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COOKBOOKHoliday

Paleo Magazine’s 3rd Annual

Paleo, Primal & Grain-Free Recipes

Our readers’ favorite holiday-inspired recipes

SNEAK PEEK!

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ENTRÉES/BEVERAGES

SIDES

BRUSSELS, BACON & CRANBERRY HASH

DIJON-MAPLE BRUSSELS

ROOT VEGETABLE SPOON BREAD

ROASTED CARROT & YUCA ROOT FRIES

BRAISED KALE & APPLES

COCK-A-LEEKIE SOUP

PALEO APPLE PANCETTA STUFFING

LEMONY KICK-IT BRUSSELS SPROUTS

SPICY TURKEY SALAD

RED & GREEN HOLIDAY HAPPINESS SALAD

PUMPKIN SEED BREAD

ROSEMARY SWEET POTATOES WITH

BACON

JANE'S BABY KALE & AVOCADO SALAD

TENDER ARTICHOKES

ROASTED BROCCOLI & BACON

SWEET POTATO CASSEROLE MADE PALEO

STUFFED PEPPERS

PALEO CAULIFLOWER COLCANNON

ENTRÉES/BEVERAGESENTRÉES/BEVERAGESENTRÉES/BEVERAGES

62

64 66

68 162 164

58

KOSMIC MOSCOW MULE

POMEGRANATE PORK BELLY

GRILLED BISON TRI-TIP

PALEO PIZZA

LEMON BEET SPARKLING MOCKTAILS

BEEF SHORT RIBS

SLOW COOKER SPICY BEEF

CHICKEN & ANDOUILLE SAUSAGE

GUMBO

VENISON APPLE BACON BBQ

STUFFED PORK TENDERLOIN

ROSEMARY LAMB CHOPS

MEATBALLS IN MUSHROOM SAUCE

LAMB CHOPS WITH GREMOLATA

PROVENÇAL-STYLE BEEF STEW

TACOS AL PASTOR

PALEO WINTER RAGÙ

WILD GAME SHEPHERD'S PIE

70

72 74 76 78

80

82

84

8688

9092

94

96

42

52 54 56

44 46 48 5040

60

98 100 102 104

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BREAKFASTS

BAKING/DESSERTS/SNACKS

PALEO PUMPKIN GRANOLA

WARM AVOCADO EGG BANANA

BAKING/DESSERTS/SNACKSBAKING/DESSERTS/SNACKS

18 24

106

138

52

BO BO CHA CHA

CHOCOLATE CHIA & DATE PUDDING

CHOCOLATE PUMPKIN TOFFEE BARS

BLUEBERRY PEACH PECAN COBBLER

DECADENT CHOCOLATE CAKE

COCONUT ICE CREAM WITH SPICED PECANS

PUMPKIN ALMOND BARS

CHEWY CHOCOLATE MINT THINS

FIG BON BONS CHOCOLATE BIRD SEED PROTEIN BALLS

PUMPKIN CHOCOLATE CHIP COOKIES

CHOCOLATE-DRIZZLED VANILLA & MATCHA

COCONUT MACAROONS

CLOTTED CREAM

PUMPKIN SWIRL CHEESECAKE

CHEWY GINGER COOKIES

DATE-SWEETENED PUMPKIN CUSTARD

SPICED PEAR SOUFFLE

RAW WHITE CHOCOLATE RASPBERRY CAKE

COCONUT CHOCOLATE COVERED LYCHEE

POWER PUDDING

ROASTED VEGETABLE SAUCE

SALTED CARAMEL PECAN PIE

PECAN PUMPKIN PIE

APPLE CINNAMON BANANA BREAD

CUBAN GARLIC MOJO RUB

COCONUT CRÈME BRÛLÉE

PEPPERMINT PUDDING

THE ONLY SALSA RECIPE YOU'LL EVER

NEED

CINNAMON COFFEE CAKE

MORNING GLORY PANCAKES

PUMPKIN PATCH WAFFLES

HEARTY PALEO EGG BREAKFAST

PERSIMMON MUFFINS

PALEO CRÊPES

TEXAS BRISKET HASH

APPLE CINNAMON BREAKFAST COOKIES

BREAKFAST FRITTATA

16

18 20 22 24 26

28

106

124

134 136

150 154 156

158

160

138 140 142 146

144

148 152

126 128 130 132

108

110 112 114 118

116

120 122

3034

36

3832

CONFETTI LATKES

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I have always loved my Frankenstein pecan pumpkin pie creation. Working as a sous chef at one my first jobs, I got the idea to combine my two favorite pies into one monster dessert. When I decided to turn to a Paleo lifestyle, I focused on figuring out a way to bring this holiday dessert monster into my new life. The results were fantastic, and each year for Thanksgiving and Christmas, I make this pie for family gatherings. It has also become popular with my customers, who get to enjoy a delicious and yet still-Paleo holiday treat. To take my creation a step further, I concocted a coconut whipped topping. It’s the Bride to my Paleo Frankenstein!

Miranda’s Personal Best Pecan Pumpkin Pie

Miranda Maszk - Cincinnati, OH

Crust1 cup fine-ground almond flour1-1/2 cups (coarse-ground) almond meal1 egg1/2 tsp sea salt4 TBSP coconut shortening1/2 TBSP cold water

Pecan Filling1/4 cup dates 1 cup pecan pieces + 12 nice whole ones for topping3/4 cup water1/2 cup pure maple syrup1/4 cup coconut shortening1/2 tsp vanilla1/4 tsp sea salt2 eggs

Pumpkin Topping1-1/2 cups organic pumpkin purée2 eggs1/4 cup almond or coconut milk1/4 cup honey1/2 TBSP cinnamon1/2 tsp nutmegPinch of sea salt

PREP 4 HOURS

COOKING 2–4 HOURS

SERVINGS12 SLICES

CRUST1 Combine all of the ingredients in a food processor

until incorporated. If it’s too wet, add a bit more almond flour.2 Press evenly into a 12-inch pie tin, pinching the

edges. With a fork, make a few air holes in the bottom of the crust so no air bubbles form. Take the fork and crimp the edges of the crust.3 Bake for 12–15 minutes at 325ºF on the middle rack

of the oven. Cool for 10 minutes and cover the crust edge with foil so it will not overcook during the remain-ing cooking times. Pro tip: Keep a cookie tray on the rack directly under the pie to catch any drippings.

PECAN FILLING1 Bring some water to a boil on the stove, put the

dates in the water, and turn off. Let sit for 10 minutes. Drain the water and discard.2 In a food processor, add the dates, 1/2 of the chopped

pecans (saving 12 whole pieces for later), honey, shorten-ing, eggs, vanilla, and sea salt, then purée.

3 Place the remaining pecans in the bottom of the pie crust and cover with the pecan purée mix.4 Bake at 325ºF for 15–20 minutes or until just set and

not jiggly. Remove from the oven and let cool for 10 minutes.PUMPKIN PIE TOPPING1 Combine all of the ingredients in the food proces-

sor, then pour over the cooled pecan filling to the top of the pie crust (still covered with foil).2 Bake at 325ºF for 15 minutes.3 Remove and place the 12 whole pecan pieces on top

of the pie to mark where the pie pieces will be cut. Bake for an additional 10–15 minutes, or until the pumpkin topping is firm.

Let cool and serve with your favorite Paleo ice cream or whipped coconut cream!

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Paleo Winter Ragù

This Paleo Winter Ragù recipe was inspired by one of my first private cooking clients who has celiac disease. When she mentioned that her favorite meal out was a ragù from a restaurant in Half Moon Bay, I set out to create a delicious and nourishing Paleo version that was simple enough for her to make on her own. I call it Paleo “Winter” Ragù because the recipe uses winter vegetables, and it’s a hearty and comforting dish that’s perfect for the winter months! This recipe is also very special to me because I included it as one of the recipes in my first Paleo Cooking Bootcamp Class, and it was a favorite of all of my students!

PREP 20 MINUTES

COOKING 90 MINUTES

SERVINGS10+

Katie Kuiter - Foster City, CA earthivore.com

2–4 TBSP avocado oil

1 yellow onion, diced

1 lb grass-fed ground beef

1 lb pasture-raised ground pork

1 package nitrate-free, sugar-free bacon, cut crosswise into 1/4- to 1/2-inch pieces

2 TBSP garlic cloves, minced

4 large carrots, sliced

1 small butternut squash, cubed

1/2 lb mushrooms

1 can tomato paste

1 (32-oz) jar Cucina Antica Garlic Marinara Sauce

Himalayan sea salt to taste

Ground pepper to taste

1 In a large wok or skillet, heat 1–2 tablespoons avocado oil over medium-high heat. Add the diced onion and cook until the onion is translucent. Add the ground beef, pork, and garlic, and season the meat with salt and pepper. Cook until the meat is browned. Add the meat mixture to a large Dutch oven.

2 In the same wok or skillet, add 1–2 tablespoons of oil and the bacon and cook until the bacon fat cooks off. Add the sliced carrots and butter-nut squash to the bacon fat and cook until the carrots and butternut squash are tender. Add the bacon, carrot, and butternut squash mixture to the Dutch oven.

3 Add the diced mushrooms, tomato paste, and marinara sauce to the Dutch oven and mix everything together. Add salt and pepper to taste. Simmer for 1 hour.

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These mocktails are my go-to drink when guests arrive for the holidays because they’re so incredibly beautiful and festive. Plus, they’re stinkin’ simple to make, and healthy to boot. No one ever guesses there are beets involved! Even better—I like to make larger batches of the cooked, puréed beets and freeze them so I always have some on hand at a moment’s notice.

Lemon Beet Sparkling MocktailsPREP

10 MINUTES

COOKING 20 MINUTES

SERVINGS4

Tammy Credicott - Bend, ORthehealthygflife.com

2 large beets, peeled and cut in half (enough to make 1/2 cup of purée)

1/4 cup freshly squeezed lemon juice

Zest of 1 lemon

3 TBSP honey

32 oz club soda

Lemon wedges for garnish

1 Place the beets in a saucepan and cover with water. Bring to a boil over high heat, cover, and reduce to a simmer. Cook the beets until soft, about 20–25 minutes. Drain the beets and let cool for 10 minutes.

2 Place the cooled beets in a food processor and purée until smooth.

3 In a small bowl, mix 1/2 cup of the beet purée, the lemon juice, zest, and honey. Freeze the rest of the beet purée for later use.

4 Fill 4 glasses with ice. Place 1–2 TBSP of the lemon-beet mixture (more or less to your taste) in each glass. Pour in 8 oz of club soda and garnish each glass with a lemon wedge.

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This third annual Paleo Magazine Readers’ Favorites Cookbook brings together 75 favorite holiday-inspired recipes from members of the incredible Paleo community. Every delicious recipe is Paleo friendly—no grains, gluten, legumes, or soy—and is accompanied by a full-page, mouthwatering, full-color photo, as well as insight as to why the recipe is important and how it can help make the holidays special.

As always, we hope these recipes make your time in the kitchen simpler and easier this holiday season, allowing you the opportunity to spend more time celebrating with friends and family.

BRUSSELS, BACON & CRANBERRY HASH

ROSEMARY SWEET POTATOES WITH

BACON

POMEGRANATE PORK BELLY

PALEO PIZZA

LAMB CHOPS WITH GREMOLATA

PUMPKIN PATCH WAFFLES

BO BO CHA CHA

COCONUT ICE CREAM WITH SPICED PECANS

RAW WHITE CHOCOLATE

RASPBERRY CAKE

CUBAN GARLIC MOJO RUB

COCONUT CRÈME BRÛLÉE

AGLAÉE JACOB

BOB MONTGOMERY

TAMMY CREDICOTT

TRINA BECK

MARY SHENOUDA

SIMONE MILLER

DAPHNE FONG

MELISSA JOULWAN

ROASTED BROCCOLI & BACON

PETE EVANS

LAURA CROSS

KRISTEN MCDADE

THE MERRYMAKER

SISTERS

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