Allianna's Kitchen

menu icon
search icon

Blog

Allergy Friendly

AIP Nomato Sauce (Nightshade Free)

This AIP nomato sauce is super easy to make. The creamy pumpkin combined with the beets, garlic, and onion is delicious! This recipe is naturally autoimmune protocol friendly and nightshade free.  If you are not following AIP, you would also love my Dairy Free Pesto recipe.

aip nomato sauce in a bowl

AIP Nomato Sauce Ingredients:

  • Beets-Make sure your beets are peeled and cooked. Keep in mind that beets are extremely messy and stained. That said, be careful which surfaces you put the cooked beets on. 
  • Yellow onion and garlic-For flavor. Make sure the garlic is minced and the onion is chopped.
  • Carrots-Ideally orange but any color will work! 
  • Olive oil-As your base oil. Avocado oil would work, but it may change the flavor profile a bit. 
  • Apple cider vinegar & lemon juice-To add a citrus touch. 
  • Water-To help smooth out the sauce.
  • Garlic-To taste.
  • Ghee or avocado oil-To saute the garlic and onions. 

nightshade free aip nomato sauce ingredients in bowls

How to make:

  • If your carrots and beets are not already made, make them! You can easily cook them on the stovetop. To cook them on the stove, bring the water to a boil, boil the carrots for 7 minutes and the beets for 20-40 minutes depending on how thick your beets are. 
  • Once the beets are cooled, peel them and chop them up.
  • In the meantime, add the ghee or avocado oil to a pan with the minced garlic and onion. 
  • Now, place all ingredients in the food processor and blend until smooth.
  • If the nightshade free red sauce is too thick, add a tbsp of water until the desired consistency is reached. 

step by step photos on how to make aip nomato sauce

What kind of blender should I use to make AIP nomato sauce with?

  • I love THIS one! I have had it for years and it works so well.

What should I serve this with nomato sauce recipe?

nightshade free sauce in a blender

If you like this recipe, you will LOVE my other AIP sauces:

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.

aip nomato sauce in a bowl

AIP Nomato Sauce

Course Condiment
Cuisine American
Prep Time 5 minutes
To bake if they carrots and beets are not baked 20 minutes
Total Time 25 minutes
Servings 6 servings
Author Allianna Moximchalk
106kcal
Cost $3
Print Recipe Pin Recipe

Equipment

  • large pot
  • Pan
  • high speed blender

Ingredients

  • 3 beets peeled, cooked, chopped
  • 1 yellow onion chopped
  • 4 cloves galric minced
  • 1.5 cups carrots chopped
  • 1.5 cups pumpkin puree
  • 1/2 cup water
  • 1 tsp sea salt
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 lemon juiced

Instructions

  • Sautee the onions and garlic in a frying pan until fragrant. Once fragrant, remove from the heat and allow to cool for 5-10 minutes. Then, add all ingredients into the food processor and blend until smooth.If the nightshade free red sauce is too thick, add a tbsp of water until the desired consistency is reached. 

Notes

If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
Quick easy nightshade free "tomato" sauce!
Serving: 1serving | Calories: 106kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 447mg | Potassium: 415mg | Fiber: 5g | Sugar: 8g | Vitamin A: 14896IU | Vitamin C: 17mg | Calcium: 43mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Sauteed Kale And Mushrooms

This Sauteed Kale and Mushrooms Recipe is super quick, easy and a staple in my house! The garlicky mushrooms combined with the lemon juice and bone broth is oh so delicious. This recipe only takes minutes to make and goes great with just about anything. 

kale and mushrooms on a pretty plate

This recipe is full of flavor without any of the guilt. I love to serve a dish of this at thanksgiving along with other healthy alternative side dishes such as my Air Fried Spaghetti Squash, Dairy Free Green Bean Casserole, or Roasted Bok Choy. This recipe would be the perfect addition to my Steak Date Night Dinner with Garlic Aioli to round out the dish.

Sauteed Kale And Mushrooms Ingredients:

  • Bone broth–I like the Kettle & Fire brand. If you use my link HERE and enter ALLIANNASKITCHEN when you check out you can save 20% off on your first order. 
  • Lemon & apple cider vinegar-This helps break down the fibers in the kale. Kale is a tough vegetable, but mixing it up with something acidic helps to break it down. 
  • Sea salt-To taste, 
  • Mushrooms-Any kind will work, I like baby bella. 
  • Kale-You can buy it already chopped whole. If you buy it chopped, be sure to pull off the stems. If you buy it whole, be sure to cut the stem out and chop the kale into small pieces. 
  • Garlic-For flavor. 
  • Ghee-Avocado oil will also work. 
sauteed kale and mushroom ingredients laid out in bowls

How to make:

  • First, wash and chop your mushrooms. Mushrooms are a dirty vegetable therefore it is essential to wash and wipe them well. I like to chop them longways and use the stems as well.
  • Next, add the ghee or avocado oil and garlic into a pan on medium heat.
  • Then, add in the remaining ingredients and saute until the kale is soft. 

What should I serve this with?

I love this as an AIP thanksgiving side dish! But you can also serve it with:

kale and mushrooms in a pan

How should I reheat kale?

  • This recipe definitely tastes better fresh off of the stove, however if you need to reheat it, I would reheat it on the stovetop!

If you like this recipe, you will love my other vegetable recipes:

kale and mushrooms in bowls

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.

kale and mushrooms in bowls

Sauteed Kale And Mushrooms

Course Appetizer, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Author Allianna Moximchalk
48kcal
Cost $2
Print Recipe Pin Recipe

Equipment

  • Sautéing pan

Ingredients

  • 1 head kale stem removed, chopped
  • 2 lemons juiced
  • 4 cloves garlic minced
  • 1 tbsp ghee or avocado oil
  • 1/4 cup bone broth
  • 1 tbsp apple cider vinegar
  • 2 cups mushrooms chopped

Instructions

  • Place the avocado oil or ghee in a large pan to medium heat. Add in the garlic and the remaining ingredients. Saute until the kale is soft (5-10 minutes).
    If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.

Notes

If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
 
Quick, easy, and delicious sautéd kale and mushrooms with a lemon garlic sauce.
Serving: 1serving | Calories: 48kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 13mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2173IU | Vitamin C: 46mg | Calcium: 46mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Instant Pot Zucchini

This Instant Pot Zucchini recipe is super simple to make and can go well with so many dishes! This recipe only requires 5 minutes of hands-on time.  I love having this recipe in my back pocket for those nights that I need a quick side dish to complete my meal. The best part is that this dish can be enjoyed year round!

Instant pot zucchini in a bowl and garnished with red pepper flakes.

This dish is still full of flavor even though it uses the simplest of ingredients. The simplicity of the dish also allows it to be easily paired with any protein or dish. I love to pair this dish with my Keto Crab Cakes! The lemon from the zucchini pairs well with the flavors of the crab cakes.

If you have a bunch of zucchini leftover from this recipe, check out my Gluten Free Zucchini Bread recipe, Gluten Free Zucchini Fritters, and Gluten Free Zucchini Muffins! If you are looking for another easy vegetable recipe, check out my Blanched Broccoli. I love spicing up my vegetables by adding fun sauces into the mix like my Lemon Dill Aioli.

[feast_advanced_jump_to]

Why You Will Love This Recipe

  • It is so simple! Even with using all of the optional ingredients it still only puts you at a total of five ingredients!
  • If you love this simple vegetable recipe, you will also love my Roasted Carrots and Cauliflower recipe.
  • This dish is naturally gluten free, paleo, dairy free, grain free, soy free, whole30, vegan, and if you exclude the red pepper flakes it can also be autoimmune protocol (AIP) friendly as well.
  • This dish is a great way to get kids to eat more vegetables because the flavors are simple.
  • You can have this dish ready to eat within less than 5 minutes including prep time.
  • This would pair well with my Honey Lemon Garlic Chicken Drumsticks to make a great summer dish. 
  • This side dish is versatile and the flavors are simple making it easy to pair with any protein or main dish of your choice.

Ingredients

Zucchini and bone broth in glass bowls.
  • Zucchini – You will want to prepare your zucchini by cutting the ends off and then slicing down the middle. From there you will create half moon slices.
  • Bone Broth – Using bone broth will help to add additional flavor to the zucchini. You can also use water. The liquid of the bone broth or water will help to steam the zucchini in the instant pot.

Optional Ingredients

  • Sea Salt – This will add flavor to the zucchini. I like to use pink Himalayan sea salt.
  • Lemon – Fresh squeezed lemon juice will add flavor to the zucchini.
  • Red Pepper Flakes – These can be used to add a small amount of heat or spice to the zucchini or can be used as a garnish after you plate the dish.

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

Substitutions and Variations

  • You can use any of the optional ingredients to add additional flavor to this dish.
  • To add additional flavor and color you could also add yellow squash cut into the same shape to this dish.

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

Step by Step Instructions

Zucchini sliced in half moons in the basket of an instant pot.
First, wash the zucchini and slice ends off, slice down the middle, and then into half moons. Place the instant pot trivet into the instant pot, then place the steaming basket inside. Then, pour in the bone broth and add the zucchini into the steaming basket. Finally, set the instant pot to steam for 2 minutes and allow to naturally release when the time is complete.

Equipment Needed

Expert Tips

  • Tip # 1: Zucchini’s vary in size. The size of the zucchinis will cause variation in the amount of servings you get with each time making this dish.
  • Tip # 2: When slicing your half moons, you will want to ensure the slices are relatively equal thickness so that some don’t need steamed longer than others.
  • Tip # 3: When choosing your zucchini in the store, you will want to make sure to choose ones that do not have a lot of soft spots or open areas.

Recipe FAQ’s

What does this go well with?

I like having easy vegetables prepped and ready to go in my refrigerator. This easy vegetable goes great with almost anything. I will make a batch at the beginning of the week and serve it with things like chicken piccata, chicken parmesan, or teriyaki chicken.

What if I do not have a steam basket for my instant pot?

You can steam zucchini on the stovetop with a steam basket. You can also sauté it in a little bit of avocado oil or cooking oil with salt.

Do I have to slice the zucchini into half moons?

No! You can slice the zucchini anyway you would like. You can do whole coins or cubes as well. Your steam time will just need adjusted.

Instant pot lemon zucchini in a bowl garnished with red pepper flakes.

Storage Instructions

  • This dish can be stored in an air tight container in the refrigerator for up to 5 days.

Other Vegetable Recipes You Will Love

Want a FREE guide of my go to healthy alternatives?

download your FREE guide
instant pot zucchini with red pepper flakes in a bowl

Instant Pot Zucchini

Course Side Dish, Vegan
Cuisine American
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 6 servings
Author Allianna Moximchalk
24kcal
Cost $2
Print Recipe Pin Recipe

Equipment

  • Instant Pot

Ingredients

  • 6 cups zucchini chopped, roughly 2 large zucchini
  • 1/2 cup bone broth or water

To season (optional)

  • sea salt
  • lemon juice
  • red pepper flakes

Instructions

  • Wash and cut the zucchini into half moons. Place the instant pot trivet into the instant pot, then place the steaming basket inside. Pour in the bone broth, then add the zucchini into the steaming basket and set the instant pot to steam for 2 minutes.

Notes

Storage: This dish can be stored in the refrigerator for up to 5 days in an air tight container.
 
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 6 servings. 
 
Servings:  This recipe should yield 6 servings.
 
Quick and easy way to make zucchini in the instant pot!
Serving: 1serving | Calories: 24kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 17mg | Potassium: 324mg | Fiber: 1g | Sugar: 3g | Vitamin A: 248IU | Vitamin C: 22mg | Calcium: 20mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Beef

Easy Keto Big Mac Casserole

This Keto Big Mac Casserole is full of flavor, super simple to make, and something the whole family can enjoy. It is seriously the best, my family requests it every week! This recipe is naturally dairy free and can be made autoimmune protocol friendly too. We like to make this on the weekends to have to for quick and easy meals during the week. This homemade keto casserole re-heats perfectly! 

Big mac casserole on a plate with broccoli and big mac sauce.

This homemade keto casserole reheats perfectly! It’s a great meal to prep in advance for those nights you just don’t feel like cooking. If you love keto recipes like I do, check out my Keto Turkey Meatloaf too!

[feast_advanced_jump_to]

Why You Will Love This Recipe

  • This recipe is so quick and easy! It takes only a half hour to prep.
  • This keto big mac casserole is super kid friendly too, which makes it a great meal for the whole family!
  • I am obsessed with making casseroles because they are so easy to make. This Paleo Pizza Casserole is another one of my favorites. 
  • It reheats so well, which makes is a great meal to batch cook. 
  • We love using this recipe for weekly meal prep. 
  • This recipe is naturally Paleo, Keto, Low Carb, Gluten Free, Nut Free, Sugar Free, Whole30 and AIP (Autoimmune Protocol) friendly. 
  • It tastes like it shouldn’t be healthy, but it’s super healthy!
  • This homemade keto big mac sauce goes great with other things too; I love making extra of this sauce to have on hand. 
  • This recipe is loaded with veggies, which means you do not have to cook anything else with it. 

Ingredients

Casserole ingredients in glass bowls on a tabletop.
  • Ground beef-I like using Butcher Box. Every month they send me a monthly supply of all of my favorite proteins. I stash them in the freezer and take it out the night prior to using and defrost in the fridge. It is super convenient, and I can always count on it being top notch quality!
  • Yellow onion-Adds some flavor to the beef. 
  • Bacon– Bacon really adds a salty, crispy and wow factor to this recipe. I like using Butcher Box for this too!
  • Steak sauce-I like the Primal Kitchen brand, however if you are doing the autoimmune protocol/ AIP I suggest coconut aminos. 
  • Dill pickles-Essential for a big mac copycat!
  • Broccoli or sweet potatoes as the base-If you are following an extremely low carb diet, be sure to use the broccoli over the sweet potatoes!

For the dairy free cheese:

  • Cashews-This is what makes the cheese! If you are doing the autoimmune protocol be sure to use pureed artichokes instead!
  • Nutritional yeast-This is what gives this dairy free cheese its flavor!
  • Garlic & sea salt-For taste.
Ingredients for sauce in glass bowls on tabletop.

For the paleo special sauce:

  • Avocado mayo-This is the base. If you are doing the autoimmune protocol, you can substitute this with pureed canned artichokes. 
  • Dill relish-Essential!
  • Ketchup-If you are doing the autoimmune protocol, you can use my no tomato nightshade free ketchup HERE
  • Yellow onion-To add a nice crunch.
  • White vinegar-To add a nice zing!
  • Yellow mustard-Omit for AIP.

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

Substitutes and Variations

  • Vegetables-You can make this recipe lower carb by using only broccoli, but if you want some lower glycemic carbs, sweet potatoes are a great option.
  • Steak sauce- For an AIP friendly option, you can substitute coconut aminos in place of the steak sauce.
  • Cashews-For AIP protocol, you can substitute artichokes in this recipe.
  • Cashew cheese-If you can tolerate dairy, you can substitute the cashew cheese for 1 cup full fat mozzarella and 2 cups full fat sharp cheddar.

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

Step by Step Instructions

Ingredients for dairy free cheese in a blender.
Step #1: To make the dairy free cheese, place all ingredients in a blender, and blend until smooth.
Special sauce ingredients in a glass bowl.
Step #2: For the special sauce, place all ingredients in a bowl and mix well.
Ingredients for Big Mac casserole in a frying pan.
Step #3: Preheat the oven to 350 degrees F. Then, add the ghee, onions, and ground beef to a frying pan, and cook the meat until it is no longer pink.
Sweet potatoes in a baking dish.
Step #4: Place the broccoli and sweet potatoes on baking sheets with oil, and bake in the oven. Bake the broccoli for 20 minutes and the sweet potatoes for 30 minutes.
Paleo big mac casserole on a plate.
Caption #5: Once everything is done, combine the ingredients except the sauce in a casserole dish, and back at 350 degrees F for 15 minutes. Serve with the copycat Big Mac sauce.

Equipment Needed

Expert Tips

  • Tip # 1: If you make this recipe in advance, you can reheat it in the oven at 350 degrees F for 5-10 minutes. Wait to add the sauce until it is heated up.
  • Tip #2: The cashews should soak in water for at least 2 hours before making the cheese. If you don’t have time to allow them to soak, place them in the microwave with water for 1 minute.
  • Tip #3: It’s easy to adjust the carbs in this recipe by changing the vegetables that you use. Skip the sweet potatoes and add more broccoli for a lower carb option.
How do I reheat this recipe?

Reheat this recipe in the oven at 350 degrees F for 5-10 minutes. Be sure to wait to add the sauce until it is heated.

What kind of ketchup do I use for this recipe?

You can use any kind of ketchup, but my favorite is my no tomato nightshade free ketchup recipe. One thing to note is ensuring the ketchup you do use does not have any added sugar in it. This would prevent it from being low carb or keto.

What goes best with this recipe?

I personally love eating this recipe as is. I love making it when we have company because they are so shocked that it is healthy! When I make it for company, I always make it with my bacon wrapped jalapeños!

Side shot of paleo big Mac casserole on a serving dish.

Storage Instructions

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

More Recipes You Will Love

Did you try this recipe?

Leave a rating and a review below.

Be sure to tag me on Instagram.
whole30 big mac sauce

Keto Big Mac Caaserole

Course Dinner, Meals
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Author Allianna Moximchalk
588kcal
Cost $8
Print Recipe Pin Recipe

Equipment

  • frying pan
  • baking sheet

Ingredients

For the base:

  • 1 pound grass fed beef I like butcher box. Use my link and get FREE bacon for life.
  • 1 yellow onion chopped
  • 4 slices bacon cooked
  • 1 tsp ghee
  • 1 tbsp steak sauce use coconut aminos for AIP
  • 1 tsp garlic powder
  • 2 sweet potatoes diced in 1/2 inch cubes, omit for strictly low carb
  • 4 cups broccoli florets If you are omitting the sweet potatoes, add 2 cups extra broccoli
  • 1 cup dill pickles chopped
  • cooking oil spray

For the cheese sauce:

  • 1/2 cup raw cashews use 1 cup canned artichokes for AIP
  • 1 lemon juiced
  • 2 tbsp olive oil
  • 1 ½ tbsp nutritional yeast
  • 1 tbsp garlic powder
  • 1/4 cup water omit water if you are using the artichokes for AIP
  • pinch sea salt

For the big mac sauce: (can sub primal kitchen special sauce if desired)

  • 1/2 cup avocado mayo for AIP swap with 3/4 cup canned artichokes
  • 1 tbsp dill relish
  • 1 tbsp white onion diced
  • 2 tbsp ketchup Use unsweetened for Whole30, Use AIP ketchup for AIP
  • 2 tsp yellow mustard skip for AIP
  • 1 tsp white vinegar
  • 1/2 tsp Paprika skip for AIP
  • 1/2 tsp garlic powder
  • 1/2 tbp onion powder

Instructions

For the "cheese"

  • Place the cashews in a bowl of water and let soak for ideally at least 2 hours. If you do not have time to allow them to soak-place the cashews in the microwave with water for 1 minute. Once the cashews are ready, drain them. Place all cashew ingredients in the food processor and blend for 3-4 minutes until a nacho cheese sauce forms. (Note, depending on the intensity of your blender, you may need more or less time.
    If you are making the AIP cheese-place all ingredients in the food processor and blend until smooth.

For the meat & potatoes:

  • Preheat the oven to 350. Spray the broccoli and sweet potatoes (if you are using them) on a sheet pan and spray with cooking oil. Bake the sweet potatoes for 30 minutes and the broccoli for 20 minutes. Now, add the ghee to a pan on the stovetop- saute the onions then add in the ground beef. Add in the steak sauce and garlic powder. Cook until the beef is no longer pink. When the sweet potatoes or broccoli & cheese are done, add the beef mixture , pickles, bacon and cashew cheese to the casserole dish. Make sure to mix up. Bake for 15 minutes.

For the sauce:

  • Place all ingredients in a bowl and whisk together.
    If you are making AIP sauce, add all ingredients to your blender and blend until smooth.
  • If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.

Notes

Storage: This recipe can be stored in an airtight glass container for up to 5 days.
Nutrition: The nutrition for this recipe is an estimate, and the calorie count is not guaranteed.  It is based on 4 servings.
Servings: This recipe should yield 4 servings.
 
Quick, easy, dairy free delicious beef casserole!
Serving: 1serving | Calories: 588kcal | Carbohydrates: 24g | Protein: 31g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 785mg | Potassium: 962mg | Fiber: 5g | Sugar: 6g | Vitamin A: 710IU | Vitamin C: 86mg | Calcium: 95mg | Iron: 5mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

 

Breakfast

Gluten Free French Toast Casserole

This Gluten Free French Toast Casserole is super simple to make and so delicious! No one will ever know it is gluten free. This french toast bake has become a weekend special in our home and a go to for special occasions. Unlike traditional french toast, this recipe can be made and prepped in advance so it is one less thing you have to do in the mornings!

Slice of french toast on a plate with a pink napkin under it and fresh berries on top.

This recipe is a go to in our home. From holiday brunch, Sunday brunch, Christmas morning, to Mother’s Day this recipe is always a huge hit. It pairs well with just about anything. I love making it with my Hashbrown Breakfast Casserole, Protein Overnight Oats, Air Fryer Sausages, Dairy Free Hollandaise Sauce, Blueberry Maple Turkey Breakfast Sausage, Apple Oatmeal Bake, or my Spinach Mushroom Frittata. 

[feast_advanced_jump_to]

Why I Love This Recipe

  • It has become a go to for weekend brunch. My husband loves it, I love it and kids love it too!
  • You can turn this recipe into an overnight french toast casserole. This make-ahead dish can be prepped the night before (which I highly recommend if you are hosting or having it on a holiday morning) by putting everything together in a casserole dish then just baking it the morning of. You can prep it 2-3 days in advance. 
  • This recipe is naturally gluten free, refined sugar free, dairy free, soy free, nut free and can be made grain free if you use grain free bread. 
  • No one will even know this recipe is a gluten-free version! It takes just like the real thing. 
  • This recipe can easily feed a crowd and is so easy to make in bulk. 
  • Unlike traditional baked french toast casserole, this recipe does not have any processed sugars in it!

Simple Ingredients

French toast ingredients laid out in small glass bowls on the counter.
  • Gluten free bread-Any kind will work. Be sure to cut the bread into small 1 inch bread cubes. My favorite is the bread from our local meal prep company, it is so good! We ship it nationwide. You can check out our ordering website here. 
  • Maple syrup-I like the Kirkland brand. Make sure whatever brand you have it is pure maple syrup. I use this in this recipe in place of brown sugar. It is better for you and keeps this gluten-free french toast casserole moist.  
  • Eggs-This acts as the base of the french toast custard mixture. 
  • Full fat whole milk-This enhances the creaminess in the custard mixture.
  • Melted butter-This helps keep this french toast casserole moist and gives it that buttery taste.  
  • Cinnamon-This enhances the flavor even more. 
  • Vanilla extract-For flavor.

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

Recipe Substitutions and Variations

  • Bread-You can also use cinnamon raisin bread if you want to spice this recipe up! Any kind of gluten-free bread would work. 
  • Milk-If you are dairy free like myself you can also use non-dairy milk. Full-fat coconut milk will mimic the whole milk flavor and richness the most. Unsweetened almond milk will also work as well. You can also use heavy cream if that is your thing. 
  • Butter-If you are dairy free like myself you can also use ghee or dairy-free butter. I have a recipe up on my blog for how to make your own Homemade Ghee too!
  • Fresh berries-You can jazz up this recipe by fresh berries into the mixture. Fresh blueberries and fresh strawberries are my favorite!
  • Banana-I love adding banana slices on top to serve. 
  • Bacon-Totally not necessary, but this is my husband’s favorite part! I love adding cooked bacon into the mix. Check out my Instant Pot Bacon Recipe or my blog post on the best way to Cook Turkey Bacon.

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

All french toast wet ingredients in a large glass bowl.
Step #1: First, whisk together all of the ingredients aside from the bread in a large bowl to make the custard mixture. Make sure the butter is melted. 
Cubed bread in a pan with french toast custard drizzled on top.
Step #2: Next, in a baking dish, add in the cubed bread in the casserole dish then slowly pour the egg mixture over top. 
Now, allow the casserole to sit with a lid on for at least two hours to allow it to set. 
Then, preheat the oven to 350 degrees F. 
Bake the casserole for 30 minutes or until it is golden brown on top and done in the middle. 

Recipe Tips and Tricks

  • Tip #1: If time permits, it is better to leave the bread out so it is a little stale! The dryer the bread, the better the casserole will be!
  • Tip #2: If you have extra time, allow the casserole to soak overnight. This will ensure your casserole is nice and fluffy!

Recipe FAQs

What kind of toppings can I add?

I love fresh fruit, bananas, and even chocolate chips! You can even drizzle my Seedless Raspberry Jam on top too.

Can I freeze french toast casserole?

Yes, however, it tastes best fresh. If you do freeze it, make sure it is sealed in plastic wrap plus a freezer container so that it does not get freezer burnt.

How long does this recipe last?

This recipe can last in the fridge for up to 6 days in an airtight container.

Can I use regular bread?

Yes! If you do not have a sensitivity to gluten or do not have celiac, you can use regular bread. French bread or sourdough would be perfect for this recipe.

How can I reheat french toast casserole?

This casserole can reheat quickly in the microwave for 30 seconds or in the oven for 5-10 minutes at 350 degrees.

Close up photo of french toast casserole in a white pan with fresh berries on top.

Other Gluten Free Breakfasts You Will Love

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

Download your FREE guide below.

Download the free guide.
Slice of french toast on a plate with a pink napkin under it and fresh berries on top.

Gluten Free French Toast

Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 30 minutes
Rest time 2 hours
Total Time 2 hours 30 minutes
Servings 6 servings
Author Allianna Moximchalk
706kcal
Cost $5
Print Recipe Pin Recipe

Equipment

  • 9 by 13 baking dish

Ingredients

  • 1 loaf gluten free bread diced into cubes
  • 3/4 cup maple syrup
  • 1/2 cup butter or ghee, dairy free butter
  • 2 cups milk dairy free milk or heavy cream will also work
  • 6 eggs
  • 1 tbsp vanilla
  • 1 tsp cinnamon
  • cooking spray oil I like avocado oil
  • 5 slices bacon chopped & cooked (optional)

Instructions

  • First, whisk together all of the ingredients aside from the bread in a large bowl to make the custard mixture. Make sure the butter is melted.
  • Next, in a baking dish, add in the cubed bread in the casserole dish then slowly pour the egg mixture over top.
  • Now, allow the casserole to sit with a lid on for at least two hours to allow it to set. 
  • Then, preheat the oven to 350 degrees F. Bake the casserole for 30 minutes or until it is golden brown on top and done in the middle.

Notes

Servings: This recipe yields approximately 6-8 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 in an airtight container. 
Quick, easy and delicious dairy free french toast casserole!
Serving: 1square | Calories: 706kcal | Carbohydrates: 90g | Protein: 12g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 227mg | Sodium: 645mg | Potassium: 156mg | Fiber: 3g | Sugar: 34g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 325mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

AIP Ketchup (Nightshade Free)

This AIP ketchup is naturally nightshade friendly and only takes minutes to make. The pumpkin pure combined with the beets is oh so delicious! This recipe goes great with just about anything. 

tomato free ketchup in a bowl

What makes this AIP Ketchup so good?

  • Few things-
    • I love a good home cooked recipe, but lots of steps and time can be intimidating. This recipe is quick, it requires just a few minutes of hands on time and requires minimal kitchen equipment. 
    • Secondly, it is a great way to get a bunch of different vegetables in without even knowing it!

aip ketchup ingredients in bowls

Pumpkin Ketchup ingredients: 

  • Canned pumpkin-Be sure that you do not buy pumpkin pie filling and be sure to buy just pumpkin puree. I like the Whole Foods 360 brand. 
  • Beets-Make sure they are cooked. You can buy your beets precooked in the grocery store or cook them yourself. 
  • Garlic-To all more flavor!
  • Apple cider vinegar-To add some tanginess to the sauce. 
  • Maple syrup-To add some sweetness, if you are more into unsweetened sauces-skip the maple syrup!
  • Sea salt-I like pink sea salt. 
  • Yellow onion-To add even more flavor. 

pumpkin ketchup ingredients in a blender

How to make:

  • First, make sure your beets are peeled. 
  • Next, place all ingredients in a food processor and blend until smooth. 

What kind of food processor do you suggest?

  • I am obsessed with this ONE! I have had it for years and it has held up so well. It is a food processor as well as a blender and it is great for smoothies and sauces! 

aip ketchup in the blender

How should I cook beets?

  • You can buy your beets already cooked in the grocery store, or you can cook them yourself. If you cook them yourself, you can either put them in the instant pot or on the stovetop. 
    • How to cook beets on the stovetop:
      • First, remove the stems. Then, boil them in boiling water for 40 minutes. Once the beets are cooked allow them to cool and then peel and dice them.
    • How to cook beets in the instant pot:
      • First, remove the stems and add 3 cups of water to the instant pot. Set the pressure cooker to high pressure for 20 minutes. I love this instant pot HERE.

How long does the AIP ketchup last?

  • I suggest keeping the pumpkin ketchup in an airtight container in the fridge for up to 3 weeks. 

aip ketchup in bowls

If you like this AIP sauce, 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.

tomato free ketchup in a bowl

AIP Ketchup

Course Condiment
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 5 servings
Author Allianna Moximchalk
43kcal
Cost $3
Print Recipe Pin Recipe

Equipment

  • high speed blender

Ingredients

  • 1/2 cup pumpkin puree
  • 3 beets cooked and peeled
  • 1 tbsp maple syrup OPTIONAL-can omit if you are following a lower sugar diet
  • 1 lemon juiced
  • 1 tbsp apple cider vinegar
  • 1 pinch sea salt
  • 4 cloves garlic
  • 1/2 yellow onion chopped

Instructions

  • Place all ingredients in the food processor and blend until smooth. Store in a mason jar in the fridge for up to two weeks.
    If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.

Notes

If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
Nightshade free ketchup alternative that is super simple to make!
Serving: 1serving | Calories: 43kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 27mg | Potassium: 183mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3825IU | Vitamin C: 15mg | Calcium: 27mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Meal Plans

Paleo Meal Plan Week 29

This is this weeks paleo meal plan. I have received a lot of great feedback so I am going to continue to create them. All of this weeks recipes are paleo and gluten free friendly. If they are AIP and keto friendly it will say so in the description. Feel free to use previous week’s meal plans that can be found here.  If you would like to get the complete shopping list be sure to sign up for my newsletter below and I will send you your grocery list weekly. All you have to do is shop!

photo collage of one savory breakfast and seven dinner or lunch options with pale purple accents

How the Paleo Meal Plan Works:

  • If meal prepping your food in advance is your thing, I highly suggest getting meal prep containers or containers like these so your meals are ready to eat.
  • Included in this post are 8 meals, 7 dinners and 1 breakfast. When making the meals for dinner I suggest making an extra portion so you can eat it for lunch. Keep in mind these are an inspiration, so feel free to swap things out. Each recipe contains the meal only, feel free to add a side. We love roasting veggies to go with our meals. If you would like the full complete shopping list that goes with my meal plan, be sure to subscribe to my email list. If you have questions or need assistance, please comment below. If you make one of my recipes I would so grateful if  you left a comment and a star rating review on the recipe in my blog or took a picture and tagged me in it on Instagram @alliannaskitchen
  • I hope this is helpful as you begin to plan out your week. -Allianna

For Breakfast:

Prosciutto Egg Cups on a plate with fruit

Prosciutto Egg Cups 

  • These prosciutto egg cups make for a perfect breakfast and snack! They only take 10 minutes to prep and are great for mornings where you are on the go. The roasted red pepper combined with the fresh garlic and spinach is oh so delicious!

For Lunch & Dinner:

shredded lemon dill salmon salad in a bowl with a lemon wedge

Shredded Lemon Dill Salmon Salad

  • This shredded lemon dill salmon salad is one of my most requested items from my weekly private chef clients. The combination of the lemon and dill with the crunchy almonds and onions is oh so delicious. This recipe only requires 10 minutes of hands on time and makes for the most perfect light lunch or dinner. This shredded salmon salad is naturally Whole30, paleo, and keto friendly. It can be made AIP friendly without the almonds.

whole30 swedish meatballs in a bowl

Paleo Swedish Meatballs

  • These paleo swedish meatballs taste just like the real thing. The creamy dairy free sauce combined with the pork and beef meatballs served with cassava flour noodles are to die for! With this recipe, you can have dinner on the table within 30 minutes.

Paleo Gnocchi Bolognese in a bowl with basil garnish

Paleo Gnocchi Bolognese

  • This paleo gnocchi bolognese is a healthy spin on the traditional Italian dish. It is loaded with flavor and nutrient dense, you will have no idea that the gnocchi is actually made from cauliflower! This dish only requires 5 minutes of hands on time and 15 minutes of cook time making it the perfect weeknight meal for days you are in a rush. This dish is simple yet mouthwatering good. The fresh basil on the top adds the most perfect touch.

whole30 buffalo chicken meatballs

Buffalo Chicken Meatballs 

  • These whole30 and paleo buffalo chicken meatballs are loaded with flavor and quite a crowd pleaser. They are perfect for all of your football game day snack needs as well as an easy paleo dinner. For dinner we like to serve them with roasted broccoli. The homemade buffalo sauce combined with the homemade ranch dressing makes these meatballs oh so delicious.

whole30 scallops on white plate with green herb and lemon wedge garnish

Whole30 Scallops with Ghee, Chives, Lemon, & Garlic

  • These buttery Whole30 scallops can be on your table in less than 15 minutes! They are crispy, buttery and full of flavor. The lemon, garlic and chives make these silky scallops oh so flavorful. This recipe is naturally paleo, keto, and AIP friendly.

whole30 sloppy joe bowls in a bowl with broccoli and pasta

Whole30 Sloppy Joe Bowl

  • These Whole30 sloppy joe bowls are to die for! The cassava flour noodles combined with the roasted broccoli and homemade sloppy joe sauce is delicious! This is something the whole family can eat.

honey lemon chicken wings in a bowl with green onions

Honey Lemon Pepper Wings

  • These honey lemon pepper wings are to die for. The citrus from the lemons combined with the raw honey and red pepper flakes are delicious! This recipe only takes 10 minutes to prep and 35 minutes to cook in the oven.

Air Fryer

Balsamic Maple Brussel Sprouts

These Balsamic Maple Brussel Sprouts are sweet, crispy and full of flavor! Thee crispy brussels sprouts make for an amazing side dish for any occasion, especially during the holiday season! It pairs great with just about any holiday meal. This easy side dish only requires less than 10 minutes of hands on time and pairs well with just about anything. 

Balsamic maple brussel sprouts on plates with fresh pomegranate garnish.

If you are like me and you prioritize getting your vegetables in, you will love this recipe! This recipe is a great way to switch it up. These roasted brussels sprouts are oh so yummy. If you love this recipe, you will love the other recipes on my blog like my Roasted Beets and Carrots, Cucumber Apple Salad, Roasted Leeks, Honey Sriracha Brussel Sprouts, and my Easy Air Fryer Spaghetti Squash, 

[feast_advanced_jump_to]

Why You Will Love This Dish

  • This dish has become one of my favorite side dishes!
  • This recipe is super simple, requiring minimal hands on time which makes it a perfect side dish.
  • These balsamic brussel sprouts are naturally gluten free, dairy free, soy free, nut free, vegan and paleo friendly. 
  • The balsamic glaze on these vegetables will have you second guessing you are eating a vegetable. 
  • These maple balsamic brussels sprouts have become a go to during the week, but it has also become a dinner party staple. We also love having it on our Thanksgiving menu. 
  • This healthy side dish is both sweet and salty which means it pairs well with just about anything!
  • You can find recipes like this one made ready to eat for you on my Pittsburgh based meal prep menu where we deliver ready to eat meals and treats right to your door. 

Simple Ingredients

Balsamic maple brussel ingredients laid out in glass bowls.
  • Brussel sprouts-Also known as little cabbages! I like to buy mine pre sliced into halves!
  • Avocado oil-My go to fat for this recipe!
  • Real Maple syrup-This sweetens this recipe so nicely! Make sure you are using pure maple syrup. I get ours from Costco. A little bit of syrup adds so much flavor!
  • Sea salt-To taste. 
  • Balsamic vinegar-This adds a nice tangy flavors to the brussels so they are not overly sweet!

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

Substitutions and Variations

  • Maple syrup-You can also use honey, however just note honey may change the taste a little bit as it is not as strong as maple syrup.
  • Bacon-Who does not love bacon! A little regular bacon or turkey bacon would be a great addition. I have an Instant Pot Bacon recipe already on my blog and the most amazing Turkey Bacon Recipe. 
  • Red onions-If you are looking to add even more flavor to this recipe, add a little but of sliced onions. 
  • Chopped nuts-Chopped pecans are my favorite, but walnuts and almonds also work too!
  • Cheese parmesan cheese and goat cheese would both pair well with this dish. 

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

Step by Step Instructions

Balsamic maple glaze in a container with a whisk.
Step #1: Mix all other ingredients aside for the brussels sprouts together in a small bowl. Then drizzle the balsamic mixture over veggies. Now toss brussels sprouts until the sauce ingredients fully coat the vegetables.
Brussel sprouts in a large air fryer.
Step #2: Preheat your oven or air fryer to 375 degrees F, Now, wash off your brussel sprouts and pat dry with paper towels.This will ensure crispy edges.
  
If you are using a sheet pan, lay our the balsamic maple brussels sprouts in a single layer on a large baking sheet. If things tend to stick on your sheetpan, add some parchment paper down before you lay out the veggies. This will also make for an easier cleanup!
Balsamic Maple Brussel Sprouts in the air fryer.
Step #3: Now the cooking time will vary based on how well done you like your veggies. For extra crispiness, you will want to cook this side for 20-25 minutes. If you like your brussels more tender, you will want to monitor and cook them for less cook time.

Recipe Tips and Tricks

  • Tip #1: If you are a sauce lover like me, you can even double the tangy glaze in this recipe and keep some for the side for you to dip in for extra flavor. 
  • Tip #2: The best way to serve this dish is on a serving platter with fresh herbs on top. Sometimes I like adding red pepper flakes too!

Recipe FAQ

What else can I serve with this recipe?

You had so many options! My Oven roasted whole chicken, Paleo chicken tenders, Maple turkey breast and Peas and Potatoes make for great options.

How long does this recipe last in the fridge?

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

Balsamic maple brussel sprouts on a plate with a gold fork.

Other Easy Vegetable Recipes You Will Love

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

Download your FREE guide below.

Download the free guide.
maple brussel sprouts on a plate with pomegranate

Balsamic Maple Brussel Sprouts

Course Appetizer, Side Dish
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Allianna Moximchalk
157kcal
Cost $3
Print Recipe Pin Recipe

Equipment

  • Air fryer or sheet pan

Ingredients

  • 1 pound brussel sprouts stems removed and chopped in half
  • 1 tbsp avocado oil
  • 1/2 tsp garlic powder
  • 1/3 cup maple syrup
  • pinch sea salt
  • 2 tbsp balsamic vinegar

To serve:

  • pomegranate seeds optional

Instructions

  • Preheat your oven or air fryer to 375 degrees F, Now, wash off your brussel sprouts and pat dry with paper towels.This will ensure crispy edges.
    Mix all other ingredients together in a small bowl. Then drizzle the balsamic mixture over veggies. Now toss brussels sprouts until the sauce ingredients fully coat the vegetables.   
    Lay our the balsamic maple brussels sprouts in a single layer on a large baking sheet. If things tend to stick on your sheetpan, add some parchment paper down before you lay out the veggies. This will also make for an easier cleanup!
  • ​Now the cooking time will vary based on how well done you like your veggies. For extra crispiness, you will want to cook this side for 20-25 minutes. If you like your brussels more tender, you will want to monitor and cook them for less cook time.

Notes

Storage: This recipe can be stored in an air tight container in the refrigerator for up to 5 days. 
Freezing: I do not suggest freezing this recipe.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  
Servings: This recipe should yield 4 servings. 
Quick, easy and delicious maple brussel sprout recipe!
Serving: 1serving | Calories: 157kcal | Carbohydrates: 29g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 31mg | Potassium: 514mg | Fiber: 4g | Sugar: 19g | Vitamin A: 855IU | Vitamin C: 97mg | Calcium: 82mg | Iron: 2mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Air Fryer

Honey Lemon Pepper Wings

These Honey Lemon Pepper Wings are to die for. The citrus from the lemons combined with the raw honey and red pepper flakes are delicious! This recipe only takes 10 minutes to prep and 35 minutes to cook in the oven. These are perfect for a week night, game night, or just as an appetizer.

Honey lemon chicken wings in a bowl with green onions.

Wings are always my go to quick dinner! I love the variety of flavor options that they allow and how quickly I can have them ready. I like to make mine in the air fryer and the added bonus is that you don’t even have to thaw them first!

[feast_advanced_jump_to]

Why You Will Love This Recipe

  • These wings come out so crispy! They are simple and delicious.
  • This recipe is easy. No expert cooking skills needed!
  • Kids will love this dish as well!
  • This recipe is naturally gluten free, soy free, dairy free, refined sugar free, paleo, and whole30.
  • These are the perfect option for a last minute dinner idea. They will be full of flavor but are quick to put together. You only need 10 minutes of prep!
  • I love to make a variety of chicken wing flavors. You can make the wings and just toss in the sauces such as my Buffalo Chicken Wings.

Ingredients

Honey lemon pepper chicken wing ingredients in glass bowls.
  • Honey-Any kind of honey will work, just make sure it is pure honey! It really doesn’t matter that it is raw or local because we will be cooking with it.
  • Pepper-This is essential for these lemon pepper wings!
  • Juiced lemon-To give these air fried chicken wings the lemony flavor. You can also use some lemon zest to garnish.
  • Ghee-This is the base of the sauce. If you eat butter, you can use regular butter. 
  • Chicken wings-I get a monthly shipment from Butcher Box. They send me all of the best quality meats and seafood right to my door. I store them in the freezer and take out whatever I need the night before. If you use my link HERE you can get free bacon for life. I cook mine straight from the freezer frozen.

OPTIONAL: to garnish

  • Red red pepper flakes
  • Green onions

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

Substitutions and Variations

  • If you do not like honey, you could substitute for agave.
  • If you like the flavor but do not have chicken wings, you could substitute and use the sauce on chicken drumsticks.

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

Step by Step Instructions

air fried chicken wings

How to make lemon pepper wings in the air fryer:

  • First, turn the air fryer on 350. 
  • Add the wings to the air fryer for 20 minutes. Once the 20 minutes is up, turn up the temperature to 400 and bake the wings for 25 more minutes. Be sure to toss the wings around. 
  • While the wings are cooking, make the sauce by adding all ingredients to a saucepan and bring to a simmer on medium heat. 
  • Once the wings are done, toss them in the honey lemon pepper sauce and garnish with desired toppings. 
honey lemon pepper sauce

Can I make these wings in the oven? 

  • Absolutely! The instructions are still the same, however, be sure to make the wings on a non-stick baking sheet or spray a baking sheet with oil prior to cooking to ensure the wings do not stick.

How can I reheat these air fried wings?

  • I suggest reheating the wings in the air fryer or oven on 350 for 5-10 minutes.
  • If you know you are not going to eat the wings right away, I suggest waiting to add the sauce on until prior to eating to ensure they are nice and crispy!

What should I serve with these crispy wings?

side shot of honey lemon pepper wings in a bowl

If you like this recipe, you will LOVE the other air fryer wing recipes on my website:

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.

side shot of honey lemon pepper wings in a bowl

Honey lemon pepper wings

Course Appetizer, Snack
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 servings
Author Allianna Moximchalk
673kcal
Cost $5
Print Recipe Pin Recipe

Equipment

Ingredients

  • 1 pound chicken wings Frozen-I like Butcher Box. If you use my link, you can get FREE bacon for life.
  • 2 lemons juiced
  • pinch sea salt
  • 1/2 tsp black pepper
  • 1/3 cup honey
  • 1/4 cup ghee or butter

To serve: (OPTIONAL)

  • red pepper flakes
  • green onions

Instructions

  • Place the frozen chicken wings n the air fryer at 350 degrees F for 20 minutes. Once the 20 minutes it up, turn up the air fryer to 400 degrees F for 15 minutes-be sure to toss around the wings. While the wings are cooking, place the sauce ingredients in a saucepan and bring to a simmer while continuously whisking. When the wings are done, add them to a bowl and pour the sauce over top. Garnish with optional green onions or red pepper flakes.

Notes

Storage: This recipe can be stored in the refrigerator in an air tight container for up to 5 days. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 2 servings. 
Servings: This recipe should yield 2 servings. 
Quick and easy crispy wing recipe with a sweet yet spicy sauce!
Serving: 1serving | Calories: 673kcal | Carbohydrates: 57g | Protein: 24g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 94mg | Potassium: 376mg | Fiber: 3g | Sugar: 49g | Vitamin A: 207IU | Vitamin C: 58mg | Calcium: 48mg | Iron: 2mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Meal Plans

Paleo Meal Plan Week 28

This is this weeks paleo meal plan. I have received a lot of great feedback so I am going to continue to create them. All of this weeks recipes are paleo and gluten free friendly. If they are AIP and keto friendly it will say so in the description. Feel free to use previous week’s meal plans that can be found here.  If you would like to get the complete shopping list be sure to sign up for my newsletter below and I will send you your grocery list weekly. All you have to do is shop!

photo collage of one savory breakfast and seven paleo lunch or dinner options with pale purple accent colors

How the Paleo Meal Plan Works:

  • If meal prepping your food in advance is your thing, I highly suggest getting meal prep containers or containers like these so your meals are ready to eat.
  • Included in this post are 8 meals, 7 dinners and 1 breakfast. When making the meals for dinner I suggest making an extra portion so you can eat it for lunch. Keep in mind these are an inspiration, so feel free to swap things out. Each recipe contains the meal only, feel free to add a side. We love roasting veggies to go with our meals. If you would like the full complete shopping list that goes with my meal plan, be sure to subscribe to my email list. If you have questions or need assistance, please comment below. If you make one of my recipes I would so grateful if  you left a comment and a star rating review on the recipe in my blog or took a picture and tagged me in it on Instagram @alliannaskitchen
  • I hope this is helpful as you begin to plan out your week. -Allianna

For Breakfast:

Egg Muffins

For Lunch & Dinner:

 

 

 

honey lemon garlic chicken drumsticks on a platter with fresh basil and lemon wedge garnish

Honey Lemon Garlic Chicken Drumsticks 

  • These honey lemon garlic chicken drumsticks scream summer! They go great with just about anything. The dijon mustard combined with the raw honey, garlic and tangy lemon makes for the BEST combination. With this recipe, you can have dinner on the table in 30 minutes.

whole30 swedish meatballs in a bowl

Paleo Swedish Meatballs 

  • These paleo swedish meatballs taste just like the real thing. The creamy dairy free sauce combined with the pork and beef meatballs served with cassava flour noodles are to die for! With this recipe, you can have dinner on the table within 30 minutes.

pan seared filet mignon with mushroom sauce

Pan Seared Filet Mignon with Creamy Mushrooms 

  • This pan seared filet mignon with a creamy mushroom sauce is everything you need for date night. The filet mignon in this recipe is crispy on the outside and oh so juicy on the inside. The creamy white sauce combined with the mushrooms makes this recipe oh so delicious. This recipe is quick and easy, you can have dinner on the table in 30 minutes. This recipe is naturally paleo, Whole30, and keto friendly. It can be made AIP friendly with one simple modification.

halibut fish tacos on a pale blue plate

Halibut Fish Taco’s

  • These halibut fish tacos are one of our weekly go to recipes. They are loaded with flavor, light, easy, and oh so delicious. You can make the halibut multiple ways in this recipe. We like to pair these tacos with our fresh mango salsa and crispy homemade tortillas.

garlic butter wings

Garlic Butter BWW Copycat Wings

  • These crispy Buffalo Wild Wings copycat garlic butter wings are my fiance’s favorite. They are the perfect date night alternative to take out. With these crispy wings only requiring 5 minutes of hands on time, they are also perfect for all of your weeknight cooking needs! These garlic butter wings are naturally Whole30, paleo, keto and AIP friendly.

pan seared sea bass on a plate with herb garnish

Pan Seared Sea Bass with Tropical Pico De Gallo

  • This pan seared sea bass with ghee and pineapple pico de gallo melts in your mouth. The pan seared cooking method makes nice crispy edges with an inside that melts. This recipe only takes minutes to make meaning you can have dinner on the table within 15 minutes!

paleo mexican lasagna in a white baking dish with fresh herb garnish

Paleo Mexican Lasagna with Chicken 

  • Looking for an easy weeknight dinner that’s full of flavor and only takes minutes to prep? This paleo Mexican chicken lasagna is dairy free, gluten free, and always a crowd pleaser! You can even add all your favorite toppings like guacamole, cilantro, and more. With this lasagna only taking 15 minutes to prep and 4 ingredients total, it’s a delicious and healthy option that’s perfect for even the busiest weeknights.

Allergy Friendly

Easy Gluten Free Swedish Meatballs With Gravy

These Gluten Free Swedish Meatballs taste just like Ikea’s swedish meatballs. This recipe takes less than 30 minutes to prepare and is something everyone will love! The creamy gravy in this recipe is truly the icing on the cake. You can serve this recipe as an appetizer or full meal with gluten free pasta and vegetables. 

whole30 swedish meatballs in a bowl
[feast_advanced_jump_to]

Growing up my family loved going to Ikea and eating at the food court. Ever since having their delicious Swedish Meatballs, I have been dying to make my own homemade ikea meatballs. This recipe reminds me of my youth! If you are big meatball lover like I am, you will love the other gluten-free meatballs on my blog like my, Cranberry BBQ Meatballs, Turkey Asian Meatballs, Gluten Free Pesto Meatballs, Buffalo Chicken Meatballs, and the best Gluten Free Italian Meatballs. 

Why I Love This Recipe

  • This recipe requires less than 30 minutes to prepare. 
  • My Swedish Meatball Recipe is naturally dairy free, paleo, whole30 friendly, gluten free, and soy free. You can even make this recipe AIP (autoimmune protocol) friendly. 
  • You can serve these flavorful meatballs as is with the gravy only, or you can make it into a full meal. We sometimes like to serve it with cassava gluten-free pasta, gluten-free egg noodles, cauliflower rice, 
  • Unlike traditional swedish meatballs, this recipe is better for you! It does not contain any heavy whipping cream and the gravy is naturally dairy free too.

Simple Ingredients Require

For the meatballs-

  • Ground pork and lean ground beef–I like to do half and half to give these gluten free meatballs more flavor. You can for sure use all ground beef or all ground pork if you would prefer but it may change the flavor a little bit. I like to get all of my proteins from Butcher Box. They send me a monthly supply of all of my favorite meats and seafood. I keep them in the freezer and defrost them the night before. If you use my code Butcher Box link, you can get free bacon for life!
  • Garlic, cinnamon, and nutmeg-This is what flavors the meatballs. If you are doing the autoimmune protocol, skip the nutmeg!
  • Yellow onion-Chopped. This adds even more flavor. 
  • Egg-This acts as a binder. SKIP for AIP.
  • Cassava flour-My go to flour of choice for gluten free cooking and baking. 

For the brown gravy-

  • Coconut milk-This is the gravy liquid. I like Trader Joe’s canned coconut milk.
  • Worcestershire sauce, dijon mustard, bone beef broth, and lemon juice– For flavor.
  • Garlic, black pepper, salt, nutmeg-To add flavor. If you are doing AIP skip the nutmeg.
  • Arrowroot flour-This is like cornstarch when you mix with water. It creates an arrowroot slurry. Note sometimes this is called arrowroot powder too. 

To serve-

  • Jovial cassava noodles-My go to noodles! I am obsessed with cassava noodles! They are super delicious. If you use my link for THRIVE MARKET you can save on your first order. I always buy these noodles in bulk at my house!
  • Broccoli-To serve, totally optional!
  • Fresh herbs-Like fresh parsley are my favorite to garnish on top! 

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

Recipe Substitutions and Variations

  • Cassava flour-You can also use almond flour or any other gluten-free flour alternative. You can also use gluten-free breadcrumbs. 
  • Protein– While the beef and pork combination is my favorite, you can also use ground turkey or ground chicken. 
  • Coconut milk-You can also use coconut cream, heavy cream, sour cream, cashew milk, or almond milk 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!

Step By Step Instructions

  • First, preheat your oven to 350. Mix all of the meatball ingredients in a bowl and scoop out onto a cookie sheet. 
  • Bake the meatballs for 20 minutes.
  • While the meatballs cook, make the pasta according to the instructions on the box with some salt.
  • Then, for the gravy add all ingredients to a saucepan on medium heat and continuously whisk until smooth. If you notice the liquid is too liquidy, add a ½ tsp more arrowroot powder. 
paleo gravy in a bowl
paleo swedish meatball ingredients in bowls

step by step process photos how to make paleo swedish meatballs
whole30 swedish meatballs in a bowl with broccoli

Other Gluten Free Meatball Recipes

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

Download your FREE guide below.

Download the guide

whole30 swedish meatballs in a bowl with broccoli

Easy Gluten Free Swedish Meatballs With Gravy

Course Meals
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Allianna Moximchalk
1053kcal
Cost $10
Print Recipe Pin Recipe

Equipment

  • Saucepan
  • baking sheet
  • Pot for noodles

Ingredients

  • 1/2 pound ground pork
  • 1/2 pound ground beef
  • 1 tsp garlic powder
  • 1 tsp cinnamon
  • pinch sea salt
  • 1/4 cup yellow onion diced
  • 1 tsp ground nutmeg omit for AIP
  • 1 egg skip for AIP
  • 1/4 cup cassava flour I only use Otto's

For the noodles:

For the gravy:

  • 1 can coconut milk I like Trader Joe's
  • 2 tbsp ghee
  • 2 tbsp arrowroot powder add additional 1/2 tsp if gravy is too thin
  • 2 cups bone broth
  • 1 lemon juiced
  • 1 tsp nutmeg use cinnamon if you are doing AIP
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt

To serve: (OPTIONAL)

  • broccoli

Instructions

  • Preheat the oven to 350. Place a large pot of water on the stove and cook the noodles according to the instructions. Mix the meatball ingredients in a bowl and scoop the meatballs out with a cookie scooper. Add the meatballs to a baking sheet and bake for 20 minutes. While the meatballs bake, add the sauce ingredients to a sauce pan on medium heat while continuously whisking. If the sauce is too thin, add 1/2 tsp more arrowroot powder. Serve with optional broccoli and parsley.
    If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.

Notes

Storage: This dish can be stored in an air tight container for 5 days in the refrigerator. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  
Servings: This recipe should yield 4 servings. 
Note: If you are making pasta with this dish and storing it for later, I suggest adding some gravy to the pasta so that the noodles stay moist. 
Easy Gluten Free Swedish Meatballs With Gravy recipe that your whole family will love! Less than 30 minutes or prep.
Serving: 1bowl | Calories: 1053kcal | Carbohydrates: 99g | Protein: 37g | Fat: 59g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 826mg | Potassium: 592mg | Fiber: 4g | Sugar: 2g | Vitamin A: 111IU | Vitamin C: 17mg | Calcium: 69mg | Iron: 7mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Meal Plans

Paleo Meal Plan Week 27

This is this weeks paleo meal plan. I have received a lot of great feedback so I am going to continue to create them. All of this weeks recipes are paleo and gluten free friendly. If they are AIP and keto friendly it will say so in the description. Feel free to use previous week’s meal plans that can be found here.  If you would like to get the complete shopping list be sure to sign up for my newsletter below and I will send you your grocery list weekly. All you have to do is shop!

Photo collage of one savory breakfast option and seven lunch or dinner options with pale purple accents

How the Paleo Meal Plan Works:

  • If meal prepping your food in advance is your thing, I highly suggest getting meal prep containers or containers like these so your meals are ready to eat.
  • Included in this post are 8 meals, 7 dinners and 1 breakfast. When making the meals for dinner I suggest making an extra portion so you can eat it for lunch. Keep in mind these are an inspiration, so feel free to swap things out. Each recipe contains the meal only, feel free to add a side. We love roasting veggies to go with our meals. If you would like the full complete shopping list that goes with my meal plan, be sure to subscribe to my email list. If you have questions or need assistance, please comment below. If you make one of my recipes I would so grateful if  you left a comment and a star rating review on the recipe in my blog or took a picture and tagged me in it on Instagram @alliannaskitchen
  • I hope this is helpful as you begin to plan out your week. -Allianna

For Breakfast:

pizza egg muffins on a plate with basil

Pizza Egg Muffins

  • These pizza egg muffins make for a fun, easy and delicious breakfast alternative. The pizza sauce combined with the Italian sausage and turkey pepperoni is full of flavor! This recipe only takes 15 minutes to prep and is something the whole family can enjoy.

For Lunch & Dinner:

whole30 crab cakes on a black plate with aioli dipping sauce green herb garnish and a lemon wedge

Keto Crab Cakes with Garlic Aioli 

  • These keto crab cakes made with old bay seasoning and buffalo sauce have a nice kick. The creamy garlic aioli combined with the old bay is oh so delicious. This recipe makes for a great summer dinner or appetizer.

paleo mac and cheese in a bowl

Paleo Mac and Cheese

  • This paleo mac and cheese recipe is creamy and delicious! This recipe only takes minutes to make and is something the whole family can eat.

Sheet Pan Chicken Fajitas with lime wedges and jalapeño no slices

Sheet Pan Chicken Fajitas

  • These sheet pan chicken fajitas are perfect for nights where you want a home cooked meal but do not have the time for something hands on! The sweet peppers combined with the red onion and homemade fajita seasoning is full of flavor. This recipe only requires 10 minutes of hands on time and is super kid friendly.

chicken piccata in a pan with lemon wedges

Paleo Chicken Piccata

  • This whole30/ paleo chicken piccata recipe adds a modern twist to the traditional Italian chicken piccata recipe. The creamy lemon caper sauce compliments the golden chicken breasts oh so nicely. With chicken piccata being a crowd pleaser, this recipe is perfect for all of your hosting and family dinner needs.

paleo bang bang shrimp with dairy free bang bang sauce in a bowl with broccoli

Whole30 Bang Bang Shrimp 

  • This Whole30 Bang Bang Shrimp Recipe is a favorite of my personal chefs. This dairy free bang bang sauce tastes just like the real stuff! With this recipe, you can have paleo bang bang shrimp on the table within 30 minutes!

honey mustard chicken wings 5

Crispy Honey Mustard Chicken Wings 

  • These quick, easy and restaurant styled copycat crispy honey mustard chicken wings are to die for. The honey mustard combined with the fresh green onions is oh so delicious. With this recipe only requiring 5 minutes of hands on time, it is the most perfect date night snack and quick dinner option.

thai pasta salad in a blue bowl with a gold spoon

Thai Pasta Salad

  • This gluten free thai pasta salad is loaded with flavor, super easy to make and something the whole family can eat! This recipe can be on your table within 30 minutes and it is naturally Whole30 friendly. My meal prep clients go crazy over this recipe.