• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Spring Recipes
  • Recipes
  • Order Meal Prep
  • Healthy Gut Baby Food Course
  • About

Allianna's Kitchen

menu icon
go to homepage
  • Spring Recipes
  • Recipes
  • Order Meal Prep
  • Healthy Gut Baby Food Course
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Spring Recipes
    • Recipes
    • Order Meal Prep
    • Healthy Gut Baby Food Course
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Allianna's Kitchen » Recipes

    Blog

    tigernut cookies on a tray

    December 23, 2021 Allergy Friendly

    Tigernut Cookies (AIP Friendly, Egg Free)

    These homemade autoimmune protocol friendly Tigernut Cookies are super simple to make! Tigernut is a great alternative for people who have nut allergies. These AIP cookies are also egg free which make them a great allergy friendly dessert option. 

    tigernut cookies on a tray

    If you like these gluten free cookies, check out my Gluten Free Thumbprint Cookies on my blog too!

    Tigernut Cookies Ingredients: 

    • Tigernut butter–You can buy this from the store or make your own. I like making my own with this recipe HERE. I find it is far more economical to make your own too!
    • Maple syrup-To sweeten these cookies. I do not suggest subbing out maple syrup for another sweetener. 
    • Baking soda-To help the cookies rise. 
    • Coconut flour-To help bind everything together. 
    tigernut flour cookie ingredients laid out in bowls

    How To Make Tigernut Flour Cookies:

    • First, preheat the oven to 350. 
    • Then place all ingredients in a food processor and blend until smooth. Tigernut can be somewhat rough to mix so using the food processor makes it easier, yet it is optional if you would prefer to do it by hand. 
    • Now, using a 1 inch cookie scoop and scoop out the cookies onto the non-stick baking sheet.
    • Next, using a fork press down on the cookies into a criss cross like you would to make peanut butter cookies. Thi is purely just to make them look prettier, you can skip this step!
    • Now, bake for 15 minutes. 
    • Allow the cookies to sit for 20 minutes prior to serving or moving from the baking sheet. 

    What Are Tigernuts?

    • Despite the name, tigernuts are actually nut free! Tigernuts are tubers like sweet potatoes and actually taste like nuts. They are a great nut free option for those who cannot tolerate nuts and are doing AIP the (autoimmune protocol.)
    step by step how to make tigernut cookies, add the dough to the food processor

    What Kind of Food Processor Do You Use?

    • I have this one HERE. I have had this since college and absolutely love it. It cleans so well and has held up over the years. 
    picture of whole tigernuts

    If you like this recipe, you will LOVE my other tigernut recipes:

    • Homemade Tigernut Butter

    If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.

    tigernut cookies on a tray

    Tigernut Cookies

    Course Dessert
    Cuisine American
    Prep Time 5 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 20 minutes minutes
    Servings 8 cookies
    Author Allianna Moximchalk
    210kcal
    Cost $5
    Print Recipe Pin Recipe

    Equipment

    • high speed blender
    • Cookie scooper

    Ingredients

    • 1 cup tigernut butter Click to make your own with my recipe!
    • 1/2 cup maple syrup
    • 1 tsp baking soda
    • 1/3 cup coconut flour

    Instructions

    • Preheat your oven to 350. Place all ingredients in the food processor to blend. Then, using a 1 inch cookie scoop scoop the cookie dough onto a non-stick pan. Bake for 15 minutes.
      If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.

    Notes

    If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
    Quick, easy and delicious allergy friendly treats!
    Serving: 1cookie | Calories: 210kcal | Carbohydrates: 34g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Sodium: 151mg | Potassium: 45mg | Fiber: 5g | Sugar: 17g | Calcium: 22mg | Iron: 1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!
    brown smoothie with a gingerbread cookie on top

    December 23, 2021 Allergy Friendly

    Gingerbread Smoothie (Dairy Free)

    This Dairy Free Gingerbread Smoothie is perfect for the holidays! The fresh ground ginger with the blackstrap molasses, coconut yogurt and bananas is delicious! This dairy free smoothie is great for breakfast on the go and snacks. It only takes 5 minutes to make and is something the whole family can enjoy!

    brown smoothie with a gingerbread cookie on top

    If you enjoy this recipe, you will also enjoy my Dairy Free Pumpkin Spice Smoothie and Gingerbread Cocktail as well.

    Gingerbread Smoothie Ingredients:

    • Coconut yogurt-I love Cocoyo. You can use any kind though. Regular yogurt will work too if you are not dairy free. 
    • Banana-This will thicken up the smoothie I like to freeze mine beforehand to help thicken it even more and it makes it cold. Anytime I see my bananas turning brown and I have no need for them I put them in my freezer and keep them for smoothies!
    • Blackstrap molasses-This is my go to sweetener for all things gingerbread flavor! It also happens to be filled with micronutrients. 
    • Fresh ginger-To taste. I do not suggest using powdered ginger as the ratio is not the same. If you do use powdered, you will want to use about ½ of the amount the recipe calls for as dried ground ginger is much stronger. 
    gingerbread smoothie ingredients laid out on a table

    OPTIONAL ADD INs:

    • Coconut oil-To get those healthy fats in.
    • Collagen peptides-For protein and healthy skin. 

    How To Make:

    • Place all ingredients in a blender and blend until smooth.
    smoothie ingredients in the blender

    What Is The Difference Between Fresh Ginger And Dried Ginger?

    • Fresh ginger is a lot less potent, but in my opinion has a better flavor profile. When a recipe calls for fresh ginger and you only have dried ginger you will need to cut the amount of ginger in about half. 
    blended up vegan gingerbread smoothie

    Can I Prep Smoothies In Advance?

    • Yes! However, I suggest only keeping them in the fridge for 2-3 days. Prior to drinking, be sure to shake the smoothie up. 
    close up shot of overhead of a smoothie

    Is This Smoothie Vegan?

    • It can be! To ensure this smoothie is vegan, be sure to omit the optional collagen peptides that are listed. If you are vegan and want the extra protein, you can add pea protein. 

    What If I Do Not Have Molasses?

    • You can substitute molasses for maple syrup, however it may change the flavor profile up a bit. 
    paleo gingerbread smoothie

    If you like this recipe, you will LOVE my other smoothies: 

    • Broccoli Smoothie
    • Pumpkin Spice Smoothie
    • Mango Strawberry Banana Smoothie
    close up shot of overhead of a smoothie

    Dairy Free Gingerbread Smoothie

    Course Snack
    Cuisine American
    Prep Time 5 minutes minutes
    Total Time 5 minutes minutes
    Servings 2 smoothies
    Author Allianna Moximchalk
    459kcal
    Cost $3
    Print Recipe Pin Recipe

    Equipment

    • high speed blender

    Ingredients

    • 1 banana ripe, frozen is best
    • 1 cup yogurt I like cocoyo dairy free yogurt but any kind will work
    • 1 tbsp molasses I like blackstrap
    • 1/2 tsp ground ginger fresh!
    • 1/4 tsp cinnamon

    OPTIONAL:

    • 2` tbsp coconut oil to add extra healthy fats
    • 3 scoops collagen peptides for protien

    Instructions

    • Place all ingredients in the blender and blend until smooth.
      If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.

    Notes

    If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
     
    Quick, easy, delicious gingerbread smoothie for the holidays!
    Serving: 1smoothie | Calories: 459kcal | Carbohydrates: 32g | Protein: 42g | Fat: 21g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 91mg | Sodium: 128mg | Potassium: 690mg | Fiber: 2g | Sugar: 23g | Vitamin A: 280IU | Vitamin C: 6mg | Calcium: 322mg | Iron: 4mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!
    keto jalapeno poppers on a plate

    December 17, 2021 Appetizers

    Keto Jalapeno Poppers (Dairy Free)

    These keto jalapeno poppers are super simple to make and a crowd pleasing snack! This keto appetizer is naturally dairy free. The creamy almond cream combined with the garlic powder and savory bacon is oh so delicious. This recipe only takes 5 minutes to prep and 15 minutes to cook. 

    keto jalapeno poppers on a black and white plate

    If you are a big appetizer lover like me, be sure to check out my other favorite appetizers on my blog like my Bacon Wrapped Chicken Bites and Simple Beetroot Dip.

    Keto Jalapeno Popper Ingredients: 

    • Jalapenos-Be sure to wash them and cut them in half longways. If you are not a big heat person, be sure to remove the seeds from the peppers as the seeds carry a lot of the heat!
    • Cream cheese-I use Kite Hill cream cheese. It is naturally dairy free and tastes like regular cream cheese! If you tolerate milk products, feel free to use regular dairy made cream cheese. 
    • Garlic & onion powder-For flavor. 
    • Bacon-This is what makes this recipe! I love using Butcher Box. They have the best quality stuff and it is directly shipped to my house! If you use my link HERE you can save on your first order. 
    • Toothpicks-To keep the poppers wrapped!
    air fried jalapeno popper ingredients laid out in bowls

    How to Make Air Fryer Jalapeno Poppers:

    • First, preheat the oven to 375 or if you are using an air fryer skip this step.
    • Next, wash and cut your jalapenos longways. If you do not like them too hot, wash out the seeds! 
    • Now, add the cream cheese, garlic powder and onion powder to a bowl and mix well throughout. 
    • Cut your bacon in half using kitchen scissors, I have these ones HERE. 
    • Using a spoon, fill up the jalapenos with the cream cheese mixture. 
    • Then, wrap the bacon around the jalapeno and use a toothpick to keep it wrapped.
    • Now, add the poppers to your air fryer. Some air fryers come with racks. If yours does, add in the second wrap to allow the jalapenos to be spaced out and cooked evenly. If you do not have an air fryer, add the jalapenos to a baking sheet. 
    • Bake for 10-15 minutes or until desired crispiness is achieved! 
    jalapenos on a baking dish with cream cheese

    What Kind Of Air Fryer Do You Use?

    • I have this one and am obsessed! I have been using it for years. It is pretty big so it allows me to cook for more than just one person with it. It also has multiple functions which is amazing too. I use it most for air frying but also use it as a pressure cooker. 
    jalapenos stuffed with cream cheese wrapped in bacon

    How Should I Reheat?

    • I would place the jalapenos back in the air fryer or oven at 350 for 5-10 minutes if they are completely cold. 
    keto jalapeno poppers in the air fryer

    If you like this recipe, you will love my other snacks:

    • Whole30 Guacamole With Pork Belly 
    • Whole30 Salmon Cakes
    • Paleo Deviled Eggs
    • AIP Bacon Maple Chicken Bites
    If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
    keto jalapeno poppers on a plate

    Keto Jalapeno Poppers

    Course Appetizer
    Cuisine American
    Prep Time 5 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 20 minutes minutes
    Servings 20 poppers
    Author Allianna Moximchalk
    77kcal
    Cost $6
    Print Recipe Pin Recipe

    Equipment

    • baking sheet or air fryer
    • toothpicks

    Ingredients

    • 10 jalapeño sliced in half longways, seeds removed
    • 1/2 container kite hill almond cream cheese regular cream cheese if you are not dairy free
    • 20 toothpicks
    • 10 slices bacon I love Butcher Box! Use my link for free meat.

    Instructions

    • Cut the jalapenos in half. Stuff with almond cream and wrap a piece of bacon. Place a toothpick in to hold the bacon. Place in the air fryer on the bottom then add in the middle shelf and place the remaining pieces. Cook for 10 minutes on 375 degrees F, then flip and cook for an additional 5 minutes or until the bacon is crispy.
      If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.

    Notes

    If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
     
    These easy keto jalapeno poppers make for the most perfect appetizer!
    Serving: 1bite | Calories: 77kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 76IU | Vitamin C: 8mg | Calcium: 1mg | Iron: 1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!
    lemon and shrimp with broccoli on a plate with a gold fork

    December 16, 2021 Allergy Friendly

    Lemon Garlic “Butter” Shrimp (Sheet Pan Meal)

    This Lemon Garlic Butter Shrimp is seriously to die for! We eat this meal weekly in my house. The lemon combined with the garlic is oh so delicious. This meal is a sheet pan meal which means it literally takes less than 5 minutes to prep so it is perfect for those weeknights where you do not have much time to prepare dinner!

    lemon garlic butter shrimp on a plate with broccoli

    If you enjoy this recipe, you would also enjoy my Easy Gluten Free Fish and Chips, Baja Shrimp Tacos, and Gluten Free Salmon Cakes too! If you love my sheet pan meals, check out my Chicken Sausage Sheet Pan Dinner.

    Lemon Garlic Butter Shrimp Ingredients:

    • Butter-I like grass fed butter or if you are strictly paleo you can use ghee! Both work great interchangeably. Make sure the ghee or butter is fully melted prior to using. 
    • Garlic-For flavor. I am obsessed with the lemon and garlic combo!
    • Lemon juice-Lemon juice is needed for the marinate but I also like adding a lemon wedge on the side. 
    • Broccoli-This makes this dish a complete meal! I like using broccoli florets. 
    • Sea salt and pepper-To taste.
    keto shrimp ingredients laid out

    How To Make:

    This keto shrimp recipe is so simple! 

    • First, make sure your shrimp is defrosted and preheat the oven to 425. 
    • Next, juice the lemons and melt the butter or ghee. 
    • Add all ingredients to a bowl and mix.
    • Add the ingredients to the sheet pan and arrange in a single layer. 
    • Bake for 10-12 minutes. 
    • Enjoy with fresh lemon juice squeezed on top.
    • Garnish with optional chives and pepper. 
    shrimp and broccoli in a bowl

    What Goes Well With this Recipe?

    • Personally, I just love this recipe as is! However, you can for sure serve it with greens. I love this sauteed kale and mushroom dish  as well as these dehydrated kale chips to go with it!
    broccoli, lemon and shrimp on a sheet pan

    How Can I Reheat Shrimp?

    • I suggest reheating the shrimp on the stovetop on medium heat for 5-10 minutes. 

    What Kind Of Shrimp Do You Suggest?

    • I suggest Butcher Box! Butcher Box is my go to for all of my proteins and seafood. They have the highest quality stuff delivered right to your door. If you use my link HERE you can save on your first order. 
    lemon and shrimp with broccoli on a plate with a gold fork

    If you like this shrimp recipe, you will LOVE:

    • Whole30 Bang Bang Shrimp
    • Whole30 Shrimp Pesto Pasta
    • Shrimp Fried Cauliflower Rice
    • Gluten Free Shrimp Scampi
    • Sheet Pan Shrimp Tacos
    • Buffalo Shrimp Tacos
    • Gluten Free Fried Shrimp

    If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.

    lemon garlic butter shrimp on a plate with broccoli

    Lemon Garlic Butter Shrimp

    Course Dinner, Lunch, Meals
    Cuisine American
    Prep Time 5 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 15 minutes minutes
    Servings 3 servings
    Author Allianna Moximchalk
    235kcal
    Cost $10
    Print Recipe Pin Recipe

    Equipment

    • baking sheet

    Ingredients

    • 1 pound mini wild caught shrimp, tail off I use Butcher Box! If you use my link you can save on your first order!
    • 1/4 cup butter I prefer ghee for paleo, melted before use
    • 4 cloves garlic minced
    • 1/2 tsp sea salt
    • 2 lemons juiced, plus extra to serve
    • 3 cup broccoli florets
    • black pepper to serve, optional. OMIT FOR AIP

    Instructions

    • Preheat the oven to 425. Lay out all ingredients on a sheet pan in s single layer and bake for 12-15 minute.
      If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.

    Notes

    If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
    Quick, easy, and delicious shrimp meal the whole family can eat!
    Serving: 1bowl | Calories: 235kcal | Carbohydrates: 15g | Protein: 40g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 441mg | Potassium: 430mg | Fiber: 4g | Sugar: 4g | Vitamin A: 616IU | Vitamin C: 121mg | Calcium: 92mg | Iron: 1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!
    close up photo of dehydrated kale chips in a bowl with nutritional yeast on top

    December 12, 2021 Allergy Friendly

    Dehydrated Kale Chips

    These Dehydrated Kale Chips are crispy, salty and addicting! This healthy potato chip alternative is super simple to make and something the whole family can enjoy. This recipe includes 3 different ways to make these healthy potato chips!

    Dehydrated kale chips in a bowl with nutritional yeast on top.

    This recipe is a great way to get additional vegetables into your daily meal plan while still giving you the satisfaction of a bowl of chips without the guilt. If you are looking for additional ways to have lighter meal side dishes or snack options, you can also try my Air Fried Spaghetti Squash and Peas and Potatoes recipe as well!

    [feast_advanced_jump_to]

    Why You Will Love This Recipe

    • First off, they are so crunchy, salty and full of flavor! 
    • The bonus is that these paleo chips are super healthy! 
    • They are super easy to make
    • I love dipping these chips in fun sauces like my Lemon Dill Aioli.
    • Kids will love this recipe.
    • This recipe is naturally gluten free, paleo, dairy free, soy free, and grain free.
    • With only 5 ingredients, you can have a healthy snack in no time.

    Ingredients

    Dehydrated kale chip ingredients in glass bowls.
    • Kale-Any kind of kale will work! The stems add a nice crunch, however, if you prefer yours without the stems you can leave it out. The kale should be chopped into chip size pieces. Keep in mind that the kale will shrink as it cooks, therefore do not cut it up too small!
    • Avocado oil-Or ghee. Ghee will give these chips that buttery taste, however if you are vegan, vegan butter or avocado oil will work. 
    • Sea salt & garlic powder-To taste. 
    • Nutritional yeast-To give these chips that “cheese” like flavor. 

    See recipe card below for a full list of ingredients and measurements.

    Substitutions and Variations

    • If you like spice, add some cayenne pepper to your kale.
    • If you are a big fan of salt and vinegar chips, add vinegar to the kale.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turns out in the comments below!

    Step By Step Instructions

    Kale, nutritional yeast, sea salt, garlic powder, and avocado oil in a glass mixing bowl.
    First, place all ingredients in a bowl and mix. This will marinate the kale.
    Kale on a dehydrator rack.
    Next, separate the kale on the dehydrator trays ensuring that they do not overlap too much. Now, place in the dehydrator at 145 degrees F for 1 hour, then 115 degrees F for 3.5 hours.

    Equipment Needed

    • Dehydrator
    • Mixing bowls

    Expert Tips

    • Tip # 1: Be sure to cut the kale into big enough pieces! Dehydrating the kale will shrink it.
    • Tip # 2: It is important to be sure that the kale is spread out and not overlapping by much so it bakes evenly.
    • Tip # 3: You could bulk make these ahead of time so that you can easily enjoy throughout your busy week.

    Recipe FAQ

    Will the Dehydrator come with enough racks?

    I had to buy the extra racks HERE to place inside of it so I could dehydrate more at once but it works so well.

    What if I do not have a dehydrator?

    No worries! You can make these homemade kale chips in the oven by baking at 350 degrees F for 15 minutes or until the edges are golden brown. Or in the air fryer for 10 minutes or until you reach your desired level of crispy.

    What can I serve with this dish?

    These kale chips are so versatile! You could eat these on their own or pair with a dipping sauce!

    Kale chips in a bowl with nutritional yeast garnish.

    Storage Instructions

    • I suggest storing the chips in a paper bag that sits at room temperature. 

    Other Healthy Snack Recipes You Will Love

    • Mango Pico de Gallo 1 scaled
      Mango Pico de Gallo
    • applee oatmeal bake 16
      Apple Oatmeal Bake (Gluten Free)
    • grain free granola 1 scaled
      Grain Free Granola (Gluten Free)
    • whole30 guacamole 7 scaled
      Whole30 Guacamole With Pork Belly (Paleo, Keto)

    Are you interested in a list of my go to healthy alternatives?

    Download your FREE guide below

    download here

     

     

    close up photo of dehydrated kale chips in a bowl with nutritional yeast on top

    Dehydrated Kale Chips

    Course Side Dish, Snack
    Cuisine American
    Prep Time 2 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 12 minutes minutes
    Servings 2 people
    Author Allianna Moximchalk
    365kcal
    Cost $1
    Print Recipe Pin Recipe

    Equipment

    • Dehydrator or air fryer or oven

    Ingredients

    • 6 cups kale chopped
    • 1/4 cup avocado oil or GHEE if not vegan
    • 1/4 cup nutritional yeast
    • 1/2 tsp sea salt
    • 1 tsp garlic powder

    Instructions

    For the dehydrator:

    • Mix all ingredients together in a bowl. Separate the kale on trays in the dehydrator ensuring that it does not overlap by much. Now, place in the dehydrator at 145 degrees F for 1 hour, then 115 degrees F for 3.5 hours.

    For the air fryer:

    • Mix all ingredients together in a bowl. Add the kale to the air fryer and bake at 350 for 10 minutes.

    For the oven:

    • Mix all ingredients together in a bowl. Place the kale on a baking sheet and bake for 10 minutes or until it is crispy.

    Notes

    Storage: Store the chips in a paper bag that sits at room temperature. 
    Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 2 servings.
    Servings: This recipe should yield 2 servings.  
    Quick, easy, and delicious kale chips!
    Serving: 1serving | Calories: 365kcal | Carbohydrates: 21g | Protein: 12g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Sodium: 659mg | Potassium: 1115mg | Fiber: 2g | Sugar: 1g | Vitamin A: 20080IU | Vitamin C: 241mg | Calcium: 303mg | Iron: 3mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!
    Slice of keto meatloaf on a plate with dairy free ranch and bacon.

    December 12, 2021 Allergy Friendly

    Keto Turkey Meatloaf With Ranch

    This Keto Turkey Meatloaf is one of those recipes my family keeps making on repeat. It makes for the best weeknight family dinner. You can prepare this recipe ahead of time so all you need to do is bake it. This recipe only requires 20 minutes of hands on time and is so versatile, you can make it with just about anything!

    Keto turkey meatloaf on a platter with a gold knife.

    Every home needs a good meatloaf recipe to have on hand. Not only is this recipe a family favorite, but it is also a favorite on my Local to Pittsburgh Meal Prep menu. In our house, we keep this recipe on rotation along with my other low carb recipes like my Sheet Pan Sausage and Veggies, my Easy Gluten-Free Meatloaf Without Breadcrumbs, Keto Cabbage Rolls, and last but not least, my easy Gluten Free Swedish Meatballs that can be made with veggie noodles. 

    Why I Love This Recipe

    • It is something the whole family can eat!
    • Unlike your traditional meatloaf, this low carb meatloaf recipe has a fun twist on it with the ranch dipping sauce and flavor.
    • This recipe is naturally dairy free, keto, low carb, gluten free, soy free, grain free, and paleo friendly.
    • My keto turkey meatloaf recipe is can be prepped at the start of the week and eaten all week long. 
    • Meatloaf is one of those classic comfort foods that I feel like you should always have on hand. You can make this keto-friendly turkey meatloaf in advance and freeze it! 
    • Even, your carb loving family members will love this low carb keto meatloaf recipe.

    Recipe Ingredients

    Turkey meatloaf ingredients all laid out in bowls.
    • Ground turkey-I get mine from Butcher Box. Use my Butcher Box link and save on your first order. 
    • Onion-To taste, I like red onion because it gives off a more savory flavor but you could also do yellow onion. Chop up the onions real fine. 
    • Minced garlic-For flavor. Make sure it is minced!
    • Greens-You can use spinach or any kind of greens that you may have on hand! This is a great way to get your added veggies in. 
    • Ghee-To saute the greens, onions and garlic. 
    • Large eggs-To hold everything together. 
    • Almond flour-To help as a binder. If you are doing the autoimmune protocol you can use cassava flour. 
    • Paprika, dill & mustard-To taste.

    For the ranch dipping sauce

    • Avocado mayo-This is a staple in my house. It is loaded with healthy fats in comparison to regular mayo. If you are doing the autoimmune protocol, you can substitute this for purred artichokes. 
    • Dill, oregano, onion powder & garlic powder-To taste. 

    See the recipe card below for a full list of ingredients and measurements.

    Recipe Variations and Substitutions

    • Ground turkey-You can also use ground beef, ground chicken or even ground pork. Truly, any kind of ground meat will work.
    • Almond flour-You can also use coconut flour or ground pork rinds. Crushed-up pork rinds can act as a lower carb replacement for traditional breadcrumbs. 
    • Ghee-You can also use avocado oil or any other cooking oil that is high in fat. I do not suggest olive oil as it has a low smoke point. 
    • Parmesan cheese-You can sprinkle on top. 

    This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

    Step By Step Photos

    Onions, garlic and spinach in a pan.

    Step #1: First, preheat the oven to 350 and add the ghee to the pan on medium heat and get the pan nice and hot. Add in the onion, garlic, and chopped up greens. Now, saute until the greens are wilted and the onions and garlic are fragrant. 

    Turkey ranch meatloaf ingredients in a large bowl.

    Step #2: Now, mix all ingredients in a large bowl. Make sure it is mixed throughout. 

    Keto turkey ranch meatloaf on a sheet pan.

    Step #3: Next, grab a baking sheet and lay parchment paper, form the meatloaf in a loaf shape. Then roll it so slightly and reform, This will help get any air bubbles out. This will not only help the air bubbles get out but it will also help the meatloaf look more uniform! Bake for 1 hour or until the internal temperature is 165 degrees F.

    Recipe Tips and Tricks

    • Tip #1: You can use a loaf pan to make the meatloaf, however if you are making a beef meatloaf or using a protein with more fat, the meatloaf may come out oily which is why I suggest the baking sheet so the extra fat runs off. If you are using a lean beef or leaner meat, you will not have to worry about this. 
    • Tip #2: Cooking with a meat thermometer has made me so much more confident in the kitchen! The best way to tell if the meatloaf is done is by temping it. Turkey should temp at 165 degrees F.

    Recipe FAQs

    Can this meatloaf mixture be made without eggs?

    Absolutely! If you are egg free or following the autoimmune protocol (AIP) you can skip the eggs, but the meatloaf probably will not stick as well. I suggest substituting the eggs for Gelatin Eggs. 

    Can this recipe be be made nut free and autoimmune protocol friendly?

    You can substitute the almond flour for cassava flour, omit the eggs and use a gelatin egg, and remove the mustard and paprika. 

    How should I reheat this paleo meatloaf recipe and how long does it last?

    I like to reheat it in the oven! Preheat the oven to 350 and bake for 5-10 minutes. You can store this meatloaf in an airtight container for up to 5 days in the fridge. 

    What pairs well with this recipe?

    Anything! You could make my:  Bacon Brussel Sprouts, Air Fryer Green Beans, Green Bean Casserole or Sauteed Kale It also serves great with cauliflower rice too!

    Can I use a loaf pan?

    You can. However, I feel that the meatloaf cooks better when you cook it on a sheet pan.

    Whole keto meatloaf on a platter with dairy free ranch and bacon crumbles.

    Other Keto Recipes You Will Love

    • Chicken sausage and vegetables on a plate with dipping sauce.
      Sheet Pan Chicken Sausage and Veggies
    • chicken tenders in a basket with ketchup
      Keto Chicken Tenders
    • stuffed cabbage laying on a tray
      Keto Cabbage Rolls
    • salmon with pesto on top
      Pesto Salmon

    Are you interested in a list of my go to healthy alternatives?

    Download your FREE guide below

    Download your free guide.
    Slice of keto meatloaf on a plate with dairy free ranch and bacon.

    Keto Turkey Meatloaf

    Course Main Course
    Cuisine American
    Diet Gluten Free
    Prep Time 10 minutes minutes
    Cook Time 1 hour hour
    Total Time 1 hour hour 10 minutes minutes
    Servings 6 servings
    Author Allianna Moximchalk
    283kcal
    Cost $12
    Print Recipe Pin Recipe

    Equipment

    • Sheetpan

    Ingredients

    • 2 pounds ground turkey
    • 1 red onion chopped
    • 4 cloves garlic minced
    • 3 cups spinach chopped
    • 1/2 tsp sea salt
    • 2 eggs sub 2 gelatin eggs for AIP
    • 1/3 cup almond flour cassava flour for AIP
    • 1 tsp paprika omit for AIP
    • 1 tsp dried dill
    • 1/4 cup dijon mustard omit for AIP
    • 2 tbsp ghee you can also use avocado oil

    Dairy free ranch: (optional)

    • 2 cups avocado mayo sub 2 cups pureed canned artichokes
    • 1 tbsp dried dill
    • 1/4 tsp garlic powder
    • 1/4 tsp onion powder
    • 1/2 tsp sea salt

    Instructions

    • Preheat the oven to 350. Place the ghee in a medium size pan on medium heat. Add the chopped spinach, onions and garlic to the pan and sautee until the spinach is wilted. Place the remaining ingredients in a bowl and mix until mixed throughout.
    • Add a place of wax paper to a baking sheet and transfer the meatloaf mixer. Place the mixture in the middle of the sheet and roll the sheet into a log looking meatloaf-this will prevent any air bubbles and make it prettier! Place the meatloaf in the center of the baking sheet and bake for one hour.

    For the ranch:

    • Mix all ingredients in a bowl until smooth.

    Notes

    Storage: This dish can be stored in an air tight container for 5 days in the refrigerator. 
    Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 6 servings.
    Servings: This recipe should yield 6 servings. 
    This keto turkey meatloaf with homemade ranch is super simple to make and something the whole family can enjoy!
    Serving: 1slice | Calories: 283kcal | Carbohydrates: 3g | Protein: 40g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 422mg | Potassium: 580mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1567IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 2mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!
    bacon wrapped dates on a place

    December 7, 2021 Air Fryer

    Paleo Bacon Wrapped Dates (Dairy Free, AIP Option)

    These Paleo Bacon Wrapped Dates are super simple to make and a crowd pleaser for all! The creamy almond cream combined with the savory bacon and sweet dates are to die for. This recipe only requires 15 minutes of hands-on time and is great for those nights where you want a sweet yet savory snack or want to impress your guests! If you enjoy this recipe, you will also enjoy my Bacon Wrapped Chicken Bites as well.

    bacon wrapped dates on a place

    Paleo bacon wrapped dates ingredients:

    • Dates-Pitted and cut in half. 
    • Almond cream-I like the Kite Hill brand of almond cream cheese, it is so creamy and so delicious! Any kind of dairy free cream cheese will work. 
    • Bacon-I love getting my bacon from Butcher Box. Every month they send me a box of my favorite proteins. If you use my link HERE you can get a discount at checkout. 
    • Toothpicks-To hold the bacon together. 
    bacon, dates and dairy free cream cheese laid out

    How to make:

    • First, cut each piece of bacon into 3 smaller pieces. 
    • Then, stuff the date with a tsp of almond cream and wrap with bacon. Place a toothpick around it. 
    • Now, place the dates in the air fryer at 375 for 10 minutes, then flip and cook for an additional 10 minutes. If all of the dates do not fit, place the metal rack inside and add a second layer of the dates they are not touching. 
    raw bacon wrapped around dates

    What kind of air fryer do you use?

    I love this one HERE! It has multiple functions and is huge. 

    dates in the air fryer

    Can I bake in the oven if I do not have an air fryer?

    • Absolutely! I love my air fryer because it gets the dates crispy on the bottom and top but you can use them in the oven, just be sure you rotate them!
    close up shot of bacon wrapped dates

    If you like this appetizer you will love my other go to’s!

    • BBQ Bacon Wrapped Meatballs
    • Honey Lemon Pepper Wings
    • Peanut Butter And Jelly Wings

    If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.

    bacon wrapped dates on a place

    Bacon Wrapped Dates

    Course Appetizer, Snack
    Cuisine American
    Prep Time 15 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 30 minutes minutes
    Servings 20 bites
    Author Allianna Moximchalk
    43kcal
    Cost $10
    Print Recipe Pin Recipe

    Equipment

    • air fryer or baking sheet
    • toothpicks

    Ingredients

    • 10 dates pitted and cut in half
    • 7 slices bacon cut into 3's for 21 pieces
    • 1/2 cup almond cream I like the Kite Hill brand of almond cream cheese. OMIT FOR AIP

    Instructions

    • Cut the dates in half. Stuff with almond cream and wrap a piece of bacon. Place a toothpick in to hold the bacon. Place in the air fryer on the bottom then add in the middle shelf and place the remaining pieces. Cook for 10 minutes on 350 degrees F, then flip and cook for an additional 5 minutes or until the bacon is crispy.
      If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.

    Notes

    If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
     
    This dairy free bacon wrapped dates are super simple to make and something everyone will love!
    Serving: 1piece | Calories: 43kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 23mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!
    maple dijon chicken in a cast iron skillet

    December 6, 2021 Allergy Friendly

    Maple Dijon Chicken (AIP Option, Paleo)

    This one pan paleo maple dijon chicken recipe is seriously to die for! The coconut cream combined with the maple syrup, dijon mustard and mushrooms is so delicious. The bacon on the top is the icing on the cake! This recipe only requires one pan and takes less than 15 minutes of hands-on time.

    maple dijon chicken on a plate over greens

    If you enjoy this dish, you would also enjoy my AIP Turkey Breast in a Maple Garlic Sauce, Crispy Gluten Free Fried Chicken, Bacon Wrapped Chicken Bites, and Keto Chicken Tenders recipes.

    Ingredients:

    • Chicken breasts-I get all of my proteins from Butcher Box. Each month they send me a box of chicken, seafood and beef. I love it because it is the best quality of stuff and I never have to worry about running out! If you use my link HERE you can get a discount on your first order.   
    • Coconut cream-You can substitute this for almond milk if you eat nuts. I love Trader Joe’s canned coconut cream brand. 
    • Maple syrup-I love the nice sweet touch it adds to this recipe!
    • Dijon mustard-For flavor. 
    • Button mushrooms-Washed and sliced. Mushrooms can be very dirty, so be sure to wash them and wipe off any excess dirt. 
    • Ghee-For searing. Lard, avocado oil, or bacon fat would work too!
    • Yellow onion-For flavor. I prefer yellow onion over red here because it is sweet. You can use red but it has more of a savory taste!
    maple dijon chicken ingredients laid out

    How to make this one pot paleo meal:

    • First, preheat the oven to 350. 
    • Next, add the ghee to an oven friendly pan on medium heat. Once the ghee is melted add the chicken breast to the pan for 3 minutes on each side for a total of 6 minutes. Then, remove the chicken breasts from the pan and set aside (They should not be fully cooked.)
    • Now, add the onions to the pan and saute for 1 minute then add in the mushrooms and saute for 2 minutes. 
    • Next, add in the remaining ingredients. Add the chicken back to the pan and cook in the oven for 15 minutes or until the chicken breasts reach 165 degrees F internally. 
    step by step how to make one pan paleo chicken

    What pairs well with maple dijon chicken?

    • Vegan Sweet Potato Mash
    • Greens
    • Whole30 Mashed Potatoes 
    • Air Fryer Brussel Sprouts With Bacon 
    maple dijon chicken in a cast iron skillet

    How can I reheat this?

    • I suggest reheating in the oven at 350 for 5-10 minutes. 

    Can I use my instant pot:

    • Absolutely! I have this instant pot HERE and love it! For the instant pot version all instructions up until you saute the onions. Once the onions are sauteed, add all ingredients into the pot and add set to HIGH pressure with the valve closed for 6 minutes. 
    paleo chicken on a plate

    If you like my maple dijon chicken, you will LOVE my other paleo chicken recipes:

    • Paleo Chicken Piccata 
    • Paleo Chicken Parmesan 
    • Whole30 Pizza Chicken

    If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.

    maple dijon chicken in a cast iron skillet

    Maple Dijon Chicken

    Course Meals
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 6 minutes minutes
    Total Time 16 minutes minutes
    Servings 4 servings
    Author Allianna Moximchalk
    645kcal
    Cost $12
    Print Recipe Pin Recipe

    Equipment

    • Large pan

    Ingredients

    • 4 cups mushrooms washed and sliced
    • 4 chicken breasts about 5 ounces each. I like butcher box! Use my link and save on your first order.
    • 1 yellow onion chopped
    • 1 pound bacon pre cooked and chopped
    • 1 tbsp ghee
    • 2 cups coconut milk
    • 1/4 cup dijon omit for AIP
    • 1/3 cup maple syrup

    Instructions

    • Preheat the oven to 350. Place an oven safe pan on the stovetop on medium heat. Add the ghee in and once it is melted add in the chicken and pan sear for 3 minutes on each side for a total of 6 minutes. Then remove from the pan (note the chicken is not meant to be fully cooked at this point.) Now add the onions into the pan and sautee for 1 minute then add in the mushrooms and remaining ingredients. Add the chicken back in and place in the oven for 15 minutes or until the internal temp is 165 degrees F.
      If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.

    For the instant pot version:

    • Follow all instructions up until you saute the onions. Once the onions are sauteed, add all ingredients into the pot and add set to HIGH pressure with the valve closed for 6 minutes. 

    Notes

    If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
    Quick, easy, delicious chicken with mushrooms and onions!
    Serving: 1serving | Calories: 645kcal | Carbohydrates: 28g | Protein: 54g | Fat: 147g | Saturated Fat: 69g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 55g | Trans Fat: 1g | Cholesterol: 262mg | Sodium: 632mg | Potassium: 1512mg | Fiber: 2g | Sugar: 19g | Vitamin A: 79IU | Vitamin C: 8mg | Calcium: 79mg | Iron: 5mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!
    before and after weight loss pictures

    November 28, 2021 Blog

    5 Tips For Sustainable Weight Loss

    One of the most common questions I get from clients this time of the year is around weight loss and weight management. While I love my treats, I also love feeling my best even more. A few years back I lost a decent bit of weight, since then I have been able to keep it off by following a few key principles. I have found the key to sustainable weight loss and management is by finding what works best for me. What I love about the concepts below is that it is a lifestyle rather than a diet. You can still enjoy all of the foods you love, within reason.  With that said, I still do not eat gluten or dairy. Not only do I feel terrible if I eat either of those foods, but my weight shoots up drastically which is an indicator my body is super sensitive to them. Cutting out foods the body is sensitive to is huge when it comes to weight loss-without it the body remains in an inflamed state which makes it hard to lose weight. Below are my go to 5 tips for sustainable weight loss.

    before and after weight loss pictures

    5 tips for sustainable weight loss:

    • Balance your blood sugar!-I often get asked what this means. For simple terms it means to eat real whole foods and stay away processed foods. To help balance your blood sugar I like to do what I like to call always eat in pairs, see below.
    • Always eat in pairs-When in doubt eat a protein with vegetables. If you see what I eat in a day below you will see I never eat foods alone. The body works best when we eat foods in certain combinations, hence why i always eat in pairs. When we eat foods alone the body does not know if we should store that energy or burn it, which can result in weight gain. One other thing to note, when I eat fruit alone it spikes my blood sugar significantly, however when I eat fruit with a fat my blood sugar is stable.  I talk more about this in a blog post about managing PCOS with diet HERE. 
      • Example of what I eat in a day:
      • Breakfast-2 eggs, handful of greens, avocado oil spray
      • Snack 1-1 tbsp of raw nuts, 1 fruit (banana, orange)
      • Lunch-4 ounces of protein with a cup of vegetables. If i am really hungry and working out here I will add a slow acting carb in like a sweet potato or squash (usually an Allianna’s Kitchen meal)
      • Snack 2-½ avocado and a fruit or repeat snack 1
      • Dinner-4 ounces of protein and 1 cup of vegetables 
    •  Be aware of your relationship with alcohol-It was impossible for me to heal and balance my hormones while having a         drink every weekend. I had to give it up to really give my body what it needed. Anytime I would drink I would immediately be faced with anxiety the following day due to the change in my hormones.
    • Do not skip meals-I do intermittent fasting from around 6 pm-8am that is 14 hours and that is the perfect intermittent fasting window for me. I previously did fasts where I was only eating twice a day in the past and that was never sustainable for me. I found myself hungry and wanting to binge. Eating well balanced regular meals really helped me with this. 
    • Eat mostly home cooked meals-Even if I stay away from the foods I am sensitive to when I eat out, I still notice a change in how I feel when I eat out vs. in. Most restaurants use highly inflammatory oils which can lead to weight gain and overall inflammation in the body. In other words, home cooked in the way to go! I have hundreds of home cooked recipes on my blog and also run a paleo meal prep company where everything we make is home cooked. We are starting to ship nationwide January 1st 2022, be sure to join my email list HERE to stay in the loop when this happens! 

    If you like this blog post, you will love my other wellness blog posts:

    • How I Recharge
    • Managing PCOS with Diet & Lifestyle
    • What Happens When I Eat Gluten & Dairy
    • How I Lost 30 Pounds From Intermittent Fasting
    picture collage of all of my favorite holiday gifts

    November 27, 2021 Blog

    Health Conscious Gift Guide

    A bunch of you requested my go to gift guide for the holidays, below is a list of my favroites!

    picture collage of all of my favorite holiday gifts

    Epsom salt bath salts, magnesium threonate, electronic toothbrush, air purifier, caraway baking set, always frying pan, calm drink, the softest pants ever, super attractor manifestation cards, Butcher Box. 

    Health conscious gift guide-

    • Caraway baking sheets-In my last email I talked about the importance of non-toxic baking materials. When it comes to living a healthier lifestyle there are so many layers to address. One big yet easy change one can make is swapping out toxic household items for non-toxic ones, especially when it comes to bakeware.  Teflon, aluminum, ceramic coated, and copper cookware are the most common materials used in today’s cookware and it can be extremely toxic to the human body. I am obsessed with caraway because their pans are not only non-toxic, but they are super easy to clean! You can find them HERE. I have the grey color. Right now they are having a buy more, save more sale and you can save up to 20%!
    • Always pan-My go to frying pan! I love this pan because it is non-toxic, easy to clean, and visually appealing. I keep it on my stove! It never goes on sale but is on sale this week. I have the blue color and just ordered the purple. 
    • Calm drink-I have shared on my instagram stories how I sometimes still experience anxiety, when I do experience it I always load up on magnesium. I add this powder to my drink and it immediately calms me. 
    • Electronic toothbrush–If you have been following along on my stories you probably saw how I recently went to the dentist and since then I have been really focused on taking good care of my teeth! Good oral hygiene is the gateway to optimal gut health. One of the ways I have been doing that is by using an electric toothbrush. My new toothbrush is now over 30% off, check it out HERE.
    • Magnesium threonate–I have been taking magnesium for quite some time to help with brain health, sleep, and anxiety. I am not a big fan of taking many supplements but let me tell you taking magnesium every night helps. Not all brands are created equally and I really do love this brand!
    • Butcher Box-This is my go to brand for meats and seafoods! Every month they send me a big box of grass fed, wild caught protein and I keep it in the freezer so I always have a quick meal on hand. Right now they are offering free steak with every order as a gift!
    • Epsom salts-In addition to taking magnesium by supplement form every night I also take a magnesium epsom salt bath and let me tell you it puts me right to sleep! I always have an extra bag on hand in my house so I never run out. I take a bath with warm water and add two cups. You can find them HERE. 
    • Molekule air purifier-Ever since we had mold damage in our first apartment I have become so conscious of the air I am breathing in. The mold damage made me so sick and one of the things that I used to help recover from it was an air purifier. I have yet to see my go to brand is on sale and this week for black friday it is 40% off. We have one on each floor of the house. You can find it HERE
    • The softest pants–I am obsessed with these super soft lounge pants. I wear them all around the house and in the kitchen too!
    • Manifestation cards– I pull a card every single night and somehow it is always what I need! I have been obsessed with Gabby Bernstein for a while now and I love her card decks. I like to pull a card when I am in the tub with my epsom salts and journal about it. It is so relaxing!
    close up picture of maple crusted salmon with thyme on top

    November 27, 2021 Allergy Friendly

    Maple Crusted Salmon

    This maple crusted salmon is seriously to die for! The warm maple syrup combined with the paprika and crunchy nuts is delicious. This paleo salmon recipe makes for a perfect weeknight dinner and is something the whole family can enjoy! This recipe only takes 10 minutes to prepare.

    maple crusted salmon on a platter with greens

    Lately I have been eating a lot more fish. If you are a big fish eater like me, be sure to check out my other favorite fish recipes on my blog like my Gluten Free Fish and Chips and Gluten Free Salmon Cakes.

     

    Maple crusted salmon ingredients: 

    • Wild caught salmon–I get all of our favorite fishes and proteins delivered to us monthly from Butcher Box! They have the best quality stuff and I love having a stash in the freezer. You can use my code HERE and get a free surprise in your box every month!
    • Maple syrup-I love the Kirkland brand. It is pure maple syrup without any funny ingredients! 
    • Coconut aminos-I love the Trader Joe’s brand, this is my go to gluten and soy free alternative for soy sauce. 
    • Paprika & smoked chipotle powder-To give this salmon a kick!
    • Apple cider vinegar-This compliments the maple syrup so nicely!
    • Sea salt-To taste. 
    • Walnuts-To give this salmon a nice crust, if you are doing the autoimmune protocol, you can use crushed tigernuts!

    maple crusted salmon ingredients laid out

    How to make this paleo salmon dish:

    • First, preheat the oven to 350. 
    • Next, crush up the nuts-you can do this with a knife or put them in the food processor. 
    • Now, cut up the salmon into 4 portions. 
    • Then, place all ingredients aside from the salmon in a bowl and mix together. 
    • Add the salmon to a baking sheet and pour the salmon mixture over top of the salmon. 
    • Bake for 20 minutes.

    step by step how to make maple crusted salmon

    How can I make this AIP friendly?

    • You can use tiger nuts in place of walnuts for the nut crust! In the blog post HERE i write about why and how tiger nuts are actually nut free and a great AIP alternative. For the spices, omit the chipotle powder and paprika to make this dish elimination phase AIP compliant.

    How should I reheat salmon?

    • I suggest reheating the salmon in the oven, air fryer or toaster oven on 350 for 5-10 minutes.

    What should I serve this with?

    • Vegan mashed sweet potatoes
    • Whole30 mashed potatoes
    • Brussel sprout sweet potato sheet pan

    close up photo of maple crusted salmon

    If you like this salmon recipe, you will LOVE my other salmon recipes:

    • Whole30 salmon cakes with dill aioli
    • Honey sriracha salmon
    • Herb crusted salmon
    • Shredded lemon dill salmon salad

    If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.

    close up photo of maple crusted salmon

    Maple Crusted Salmon

    Course Dinner, Meals
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 30 minutes minutes
    Servings 4 servings
    Author Allianna Moximchalk
    547kcal
    Cost $12
    Print Recipe Pin Recipe

    Equipment

    • Sheetpan

    Ingredients

    • 1 cup walnuts chopped finely, sub chopped tigernuts for nut free version-can use a food processor for this
    • 1 pinch sea salt
    • 1 tsp paprika omit for AIP
    • 1/2 tsp smoked chipotle powder omit for AIP
    • 1/2 cup maple syrup
    • 2 tbsp apple cider vinegar
    • 1 tbsp coconut aminos
    • 1.5 pounds salmon I love Butcher Box, use my link for free meat!

    Instructions

    • Preheat the oven to 350. Cut the salmon into 4 portions. Mix all ingredients in a bowl aside from the salmon. Lay the salmon on a baking sheet and pour the mixture overtop. Bake for 20 minutes.
      If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.

    Notes

    If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
    Quick, easy paleo salmon dinner.
    Serving: 1filet | Calories: 547kcal | Carbohydrates: 32g | Protein: 38g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 6g | Cholesterol: 94mg | Sodium: 174mg | Potassium: 1061mg | Fiber: 2g | Sugar: 25g | Vitamin A: 112IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 2mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

    Dairy free gravy in a bowl with a piece of fresh thyme on top.

    November 12, 2021 Allergy Friendly

    Dairy Free Gravy

    This homemade Dairy Free Gravy recipe is just in time for Thanksgiving! The chicken broth gives this recipe so much flavor. You can have this homemade dairy free sauce on the table in under 30 minutes or you can prepare it ahead of time for your gathering. 

    Dairy free gravy in a black and white bowl with a spoon in it and a piece of fresh thyme.

    First off, I am the kind of person that could go with our without thanksgiving dinner, but my husband is a big fan of thanksgiving! After not being able to see out families in 2020 around the holidays it was up to me to put on the best holiday dinner! I made a true 10 dish thanksgiving dinner for just the two of us and let me tell you my husband was in heaven. Ever since I have been making this dairy free gravy sauce and it is finally getting a spot on my blog! It goes great with all of my other Thanksgiving favorite recipes on my blog like my Cranberry BBQ Meatballs, Sautéed Kale and Mushrooms, Butternut Squash in Air Fryer, Vegan Sweet Potato Mash, Air Fryer Bacon Brussels Sprouts and my Balsamic Maple Brussel Sprouts. 

    If you are obsessed with Fall like I am, check out my Fall Simmer Pot Recipe. It will make your house smell and feel like Fall!

    [feast_advanced_jump_to]

    Why I Love This Recipe

    • This brown gravy can be made ahead of time or make it the day of your event.
    • This gluten-free gravy recipe is naturally dairy free, gluten free, soy free, Whole3030 friendly, nut free, vegan and paleo friendly. It is free of all of the common allergens!
    • While I love this recipe with my holiday meal, especially Thanksgiving and Christmas Dinner, this flavorful gravy goes with just about anything. I love making Roasted Chicken and serving my homemade gravy on top. It goes well with any type of meat really!
    • I love making this healthy gravy recipe with chicken stock, you can also make this into a vegetable gravy using vegetable broth. You can also use store-bought stocks or homemade stock for this recipe.
    • If you love mushroom gravy, you can even add mushrooms to this sauce. 
    • Unlike traditional gravy, this recipe does not have any heavy creams or oils like olive oil, coconut oil, and vegan butter. This recipe is much lighter than your standard gravy.

    Simple Ingredients Required

    Gravy ingredients laid out on the counter in small glass bowls.
    • Bone broth–This is the base of this recipe. You have two options here, you can buy it or make your own. If you want to make your own, you can use my Homemade Bone Broth recipe. If you are looking for a store bought broth, I love getting mine from Thrive Market. They sell all my pantry staples at a fraction of the price. Use my link to save on your first order.
    • Thyme-This helps give this recipe flavor.
    • Worcestershire sauce-Adds a sweet and salty touch.
    • Sea salt, black pepper, onion powder, and garlic powder-For flavor.
    • Arrowroot powder-This acts as a thickening agent in this recipe and is used instead of corn starch. You can continue to add more until you get your desired consistency. 
    • Red wine vinegar-This adds a kick to this vegan gravy recipe so it does not taste flat.

    See the recipe card below with a full list of ingredients and measurements.

    Substations and Variations

    • Dairy-free sausage gravy-If you like meat in your gravy, you can add in 1/2 pound cooked breakfast sausage to this recipe.
    • Different proteins- love making this as a chicken gravy, but you can also turn it into a beef gravy using beef stock, turkey gravy, or vegetable gravy by using a different kind of broth. Sometimes If I am making a turkey for Thanksgiving, I will use the turkey drippings and turkey stock to make my gravy after I make the turkey. It adds to the flavor!

    This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

    How To Make My Dairy-Free Gravy

    Gravy ingredients in a large sauce pot.
    Step #1: Bring all ingredients to a boil except the arrowroot slurry and vinegar. Once it boils, lower the heat and simmer for 15 minutes.
    Arrowroot and water mixed in a bowl.
    Step #2: While the gravy is simmering, make the arrowroot slurry by mixing together the arrowroot and water until well mixed. Once the 15 minutes is up, add in the vinegar and mix well. Then slowly mix in the arrowroot slurry. Let sit to thicken.

    Recipe Tips and Tricks

    • Tip #1: be sure to constantly whisk your gravy in your small sauce pan, if you do not, the gravy will clump.
    • Tip #2: If you are making this recipe during the holiday season, make this ahead of time! It is one less thing you will need to do the day of if you are hosting. 

    Recipe FAQs

    Can I make this recipe in advance?

    Yes! You absolutely can make this recipe in advance and heat it up on the stove top when you are ready to serve it. I suggest whisking it as you go.

    How long does this recipe last and how should I store it?

    This recipe can last for up to 5 days in the fridge in an airtight container. Be sure you heat your leftover gravy on the stovetop for the best results. 

    What kind of stick do I need to use?

    I like chicken stock, but you can use any kind of stock depending on what kind of dish you are doing. 

    What is the difference between stock and water?

    While you can use both water or stock, stock adds a lot more flavor without the use of extra herbs. 

    What is the difference between stock and broth?

    They are pretty much the same thing!

    Can I use potato starch/ potato flour or cornstarch/ corn flour in place of arrowroot?

    Yes, you certainly can. However, I am gluten free so I prefer to use arrowroot flour.

    Gravy on mashed potatoes with fresh herbs on top.

    Other Dairy Free Sauces You Will Love

    • Vegan caramel sauce in a glass jar with a spoon in it.
      Vegan Caramel Sauce
    • Orange sauce in a wooden bowl with red pepper flakes and fresh chives on top.
      Breakfast Burrito Sauce
    • Nut free bright green pesto in a bowl.
      Nut Free Pesto
    • paleo hollandaise sauce on toast
      Dairy Free Hollandaise Sauce

    Are you looking for healthy swaps?

    Looking for healthy swaps? Be sure to check out my FREE go to anti-inflammatory swap guide!

    Download your free guide.
    Dairy free gravy in a bowl with a piece of fresh thyme on top.

    Dairy Free Gravy

    Course Condiment
    Cuisine American
    Prep Time 5 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 15 minutes minutes
    Servings 6 servings
    Author Allianna Moximchalk
    99kcal
    Cost $3
    Print Recipe Pin Recipe

    Equipment

    • Saucepan

    Ingredients

    • 4 cups bone broth vegetable broth if you are vegan
    • 1 tsp dried thyme
    • 1/8 cup Worcestershire sauce
    • 1/2 tsp sea salt
    • 1/2 tsp black pepper
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 3/4 cup red wine vinegar

    Arrowroot slurry

    • 3 tsp arrowroot
    • 2 tsp water

    Instructions

    • Bring all ingredients to a boil except the arrowroot slurry and vinegar. Once it boils, lower the heat and simmer for 15 minutes. While the gravy is simmering, make the arrowroot slurry by mixing together the arrowroot and water until well mixed. Once the 15 minutes is up, add in the vinegar and mix well. Then slowly mix in the arrowroot slurry. Let sit to thicken.

    Notes

    Servings: This recipe yields approximately 6 servings. 
    Nutrition: The nutrition on this recipe is just an estimate and cannot be guaranteed. 
    Storage: You can store this recipe in the fridge for up to 5 days. 
    Quick, easy and delicious dairy free gravy for the holidays.
    Serving: 1serving | Calories: 99kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 87mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!
    • « Go to Previous Page
    • Page 1
    • Interim pages omitted …
    • Page 17
    • Page 18
    • Page 19
    • Page 20
    • Page 21
    • Interim pages omitted …
    • Page 38
    • Go to Next Page »

    Primary Sidebar

    Allianna Headshots

    Hi, I'm Allianna! Allianna's Kitchen started by accident after battling an undiagnosed autoimmune disease for nearly my whole life.

    More about me →

    GLUTEN FREE DINNER RECIPES

    • steak date night dinner 1
      Steak Date Night Dinner with Garlic Aioli
    • gluten free fried shrimp 3 scaled
      Gluten Free Fried Shrimp
    • cooked frozen pork chops with chives on top on a white plate with a gold fork
      Easy Frozen Pork Chops In The Air Fryer
    • halibut fish tacos on a pale blue plate
      Halibut Fish Tacos

    EASY WHOLE30 RECIPES

    • Beetroot dip on a plate with crackers and fresh parsley on top.
      Simple Beetroot Dip Recipe
    • close up photo of ginger apple pork in a bowl
      Apple Ginger Pulled Pork
    • dairy free lobster bisque in a bowl with a gold spoon and garnished with lemon, fresh green herbs, and red pepper flakes.
      Dairy Free Lobster Bisque
    • juicy filet mignon on a plate
      Air Fryer Filet Mignon

    GLUTEN FREE APPETIZERS

    • peanut butter and jelly chicken wings on a plate with limes
      Peanut Butter And Jelly Wings
    • Stuffed mushrooms on a brown and white plate with fresh parsley on top.
      Gluten-Free Stuffed Mushrooms
    • Gluten free pigs in a blanket in a pile on a plate.
      Gluten Free Pigs In A Blanket
    • Pretty french onion dip in a silver bowl with potato chips and chives on top.
      Vegan French Onion Dip Recipe

    EASY MOCKTAIL RECIPES

    • honey simple syrup 2
      Honey Simple Syrup
    • orange lime cranberry mocktail 4
      Cranberry Mocktail Recipe
    • Clear glass with a brown drink and a cinnamon stick in it.
      Pear Cocktail Recipe
    • Grapefruit mocktail in a glass with jalapeño slice and grapefruit slice.
      Easy Grapefruit Mocktail Recipe

    Footer

    • Recipes
    • My Courses
    • Meal Prep Services
    • Accessibility Policy
    • Contact
    • About Me
    • Blog
    • Privacy Policy
    • Pinterest
    • Instagram
    • Facebook
    • Twitter

    Allianna’s Kitchen 2025 - All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required