30+ Flavorful Holiday Paleo One-Pot Recipes for a Festive Season

As the holiday season approaches, the hustle and bustle of cooking for family gatherings, festive parties, and cozy dinners can become overwhelming.

What if you could simplify your holiday cooking without sacrificing flavor, quality, or variety?

The answer lies in one-pot recipes, and for those following a paleo lifestyle, there are so many delicious options that can cater to your dietary needs while making holiday cooking as stress-free as possible.

Paleo diets focus on whole, unprocessed foods, emphasizing fresh vegetables, high-quality proteins, healthy fats, and natural seasonings.

With the right combination of ingredients, one-pot meals can showcase the best of these foods while minimizing cleanup and cooking time.

Whether you’re hosting a holiday dinner or simply looking for a nourishing meal to enjoy with loved ones, these 30+ holiday paleo one-pot recipes will inspire you to create meals that are both healthy and festive.

In this collection, you’ll find hearty soups, savory stews, tender roasts, and even flavorful sides—all prepared in one pot to maximize flavor and convenience.

From traditional holiday flavors to modern twists on classics, these recipes will help you bring a touch of holiday magic to your table without the stress.

30+ Flavorful Holiday Paleo One-Pot Recipes for a Festive Season

Whether you’re preparing a festive holiday feast or just seeking easy weeknight dinners during the busy season, these 30+ holiday paleo one-pot recipes are your go-to for flavor-packed, stress-free meals.

The simplicity of one-pot cooking ensures that your kitchen stays clean, your time is maximized, and every dish is infused with deep, layered flavors that come from a well-cooked, unified dish.

With options ranging from hearty beef stews to zesty lemon herb shrimp and sweet apple pork tenderloin, there’s something for everyone to enjoy.

So, this holiday season, skip the fuss of multiple pots and pans and embrace the joy of creating wholesome, one-pot dishes that bring people together.

Whether you choose to make a warming stew for a cozy dinner or a festive roast for your holiday gathering, each of these recipes is designed to showcase the best of paleo cooking and holiday flavors.

Paleo One-Pot Holiday Beef Stew

This hearty and comforting one-pot beef stew is perfect for a winter holiday gathering. Packed with tender chunks of beef, root vegetables, and aromatic herbs, it’s a wholesome and flavorful dish that will warm you up and bring a festive feel to your table.

Ingredients:

• 2 tbsp olive oil or avocado oil
• 1.5 lb beef chuck, cut into 1-inch cubes
• Salt and black pepper, to taste
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 large carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 sweet potato, peeled and cubed
• 2 cups beef broth (ensure it’s paleo-friendly)
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp smoked paprika
• 1 bay leaf
• Fresh parsley for garnish

Instructions:

1. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Season the beef cubes with salt and black pepper, then add them to the pot. Brown the beef in batches to avoid overcrowding, then transfer to a plate.
2. In the same pot, add the chopped onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for 1 more minute.
3. Return the beef to the pot, along with the carrots, parsnips, and sweet potato. Add the tomato paste, thyme, rosemary, smoked paprika, and bay leaf. Stir to coat the meat and vegetables with the seasoning.
4. Pour in the beef broth and bring to a boil. Reduce the heat to low, cover, and let simmer for 1.5 to 2 hours or until the beef is tender and the flavors have melded together.
5. Remove the bay leaf and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley.

This beef stew is the kind of dish that gets better the next day, making it ideal for preparing in advance and enjoying with family and friends. The blend of sweet and earthy flavors makes this a holiday dish that feels both special and satisfying.

Paleo One-Pot Lemon Herb Chicken with Green Beans

This lemon herb chicken with green beans is a bright, zesty, and satisfying one-pot meal that will make your holiday dinner feel light and fresh without sacrificing any flavor. Perfect for a balanced holiday meal that fits your paleo lifestyle.

Ingredients:

• 2 tbsp avocado oil or olive oil
• 4 boneless, skinless chicken thighs
• Salt and black pepper, to taste
• 1 tbsp Italian seasoning
• 3 cloves garlic, minced
• 1 lemon, thinly sliced
• 1 cup chicken broth (ensure it’s paleo-friendly)
• 2 cups green beans, trimmed
• 1/2 cup cherry tomatoes, halved
• Fresh basil, for garnish

Instructions:

1. Heat the oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt, black pepper, and Italian seasoning. Place them skin-side down in the pot and sear for 3-4 minutes per side until golden brown. Remove the chicken and set it aside.
2. In the same pot, add the minced garlic and cook for 1 minute until fragrant. Add the lemon slices and cook for another minute.
3. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits on the bottom of the pot.
4. Return the chicken to the pot and nestle it among the lemon slices. Add the green beans and cherry tomatoes, ensuring they are evenly distributed.
5. Cover the pot and reduce the heat to medium-low. Cook for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
6. Serve immediately, garnished with fresh basil.

This lemon herb chicken is both a light and festive choice for holiday dining. The blend of citrus and herbs brings a refreshing contrast to richer holiday dishes, making it a wonderful addition to a holiday spread.

Paleo One-Pot Cranberry and Butternut Squash Chicken

This one-pot dish combines the tangy-sweet taste of cranberries with the earthy richness of butternut squash and succulent chicken. Perfect for the holiday season, it’s a dish that combines seasonal ingredients in a way that’s both simple and deeply flavorful.

Ingredients:

• 2 tbsp olive oil
• 4 boneless, skinless chicken breasts or thighs
• Salt and black pepper, to taste
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp paprika
• 1 medium butternut squash, peeled and cubed
• 1 cup fresh or frozen cranberries
• 1/2 cup chicken broth (ensure it’s paleo-friendly)
• 1/2 cup chopped fresh cilantro, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Season the chicken with salt, black pepper, cinnamon, nutmeg, and paprika. Add the chicken to the pot and sear for 3-4 minutes on each side until golden brown. Remove and set aside.
2. In the same pot, add the cubed butternut squash and cook for 5 minutes, stirring occasionally until it begins to soften.
3. Add the cranberries and chicken broth to the pot. Stir well and return the chicken to the pot, placing it on top of the squash and cranberries.
4. Cover the pot and reduce the heat to medium-low. Simmer for 25-30 minutes or until the chicken is cooked through and the butternut squash is tender.
5. Serve hot, garnished with fresh cilantro.

The combination of tart cranberries and sweet butternut squash brings a festive sweetness to the dish, complementing the spices on the chicken. This dish is great for a holiday meal where you want a flavorful yet balanced dish that feels seasonal and special.

Paleo One-Pot Sage and Apple Pork Tenderloin

This one-pot sage and apple pork tenderloin is a perfect holiday dish that blends savory and sweet flavors. The combination of tender pork, fresh sage, and sweet, caramelized apples creates a meal that feels both comforting and elegant.

Ingredients:

• 2 tbsp olive oil
• 1.5 lb pork tenderloin, trimmed and cut into 1-inch medallions
• Salt and black pepper, to taste
• 2 tbsp fresh sage, finely chopped
• 2 apples, peeled, cored, and sliced into thin wedges
• 1 medium onion, thinly sliced
• 1/2 cup chicken broth (ensure it’s paleo-friendly)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Fresh thyme for garnish

Instructions:

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the pork medallions with salt and black pepper. Sear the pork for 2-3 minutes per side until golden brown. Remove and set aside.
2. In the same pot, add the sliced onion and cook for 3-4 minutes until softened. Stir in the chopped sage and cook for another minute until fragrant.
3. Add the sliced apples to the pot and cook for 5 minutes, stirring occasionally, until they start to caramelize.
4. Sprinkle the ground cinnamon and nutmeg over the apples and stir well. Pour in the chicken broth and return the pork medallions to the pot, nestling them among the apples and onions.
5. Cover the pot and reduce the heat to medium-low. Simmer for 15-20 minutes or until the pork is cooked through and the flavors have melded.
6. Serve hot, garnished with fresh thyme.

This dish is a delightful blend of flavors that makes it ideal for holiday celebrations. The apples add a touch of sweetness that pairs perfectly with the savory pork and fragrant sage, creating a meal that is sure to impress.

Paleo One-Pot Brussels Sprout and Sweet Potato Hash with Turkey Sausage

This hearty one-pot hash combines the richness of turkey sausage with the earthy flavors of Brussels sprouts and the natural sweetness of sweet potatoes. It’s a simple, delicious, and nutritious dish that can be served as a holiday breakfast or dinner.

Ingredients:

• 2 tbsp avocado oil or olive oil
• 1 lb turkey sausage, casing removed and crumbled
• 2 large sweet potatoes, peeled and diced
• 2 cups Brussels sprouts, trimmed and halved
• 1 red bell pepper, chopped
• 1/2 medium onion, diced
• 3 cloves garlic, minced
• Salt and black pepper, to taste
• 1/2 tsp smoked paprika
• Fresh parsley, for garnish

Instructions:

1. Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the crumbled turkey sausage and cook for 5-7 minutes until browned and fully cooked. Remove the sausage from the pot and set aside.
2. In the same pot, add the diced sweet potatoes and cook for 5-6 minutes, stirring occasionally, until they start to soften.
3. Add the halved Brussels sprouts, red bell pepper, and onion to the pot. Sauté for 3-4 minutes until the vegetables begin to caramelize and soften.
4. Stir in the minced garlic, smoked paprika, salt, and black pepper. Return the turkey sausage to the pot and mix well.
5. Cover the pot and reduce the heat to medium-low. Cook for another 5-7 minutes or until the sweet potatoes and Brussels sprouts are tender and the flavors have combined.
6. Serve hot, garnished with fresh parsley.

This dish is a fantastic holiday option that’s simple to prepare but bursting with flavor. The sweet potatoes provide a naturally sweet base, which pairs well with the savory sausage and crispy Brussels sprouts, making it a well-rounded, nutritious meal.

Paleo One-Pot Cranberry Glazed Salmon with Spinach

This one-pot cranberry glazed salmon with spinach is an elegant and easy-to-make dish that is perfect for a holiday meal. The salmon is coated in a tangy cranberry glaze and paired with wilted spinach for a dish that’s fresh, light, and full of festive color.

Ingredients:

• 2 tbsp olive oil or avocado oil
• 4 salmon fillets (skin-on or skinless)
• Salt and black pepper, to taste
• 1/2 cup fresh or frozen cranberries
• 1/4 cup honey or maple syrup
• 1/4 cup orange juice
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 4 cups fresh spinach
• 1/2 tsp dried thyme
• Lemon wedges, for serving

Instructions:

1. Heat the oil in a large skillet over medium-high heat. Season the salmon fillets with salt and black pepper and place them in the skillet, skin-side down if applicable. Cook for 3-4 minutes per side until the salmon is cooked through and flakes easily. Remove the salmon from the skillet and set aside.
2. In the same skillet, add the cranberries, honey, orange juice, balsamic vinegar, and minced garlic. Cook for 3-4 minutes, stirring occasionally, until the cranberries burst and the sauce begins to thicken.
3. Stir in the dried thyme and season the glaze with salt and black pepper to taste.
4. Add the fresh spinach to the skillet and cook for 1-2 minutes until just wilted.
5. Return the salmon to the skillet, spooning the cranberry glaze over the top.
6. Serve immediately with a squeeze of lemon and additional cranberry glaze on the side if desired.

This dish is the perfect balance of sweet, tangy, and savory flavors. The cranberry glaze adds a festive touch that pairs beautifully with the richness of the salmon, making it an ideal centerpiece for any holiday table.

Paleo One-Pot Lemon Garlic Shrimp and Asparagus

This bright and zesty one-pot lemon garlic shrimp and asparagus dish is perfect for a holiday meal that’s quick, healthy, and full of flavor. The lightness of the shrimp pairs perfectly with the crisp-tender asparagus, all brought together with a refreshing lemon garlic sauce.

Ingredients:

• 2 tbsp avocado oil or olive oil
• 1 lb large shrimp, peeled and deveined
• Salt and black pepper, to taste
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/4 cup chicken broth (ensure it’s paleo-friendly)
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1/2 tsp red pepper flakes (optional)
• Fresh parsley, for garnish

Instructions:

1. Heat the oil in a large skillet over medium-high heat. Season the shrimp with salt and black pepper. Add the shrimp to the skillet and cook for 2-3 minutes per side or until pink and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Stir in the lemon zest and juice, then pour in the chicken broth.
3. Add the asparagus pieces to the skillet and cook for 3-4 minutes, stirring occasionally, until the asparagus is bright green and tender-crisp.
4. Return the shrimp to the skillet and toss everything together to combine. Sprinkle with red pepper flakes if desired for a little heat.
5. Serve immediately, garnished with fresh parsley.

This dish is perfect for holiday gatherings where you want something light and full of flavor. The lemon and garlic elevate the natural sweetness of the shrimp and the earthy taste of asparagus, making it a crowd-pleaser.

Paleo One-Pot Wild Rice and Mushroom Stuffed Bell Peppers

These one-pot stuffed bell peppers are loaded with wild rice, earthy mushrooms, and a mix of aromatic herbs. They’re perfect for a holiday side dish or a main course for a cozy and nourishing meal that stays true to paleo principles.

Ingredients:

• 4 large bell peppers (any color)
• 2 tbsp olive oil
• 1 cup wild rice, rinsed
• 2 cups chicken broth (ensure it’s paleo-friendly)
• 1 cup mushrooms, finely chopped
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and black pepper, to taste
• 1/4 cup fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until translucent. Stir in the garlic and cook for another minute.
3. Add the chopped mushrooms to the pot and sauté for 5-6 minutes until they release their moisture and begin to brown. Stir in the thyme, rosemary, salt, and black pepper.
4. Add the rinsed wild rice and chicken broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the rice is tender and the liquid is absorbed.
5. Stuff the prepared bell peppers with the rice and mushroom mixture and place them in the pot. Cover and bake in the preheated oven for 25-30 minutes or until the peppers are tender.
6. Serve hot, garnished with chopped fresh parsley.

These stuffed bell peppers are a beautiful, nutritious holiday dish that’s hearty without being heavy. The earthy mushrooms and aromatic herbs infuse the wild rice with incredible depth, creating a dish that’s both comforting and elegant.

Paleo One-Pot Spiced Lamb and Pumpkin Stew

This one-pot spiced lamb and pumpkin stew is a comforting holiday dish that brings warmth and rich flavors to the table. The combination of tender lamb, sweet pumpkin, and aromatic spices makes this stew perfect for a special occasion.

Ingredients:

• 2 tbsp olive oil or avocado oil
• 1.5 lb lamb stew meat, cut into 1-inch cubes
• Salt and black pepper, to taste
• 2 tbsp tomato paste
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1/4 tsp ground turmeric
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 cups pumpkin puree (or fresh pumpkin, peeled and cubed)
• 1.5 cups beef broth (ensure it’s paleo-friendly)
• 1 cup baby spinach, roughly chopped
• Fresh cilantro, for garnish

Instructions:

1. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the lamb cubes with salt and black pepper. Add the lamb to the pot and brown on all sides. Remove from the pot and set aside.
2. Add the diced onion to the pot and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute.
3. Add the tomato paste, ground cumin, coriander, cinnamon, smoked paprika, and turmeric. Stir well to coat the onions and garlic with the spices.
4. Return the lamb to the pot and add the pumpkin puree and beef broth. Stir to combine, then bring to a boil. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours or until the lamb is tender and the flavors are rich and well blended.
5. Stir in the chopped spinach and let it wilt for a minute. Adjust seasoning with salt and pepper if needed.
6. Serve hot, garnished with fresh cilantro.

The spices in this stew bring out the best in the lamb, while the pumpkin adds a touch of sweetness and a hearty texture. This dish is perfect for those looking for a holiday meal that’s warm, flavorful, and uniquely comforting.

Paleo One-Pot Cranberry Balsamic Chicken with Roasted Vegetables

This one-pot cranberry balsamic chicken with roasted vegetables is a holiday dish that’s packed with bold flavors and hearty vegetables. The combination of sweet cranberry sauce and tangy balsamic vinegar creates a rich, savory glaze that perfectly complements the tender chicken and roasted veggies.

Ingredients:

• 2 tbsp olive oil
• 4 boneless, skinless chicken thighs
• Salt and black pepper, to taste
• 1/2 cup fresh or frozen cranberries
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 medium sweet potato, peeled and cubed
• 1 cup Brussels sprouts, halved
• 1/2 red onion, cut into wedges
• 1 tbsp fresh rosemary, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Heat 1 tbsp of olive oil in a large oven-safe skillet over medium-high heat. Season the chicken thighs with salt and black pepper. Sear the chicken for 3-4 minutes per side until golden brown. Remove and set aside.
2. In the same skillet, add the cranberries, balsamic vinegar, honey, Dijon mustard, and minced garlic. Cook for 3-4 minutes, stirring frequently, until the cranberries begin to burst and the sauce thickens slightly.
3. Add the sweet potato, Brussels sprouts, and red onion to the skillet, tossing them in the cranberry sauce. Place the chicken thighs back into the skillet, nestling them among the vegetables.
4. Transfer the skillet to the preheated oven and roast for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
5. Sprinkle the fresh rosemary over the top before serving.

This dish is both visually stunning and packed with flavors that are perfect for a holiday meal. The cranberries and balsamic vinegar provide a unique sweet-tart flavor that pairs perfectly with the savory chicken and roasted veggies, making it a balanced and festive dish.

Paleo One-Pot Herb-Rubbed Chicken and Root Vegetable Stew

This hearty one-pot herb-rubbed chicken and root vegetable stew is ideal for a winter holiday meal. It’s rich in flavor, packed with nutrient-dense root vegetables, and made even more delightful with a fragrant blend of fresh herbs.

Ingredients:

• 2 tbsp olive oil
• 4 chicken drumsticks or thighs, skin-on
• Salt and black pepper, to taste
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh sage, chopped
• 2 cloves garlic, minced
• 1 medium carrot, peeled and cut into thick rounds
• 1 parsnip, peeled and cut into chunks
• 1 medium rutabaga, peeled and cubed
• 1 cup chicken broth (ensure it’s paleo-friendly)
• 1/2 cup coconut milk (optional for creaminess)
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Rub the chicken with 1 tbsp of olive oil, then season generously with salt, black pepper, rosemary, thyme, sage, and minced garlic. Let sit for 10 minutes to marinate.
2. In a large Dutch oven or oven-safe pot, heat the remaining oil over medium-high heat. Add the chicken and sear for 3-4 minutes per side until the skin is golden and crispy. Remove and set aside.
3. Add the carrots, parsnip, and rutabaga to the pot, stirring for 2-3 minutes to slightly caramelize them.
4. Pour in the chicken broth and coconut milk (if using), stirring to combine. Place the chicken back into the pot, skin-side up, so it sits on top of the vegetables.
5. Cover and bake in the preheated oven for 45-50 minutes or until the chicken is cooked through and the vegetables are tender.
6. Serve hot, garnished with fresh parsley.

This stew is a comforting and hearty dish perfect for holiday gatherings. The combination of fresh herbs and the natural sweetness of the root vegetables make every bite rich in flavor, while the coconut milk adds a subtle creaminess that enhances the dish’s depth.

Paleo One-Pot Garlic Lemon Chicken with Broccoli Rice

This one-pot garlic lemon chicken with broccoli rice is a quick, nutritious, and delicious holiday-friendly dish that is full of vibrant flavors. The chicken is marinated in a zesty garlic lemon sauce and served over a bed of sautéed broccoli rice for a light yet filling meal.

Ingredients:

• 2 tbsp avocado oil or olive oil
• 4 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 4 cloves garlic, minced
• 1 cup chicken broth (ensure it’s paleo-friendly)
• 2 cups broccoli florets, finely chopped into rice-sized pieces
• 1/2 tsp smoked paprika
• Fresh cilantro or parsley, for garnish

Instructions:

1. In a bowl, combine the lemon juice, lemon zest, minced garlic, salt, and black pepper. Add the chicken breasts to the bowl and marinate for at least 15 minutes.
2. Heat 1 tbsp of oil in a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade (reserving the marinade) and cook for 4-5 minutes per side until the chicken is golden brown and cooked through. Remove the chicken and set aside.
3. Add the remaining oil to the same skillet. Add the broccoli florets and sauté for 3-4 minutes until they start to soften. Add the chicken broth and smoked paprika, stirring to combine.
4. Return the chicken to the pot, spooning the broccoli rice mixture around it. Pour the reserved marinade over the chicken and simmer for 3-5 minutes, allowing the flavors to meld.
5. Serve hot, garnished with fresh cilantro or parsley.

This dish is light yet satisfying, making it perfect for a holiday dinner where you want to enjoy something nutritious without sacrificing flavor. The garlic lemon marinade adds a refreshing zing to the chicken, while the broccoli rice provides a nutrient-rich base that complements the main dish beautifully.

Paleo One-Pot Spiced Apple Pork Tenderloin

This one-pot spiced apple pork tenderloin is a perfect holiday dish that blends the warm spices of fall with the sweetness of apples. The pork tenderloin stays juicy and tender, complemented by caramelized apples and a rich, slightly tangy sauce.

Ingredients:

• 2 tbsp olive oil
• 2 pork tenderloins (about 1.5 lbs total)
• Salt and black pepper, to taste
• 2 tbsp ground cinnamon
• 1 tbsp ground paprika
• 1/2 tsp ground nutmeg
• 2 apples, cored and sliced
• 1/2 cup chicken broth (ensure it’s paleo-friendly)
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• 2 tbsp fresh thyme leaves

Instructions:

1. Preheat the oven to 400°F (200°C). In a small bowl, mix the cinnamon, paprika, and nutmeg. Season the pork tenderloins with salt, black pepper, and the spice mixture.
2. In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the pork tenderloins and sear for 2-3 minutes per side until golden brown. Remove and set aside.
3. Add the sliced apples to the skillet, sautéing for 3-4 minutes until they begin to caramelize.
4. Pour in the chicken broth, apple cider vinegar, and honey. Stir to combine, and then place the pork tenderloins back into the skillet, nestling them among the apples.
5. Transfer the skillet to the preheated oven and roast for 20-25 minutes or until the pork reaches an internal temperature of 145°F (63°C).
6. Remove from the oven and let rest for 5-10 minutes before slicing. Garnish with fresh thyme before serving.

This dish is an excellent centerpiece for a holiday meal. The tenderloin absorbs the sweet and spicy flavors, while the apples become perfectly caramelized, adding a touch of sweetness that balances the pork’s savory richness.

Paleo One-Pot Lemon Herb Shrimp with Cauliflower Risotto

This lemon herb shrimp with cauliflower risotto is a light, elegant dish that’s perfect for a holiday starter or a main course. The combination of perfectly cooked shrimp and creamy, dairy-free cauliflower risotto is both satisfying and refreshing.

Ingredients:

• 2 tbsp avocado oil or olive oil
• 1 lb large shrimp, peeled and deveined
• Salt and black pepper, to taste
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• Juice and zest of 1 lemon
• 1/4 cup fresh parsley, chopped
• 2 cups cauliflower rice
• 1/2 cup chicken broth (ensure it’s paleo-friendly)
• 1/4 cup unsweetened coconut milk
• 1/2 tsp turmeric
• Lemon wedges, for serving

Instructions:

1. Heat 1 tbsp of oil in a large skillet over medium-high heat. Season the shrimp with salt, black pepper, smoked paprika, and half of the minced garlic. Add the shrimp to the skillet and cook for 2-3 minutes per side or until they turn pink and opaque. Remove the shrimp and set aside.
2. In the same skillet, add the remaining oil and the cauliflower rice. Sauté for 3-4 minutes until it starts to soften.
3. Stir in the chicken broth, coconut milk, turmeric, and the rest of the garlic. Let the mixture simmer for 5 minutes or until the cauliflower rice is tender and creamy.
4. Add the shrimp back to the skillet, along with the lemon zest and juice. Toss to combine and cook for 1-2 more minutes until everything is heated through.
5. Serve garnished with fresh parsley and lemon wedges.

This dish is vibrant and light, making it perfect for a holiday meal where you want something that feels indulgent but still healthy. The citrusy flavors from the lemon and the savory spices of the shrimp pair beautifully with the creamy, rich cauliflower risotto.

Paleo One-Pot Beef Stew with Winter Squash

This hearty beef stew with winter squash is a warming holiday dish that combines tender chunks of beef with a mix of autumn vegetables and a flavorful broth. It’s perfect for cozy gatherings and will keep everyone satisfied.

Ingredients:

• 2 tbsp coconut oil or olive oil
• 1 lb beef stew meat, cut into 1-inch cubes
• Salt and black pepper, to taste
• 2 tbsp tomato paste
• 3 cloves garlic, minced
• 1 medium yellow onion, chopped
• 2 carrots, peeled and sliced
• 1 cup butternut squash, peeled and cubed
• 1 cup turnips, peeled and cubed
• 2 cups beef broth (ensure it’s paleo-friendly)
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1 bay leaf
• Fresh parsley, for garnish

Instructions:

1. Heat 1 tbsp of oil in a large Dutch oven or pot over medium-high heat. Season the beef cubes with salt and black pepper, then add to the pot and brown on all sides. Remove and set aside.
2. Add the remaining oil to the pot. Sauté the onions and garlic for 2-3 minutes until fragrant and translucent.
3. Stir in the tomato paste, followed by the carrots, butternut squash, and turnips. Cook for 2-3 minutes to slightly caramelize the vegetables.
4. Return the beef to the pot and add the beef broth, rosemary, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat and let simmer for 1.5-2 hours or until the beef is tender and the vegetables are cooked through.
5. Discard the bay leaf and serve hot, garnished with fresh parsley.

This beef stew is a comforting dish that highlights the flavors of winter squash and root vegetables. It’s rich in hearty, satisfying flavors and perfect for bringing warmth to a holiday table. The longer simmering time allows the beef to become incredibly tender while the broth absorbs the flavors of the herbs and vegetables.

Note: More recipes​ are coming soon!