25+ Delicious Holiday Paleo Ninja Foodi Recipes to Impress Your Guests

The holiday season is known for rich foods, festive gatherings, and joyful celebrations.

But for those following a Paleo diet, the holidays can sometimes feel limiting when it comes to choosing dishes that fit within their nutritional goals.

Enter the Ninja Foodi – an all-in-one kitchen marvel that can make holiday cooking not only easier but also more enjoyable.

Whether you’re planning a cozy dinner with family or a grand holiday feast, the Ninja Foodi can help you create delicious, Paleo-friendly dishes without compromising on flavor or fun.

From savory main courses to sweet treats, this collection of 25+ holiday Paleo Ninja Foodi recipes has something for everyone.

These dishes incorporate wholesome ingredients, bold flavors, and easy cooking methods that showcase the versatility of the Ninja Foodi.

Imagine juicy, perfectly cooked meats, hearty sides, and festive desserts made with minimal effort.

With these recipes, you’ll be prepared to host a holiday spread that leaves everyone satisfied and impressed.

Let’s dive into these tried-and-true recipes that will make your holiday meals healthier and more delicious than ever.

25+ Delicious Holiday Paleo Ninja Foodi Recipes to Impress Your Guests

The holidays are a time to indulge, share joy, and create memories with loved ones – and there’s no better way to do that than with food.

By using your Ninja Foodi to prepare these 25+ Paleo holiday recipes, you can offer a spread that’s both nourishing and delightful.

Each dish is crafted to enhance the festive spirit while respecting the principles of a Paleo diet, making it easier than ever to enjoy the season guilt-free.

Whether you’re preparing a centerpiece main dish or complementing it with sides and desserts, these recipes will keep you on track and celebrating in style.

Paleo Cranberry Orange Glazed Chicken

This festive dish is perfect for a holiday dinner and makes use of a Ninja Foodi to deliver tender, flavorful chicken with a bright cranberry-orange glaze. It’s simple, nutritious, and makes for a show-stopping centerpiece.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh cranberries
• 1/2 cup orange juice (freshly squeezed if possible)
• 1/4 cup raw honey
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a small saucepan, combine cranberries, orange juice, honey, balsamic vinegar, minced garlic, and cinnamon. Bring to a simmer over medium heat and cook for 5-7 minutes or until the cranberries burst and the mixture thickens slightly. Set aside to cool.
2. Season the chicken breasts with salt and pepper. Add olive oil to the Ninja Foodi and select the “Sear/Sauté” function. Brown the chicken on both sides for about 2-3 minutes per side.
3. Pour the cranberry-orange glaze over the chicken in the Ninja Foodi. Close the lid, ensuring the valve is set to “Seal,” and select the “Pressure Cook” setting. Cook on high for 8 minutes.
4. Once the cooking time is up, do a quick release. Open the lid and remove the chicken. Transfer the glaze to a small pan and simmer for an additional 2-3 minutes to thicken if needed.
5. Serve the chicken with a drizzle of the cranberry-orange glaze and garnish with fresh parsley.

This dish balances the sweetness of the cranberries and honey with the rich, savory flavors of the chicken, creating a holiday meal that’s both light and satisfying. The Ninja Foodi ensures that the chicken remains moist and tender while developing a wonderful infusion of flavors.

Garlic Herb Lamb Chops with Roasted Vegetables

Impress your guests with these flavorful garlic herb lamb chops paired with roasted seasonal vegetables, all cooked effortlessly in the Ninja Foodi for a simple holiday main course.

Ingredients:

• 4 lamb chops
• 1/4 cup olive oil
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 4 cloves garlic, minced
• 1 tbsp Dijon mustard
• Salt and black pepper to taste
• 2 medium sweet potatoes, peeled and cubed
• 1 cup Brussels sprouts, halved
• 1 red bell pepper, chopped

Instructions:

1. In a bowl, mix the olive oil, rosemary, thyme, garlic, Dijon mustard, salt, and pepper. Rub this mixture over the lamb chops and let them marinate for 20-30 minutes.
2. Add the chopped sweet potatoes, Brussels sprouts, and red bell pepper to the Ninja Foodi’s cooking pot. Drizzle with olive oil, season with salt and pepper, and toss to coat.
3. Place the lamb chops on top of the vegetables. Close the lid and set the valve to “Seal.” Select the “Air Crisp” function and set the temperature to 400°F. Cook for 10 minutes, flipping the lamb chops halfway through.
4. Check for doneness; if necessary, cook for an additional 3-5 minutes, depending on your preference for doneness.
5. Let the lamb chops rest for 5 minutes before serving. Plate the chops with the roasted vegetables on the side.

The combination of the herbaceous marinade and the rich flavor of the lamb, paired with the sweet and earthy vegetables, makes this dish ideal for a holiday feast. The Ninja Foodi’s air crisping function helps develop a golden crust while keeping the lamb juicy and the vegetables tender.

Paleo Gingerbread Muffins

These Paleo gingerbread muffins capture the holiday spirit with warm spices and molasses, perfect for breakfast or as a snack. Made in the Ninja Foodi, they come out fluffy and moist every time.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup unsweetened applesauce
• 1/4 cup molasses
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp sea salt
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. In a large bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
2. In another bowl, combine the applesauce, molasses, eggs, and melted coconut oil. Mix well.
3. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Fold in the nuts if using.
4. Grease the muffin cups or line them with paper liners. Pour the batter evenly into the cups, filling each about 3/4 full.
5. Place the muffin tray in the Ninja Foodi and select the “Bake” function. Set the temperature to 320°F and the time for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
6. Let the muffins cool for a few minutes before transferring them to a wire rack to cool completely.

These Paleo gingerbread muffins have a deep, rich flavor enhanced by the molasses and aromatic spices. The Ninja Foodi’s baking function ensures even cooking, creating muffins with a perfect texture that’s both tender and hearty. Perfect for pairing with a hot drink and enjoying with loved ones during the holidays.

Paleo Honey Glazed Salmon with Garlic Spinach

This elegant and healthy dish features salmon fillets topped with a slightly sweet and tangy honey glaze, paired with garlicky sautéed spinach. It’s easy to make in the Ninja Foodi and perfect for a light, festive holiday meal.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1/4 cup honey
• 2 tbsp soy sauce (or coconut aminos for a Paleo option)
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 2 tbsp olive oil
• Salt and black pepper to taste
• 4 cups fresh spinach
• 1 tbsp fresh lemon zest
• 1 tbsp chopped fresh parsley for garnish

Instructions:

1. In a small bowl, whisk together honey, soy sauce, minced garlic, and lemon juice. Set aside.
2. Season the salmon fillets with salt and pepper. Place them in the Ninja Foodi’s cooking pot and brush the honey glaze evenly over each piece.
3. Close the lid, set the valve to “Seal,” and select the “Pressure Cook” function. Cook for 5 minutes on high. When the cooking cycle is complete, do a quick release.
4. Carefully remove the salmon and set aside. Select the “Sear/Sauté” function and add olive oil to the pot. Add the spinach and garlic and sauté for 2-3 minutes until the spinach is wilted and slightly crispy. Season with a pinch of salt and lemon zest.
5. Plate the salmon fillets over the garlic spinach and garnish with parsley.

The sweet honey glaze pairs beautifully with the salmon’s natural richness, while the sautéed spinach adds a healthy green element to the dish. This combination is balanced and festive, perfect for a holiday meal that’s both light and flavorful.

Paleo Sweet Potato Casserole with Pecan Topping

A classic holiday dish reimagined with a Paleo twist, this sweet potato casserole boasts a creamy base topped with a sweet and crunchy pecan crust. The Ninja Foodi simplifies the cooking process, resulting in a decadent yet healthier side dish.

Ingredients:

• 4 large sweet potatoes, peeled and cut into chunks
• 1/4 cup coconut milk
• 1/4 cup unsalted ghee or coconut oil
• 1/4 cup maple syrup
• 2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp sea salt
• 1/2 cup chopped pecans
• 1/4 cup chopped dates
• 2 tbsp coconut sugar (optional for extra sweetness)

Instructions:

1. Place the sweet potato chunks in the Ninja Foodi and cover them with water. Select the “Pressure Cook” setting and set the timer for 10 minutes. Do a quick release when the cooking is complete and drain the potatoes.
2. Add the cooked sweet potatoes back to the Ninja Foodi pot. Add coconut milk, ghee, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Mash until smooth and well combined.
3. Transfer the sweet potato mixture into a greased baking dish or the Ninja Foodi’s baking pan. In a separate bowl, combine chopped pecans, dates, and coconut sugar if using. Sprinkle the mixture evenly over the sweet potatoes.
4. Select the “Bake” function on the Ninja Foodi, set the temperature to 350°F, and bake for 20 minutes or until the topping is golden and fragrant.
5. Let cool for a few minutes before serving.

The rich, naturally sweet flavor of the sweet potatoes contrasts beautifully with the crunchy, caramelized pecan topping. This casserole is a delightful holiday side that is both comforting and nourishing, bringing warmth to any festive gathering.

Paleo Chocolate Peppermint Bark

For a festive holiday treat that’s easy to make, this homemade peppermint bark delivers the perfect balance of rich dark chocolate and refreshing peppermint flavor. The Ninja Foodi helps melt the chocolate smoothly, ensuring a glossy and even finish.

Ingredients:

• 1 cup dark chocolate chips (Paleo-friendly)
• 1/2 cup white chocolate chips (Paleo-friendly or use carob chips)
• 1/2 tsp peppermint extract
• 1/4 cup crushed peppermint candies or candy canes
• 1 tbsp coconut oil

Instructions:

1. Line a baking sheet with parchment paper and set aside.
2. Place the dark chocolate chips and 1 tbsp of coconut oil in the Ninja Foodi’s inner pot. Select the “Sear/Sauté” function and set it to low heat. Stir frequently until melted and smooth. Pour the melted dark chocolate onto the parchment-lined baking sheet and spread evenly with a spatula.
3. Place the baking sheet in the refrigerator for 10-15 minutes to allow the chocolate to firm up.
4. Repeat the melting process with the white chocolate chips and remaining coconut oil, adding the peppermint extract. Stir until smooth.
5. Once the dark chocolate has set, pour the melted white chocolate over it and use a spatula to spread it evenly. Sprinkle the crushed peppermint candies over the top and press gently to ensure they stick.
6. Refrigerate for another 10-15 minutes until completely set. Break into pieces and serve.

This peppermint bark is a must-have holiday treat, combining the deep flavors of dark chocolate with the cool, invigorating essence of peppermint. It’s perfect for gift-giving or simply indulging with friends and family during the holiday season.

Paleo Maple Dijon Glazed Turkey Breast

This Maple Dijon Glazed Turkey Breast is perfect for a smaller holiday gathering, offering a sweet and tangy glaze that enhances the natural flavors of the turkey. The Ninja Foodi ensures the turkey is tender and juicy, with a beautifully caramelized exterior.

Ingredients:

• 1 boneless, skinless turkey breast (about 2-3 lbs)
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and black pepper to taste
• Fresh rosemary for garnish

Instructions:

1. In a bowl, whisk together maple syrup, Dijon mustard, olive oil, minced garlic, thyme, paprika, salt, and black pepper. Set aside.
2. Season the turkey breast with salt and black pepper. Place it in the Ninja Foodi’s cooking pot and brush the maple Dijon glaze evenly over the top.
3. Close the lid, set the valve to “Seal,” and select the “Pressure Cook” function. Cook on high for 15 minutes. When the cycle is complete, do a natural release for 5 minutes, then a quick release.
4. Remove the turkey from the pot and place it on a baking sheet. Preheat the oven to 400°F. Transfer the turkey to the oven for 10-15 minutes or until the skin is golden brown and slightly crisp.
5. Let the turkey rest for 5-10 minutes before slicing. Serve with fresh rosemary garnish.

The maple and Dijon glaze adds a balanced sweetness and tang that pairs beautifully with the savory turkey. The Ninja Foodi’s pressure cooking function ensures the meat remains moist and tender, while the final oven finish gives it a delectable crispy texture.

Paleo Stuffed Bell Peppers with Ground Turkey and Quinoa

These stuffed bell peppers make a hearty and nutritious holiday side dish or main course. They’re filled with a savory mixture of ground turkey, quinoa, and vegetables, all cooked perfectly in the Ninja Foodi.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey
• 1 cup cooked quinoa
• 1/2 cup diced tomatoes (fresh or canned)
• 1/2 cup chopped spinach
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. Select the “Sear/Sauté” function on the Ninja Foodi and add a bit of olive oil. Sauté the onion and garlic for 2-3 minutes, then add the ground turkey. Cook until browned, breaking up the meat as it cooks.
3. Stir in the cooked quinoa, diced tomatoes, chopped spinach, cumin, smoked paprika, salt, and black pepper. Cook for an additional 2-3 minutes to combine the flavors.
4. Stuff the bell peppers with the turkey-quinoa mixture and place them in the Ninja Foodi’s cooking pot.
5. Close the lid and set the valve to “Seal.” Select the “Pressure Cook” function and cook for 10 minutes on high. When done, do a quick release.
6. Carefully remove the stuffed peppers and serve warm, garnished with fresh cilantro if desired.

These stuffed bell peppers offer a wonderful blend of protein, vegetables, and grains that feel wholesome and satisfying. The Ninja Foodi simplifies the process, keeping the peppers tender while ensuring the filling is perfectly cooked.

Paleo Cranberry Pecan Salad with Balsamic Vinaigrette

This refreshing salad brings a mix of textures and flavors that are perfect for holiday meals. The sweet, tangy cranberry and pecan combination pairs beautifully with a balsamic vinaigrette, making it a bright and festive side dish.

Ingredients:

• 4 cups mixed greens (spinach, arugula, and romaine)
• 1/2 cup fresh cranberries (or dried, unsweetened)
• 1/2 cup chopped pecans, toasted
• 1/4 cup crumbled goat cheese (optional for a non-Paleo version)
• 1/2 red onion, thinly sliced
• 1/4 cup pomegranate seeds (optional for added color)

Dressing:

• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• Salt and black pepper to taste

Instructions:

1. In a large salad bowl, combine the mixed greens, cranberries, chopped pecans, red onion, and pomegranate seeds if using.
2. In a small jar or bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
3. Pour the dressing over the salad and toss gently to coat.
4. Top with crumbled goat cheese if desired and serve immediately.

This salad offers a delightful balance of sweet, tangy, and crunchy elements that pair perfectly with the flavors of holiday meals. It’s light and refreshing, making it a great complement to heavier dishes and a beautiful addition to any holiday table.

Paleo Lemon Garlic Herb Roasted Chicken

This Lemon Garlic Herb Roasted Chicken is a show-stopping dish that is easy to prepare using the Ninja Foodi. With a crispy, golden-brown exterior and a tender, juicy interior, it’s perfect for a holiday main course that’s both comforting and full of flavor.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 2 tbsp olive oil
• 2 lemons, halved
• 6 cloves garlic, peeled
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp paprika
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Pat the chicken dry with paper towels and place it in the Ninja Foodi’s cooking pot.
2. Rub the entire chicken with olive oil, ensuring it’s well-coated. Season with paprika, salt, and black pepper.
3. Stuff the cavity with 3 cloves of garlic and 2 lemon halves. Rub the remaining garlic and lemon over the top of the chicken.
4. Sprinkle the chopped rosemary and thyme evenly over the chicken.
5. Close the lid and set the valve to “Seal.” Select the “Pressure Cook” function and cook for 25 minutes on high. When the cycle completes, do a quick release.
6. Preheat the Ninja Foodi’s “Air Crisp” function to 400°F. Transfer the chicken to the air crisp basket and air crisp for 10-15 minutes, or until the skin is golden and crispy.
7. Remove the chicken from the pot and let it rest for 10 minutes before carving. Garnish with fresh parsley before serving.

This dish is the perfect balance of zesty, herbaceous, and savory flavors. The pressure cooking ensures a moist and tender chicken, while the air crisping step provides a perfectly crispy skin. It’s ideal for making a statement at any holiday gathering.

Paleo Garlic Mashed Cauliflower with Chive Butter

This creamy, buttery mashed cauliflower is a perfect Paleo alternative to traditional mashed potatoes. It’s flavored with roasted garlic and chive-infused butter, making it a flavorful and satisfying holiday side dish.

Ingredients:

• 1 large head of cauliflower, chopped into florets
• 1/4 cup unsalted ghee or coconut oil
• 4 cloves roasted garlic (see instructions below)
• Salt and black pepper to taste
• 2 tbsp fresh chives, finely chopped

Roasted Garlic:

• 1 head of garlic
• 1 tbsp olive oil
• Salt and black pepper

Instructions:

1. Preheat the oven to 400°F. Slice the top off a head of garlic, drizzle with olive oil, and season with salt and black pepper. Wrap in foil and roast for 30-35 minutes or until the cloves are soft and golden. Let cool and then squeeze out the roasted garlic.
2. Place the cauliflower florets in the Ninja Foodi’s cooking pot and cover with water. Select “Pressure Cook” and set to 8 minutes on high. Quick release when done.
3. Drain the cauliflower and transfer it to a food processor or use an immersion blender to puree until smooth.
4. Add the ghee or coconut oil, roasted garlic, salt, and black pepper. Blend until creamy.
5. Transfer the mashed cauliflower to a serving dish, and sprinkle with chopped chives before serving.

The roasted garlic and chive butter create a rich and sophisticated flavor profile, while the Ninja Foodi’s pressure cooking feature ensures the cauliflower is perfectly tender. This dish makes an excellent side that pairs well with any holiday main course.

Paleo Cranberry Orange Glazed Pork Tenderloin

This Cranberry Orange Glazed Pork Tenderloin is a deliciously festive dish that combines the sweetness of cranberry and orange with the savory flavor of pork. It’s a beautiful, flavor-packed meal that’s simple to prepare in the Ninja Foodi.

Ingredients:

• 2 pork tenderloins (about 1.5 lbs each)
• 1 cup fresh cranberries (or frozen)
• 1/4 cup orange juice
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1/2 tsp ground cinnamon
• Salt and black pepper to taste
• 2 tbsp olive oil
• Orange zest for garnish

Instructions:

1. Season the pork tenderloins with salt and black pepper. Set the Ninja Foodi to the “Sear/Sauté” function and add olive oil. Sear the tenderloins for 2-3 minutes on each side until golden brown. Remove and set aside.
2. In a small saucepan, combine the cranberries, orange juice, honey, balsamic vinegar, and cinnamon. Cook over medium heat for 5-7 minutes, or until the cranberries burst and the sauce thickens. Remove from heat and let cool slightly.
3. Place the pork tenderloins in the Ninja Foodi’s cooking pot. Pour the cranberry-orange glaze over the top, making sure to coat evenly.
4. Close the lid and set the valve to “Seal.” Select “Pressure Cook” on high for 12 minutes. Allow a natural release for 5 minutes, then do a quick release.
5. Transfer the tenderloins to a serving plate and let rest for 5 minutes. Spoon additional cranberry glaze over the top and garnish with orange zest.

The tangy cranberry and citrus glaze complements the pork’s savory flavor beautifully. This dish is a flavorful and elegant addition to any holiday spread, perfect for serving to guests or enjoying as a special treat for your family.

Paleo Sweet Potato Casserole with Pecan Crumble

This Paleo Sweet Potato Casserole is a festive and healthier take on the traditional holiday dish. The creamy, naturally sweetened sweet potato base pairs perfectly with a crunchy pecan crumble, creating a side dish that’s both comforting and flavorful.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/4 cup unsweetened coconut milk or almond milk
• 2 tbsp ghee or coconut oil
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Salt to taste

Pecan Crumble:

• 1/2 cup chopped pecans
• 1/4 cup almond flour
• 2 tbsp melted ghee or coconut oil
• 2 tbsp maple syrup
• 1/2 tsp ground cinnamon

Instructions:

1. Add the peeled and cubed sweet potatoes to the Ninja Foodi’s cooking pot and cover with water. Set to “Pressure Cook” for 10 minutes on high. Quick release when done and drain well.
2. Transfer the cooked sweet potatoes to a mixing bowl. Add coconut milk, ghee, maple syrup, vanilla extract, cinnamon, and a pinch of salt. Mash until smooth and creamy. Pour the sweet potato mixture into a greased baking dish or the Ninja Foodi’s air crisper basket.
3. For the pecan crumble, mix the chopped pecans, almond flour, melted ghee, maple syrup, and cinnamon in a small bowl until well combined.
4. Sprinkle the pecan crumble evenly over the sweet potato mixture.
5. Place the baking dish or basket in the Ninja Foodi and select “Air Crisp” at 375°F for 10 minutes, or until the topping is golden and crispy.
6. Serve warm and enjoy!

This sweet potato casserole is a true holiday classic made Paleo-friendly. The combination of creamy sweet potatoes and the crunchy, slightly sweet pecan topping makes it irresistible. It’s the perfect balance of textures and flavors that will delight your holiday guests.

Paleo Maple Balsamic Glazed Salmon

This Maple Balsamic Glazed Salmon is a delicious and healthy holiday main dish that’s full of flavor. The glaze adds a perfect mix of sweet and tangy, and the Ninja Foodi ensures the salmon stays tender and flaky.

Ingredients:

• 4 salmon fillets (skin on or off)
• 1/4 cup pure maple syrup
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Fresh dill and lemon wedges for garnish

Instructions:

1. In a bowl, mix together maple syrup, balsamic vinegar, minced garlic, Dijon mustard, smoked paprika, salt, and black pepper. Set aside.
2. Season the salmon fillets with salt and black pepper. Place the fillets in the Ninja Foodi’s cooking pot, skin-side down if applicable.
3. Brush the maple balsamic glaze generously over each fillet, ensuring the salmon is well-coated.
4. Close the lid and set the valve to “Seal.” Select “Pressure Cook” on high for 4 minutes. When done, do a quick release.
5. Remove the salmon and place it on a serving platter. Spoon extra glaze over the top and garnish with fresh dill and lemon wedges.

This dish is light, fresh, and full of bold, balanced flavors. The glaze enhances the salmon’s natural taste, giving it a hint of sweetness and acidity that pairs well with a variety of holiday side dishes.

Paleo Roasted Brussels Sprouts with Bacon and Chestnuts

This simple yet elegant side dish combines the earthy flavors of roasted Brussels sprouts, crispy bacon, and sweet chestnuts. It’s a delicious addition to any holiday spread that will impress your guests.

Ingredients:

• 1 lb Brussels sprouts, halved
• 4 slices bacon, chopped
• 1/2 cup cooked and peeled chestnuts, roughly chopped
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and black pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the Ninja Foodi on the “Air Crisp” function to 400°F.
2. In a mixing bowl, toss the halved Brussels sprouts, chopped bacon, chestnuts, olive oil, garlic powder, salt, and black pepper until evenly coated.
3. Spread the mixture evenly in the air crisper basket of the Ninja Foodi.
4. Cook for 12-15 minutes, shaking the basket halfway through, until the Brussels sprouts are crispy and caramelized, and the bacon is cooked through.
5. Remove from the Ninja Foodi and transfer to a serving dish. Garnish with fresh thyme and serve warm.

This dish provides a wonderful combination of flavors and textures — the sweetness of the chestnuts, the saltiness of the bacon, and the crisp, tender Brussels sprouts. It’s a flavorful, Paleo-friendly side that will be a hit on any holiday table.

Note: More recipes​ are coming soon!