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November 19, 2020 Appetizers

Buffalo Chicken Meatballs

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

These meatballs are a great meal option to prepare in advance for your lunches for the week ahead! Pair them with some cauliflower rice and broccoli and you are ready to go. If you enjoy this recipe, you will also enjoy my Cranberry BBQ Meatballs as well.

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Why You Will Love This Recipe

One of the best things about this recipe is how simple it is, you only need a key few ingredients and you can buy pre-made paleo ranch and buffalo sauce if you would prefer.
This recipe is naturally gluten free, dairy free, paleo, soy free, and Whole30.
I like to pair this recipe with my go to Broccoli Recipe.
This recipe is great to meal prep for your week ahead!
You can serve this dish as a meal or as an appetizer. When I make these meatballs for football Sunday, I like to also make my Crockpot Gluten Free Mac and Cheese.
If your kids don’t like spice, you can always leave some meatballs without sauce so the whole family can enjoy!

Ingredients

For the meatballs:

Ground chicken– I personally love the ground chicken thighs because I feel like they have more flavor, however you can use lean chicken if you would prefer.
Spices– do not skimp on the spices. This is what makes these meatballs loaded with flavor!

For the buffalo sauce:

**You can opt to buy pre-made from a store if you would like to save time, but it literally takes 2 minutes to make!

Ghee– The ghee is what gives this whole30 buffalo sauce a creamy texture. If you cannot tolerate ghee, you can use vegan butter.
Hot sauce– I like this one. It is a whole30 and paleo complaint.

For the ranch:

Avocado mayo– I love this brand of avocado mayo. I prefer avocado mayo vs. regular mayo because it is made with healthier (omega-3 fats)
Spices– don’t skip! It is what gives this whole30 dressing its flavor.

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

Substitutions And Variations

You can make this recipe with either homemade buffalo sauce or ranch dressing or pre-made.
You can change the spice of this recipe by changing the type of hot sauce used to make the homemade buffalo sauce.

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

raw ground chicken in a bowl for buffalo meatballs — First, preheat the oven to 400 degrees F. Place all of the meatball ingredients into a bowl and mix with your hands until the spices are well mixed in.

raw meatballs on a baking tray — Next, grab your non stick baking sheet. Using a cookie scooper or your hands, roll the meat into 1 inch meatballs. Add the meatballs to the tray and bake for 25 minutes.

homemade paleo ranch ingredients in a bowl — Add the ghee and hot sauce to a sauce pan and bring to a simmer for 5 minutes while the meatballs are cooking.

whole30 ranch in a glass mixing bowl with a small whisk — Finally, mix all of the ingredients for the ranch into one bowl, drizzle on top of the meatballs and serve.

Equipment

Expert Tips

Tip # 1: You can serve the meatballs as is with toothpicks for an appetizer with the drizzles ranch on top or you can make them into a meal.
Tip # 2: If you are choosing to make them into a meal I like to serve them with roasted broccoli or cauliflower rice.
Tip # 3: If you want to make ahead of time, freeze the meatballs before mixing in buffalo sauce.

Recipe FAQ

How Can I Reheat?

I suggest reheating in the oven at 350 degrees F for 5-10 minutes. Drizzle with extra sauce when you remove from oven to prevent the meatballs from drying out.

What Should I Serve This With?

I like to pair these meatballs with cauliflower rice and roasted broccoli.

Can I Freeze This Recipe?

Yes! I would freeze the meatballs before tossing them in the buffalo sauce.

Buffalo chicken meatballs on a wooden platter with a toothpick in one.

Storage Instructions

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

Other Paleo Meatball Recipes You Will Love

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

Download your FREE guide below

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November 16, 2020 Autoimmune Protocol

Shaved Brussels Sprouts Salad

This cold brussels sprout salad paired with a aip and whole30 approved salad dressing is exactly what you need for these cold fall and winter months. The added pomegranate adds a nice crunch to this nutrient dense and colorful salad. The pumpkin vinaigrette compliments the fall harvest fruits and veggies oh so nicely. You can prep this salad and cook the squash in advance to help free up oven space during your holiday occasions.

Cold Brussels Sprouts Salad | Alliannas Kitchen

Lately I have been obsessed with salads, if you love salads like I do check out my other go to, my Fall Salad With Fig Balsamic Vinaigrette, Cucumber Apple Salad. I have been topping these salads off with my Homemade Chickpea Crouton recipe.

What Do I Need For This AIP Salad

Brussel Sprouts- You can buy these pre shaved or shave them yourself. You can shave them using your food processor.
Pomegranate- I know I am biased, but this is my favorite part of the dish. It adds the most perfect sweet crunch. A lot of stores now sell pomegranate pre- seeded. I always opt for that. It saves you time and is nearly not as messy! Pomegranate juice stains, FYI!
Red apples- You can easily swap these out for green. I like the red because they are sweeter and give this dish an added layer of sweetness. Green apples tend to be more sour.
The butternut squash- This makes this salad even more filling. You can buy your squash pre-cut which saves you a ton of time or you can cut it yourself. If you are making this dish for the holidays, you can cook the squash in advance and serve it cold over the salad. That will help you save on oven space! I am always thinking ahead.

For the pumpkin vinaigrette:

Pumpkin puree- I like the canned stuff, it will save you so much time! Just be sure there are no added ingredients like sugar.
Apple cider vinegar- This will make this dressing a vinaigrette. Do not skip!
Pure maple syrup- This is optional. It will make this dressing a little more sweet. If you are doing Whole30, skip it!
Olive oil- EVOO is my go to oil when baking, cooking or making salad dressing. You can swap it out for avocado oil if you desire.

Cold Brussels Sprouts | Alliannas Kitchen

Cold Brussels Sprouts Salad Dressing | Alliannas Kitchen

How To Make This AIP Salad

As mentioned above, you can make the squash in advance if you would like. It will save on oven space and time if you are making this dish along with other dishes. If you are not making it ahead of time, you want to preheat the oven to 400 , chop up the butternut squash in ½ inch cubes, and bake for 40 minutes.
While the squash is baking, you can prepare the other ingredients. Chop up the apples and seed the pomegranate.
Once you are done prepping the salad, you can prep the dressing. Place all ingredients in a food processor and blend.
Once you are ready to serve the salad, mix all ingredients together.

Brussels Sprouts AIP Salad | Alliannas Kitchen

What Can I Serve This AIP Salad With

I love to make this salad for my weekly meal prep lunches. It goes so well with this whole oven roasted chicken. If you are looking to go crazy on the vegetables, you can make my Arugula Pear Salad too which is so delicious and is AIP friendly as well.

Cold Brussels Sprouts AIP Salad | Alliannas Kitchen

If you like this recipe, you will also LOVE these fall salads:

November 11, 2020 Autoimmune Protocol

Oven Roasted Whole Chicken (AIP, Paleo, Keto, Whole30)

This foolproof easy roasted AIP chicken recipe is not only delicious but it takes 10 minutes to prep. This Oven Roasted Whole Chicken is full of flavor, crispy, juicy, and free of additives and sugar which is normally found in whole chickens at the store. This recipe is naturally paleo, whole30, AIP, and keto compliant.

If you enjoy this dish, you will also enjoy my AIP Turkey Breast in a Maple Garlic Sauce as well.

What Do I Need To Make This Oven Roasted AIP Chicken Recipe:

1- 5 pound whole chicken- You can buy fresh or frozen but you will need to fully thaw the bird before cooking.
Paprika- If you are doing AIP, omit the paprika. The paprika will give this chicken a nice kick!
Oregano- Will add an herb-y flavor.
Basil- The basil will add evenly more herby flavors.
Onion powder- You can also use garlic cloves in place. If you chose the cloves I would use 6-7.
Garlic powder- My favorite part 🙂
Pink sea salt- The salt is important here, do not skip this!
Bone broth- This will keep your chicken breast nice and moist.
Cooking oil of choice- I love using Trader Joe’s cooking oil spray, but you can use oil that is not in spray form as well.

How Do I Make This Oven Roasted AIP Chicken Recipe?

*Note your chicken needs to be fully defrosted. I always suggest defrosting meat in the fridge on a plate. Sometimes big pieces of meat like this can take 2-3 days to defrost.
First thing is first, preheat the oven to 400 degrees F.
Next, take the giblets out of the chicken in the breast cavity. They should be in a bag. You can throw them away or use them for soups.
Now, place the chicken in a roasting pan, breast side facing down. I like using a roasting pan because it will evenly cook the chicken on both sides.
Pat dry the chicken with paper towels. *Note I do NOT wash the chicken. I feel that any bacteria on it will be killed off in the oven. For me it is not worth getting the raw chicken everywhere.
Now, mix the spices.
Spray the chicken on both sides with cooking oil of choice. If you do not have a cooking spray you can take a brush and brush on the oil. Make sure to oil both sides.
Next, you want to sprinkle the spices all over the chicken.
Be sure once you are done adding the spices, the chicken ends up with the breast face down.
Now, dice up 1 onion and cut a lemon in half and stuff the chicken with the onion, lemon, thyme, and rosemary.
OPTIONAL: but highly recommended, tie the legs up and together. This will help the chicken cook evenly. You can use twine or sewing string.
Lastly, add the broth to the bottle of the pan and place it in the oven for 85 minutes. I suggest adding a meat thermometer. The best way to tell if the chicken is done is once it reaches 165 degrees.
If you do not have a thermometer you can cut into it and see once the 85 minutes is up; however, I highly suggest getting a meat thermometer.

What Do I Eat This Oven Roasted Chicken With?

The best thing about this paleo aip chicken recipe is that it is so versatile, you can literally eat it with anything! I love eating roasted chicken with garlic-y mashed potatoes, and this bacon brussel sprout pomegranite dish. My favorite is eating it with BOTH! So good. I love using this recipe in my weekly meal prep too.

How To Store This Roasted Chicken

I highly suggest cutting the chicken/ pulling off the meat prior to serving. I like to store the chicken breast in airtight glass containers.

If you like this chicken recipe, you will love:

Crispy AIP Chicken Tenders

Almond Butter Chicken Pumpkin Soup

Whole30 Chicken Nuggets

Whole30 Chicken Teriyaki

November 8, 2020 Breakfast

Oat Flour Pumpkin Muffins

These Oat Flour Pumpkin Muffins are perfect for Fall and are so simple to make. This recipe takes 15 minutes of hands on time and can be batched baked! The pure maple syrup combined with toe dark chocolate chips and warm spices makes this recipe a huge Fall hit. You can have a batch of these pumpkin oat flour muffins on the table in no time.

Close up photo of oat flour muffins stacked on top of each other with white chocolate chips on top.

I love pumpkin season! Every fall I buy a huge case of canned pumpkin from Trader Joe’s to last me all fall long. Pure pumpkin puree tends to sell out so grab it while they have it in stock. If you love pumpkin like I do or have leftover pumpkin, check out the other pumpkin recipes on my blog like my Pumpkin Baked Oatmeal, Gluten Free Pumpkin Cake, Dairy Free Pumpkin Spice Smoothie, and Gluten Free Pumpkin Muffins.

If you are obsessed with Fall like I am, check out my Fall Simmer Pot Recipe. It will make your house smell and feel like Fall!

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Why I Love This Recipe

These healthy pumpkin muffins requires less than 15 minutes of hands on time.
My healthy pumpkin muffin recipe is naturally dairy free, gluten free, and soy free. It can also be made nut free.
You can make these pumpkin oatmeal muffins using homemade oat flour using a food processor or store bought out flour.
No one will know this recipe is made with better for you sweeteners and is naturally refined sugar free!
These delicious muffins make for a great afternoon snack once your kids get home from school!

Simple Ingredients

Oat flour pumpkin muffin ingredients laid out in bowls on the counter. — Oat flour.

Gluten free oats- The oats will act as the “flour” in this recipe. I have not tested this recipe with any other kind of flour, so I do not suggest substituting for almond flour, or any kind of all purpose gluten free flour as not all flours are created equally.
Almond milk- Almond milk is my go to choice of milk for all of my dairy free recipes. You can sub this out for coconut milk.
Egg-To kind the muffins together.
Pumpkin puree and pumpkin pie spice-This is what gives this oat flour pumpkin muffin recipe its pumpkin flavor.
Maple syrup and coconut sugar– These are my sweeteners of choice. You can sub for honey or maple sugar but the taste will be slightly different.
Baking powder and baking soda- Helps these muffins rise! Don’t skip out on this crucial ingredient.
Chocolate chips-I love using white chocolate chips in this recipe, but any kind of chocolate will work!

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

Equitment Needed

Baking cups or silicone ones ( you can reuse them!)
Cupcake/ muffin pan
Mixing bowls
Measuring cups

Step-by-step photos

Unmixed oat batter for chocolate chip muffins in a large glass bowl. — **Step #1:** Preheat the oven to 350 degrees F. Then, add all ingredients to a large bow.

Oat flour pumpkin batter in a large bowl with white chocolate chips. — **Step #2:** Then, mix all ingredients together until well mixed.

Oat flour pumpkin muffins in a muffin pan. — **Step #3:** Evenly add the muffin batter to the muffin cups in a muffin pan and bake for 30 minutes or until you can stick a fork in the center of the muffins and it will come out clean.If you choose to make these into mini muffins, the baking time will vary. For mini muffins check them between 18-22 minutes. Once the muffins are done, place them on a wire rack until they reach room temperature.

Recipe Tips and Tricks

Tip #1: If you want your chocolate chips to be pretty at the top, add a few in half way throughout the baking process that can just sit on top. They won’t sink as much.
Tip #2: Allow the muffins to completely cool prior to moving them out of the cooking rack.

Pumpkin muffins with white chocolate chips stacked on each other with two pumpkins in the back.

Recipe FAQs

How should I store these healthy muffins?

I suggest storing them in an airtight container for up to 5 days in the fridge.

Can I substitute the pumpkin spice?

If you don’t have pumpkin spice on hand use 1 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, and 1/8 tsp ground cloves.

Can you make this recipe into a Gluten Free Pumpkin Loaf?

Unfortunately you cannot, this recipe will crumble. You can use my Gluten Free Pumpkin Bread recipe to make pumpkin bread.

Other Gluten Free Fall Dessert Recipes

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

Download your FREE guide below.

Download the guide.

November 7, 2020 Air Fryer

Butternut Squash In Air Fryer

This Butternut Squash in Air Fryer dish makes for a perfect side dish and egg free breakfast. The combination of apples, bacon, and squash makes this dish oh so flavorful. The natural juices from the bacon nicely complement is delicious vegetable. This great side dish is a staple for nearly all of our Fall family and holiday season functions.

Butternut squash on a brown floral plate.

I love a good side dish! Especially a savory yet sweet one. This recipe has especially become a perfect Thanksgiving side dish along with my Cranberry BBQ Meatballs, Dairy Free Green Bean Casserole, Dairy Free Gravy, Gluten Free Mashed Potatoes, Roasted Cauliflower and Carrots, and my Sautéed Kale and Mushrooms. If you are looking for a good cozy cocktail or mocktail to serve this recipe with, check out my Pear Cocktail Recipe.

Why I Love This Recipe

This healthy side dish can take as little as 10 minutes if you buy the pre-cut squash.
The size of your squash dictates how much you will get from this recipe. You can really cater this recipe to how many servings you need.
While this winter squash is mostly used for side dishes, you can also use this recipe to make an egg free breakfast.
If you have a lot leftover of this leftover squash, you can use the rest of it to make my amazing Butternut Squash Feta Salad.
This delicious butternut squash recipe is naturally dairy free, gluten free, soy free, nut free, egg free, AIP, Paleo and Whole30 friendly.
If you are obsessed with squash season like I am every Fall, check out my Butternut Squash Curry and my Air Fryer Spaghetti Squash.
If you want to meal prep this recipe, I suggest using larger squashes.

Simple Ingredients

Air fryer squash ingredients laid out on the counter.

Pre-cut butternut squash- you can buy the precut stuff which will save you a ton of time or you can buy a large size one and cut it yourself. Cut the squash into 1 inch cubes.
Coconut sugar-This helps bring out the sweetness with the apples and squash. While the natural sugars add some sweetness, I love adding a tad of coconut sugar.
Paprika & garlic powder- give this recipe more flavor. If you are doing AIP omit the paprika.
Avocado oil- is my go to cooking oil for roasting the squash and sautéing the apples and onions.
Apples-Apples are the perfect addition to help enhance the sweet flavor.
Squash-A must, make sure it is a butternut squash! I highly suggest buying the pre-cut squash so you do not have to use a vegetable peeler here which are a pain to use.
To garnish- This recipe is not complete without adding the fresh parsley on top.

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

Recipe Substitutions and Variations

Coconut sugar-While coconut sugar is my go to, you can also use brown sugar or maple syrup in its place.
Flavor variations-You can use other spices to enhance the flavor of this recipe like chili powder or black pepper.
Other vegetables-You can toss other veggies into the mix to give this recipe more flavor if you would like! Sweet potatoes would be a nice addition.

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

Recipe Instructions

Squash, fresh parsley, coconut sugar, sea salt and chopped apple in a bowl. — **Step #1:** Take your pre-cut butternut squash and place it in a bowl. The squash should be cut in 1-inch cubes. Using a sharp knife, slice up your onions, bacon and apples. Now, add all ingredients to a large bowl.

Butternut Squash In Air Fryer 5 — **Step #2**: Then, place the ingredients in an air fryer basket and place the air fryer on 375 degrees F and bake for 20 minutes, then toss the ingredients and bake for an additional 15 minutes or until the squash has crispy edges and slightly golden brown. You should be able to know if the squash is done by noticing if it is fork tender and you can easily stick a fork in it, The total cook time may vary slightly based on how thick the squash is.

You can also make this recipe in the regular oven if you would prefer. Follow all instructions with the same as above except lay the squash out on a sheet tray. Just like the air fryer version, the cooking time may vary slightly based on how thick and dense the squash cubes are.

Recipe Tips and Tricks

Tip #1: I cannot stress this enough, buy the pre-cut butternut squash! It will save you so much time.
Tip #2: If you do not like the spice, skip the paprika.

Recipe FAQS

Do I need to peel butternut squash before roasting?

Yes! You absolutely do, however, please buy the pre-cut squash. I will save you so much time and the headache of having to cut it.

How do you cut a butternut squash?

For best results, first peel the squash using a veggie peeler. Then, cut off the bottom of the squash then cut off the top. Now, slice the squash in half and scoop out the middle of the squash. Lastly, cube up the squash into 1 inch cubes.

Butternut squash in a large brown bowl with parsley on top.

Easy Vegetable Recipes

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

Download your FREE guide below.

Download the guide.

Butternut Squash In Air Fryer

Course Breakfast, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Author Allianna Moximchalk

59kcal

Cost $6

Print Recipe Pin Recipe

Equipment

▢
Air fryer or baking sheet

Ingredients

▢ 1 large butternut squash Some stores like Trader Joe's sell the fresh pre cut squash, that will totally work too and save you a lot of time! If you go the pre packaged route, I suggest 2 pounds.
▢ 1 whole green apple Washed and cubed.
▢ 2 cloves garlic Minced
▢ 1 tsp coconut sugar
▢ 2 tsp extra virgin olive oil (divided) I like using the Trader Joe's olive oil spray, super simple!
▢ 1/4 cup fresh parsley Washed and chopped
▢ 1/4 tsp sea salt

Instructions

For the air fryer version:

Take your pre-cut butternut squash and place it in a bowl. The squash should be cut in 1-inch cubes. Using a sharp knife, slice up your onions, bacon and apples. Now, add all ingredients to a large bowl and toss. Then, place the ingredients in an air fryer basket and place the air fryer on 375 degrees F and bake for 20 minutes, then toss the ingredients and bake for an additional 15 minutes or until the squash has crispy edges and slightly golden brown. You should be able to know if the squash is done by noticing if it is fork tender and you can easily stick a fork in it, The total cook time may vary slightly based on how thick the squash is.

For the oven version:

You can also make this recipe in the regular oven if you would prefer. Follow all instructions with the same as above except lay the squash out on a sheet tray. Just like the air fryer version, the cooking time may vary slightly based on how thick and dense the squash cubes are.

Notes

Servings: This recipe yields approximately 3 servings.

Nutrition: The nutrition on this recipe is just an estimate and cannot be guaranteed.

Storage: You can store this recipe in the fridge for up to 5 days.

This easy prep recipe is the perfect side dish that can double as a breakfast.

Tried this recipe?Tag me on instagram @alliannaskitchen!

November 6, 2020 Blog

Complete Paleo Meal Plan Week 6

This is week 6 of putting together meal plans for you guys and I have received a lot of great feedback so I am going to continue to create them. This week’s meal plan is paleo friendly, some of the recipes are whole30 friendly too. If they are whole30 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 🙂

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. 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

This Weeks Menu

Breakfast: AIP Breakfast Muffins With Bacon & Apples

Dinner Monday: Pumpkin Chicken Almond Butter Instant Pot Soup

Lunch Tuesday: Pumpkin Chicken Almond Butter Instant Pot Soup

Dinner Tuesday: Pumpkin Ravioli w/ Sage Apple Bacon Sauce

Lunch Wednesday: Pumpkin Ravioli w/ Sage Apple Bacon Sauce

Dinner Wednesday: Cilantro Lime Chicken Wings w/ Creamy Mashed Potatoes

Lunch Thursday: Cilantro Lime Chicken Wings w/ Creamy Mashed Potatoes

Dinner Thursday: Herb Crusted Salmon w/ Lemon Dill Green Beans

Lunch Friday: Herb Crusted Salmon w/ Lemon Dill Green Beans

Dinner Friday: Chicken Curry Meatballs

Lunch Saturday: Chicken Curry Meatballs

Dinner Saturday: Cucumber Apple Salsa Over Salmon

Lunch Sunday: Cucumber Apple Salsa Over Salmon

Dinner Sunday: Creamy Chicken Curry Gnocchi Soup

Lunch Monday: Creamy Chicken Curry Gnocchi Soup

Do not forget to tag me on instagram @alliannaskitchen with your yummy meals. I am excited to cook with you 🙂

If you are looking for more Whole30 weekly meal plans, check out week 1’s meal plan.

November 5, 2020 Breakfast

Paleo Pumpkin Muffins

These most Paleo Pumpkin Muffins are the perfect treat for any fall occasion. They are loaded with flavor and oh so moist. With only taking 10 minutes to prepare, you can have a batch of 18 muffins ready to go in no time. These muffins freeze perfectly which means they are perfect to make ahead of time for the holidays or simply so you can have a paleo breakfast that is prepped and ready to go at all times, all you need to do is heat these muffins up!

If you enjoy this recipe, you will also enjoy my Gluten Free Pumpkin Cake, Dairy Free Pumpkin Spice Smoothie, and Gluten Free Pumpkin Muffins as well.

Ingredients:

Almond flour- my go to flour for paleo baking. Do not substitute!
Baking soda & baking powder- these two ingredients are a must. Both baking soda and baking powder help the muffins rise.
Pumpkin- I like canned pumpkin from Trader Joe’s. I bought a ton of it at the beginning of the season (like 3 cases, because it sells out so fast) but any brand will work. I like to be sure that the only ingredient is pumpkin. A lot of brands will add in ingredients like sugar which is not necessary for this recipe.
Coconut sugar- This is by far my favorite paleo sweetener. I use it in almost all of my baking recipes. You can absolutely substitute it for maple sugar if you prefer.
Pumpkin spice- While I am a huge fan of pumpkin spice you can make this recipe without it or substitute it for cinnamon. I always buy an extra jar or two so I have it all year round.
Vanilla- adds extra flavor.
Eggs- don’t forget the eggs! This will help everything stay together!
Coconut oil- coconut oil is what keeps these muffins moist.

How to make:

First thing first, preheat the oven to 375. Then, add muffin liners to your pan. Since these are a larger batch of muffins, you can choose to make two batches (12 muffins, then 6 muffins) or you can buy this big muffin pan. I also like to use this pan when I batch cook my egg muffins for breakfast.
Next, insert the baking cup in the muffin pan. You will need 18 liners. Now it is time to mix the batter! Add all ingredients to a large mixing bowl and mix with a spatula. Be sure not to over-mix, it will prevent the batter from rising. Lastly, evenly divide the batter into the muffin cups.
It is time to bake the muffins! Bake them for 30 minutes or until they pass the fork trick (put the fork in the muffin, once you pull it out be sure no batter is present.)

How To Store Paleo Pumpkin Muffins

You can store these muffins in the fridge for up to a week or freeze them. If you choose to freeze them, be sure to remove the liners and lay them in a single layer in a ziplock bag.

Keywords: Gluten free muffins, grain free muffins, pumpkin paleo, paleo pumpkin dessert, paleo snack, paleo halloween treat, gluten free halloween treat, paleo breakfast, refined sugar free baking, paleo gluten free muffins

If you like this recipe, you will LOVE:

October 30, 2020 Blog

Week 5 Complete Whole30 & Paleo Meal plan

This is week 5 of putting together meal plans for you guys and I have received a lot of great feedback so I am going to continue to create them. This weeks meal plan is both whole30 and paleo friendly. Feel free to use previous week’s meal plans that can be found here. If you are new to the Whole30, check out the post I did on how to have a successful round of whole30.

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.

Feel free to switch up the order or switch the menu options up, as this is only meant to be a guide. This menu contains 7 meals and one breakfast. I like to make extra at dinner for the next day to eat for lunch. I hope this is helpful as you begin to plan out your week. -Allianna

What Is On The Menu

Breakfast: Egg Muffins

Monday dinner: Crispy Chicken Tenders w/ Brussels sprouts, bacon, and pomegranate (my new favorite)

Tuesday lunch: Crispy Chicken Tenders w/ Brussels sprouts, bacon, and pomegranate (my new favorite)

Tuesday dinner: Creamy Thai Chicken Soup

Wednesday lunch: Creamy Thai Chicken Soup

Wednesday dinner: Chicken Nuggets w/ Lemon Dill Green Beans

Thursday lunch: Chicken Nuggets w/ Lemon Dill Green Beans

Thursday dinner: Curry Chicken Salad Served Over Greens

Friday lunch: Curry Chicken Salad Served Over Greens

Friday dinner: Chicken Teriyaki Bowls

Saturday lunch: Chicken Teriyaki Bowls

Saturday dinner: Fajita Steak Salad

Sunday lunch: Fajita Steak Salad

Sunday dinner: Everything Bagel Seasoned Chicken Wings w/ Mashed Potatoes

Monday lunch: Everything Bagel Seasoned Chicken Wings w/ Mashed Potatoes

Do not forget to tag me on instagram @alliannaskitchen with pictures of your yummy meals. I am to see everything you make!

You can check out previous weeks meal plans here.

October 29, 2020 Air Fryer

Air Fryer Frozen Brussel Sprouts

These Air Fryer Frozen Brussel Sprouts have become a staple in our home! This recipe goes great with just about anything. In under 20 minutes you will have the most perfect side dish. You can keep this recipe simple with just some seasonings or add in some bacon to spice it up. These Air Fryer Frozen Brussels Sprouts have become a staple in our home.

Air Fryer Brussel Sprouts With Bacon And Pomegranate | Alliannas Kitchen

I love having easy delicious side dish recipes on hand that can go well with just about anything. If you like easy vegetable recipes like this one, be sure to check out my Blanched Broccoli Recipe, Lemon Garlic Asparagus, Roasted Beets and Carrots, and Dairy Free Green Bean Casserole on my blog too! They all have become my go to’s especially for weeknight cooking.

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Why I Love This Recipe

These Crispy Brussels Sprouts are loaded with flavor and so easy to make!
You can spice up this recipe by adding some maple syrup and make my Balsamic Maple Brussel Sprouts,
You can meal prep this recipe at the beginning of the week so all you need to do is reheat during those busy weeknights.
The simple seasonings in this recipe make it so versatile, it goes great with just about anything! You can also spice it up by adding your favorite seasonings.
This recipe is naturally low carb, keto, paleo, gluten free, dairy free, soy free and nut free.
If you are a salty lover like me but trying to be mindful of what you put in your body, I love making brussel sprouts with crispy edges as an alternative to french fries.

Simple Ingredients

Cooking oil-A little oil goes a long way. This is the key to getting crispy sprouts golden brown! My go to cooking oil is avocado oil for this recipe.
Frozen brussel sprouts-A must for this recipe! I like buying the ones that are already cut in half.
Garlic powder, black pepper, onion powder, and a little salt-This little bit of seasoning goes a long way.
Bacon-While you don’t need bacon in this recipe, I feel like it is what makes this recipe so tasty!

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

Substitutions and Variations

Parmesan cheese– This adds some extra flavor to the recipe.
Oil-While avocado oil is my go to favorite, you can also use extra virgin olive oil, olive oil spray, coconut oil or ghee. I have a Homemade Ghee recipe on my blog if that is your thing!
Squeeze of lemon juice-This can add some acid/ flavor to your dish. Totally not needed, but if you have it on hand, it can add a little flavor.
Fresh brussels sprouts-You can also fresh sprouts in this recipe if you would prefer. Some grocery stores have shaved ones or ones already cut in half. Those are great options since it will require less prep on your end.
Other seasonings-Everything bagel seasoning, Italian seasoning and red pepper flakes make great additions to this recipe!
Dipping sauce-My Homemade Garlic Aioli goes so well with this side!

Equitment Needed

Air fryer-I have had the same air fryer for years and love it. It has multiple functions on it which means my kitchen appliances now take up less space. Air frying is my go to when it comes to making an easy side dish! It makes your vegetables oh so crispy.
Baking sheet-If your air fryer is in use or you do not have one, you can also use a baking sheet.

Simple Steps

First, chop up the bacon into 1/2 inch pieces. Then, add all ingredients to the air fryer at 375 degrees F for 15 minutes. Toss every 5 minutes. Timing may depend on how big your brussels are. Cook until brussels are desired crispiness and bacon is fully cooked.

Recipe Tips and Tricks

Tip #1: Do not over cook your brussels or they will burn! I like to pause the air fryer half way through and toss them. This helps them cook evenly.
Tip #2: If you are adding bacon to this dish, make sure your chop your bacon into 1/2 inch pieces or less so the bacon needs cooked for the same amount of time as the brussels.

Recipe FAQs

How can I make brussel sprouts in the oven?

You can make them the same way you would if you were making them in the air fryer. Lay out the brussel sprouts in a single layer and bake at 375 degrees F for 20 minutes or until lightly brown.

What serves well with brussel sprouts?

The thing I love most about this recipe is that is goes great with just about anything! A few of my favorites to serve it with is Crispy Gluten Free Fried Chicken, Gluten Free Fish and Chips, Air Fryer Turkey Burgers, and easy Dutch Oven Ribs.

How long do brussel sprouts last in the refrigerator?

Uncooked brussel sprouts can last for up to a week, if they are cooked they can last for up to 5 days in an airtight container.

Paleo AIP Brussel Sprouts With Bacon And Pomegranate| Alliannas Kitchen

Other Easy Vegetable Recipes

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Air Fryer Frozen Brussel Sprouts

Course Appetizer, Breakfast, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Author Allianna Moximchalk

592kcal

Cost $8

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