The holidays are here, and if you’re looking for easy paleo recipes to bring to the table, you’re in luck!

Following The Myers WayⓇ or other autoimmune protocols is indeed a lifestyle change, but that doesn’t mean you can’t join in the holiday fun. Figuring out what to bring to holiday parties or events can be tricky. I’ve made it easier by putting together this list of the perfect paleo holiday food swaps. 

There are many paleo holiday recipes you can make that replace the typical holiday treats. You may even surprise your friends with how tasty some of these recipes are! Hopefully, this takes a load of stress off your plate, knowing you can still prioritize your health while enjoying this special time with your friends and family.

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Dairy-Free Egg Nog

Egg Nog is a holiday classic, but its main ingredients are dairy and, of course, eggs. My Dairy-Free Egg Nog recipe is one of the easy paleo recipes that gives you a creamy, protein-packed take on this holiday favorite without putting your health progress on hold!

Ingredients

  • 4 cups Tigernut horchata (original or chai flavor)
  • 1 cup coconut cream
  • 4 dates pitted
  • 1 tsp vanilla extract
  • 1 scoop The Myers Way® Collagen Protein
  • 1/4 tsp nutmeg
  • 1 clove
  • 1/8 tsp sea salt

Instructions

  1. Place all ingredients into a high-speed blender and blend on high until smooth.
  2. Place blended ingredients into a medium saucepan and whisk frequently until Collagen Protein dissolves and the mixture is warmed through. Serve immediately.

While you’re sipping on this delicious rendition, you can start putting together this classic must-have side item with a keto twist: green bean casserole.

Keto Green Bean Casserole

Are you looking for one of those low-carb paleo holiday recipes that’s simple yet filling? My Keto Green Bean Casserole recipe is the perfect, low-carb spin on a favorite holiday recipe you can put on the table for a healthy Christmas dinner. 

My recipe for this classic casserole features a blend of hearty mushrooms and crispy bacon. It’s  a deliciously, savory crowd-pleaser that everyone will reach for. It’s also gluten-free and dairy-free, meaning you can enjoy every bite without worrying about inflammatory, gut-harming ingredients.  

Ingredients

  • 3 onions diced into about 1 cup
  • 8 oz mushrooms stemmed and sliced
  • 2 Tbsp coconut oil
  • 1 cup full-fat coconut milk
  • 1 1/2 Tbsp arrowroot starch
  • 1 1/4 tsp sea salt
  • 1 lb green beans trimmed
  • 20 slices nitrate-free bacon approximately 1 lb, cooked until crispy

Instructions

  1. Preheat the oven to 350° F.
  2. Heat a stockpot over medium heat, and melt coconut oil. Add the onion and cook, stirring occasionally, until golden brown. Add mushrooms and cook until browned.
  3. Add coconut milk and sea salt and bring to a boil. Once boiling, whisk in arrowroot starch until well combined. Whisk until mixture begins to thicken, about 1 minute.
  4. Reduce the heat to medium and cook until mixture is very thick, about 5 minutes, stirring occasionally.
  5. While the sauce thickens, bring a large pot of water to a boil. Add the green beans to the pot, and cook until they become just barely fork-tender for about 7-8 minutes. Strain green beans into a bowl of ice water to stop them from cooking further.
  6. Chop the bacon very finely until small crumbs form.
  7. Add the green beans into the sauce, along with half the bacon, and stir until well-coated. Press into a 9×9 inch pan and cook until bubbly for 15 minutes.
  8. Remove the casserole dish from the oven, and sprinkle the remaining bacon on top of the mixture. Return to the oven and bake for 5 minutes.

Next, we’ll need another must-have side dish to create a complete paleo holiday meal experience: stuffing!

Grain-Free Bacon, Apple, and Sweet Potato Stuffing

Whether it be for a turkey or serving it on the side, a holiday meal just isn’t complete without stuffing! Unfortunately, most stuffing recipes are full of gluten, grains, and dairy. These can irritate the gut and trigger inflammation. 

Luckily, this Grain-Free Bacon, Apple, and Sweet Potato Stuffing is dairy free and includes gut-healing prebiotics like onion and celery. It’s the perfect stuffing for those looking for easy paleo recipes to take to large gatherings while keeping you on track with The Myers WayⓇ or another autoimmune protocols!

Ingredients

  • 3 sweet potato peeled and cubed
  • 2 yellow onion diced
  • 5  stalks celery chopped
  • 2 apple chopped
  • 8 slices nitrate-free bacon diced
  • 1/2  cup coconut oil
  • 2 scoops The Myers Way® Bone Broth Collagen
  • 1 Tbsp apple cider vinegar
  • 2  tsp garlic powder
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1  tsp oregano
  • 1 tsp ground black pepper
  • 1/2 tsp sea salt

Instructions

  1. Preheat the oven to 375° F.
  2. Grease a large baking sheet with coconut oil and evenly spread out sweet potatoes on the sheet.
  3. Season sweet potatoes with garlic, rosemary, thyme, oregano, pepper, and salt.
  4. In a large skillet, cook coconut oil and bacon over medium-high heat.
  5. Add chopped apples, celery, and diced onions. Cook until onions become translucent.
  6. Place the cooked mixture in a large bowl to cool. Add bone broth and sweet potatoes. Mix well.
  7. Place the mixture on a baking sheet greased with coconut oil. Bake at 375° F until browned (about 20 minutes).

Now that your side items are selected, it’s time to dive into some of the holiday centerpieces. Let’s break out the glazed ham, shall we?

Healthy Glazed Baked Ham

Whether you’re baking for a holiday or doing meal prep for the week, this Healthy Glazed Baked Ham is sure to hit the spot. Most glazed hams are full of added sugars, artificial colors, and preservatives. 

This recipe is made with healthier, whole-food ingredient swaps your body will thank you for down the road. Key ingredients like honey and garlic are famous for their anti-inflammatory properties, and it’s one of the many easy paleo recipes you, your friends, and your family can enjoy guilt-free!

Make this meal a nutritious celebratory occasion by pairing this healthy glazed ham with roasted vegetables or a fresh spring salad. 

Ingredients

  • 1 bone-in spiral cut ham of approximately 8-9 pounds
  • 1/2 cup raw honey
  • 4 cloves garlic finely minced
  • 1/4 cup apple butter
  • 3 Tbsp apple cider vinegar
  • 1 Tbsp arrowroot starch

Instructions

  1. Allow the ham to sit at room temperature for an hour and 45 minutes before making the glaze.
  2. Preheat your oven to 325 degrees F, and position your oven rack on the lowest rack.
  3. Prepare glaze while the oven is preheating. In a medium saucepan, whisk together the honey, garlic, apple butter, and vinegar. Bring to a simmer, stirring often, until honey liquefies, about 3-4 minutes. Reduce heat to low, sprinkle in arrowroot starch, and whisk well to thicken. Remove the glaze from the stovetop and set aside.
  4. Prepare your roasting pan by adding about 2 cups of water to the bottom of a roasting rack. If you don’t have a roasting rack, you can skip this step. Alternatively, you can use a rimmed baking sheet or glass baking dish.
  5. Lay 2 large pieces of foil on a flat surface, with edges overlapping in the center. Place your ham in the center of your foil, and brush the ham with ½ the glaze. Be sure to cover the ham completely, adding the glaze between the slices as well. Place glazed ham on the foil, flat side down, and wrap tightly. Place ham flat side down on your roasting rack or in a baking pan.
  6. Bake ham until the center registers 100-110 degrees F. This will take about 10-14 minutes per pound, so at least 80 minutes for an 8-pound ham. Remove ham from the oven and increase oven temperature to 400 degrees F.
  7. Unwrap ham from foil, and spoon juices from the bottom of the pan all over the ham. Brush ham all over with ½ of the remaining glaze. You may need to return the glaze to the stovetop to liquify a bit prior to this step. Discard foil.
  8. Return the ham to the oven uncovered, spooning juices over ham every 10 minutes, until internal temperature reaches 140 degrees F (about 20-30 minutes total).
  9. If you’d like to caramelize the edges, turn the oven to broil and leave ham on the bottom rack of your oven. Watch carefully to ensure the ham doesn’t burn.
  10. Remove ham from the oven and spoon juices from the bottom of the pan all over the ham and brush again with the remaining glaze. Loosely cover with foil and allow to rest for 15 minutes so the juices can reabsorb into the ham.

This meal is starting to come together quite nicely, but it wouldn’t be complete without delicious paleo holiday desserts. Let’s see how we can take a classic gingerbread and make it even better!

AIP & Paleo Holiday Gingerbread

Family recipes give the holidays a memorable warmth you won’t find elsewhere. When I was growing up, my mom made gingerbread cake and cookies from scratch. Today, I’m excited to share with you this AIP & Paleo Holiday Gingerbread recipe! 

As with many holiday classics, gingerbread is typically full of gluten, sugar, and other inflammatory ingredients. This gluten free gingerbread is one of those paleo holiday recipes that will shock you with how flavorful and satisfying it is. I absolutely love the fragrant and health-supporting spices of gingerbread. In addition to cardamom, allspice, cloves, and ginger, did you know cinnamon is known to help support a healthy metabolism? 

Bring this to your next holiday gathering and help everyone improve their health!

Ingredients

Cake

  • 3/4 cup Cassava flour
  • 2/3 cup coconut flour
  • 1 scoop The Myers Way® Vanilla Bean Paleo Protein
  • 1/3 cup arrowroot flour
  • 1 scoop gelatin
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground cardamom
  • 1 tsp ground allspice
  • 1/2 tsp ground cloves
  • 1/2 tsp cream of tartar
  • 1/2 tsp sea salt
  • 1 cup applesauce unsweetened
  • 3/4 cup water
  • 1/4 cup coconut oil
  • 1/3 cup maple syrup
  • 1 Tbsp vanilla

Glaze

  • 1/4 cup coconut butter
  • 2 Tbsp maple syrup
  • 2 Tbsp water or full fat coconut milk

Instructions

  1. Heat oven to 350 degrees F. Grease an 8×4-inch loaf pan with melted coconut oil.
  2. To make the cake: In the bowl of an electric mixer, combine the cassava flour, coconut flour, arrowroot flour, The Myers Way® Vanilla Bean Paleo Protein, gelatin, baking soda, cinnamon, ginger, cardamom, allspice, cloves, cream of tartar, and sea salt. On low speed, mix the dry ingredients together.
  3. Add the applesauce, water, coconut oil, maple syrup, and vanilla to the dry ingredients and mix at medium speed for 1 to 2 minutes. The batter will be thick.
  4. Pour in the prepared pan and bake for 50 minutes, until a toothpick in the center comes out clean.
  5. To make the glaze: In a saucepan, combine the coconut butter, maple syrup, and water over low heat until a glaze forms. Whisk together and set aside.
  6. Remove the cake from the oven and let cool completely before turning it out of the pan. Pour glaze on top and slice to serve.

Final Word on Holiday Paleo Swaps

Preparing holiday foods is part of what makes this time of year so special. Getting together, sharing recipes, and making memories is what it’s all about. If you’re new to The Myers WayⓇ or another AIP or Paleo lifestyle, finding holiday paleo swaps is important if you want to continue prioritizing your health. 

I understand how challenging it can be to find good, quality recipes to inspire others to better their health. That’s why I’m happy to share with you my authentic paleo-friendly holiday recipes. If making some of these recipes from scratch seems a bit daunting, start small. Replacing a few ingredients and adding gut and immune healing nutrition like The Myers WayⓇ Collage Protein or The Myers WayⓇ Bone Broth Collagen does more for your health than you realize. 

Additional Resources

For more healthy holiday swaps, check out The Myers Way® AIP & Paleo Holiday Recipe eBook.

Coconut Joy Bar