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Spend less time planning and more time enjoying your family and friends this Christmas with our Paleo Christmas Menu for 2015! This complete, delicious meal plan is packed with nutrients and is 100% Paleo so you can walk away from the dinner table satisfied and energized, ready to enjoy this special day with your loved ones to the fullest. Enjoy!

Parsnip and Roasted Onion Soup  | Sundried Tomato and Rosemary Crackers  | Mini Bacon Wrapped Smokies with Sticky Red Onion Chutney | Mini Apple & Sage Stuffing Balls  | Red Cabbage with Shallots and Orange  | Roasted Fennel and Brussels Sprouts with Cranberries, Lemon Zest and Pine Nuts  | Orange, Rosemary and Pecan Sweet Potato Fries  | Paleo Meatloaf  |  Ginger Cake With Ginger Cream  | Apple Ginger Fizz

Parsnip and Roasted Onion SoupScreen Shot 2015-11-20 at 3.05.26 PM copy
Serves 4  |  Prep Time: 10 mins  | Cook Time: 40 mins

Parsnip and Roasted Onion Soup

The perfect Christmas soup to share with your loved ones. This Winter warmer is packed with nutrition and flavor. It’s smooth and creamy with a delicious and comforting root vegetable warmth.

Soup:

  • 18-oz yellow onion, sliced into wedges
  • 1 TBSP olive oil
  • 25-oz parsnips, peeled and coarsely chopped
  • 1/2 tsp ground ginger (or 1/4-inch cube fresh ginger, minced)
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 4 cups chicken stock broth

Optional Garnish:

  • coconut milk
  • chopped, cooked bacon
  • toasted almonds
  1. Pre-heat oven to 350º F. Line a baking sheet with parchment paper. Place onions on prepared baking sheet. Roast 30 minutes, or until golden brown.
  2. While onions are cooking, heat olive oil in a large soup pot over medium-high heat. Add parsnips and cook, stirring occasionally, 3-4 minutes.
  3. Add the ginger, salt and pepper to the pot. Stir to combine. Add the chicken broth. Bring to a boil. Turn heat to medium and simmer uncovered, stirring occasionally, 20 minutes, or until parsnips are tender. When the onions are done cooking, add them to the pot during this cook time.
  4. Using an immersion blender, process the soup until smooth and creamy. Serve as is or with a swirl of coconut milk, some bacon crumbles, or a few toasted almonds.

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Sundried Tomato and Rosemary CrackersScreen Shot 2015-11-20 at 3.05.26 PM copy
Makes 20 crackers  |  Prep Time: 15 mins  | Cook Time: 20 mins

These simple crackers are perfect served with freshly made dips or your favorite appetizer. With a satisfying snap and filled with tasty sundries tomatoes and rosemary, they’re sure to get your festive celebrations off to the perfect start.

  • 1 large egg
  • 1 TBSP olive oil
  • 1 1/2 cups almond flour
  • 1/4 cup mixed seeds (your choice – try sesame seeds, poppy seeds, sunflower seeds)
  • 2 tsp chopped, fresh rosemary
  • 1/2 tsp sea salt
  • Pinch freshly ground black pepper
  • 1/4 cup sundried tomatoes, diced (if using tomatoes in oil, drain well first)
  1. Pre-heat oven to 350º F.
  2. In a large mixing bowl beat egg and olive oil together until pale and combined.
  3. Add remaining ingredients and mix thoroughly until a dough forms. If dough is too dry to hold together, add water, 1 tsp at a time, until dough comes together.
  4. Place dough between two sheets of parchment paper (large enough to line a baking sheet).
  5. Press the dough down a little with your hands before using a rolling pin to roll it out into a 1/4-inch thick square.
  6. Remove top layer of parchment paper. Carefully score 20 squares into the dough with a sharp knife. Repeat with remaining dough (if you need to re-roll any uneven edges).
  7. Place parchment with dough on a baking sheet and bake 15-20 minutes, or until golden brown. Cool completely before separating crackers. Serve, or store in an airtight container up to 7 days.

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Mini Bacon Wrapped Smokies with Sticky Red Onion ChutneyScreen Shot 2015-11-20 at 3.05.26 PM copy
Makes 24 smokies  |  Prep Time: 20 mins  | Cook Time: 45 mins

These sausages, wrapped in bacon, are Christmas heaven on a plate! They are deliciously indulgent especially when dipped in the sticky red onion chutney. The perfect finger food!

Sticky Red Onion Chutney:

  • 1 TBSP olive oil
  • 3 medium red onion, chopped in to thin length slices
  • 1/2 cup balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp dried rosemary
  • 2 tsp lemon juice

Mini Smokies:

  • 6 slices bacon, cut in half, then sliced in half lengthwise
  • 24 all natural mini hot dogs (such as Fork in the Road brand)
  1. Make the chutney. In a medium saucepan over medium heat, heat the olive oil. Add the red onion and sauté until soft and translucent, about 10 minutes.
  2. Add the balsamic vinegar, salt and rosemary. Stir to combine. Bring to a slight boil. Reduce heat and simmer, uncovered, 20 minutes, stirring often. The balsamic vinegar will begin to thicken and reduce. Be careful to not let it burn!
  3. Add the lemon juice. Stir and continue cooking, covered this time, another 10 minutes. Stir frequently.
  4. Remove the lid and continue to cook until thickened, about 7-9 minutes. Let chutney cool to room temperature (or chill completely) before serving.
  5. Make the mini smokies. Pre-heat oven to 400 ºF. Line a baking sheet with parchment paper. Set aside.
  6. Wrap each mini hot dog with a slice of the bacon, being sure to tuck the ends underneath the hot dog so it stays put while baking. Place on the prepared baking sheet and bake 20-25 minutes or until bacon is cooked and browned. Serve smokies with a bowl full of chutney for dipping.

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Mini Apple & Sage Stuffing BallsScreen Shot 2015-11-20 at 3.05.26 PM copy
Makes 14 Stuffing Balls  |  Prep Time: 15 mins (+20 min inactive prep) | Cook Time: 20 mins

One of the most flavor packed appetizers you will make this Holiday season! The combination of onion, sausage and apple is sheer deliciousness all in one indulgent bite.

  • 16-oz ground pork
  • 1/4 cup chopped raw almonds (or other nut of choice)
  • 1/2 medium yellow onion, diced
  • 1 medium apple, peeled, cored, and diced
  • 1 clove garlic, minced or pressed
  • Pinch sea salt
  • Pinch black pepper
  • 2 tsp ground dried sage
  • 1 large egg, whisked
  1. Pre-heat oven to 350° F. Line a baking sheet with parchment paper. Set aside.
  2. In a medium bowl place all of the ingredients and mix gently with your hands until fully combined.
  3. Shape mixture into 14 balls, about the size of a ping pong ball. Place them on the prepared baking sheet. Refrigerate 20 minutes.
  4. Remove tray from the refrigerator and place in the oven. Bake 20-25 minutes, or until golden brown and cooked through. Serve immediately.

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Red Cabbage with Shallots and OrangeScreen Shot 2015-11-20 at 3.05.26 PM copy
Serves 4  |  Prep Time: 10 mins  | Cook Time: 10 mins

A delicious side dish to brighten up any Christmas dinner table. This dish looks as good as it tastes!

  • 1 TBSP coconut oil
  • 4-oz shallots, thinly sliced
  • 15-oz red cabbage, thinly sliced
  • 2 TBSP orange juice
  • 1 tsp orange zest
  • Pinch of sea salt
  1. In large skillet over high heat, melt the coconut oil.
  2. Add the shallots and sauté 2 -3 minutes, or until soft and golden brown.
  3. Add the red cabbage and continue to cook until cabbage starts to soften, about 4 minutes.
  4. Add the orange juice and allow it to steam the cabbage and shallots for 2-3 minutes.
  5. Remove pan from heat and add the orange zest and salt. Stir to combine. Serve immediately.

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Roasted Fennel and Brussels Sprouts with Cranberries, Lemon Zest and Pine NutsScreen Shot 2015-11-20 at 3.05.26 PM copy
Serves 4  |  Prep Time: 15 mins  | Cook Time: 40 mins

This flavorful blend of fennel, Brussels and cranberries will steal the spotlight at your holiday table!

  • 6-oz fennel bulb, sliced
  • 1-2 TBSP olive oil
  • 9-oz Brussels sprouts, trimmed and halved
  • 1/4 cup dried cranberries
  • 1 TBSP lemon zest
  • 1/4 cup pine nuts
  1. Preheat oven to 370º F.
  2. Line a baking sheet with parchment paper. Place fennel slices on the baking sheet and drizzle with olive oil. Bake 20 minutes.
  3. Remove pan from oven and add the brussels sprouts. Drizzle with a little olive oil. Place back in the oven and bake another 15 minutes.
  4. Remove pan from oven and add the cranberries, lemon zest and pine nuts. Stir gently to combine. Place back in the oven and bake an additional 5-6 minutes, or until pine nuts are toasted. Serve.

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Orange, Rosemary and Pecan Sweet Potato FriesScreen Shot 2015-11-20 at 3.05.26 PM copy
Serves 4  |  Prep Time: 10 mins  | Cook Time: 30 mins

This recipe combines the sweetness of sweet potato with the savory earthiness of rosemary and the delicious crunch of pecans. A wonderful side for any holiday table.

  • 28-oz sweet potato, peeled and cut into wedges or fries
  • 2 TBSP olive oil
  • 1 TBSP chopped fresh rosemary
  • 1/2 tsp sea salt
  • 1/4 cup chopped raw pecans
  • 1 tsp orange zest
  1. Preheat oven to 350º F. Line a baking sheet with parchment paper. Set aside.
  2. In a large bowl place the potato wedges. Drizzle with the olive oil. Add the rosemary and sea salt and toss to evenly coat all of the wedges. Bake 25 minutes, or until browned and crisp on the edges and tender on the inside.
  3. Remove pan from oven and sprinkle the pecans and orange zest over the wedges. Return pan to oven and bake an additional 5-10 minutes or until pecans are lightly toasted. Serve.

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Paleo MeatloafScreen Shot 2015-11-20 at 3.05.26 PM copy
Serves 6  |  Prep Time: 20 mins  | Cook Time: 60 mins

A moist and tender meatloaf that’s made with grass-fed beef and packed with lots of herbs and spices. Perfect for those looking for something a little different, but simple and delicious, this holiday season.

Meatloaf:

  • 1 large yellow onion, sliced
  • 1 clove garlic, peeled and sliced
  • 1/2 cup sundried tomatoes
  • 1 TBSP olive oil
  • 1-1/2 lbs organic, grass-fed, ground beef
  • 1 large egg
  • 1TBSP Herbs de Provence (or Italian Seasoning)
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp sea salt
  • Pinch freshly ground black pepper

Garnish:

  • 1/4 cup sundried tomatoes
  • 1/4 cup packed cilantro leaves
  • Pinch sea salt
  • Pinch freshly ground black pepper
  • 1/4 cup roasted almonds
  1. Pre-heat oven to 350º F. Grease a standard loaf pan, set aside.
  2. Make the meatloaf. In a food processor blend together the onion, garlic and sundried tomatoes until a paste is formed.
  3. Heat oil in a small skillet over medium heat. Add the onion paste and cook 2-3 minutes or until lightly browned. Set aside.
  4. In the food processor place the ground beef, egg, Italian seasoning, paprika, cumin, salt, pepper and the browned onion paste. Process 2-3 minutes or until fully combined, scraping down the sides of the bowl as needed. Scoop the mixture into the prepared loaf pan. Cover with foil.
  5. Create a bain-marie: Fill a separate, large, baking dish with boiling water (about 2 inches deep). Place the meatloaf pan into the baking dish of water, being sure the water comes only partially up the side of the pan and not over the top. CAREFULLY place the pans in the oven. Bake 60 minutes or until cooked through. Allow to rest 15-20 minutes before serving.
  6. While the meatloaf is resting, make the garnish. In a clean food processor, place the sundried tomatoes, cilantro, salt and pepper. Pulse until blended, about 1 minute. Add the almonds and pulse 2-3 times until chopped but still in large chunks. Spread mixture over the top of the cooked meatloaf. Slice and serve!

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Ginger Cake With Ginger CreamScreen Shot 2015-11-20 at 3.05.26 PM copy
Serves 12  |  Prep Time: 15 mins  | Cook Time: 60 mins

Delicious and nutritious, this lively ginger cake with be the most talked about menu item at your holiday table, or any time of year! The perfect Christmas centerpiece.

Cake:

  • 4 cups almond flour
  • 1/2 cup coconut sugar
  • 3 rounded tsp ground ginger
  • 1 tsp baking powder
  • Pinch sea salt
  • 4 large eggs, whisked
  • 1/2 cup coconut oil, melted (or ghee or butter)
  • 1 TBSP raw honey (or pure maple syrup)

Frosting:

  • 1 can full fat coconut milk, refrigerated at least 12 hours, or overnight
  • 1 TBSP raw honey
  • 2 TBSP minced fresh ginger (or 1 TBSP ground ginger – but fresh is much tastier)
  • Pinch sea salt
  1. Pre-heat oven to 370° F. Grease an 8” round cake pan. Set aside.
  2. In a food processor, place the almond flour, coconut sugar, ginger, baking powder and sea salt. Puree for about 1 minute.
  3. Add the eggs and coconut oil. Puree until a thick batter forms. Add the honey and process again until fully incorporated, about 1 minute.
  4. Spoon the mixture into the prepared cake pan. Bake 25 minutes. Reduce oven to 250° F and continue baking another 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 15 minutes, then transfer cake to a wire rack to cool completely.
  5. Once cooled, you can cut your cake in half or just frost the cake as is. Note: the unfrosted cake will keep (in an airtight container) for up to 2 days at room temperature or up to 4 days in the refrigerator.
  6. Meanwhile prepare the frosting. In a large mixing bowl with a hand blender or a stand mixer (with a whisk attachment), place the cream from the coconut milk (save the water/liquid for another use). Blend until light and fluffy, about 1 minute.
  7. Add the honey, ginger and sea salt. Continue blending until fully combined. Place bowl in the refrigerator for 10-15 minutes, or until it has firmed up to a frosting consistency.
  8. Using a spatula (or piping bag), frost cake as desired. Serve immediately or store in the refrigerator until ready to serve.

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Apple Ginger FizzScreen Shot 2015-11-20 at 3.05.26 PM copy
Serves 4  |  Prep Time: 10 mins  | Cook Time: 0 mins

This festive drink is a delicious blend of warmth, spice, sweetness and fizz. It’s the perfect start to any Christmas meal and a great way to toast this joyful season with loved ones.

  • 1-3/4 cups apple juice
  • 1 TBSP minced ginger
  • Juice of 1/2 lemon
  • 3 cups chilled sparkling water
  1. In a blender combine the apple juice, minced ginger and lemon juice. Process on high until fully blended.
  2. Pour the juice mixture evenly into 4 champagne glasses. Fill the rest of the glass with the sparkling water and serve immediately.

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