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Gluten Free S’mores Cookie Bars

These Gluten Free S’mores Cookie Bars are so fun to make and taste just like everyone’s childhood favorite classic s’mores treats. This recipe has become a summer night essential in our house when having friends over. The gooey golden brown marshmallows combined with the silky classic chocolate in the middle and classic graham cracker crust on the bottom is oh so delicious. This recipe only takes 20 minutes to prep and you can prep it in advance too! It truly makes for a perfect treat. 

Smores bar on a plate.

This recipe was inspired by my childhood favorite summer snack, smores! These gluten-free s’mores bars are everything smores should be-fluffy, covered in chocolate, salty but yet sweet. If you love chocolate as much as I do, check out my other favorite chocolate recipes on my blog like my Vegan Chocolate Truffles, Vegan Chocolate Covered Strawberries, Gluten Free Banana Chocolate Chip Muffins, Gluten Free Rice Crispy Treats or my Gluten Free Chocolate Tart.

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Why I Love This Recipe

  • My gluten free s’mores bars are naturally dairy free, gluten free, soy free, refined sugar free, egg free and paleo friendly. This recipe is also naturally friendly for those with celiac disease! 
  • You can make this recipe in advance or whip it up the day of. 
  • Unlike most traditional s’mores, this recipe is made with homemade marshmallow cream and without corn syrup.
  • Save money with this recipe by making your own gf graham crackers crust.
  • While we love making this recipe on repeat during the summer, it is also perfect for movie night.

Simple Ingredients

  • For the gluten free crust:
    • Almond flour and coconut flour-This is the base of the crust. 
    • Coconut sugar and honey-To add some sweetness to the crust. 
    • Sea salt and cinnamon-To taste. 
    • Melted butter-This helps hold the crust together. 
    • Avocado oil-To spray the pan with.
  • For the gooey marshmallow fluff:
    • Water and gelatin-This is what holds everything together. 
    • Honey-For flavor and taste. 
  • For the chocolate topping:
    • Chocolate-I am dairy free so I use dairy free chocolate but any kind of chocolate will work! Hu or enjoy life semi-sweet chocolate chips are my favorites. You can also use chopped up hershey bars.

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

Substitutions and Variations

  • Sugar-You can also use maple sugar or brown sugar in place of coconut sugar. 
  • Butter-Ghee, dairy free butter or coconut oil also work! I like using the Homemade Ghee recipe on my blog.
  • Marshmallows-You can use store bought regular marshmallows or mini marshmallows, or vegan marshmallows but nothing compares to homemade! 
  • Flaky sea salt-If you like the sweet and salt combo, be sure to sprinkle some salt on top!

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

Gluten free graham cracker crust in a large clear glass bowl.
Step #1: Preheat the oven to 350 degrees F and line an 8 by 8 baking sheet with parchment paper. Now spray the pan so the crust does not stick. Combine the ingredients for the curst in a large bowl and mix well throughout. 
Graham cracker crust laid out in a casserole dish.
Step #2: Now, press down on the crust and evenly spread it out. Bake in the oven for 20 minutes or until golden brown. Once the crust is cooked remove from the oven and set aside until you are ready to assemble the bars. 
Gelatin and water in a large bowl.
Step #3. Now, make the marshmallow creme by first pouring the water in a large mixing bowl. Then sprinkle the gelatin over the water and stir briefly then allow it to sit and bloom. 
Water and honey in a sauce pot.
Step #4: Add the remaining water and honey to a sauce pan and bring to a boil for 6 minutes.
Homemade marshmallow fluff in a mixer bowl.
Step #5: With the electric hand mixer or kitchen aid in one hand, slowly pour the honey mixture into the gelatin mixture while beating non-stop to combine until it turns white and fluffy. 
Marshmallow fluff spread out over a homemade cookie crust.
Step #6: Once the mixture is white and fluffy, pour it over the graham cracker crust and allow it to set for 1 hour. 
Melted chocolate in a glass bowl.
Step #7: Once the mixture has set, melt the milk chocolate in a microwave-safe bowl in the microwave by cooking it in 30 second increments and whisk in between until the chocolate is silky smooth.
Chocolate covered over the marshmallow fluff.
Step #8: Then, drizzle the chocolate over the marshmallow mixture and allow it to set for 30 minutes in the fridge prior to serving. 

Recipe Tips and Tricks

  • Tip #1: Make sure you whisk your marshmallow fluff long enough! It can take up to 10 minutes. You will be shocked how it changes in texture and appearance with time.
  • Tip #2: Do not skip on letting the recipe set. If you do this, the marshmallow will ooze out.

Recipe FAQs

How long does this recipe last?

This recipe can last for up to 5 days in the fridge.

Can I substitute the flour for all purpose flour?

I do nog suggest swapping out the flour. The coconut flour and almond flour combo is what I have found works best.

Is store bought marshmallow fluff gluten free?

Some are, but they tend to have other ingredients in them that I try to stay away from like corn syrup.

Other Gluten Free Desserts You Will Love

Are you trying to eat healthier?

Check out my healthy swap guide!

Download your free swap guide here.
Smores bar on a plate.

Gluten Free Smores Cookie Bars

Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 bars
Author Allianna Moximchalk
449kcal
Cost $10
Print Recipe Pin Recipe

Equipment

  • mixing bowl
  • Hand mixer or kitchen aid
  • Large casserole dish Ideally 9 by 13

Ingredients

For the crust:

  • 1 1/4 cup Almond flour
  • 1/4 cup Coconut flour
  • 1/4 cup Coconut sugar
  • 1/2 tsp Ground cinnamon
  • 1/4 tsp Sea salt
  • 1/3 cup Butter Or ghee, coconut oil or dairy free butter. Make sure whatever you use is melted!
  • 1 tbsp Honey

For the marshmallow fluff:

  • 1 cup honey
  • 1 cup water-read notes to the right. Divided into (2) 1/2 cups.
  • 3 tbsp gelatin

For the chocolate topping:

  • 1 cup chocolate I like dairy free chocolate

Instructions

  • Preheat the oven to 350 degrees F and line an 8 by 8 baking sheet with parchment paper. Now spray the pan so the crust does not stick. Combine the ingredients for the curst in a large bowl and mix well throughout.
  • Now, press down on the crust and evenly spread it out. Bake in the oven for 20 minutes or until golden brown. Once the crust is cooked remove from the oven and set aside until you are ready to assemble the bars.
  • Now, make the marshmallow creme by first pouring the water in a bowl. Then sprinkle the gelatin over the water and stir briefly then allow it to sit and bloom.
  • Add the remaining water and honey to a sauce pan and bring to a boil for 6 minutes.
  • With the electric hand mixer in one hand or using a kitchen aid, slowly pour the honey mixture into the gelatin mixture while beating non-stop to combine until the mixture turns white. This could take up to 10 minutes.
  • Once the mixture is white and fluffy, pour it over the graham cracker crust and allow it to set for 1 hour. 
  • Once the mixture has set, melt the milk chocolate in a microwave-safe bowl in the microwave by cooking it in 30 second increments and whisk in between until the chocolate is silky smooth.
  • Then, drizzle the chocolate over the marshmallow mixture and allow it to set for 30 minutes in the fridge prior to serving. 

Notes

Storage: This dish can be stored in the refrigerator in an air tight container for 5 days. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count can not be guaranteed.  
Servings: This recipe should yield 8 bars.
Easy, delicious and kid friendly smores!
Serving: 1bar | Calories: 449kcal | Carbohydrates: 33g | Protein: 9g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 95mg | Potassium: 27mg | Fiber: 5g | Sugar: 21g | Calcium: 113mg | Iron: 2mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Featured Home

Peach Mocktail Recipe

I take happy hour very seriously! This easy Homemade Peach Mocktail Recipe is perfect for any happy hour occasion. This is sweet but refreshing and has the nice taste of the fresh mint leaves as an added freshness. I use honey in place of sugar in the simple syrup which makes them refined sugar free. This better for you drink is loaded with flavor and is oh so delicious. I like keeping a stash of my peach simple syrup on hand at all times during these warm summer months. 

Close up photo of a pink mocktail with a peach on the side with fresh basil.

If you are new here, you may have missed I gave up alcohol years ago! It has been life changing in the best way. I wrote all about it in one of my blog posts about giving up alcohol. Since then I have become a big fan of mocktails and non-alcoholic drinks. I have many of my favorites on my blog like my Watermelon Mocktail, Grapefruit Mocktails, Pineapple Margarita Mocktails, Blood Orange Mocktails, and Alcohol Free Champagne Mocktails. All of them are so delicious and oh so refreshing.

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Why You Will Love This Recipe

  • This delicious drink is perfect for hot summer days!
  • This perfect mocktail only takes 10 minutes of prep time.
  • If you are a big fan of peaches like I am, you can buy peaches in bulk and make the syrup to freeze. I love having a refreshing drink like this on hand! 
  • If you have extra ripe peaches you can make my Vegan Peach Cobbler or Homemade Freeze Pops.
  • Unlike most simple syrups, this recipe is not loaded with artificial flavors and instead has so much natural sweeteners from the peaches. You are getting the real thing with this recipe!
  • This simple recipe only takes minutes to make!

Fresh Ingredients

  • Yellow Peach Slices: This is a great summer fruit! Depending on the ripeness of the peach will also determine how sweet your simple syrup is. If your peaches are extremely ripe, you may want to decrease the amount of honey to prevent your syrup from being overly sweet. 
  • Honey: I like to use honey in place of sugar for my simple syrups. If you do not like honey, you could use another natural sweetener such as agave.
  • Filtered Water: To add liquid to your peach simple syrup.
  • Fresh basil: This mint adds a nice refreshing layer to this drink.
  • Club Soda: Gives the drink a cocktail feel without the alcohol.

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

Substitutions and Variations

  • If you do not like the non-alcoholic version, you can swap out the club soda for your alcohol of choice to make a peach cocktail.
  • If you do not have fresh peaches, you can use frozen peaches. You will want to ensure to thaw the peaches completely prior to making your simple syrup so that you reduce the amount of added liquid.
  • Alternative herbs-I also like rosemary sprigs or fresh mint.
  • Fresh fruits-You can also toss in other fresh fruit like strawberries or any of your favorite summer fruit!
  • Peach lemonade-If you love fresh lemonade in the summer like I do, you can use the peach simple syrup in my Homemade Raspberry Lemonade recipe in place of the raspberries and by adding fresh lemon juice. 
  • Lemon wedge-Sometimes I like serving with a lemon wedge!

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 comment below!

Step by Step Instructions

Sliced peaches, fresh basil, water, and honey in a bit pot.
Step #1: Place the sliced peaches and all ingredients in a large pot and bring to a boil.
Peach simple syrup in boiled in a large bowl.
Step #2: Once the peach syrup is brought to a boil simmer it on medium low for 15 minutes.
Strained peaches in a large metal bowl.
Step #3: Allow the syrup to set for 10 minutes. Then, Strain the syrup in a large bowl with a strainer. Serve the mixer cold with sparkling water and your favorite granishes.

Equipment Needed

Expert Tips

  • Tip # 1: Allow the syrup to completely cool prior to placing in a jar in the fridge.
  • Tip # 2: Before boiling, you will want to make sure that your liquids are well combined. This will prevent the honey from settling or being stuck to the side of the sauce pan.

Recipe FAQ’s

Can I use frozen peaches?

Yes! If you use frozen peaches you will want to make sure to allow the peaches to thaw completely before using in the syrup. This will help to get rid of some of the extra liquid the frozen fruit may carry.

How do I know if a peach is ripe?

A peach that is extremely hard to the touch may not be as ripe or sweet as one that is slightly softened. You won’t want the peach to be overly soft. If your peaches are too hard when you first purchase, you can allow to sit out and get more ripe prior to using if you have the time. If you do not have time to allow the peaches to get more ripe, you can add additional honey to the simple syrup to account for the unripe peaches.

What else can I pair this simple syrup with?

The options are limitless! I love pairing mine with club soda or sparkling water. You could also pair this with your favorite liquor of choice or use it to mix with lemonade or another drink of choice.

When is peach season?

Peach season runs from April and October.

Peach mocktail in a cup with fresh basil on top.

Storage Instructions

  • This simple syrup can be stored in a mason jar in the refrigerator for up to 2 weeks.

Other Mocktail Recipes You Will Love

Want a free guide to my go to healthy alternatives?

 
download your FREE guide

 

Peach mocktail in a cup with fresh basil and a slice of a peach on the side.

Peach Mocktail Recipe

Course Drinks
Cuisine American
Diet Gluten Free
Prep Time 3 minutes
Cook Time 20 minutes
Resting time 10 minutes
Total Time 33 minutes
Servings 6 people
Author Allianna Moximchalk
258kcal
Cost $2
Print Recipe Pin Recipe

Equipment

  • large pot with lid

Ingredients

  • 1 cup peach syrup (see below)
  • 1 1/2 cup club soda (1 can)

Paleo Peach Simple Syrup (this will make enough syrup for 10 drinks, you can store it in your fridge for up to 2 weeks)

  • 6 whole ripe yellow peaches
  • 1 1/2 cups Raw honey
  • 6 cups filtered water
  • 6 leaves basil

To serve

  • 2 cocktail ice cubes

Garnish

  • 4 leaves basil

Instructions

  • Cut the peaches into 6 pieces and remove the pits.
  • Place the filtered water, 6 basil leaves, peaches, and honey in a big pot with a lid.
  • Bring the syrup to a boil, then simmer for 15 minutes on medium low.
  • Turn off the heat and let the syrup sit for 10 minutes.
  • Using a food colander and a large bowl, place the food colander in a bowl and strain the syrup.
  • Place the simple syrup in a glass mason jar. Make sure it cools before putting the lid on.
  • Now, mix the club soda and 1 cup simple syrup in a cocktail shaker or large cup.
  • Pour the drink into a fun glass, add an ice cube and garnish with 2 basil leaves.

Notes

Storage: This recipe can be stored in a mason jar in the refrigerator for up to 2 weeks. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 2 servings.
Servings: This recipe should yield 2 servings. 
Easy Peach Mocktail recipe everyone will love!
Serving: 1drink | Calories: 258kcal | Carbohydrates: 70g | Protein: 0.3g | Fat: 0.01g | Polyunsaturated Fat: 0.003g | Sodium: 15mg | Potassium: 47mg | Fiber: 0.2g | Sugar: 70g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.4mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Tart Cherry Juice Mocktail

This Tart Cherry Juice Mocktail is super easy to make and beyond refreshing. The tart cherries and lime juice combined with the homemade simple syrup makes for a nice sweet drink oh so good. We love adding out favorite magnesium supplements to this concoction to make this into a sleepy girl mocktail recipe that help give you a good night’s sleep! It truly is the most perfect nightcap. 

Looking into a pink glass with cherry juice and ice cubes.

 I used to think a glass of wine before bed would calm me down but in fact it did the opposite to my nervous system. If you follow along on Instagram, you know that I am a big fan of drinking my magnesium drink before sleep time. It helps me have a better quality and restful sleep. Magnesium glycinate and magnesium citrate relax the nervous system which just overall helps you sleep better! If you love a good mocktail like I do, check out my other favorite mocktails on my blog like my Peach Mocktail, Easy Grapefruit Mocktail recipe, my Watermelon Mocktail, Pineapple Margarita, and Blood Orange Mojito. 

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Why I Love This Recipe

  • The key ingredient in this viral recipe has so many health benefits! Pure tart cherry juice is loaded with antioxidants and anti-inflammatory properties. 
  • The combination of a tablespoon of magnesium powder and unsweetened tart cherry juice can help give you a restful night’s sleep and help with muscle relaxation. 
  • This is a good recipe to try if you are doing dry January and still want something fun to drink to help you relax at night. I wrote a whole blog post about having a dry month. 
  • You may have seen the viral social media trend with this drink, it even made it’s way to Good Morning America! 
  • Once you start drinking magnesium mocktails before bed, there will not be any turning back!

Simple Ingredients

  • Tart cherry juice-This is the main ingredient and the must for this recipe. It is amazing for the immune system.
  • Lime juice-This compliments the cherry juice oh so well. 
  • Soda water-You can also use prebiotic soda or club soda if you would prefer.
  • Magnesium powder–I like using the calm powder! Magnesium plays a crucial role in helping the body relax and have a healthy sleep!

Recipe Substitutions and Variations

Cherry juice
  • Inisitol powder-Throw this into to help balance your blood sugar! This powder is great for hormone health.
  • To garnish-Lime zest, lime wedges or fresh herbs!
  • Herbal teas-Try adding a splash of your favorite herbal tea for more flavor! I like chamomile tea. 
  • Cinnamon-Cinnamon is especially good for PCOS and hormone health!
  • Honey simple syrup–To add some sweetness to the recipe. I like making my own Honey Simple Syrup. 

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!

How To Make The Best Tart Cherry Juice Mocktail

Cherry juice, club soda, and magnesium in a glass mixed together.
Step #1: Place all ingredients in a cocktail shaker and mixing with a spoon. Then, add ice into a glass and pour the fun drink into a pretty cocktail glass. 

Chef’s Tips

  • Tip #1: For best results, make this recipe as you are ready to serve it so the soda water does not get flat. 
  • Tip #2: Make sure you drink this drink in a fun glass, it makes it so much more fun to drink and it truly feels like you are drinking a cocktail!

Recipe FAQs

Can I make this recipe ahead of time?

I suggest making it to serve!

Is the sleepy girl mocktail good for PCOS?

If you are watching your blood sugar, I suggest omitting the honey simple syrup and going without.

Cherry mocktail in a fun pink glass with a lime on top.

Other Non-Alcoholic Drinks You Will Love

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

Download your FREE guide below.

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Cherry mocktail in a fun pink glass with a lime on top.

Tart Cherry Juice Mocktail

Course Drinks
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 servings
Author Allianna Moximchalk
7kcal
Cost $5
Print Recipe Pin Recipe

Equipment

  • fun glass

Ingredients

  • 6 ounces of soda water
  • 1 lime juiced
  • 1/2 cup tart cherry juice
  • 1 tbsp calm drink
  • 1/4 cup honey simple syrup optional

Instructions

  • Mix all ingredients together until well mixed.

Notes

Storage: This drink tastes best when made fresh and prior to serving.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. 
Servings: This recipe should yield 1 serving.
The combination of tart and sweet makes for the most refreshing summer treat! This Cherry Limeade Mocktail is the perfect crowd pleasing drink.
Serving: 1glass | Calories: 7kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.04g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 0.4mg | Potassium: 23mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 11IU | Vitamin C: 7mg | Calcium: 7mg | Iron: 0.1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Desserts

Vegan & Gluten Free No Bake Cherry Lime Cheesecake

This vegan and gluten free no bake cherry lime cheesecake is the perfect light summer treat. The sweet lime filling topped with the tart cherry sauce and the no bake sweet crust makes this treat both easy and delicious!

With cherry season here I am wanting to eat all of the cherries. The combination of lime and cherry hits the spot! When I first went dairy free, I thought I would never be able to eat one of my favorite desserts again: cheesecake, but boy was I wrong! My dairy loving friends say you can’t even tell this cheesecake is vegan! The Kite Hill Brand is my go to vegan cream cheese brand. The crust is absolutely divine, what I love most about it is that 1.) It’s super light 2.) You do not have to bake it.

Now for the cherry sauce adds the perfect touch to the lime filling. You can use this cherry sauce for much more than just this recipe. You can add it to your ice cream, on top of my go to pancakes and even pound cake!

If you like this recipe you may also like the following: peanut butter vegan cheesecake, paleo chocolate ganache tart, paleo chocolate chip cookies

 

IMG 2018 2

Vegan & Gluten Free No Bake Cherry Lime Cheesecake

Prep Time 20 minutes
8 hours
Total Time 20 minutes
Author Allianna Moximchalk
Print Recipe Pin Recipe

Ingredients

For the filling:

  • 1- 8 ounce container of Kite Hill dairy free cream cheese
  • ¼ cup almond milk
  • ½ cup honey
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla
  • 2 limes juiced
  •  

For the crust:

For the cherry sauce:

  • 1 teaspoon arrowroot flour
  • 2 tablespoons purified water
  • ½ lemon juiced
  • 1 tablespoon honey
  • 1 cup of pitted red cherries you will have to cut the individual cherries in half to remove the pit

Instructions

  • Using a spring loaded 6 inch pan, either spray or wipe the pan with olive oil or coconut oil to prevent the cheesecake from sticking. 
  • Place all of the cheesecake crust ingredients in the food processor for 30-60 seconds. This will create a sticky crust like consistency. 
  • Once the spring loaded 6 inch pan is coated with oil, add the crust to the pans. Make sure the crust is pushed down evenly.
  • Now, rinse out the food processor and get rid of any remaining crust fragments. 
  • Add the filling to the food processor and blend for 15- 30 seconds. 
  • Pour the filling into the spring loaded 6 inch pan over the crust.
  • Now, place the cherry sauce ingredients in a small sauce pan on medium heat and continuously whisk using a fork or mini whisk for 10 minutes. You must continue to whisk or the arrowroot will form one big clump. Whisking it will help form a syrup like consistency. 
  • Once the sauce has cooled for 10 minutes pour it in the food processor. I use my ninja.
  • Processor for 20 seconds, this will break up some of the cherry chunks.
  • Now with a spoon, dump 3 separate clumps of cherry sauce in different spots on the cheesecake. 
  •  Using a toothpick swirl in the cherry sauce. (You do not want to mix it, just swirl it.)
  • Place the cheesecake in the freezer for at least 8 hours, you can keep it in the freezer for more than 6 hours. Take the cheesecake out 10 minutes prior to serving. 
  • ENJOY!
  • Take a picture of your yummy creation and tag me @alliannaschneider. I would love to see!
  • PS-I love when you share the links to my recipes with your friends and family 🙂

Notes

You will need a spring loaded 6 inch pan.
Easy no bake gluten free and vegan cheesecake. NOTE- you do need a spring loaded 6 inch pan to make this cheesecake.
Tried this recipe?Tag me on instagram @alliannaskitchen!

 

Diet

Steak Taco Salad

This Steak Taco Salad is quick to prepare, simple to cook, and easily one of my favorite salad recipes! I promise, it will be your new favorite. A dressing can make-or-break a salad and trust me, this dressing is oh so delicious. This dressing is a spicy-citrus sauce that will be ready in no time, simply because you throw all the ingredients into the food processor! 

steak salad over greens with peppers and avocado cream dressing

If you enjoy this recipe, you will also enjoy my Steak Date Night Dinner with Garlic Aioli as well.

What Makes This Recipe So Good?

  • It only takes 10 minutes of prep time.
  • This dish is loaded with flavor – sweet, spicy, citrus! 
  • This recipe is naturally paleo, dairy free, gluten free, soy free, Whole30 friendly, grain free, and refined sugar free. 
  • A combination of steak and taco salad? Two of my favorites! 
  • Only 10 minutes of prep time and 20 minutes of cook time so dinner will be ready in half an hour! 
  • This steak taco salad is a quick and easy way to get your veggies in, while also being filling! 
  • Salads are super customizable so feel free to add your favorite veggies that aren’t listed! If you are a big salad fan like I am, be sure to check out my Arugula Pear Salad and Cucumber Apple Salad that is on my blog too. I also am obsessed with my Cucumber Watermelon Salad.
  • If you are in the Pittsburgh area, you can get this salad on my weekly meal prep menu! 
veggies on a cutting board for the salad

Steak Taco Salad Ingredients:

  • For the Salad:

    • Strip steak–Shaved. I love getting my steak from Butcher Box. They have the best quality stuff and it gets shipped right to your door! The beef from there is incredible, all grass fed too! I can personally taste a huge difference between grass fed beef and conventionally raised beef, the grass fed stuff is so much better! If you use my Butcher Box link you’ll get free meat with your order every month. 
    • Sweet potato-Makes this dish a combination of sweet and savory. You can also substitute the sweet potatoes with mini white potatoes if you prefer that. 
    • Romaine lettuce-The base of the salad. 
    • Red onion-For a nice crunch. For this recipe, I like red onions in this recipe because they are more savory. I use yellow onion when I want a sweet flavor. 
    • Green OR yellow pepper-Your preference! Green peppers taste more vegetal, grassy, and can be bitter. Yellow peppers are sweeter and not bitter. 
    • Roma tomato-These are full of flavor. I like to dice up mine small. Color is the best indicator for telling if a Roma tomato is ripe. Once a Roma tomato is red all the way from the top to the bottom, it is ripe! Sometimes I like to roast my tomatoes too using my Air Fried Roasted Tomato Recipe too.

  • For the Steak:

    • Ground cumin-Versatile spice to flavor the steak. 
    • Onion powder & Garlic powder-More flavor for the steak. 
    • Dried oregano-Adds an herb flavor. 
    • Cayenne pepper-Adds a sweet-spicy heat. 

  • For the Dressing: 

    • Avocado mayo-This is my go-to mayonnaise alternative. It is a lot better than conventional mayonnaise because this one is filled with healthy fats! It is made with avocado oil, versus canola oil. 
    • Cilantro-Fresh cilantro makes this dressing POP! If you have the cilantro gene that makes cilantro taste like soap, you can sub with fresh parsley. 
    • Jalapenos-Adds a nice kick to the dressing. If you are nightshade free or do not like spicy things you can omit the jalapenos. 
    • Garlic-Adds flavor.
    • Lime-Gives an awesome citrus taste
    • Sea salt- to taste. 
sauteed peppers

How To Make:

  • Step 1:

    • Preheat the oven to 425.

  • Step 2:

    • Dice up the sweet potato evenly. (Tip: the smaller the pieces, the faster it will cook!) 

  • Step 3:

    • Mix the sweet potato with 1 teaspoon EVOO & a pinch of salt. 

  • Step 4:

    • Place the sweet potato in the oven for 18 minutes. 

  • Step 5:

    • While the sweet potato cooks, place the steak in a bowl and add the ground cumin, onion powder, garlic powder, dried oregano, cayenne pepper, and a pinch of salt.

  • Step 6:

    • Mix the meat with the spices evenly. 

  • Step 7:

    • Cut the onion and pepper, lengthwise. About ¼ inch thick. 

  • Step 8

    • Add one teaspoon of EVOO to a non-stick pan and turn heat to medium-high. 

  • Step 9:

    • Add the peppers and onions to the pan for 5 minutes. Next, move the veggies to the side of the pan. Add 2 teaspoons of EVOO to the side without the veggies. Now add the steak. 

  • Step 10: 

    • Cook the steak for 3-4 minutes on each side, while continuously stirring. Once the steak is no longer pink, remove from heat. 

  • Step 11:

    • For the dressing, place all ingredients (avocado mayo, cilantro, jalapenos, garlic, lime, and salt) into a food processor and blend until smooth. 

  • Step 12: 

    • Finally, assemble your salad and enjoy! 
avocado lime ranch dressing in a bowl with a lime on top

Recipe FAQ’s:

  • Do I Have To Use Steak? 

    • No! You can swap out with the protein of your choice. Chicken would also be delicious. Cook chicken breasts in the oven at 400 degrees. Toss with herbs, olive oil, and spices. Lightly grease a baking dish so the breasts don’t stick and cook for 22-26 minutes, or until chicken reaches an internal temperature of 165 degrees F. 
  • Any extra salad dressing can be refrigerated in an airtight container for up to 2 weeks! 

Is This Spicy? 

  • It has a kick to it. If you want extra spiciness, add more jalapenos or cayenne pepper! 
  • Can I Save Any Extra Dressing!
  • Yes! If you have leftover dressing, store it in an airtight container in the refrigerator and it will last for up to 2 weeks. 

Chef’s Tips:

  • You can ask the butcher to shave the steak for you. If they cannot shave it, you can cut the steak into bite-size pieces OR you can pulse it in the food processor. 
side angle view of a steak taco salad

If you like this recipe, you will LOVE:

If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna

steak salad over greens with peppers and avocado cream dressing

Steak Taco Salad

Prep Time 10 minutes
Cook Time 20 minutes
Servings 3
Author Allianna Moximchalk
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Ingredients

For the salad:

  • 1 pound of shaved strip steak you will more than likely have to ask the butcher to shave it for you. If they cannot shave it, you can cut it up into bite size pieces
  • 1 large sweet potato
  • 6 cups of romaine lettuce chopped
  • 1 red onion
  • 1 green or yellow pepper
  • 1 roma tomato chopped

For the spices:

  • 2 teaspoons ground cumin
  • A pinch of salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper

For the dressing:

  • 1 cup avocado mayo
  • 1 handful of tightly packed cilantro washed
  • 2 jalapeños washed, sliced, and seeds removed
  • 4 cloves of garlic minced
  • 1 lime juiced
  • 1 pinch of sea salt

Instructions

  • Preheat the oven to 425.
  • Dice up the sweet potato evenly (the smaller the pieces the faster it will cook)
  • Mix the sweet potato with one teaspoon of EVOO and a pinch of salt.
  • Place the sweet potato in the oven for 18 minutes.
  • While the sweet potato cooks, add the steak to a bowl with the spices. Mix the meat with the spices evenly.
  • Cut the pepper and onion lengthwise, about ¼ inch thick.
  • Add one teaspoon of EVOO to a nonstick pan and turn up to medium- high heat.
  • Add the peppers and onion to the pan for 5 minutes. Move the veggies to the side of the pan and add 2 teaspoons of oil to the side without the veggies. Now add the steak.
  • Cook the steak for 3-4 minutes on each side, while continuously stirring. Once the meat is no longer pink remove from heat.
  • For the dressing, place all ingredients in a food processor until smooth.
  •  Now, assemble your salad and enjoy!
  • Note, you can store any extra salad dressing in an airtight container for up to 2 weeks in the fridge.
  • Tag me on instagram @alliannaschneider with your meals. I would love to see.
Tried this recipe?Tag me on instagram @alliannaskitchen!

Breakfast

Easy Gluten Free Bagels Recipe

I grew up on carbs and when I was first diagnosed with Celiac Disease, I thought I would never be able to eat bread again. Boy was I wrong! These delicious Homemade Gluten Free Bagels are so easy to make. Plus, your kids will love them too! This recipe reminds me of your traditional NYC bagels.

Gluten free bagels stacked on a plate with everything bagel seasoning on top.

This recipe is my go-to when we have company. It goes well with just about any breakfast and our guests love them! I like having a stash ready to go at all times in my freezer in case unexpected company stays over!

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Why This Recipe Works

  • These homemade bagels only require 10 minutes of hands on time.
  • I am obsessed with pairing these bagels with my homemade Dairy Free Hollandaise Sauce, Easy Air Fryer Bacon, and my Keto Egg Frittata.
  • This recipe is naturally dairy free, gluten free, soy free, nut free, grain free, and paleo friendly.
  • You can freeze these bagels so you always have a stash on hand!
  • Kids love this recipe.
  • Unlike store bought bagels, this recipe is free of any preservatives and additives.

Ingredients

Bagel ingredients in small glass bowls on the counter top.
  • Cassava flour-This is the base gluten free flour for this recipe. Cassava flour is my favorite gluten free flour to work with because it works similiary to regular flour.
  • Palm oil shortening-This works similarly to butter.
  • Arrowroot powder-This helps bind all of the ingredients together.
  • Eggs-Help keep these bagels nice and moist.
  • Baking soda-This helps the dough rise.
  • Maple syrup– For a bit of sweetener.

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

Substitutions And Variations

  • Palm oil shortening-You can also use lard or ghee in place of this. Regular butter also works well if you are not dairy free. I like using my Homemade Ghee recipe!
  • Everything bagel seasoning-This is personally my favorite! I love adding a little bit on the bottom of the molds and on top. It adds a nice crunch and a bunch of flavor.

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!

Step By Step Instructions

All dough ingredients mixed in a large glass bowl.
Step #1: Preheat the oven to 350 degrees F and place all of the ingredients together in a large glass bowl.
All ingredients mixed together into a dough.
Step #2: Mix all ingredients together into a dough until it is well mixed throughout.
Dough evenly distributed between 6 bagel molds.
Step #3: Spray the bagel molds with cooking spray oil. Then, evenly distribute the well mixed dough between the 6 bagel molds. Bake in the oven for 23 minutes.

Equipment Needed

  • Silicone donut or bagel molds-I like the silicone ones because they are the easiest to clean and the bagels or donuts just pop right out! You can use the molds to make Homemade Gluten Free Donuts, too!

Expert Tips

  • Tip #1: Be sure to grease your bagel pans prior to adding the batter. This will prevent the batter from sticking.
  • Tip #2: Allow the bagels to completely cool prior to popping them out of the molds.

Recipe FAQs

How can you make bagels without yeast?

The baking soda in this recipe allows the bagels to rise without the yeast.

What do you put on your bagels?

I love the Kite Hill brand dairy free almond cream cheese. You can also make your bagels into a breakfast sandwich with eggs and mayo. I like using avocado mayo.

Do you ever buy store bought gluten free bagels?

I honestly prefer to make my own, however I have tried Trader Joe’s and Udi’s brand.

Bagels stacked up on a pretty scalloped platter.

Storage Instructions

  • These bagels last in the fridge for up to 5 days.
  • Be sure to store the bagels in an air tight glass container to ensure freshness.
  • If you would like to freeze the bagels, you can store them in the freezer for up to 2 months.

Other Gluten Free Recipes You Will Love

 

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Bagels stacked on pretty scalloped plate.

Gluten Free Bagels

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 23 minutes
Total Time 26 minutes
Servings 6 bagels
Author Allianna Moximchalk
156kcal
Cost $3
Print Recipe Pin Recipe

Equipment

  • donut molds

Ingredients

  • 1 cup arrowroot powder
  • 1 cup cassava flour
  • 1/4 cup palm shortening
  • 1 tbsp maple syrup
  • 1 tsp baking powder
  • cooking oil spray for the pan

Instructions

  • Preheat the oven to 350 degrees F. Then, spray the bagel pan with the cooking spray oil.
  • Mix all of the ingredients in a mixer until it forms into a dough.
  • Divide the dough between 6 molds and bake for 23 minutes.

Notes

Storage: This recipe can last in the fridge for up to 5 days or in the freezer for up to 2 months. 
Nutrition: The nutrition in this recipe is an estimate and cannot be guaranteed. 
Servings: This recipe yield approximately 6 bagels.
Substitutions: You can substitute the palm shortening for lard if desired. 
Easy and delicious gluten and dairy free bagel recipe.
Serving: 1bagel | Calories: 156kcal | Carbohydrates: 38g | Protein: 1g | Fat: 0.1g | Saturated Fat: 10g | Polyunsaturated Fat: 0.01g | Sodium: 72mg | Potassium: 14mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Drinks

Rhubarb Simple Syrup

This Rhubarb Simple Syrup screams spring and summer! The tart rhubarb vegetable combined with the sweet honey makes for the most perfect combination. This homemade simple syrup only takes minutes to make and lasts for up to 2 weeks in the refrigerator. I love combining this homemade simple syrup with some club soda, but you can totally make it into a cocktail too if that is your jam!

Rhubarb simple syrup mixed with club soda in glass cups garnished with fresh rhubarb and green herb.

I love to keep this simple syrup on hand in the refrigerator so that I always have the options for a refreshing drink as well as something delicious to offer my guests. For spring and summer gatherings, I love to have an array of simple syrups, garnishes, and mix ins for my guests to create their own refreshing drink of choice. If you like this simple syrup, you will love my Watermelon Mocktail, Ginger Mocktail, and Homemade Elderberry Syrup as well! I have been loving it lately and cannot get enough of it.

If you have a lot of rhubarb leftover after making this recipe, check out one of my other seasonal favorites, my Gluten Free Rhubarb Cake recipe!

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Why You Will Love This Recipe

  • First off the rhubarb and honey combination is seriously to die for. Rhubarb is naturally tart but when you combine it with something sweet it is SO delicious. 
  • This recipe is naturally refined sugar free, paleo, gluten free, dairy free, soy free, and alcohol free. 
  • You can make this simple syrup ahead of time and use it for when you have guests!
  • This recipe only takes 15 minutes to make which makes it a great last minute addition to your fun nights in. 
  • You can spice up this recipe by adding strawberries in to make a lovely rhubarb strawberry simple syrup!
  • If you love mocktails and fun drinks like me you can check out the other simple syrup and mocktail recipes I have on my blog! 

Ingredients

Rhubarb simple syrup ingredients in small glass bowls.
  • Rhubarb-The best way to know if rhubarb is ripe is by the length of it. It should be between 7-15 inches. It is important not to pay attention to the color because the color doesn’t make much of a difference in terms of ripeness. 
  • Honey-Honey is a must! Rhubarb alone is very bitter but when it is mixed with honey it has the best taste ever! It is nice and sweet and oh so delicious. I would not suggest substituting honey with any other sweetener here, especially if you want to keep it refined sugar free. 
  • Filtered water- To make the syrup with.

Optional:

  • Strawberries– Rhubarb and strawberry are so good together. The strawberry will add extra color to the syrup as well. 

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

Substitutions and Variations

  • You can add the optional ingredient of strawberries to add additional color and flavor to your simple syrup.
  • If you do not like honey, you can choose to substitute it for your natural sweetener of choice such as agave.

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

Step by Step Instructions

Rhubarb, water, and honey in a pot.
First, using a pot on the stove, place all of the rhubarb syrup ingredients in the pot and bring to a boil. Simmer for 10 minutes and remove from the heat. Then, let the mixture cool for 20 minutes. After the mixture cools, use a strainer with a bowl below and strain the mixture allowing the syrup to fall into the bowl. Pour the syrup into a mason jar and allow it to cool. When ready to serve, you will mix the club soda, basil, and rhubarb syrup. You will then add an ice cube to a cocktail glass and pour the mocktail in the glass.

Equipment Needed

Expert Tips

  • Tip # 1: If your rhubarb is still green, adding strawberries will still make the syrup that pretty pink color. 
  • Tip # 2: Depending on your equipment, you may want to use a funnel when pouring the simple syrup from the bowl into a mason jar. This will prevent spills and ensure you don’t lose any of your mixture!
  • Tip # 3: Depending on where you purchase your rhubarb, there may still be green leaves attached to the top. You will want to cut the greens off and will not use those in this dish.

Recipe FAQ’s

What goes well with this simple syrup?

You can pair this simple syrup with club soda, tonic water, or a liquor of your choice!

How should I serve this?

I love to mix the Rhubarb Simple Syrup with San Pellegrino. It is so light and refreshing. You can also mix it with club soda if you want it to be more fizzy. If you drink alcohol, you can mix it with vodka, rum, or prosecco as well.

What are your favorite garnishes?

I like to garnish it with basil leaves. You could also garnish with a strawberry or an extra piece of rhubarb. I like to put my mocktails in fancy glasses as well. It makes it fun! 

What is rhubarb?

Rhubarb is actually a vegetable. It is hardly even consumed raw because it has a really sour taste. It is mostly consumed with sweet things. It is often used in desserts because the combination of rhubarb with something sweet is so delicious.

Rhubarb simple syrup in a glass with club soda, fresh rhubarb, and green basil.

Storage Instructions

  • This simple syrup can be stored in a mason jar in the refrigerator for up to 2 weeks.

Other Mocktail Recipes You Will Love

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side shot of rhubarb in a glass with club soda

Rhubarb Simple Syrup

Course Drinks
Cuisine American
Diet Gluten Free
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 1.5 cups of syrup
Author Allianna Moximchalk
Cost $5
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Equipment

  • sauce pot

Ingredients

For the rhubarb syrup

  • 3 cups water
  • 2 cups chopped rhubarb chopped into ½-1 inch pieces
  • 1/2 cup honey I prefer raw honey
  • 1 inch ginger grated
  • 1 cup strawberries optional

To make it into a drink-

  • 1 cup club soda
  • 2 basil leaves
  • 1/4 cup rhubarb syrup

Instructions

  • Using a pot on the stove, place all of the rhubarb syrup ingredients in the pot and bring to a boil. Simmer for 10 minutes and remove from the heat
  • Let the mixture cool for 20 minutes. 
  • After the mixture cools, use a strainer with a bowl below and strain the mixture allowing the syrup to fall into the bowl
  • Pour the syrup into a mason jar and allow it to cool (the syrup will last for several weeks)
  • In a large cup mix the club soda, basil, and rhubarb syrup.
  • Add an ice cube to a cocktail glass
  • Pour the cocktail in the glass.

Notes

Storage: This recipe can be stored in a mason jar in the refrigerator for up to 2 weeks. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 1.5 cups of syrup.
Servings: This recipe should yield 1.5 cups of syrup. 
Quick, easy and delicious summery rhubarb simple syrup.
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Blueberry Lavender Lemonade

This Blueberry Lavender Lemonade is loaded with flavor and is so simple to make. The fresh sweetness of the blueberries combined with the tartness of the fresh lemon juice and the right amount honey is oh so delicious. There is nothing better than fresh lemonade on a hot summer day! I love batch making this simple syrup so I have some on hand all summer long. 

A glass of a blue drink and lavender on top.

If you are like me, you love a good mocktail! Mocktails are my love language. Since I have up alcohol years ago I love having a bunch of fun mocktail recipes to drink on hand. A few of my favorites are my Tart Cherry Mocktail, Mint Rosemary Mocktail, The Best Watermelon Mocktail, Pineapple Margarita Mocktails, Blood Orange Mojitos, Blackberry Mojito Mocktails, and my Easy Strawberry Mocktails. 

Why I Love This Recipe

  • You can batch make it so you can easily whip up a batch of fruity lemonade at anytime!
  • This is truly the most refreshing drink and has the most gorgeous color, the drink within itself will be statement on your kitchen table!
  • This drink is so refreshing on a hot day.
  • You can make this recipe into the perfect cocktail by adding vodka or a splash of gin. 
  • Unlike most classic lemonade recipes this recipe is made with honey and does not contain any refined sugar. 
  • This lavender blueberry lemonade can be made in advance so you are not rushing the day of if you are hosting!

Recipe Ingredients For The Syrup

Blueberries, honey, and culinary grade lavender in small bowls.
  • Culinary grade lavender– Make sure it is culinary grade! Do not use any kind of lavender, I would not use lavender that you find in your yard. It must be culinary lavender.
  • Fresh blueberries-Make sure they are washed! 
  • Honey-To make the simple syrup.

Recipe Ingredients For The Lemonade

  • Filtered water-For the lemonade.
  • Fresh lemons-For the lemonade.

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

Recipe Substitutions and Variations

  • Garnishes-I love using lemon wedges, pieces of fresh fruit, fresh lavender, a lemon peel, or the lavender petals. 
  • Lavender syrup-If you have extra culinary grade lavender and love the lavender flavor, you can make lavender syrup with honey and filtered water. 
  • Club soda-If you want to make this a sparkling lemonade, you can add in some club soda when you are ready to serve. 
  • Alcohol-If you want this drink spiked, you can add in your favorite alcohol to make it into a cocktail. 

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!

How To Make

Blueberries, water, honey, and culinary grade lavender in a large pot.
Step #1: Add the cups of water, blueberries, culinary grade lavender and honey to a pot and bring to a boil, then simmer for 10 minutes. Now allow the syrup to cool. Once the syrup cools strain out the blueberry mixture over a strainer and bowl. 
Boiled blueberries, water, honey and lavender in a large pot.
Step #2: Now allow the syrup to cool. Once the syrup cools strain out the blueberry mixture over a strainer and bowl. 
Blueberry simple syrup, lemon juice and water in a large bowl mixed together.
Step #3: Mix the juiced lemons, water, and simple syrup in a large container.

Recipe Tips

  • Tip #1: Allow the syrup to completely cool prior to straining it. This will allow the flavor of the simple syrup to really soak in. 
  • Tip #2: If you are adding in club soda, wait to add in the club soda prior to serving so it is not flat. 

Recipe FAQs

When is blueberry season?

In North America, blueberry season is April to late September. This time of year blueberries are the best tasting, however you can buy them any time of the year. 

What should I serve with this wonderful drink?

I love having this drink for girl luncheons and showers. It goes great with fun little breakfast and finger foods like my Gluten-Free Blackberry Muffins, my Spinach Mushroom Frittata, Gluten Free Biscuits, and my Gluten Free Pasta Salad. 

Cute little whicker glass with blueberry lemonade in it with a slice of lemon on the side.

Other Fun Mocktail Recipes

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Blueberry Lavender Lemonade 7

Blueberry Lavender Lemonade

Course Drinks
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Cool time 1 hour
Total Time 1 hour 30 minutes
Servings 12 servings
Author Allianna Moximchalk
61kcal
Cost $8
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Equipment

  • large saucepan

Ingredients

For the simple syrup:

  • 4 cups fresh blueberries
  • 1 cup honey
  • 2 tbsp dried culinary lavender
  • 4 cups water

For the lemonade:

  • 6 cups filtered water
  • 1 cup lemon juice If you like your drink more lemony, you can add more lemons.
  • 2 cups blueberry lavender simple syrup

Instructions

  • Combined the blueberries, lavender, honey and water into a sauce pan on medium heat. Stir together and let the blueberries cook down for 10 minutes. Mash them up and continue to cook for 10 minutes.
  • Allow the syrup to cool then use a mesh sleeve and strain the syrup.
  • Add the lemon juice, water, and simple syrup into a pitcher and well mix. Serve cold.

Notes

Storage: This simple syrup can be stored in the fridge for up to 2 weeks or in the freezer for 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, quick, delicious and flavorful Lavender Lemonade.
Serving: 1serving | Calories: 61kcal | Carbohydrates: 17g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 8mg | Potassium: 47mg | Fiber: 1g | Sugar: 15g | Vitamin A: 15IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 0.1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Salads

Vegan Taco Salad

There’s something about warm weather that makes me want to eat salads all day long! The thing that I like most about kale salads is that you can mix them and they stay fresh for days (unlike romaine or spinach based salads). This salad is perfect for your lunch or the perfect side dish. Lately I have been adding Air Fried Roasted Tomatoes on top too for extra flavor! If you love this salad like I do, you will also love my Arugula Pear Salad.

1 2
1 2
3 2
3 2
2 2 1

Vegan Taco Salad

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 servings
Author Allianna Moximchalk
1608kcal
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Ingredients

  • 6 cups kale de- stemmed and chopped
  • 15 ounce Can of corn
  • 2 Red Peppers Diced
  • 15 ounce Can of black beans rinsed
  • 1 tablespoon EVOO
  • 1 teaspoon sea salt
  • 1/4 cup salsa store bought or homemade
  • 1/4 cup yogurt I like unsweetened cashew yogurt

Instructions

  • Preheat the oven to 400.
  • Mix the pre washed beans with 1 tablespoon EVOO and sea salt.
  • Place the beans on a baking sheet in a single layer.
  • Bake the beans for 30 minutes or until nice and crispy. 
  • Mix the salsa with the yogurt in a small bowl.
  • Now, mix all other ingredients in a bowl. You really want to massage the kale.
  • Serve cold.
  • Enjoy
There's something about warm weather that makes me want to eat salads all day long! The thing that I like most about kale salads is that you can mix them and they stay fresh for days (unlike romaine or spinach based salads). This salad is perfect for your lunch or the perfect side dish.
Serving: 5g | Calories: 1608kcal | Carbohydrates: 277g | Protein: 89g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Cholesterol: 16mg | Sodium: 3571mg | Potassium: 6790mg | Fiber: 55g | Sugar: 40g | Vitamin A: 76274IU | Vitamin C: 1134mg | Calcium: 1338mg | Iron: 22mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Beef

Easy Gluten-Free Meatloaf Without Breadcrumbs

This Easy Gluten-Free Meatloaf Without Breadcrumbs has become in a staple in our easy weeknight meal rotation. This dish is something the whole family will love and no one will even know it is gluten free! The sweet yet tangy glaze on top is truly the icing on the cake. This recipe only takes 15 minutes to prepare which means this delicious meal can be on the table in under 1 hour. 

Gluten free meatloaf on a plate with a green napkin below it.

Meatloaf was always a staple in my house growing up. It is one of those dishes that everyone loves! It is always a huge hit when we put it on my Pittsburgh Based Meal Prep menu. If you love this easy weeknight meal, you will love a few of my other favorites on my blog like my Keto Turkey Ranch Meatloaf. Sheet Pan Chicken Sausage and Veggies, Cajun Sausage Sheet Pan Dinner, Healthy Sheet Pan Cashew Chicken, and last but not least Lemon Garlic Shrimp Sheet Pan Dinner. 

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Why I Love This Recipe

  • This recipe is truly a family favorite in our home! Meatloaf is one of my favorite comfort foods. We even sell this recipe on my Pittsburgh based meal prep menu.
  • Unlike a traditional meatloaf recipe, this recipe does not contain breadcrumbs. 
  • My recipe is naturally gluten free, dairy free, soy free, nut free and grain free. This recipe is also great for those with food allergies. 
  • You can prepare this meat mixture the morning of so all you need to do is bake it for dinner. 
  • This recipe is perfectly seasoned with Italian seasoning and the homemade meatloaf glaze takes it to the next level. 
  • You can make this delicious gluten-free meatloaf and freeze it so you always have an easy dinner on hand. 
  • This recipe was inspired by one of my family’s traditional recipes, yet this one has a healthier twist.

Simple Ingredients

Gluten free meatloaf ingredients laid out on a sheet pan.
  • Ground beef-This acts as the base of the meatloaf. 
  • Avocado oil-To saute the onions and garlic in. 
  • Garlic powder, onion powder, sea salt, and dried parsley-To season the loaf.
  • Eggs and cassava flour-This binds the meatloaf together. The cassava flour is in place of regular breadcrumbs. 
  • Ketchup-For flavor. 

Glaze ingredients 

Glaze ingredients laid out on a sheet pan.
  • Ketchup-This acts as the base. 
  • Coconut sugar-This sweetens this glaze up and acts as the brown sugar. 
  • White vinegar-This adds a nice tangy touch to the sauce. 
  • Onion powder-For flavor.

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

Substitutions and Variations

  • Ground beef-You can also use ground turkey, ground pork, or even ground chicken. 
  • Cassava flour-You can also use gluten-free breadcrumbs or any other kind of gluten free flour like almond flour. You can also use gluten-free bread crumbs in place of the flour.
  • Eggs-I do NOT suggest trying to make this recipe egg free by using flax eggs or a chia egg. 
  • Coconut sugar-You can also use brown sugar in its place if you would like. 

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!

Gluten- Free Meatloaf Recipe Instructions

For the meatloaf-

Onions and oil in a large pan.
Step #1: Heat the avocado oil over medium heat, add onions and sautee until translucent. Add the garlic and cook until just softened.
Meatloaf ingredients in a large bowl.
Step #2: In a separate bowl mix the remaining ingredients with the meat. Preheat oven to 375 degrees F. In large mixing bowl, combine all ingredients and mix well. 
Meatloaf formed on a baking sheet.
Step #3: Add a piece of parchment paper to a baking sheet, then add the meatloaf mixture on top. Form it into a meatloaf shape, using the paper to squeeze the air out. Lather the glaze on top. Bake for 45 minutes or until the beef mixture internal temperature reaches 160 degrees F with a meat thermometer. 

For the glaze-

Meatloaf glaze ingredients in a glass bowl.
Step #4: Mix all ingredients in a small bowl and set aside.

Tips and Tricks

  • Tip #1: Make sure you sautee the onion before adding it to the meatloaf mixture! This adds so much flavor. 
  • Tip #2: Do not cook this recipe in a loaf pan. Since beef has a higher fat content in it than other kinds of protein, the fat needs to be able to run off on the sheet pan. If you cook it in a loaf pan, the meatloaf will be too oily because of the fat content. 

Recipe FAQs

How long does this recipe last?

This recipe lasts for up to 5 days in the fridge. Make sure it is either in an airtight container or sealed with plastic wrap on a plate.

What pairs well with this dish?

I love serving this dish with my easy Crockpot Gluten Free Mac and Cheese, Air Fryer Home Fries, or GlutenFree Mashed Potatoes. 

Meatloaf on a platter with ketchup glaze drizzled on top.

Other Gluten Free Dinners You Will Love

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

Download the FREE guide below.

Download the guide.

 

Meatloaf on a platter with ketchup glaze drizzled on top.

Easy Gluten-Free Meatloaf Without Breadcrumbs

Course Meals
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 10 minutes
Servings 6 servings
Author Allianna Moximchalk
350kcal
Cost #15
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Equipment

  • baking sheet
  • Cooking pan

Ingredients

  • 2 pounds ground beef
  • 2 tbsp avocado oil
  • 1 whole yellow onion chopped
  • 4 cloves garlic minced
  • 2 eggs
  • 3/4 cup cassava flour
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 tbsp ketchup
  • 1.5 tsp sea salt
  • 2 tsp dried parsley

For the glaze

  • 3/4 cup ketchup
  • 1.5 tsp white vinegar
  • 2 tbsp coconut sugar
  • 1/2 tsp onion powder

Instructions

  • Heat the avocado oil over medium heat, add onions and sautee until translucent. Add the garlic and cook until just softened. In a separate bowl mix the remaining ingredients with the meat. Preheat oven to 375 degrees F. In large mixing bowl, combine all ingredients and mix well.
  • Add a piece of parchment paper to a baking sheet, then add the meatloaf mixture on top. Form it into a meatloaf shape, using the paper to squeeze the air out. Add the glaze on top of the raw meatloaf. Bake for 45 minutes or until the beef mixture internal temperature reaches 160 degrees F with a meat thermometer. 

For the glaze

  • Add all ingredients to a bowl and mix.

Notes

Storage: You can store these ribs in the fridge for up to 5 days. 
Servings: This recipe yields approximately 6 servings. 
How to serve: I love serving my meatloaf with the creamy mashed potatoes on my blog. 
Easy gluten-free meatloaf without breadcrumbs recipe that the whole family will love! We make this on rotation in our house.
Serving: 1serving | Calories: 350kcal | Carbohydrates: 17g | Protein: 37g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 631mg | Potassium: 632mg | Fiber: 2g | Sugar: 9g | Vitamin A: 167IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 5mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Ginger Mocktail Recipe

This Ginger Mocktail Recipe has been a favorite of mine for years now. It is about time it has earned a spot on my blog! The honey infused homemade ginger syrup combined with club soda makes for one refreshing drink. You can batch make this simple syrup to have on hand at all times so when you want a drink, it takes less than a minute to make!

Honey dripping into a glass of a ginger mocktail with a green bottle of sparkling water next to it.

If you follow along on Instagram, you know I gave up alcohol awhile ago. I just feel so much better without it. I wrote a whole blog post about how doing one dry month led to me giving up alcohol for good. If you are doing Dry January or maybe you just love a good mocktail treat like me, check out the other amazing Mocktails I have on my blog like my Pear Cocktail Recipe, Pineapple Margarita Mocktail, Healthy Raspberry Lemonade, Blood Orange Mojito, or my Apple Margarita Mocktail. I am also loving our new Gingerbread Cocktail which I make as a mocktail sometimes too!

This has become my go to drink during pregnancy. Most mocktails are safe for pregnant women! 

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Why I Love This Recipe

  • This simple mocktail goes well with just about anything, it has great flavor that works with so many other different tastes!
  • This has become one of my absolute favorites!
  • You can turn this non-alcoholic drink into a cocktail by adding vodka to it. 
  • Unlike restaurant made cocktails, this delicious mocktail uses real ginger! 
  • This drink makes for a fun drink for the holidays too! I love drinking it Thanksgiving week to get me in the holiday spirit. 
  • You can store the homemade syrup in the fridge for up to 1 month so you can make this drink anytime.

Simple Ingredients

Ginger mocktail ingredients laid out on the counter in small glass bowls.

For the ginger simple syrup

  • Fresh ginger-This is a must to give this ginger mocktail it’s ginger flavor!
  • Water-The base of the syrup.
  • Honey-To add a little sweetness. 
  • Lemon-This compliments the honey nicely.

For the mocktail

  • Ice cubes-To serve. 
  • Club soda-To give this drink the sparkling water effect.
  • Simple syrup-This adds the gingery affect in this recipe. 

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

Recipe Substitutions and Variations

  • Club soda-Any kind of carbonated water, sparkling mineral water or soda water will work. 
  • Honey-Agave nectar or maple syrup would work as the sweeteners in this recipe in place of the honey. Note they may change the flavor profile a little of 
  • Pineapple-You can add a splash of pineapple juice to your drink to make this into a pineapple ginger mocktail.
  • Ginger juice-You can use ginger juice in the place of the simple syrup if you choose. 
  • Orange juice or grapefruit juice-These are also good juices to add a splash of to add some extra flavor.
  • Garnishes-I like fresh mint leaves or rosemary to serve.

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

Recipe Instructions

Ginger, water, honey and lemon in a sauce-pot.

Step #1: Place the simple syrup ingredients in a saucepan and bring to a boil on medium to high heat. Once the syrup is boiling, reduce to a simmer and simmer for 20 minutes. Then remove from the heat and allow the syrup to cool. Stain the syrup over a bowl. This will ensure you do not have any big chunk of ginger in the syrup. Mix the simple syrup with club soda and ice in a cocktail shaker. Garnish to your liking.

Recipe Tips and Tricks

  • Tip #1: Allow the syrup to completely cool prior to mixing it with your drink.
  • Tip #2: Strain the simple syrup once you are done making it. This will prevent any large chunks of ginger from getting in your drink.

Recipe FAQs

Can I use dried ginger in place of fresh ginger for this recipe?

This recipe does best with fresh ginger!

How long does this recipe last?

The simple syrup itself lasts for up to 1 month in the fridge.

Can I add anything else to the ginger simple syrup?

Adding in lemon juice would be a nice touch!

Ginger mocktail in a glass with a lemon on top and a bottle of pellegrano sitting next to it.

Other Drink Recipes You Will Love

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2 2

Ginger Mocktail

Course Drinks
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 30 minutes
Cool time for the syrup 1 hour
Total Time 1 hour 35 minutes
Servings 4 serving
Author Allianna Moximchalk
262kcal
Cost $5
Print Recipe Pin Recipe

Equipment

  • stock pot
  • Bowl
  • Strainer

Ingredients

For the simple syrup:

  • 1 whole lemon Juiced.
  • 1 cup honey
  • 1.5 cup water
  • 3 inches fresh ginger Sliced into coin like shapes.

For the drink:

  • 1/2 cup club soda
  • 1/4 cup simple syrup

Instructions

  • Place the simple syrup ingredients in a saucepan and bring to a boil on medium to high heat. Once the syrup is boiling, reduce to a simmer and simmer for 20 minutes. Then remove from the heat and allow the syrup to cool.
  • Stain the syrup over a bowl. This will ensure you do not have any big chunk of ginger in the syrup. Mix the simple syrup with club soda and ice. Garnish to your liking.

Notes

Storage: This simple syrup can be stored in an air tight container in the refrigerator for up to 30 days. Do not mix the drink until you are ready to drink it!
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  
Servings: This recipe should yield 4 servings. 
Quick, easy and delicious mocktail that goes well with just about anything.
Serving: 1glass | Calories: 262kcal | Carbohydrates: 71g | Protein: 0.4g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 9mg | Potassium: 66mg | Fiber: 0.3g | Sugar: 70g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.4mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Blog

What Getting Sick Taught me About Integrity

What Getting Sick Taught me About Integrity

While I wanted to feel better, I also wanted to eat highly processed foods, rely on the latest and greatest pharmaceuticals (despite no long term luck with them), and be at the mercy of my physician. This is how it was for years! I so badly wanted to feel better, but I wasn’t able to see outside the box. It was not my fault, nor anyone’s fault that things ended up the way that they did, but I came to realize that it was my responsibility to find a way to get better.

I started to see a Functional Medicine Doctor and the first things she told me to do were “stop eating processed foods, take these supplements, and make sure you are avoiding these things.”  But something stood out to me about these appointments: rather than tell me what we needed to work on, she put a lot of it in my hands.  She would ask me what next step I wanted to take and she would add guidance when needed. She let me lead which was something that I was not used to. There were so many instances where my conventional doctor would not acknowledge what I was feeling or what questions I had. I remember asking my conventional doctor why I was tested for celiac disease countless times, but I didn’t test positive until the very last time. He told me “not to worry about it, you have your diagnosis now.” I remember telling my conventional doctor that I thought the ritalin (concerta) was contributing to my panic attacks and that I wanted to eliminate it. Instead he prescribed me xanax because I “needed ritalin to help me get through school.”

The biggest difference between Functional Medicine Doctors (by the way, most Functional Medicine Doctors are conventionally trained MDs who had their own health crises and were forced to turn to integrative medicine to finally heal) and conventional doctors is that Functional Medicine Doctors empower us. They empower us to take responsibility and take control. They coach us through these changes. They realize that our choices are the biggest driving force to our health (poor lifestyle directly puts you at risk for chronic disease). We can take all of the supplements in the world but if we aren’t eating well, we are not going to get better. When we are constantly turning to others for the answers, we give up our power. I truly believe that we all have the answers within, but we have to be tuned in with our bodies to be able to find them.

I learned what it means to “be in integrity with myself” when I took responsibility. I learned integrity when I stopped following all of the conventional doctor’s orders and trusted my gut! I learned integrity when I realized that MY food choices were making me sick. I learned integrity when I fired my conventional doctor because he continued to tell me that nothing was wrong. I learned integrity when I was no longer at the mercy of my physician. I learned integrity when I took responsibility for every aspect of my life.