35+ Flavorful Sunday Paleo Holiday Recipes to Celebrate in Style

Holidays are a time for celebration, but they don’t need to come at the expense of your health or dietary preferences.

If you follow a paleo lifestyle, you know that traditional holiday fare often includes ingredients that don’t align with your dietary needs.

From refined sugars and grains to dairy, it can sometimes feel like your options are limited. But fear not!

We’ve gathered a collection of over 35 paleo-friendly recipes that will make your Sunday holiday feast both delicious and nutritious.

Whether you’re preparing a main dish, sides, or a sweet treat, these recipes are designed to bring holiday cheer to your table without sacrificing flavor or health benefits.

Each recipe in this collection has been crafted with wholesome, natural ingredients that align with the paleo diet.

Expect vibrant flavors, creative combinations, and festive dishes that will impress your guests and satisfy your taste buds.

So, whether you’re planning a holiday brunch, dinner, or dessert table, these recipes will help you enjoy the season to its fullest—paleo-style.

35+ Flavorful Sunday Paleo Holiday Recipes to Celebrate in Style

Hosting a holiday gathering can be both fun and stressful, but choosing recipes that cater to your dietary preferences shouldn’t be.

With this collection of 35+ paleo recipes, you can craft a memorable Sunday holiday feast that aligns with your health goals and dietary choices.

Each dish has been selected to provide a variety of flavors and textures, ensuring there’s something for everyone to enjoy.

From hearty main courses to indulgent desserts, these recipes are here to make your Sunday holiday gathering the highlight of the season.

Give your guests the gift of a nourishing, delicious holiday meal and let them experience the joy of good food—without any compromises.

Whether it’s your first time preparing a paleo meal or you’re a seasoned pro, these recipes will help make your holiday celebrations a resounding success.

Enjoy a Sunday filled with warmth, laughter, and the satisfying taste of wholesome, holiday-inspired dishes.

Herb-Rubbed Roast Turkey with Garlic and Lemon

This paleo-friendly roast turkey is a holiday showstopper, perfect for a festive Sunday meal. Infused with a blend of fresh herbs, garlic, and a hint of lemon, it creates a succulent, flavorful bird with a crispy skin. Ideal for serving a crowd or making your holiday gathering extra special.

Ingredients:

• 1 whole turkey (10-12 lbs), thawed if frozen
• 1/4 cup olive oil or avocado oil
• 2 lemons, quartered
• 1 head garlic, halved crosswise
• 1 bunch fresh thyme
• 1 bunch fresh rosemary
• 1 bunch fresh sage
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C). Position a rack in the center of the oven.
2. Remove any giblets from the turkey cavity and pat the bird dry with paper towels. Place the turkey on a roasting pan fitted with a rack.
3. Rub the entire turkey with olive oil and season generously with salt and black pepper, both inside and out.
4. Stuff the cavity with the quartered lemons, garlic halves, and a mix of thyme, rosemary, and sage.
5. Tuck the wing tips under the bird and tie the drumsticks together with kitchen twine.
6. Roast the turkey for 30 minutes at 425°F, then lower the temperature to 325°F (165°C) and continue cooking for about 2-2.5 hours, or until the internal temperature reaches 165°F (74°C) at the thickest part of the breast.
7. Let the turkey rest for at least 20 minutes before carving to allow the juices to redistribute.

A well-roasted turkey is the centerpiece of any holiday table. This herb-infused version highlights the natural flavors of the meat, offering a perfect balance of freshness and aroma. The combination of citrus and herbs adds a delightful brightness to each bite, making it a memorable dish for your guests.

Paleo Sweet Potato Casserole with Pecan Crumble

This paleo sweet potato casserole is a festive, rich side dish that brings the holiday spirit to your table. With a naturally sweet, buttery base and a crunchy pecan topping, it’s a decadent dish that still respects your healthy eating goals.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/2 cup coconut milk
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp sea salt
• 1/2 cup chopped pecans
• 2 tbsp coconut flour
• 2 tbsp ghee or coconut oil
• 1/4 cup unsweetened shredded coconut

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Bring a large pot of water to a boil and cook the sweet potatoes until tender, about 15 minutes. Drain and transfer to a mixing bowl.
3. Mash the sweet potatoes until smooth and mix in the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until well combined.
4. Transfer the sweet potato mixture to the prepared baking dish, spreading evenly.
5. In a small bowl, mix the chopped pecans, coconut flour, ghee, and shredded coconut until the mixture forms a crumble.
6. Sprinkle the pecan crumble evenly over the sweet potato mixture.
7. Bake for 25-30 minutes, or until the topping is golden and the edges of the casserole are bubbling.

Sweet potatoes, often associated with holiday comfort food, are elevated in this dish with a perfect balance of sweetness and crunch. The pecan topping adds a satisfying texture that contrasts with the creamy, spiced sweet potato base. It’s a dish that’s sure to be a hit, satisfying both your taste buds and holiday spirit.

Cranberry Orange Glazed Salmon

This cranberry orange glazed salmon combines the tangy, rich flavor of cranberries with the citrusy brightness of orange, creating a light but indulgent dish perfect for a paleo-friendly holiday celebration. The glaze adds a sweet and tangy depth to the flaky, perfectly baked salmon.

Ingredients:

• 4 salmon fillets (skin on or off, as preferred)
• 1 cup fresh or frozen cranberries
• 1/2 cup orange juice
• 2 tbsp honey or maple syrup
• 1 tbsp Dijon mustard (optional for added tang)
• 1/4 tsp ground cinnamon
• 2 tbsp ghee or olive oil
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.
2. Place the salmon fillets on the prepared baking sheet and season with salt and pepper. Drizzle with 1 tbsp of ghee or olive oil.
3. In a saucepan over medium heat, combine the cranberries, orange juice, honey, Dijon mustard (if using), and cinnamon. Simmer for about 10 minutes until the cranberries burst and the sauce thickens slightly.
4. Pour the cranberry-orange glaze over the salmon fillets, reserving some for serving.
5. Bake the salmon for 12-15 minutes or until it flakes easily with a fork.
6. Drizzle the reserved glaze over the salmon and garnish with fresh parsley before serving.

The combination of the slightly sweet, tangy cranberry sauce and the tender, flaky salmon creates a dish that is light but full of bold flavors. The glaze is both vibrant and festive, making it the perfect main course for your paleo holiday gathering. Pair it with a simple side of roasted vegetables or a crisp salad for a balanced, satisfying meal.

Paleo Stuffed Bell Peppers with Ground Turkey and Cauliflower Rice

These paleo stuffed bell peppers are a hearty and flavorful main dish that can make your Sunday holiday special. Filled with a mixture of ground turkey, cauliflower rice, and warm seasonings, these peppers are a colorful, nutrient-rich dish that’s as satisfying as it is beautiful.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey
• 1 cup cauliflower rice (fresh or frozen)
• 1/2 cup chopped onions
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes (canned or fresh)
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp olive oil or avocado oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish, cut side up.
2. In a large skillet over medium heat, add the olive oil. Sauté the onions and garlic until translucent, about 2-3 minutes.
3. Add the ground turkey to the skillet, breaking it up with a spoon. Cook until browned and cooked through.
4. Stir in the cauliflower rice, diced tomatoes, cumin, paprika, oregano, salt, and pepper. Cook for an additional 3-4 minutes, until everything is well combined and heated through.
5. Stuff each bell pepper with the turkey mixture and fill them to the top.
6. Bake for 25-30 minutes, or until the peppers are tender.
7. Garnish with fresh cilantro before serving.

These stuffed bell peppers are hearty yet light, combining the savory flavors of seasoned ground turkey with the subtle crunch of cauliflower rice. Each bite delivers a balance of protein, vegetables, and bold seasoning, making it the perfect holiday main dish for a paleo celebration.

Paleo Cranberry and Pecan Brussels Sprouts Salad

This refreshing salad combines the crunch of Brussels sprouts with sweet-tart cranberries and the rich, buttery texture of toasted pecans. Dressed in a simple citrus vinaigrette, it’s a perfect side dish for your holiday spread that brings freshness and balance.

Ingredients:

• 1 lb Brussels sprouts, trimmed and thinly sliced
• 1/2 cup dried cranberries (unsweetened)
• 1/2 cup pecans, roughly chopped
• 1/4 cup sliced red onion
• 1/4 cup fresh orange juice
• 2 tbsp apple cider vinegar
• 1/4 cup extra-virgin olive oil
• 1 tbsp honey or maple syrup
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for about 5-8 minutes until fragrant. Set aside to cool.
2. In a large mixing bowl, add the sliced Brussels sprouts, cranberries, red onion, and toasted pecans.
3. In a separate small bowl, whisk together the orange juice, apple cider vinegar, olive oil, honey, salt, and black pepper until well combined.
4. Pour the dressing over the salad and toss until everything is evenly coated.
5. Let the salad sit for at least 10 minutes to allow the flavors to meld together before serving.

This salad is the perfect complement to heartier dishes, offering a light, tangy contrast to richer main courses. The combination of slightly bitter Brussels sprouts, sweet cranberries, and crunchy pecans makes every bite interesting and satisfying.

Paleo Chocolate Dipped Coconut Macaroons

For a sweet, holiday-inspired treat, these paleo coconut macaroons are simple to make and full of flavor. They are naturally gluten-free, dairy-free, and refined sugar-free, making them a guilt-free indulgence perfect for a holiday dessert.

Ingredients:

• 2 1/2 cups unsweetened shredded coconut
• 1/2 cup honey or maple syrup
• 1/4 cup coconut flour
• 1/4 tsp sea salt
• 2 egg whites
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips (paleo-friendly)

Instructions:

1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded coconut, coconut flour, and sea salt.
3. In a separate bowl, whisk the egg whites until soft peaks form. Add the honey or maple syrup and vanilla extract and continue whisking until well combined.
4. Gently fold the wet mixture into the coconut mixture until evenly combined.
5. Scoop out tablespoons of the mixture and form them into small mounds. Place them on the prepared baking sheet.
6. Bake for 15-20 minutes, or until the macaroons are golden brown.
7. Allow to cool for 10 minutes, then melt the dark chocolate chips in a microwave or double boiler.
8. Dip the bottom half of each macaroon into the melted chocolate and place on parchment paper to set. Chill in the refrigerator for 30 minutes until the chocolate hardens.

These macaroons offer a delightful crunch with a tender, sweet center and a touch of dark chocolate. They are the perfect holiday treat for anyone on a paleo diet, providing the perfect balance of coconut flavor and chocolatey richness.

Paleo Maple-Glazed Brussels Sprouts and Bacon

This paleo-friendly side dish combines the earthy, crisp flavor of Brussels sprouts with the savory richness of bacon and a touch of sweetness from maple syrup. It’s the perfect side to pair with your holiday feast and brings a delicious mix of flavors and textures to the table.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped into small pieces
• 1/4 cup pure maple syrup
• 1 tbsp apple cider vinegar
• Salt and freshly ground black pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside. Reserve 1 tbsp of bacon drippings.
3. Add the Brussels sprouts to the skillet with the bacon drippings and sauté for 5-7 minutes, until they start to caramelize and become tender.
4. Drizzle the maple syrup and apple cider vinegar over the Brussels sprouts and toss to coat evenly. Season with salt and black pepper.
5. Transfer the Brussels sprouts to the prepared baking sheet and spread them out in an even layer. Roast for 15-20 minutes, or until the edges are golden and crispy.
6. Sprinkle the crispy bacon pieces over the Brussels sprouts and garnish with fresh thyme before serving.

The combination of smoky bacon, caramelized Brussels sprouts, and sweet maple glaze makes this dish irresistible. It’s a festive, flavorful addition that adds a touch of sweetness while still maintaining a savory balance that pairs perfectly with a holiday meal.

Paleo Spiced Pumpkin Soup

This warm, comforting pumpkin soup is a holiday favorite that embraces seasonal flavors while staying true to paleo principles. Spiced with cinnamon, nutmeg, and a hint of ginger, this velvety soup is perfect for serving as an appetizer or as a cozy main course on a chilly day.

Ingredients:

• 2 tbsp olive oil or ghee
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups pumpkin puree (fresh or canned)
• 3 cups chicken or vegetable broth
• 1/2 cup full-fat coconut milk
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• Salt and freshly ground black pepper to taste
• Fresh parsley or pumpkin seeds for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil or ghee over medium heat. Add the chopped onion and sauté for 3-4 minutes, until translucent. Add the garlic and sauté for another minute.
2. Add the pumpkin puree, chicken or vegetable broth, cinnamon, nutmeg, and ginger. Stir well to combine.
3. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld together.
4. Stir in the coconut milk and season with salt and black pepper to taste. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches and blend until silky.
5. Serve hot, garnished with fresh parsley or a sprinkle of pumpkin seeds.

This spiced pumpkin soup is hearty, velvety, and rich with seasonal flavors. The subtle sweetness of pumpkin, balanced with the warm spices and creamy coconut milk, makes it a perfect holiday starter that’s both nourishing and comforting.

Paleo Lemon Herb Roasted Salmon

This lemon herb roasted salmon is simple yet sophisticated, making it a wonderful main dish for a Sunday holiday celebration. The freshness of lemon and the fragrant herbs infuse the fish with a light, zesty flavor while keeping it tender and moist.

Ingredients:

• 4 salmon fillets (skin on or off)
• 2 tbsp olive oil
• 1 lemon, thinly sliced
• 3 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp capers (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Place the salmon fillets on the baking sheet and drizzle with olive oil. Rub each fillet with minced garlic, and sprinkle with salt and black pepper.
3. Lay lemon slices on top of each salmon fillet and sprinkle evenly with fresh dill, parsley, and capers if using.
4. Roast for 12-15 minutes, or until the salmon flakes easily with a fork.
5. Serve immediately with additional lemon wedges on the side for squeezing.

This lemon herb roasted salmon is light, flaky, and packed with flavor. The combination of citrus and fresh herbs elevates the dish, making it an elegant option that perfectly complements holiday sides and salads. It’s both simple enough to prepare ahead and impressive enough to showcase at any gathering.

Paleo Sweet Potato and Apple Casserole

This paleo-friendly sweet potato and apple casserole is a warm, hearty dish that’s perfect for holiday celebrations. The natural sweetness of the sweet potatoes pairs perfectly with the tartness of the apples, while a blend of spices and a hint of maple syrup bring it all together.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 apples, peeled, cored, and sliced
• 1/2 cup unsweetened coconut milk or almond milk
• 2 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup chopped pecans or walnuts (optional)
• 1 tbsp coconut oil
• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish with coconut oil.
2. Boil the sweet potatoes in a large pot of water until fork-tender, about 10-12 minutes. Drain and transfer to a mixing bowl.
3. Mash the sweet potatoes with the coconut milk, maple syrup, cinnamon, nutmeg, and ginger until smooth and well combined.
4. In a separate bowl, mix the sliced apples with a pinch of salt.
5. Spread half of the sweet potato mixture in the bottom of the prepared baking dish. Layer the sliced apples evenly on top and then spread the remaining sweet potato mixture over the apples.
6. Sprinkle the chopped nuts on top and drizzle with the remaining maple syrup.
7. Bake for 20-25 minutes or until the top is lightly golden and the casserole is heated through.

This dish is a perfect blend of sweet and savory, offering a balance of flavors and textures. The addition of apples brings a juicy, tart element that contrasts beautifully with the creamy sweet potato base, while the toasted nuts provide a satisfying crunch. This casserole is sure to be a crowd-pleaser at any holiday gathering.

Paleo Herb-Rubbed Roast Chicken

This herb-rubbed roast chicken is a classic, elegant dish that’s perfect for a Sunday holiday feast. Seasoned with a blend of fresh herbs, garlic, and a touch of lemon, this chicken turns out juicy and full of flavor with perfectly crispy skin.

Ingredients:

• 1 whole organic chicken (about 4-5 lbs)
• 3 tbsp olive oil
• 1 lemon, halved
• 4 cloves garlic, smashed
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Place a rack in the middle of the oven.
2. Pat the chicken dry with paper towels and place it in a roasting pan or large oven-safe dish.
3. Mix the olive oil, thyme, rosemary, parsley, and a pinch of salt and black pepper in a small bowl.
4. Rub the herb mixture evenly over the chicken, making sure to coat both the skin and the cavity.
5. Squeeze the lemon halves over the chicken and place them inside the cavity along with the smashed garlic cloves.
6. Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured at the thickest part of the thigh.
7. Let the chicken rest for 10-15 minutes before carving.

This roast chicken is infused with the fresh, fragrant flavors of herbs and citrus, resulting in a dish that is both simple and sophisticated. It pairs wonderfully with a side of roasted vegetables or a fresh salad and is guaranteed to impress guests with its juicy, flavorful meat and crispy, golden skin.

Paleo Spiced Pecan and Cranberry Salad

This vibrant salad is an excellent addition to your holiday table, combining the tangy sweetness of dried cranberries with the crunch of spiced pecans and fresh greens. Drizzled with a light, homemade vinaigrette, it’s a refreshing and nutritious way to balance out heavier holiday dishes.

Ingredients:

• 4 cups mixed greens (such as spinach, arugula, and kale)
• 1/2 cup dried cranberries (unsweetened)
• 1/2 cup pecans, roughly chopped
• 2 tbsp ghee or coconut oil
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp honey or maple syrup
• 2 tbsp apple cider vinegar
• 3 tbsp extra-virgin olive oil
• Salt and freshly ground black pepper to taste

Instructions:

1. In a small skillet over medium heat, melt the ghee or coconut oil. Add the pecans, cinnamon, and nutmeg, stirring frequently for 2-3 minutes until the nuts are coated and fragrant. Set aside to cool.
2. In a large bowl, combine the mixed greens, dried cranberries, and spiced pecans.
3. In a separate small bowl, whisk together the honey or maple syrup, apple cider vinegar, olive oil, salt, and black pepper to create the dressing.
4. Pour the dressing over the salad and toss until everything is well combined.
5. Serve immediately or chill for up to 1 hour before serving.

This salad is a beautiful mix of textures and flavors: the sweet, tart cranberries, the warm, spiced pecans, and the freshness of the greens. The simple vinaigrette ties it all together, creating a dish that is light, zesty, and perfect for holiday dining.

Paleo Cranberry Orange Glazed Turkey Breast

This cranberry orange glazed turkey breast is an elegant, flavorful main dish that’s perfect for a Sunday holiday celebration. The combination of sweet, tangy cranberry and zesty orange creates a mouthwatering glaze that pairs beautifully with the tender, juicy turkey.

Ingredients:

• 1 whole turkey breast (about 3-4 lbs)
• 1 cup fresh or frozen cranberries
• 1/2 cup freshly squeezed orange juice
• 1/4 cup honey or maple syrup
• 2 tbsp orange zest
• 1 tbsp balsamic vinegar
• 2 tbsp ghee or olive oil
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, chopped
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the turkey breast in a roasting pan, skin-side up.
2. In a small saucepan over medium heat, combine the cranberries, orange juice, honey, orange zest, balsamic vinegar, and garlic. Simmer for 10-12 minutes, or until the cranberries burst and the sauce thickens slightly.
3. Remove the saucepan from heat and stir in the chopped rosemary.
4. Brush the turkey breast with ghee or olive oil and season with salt and black pepper. Pour the cranberry orange glaze over the turkey, making sure to coat it evenly.
5. Roast the turkey breast for 1 to 1.5 hours or until the internal temperature reaches 165°F (74°C).
6. Let the turkey rest for 10 minutes before slicing and serving.

This turkey breast, with its bright and tangy cranberry orange glaze, is a standout dish that’s perfect for any holiday table. The glaze adds a touch of sweetness and acidity that complements the rich flavor of the turkey, making it juicy, tender, and full of festive flair.

Paleo Holiday Stuffing with Sausage and Sage

This paleo stuffing is made with a flavorful combination of sausage, fresh sage, and hearty vegetables. It’s a crowd-pleaser that mimics the taste and texture of traditional stuffing but remains grain-free and paleo-approved.

Ingredients:

• 1 lb ground pork sausage (sugar-free)
• 1 large onion, diced
• 2 celery stalks, diced
• 2 large carrots, peeled and diced
• 3 cups cauliflower rice or riced sweet potato
• 1/4 cup fresh sage, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup chicken or turkey broth (low-sodium)
• 2 tbsp ghee or olive oil
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage and set it aside, leaving the drippings in the pan.
3. Add the diced onion, celery, and carrots to the skillet and sauté for 5-7 minutes until they soften.
4. Stir in the cauliflower rice or riced sweet potato and cook for another 2-3 minutes.
5. Add the cooked sausage back into the skillet, along with the fresh sage, parsley, and chicken broth. Season with salt and black pepper.
6. Transfer the mixture to the prepared baking dish and spread it evenly. Bake for 20-25 minutes or until the top is slightly golden and the flavors have melded together.
7. Let the stuffing cool for a few minutes before serving.

This hearty, grain-free stuffing has all the holiday flavors of the classic dish with the added richness of savory sausage and aromatic sage. It’s perfect for those following a paleo diet or anyone looking for a lighter yet still satisfying alternative to traditional stuffing.

Paleo Chocolate Peppermint Bark

End your holiday meal with a simple yet indulgent treat that’s both paleo and festive. This homemade peppermint bark is rich, chocolatey, and flavored with a refreshing touch of peppermint.

Ingredients:

• 1 cup dairy-free dark chocolate chips (paleo-friendly)
• 1/2 cup dairy-free white chocolate chips (optional for the swirls)
• 1/2 tsp peppermint extract
• 1/4 cup crushed peppermint candies or candy canes (use a paleo-approved brand)

Instructions:

1. Line a baking sheet with parchment paper or a silicone baking mat.
2. Melt the dark chocolate chips in a heatproof bowl over a double boiler or in the microwave in 30-second intervals, stirring until smooth.
3. Pour the melted dark chocolate onto the prepared baking sheet and spread it evenly with a spatula.
4. Melt the white chocolate chips in the same manner and drizzle over the dark chocolate in thin lines. Use a toothpick or a fork to swirl the white chocolate into the dark chocolate for a marbled effect.
5. Sprinkle the crushed peppermint candies evenly over the top and gently press them in with a spatula.
6. Refrigerate for 30-45 minutes or until completely set. Break into pieces and serve.

This peppermint bark is the perfect holiday treat for anyone who loves the combination of rich dark chocolate and cool peppermint. It’s quick to make, visually appealing, and packed with festive flavors that are sure to satisfy your sweet tooth without straying from your paleo lifestyle.

Note: More recipes​ are coming soon!