Christmas brunch is a fun and festive event everyone looks forward to. After stockings and gifts, it’s the perfect time to enjoy a meal with everyone gathered around the table. If there’s one thing we love most about Christmas, it’s the magical, memorable meals we get to enjoy with our loved ones. But if you’re trying to stay away from processed foods, it crosses a lot of brunch ideas off the list. That begs the question: what should you serve for brunch?

Whether you’re looking for a simple smoothie or a large Christmas casserole for the whole family to enjoy, we have the perfect Paleo brunch menu! With no added sugar or processed ingredients, you’ll have a healthy morning feast that absolutely everyone will enjoy. For best results, serve with a cup of cheer!

Recipe from Bakerita

This banana bread is only sweetened with bananas for a guiltless treat that tastes just like traditional banana bread! Paleo-friendly and gluten-free, grain-free, and sugar-free.

Ingredients

4 ripe bananas, mashed

4 eggs

½ cup almond butter, or any nut butter of choice

4 tbsp coconut oil, melted

½ cup coconut flour

½ tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla extract

A pinch of sea salt

6 oz. dark chocolate, chopped

Instructions

1. Grease a 9"x5" loaf pan and preheat the oven to 350ºF.
2. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract, and nut butter until fully combined.
3. Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the chocolate chunks.
4. Pour the batter into the prepared pan and spread evenly.
5. Bake in the preheated oven for about 50-60 minutes. A toothpick inserted into the center should come out clean, and when you press down lightly on the loaf, it should spring back, not stay indented. If a toothpick comes out clean but the loaf isn't springing back, keep it in the oven until it does to ensure it's baked through.
6. Remove from oven and allow to cool on a wire rack for about 30 minutes. Flip out onto a cooling rack to finish cooling.

Recipe from The Paleo Running Momma

This Paleo Breakfast Casserole is loaded with so many goodies and is so easy to make! Roasted sweet potatoes form the "crust" and are topped with crispy bacon, roasted Brussels sprouts, caramelized onions, and baked with eggs. Whole30 friendly!

Ingredients

12 slices bacon

2 large sweet potatoes, peeled and sliced into 1/4" rounds

1 tbsp coconut oil, melted

3 cups Brussels sprouts, tops removed and quartered or chopped

1 large onion, thinly sliced

12 eggs

⅓ cup full-fat coconut milk

½ tsp sea salt

¼ cup nutritional yeast

½ tsp garlic powder

Black pepper to taste

Directions

1. Preheat oven to 425°F and grease a 9”x13" casserole dish with coconut oil, and line a large baking sheet with parchment paper.
2. Cut the bacon into 1" pieces and cook in a large skillet, over medium-high heat, stirring occasionally until crisp. Remove with a slotted spoon to drain on paper towels and set aside. Reserve at least 3-4 tbsp of bacon fat to caramelize onions.
3. Next, roast the sweet potatoes and Brussels sprouts. Toss the sweet potato rounds with oil and sea salt to taste and arrange overlapping in casserole dish. Arrange the Brussels sprouts on the parchment-lined baking sheet in a single layer. Place the casserole dish and baking sheet in your oven to roast. The sweet potatoes will roast for about 30 minutes until soft and the Brussels sprouts for about 20.
4. Meanwhile, caramelize the onions. Heat the pan you cooked your bacon in over low/medium heat and add the onions, tossing with the leftover reserved bacon fat.
5. Cook, stirring occasionally, lowering the heat if any onions begin to brown too quickly. Cook the onions long and slow (about 25 minutes). Once the onions are deeply caramelized and very soft, remove from heat.
6. While the onions cook, whisk together the eggs, coconut milk, nutritional yeast, salt, pepper, and garlic powder.
7. Lower heat to 400°F, then assemble the casserole. Layer Brussels sprouts over the sweet potato. Remove the caramelized onions with a slotted spoon and layer over the Brussels sprouts, follow with the cooked bacon. Finally, pour the whisked egg mixture over the casserole.
8. Bake in the 400°F oven for 25 minutes, or until the center is set and edges begin to turn light brown. Allow to cool in the baking dish before serving warm. Leftovers can be stored in the fridge for up to 5 days. Enjoy!

Recipe from Seasonal Cravings

This Green Goji Berry Smoothie combines red and green ingredients for a delicious, hydrating smoothie. It requires only three ingredients and tastes great!

Ingredients

2 cups kale, leaves torn from stem

2-3 tbsp goji berries

1 ½ - 2 cups coconut water

3-4 cubes ice

optional add-ins: chia seeds or flaxseed

Directions

1. Throw all ingredients into a blender and puree until combined.
2. Pour into a glass and enjoy! Serves 1.

Refreshing and bursting with flavor, this beautiful fruit infused water is a great addition to your holiday table.

Ingredients

2 quarts water

1 orange, sliced

1 cup fresh or frozen cranberries

Directions

1. Combine all ingredients in a large glass pitcher or carafe. Cover and refrigerate overnight.

The Christmas holidays should be enjoyed by all! If you’re hosting Christmas brunch this year, try making it Paleo-friendly to ensure everyone gets a yummy, filling, and good-for-you breakfast. Even if you are watching what you eat over the holidays, you should still feel included and welcome to all your family gatherings and meals!

For more diet-conscious tasty treats, check out our Keto-friendly Desserts and Delicious Dairy-Free Desserts. Happy Holidays!