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Paleo Meal Plan Week 19

This is the paleo week 19 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 seven dinner meals and one breakfast meal with a pale purple background

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:

gluten free zucchini muffins close up on an angle

Gluten Free Zucchini Muffins

  • These gluten free zucchini muffins are super soft and moist! They only take 10 minutes to prep and are a treat the whole family can enjoy. These muffins are not only gluten free but they are also flourless! The combination of the eggs and almond butter makes them a great option for breakfast.

For Lunch & Dinner:

herb crusted salmon on a baking sheet with a fork and green onions and red pepper

Herb Crusted Salmon

  • This naturally gluten free and paleo herb crusted salmon is one of most requested salmon recipes by my personal cheffing clients. The combination of honey mustard and almond flour makes for the most perfect crust. With this recipe only requiring 5 minutes of hands on time, plus 20 minutes of cooking time, you can have dinner on the table within 30 minutes!

gluten free shrimp scampi overhead shot in a scalloped bowl with red pepper flakes

Gluten Free Shrimp Scampi

  • This gluten free shrimp scampi is everything shrimp scampi should be: simple, garlic-y, buttery, zesty, and full of flavor. In this recipe, I include multiple pasta options which makes it paleo, keto, AIP, and Whole30 friendly. This crowd pleasing recipe is quick, easy and clean. It be on the dinner table within 15 minutes.

far out shot of chicken in a bowl with tomatoes and celery

Pesto Chicken Salad

  • This pesto chicken salad is creamy and oh so fresh. The fresh basil mixed with the spinach, pine nuts and fresh garlic is oh so delicious. This paleo chicken salad makes for the easiest on the go lunch.

pan seared filet mignon on a plate with a fork

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.

keto crab cakes on a tray with garlic aioli

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.

shredded lamb power bowls in a bowl with a gold fork

Shredded Lamb Power Bowl

  • These shredded lamb power bowls make for a great lunch! They are loaded with vegetables and full of flavor. This recipe was inspired by one of my favorite salad places, Cava. This recipe is naturally Paleo, Whole30, and Keto friendly with an AIP option.

far away shot of pan seared sea bass

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!

Breakfast

Gluten Free Zucchini Muffins

These Flourless Gluten Free Zucchini Muffins are super soft and moist! They only take 10 minutes to prep and are a treat the whole family can enjoy. These muffins are not only gluten free but they are also flourless. The fresh zucchini combined with the coconut sugar is oh so delicious. The combination of the eggs and almond butter makes loaded with healthy fats and a great blood sugar balanced option for breakfast.

Pile of gluten free zucchini muffins on a plate with fresh slices of banana and fresh flowers.

If you have a bunch of extra zucchini from this recipe, check out the other zucchini recipes on my blog like my Easy Gluten Free Zucchini Cakes, Easy Gluten Free Zucchini Fried Cakes, Gluten-Free Zucchini Bread recipe or my Gluten Free Zucchini Cakes. You may also like the other muffin recipes on my blog like my Gluten Free Apple Muffins, Gluten Free Strawberry Muffins, Gluten-Free Blackberry Muffins recipe, Gluten Free Pumpkin Muffins, and my Gluten Free Raspberry Lemon Muffins. 

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 Why I Love This Recipe

  • The zucchini and chocolate combination is so tasty! 
  • These fluffy muffins are naturally dairy free, gluten free, grain free, flourless, refined sugar free, soy free, and paleo friendly. Unlike traditional baking recipes, this recipe does not contain xanthan gum or brown sugar.
  • This delicious recipe only takes 10 minutes of hands-on time to prepare!
  • These healthy zucchini muffins can be stored in a freezer bag, so you always can have your favorite zucchini treats all year round. 
  • All you have to do is throw everything in the blender – this makes clean up SO easy!
  • These gluten-free muffins are great for picky eaters, especially kids! It hides veggies. 
  • We make flourless muffins every week on my weekly meal prep menu! If you are in the Pittsburgh area, check out my meal prep menu. 

Wholesome Ingredients

Gluten free zucchini muffin ingredients in small glass bowls.
  • Almond butter–This is the base of the recipe and what allows the muffins to be smooth! Make sure you use a creamy almond butter. 
  • Zucchini–Washed and grated!
  • Chocolate chips–Enjoy life is my favorite brand! 
  • Maple syrup–Acts as a sweetener. If you are looking for a lower carb option, you can skip this!
  • Eggs–Bind the muffins together. 
  • Baking soda–Pushes the muffins to expand. 
  • Apple cider vinegar–This helps the muffins rise, along with the baking soda. 

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

Recipe Substitutions and Variations

  • Vegan option-This recipe does not unfortunately have a vegan option. A flax egg will not work in this recipe.

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

Zucchini muffin mixture in a blender.

Step #1: Preheat the oven to 350 degrees F. Place all ingredients, EXCEPT zucchini & chocolate chips, into a food processor. Blend this mixture until it is smooth. If you do not have a blender, you can use a large bowl. Add grated zucchini and chocolate chips into the blender. Gently fold in, using a spatula. 

Zucchini muffins in a pan.

Step #2: Either line your muffin pan with paper liners or use a silicone muffin pan! Divide up the batter. Be sure to only fill the muffins half way because they will rise! Bake the muffins for 20 minutes, or until you can stick a fork in the muffins and the fork comes out clean. Allow the muffins to sit for at least 10 minutes prior to moving them on a wire rack.

Recipe FAQs

Can I substitute peanut butter for almond butter?

Sure! However, peanut butter has a richer taste than almond butter. So please note that the taste will be a bit different. 

When is zucchini season?

Zucchini season here up north is between May-August.

What kind of almond butter should I use?

I suggest using a creamy and smooth almond butter (one without almond chunks). I love using the Kirkland brand for this! They have the best almond butter made from pure almonds– no fillers. I have found it to be the best bang for your buck! 

How long do these muffins last?

I suggest eating them within 5 days. You can also freeze them for up to a month, to have a stash on hand!

How should I store them?

I suggest storing the muffins in an airtight container in the fridge! They are so yummy when they are chilled! 

Can you taste the zucchini in the muffins?

Zucchini has a mild flavor so you cannot taste a ton of it, but it helps make for very moist muffins!

Top Tips

  • Tip #1: If you are able, invest in the silicone muffin pans! They are so easy to clean and the muffins literally pop right out. If you do not have the silicone muffin pans, I highly suggest using muffin liners. 
  • Tip #2: Be sure to allow the muffins to sit (at least 10 minutes) prior to moving them, to prevent them from falling apart.  
Gluten free zucchini muffins on a plate with dairy free chocolate chips and fresh banana slices.

Other Gluten Free Zucchini Recipes You Will Love

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

Download your FREE guide below.

Download your guide.
close up photo of zucchini muffins on a plate with chocolate chips

Gluten Free Zucchini Muffins

Course Breakfast, Snack
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins
Author Allianna Moximchalk
158kcal
Cost $3
Print Recipe Pin Recipe

Equipment

  • muffin pan and liners or silicone muffin liners

Ingredients

  • 1 cup creamy almond butter I love the Kirkland brand.
  • 2 eggs
  • 1/4 cup maple syrup
  • 1 cup zucchini grated, use a paper towel to squeeze and get the water removed
  • 1 tsp baking soda
  • 1 tsp apple cider vinegar
  • 1/2 cup chocolate chips I like enjoy life dairy free chocolate chips

Instructions

  • Preheat the oven to 375 degrees F. Place all ingredients in a blender except the chocolate chips and blend until smooth. Once blended, use a spatula and fold in the chocolate chips.
  • Once the batter is mixed, either use a silicone muffin pan or a muffin pan and add muffin cups or spray it with oil tp prevent sticking. Divide up the batter between 12 muffin cups. Bake for 18 minutes or until you can stick a fork in the muffin and it comes out clear. Allow the muffins to sit before removing.

Notes

Storage: You can store these muffins in an air tight glass container for up to 5 days in the refrigerator or up to one month in the freezer. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based off of 1 muffin. 
Servings: This recipe should yield 12 muffins. 
Quick and easy zucchini muffin recipe that everyone will love!
Serving: 1muffin | Calories: 158kcal | Carbohydrates: 9g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 105mg | Potassium: 208mg | Fiber: 2g | Sugar: 5g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Blueberry Maple Jam

This Blueberry Maple Jam makes for the most perfect addition to any dessert. This jam is naturally refined sugar free and full of flavor. With only 5 minutes of hands-on time, this recipe is one of my go to’s when I want to make a fun dessert but have little time. This jam can go perfect as well on your favorite gluten free toast or waffle.

Blueberry maple jam in a cup and garnished with a lemon wedge on a platter.

This jam is great to have on hand for making your favorite nut butter and jam sandwich or to make a last minute dessert. With how simple this recipe is to make, not only will you taste the difference, but you won’t want to buy store bought!

I will usually bulk make this jam so that I can have a jar of it in my refrigerator at all times. I love that the chunks of blueberries that are in the jam allow for you to still get a nice burst of flavor when you take a bite and get a berry. I love using extra blueberries from this recipe to make my Blueberry Lavender Lemonade.

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Why You’ll Love This Recipe

  • It is so simple to make! With only three ingredients and 20 minutes you can have a fresh homemade jam with lots of flavor and no additives.
  • This recipe is naturally gluten free, dairy free, paleo, refined sugar free, vegan, and autoimmune protocol (AIP) friendly.
  • Kids will love this recipe! They will want it all of the time!
  • I love to use this jam for my Vegan Blueberry Cheesecake Jars.
  • This is a great recipe to make in bulk so you have it anytime you need it.
  • It is so versatile and can be used in so many different ways!

Ingredients

Blueberry maple jam ingredients in small glass bowls.
  • Blueberries-Fresh and ripe raspberries are always the way to go but you can also use frozen. If you are feeling adventurous, you can add a combination of fresh berries: strawberries, blackberries and blueberries.
  • Lemon juice-The lemon juice compliments the fresh raspberries oh so nicely.
  • Maple syrup-My natural sweetener. 

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

Substitutions and Variations

  • If you prefer a different natural sweetener other than maple syrup, you can swap it out. You could use honey, agave, or coconut sugar but you will need to adjust the measurement to account for the difference in flavor.
  • You can also combine and use additional berries in your jam to add additional flavor. This would be a great base to use to make a mixed berry, raspberry, or strawberry jam. The options are endless!

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

Step by Step Instructions

Blueberry maple jam ingredients in a saucepan.
First, place all ingredients in a saucepan on medium-high heat and bring to a boil.
Blueberry maple jam ingredients in a saucepan.
Whisk around every 5 minutes for 20 minutes. Then remove from the heat.

Equipment Needed

  • Saucepan – This is my favorite non-toxic pan! I use mine daily!

Expert Tips

  • Tip # 1: You can use both fresh or frozen berries for this dish. If you are using frozen, I would make sure to thaw completely before cooking. This will help to remove some of the added liquid prior to cooking. If you don’t allow to thaw, you may have to allow the jam to boil longer to help get rid of the liquid and achieve the same consistency.
  • Tip # 2: Make sure to scrape down the sides of the saucepan while boiling so that all ingredients get combined. This will also prevent from the sauce that splashed onto the sides of the pan from burning and the burnt parts being mixed into the delicious jam.
  • Tip # 3: If you like your jam to be smoother, you can pulse the cooled jam in a food processor or blender quickly. You will want to make sure the jam is cooled and to keep a towel near the spout of the processor as an extra precaution so you don’t risk getting burnt. The liquid will expand when hot.

Recipe FAQ

Can I freeze this?

Yes, you sure can! You can freeze it for up to one year. Just make sure you freeze it in a glass mason jar and leave at least one inch at the top. Food expands when it freezes.

What goes well with this recipe?

This paleo jam goes well with just about anything! I like to serve it with my following favorite desserts: AIP Pie, Vegan Skillet Cookie, Banana Nice Cream.

Can I make this dish in my crockpot?

Yes! If you are making this in your crockpot, you will want to cook on low for 1 hour and stir, cook for an additional 1 hour, stir again, and then increase to cook on high for an additional 2 to 3 hours until you reach your desired consistency. This would be a great option if you are bulk making this jam!

Blueberry maple jam in a jar with a lemon wedge and small whisk.

Storage Instructions

  • This recipe can be stored for up to 1 month in the refrigerator! Make sure you store it in an airtight jar. 
  • You can also store this recipe in air tight containers in the freezer for up to one year.

Other Sauce Recipes You Will Love

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

download your FREE guide below

download your free guide
Blueberry maple jam in a jar on a white platter.

Blueberry Maple Jam

Course Dessert
Cuisine American
Prep Time 2 minutes
Cook Time 20 minutes
Servings 6 servings
Author Allianna Moximchalk
115kcal
Cost $3
Print Recipe Pin Recipe

Equipment

  • Saucepan

Ingredients

  • 3 cups fresh blueberries
  • 1 whole lemon juiced
  • 1/2 cup maple syrup

Instructions

  • Place all ingredients in a saucepan on medium-high heat for 20 minutes with a lid on. Whisk every 5 minutes. Let the sauce cool in the pan, then pour in a mason jar to store in the fridge.

Notes

Storage: This recipe can be stored in an air tight container for one month in the refrigerator.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 6 servings. 
Servings: This recipe should yield 6 servings. 
Delicious refined sugar free maple blueberry jam.
Serving: 1serving | Calories: 115kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 118mg | Fiber: 2g | Sugar: 23g | Vitamin A: 40IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Dairy free

Vegan Blueberry Cheesecake Cups

These Vegan Blueberry Cheesecake Cups make for the most perfect treat! They are naturally refined sugar free, grain free and dairy free. The creamy cashew cream combined with the blueberry maple jam and date crust is oh so delicious. These cute little treats are super simple to make and will be loved by all.

Close up picture of vegan blueberry cheesecake cups.

The colors of these cheesecake jars instantly remind me of the Fourth of July. These would be a great dessert to take to any summer get together. They are also versatile enough to modify the toppings to work for any holiday or season!

Even better, you don’t have to worry about turning your oven on and no water bath! These cheesecake jars are just mixing the crust, cheesecake, and jam then finishing off with assembly. These are great for during the hot summer days when you don’t want to turn on your oven but still want a delicious sweet and creamy treat. If you like to bake with fresh fruits, you should also try my Vegan Peach Cobbler recipe. Another seasonal favorite is my Gluten Free Zucchini Bread.

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Why You’ll Love This Recipe

  • This recipe is so simple but not lacking in flavor!
  • Kids will love this dish.
  • It is naturally paleo, gluten free, dairy free, refined sugar free, and grain free.
  • This recipe is so versatile that you can make it work for any season!
  • The beauty of this dish would make it a great center piece to any dessert table.
  • It’s all the flavor of the cheesecake you grew up eating but none of the processed ingredients.
  • These make a great snack during the evening or a dessert for a party.
  • This dish would pair well with my Raspberry Paleo Jam.

Ingredients

Vegan blueberry cheesecake ingredients in small glass bowls.

For the cream

  • Cashews-Cashews make for a great dairy free alternative when it comes to cream in paleo baking. The key with turning them into a cream-like texture is to allow them to soak beforehand, which gets them nice and soft. I will usually place my cashews into water the day before I want these. That way I can ensure that they are nice and soft. You will just want to make sure to strain the cashews from the water before blending.
  • Coconut oil-Helps with the nice and smooth texture. Coconut oil is more solid until you heat it. Once it heats up it becomes a liquid.
  • Nut milk-Helps break up the cashews. Any kind of nut milk will work. I prefer to use almond or coconut milk. I make sure that either kind is unsweetened and has not been flavored.
  • Pure maple syrup-Adds a touch of sweetness.

For the jam

  • Blueberries-You can use any kind of berries, but blueberries are my favorite. I have another paleo berry jam recipe here. 
  • Maple syrup-My go to sweetener for vegan baking.
  • Lemon juice-Citrusy addition to the sweet jam.

For the gluten free crust

  • Dates-Make sure the pit is removed! This is what gets everything to stick together.
  • Cashews-The main ingredient and also helps with the crunch you would get from a traditional crust.
  • Chia seeds-To get those healthy fats in.

To serve

  • Fresh berries – adds great additional flavor and nutrients!

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

Substitutions and Variations

  • You can substitute different berries for the blueberries to add variety to the recipe. This recipe is so versatile you could pair it with any jam or berry of your choice and it would pair well.
  • You can choose whichever nut milk you prefer. I prefer to use almond milk or coconut milk. You will want to make sure that it is unflavored and unsweetened as well.
  • If you do not like maple syrup, you could swap it out for a different sweetener such as honey or agave.

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

Step by Step Instructions

Vegan blueberry cheesecake crust ingredients in a blender base.
For the crust, you will place all of the ingredients in a food processor and blend until crust like mixture forms.
Vegan blueberry cheesecake jar filling ingredients in a blender.
For the filling, you will start by straining the cashews and add all of the ingredients to the food processor and hit blend for 3-4 minutes. The final product should be very smooth.
Blueberry maple jam ingredients in a saucepan.
For the jam, you will place all of the ingredients in a saucepan and bring to a boil. Whisk around every 5 minutes for 20 minutes. Then remove from the heat.
Vegan blueberry cheesecake jars on a tray.
To assemble and serve, place 3 tablespoons of the crust in the jars, followed by 3 tablespoons of the filling and then top off with the jam and optional berries to garnish.

Equipment Needed

  • Saucepan– These are the best pans because they are non-toxic and amazing quality!
  • Blender – I am obsessed with my blender! With all of the attachments it leads to great value for the money you spend. I have had mine for years and it still works great!

Expert Tips

  • Tip # 1: You will want to make sure that you soak the cashews for the filling long enough so that it will have a smooth consistency. I will usually place mine in water the night before I am making this dish so that I know they will be soft. You want to make sure to strain the water out before mixing.
  • Tip # 2: When you are buying dates, you will want to make sure that they have the pits removed. If they still have the pits, you will want to make sure to cut your dates in half and remove the pits prior to blending.
  • Tip # 3: You can use either fresh berries or frozen for this dish! The frozen berries would cause there to be additional liquid in the dish though. If using frozen, it is helpful to allow to thaw completely before use so you can better control the added liquid.

Recipe FAQ

How should I serve this dessert?

I love to serve this dish in small mason jars! They look great and you can also place the lids on and have single serve desserts in the refrigerator. Another fun idea would be to place the crust and cheesecake into the small mason jars and allow your guests to pour in their toppings.

How can I add additional texture?

If you are looking for additional crunch, you could add fresh nuts, seeds, or even fresh berries to the top.

What will the consistency of the crust turn out to be?

The crust will have a chew to it from the dates. The dates also add the sweetness to the crust though!

What should I serve with this treat?

You can serve this with additional or dairy free whipped cream on the side! The dish is so versatile that the possibilities are endless!

Three vegan blueberry cheesecake cups on a white tray.

Storage Instructions

  • This recipe can be stored in the refrigerator for up to 5 days in air tight containers.
  • The crust will harden some in the refrigerator, so I would suggest letting it sit at room temperature for a few minutes prior to eating so that the crust softens some.

Other Gluten Free Dessert Recipes You Will LOVE

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

download your FREE guide below

download your free guide
vegan blueberry cheesecake 2 scaled

Vegan Blueberry Cheesecake

Course Dessert, Snack
Cuisine American
Prep Time 30 minutes
Soak time for the nuts 4 hours
Total Time 4 hours 30 minutes
Servings 6 jars
Author Allianna Moximchalk
776kcal
Cost $8
Print Recipe Pin Recipe

Equipment

  • Small saucepan
  • high speed blender

Ingredients

For the crust:

  • 1.5 cups dates pit removed
  • 1 cup cashews
  • 1/2 cup chia seeds

For the blueberry jam:

  • 3 cups blueberries fresh
  • 1 whole lemon juiced
  • 1/2 cup pure maple syrup honey ok if you eat honey

For the filling:

  • 2 cups cashews soaked in water for at least 4 hours
  • 1/4 cup coconut oil
  • 1 cup almond milk
  • 1/3 cup pure maple syrup honey ok if you eat honey

Instructions

For the crust:

  • Place all ingredients in a food processor and blend until crust like mixture forms.

For the filling:

  • Strain the cashews and add all ingredients to the food processor and hit blend for 3-4 minutes (time will depend on the strength of your machine!) The final product should be very smooth.

For the jam:

  • Place all ingredients in a saucepan and bring to a boil. Whisk around every 5 minutes for 20 minutes. Then remove from the heat.

To assemble and serve:

  • Place 3 tbsp of the crust in the jars, followed by 3 tbsp of the filling and then top of with the jam and optional berries to garnish.

Notes

Storage: This recipe can be stored in the refrigerator 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 6 servings. 
Servings: This recipe should yield 6 servings. 
Quick and easy vegan blueberry cheesecake recipe.
Serving: 1cup | Calories: 776kcal | Carbohydrates: 94g | Protein: 16g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 1g | Sodium: 70mg | Potassium: 882mg | Fiber: 12g | Sugar: 61g | Vitamin A: 51IU | Vitamin C: 8mg | Calcium: 231mg | Iron: 6mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Blog

Paleo Meal Plan Week 18

This is the paleo week 18 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!

square photo collage with six lunch or dinner meals and one breakfast meal with a pale purple background

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:

aip pancakes on a plate with fresh berries and syrup

AIP Pancakes

  • These AIP pancakes are everything pancakes should be: soft and fluffy! The combination of banana with a little bit of maple syrup adds the perfect amount of sweetness. With this recipe only taking 20 minutes to make and prep these AIP pancakes are the perfect weekend treat.

For Lunch & Dinner:

chicken teriyaki meatballls

Chicken Teriyaki Meatballs

  • Are you looking for a fun appetizer or an easy dish that will please everyone? These whole30 teriyaki chicken meatballs are exactly what you need!  The salty umami sticky sauce has the perfect kick from the fresh ginger and is loaded with flavor. With this recipe only taking 15 minutes to prep, it is a no brainer for all of your meal prep and hosting needs.

paleo mexican lasagna with red sauce in a white casserole dish with cheese and green herbs on top

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.

salmon cakes on a bed of greens with aioli sauce on top

Whole30 Salmon Cakes with Dill Aioli

  • These Whole30 salmon cakes with dill aioli are just in time for summer. The buffalo sauce and new bae seasoning pairs add a nice kick while the celery and red onions add a nice crunch. We like to top this recipe off with the creamy dill aioli and serve it over a bed of greens!

whole30 salmon with dijon mustard and ghee on top with lemons and a fork

Whole30 Salmon with Lemon Dill Dijon Sauce

  • This whole30 salmon with a lemon dijon dill sauce is perfect for all of your meal prepping needs. The combination of the dijon dressing with the dill and lemon is oh so delicious. You can have dinner prepared in just five minutes and dinner on the table within 30 minutes with this recipe. This recipe is naturally Whole30, keto, and paleo friendly.

far away shot of honey mustard wings on a metal tray

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.

far out shot of the buffalo shrimp tacos

Buffalo Shrimp Tacos

  • These buffalo shrimp tacos make for the most perfect summer dinner! The crispy homemade cassava tortillas combined with the  creamy coleslaw and homemade ranch dressing makes these tacos oh so delicious.

chicken salad in a bowl with celery and grapes

Whole30 Chicken Salad

  • This Whole30 chicken salad recipe is creamy, crunchy and a tad bit sweet. This recipe is great for summer picnics and work lunches. We like to batch cook it so we can eat it all throughout the week.

Autoimmune Protocol

Thai Shrimp Soup

This Thai shrimp soup makes for the most perfect comfort meal. This soup is naturally dairy free and creamy from the coconut cream yet it has a nice kick from the red pepper flakes. This soup is naturally keto, paleo, and Whole30 friendly and it can be made autoimmune protocol friendly.

shrimp soup in a bowl with fresh herbs

If you enjoy this recipe, you would also enjoy my Dairy Free Lobster Bisque, Pumpkin Slow Cooker Soup, Pumpkin Soup with Chicken, Butternut Squash Curry, Cauliflower Leek Soup, Carrot and Butternut Squash Soup, and Gluten Free Tomato Soup recipe as well.

Ingredients:

  • Wild caught shrimp-I like to get mine in my monthly shipment from Butcher Box. Butcher Box sends me the highest quality proteins right to my door. I pop them in my freezer and take them out prior to cooking. This way I never have to worry about running out of the good quality stuff!
  • Coconut cream-I like to use the Trader Joe’s brand. Out of all of the coconut milk/ cream brands out there. I find that this one is the cleanest! 
  • Red peppers-To add a nice sweet touch. Be sure to omit the autoimmune protocol. 
  • Yellow onion-Adds a nice sweet crunch.
  • Ground ginger-This is WIDELY used in paleo cooking. It adds so much flavor. It is important not to mistake it for dried ginger as the flavor profile is different. 
  • Red pepper flakes-Gives this soup a nice kick. Be sure to omit for the autoimmune protocol. 
  • Diced mushrooms-To add extra veggies!
  • Lemon juice-To add a dash of citrus.
  • Bone broth-So soothing for the gut! I LOVE this brand. Only clean ingredients and it truly tastes the best. You can use my code ALLIANNASKITCHEN with this link to get 20% off. If you are into making your own bone broth, you can check out my recipe here!
  • Fish sauce-I like Red Boat, it is naturally gluten free and has the cleanest ingredients. 
  • Ghee-To saute, if you do not tolerate ghee you can use avocado oil. To save money, check out my homemade version!
soup ingredients in bowls

How to make:

  • For the stockpot version:
    • Add the cooking fat to the pot on medium heat, then add the ginger and onion to the pot. This is what flavors the soup!
    • Now, add the remaining ingredients and simmer for 5 minutes. Be sure to give the soup a nice mix every few minutes. 
  • For the instant pot version:
    • Place the liquid in the bottom of the instant pot, then add the remaining ingredients. Put the instant pot on the high pressure cook setting and move up the time to 6 minutes. Make sure the vent on the top of the instant pot is closed, or the soup will not cook. 
all ingredients in a bowl

What to serve with this thai shrimp soup:

How can I reheat this?

  • I suggest reheating it on the stovetop for 5 or so minutes on medium heat while it simmers. 
far away shot of the shrimp thai soup

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

thai shrimp soup 1 scaled

Thai Shrimp Soup

Course Dinner, Lunch, Meals
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Author Allianna Moximchalk
931kcal
Cost $10
Print Recipe Pin Recipe

Equipment

  • instant pot or large pot

Ingredients

  • 1 can coconut cream I like Trader Joe's for AIP
  • 1 pound shrimp
  • 1 1/2 cups mushrooms sliced
  • 1 yellow onion diced
  • 1 tsp ground ginger
  • 1/2 tsp red pepper flakes
  • 1 lemon juiced
  • 1/4 cup bone broth use code ALLIANNASKITCHEN to get 20% off my favorite brand.
  • 1 tsp ghee
  • 1 tbsp fish sauce

Instructions

For the instant pot:

  • Place all ingredients in the instant pot, with adding the liquid first. Then, add all other ingredients. Click pressure cook for 6 minutes.

For the stovetop:

  • Add the ghee to the pot on medium heat, then add the ginger and onion to the pot. Now, add the remaining ingredients and simmer for 5 minutes. Be sure to give the soup a nice mix every few 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

Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too!
 
Creamy dairy free thai soup!
Serving: 1serving | Calories: 931kcal | Carbohydrates: 26g | Protein: 58g | Fat: 71g | Saturated Fat: 60g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 578mg | Sodium: 2503mg | Potassium: 1222mg | Fiber: 8g | Sugar: 6g | Vitamin A: 163IU | Vitamin C: 49mg | Calcium: 385mg | Iron: 10mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Pesto Chicken Salad Recipe

This Pesto Chicken Salad recipe is creamy and oh so fresh. The fresh basil mixed with the spinach, pine nuts and fresh garlic is oh so delicious. This paleo chicken salad makes for the easiest on the go lunch. I could eat this any time of the day for either a snack or a meal. It is light but not lacking in flavor at all.

Up close picture of pesto chicken salad in a bowl with celery sticks and halved grape tomatoes.

After getting raving reviews from my personal cheffing clients about this recipe, I figured it needed a spot on the blog! Chicken salad has been one of the most requested recipes lately. This recipe is super simple and perfect for those of you that like to meal prep too. If you love a good mayo protein based salad, you will also love my Dill Pickle Egg Salad.

I love to have a big container of this chicken salad for in the refrigerator to enjoy all week! This is a great dish for on the go or to take to a kids practice! I have customers who request this just to be able to take it to their kids ball games! With how tasty this dish is, I could eat it anytime of the day! If you are looking other easy chicken recipes on my blog, check out my Keto Chicken Tenders.

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Why You’ll Love This Recipe

  • This recipe is so simple but is packed with flavor!
  • This dish is naturally paleo, gluten free, dairy free, whole30, keto, soy free, and refined sugar free.
  • Kids will love this dish as well!
  • I like to eat this with gluten free crackers and celery sticks or I will also have a small serving of this alongside a salad like my favorite kale salad.
  • I love anything pesto! I have two additional pesto recipes on my blog. I have my whole30 pesto and my aip pesto. Either would be great alternatives to the pesto recipe included in this post.
  • This dish is light, versatile, and full of flavor. You could serve this as an appetizer or as a meal. I love to prepare a large batch and to have it for the week ahead.

Ingredients

Labeled pesto chicken salad ingredients in small glass bowls.
  • Cooked cubed chicken breast–I like my chicken salad chicken cubed rather than shredded but you can totally shred yours. I always use Butcher Box for all of my protein needs. They send me a box of the highest quality proteins every month. I keep it in the freezer and all I have to do is defrost the night before. 
  • Avocado mayo-This is the paleo alternative to conventional mayo. It is made with either avocado oil or olive oil which is better for us than the canola oil that is used in regular mayo.
  • For the paleo pesto
  • Nutritional yeast-This is totally optional but this is what gives the pesto a cheesy like flavor. Nutritional yeast is widely used in paleo cooking to give dishes a cheesy flavor.
  • Garlic-This adds so much flavor to the pesto sauce.
  • Spinach-To get some extra greens in!
  • Pine nuts-To give the pesto that nutty flavor.
  • Olive oil-The best fat to add to the pesto sauce. Avocado oil would work too but it could affect the flavor. 
  • Fresh basil-This is what makes the pesto! I like to make sure my herbs are organic if possible.

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

Substitutions and Variations

  • If you are not dairy free, you can substitute Parmesan cheese for nutritional yeast. The nutritional yeast gives all of the same flavors and consistency as the Parmesan cheese would.
  • If you do not have pine nuts, you can substitute walnuts or pecans in their place. You will just need to remember that this will adjust the consistency of the pesto and you may have to add additional liquid.

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

Pesto ingredients in a food processor base.
First, place all ingredients except avocado mayo and cubed chicken into your food processor.
Blended pesto for pesto chicken salad in food processor base.
Then, blend pesto until smooth and combined.
Pesto, cubed chicken, and avocado mayo in a large glass bowl.
Next, place pesto, cubed chicken, and avocado mayo in a large mixing bowl.
Mixed pesto chicken salad in a large glass bowl.
Finally, mix all ingredients until well combined.

Equipment Needed

  • Food processor – I have had my food processor for years and it is still in great shape! I have bought this as a house warming gift for so many around me as well!

Expert Tips

  • Tip # 1: If you like your pesto to be smoother, you can add additional olive oil to help thin it out. This will impact the flavor though since it will lessen the potency of the basil.
  • Tip # 2: I like to season my chicken breast with just sea salt, black pepper, and garlic powder so that you can still taste the pesto. I bake mine in the oven at 350 degrees F until the internal temperature reaches 165 degrees F. I will bulk make chicken breast for the week in advance so that I always have a prepped protein available in the refrigerator whenever I want it.
  • Tip # 3: If you don’t like too much mayo on your chicken salad, you could mix the mayo and pesto separately and slowly mix it into the chicken so you can ensure it is the right consistency for your liking.

Recipe FAQ

What goes well with pesto chicken salad?

I love to eat this over greens or with these paleo crackers or celery! This dish is so fresh and versatile it would pair well with all vegetables and sides.

Is this Whole30 friendly?

Yes, this Whole30 chicken salad is also keto and low carb friendly too.

How should I serve this dish?

You can serve this in a large serving dish or if this is an appetizer you could serve it in small 4 ounce cups as well! If you are preparing for the week ahead, you could make leftover containers with a serving of chicken salad and all of the crackers and vegetables packed into it so you can grab and go.

Can I use frozen spinach?

Yes! You just need to thaw completely and ensure to squeeze all of the extra liquid out of it before mixing. However, this will change the consistency of the pesto so I recommend using fresh spinach.

Pesto chicken salad in a bowl with celery sticks and halved grape tomatoes.

Storage Instructions

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

Other Healthy Chicken Recipes You Will Love

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

download your FREE guide below

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pesto chicken salad 19 scaled

Pesto Chicken Salad

Course Appetizer, Lunch, Meals
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 5 people
Author Allianna Moximchalk
709kcal
Cost $10
Print Recipe Pin Recipe

Equipment

  • Large bowl

Ingredients

  • 2 pounds cooked chicken breast cubed or shredded
  • 1/2 cup avocado mayo You can add more if you like your chicken salad to be creamier.
  • 1/3 cup pine nuts
  • 6 cloves garlic
  • 1 tbsp nutritional yeast
  • 1/2 cup extra virgin olive oil
  • 1 cup spinach
  • 2 cups basil

Instructions

  • Place all ingredients aside from the avocado mayo and chicken in the food processor and blend until smooth. Add the pesto, chicken, and avocado mayo to a bowl and mix until mixed throughout.

Notes

Storage: This recipe can be stored in an air tight 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.  It is based on 5 servings. 
Servings: This recipe should yield 5 servings. 
Quick and easy chicken salad lunch or appetizer.
Serving: 1serving | Calories: 709kcal | Carbohydrates: 5g | Protein: 59g | Fat: 49g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Cholesterol: 154mg | Sodium: 269mg | Potassium: 625mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1110IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 3mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Blog

5 Things You Can Do Today To Feel Your Best

I recently did a Q&A on instagram and one of the main questions I was asked was, I do not know where to start when it comes to feeling better. I put together these 5 easy tips to help you feel your best starting TODAY!

picture of a girl in the sun

5 Things You Can Do Today To Feel Your Best

  • Make small routines in your day-My night time routine has been a huge game changer.. Every night before bed I take a warm bath with epsom salts & lavender, light some sage, and journal. I write down everything that is on my mind. This is my way of dumping whatever is on my brain so I do not take it with me to bed. In the past I have had issues with falling asleep and having a routine has helped tremendously. 
  • Eat real foods-I have found one of the keys to feeling food is balancing my blood sugar with food. Ever get hangry? That is your blood sugar talking! When you eat real whole foods it is easy to balance it. Focus on foods coming from nature: healthy fats, fruits, vegetables and high quality proteins. If you do not know where to start with what to eat, you are in luck because I had hundreds of recipes HERE. You can also join my online cooking school where I teach you how to cook HERE.
  • Eat regularly-I used to be really into only eating twice a day and fasting for 16 hours. While I liked the idea of the potential benefits fasting can have on the body, it was not sustainable for me. I would find myself binging at the end of the day sometimes. Instead, now I regularly eat 5 small meals a day: 3 small meals and 2 snacks. I set a reminder to remind myself to eat. This helps with balancing your blood sugar, which helps with balancing other hormones.
  • Drink plenty of water-I aim to get half of my body weight in ounces a day in water. Water flushes everything out. If I want to spice it up, I like to drink herbal teas.
  • Move daily-This is huge! Movement moves energy through the body. Ever feel on edge then you exercise? It makes everything better! I prioritize movement every morning. I personally love 30 minutes on the elliptical as soon as I wake up, this is the time I answer all of my emails and come up with a game plan for the day. So even the days when I do not think I have time, I remind myself that I need to set aside time to get organized anyways, so why not exercise while doing it. If you do not have 30 minutes a day, try breaking it up OR I love the Zach Bush, MD 4 minute workout. I did this workout when I worked in an office. 

If you like this blog post, you will LOVE these posts below:

 

Appetizers

Whole30 Guacamole With Pork Belly (Paleo, Keto)

This Whole30 Guacamole with Pork Belly is seriously to die for! This guacamole is full of flavor and the soft tender pork belly is the icing on the cake. This recipe is great for appetizers and the perfect addition to add to your tacos. 

close up shot of guacamole with a chip

This recipe was inspired by my husbands favorite place to eat in the Burg, Tako! They had this on their menu years ago and it has not been back since. If you like this easy pork recipe, be sure to check out my Easy Blackened Pork Chop recipe too! If you enjoy this recipe, you will also enjoy my Bacon Wrapped Chicken Bites as well.

Whole30 Guacamole Ingredients:

  • Avocados: Make sure they are ripe! If they are ripe they should not be stiff and somewhat soft. I personally like the hass avocados. In terms of organic, since avocados have a nice outer covering around them, they are not considered part of the dirty dozen so It is ok if they are not organic.
  • Lime-Lots of lime juice! This is what gives this paleo guacamole a citrus taste and prevents it from turning brown. I like to use my electric citrus juicer to juice the limes. It ensures I am getting the most juice possible from each lime. I like this one HERE. 
  • Yellow onion-To give this guacamole even more flavor and a nice crunch. Make sure the onions are diced up.
  • Garlic-You can never have too much garlic! No need to mince it if you are using your food processor to make your guacamole. 
  • Jalapeno- To add a nice kick. 
ingredients laid out

For The Grilled Pork Belly:

  • Pork belly: I like to get this from the butcher at Whole Foods. Cut the long piece of fat off of the one side with a sharp knife. Then, cut the pork belly into 1 inch cubes. 
  • Paprika-Adds a nice kick!
  • Avocado oil-This helps form a marinate for the pork belly. 
  • Sea salt, garlic powder, onion powder-To flavor.
  • Fresh cilantro-This is what makes the guacamole.
all ingredients in the food processor

How To Make:

For the paleo guacamole:

  • First, decide if you like your guacamole smooth or chunky. If you like it smooth, place all of the guacamole ingredients in a food processor and blend until smooth. If you like it chunky, dice up the onion, mince up the garlic, and chop the jalapeños. Add all ingredients into a bowl and mix and smash with a pork or a potato masher. 
all ingredients mashed up

For The Grilled Pork Belly:

  • First, make sure the long strip of fat is cut off of the pork belly. Preheat the grill to 350 degrees F. Next, using kitchen scissors, cut the pork belly into 1 inch cubes. Add all of the spices and avocado oil to a bowl without the pork belly to marinate. Lastly, place a large piece of foil on the grill and arrange the pork belly into a single layer on the foil. Grill for 20 minutes without opening the lid and then flip and cook for an additional 20 minutes. 
raw pork belly on foil

To Assemble:

  • Dice up the pork belly to even smaller pieces, Serve with fresh cilantro and onion on top if desired. 

What Can I Eat With This Whole30 Guacamole? 

I love to eat this paleo guacamole with vegetables. It also goes great with tacos and on top of eggs! Check out a few of my favorite recipes to serve it with:

close up picture of guacamole with pork belly

If you like this snack, you will LOVE my other Whole30 snacks:

Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too!

whole30 guacamole 7 scaled

Whole30 Guacamole With Pork Belly

Course Appetizer, Snack
Cuisine American
Prep Time 10 minutes
40 minutes
Total Time 50 minutes
Servings 8 servings
Author Allianna Moximchalk
506kcal
Cost $12
Print Recipe Pin Recipe

Equipment

  • Grill

Ingredients

For the guacamole:

  • 4 avocados ripe
  • 20 cloves garlic minced
  • 12 whole limes juiced
  • 1 yellow onion chopped small
  • 1 jalapeno diced, remove if doing AIP
  • 1 cup fresh cilantro

For the pork belly:

  • 1 pound pork belly Fat side removed, cut into 1 inch pieces.
  • 2 tbsp avocado oil
  • 1 tbsp Paprika omit for AIP
  • 1/4 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp Onion powder

Instructions

For the guacamole:

  • If you like smooth gauc, place all ingredients in the blender and blend until smooth. If you like chunky guac, place all ingredients in a bowl and mash until your desired texture is achieved.

For the pork belly:

  • Preheat the grill to 350. Add the cubed pork belly, oil and spices to a boil to marinate the pork. Next, lay down a large piece of foil on the grill and arrange the pork in a single layer. Do not open the grill for 20 minutes. Open the grill once the 20 minutes is up, and flip the pork and cook for an additional 20 minutes.

To serve:

  • Dice up the pork belly into small pieces and mix it in with the guacamole. Serve with fresh veggies or on top. of tacos. Extra cilantro or onion on top is always fun!
  • 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

Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too!
Delicious fun guacamole recipe.
Serving: 1serving | Calories: 506kcal | Carbohydrates: 13g | Protein: 8g | Fat: 48g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Cholesterol: 41mg | Sodium: 101mg | Potassium: 668mg | Fiber: 7g | Sugar: 2g | Vitamin A: 344IU | Vitamin C: 18mg | Calcium: 35mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Blog

Paleo Meal Plan Week 17

This is the paleo week 17 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!

picture collage of seven lunch or dinner recipes and one breakfast recipe arranged in a collage with light purple backgroun

 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:

meat muffins in a baking tray

AIP Breakfast Muffins with Bacon and Apples

For Lunch & Dinner:

side view of whole30 pork tenderloin sliced up

Whole30 Pork Tenderloin w/ Herb Crust

  • This Whole30 pork tenderloin with herb crust is a staple in my house. It is crispy on the outside, juicy on the inside and full of flavor. This is something the whole family can eat and it takes less than 15 minutes to make. We like to make this recipe in bulk for get togethers because it is so easy!

halibut fish tacos lined up in a blue bowl

Halibut Fish Tacos

  • 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. 

crispy shrimp on a white plate with a lemon and sea salt

Gluten Free Fried Shrimp

  • We all love those healthy recipes that you would never know are healthy, that is how I feel about this gluten free fried shrimp recipe. This recipe reminds me of my youth! The gluten free breading is crispy yet full of flavor. This recipe is naturally gluten free, paleo, Whole30 and AIP friendly.

herb crusted salmon on a baking sheet with a fork and green onions and red pepper

Herb Crusted Salmon

  • This naturally gluten free and paleo herb crusted salmon is one of most requested salmon recipes by my personal cheffing clients. The combination of honey mustard and almond flour makes for the most perfect crust. With this recipe only requiring 5 minutes of hands on time, plus 20 minutes of cooking time, you can have dinner on the table within 30 minutes!

crispy buffalo chicken wings on a plate with ranch dressing

Crispy Buffalo Chicken Wings

  • These crispy buffalo chicken wings are crispy on the outside, juicy on the inside, flavorful and spicy. My partner jokes that they are copycat sports bar wings, yet they are whole30 and paleo friendly. These wings only require 10 minutes of hands on time. We like to make them in place of take out on the weekends. These healthy chicken wings make the perfect meal and snack.

chicken tenders on a black plate with lemon slices and sprinkled with green herbs

Crispy Whole30, KETO, & AIP Paleo Chicken Tenders

  • This crispy AIP paleo, keto, and whole30 compliant air fried chicken is exactly what you need for meal prep, These  AIP chicken tenders are super crispy, have minimal ingredients and only takes 5 minutes of hands on time. These crispy chicken tenders are the perfect addition to any meal. We love to add it to our favorite salads and veggie loaded bowls.

shrimp fried cauliflower rice in a black bowl with a spoon and red pepper flakes

Shrimp Fried Cauliflower Rice

  • This shrimp fried cauliflower rice dish tastes just like Chinese take out yet it is made with cauliflower instead of brown rice. This recipe is super simple and kid friendly. The fresh ginger combined with the green onions makes this dish oh so delicious. This recipe is naturally paleo, Whole30 and keto friendly. It can also be made AIP friendly with just a few modifications.

Allergy Friendly

Whole30 Chicken Salad

This Whole30 Chicken Salad recipe is creamy, crunchy and a tad bit sweet. This recipe is great for summer picnics and work lunches. We like to batch cook it so we can eat it all throughout the week. This chicken salad is great on a bed of greens, with gluten free crackers, vegetables, or just on its own in a bowl.

Whole30 chicken salad in a bowl with greens, gluten free crackers, and zucchini slices.

Growing up, chicken salad was one of my favorites. As I started getting into paleo I would have regular store bought chicken salad and it always made my stomach hurt, I knew there had to be a better alternative and this is it! If you love a good creamy protein based salad, check out my Dill Pickle Egg Salad recipe too!

I love having chicken salad in the refrigerator for my week ahead! It is the perfect dish to have on hand when you have a busy day on the go, are traveling, or even to take to a meeting. The fresh pops of sweetness from the grapes with the crunch from the celery and almond slivers makes this dish a huge hit in my home and with my local Pittsburgh meal prep clients.

This recipe has become a staple at summer cook outs too, I love serving it with my Cucumber Watermelon Salad.

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Why You’ll Love This Recipe

  • It is so simple but full of flavor!
  • Not only is this recipe creamy, savory, and salty, but it also has a sweet burst from the fresh grapes and a crunch from the celery.
  • Kids will love this recipe.
  • This recipe is naturally gluten free, dairy free, whole30, paleo, keto, soy free, and refined sugar free.
  • A small serving of this paired with my favorite kale salad would make for a great lunch!
  • You can prepare this dish in advance and have lunches for the whole week ahead.

Ingredients

Whole30 chicken salad ingredients in small glass bowls.
  • Chicken breasts–Already cooked! I love getting all of my meats and proteins from Butcher Box. They send me a monthly supply right to my doorstep so all I have to do is thaw it out the night before prior to using it. If you use my Butcher Box link you can get free bacon for life with your order. 
  • Avocado mayo-This is the paleo alternative to conventional mayo. It is made with either avocado oil or olive oil which is better for us than the canola oil that is used in regular mayo.
  • Celery-To add a nice crunch.
  • Purple grapes-To add some sweetness. 
  • Almond slivers-To add even more crunch! This recipe can be made without the nuts if you have a nut allergy.
  • Sea salt-To taste. 

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

Substitutions and Variations

  • If you do not like almonds, you can substitute your nut of choice or leave out. This adds additional crunch to the salad.
  • If you don’t like large chunks of chicken, you can shred your chicken or dice smaller. A great hack for shredded chicken is to place the chicken in the base of your stand mixer and let the mixer do the work!

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

Whole30 chicken salad in a large glass bowl.
First, start by chopping your pre-made chicken into cubes. Then, mix all of your ingredients together in a bowl until it is mixed throughout.

Equipment Needed

  • Mixing bowl – I love my glass mixing bowls! I like to have ones that can be used in the oven, fridge, freezer, or at room temperature. It helps to make less dishes to clean up!

Expert Tip

  • Tip # 1: If you do not have pre-made chicken, you can lightly season your chicken with salt, black pepper, and garlic powder and cook in the oven at 350 degrees F until the internal temperature reaches 165 degrees F.
  • Tip # 2: Make sure that the grapes you buy are nice, fresh, and hard. This way you don’t have to worry about them going bad too soon. If the green crapes in your local store are better quality, you can use the green or purple grapes.
  • Tip # 3: If you don’t like to eat a lot of salt, you can adjust the measurement to your preference. If there are multiple individuals eating this, you could also make this dish without the salt and allow each person to salt the chicken salad to their preference.

Recipe FAQ

Will the chicken salad get soggy the longer it sits?

No! It will still have crunch at the end of the week. The almond slices may soften but they don’t get soggy.

What if I don’t know how to cook chicken?

In the instant pot with a cup of bone broth on high pressure for 8 minutes. 
In the oven on 350 degrees F for 20 minutes with bone broth in the bottom. Check the internal temperature of the chicken to see if it’s done. It should be at 165 degrees F.
Poached, on the stove top with bone broth. Approximately 8 minutes on each side depending on the thickness of the breast. Cut the middle of the breast to see if it is pink, if it is pink keep cooking.

What should I serve with this dish?

You can serve with whatever you like or eat it on its own! I like to serve mine on a bed of greens, or with celery sticks, zucchini slices, and almond flour crackers.

Whole30 chicken salad in a bowl over greens with grapes and almond slices.

Storage Instructions

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

Other Whole30 Chicken Recipes You Will Love

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

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whole30 chicken salad 19 scaled

Whole30 Chicken Salad

Course Meals, Snack
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 5 servings
Author Allianna Moximchalk
716kcal
Cost $7
Print Recipe Pin Recipe

Equipment

  • sharp knife
  • cutting board

Ingredients

  • 2 pound chicken breast Cooked-I like Butcher Box. Use my link and get free bacon for life!
  • 1/2 cup purple grapes washed, do not chop them. They will get mushy.
  • 1 1/2 cup celery chopped
  • 1/2 cup almond slivers
  • 1 1/2 cup avocado mayo Start out with with 1.5 cups and if you want it creamier add another 1/2 cup until you achieve desired consistency.
  • 1/2 tsp sea salt

Instructions

  • Chop the pre-made chicken breasts into cubes. Mix all ingredients together in a bowl until mixed throughout. Serve with celery sticks or almond flour crackers.

Notes

Storage: This dish can be stored in an air tight container in the refrigerator 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 5 servings. 
Servings: This recipe should yield 5 servings. 
This creamy, crunchy yet sweet chicken salad is perfect for just about any meal!
Serving: 1serving | Calories: 716kcal | Carbohydrates: 11g | Protein: 41g | Fat: 53g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 851mg | Potassium: 855mg | Fiber: 2g | Sugar: 3g | Vitamin A: 201IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Blog

Paleo Meal Plan Week 16

This is the paleo week 15 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!

 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 on a pale pink plate with a navy blue napkin next to it and a coffee cup as well as a white pitcher

Egg Muffins

For Lunch & Dinner:

honey sriracha salmon on a plate with rice and a fork

Honey Sriracha Salmon

  • This sriracha honey salmon is oh so delicious and the most perfect weeknight meal. This dish is something the whole family can enjoy. The combination of honey and sriracha is quite the winning combo. When you make this recipe you can have dinner on the table in less than 30 minutes!

crispy garlic aip chicken thighs on a white plate with beet ketchup on top sprinkled with fresh green herbs

Crispy Garlic AIP Chicken Thighs

  • These crispy garlic AIP chicken thighs are the perfect dinner that both you and your family will love to eat. The arrowroot powder acts as the breading and makes these chicken thighs oh so delicious. This recipe is naturally Whole30 and Paleo friendly. This crowd pleasing dish takes less than 10 minutes to prepare which makes it an easy to go for all of your weekly dinner needs.

garlic butter wings on a blue plate with fresh chives

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.

paleo sheet pan shrimp tacos on a tray with limes

Paleo Sheet Pan Shrimp Tacos

  • These paleo sheet pan shrimp tacos are exactly what you need on the nights where you do not have much time to cook and want to make something the whole family can eat! This recipe is super simple and only requires 10 minutes of hands on time.

whole30 salmon cakes on a bed of greens

Whole30 Shredded Salmon Cakes with Dill Aioli

  • These Whole30 salmon cakes with dill aioli are just in time for summer. The buffalo sauce and new bae seasoning pairs add a nice kick while the celery and red onions add a nice crunch. We like to top this recipe off with the creamy dill aioli and serve it over a bed of greens!

whole 30 scallops with ghee, garlic, and chives on a white plate with lemon wedge and a navy blue fabric next to it and a fork

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.

beautiful gnocchi dish with red sauce

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.