35+ Delicious and Healthy New Year’s Paleo Recipes

5 days agoLast Updated: December 13, 2024

21 minutes read

New Year’s Eve is the perfect time to indulge in festive foods while still keeping your health goals in check.

If you’re following a Paleo lifestyle, finding delicious recipes that align with your dietary preferences can be a challenge, but it doesn’t have to be.

Whether you’re hosting a party, preparing a family feast, or simply looking for a nutritious meal to start the new year right, we’ve gathered over 35 fantastic Paleo recipes that will keep you on track while celebrating in style.

From savory appetizers to sweet treats and hearty main dishes, these recipes prove that eating clean doesn’t mean compromising on flavor.

In this roundup, you’ll discover a wide variety of options, all free from grains, dairy, and refined sugars.

So, whether you’re craving something light and refreshing or a comforting dish to warm up with, you’ll find plenty of ideas to make your New Year’s celebration both healthy and delicious.

35+ Delicious and Healthy New Year’s Paleo Recipes

As the new year approaches, it’s the perfect opportunity to embrace a healthier lifestyle, and what better way to kick it off than with delicious and nutritious Paleo-friendly dishes?

These 35+ New Year’s Paleo recipes offer a wide range of options that will not only satisfy your taste buds but also align with your dietary choices.

Whether you’re hosting a party or simply enjoying a quiet night in, these recipes ensure that you can indulge without compromising your health goals.

From vibrant salads to satisfying mains and decadent desserts, your New Year’s feast will be full of flavor, freshness, and nourishing ingredients.

So, go ahead, celebrate the new year with these wholesome Paleo recipes and start the year feeling your best.

Paleo Beef Tenderloin with Garlic Herb Butter

This Paleo-friendly Beef Tenderloin with Garlic Herb Butter is the ultimate dish to serve for a New Year’s celebration. The rich, tender beef pairs beautifully with a decadent garlic herb butter that adds a burst of flavor. Perfect for a special occasion, this recipe is gluten-free, dairy-free, and paleo-approved, making it an ideal choice for those sticking to clean eating during the holidays.

Ingredients:

1 whole beef tenderloin (about 2-3 pounds)
2 tablespoons olive oil

Salt and pepper, to taste
4 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped
1/4 cup ghee (or clarified butter)
1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

Preheat your oven to 400°F (200°C).
Rub the beef tenderloin with olive oil, salt, and pepper. Place it on a roasting pan or baking sheet.

Roast the beef for 25-30 minutes or until it reaches your desired level of doneness (use a meat thermometer: 125°F for rare, 135°F for medium-rare, and 145°F for medium).
While the beef roasts, melt the ghee in a small saucepan over medium heat. Add garlic, rosemary, and thyme, and cook for 2-3 minutes until fragrant.
Once the beef is cooked, remove it from the oven and let it rest for 10 minutes.

Drizzle the garlic herb butter over the rested beef tenderloin. Garnish with fresh parsley before slicing and serving.

This Paleo Beef Tenderloin with Garlic Herb Butter is a show-stopping dish that elevates any celebration. The tender beef is perfectly complemented by the aromatic herb butter, making it a crowd-pleasing favorite. Whether you’re celebrating New Year’s or simply looking for a delicious, festive meal, this recipe delivers on both flavor and elegance. Serve it with a side of roasted vegetables or a simple salad for a complete meal that stays true to Paleo principles without sacrificing taste.

Paleo Sweet Potato & Pecan Salad

This vibrant and nutrient-packed Paleo Sweet Potato & Pecan Salad is a great way to start your New Year’s meal with a burst of flavor and color. Roasted sweet potatoes are combined with crunchy pecans, fresh greens, and a tangy apple cider vinaigrette to create a light yet satisfying dish. Perfect for those following a Paleo diet, this salad is both refreshing and indulgent, making it ideal for any festive occasion.

Ingredients:

2 large sweet potatoes, peeled and cubed
1 tablespoon olive oil

Salt and pepper, to taste
1/2 cup pecans, toasted
4 cups mixed greens (such as arugula, spinach, or kale)

1/2 red onion, thinly sliced
1/2 cup pomegranate seeds (optional, for garnish)

For the Dressing:

2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup

1/4 cup olive oil
Salt and pepper, to taste

Instructions:

Preheat the oven to 400°F (200°C).
Toss the sweet potato cubes in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
While the sweet potatoes roast, prepare the dressing by whisking together apple cider vinegar, Dijon mustard, maple syrup, olive oil, salt, and pepper in a small bowl.

Once the sweet potatoes are roasted, let them cool for a few minutes.
In a large salad bowl, combine the roasted sweet potatoes, toasted pecans, mixed greens, and red onion slices.
Drizzle the dressing over the salad and toss gently to combine.

Garnish with pomegranate seeds for a festive touch, if desired.

This Paleo Sweet Potato & Pecan Salad is a refreshing and wholesome addition to your New Year’s table. The sweetness of the roasted sweet potatoes pairs perfectly with the crunchy pecans, while the tangy vinaigrette ties everything together. Packed with nutrients and vibrant flavors, this salad is a delightful way to celebrate the season while sticking to Paleo-friendly ingredients. It’s a versatile dish that can be served as a main course or as a beautiful side dish for any celebration.

Paleo Lemon Almond Cake

This Paleo Lemon Almond Cake is a light and zesty dessert that’s perfect for ringing in the New Year. Made with almond flour and sweetened with honey, it’s a healthier alternative to traditional cakes while still being deliciously moist and flavorful. The bright lemon flavor adds a refreshing touch to this gluten-free, dairy-free cake, making it a perfect finale to your festive meal.

Ingredients:

2 cups almond flour
1/2 cup coconut flour

1 teaspoon baking soda
1/4 teaspoon salt
4 large eggs

1/4 cup honey or maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract

Zest of 2 lemons
1/4 cup fresh lemon juice
1/4 cup almond milk (or any dairy-free milk)

For the Glaze:

1/4 cup powdered coconut sugar (or regular powdered sugar)
1-2 tablespoons lemon juice

Instructions:

Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan and line the bottom with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, baking soda, and salt.

In another bowl, whisk together eggs, honey, coconut oil, vanilla extract, lemon zest, and lemon juice.
Add the wet ingredients to the dry ingredients, mixing until smooth. Stir in almond milk until fully combined.
Pour the batter into the prepared cake pan and smooth the top.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
While the cake cools, make the glaze by whisking together powdered coconut sugar and lemon juice.
Once the cake has cooled, drizzle the glaze over the top before slicing and serving.

This Paleo Lemon Almond Cake is the perfect dessert to cap off your New Year’s meal with a burst of citrusy sweetness. The light texture and natural sweetness from honey and almond flour make it a delightful treat that doesn’t compromise on flavor. Whether you’re sticking to Paleo principles or just looking for a healthier dessert option, this cake is sure to satisfy your sweet tooth and impress your guests. It’s a refreshing and festive way to celebrate the start of the new year while staying true to your dietary choices.

Paleo Shrimp & Avocado Salad

This Paleo Shrimp & Avocado Salad is a light, refreshing dish perfect for New Year’s celebrations. The combination of succulent shrimp, creamy avocado, and zesty citrus dressing creates a vibrant, nutritious meal that’s easy to prepare and full of flavor. It’s a great choice for a Paleo appetizer or main dish, offering healthy fats, protein, and plenty of fresh ingredients.

Ingredients:

1 pound shrimp, peeled and deveined
2 tablespoons olive oil
Salt and pepper, to taste

1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon fresh lime juice

2 avocados, diced
1 cucumber, thinly sliced
1/2 red onion, thinly sliced

1/4 cup cilantro, chopped
1 tablespoon olive oil (for dressing)
2 tablespoons fresh lime juice (for dressing)

1 teaspoon honey
Salt and pepper, to taste

Instructions:

In a bowl, toss shrimp with olive oil, salt, pepper, paprika, and garlic powder. Set aside to marinate for 10 minutes.
Heat a large skillet over medium-high heat and cook the shrimp for 2-3 minutes per side, or until pink and opaque. Remove from heat and set aside to cool.
In a large bowl, combine diced avocados, cucumber, red onion, and cilantro.

In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper to make the dressing.
Add the cooked shrimp to the salad and drizzle with the dressing. Gently toss to combine.
Serve immediately, garnished with extra cilantro if desired.

This Paleo Shrimp & Avocado Salad is a light yet satisfying dish that’s perfect for ringing in the New Year. With the richness of avocado and the fresh, juicy shrimp, it’s a celebration of flavors and textures. The tangy lime dressing adds the perfect finishing touch, making this salad both vibrant and refreshing. Whether served as a starter or main dish, it’s a healthy, Paleo-friendly option that will impress your guests and leave everyone feeling satisfied.

Paleo Lemon Garlic Roasted Chicken

A whole roasted chicken is always a crowd-pleaser, and this Paleo Lemon Garlic Roasted Chicken is no exception. It’s marinated in a delicious blend of fresh lemon, garlic, and herbs, then roasted to golden perfection. The combination of bright lemon and savory garlic enhances the natural flavor of the chicken, making it the perfect main dish for a New Year’s celebration that adheres to Paleo principles.

Ingredients:

1 whole chicken (about 4 pounds)
3 tablespoons olive oil
Juice and zest of 2 lemons

4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped

Salt and pepper, to taste
1/2 cup chicken broth (optional, for extra moisture)

Instructions:

Preheat your oven to 425°F (220°C).
In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper.
Rub the mixture all over the chicken, making sure to coat the skin and inside the cavity.

Place the chicken in a roasting pan. If you prefer, you can pour chicken broth into the pan for extra moisture while roasting.
Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden.
Let the chicken rest for 10 minutes before carving and serving.

This Paleo Lemon Garlic Roasted Chicken is a flavorful and impressive dish that is both simple and elegant. The lemon and garlic marinate the chicken, infusing it with aromatic flavors, while the roasting process creates a crispy skin and tender meat. Perfect for a festive New Year’s dinner, this dish is both satisfying and healthy. Pair it with roasted vegetables or a side salad for a complete, well-balanced meal that will leave everyone at the table smiling.

Paleo Cauliflower Rice Stir-Fry

This Paleo Cauliflower Rice Stir-Fry is a flavorful and nutrient-packed side dish that complements any New Year’s meal. Using cauliflower rice instead of traditional grains makes it low-carb, gluten-free, and Paleo-friendly, while still delivering all the flavors of a classic stir-fry. Packed with colorful vegetables and a savory sauce, it’s a great way to start the year on a healthy note.

Ingredients:

1 medium head of cauliflower, grated into rice-sized pieces or use pre-made cauliflower rice
2 tablespoons olive oil
1/2 onion, diced

1 red bell pepper, diced
1/2 cup peas (optional)
2 cloves garlic, minced

2 tablespoons coconut aminos (Paleo-friendly soy sauce substitute)
1 tablespoon sesame oil
1 tablespoon fresh ginger, grated

1 tablespoon green onions, chopped (for garnish)
Salt and pepper, to taste

Instructions:

Heat olive oil in a large skillet or wok over medium-high heat. Add the onion and bell pepper and sauté for 3-4 minutes until softened.
Add the garlic and ginger and cook for another minute until fragrant.
Add the cauliflower rice to the skillet and stir well to combine with the vegetables. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but still has a slight bite.

Pour in the coconut aminos and sesame oil, stirring to evenly coat the cauliflower rice. Cook for another 2-3 minutes.
Season with salt and pepper to taste, and garnish with chopped green onions.
Serve as a side dish alongside your favorite protein.

This Paleo Cauliflower Rice Stir-Fry is the perfect addition to your New Year’s spread. With its vibrant vegetables and savory, slightly sweet sauce, it’s a satisfying and nutritious side dish that can accompany any main course. Cauliflower rice provides a healthy, low-carb alternative to traditional rice, making this stir-fry a great choice for those adhering to Paleo or simply looking for a lighter option. It’s a versatile recipe that can be adapted with your favorite veggies or protein, ensuring it’s always a crowd-pleaser.

Paleo Spaghetti Squash with Pesto and Chicken

This Paleo Spaghetti Squash with Pesto and Chicken dish is a delicious and nutrient-dense option for New Year’s dinner. The naturally sweet and tender spaghetti squash serves as a perfect base for a vibrant, homemade pesto sauce made with fresh basil, garlic, and olive oil. Topped with grilled chicken, this dish combines protein, healthy fats, and the natural goodness of vegetables in one flavorful bite.

Ingredients:

1 medium spaghetti squash
2 tablespoons olive oil
2 boneless, skinless chicken breasts

Salt and pepper, to taste
1 cup fresh basil leaves
1/4 cup pine nuts (or almonds for a variation)

2 cloves garlic
1/4 cup olive oil (for pesto)
1 tablespoon nutritional yeast (optional, for a cheesy flavor)

1 tablespoon lemon juice
Fresh basil or parsley for garnish

Instructions:

Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, remove the seeds, and drizzle with olive oil. Season with salt and pepper.
Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, until tender. Once cooked, use a fork to scrape the flesh into spaghetti-like strands.
While the squash roasts, season the chicken breasts with olive oil, salt, and pepper, and grill or pan-sear for 6-7 minutes on each side, until fully cooked.
For the pesto, blend basil, pine nuts, garlic, olive oil, nutritional yeast, and lemon juice in a food processor until smooth.
Toss the roasted spaghetti squash with the pesto sauce until fully coated.
Slice the grilled chicken and arrange it on top of the spaghetti squash. Garnish with fresh basil or parsley.
Serve immediately and enjoy.

This Paleo Spaghetti Squash with Pesto and Chicken is a flavorful and satisfying way to enjoy a grain-free, low-carb alternative to traditional pasta. The combination of roasted spaghetti squash with the vibrant pesto and succulent chicken creates a dish that’s both filling and refreshing. It’s a perfect choice for New Year’s, offering a healthy, Paleo-compliant meal that doesn’t compromise on taste or enjoyment. This dish is sure to please those looking for a delicious yet light way to start the year.

Paleo Sweet Potato & Bacon Hash

This Paleo Sweet Potato & Bacon Hash is a hearty, savory dish that’s perfect for a festive breakfast or brunch on New Year’s Day. The crispy bacon, tender sweet potatoes, and aromatic onions are all cooked together in a skillet, making for a comforting and flavorful combination. With a drizzle of fresh herbs and a touch of garlic, this hash is both satisfying and nutritious.

Ingredients:

2 large sweet potatoes, peeled and diced
6 slices of bacon, chopped
1/2 onion, diced
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
1 tablespoon olive oil (optional, if needed for cooking)
4 eggs (optional, for topping)

Instructions:

Heat a large skillet over medium heat and cook the chopped bacon until crispy, about 6-8 minutes. Remove bacon from the pan and set aside, leaving the bacon fat in the skillet.
Add the diced sweet potatoes to the skillet and cook for 10-12 minutes, stirring occasionally, until the potatoes are tender and slightly crispy on the edges.
Add the diced onion and garlic to the skillet and cook for an additional 2-3 minutes, until fragrant.
Return the cooked bacon to the skillet, stirring to combine all the ingredients.
Season with salt, pepper, and fresh parsley.
If desired, fry or poach eggs to your liking and serve them on top of the hash for an extra protein boost.
Serve immediately and enjoy!

This Paleo Sweet Potato & Bacon Hash is the ultimate comfort food to kickstart your New Year’s morning. The crispy bacon pairs perfectly with the sweetness of the potatoes, creating a delightful contrast of flavors. With a touch of garlic and fresh herbs, this dish is packed with savory goodness. If you choose to top it with eggs, it becomes a complete and satisfying meal that is both nutritious and indulgent. This dish is not only a treat for your taste buds but also provides essential vitamins and healthy fats, making it an ideal choice for a Paleo breakfast or brunch.

Paleo Coconut Lime Energy Balls

These Paleo Coconut Lime Energy Balls are the perfect bite-sized snack for a post-meal treat or an energy boost throughout the day. Made with just a handful of wholesome ingredients like shredded coconut, almond flour, and lime zest, they’re both refreshing and satisfying. Sweetened with a touch of honey and packed with healthy fats, these energy balls are a great option for those following a Paleo diet while still satisfying your sweet tooth.

Ingredients:

1 cup shredded unsweetened coconut
1/2 cup almond flour
1/4 cup coconut flour
2 tablespoons honey (or maple syrup for vegan option)
Zest of 2 limes
Juice of 1 lime
1/2 teaspoon vanilla extract
Pinch of sea salt

Instructions:

In a large bowl, combine shredded coconut, almond flour, and coconut flour.
Add the honey (or maple syrup), lime zest, lime juice, vanilla extract, and a pinch of sea salt. Stir everything together until well combined.
Roll the mixture into small balls, about 1 inch in diameter.
Place the energy balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
Once chilled, store the energy balls in an airtight container in the refrigerator for up to a week.
Enjoy these energy balls as a refreshing snack or a healthy dessert option.

These Paleo Coconut Lime Energy Balls are the perfect combination of sweet and zesty. With the tropical flavor of coconut and the refreshing tang of lime, they make a delightful snack or dessert that’s satisfying without being heavy. The addition of almond and coconut flour gives them a great texture, while honey provides just the right amount of sweetness. These little bites of energy are ideal for anyone following a Paleo diet and are great for those moments when you need a quick, nutritious pick-me-up. Make a batch ahead of time and have them on hand for your New Year’s celebrations or any time you crave a healthy treat.

Paleo Beef and Vegetable Stir-Fry

This Paleo Beef and Vegetable Stir-Fry is a quick and easy one-pan meal that’s packed with protein and colorful vegetables. The lean beef is sautéed with a mix of vibrant vegetables like bell peppers, broccoli, and carrots, all tossed in a flavorful Paleo-friendly sauce. This dish is not only a healthy choice but also a delicious and satisfying meal to start off the New Year with a bang.

Ingredients:

1 pound lean beef (such as flank steak or sirloin), thinly sliced
2 tablespoons coconut oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 carrot, thinly sliced
2 cloves garlic, minced
2 tablespoons coconut aminos (Paleo-friendly soy sauce substitute)
1 tablespoon sesame oil
1 tablespoon honey
1 tablespoon apple cider vinegar
Salt and pepper, to taste
1 tablespoon sesame seeds (optional, for garnish)
Green onions, chopped (optional, for garnish)

Instructions:

Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and cook until browned, about 3-4 minutes. Remove the beef from the pan and set aside.
In the same skillet, add the remaining coconut oil and sauté the bell peppers, broccoli, and carrots for 5-6 minutes, until they begin to soften but still have a bit of crunch.
Add the garlic to the skillet and cook for another 30 seconds until fragrant.
In a small bowl, whisk together the coconut aminos, sesame oil, honey, apple cider vinegar, salt, and pepper.
Return the beef to the skillet and pour the sauce over the vegetables and beef. Stir everything together until well coated and heated through, about 2 minutes.
Garnish with sesame seeds and chopped green onions before serving.

This Paleo Beef and Vegetable Stir-Fry is a quick and nutritious meal that will keep you energized throughout the day. The combination of tender beef and crisp vegetables makes it a satisfying and wholesome dish. The savory sauce adds a rich depth of flavor, and the added crunch from sesame seeds and green onions provides the perfect finishing touch. Whether you serve it for lunch or dinner, this stir-fry will be a hit with everyone at the table.

Paleo Chocolate Almond Butter Cups

These Paleo Chocolate Almond Butter Cups are a decadent yet healthy treat that’s perfect for satisfying your sweet tooth without compromising your Paleo lifestyle. Made with a rich chocolate shell and filled with a creamy almond butter center, these cups are both indulgent and nutritious. They’re simple to make, and they’re the ideal snack or dessert to enjoy on New Year’s Eve or any special occasion.

Ingredients:

1 cup almond butter (unsweetened)
1/4 cup coconut oil, melted
1 tablespoon honey or maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
1 cup dark chocolate (85% or higher), chopped
1 tablespoon coconut oil (for melting the chocolate)

Instructions:

Line a muffin tin with cupcake liners.
In a small bowl, mix almond butter, melted coconut oil, honey (or maple syrup), vanilla extract, and sea salt until smooth and well combined.
In a separate bowl, melt the dark chocolate and 1 tablespoon coconut oil together in the microwave or over a double boiler. Stir until smooth and fully melted.
Spoon about 1 tablespoon of melted chocolate into the bottom of each cupcake liner and spread it evenly.
Place the muffin tin in the refrigerator to set for 10 minutes.
After the chocolate has set, spoon about 1 tablespoon of the almond butter mixture on top of the hardened chocolate layer.
Finish by covering the almond butter layer with another tablespoon of melted chocolate.
Return the muffin tin to the refrigerator and chill for at least 30 minutes until fully set.
Once set, remove the cups from the liners and store them in the fridge until ready to serve.

These Paleo Chocolate Almond Butter Cups are a perfect balance of rich chocolate and creamy almond butter, offering the perfect indulgence without any of the refined sugars or artificial ingredients found in traditional candy. They’re quick to prepare and can be stored for days, making them a great snack to have on hand for when you need something sweet. These treats are sure to be a hit at any New Year’s gathering or as a healthy dessert option that still satisfies your cravings.

Paleo Roasted Brussels Sprouts with Bacon and Balsamic Glaze

These Paleo Roasted Brussels Sprouts with Bacon and Balsamic Glaze make a delicious and flavorful side dish that pairs perfectly with any main course. The crispy bacon and caramelized Brussels sprouts are enhanced with a tangy balsamic glaze, making this dish a crowd-pleaser. It’s a simple yet elegant addition to your New Year’s celebration that’s both healthy and packed with flavor.

Ingredients:

1 pound Brussels sprouts, trimmed and halved
4 slices of bacon, chopped
2 tablespoons olive oil
Salt and pepper, to taste
2 tablespoons balsamic vinegar
1 tablespoon honey (optional, for sweetness)
1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

Preheat your oven to 400°F (200°C).
On a baking sheet, toss the halved Brussels sprouts with olive oil, salt, and pepper. Arrange them in a single layer.
Roast the Brussels sprouts in the oven for 20-25 minutes, flipping halfway through, until they are golden and crispy on the edges.
While the Brussels sprouts are roasting, cook the chopped bacon in a skillet over medium heat until crispy, about 6-8 minutes. Remove the bacon and set aside, leaving a little bacon fat in the skillet.
In the same skillet, add the balsamic vinegar and honey (if using) to the bacon fat. Bring to a simmer and cook for 2-3 minutes until the glaze thickens slightly.
Once the Brussels sprouts are done roasting, toss them with the crispy bacon and balsamic glaze.
Garnish with fresh parsley before serving.

These Paleo Roasted Brussels Sprouts with Bacon and Balsamic Glaze are an excellent way to enjoy a delicious, nutrient-dense vegetable side dish. The combination of crispy bacon and caramelized Brussels sprouts creates a savory, smoky flavor, while the tangy balsamic glaze brings a touch of sweetness and acidity. It’s a perfect complement to any main dish, especially for New Year’s celebrations when you want something flavorful, healthy, and satisfying. This dish will not only be a crowd favorite but also a great way to incorporate more veggies into your meal in a tasty way.

Paleo Lemon Herb Grilled Chicken

This Paleo Lemon Herb Grilled Chicken is a refreshing and light dish that’s perfect for a New Year’s celebration. Marinated in a zesty lemon and herb mixture, the chicken is grilled to perfection, offering a smoky flavor with a bright and tangy finish. It’s an easy-to-make meal that’s packed with protein and healthy fats, making it a perfect addition to your Paleo-friendly feast.

Ingredients:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
Juice and zest of 1 lemon
3 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
Salt and pepper, to taste

Instructions:

In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and pepper. Whisk until the mixture is well combined.
Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours.
Preheat the grill to medium-high heat.
Remove the chicken from the marinade and grill for 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C).
Let the chicken rest for 5 minutes before slicing and serving.

This Paleo Lemon Herb Grilled Chicken is simple to prepare but full of vibrant flavors. The lemon and herbs infuse the chicken with a fresh, aromatic taste, while the grilling process adds a smoky depth. Whether served as the main course or as part of a larger spread, this dish is sure to impress. It’s light, healthy, and a perfect choice for those looking to enjoy a flavorful protein-packed meal while sticking to their Paleo lifestyle.

Paleo Sweet Potato Casserole with Pecan Crumble

This Paleo Sweet Potato Casserole with Pecan Crumble is a comforting and delicious side dish that’s perfect for the holidays or any special occasion. The creamy sweet potatoes are topped with a crunchy pecan crumble, giving the dish a balance of sweet and savory flavors. It’s a healthier take on a traditional casserole, made without dairy, refined sugar, or grains, making it a great choice for Paleo diets.

Ingredients:

3 large sweet potatoes, peeled and cubed
1/4 cup coconut milk (or any unsweetened non-dairy milk)
2 tablespoons coconut oil, melted
1 tablespoon maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt

For the Pecan Crumble:

1/2 cup pecans, chopped
1/4 cup almond flour
2 tablespoons coconut oil, melted
1 tablespoon maple syrup
1/2 teaspoon cinnamon
Pinch of salt

Instructions:

Preheat your oven to 375°F (190°C).
Bring a pot of water to a boil and cook the sweet potatoes for 10-12 minutes, until they are tender. Drain and mash the sweet potatoes.
In a large bowl, mix the mashed sweet potatoes with coconut milk, melted coconut oil, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.
Transfer the sweet potato mixture to a greased baking dish and set aside.
For the pecan crumble, combine the chopped pecans, almond flour, melted coconut oil, maple syrup, cinnamon, and salt in a small bowl. Stir until everything is well mixed.
Sprinkle the pecan crumble evenly over the sweet potatoes.
Bake for 20-25 minutes, until the top is golden brown and the casserole is heated through.

This Paleo Sweet Potato Casserole with Pecan Crumble is a wonderful, healthier alternative to traditional holiday casseroles. The creamy sweet potatoes provide a rich, comforting base, while the pecan crumble adds the perfect amount of crunch and sweetness. It’s a great dish for sharing with family and friends, and it’s sure to be a crowd-pleaser at any New Year’s celebration. This casserole not only fits within Paleo guidelines but is also a delightful way to enjoy a nutrient-dense and satisfying side dish.

Paleo Shrimp Avocado Salad

This Paleo Shrimp Avocado Salad is a light and refreshing dish that’s bursting with flavor. The combination of tender shrimp, creamy avocado, and crisp vegetables makes it the perfect healthy option for a New Year’s celebration. Tossed in a zesty lemon dressing, this salad is packed with protein, healthy fats, and a variety of nutrients, making it both delicious and nutritious.

Ingredients:

1 pound shrimp, peeled and deveined
1 tablespoon olive oil
Salt and pepper, to taste
1 ripe avocado, diced
1 cup cherry tomatoes, halved
1 cucumber, sliced
1/4 red onion, thinly sliced
1/4 cup fresh cilantro, chopped

For the Dressing:

2 tablespoons olive oil
Juice of 1 lemon
1 teaspoon Dijon mustard (optional)
Salt and pepper, to taste

Instructions:

Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the shrimp with salt and pepper, then sauté for 2-3 minutes per side, until pink and cooked through. Remove from heat and set aside to cool.
In a large bowl, combine the diced avocado, cherry tomatoes, cucumber, red onion, and fresh cilantro.
For the dressing, whisk together olive oil, lemon juice, Dijon mustard (if using), salt, and pepper in a small bowl.
Add the cooked shrimp to the salad and pour the dressing over the top. Gently toss to combine.
Serve immediately, or chill in the refrigerator for 10-15 minutes before serving.

This Paleo Shrimp Avocado Salad is a perfect dish to kick off the New Year with a burst of fresh and vibrant flavors. The shrimp and avocado provide a rich, satisfying texture, while the vegetables add crunch and freshness. The lemon dressing ties everything together with a zesty finish. It’s light, flavorful, and a great option for those looking for a healthy and filling dish to enjoy during the festivities. This salad is both Paleo-friendly and incredibly versatile, making it an excellent choice for any gathering or as a satisfying meal on its own.

Note: More recipes are coming soon!

5 days agoLast Updated: December 13, 2024

21 minutes read