5 Holiday Entrées

Crispy Baked Chicken Thighs

A flavorful Mediterranean-inspired dish featuring tender, crispy chicken thighs, infused with warm spices and complemented by kalamata olives. This simple recipe is perfect for weeknight dinners or special gatherings.

INGREDIENTS (Serves ~4)

• 4 bone-in, skin-on chicken thighs
• 1 tsp sea salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp smoked paprika
• ¼ tsp red pepper flakes
• 1-2 tbsp avocado oil
• 1 medium yellow onion, thinly sliced
• ½ cup pitted kalamata olives, halved

Instructions

• Prepare the Chicken: Preheat the oven to 375°F (190°C). In a small bowl, combine salt, cumin, coriander, cinnamon, smoked paprika, and red pepper flakes. Rub the spice mixture evenly over the chicken thighs.
• Sear the Chicken: Heat oil in a cast iron or oven-safe skillet over medium to medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes until golden brown. Flip and sear the other side for 2-3 minutes.
• Add the Toppings: Add the sliced onion, olives, and optional dates around the chicken in the skillet.
• Bake the Dish: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 170°F (77°C).
• Finish and Serve: Let the chicken rest for 5 minutes after baking. Squeeze fresh lemon juice over the top and serve!

Crispy Skin Salmon

Restaurant-quality salmon at home brought to you by this quick and easy recipe. Enjoy tender, flaky salmon with super crispy skin, perfect for pairing with a variety of sides for a versatile meal.

INGREDIENTS (Serves ~2)

• 2 (4-6 ounce) skin-on salmon filets (~1 inch thick; wild-caught preferred)
• 2-3 tsp olive oil
• Sea salt and black pepper, to taste
• 1/2 medium lemon

Instructions

• Preheat and Prepare: Heat a large, well-seasoned cast iron skillet over medium-high heat. Pat the salmon skin dry with a paper towel, then brush with a thin layer of oil. Season generously with sea salt and black pepper.
• Sear the Salmon: Once the pan is hot (water droplets should sizzle upon contact), place the salmon filets skin-side down. Press gently to ensure full contact between the skin and the pan. Reduce heat to medium and sear undisturbed for 6-7 minutes, until the skin is crisp and the salmon is cooked about halfway up the sides.
• Flip and Finish: Brush the top of the salmon with oil and season with additional salt and pepper. Gently flip the filets, add the juice of 1/2 lemon to the skillet, and cover. Cook for an additional 1-2 minutes, or until the internal temperature reaches 145°F (63°C).
• Bake the Dish: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 170°F (77°C).
• Serve: Remove the salmon from the pan and serve immediately, preferably skin-side up to maintain crispness. Pair with sides like roasted asparagus, mashed potatoes, or a fresh salad.

Mexican Shredded Chicken

A quick and flavorful shredded chicken dish seasoned with Mexican-inspired spices. Perfect for tacos, burrito bowls, salads, enchiladas, and more. Ready in just 30 minutes using a single pan.

INGREDIENTS (Serves ~4)

• 2 boneless, skinless chicken breasts (~8 ounces each)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp sea salt
• 1 tbsp avocado oil
• 1 chipotle pepper in adobo sauce, minced
• ¼ cup chicken broth
• 2 tbsp lime juice
• Optional for serving: fresh cilantro

Instructions

• Season the Chicken: In a small bowl, combine half of the cumin, smoked paprika, chili powder, and sea salt. Sprinkle this mixture evenly over one side of each chicken breast.
• Sear the Chicken: Heat a large skillet (preferably cast iron) over medium-high heat. Once hot, add the avocado oil. Place the chicken breasts in the skillet, seasoned side down. Sprinkle the remaining spice mixture over the unseasoned sides. Sear for about 4 minutes until a golden crust forms.
• Cook Through: Flip the chicken breasts, reduce the heat to low, and partially cover the skillet, leaving a small gap for steam to escape. Continue cooking for 8-10 minutes, or until the internal temperature reaches 165°F (74°C).
• Shred the Chicken: Transfer the cooked chicken to a plate and use two forks to shred it into bite-sized pieces.
• Combine and Simmer: Return the shredded chicken to the skillet. Add the minced chipotle pepper, adobo sauce, and broth. Stir to combine and simmer over low heat for a few minutes to allow the flavors to meld. Stir in the lime juice.
• Serve: Garnish with fresh cilantro and serve alongside rice or beans.

Lemon & Herb Roasted Chicken Thighs

Enjoy the tender meat and crispy skin of roasted chicken thighs, infused with zesty lemon and aromatic herbs. This elegant yet simple dish is perfect for weeknight dinners or entertaining guests, requiring just 7 ingredients and 30 minutes to prepare.

INGREDIENTS (Serves ~4)

• 4 bone-in, skin-on chicken thighs (6-8 oz each; pasture-raised, organic when possible
• 1 tsp each dried basil and dried oregano
• 1 tsp sea salt
• 1 tsp red pepper flakes (optional)
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 tbsp olive oil
• 1 medium lemon, thinly sliced into rounds
• 3-4 tbsp fresh hardy herbs (thyme, rosemary, sage; removed from thick stems and torn slightly; optional)

Instructions

• Preheat and Season: Preheat the oven to 375°F. In a small bowl, mix the dried basil, oregano, sea salt, red pepper flakes (if using), black pepper, and garlic powder. Pat the chicken thighs dry and rub the seasoning mixture evenly over each piece.
• Sear the Chicken: Heat a 10-inch cast iron skillet (or oven-safe skillet) over medium heat. Once hot, add the oil and swirl to coat. Place the chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden brown and crispy. Flip the thighs and cook for an additional 2 minutes.
• Add Lemon and Herbs: Arrange the lemon slices over the chicken thighs and sprinkle with fresh herbs, if using.
• Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F.
• Serve: Remove from the oven and let rest for 5 minutes before serving. Pairs well with a fresh salad.

Roast Beef With Rosemary

A succulent roast beef infused with the aromatic flavors of fresh rosemary and garlic, offering a classic and elegant centerpiece for any meal.

INGREDIENTS (Serves ~8)

• 1 beef tenderloin roast (2.5 pounds)
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp cracked black pepper
• ½ tsp sea salt
• 4 sprigs fresh rosemary
• 4 sprigs fresh oregano
• 4 sprigs fresh thyme

Instructions

• Prepare the Roast: Preheat the oven to 250°F (121°C). Drizzle the beef tenderloin with cooking oil and rub minced garlic evenly over the surface. Sprinkle with cracked black pepper and sea salt.
• Season and Roast: Place the rosemary, oregano, and thyme sprigs in the bottom of a 13x9x2-inch baking pan. Position a roasting rack over the herbs and place the seasoned meat on the rack. Roast, uncovered, for 20 minutes.
• Increase Temperature: After 20 minutes, increase the oven temperature to 425°F (218°C). Continue roasting until medium-rare, approximately 30 to 40 minutes, longer if desired.
• Rest and Serve: Remove the roast from the oven and cover loosely with foil. Let it stand for 10 minutes before slicing. Garnish with fresh thyme sprigs if desired.

2 Holiday Appetizers

Grass-Fed Beef Meatballs With Coconut Cream Dip

This recipe eliminates processed ingredients, uses healthy fats like avocado oil, and includes a dairy-free alternative for the dip. It’s high in protein and nutrients, making it delicious.

INGREDIENTS

Meatballs Ingredients:

• 1 lb grass-fed ground beef
• 1 egg (pasture-raised)
• 1 clove garlic, minced
• ¼ cup finely chopped fresh parsley
• 2 tbsp coconut flour (as a binder)
• ½ tsp sea salt
• ¼ tsp black pepper
• ½ tsp onion powder
• Avocado oil (for frying)

Coconut Cream Dip Ingredients:

• ½ cup full-fat coconut cream
• 1 tsp fresh lime juice
• ½ tsp garlic powder
• Pinch of sea salt
• Optional: chopped cilantro for garnish

Instructions

• Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef, egg, garlic, parsley, coconut flour, sea salt, black pepper, and onion powder. Mix gently to avoid overworking the meat.
• Form and Chill the Meatballs: Roll the mixture into 1-inch balls and place them on a parchment-lined tray. Refrigerate for 30 minutes to help them hold their shape.
• Cook the Meatballs: Heat avocado oil in a skillet over medium heat. Add the meatballs, being careful not to overcrowd the pan. Brown on all sides (about 2–3 minutes per side). Once browned, transfer the meatballs to a baking sheet and bake at 375°F for 10–12 minutes, or until cooked through.
• Make the Coconut Cream Dip: In a small bowl, whisk together the coconut cream, lime juice, garlic powder, and sea salt. Adjust seasoning to taste and garnish with fresh cilantro if desired.
• Serve: Arrange the meatballs on a platter with the coconut cream dip in the center. Serve warm.

Stuffed Mini Peppers With Grass-Fed Beef And Herbs

This health-optimized version of stuffed mini peppers is perfect for holiday gatherings. Using whole, organic ingredients like grass-fed beef and nutrient-dense veggies. Loaded with high-quality protein, healthy fats, and essential nutrients.

INGREDIENTS

• 1 lb grass-fed ground beef
• 12 mini organic sweet peppers (cut in half and seeded)
• 1 small onion (finely diced)
• 2 cloves garlic (minced)
• ¼ cup fresh parsley (chopped)
• 1 tsp sea salt
• ½ tsp black pepper
• ¼ tsp smoked paprika
• 1 tbsp avocado oil (for cooking).
• Optional additions: ¼ cup almond flour, ¼ cup shredded raw cheese for topping.

Instructions

• Prepare the Mini Peppers: Preheat your oven to 375°F. Slice the peppers in half lengthwise, remove seeds and membranes, and set them aside on a baking sheet lined with parchment paper.
• Cook the Filling: Heat avocado oil in a skillet over medium heat. Add the onion and garlic and sauté until fragrant (about 2–3 minutes). Add the beef and cook until browned, breaking it up into small pieces. Season with sea salt, black pepper, and smoked paprika. Stir in the fresh parsley for flavor and nutrition.
• Assemble the Peppers: Using a spoon, fill each pepper half with the cooked beef mixture. If desired, sprinkle a small amount of raw cheese on top for extra flavor.
• Bake: Bake the stuffed peppers in the preheated oven for 20–25 minutes, or until the peppers are tender and the filling is heated through.
• Serve: Arrange the peppers on a serving platter and garnish with additional parsley for a festive touch.

INSPIRED BY: Cheesy Bacon Stuffed Mini Peppers by Bite Sized Bash

3 Holiday Desserts

Almond Flour Gingerbread Cookies

Soft, chewy cookies with all the warm spices of the season, made grain-free for a healthier indulgence.

INGREDIENTS (~12 cookies)

• 2 cups almond flour
• 1 tsp baking soda
• 1 tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp nutmeg
• Pinch of sea salt
• ¼ cup coconut oil (melted)
• ⅓ cup coconut sugar
• 2 tbsp blackstrap molasses
• 1 egg

Instructions

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Mix almond flour, baking soda, ginger, cinnamon, nutmeg, and sea salt in a bowl.
• In another bowl, whisk coconut oil, coconut sugar, molasses, and egg until combined.
• Add wet ingredients to dry and mix until a dough forms.
• Scoop dough onto the baking sheet, flatten slightly, and bake for 10-12 minutes.
• Cool before serving.

Almond Flour: High in protein, healthy fats, and vitamin E, supports heart and digestive health.

Blackstrap Molasses: Rich in iron, calcium, and antioxidants, supports bone health and blood sugar control.

Coconut Oil: Contains MCTs for quick energy, boosts metabolism, and supports immunity.

Cinnamon: Helps regulate blood sugar, reduces inflammation, and rich in antioxidants.

Ginger: Aids digestion, reduces inflammation, and supports heart health

INSPIRED BY: The Conscious Plant Kitchen

Coconut Cream Snowball Truffles

Decadent truffles coated in coconut flakes, combining creamy texture with a festive look.

INGREDIENTS (10-12 truffles)

• 1 cup unsweetened shredded coconut (divided)
• ½ cup coconut cream
• 2 tbsp raw honey
• 1 tsp vanilla extract

Instructions

• Blend ¾ cup shredded coconut, coconut cream, honey, and vanilla until smooth.
• Chill mixture for 1 hour.
• Scoop and roll into small balls, then coat with remaining shredded coconut.
• Refrigerate for at least 30 minutes before serving.

Shredded Coconut: Rich in fiber, healthy fats, and manganese for bone health.

Raw Honey: Contains antioxidants, supports the immune system, and has a low glycemic index.

Vanilla Extract: Offers antioxidants, helps reduce stress, and promotes mood improvement.

INSPIRED BY: Real House Moms

Pecan Pie Bars

A wholesome and nutrient-rich twist on pecan pie, these bars are perfect for a small gathering or personal indulgence, without compromising on health.

INGREDIENTS (~6 bars)

For the Crust:

• 1 cup almond flour
• 2 tbsp coconut oil (melted)
• 1 tbsp raw honey
• Pinch of sea salt

For the Filling:

• cup pecans (roughly chopped)
• 3 tbsp coconut cream
• 1 ½ tbsp raw honey
• ½ tsp vanilla extract
• ¼ tsp cinnamon
• Pinch of sea salt

Instructions

• Prepare the Crust: Preheat the oven to 350°F. Line a loaf pan (or similar small pan) with parchment paper. Mix almond flour, melted coconut oil, raw honey, and sea salt in a bowl until a crumbly dough forms. Press the dough evenly into the bottom of the pan. Bake for 8-10 minutes, then set aside to cool.
• Prepare the Filling: In a small saucepan over low heat, combine coconut cream, raw honey, vanilla extract, cinnamon, and sea salt. Stir until smooth and slightly thickened (about 3 minutes). Remove from heat and stir in chopped pecans.
• Assemble the Bars: Pour the mixture over the cooled crust. Bake at 350°F for 20-22 minutes, until the filling is set and slightly golden.
• Cool and Serve: Let the bars cool completely in the pan before cutting into 6 small squares. Chill in the refrigerator for firmer bars if desired.

Pecans provide heart-healthy fats and antioxidants.

Coconut Cream: High in MCTs, promotes energy, brain health, and skin hydration.

Vanilla Extract: Contains antioxidants, promotes stress relief, and improves mood.

Cinnamon: Regulates blood sugar, reduces inflammation, and is packed with antioxidants

INSPIRED BY: Erin Lives Whole