25+ Easy and Delicious Saturday Paleo Cranberry Recipes to Try

Cranberries are not just a festive holiday treat—they are a superfood packed with antioxidants and vibrant flavor that can elevate any dish, especially when you’re following a paleo lifestyle.

If you’re looking to make the most of your Saturday with wholesome, delicious meals, you’re in the right place.

We’ve rounded up 25+ creative and mouthwatering paleo cranberry recipes that will keep your taste buds happy and your body fueled all day long.

Whether you’re craving a refreshing salad for lunch, a hearty main course, or a delightful dessert to end the day, these paleo cranberry recipes are perfect for any Saturday.

Using only clean, natural ingredients, they allow you to indulge without compromising your health goals.

So, grab your apron, and let’s dive into some delicious ways to incorporate cranberries into your Saturday meals, making every bite both nutritious and flavorful!

25+ Easy and Delicious Saturday Paleo Cranberry Recipes to Try

With these 25+ paleo cranberry recipes, your Saturdays will never be the same.

From savory meals like paleo cranberry chicken salad to sweet treats like cranberry pecan pie bars, there’s a recipe for every craving and every occasion.

The best part? These recipes are simple, full of nutritious ingredients, and most importantly, they stick to your paleo principles while delivering on flavor.

Whether you’re preparing a cozy breakfast, a satisfying lunch, or a delectable dessert, cranberries add the perfect balance of sweetness and tartness to elevate your meals.

So why not bring some extra flavor and health benefits into your weekend?

These paleo cranberry recipes will make sure your Saturdays are filled with wholesome, delicious goodness from start to finish.

Cranberry Almond Paleo Muffins

These cranberry almond paleo muffins are a delicious, nutrient-packed treat that combines the tartness of fresh cranberries with the crunch of almonds. Perfect for a satisfying breakfast or snack, they are sweetened naturally with honey and coconut sugar, making them a wholesome option for those following a paleo lifestyle.

Ingredients

• 2 cups almond flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup coconut sugar
• 1/4 cup honey
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup fresh cranberries
• 1/2 cup slivered almonds

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with coconut oil.
2. In a large bowl, combine the almond flour, shredded coconut, coconut sugar, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, honey, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the cranberries and slivered almonds, ensuring they are evenly distributed throughout the batter.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool for a few minutes before serving.

These muffins offer a perfect balance of sweetness and tartness, with the added benefits of healthy fats and protein. The almond flour gives them a soft, moist texture, while the cranberries provide a refreshing burst of flavor. These muffins make a fantastic addition to a paleo breakfast or a midday snack.

Paleo Cranberry Orange Salad

This paleo cranberry orange salad is a vibrant and refreshing dish, perfect for any meal. The combination of fresh cranberries and juicy oranges adds a burst of flavor, while the pecans and avocado offer a satisfying crunch and creamy texture. This salad is naturally sweetened with a touch of honey and dressed in a light vinaigrette, making it a delightful option for paleo eaters.

Ingredients

• 1 cup fresh cranberries
• 2 large oranges, peeled and segmented
• 1 avocado, diced
• 1/4 cup pecans, chopped
• 1 tbsp fresh mint, chopped
• 1 tbsp honey
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the fresh cranberries, orange segments, avocado, and chopped pecans.
2. In a small bowl, whisk together the honey, olive oil, balsamic vinegar, salt, and pepper until well combined.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Sprinkle the chopped mint over the salad for an extra layer of flavor.
5. Serve immediately, or refrigerate for 30 minutes to allow the flavors to marinate.

This cranberry orange salad is a perfect blend of textures and flavors, with the tartness of cranberries complementing the sweetness of oranges. The avocado adds a rich creaminess, while the pecans provide a crunchy element. It’s a light and vibrant salad that pairs well with any paleo meal, making it an excellent choice for both lunch and dinner.

Paleo Cranberry Chia Jam

This paleo cranberry chia jam is an easy and healthy way to enjoy the tangy taste of cranberries. Made with just a few simple ingredients, it is naturally sweetened with honey and thickened with chia seeds, making it a paleo-friendly alternative to store-bought jams. Spread it on toast, mix it into smoothies, or use it as a topping for paleo pancakes or desserts.

Ingredients

• 2 cups fresh cranberries
• 2 tbsp honey or maple syrup
• 1 tbsp lemon juice
• 2 tbsp chia seeds
• 1/4 cup water

Instructions

1. In a medium saucepan, combine the cranberries, honey, lemon juice, and water.
2. Bring to a simmer over medium heat, stirring occasionally. Cook for about 10-15 minutes, or until the cranberries have burst and softened.
3. Remove from heat and stir in the chia seeds. Let the mixture sit for 5-10 minutes to thicken.
4. Once the jam has thickened, transfer it to a jar and store in the refrigerator for up to two weeks.

This cranberry chia jam is a sweet and tart spread that is full of flavor and nutrients. The chia seeds not only help thicken the jam but also add omega-3 fatty acids and fiber, making this a wholesome, guilt-free treat. The natural sweetness of the honey or maple syrup pairs perfectly with the cranberries, resulting in a jam that is both delicious and paleo-friendly.

Paleo Cranberry Coconut Energy Bites

These cranberry coconut energy bites are a quick, nutrient-packed snack that’s perfect for a paleo lifestyle. The sweet-tart flavor of cranberries combined with the richness of coconut provides a satisfying treat that will fuel you through your day. Full of healthy fats, fiber, and natural sweetness, they make for a perfect on-the-go snack or pre-workout boost.

Ingredients

• 1 cup dried unsweetened cranberries
• 1/2 cup unsweetened shredded coconut
• 1/4 cup almond butter
• 1/4 cup raw honey
• 1/4 cup chia seeds
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. In a food processor, pulse the dried cranberries and shredded coconut until finely chopped.
2. Add the almond butter, honey, chia seeds, vanilla extract, and salt to the mixture. Blend until everything is fully combined and a sticky dough forms.
3. Scoop out tablespoon-sized portions of the mixture and roll them into balls with your hands.
4. Place the energy bites on a parchment-lined tray and refrigerate for at least 30 minutes to set.
5. Store in an airtight container in the refrigerator for up to one week.

These cranberry coconut energy bites are the perfect balance of sweet and savory, with the almond butter providing creaminess and the chia seeds offering a boost of fiber. They’re a great option for anyone following a paleo diet, and the added sweetness from honey ensures you get a quick energy boost without compromising your clean-eating principles.

Paleo Cranberry Apple Crisp

This paleo cranberry apple crisp is a comforting dessert that combines the sweet-tart flavors of fresh cranberries and apples with a crunchy, nutty topping. It’s naturally sweetened with honey and maple syrup, making it an ideal treat for those avoiding refined sugars. This simple dessert is great for any occasion, from family gatherings to a weeknight treat.

Ingredients

• 2 cups fresh cranberries
• 3 medium apples, peeled and sliced
• 1/4 cup honey
• 2 tbsp maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/2 cup almond flour
• 1/2 cup chopped pecans
• 1/4 cup shredded coconut
• 2 tbsp coconut oil, melted
• 1 tbsp chia seeds (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with coconut oil.
2. In a mixing bowl, combine the cranberries and apple slices. Drizzle with honey, maple syrup, cinnamon, and nutmeg. Toss to coat evenly and pour the mixture into the prepared baking dish.
3. In another bowl, mix together the almond flour, chopped pecans, shredded coconut, and melted coconut oil until the mixture forms a crumbly texture.
4. Sprinkle the topping evenly over the cranberry-apple mixture in the baking dish.
5. Bake for 30-35 minutes or until the topping is golden and the filling is bubbling.
6. Allow it to cool slightly before serving.

This paleo cranberry apple crisp is the perfect combination of tart cranberries and sweet apples, with the nutty topping adding a satisfying crunch. It’s naturally sweetened, making it a healthier option for dessert, and the combination of cinnamon and nutmeg brings a warm, comforting flavor that makes it ideal for fall and winter gatherings.

Paleo Cranberry Beef Jerky

This paleo cranberry beef jerky combines savory beef with the sweet-tart flavor of cranberries for a unique twist on a classic snack. High in protein and low in sugar, it’s a perfect option for those on the go or looking for a high-energy, paleo-friendly snack. The cranberries add a subtle sweetness, while the spices bring out the rich flavors of the beef.

Ingredients

• 1 lb lean beef (such as flank steak or sirloin), thinly sliced
• 1/2 cup dried cranberries, chopped
• 1/4 cup coconut aminos
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp ground ginger
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 170°F (77°C). Line a baking sheet with parchment paper and place a wire rack on top.
2. In a large bowl, combine the coconut aminos, apple cider vinegar, honey, smoked paprika, black pepper, garlic powder, ginger, and salt.
3. Add the sliced beef to the marinade and toss until well-coated. Cover and refrigerate for at least 4 hours, or overnight for more flavor.
4. After marinating, remove the beef slices and pat them dry with paper towels to remove excess liquid.
5. Arrange the beef slices in a single layer on the wire rack. Bake for 4-6 hours, flipping halfway through, until the jerky is dry and firm but still slightly chewy.
6. Remove from the oven and let cool. Store in an airtight container for up to 2 weeks.

This paleo cranberry beef jerky is an excellent snack that’s packed with protein, making it perfect for those following a paleo lifestyle. The cranberries add a burst of sweetness that complements the savory beef, while the spices provide depth of flavor. This jerky is a great portable snack to enjoy on hikes, during travel, or as a satisfying protein boost between meals.

Paleo Cranberry Chocolate Bark

This paleo cranberry chocolate bark is a simple, decadent treat that combines the richness of dark chocolate with the tartness of cranberries. It’s naturally sweetened with a touch of honey and is perfect for satisfying your sweet tooth while staying true to your paleo lifestyle. The addition of nuts and seeds provides a satisfying crunch, making it a wonderful snack or dessert.

Ingredients

• 8 oz unsweetened dark chocolate (85% cocoa or higher)
• 1/2 cup dried cranberries
• 1/4 cup chopped almonds
• 1/4 cup pumpkin seeds
• 1 tbsp honey (optional)

Instructions

1. Line a baking sheet with parchment paper.
2. In a heatproof bowl, melt the dark chocolate using a double boiler or by microwaving in 30-second intervals, stirring in between.
3. Once melted, pour the chocolate onto the prepared baking sheet and spread it into a thin, even layer with a spatula.
4. Sprinkle the dried cranberries, chopped almonds, and pumpkin seeds evenly over the melted chocolate.
5. Drizzle with honey, if using, for added sweetness.
6. Refrigerate the chocolate bark for 1-2 hours until fully set and hardened.
7. Break into pieces and store in an airtight container in the refrigerator.

This paleo cranberry chocolate bark is a rich and indulgent treat that perfectly balances the bitterness of dark chocolate with the tartness of cranberries. The addition of crunchy nuts and seeds makes it both satisfying and filling. It’s the perfect guilt-free snack or dessert for those following a paleo diet, offering a delicious way to indulge without compromising on healthy ingredients.

Paleo Cranberry Sweet Potato Hash

This paleo cranberry sweet potato hash is a vibrant, flavorful dish that combines roasted sweet potatoes with tart cranberries, caramelized onions, and crispy bacon. It’s the perfect combination of savory and sweet, making it an ideal breakfast, brunch, or side dish. Packed with nutrients from the sweet potatoes and the sweetness from the cranberries, it’s a hearty and satisfying meal.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1/2 cup fresh cranberries
• 4 slices bacon, chopped
• 1 small onion, diced
• 2 tbsp olive oil
• 1/4 tsp smoked paprika
• 1/4 tsp ground cinnamon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with olive oil, smoked paprika, cinnamon, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
3. Roast the sweet potatoes for 20-25 minutes, or until tender and slightly crispy, flipping halfway through.
4. While the sweet potatoes are roasting, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the skillet.
5. In the same skillet, sauté the diced onion over medium heat for 5-7 minutes, until soft and caramelized.
6. Add the fresh cranberries to the skillet with the onions and cook for an additional 2-3 minutes until the cranberries begin to burst.
7. Once the sweet potatoes are roasted, combine them with the cranberry-onion mixture and bacon in the skillet. Toss everything together and cook for another 2-3 minutes.
8. Garnish with fresh parsley and serve warm.

This cranberry sweet potato hash is a deliciously balanced dish that offers the perfect mix of savory and sweet flavors. The sweetness of the cranberries and the tender, slightly caramelized sweet potatoes complement the smoky bacon and savory onions, making it a hearty and flavorful meal. This dish can be served on its own or as a side dish for a larger meal.

Paleo Cranberry Chicken Salad

This paleo cranberry chicken salad is a light and refreshing dish that combines lean chicken breast with tangy cranberries, crunchy almonds, and a creamy, yet dairy-free dressing. It’s perfect for a paleo-friendly lunch or dinner, offering a great balance of protein, healthy fats, and natural sweetness from the cranberries.

Ingredients

• 2 cups cooked chicken breast, shredded
• 1/2 cup fresh cranberries, chopped
• 1/4 cup slivered almonds
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the shredded chicken, chopped cranberries, slivered almonds, and fresh parsley.
2. In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth.
3. Pour the dressing over the chicken mixture and toss until everything is well-coated.
4. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld together.

This paleo cranberry chicken salad is a delicious, light meal that is packed with flavor and nutrients. The cranberries provide a pop of sweetness, while the almonds add crunch and the creamy dressing ties everything together. This dish is perfect for meal prepping or a healthy lunch that keeps you satisfied without compromising on your paleo lifestyle.

Paleo Cranberry Pumpkin Soup

This paleo cranberry pumpkin soup is a warm, comforting dish that blends the richness of pumpkin with the tartness of cranberries. It’s made without dairy or grains, making it a perfect option for those following a paleo diet. The addition of coconut milk creates a creamy texture, while the cranberries provide a burst of flavor and vibrant color.

Ingredients

• 2 cups pumpkin puree (fresh or canned)
• 1/2 cup fresh cranberries
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 2 cups vegetable or chicken broth
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste
• Fresh thyme (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 5-7 minutes, until softened.
2. Add the cranberries, pumpkin puree, cinnamon, nutmeg, salt, and pepper to the pot. Stir to combine.
3. Pour in the coconut milk and broth, and bring the mixture to a simmer. Cook for 15-20 minutes, stirring occasionally, until the cranberries have softened and the soup is heated through.
4. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
5. Taste and adjust seasoning if needed.
6. Serve the soup hot, garnished with fresh thyme.

This cranberry pumpkin soup is a hearty, creamy dish that blends the savory flavors of pumpkin with the bright tartness of cranberries. The coconut milk adds richness, while the spices warm up the soup with comforting, autumnal flavors. It’s perfect as a standalone meal or served as a side to a larger feast, making it a versatile option for any paleo gathering.

Paleo Cranberry Cashew Energy Bars

These cranberry cashew energy bars are the perfect grab-and-go snack for anyone following a paleo lifestyle. Packed with healthy fats from cashews and fiber from cranberries, these bars are naturally sweetened with honey and contain a hint of vanilla. They’re ideal for pre-workout fuel or a quick breakfast on the move.

Ingredients

• 1 cup raw cashews
• 1/2 cup dried unsweetened cranberries
• 1/4 cup unsweetened shredded coconut
• 1/4 cup almond butter
• 2 tbsp honey
• 1 tsp vanilla extract
• 1/4 tsp sea salt

Instructions

1. Place the cashews in a food processor and pulse until finely chopped.
2. Add the dried cranberries, shredded coconut, almond butter, honey, vanilla extract, and sea salt to the food processor. Pulse until everything is well combined and forms a sticky dough.
3. Line a baking pan with parchment paper and press the mixture into the pan evenly.
4. Refrigerate for at least 1 hour to allow the bars to set.
5. Once chilled, cut into squares or bars and store in an airtight container in the refrigerator for up to one week.

These cranberry cashew energy bars are the ideal snack for fueling your day, offering a perfect blend of protein, healthy fats, and fiber. The sweetness from honey and cranberries makes them satisfying, while the cashews provide a satisfying crunch. They are an excellent choice for a quick snack between meals or a healthy treat to keep you energized throughout the day.

Paleo Cranberry Almond Muffins

These paleo cranberry almond muffins are a healthy and delicious way to enjoy a sweet treat without any grains or dairy. Made with almond flour, these muffins have a nutty flavor and a moist texture that pairs perfectly with the tartness of fresh cranberries. They make an excellent breakfast or snack and are a great option for anyone following a paleo diet.

Ingredients

• 2 cups almond flour
• 1/2 cup fresh cranberries, chopped
• 1/4 cup almond butter
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup slivered almonds (for topping)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with coconut oil.
2. In a large bowl, whisk together the almond flour, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk the eggs, honey (or maple syrup), almond butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Gently fold in the chopped cranberries.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full. Sprinkle slivered almonds on top of each muffin.
7. Bake for 18-20 minutes or until a toothpick comes out clean and the muffins are golden brown.
8. Let the muffins cool before serving.

These paleo cranberry almond muffins are a fantastic way to satisfy your sweet tooth without compromising on your diet. The almond flour provides a light, nutty texture, while the cranberries offer a burst of tart flavor. The slivered almonds on top give an added crunch that complements the soft muffin. They are a perfect snack or a grab-and-go breakfast for busy mornings.

Paleo Cranberry Coconut Energy Bites

These paleo cranberry coconut energy bites are quick to make and packed with nutrients. Full of healthy fats, protein, and natural sweetness, these energy bites are perfect for pre-workout snacks or when you need a quick, healthy bite during the day. The combination of cranberries and coconut adds a tropical, tart-sweet flavor that’s irresistible.

Ingredients

• 1 cup unsweetened shredded coconut
• 1/2 cup dried cranberries, chopped
• 1/2 cup almond butter
• 1/4 cup raw honey
• 1/4 cup chia seeds
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions

1. In a large mixing bowl, combine the shredded coconut, chopped cranberries, chia seeds, and sea salt.
2. In a separate bowl, whisk together the almond butter, honey, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and mix until everything is well combined. The mixture should be sticky.
4. Roll the mixture into small balls, about 1-inch in diameter.
5. Place the energy bites on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
6. Once chilled, store the energy bites in an airtight container in the refrigerator for up to one week.

These cranberry coconut energy bites are an easy and nutritious snack that’s perfect for paleo followers. The coconut gives them a chewy texture, while the cranberries add a sweet-tart flavor that balances out the richness of the almond butter and honey. With their small size and easy preparation, they make a great snack to keep you energized throughout the day.

Paleo Cranberry Pork Tenderloin

This paleo cranberry pork tenderloin is a savory dish that combines the richness of pork with the tartness of cranberries, creating a deliciously balanced meal. The cranberry sauce adds a touch of sweetness and acidity that complements the pork beautifully, making this dish perfect for a cozy dinner or holiday celebration.

Ingredients

• 1 lb pork tenderloin
• 1/2 cup fresh cranberries
• 1/4 cup orange juice
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• Salt and pepper, to taste
• Fresh rosemary, for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Season the pork tenderloin with salt, pepper, cinnamon, and ginger.
3. Heat olive oil in an ovenproof skillet over medium-high heat. Once hot, sear the pork tenderloin on all sides until browned, about 4-5 minutes per side.
4. In a small saucepan, combine the cranberries, orange juice, honey, and a pinch of salt. Cook over medium heat for 5-7 minutes, until the cranberries start to burst and the sauce thickens slightly.
5. Transfer the skillet with the pork into the preheated oven and roast for 20-25 minutes or until the pork reaches an internal temperature of 145°F (63°C).
6. Once cooked, remove the pork from the oven and let it rest for 5 minutes before slicing.
7. Spoon the cranberry sauce over the sliced pork and garnish with fresh rosemary.

This paleo cranberry pork tenderloin is a flavorful and elegant dish that makes a perfect main course for any occasion. The combination of the savory pork with the sweet and tangy cranberry sauce creates a mouthwatering contrast of flavors. This dish pairs beautifully with roasted vegetables or a simple salad for a complete, paleo-friendly meal.

Paleo Cranberry Apple Crisp

This paleo cranberry apple crisp is a warm, comforting dessert that blends tart cranberries and sweet apples, topped with a crunchy almond flour and coconut flour crumble. It’s naturally sweetened with honey, making it the perfect guilt-free dessert for anyone on a paleo diet.

Ingredients

• 3 cups apples, peeled and sliced
• 1/2 cup fresh cranberries
• 2 tbsp honey
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup almond flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup coconut oil, melted
• 2 tbsp raw honey
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease a baking dish with coconut oil or line it with parchment paper.
2. In a large bowl, combine the sliced apples, cranberries, honey, lemon juice, cinnamon, and nutmeg. Mix until the fruit is well-coated, then transfer to the prepared baking dish.
3. In another bowl, mix together the almond flour, shredded coconut, melted coconut oil, honey, and sea salt until it forms a crumbly topping.
4. Sprinkle the topping evenly over the fruit mixture.
5. Bake for 30-35 minutes, or until the topping is golden brown and the fruit is bubbling.
6. Let the crisp cool for a few minutes before serving.

This paleo cranberry apple crisp is a perfect dessert for any season, especially when served warm with a scoop of coconut milk ice cream. The combination of tart cranberries and sweet apples creates a delicious base, while the coconut-almond topping provides a crunchy and satisfying contrast. It’s a healthy, paleo-friendly treat that’s sure to satisfy your dessert cravings!

Paleo Cranberry Chicken Salad

This paleo cranberry chicken salad is a light yet satisfying meal, perfect for a quick lunch or dinner. The combination of juicy chicken, crunchy vegetables, and tart cranberries creates a refreshing and flavorful dish. It’s simple to make, and the dressing made with avocado and olive oil gives it a creamy texture while staying completely paleo.

Ingredients

• 2 cups cooked chicken breast, shredded
• 1/2 cup fresh cranberries, chopped
• 1/4 cup chopped celery
• 1/4 cup red onion, finely diced
• 1/4 cup sliced almonds
• 1 ripe avocado
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions

1. In a large mixing bowl, combine the shredded chicken, chopped cranberries, celery, red onion, and sliced almonds.
2. In a small bowl, mash the avocado with a fork until smooth. Add olive oil, lemon juice, salt, and pepper, and mix until well combined.
3. Pour the avocado dressing over the chicken mixture and toss until everything is evenly coated.
4. Serve the chicken salad on a bed of greens, in lettuce wraps, or with paleo crackers.

This paleo cranberry chicken salad is an ideal meal for busy days when you need something quick but wholesome. The tart cranberries add a pop of flavor, while the creamy avocado dressing enhances the texture of the chicken. It’s a great option for meal prep and can be stored in the fridge for a couple of days.

Paleo Cranberry Chocolate Bark

Indulge in this paleo cranberry chocolate bark for a delicious and healthy dessert or snack. Made with dark chocolate and topped with cranberries, nuts, and seeds, it’s a perfect combination of sweet, tart, and crunchy. It’s easy to make and requires only a few ingredients, making it a great treat for satisfying your sweet cravings while staying paleo.

Ingredients

• 1 cup dark chocolate (at least 70% cocoa)
• 1/2 cup fresh cranberries, chopped
• 1/4 cup pumpkin seeds
• 1/4 cup slivered almonds
• 1 tbsp coconut oil

Instructions

1. Line a baking sheet with parchment paper or a silicone mat.
2. In a heatproof bowl, melt the dark chocolate and coconut oil together over a double boiler or in the microwave, stirring until smooth.
3. Pour the melted chocolate onto the prepared baking sheet and spread it into an even layer with a spatula.
4. Sprinkle the chopped cranberries, pumpkin seeds, and slivered almonds over the chocolate while it’s still soft.
5. Refrigerate the bark for at least 30 minutes or until it hardens completely.
6. Once set, break it into pieces and store in an airtight container in the fridge.

This paleo cranberry chocolate bark is a perfect blend of rich dark chocolate and the tanginess of fresh cranberries. The addition of nuts and seeds adds a satisfying crunch. It’s a great dessert or snack that will keep you on track with your paleo lifestyle without sacrificing taste.

Paleo Cranberry Pecan Pie Bars

These paleo cranberry pecan pie bars are a healthier twist on the classic pecan pie, using whole ingredients like almond flour and honey for sweetness. The cranberries add a tart contrast to the sweetness of the pecans, making these bars the perfect dessert for any occasion. Plus, they’re easy to make and don’t require any baking!

Ingredients

• For the crust:
  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup coconut oil, melted
  • 2 tbsp honey
  • 1/4 tsp salt
• For the filling:
  • 1 cup pecans, chopped
  • 1/2 cup fresh cranberries
  • 1/4 cup honey
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
2. In a bowl, combine the almond flour, coconut flour, melted coconut oil, honey, and salt for the crust. Mix until a dough forms.
3. Press the dough into the bottom of the prepared pan, creating an even layer. Bake for 10-12 minutes until lightly golden.
4. While the crust is baking, prepare the filling. In a bowl, combine the chopped pecans, cranberries, honey, melted coconut oil, vanilla extract, and salt.
5. Pour the filling over the baked crust and spread it evenly. Return the pan to the oven and bake for another 20-25 minutes, or until the filling is set and golden brown.
6. Let the bars cool completely before slicing into squares.

These paleo cranberry pecan pie bars are a deliciously festive dessert that brings together the flavors of sweet, tart, and nutty in every bite. The combination of cranberries and pecans is a match made in heaven, and the almond flour crust provides a perfect base. These bars are sure to be a hit at any gathering!

Paleo Cranberry Chia Jam

This paleo cranberry chia jam is a simple and healthy spread that’s perfect for adding to your favorite breakfast or snack. It’s sweetened with just a bit of honey and thickened naturally with chia seeds, making it a guilt-free alternative to traditional jams and jellies. The tartness of the cranberries combined with the slight sweetness of the honey creates a deliciously balanced flavor.

Ingredients

• 2 cups fresh cranberries
• 2 tbsp honey or maple syrup
• 1 tbsp lemon juice
• 2 tbsp chia seeds
• 1/4 cup water

Instructions

1. In a medium saucepan, combine the cranberries, honey, and water. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (about 10-15 minutes).
2. Remove from heat and stir in the lemon juice.
3. Add the chia seeds and stir well. Let the jam sit for 5-10 minutes to allow the chia seeds to absorb the liquid and thicken the jam.
4. Transfer the jam to a jar or airtight container and refrigerate for up to two weeks.

This paleo cranberry chia jam is perfect for spreading on toast, pancakes, or mixing into yogurt. It’s naturally sweetened and packed with fiber and omega-3s from the chia seeds. The cranberries give it a delightful tartness that complements the sweetness of the honey, making it a flavorful and nutritious addition to your paleo diet.

Note: More recipes​ are coming soon!