Here are 5 fantastic and simple Paleo recipes for you to try this Christmas inspired by my adjustment to a Paleo lifestyle. Below you will find a dessert recipe for Poached Pears in Pomegranate juice, Linseed and Cranberry Stuffing, bread for breadcrumbs and stuffing, Cranberry sauce and finally a delicious Lemon and Herb Roast Chicken as the main dish. Please try these recipes and let me know how you get on in the comments below.
Have a Healthy Mama Wellness Christmas everyone!
Poached Pears in Pomegranate Juice
A truly delightful dessert which is straightforward to make, but has real wow-factor.
Preparation time 45 minutes
Cook time 45 minutes
2 cups homemade pomegranate juice
1 cup homemade apple juice
2 medium organic pears
Zest of 1 orange
¼ teaspoon vanilla pod
½ teaspoon ground nutmeg
½ teaspoon cinnamon
4 whole cloves
- Carefully peel the pears making sure that the stalks stay attached. Set aside
- Pour all ingredients in a medium sized saucepan and heat until just simmering stirring to combine and dissolve the spices.
- Add the pears on their sides and cover the pan with a lid. The pomegranate juice will permeate the pear and give it colour.
- Poach gently for 30-35 minutes.
- Serve warm with some plain Greek yogurt and some of the poaching liquid.
Paleo Linseed and Cranberry Stuffing
This is a vegetarian stuffing that is really delicious and adds a lovely flavour to your Christmas plate.
Preparation time 25 minutes (plus if making the bread – 24 hours to make it and allowing the bread to dry out)
Cook time 35 mins
1 loaf of grain-free bread (see my recipe below)
½ cup dried unsweetened cranberries
1 medium red onion, diced
2 stalks celery, diced
3 cloves garlic chopped finely
1 cup fresh pressed apple juice
2 tablespoon melted butter
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
½ teaspoon dried ground sage
Pink salt and ground black pepper
- Make your bread the day before and chop into tiny pieces and lay on a clean tea towel to dry out overnight. Transfer to a large bowl and put to one side.
- Preheat oven to 180 degrees Celsius and grease casserole dish with some coconut oil or butter.
- Combine apple juice and dried cranberries in a small bowl, set aside.
- Heat butter in a large pan on medium-high heat. Add onion, celery and garlic and cook until soft, add remaining ingredients, sage, ginger and cinnamon, salt and pepper and combine together.
- Add vegetable mixture to bread and toss to combine.
- Pour the apple juice and cranberry mixture over top. Combine, then add to the casserole dish
- Cover and bake in preheated oven for 35 minutes.
Paleo Bread for Breadcrumbs and Stuffing
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
2 cups ground almonds OR 1 ½ cups coconut flour
1 cup arrowroot flour
1/3 cup ground linseed
2 tablespoon whole linseed
¾ teaspoon baking soda
½ teaspoon sea salt
2 teaspoon cider vinegar
2 teaspoon maple syrup
- Preheat oven to 180 degrees Celsius and oil a loaf tin with coconut oil or butter
- Combine dry ingredients in a medium-sized bowl.
- Add eggs to a blender and blend until foamy and light which takes about 4 minutes.
- Add remaining wet ingredients, pulse, and pour into a large bowl.
- Add the dry ingredients to the wet and stir to combine.
- Pour mixture into the tin and bake for 30-32 minutes or until top is golden and a knife inserted into the top of the loaf comes out clean.
- Remove from the tin immediately and leave to cool on a wire rack
Paleo Cranberry Sauce
This is just like the traditional recipe in that it is surprisingly easy but uses maple syrup instead of processed sugar. It sets really well and makes an inexpensive and lovely looking present if put in a kilner jar and tied with Christmas ribbon.
Preparation time 5 minutes
Cook time 15 minutes
Juice and zest of 1 orange
½ cup of maple syrup
½ tsp mixed spice
- Add all ingredients to a saucepan and mix together. Cook over low heat, stirring occasionally until the cranberries are soft, about 10 minutes.
- Increase the heat to medium and cook until the cranberries burst like popcorn, about 5 more minutes. The mixture should resemble a jam like consistency.
- Take off the heat and transfer to a bowl or jar and allow to cool. Lasts for up to 5 days in the refrigerator.
Lemon and Herb Roast Chicken
I love chicken and always have this instead of turkey at Christmas as I don’t entertain large numbers of people and find this is a more succulent bird.
Preparation time 10 minutes
Cook time 40 minutes per kg plus 20-30 minutes
4 tablespoons coconut oil
1 teaspoon whole black pepper corns
½ teaspoon paprika
1 teaspoon dried mixed herbs
¼ teaspoon chilli powder
Pink Himalayan salt
1 large red onion
- Pre heat your oven to 190 degrees Celsius
- Halve the onion and put one half in the chicken and finely slice the other half. Set aside
- Halve the lemon and squeeze one half over the bird and place the squeezed half inside the cavity.
- Cut the other half into wedges and place in the bottom of the roasting tin.
- Melt the coconut oil in a saucepan and add all the ingredients and combine.
- Rub some salt over the chicken, arrange the slices of onion along the middle of the chicken and then pour over the coconut oil and herb mix.
- Place the bird on top of the lemon wedges, cover with foil or a lid and place in the preheated oven.
- Remember to baste with the juices one or twice during the cooking time.
- Cook as per guidelines until the skin looks a lovely golden colour. The juice should come out clear when placing a sharp knife into the leg or breast.
- Allow to rest for 20 minutes before carving so that the moisture is re-absorbed and your meat will be tender and juicy.