy-free Parmesan (optional)

Instructions:

1. Begin by spiralizing the zucchinis into noodles using a spiralizer or vegetable peeler. Set the zoodles aside.
2. To make the pesto, combine the basil, pine nuts, olive oil, garlic, lemon juice, salt, and pepper in a food processor. Process until smooth, adding more olive oil if needed to reach your desired consistency.
3. Heat a large skillet over medium heat and add the zucchini noodles. Sauté for 2-3 minutes, just until they are tender but still slightly crisp.
4. Toss the zucchini noodles with the pesto until well coated.
5. Serve warm, topped with optional dairy-free Parmesan for an extra touch of flavor.

Paleo Mediterranean Zucchini Noodles with Pesto is a light, fresh, and flavorful dish that is perfect for a holiday meal. The zucchini noodles provide a healthy, low-carb base, while the rich, nutty pesto brings a burst of Mediterranean flavor. This dish is not only paleo-friendly but also incredibly easy to prepare, making it an excellent choice for those looking for a quick and nutritious holiday option. It’s versatile, allowing you to pair it with grilled meats or serve it as a standalone dish.

Paleo Mediterranean Roasted Chicken with Olives and Lemon

This simple yet elegant roasted chicken, infused with the bold flavors of Mediterranean herbs, olives, and lemon, is a perfect centerpiece for any holiday meal. The crispy skin and juicy meat are complemented by a tangy olive-lemon sauce that adds depth and freshness. This recipe is paleo-friendly and packed with Mediterranean flair, offering a nutritious and flavorful dish for any gathering.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/4 cup Kalamata olives, pitted and halved
• 1 lemon, quartered
• 3 cloves garlic, smashed
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels, then season them generously with salt and pepper.
2. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Once hot, sear the chicken thighs, skin-side down, until golden brown, about 4-5 minutes.
3. Flip the chicken and add the garlic, rosemary, thyme, olives, and lemon quarters to the pan. Drizzle with the remaining olive oil.
4. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
5. Serve the chicken with the roasted olives, garlic, and lemon.

The Paleo Mediterranean Roasted Chicken with Olives and Lemon is a vibrant and savory dish that pairs perfectly with a side of roasted vegetables or a crisp salad. The combination of juicy chicken, briny olives, and tangy lemon elevates the flavors, making it an unforgettable dish. This simple yet sophisticated recipe makes a great main course for a holiday feast, providing a hearty, nutrient-rich option that is paleo-approved.

Paleo Mediterranean Grilled Vegetable Skewers

These Grilled Vegetable Skewers are a colorful and healthy addition to any holiday spread. Packed with Mediterranean vegetables like zucchini, bell peppers, and cherry tomatoes, these skewers are marinated in olive oil, garlic, and fresh herbs before being grilled to perfection. The smoky flavor and charred texture make these skewers a standout side dish or vegetarian main course.

Ingredients:

• 2 zucchinis, cut into thick slices
• 2 bell peppers (red, yellow, or orange), cut into chunks
• 1 pint cherry tomatoes
• 1 red onion, cut into chunks
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh oregano, chopped
• 1 tbsp fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, whisk together the olive oil, garlic, oregano, basil, salt, and pepper.
3. Thread the zucchini, bell peppers, cherry tomatoes, and red onion onto skewers, alternating the vegetables.
4. Brush the vegetable skewers with the olive oil marinade, ensuring they are well-coated.
5. Grill the skewers for 6-8 minutes, turning occasionally, until the vegetables are tender and lightly charred.
6. Serve warm as a side dish or a light main course.

These Paleo Mediterranean Grilled Vegetable Skewers are a great way to bring vibrant colors and Mediterranean flavors to your holiday table. The grilling process enhances the vegetables’ natural sweetness, while the olive oil and fresh herbs provide a savory base. This dish is both gluten-free and paleo-friendly, making it an ideal choice for guests with dietary preferences or restrictions.

Paleo Mediterranean Stuffed Bell Peppers

These Paleo Mediterranean Stuffed Bell Peppers are filled with a savory mixture of ground lamb, cauliflower rice, olives, and fresh herbs, making them a hearty yet healthy meal. The bell peppers serve as a colorful and nutrient-packed vessel, holding all the delicious Mediterranean-inspired fillings. Perfect for a paleo holiday feast, they offer a satisfying and flavorful option that is sure to impress.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground lamb (or ground turkey for a lighter option)
• 1 cup cauliflower rice (or regular rice if preferred)
• 1/4 cup Kalamata olives, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh oregano, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
3. Add the ground lamb to the skillet and cook until browned, breaking it up with a spoon as it cooks. Season with salt and pepper.
4. Stir in the cauliflower rice, olives, sun-dried tomatoes, parsley, and oregano. Cook for 3-4 minutes, until everything is well combined.
5. Stuff each bell pepper with the lamb mixture, pressing down gently to pack the filling. Place the stuffed peppers in the baking dish and cover with foil.
6. Bake for 25-30 minutes, until the peppers are tender.
7. Serve warm, garnished with extra fresh parsley.

The Paleo Mediterranean Stuffed Bell Peppers offer a satisfying, flavorful option for your holiday meal. The combination of tender bell peppers, savory ground lamb, and Mediterranean ingredients like olives and sun-dried tomatoes creates a delicious and nutrient-dense dish. These stuffed peppers are perfect as a main course or as a hearty side dish to complement other Mediterranean-inspired recipes.

Paleo Mediterranean Lamb Chops with Herb Pesto

These juicy lamb chops, grilled and paired with a fresh herb pesto, are a delightful Mediterranean-inspired dish that’s perfect for holiday feasts. The lamb is seasoned with aromatic herbs and garlic, and the pesto adds a vibrant burst of flavor from basil, parsley, and lemon. This dish is both rich in taste and paleo-friendly, making it a fantastic option for a special meal.

Ingredients:

• 4 lamb chops, bone-in
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste
• 1/4 cup fresh basil, packed
• 1/4 cup fresh parsley, packed
• 1 tbsp lemon juice
• 1/4 cup olive oil (for pesto)
• 1/4 cup pine nuts (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture over the lamb chops and let them marinate for at least 15 minutes.
3. While the lamb is marinating, prepare the pesto. In a food processor, blend the basil, parsley, lemon juice, olive oil, and pine nuts (if using) until smooth. Season with salt and pepper to taste.
4. Grill the lamb chops for about 4-5 minutes per side for medium-rare, or longer if you prefer your meat more cooked.
5. Serve the lamb chops with a generous spoonful of fresh herb pesto on top.

The Paleo Mediterranean Lamb Chops with Herb Pesto are a flavorful and elegant choice for your holiday dinner. The grilled lamb, infused with rosemary and thyme, pairs beautifully with the fresh, zesty pesto, creating a dish that’s both hearty and refreshing. This recipe offers a perfect balance of protein and healthy fats while staying true to paleo principles, making it a standout at your festive meal.

Paleo Mediterranean Baked Salmon with Roasted Vegetables

This Mediterranean-inspired baked salmon, paired with roasted vegetables, is a simple yet elegant dish that brings together fresh flavors and healthy ingredients. The salmon is baked to perfection with olive oil, garlic, and lemon, while the roasted vegetables add a colorful and nutritious touch. This dish is not only paleo-friendly but also rich in omega-3 fatty acids and antioxidants, making it a healthful option for holiday meals.

Ingredients:

• 4 salmon fillets, skin on
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, sliced
• 1 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on the baking sheet and drizzle with olive oil. Sprinkle the minced garlic, thyme, rosemary, salt, and pepper over the salmon. Top with lemon slices.
3. Arrange the sliced zucchini, bell pepper, and cherry tomatoes around the salmon on the baking sheet. Drizzle the vegetables with a little olive oil and season with salt and pepper.
4. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
5. Serve the baked salmon and roasted vegetables warm.

The Paleo Mediterranean Baked Salmon with Roasted Vegetables is a light yet satisfying dish, perfect for a holiday meal. The salmon, with its rich, delicate flavor, is complemented by the fresh herbs and roasted vegetables, creating a dish that’s both nourishing and full of flavor. This recipe is quick to prepare and requires minimal cleanup, making it a great choice for a stress-free holiday celebration.

Paleo Mediterranean Stuffed Eggplants

These Paleo Mediterranean Stuffed Eggplants are a savory and wholesome dish that combines tender eggplants with a filling of ground turkey, tomatoes, olives, and fresh herbs. The result is a dish that’s hearty yet healthy, offering a delicious paleo-friendly option for your holiday spread. The eggplants act as a natural vessel, perfectly holding the flavorful stuffing, and when baked, they become tender and smoky.

Ingredients:

• 2 large eggplants, halved lengthwise
• 1 lb ground turkey
• 1/4 cup Kalamata olives, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 cup cherry tomatoes, chopped
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh oregano, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Scoop out the flesh from the eggplant halves, leaving about 1/2-inch border. Set the scooped-out flesh aside.
2. In a large skillet, heat olive oil over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned. Season with salt and pepper.
3. Stir in the chopped olives, sun-dried tomatoes, cherry tomatoes, eggplant flesh, parsley, and oregano. Cook for an additional 5 minutes, until the mixture is heated through and well combined.
4. Stuff each eggplant half with the turkey mixture and place them in a baking dish. Cover with foil and bake for 25-30 minutes, until the eggplant is tender.
5. Serve the stuffed eggplants warm, garnished with additional parsley if desired.

The Paleo Mediterranean Stuffed Eggplants are a satisfying and flavorful dish that offers a hearty serving of vegetables and lean protein. The tender eggplant, filled with the savory stuffing of turkey, olives, and tomatoes, is a perfect holiday meal that’s both nourishing and paleo-friendly. This dish is a great way to showcase Mediterranean flavors while sticking to your dietary preferences.

Note: More recipes​ are coming soon!