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    Allianna's Kitchen » Recipes

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    Gingerbread cocktail in a brown glass with bells on top and a gingerbread man standing next to the cup.

    November 4, 2024 Allergy Friendly

    Gingerbread Cocktail

    This Gingerbread Cocktail is exactly what you need during the holiday season! Although it is a holiday favorite, it is truly good any time of year. The homemade gingerbread syrup is super simple to make and can be made into both a mocktail or cocktail. The sweet molasses combined with my favorite holiday spices like ginger and nutmeg are oh so good. It will get anyone in the holiday spirit! This festive cocktail only requires 10 minutes of hands on time and I can assure you it will become a staple during your Christmas season. 

    Gingerbread cocktail in a brown glass with bells on top and a gingerbread man standing next to the cup.

    If you love the holidays like me, you love anything festive for the holiday season. This recipe pairs so well with my other holiday favorites like my Gluten Free Orange Cake, Cranberry BBQ Meatballs, Pumpkin Baked Oatmeal, Cranberry Mocktails, and my Pear Cocktail Recipe.

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    Why I Love This Recipe

    • I love serving this creamy cocktail at holiday parties! Who does not love a festive drink. This is a must for your next holiday party.
    • Why my husband loves using this gingerbread simple syrup to make an old fashioned, some may prefer to use it to make this into a martini cocktail and it would work just great.
    • You can make this into a mocktail too! My husband prefers the cocktail version and I prefer the mocktail. 
    • The creamy texture of this recipe makes this drink go down so smooth. 
    • This delicious christmas cocktail pairs great when making your holiday gingerbread houses. I also love serving it with my Vegan Christmas Crack.
    • You can make this simple syrup in this recipe in advance and make cocktails with it all month long. 

    Simple Ingredients

    All ingredients on the counter laid out for the cocktail in small glass containers.

    For the gingerbread simple syrup

    • Water-This is the base of the simple syrup.
    • Molasses-I like blackstrap molasses. It gives this recipe the warm flavors. This in my opinion is the best part!
    • Honey-This adds some extra sweetness without making it over powering with the molasses.
    • Fresh ginger-This gives the gingerbread flavor.
    • Ginger, cloves, and cinnamon-This helps with the gingerbread spice flavor.
    • Vanilla-This helps enhance the warmness of this recipe. 

    For cocktail or mocktail

    • Whiskey-This is my husbands liquor of choice. You can obviously omit if you are making this into a mocktail. 
    • Club soda-This adds some bubbles to this already fun drink!

    Optional Garnishes

    • Cinnamon stick.
    • Sprinkled coconut sugar or brown sugar.
    • Gingerbread cookies sprinkled on top.
    • Gingersnap cookie-You can also stick one of these on the side. 

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

    Substitutions and Variations

    • Whipped cream or vanilla ice cream-If you want to get real fancy, you can add whipped cream on top!
    • Vodka-You can make this into a vodka cocktail by adding vodka instead of whiskey. You can also use a vanilla vodka if you want to add more warmth to the drink.
    • Christmas sangria-If you are having a big get together, making a big bowl of sangria is the way to go! It is so much easier over making individual cocktails. 
    • Rims of the glasses-Sometimes I like to dip the rims of the glasses in water then in coconut sugar or brown sugar!
    • Molasses-You can also use maple syrup in place of the molasses. Just note that the maple syrup may change the flavor a little bit. 

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

    Recipe Instructions

    Small sauce pan of all of the ingredients for the simple syrup in the pot.
    Step #1: Place all simple syrup ingredients in a large pot with a lid on medium heat. Bring the syrup to a boil. Once it boils, reduce to a simmer and simmer for 20 minutes. After the time is up, remove from the heat and allow the syrup to cool. Once the syrup cools, strain the syrup over a bowl to remove any large pieces of ginger. Add the cocktail/ mocktail remaining ingredients to your cocktail shaker and mix well. Serve with ice and your garnish of choice on top.

    Recipe Tips and Tricks

    • Tip #1: To make this drink extra fun, use a fun glass! Place the glass in the freezer prior to using. I like using a copper mug. 
    • Tip #2: Make sure you allow the syrup to completely cool prior to mixing it in the drink. If you put warm syrup in the drink, it will not taste good. 
    • Tip #3: If I am adding alcohol to the drink, I like to use a cocktail shaker to mix it with the simple syrup. It mixes it so much better!

    Recipe FAQs

    How long does this recipe last?

    I would not mix up the drink until you are ready to drink it. The simple syrup itself can last for up to 1 month in the fridge in an airtight container. 

    What liquor is good with ginger?

    My husband loves whiskey or bourbon. You can also use rum, gin or vodka.

    How much alcohol is in this cocktail?

    That can vary! You can make your drinks as strong or as mild as you would like.

    Looking down into a brown glass with a gingerbread drink in it.

    Other Holiday Drinks You Will Love

    • Clear glass with a brown drink and a cinnamon stick in it.
      Pear Cocktail Recipe
    • aip hot chocolate 7
      AIP Hot Chocolate (Paleo, Refined Sugar Free, Dairy Free)
    • brown smoothie with a gingerbread cookie on top
      Gingerbread Smoothie (Dairy Free)
    • orange lime cranberry mocktail 4
      Cranberry Mocktail Recipe

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

    Download your FREE guide below.

    Download the guide.
    Gingerbread cocktail in a brown glass with bells on top and a gingerbread man standing next to the cup.

    Gingerbread Cocktail

    Course Drinks
    Cuisine American
    Diet Gluten Free
    Prep Time 10 minutes minutes
    Cook Time 30 minutes minutes
    Cooling tine 1 hour hour
    Total Time 1 hour hour 38 minutes minutes
    Servings 4 drinks
    Author Allianna Moximchalk
    212kcal
    Cost $10
    Print Recipe Pin Recipe

    Equipment

    • Large pot with a lid for the simple syrup

    Ingredients

    For the simple syrup:

    • 1 tsp Molasses
    • 1.5 cup Water
    • 1 inch Fresh ginger Cut into slices.
    • 1/2 tsp ground ginger
    • 1/2 tsp Cloves
    • 1/2 tsp Cinnamon
    • 1/2 cup Honey

    To serve: (per glass, multiply if more than one serving)

    • 1/3 cup simple syrup
    • 1/2 cup club soda
    • 1 shot vodka Optional, omit if alcohol free like me.

    Instructions

    • Place all simple syrup ingredients in a large pot with a lid on medium heat. Bring the syrup to a boil. Once it boils, reduce to a simmer and simmer for 20 minutes. After the time is up, remove from the heat and allow the syrup to cool. Once the syrup cools, strain the syrup over a bowl to remove any large pieces of ginger. 
    • Add the cocktail/ mocktail remaining ingredients to your cocktail shaker and mix well. Serve with ice and your garnish of choice on top.

    Notes

    Storage: The simple syrup can be stored in the fridge for up to 14 days in an airtight container. 
    Freezing: This recipe can also be stored in an air tight container in the freezer for up to 3 months. 
    Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  
    Servings: This recipe should yield enough simple syrup for 6 drinks. 
    Quick, easy and delicious festive holiday drink.
    Serving: 1glass | Calories: 212kcal | Carbohydrates: 57g | Protein: 0.2g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 30mg | Potassium: 75mg | Fiber: 0.3g | Sugar: 57g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

     

    Italian wedding soup in a bowl with fresh parsley sprinkled on top.

    October 30, 2024 Beef

    Gluten Free Italian Wedding Soup

    My Gluten Free Italian Wedding Soup was inspired by my childhood favorite that my Mom would always make around the holidays. Between the mini meatballs, scrambled egg, and other fresh ingredients this recipe will have you running back for more! This homemade Italian Wedding Soup Recipe is super easy to make and I can assure you it will become a staple in your home!

    Italian wedding soup in a bowl with fresh parsley sprinkled on top.

    Soup season is my favorite season, it is why I have so many soup recipes on my blog. While this recipe is my absolute favorite, a few of my other favorites are my Dairy Free Lobster Bisque, Carrot and Butternut Squash Soup, Instant Pot Turkey Soup, Cauliflower Leek Soup and my Thai Shrimp Soup. For my family soup is the best kind of meal to have on hand for these cold Fall and Winter days. Although you cannot freeze this soup with the pasta or egg in it, you can freeze it with the base so that it is easier to prep on busy weeknights. 

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    Why We Love This Recipe

    • This recipe tastes just like my childhood favorite despite it being gluten free, dairy free, soy free, nut free, paleo friendly and grain free. It can also be made egg free and keto friendly if you do not include the orzo or add the eggs in. The soup can also be made vegan friendly if you make it without the meatballs and egg. You can also make this recipe nightshade free. 
    • You can batch make this soup and freeze it. 
    • You can buy pre-made meatballs or buy your own. 
    • This recipe is versatile, you can adapt to use the vegetables on hand if needed.
    • Unlike traditional Italian wedding soup where most original recipe have gluten and dairy in them, this recipe does not have any dairy or gluten in it. 
    • This recipe reminds me of my Mom’s Italian wedding soup that I used to eat growing up.

    Ingredients List

    Wedding soup ingredients laid out on the counter top in small glass bowls.
    • Gluten free orzo-I use the Jovial brand. It is not only gluten free, but it is also dairy free. I get mine off of Thrive Market. I have found you can get the best bang for your buck with their stuff. If you use my Thrive Market link, you can save up to $40 on your first order. You can also use other gluten-free pasta but this kind is my favorite because it is grain free too.
    • Baby spinach-I love adding in greens where I can. The spinach adds some nice color to it and some fiber. I chop it up finely and add it in. 
    • Bone broth-Any delicious broth will work. You can use chicken broth, beef broth or even turkey broth. I also sometimes like to make my own broth using my Homemade AIP Bone Broth too! Any flavorful broth will work. The bone broth in this soup makes it rich in flavor. Do not try using water!
    • Carrot coins-I love carrots in my wedding soup. Personally I do not take the skin off, I just wash them and chop them into coins. 
    • Chopped onions-Any kind of onions will work. If you like sweet onions, use a yellow or white onion. If you like more of a savory taste, you can use red onions. 
    • Meatballs-You can use store bought gluten free meatballs or make your own. I will include the recipe and instructions for both kinds in this recipe. I personally like making my own juicy meatballs with ground meat because I like teeny tiny meatballs vs large meatballs. To get tiny little meatballs, I use a small cookie scoop. If I am making my own meatballs, I prefer to use ground beef but you can also use ground pork, ground turkey or even ground chicken. If you are making your own meatballs, you will also want to have a little bit of sea salt, onion powder, garlic powder and parsley to roll in the meatballs. 
    • Italian seasoning-This adds flavor to the soup. I like using a mix of garlic powder, onion powder, sea salt, oregano and parsley. 
    • Avocado oil-To sauté the onions, garlic, sea salt and carrots in. 
    • Eggs-I like to crack a large egg and make some scrambled eggs prior to serving the soup. It adds some extra protein and is a nice added touch. It reminds me of how my Mom did it growing up too
    • Fresh herbs-To garnish. I like using fresh parsley!

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

    Recipe Substitutions and Variations

    • If you are lower carb, you can substitute cauliflower rice for the gluten-free orzo or leave it out entirely. If you are making a big batch and wanting to freeze it, you can also freeze it with the cauliflower rice vs. you cannot with the orzo substitute. Any kind of gluten free small pasta will also work too.
    • Parmesan cheese-My mom always added cheese in hers growing up but being dairy free I leave it out now, you can add it in if you would like or add in a non-dairy parmesan or nutritional yeast to give it that cheesy like flavor.
    • Italian sausage-You can chop this into coins and throw it in the soup like you would for the meatballs. 

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

    Recipe Instructions

    Onions, spices, avocado oil, and spinach in a large soup pot.
    Step #1: First, add your cooking oil of choice to a large soup pot on medium-high heat on the stove top. Once the The cooking oil is hot, add in the onions, spinach, Italian seasonings and salt to the pan. Saute until the spinach is wilted. 
    Onions, chopped spinach, assorted spices, chopped carrots and bone broth in a large soup pot.
    Step #2: Next, add in the carrots and soften in the oil for 5 minutes. Once the 5 minutes is up, add in the broth and bring to a boil for 10 minutes.  
    Eggs in a frying pan.
    Step #3: Now, in a separate pan scramble the eggs you have on hand and set aside. 
    Orzo poured in wedding soup.
    Step #4: Lastly, add in the meatballs (if you are using those in your soup) and pour in the orzo. Bring the orzo and broth mixture to a boil for 8 minutes. Add in the eggs when you are ready to serve. Serve with optional parsley on top. 

     

    Optional Meatball Instructions

    • Add your meat and seasonings to a large mixing bowl. Then, roll into tiny balls. I like to use a small 1/2 inch scooper. Scoop the meatballs and add to a plate. In a frying pan, add a little bit of cooking oil and saute for 3-4 minutes or until they are golden brown and they reach the appropriate internal temperature for the kind of meat you are using. 

    Recipe Tips

    • Wait to add in the orzo and eggs until you are ready to serve! If you add the orzo and eggs in early, they will become mushy.
    • Do not skip sautéing the onions with the other herbs, this will really enhance the flavor of the recipe.

    Recipe FAQs

    What is Italian Wedding Soup?

    The original name “minestra maritata” translates to married broth with the combination of meat and greens together in a both. It is quite literally the most perfect combination!

    What is the difference between Italian Wedding Soup or Minestrone Soup?

    Minestrone soup usually contains a ton of vegetables, beans and pasta. Wedding soup does not normally contain beans and usually has meatballs or sausage in it.

    Close up photo of wedding soup in a large soup pot.

    Storage Instructions

    • You can store this recipe in an airtight container for up to 5 days in the fridge. If you know you are prepping this recipe rather than making it to immediately eat, add the orzo and eggs when you are ready to serve. If the orzo or eggs sit in the fridge or freezer with the soup, it will turn mushy. 
    • This recipe can also last in the freezer for up to 3 months in a glass container. Just be sure to add the orzo and eggs when you are ready to serve. 

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

    Download your FREE guide below.

    Download your free guide.

    Other Gluten Free Soup Recipes You Will Love

    • Carrot and butternut squash soup in a black bowl with fresh parsley on top.
      Carrot and Butternut Squash Soup
    • Chickpea curry in a bowl with fresh herbs on top.
      Butternut Squash and Chickpea Curry
    • overhead shot of red soup in a bowl
      Gluten Free Tomato Soup
    • close up photo of turkey soup in a bowl
      Instant Pot Turkey Soup
    Italian wedding soup in a bowl with fresh parsley sprinkled on top.

    Gluten Free Italian Wedding Soup

    Course Soup
    Cuisine American, Italian
    Diet Gluten Free
    Prep Time 30 minutes minutes
    Cook Time 45 minutes minutes
    Total Time 1 hour hour 15 minutes minutes
    Servings 5 servings
    Author Allianna Moximchalk
    518kcal
    Cost $20
    Print Recipe Pin Recipe

    Equipment

    • soup pot

    Ingredients

    • 1 whole onion Yellow if you prefer sweet, purple if you prefer savory. Diced.
    • 3 cups carrots Washed and cut into coins.
    • 3 cups spinach chopped
    • 1 box gluten free orzo I get mine from Thrive Market and use the Jovial brand. Use my link and save $40 on your first order. If you plan on storing this recipe in the fridge or freezer, wait to add the orzo until you are ready to serve.
    • 3 whole eggs Cracked. Omit for egg free. Wait to add the eggs until you are ready to serve.
    • 2 tbsp cooking oil Avocado oil, ghee, or butter.
    • 64 ounces bone broth Any kind of broth will work. I will say if you are using beef meatballs, use beef broth. If you are using chicken meatballs, use chicken broth.
    • 1 tsp oregano
    • 1 tbsp garlic powder
    • 1 tsp onion powder
    • 1/2 tsp sea salt
    • 1 tsp dried parsley

    Optional: frozen meatballs (omit for meat free)

    • 1 pound meatballs Frozen would work. Make sure they are gluten free:

    Optional: fresh meatballs (omit for meat free)

    • 1 pound ground beef I love Butcher Boxes grass fed beef. Use my link and get free beef for life! You can also use any other kind of ground meat of your liking.
    • 1/3 cup fresh parsley chopped
    • 3/4 tsp salt
    • 1 tbsp garlic powder

    Instructions

    For the soup:

    • First, add your cooking oil of choice to a large soup pot on medium-high heat on the stove top. Once the The cooking oil is hot, add in the onions, spinach, Italian seasonings and salt to the pan. Saute until the spinach is wilted.
    • Next, add in the carrots and soften in the oil for 5 minutes. Once the 5 minutes is up, add in the broth and bring to a boil for 10 minutes.
    • Now, in a separate pan scramble the eggs you have on hand and set aside. 
    • Lastly, add in the meatballs (if you are using those in your soup) and pour in the orzo. Bring the orzo and broth mixture to a boil for 8 minutes. Add in the eggs when you are ready to serve. Serve with optional parsley on top. 

    Optional homemade meatball instructions:

    • Add your meat and seasonings to a large mixing bowl. Then, roll into tiny balls. I like to use a small 1/2 inch scooper. Scoop the meatballs and add to a plate. In a frying pan, add a little bit of cooking oil and saute for 3-4 minutes or until they are golden brown and they reach the appropriate internal temperature for the kind of meat you are using.

    Notes

    Storage: This recipe can be stored in an air tight container in the refrigerator for up to 5 days. I suggest keeping the orzo separate until you are ready to serve. The orzo will get mushy if you keep it in the soup in the fridge. I would add the eggs as you are ready to serve too!
    Freezing: This recipe can also be stored in an air tight container in the freezer for up to 3 months, however, add the orzo and egg when you are ready to serve. The orzo and egg will NOT hold up in the freezer. 
    Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  
    Servings: This recipe should yield 5 servings. 
    Better for you alternative to traditional Italian Wedding Soup!
    Serving: 1bowl | Calories: 518kcal | Carbohydrates: 11g | Protein: 46g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 903mg | Potassium: 913mg | Fiber: 3g | Sugar: 4g | Vitamin A: 14865IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 4mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!
    Allianna moximchalk in a black dress standing inside her laundry room.

    October 14, 2024 Blog

    Holistic Homemaking Tips

    We recently moved into our new home in November of 2023, and since then I have been compiling a list of my go to Holistic Homemaking Tips. This process of building our forever home has been a labor of love. So much thought and creative juices went into every single decision in this house. It was important to me to create a home that not only looked beautiful but felt warm, cozy, and magical. The older I get, the more I realize that my home growing up felt so special because of all of the time and energy my mom put into making it special. I want that for my family too!

    Allianna moximchalk in a black dress standing inside her laundry room.

    To be honest, I was completely overwhelmed when we moved into our new house. Our old house was a lot easier to manage as it was a lot smaller. On top of that, I am not your typical modern homemaker that is a stay-at-home mom too. I work full time. I run my Pittsburgh based meal prep company and food blog from home too. That said, it is important to me to be an efficient homemaker as I have other things going on too! As I got into the groove of things and dealt with the unexpected changes that come from managing a larger home, I have really gotten so much pride and joy out of it; even completing the mundane tasks like laundry make me feel good. I have come to the conclusion that it comes down to being more intentional about the stuff I do around the house. Intentional homemaking makes a big difference. I feel less scattered and more accomplished. Enter your email below, and I will send you my free Relaxed Homemaker Guide where I share my seasonal household monthly checklist.

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    Below are 7 practical tips and simple tips that have helped as a new homemaker

    Tip #1: Come up with a meal plan

    • Meal planning will save you so much time and unnecessary tips to the grocery store! Every Friday I create a grocery list for the following week. I try to do my grocery shopping every Friday so that I can beat the weekend rush! I personally use one from my meal plans that I offer. We send out my weekly simple meal plan and grocery list plus you get a monthly cooking class with me and access to exclusive meal prep recipes. Some family favorites recipes of ours are my Instant Pot Turkey Soup, Easy Frozen Salmon in the Air Fryer, and my Keto Cabbage Rolls. Be sure to check back out my blog every week. I try to publish a new recipe once a week! 

    Tip #2: Come up with a list of important tasks

    • Going back to how I felt overwhelmed when we first moved in – part of that was due to the fact that, when we lived in our old home, I never felt like I had a grasp on everything that needed done and upkeep around the house. I felt like I was constantly drowning in things as they came up, and everything was breaking because I did not know how to properly care for it. To help with that, I have created a checklist for this house. The main categories are Fall/ Spring, and then I further broke  down monthly tasks, weekly tasks, daily tasks, etc. Enter your email below, and I will send you my free Relaxed Homemaker Guide where I share my seasonal household monthly checklist. I keep this in an excel sheet online and in a home management binder. Since we are all creatures of habit as humans, it is important to have everything laid out so you know exactly what to do!

    Tip #3: Decide on a morning routine that works well for you

    • Since my job is now fully remote and I am home all the time, it is technically easy to stay in my pajamas all day, but I don’t. I get up, eat breakfast, put on my workout clothes, answer emails, work out, shower, and then I do my household tasks for the day. After that, I finish up any work. I do the same thing every day. It is so important to form these good habits and routines. If not, you will feel like you are all over the place. I also make sure that I make any to-do lists early in the morning with my household chore list for the day or work tasks that need done and plan my around them. You will need to come up with a routine that works well for you and your family. Keep in mind that it has to feel good! What works for me may not work for you and vice versa.

    Tip #4: Come up with a cleaning schedule 

    • There are certain things I do every day and other things I do once a week. Regardless if you are doing all of the cleaning yourself or have helpers in your home or a cleaning lady, you will want to make some sort of cleaning/ chore charts. I am telling you that this will make you feel so much more organized and less scattered. You will need to hold yourself accountable to do these tasks daily so they do not add up!

    Tip #5: Come up with a plan for your dirty laundry 

    • I love doing smaller loads more frequently throughout the week. I do a load of laundry on average every 3 days. Obviously, the more people you have in your home, the more often you will need to do it! This prevents it from piling up and from folding clean clothes to be such a big undertaking. One other thing that has really helped me is creating a space for laundry that I love. It was a labor of love designing our laundry room just like it was designing the rest of the house. Having little things that make me smile in there make the biggest difference like our wallpaper, cute silver light laundry carts and pink purple plants. 

    Tip #6: Design a space you love

    • I cannot reiterate this enough. You need to feel good about being in the space you are in. When we built and designed this house, I constantly asked myself how I wanted to feel in the home. For me, keeping everything light and bright was so important. We stuck with mostly neutral items around the house and small pops of color. Our old home had so much color, and we found it to be overstimulating at times. Keeping everything neutral really helped. 

    Tip #7: Make friends with fellow homemakers

    It is so important to have friends that value making their house feel like a home. I cannot stress this enough! The most important thing is to find people who get much joy out of the same things that bring you joy.

    Stunning laundry room with white washer and dryer, pink plant and light green wallpaper.

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    Allianna. 2024 Shoots.

    October 7, 2024 Blog

    Getting Your Home Ready For Fall

    A woman’s touch on a home is truly what makes it feel so special. I never understood that until I moved out of my parents house and craved being home so much, especially around the holidays. With Fall finally here, I am slowly transitioning our home to all things Fall. Check out my latest blog post, Getting Your Home Ready For Fall.

    Allianna. 2024 Shoots.

    From making my favorite Fall Recipes to incorporating all of the warm Fall colors in our home, nothing makes me happier! Below are a few of my favorite ways to change gears and get into the Fall season:

    • I love making my house smell like Fall by making a Fall Simmer Pot on my stovetop when we have company. They are a great non-toxic way to add fragrance to your home without any of the toxic chemicals that are in most candles and air fresheners. 
    • Nothing screams Fall more than Fall baking. I love baking all things pumpkin like my Gluten Free Pumpkin Bread and my Oat Flour Pumpkin Muffins. 
    • We love incorporating Fall drinks into the mix. My Pear Cocktail (Or mocktail) screams Fall. This is now our go to in our home. 
    • All things soup! I love making a big batch of soup and freezing it so I can enjoy it all winter long without all of the dishes. My Carrot and Butternut Squash Soup along with my Pumpkin Slow Cooker Soup are my favorite! 
    • Planting mums! This is a new one for me as we just moved into our new home this past Fall. I got ours from Costco and I was so impressed. I did the viral mums trick where I let them sit in a bucket of water before I planted them and it really seemed to help. We have them in ground near our front door and on the pillars on our front porch. 
    • Last, but not least, I love incorporating warmer colors of things in my home that are easy to change out during the Fall. I am obsessed with my new warmer tone Kitchen Runner and these cute little Kitchen Hand Towels. Swapping things out every season and saving them for the following year do not cost much but really freshen up your space.

    Other Fall Blog Posts and Recipes You Will Love

    • My Fall Simmer Pot
    • Homemade Elderberry Syrup
    • Pumpkin Baked Oatmeal
    Lemons, apples, oranges, and cinnamon in a pot.

    September 24, 2024 Allergy Friendly

    Fall Simmer Pot Recipe

    This Fall Simmer Pot Recipe will have your house smelling and feeling like Fall! The fresh ingredients give this recipe the perfect fall feel, it makes the whole house smell so good. The comforting scents of Fall will leave you feeling so cozy. You likely already have most of the ingredients on hand. 

    Lemons, apples, oranges, and cinnamon in a pot.

    This fall stovetop potpourri is better than any store bought potpourri or air fresheners you could have one hand. Everytime we have company I like to have a simple simmering potpourri on hand. It is truly one of my favorite ways to get in the Fall spirit and enjoy a cozy Fall evening. If you love Fall as much as I do, check out my other Fall recipes on my blog like my Gluten Free Pumpkin Bread, Oat Flour Pumpkin Muffins, Carrot and Butternut Squash Soup, Gluten Free Apple Cake, and my Pear Cocktail Recipe. 

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    Why I Love This Recipe

    • You can make this on the crock pot, dutch oven, or on the stovetop. 
    • While my favorite season is Fall with the apples and cinnamon, you can make homemade potpourri for nearly any season.
    • You can leave this recipe on low simmer all day to make the entire home smell and feel like the Fall season. 
    • You can totally pick your combination of fruit or favorite things to add in the pot. 
    • This recipe is a great way and natural way to add scent to your home without any toxic chemicals or essential oils. 

    Simmer Pot Ingredients

    Lemons, oranges, apples, cinnamon and nutmeg in small bowls laying out.
    • Apple slices and apple peels-I just wash the apple, slice it and remove the core. I like green apples, but you can also use a combination of apples! The apples truly make it smell like apple pie! I just set the apple cores aside. 
    • Lemon slices and citrus peels-You can slice up a lemon and toss in any extra lemon peels that you may have on hand. 
    • Oranges-I like tossing in orange slices and orange peels that I may have on hand. It adds to the sweet aroma!
    • Cinnamon sticks-This adds to the apple pie flavoring!
    • Nutmeg & ginger-This adds to my favorite fall scents. 
    • Star anise-I love this smell and it makes the simmer pot look pretty too!
    • Water-To fill up the simmer pot. 

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

    Recipe Substitutions and Variations

    • Pumpkin spice- This adds even more fall scents and flavor to the simmer pot. 
    • Apple cider- You can add part apple cider/ part water if you want more of those autumn season flavors. 
    • Fresh herbs- Any kind you may have on hand. Sage or sprigs of fresh rosemary are my favorite!

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

    Recipe Instructions

    Apples, oranges and lemons on a cutting board.
    Step #1: Slice all of your fruits. Place all ingredients in a simmer pot or large pot. Bring to a boil then simmer for as long as you would like. You may need to add more water in it so it does not dry out the longer you burn it.

    Required Equitment

    • Simmer pot– While any kind of large pot will work. I like a clear glass simmer pot! They are pretty to look at and add a nice decoration on the stovetop. You can also use a slow cooker and take the lid off!

    Tips and Tricks

    • Tip #1: If you are prepping this recipe, wait to add water to the pot until you are ready to simmer it.
    • Tip #2: If you want your simmer pot to last longer, you can continue to add water in it so it does not dry out.

    Recipe FAQs

    How long can I boil a simmer pot?

    Usually 2-3 hours, however you can boil it longer if you continue to add water.

    Can I give this as a gift?

    Yes! Add everything to a mason jar, tie a pretty ribbon on it and add a card with instructions.

    Spices, lemons, oranges, and apples in a large glass pot.

    Other Fall Recipes You Will Love

    • Carrot and butternut squash soup in a black bowl with fresh parsley on top.
      Carrot and Butternut Squash Soup
    • Clear glass with a brown drink and a cinnamon stick in it.
      Pear Cocktail Recipe
    • Close up photo of oat flour muffins stacked on top of each other with white chocolate chips on top.
      Oat Flour Pumpkin Muffins
    • Arugula salad with squash, feta sheet, pine nuts and dates on a plate.
      Butternut Squash Feta Salad

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

    Download your FREE guide below.

    Download your free guide.
    Lemons, apples, oranges, and cinnamon in a pot.

    Fall Simmer Pot Recipe

    Course simmer pot
    Cuisine American
    Diet Vegan
    Prep Time 10 minutes minutes
    Cook Time 2 hours hours
    Total Time 2 hours hours 30 minutes minutes
    Servings 1 serving
    Author Allianna Moximchalk
    205kcal
    Cost $5
    Print Recipe Pin Recipe

    Equipment

    • simmer pot

    Ingredients

    • 1 apple sliced
    • 1 orange sliced
    • 1 lemon sliced
    • 1 tsp nutmeg
    • 1 tsp ground ginger
    • 3 anise starts
    • 3 cups water or enough water to the fill the pot.

    Instructions

    • Place all ingredients in a simmer pot or large pot. Bring to a boil then simmer for as long as you would like. You may need to add more water in it so it does not dry out the longer you burn it.

    Notes

    Storage: If you prep this recipe in advance, I would wait to add the water to it until you are ready to simmer it.
    Nutrition: This recipe should not be for consumption.
    Servings: This recipe should yield 1 serving. 
    Easy, delicious and comforting Fall simmer pot recipe that everyone will love!
    Serving: 1serving | Calories: 205kcal | Carbohydrates: 53g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 40mg | Potassium: 614mg | Fiber: 11g | Sugar: 35g | Vitamin A: 419IU | Vitamin C: 135mg | Calcium: 119mg | Iron: 1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!
    Clear glass with a brown drink and a cinnamon stick in it.

    September 1, 2024 Allergy Friendly

    Pear Cocktail Recipe

    This Pear Cocktail Recipe is super easy to make and oh so delicious. It is perfect for Fall and Wintertime! The fresh pears combined honey makes for the best pear syrup. This delicious drink will have you coming back for more! You can make this into pear cocktails as the recipe calls for, or into a mocktail which is how I like it!

    Clear glass with a brown drink and a cinnamon stick in it.

    If you have been following along for awhile, you may know I do not drink I wrote a whole blog post on How To Do A Dry Month. My husband on the other hand loves a good cocktail. He is what inspired this recipe! He brought home a bunch of fresh pears his friends grew at their house and I wanted to use them up before they got bad. This pear drink is so refreshing whether you make it into a mocktail or cocktail, it is so good! If you love a good cozy drink during the holiday season, check out the other Fall and Winter drinks on my blog like my Pumpkin Spice Smoothie, Ginger Mocktail Recipe, Gingerbread Cocktail, Apple Cider Margarita, Ginger Mocktail Recipe, AIP Hot Chocolate, or my simple Honey Simple Syrup.

    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!

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    Why I Love This Recipe

    • You can have happy hour at home for a fraction of the cost and in the comfort of your own home.
    • This delicious cocktail can also be made into a mocktail too. 
    • This recipe is the best thing to make if you have overripe pears that you do not just want to throw away. 
    • I love to make this great recipe in the Fall with a few of my other fall favorites like my Gluten Free Apple Cake or my Pumpkin Baked Oatmeal. 
    • Unlike most pear cocktails that use pear vodka, this recipe uses real pears to make a homemade simple syrup that goes down so smooth!

    Simple Ingredients

    Pears, water and honey sitting on the counter.

    Simple Syrup Ingredients 

    • Honey-This is my sweetener of choice in this simple syrup. 
    • Pears-Make sure they are ripe! I like bosc pears. 
    • Water-To make the syrup.

    Cocktail Ingredients

    • Soda water-I like making this drink with soda water or club soda. 
    • Ice-To serve. 
    • Bourbon-This is optional. My husband likes Markers Mark, I like drinking this drink as a mocktail. 

    Optional Garnishes

    • Fresh fruit, sliced bartlett pears, star anise or grated fresh ginger. 

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

    Recipe Substitutions and Variations

    • Ginger beer or hard cider-This will add a nice space of flavor and you could use in place of the club soda. 
    • Pear juice-If you do not have time to make the simple syrup, you can use pear juice. 
    • Liquor-You can also use a pear brandy, pear liqueur, elderflower liqueur, apple brandy, or some sort of gin infusions beer. 
    • Angostura bitters-A little splash adds some flavor. 
    • Maple syrup or agave nectar-This can be used in place of the honey for the simple syrup.

    Recipe Instructions

    Pears on a cutting board with a knife.
    Step #1: Wash all pears and cut them into slices.
    Pears, honey and water in a large pot.
    Step #2: Place all ingredients in a large pot and bring to a boil. Once it boils, reduce to a simmer and simmer for 20 minutes. Then remove from the heat and allow the syrup to sit until it cools.
    Strained pears, honey and water.
    Step #3: Strain the pear mixture over a bowl once the mixture has cooled. Once the syrup has cooled, mix your drink in a large glass and serve over ice.

    Recipe Tips and Tricks

    • Tip #1: Make sure your pears are ripe! The riper the pear, the better the flavor. Ripe pears are slightly soft and have a yellow appearance.
    • Tip #2: Cut thin pears. The thinner the pears, the easier it will be for the flavor to soak in.

    Recipe FAQs

    How can you tell if pears are ripe?

    Ripe pears are slightly soft to touch and have a yellowish appearance!

    How long does this recipe last?

    You can save the simple syrup itself in the fridge for up to 1 month.

    What kind of glass should I serve this drink in?

    I love using these whiskey glasses I just bought!

    Photo looking down into a pear mocktail with an anise start on top.

    Other Fall Drinks

    • apple margarita mocktail4
      Apple Margarita Mocktail
    • aip hot chocolate 7
      AIP Hot Chocolate (Paleo, Refined Sugar Free, Dairy Free)
    • dairy free pumpkin smoothie in a cup
      Dairy Free Pumpkin Spice Smoothie
    • honey simple syrup 2
      Honey Simple Syrup

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

    Download your FREE guide below.

    Download the guide.
    Clear glass with a brown drink and a cinnamon stick in it.

    Pear Cocktail Recipe

    Course Drinks
    Cuisine American
    Diet Gluten Free
    Prep Time 10 minutes minutes
    Cook Time 20 minutes minutes
    Cool time 30 minutes minutes
    Total Time 1 hour hour
    Servings 4 servings
    Author Allianna Moximchalk
    427kcal
    Cost $12
    Print Recipe Pin Recipe

    Equipment

    • Large pan to boil the syrup in

    Ingredients

    For the simple syrup:

    • 1.5 cup honey
    • 4 whole pears Washed and sliced.
    • 2 cups water

    Optional simple syrup add ins:

    • 2 sticks cinnamon
    • 1/2 tsp nutmeg

    For the drink: (This is for one drink)

    • 1/3 cup pear simple syrup
    • 1/3 cup club soda
    • 1/4 cup bourbon I do not drink alcohol so I drink this as a mocktail but my husband prefers his with bourbon.

    Optional garnishes:

    • Cinnamon sticks
    • Anise stars

    Instructions

    For the simple syrup:

    • Place all ingredients in a large pan/ stock pot and bring to a boil. Once it boils, simmer for 15 minutes. Then turn the stove off and allow the syrup to sit for 30 minutes or until it is cool.

    How to make the cocktail:

    • Once the syrup is cool/ room temp, add the simple syrup, bourbon and club soda to a glass and mix. If you are making it a mocktail, skip the alcohol. Garnish on top with an optional cinnamon stick or anise star.

    Notes

    Storage: You can store this simple syrup in the fridge for up to 1 month. 
    Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  
    Servings: This recipe should yield 4 servings. 
    Easy and delicious Fall cocktail or mocktail recipe that anyone will love.
    Serving: 1serving | Calories: 427kcal | Carbohydrates: 106g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 16mg | Potassium: 76mg | Fiber: 1g | Sugar: 105g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!
    Carrot and butternut squash soup in a black bowl with fresh parsley on top.

    August 30, 2024 Allergy Friendly

    Carrot and Butternut Squash Soup

    This velvety Carrot and Butternut Squash Soup is perfect for these cold Fall and Winter months. I love making this creamy soup in big batches to eat all Winter long! It is a great way to get your vegetables in while still eating something delicious and yummy! This homemade soup only requires 15 minutes of hands on time and can be on your table in less than an hour. 

    Carrot and butternut squash soup in a black bowl with fresh parsley on top.

    There is something about a warm pot of soup on the stove during soup season. I like to have a variety of homemade soups on hand in my freezer at all times. A few of my other favorites are: Pumpkin Slow Cooker Soup, Instant Pot Turkey Soup, Cauliflower Leek Soup, Gluten Free Italian Wedding Soup, and Butternut Squash Curry. If you are looking for a good cozy cocktail or mocktail to serve this recipe with, check out my Pear Cocktail Recipe.

    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!

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    Why You Will Love This Recipe

    • This vegan soup is also naturally dairy free, gluten free, soy free, refined sugar free, grain free, and Whole30 friendly. This soup can also be made autoimmune protocol (AIP) friendly as well. 
    • You can enjoy this flavorful soup all year round by making it in a big batch and freezing it. 
    • While this homemade soup already is loaded with fiber, you can add veggies and even fruits! Just about any roasted veggies would work, but the few that come to mind for me are sweet potatoes and apples.
    • This homemade soup can last in the freezer for up to 6 months in a freezer-safe container. 
    • This has become one of my go-to recipes in the Fall and Winter months!
    • You can pair this delicious soup with just about anything and it only requires minimal ingredients you will likely already have on hand.
    • This soup is kid friendly too, you can blend it a little less to make it a little thicker and kid friendly too.

    Simple Ingredients

    Soup ingredients laid out on the counter.
    • Butternut squash: I prefer buying the pre-cubed kind. You can get it frozen in most grocery stores and some even have it fresh. Cutting a butternut squash is not easy so having it pre-cut makes life so much easier! You can also use a whole squash if you would prefer, that is just not my preference. 
    • Large carrots: While large regular sized carrots will work, I like buying the baby carrots. They cook a lot faster and you do not have to worry about chopping! If you do buy the large full size ones, you do not need to worry about peeling them, just wash them well and chop them. 
    • White onion: White onions are great for all things sweet. Since we are going for a sweet yet savory taste in this soup, these sweet onions add a little bit of sweetness. 
    • Coconut milk: This helps make this soup nice and creamy. I like coconut milk because it is nut free and gives the silky velvety flavor without adding much outside flavor. 
    • Bone broth: While any kind of bone broth will work, I like Kettle & Fire brand. Chicken stock or chicken broth is my favorite but a beef or vegetable stock would work too. I get mine from Thrive Market. If you use my Thrive Market link, you can save on your first order. Thrive Market is my go to place for getting all of my pantry staples. 
    • Garlic cloves: Garlic can really take a dish to a whole new level. This a must for the recipe! If you only have minced garlic, you can add the garlic in when you add the ingredients together on the stove top vs. roast the minced garlic. 
    • Kosher salt and black pepper: For flavor. 
    • Avocado oil-To help roast the veggies. 
    • Fresh parsley/ red pepper flakes: To garnish. 

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

    Substitutions and Variations

    • Coconut milk: While coconut milk is my go to dairy free milk, you can also use regular milk or other dairy free options like almond milk or oat milk.
    • Apples: Although this recipe has a lot of natural sweetness, If you want a sweeter soup and love the way roasted apples taste like I do, you can add apples to this soup. You would just roast them with the vegetables and without the skin on then pure them. Any kind of sweet apple would work, but green apples are my favorite.
    • Crockpot: There is nothing better than coming home after a long day and having a meal already prepped and ready to go in your crockpot. If you want to cook this soup in the crockpot, I suggest sautéing the herbs, spices, onion and garlic beforehand then adding everything in the crockpot to cook on low for 8 hours. Sautéing the herbs and spices beforehand will give this soup so much more flavor.
    • Instant pot/ pressure cooker: Just like the crockpot version above, I suggest sautéing the garlic, onions, salt and pepper beforehand then placing everything in the instant pot. Cook the soup on high pressure with the vent shut for 10 minutes, then allow then manually release the pressure. 

    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 Instructions

    Onions and avocado oil sautéd on the stove.
    Step #1: Add the oil to the pan and add in the onions, garlic, salt and optional pepper on medium heat. Saute for 5 minutes.
    Yellow onion, butternut squash and carrots in a large soup bowl.
    Step #2: Add in the cubed squash and carrots.
    Butternut squash and carrot soup on the stove top.
    Step #3: Then add in the remaining ingredients. Bring to a boil, then simmer for 60 minutes.

    Oven roasting option

    First, preheat the oven to 400 degrees F. Toss the chopped butternut squash, chopped carrots and chopped onion in a bowl with the avocado oil, salt and pepper. Lay the veggies out in a single layer on a baking sheet. If not everything fits on one baking sheet, use two. Roast the vegetables for 30 minutes, tossing the veggies at the 15 minute mark. Add the remaining ingredients to a pot on medium heat and add in the vegetables once they are done and bring to a boil. You can either use ab immersion blender or food processor to break up the vegetables.  

    Equitment Needed

    • Immersion blender or food processor: While I love using my food processor or vitamix blender when I bulk make soup because it is so much easier, I do not like putting boiling hot soup in there. If you are planning on eating this soup as you make it, I suggest using an immersion blender. 
    • You can make this recipe in a regular soup stockpot, crockpot, instant pot or dutch oven.

    Expert Tips

    • Tip 1: If you prefer your soup a little bit chunky, use the immersion blender. If you prefer a thinner soup with a velvety texture, use the food processor. 
    • Tip 2: If you are trying to get extra vegetables in (who isn’t?) sauté some spinach and add it into the soup!
    • Tip 3: Buy the pre-cut butternut squash. This saves so much time in the kitchen! Because of a squashes odd shape, it can be incredibly difficult to cut which adds extra time. 
    • Tip 4: If your sheet pans are known for sticking, you can lay down parchment paper before you roast your vegetables. 

    Recipe FAQs

    What pairs well with this creamy butternut squash soup?

    Anything savory or comforting goes well with this soup! A few of my favorites are my homemade Vegan Garlic Bread and AIP Bread Rolls. I love garnishing this homemade dairy free soup with pumpkin seeds, fresh herbs or red pepper flakes.

    What other roasted veggies could be added to this soup?

    The options are endless! You could add roasted sweet potatoes, pumpkin, onions, leeks and cauliflower. I have added granny smith apples too which give this soup a nice sweet taste.

    Can I make this soup low sodium?

    Yes! You can omit the salt in this recipe and use a low-sodium vegetable broth as well.

    How can I make this soup in larger quantities?

    The easier way to make this soup in bulk is in the crockpot. I like to use my immersion blender to smooth the soup out. I have found this is the easiest!

    Storage Instructions

    • Regardless if you are batch cooking this recipe to freeze it or if you are making it to eat for the week, it is super important that you allow the soup to completely cool before placing it in an air tight storage container.
    • This recipe lasts for 4-5 days in the fridge or up to 6 months in the freezer.
    • If you decide to freeze this soup, allow a little bit of extra empty space in the glass container for the soup to expand when it is frozen. If you fill it completely and freeze it, you risk the container shattering.
    Two bowls of carrot and squash soup sitting on the counter in two black bowls.

    Other Healthy Soups You Will Love

    • overhead shot of pumpkin soup in bowls
      Pumpkin Slow Cooker Soup
    • close up photo of turkey soup in a bowl
      Instant Pot Turkey Soup
    • cauliflower and leek soup in a bowl with fresh herbs on top
      Cauliflower Leek Soup
    • Chickpea curry in a bowl with fresh herbs on top.
      Butternut Squash and Chickpea Curry

    are you interested in a guide of my go to healthy alternatives?

    Download your FREE guide below

    download your free guide here
    Carrot and butternut squash soup in a black bowl with fresh parsley on top.

    Carrot and Butternut Squash Soup

    Course Appetizer, Meals, Soup
    Cuisine American
    Diet Diabetic
    Prep Time 20 minutes minutes
    Cook Time 1 hour hour
    Total Time 1 hour hour 19 minutes minutes
    Servings 4 servings
    Author Allianna Moximchalk
    213kcal
    Cost $10
    Print Recipe Pin Recipe

    Equipment

    • cutting board
    • large soup pot

    Ingredients

    • 20 ounces Cubed butternut squash Or 2 whole butternut squashes cubed.
    • 1 whole White onion Chopped.
    • 2 pounds Large carrots Chopped into 2 inch pieces.
    • 1 can coconut milk
    • 3 cups Bone broth
    • 1 tbsp Avoado oil
    • 4 cloves Garlic Minced
    • 1/2 tsp salt
    • 1/2 tsp black better

    Instructions

    More hands off version:

    • Add the oil to the pan and add in the onions, garlic, salt and optional pepper on medium heat. Saute for 5 minutes. Add in the cubed squash and carrots. Then add in the remaining ingredients. Bring to a boil, then simmer for 60 minutes.

    Oven roasting version:

    • First, preheat the oven to 400 degrees F. Toss the chopped butternut squash, chopped carrots and chopped onion in a bowl with the avocado oil, salt and pepper. Lay the veggies out in a single layer on a baking sheet. If not everything fits on one baking sheet, use two. Roast the vegetables for 30 minutes, tossing the veggies at the 15 minute mark. Add the remaining ingredients to a pot on medium heat and add in the vegetables once they are done and bring to a boil. You can either use ab immersion blender or food processor to break up the vegetables.

    Notes

    Servings: This recipe yields approximately 4 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 or in the freezer for a month.
    Easy, delicious and velvety Carrot and Butternut Squash Soup recipe.
    Serving: 4servings | Calories: 213kcal | Carbohydrates: 3g | Protein: 8g | Fat: 20g | Saturated Fat: 18g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 79mg | Potassium: 210mg | Fiber: 0.01g | Sugar: 0.01g | Vitamin A: 0.01IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 3mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!
    Roasted grapes on a ruffled off white plate.

    August 5, 2024 Allergy Friendly

    Roasted Grapes

    Roasted Grapes are the best topper for just about anything! Roasting grapes you already have on hand is a great way to prevent produce waste. This recipe only takes 10 minutes of hands on time and requires a handful of ingredients you likely already have on hand. From pairing this recipe with a cheese plate to ice cream, this recipe will not disappoint. 

    Roasted grapes on a ruffled off white plate.

    If you are like me, you probably hate throwing away produce that goes bad in the fridge. Grapes are not cheap and this recipe is a great way to make sure you are using up extra grapes on hand. We love eating this fun treat by itself but it also goes great with raw milk cheeses, greek yoghurt, any sort of cheese board, and ricotta toast. Sometimes I like setting out a small bowl of this delicious snack as an appetizer when we have guests. A few of my other favorite finger foods and appetizer recipes on my blog are my Gluten Free Crab Cakes, Dairy Free Crab Dip, Vegan French Onion Dip, Gluten Free Pig in a Blanket, and Crockpot Gluten Free Mac and Cheese. 

    Why I Love This Recipe

    • This recipe requires simple ingredients that you likely already have on hand. 
    • You can eat this recipe as is or add it on top of things. 
    • This recipe is naturally dairy free, gluten free, soy free, nut free, paleo and vegan.
    • This recipe is a great addition to just about any kind of salad! 

    Recipe Ingredients

    Roasted grape ingredients laid out in small glass bowls on the counter.
    • Seedless grapes-While I prefer purple grapes with this recipe, green grapes and concord grapes will also work! Many types of grapes will work as long as they are seedless. Make sure you use individual grapes that you are pulling off of the stems. 
    • Avocado oil-This helps roast the grapes. 
    • Sea salt-To taste. 

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

    Recipe Substitutions and Variations

    • Fresh herbs-Sprigs of fresh thyme are my favorite. 
    • Avocado oil-You can also use unsalted butter or olive oil. 
    • Drizzle of honey-To serve!
    • Dijon mustard-To dip in. If you are putting these out for a party, I suggest using a toothpick to allow for dipping.

    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!

    Recipe Instructions

    Grapes, avocado oil and sea salt in a glass bowl.
    Step #1: Preheat the oven to 425 degrees F. Wash all grapes and pull off of the vine. Toss the grapes in a large bowl with the sea salt and cooking oil. Lay the grapes out in a single layer on a sheet pan and roast for 15-20 minutes. 

    Recipe Tips

    • Tip #1: If you like your treats extra sweet, drizzle some honey on top prior to serving. 
    • Tip #2: I love this better for you non-toxic baking sheet!

    Recipe FAQs

    Can I make this recipe in advance?

    ​Since this recipe is pretty hands off I suggest making it the day of. You can also make before your guests arrive if you are hosting it set it out at room temperature prior to serving.

    How long does this recipe last?

    This recipe lasts for up to 5 days in the fridge in an air tight container.

    How should I serve this recipe?

    I love eating them as is, but they also go great topped on just about anything. 

    Grapes on a baking sheet with avocado oil and sea salt.

    Other Finger Foods You Will Love

    • Pineapple pico de gallo on a plate with a silver spoon.
      Pineapple Pico De Gallo
    • close up photo of pork belly in a bowl
      Air Fryer Pork Belly
    • Pretty french onion dip in a silver bowl with potato chips and chives on top.
      Vegan French Onion Dip Recipe
    • peanut butter and jelly chicken wings on a plate with limes
      Peanut Butter And Jelly Wings

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

    Download my free swap guide.

    Download the free guide.
    Roasted grapes on a ruffled off white plate.

    Roasted Grapes

    Course Appetizer, Snack
    Cuisine American
    Diet Gluten Free
    Prep Time 10 minutes minutes
    Cook Time 25 minutes minutes
    Total Time 35 minutes minutes
    Servings 12 servings
    Author Allianna Moximchalk
    66kcal
    Cost $4
    Print Recipe Pin Recipe

    Equipment

    • cookie sheet

    Ingredients

    • 1 pound grapes Washed and removed from the vine.
    • 1/4 cup avocado oil
    • 1 pinch sea salt

    Instructions

    • Preheat the oven to 425 degrees F. Place The grapes, oil and sea salt in a bowl and toss until well mixed. Place on a baking sheet and cook for 20-25 minutes or until the grapes appeared shriveled up.

    Notes

    Servings: This recipe yields approximately 12 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 7 days.
    No more throwing away old grapes! Use my roasted grape recipe to make fun toppings for salads and pizzas.
    Serving: 1serving | Calories: 66kcal | Carbohydrates: 7g | Protein: 0.3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 4mg | Potassium: 72mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!
    Cookies stacked on top of each other with a bowl of sprinkles on the side.

    August 5, 2024 Dairy free

    Dairy Free Sugar Cookies

    These Dairy Free Sugar Cookies are super easy to make and for a perfect treat. They are soft, chewy, buttery, and have nice crisp edges. My chewy sugar cookies only requires 15 minutes of hands on time and no chill time is required. You can make this recipe the day of or make it in advance and freeze! This recipe is so versatile that you can make it as is or jazz it up for the holiday season or Valentine’s Day.

    Heart and star sugar cookies laid out on a platter with a bowl of rainbow sprinkles next to them.

    When I first found out I had to eat dairy and gluten free I thought I would never be able to eat a good, chewy, cookie every again. Boy was I wrong! These Gluten-Free Sugar Cookies are oh so soft and chewy. If you like a good sweet treat like I do, check out the other fun desserts on my blog like my Gluten and Dairy Free Cake, Gluten Free Chocolate Tart, Gluten Free Thumbprint Cookies, Vegan Chocolate Truffles, Gluten Free Apple Cake, Gluten-Free Monster Cookies, and Vegan Buckeyes. 

    [feast_advanced_jump_to]

    Why I Love This Recipe

    • This recipe is naturally dairy free, gluten free, soy free, refined sugar free and paleo friendly. 
    • You can make these dairy-free sugar cookies ahead of time and freeze them. 
    • You can use my dairy-free sugar cookie recipe as a baseline recipes to make other cookies! You can use this as your base and add sprinkles or chocolate chips.
    • This recipe only requires simple ingredients that you likely already have on hand. 
    • Unlike traditional soft sugar cookies, this recipe does not use granulated sugar, brown sugar, or powdered sugar, instead it uses unrefined sugars like coconut sugar and maple syrup.
    • This recipe tastes just like the real thing, no one will even know they are dairy free!

    Recipe Ingredients

    Cookie ingredients laid out in small bowls.
    • Eggs-This acts as the binder in this recipe. 
    • Cassava flour and almond flour-Instead of using all purpose gluten-free flour, I like making my own gluten-free flour blend. I like Bob’s Red Mill brand, but most brands will work. Brands may vary based off of which grocery store you shop at.
    • Olive oil-This keeps these cookies nice and moist!
    • Coconut sugar and maple syrup-I like using unrefined sugars in my desserts! Coconut sugar and maple syrup are my go to’s.
    • Vanilla extract-For flavor. 
    • Sea salt-To taste.

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

    Recipe Substitutions and Variations

    • Olive oil-I prefer oil in my cookies instead of butter. In the past I have made this recipe with Homemade Ghee and the cookies were not as soft. However, you can use ghee, regular butter, coconut oil, vegan butter, vegan margarine, or earth balance in its place. Just know that the consistency may come out a little different based on what you use. 
    • Eggs-While I think this recipe tastes best with eggs and olive oil, you can substitute the eggs with pumpkin puree. The ratio would be 1/4 cup per egg. Do not try using a flax egg or any other kind of egg substitute. 

    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!

    Recipe Instructions

    Coconut sugar, sea salt, baking powder, arrowroot, almond flour, and cassava flour in a large bowl.
    Step #1: First preheat the oven to 350 degrees F. First mix all the dry ingredients together in a large mixing bowl. 
    Cookie ingredients in one large bowl.
    Step #2: Then, slowly add in the wet ingredients.
    Well mixed cookie dough in a large bowl.
    Step #3: Using a hand mixer, beat slowly until the dough is well mixed all throughout and the dough forms with the right consistency. You can also use a kitchen aid stand mixer if it has a paddle attachment. 
    Cookies cut out on a baking sheet.
    Step #4: Now, take a baking sheet and line it with parchment paper. Scoop the cookies from the large bowl into dough balls using a cookie scoop and set 3 in a row on a sheet. Push down on the cookies lightly until flat. You can also roll out the cookie dough here instead and use cookie cutters to form different shapes if you have a special occasion. Bake for 10-12 minutes or until slightly golden on top.
    Allow the cookies to cool on a cooling rack prior to moving them off of the baking tray.

    Bakers Tips

    • Tip #1: Allow your sugar cookies to completely cool and get to room temperature prior to moving off of the cookie sheet. 
    • Tip #2: If you are going to freeze your cookies, freeze them with a layer of wax paper in between each layer. 
    • Tip #3: If you like your cookies perfectly circular, you can use cookie cutters.

    Recipe FAQs

    Can I make this into a vegan sugar cookie recipe?

    Yes! You can use pumpkin puree in place of the egg in this recipe. Use 1/4 cup per egg to turn this recipe into easy vegan sugar cookies. 

    How can I store these cookies?

    Allow the cookies to completely cool and line an airtight container with wax paper. Place the cookies in a single layer followed by another piece of wax paper. Place them in the freezer for up to 1 month. Cookies can last in the fridge for up to 1 week.

    Heart and star sugar cookies on a baking sheet.

    Other Gluten Free Desserts You Will Love

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      Vegan Chocolate Truffles
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      Gluten Free Pumpkin Cake

    Are you trying to eat healthier?

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

    Download my free healthy swap guide
    Heart and star sugar cookies laid out on a platter with a bowl of rainbow sprinkles next to them.

    Dairy Free Sugar Cookies

    Course Dessert
    Cuisine American
    Diet Gluten Free
    Prep Time 10 minutes minutes
    Cook Time 12 minutes minutes
    Total Time 22 minutes minutes
    Servings 12 cookies
    Author Allianna Moximchalk
    203kcal
    Cost $5
    Print Recipe Pin Recipe

    Equipment

    • Large bowl
    • Hand mixer or kitchen aid
    • baking sheet

    Ingredients

    • 1 egg
    • 1 cup cassava flour
    • 1/2 cup almond flour
    • 2/3 cup olive oil Depending on how fine your almond flour is, your mixture can come out grainy. If that is the case, add a little but of oil until the cookie batter is well mixed.
    • 1/4 cup coconut sugar
    • 1/4 cup maple syrup
    • 1 tsp baking powder
    • 1 tsp vanilla
    • pinch sea salt

    Instructions

    • Preheat the oven to 350 degrees F. First mix all the dry ingredients together in a large mixing bowl. 
    • Then, slowly add in the wet ingredients. Using a hand mixer, beat slowly until the dough is well mixed all throughout and the dough forms with the right consistency. You can also use a kitchen aid stand mixer if it has a paddle attachment. 
    • Now, take a baking sheet and line it with parchment paper. Scoop the cookies from the large bowl into dough balls using a cookie scoop and set 3 in a row on a sheet. You can also roll out the cookie dough here instead and use cookie cutters to form different shapes if you have a special occasion. Push down on the cookies lightly until flat.
    • Bake for 10-12 minutes or until slightly golden on top. Allow the cookies to cool on a cooling rack prior to moving them off of the baking tray.

    Notes

    Servings: This recipe yields approximately 12 cookies. The amount of cookies may vary depending on what size cookie cutter you use if you are using one.
    Nutrition: The nutrition on this recipe is just an estimate and cannot be guaranteed. 
    Storage: You can store this these cookies in the fridge for up to 1 week. You can also store them in the freezer for up to 1 month.
    Easy and delicious Dairy Free Sugar Cookie recipe that everyone will love!
    Serving: 1cookie | Calories: 203kcal | Carbohydrates: 17g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 48mg | Potassium: 23mg | Fiber: 1g | Sugar: 7g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!
    Cake with white frosting and a slice cut out of it.

    July 16, 2024 Dairy free

    Gluten Free Rhubarb Cake Recipe

    This Gluten Free Rhubarb Cake is perfect for summer! The fresh tart rhubarb combined with the sweet juicy strawberries makes for the best combination. Unlike most rhubarb cake recipes, this delicious cake is naturally gluten free and does not contain any refined sugars. You can have this cake on the table in no time! I love making a bunch of these cakes during rhubarb season, freeze them and eat them all year round!

    Pretty cake with white frosting and a slice cut out with a lemon peel on top.

    If you have never tried rhubarb before, you are missing out! it is not the kind of things you eat by itself as it is tart alone, but when you mix it with something sweet like honey or fresh berries it is oh so delicious! If you have any rhubarb leftover after making this recipe, check out my Rosemary Rhubarb Mocktail or my Rhubarb Simple Syrup. You can also substitute fresh rhubarb in some of my fruity recipes like my Gluten Free Strawberry Muffins, Gluten Free Blackberry Crisp, or my Vegan Peach Cobbler. If you are in the mood for making another cake, check out my Gluten Free Banana Cake.

    Why I Love This Recipe

    • This gluten free rhubarb cake recipe is super easy to make and a recipe you can easily modify to make with other fruits. 
    • This recipe is naturally dairy free, gluten free, soy free, refined sugar free, grain free and paleo friendly. 
    • If you want to eat rhubarb all year round, you can freeze sliced rhubarb stocks in a freezer bag or make the cakes in bulk and freeze them. 
    • The fluffy texture in this recipe will have no one knowing this recipe is actually gluten free! This is a person with celiac disease dream come true!
    • The sweetness of the cake alone satisfies my sweet tooth, but you can also add frosting on top if you like yours to be a little sweeter!

    Recipe Ingredients

    Gluten free rhubarb cake ingredients in small glass bowls.

    Wet ingredients

    • Bananas-This makes the cake nice and moist!
    • Coconut oil-Helps with keeping the cake batter moist. 
    • Eggs-Binds the cake together. Both the egg yolks and egg whites are needed!
    • Maple syrup-This is what sweetens the cake. This helps mask the tartness of the rhubarb. 

    Dry ingredients

    • Rhubarb stalks-Make sure you wash your stalks beforehand! I like to chop mine up into 1/2 inch cubes. You will want to chop off the bottom of the stalks like you would with celery. These tend to have less flavor and look like the end of celery stalks. 
    • Almond flour-This is the main flour in this recipe. I love Bob’s Red Mill. Do not use almond meal, be sure to use almond flour. 
    • Arrowroot-I use arrowroot instead of corn starch or xanthan gum. The almond flour and arrowroot create a nice flour mixture!
    • Baking powder & baking soda-This helps the cake expand and rise. 
    • Coconut sugar-This is my go to sweetener in the cake. 

    Substitutions and Variations

    • Gluten free flour-A gluten free flour blend or gluten free all purpose flour will not work for this recipe nor will other gluten-free flours like tigernut flour, cassava flour or coconut flour. Almond flour is the best for this recipe!
    • Coconut sugar-You can use brown sugar or white sugar in it’s place if you would prefer. 
    • Toppings-Toppings are not a must but they are fun! I love adding whipped cream or other fresh fruits on top like strawberries or rhubarb pieces! 

    How to Make

    Rhubarb cake wet ingredients in a large glass bowl.
    Step #1: Preheat the oven to 350 degrees F. Spray a silicone baking pan with cooking spray oil. I like avocado oil. Add all dry ingredients together to a bowl and mix.
    Wet cake ingredients in a bowl.
    Step #2: In a separate bowl, mix all of the wet ingredients.Then mix the contents of both bowls together.
    Rhubarb cake in a silicone cake pan.
    Step #3: Spray your cake pan with the cooking spray oil and add the cake mix in. Bake in the oven for 45 minutes or until a fork can be poked in and it will come out clean. Allow the cake to completely cool prior to removing from the pan.

    Bakers Tips

    • Tip #1: Allow the cake to completely cool in the cake pan on a wire rack prior to taking it out of the pan. 
    • Tip #2: Spray your pan or add parchment paper to the bottom before adding the cake batter to to the pan. 
    • Tip #3: The best way to tell if your cake is done is by sticking a fork in the center of the cake and making sure it comes out clean. 

    Equitment Needed

    • 10 inch silicone cake pan.

    Recipe FAQs

    What can I do with leftover rhubarb?

    I love freezing it in small pieces for later use! 

    When is rhubarb season?

    Rhubarb season starts in April and ends in July here in the Northeast!

    Slice of rhubarb cake on a pink plate with a fork and lemon slice on top.

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    • strawberry simple syrup 5
      Strawberry Simple Syrup

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

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    Cake with white frosting and a slice cut out of it.

    Gluten Free Rhubarb Cake Recipe

    Course Dessert, Snack
    Cuisine American
    Diet Gluten Free
    Prep Time 20 minutes minutes
    Cook Time 45 minutes minutes
    Total Time 1 hour hour 5 minutes minutes
    Servings 10 slices
    Author Allianna Moximchalk
    420kcal
    Cost $10
    Print Recipe Pin Recipe

    Equipment

    • 10 inch silicone baking pan

    Ingredients

    Wet ingredients:

    • 2 bananas mashed
    • 2 tbsp coconut oil
    • 6 eggs cracked
    • 2 cups rhubarb chopped into 1/2 inch cubes and washed.
    • 1/4 cup maple syrup

    Dry ingredients:

    • 3 3/4 cup almond flour
    • 3/4 cup arrowroot flour
    • 1 1/2 tsp baking powder
    • 3/4 tsp baking soda
    • 3/4 cup coconut sugar
    • Avocado oil cooking spray

    Optional:

    • Frosting

    Instructions

    • Preheat the oven to 350 degrees F. Spray a silicone baking pan with cooking spray oil. I like avocado oil.
    • Add all dry ingredients together to a bowl and mix. In a separate bowl, mix all of the wet ingredients. Spray your cake pan with the cooking spray oil and add the cake mix in. Bake in the oven for 45 minutes or until a fork can be poked in and it will come out clean. Allow the cake to completely cool prior to removing from the pan.

    Notes

    Servings: This recipe yields approximately 10 slices of cake.
    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 in an airtight container. 
    Easy, delicious, moist Gluten Free Rhubarb Cake Recipe.
    Serving: 1slice | Calories: 420kcal | Carbohydrates: 40g | Protein: 13g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 209mg | Potassium: 210mg | Fiber: 6g | Sugar: 17g | Vitamin A: 183IU | Vitamin C: 4mg | Calcium: 173mg | Iron: 2mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!
    Pretty french onion dip in a silver bowl with potato chips and chives on top.

    June 25, 2024 Appetizers

    Vegan French Onion Dip Recipe

    This Vegan French Onion Dip Recipe is super easy to eat and something everyone will love! The caramelized onions paired with its creamy base is to die for. This recipe only requires 15 minutes of prep tie and can be paired with both tortilla chips or fresh veggies. This crowd-pleasing appetizer is better than any store bought kind!

    Pretty french onion dip in a silver bowl with potato chips and chives on top.

    Growing up I love french onion dip! After going dairy free I thought I would never be able to eat it again. This recipe will not dissapoint and it tastes just like the real thing. If you are a dip lover like I am, check out the other dairy free dip recipes on my blog like my Vegan Taco Dip, Vegan Fruit Dip, Dairy Free Crab Dip, Homemade Guacamole, Dairy free Buffalo Chicken Dip, and my Simple Beetroot Dip. I feel like having a variety of dips for any occasion is always a big hit. 

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    Why I Love This Recipe

    • Who does not love a good dip? This dip pairs well with just about any occasion! From a special occasion to a super bowl party, this recipe will be a huge hit!
    • This flavorful dip is naturally dairy free, gluten free, soy free, vegan, refined sugar free, grain free and Whole30 friendly. 
    • You can make this vegan onion dip well in advance!
    • As someone who has been dairy free for quite some time, it know how difficult it can be to navigate social settings and still eat. That is why I love bringing fun snacks like this one that I can enjoy as well as everyone around me! If you love this fun snack, check out my Gluten-Free Stuffed Mushrooms on my blog too!
    • Unlike the traditional recipe, this one is dairy free and no one will even know it is dairy free!
    • This recipe goes great for game day, bridal showers and more.

    Recipe Ingredients

    Dairy free sour cream, dairy free cream cheese, yellow onion, avocado oil, garlic powder, onion powder, sea salt and chives on the counter.
    • Vegan sour cream-I like the Forager brand. This is a cashew sour cream based brand. You can also use Kite HIll.
    • Vegan cream cheese-I love the Kite Hill brand. 
    • ​Onion powder and garlic powder-For flavor.
    • Sea salt-To taste.
    • Yellow onions-A must for french onion dip! 
    • Avocado oil-To sauté the onions in.

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

    Recipe Substitutions and Variations

    • A few of my favorite garnishes and toppings are: green onions, fresh chives, fresh parsley and onion flakes!
    • I love having a bunch of fun options to dip this dip in. Potato chips, pita bread, bell pepper slices, whole grain crackers, bagel chips, and fresh veggie sticks are a few of my favorites!
    • Sour cream-You can also use vegan greek yogurt in its place. 

    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 Homemade French Onion Dip

    Onions in a food processor.
    Step #1: Cut your onion into 4ths and place in the food processor until chopped.
    Onions sautéed in a frying pan.
    Step #2: Add the oil to a frying pan. Once the pan is hot, add in the onions on medium heat for 5 minutes, moving them around. Then reduce the heat for 20 more minutes and sauté until they are golden brown. Allow the onions to sit until they get to be room temperature either in the fridge or sitting out.
    Dairy free sour cream, dairy free cream cheese, sautéed onions, garlic powder, onion powder, and sea salt in a glass bowl.
    Step #3: After the onions cool, add all ingredients to a large bowl.
    Creamy dip in a large glass bowl with a pink spatula.
    Step #4: Mix all ingredients until well mixed throughout.

    Chefs Tips

    • Tip #1: Make sure you chill your onions prior to mixing or this creamy vegan french onion dip will taste spoiled. 
    • Tip #2: Make sure if you are serving this dip at a cook out, you serve it on ice or it will taste spoiled. 

    Recipe FAQs

    How long does this recipe last?

    This recipe lasts for up to 5 days in the fridge in an airtight container. 

    What is the easiest way to chop onions?

    I like putting them through the food processor! No need to drop any tears while making sure they are diced up. 

    Creamy white dip in a silver container with fresh chives on top.

    Other Dairy Free Dips You Will Love

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      Dairy Free Crab Dip Recipe
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    • keto taco dip on a plate with celery
      Vegan Taco Dip
    • 11111111111
      Dairy Free Buffalo Chicken Dip

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

    Download my free swap guide.

    Download the guide.
    Creamy white dip in a silver container with fresh chives on top.

    Vegan French Onion Dip Recipe

    Course Appetizer
    Cuisine American
    Diet Gluten Free
    Prep Time 10 minutes minutes
    Cook Time 20 minutes minutes
    Onion cooling time 20 minutes minutes
    Total Time 50 minutes minutes
    Servings 10 servings
    Author Allianna Moximchalk
    165kcal
    Cost $15
    Print Recipe Pin Recipe

    Equipment

    • Medium sized frying pan
    • Food processor You can also use a cutting board and knife to chop your onions.

    Ingredients

    • 8 ounces dairy free cream cheese I like the Kite Hill Brand
    • 12 ounces dairy free sour cream
    • 1 yellow onion chopped
    • 1 tbsp avocado oil
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • pinch of sea salt

    Instructions

    • Place the oil in a medium sized frying pan. Once the oil is hot, add in the onions on medium heat. Sautee for 5 minutes, then reduce the heat to low for 20 minutes while sautéing all throughout until they are golden brown. Set the onions aside or in the fridge until they are room temperature. You do not want to mix them while they are hot.
    • Add all of the ingredients to a large bowl and mix well throughout. Serve cold.

    Notes

    Storage: This dish can be stored in an air tight glass container for up to 5 days in the refrigerator.
    Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. 
    Servings: This recipe should yield 10 servings. 
    Easy better for you french onion dip recipe that your whole family will love!
    Serving: 1serving | Calories: 165kcal | Carbohydrates: 4g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 43mg | Sodium: 83mg | Potassium: 94mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 517IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 0.1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!
    Close up photo of pesto orzo salad in a blue bowl with tomatoes and pine nuts on top.

    June 22, 2024 Allergy Friendly

    Pesto Orzo Salad

    This Pesto Orzo Salad screams summer! It is loaded with flavor and goes great with just about anything. The juicy cherry tomatoes add so much texture to this pasta salad recipe. This recipe only requires 16 minutes of hands on time and can be made ahead of time. This truly is the most perfect side dish for summer! It can even be made into an easy lunch by adding some protein on top.

    Pesto orzo salad in a blue bowl with tomatoes and pine nuts on top.
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    If you follow along on Instagram, you know I love my Dairy Free Fresh Basil Pesto Sauce. I even have a Nut-Free Pesto recipe on my blog too for anyone that is nut free. I truly could eat it with anything like my Mackeral Pesto Pasta, Shrimp Pesto Pasta and my eggs. It is so darn good!

    Why I Love This Recipe

    • This makes for the best Summer BBQ side dish along with my Gluten Free Potato Salad, Gluten Free Pasta Salad and my Cucumber Watermelon Salad.
    • This recipe is naturally dairy free and egg free. It can also be made nut free, gluten free and grain free. 
    • You can meal prep this recipe and make it at the start of the week. It can be used as a main dish or even a side salad. 
    • You can use homemade basil pesto or can even use store-bought pesto. 
    • This easy orzo salad is loaded with fresh flavors!
    • This is a great side dish for just about any get together. It is something safe anyone can eat if you make my gluten free and nut free version. 

    Simple Ingredients Required

    Orzo pesto salad ingredients all laid out on the counter top in glass bowls.

    For the orzo salad:

    • Orzo-I like mine done al dente. If you are gluten free like I am, I am obsessed with the Jovial brand of Orzo. It is naturally grain free and gluten free. It tastes just like the real thing but it is gluten free. I like getting mine from Thrive Market. If you use my Thrive Market link you can save $40 on your first order. 
    • Fresh tomatoes-I like getting the rainbow packs. 
    • Pesto-You can use store bought or homemade, if you want homemade, check out the ingredients needed for my Dairy Free Homemade Pesto below. 

    Homemade pesto:

    • Fresh basil leaves-Fresh herbs are a must for homemade pesto. 
    • Fresh garlic cloves-For flavor. 
    • Table salt-This helps bring out the fresh herb flavors. 
    • Pine nuts-This gives the pesto that thick and creamy flavor. If you are nut free, you can omit the buts. 
    • Extra virgin olive oil-This is what makes this into a sauce. 
    • Fresh lemon juice-For flavor. 

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

    Substitutions and Variations

    • You can keep this pesto orzo salad recipe simple or jazz it up with other toppings. 
    • Cheese-I am dairy free so I like to omit the cheese or use vegan cheese, but you can also use parmesan cheese, mozzarella pearls/ mozzarella cheese or feta cheese in this recipe for more flavor.
    • If you are not a fan of fresh tomatoes, you can use sun-dried tomatoes. 
    • Fresh veggies-Feel free to grow anything else in like shredded carrots or bell pepper. 
    • Sunflower seeds or pumpkin seeds-Add a nice crunch. 
    • Protein-I like adding chicken but you can also add a plant-based protein to this recipe like white beans.
    • Kalamata olives-For extra 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

    pesto orzo salad 3
    Step 1: Cook the orzo according to the box. Place all pesto ingredients in the food processor and blend until smooth.
    Pesto blended in the food processor until smooth.
    Step #2: Blend the pesto in the food processor until smooth and well mixed throughout.
    Washed and chopped up tomatoes.
    Step #3: Wash and cut your tomatoes in half.
    pesto orzo salad 6
    Step #4: Pour the pesto in a bowl with the orzo.
    Pesto and orzo mixed in a bowl.
    Step #5: Mix the pesto with the orzo so it is well mixed throughout.

    Recipe Tips

    • Tip #1: Eat this easy orzo pesto salad cold!
    • Tip #2: Toast your pine nuts! This adds so much flavor to the pesto. 

    Recipe FAQs

    How long does this recipe last?

    This recipe can last in an airtight container for up to 5 days.

    Why is orzo mushy?

    This probably means you have overcooked it. The orzo should be al dente. 

    What is the difference between risoni and orzo?

    They are pretty similar in the sense that they are gains. Risoni is just a little smaller which means it cooks faster. 

    Is orzo a rice or pasta?

    Although orzo looks like rice, it is actually a pasta!

    Does orzo have egg in it?

    ​Store bought orzo does not have egg in but fresh orzo usually does have egg in it to keep it moist. 

    Close up shot of orzo in a bowl with pesto on top of it with tomatoes.

    Other Pesto Recipes You Will Love

    • Nut free bright green pesto in a bowl.
      Nut Free Pesto
    • overhead shot of pasta with fresh pesto on top with mackerel
      Easy Mackerel Pasta With Creamy Pesto
    • fresh pesto in a jar
      Dairy Free Pesto
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      Pesto Salmon

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

    Download your FREE guide below.

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    Pesto orzo salad in a blue bowl with tomatoes and pine nuts on top.

    Pesto Orzo Salad

    Course Salad, Side Dish
    Cuisine American
    Diet Gluten Free
    Prep Time 10 minutes minutes
    Cook Time 14 minutes minutes
    Total Time 23 minutes minutes
    Servings 6 servings
    Author Allianna Moximchalk
    438kcal
    Cost $8
    Print Recipe Pin Recipe

    Equipment

    • high speed blender
    • Small pot with a lid

    Ingredients

    For the orzo salad:

    • 8 ounces orzo I like using the Jovial brand. It is gluten free. Use my link for Thrive Market and save $40 on your first order.
    • 1 cup cherry tomatoes Washed and sliced in half.

    For the pesto:

    • 2 cups fresh basil
    • 1/4 cup pine nuts
    • 4 cloves garlic
    • 3/4 cup olive oil
    • 1/4 cup nutritional yeast
    • 1 lemon juiced
    • 1/2 tsp sea salt

    Instructions

    • Cook the orzo according to the box, be sure not to over cook.
    • Place the pesto in the food processor and blend until smooth
    • Mix the pesto with the orzo, add in the tomatoes and serve cold.

    Notes

    Storage: This dish can be stored in an airtight glass container for up to 5 days in the refrigerator. This dish should be served cold.
    Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. 
    Servings: This recipe should yield 8 servings. 
    This simple and delicious Pesto Orzo Salad is loaded with flavor and something everyone will love.
    Serving: 1serving | Calories: 438kcal | Carbohydrates: 33g | Protein: 7g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Sodium: 200mg | Potassium: 265mg | Fiber: 3g | Sugar: 2g | Vitamin A: 549IU | Vitamin C: 17mg | Calcium: 34mg | Iron: 2mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!
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    Hi, I'm Allianna! Allianna's Kitchen started by accident after battling an undiagnosed autoimmune disease for nearly my whole life.

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    EASY WHOLE30 RECIPES

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    GLUTEN FREE APPETIZERS

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    EASY MOCKTAIL RECIPES

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