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Allergy Friendly

Gluten Free Tomato Soup

This Gluten Free Tomato Soup is a classic dish and has become a favorite in my house. It can be enjoyed any time of the day- a light lunch, snack, or side with dinner. This homemade vegan tomato soup is loaded with flavor, creamy, thick, and super easy to make. It has great health benefits, it is known to boost immunity and is super rich in antioxidants. You will love this Gluten Free Tomato Soup during the upcoming chilly summer and fall months. 

overhead shot of tomato soup

What Makes This Recipe So Good?

  • This homemade, Gluten Free Tomato Soup is SO easy! 
  • Soups are so tasty and keep you healthy during late Summer and Fall.
  • The possibilities are endless – you can serve this with a sandwich, salad, or on its own. 
  • This recipe is naturally gluten free, grain free, dairy free, flourless, cassava free, vegan, plant based, paleo, soy free, and refined sugar free. 
  • This soup freezes super well, so if you have a ton of tomatoes on hand cook them down and throw in some soup! My husband loves tomato soup and thinks it is such a treat.
  • If you would prefer to have this tomato soup cooked for you, check out my Pittsburgh Based Meal Prep Delivery Service. We deliver ready to eat meals right to your door!

tomato soup ingredients laid out

Recipe Ingredients

  • Tomatoes– I used Roma tomatoes. These are the elongated, egg-shaped tomatoes. They have meaty flesh and a little amount of seeds. They have a low moisture content, compared to other tomatoes, making them perfect for cooking down into a soup. 
  • White onion- These have a sweet, mild flavor. If you are swapping for a different onion, I recommend yellow. These two onions are great for cooking, including soups, sauces, and stir frys. 
  • Coconut milk– Has a mild, creamy flavor that adds a rich undertone to a soup. Trader Joe’s coconut milk is my favorite! 
  • EVOO– Any cooking fat will work- including avocado oil and ghee. This is used to toss the tomatoes and onion with the seasonings, prior to baking. 
  • Garlic powder & sea salt– My go-to seasoning for nearly everything. This combination seasons a Gluten Free Tomato Soup perfectly. 

Ingredient Modifications

  • If you are not dairy free like me you can use regular milk for this recipe.

How To Make

  • Step 1

    • Cut the tomatoes and onion and add to a lined sheet pan. 

tomatoes and onions on a sheet pan

  • Step 2

    • Drizzle EVOO, garlic powder, and sea salt over tomatoes and onion. Make sure everything is evenly coated. 

coconut milk and tomatoes in a soup pot

  • Step 3

    • Put in the oven for 25-30 minutes at 400 degrees F. 

tomato soup ingredients in the food processor

  • Step 4

    • Add tomatoes & onion to a pot over medium heat and add coconut milk. Bring to a boil and stir together.

smooth tomato soup

  • Step 5

    • Pour contents into the food processor. Pulse until smooth. 

vegan tomato soup in a pot

Recipe FAQ’s

  • What Can I Serve With Gluten Free Tomato Soup? 

    • There are so many options! You can eat this soup as a main dish or a side dish. You can serve a salad, sandwich, pasta dish, etc. I have a large variety of salad recipes on my website that would pair great with this. You can also top the soup with a variety of things- basil, crackers, bacon, for example. 

  • Can I Save Leftovers? 

    • Yes. This will keep in the fridge for 3-5 days in an airtight container. Reheat on the stove, over low-medium heat. Soups are also great for making ahead and freezing. 

  • Is This Recipe Vegan?

    • Yes! This recipe is 100% vegan and plant based. 

  • Can I Use An Immersion Blender?

    • Yes! You can for sure use an immersion blender in place of a food processor to break apart the tomatoes. 

  • What Kind Of Food Processor Do You Use? 

    • I have a Ninja food processor and love it! It  is my absolute favorite. I have had it for years, it has been so useful. 

close up photo of tomato soup

Chef’s Tips

  • Always line your sheet pan with parchment paper to prevent ruining your pan.

overhead shot of red soup in a bowl

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close up photo of tomato soup

Gluten Free Tomato Soup

Course Main Course, Meals, Soup
Cuisine American
Keyword creamy, easy, soup, tomatoes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 people
Author Allianna Moximchalk
169kcal
Cost $7
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Equipment

  • large pot
  • Food processor
  • Sheet pan

Ingredients

  • 3 lbs Roma tomatoes cut into 4ths
  • 1 white onion chopped
  • 1/4 cup coconut milk or regular milk will work
  • 2 tbsp EVOO
  • 1 tbsp garlic powder
  • 1 tsp sea salt

Instructions

  • Preheat oven to 400 degrees F.
  • Chop the onions. Cut the tomatoes into halves or fourths. Add to a lined sheet pan. Drizzle EVOO and sprinkle garlic powder & sea salt over the tomatoes and onions.
  • Place sheet pan in the oven for 25-30 minutes. Dump the tomatoes and onions into a pot over medium heat on the stove. Add the coconut milk. Stir together and bring to a boil.
  • Pour contents into the food processor. Pulse for 10 seconds or until you reach your desired thickness.

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.xoxo-Allianna


A classic soup to warm up on a chilly day
Serving: 1bowl | Calories: 169kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 603mg | Potassium: 902mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2834IU | Vitamin C: 49mg | Calcium: 45mg | Iron: 2mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Air Fryer

Air Fryer Sweet Potato Cubes

 

These Air Fryer Sweet Potato Cubes are so delicious. They get crisped to perfection, using my favorite kitchen item – the air fryer! These can be added to salads, burrito bowls, or enjoyed alone. There are so many uses for these quick Air Fryer Sweet Potato Cubes. The best part about this recipe is that it literally takes under 5 minutes to prepare. 

sweet potatoes in a bowl

What Makes This Recipe So Good?

  • Sweet potatoes are naturally nutritious, they are packed with fiber and potassium.
  • Cooking sweet potatoes in the oven can be time consuming – the air fryer saves so much time. 
  • This recipe can be tweaked if you prefer your sweet potatoes sweeter by adding maple syrup or cinnamon. 
  • This recipe is naturally gluten free, dairy free, soy free, vegan, Whole30 friendly, refined sugar free, flourless, grain free, and paleo. 
  • If you are like me, and LOVE sweet potatoes, my Vegan Sweet Potato Mash would be right up your alley. 
  • If you would prefer to have your sweet potatoes cooked for you, check out my paleo meal prep kitchen located in Pittsburgh. We deliver ready to eat meals right to your door and sweet potatoes are almost always on the menu.

sweet potatoes, oil, salt and garlic powder laid out in bowls

Recipe Ingredients

  • Sweet potatoes- Look for firm potatoes without many bruises/ discoloration. Avoid soft potatoes. Store them in a cool, dry, and dark area until you are ready to use. 
  • Avocado oil- My favorite cooking oil to use. This really allows the seasonings to soak into the sweet potatoes. Avocado oil is my favorite for high temperature cooking because it has a high smoke point. 
  • Garlic powder & sea salt- My go-to seasoning combination for just about anything. These seasonings make the sweet potatoes more savory. If you prefer a sweeter taste, you can swap for maple syrup or cinnamon. 

sweet potato cubes in a bowl

Recipe Modifications

  • You can use any other kind of oil that you may have on hand in place of avocado oil. 
  • If you do not like to cut up sweet potatoes ( I get it, it can be time consuming) you can buy them pre chopped in the freezer section of the grocery store. 

How To Make

  • Step 1

    • Wash, and cube the sweet potatoes. Keep the cubes about ½ inch pieces. 

  • Step 2

    • Transfer the sweet potatoes into a bowl. Add the avocado oil, salt, and garlic powder. Toss well so they are evenly coated. 

  • Step 3

    • Add the sweet potatoes to your air fryer basket. Spread into a single layer (you can cook in multiple batches, if needed). 

  • Step 4

    • Cook for 15 minutes at 400 degrees F. Shake the basket half-way through and check on them frequently.

sweet potatoes in the air fryer

Recipe FAQ’s

  • Can I Make Frozen Sweet Potato Fries In Air The Fryer? 

    • Absolutely! You can cook frozen sweet potatoes in the air fryer. The sweet potatoes will not take as long to cook so I would cook them for 5 minutes, then toss them and cook them again for another 5 minutes. 

  • Can I Make Alexa Sweet Potato Fries In The Air Fryer?

    • Absolutely!
      • Note since they are frozen the time may be adjusted slightly. Start out cooking them for 5 minutes, then toss them and cook for an additional 5 minutes or until they are cooked to your liking. You can skip the oil part if you would like, or if you want your fries to be extra crispy be sure to add the oil on top.

  • Can I Cut The Sweet Potatoes Into Chunks?

    • Yes! However, you will want to make sure the chunks are cut into equal pieces. If you have different sizes they will cook differently which will result in some cooked sweet potatoes and some uncooked potatoes. 

  • How Do I Pick Fresh Sweet Potatoes?

    • You want a firm potato with few bruises. Avoid the soft potatoes. 

  • What Can I Serve These With? 

    • These make a great side dish for just about any meal. One possibility is pairing them with a Gluten Free Burger! 

  • Can I Use This Recipe for Yams too or Japanese Sweet Potatoes?

    • Absolutely! The same cooking time would apply. 

  • What Kind Of Air Fryer Do You Use?

    • I have the Ninja Foodie 11-1 and am obsessed! I love that it has 11 functions but it only takes up one spot on the counter.

Chef’s Tips

  • Do not overcrowd the air fryer. Keeping the sweet potatoes in a single layer helps each cube cook evenly. Cook in batches if you need to. 
  • These will soften as they cool, so serve right away. 

far away picture of sweet potatoes in a bowl

If you like this recipe, you will LOVE

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sweet potatoes in a bowl

Air Fryer Sweet Potato Cubes

Course easy, Side Dish, Snack
Cuisine American
Keyword aip side dishes, snack, sweet potatoes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 people
Author Allianna Moximchalk
172kcal
Cost $5
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Equipment

Ingredients

  • 1 lb sweet potatoes you can leave the skin on
  • 1 tbsp avocado oil
  • 1/4 tsp garlic powder
  • 1/3 tsp sea salt

Instructions

  • Wash and cube the sweet potatoes. Keep the cubes about ½ inch pieces.
  • Transfer the sweet potatoes into a bowl. Add the avocado oil, salt, and garlic powder. Toss well so they are evenly coated.
  • Add the sweet potatoes to your air fryer basket. Spread into a single layer (you can cook in multiple batches, if needed).
  • Cook for 15 minutes at 400 F. Shake the basket multiple times throughout cooking process.
    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.xoxo-Allianna

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.xoxo-Allianna
 
Crispy and delicious sweet potatoes make for the perfect side dish!
Serving: 1serving | Calories: 172kcal | Carbohydrates: 31g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 342mg | Potassium: 513mg | Fiber: 5g | Sugar: 6g | Vitamin A: 21450IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Anxiety

Why I Love Magnesium

Please note: This article contains my personal opinions and experiences.  It is not to be used as medical advice.  To seek medical advice, I suggest connecting with a Functional Medicine doctor.

I struggled with anxiety my whole life.  Specifically from my teenage years through my early twenties, I also had a hard time achieving quality sleep at night and feeling refreshed when I woke up.  I eventually found out that this was linked to an undiagnosed and untreated autoimmune disease.  I also learned that some of my symptoms were due to underlying hormone imbalances and macronutrient deficiencies.

magnesium supplement laid out

Little did I know I was not alone in this struggle.  Magnesium is one of the most common nutrient deficiencies that people have, yet so many are walking around not even knowing that they are lacking it. In fact, nearly half of the American population is experiencing a deficiency in Magnesium.

Interestingly enough, one of the biggest reasons for this deficiency is that our soil today is much different than it was in the past.  In addition, modern farming and processed foods have reduced the amount of magnesium available through our nutrition.  Another factor to consider is that stress in the body can also use up your magnesium supply at a faster rate. In response, low magnesium rates increase stress.  It’s an endless loop that can be hard to break! 

While going through my own experience of finding answers, I was surprised to learn that my blood work revealed my magnesium levels to be considered normal.  However, my functional medicine doctor looked at both my labs and symptoms as a whole.  I am a huge advocate of this holistic approach, and through it, we determined that my “normal” magnesium levels were not normal for my body. It turns out that I need more magnesium than the average person.  This is why bio-individuality is so important: differing bodies have differing levels of need.

What Are The Different Kinds Of Magnesium?

  • Magnesium Threonate 

  • Magnesium Glycinate

    • This magnesium has been shown to have a variety of benefits that includes relieving anxiety, maintaining normal heart rhythms and managing blood sugar in people with diabetes.  I take it at night and it relaxes me for quality sleep. I started out by taking one a night and slowly started working my way up to my ideal dose based on how I felt.

  • Calm Drink

    • This drink uses a different kind of magnesium called Magnesium Citrate. Among other things, it’s also known for helping with constipation.  (Be aware: If you drink too much, it can cause diarrhea.)  I usually drink around 1 TBSP of this powder to prevent that from happening.  This is my first go-to remedy when I feel anxious in the moment.
    • I also love this drink when we are out.  It comes in convenient individual packets and I prefer the unflavored version. It calms me almost instantly.  My husband, Mitchell, now drinks it every night before bed, too. 

  • Epsom Salts 

    • Epsom salts are pure magnesium.  If you follow along on Instagram, you know how much I love taking a warm bath every single night with 3-4 cups of unscented epsom salts. I instantly feel relaxed in my mind and body.  I have also noticed that I get a better night of sleep when I use my epsom salts before bed. My husband always jokes with me when I come out of the bathroom after my bath and asks,“Did the mag hit?” 
    • Important note: I always make sure that I am done using electronics for the night when I take my bath. This helps me get the full effects of the epsom salts. I have noticed that if I pick up my phone after my bath, then I am no longer tired. I make sure that my nightly bath is the last thing I do before bed.

If you enjoyed this blog post, you will LOVE:

Allergy Friendly

Slow Cooker Pumpkin Soup

This Slow Cooker Pumpkin Soup is so creamy and loaded with delicious fall flavor. This slow cooked soup only requires 10 minutes of hands-on time which makes it so easy to prepare! This is the perfect soup to make ahead of time on a busy weeknight. Serve with your favorite salad or a warm loaf of bread to warm up on a chilly, fall night. 

overhead shot of pumpkin soup in bowls

What Makes This Recipe So Good?

  • Slow cooker soups are the best because they are so easy. Throw all your ingredients in the slow cooker, and your job is done. 
  • This soup is a great way to get in those vegetables without feeling like you are eating a ton of veggies! The carrots in the soup are a great added touch, and you do not even taste them.
  • You can prepare this soup ahead of time to make for your family dinner. All you need to do is throw it in the crockpot in the morning. 
  • The veggies in this soup can be adjusted to your preference. Potatoes would be great in this soup too! 
  • This soup is naturally dairy free, gluten free, grain free, soy free, paleo, keto, and refined sugar free. It can also be made Whole30, Autoimmune Protocol (AIP) and vegan friendly. 
  • This recipe just screams Fall, if you are like me and a big pumpkin fan, make sure you pair it with some of my other favorite pumpkin recipes on my website. 
  • If you want this soup prepared for you, check out my Paleo Meal Prep Menu. We deliver ready to eat meals all over the Pittsburgh area.

pumpkin soup ingredients laid out in small bowls

  • Carrots-I used store bought shredded carrots here but any kind of carrots will work. If you are using big carrots you can put them in your food processor or grate them with a cheese grater. 
  • Garlic and onion-The garlic and onion in this recipe add a ton of flavor. I prefer yellow onions here. One of my favorite ways to chop up onions is by peeling them and putting them into the food processor. It helps to cut the onions into fourths when we do this. 
  • Pumpkin puree- It is super important that you buy pumpkin puree instead of pumpkin pie filling. They look almost identical in the grocery store but are two very different things. You want the canned pumpkin to have only one ingredient in it-pumpkin. I love the Trader Joe’s brand. Every year I buy a case of it at a time because it sells out so quickly. 
  • Volpi’s Coppa- Adds so much flavor to this soup. Who doesn’t like little bites of bacon in their food? Volpi’s Coppa is like bacon on steroids!
  • Cumin & Paprika– Extra seasoning. This can also be adjusted to taste. 
  • Coconut milk– Can be swapped with almond milk, or cream if you can tolerate it. This gives the soup its creamy texture. If you want to omit, you can, but you may need to add extra chicken broth in order to thin the soup. 
  • Chicken broth– Keeps the soupy texture. Chicken broth is also loaded with vitamins and minerals. I love the Kettle & Fire brand. Use my Kettle & Fire code, ALLIANNASKITCHEN, for 20% off your order. 

all ingredients in the slow cooker

How To Make

  • Step 1

    • Chop the onion, carrot, and Coppa finely. Mince the garlic. If you are using shredded carrots, you can leave it as is. If you are using a whole carrot I suggest running it through the food processor or using a cheese grater. 

  • Step 2

    • Add the onion, garlic, carrot, pumpkin, Coppa, cumin, paprika, and chicken broth to the Instant Pot or crock pot. 

  • Step 3

    • Cook on low for 5-6 hours.

  • Step 4

    • Using an immersion blender or food processor, blend until smooth.

picture of volpi coppa that we use inside of the pumpkin soup

This recipe was sponsored by Volpi’s Coppa.

Recipe Replacements

  • For the autoimmune protocol (AIP)-You can omit the paprika, cumin, and coppa.
  • For the vegan and meatless option you can omit the Coppa.

close up photo of pumpkin soup

Recipe FAQ’s

  • Can I Freeze Pumpkin Carrot Soup? 

    • Yes. This soup will last in an airtight container in the refrigerator for up to 4 days. If you want to save it longer, pop it in the freezer. 

  • What Can I Serve This With? 

    • Nothing beats some bread with this soup! I recommend my AIP Bread Rolls. The possibilities are endless. A salad would be great as well. I have so many salad recipes on my website for you to check out. 

  • What Kind Of Slow Cooker Do You Use? 

    • I have a Ninja Instant Pot. It is so great – it has 11 different functions! Totally worth it. You can also use a regular crockpot it you have that. 

  • How Can I Make This Pumpkin Soup Spicy?

    • You can add a little cayenne pepper to your linking. Cayenne adds the perfect kick.

  • Is This Soup Keto Friendly? 

    • Yes, pumpkin is a great low carb keto option. 

Chef’s Tips

  • You can easily double this recipe if you are feeding a larger crowd. Just make sure your slow cooker is big enough to hold it. 

pumpkin carrot soup

If you like my Pumpkin Carrot Soup, you will LOVE

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.xoxo-Allianna

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close up photo of pumpkin soup

Slow Cooker Pumpkin Soup

Course easy, quick, Soup
Cuisine American
Keyword carrot, fall, keto, pumpkin, recipe, soup
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings 6 people
Author Allianna Moximchalk
326kcal
Cost $10
Print Recipe Pin Recipe

Equipment

  • Slow cooker or 11-1 instant pot

Ingredients

  • 1 yellow onion onion chopped
  • 2 carrots chopped
  • 1 package Volpi Coppa chopped, omit for AIP & whole30
  • 6 cups canned pumpkin
  • 3 cups coconut milk
  • 1 cup chicken broth
  • 1 tsp garlic minced
  • 1 tsp ground cumin omit for AIP
  • 1 tsp paprika omit for AIP

Instructions

  • Chop onion, carrots, and Coppa. Mince the garlic.
  • Add all ingredient to the slow cooker.
  • Cook on low for 5-6 hours.
  • Use an immersion blender or regular blender to blend until smooth.
  • Serve immediately and enjoy!

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.xoxo-Allianna
A delicious, healthy fall soup
Serving: 1bowl | Calories: 326kcal | Carbohydrates: 27g | Protein: 6g | Fat: 25g | Saturated Fat: 22g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 188mg | Potassium: 862mg | Fiber: 8g | Sugar: 10g | Vitamin A: 41557IU | Vitamin C: 15mg | Calcium: 101mg | Iron: 7mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Dehydrated Blueberries

Dehydrated Blueberries will be your new favorite thing to do with leftover blueberries. The dehydrating process can take up to 7 hours, but the preparation of the blueberries will take less than 5 minutes. Dehydrated blueberries can be used in a variety of ways, including muffins, oatmeal, salads and trail mix. Kids love them too!

dehydrated blueberries in a bowl

What Makes This Recipe So Good?

  • They are SO easy and quick to prepare. 
  • This recipe only requires 5 minutes of hands-on time.
  • Frozen blueberries or fresh blueberries will work for this recipe. 
  • You can use dehydrated blueberries in so many recipes-salads, desserts and trail mix.
  • You can make these in the oven, air fryer, or dehydrator. 
  • This recipe is naturally paleo, gluten free, dairy free, Whole30, refined sugar free and low carb friendly. 
  • Dehydrated blueberries can last up to 6-10 months! 
  • These would be so delicious in my blueberry banana baked oatmeal.

blueberries in a bowl

Recipe Ingredients

  • Blueberries– I used fresh for this. You can also use frozen. If you use frozen, you can skip the blanching step and go straight to the dehydrating process. They do not need to be thawed!

blanched blueberries in a pot

How To Make

  • Step 1 

    • Wash the blueberries. 

  • Step 2

    • Blanch blueberries. Put blueberries in boiling water for 30 seconds. The skins will start to crack–this is normal! 

  • Step 3

    • Remove blueberries from boiling water with a slotted spoon and put into ice water for 30 seconds. 

blueberries in an ice bath

  • Step 4

    • Remove the berries from ice water and pat dry. 

blueberries on a sheet pan

  • Step 5

    • Different dehydrator methods: 

      • Oven: Line a cookie sheet with parchment paper. Place the blueberries on the sheet in a single layer, so they are not crowded. Bake at 130 degrees F for 10 hours. 
      • Air Fryer: Place blueberries in the air fryer in a single layer. Set the temperature to 120 degrees F and cook for 15 hours. Check them frequently after 10 hours. 
      • Dehydrator: Place prepared blueberries in a single layer on the trays. Set the temperature to 115 degrees F. If your dehydrator does not have temperature control, just turn it on. Leave the blueberries for 18 to 24 hours. Check them frequently after 18 hours.

dehydrated blueberries on a sheet pan

Recipe FAQ’s

  • What Are Dehydrated Blueberries? 

    • Dehydrated blueberries are blueberries that are left to dry to conserve for a long period of time. When you dehydrate blueberries, you are removing the juices. The natural juices are what make blueberries perishable. By removing these juices, blueberries can be used later, without spoiling. 

  • How Can I Use Dehydrated Blueberries? 

    • However you please. They can be used in trail mix, pancakes, oatmeal, granola bars, yogurt, muffins, and more! They would make a great salad topping as well. 

  • How Long Do They Last?

    • These blueberries last for months in an airtight container. I like storing mine in the fridge. 

  • Can I Use Frozen Blueberries?

    • Yes! If you opt to use frozen blueberries you can skip the blanching process (boiling in hot water.) Frozen berries are blanched prior to freezing to help preserve them in their fresh form. 

Chef’s Tips

  • If you are pinched for time, you can also bake these in the oven at 200 degrees F for 7 hours. 

dehydrated blueberries on a sheet pan

If you like this recipe, you will LOVE

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.xoxo-Allianna

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dried blueberries in a bowl

Dehydrated Blueberries

Course Breakfast, easy, quick, Salad
Cuisine American
Keyword air fryer, blueberries, fruit
Prep Time 5 minutes
Cook Time 12 hours
Total Time 12 hours 5 minutes
Servings 4 people
Author Allianna Moximchalk
Cost $3
Print Recipe Pin Recipe

Equipment

  • dehydrator of choice oven, air fryer, or dehydrator

Ingredients

  • 4.25 cups bluberries fresh or frozen

Instructions

  • Wash the blueberries.
  • Blanch blueberries. Put blueberries in boiling water for 30 seconds. The skins will start to crack–this is normal!
  • Remove blueberries from boiling water with a slotted spoon and put into ice water for 30 seconds.
  • Remove the berries from ice water and pat dry.
  • Use the dehydrating method of choice!
    Oven: Line a cookie sheet with parchment paper. Place the blueberries on the sheet in a single layer, so they are not crowded. Bake at 130 degrees F for 10 hours.
    Air Fryer: Place blueberries in the air fryer in a single layer. Set the temperature to 120 degrees F and cook for 15 hours. Check them frequently after 10 hours.
    Dehydrator: Place prepared blueberries in a single layer on the trays. Set the temperature to 115 degrees F. If your dehydrator does not have temperature control, just turn it on. Leave the blueberries for 18-24 hours. Check them frequently after 18 hours.

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.xoxo-Allianna
How to dehydrate blueberries in the oven, air fryer, or dehydrator.
Tried this recipe?Tag me on instagram @alliannaskitchen!

Air Fryer

Air Fryer Turkey Burgers

The air fryer is my favorite cooking method, so why not try my homemade Air Fryer Turkey Burgers? The preparation for this recipe is so easy and the air fryer does the rest. With only a few ingredients, you can have my delicious turkey burger patties that you can dress-up as you please. This is perfect for a weeknight dinner in a time crunch. 

a plate with a burger and fries on it

What Makes This Recipe So Good?

  • Who doesn’t love a good burger? This will be a new essential for your family dinners. 
  • Prep is so simple. Combine everything in a mixing bowl, form your patties, and pop in the air fryer. 
  • I love the combo of garlic, Worcestershire sauce, and dijon but the seasoning combinations are endless! Burgers are so easy to customize.  
  • The air fryer keeps these burgers nice and juicy.
  • These burgers are naturally gluten free, dairy free, soy free, Whole30 friendly, keto, low carb, refined sugar free, flourless, grain free, and paleo! 
  • Air Fryer Home Fries would be a great side dish with this Air Fryer Turkey Burger. 
  • If you live in the Pittsburgh area, check out my weekly meal prep menu. We deliver allergen friendly meals right to your door- saving you time on your next meal.
  • You can eat this like a regular hamburger on a bun or you can eat it as a Deconstructed Burger Bowl.

burger ingredients laid out in bowls

Recipe Ingredients

  • Ground turkey- You can swap for your meat of choice, if you prefer. Turkey burgers are a nice change from typical ground beef. I love to get my meat from Butcher Box. It is the BEST quality and you can tell! Use my Butcher Box link to get some free additional items every month with your order. 
  • Worcestershire sauce- Takes a basic burger recipe to the next level. You can also use steak sauce if you would prefer. 
  • Garlic– Minced finely to blend well with the ground turkey. 
  • Dijon– Adds that tangy, mildly spicy flavor. Dijon pairs so well with the Worcestershire sauce.
  • Salt & pepper- Extra seasoning. Don’t skimp on the salt, salt is essential when cooking meat. It adds so much more flavor. 

all ingredients mix in one bowl

How To Make

  • Step 1
    • In a bowl, combine ground turkey, Worcestershire sauce, garlic, dijon mustard, and salt and pepper. 

mixed up ground turkey

  • Step 2
    • Shape the mixture into 4 patties. Keep them about ½ – ¾ inch thick (they will shrink in the air fryer). 

raw turkey burger patties

  • Step 3
    • Add 2 patties at a time to the air fryer. Cook for 7 minutes at 360 degrees F. Flip the patties and continue to cook for about 7 minutes, or until the patties reach an internal temperature of 165 degrees F. 
  • Step 4
    • Serve on a a bun or if you are gluten free like me use a gluten free bun.

turkey burger patties in the air fryer

Recipe FAQ’s

  • Can I Make These Ahead Of Time? 

    • You sure can. Form into patties and line a sheet pan with parchment paper. Separate each layer of burger patties with another sheet of parchment. Pop them in the freezer and they will keep for up to 3 months. When ready to cook, thaw overnight in the refrigerator OR add 5 more minutes to cook time. 

  • Do Burgers Shrink When Cooking? 

    • They do shrink. To help avoid this, use your thumb to create an indent in the center of each patty prior to cooking. 

  • How Do I Know When Turkey Burgers Are Done? 

    • Every air fryer is different so be sure to use a meat thermometer to check for doneness. Once turkey burgers reach an internal temperature of 165 degrees F, they are done. 

  • How Thick Should The Patties Be?

    • I recommend ½-¾ inch thick. Remember, the thicker the burger, the longer it takes to cook. 

  • What Gluten Free Bun Do You Like?

    • My go-to is the Gluten Free Udi’s brand. I also love Trader Joe’s brand.  If you shoot for lower carb options, check out my Deconstructed Burger Bowls. 

  • What Kind Of Air Fryer Do You Use?

    • I love the Ninja 11-1 Air Fryer. It only takes up one spot on the counter yet it has multiple functions. 

  • Do You Ever Buy Pre-made Frozen Patties?

    • You can but I prefer fresh ones. If you are opting for pre-made, I like the ones from Trader Joe’s. They are just ground turkey and rosemary! 

Chef’s Tips

  • Depending on how big your air fryer is, you may be able to cook more than 2 patties at a time. But don’t overcrowd the air fryer- you want to make sure they are spaced out. 

air fried turkey burger on a plate with french fries

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air fried turkey burger on a plate with french fries

Air Fryer Turkey Burgers

Course Dinner, easy, Main Course, Meals
Cuisine American
Keyword air fryer, burgers, lean ground turkey, ninja, thawed
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 patties
Author Allianna Moximchalk
136kcal
Cost $6
Print Recipe Pin Recipe

Equipment

Ingredients

  • 1 lb ground turkey
  • 3 cloves garlic minced
  • 1 tbsp dijon mustard I recommend 365 brand from Whole Foods
  • 1 tbsp worcestershire sauce
  • salt & pepper as desired

Instructions

  • Combine all ingredients in a mixing bowl.
  • Form into 4 patties, about 1/2 inch thick.
  • Add 2 patties to the air fryer basket and cook at 360 degrees F for 7 minutes. When the 7 minutes is up, flip, and cook for another 7 minutes, or until fully cooked. Once burgers reach an internal temperature of 165 degrees F, they are done.
    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.xoxo-Allianna

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.xoxo-Allianna
Juicy and seasoned to perfection!
Serving: 1patty | Calories: 136kcal | Carbohydrates: 2g | Protein: 27g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 155mg | Potassium: 383mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Air Fryer

Air Fryer Home Fries

These Air Fryer Home Fries are the perfect crispy, diner-style potato. Requiring only a few common household ingredients and 15 minutes of prep time, you can make these for a quick, yummy breakfast side. Everyone loves a good crispy potato, so this will definitely be a new staple in your breakfast rotation.

home fries and ketchup in a bowl

What Makes This Recipe So Good?

  • These Vegan Home Fries are SO easy and only require 15 minutes of hands-on time. 
  • Seasoned to perfection, this recipe is a dupe for classic diner-style home fries.
  • This recipe makes for the BEST breakfast side dish. Who doesn’t love crispy potatoes? 
  • This recipe is naturally paleo, gluten free, dairy free, Whole30, soy free, vegan, grain free and refined sugar free. 
  • This recipe is so delicious on its own but also pairs so well with my Homemade Garlic Aioli. 
  • This recipe pairs so well with just about any breakfast recipe, check out the other breakfast recipes on my blog!
  • If you are located in the Pittsburgh area, check out my weekly meal prep menu. We have a variety of meals that are delivered right to your door.

close up photo of home fries

Recipe Ingredients

  • Mini potatoes– I love using mini potatoes, but feel free to use your choice of potato. Mini potatoes come in various packs- there’s gold, red, white, and assorted colors. I find the mini ones easier to cut up rather than a large potato.
  • Olive oil- Gets the potatoes greased up when tossing with the seasoning. This will help hold all of the delicious flavor to each potato cube. You can also use avocado oil or ghee in this recipe if you would like. If you do use ghee, make sure it is melted!
  • Garlic powder & paprika– The best flavor combo for home fries. The paprika provides a great, subtle spice. Garlic powder is ALWAYS a must.
  • Salt & pepper- Extra seasoning.

ingredients laid out in bowls

How To Make

  • Step 1 

    • Cut the mini potatoes into halves or fourths, depending on each potatoes’ size. 

sliced potatoes

  • Step 2

    • Place the cut potatoes into a large bowl of cold water. Cover and let sit for 10-15 minutes.

potatoes in water

  • Step 3

    • Pour out the water and pat the potatoes dry. 

seasoning on the potatoes

  • Step 4

    • Add olive oil, garlic powder, paprika, salt, and pepper to the bowl and toss. Make sure the potatoes are evenly coated. 

potatoes in the air fryer

  • Step 5

    • Add potatoes to the air fryer and cook at 400 degrees F for 20-30 minutes. Check on them frequently and toss. You may want to cook them longer if you like crispy potatoes. 

crispy potatoes

Recipe FAQ’s

  • What Are Home Fries? 

    • A basic potato dish, often made in a skillet. Home fries use chunked, sliced, wedged, or diced potatoes that are sometimes unpeeled and may have been par-cooked by boiling, baking, steaming, or microwaving. The air fryer is the best and easiest method to make home fries. 

  • What Can I Serve These With? 

  • Can These Be Reheated? 

    • Absolutely. Store in an airtight container in the refrigerator. When you are ready to reheat, throw them in the air fryer at 400 degrees F for 5-10 minutes. 

  • What Dip Would Go With Vegan Home Fries? 

  • What Kind Of Air Fryer Do You Use?

    • I love this Ninja all in one air fryer. It is so simple to use and has multiple functions yet it only takes up one space on the counter.

  • What Is The Key For Making Crispy Potatoes?

    • The key is to toss them throughout the cooking process to ensure they get extra crispy. 

crispy potatoes on a plate

 

 

Chef’s Tips

  • Every 5 minutes or so, make sure you shake the air fryer basket! This ensures the potatoes cook evenly. 

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home fries and ketchup in a bowl

Air Fryer Home Fries

Course Breakfast, Side Dish
Cuisine American
Keyword breakfast, potatoes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Author Allianna Moximchalk
64kcal
Cost $4
Print Recipe Pin Recipe

Equipment

Ingredients

  • 2 bags mini potatoes
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Instructions

  • Cut the mini potatoes into halves or fourths, depending on each potatoes' size.
  • Place the cut potatoes in a large bowl of cold water. Cover and let sit for 10 minutes.
  • Pour out the water and pat the potatoes dry.
  • Toss with olive oil, garlic powder, paprika, salt, and pepper.
  • Add potatoes to the air fryer and cook at 400 degrees F for 20-30 minutes depending on how crispy you like them. Every 5 minutes or so, shake the basket so that the potatoes cook evenly.
    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.xoxo-Allianna

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.xoxo-Allianna
 
Perfectly crispy homemade home fries.
Serving: 1serving | Calories: 64kcal | Carbohydrates: 0.5g | Protein: 0.1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 146mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Dairy free

Macadamia Nut Butter

This Macadamia Nut Butter is so simple to make and SO much better than store bought. It is smooth and creamy and only takes 5 minutes to make. I love the combination of sweet and salty! I love to pair this Macadamia Nut Butter with apple slices, bananas, and even almond crackers– it’s one of my favorite snacks. 

macadamia but butter in a jar

 

What Makes This Recipe So Good?

  • There are so many ways you can use this nut butter. It is a nice way to spice up the traditional almond butter or peanut butter. You can bake with it and also eat it as a snack. 
  • This homemade macadamia nut butter is a great alternative to store bought butter-it is free of any additives unlike most nut butters in the grocery store. 
  • It takes 5 minutes to make this recipe.
  • This homemade nut butter will last for up to 2 weeks in the refrigerator. This recipe is naturally gluten free, grain free, dairy free, flourless, paleo, soy free, and refined sugar free. It can also be made Whole30 friendly if you omit the maple syrup.
  • If you are doing the autoimmune protocol and are missing nuts, check out my homemade Tigernut Butter on my website. 
  • If you’re in the Pittsburgh area and interested in getting meals/ snacks delivered right to your door, check out my weekly meal prep menu!

homemade nut butter ingredients laid out in a bowl

Recipe Ingredients

  • Macadamia nuts- Make a great butter. Macadamia nuts contain healthy fats and fiber. They are nutrient dense and filling. They have a great creamy texture and buttery taste. Make sure you buy macadamia nuts without any oil on them. A lot of grocery stores sell them with refined oils on top.
  • Maple syrup– A little added sweetness. Make sure to use a pure maple syrup. Many maple syrups have a ton of additives. I recommend Costco’s Kirkland brand. If you prefer lower carb, you can omit the maple syrup.
  • Avocado oil- You can also use olive oil. Avocado oil is the best alternative to other oils, like canola oil or vegetable oil. 
  • Sea salt– If you are using unsalted nuts, I recommend adding a pinch of sea salt. You will love the sweet and salty combination.

macadamia nuts, maple syrup and avocado oil in a blender

How To Make

  • Step 1

    • Add all ingredients to a food processor or high speed blender. 

  • Step 2

    • Blend on high until smooth and creamy. Be sure to scrape down the sides of the blender every 45 seconds to ensure everything is blended evenly. 

  • Step 3

    • Continue blending until it is fully smooth and creamy. 

  • Step 4

    • Store in an airtight container and enjoy!

creamy nut butter in a blender

Recipe FAQ’s

  • How Long Will The Macadamia Nut Butter Last? 

    • It will last for up to 2 weeks in the fridge. 

  • What Do I Pair This With?

    • Anything you want, really. It is great with various fruits. It would also be delicious in a smoothie. 

  • How Are Nut Butters Made? 

    • They are made from ground up nuts. Once the nuts are blended, they release their natural oils. This is how it becomes creamy. 

  • What Is A Perk Of Making Nut Butter At Home Vs. Buying it?

    • First off, making your own saves money! Store bought nut butters can be quite costly. Secondly, you can control what is in it when you make your own. Often time store bought nut butters contain crazy additives or processed oils that we do not want to be eating. 

  • Are There Different Variations You Can Make?

    • Yes! You can add a little bit of cocoa powder if you want a chocolatey taste or even chocolate syrup. I sometimes like to add a little bit of cinnamon. 

macadamia but butter in a jar

Chef’s Tips

  • Scrape down the sides of the food processor/ blender every 30-45 seconds while blending. This will allow everything to be fully blended, with no extra chunks on the sides. 

close up photo of nut butter

If you like this recipe, you will LOVE

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close up photo of nut butter

Macadamia Nut Butter

Course Condiment, easy, Snack
Cuisine American
Keyword nut butter, paleo snack
Prep Time 4 minutes
Total Time 4 minutes
Servings 12 servings
Author Allianna Moximchalk
196kcal
Cost $8
Print Recipe Pin Recipe

Equipment

  • blender or food processor

Ingredients

  • 2 cups macadamia nuts
  • 1 tbsp maple syrup
  • 3 tbsp avocado oil
  • 1 pinch sea salt optional

Instructions

  • Add all ingredients to the blender. If using unsalted macadamia nuts, add a pinch of sea salt, if desired.
  • Blend on high until smooth and creamy. Stop every 45 seconds to scrape down sides of blender.
  • Blend until nut butter is evenly smooth.

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.xoxo-Allianna
 
Creamy and smooth nut butter
Serving: 3g | Calories: 196kcal | Carbohydrates: 4g | Protein: 2g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Sodium: 4mg | Potassium: 86mg | Fiber: 2g | Sugar: 2g | Vitamin C: 0.3mg | Calcium: 21mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Breakfast

Gluten Free Pumpkin Bread

This Gluten Free Pumpkin Bread is a decadent fall bread that makes the perfect dessert or snack! Only involving 15 minutes of hands-on time, you can have a warm loaf on the table in under 2 hours. This homemade grain free pumpkin bread is moist and full of flavor. We love batch making a bunch of loaves in advance to freeze and eating them all throughout fall. 

stacked gluten free pumpkin bread on a cutting board

What Makes This Recipe So Good?

  • This recipe is so simple to whip together, it only requires 15 minutes of hands on time. 
  • This bread is lower carb in comparison to other gluten free flour breads since the main flour here is almond flour. 
  • You can batch make this recipe and freeze it so you can eat it all throughout fall. 
  • Pumpkin and chocolate is one of my favorite combinations for the fall. 
  • I have other pumpkin recipes on my website to satisfy all of your fall baking desires! 
  • This recipe is naturally gluten free, grain free, dairy free, paleo, soy free, and refined sugar free.
  • If you are in the Pittsburgh area, we feature different seasonal treats on my weekly meal prep menu. They are delivered right to your door.  

ingredients laid out in bowls

Recipe Ingredients

  • Almond flour- Make sure to use blanched almond flour. Blanched almond flour means that the skin was removed from the almond. This creates a nice texture for baking. I like to get mine in a big bag from Costco. 
  • Baking soda– To help the bread rise. 
  • Ground cinnamon, ground cloves & ground nutmeg- The best combination of fall spices. Seriously, this bread just TASTES like fall. 
  • Eggs– Bind everything together. 
  • Canned pumpkin- The best thing to make pumpkin desserts. I like to get mine from Whole Foods. Make sure you buy canned pumpkin puree rather than pumpkin pie filling. They are very different. 
  • Pure maple syrup– Costco’s Kirkland brand is the best. No crazy additives! 
  • Vanilla extract & salt- Enhances all the flavors. 
  • Chocolate chips- Pumpkin and chocolate is one of my favorite combinations for fall. I like the enjoy life chocolate chip brand but you can use any kind you would like. My top two favorite dairy free chocolate brands are enjoy life and hu brand.

dried ingredients in a bowl

How To Make

  • Step 1 

    • Preheat the oven to 350 degrees F. 

mixed dried ingredients in a bowl

  • Step 2

    • In a large bowl, combine almond flour, baking soda, cinnamon, cloves, nutmeg, and salt. 

wet ingredients in a bowl

  • Step 3

    • In a separate bowl, whisk together eggs, canned pumpkin, maple syrup, and vanilla extract. 

all ingredients mixed together

  • Step 4

    • Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until fully combined. 

chocolate chips in a bowl with the pumpkin bread ingredients

  • Step 5

    • Fold in the chocolate chips. 

folded in chocolate chips

  • Step 6

    • If using a metal bread mold, line with parchment paper and spray with nonstick spray. If using a silicone mold, you can skip the parchment paper and simply spray. Scrap mixture into bread mold and smooth the top. 

pumpkin bread in a loaf pan

  • Step 7

    • Bake for 42-48 minutes, or until an inserted toothpick comes out clean. Let cool for at least 30 minutes before removing from the bread mold.

Recipe FAQ’s

  • How Should I Store Leftovers?

    • Store leftovers in an airtight container for up to 1 week. It tastes even better the second day- once the flavors have fully combined and settled! This bread can also be tightly wrapped and frozen for up to 4 months. 

  • Can I Skip The Chocolate Chips? 

    • Of course, if you are looking for a simple, plain paleo pumpkin bread, leave out the chocolate chips. Follow the instructions as usual, minus the chocolate. 

  • Can I Freeze Pumpkin Bread?

    • Yes! Absolutely! The key is allowing the bread to fully cool prior to freezing. Once the bread is cool, wrap it in cling wrap. 

  • What Is Your Go To Pan For This Recipe?

    • I love using a silicone bread pan! It allows the bread to pop out smoothly and allows for easy clean up.

Chef’s Tips

  • I highly recommend investing in a silicone bread mold. Be sure to apply cooking oil spray, and the bread will slide right out, completely mess free! 
  • Be sure to fold in your ingredients instead of over mixing them, this will prevent the dough from being over worked.

pumpkin bread laid out on a cutting board

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stacked gluten free pumpkin bread on a cutting board

Gluten Free Pumpkin Bread

Course Breakfast, Dessert, Snack
Cuisine American
Keyword fall, moist, paleo
Prep Time 15 minutes
Cook Time 45 minutes
rest time 30 minutes
Total Time 1 hour 29 minutes
Servings 8 slices
Author Allianna Moximchalk
225kcal
Cost $5
Print Recipe Pin Recipe

Equipment

  • loaf pan I prefer a silicone one
  • Large mixing bowl

Ingredients

  • 1.5 cups blanched almond flour NOT course
  • 1/2 tsp sea salt
  • 3/4 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 4 eggs
  • 3/4 cup canned pumpkin
  • 1/4 cup maple syrup
  • 1 tsp pure vanilla
  • 1/2 cup chocolate chips
  • cooking spray oil I prefer avocado oil

Instructions

  • Preheat the oven to 350 degrees F. Spray an 8 by 4 bread loaf pan with cooking spray oil (I like avocado oil.)
  • In a big bowl mix together all of the dry ingredients, in a separate bowl mix together all of the wet ingredients. Then, mix the two together.
  • Now place the the batter in the bread loaf pan. Bake for 45 minutes or until you can stick a toothpick in and it comes out clean. Allow the bread to sit for 30 minutes before moving.

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.xoxo-Allianna
 
Make sure you use blanched almond flour in this recipe-not course almond flour. If you use course it won't come out as smooth.
This most, easy and delicious gluten free pumpkin bread is perfect for fall and SO good!
Serving: 1slice of bread | Calories: 225kcal | Carbohydrates: 19g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 284mg | Potassium: 105mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3695IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Autoimmune Protocol

Blanching Broccoli

Blanching broccoli is the best way to make it! Ts so delicious because it preserves SO much flavor and settles the raw, bitter taste. It ensures that your broccoli is nicely cooked but also still has a nice crunch to it. It  goes well with just about anything! This 10 minutes side dish is the perfect addition to any weeknight meal. 

broccoli in a bowl salt on top

What Makes This Recipe So Good?

  • You literally can have this side dish on the table within 10 minutes. 
  • This recipe goes great in just about anything like stir fries and crockpot meals. 
  • The balancing process ensures the broccoli is well cooked while still having a nice crunch to it. 
  • You can eat broccoli plain with a little bit of salt or top it off with one of my favorite dressings like this Steakhouse Ginger Dressing or my go to Tahini Dressing. 
  • This recipe is naturally dairy free, gluten free, soy free, nut free, vegan, paleo friendly and Whole30 friendly. 
  • If you love simplifying cooking check out my other broccoli recipe- Cooking Frozen Broccoli In The Air Fryer. 

ingredients in bowls

Recipe Ingredients

  • Broccoli florets- When you cut the head of broccoli apart into smaller pieces and remove the thick stock, you have broccoli florets. You can use a knife, however, I find it easier to twist and pull the pieces apart into smaller pieces; AKA florets. The thick stock (or trunk) is edible, however, it takes longer to cook this portion so you want to cut this down. The trunk does have nutrients in it too so I do not like to waste. If you prefer not to eat the trunk part, make sure you still save it-you can use it in smoothies like my Broccoli Smoothie.
  • Sea salt- This prevents the broccoli’s natural sugars and salts from draining into the blanching water preventing your broccoli to lose any flavor.

broccoli in a pot of water

How To Make

  • Step 1

    • Bring 4 quarts of water and 2 teaspoons of salt to a boil. Fill a large bowl with ice water too and set to the side. 

  • Step 2

    • Put the broccoli florets in the boiling water and cook for 2 to 3 minutes. The broccoli should be bright green and just barely tender. 

  • Step 3

    • With a slotted spoon, remove the broccoli and immediately plunge in ice water. 

broccoli in an ice bath

  • Step 4

    • When the broccoli is completely cool, drain it from the ice water and pat dry with a paper towel.

broccoli on a paper towel

 

Recipe FAQ’s

  • What Is Blanching? 

    • A super simple cooking method! It is most often used with different fruits and vegetables. First, you place the food item in boiling water for a few minutes. Then, you “shock” the food item by placing it in ice cold water. This prevents the item from overcooking and leaving you with a mushy product. Blanching will ensure the perfect taste, texture, and color. 

  • Can I Save Leftovers? 

    • Yes. Store them covered in the refrigerator for up to 4 days. 

  • Can I Freeze Blanched Broccoli? 

    • Absolutely. First, place in the freezer on a parchment lined sheet pan. Once the broccoli is frozen, you can transfer to a Ziplock bag and freeze for up to 9 months. Remove and reheat any portion size at your convenience. In fact most frozen broccoli that you buy is already blanched, it helps preserve it!

  • What Kind Of Pot Do You Use For Blanching?

  • Is Blanching Broccoli In The Microwave A Thing?

    • Absolutely! Put the broccoli, water, and salt in a microwave friendly bowl covered (either a microwave friendly ceramic lid or plastic wrap) on high for 3-4 minutes. Then follow the same instructions as you would if you used boiling water. Once the broccoli is cooked, drain the water and shock it with an ice bath. 

  • Can You Blanch Cauliflower?

    • Yes! You would follow the exact same recipe for balancing cauliflower. 

  • Can You Blanch Broccoli Without Ice?

    • You can but I do suggest using ice. If you do not have ice you can run the broccoli under cold water. 

Chef’s Tips

  • Have your bowl of ice water ready while the broccoli is in boiling water. You want the transfer to be quick, to make sure that the broccoli stops cooking. 

overhead shot of broccoli in a bowl

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broccoli in a bowl salt on top

Blanching Broccoli

Course Side Dish
Cuisine American
Keyword aip side dish,, broccoli, broccolini, cauliflower rice, microwave, to freeze, without ice
Prep Time 5 minutes
Cook Time 5 minutes
Cooling Time 5 minutes
Total Time 15 minutes
Servings 4 people
Author Allianna Moximchalk
77kcal
Cost $5
Print Recipe Pin Recipe

Equipment

  • large pot
  • Large bowl

Ingredients

  • 2 pounds broccoli florets
  • 2 tsp sea salt optional

Instructions

  • Bring 4 quarts of water and 2 tsp of sea salt to a boil. Fill a large bowl with ice water and set aside.
  • Put the broccoli florets in the boiling water and cook for 2 to 3 minutes. The broccoli should be bright green and slightly tender.
  • With a slotted spoon, remove the broccoli and immediately plunge in ice water.
  • When the broccoli is completely cooled, drain from the ice water and pat dry with a paper towel.
    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.xoxo-Allianna

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.xoxo-Allianna
 
 
 
This recipe will ensure your broccoli has the best color, texture, and taste!
Serving: 1serving | Calories: 77kcal | Carbohydrates: 15g | Protein: 6g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 1238mg | Potassium: 717mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1413IU | Vitamin C: 202mg | Calcium: 107mg | Iron: 2mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Vegan Pumpkin Mousse

This Vegan Pumpkin Mousse is incredible! It’s unbelievably easy to make. All you need is a few simple ingredients and a blender. This recipe only takes 5 minutes to make and makes for a great snack and dessert.  It’s so easy to whip up for any occasion. This recipe is so good, you’ll want to make it year-round. 

pretty picture of dairy free pumpkin mousse

 

What Makes This Recipe So Good?

  • If you love pumpkin, like me, this will be your new favorite dessert. It is just oh so smooth and creamy without any dairy, of course!
  • Is it ever too early for pumpkin? No one is judging you if you want this in the middle of summer. This recipe only requires 5 minutes of hands-on time. 
  • We love making this treat for snacks and dessert, kids love it too!
  • This recipe is naturally Whole30 friendly, vegan,  gluten free, grain free, dairy free, flourless, paleo, soy free, and refined sugar free. With a few tweaks this recipe can be made nut free and autoimmune protocol friendly too (AIP.)
  • This recipe was inspired by my vegan pumpkin cheesecakes (one of my favorites.) I wanted another dessert recipe on my blog with pumpkin but also having the nut free option. 
  • If you live in the Pittsburgh area, check out my weekly meal prep menu for some seasonal treats too.

ingredients laid out

Recipe Ingredients

  • Coconut yogurt– My favorite brand is Cocoyo. This makes the mousse light and fluffy but still so rich. You can for sure make your own homemade yogurt or you can use store bought. I like to point out that a lot of store bought brands have additives in them so be sure to read the label. I have found the cocoyo brand.
  • Pumpkin puree- I love to buy my pumpkin puree from Whole Foods. Trader Joe’s also has it too. Just an FYI they always sell out of it every single season! That said, I always like to buy a case of it at the beginning of the season to ensure it will last.
  • Maple syrup- A little added sweetness. Make sure you use a pure maple syrup, with no additives. I use Costco’s Kirkland brand. 
  • Pumpkin pie spice- The best blend of fall spices. If you are doing the autoimmune protocol you can skip this and just use cinnamon instead. 
  • Vanilla extract & Sea salt– Enhances all the flavors. Skip the vanilla if you are doing AIP.
  • Almond butter-I like the Costco brand, but any kind will work. It  adds a creaminess and a subtle nuttiness. If you are nut free or are doing the autoimmune protocol you can use my homemade Tigernut Butter instead. Despite the name, tigernut butter is actually nut free!

 

vegan pumpkin mousse 3

How To Make

  • Step 1

    • Add all ingredients to the blender.

  • Step 2

    • Blend on medium-high speed until smooth. Be sure to stop and stir as necessary. Do not over blend or it will become too thin. 

  • Step 3

    • Serve immediately or chill for 2-3 hours. This will create a thicker texture!

creamy pumpkin mousse in the blender

Vegan Pumpkin Mousse FAQ’s

  • How Do I Store This?

    • Refrigerated in an airtight container. 

  • How Long Does Homemade Mousse last?

    • This dairy free pumpkin mousse will last for up to a week in the fridge. 

  • What Kind Of Blender Do You Use?

    • I have had this Ninja Blender for years and absolutely love it! I have had it for over a decade now. I love that I can just rinse it and throw it in the dishwasher to clean. 

  • What Is Mousse?

    • Mousse is a soft food that incorporates air bubbles to give it a light, airy texture. Mousse can be light and fluffy OR creamy and thick. This varies based on preparation technique and ingredients.

  • What Can I Pair This With?

    • I love serving this with homemade whipped cream or even chocolate chips or cinnamon on top!

Chef’s Tips

  • If you over blend and it becomes too thin, add almond butter. Chilling before serving will also allow the mousse to become thicker.

close up photo of dessert

If you like this recipe, you will LOVE my other paleo pumpkin recipes

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.xoxo-Allianna

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close up photo of pumpkin mousse

Vegan Pumpkin Mousse

Course Dessert
Cuisine American
Keyword dairy free dessert, easy, fall, no egg, pumpkin, snack, vegan
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 people
Author Allianna Moximchalk
206kcal
Cost $10
Print Recipe Pin Recipe

Equipment

  • blender

Ingredients

  • 1 cup coconut yogurt I like the cocoyo brand
  • 1/2 cup pumpkin puree
  • 1/4 cup almond butter sub tigernut butter of nut allergy or AIP
  • 1/4 cup maple syrup
  • 1 tbsp pumpkin pie spice skip for AIP
  • 1 tsp vanilla extract skip for AIP
  • 1/4 tsp sea salt

Instructions

  • Add all ingredients to the blender.
  • Blend on medium-high speed until smooth. Do not over blend or it will become too thin.
  • Serve immediately or chill for 2-3 hours for a thicker texture. 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.xoxo-Allianna

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.xoxo-Allianna
The best fall dessert
Serving: 1cup | Calories: 206kcal | Carbohydrates: 23g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 179mg | Potassium: 332mg | Fiber: 3g | Sugar: 17g | Vitamin A: 4831IU | Vitamin C: 2mg | Calcium: 169mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Breakfast

Hashbrown Breakfast Casserole

This Hashbrown Breakfast Casserole is SO delicious and easy! The cream cheese makes this casserole so creamy, which is a great combination with the veggies, bacon, and sausage. Prep is super quick, only requiring some chopping and dicing. All you have to do is throw this yummy casserole in the oven and you’re set. We love making this gourmet breakfast casserole for meal prep and when we know we are going to have guests, too!

hashbrown breakfast casserole in a plate

What Makes This Recipe So Good?

  • Prep time is quick and easy. It could be even made the night before, only needing to be baked in the morning. 
  • This recipe only requires 15 minutes of hands-on time. 
  • This recipe is adaptable! You can swap out veggies or add different breakfast meats. This recipe can easily be made vegetarian by omitting the bacon and sausage. 
  • The combination of creamy, savory, and crunchy is the BEST.
  • This recipe is naturally paleo, dairy free, gluten free, soy free, Whole30 friendly, grain free, and refined sugar free. 
  • This casserole can be easily reheated, which means it is great for meal prep!
  • If you are in the Pittsburgh area, you can check out my weekly meal prep menu. We make various egg muffins that are similar to this recipe and are great for on-the-go!

breakfast casserole ingredients laid out in bowls

Recipe Ingredients

  • Bell peppers-Your preference. Green peppers are the most bitter and have the most vegetal taste. Yellow and orange peppers are sweeter, while red peppers are the sweetest.
  • Red onion-You can use yellow onion if you prefer a sweeter onion, but red onions are my preference for this savory dish.
  • Cream cheese-Adds a delicious creaminess to the casserole.In my opinion, this is the key ingredient! Since I am dairy free,  I like the Kite Hill cream cheese. For this dish, I used their chive cream cheese, for extra flavor! Feel free to use your favorite kind.
  • Bacon-Gives the casserole a nice crunch and so much more flavor. I get all of my bacon from Butcher Box. They send me a monthly supply of all of my favorite meats and proteins, if you use my Butcher Box link you can get a free thing of meat every month with your order!
  • Sausage-Extra protein!
  • Hashbrowns-I used Alexia frozen hash browns.
  • Milk-I used almond milk but you can use your preferred choice of milk. 
  • Eggs-The key to a breakfast casserole. I prefer pasture raised. All this means is the cows are more humanely raised. 
  • Salt & pepper-To taste.

cream cheese, eggs and milk in a bowl

How To Make:

  • Step 1

    • Preheat the oven to 400 degrees F.

  • Step 2

    • Mix the egg, milk, cream cheese, salt and pepper in a bowl.

liquid ingredients whisked together

  • Step 3

    • In a separate bowl, mix the remaining items. 

sausage, bacon, onions, and hashbowns in a bowl

  • Step 4

    • Spray the casserole dish with oil. Mix both bowls of ingredients together in a casserole dish. 

ingredients mixed together

  • Step 5

    • Bake at 400 degrees F for 50 minutes. 

all ingredients in a casserole dish

Recipe Frequently Asked Questions:

  • Can I Save Leftovers?

    • YES! Absolutely. I love using this recipe for meal prep.

  • How Should I Reheat?

    • For the air fryer-Place each portioned out serving into the air fryer at 350 degrees for 5-10 minutes. 
    • For the oven-Place on a baking sheet at 350 degrees for 5-15 minutes. Note it may take a little longer to heat up if you are reheating the whole thing together. 
    • In the microwave-30-60 seconds. I do not suggest this route, as this dish comes out so much better when it is reheated in the oven or air fryer. 

  • Can I Make This Casserole Ahead Of Time?

    • Absolutely! Preparing the night before would save you time in the morning! Follow all of the steps up until the baking. Then, store it in the fridge (unbaked) overnight. Take it out in the morning and follow the remaining baking instructions.

pretty picture of hashbrown casserole

Chef’s Tips:

  • The casserole will puff up a decent bit while baking, so make sure you use a large baking dish.

hashbrown casserole in a casserole rish

If you like this recipe, you will LOVE

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.xoxo-Allianna

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hashbrown breakfast casserole in a plate

Hashbrown Breakfast Casserole

Course Breakfast, easy
Cuisine American
Keyword breakfast, casserole, country, dairy free, eggs, gluten free
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Author Allianna Moximchalk
897kcal
Cost $10
Print Recipe Pin Recipe

Equipment

  • baking dish
  • 2 mixing bowls
  • whisk

Ingredients

  • 2 peppers diced
  • 1 red onion diced
  • 16 ounces cream cheese I am dairy free so I like the Kite Hill brand. I also use chive cream cheese for this recipe for some extra flavor!
  • 1 cup bacon cooked, chopped
  • 1 cup sausage cooked, chopped
  • 1 bag hashbrowns Frozen, I like the Alexa brand
  • 1/2 cup almond milk or regular milk is ok
  • 9 eggs
  • pinch salt & pepper

Instructions

  • Preheat the oven to 400 degrees F. Mix the salt, pepper, milk, cream cheese, and egg in a bowl. Whisk together.
  • In a separate bowl, mix the remaining ingredients. Spray the casserole dish with cooking spray oil to prevent it from sticking.
  • Mix both bowls together and pour into the casserole dish. Bake for 50 minutes or until the egg is cooked all the way through.
    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.xoxo-Allianna

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.xoxo-Allianna
 
Easy breakfast casserole with hashbrowns, eggs, breakfast meat, and veggies!
Serving: 1serving | Calories: 897kcal | Carbohydrates: 18g | Protein: 21g | Fat: 83g | Saturated Fat: 36g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 32g | Trans Fat: 0.1g | Cholesterol: 388mg | Sodium: 683mg | Potassium: 546mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1548IU | Vitamin C: 38mg | Calcium: 153mg | Iron: 2mg
Tried this recipe?Tag me on instagram @alliannaskitchen!