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Autoimmune Protocol

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 won’t even make you miss the rice.

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

This recipe is delicious and also guilt free without lacking any of the flavor you would expect from a traditional fried rice.

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Why You Will Love This Recipe

  • This dish is so easy!
  • Kids will love this recipe.
  • This recipe is naturally paleo, keto, and whole30 and can be modified to be autoimmune protocol (AIP) friendly as well.
  • This would pair well with my Roasted Bok Choy recipe!
  • You can be enjoying this dish in less than 30 minutes!
  • This is a great recipe to make if you have forgotten to lay meat out for dinner. Shrimp cooks fast even from frozen.

Ingredients

Shrimp fried cauliflower rice ingredients on a metal tray.
  • Shrimp-I always buy wild caught and get it from Butcher Box. They ship you a monthly custom order of all grass fed and wild caught proteins. I always keep a stash in my freezer. If you use my link HERE, you can get $30 off. 
  • Sesame oil-This is what will give this dish a similar flavor to Chinese take out. If you are doing AIP, you can use avocado oil.
  • Frozen peas-Adds even more veggies! Omit for AIP.
  • Garlic & ginger-Adds so much flavor, do not skip out on this!
  • Eggs-This adds even more texture and flavor.
  • Cauliflower rice-I love cauliflower rice. I have found that a lot of the time people do not even realize it is cauliflower vs. regular rice yet it is so much better for you! You can use brown rice if you do not have a dietary restriction against it. 
  • Green onions-Add so much flavor and the most perfect crunch. 
  • Coconut aminos-My go to soy sauce alternative for paleo cooking!
  • Salt & pepper to taste-Omit pepper for AIP.

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

Substitutions and Variations

  • If you do not have any dietary restrictions, you can use brown rice instead of cauliflower rice.
  • You could add additional stir fry vegetables such as broccoli into this dish as well for additional nutrients.

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 comments below!

Step by Step Instructions

Cooked shrimp in a pan.
First, make the cauliflower rice with 1 tablespoon of sesame oil on low to medium heat in a non-stick skillet. Now, add 2 tablespoons of oil to another non stick pan on medium heat and add the shrimp. Cook for 2 minutes, then flip and cook for an additional 2 more minutes. After a total of 4 minutes is up, place the shrimp on a plate and set aside.
Peas and scrambled eggs for shrimp fried rice in a pan.
Using the pan the shrimp was in, add the remaining 1 tablespoon of sesame oil on medium heat and add the ginger, garlic, peas, salt, and pepper. Sauté until fragrant or until peas are cooked, about 5 minutes. Now push the peas to one side of the frying pan and add the whisked eggs to the other side and cook until eggs are done. Add the coconut rice and shrimp to the pan with the peas and eggs. Add in the coconut aminos and mix on medium heat for 3 minuets. Garnish with green onions and red pepper flakes.

Equipment Needed

Expert Tips

  • Tip # 1: Make sure to prep all of your ingredients ahead of time so you don’t risk over cooking anything. Ginger can take time to grate so want to make sure that is done ahead of starting to cook.
  • Tip # 2: If you don’t like shrimp, you can swap it out for your protein of choice.
  • Tip # 3: If your shrimp are frozen, you will need to increase your cook time.

Recipe FAQ

How Can I Reheat This Recipe?

I suggest reheating it on the stovetop with a tiny bit of oil. You can also microwave it for 30 seconds.

What brand of coconut aminos do you recommend?

I prefer the Coconut Secret brand HERE.

Can I use fresh cauliflower rice instead of frozen?

Yes! I would just recommend cooking the rice for a longer amount of time since it will still be raw.

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

Storage Instructions

  • You can store this recipe in the fridge for up to 4 days.

Other Shrimp Recipes You Will Love:

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

Download your FREE guide below

download here

 

Shrimp Fried Cauliflower Rice 2 scaled

Shrimp Fried Cauliflower Rice

Course Dinner, Meals
Cuisine Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Author Allianna Moximchalk
582kcal
Cost $12
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Equipment

  • 2 non stick frying pans
  • ginger grater

Ingredients

  • 4 tbsp sesame oil divided, USE AVOCADO OIL FOR AIP
  • 1 pound shrimp I like Butcher Box. Use my code for $30 off your first order. Make sure the shrimp is thawed.
  • 4 cloves garlic minced
  • 3 whole eggs whisked, SKIP FOR AIP
  • 2 cups cauliflower rice roughly 1 frozen bag
  • 4 tbsp coconut aminos
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper OMIT FOR AIP
  • 1 cup frozen peas SKIP FOR AIP
  • 3 tbsp ground ginger

To garnish:

  • 1/4 cup fresh green onions cut the dark green side

Instructions

  • Make the cauliflower rice with 1 tbsp of sesame oil on low to medium heat to a non-stick skillet. Now, add 2 tbsp of oil to another non stick pan on medium heat and add the shrimp. Cook for 2 minutes, then flip and cook for an additional 2 more minutes. After a total of 4 minutes is up, place the shrimp on a plate and set aside.
  • Using the pan the shrimp was in, add the remaining 1 tbsp of sesame oil on medium heat and add the ginger, garlic, peas, salt, and pepper (omit pepper and peas for AIP.) Saute until fragrant or until peas are cooked, about 5 minutes. Now push the peas to one side of the frying pan and add the whisked eggs to the other side cook until eggs are done (skip the eggs for AIP.)
  • Add the cauliflower rice and shrimp to the pan with the peas and eggs. Add in the coconut aminos and mix for on medium heat for 3 minutes. Garnish with green onions and red pepper (omit for AIP.)

Notes

Storage: This recipe can be stored in the refrigerator for up to 3 days. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based off of 2 servings. 
Servings: This recipe should yield 2 servings. 
Easy healthy alternative for Chinese take out.
Serving: 0.5skillet | Calories: 582kcal | Carbohydrates: 22g | Protein: 51g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 577mg | Sodium: 3075mg | Potassium: 792mg | Fiber: 5g | Sugar: 3g | Vitamin A: 14IU | Vitamin C: 88mg | Calcium: 387mg | Iron: 7mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Diet

Champagne Float With Raspberry Jam (Mocktail & Cocktail)

This champagne float is just in time for Valentine’s Day. This bubbly drink can be made both as a mocktail or cocktail when using alcohol free champagne. The cashew based ice cream combined with the fresh raspberry jam topped off with champagne makes this drink oh so delicious.

Champagne float in a cocktail glass with whipped cream

This recipe was made for an upcoming partnership with Henne Jewelers.

What You Need To Make This Champagne Float:

  • For the raspberry jam:
    • You can buy store bought you can make your own homemade. I prefer homemade. For the homemade version:
    • Raspberries-You can use any kind of berry. 
    • Lemon juice-This helps enhance the berry flavor. 
  • Raw honey-This adds an added layer of sweetness to the jam. 
  • Ice cream-I love this brand because it is dairy free and doesn’t even taste like it is dairy free! You can also use regular ice cream if you are not dairy free. 
  • Champagne-I like Fre Wines alcohol free champagne, however you can totally use regular champagne if you want to make this into a cocktail.
champagne float ingredients on a metal tray

How To Make This Champagne Float:

  • If you are making your own homemade jam, you will want to make the jam first. First, add all ingredients to a saucepan on medium heat for 15 minutes. Be sure to continuously stir the jam to prevent it from burning every 5 minutes. Once the jam has cooled, you can add the jam to a mason jar. You can read more in this post about freezing the jam. 
  • Now for the drink, you will want to use a fun cocktail glass. Start off by layering in the cup ice cream and jam followed by the champagne. We like to top off with coconut whipped cream and more fresh berries.
champagne float in a cocktail glass with a straw

If you like this recipe, you will LOVE my other Valentine’s Day Favorites:

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

Champagne float with raspberry jam in a cocktail glass.

Champagne Float With Raspberry Sauce

Course Drinks
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 person
Author Allianna Moximchalk
Cost $5
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Equipment

  • fun cocktail glass

Ingredients

  • 3 scoops ice cream I like dairy free
  • 1 cup raspberry jam I love my recipe, but you can use store bought.
  • 1 cup champagne I like Fre's alcohol free version.

For the homemade jam: (can by store bought)

  • 1.5 cups fresh raspberries
  • 1/2 lemon juiced
  • 1/4 cup honey pure maple syrup if vegan

Instructions

For the drink:

  • Add a layer of ice cream (2 scoops), then jam (2 tbsp) followed by some champagne. Continue to do this until you fill the glass.

For the homemade jam: (OPTIONAL)

  • Place all ingredients in a saucepan on medium-high heat for 10-15 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

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
Easy and fun drink that can be made as a mocktail or cocktail.
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Seedless Raspberry Jam Recipe

This Seedless Raspberry Jam Recipe is super easy to make and will become a staple in your home! It goes great topped on just about anything from toast to cupcakes! Unlike store bought raspberry sauce, this recipe is naturally refined sugar free and does not contain any additives. Plus this recipe only requires 5 minutes of on hands time which makes it a no brainer when you have leftover raspberries in your fridge!

Raspberry jam in a small mason jar with a lemon on top.

My husband is a big fan of all things fruity! This raspberry preserve recipe has become a staple in our home. This classic summer jam can literally be added to anything, even ice cream! If you like fruity flavors like he does, check out the other fruity recipes I have on my blog like Vegan Peach Cobbler, Gluten-Free Blackberry Muffins, Chocolate Covered Oranges, Dairy Free Gluten Free Pound Cake, and Gluten Free Raspberry Lemon Muffins.

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Why I Love This Recipe

  • This seedless raspberry puree recipe pairs well with just about anything! 
  • Unlike smucker’s seedless red raspberry jam, this recipe does not have any processed sugar in it or cane sugar like other store bought brands. 
  • This recipe is made with honey making it better for you! It also does not have any citric acid or corn syrup in it. 
  • My recipe is naturally dairy free, gluten free, soy free and refined sugar free. 
  • You can use this recipe as a base for any other kind of fruit based jam or even fruity salad dressings!
  • I prefer seedless jam like this recipe, because it is much more smoother!
  • This recipe can be made in both small batches and large batches too!

Recipe Ingredients

Honey, lemon juice and raspberries in small bowls on a cooking sheet.
  • Red raspberries-I prefer fresh in this recipe, make sure they are washed prior to using them.
  • Honey-This is my go to sweetener in this recipe! I prefer honey over sugar because it has a much lighter taste. Raspberries are naturally sweet so you do not need much sweetener in this recipe due to the sugar content in the fruit alone. In my opinion, most jam recipes are over sweetened! You do not need much to get the sweet flavor. 
  • Lemon juice-Raspberries have low fruit pectin so I add a little bit of lemon juice to help with the taste and firm things up.

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

Recipe Substitutions and Variations

  • Raspberries-You can also use black raspberries or other berries to make this recipe! This also makes for a great seedless black raspberry jam.  While you can buy seedless raspberries, I prefer buying regular ones and using a fine mesh sieve to get the seeds out. 
  • Honey-While honey is my go to, you can also use maple syrup if you want to make this recipe vegan. Regular white sugar is an acceptable alternative too. 

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

Raspberries, lemon and honey in a large sauce pan.

Step #1: Place all ingredients in a saucepan and low heat while breaking up the raspberries and stirring occasionally as the raspberries dissolve. 

seedless raspberry jam 4

Step #2: Once the jam consistency forms, add the jam to the strainer over a bowl.

Bowl of seedless raspberry jam.

Step #3: Strain out the seeds from the jam. Then set the jam aside into a small jar to store. Do not put the lid on the jar until the jam is completely cool.

Recipe Tips and Tricks

  • Tip #1: Allow the jam to completely cool at room temperature prior to using or storing.
  • Tip #2: Add this to your next fruit smoothie to really enhance your smoothie’s flavor!

Recipe FAQs

How long does this recipe last? 

This recipe can last in the fridge for up to 3 months. If you freeze it, it can last up to a year. It does not last as long as traditional jam recipes due to no white sugar being in it. I like to store it in half pint jars with mason jar lids. 

What can I pair with this recipe?

This smooth jam goes well with just about anything from salads to just about any breakfast spread! You can Even pair it on top of my French Toast Casserole. 

Raspberry jam in a small mason jar with a lemon on top and raspberries laid next to it.

Other Baking Recipes You Will Love

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

Download your FREE guide below.

Download the guide.
seedless raspberry jam 1

Seedless Raspberry Jam

Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 servings
Author Allianna Moximchalk
59kcal
Cost $5
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Equipment

  • Saucepan
  • whisk

Ingredients

  • 3 cups raspberries washed
  • 1 whole lemon juiced
  • 1/2 cup honey sub maple syrup if vegan

Instructions

  • Place all ingredients in a saucepan on medium-high heat for 10-15 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 in the refrigerator for up to 5 days. 
Freezing: This recipe can also be stored in an air tight container in the freezer for up to 3 months. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  
Servings: This recipe should yield 12 servings. 
Easy and delicious jam recipe that goes well with just about anything!
Serving: 2tbsp | Calories: 59kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 53mg | Fiber: 2g | Sugar: 13g | Vitamin A: 10IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Dairy free

Healthy Mini Skillet Cookie

This Healthy Mini Skillet Cookie is everything a skillet cookie should be: chocolatey, quick, and easy. This dessert is perfect for one to two people and is naturally gluten free and paleo friendly. We love making this skillet cookie for date night and topping it off with warm chocolate ganache and vegan ice cream. This recipe only takes 10 minutes to prep and will satisfy your sweet tooth any night.

Chocolate chip cookie in a heart shape skillet with ice cream on top.

This recipe was inspired after a night of craving a dessert but not wanting to make a whole batch of something just for me! This recipe is intended for just one to two people. It is so simple to make that it has become my go to recipe for the nights where I just want something sweet but do not want to spend all night in the kitchen. 

This dish would be the perfect ending to a date night. I recommend starting with my Steak Date Night Dinner with Garlic Aioli for the perfect savory start to the evening.

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Why I Love This Recipe

  • Both kids and adults will love this easy recipe.
  • There are multiple substitutions available for this recipe.
  • This recipe only requires 10 minutes of hands on time!
  • This recipe only requires 7 simple ingredients that you likely will already have on hand.
  • This recipe reminds me so much of my other favorite simple dessert that I have on my blog-Dairy Free Brownies! They are so darn good.
  • You can customize this recipe by adding fun toppings on top like chocolate syrup, chocolate chips or ice cream.
  • This recipe is naturally dairy free, grain free, gluten free, soy free, paleo friendly and refined sugar free.

Ingredients

Recipe ingredients laid out on a baking sheet in glass clear bowls.
  • Almond butter- This acts as the base of this recipe and makes this cookie cake nice and smooth.
  • Flax egg-Flax eggs are one of my go to’s and is great for a no egg option.
  • Coconut oil-This will help soften the cookie batter.
  • Coconut sugar-My go to refined sugar free sweetener. 
  • Maple syrup-My go to liquid sweetener, it compliments the coconut sugar oh so nicely. 
  • Baking soda-Baking soda is a leavening agent which means it helps baked goods rise! Do not skip this.
  • Cooking oil spray-To prevent sticking.

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

Substitutions And Variations

  • Almond butter-You can use any kind of nut butter here. Peanut butter or even Macadamia Nut Butter. Just make sure whatever you use is the smooth kind.
  • Flax egg-If you would prefer the no egg option using flax seeds are definitely the best route but if you like eggs you can substitute one egg.
  • Coconut sugar-Maple sugar also works for this recipe.

This recipe has not been tested with any 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

All ingredients in a bowl with a small whisk.
Photo 1: Combine all ingredients in a bowl and whisk until smooth.
Raw cookie dough in a 6 inch skillet.
Photo 2: Spray the skillet with cooking spray oil and smooth out all mixed ingredients.
Baked cookie in a 6 inch skillet.
Photo 3: Bake the skillet st 350 degrees F for 25 minutes.

Equipment

  • 6 inch cookie skillet. I love using my heart shaped one but a circle one works too just make sure it is 6 inches.
  • Mixing bowl.
  • Spatula.

Expert Tips

  • Tip #1: This homemade dessert tastes best still warm. I like eating it straight out of the oven!
  • Tip #2: Make sure your 6 inch skillet is cast iron! Not all skillets can withstand the heat in the oven.
  • Tips #3: Make sure the skillet is well greased in prior to adding the cookie dough.
  • Tip #4: Spread the cookie dough in an even layer in the skillet prior to baking.
  • Tip #5: Make sure the coconut oil is melted prior to mixing.

Recipe FAQs

What kind of toppings can I use?

Any kind would work! A few of my favorites are sprinkles, nuts, or chocolate chips.

Is this the same as a cookie pizza?

Yes! It is the same thing.

Do I have to use a cast iron?

If you don’t have a 6 inch cast iron skillet you can use another oven friendly skillet that is the same size.

Mini cookie skillet with ice cream and chocolate on top.

Storage Instructions

  • You can store this cookie skillet as is with clear wrap on top or you can store it in a glass container.
  • I suggest keeping this recipe in the fridge for no more than 5 days.

Other Easy Healthy Dessert You Will Love

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Chocolate chip cookie in a heart shape skillet with ice cream on top.

Healthy Mini Skillet Cookie

Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 servings
Author Allianna Moximchalk
452kcal
Cost $5
Print Recipe Pin Recipe

Equipment

  • Cast Iron Skillet
  • oven

Ingredients

  • 2/3 cup almond butter sub peanut butter if desired
  • 2 tablespoon coconut oil melted
  • 4 tablespoon maple syrup
  • 2 tablespoon coconut sugar
  • 4 tablespoons coconut flour
  • 1 flax egg regular egg if you prefer no egg.
  • 1/2 teaspoon baking soda
  • 1/3 cup chocolate chips I recommend Enjoy life Chocolate Chip brand from Thrive market, they are dairy free. Any kind will work.
  • cooking oil to spray

OPTIONAL:

  • ice cream
  • chocolate sauce

Instructions

  • Preheat the oven to 350 degrees F. Grease a 6 inch cast iron pan with cooking oil spray. Mix the batter thoroughly with a hand mixer. Pour the batter into the pan and bake for 25 minutes. Let set for 10 minutes before serving.

Notes

Storage: This homemade dessert can be stored in the pan as is with clear wrap over top or it can be stored in an air tight container for up to 5 days. 
Nutrition: This nutrition for this recipe is based on an estimate and the calorie count is not guaranteed. This cookie cake is intended for 1-2 people.
Servings: This recipe should yield 1-2 servings. 
The easiest and best dessert!
Serving: 0.5skillet | Calories: 452kcal | Carbohydrates: 31g | Protein: 12g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 200mg | Potassium: 387mg | Fiber: 7g | Sugar: 18g | Vitamin A: 119IU | Calcium: 179mg | Iron: 2mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Air Fryer

Crispy Honey Mustard Chicken Wings (Paleo)

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.      honey mustard chicken wings on a metal plate with green onions

What Do I Need To Make These Crispy Honey Mustard Chicken Wings?

For the honey mustard chicken wings:

  • 1 pound chicken wings-I like the frozen ones from Butcher Box. I keep at least 3 or 4 bags in my freezer all of the time. They are perfect for meals that do not require a lot of hands on time. You can use my link HERE and save on your first order. 
  • Olive oil cooking spray and sea salt-This is what keeps the wings nice and crispy while cooking. I love Trader Joe’s olive oil cooking spray. 

For the honey mustard:

  • You can make your own using my recipe or buy the store bought ready to go kind. If you buy the store bought kind, I like this brand.

For the homemade honey mustard-

  • Avocado mayo-Avocado mayo is the paleo alternative for conventional mayo. It is made with healthier fats. I like this brand. 
  • Lemon-the lemon juice compliments the honey so nicely. 
  • Dijon-This is what will give the honey mustard the mustard like taste and color.
  • Honey-this is what will sweeten the mustard. 

To Garnish:

  • We love to use fresh green onions. Be sure to chop the green part!

honey mustard chicken wings ingredients on a metal tray

How To Make These Crispy Honey Mustard Chicken Wings:

  • You can use both the oven or air fryer for this recipe, but I prefer the air fryer. I find they turn out a lot more crispier. 
  • First, preheat the oven or air fryer for 350. Now add the frozen wings and spray gently with olive oil and sea salt. If you are using an air fryer, it is ok for them to be on top of each other and overlapping now cook the wings for 20 minutes. 
  • Next, flip and toss the wings, kick up the temperature to 400 and cook for an additional 20 minutes. 
  • While the wings are cooking either add the store bought honey mustard to a bowl or mix up your own honey mustard. 
  • Once the wings are done, toss them in the large bowl with tongs. Garnish the wings with fresh green onions, be sure to use the dark green part.

My secrets for cooking the BEST chicken wings:

  • First, wait until AFTER you cook the wings to add the sauce. 
  • Second, start off by cooking the frozen wings at a lower temperature, then kick the temperature up a bit to get them nice and crispy.

holding a honey mustard chicken wings with my fingers

If you like this recipe, you will LOVE:

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!

honey mustard chicken wings 4

Crispy Honey Mustard Chicken Wings

Course Appetizer, Meals, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 people
Author Allianna Moximchalk
521kcal
Cost $8
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Equipment

Ingredients

For homemade honey mustard:

To serve:

  • 1/4 cup fresh green onions

Instructions

For the homemade mustard:

  • Place all ingredients in a small bowl and slowly whisk together.
    honey mustard chicken wings 6

For the crispy chicken wings:

  • Pre-heat the oven or air fryer to 350. (I prefer the air fryer.) Place all the wings in the air fryer or on a baking sheet. It is ok if they are overlapping in the air fryer. Spray with the cooking oil spray and coat with the sea salt. Bake for 20 minutes. After the 20 minutes is up, turn up the oven or air fryer to 400 degrees, toss the wings, and cook for an additional 20 minutes.
    honey mustard chicken wings 1

To serve:

  • Add the chicken wings to a bowl with the honey mustard and toss with tongs. Serve with fresh green onions.

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!
Quick, delicious, healthy alternative to restaurant styled chicken wings.
Serving: 0.5pounds chicken wings | Calories: 521kcal | Carbohydrates: 50g | Protein: 22g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 712mg | Potassium: 191mg | Sugar: 25g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Autoimmune Protocol

Gluten Free Shrimp Scampi (Dairy Free Option)

This Gluten Free Shrimp Scampi is everything shrimp scampi should be, simple and loaded with flavor. My shrimp scampi recipe only takes 15 minutes to make and it makes for a great weeknight meal or when you are hosting with company. The buttery garlic sauce over the shrimp is seriously to die for and will have you coming back for more. 

If you are like me and love pasta, you may have been disappointed when you found out you needed to eat gluten free. I thought I would never be able to enjoy my favorite pasta dishes like Shrimp Scampi, but I was so wrong! If you love a good pasta meal, you will also love my Gluten Free Pasta Salad, Gluten Free Chicken Pesto Pasta, Dairy Free Cajun Chicken Pasta.

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Why I Love This Recipe

  • This recipe makes for a great weeknight dinner and only takes 15 minutes to make. 
  • My paleo shrimp scampi makes for an easy recipe to make for date nights at home. 
  • Unlike traditional scampi recipes, this recipe is naturally soy free, gluten free, nut free, paleo, whole30 friendly and can be made AIP and dairy free. You can make this recipe lower carb or keto by using zucchini noodles too. 
  • This recipe does not call for a white wine butter sauce, you can make this recipe without a dry white wine!
  • You can make this recipe with both fresh shrimp or frozen shrimp you have in your freezer.
  • If you love classic homemade Italian dishes, you will also love my Homemade Vegan Garlic Bread recipe.

Simple Ingredients

  • Juicy shrimp–A must! I prefer wild caught. You can get the shrimp from Butcher Box to save money and get free product on your first order!
  • Minced garlic-A must have for the buttery sauce. 
  • Lemon juice, chicken broth and butter-For the buttery lemon sauce. 
  • Sea salt, black pepper and red pepper flakes-For flavor.
  • Gluten free noodles-I love the Jovial gluten free noodle brand. 

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

Recipe Substitutions and Variations

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

  • If you are using pasta noodles and not veggies, follow the package instructions on the box and cook pasta accordingly. If you are cooking fresh veggie noodles, add ghee to a frying pan and sauté veggie noodles for 5 minutes. I like my noodles al dente. 
  • While the pasta is cooking, add the butter (or cooking fat), garlic, salt, and pepper to the stovetop in a large skillet on medium heat for 1 minute. After the one minute is up, add the raw shrimp and cook for 2-3 minutes, flip the shrimp and cook for an additional 2 minutes. Once the total of 4 minutes is up add the lemon and bone broth to the pan and cook for 1 additional minute. Pour the sauce and the shrimp mixture over the noodles. Make sure to scrape the bottom of the pan to get all of the garlic and delicious stuff at the bottom Garnish with fresh herbs if desired. 

Recipe Tips and Tricks

  • Tip #1: Cook the pasta al dente to ensure that it does not become mushy in the sauce. Gluten free noodles are prone to becoming a lot mushier than regular noodles. 
  • Tip #2: Adjust the seasoning to need your taste preference needs! I like a little less pepper and salt. 

Recipe FAQs

How long does this recipe last?

Because this recipe is seafood, I suggest eating this recipe within 3 days of making it. You can store the recipe in an airtight container to ensure freshness.

How do I know if the shrimp is done?

Raw shrimp is flimsy. Cooked shrimp is firm. The color will also change to a lighter pink color when it is done.

What pairs well with this recipe?

My Lemon Garlic Asparagus and Blanched Broccoli would pair so well tossed in.

Other Gluten Free Shrimp Recipes You Will Love

gluten free shrimp scampi 2

Gluten Free Shrimp Scampi

Course Dinner, Meals
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 people
Author Allianna Moximchalk
735kcal
Cost $15
Print Recipe Pin Recipe

Equipment

  • large pot for spaghetti (if not option for the veggie version)
  • large frying pan

Ingredients

  • 1 pound shrimp defrosted, I like Butcher Box
  • 1 cup butter I like to use ghee. You can also use cooking oil or dairy free butter.
  • 1/2 tsp sea salt
  • 3 whole lemons juiced
  • 1/2 cup bone broth
  • 7 cloves garlic minced
  • 1 pound pasta I love Jovial's cassava noodles. You can also use veggie noodles or spaghetti squash.
  • 1/2 tsp black pepper optional

Instructions

  • If you are using pasta noodles and not veggies, follow the package instructions on the box and cook pasta accordingly. If you are cooking fresh veggie noodles, add ghee to a frying pan and sauté veggie noodles for 5 minutes. I like my noodles al dente. 
  • While the pasta is cooking, add the butter (or cooking fat), garlic, salt, and pepper to the stovetop in a large skillet on medium heat for 1 minute. After the one minute is up, add the raw shrimp and cook for 2-3 minutes, flip the shrimp and cook for an additional 2 minutes. Once the total of 4 minutes is up add the lemon and bone broth to the pan and cook for 1 additional minute. Pour the sauce and the shrimp mixture over the noodles. Make sure to scrape the bottom of the pan to get all of the garlic and delicious stuff at the bottom Garnish with fresh herbs if desired.

Notes

Storage: This dish can be stored in the refrigerator in an air tight container for 3 days. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count can not be guaranteed.  
Servings: This recipe should yield 3 servings
Quick and easy shrimp scampi alternative that also happens to paleo, AIP, Whole30 and keto friendly.
Serving: 1bowl | Calories: 735kcal | Carbohydrates: 12g | Protein: 35g | Fat: 62g | Saturated Fat: 37g | Cholesterol: 535mg | Sodium: 2378mg | Potassium: 662mg | Fiber: 3g | Sugar: 7g | Vitamin A: 754IU | Vitamin C: 20mg | Calcium: 257mg | Iron: 5mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Air Fryer

Garlic Butter BWW Copycat Wings (Paleo, Whole30, AIP)

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. garlic butter wings on a blue plate with fresh chives

What Do I Need To Make Garlic Butter Chicken Wings?

  • 1 pound chicken wings-I like the frozen one from Trader Joe’s. I keep at least 3 or 4 bags in my freezer all of the time. They are perfect for meals that do not require a lot of hands on time. 
  • Sea salt, pepper & olive oil cooking spray-This is what keeps the wings nice and crispy while cooking.

For the garlic butter sauce:

  • Garlic-This is what makes these wings! Do not jip the garlic. I love to use a lot of garlic. 
  • Ghee-This is what makes the sauce nice and smooth. Ghee is a great alternative for butter in paleo cooking. 
  • Lemon-The lemon compliments the garlic and ghee oh so nicely with this dish.

To Garnish:

  • We love to garnish with fresh chives, green onions, and red pepper flakes. Be sure to omit the red pepper if you are doing the autoimmune protocol. 

butter garlic butter wing ingredients on a metal tray

My Secret Tip For Cooking These Crispy Garlic Butter Wings:

  • The number one secret is waiting until AFTER you cook the wings to add the sauce. If you add the sauce beforehand, the wings will get soggy. The wings won’t be able to get real crispy.

holding garlic butter wings over blue bowl

 

If you like this recipe, you will LOVE:

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!

garlic butter wings 1

BWW Copy Cat Garlic Butter Wings

Course Appetizer, Meals, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 people
Author Allianna Moximchalk
692kcal
Cost $8
Print Recipe Pin Recipe

Equipment

  • air fryer or baking sheet
  • Sauce pan

Ingredients

OPTIONAL (to garnish)

  • 1 tbsp fresh chives
  • 1/4 cup green onions the green part chopped
  • 1 tsp red pepper flakes OMIT FOR AIP
  • honey to drizzle

Instructions

For the wings

  • Pre-heat the oven or air fryer to 350. (I prefer the air fryer.) Place all the wings in the air fryer or on a baking sheet. It is ok if they are overlapping in the air fryer. Spray with the cooking oil spray and coat with the sea salt. Bake for 20 minutes. After the 20 minutes is up, turn up the oven or air fryer to 400 degrees and cook for an additional 20 minutes.
    butter garlic wings7

For the sauce:

  • Place the ghee and garlic in a saucepan on medium heat until it is fully melted.We prefer to dip the wings in the buttery garlic sauce. Garnish on top with green onions, chives, and red pepper if desired.
    garlic butter wings 3

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!
Buffalo wild wings healthy paleo, AIP and Whole30 friendly garlic butter wings.
Serving: 0.5bag | Calories: 692kcal | Carbohydrates: 6g | Protein: 24g | Fat: 65g | Saturated Fat: 33g | Cholesterol: 210mg | Sodium: 130mg | Potassium: 293mg | Fiber: 1g | Sugar: 1g | Vitamin A: 666IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 2mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Blog

Questions To Ask Yourself During A Dry Month

January is the most popular month out of the year to do a dry month. Whether you are doing the Whole30 or a dry month, the point of the reset is not to go right back to how things were beforehand. The reset time is meant to help you question your relationship with alcohol or food (If you are doing the Whole30.) In this article I talk about how I explored my relationship with alcohol almost two years ago by doing a dry month that resulted in me never turning back after the 30 days. Below I have included some dry month questions that are meant to help you explore your relationship with alcohol. 

sitting on the steps with a mocktail reading dry month questions

In September of 2019 my friend and I went to mastermind in Mexico. After this trip I pondered the idea of doing a dry month, just for 30 days. After 30 days I could drink again.

Prior to the trip I was like most average middle aged twenty year olds. I usually had a few drinks 2-3 times a week and sometimes on the weekend I drank a little more. It was a big part of my social life, it was the thing to do with friends. My fiance (boyfriend at the time) and I loved going out to get drinks.  It was something fun we looked forward to every week. It was a mindless activity which allowed us to unwind. 

But the not so pleasant things to mention was the fact that I was experiencing insane hormonal problems (hello PMS), anxiety and panic attacks. After a night of having a few drinks I would wake up in a panic. I also was experiencing extreme weight fluctuations and terrible acne. 

Needless to say I decided to do a whole month without alcohol and the results were beyond what I have ever imagined. I haven’t woken up groggy or hungover in ALMOST two years. My skin is flawless aside from some acne scars. I feel so much more fulfilled, I am doing so much more of the things that make me happy. I have more time to follow my passion. Beforehand some weekends I was nearly wasting the whole weekend by being hungover or feeling groggy. I did not have the time nor energy to do the things that really light me up. I realized I didn’t really like alcohol. I hated the taste, I hated going to loud crowded bars where I would spend way too much money, but the thing continuously keeping me drawn to it was the fact that it was both a mindless activity to engage in and I liked it brought people together. So, I explored other mindless activities for myself to engage in. Every night I take a bath with epsom salts. If you follow me on instagram you have probably seen it. I look forward to this every single night. My fiance and I have found other hobbies we enjoy doing together that aren’t centered around drinking (and eating.) We hike, we go to the gym together everyday, we play with our dog, we do home projects. I have found my friendships are so much richer now that I do not drink because they are deeper. In order for me to hang out with someone nowadays I have to connect with them on a deeper level then just the fact it is someone to go to happy hour with. There are some people I do not hang out with as much, but that is ok. This opened up the room for new people to come in my life. 

These questions below are dry month questions I asked myself when I pondered adding alcohol back in after 30 days. I felt so good during that period that I knew I did not want to go back. But with that said, It took a lot of self exploration for me to get comfortable and get to a point where I was willing to give something up that had grown to be such a big part of my social life. You can use the the dry month questions to guide you to better understand the relationship you have with alcohol. 

Dry Month Questions:

  • What is it that I like about drinking?
  • Is it just the fact that it is a mindless activity to engage in? 
  • Do I like the taste?
  • Do I enjoy the social aspect of it?
  • Is it the only thing to do on a Friday night?
  • How do I want to wake up feeling everyday?
  • Refreshed and ready to go?
  • Tired and groggy?
  • What kind of actions do I need to take to be able to wake up feeling the way I want to feel?
  • What kind of qualities do I desire in the people I surround myself with?
  • What do I want to get out of my life? Who do I need to become to get those things out of my life?
    • Is it ok if 2 out of 7 days a week I do nothing to help me accomplish that? Or could I use those two days to build up momentum?
  • Do I want my future children to turn to alcohol for the same reasons why I turn to it?
  • Is it possible my anxiety and panic attacks are self inflicted? 
  • What if I lose friends? What if instead of being afraid of losing friends, we look at it as what if this eliminates people in our lives that are not in alignment with the person we want to become? What if losing those friends makes room for more meaningful relationships? 
    • This DOES NOT go to say you cannot be friends with people who choose to drink, in fact that is the farthest thing from what I am saying. The point I am trying to get addressed here is that if your current friends are NOT supportive with you giving up alcohol, maybe this is a really good opportunity for you to make room for people that are in alignment with the person you want to become.
  • What would my life look like if I gave up alcohol?
  • What if my decision to give up alcohol attracted more like minded people in my life?
  • What if my decision to give up alcohol inspired those around me to do the same?

If you found this article to be helpful, I would love it if you left a comment below or passed it along to a friend. 

PS-You can check out my favorite mocktail recipes HERE and read my favorite book that talks about the radical choice not to drink in a culture that is obsessed with alcohol.

Xoxo, 

Allianna 

Drinks

Blood Orange Mojito Mocktail

This Blood Orange Mojito Mocktail is perfect for all occasions. The blood orange and mint compliments the lime and honey simple syrup oh so nicely. This drink is naturally refined sugar free and only takes only 10 minutes to prep and make.

Overhead shot of a blood orange mojito in a glass with a dehydrated blood orange on the edge.

I love blood oranges, especially during blood orange season which runs from December to May/June. This mojito is a combination of all of my favorites-honey, blood oranges, mint and club soda! If you love this fun mocktail, you will also love my other favorite Watermelon Mocktail, Fig Mocktail, Peach Mocktail, Rosemary Mint Lemonade, and Grapefruit Mocktail.

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Why This Recipe Works

  • This recipe is naturally refined sugar free, alcohol free, paleo, dairy free, and gluten freee.
  • You can make this homemade simple syrup in less than 10 minutes!
  • You can make this homemade simple syrup in advance.
  • Kids love this recipe too!
  • This recipe is a great alternative for soda.

Ingredients

blood orange mojito mocktail ingredients on a metal tray
  • Blood oranges-Blood oranges are what makes this mocktail. I like to think of blood oranges as the lesser sweet version of regular oranges. They are just as good but not as sweet yet so much prettier.
  • Mint-The mint adds the perfect touch to this mocktail.
  • Lime-Lime is what makes a mojito a mojito. Do nor skip!
  • Club soda-This gives this drink the soda like effect!
  • Honey simple syrup– We keep a batch of this in the fridge at all times, you can use it in just about any drink. It is the perfect paleo simple syrup alternative. In this recipe it compliments the blood oranges oh so nicely.

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

Variations And Substitutions

  • Club soda-While I only drink club soda, you can use tonic water in this recipe. One thing to note is that tonic water has sugar in it. Club soda has no additives.
  • Honey simple syrup-If you do not mind refined sugars, you can substitute the honey simple syrup with a cane sugar simple syrup.

This recipe has not been tested with any other substitutions or variations. If you replace or add any ingredients, please let us know by leaving a comment below!

Instructions

Blood orange simple syrup in a cocktail mixer.
Step #1: Place all ingredients except for the club soda a cocktail mixer. Mix until mixed throughout. Serve in a fun cocktail glass with a fun garnish.

Equipment Needed

Chefs Tips

  • Tip #1: If you like your drinks extra sweet, add additional honey.
  • Tip #2: Allow the syrup to completely cool prior to assembling the mocktail.

Recipe FAQs

How can I dehydrate blood oranges?

Dehydrated blood oranges make for a fun garnish! You will want to slice the oranges real thin, preheat the oven to 200 degrees F. Then, lay the oranges in a single layer on the baking sheet and bake for 2-3 hours depending on how thick the oranges are.

What do blood oranges taste like?

Blood oranges taste like navel oranges, however they are bit more tart!

Can I use regular oranges?

Yes you can use regular oranges in place of blood oranges.

Can I add alcohol?

Yes you can add alcohol, however this drink is so good that I love drinking the alcohol free version. If I were to add alcohol, I would add rum.

Side shot of an alcohol free blood orange mojito in a glass with mint and dehydrated blood orange garnishes on top.

Storage Instructions

  • You can storee this simple syrup in the fridge for up to 2 eweeks.
  • Do not mix the simple syrup with club soda until you are ready to drink the drink! It tastes best when mixed fresh.

Other Mocktails You Will Love

be sure to download my go to healthy swap guide where I share all of my favorite healthier alternatives!

download your FREE guide
Overhead shot of a blood orange mojito in a glass with a dehydrated blood orange on the edge.

Blood Orange Mojito Mocktail

Course Drinks
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 3 drinks
Author Allianna Moximchalk
98kcal
Cost $5
Print Recipe Pin Recipe

Equipment

  • Large cup to mix
  • Mixing spoon
  • measuring cups
  • measuring spoons

Ingredients

  • 1 can club soda
  • 1 whole lime juiced
  • 1/4 cup honey simple syrup see notes below
  • 1/2 cup blood orange juice roughly 5 oranges, juiced

Garnish (OPTIONAL)

  • 1 Blood oranges
  • limes
  • 6 pieces fresh mint

Instructions

For the mocktail:

  • Place all ingredients in a large cup to mix, mix with a spoon. Pour ingredients into a fun glass.

Foe the dehydrated blood oranges garnish:

  • Preheat the oven to 200. Slice up the oranges. Place the oranges in a single layer and cook for 2-3 hours. The time will depend on how thick the oranges are.

Notes

Storage: You can store the simple syrup in the fridge for up to 2 weeks.
Nutrition: The nutrition on this recipe is an estimate and cannot be guaranteed. 
Servings: This recipe yields approximately 3 servings.
Quick and easy refined sugar free mocktail recipe.
Serving: 1glass | Calories: 98kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 51mg | Potassium: 100mg | Fiber: 1g | Sugar: 24g | Vitamin A: 168IU | Vitamin C: 24mg | Calcium: 21mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Blog

Week 9 Paleo Whole30 Friendly Meal Plan

This is Week 9 of my Paleo Whole30 Friendly 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 whole30 friendly. If they are AIP and keto friendly it will say 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!

whole30 week 9 meal plan meals

How The Week 9 Paleo Whole30 Friendly 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 7 meals 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. Be sure when you make one of my recipes to leave a comment and a star rating review on the recipe on my blog or took a picture and tagged me in it on instagram @alliannaskitchen. This helps me figure out what recipes you guys like best!
  • I hope this is helpful as you begin to plan out your week. -Allianna

Weekly Meal Plan Menu:

Air Fryer

Crispy Bacon Chicken Ranch Wraps (Whole30, AIP option)

These paleo whole30 crispy bacon chicken ranch wraps are to die for to say the least. They are light and full of flavor. After nearly a decade of going without one of my childhood favorite meals I decided to recreate a healthy paleo, AIP, and whole30 version. The cassava wraps are naturally AIP friendly and go great with just about anything. The homemade ranch dressing is everything ranch dressing should be: fresh, “buttermilk” and full of flavor. This recipe includes both an AIP and Whole30 ranch option, both are delicious! The arrowroot powder is what acts as the breading for these crispy chicken tenders.

crispy ranch wraps on a black black with tomatoes

What Do I Need To Make These Crispy Bacon Chicken Ranch Wraps?

  • Chicken breast-I prefer chicken breasts in this recipe for the simple reason that I do not like to pull out the chicken tendons in chicken tenders, however, both options work.
  • Arrowroot powder-Think of arrowroot powder as the corn starch of paleo, AIP and whole30 cooking. It makes these chicken tenders crispy. 
  • Homemade ranch-One of the best ways to save money while following AIP or Whole30 is by making all of your condiments. You can use my ranch recipe if you are doing the Whole30 or use this recipe for AIP. Both options refrigerate well, so you can use the dressing for multiple recipes. 
  • Sea salt, oregano, garlic powder, and onion powder-These spices are what gives the breading flavor. Feel free to swap for your own spices. 
  • Oil spray- This allows the chicken to get crispy. I like using the Trader Joe’s Olive oil Spray.
  • Coconut milk-This is what I like to use in place of eggs to get the breading to stick to the chicken. 
  • Cassava flour wraps- These are wonderful and now our go to over store bought wraps. Be sure to allow yourself enough time in advance to allow the dough to sit. If you make these in advance, not you must heat them up in the microwave for 20 seconds prior to using. If you are not doing Whole30 or AIP, you can use store bought almond flour wraps to save on time if desired. 
  • Bacon-I love getting my bacon from Butcher Box. It tastes the best and I know it is the best quality. 
crispy ranch chicken bacon wraps ingredients

How To Make These Crispy Bacon Chicken Ranch Wraps:

  • Prep the wraps in advance, the dough does require 1 hour of time to rest, however, you will want to serve the wraps in advance.
  • Next, prep the chicken. Cut the chicken up into strips. Put it in a bowl. Now add the coconut milk to a bowl, and add the arrowroot and remaining spices to another bowl. Mix the spices in evenly with the arrowroot powder. 
  • Preheat the air fryer to 360. Add the metal rack in the air fryer. This will prevent the chicken from cooking unevenly. 
  • Dip the chicken in the coconut milk, now dip the chicken in the arrowroot mixture. 
  • Place the chicken in the air fryer and give it a quick spray with the olive oil spray. 
  • Cook for 10 minutes, then flip, spray and cook for an additional 10 minutes. 
  • Once the chicken is done, add it to the wraps and drizzle with the caesar dressing and bacon.
crispy whole30 and aip tortillas

Can I Reheat These Wraps?

  • Yes! However, if you are using my homemade cassava flour wraps I suggest waiting until prior to eating to assemble. The homemade wraps need to be heated up to achieve the desired texture.
front shot of crispy ranch wraps on black plate

If you like this recipe, you will also LOVE:

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!

crispy bacon chicken ranch wraps on a black plate with slices of tomato held on with toothpicks

Crispy Bacon Chicken Ranch Wraps

Course Meals
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 wraps
Author Allianna Moximchalk
311kcal
Cost $10
Print Recipe Pin Recipe

Equipment

Ingredients

Whole30 Ranch

Tortillas

  • 6 whole tortillas Click for my recipe. If you are not doing Whole30 or AIP you can use siete brand.

To garnish:

  • handful of spinach
  • 10 halves mini tomatoes omit for AIP
  • 6 pieces bacon already cooked

Instructions

  • Place the arrowroot and spices in a bowl, mix the spices in evenly. Place the coconut milk in a separate bowl. Now cut the chicken breasts into long strips. Set aside.
    crispy bacon chicken ranch wraps 9
  • Add the metal insert into the air fryer that allows the chicken to cook evenly on both side. Preheat the air fryer to 360. Dip the chicken in the coconut milk, then the arrowroot powder. Cook the chicken for 10 minutes. Then flip the chicken using tongs, give the chicken a quick spray with the cooking oil and cook for an additional 10 minutes.
  • Add the bacon, chicken, tomatoes (if not AIP, greens to the wrap. ENJOY!

Notes

If you are not doing AIP or whole30, you can use store bought tortilla wraps. 
If you are doing AIP, use this recipe for the ranch dressing and be sure to omit the tomatoes. 
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!
Easy alternative for chicken ranch wraps.
Serving: 1wrap | Calories: 311kcal | Carbohydrates: 22g | Protein: 17g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 415mg | Potassium: 340mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Beef

Paleo Gnocchi Bolognese (Whole30, Lower Carb)

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.

paleo gnocchi bolognese in a scalloped bowl with a gold spoon

What You Need To Make Paleo Gnocchi Bolognese:

  • Cauliflower gnocchi-You wouldn’t even know that the gnocchi in this recipe is made from cauliflower. You can find this healthy alternative at Trader Joe’s.
  • Red sauce-You can for sure make homemade, but if you are looking to save on time I love this brand. It is full of flavor and clean. 
  • Garlic and sea salt-This seasons the meat.
  • Spinach-You can’t even taste it, so why not add more greens. 
  • Fresh basil to garnish-Fresh herbs add the most perfect touch.
  • Grass fed beef-The quality of my meats are super important to me. I always use Butcher Box. If you click here, you can get $30 off your first order.

ingredients on a metal tray

How To Make Paleo Gnocchi Bolognese:

  • Aside from the taste, the second best thing about this recipe is how easy it is! This recipe is quick. 
  • First, add your beef, sea salt, and garlic to the pan. Cook it on medium low. If you cook it at a higher temperature the beef will come out tough. It is meant to be cooked slowly. 
  • Move the beef around with a wooden spatula. 
  • Once 5 minutes is up, add the remaining ingredients: spinach, red sauce and gnocchi. Be sure to keep the stovetop on low-medium heat. 
  • Now, cook for 10-15 minutes. You want to cook it to the point where the cauliflower gnocchi can be easily cut in half with a spoon. 
  • Serve with fresh herbs like basil.

Can I Reheat?

  • Yes, absolutely! I suggest reheating on the stovetop on low heat. I do not suggest reheating meat in the microwave. 

How Long Does It Last In The Fridge?

  • Up to 5 days in an airtight container.

beautiful gnocchi dish with red sauce

If you like this recipe, you will LOVE:

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!

Paleo Gnocchi Bolognese 2

Paleo Gnocchi Bolognese (Whole30, Lower Carb)

Course Dinner, Lunch, Meals
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 people
Author Allianna Moximchalk
323kcal
Cost $10
Print Recipe Pin Recipe

Equipment

  • large pot
  • Garlic mincer

Ingredients

  • 2 bags cauliflower gnocchi
  • 1 pound Grass fed beef
  • 25 ounces red sauce I like Rao's
  • 6 cloves garlic
  • 1/4 tsp sea salt
  • 3 cups spinach
  • fresh basil to garnish

Instructions

  • Place the ground beef, garlic and salt in the skillet on low medium heat for 5 minutes. Constantly break up the beef with a wooden spatula. Cook until little to no pink is present.
  • Add the red sauce, cauliflower gnocchi, and spinach to the pot and cover with a lid. Cook for 10-15 minutes, stirring every 5 minutes. Cook until the gnocchi is easy to break through with the spatula.

Notes

Be sure to keep the heat on low/ medium heat or the meat will become chewy. 
You can store in the fridge for up to 5 days. 
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!
Quick and easy one pot dinner.
Serving: 2cups | Calories: 323kcal | Carbohydrates: 3g | Protein: 34g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 7562mg | Potassium: 715mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2813IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 5mg
Tried this recipe?Tag me on instagram @alliannaskitchen!