Paleo Christmas Recipes


christmas-decorations.jpgTrying to figure out what to make for Christmas, Christmas Eve, or some other holiday dinner? Have no fear – I have it all planned out for you. Even if your guests aren’t Paleo, they’ll love what you’ve made for them if you follow these recipes. There’s no dairy, no gluten, no grains, no soy, no refined sugar, and no “vegetable” oils in these recipes, and the menu feeds about 5 or 6 adults with some leftovers. Anyone have any other suggestions for delicious holiday dishes??

Merry Christmas and Happy Holidays! Now, here are your perfect Paleo Christmas recipes:

1. Pork Tenderloin with Blueberry Sauce
2. Asparagus with Mushrooms and Hazelnuts
3. Mashed Sweet Potatoes
4. Spinach, Strawberry, Arugula, Walnut Salad with
5. Simple Salad Dressing

6. Banana Cream Pie
7. Coconut Milk Chocolate Ice Cream

Pork Tenderloin with Blueberry Sauce


-Photo courtesy Cassie Howard
-This recipe was inspired from here and can be found on Paleo Plan here.

-Serves 5 or 6 people
-Cook time about 35 minutes

2 lb pork tenderloin
3 tsp. crushed dried rosemary or 3 Tbs fresh rosemary
3/4 tsp. salt
3/4 tsp. black pepper
3/4 Tbsp. coconut oil/lard/tallow
1 medium onion, chopped
2 c. frozen blueberries, thawed
1/3 c. cider vinegar
1 1/2 tsp. raw honey
3/4 tsp. dried thyme

Heat oven to 400 degrees F. Rub pork with rosemary and 1/3 tsp each salt and pepper and place in a roasting pan. Roast 25 min. or until internal temp registers 155 degrees.
Heat remaining 3/4 Tbsp. oil in small saucepan over med-high heat. Cook onion 5 min. Add blueberries, vinegar, sweetener, thyme and remaining salt and pepper. Cook 7 min or until thickened. Serve pork with the sauce.

Asparagus with Mushrooms and Hazelnuts

-Recipe found at Paleo Plan here.
-Makes about 6 servings
-Cook and preparation time about 25 minutes

3 Tbs Red Wine Vinegar
1/3 tsp Sea Salt
Fresh Ground Black Pepper
1 1/2 pound fresh asparagus
1 1/2 Tbs coconut oil/lard/tallow
1 lb (about 6 cups) mushrooms
1/2 Cup Green Onions, sliced
3 Tbs Hazelnuts, toasted and finely chopped

1. Combine the vinegar, 1 Tbs oil, salt, and pepper in a small bowl.
2. Place the asparagus in boiling water for just a few minutes until they are crisp.
3. Drain and pour ice water over them immediately.
4. Heat the remaining 1 Tbs oil in a pan on medium high heat.
5. Add mushrooms and sauté until they are soft.
6. Add green onions and sauté 1 ½ minutes.
7. Add the asparagus, and cook another 4 minutes.
8. Remove from the heat then slowly add in the vinegar mixture.
9. Toss the toasted hazelnuts over the top.

Mashed Sweet Potatoes


-Photo courtesy Primal Palate.
-This recipe was inspired by Bill Staley and Hayley Mason of the book Make It Paleo and the blog Primal Palate.
-Serves about 6 people.
-Cook and preparation time about an hour

4-6 large sweet potatoes, peeled and cut into 1″ chunks
1/2 cup unsweetened almond milk (or coconut milk)
1 heaping tablespoon coconut oil
1/4 cup raw honey
Salt and pepper to taste

1. Peel and cut sweet potatoes, and place in a large soup pot filled with water.
2. Bring water to boil, and boil sweet potatoes until soft, about 20 minutes.
3. Drain sweet potatoes and place in a large bowl, or kitchen aid mixer.
4. With kitchen aid mixer, or hand mixer, mash sweet potatoes on low to keep from getting lumpy and “glue-like”.
5. Continue to mash while adding coconut oil, almond milk, and maple syrup.
6. Sprinkle with salt and pepper and serve.

Spinach, Strawberry, Arugula, Walnut Salad

-Recipe is a Paleo Plan original
-Serves about 6 people
-Preparation time about 25 minutes

2 cups arugula
6 cups baby or chopped spinach
1 cup red bell pepper, diced
1-1/2 cup strawberries, sliced
¾ cup soaked walnuts, chopped
Simple Salad Dressing (see below for recipe)

Combine all ingredients in a bowl and toss. Add salad dressing below to taste.

Simple Salad Dressing


-This recipe is from Paleo Plan here.
-Approximate preparation time: 10 minutes

1 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 garlic clove, finely minced
1 tsp dijon mustard
1 tsp raw honey
1 Tbs lemon juice
1 tsp sea salt
1/2 tsp freshly ground black pepper
1 tsp dried herbs of choice (basil, thyme, chives, rosemary, oregano, tarragon)

1. Whisk (or put in blender) balsamic vinegar, dijon mustard, minced garlic, raw honey and lemon juice until blended.
2. Gradually add olive oil while whisking (or blending).
3. Mix salt, pepper and dried herbs in to taste.
4. Pour the dressing on top of the salad to taste.

Banana Cream Pie


-This recipe and photo are courtesy of Marinka at here.
-Serves 6-8 people
-Cook, refrigeration and preparation time about 3 hours

1 1/2 cup desiccated coconut
15 dates (or approx. 6 medjool dates), pitted
1/4 cup cocoa
1/4 cup coconut oil

1. Combine all ingredients in a food processor and process until a crumbly mixture forms.
2. Line the base of a springform pan with parchment paper.
3. Press the coconut cocoa mixture in the prepared pan and flatten with the back of a spoon, refrigerate.

1 1/2 cup + 1/2 cup thick coconut milk
1/2 cup arrowroot
5 ripe, medium bananas, pureed
1/2 tsp vanilla marrow (or 1 Tbsp vanilla extract)

1. Bring 1 1/2 cups of coconut milk to a boil in a saucepan.
2. In the mean time stir the remaining coconut milk and the arrowroot to a smooth paste.
3. When coconut milk is boiling, whisk constantly for about 1 minute, then reduce heat to low.
4. While constantly whisking, pour in the arrowroot paste and keep whisking until well combined (make sure there aren’t any lumps!) and the mixture thickens.
5. Whisk in the banana puree and vanilla and pour the filling into the prepared crust.
6. Refrigerate for at least 1 hour until set, serve, and enjoy!

Coconut Milk Chocolate Ice Cream


-Photo courtesy of here.
-This recipe was created by Cat Caruso.
-Approximate preparation and freeze time: 30 minutes
-Serves about 7 people

You need an ice cream maker for this one. You can buy a good Cuisinart for $70 at stores like Bed Bath and Beyond or Target.

2 cans full fat coconut milk
4 Tbs cocoa powder
1/2 cup raw honey or coconut sap
1 tsp vanilla extract
dash sea salt

Blend all ingredients in blender. Place in ice cream maker until mixture takes on ice cream consistency (about 20 minutes). Store in freezer (if there’s any left over!).