Family Feast

You’ll find 13 paleo-friendly holiday dishes that keep flavor high and prep simple, from an herb-roasted turkey with citrus to a maple-balsamic pork tenderloin and a flourless chocolate almond torte. Each recipe uses seasonal produce, clear steps, and pantry-friendly ingredients, with tips for timing and serving. Follow the order and swap sides as needed to fit your table, then try the next dish to finish the menu. Herb-Roasted Whole Turkey With Citrus and Garlic A bright, herb-scented turkey roasted with citrus and garlic for a juicy, show-stopping Paleo centerpiece. Ingredients: 1 whole turkey (10–14 lb), thawed and giblets removed 2 lemons, halved 2 oranges, halved 1 head garlic, halved crosswise 1 large bunch fresh rosemary (about 6–8 sprigs) 1 large bunch fresh thyme (about 8–10 sprigs) 1 large bunch fresh sage (about 10–12 leaves) 1/2 cup extra-virgin olive oil or melted ghee (for strict Paleo use olive oil or clarified coconut oil) 2 tsp sea salt 1 tsp freshly ground black pepper 1 tsp paprika (optional, for color) 1 cup chicken or turkey stock (low-sodium) 2 onions, quartered 3 carrots, peeled and cut into large pieces 3 celery stalks, cut into large pieces How to Make: Preheat the oven to 325°F (165°C). Pat the turkey dry inside and out with paper towels. Season the cavity with about 1 tsp salt and 1/2 tsp pepper. Stuff the cavity with lemon halves, orange halves, halved garlic, and a few sprigs each of rosemary, thyme, and sage. In a small bowl, mix olive oil (or melted ghee), remaining salt, pepper, and paprika if using. Gently loosen the skin over the breast and rub some of the oil-herb mixture directly onto the meat under the skin; then rub the remaining mixture all over the outside of the turkey. Tie the legs together with kitchen twine and tuck the wing tips under the body. Scatter onions, carrots, and celery in the bottom of a large roasting pan and pour the stock into the pan. Place the turkey breast-side up on a rack set over the vegetables in the roasting pan. Roast the turkey, basting occasionally with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (about 13–15 minutes per pound for an unstuffed turkey). If the skin browns too quickly, tent the bird loosely with foil and continue roasting until done. When the turkey reaches 165°F, remove it from the oven and transfer to a cutting board; tent loosely with foil and rest for 20–30 minutes. While the turkey rests, skim fat from the pan juices and optionally simmer the juices briefly to concentrate flavor for serving. Carve the turkey and serve with roasted vegetables and pan juices spooned over the slices. Enjoy the fragrant citrus-herb aroma and juicy slices — this turkey will be the star of your Paleo holiday table! Maple-Balsamic Glazed Pork Tenderloin A sweet-savory centerpiece that’s tender, glazed, and impossibly easy — perfect for a cozy Paleo holiday feast. Ingredients: 1.5–2 lb pork tenderloin (about 1 whole) 2 tbsp olive oil or avocado oil 3 tbsp pure maple syrup 2 tbsp balsamic vinegar 1 tbsp Dijon mustard (optional for depth) 2 cloves garlic, minced 1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried) 1/2 tsp fresh thyme leaves (or 1/4 tsp dried) 1/2 tsp kosher salt (adjust to taste) 1/4 tsp black pepper Pinch of red pepper flakes (optional, for a touch of heat) Fresh parsley, chopped, for garnish (optional) How to Make: Preheat oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels. In a small bowl, whisk together maple syrup, balsamic vinegar, Dijon (if using), minced garlic, rosemary, thyme, salt, pepper, and red pepper flakes. Heat oil in an oven-safe skillet over medium-high heat until shimmering. Sear the pork on all sides until golden brown, about 2 minutes per side. Pour half of the maple-balsamic mixture over the seared pork, spooning some onto the top. Transfer the skillet to the preheated oven and roast for 12–18 minutes, or until internal temperature reaches 145°F (63°C). Remove pork from oven and transfer to a cutting board. Tent with foil and rest 5–10 minutes. Meanwhile, return the skillet to the stovetop over medium heat, add the remaining glaze, and simmer 1–2 minutes until slightly thickened. Slice the pork into medallions, drizzle with the thickened glaze, and garnish with chopped parsley. Serve warm and enjoy — this maple-balsamic pork makes every holiday table feel special! Slow-Roasted Beef Brisket With Rosemary Slow-roasted beef brisket with rosemary — tender, savory, and perfect for a cozy holiday meal. Ingredients: 4–5 lb beef brisket, trimmed of excess fat 2 tbsp olive oil 1 tbsp sea salt 1 tsp freshly ground black pepper 1 tbsp smoked paprika (or regular paprika) 1 tbsp garlic powder 2 tsp onion powder 2–3 sprigs fresh rosemary (plus extra for garnish) 4–5 cloves garlic, smashed 1 large yellow onion, sliced into rings 1 cup beef broth (or bone broth) 1/2 cup dry red wine (optional — replace with extra broth if avoiding alcohol) 2 tbsp tomato paste 2 bay leaves 2 carrots, cut into large chunks (optional) 2 stalks celery, cut into large chunks (optional) How to Make: Preheat your oven to 275°F (135°C). Pat the brisket dry with paper towels and rub it all over with olive oil. Mix the salt, pepper, paprika, garlic powder, and onion powder; evenly season the brisket with the spice blend. Arrange the onion rings in the bottom of a large roasting pan or Dutch oven. Nestle the carrots and celery around the pan if using. Place the brisket, fat side up, on top of the onions. Tuck the smashed garlic and rosemary sprigs beside the meat and add the bay leaves. Whisk together the beef broth, red wine (if using), and tomato paste; pour the mixture into the pan around the brisket (not over the top so the seasoning stays put). Cover the pan tightly with a lid or heavy-duty foil to trap steam. Roast in the preheated oven for about 4–5 hours, or until the brisket is fork-tender and an instant-read thermometer reads about 200–205°F (93–96°C). Every 90 minutes check the pan—if the liquid is getting low, add a little more broth to maintain moisture. Remove the brisket from the oven and let it rest, covered loosely with foil, for 20–30 minutes before slicing against the grain. Skim any excess fat from the pan juices, then spoon the strained juices over the sliced brisket or reduce them on the stovetop briefly for a thicker gravy. Slice, garnish with fresh rosemary, and serve with roasted vegetables or mashed cauliflower for a paleo-friendly feast. Enjoy that melt-in-your-mouth brisket — perfect for holiday gatherings and leftovers that are even better the next day! Roasted Root Vegetables With Fresh Thyme Roasted Root Vegetables With Fresh Thyme — warm, caramelized, and perfectly herby for any holiday spread. Ingredients: 1 lb carrots, peeled and cut into 1-inch pieces 1 lb parsnips, peeled and cut into 1-inch pieces 1 lb sweet potatoes, peeled and cut into 1-inch cubes 1 medium red onion, cut into wedges 3 tablespoons extra-virgin olive oil (or avocado oil for higher heat) 1 tablespoon fresh thyme leaves (about 1–2 sprigs), plus extra sprigs for garnish 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon smoked paprika (optional, for a warm smoky note) 1 tablespoon balsamic vinegar or fresh lemon juice (optional, to finish) How to Make: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment or lightly oil it. Toss the carrots, parsnips, sweet potatoes, and red onion in a large bowl with olive oil, thyme leaves, salt, pepper, and smoked paprika if using. Spread the vegetables in a single layer on the baking sheet, giving them space so they can roast rather than steam. Roast for 25–30 minutes, turning once halfway through, until vegetables are tender and edges are golden and caramelized. Remove from the oven and drizzle with balsamic vinegar or lemon juice if using; taste and adjust seasoning. Transfer to a serving dish and garnish with extra fresh thyme sprigs. Serve warm and enjoy the cozy, herby flavors — perfect alongside roast meats or as a star on the holiday table! Sautéed Brussels Sprouts With Pancetta and Apple A crisp, savory holiday side that combines caramelized Brussels sprouts, salty pancetta, and sweet-tart apple. Ingredients: 1 lb Brussels sprouts, trimmed and halved 4 oz pancetta, diced 1 medium crisp apple (e.g., Honeycrisp or Granny Smith), cored and diced 1 small onion, thinly sliced 2 tbsp olive oil or avocado oil 1 tbsp apple cider vinegar 1 tsp Dijon mustard (optional) Salt and freshly ground black pepper, to taste 1/4 cup toasted walnuts or pecans, roughly chopped (optional) Fresh parsley, chopped, for garnish (optional) How to Make: Pat the halved Brussels sprouts dry so they’ll brown nicely. Heat 1 tbsp oil in a large skillet over medium-high heat. Add the pancetta and cook until crisp, 4–6 minutes; remove with a slotted spoon and set aside, leaving the fat in the pan. Add the remaining 1 tbsp oil and the sliced onion to the skillet; cook 3–4 minutes until softened. Add the Brussels sprouts cut-side down and cook without stirring 5–7 minutes until deeply browned. Stir the sprouts, add the diced apple, and cook 3–4 more minutes until sprouts are tender and apple starts to soften. Return the pancetta to the pan, stir in the apple cider vinegar and Dijon mustard (if using), and season with salt and pepper; cook 1 more minute to combine flavors. Remove from heat, stir in toasted nuts if using, and sprinkle with chopped parsley to serve. Enjoy the warm, sweet-and-salty crunch—perfect alongside roasted mains at your holiday table! Garlic Mashed Cauliflower With Chives A cozy, creamy garlic mashed cauliflower that tastes indulgent but stays delightfully paleo. Ingredients: 1 large head cauliflower (about 1.5–2 lb), cut into florets 3–4 cloves garlic, peeled 2–3 Tbsp ghee or avocado oil (plus extra for drizzling, optional) 1/4–1/3 cup full-fat coconut milk or unsweetened almond milk (adjust for desired creaminess) 2–3 Tbsp fresh chives, finely chopped (reserve a little for garnish) Salt and freshly ground black pepper, to taste Optional: 1–2 Tbsp nutritional yeast for a cheesy note Optional: pinch of smoked paprika or freshly grated nutmeg for finishing How to Make: Bring a large pot of salted water to a gentle boil. Add cauliflower florets and whole garlic cloves; simmer until very tender, about 8–10 minutes. Drain well and let the cauliflower sit in the colander for a minute to steam off excess moisture. Transfer cauliflower and garlic to a food processor or blender. Add ghee (or avocado oil) and 2–3 Tbsp of the coconut/almond milk. Pulse or blend until smooth, adding more milk a tablespoon at a time to reach your preferred texture. Stir in chopped chives, nutritional yeast if using, and season generously with salt and pepper. Taste and adjust. Spoon into a serving bowl, drizzle a little ghee or oil on top, sprinkle reserved chives and a pinch of smoked paprika or nutmeg if desired. Serve warm alongside your main course. Enjoy creamy, garlicky comfort without the carbs — mashed cauliflower done right! Cranberry-Orange Sauce With Honey and Cinnamon Bright, tangy cranberry-orange sauce sweetened with honey and warmed with cinnamon — a cozy Paleo side for the holidays. Ingredients: 12 ounces fresh or frozen cranberries (about 3 cups) 1/2 cup fresh orange juice (from ~1 orange) Zest of 1 orange 1/3 to 1/2 cup raw honey (adjust to taste) 1/2 cup water 1/2 teaspoon ground cinnamon Pinch of salt Optional: 1/4 cup chopped toasted pecans or walnuts for texture Optional: 1/4 cup raisins or dried cranberries (unsweetened) for extra chew How to Make: Rinse cranberries and pick out any stems or soft berries. In a medium saucepan combine cranberries, orange juice, water, orange zest, cinnamon, and a pinch of salt. Bring mixture to a gentle boil over medium heat, stirring occasionally. Reduce heat to a simmer and cook 10–12 minutes until most cranberries have burst and mixture has thickened. Remove from heat and stir in honey, starting with 1/3 cup and adding up to 1/2 cup to reach your preferred sweetness. If you like a smoother sauce, mash slightly with a spoon or use an immersion blender for a few seconds; leave some whole berries for texture if you prefer. Fold in nuts or dried fruit if using, and let the sauce cool — it will thicken more as it cools. Serve warm or chilled alongside your holiday meal. Enjoy this bright, spiced sauce that brings a fresh, sweet-tart pop to your Paleo table! Sweet Potato Casserole With Toasted Pecans A cozy, slightly sweet-and-crunchy casserole that tastes like holiday comfort in every bite. Ingredients: 4 large sweet potatoes (about 3–4 lbs), peeled and cut into chunks 3 tbsp coconut oil or ghee 1/4 cup full-fat coconut milk or unsweetened almond milk 2 tbsp maple syrup (plus 1–2 tbsp for topping, optional) 1 tsp vanilla extract 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg Pinch of sea salt For the toasted pecan topping: 1 1/2 cups pecan halves, roughly chopped 2 tbsp coconut oil or melted ghee 2 tbsp almond flour (or finely chopped extra pecans for grain-free crunch) 2 tbsp maple syrup 1/4 tsp sea salt How to Make: Preheat the oven to 375°F (190°C). Place sweet potato chunks in a large pot, cover with water, bring to a boil, and simmer until tender, about 15–20 minutes. Drain well. Return hot sweet potatoes to the pot or a bowl and mash with coconut oil, coconut milk, 2 tbsp maple syrup, vanilla, cinnamon, nutmeg, and a pinch of salt until smooth and creamy. Spread the mashed sweet potatoes into a 9×13-inch (or similar) baking dish and smooth the top. Make the pecan topping: toss chopped pecans with coconut oil, almond flour, 2 tbsp maple syrup, and sea salt so everything is evenly coated. Scatter the pecan mixture evenly over the sweet potato layer. Bake for 20–25 minutes, until the topping is toasted and the casserole is heated through. If you like a shinier, sweeter finish, drizzle 1–2 tbsp additional maple syrup over the top right after it comes out of the oven. Let rest for 5 minutes, then serve warm. Enjoy the warm, nutty crunch—this casserole is holiday comfort on a spoon! Green Beans Almondine With Lemon Zest Bright, bright green beans tossed with toasted almonds and a zing of lemon — a crisp, elegant side for any holiday table. Ingredients: 1 pound (about 450 g) fresh green beans, trimmed 2 tablespoons olive oil or ghee 3/4 cup sliced or slivered almonds 1 garlic clove, minced Zest of 1 lemon (plus 1 tablespoon lemon juice, optional) Salt and freshly ground black pepper, to taste Pinch of red pepper flakes (optional) 1–2 teaspoons chopped fresh parsley (optional, for garnish) How to Make: Bring a large pot of salted water to a boil. Add the green beans and cook 3–4 minutes until bright green and just tender-crisp. Drain and immediately plunge beans into a bowl of ice water to stop cooking; drain and set aside. In a large skillet over medium heat, warm the olive oil or ghee. Add the almonds and toast, stirring often, 2–3 minutes until golden and fragrant — watch carefully so they don’t burn. Stir in the minced garlic and red pepper flakes (if using) and cook 30 seconds until fragrant. Add the blanched green beans to the skillet and toss to coat and heat through, about 2–3 minutes. Remove from heat and stir in the lemon zest and lemon juice (if using). Season with salt and pepper to taste. Transfer to a serving dish and sprinkle with chopped parsley if desired. Serve immediately and enjoy a crisp, zesty holiday side that’s both simple and festive! Roasted Beet and Arugula Salad With Walnut Vinaigrette Earthy roasted beets meet peppery arugula and a zippy walnut vinaigrette—bright, hearty, and perfect for holiday tables. Ingredients: 4 medium beets (about 1–1.25 lb), washed and trimmed 1 tbsp olive oil (for roasting) Salt and freshly ground black pepper, to taste 4 cups fresh arugula, washed and dried 1/3 cup toasted walnuts, roughly chopped 2 tbsp extra-virgin olive oil (for vinaigrette) 1 tbsp apple cider vinegar (or lemon juice) 1 tsp Dijon mustard (optional) 1 small garlic clove, minced 1 tsp honey or maple syrup (optional, for balance) Extra walnut pieces or microgreens for garnish (optional) How to Make: Preheat the oven to 400°F (200°C). Toss the whole beets with 1 tbsp olive oil, salt, and pepper, then wrap each loosely in foil (or place in a covered baking dish). Roast beets for 45–60 minutes, until a knife slides easily into the center. Cooking time depends on beet size. Let beets cool slightly, then peel (rub skin off with a towel or slip the skin off with a knife) and cut into wedges or cubes. While beets roast, make the walnut vinaigrette: in a small bowl combine toasted walnuts, 2 tbsp olive oil, apple cider vinegar (or lemon juice), Dijon, minced garlic, and honey or maple syrup if using. Whisk or pulse briefly in a mini food processor to break down the walnuts and emulsify the dressing. Season with salt and pepper to taste. Place arugula in a large bowl, add warm roasted beets, and drizzle with walnut vinaigrette. Toss gently to combine so the arugula wilts slightly from the beet warmth. Transfer to a serving platter, sprinkle with extra chopped walnuts or microgreens, and adjust salt and pepper if needed. Serve immediately and enjoy the sweet-earthy beets with a crunchy, nutty finish—holiday bliss in every bite! Spiced Carrot Soup With Coconut Cream Bright, cozy carrot soup with warming spices and a swirl of coconut cream — holiday comfort in a bowl. Ingredients: 1 tbsp olive oil or avocado oil 1 large onion, chopped 2 cloves garlic, minced 1 tbsp fresh ginger, grated (or 1 tsp ground ginger) 1 lb (about 4–5) carrots, peeled and chopped 1 medium sweet potato, peeled and diced (optional for extra creaminess) 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp ground cinnamon 1/4–1/2 tsp cayenne or red pepper flakes (optional, to taste) 4 cups (1 liter) vegetable or chicken broth 1 cup (240 ml) full-fat coconut milk or coconut cream (plus extra for garnish) Salt and black pepper, to taste Juice of 1/2 lemon or lime (optional, to brighten) Fresh cilantro or parsley, chopped, for garnish How to Make: Heat the oil in a large pot over medium heat. Add the chopped onion and cook 5–7 minutes until soft and translucent. Stir in the garlic and grated ginger and cook 30 seconds until fragrant. Add the chopped carrots (and sweet potato if using) and toss to coat with the aromatics. Sprinkle in cumin, coriander, cinnamon, and cayenne; stir and toast spices 1 minute. Pour in the broth, bring to a boil, then reduce heat and simmer 20–25 minutes until vegetables are very tender. Remove from heat and blend the soup until smooth using an immersion blender or in batches in a countertop blender (be careful with hot liquid). Stir in the coconut milk or cream, season with salt and pepper, and add lemon or lime juice if using. Reheat gently if needed, but don’t boil after adding coconut milk. Ladle into bowls, drizzle a little extra coconut cream on top, and sprinkle with chopped cilantro or parsley. Warm bowls and happy holidays — enjoy every silky, spiced spoonful! Flourless Chocolate Almond Torte With Raspberry Coulis Decadent, dense chocolate torte that’s rich, nutty, and perfectly brightened by raspberry coulis. Ingredients: 8 oz (225 g) dark chocolate (70% cacao), coarsely chopped 1/2 cup (115 g) unsalted butter 3/4 cup (150 g) almond meal (finely ground almonds) 3/4 cup (150 g) granulated sugar 1/4 tsp fine sea salt 1 tsp pure vanilla extract 4 large eggs, room temperature 1/2 cup (60 g) unsweetened cocoa powder, plus extra for dusting 1 cup fresh or frozen raspberries (for coulis) 2–3 Tbsp granulated sugar (for coulis), adjust to taste 1 tsp lemon juice (for coulis) Optional: fresh raspberries and a few toasted almond slices for garnish How to Make: Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment. Melt the chopped chocolate and butter together over a double boiler or in short bursts in the microwave, stirring until smooth. Let cool slightly. In a bowl, whisk together the almond meal, 3/4 cup sugar, cocoa powder, and salt. Whisk the eggs and vanilla lightly in a separate bowl until combined, then stir into the melted chocolate. Fold the dry mixture into the chocolate-egg mixture until fully combined and smooth. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake 25–30 minutes, or until the top is set and a toothpick inserted near the center comes out with a few moist crumbs (don’t overbake). Let the torte cool in the pan on a wire rack for 10 minutes, then release the springform and cool completely. Chill briefly if you prefer a firmer texture. For the raspberry coulis: combine raspberries, 2–3 Tbsp sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring, until the berries break down and the sugar dissolves, about 5 minutes. Strain the mixture through a fine mesh sieve, pressing to extract the liquid and leaving seeds behind. Taste and adjust sweetness if needed; chill until ready to serve. Dust the cooled torte with cocoa powder, slice, and drizzle each slice with raspberry coulis. Garnish with fresh raspberries and toasted almonds if using. Enjoy a slice with coffee or a dollop of coconut whipped cream — pure holiday indulgence! Baked Pears With Cinnamon, Walnut Crumble, and Maple Warm, spiced baked pears topped with crunchy walnut crumble and a drizzle of maple — cozy dessert in minutes. Ingredients: 4 ripe but firm pears (such as Bosc or Anjou), halved and cored 1 tablespoon lemon juice 2 tablespoons maple syrup (plus extra for drizzling) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg (optional) 1 tablespoon coconut oil or melted ghee For the walnut crumble: 1/2 cup chopped walnuts 1/4 cup almond flour 2 tablespoons shredded unsweetened coconut (optional) 2 tablespoons coconut sugar or brown sugar (or more maple syrup for paleo-friendly sweetness) 1/2 teaspoon ground cinnamon Pinch of salt 1 tablespoon melted coconut oil How to Make: Preheat the oven to 375°F (190°C). Toss the pear halves with lemon juice to prevent browning and place them cut-side up in a baking dish. Whisk together 2 tablespoons maple syrup, 1 tablespoon coconut oil, 1/2 teaspoon cinnamon, and nutmeg; brush or spoon this mixture over the pear halves. Make the crumble by combining chopped walnuts, almond flour, shredded coconut, coconut sugar, 1/2 teaspoon cinnamon, salt, and 1 tablespoon melted coconut oil in a small bowl; mix until crumbly. Spoon the walnut crumble evenly over the cut surface of each pear half, pressing lightly so it adheres. Cover the baking dish loosely with foil and bake for 18 minutes; remove the foil and bake another 10–12 minutes until pears are tender and the crumble is golden. Remove from the oven and let pears rest a few minutes; drizzle with a little extra maple syrup before serving. Enjoy these warm, cinnamon-scented pears topped with crunchy walnut crumble — perfect with a scoop of paleo-friendly coconut ice cream or a cup of tea. Conclusion You’ll leave the table full and steady, with plates of warm turkey, glazed pork, and bright roasted vegetables. Picture steam rising from bowls of spiced carrot soup and a slice of flourless chocolate torte with raspberry sauce. You can serve these dishes side by side, or pick a few to keep prep simple. Plan oven times, rest meats, and finish salads last. Store leftovers in airtight containers and reheat gently for best texture.

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