By Lauren Cox of Closer To Your Food
Christmas should be a time to enjoy our loved ones and delight in the spirit of the season, but often we find ourselves pulling out our hair trying to cope with the stress of it all. We know how Christmas dinner can be the cherry on top of that stress sundae, so we’ve done our best to bring you a stress-free, no-fuss and grain-free Christmas dinner.
This meal is rich in the good fats from clean protein, heavy in fiber, and low in whole food sugar. A healthy, insanely delicious and easy to make Christmas dinner like this is completely possible, even for amateur culinarians. We hope you’ll give at least one of these simple recipes a try.
The Starter Dish
Garden Frisee with Lardon and Warm Champagne Vinaigrette
The French eat a salad very similar to this and it’s one of my favorite cold weather meals on its own. This salad is light but luxurious and a perfect addition to a no-fuss Christmas dinner. Frisée lettuce is so easy to grow at home in your garden, if you have the chance, you really should try it. Our version of a lardon is made from slicing up nitrate-free, no sugar added bacon, making it a paleo friendly version. After cooking, when you transfer the warm bacon grease into the vinaigrette, you end up with a warm dressing that just ever so slightly wilts the lettuce, taking off any bitterness.

  • 4 cups frisée lettuce, washed and chopped
  • 1 pack sugar-free, no nitrate bacon sliced 1” thick
  • 1 tablespoon champagne vinegar
  • 1 teaspoon honey
  • sea salt and fresh cracked pepper to taste

Place your lettuce onto a platter or salad bowl.
In a large pan on medium heat, cook the bacon slices until crispy. Using a slotted spoon, transfer the bacon to a paper towel and set the pan with the grease aside.
In a bowl, mix together the vinegar, mustard and honey. Slowly whisk in the bacon grease until evenly combined. Add sea salt and fresh pepper to taste.
Lightly toss the salad in the dressing and sprinkle the bacon pieces on top just before serving. Eat immediately.
The Main Dish
Bison Standing Rib Roast
Bison is a beautiful, clean lean meat. Make sure to order the roast from your butcher as they will most likely have to prepare one for you. Before it’s time to cook, let the roast sit out at room temperature for at least 20 minutes to temper and pat off any moisture with a paper towel. Be sure to watch the roast. Because it does not have nearly the fat content of its beef counterpart, you need to frequently baste it with its own juices or a little more olive oil.
Bison Rib Roast: 2-3 ribs serves about 5-6 people

  • 2 sprigs rosemary
  • 6 cloves garlic
  • 2 tablespoons olive oil
  • sea salt and fresh cracked pepper to taste

Preheat your oven to 400º. Puncture about 4-6 two-inch deep holes into the fat side (the side without the bones) of the roast with a paring knife. Stuff the garlic cloves into the holes along with a 1-2” sprig of the rosemary. Liberally coat the roast with olive oil and then heavily season all 4 sides with sea salt and pepper.
Place in a roasting rack, fat side up and roast 30 minutes. When ready, reduce the heat to 250º and continue cooking for another 2.5 hours. If you have a larger roast, you will have to continue for another 30 minutes to an hour depending on the size.
Remove the roast from the oven, cover with aluminum foil and allow it to rest for at least 20 minutes before carving.
The Side Dish
Mustard Roasted Winter Veggies
These delicious veggies are the perfect accompaniment to the beautiful rib roast. The best part is that you can cook them in the rib roast pan to kill two birds with one stone, and they soak up the delicious juices from the roast. You can get inventive with the root veggies, but we feel like parsnips, carrots and Brussels sprouts make the perfect trio.

  • 2 cups Brussels sprouts, bases cut off and sliced in half
  • 1 cup heirloom carrots, chopped
  • 1 cup parsnips, chopped
  • 1/4 cup garlic cloves, peeled, stems cut off
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons grainy mustard
  • 1 anchovy, minced
  • 1 tablespoon honey
  • sea salt and fresh cracked pepper to taste

Toss all of the ingredients in a large bowl until the veggies are evenly coated. Season to taste with sea salt and fresh pepper. If you are cooking the veggies with the roast, wait until your roast cooks the first 30 minutes at 400º, then when you reduce the heat to 250º, add in the veggies evenly around the roast pan.
About an hour in, lightly stir the veggies with a large spoon to coat them evenly in the juices and so that the ones on top don’t burn. They will cook the full remaining 2.5 hours with the roast until they are tender and lightly caramelized.
The Dessert Dish
Grain-Free Buche de Noel
A Buche de Noel or Yule log is a classic French dessert meant to look like a log in the forest. It is typically made with a rolled genoise cake and garnished with marzipan woodland pieces like mushrooms and holly. This is a great grain-free version and is technically paleo if you are cool with honey. Marzipan can be made with honey instead of sugar as well. If you want to skip the marzipan all together, garnish with some fresh pine and berries.

  • 1/2 cup coconut or hazelnut flour
  • 1/2 cup raw ground cocoa or powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 pinch sea salt
  • 7 eggs
  • 1/2 cup raw honey
  • 3/4 cup coconut oil

Preheat your oven to 350º.
In a food processor, pulse together all of the dry ingredients and then pulse in the wet until it is evenly combined. In a cake pan lined with parchment and greased, carefully pour in the batter making sure to get it all with a spatula.
Then bake for about 35 minutes or until the center is cooked through and the sides of the cake pull away from the pan. Remove and allow the cake to cool completely, about 30 minutes or 10 minutes in the freezer.
Using a ring mold, cut out 3-4” circular pieces from the cake. You can garnish them with a very light sprinkle of organic powdered sugar and organic marzipan mushrooms and holly berries.
12 ounces wheat, corn and dairy–free chocolate chips
3 tablespoons liquid coconut oil
Using a double boiler, melt the chocolate and stir until it is smooth and completely melted. Slowly drizzle in the coconut oil and stir until evenly combined. Take the chocolate off of the heat and allow it to sit for about 20 minutes in a cool spot. We’re trying to get the coconut oil to come back to a semi-solid state.
Using an electric mixer, mix the frosting on high until it becomes light and fluffy, about 3 minutes. Spread immediately onto your cakes and store in a cool place.
Imagine a light crisp salad, highlighted with a touch of bacon goodness, a beautiful clean, lean roast garnished with its own pan juices, adorned by winter veggies that have been caramelized and dripping in the lovely flavor from the roast then to have the meal crowned with a rich, fluffy and moist chocolate cake.
You’ll walk away full, but not feeling engorged. Your brain will get the good fats it needs to keep it functioning properly. Your digestive tract will get the good fiber it needs to keep everything moving. Your blood sugar will thank you for not having to deal with an insulin spike. Most importantly, your taste buds will thank you for a heart warming, simple, eyes rolling to the back of your head good Christmas meal. Enjoy.
From our kitchen to yours, happy holidays and happy cooking!