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January 3, 2021 Blog

Whole30 Week 8 Complete Meal Plan (Paleo)

This is the whole30’s week 8 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!

How The Whole30 Week 8 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, 1 snack 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

Whole30 Week 8 Meal Plan Menu Options:

Breakfast-Egg Bacon Sausage Muffins
Snacks-Beet & Cauliflower Hummus
Monday-Lemon Garlic Chive Scallops
Tuesday-Buffalo Chicken Wings
Wednesday-Thai Creamy Chicken Soup
Thursday-Crispy Garlic Breaded Chicken Thighs
Friday-Shredded Lemon Dill Salmon Salad
Saturday-Everything Bagel Seasoned Wings w/ Garlic Aioli
Sunday-Chicken Piccata

January 3, 2021 Autoimmune Protocol

AIP Banana Bread

This AIP Banana Bread is both paleo and allergen friendly. Crispy on the outside and smooth and soft on the inside. This banana bread recipe is perfect for breakfast or an after school snack. This is a great recipe to use up your overripe bananas so they don’t go to waste!

Drizzling a little bit of honey overtop makes it even more beautiful and delicious!

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Why You Will Love This Recipe

This recipe is paleo, allergen friendly, gluten free, dairy free, and soy free.
Kids will love this recipe!
This recipe has very little prep to it.
A great way to use up over ripe or frozen bananas so they don’t go to waste.
This is a great meal prep item so that you have an easy after school snack for the week.
Bananas are always in season at your local grocery store or market.

Ingredients

Arrowroot, coconut, and cassava flour-Do not substitute out this flour blend! Not all gluten free flours are created equally.
Applesauce-The applesauce in combination with the gelatin egg is what replaces the egg in this recipe.
Maple syrup-Maple syrup is my go to sweetener in this recipe, you can use honey if you would like but the flavor will not be as dense.
Ripe bananas-Make sure your bananas are ripe! I like to make sure the bananas are black on the outside and nice and soft.
Regular banana-The regular banana (not over-ripe) is to be used for the garnish.
Ginger-The fresh ginger gives this banana bread some spice.
Olive oil-I love using olive oil in baking rather than any other oil. You may substitute this recipe with coconut oil if desired.
Cinnamon-This adds an additional layer of zest to the recipe when paired with the fresh ginger.
Vanilla powder-Vanilla powder is used in place of vanilla extract in AIP cooking. There is no alcohol in it. When choosing a brand, make sure the powder is brown and isn’t mixed with anything. It should not be white, if it is, that means it is mixed with sugar.
Gelatin-Gelatin is used in many AIP recipes as an egg alternative.
Baking soda & powder-These two ingredients are responsible for helping this bread rise.

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

Substitutions and Variations

A fun variation would be to add dairy free chocolate chips to this recipe for an added fun treat.
You could shred and add zucchini to the recipe to add vegetables for your kids. You will just need to add additional cassava flour to compensate for the added moisture.

This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

Step By Step Instructions

Bananas, cassava flour, arrowroot flour, coconut flour, applesauce, maple syrup, ground ginger, cinnamon, vanilla powder, baking soda, baking powder, and extra virgin olive oil in a silver mixing bowl with a pink spatula in it. — First, preheat the oven to 350 degrees F. Place all dry ingredients in a bowl, whisk, and set aside. In a separate bowl, mix all wet ingredients. Slowly combine the two bowls.

Gelatin egg mixture in a glass mixing bowl with a small whisk in it. — In the meantime, whisk up your gelatin egg. Slowly add the hot water to the gelatin and whisk together. Be sure to move fast or the egg alternative will stick and you will have to start over. Add the egg to the mixture and whisk together.

Banana bread mixture in a loaf pan lined with wax paper and topped with halved banana. — Line the bread pan with wax paper on both side. Spray the wax paper with the cooking oil spray. Gently pour in the batter. Cut the remaining banana in half long ways and lay on top to garnish. Cook the banana bread in the oven for 1 hour and 30 minutes.

Equipment

Expert Tips

Tip # 1: Do not be alarmed if the bread still looks soft on the inside when you cut into it. It is supposed to be super moist.
Tip # 2: The ripeness of the bananas will determine how sweet the bread is.
Tip # 3: Save all of your over ripe bananas in a container in the freezer, and pull them out as needed to make this recipe.

AIP Banana Bread cut and stacked on a white plate with a honey comb as garnish.

Recipe FAQ

What Can I Top This Recipe With?

You can eat this recipe plain, drizzle with honey, or spread with your favorite jam.

What Can I Serve With This Dish?

This dish can be eaten on its own as a snack or can be paired with my Winter Fruit Salad.

Can I Make This Recipe As Muffins Instead of a Bread Loaf?

Yes! If you make this recipe in a muffin tin instead, just adjust the cooking time so that they do not over bake.

Storage Instructions

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

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

Download your FREE guide below

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Other Bread Recipes You Will Love

January 3, 2021 Air Fryer

Crispy Buffalo Chicken Wings (Paleo, Whole30)

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.

crispy buffalo chicken wings on a plate with ranch dressing

These chicken wings are a staple in my house. I love making them for game day with my Crockpot Gluten Free Mac and Cheese.

What Do I Need To Make These Crispy Buffalo 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 & olive oil cooking spray-This is what keeps the wings nice and crispy while cooking.

For the buffalo sauce:

Hot sauce-This is the base for the buffalo sauce. See below about the store bought paleo buffalo sauce.
Ghee-This is what makes the sauce nice and smooth.
Onion & garlic powder-Add even more flavor to this whole30 buffalo sauce.

To Garnish:

We love to use fresh dill and green onions.

For The Ranch:

Check out my dressing recipe here or see below on the store bought brand I like.

crispy buffalo chicken wings ingredients on a metal tray

The Secret For Cooking Crispy 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.

whole30 ranch dressing ingredients in a mixing bowl

How To Save Money On The Whole30

The biggest concern I hear from people doing the Whole30 is the cost of all of the bottled sauces and dressings. We can fix that! The easiest ways to save money while doing the Whole30 is by making your own condiments!
In this recipe, you can either make your own or buy it. This is my go to recipe for homemade ranch to dip these crispy wings in. If you would prefer to buy a bottle, I like this brand.
You can use the homemade buffalo sauce recipe listed below or you can buy this Whole30 approved buffalo sauce.

If you enjoyed 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!

January 2, 2021 Featured Home

Whole30 Ranch Dressing (Paleo, Dairy Free)

One of the best ways to save money while doing the Whole30 is by making all of your own condiments. This Whole30 Ranch Dressing is everything ranch dressing should be: tangy, creamy, and dilly. This homemade paleo dressing only takes 5 minutes to prep and lasts for weeks in the fridge meaning it is perfect for all of your meal prepping needs.

whole30 ranch dressing in a white flower bowl

If you enjoy this dairy free ranch dressing, you will also enjoy my Whole30 Caesar Dressing as well!

Ingredients:

Avocado mayo-Avocado mayo is mayo that is derived from avocado oil instead of canola oil which is extremely inflammatory.
Dried dill-dill is what makes ranch, ranch dressing! If you are using fresh dill you will want to double the amount.
Onion & garlic powder- This adds even more flavor to the dressing.
Salt & pepper- Add to the rich taste. You can omit the pepper if you are sensitive to nightshades.

How To Make Homemade Whole30 Ranch Dressing:

This is going to sound too good to be true, but you seriously just put all ingredients in a bowl and whisk!

Why Should I Make My Own Vs. Buy Store Bought Ranch?

If you have ever bought homemade paleo and whole30 dressings, you know that they are expensive! You can buy all of the ingredients for the same amount as it would cost to buy the store bought but make 5 times more!

How Long Does This Homemade Dressing Last?

I have only tested it out two weeks in the fridge. I suggest storing it in an airtight dressing bottle. You can buy one like this one here or use a recycled dressing bottle.

whole30 ranch dressing ingredients dripping off of a spoon

If you like this recipe, you will LOVE my other homemade dressings:

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!

January 1, 2021 Autoimmune Protocol

AIP Tortillas Made With Cassava Flour (Paleo, Whole30)

These AIP Tortillas Made From Cassava Flour are every gluten and dairy free eater’s dream come true. These gluten free tortillas are moist and durable. They go great with just about anything, from tacos to chicken caesar wraps! With these tortillas lasting up to a week in the fridge, they are a great idea for all of your weekly meal prepping needs.

aip tortillas on a black plate with fresh herbs

When I was first introduced to the paleo diet in college I tried making my own homemade tortillas by making cassava flour from scratch! Talk about a project. This was before there was so much information on the internet about paleo/ AIP substitutes. I had no idea you could buy cassava flour in the grocery store.

If you enjoy this recipe, you will also enjoy my AIP Bread Rolls as well.

What is Cassava Flour?

Cassava flour is made from the cassava plant. It is a root plant and when it is peeled, dried, and ground up a flour forms.
There is a lot of fiber in cassava flour vs. other AIP flours which makes it a good candidate for making tortillas with!
Out of all of the gluten free flours, cassava is most similar to wheat flour. It easily sticks together when it is combined with water and oil due to the fiber.
Lastly, cassava is high in carbs which means it is not low carb.

Which brand of cassava flour should I use?

NOT all brands are created equally. I only use Otto’s. I have tried many other brands and the recipe has not worked out, therefore stick to this brand for this recipe. You can find it here.

aip tortillas ingredients on a metal tray

What Do I Need To Make AIP Tortillas?

Cassava-this acts as your flour in this recipe. This recipe has only been best with cassava, so use cassava flour and only cassava! I like this brand. I do not feel that all cassava flours are made equally so I would stick to the Otto’s brand.
Water & oil- The water and oil combined is what acts as the binding agent for these wraps. You can substitute the olive oil for avocado oil.
Sea salt, basil, and garlic powder-The combination of these spices give the tortillas flavor! Feel free to have fun here and add your own flavors/ spices.

How To Make AIP Tortillas:

This recipe is simple, while it does require an hour of rest time, there is only 35 minutes of hands on time.
First, add all ingredients to a bowl and mix together. Form the dough into a ball and then set it out on the counter for one hour.
Once the dough has rested, form it into a disc like shape. Then you will want to cut the dough into 6th. Next, roll the sixths into small little balls. Once you do that you will want to cut each ball into two’s, so now you should have 12 balls.
Roll out each ball with a rolling pin.
While rolling, put a non-stick skillet on medium high heat on your stovetop. The pan needs to be hot.
Add a little bit of cooking spray to the pan. I love Trader Joe’s olive oil cooking spray brand.
Cook each tortilla for 2-3 minutes on each side until bubbles or brown spots form.
Do this with all 12 tortillas!
See troubleshooting steps below if needed.

What If My Dough Is too Crumbly?

You need to add more water. Add one tablespoon at a time until the dough is smooth enough for you to roll it out without it breaking.

How Long Do These Last?

I suggest storing the tortillas in an air tight container for up to a week in the fridge. See below about re-serving.

Can I Reheat?

These tortillas have a completely different texture cold and are best served warm. Be sure to reheat in the microwave for 20-30 seconds.

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!

December 31, 2020 Featured Home

Whole30 Caesar Dressing

This Whole30 Caesar Dressing is perfect for all of your whole30 and clean eating needs. One of the best ways to save money when doing the whole30 is by making your own condiments. This recipe is tangy, salty, and oh so rich in flavor. You can have yourself homemade caesar dressing in less than 10 minutes.

This dressing can pair well with any greens or proteins. It is also great as is with some fresh raw vegetables to dip into it. I love to use this dressing in salads and wraps as well.

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Why You Will Love This Recipe

It is simple! You just dice the garlic cloves, stir all of the ingredients together, and serve.
This dressing is paleo, whole30, keto friendly, diary free, and soy free.
I love to use this recipe in my Paleo Chicken Caesar Wraps. It is the perfect pairing!
This recipe is kid friendly as well! The anchovy paste does not have an overwhelming flavor that would turn kids away from the dressing.
This is a great dressing to make in advance and keep in the refrigerator for the week ahead or make in advance and serve at your next dinner party.
We also have this Caesar Dressing recipe listed on my local weekly meal prep menu that delivers all over Pittsburgh, PA.

Ingredients

Anchovy paste– Embrace the anchovies! This is what gives this dressing its tangy, salty and rich taste. You can find the paste near the canned tuna in the grocery store. Be sure to get wild caught!
Lemon juice-This enhances the tangy taste, do not skip!
Steak sauce–Typical caesar dressing calls for Worcestershire sauce but that is not whole30 compliant. I use this whole30 steak sauce in place of it and it does the trick!
Dijon mustard–This adds another layer of tangy-ness to this recipe. It is also a natural emulsifier meaning it holds everything together.
Fresh garlic-Second to anchovy paste, fresh garlic is the second most important ingredient. Garlic is what makes caesar dressing, caesar dressing!
Avocado mayo-Avocado mayo is mayo that is derived from avocado oil instead of canola oil which is extremely inflammatory.
Salt & pepper– Add to the rich taste. You can omit the pepper if you are sensitive to nightshades.

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

Substitutions and Variations

Anchovy paste has its own salt content as well. When you make this dish for the first time, you may need to taste test prior to adding additional salt to ensure the dressing isn’t overly salty.
If you are not dairy free, you can use your mayo of choice.

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

Whole 30 caesar dressing ingredients in a glass mixing bowl unmixed with a small whisk next to it. — **Photo 1**: First, you will place all of your ingredients in a mixing bowl.

Whole 30 caesar dressing ingredients mixed together with a whisk in a small glass mixing bowl. — **Photo 2**: Once ingredients are combined, you can place in an air tight container in the refrigerator or serve.

Expert Tips

Tip # 1: If you don’t like to hand chop fresh garlic, I love a garlic mincer! You can also use a hand grater as well.
Tip # 2: It is a great opportunity to prepare fresh garlic and lemon juice in advance. You can use a food processor to bulk mince fresh garlic and a lemon juicer to juice bulk lemons in advance and keep in the refrigerator for any recipe.
Tip # 3: I recommend using mason jars for storing dressings in the refrigerator.

Recipe FAQs

How long does this homemade dressing last?

I have only tested it out two weeks in the fridge. I suggest storing it in an airtight dressing bottle. You can buy one like this one here or use a recycled dressing bottle.

Can I freeze extra dressing?

I don’t recommend freezing this dressing. It will change the consistency of the dressing. I have not tested this though.

What can I serve with this dressing?

I love to make a simple caesar salad with fresh greens and add salmon or chicken to it as well as homemade croutons.

How long does this dressing last?

This recipe can be stored in an air tight container for up to 2 weeks in the refrigerator.

Whole30 caesar dressing with a spoon dripping into a bowl.

Other Dressing Recipes You Will Love

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

Download your FREE guide below

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December 29, 2020 Appetizers

Whole30 Scallops w/ Ghee, Chives, Lemon & Garlic (AIP, Paleo)

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.

What Do I Need To Make These Whole30 Scallops?

Scallops-always wild caught! Make sure they are defrosted. I like to remove mine from the freezer the night before if they are frozen and thaw them out overnight in the fridge. We get our scallops from Butcher Box. I look forward to getting a box every month of my favorite grass fed and wild caught meats from them.
Ghee-Ghee is what gives these scallops the buttery taste. If you are new here, Ghee is simply just purified butter. Ghee is a great butter alternative for those who have a dairy sensitivity because the casein and lactose are removed, which are the two most common proteins that people tend to have issues with.
Chives-Chives add even more flavor to this buttery dish.
Lemon-Lemon juice combined with garlic is in my opinion an award winning combo!
Garlic-Don’t skip out on this. This is what makes these scallops oh so flavorful.
Sea salt-Adds to the flavor.

How To Make These Lemon Garlic Scallops:

First off, the key with this recipe is getting your non-stick pan super hot!
But before you begin anything you want to pat dry your scallops with a paper towel and season with the salt.
Next, add only one tablespoon of ghee to your pan.
Now, add the scallops to the skillet and do not move for 2 minutes, then flip and cook for an additional 2 minutes.
Once the scallops are cooked remove them from the pan and make the sauce.
For the sauce you will want to add all ingredients to the pan and bring to a simmer.
Once the sauce is brought to a simmer, pour the sauce over the scallops.

Can I Reheat Cooked Scallops?

Technically you can but they may turn out a bit rubbery. Since the recipe does not take long to make, I suggest making them as you are ready to eat them. If you do want to reheat them I suggest doing so on the stovetop.

What Should I Eat These Keto Scallops With?

You can eat them as an appetizer or you can eat them as a full meal. I love to eat mine with creamy whole30 garlic mashed potatoes.

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

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 Scallops w/ Ghee, Chives, Lemon & Garlic (AIP, Keto, Paleo)

Course Appetizer, Dinner, Main Course

Cuisine American

Prep Time 8

Cook Time 6

Total Time 14

Servings scallops

Author Allianna Moximchalk

42kcal

Cost $10

Print Recipe Pin Recipe

Equipment

▢
non-stick pan

Ingredients

Instructions

Pat dry the scallops with a wet paper towel. Sprinkle the sea salt over the scallops. Heat up a non-stick skillet on medium high heat with only a tablespoon of the ghee. Add the scallops to the skillet and cook for 2 minutes. After 2 minutes is up, flip the scallops and cook for another 2 minutes. After the total of 4 minutes is up remove the scallops from the pan.
Add the remaining ghee, garlic, lemon juice, and chives to the pan. Bring to a simmer and then pour over the scallops. ENJOY!

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 and easy dinner or appetizer.

Tried this recipe?Tag me on instagram @alliannaskitchen!

December 27, 2020 Autoimmune Protocol

Shredded Lemon Dill Salmon Salad (Paleo, AIP, Whole30, Keto)

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

close up overhead shot of shredded lemon dill salmon salad in a scalloped bowl

This recipe was originally published on March 10th 2020 and updated on December 27th 2020 to better user experience. If you love this recipe, you will love my Gluten Free Salmon Cakes and my Keto Turkey Meatloaf.

How To Make Shredded Lemon Dill Salmon Salad?

Salmon-I only use wild caught. I don’t think the farm raised salmon tastes good and it does lack some of the nutritional value. It is okay to use the pre-frozen salmon. Just be sure that you thaw it well before cooking.
Dill & Oregano-The spices are what makes this recipe! If you are doing AIP and are in the elimination phase, be sure to avoid the dill. You will want to add extra oregano to replace the dill for this recipe.
Sea salt-A little bit of salt goes a long way. Do not skip!
Red onion-The red onion adds a nice crunch to this recipe. Be sure you chop up the onion real finely.
Almond slivers-With the red onion crunch the almond slivers add a nice crunch. If you are doing AIP and are in the elimination phase, be sure to omit the almonds.
Capers-Capers add even more texture to this recipe and oh my they are so good. Do not skip!
Lemon-Every recipe needs some sort of acid and lemon gives it just that.
EVOO-Olive oil is my go to oil when it comes to paleo cooking. However, you can substitute for avocado oil if you would prefer.

How Do I Make This Shredded Lemon Dill Salmon Salad?

First, Preheat the oven to 350. Next, lay down the salmon with the skin side down and drizzle with EVOO. Bake for 20 minutes. Most people like their salmon well done, the 20 minutes is well done.
Note, if you like your salmon really well done, cook it for 23 minutes. If you like it less well done, cook it for 18.
Lastly, once the salmon is done, remove the skin. Shred the salmon using 2 forks and mix in all other ingredients.
Pro tip-You can also use frozen salmon for this recipe. I have a whole blog post talking about Frozen Salmon In The Air Fryer. The nice thing about this recipe is you do not need to wait for it to thaw!

What Should I Serve This with?

We love to eat this salmon salad over mixed greens or paired with my lemon dill green beans.

How Long Will This Dish Last?

I like to only keep salmon in the fridge for 3-4 days.

moving shot of almonds of shredded lemon dill salmon salad in bowl with blue napkin

If you like this salmon 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!

December 25, 2020 Appetizers

AIP Beet Hummus With Cauliflower

This nutrient dense and delicious aip beet hummus is made from beets and cauliflower. This recipe is simple and only requires 15 minutes of hands on time. This pretty dip is loaded with flavor and is a crowd pleasing snack. It is perfect for all of your hosting needs as well as a healthy snack alternative.

What Do I Need To Make AIP Beet Hummus?

Beets-I love beets but always struggle with what to add them to. In this Whole30 hummus it adds the perfect natural coloring as well as the earthly taste of beets. You can buy your beets already steam/ baked. If you choose this option they are more than likely to be smaller than regular sized beets. If that is the case, you will need 5-6 small beets.
Cauliflower-Is what gives this recipe the hummus texture. I don’t like to waste the stems, so we include the stems in the food processor.
Olive Oil-This is my oil of choice for this recipe, you can sub olive oil with avocado oil but it will slightly impact the taste. Do not use vegetable oils!
Garlic-Is hummus even hummus without garlic? We do not take the garlic lightly. This recipe calls for at minimum 6 cloves.
Lemon-Adds even more flavor to this recipe.

How Do I Make AIP Beet Hummus?

First, we want to make the beets. In this recipe I have included two ways to make the beets nice and soft. You can use an instant pot or also cook the beets in the oven. Personally I prefer the instant pot. Cooking the beets in the oven takes longer and I am constantly checking to see if they are soft enough due to the fact some beets will take longer to cook due to the size. In terms of the instant pot, regardless of the size of the beets, you will set the setting on 15 minutes HIGH pressure with the vent on top closed. One the time is up, carefully open the vent on top. I like to use a hand towel to prevent myself from burning my hand. Let them cool, then peel them. In the oven you will cook them for at least an hour.
For the cauliflower, I like to steam it on the stovetop with a little bit of water. You want to be sure not to add too much water or it will become mushy. Add just enough that it doesn’t burn it. Place the cauliflower and water on medium high heat on the stovetop with a lid on for 7 or so minutes until the cauliflower is soft. If needed, you can add more water.
Once the veggies are made you will place all ingredients in your high speed blender for 30-60 seconds until a dip like substance forms.

How Can You Make Hummus Without Tahini?

Tahini is not allowed on AIP. Once you add seeds back into your diet, you can add tahini.

How Should I Eat With This?

We love eating this dip with traditional veggies like carrots and celery.
To serve, we enjoy eating it with fresh herbs like parsley.

How Long Does This Dip Last?

You can store this dip in an airtight container for up to a week in the fridge.

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

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!

December 22, 2020 Dairy free

Gluten Free Edible Cookie Dough

This Gluten Free Edible Cookie Dough recipe is one of a kind! It is super easy to make, loaded with flavor and no one will even know it is gluten free. This sweet treat is perfect to eat as is, or even pairs well with your favorite ice cream. You can have my gluten-free cookie dough recipe made and ready to go in less than 10 minutes.

Cookie dough balls with rainbow sprinkles on a blue and white floral plate.

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I like having a stash of these on stock at all times. They make for the best make ahead treat, plus they freeze so well and kids love them too! If you love a good gluten free no bake treat like I do, check out the other no bake recipes on my blog like my Vegan Pumpkin Mousse, Gluten Free Pumpkin Cheesecake Jars, Vegan Chocolate Truffles, Vegan Date Dip, and Vegan Blueberry Cheesecake Jars.

Why I Love This Recipe

Unlike traditional cookie dough, this recipe does not contain any raw eggs.
This recipe is naturally dairy free, gluten free, soy free, grain free and egg free.
This gluten free chocolate chip cookie dough recipe can be made as is or you can jazz it up by adding in your favorite sprinkles.
I love this recipe so much that we sometimes have it on my Pittsburgh based meal prep company menu.

Simple Ingredients

Cookie dough ingredients laid out in small glass bowls on the counter.

Almond flour- I like using almond flour for this recipe because it is dense and holds up well. It is my go to gluten-free flour.
Pure maple syrup-I like the Costco Kirkland brand! It is the good stuff and in my opinion the best bang for your buck.. Make sure whatever brand you buy does not have any filler added ingredients. The maple syrup will act as the blinder in this recipe, so do not skip!
Coconut oil-This adds to the smoothness of the raw cookie dough.
Vanilla extract– This adds flavor. If you cannot tolerate the alcohol, you can use vanilla powder.
Sea salt-Who doesn’t like a tad of saltiness with a sweet treat.
Dairy free chocolate chips-I am dairy free so dairy free chocolate chips are a must, but you can also use regular chocolate chips.

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

Recipe Substitutions and Instructions

Sprinkles-Depending on the time of year you are making this, you can use festive colored sprinkles.

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

Almond flour, chocolate chips, maple syrup, vanilla, and coconut oil in a large glass bowl. — **Step #1**: Add all ingredients to a large bowl.

Cookie dough well mixed in a large glass bowl. — **Step #2:** Mix all ingredients together until they are well mixed throughout.

Cookie dough balls scooped on a baking sheet. — **Step #3:** If you would like to make this recipe into cookie dough balls, you can use a cookie scoop and place the rolled balls on a baking sheet.

Recipe Tips

Tip #1: Be sure chill this recipe prior to eating. Eating it cold vs. room temperature tastes a lot better!

Recipe FAQ

How can you make cookie dough that you can eat?

Making it without eggs makes it edible!

Can I make this recipe into edible gluten free cookies?

Unfortunately that will not work because this recipe is missing key ingredients like eggs.

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December 18, 2020 Autoimmune Protocol

AIP Holiday Cupcakes (Paleo, Allergy friendly)

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December 17, 2020 Allergy Friendly

Creamy Dairy Free Hot Chocolate (Protein Option)

This Dairy Free Hot Chocolate with Bone Broth Protein is creamy, chocolatey, and packed with gut friendly nutrients! It’s a cozy, healthy hot cocoa recipe that’s gluten free, paleo, and refined sugar free. You’d never know it has bone broth inside. It is a perfect treat for a cold winter day.

Dairy free hot chocolate with bells, cinnamon, and whole cloves.

My Dairy Free Hot Chocolate with Bone Broth Protein has become a winter must-have in our house! My husband Mitchell and I love curling up with a mug of it on chilly Fall and Winter nights. It’s rich, decadent, and loaded with nutrients — and the best part? You’d never guess it has bone broth inside. When I first experimented with this idea, I was skeptical. Bone broth in hot chocolate? But once I tried it, I was hooked. The cocoa completely masks the flavor of the broth, leaving you with a creamy, slightly frothy hot cocoa that’s comforting and nourishing all at once. We are serving it Halloween night with our neighborhood get together with my Homemade Beanless Chili and Gluten Free Apple Crisp for dessert.

If you love cozy seasonal drinks like I do, check out some of my other seasonal drinks on my blog like my Pear Cocktail and Apple Cider Margarita.

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Why Add Bone Broth to Hot Chocolate?

Bone broth adds a subtle richness and a huge nutrient boost. It’s rich in collagen, amino acids, and minerals that support your gut, skin, and joints, making it the perfect ingredient to sneak into a sweet treat.
Gut Health Support: Bone broth helps nourish the gut lining with collagen and gelatin.
Protein Boost: A cup of bone broth can add 8–10g of protein and when combined with protein powder or collagen, this becomes a powerhouse drink.
Nourishing Comfort: The minerals and amino acids support your immune system, making it perfect for cold weather or post-workout recovery.

What You Will Love About This Recipe

Creamy, rich, and deeply chocolatey.
Naturally dairy free, gluten free, refined sugar free, soy free, and paleo friendly.
Packed with gut-healing nutrients and protein.
Ready in under 10 minutes.
Easily customizable-AIP, kid-friendly, or mocha-style.

Simple Ingredients

Dairy free hot chocolate ingredients in small glass bowls on a silver tray.

Bone Broth – Choose a high-quality, plain chicken or beef bone broth. Homemade or store-bought both work — just make sure it’s not heavily seasoned.
Dairy Free Milk – Coconut, almond milk, or cashew milk all make great creamy bases. I love full-fat coconut milk for a richer texture. I have found that the coconut taste is masked with all of the other ingredients.
Unsweetened Cocoa Powder – Gives this hot chocolate its indulgent rich chocolate flavor. You can also use raw cacao powder for extra antioxidants.
Pure Maple Syrup – My go to natural sweetener. Naturally sweetens without refined sugar. Honey or coconut sugar also work.
Vanilla Extract – Adds depth and sweetness.
Sea Salt – A pinch enhances the chocolate flavor.
Optional Add-Ins: Cinnamon, chocolate chips, mini marshmallows, peppermint extract, shaved chocolate bars, candy canes (Christmas) espresso powder, or dairy-free whipped cream on top.

See recipe card below for full measurements and ingredient amounts.

Ingredient Substitutions

No Bone Broth? Replace with a scoop of collagen protein, you’ll still get a protein boost.
Dairy free milk: oat milk, soy milk, rice milk, while they are notify favorites, you can use them!
For AIP: Use carob powder instead of cocoa and a compliant milk like coconut.
For Kids: Omit protein powder and reduce sweetener slightly.
Low Sugar: Use monk fruit or stevia instead of maple syrup.

Step-by-Step Instructions

Step #1: Warm the liquids. In a small saucepan, add your bone broth and dairy-free milk. Warm over medium heat but don’t boil. If you are making multiple batches, use a large saucepan.
Step #2: Add the chocolate. Whisk in cocoa powder until fully dissolved. Stir in maple syrup, vanilla, and a pinch of salt.
Step #3: Froth and serve. For the ultimate creamy texture, blend your hot chocolate for 20–30 seconds or use a handheld milk frother. Pour into your favorite mug and top with dairy-free whipped cream, coconut cream, or a sprinkle of cinnamon.

Set of two dairy free hot chocolates in clear mugs with fresh whipped cream.

Expert Tips

Blend, don’t stir – Blending creates that café-style froth you’ll love.
Don’t boil – Too much heat can make the protein clump.
Use a clean broth – Avoid garlic/onion-heavy broths for best flavor.
Warm your mug – Pour hot water into your mug before serving, then dump it out to keep your drink warm longer.

Frequently Asked Questions

Will I taste the bone broth?

No! The chocolate, vanilla, and sweetener completely mask it — you’ll only taste creamy cocoa.

Can I use beef broth instead of chicken broth?

Yes, but chicken has a more neutral flavor that blends in better.

Is this safe for kids?

Absolutely!

Can I make it in the microwave?

Yes! Combine all ingredients in a microwave-safe mug, heat for 60–90 seconds, then whisk or froth well.

How can I store and reheat?

If you have leftovers, store them in a sealed jar in the fridge for up to 3 days. Reheat on the stove or in the microwave and whisk or blend again before serving.

Dairy free hot chocolate in a clear mug with fresh garnish.

Other Fun Festive Drinks To Make

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Why You Will Love This Recipe

Ingredients

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Step By Step Instructions

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Expert Tips

Recipe FAQ

Storage Instructions

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