I love love Christmas morning, but then again I also love love brunch….

This year I have been “blog borrowing” recipes and trying them out so that I can create our wonderful Christmas brunch menu. I wanted to keep it mainly grain free (for me) and dairy free (for my son) but delicious (for all of us).

I would love to hear all about your holiday meals and if you have any traditions, just be warned that I might poach your idea for next year 🙂

Here is what our menu looks like for Friday!

Daniele’s Christmas Pate from Bio+Well Nutrition

(AIP/Paleo approved)

1/2 lb pasture raised chicken liver

1/2 lb pasture raised pork liver

2 large organic shallots

1/2 cup rendered duck fat

1/4 cup organic sherry

1/4 cup of coconut aminos

4 cloves of garlic

Sea Salt and Fresh Ground Pepper to taste

Wash livers and let soak in water for 10 mins. Heat stainless steel pan to med/high and melt duck fat. Chop shallots and garlic, add to duck fat, let sweat. Remove livers from water and add to pan. Add aminos, sherry, salt & pepper, turn heat to med/low. Cook slowly until livers are browned. Add contents to a blender or food processor. Process until completely smooth. Pour into desired dish, (if desired, melt more duck fat and pour over contents) cover, put in refrigerator over night. Enjoy!


Pumpkin Waffles (Gluten Free) from BioFlourish  (These waffles are delicious with pate on them!)

(gluten free)

  • 1 medium banana
  • 1/2 cup canned pumpkin
  • 1 cup almond butter
  • 2 eggs
  • 1 TBSP arrowroot powder
  • 1 TBSP vanilla extract
  • 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • Coconut oil


  • Blend banana and pumpkin on high till smooth
  • Turn blender on low and add arrowroot, vanilla, baking soda, and pumpkin spice.
  • Now add eggs and almond butter.
  • Blend on high till smooth again.
  • Grease your waffle maker with coconut oil (for each waffle you make)
  • Pour on some batter. Leave room around the edges for the batter to spread.
  • Cook till brown. If still floppy, cook some more.
  • Eat immediately or freeze (toast to thaw).

And from my new favorite book, this book is a life changer….

The Loving Diet’s Maple and Blueberry Sausages (btw- these are my new favorite prep ahead breakfast item)

(AIP and gluten free)
  1. 1 pound ground pasture pork
  2. 3 Tbls maple syrup
  3. 2 pinches salt
  4. 1/2 cup fresh blueberries
  5. 1 Tbls cultured ghee, coconut oil or bacon fat
  1. Mix pork, salt and maple syrup in a bowl. Add blueberries and mix again. Form into 3 inch sized patties.
  2. In a cast iron skillet heat ghee, coconut oil or bacon fat on high heat. Add sausage patties (you will have to cook them in two batches most likely due to lack of space). Let cook for 2 minutes and then turn down heat to medium-low and cover skillet for 6 minutes.
  3. Turn heat back to to medium high and turn sausages over and cook for 2 minutes. Turn heat back down, cover and cook for another 6 minutes.


Sweet Potato Casserole (I told you I was obsessed with The Loving Diet)

(AIP and gluten free)
  1. 3 medium sweet potatoes
  2. 3 medium yellow onions
  3. 2 apples
  4. ¼ cup plus 2 tbls olive oil
  5. 1 can bpa-free coconut milk
  6. 2 tsp salt
  1. With a slicing attachment on a food processor, slice the sweet potatoes and apples in two batches. You will need to cut everything to fit in the feeding tube of the food processor. Mix apples and sweet potatoes in a bowl with salt and ¼ cup olive oil.
  2. Then slice the onions in food processor. Put 1/3 onions in a bowl and the other 2/3 onions in a hot cast iron skillet with olive oil and sauté until browned (about 20 minutes)
  3. In a deep dish (9”x13”) coat bottom with 2 Tbls of olive oil Then add ½ of the apple sweet potato mixture. Next, add the onions (the 1/3 of the onions that did not get sautéed). Top with remaining mixture of sweet potatoes and apples and lightly press down layer. Pour coconut milk evenly over the entire casserole.
  4. When onions are a deep golden brown, remove from heat and carefully spread over top of casserole. I used a spatula to spread mine.
  5. Cover with tin foil and bake at 350 degrees for 90 minutes. Take tin foil off for last 15 minutes. Test with knife in middle for doneness. Let sit for ten minutes so the casserole can absorb juices before serving.

Beet and Mandarin Juice (kid approved)

(AIP and gluten free)
  1. 1/3 cup fresh beet juice
  2. 1/3 cup fresh mandarin juice
  3. 2 Tbls fresh lemon juice

Add the beet, peeled mandarin, and peeled lemon into a juicer (or fresh squeeze) and enjoy!  My kids prefer it over ice.

Have a very happy holiday!!