Paleo Christmas Dinner Makeovers You Need To Know About

  2018-01-19 11:40AM

‘Tis the most wonderful time of the year! Except maybe, when it comes to food. When December seems like an explosion of cookies, cakes, eggnog, savory everything, and who knows what else, it's hard to be merry and stick to a paleo diet at the same time. Good thing we've got you covered with some Christmas dinner makeovers. So while we can't help you avoid the temptations of holiday treats, we can make it a little easier for you with these simple hacks.

Honey-baked Ham

Proteins are almost always the easiest to transform. Make sure to buy a ham that isn’t already glazed, then swap out processed honey (the ones that are in the plastic bears) and corn syrup for the raw kind. You’ll also have to nix the butter, but that’s easily replaceable with fruits like apples or peaches. Just place the fruit right around the ham, then baste the ham, baste the fruit, then baste the ham once more. Any dry seasoning is fair game.

Green and Red Salad

Nothing quite says Christmas (well, except Santa) like the infamous red and green color combo. So instead of a heavy salad filled with junk and doused in some sort of creamy dressing, go for kale and pomegranate seeds instead. Consider adding some oven baked nuts in place of croutons, and dress it with some lemon juice and olive oil.

Scalloped Potatoes

We’re sharing a recipe (below) that’s plenty creamy, yet dairy-free. The only catch is that it’s a teeny paleo cheat because the ingredients include yellow potatoes instead of sweet ones. Still totally worth it.

Mixed Veggies

Since there’s no “right” or “wrong” Christmas Day veggie, you’ve got tons of options (just skip the corn and peas.) Broccoli, squash, and carrots are really tasty when cooked in a bit of coconut oil. Don’t be afraid to get creative.

Paleo Potato Gratin


  •    3.25- 3.5 pounds yellow potatoes ( sliced thin, 1/8 in. thick)
  •    1 Tbs minced garlic
  •    3/4 cup diced shallots
  •    2 tsp olive oil
  •    1 14 ounce can of coconut cream (without preservatives in it)
  •    1 cup almond milk
  •    1/2 tsp salt
  •    1/4 tsp ground black pepper
  •    1/4 tsp ground nutmeg
  •    ½ tsp fresh thyme (and more to put on top)
  •    1/2 cup chicken bone broth organic chicken bone broth
  •    2 Tbs tapioca flour


  1. Grease a large baking dish. Preheat oven to 350 degrees Fahrenheit.
  2. Put 2 tsp of olive oil into a sauce pan and heat over medium heat. Put the diced shallots and minced garlic into the pan, mix into the olive oil with a spatula, and cook for 3-4 minutes.
  3. Add the almond milk, coconut cream, salt, pepper, ground nutmeg, and fresh thyme to the pan. Mix, and let the mixture boil for 10 minutes.
  4. Add the organic chicken bone broth and the tapioca flour to the pan and whisk ( make sure the tapioca flour chunks dissolve).
  5. Let the mixture boil for 5 minutes, while whisking every so often. Remove from heat, whisk, and set the pan aside.
  6. Put 1/3 of the sliced potatoes into the pan, slightly overlapping each other. Top with 1/3 the sauce, and evenly spread it out using a spatula. Repeat this step two more times. Top with a few branches of fresh thyme.
  7. Cover the pan with aluminum foil and bake for 75 minutes. ( Note: check to see if the potatoes are ready around the 60 minutes mark. Make sure a knife can easily slide through all the layers of potatoes and hit the bottom. If not, cook for longer. Mine took 75 minutes)
  8. Remove the aluminum foil, and the thyme branches. Broil for 5 minutes, until golden brown.
  9. Sprinkle with sea salt and pepper, serve.

*recipe courtesy of Perchance To Cook


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