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    Allianna's Kitchen » Recipes

    Blog

    11 scaled

    April 22, 2020 Anxiety

    Managing Anxiety

    Over the past few weeks I have received so many calls and texts from family and friends saying that they are so anxious right now. I am with you. I had dealt with anxiety for a big chunk of my life but there are a few key things that have really helped me along the way.

    Things that help me:

    1. Journaling! Sometimes we just need a place to dump our thoughts.

    2. Staying away from sugar! I can’t say  this enough. It gives me the shakes and puts me on an emotional roller coaster. Check out this article here. 

    3. I listened to Dr. Joan Roseburgh’s Ted Talk on The Gifted Wisdom of Unpleasant Feelings.  Dr. Rosenburgh talks about how most of us don’t really know what true anxiety is. We get it confused with inexperienced and unexpressed feelings. She talks about naming the emotion that you are feeling rather than labeling generally as anxiety. The 8 most common emotions are sadness, shame, helplessness, anger, vulnerability, embarrassment, disappointment, and frustration. These emotions often conflict at an intersection with reality.  When we identify which emotion it is that we are feeling it, we can start investigating and asking ourselves why? Why am I feeling this way? What is this way of feeling getting in the way of?

    4. I stick to the things that I know make me feel good. For me it is exercising and eating well. Personally, I have been going on jogs outside and doing these quick at home strengthening workouts.

    5. I ditched alcohol. This one is HUGE. I don’t think this needs much explaining. Drinking alcohol temporarily took away my anxiety, but it caused so much more anxiety in the long run.

    6. I got on a schedule. Our brain and body craves consistency!

    • Get into a morning and evening routine.

    I make a conscious effort to put my phone away an hour before bed. I turn on my essential oils (see below), I take my supplements (see below), I sip on my favorite nighttime tea (licorice root), and I journal about my day for 5 minutes.

     My body has specific scents and tastes associated with bed. For example, every night my body knows its time to wind down when I drink licorice root tea and diffused lavender essential oils. In the

     morning, the first thing that I do is workout. It makes a big difference for me not to be on my phone first thing in the morning.

    My favorite remedies:

    1. Magnesium glycinate. It is nicknamed the original chill pill.  This supplement has helped me so much!! I take 4 capsules of this brand every night an hour before bed. It helps me fall asleep and stay asleep more than any other. I sleep like a baby! My fiance and I have a running joke at night when I say I am ready for bed, he always says “did the mag hit?” because I get so sleepy. I only buy this brand here.

    2. Espom salt baths also really help me. They are made from a form of magnesium. I like to take a bath right before bed with a few drops of lavender oil. It is the best!

    3. Essential oils. I use lavender oil in my diffuser every night. I like this one.

    4. CBD. I love Nutritional Frontiers Full Spectrum Hemp capsules. I get them from my doctor – Valerie Donaldson, MD at the Regenerative Medicine Center. She sells supplements to non-patients. You can find her info here.

    April 20, 2020 Blog

    MY MESS TURNED INTO MY MISSION

    I was a fussy baby, crabby kid and a raging teenager. I started to experience chronic stomach problems when I was a toddler. By the time I was 6 I had already undergone multiple abdominal surgeries to help alleviate the pain. While the surgery helped, it didn’t fix the underlying problem. I jumped from specialist to specialist and typically left without answers and yet another prescription medication – I never felt heard by my doctor. By the time I was in college, I was prescribed 13 different medications. What started out as a GERD diagnosis turned into a laundry list of diagnoses: mast cell activation syndrome, asthma, IBS, allergies, anxiety, insomnia, eosinophilic disease, PCOS, and ADD. I felt like zombie yet I wanted to jump out of my skin. I hated the way that these medications made me feel but they were all that I knew.

    During my freshman year of college I hit rock bottom. I was in so much pain and my doctor told me the next step was to take a chemotherapy drug to treat my out of whack immune system. I was 19 and I knew that I couldn’t live my life like this but I didn’t know how to change course. Around this time, I started to babysit for a family that introduced me to the whole new world of functional medicine, which is based on getting to the root cause rather than treating symptoms. I knew that I had to see a functional medicine doctor but I didn’t have the money (most functional medicine doctors are not covered by insurance). I was working as an EMT and a babysitter all while attending college full time. Despite not having the money, I made an appointment to see the doctor and just put it on a credit card. I knew that I had to make this work. My future (and, honestly, my life) was dependent on it.

    The first thing that this doctor did was prescribe me an elimination diet and told me to start a food journal. Within weeks I found out that gluten, dairy, and soy made my body very sick (I eventually found out that I have celiac disease, but more on that in another post). I also found out that as I started to eat real food (I eliminated all processed food and alcohol), my need for all of the drugs that I had been taking my whole life went away! I had to slowly eliminate some drugs because my body became chemically addicted to them, but others I totally eliminated.

    This didn’t just brighten my future, it changed the whole course of my future. Everything I did focused on feeling better. While I was at Pitt I enrolled in the Institute for Integrative Nutrition to get a certification in health coaching. I enrolled with hopes that it would give me the knowledge on how to better take care of myself. Little did I know it would build the foundation for my career.

    When I graduated college, I was working as a paramedic, but my heart was set on seeing people get better with diet and lifestyle changes. But the idea of working for myself as a health coach seemed overwhelming considering that there was no guaranteed paycheck and I was still paying off my credit card from seeing the functional medicine doctor! While working on the ambulance I would daydream about helping people with their diet.

    I ultimately quit my job as a paramedic and took the plunge as a health coach.  I started with family and friends and then it grew. As I met with more clients, I saw that there was a need for people to learn how to cook in a way that will help heal their bodies.  I took on personal chef clients, which eventually led to me teaching clients how to cook in their own home. I wake up every day and love what I do. It is especially gratifying to know that these people are changing their lives!

    I never would have guessed that the thing I struggled with most as a child and teen was the thing that set me up for a fulfilling career. What if the thing you are struggling with today is paving the way for you to have a brighter future?

    xo-allianna

    1 3

    March 28, 2020 Blog

    Managing Hashimoto’s Disease With Diet/ Lifestyle

     

    For the past 5 years I have gotten comprehensive blood work done annually with my Regenerative/Functional Medicine Doctor, Valerie Donaldson, MD. This bloodwork checks everything from hormones, inflammatory markers, and nutrition. This allows me to be proactive rather than reactive.

     

    *Note, this panel is different than most panels you will complete with a conventional doctor. It is very in-depth – I typically get 8-10 tubes of blood drawn.

     

    A year into dating my boyfriend (now fiancé), Mitchell, he decided to join me in my annual bloodwork. He didn’t have any serious complaints other than being tired a lot, which he just thought was normal. The results indicated that he had Hashimoto’s Thyroiditis, which is an autoimmune condition where the body attacks the thyroid. It often leads to an under-active thyroid which disrupts the body’s endocrine (hormone) system. When this happens, it can lead to an array of issues including, but not limited to, feeling sluggish, gaining weight, and hair loss. Mitchell immediately started a gluten free diet and within a few weeks he started to feel more energized. When I work with clients managing autoimmune symptoms, the first thing that we do is look at common autoimmune triggers like dairy and gluten and develop strategies for stress management.

     

    The ironic thing is that, at the time we found out Mitchell had Hashimoto’s, I was involved in a research study with Hashimoto’s patients where we utilized the fasting mimicking diet, Prolon. After a month of gluten free living, Mitchell was scheduled to start the study. All participants, including Mitchell, had to get their thyroid antibodies markers checked the day before the study started. We received Mitchell’s results and within a month of strict gluten free living his thyroid antibodies were NORMAL! How could this be? What we fuel our cells with can change everything! Think about it, if you give a diesel car regular gas it will not run correctly. It is the same for our body. 

     

    Since then, these are the changes Mitchell has noticed:

     

    “I feel more energized. I no longer need coffee first thing in the morning. I don’t have a mid-afternoon crash anymore. For the first time in years I am working out. My fiancée and I wake up 6 days a week at 4:45 AM and exercise.  In addition to eating a gluten free diet (I do have a beer once in a while), I have made a few other small changes in my lifestyle:

    1.     I try to minimize stress as much as possible. Rushing to work in the morning was once a huge stressor for me. Now I wake up earlier to eliminate rushing.

    2.     I really cut back on my alcohol consumption. I may have a drink or two once a week, if that. 

    3.     I am eating more nutrient dense foods. Every morning I have a super food packed smoothie: cashew milk, almond yogurt, spirulina, kale, protein powder, 2 bananas, 1 tsp of cocoa powder. I love adding the cocoa powder because it gives it a chocolate flavor.”

     

    The takeaways:

     

    ·        A lot of chronic autoimmune issues can be managed with diet and lifestyle.

    ·        How strict you are will depend on how sick you are. Personally, a tiny bite of dairy will knock me out for days. But for others, like Mitchell, he can have a beer every now and then without drastic consequences. 

    ·        Food is powerful. When we start viewing what we eat as energy, our cravings will change.

    ·        Get support! When you make these changes, support is key. Whether it be a family member, friend, coach or an online support group, it is important to have someone to lean on. 

    This post contains affiliate links. I only promote products I use and love. If you buy through my link I will earn a small percentage at no extra cost to you.

     

    Snacks in a snack platter with dates, nuts and treats in cup cake liners.

    March 21, 2020 Blog

    My Go To Gluten And Dairy Free Snacks

    When I first found out gluten and dairy was making me so sick, I thought I would be missing out on all of the best snacks! Boy was I wrong. I have found that I can still enjoy my favorite foods which a few small tweaks. Below is a list of my go to Gluten And Dairy Free Snacks!

    Dairy and gluten free snacks on a snack board in cupcake liners.

    Salty Snacks

    • Siete Chips. I get mine from Thrive Market-use my link and save on your first order!
    • Gluten Free Pigs In A Blanket.
    • Simple Mills Crackers. I get mine from Thrive Market-use my link and save on your first order!
    • Dairy Free Buffalo Chicken Dip.
    • Vegan Taco Dip.
    • Homemade Macadamia Nut Butter.
    • Hippeas Puffs. I get mine from Thrive Market-use my link and save on your first order!
    • Easy Keto Salsa.
    • Dehydrated Kale Chips.
    • Keto Crab Cakes.
    • Chomps Meat Sticks. I get mine from Thrive Market-use my link and save on your first order!
    • Whole30 Guacamole With Pork Belly.
    • Whole30 Deviled Eggs.
    • Crispy Chickpeas With Garlic Aioli.
    • Simple Mills Brownie Thins. I get mine from Thrive Market-use my link and save on your first order!
    • Raw nuts.

    Sweet Snacks

    • Simple Mills cookie crackers. I get mine from Thrive Market-use my link and save on your first order!
    • Siete Churro Strips. I get mine from Thrive Market-use my link and save on your first order!
    • Simple Mills Banana Muffin Mix. I get mine from Thrive Market-use my link and save on your first order!
    • Homemade Reece’s Cups.
    • Gluten Free Pumpkin Bread.
    • Dairy Free Mint Chocolates.
    • Strawberry Oatmeal Bars.
    • Healthy Jello.
    • Banana Nice Cream.
    • Vegan Buckeyes.
    • Blueberry Banana Oat Bars.
    • Dates.
    • Fresh fruit.

    My Go To Gluten And Dairy Free Snacks And Treats

    • Dairy free brownies laid out on the counter top.
      Quick and Easy Dairy Free Brownies
    • dairy free strawberry pretzel salad on a plate with whipped cream on top
      Gluten Free Strawberry Pretzel Salad
    • banana nice cream 1 scaled
      Banana Nice Cream
    • whole30 crab cakes on a black plate with aioli dipping sauce green herb garnish and a lemon wedge
      Easy Keto Crab Cakes

     

    egg frittata in a cast iron pan with fresh pepper on top

    March 18, 2020 Breakfast

    Low Carb Keto Frittata

    This Low Carb Keto Frittata is super easy to make and so delicious! In my house we love preparing this at the start of the week and eating it for breakfast all week long. The peppers and onions combined with the fresh dill is so yummy and the breakfast sausage on top is the icing on the cake. This recipe only takes 10 minutes to prepare which means it is a great option for those mornings where you do not have much time to make breakfast. 

    An egg frittata slice on a plate with a gold fork on top.

    This recipe is a healthy and protein packed way to start your day so that you have the fuel to knock out your to do list. If you enjoy this recipe, you would also enjoy my AIP Pancakes as well.

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    Why You Will Love This Recipe

    • First off, this recipe is so delicious and full of flavor! The savory breakfast sausage combined with the fresh peppers and onions is so good. 
    • This frittata is full of flavor while also super light.
    • I love making this for a well balanced breakfast. You have your vegetables and protein all in one!
    • My recipe is naturally low carb, keto, Whole30, paleo, gluten free, grain free and dairy free.
    • This recipe only takes a few minutes to prepare which makes it both a great weekday and weekend breakfast. I batch make it during the week so I can eat it all week long.
    • If you are into spinach and mushrooms with your eggs, you will want to check out my Spinach Mushroom Frittata!
    • You can make this frittata vegetarian by omitting the sausage. 

    Ingredients 

    Egg frittata ingredients in glass bowls.
    • Eggs-I prefer pasture raised eggs. This means the eggs are raised on a farm and they are able to freely roam rather than be all cooped up in a chicken coup. How the chickens are raised directly impacts the quality of the eggs they produce. Pasture raised eggs are more nutrient dense. 
    • Peppers & onions-For flavor. If you are feeling really over zealous here, you can even saute the onions and peppers prior to cooking them in the frittata. 
    • Breakfast sausage–I love the breakfast sausage from Butcher Box. They have the best quality stuff and it tastes the best too! If you order from my Butcher Box link, you will get free beef with every order!
    • Dill-For flavor.
    • Cooking oil spray-This will prevent the frittata from sticking to the pan. I like using the avocado oil spray from Costco. 

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

    Substitutions And Variations

    • Peppers & onions-Any kind of vegetable will work! I have just found that this is my favorite egg frittata combination.
    • Breakfast sausage-You can also use bacon or turkey bacon. If you are making regular bacon check out how to make Bacon In The Instant Pot. If you are making turkey bacon, check out my go to cooking method for how to Bake Turkey Bacon In The Oven.
    • Feta-If you eat cheese, this recipe tastes great with added feta!
    • Vegetarian option-If you are vegetarian, you can omit the meat!

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

    Instructions

    Eggs, peppers, onions and sausage in a glass bowl.
    Step #1: Preheat the oven to 400 degrees F. Crack all of the eggs and whisk together. Chop all of the vegetables and sausage and add it to the bowl with the eggs. Mix until well mixed throughout.
    Raw eggs, peppers, sausage and onions in a cast iron pan.
    Step #2: Spray a cast iron pan with cooking spray oil. Then add the egg mixture in and bake for 40 minutes or until you can stick a fork in and there is no longer liquid in the middle.

    Equipment Needed

    • Cast iron skillet.
    • Glass mixing bowl.

    Expert Tips

    • Tip #1: Be sure to whisk the eggs well throughout so the yolks are broken apart.
    • Tip #2: If you have the time and want extra flavor, saute the onions and peppers prior to placing them in the frittata.
    • Tip #3: like to broil my frittatas a little at the end to get them nice and crispy on top. This is not a must but could be a fun touch to add. 

    Recipe FAQs

    Can I make this vegetarian?

    Yes! Absolutely. If you are vegetarian, you can omit the sausage.

    What is the difference between a frittata and a quiche?

    A quiche has a crust to it, a frittata does not have a crust!

    Do I have to use a cast iron skillet?

    Nope! You can also use a casserole dish. Just note that a different size pan can impact the cooking times.

    Keto frittata on a plate with a fork and green onions on top.

    Storage And Reheating Instructions

    • This dish lasts in the fridge for up to 5 days.
    • Be sure to store this recipe in an air tight container.
    • This recipe best reheats in the oven or air fryer at 350 degrees F for 5-10 minutes.
    • You can also microwave this recipe, however it tastes better when you reheat in the oven or air fryer.

    Keto Breakfast Items To Pair With

    • Dairy Free Hollandaise Sauce
    • Sausages In The Air Fryer
    Egg frittata in a cast iron pan with fresh pepper on top.

    Other Keto Egg Breakfast Recipes You Will Love

    • Spinach Mushroom Frittata 2 scaled
      Spinach Mushroom Frittata
    • pizza egg muffins on a plate with basil
      Pizza Egg Muffins (Keto, Paleo)
    • EggSausageMuffins 5
      Keto Egg Muffins With Bacon
    • Prosciutto Egg Cups on a plate with fruit
      Prosciutto Egg Cups (Paleo, Keto)

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

    Download your FREE guide below

    download here
    Close up picture of a pie shaped frittata on a plate with a gold fork on top.

    Keto Frittata

    Course Breakfast, Snack
    Cuisine American
    Diet Diabetic
    Prep Time 10 minutes minutes
    Cook Time 45 minutes minutes
    Total Time 55 minutes minutes
    Servings 6 servings
    Author Allianna Moximchalk
    371kcal
    Cost $4
    Print Recipe Pin Recipe

    Equipment

    • 9 by 9 casserole dish

    Ingredients

    • 12 eggs
    • 2 peppers diced
    • 1 onion chopped
    • 1 tbsp dill
    • 1 pound sausage links chopped (optional) I like getting mine from Butcher Box. Omit for vegetarian.
    • cooking oil spray

    Instructions

    • Preheat the oven to 400 degrees F. Spray the casserole dish with the cooking spray oil. Whisk together all of the eggs. Then add in the vegetables.
    • Now, pour the mixture into a baking dish and bake for 40 minutes or until you can poke in the middle with a fork and there is no liquid.

    Notes

    Storage: You can store this recipe in the fridge for up to 5 days. 
     
    Nutrition: The nutrition on this recipe is an estimate and the calorie count is not guaranteed.  it is based on 6 servings.
     
    Reheating: This recipe tastes best reheated in the air fryer or the oven at 350 degrees F for 5-10 minutes. This recipe is microwave friendly, but for optional taste I suggest not using the microwave. 
     
    Serving: This recipe should yield 6 servings. 
     
    Quick easy low carb breakfast option.
    Serving: 1serving | Calories: 371kcal | Carbohydrates: 4g | Protein: 23g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 382mg | Sodium: 608mg | Potassium: 406mg | Fiber: 1g | Sugar: 2g | Vitamin A: 684IU | Vitamin C: 34mg | Calcium: 64mg | Iron: 3mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!
    Cashew cream peanut butter vegan cheesecake bars with a chocolate crust on a white plate.

    March 11, 2020 Dairy free

    Vegan Peanut Butter Cheesecake Bars

    These Gluten Free Vegan Peanut Butter Cheesecake Bars are so simple to make and delicious! This no bake recipe only requires 30 minutes of prep time and you do not even have to turn your oven on. The chocolatey brownie crust combined with the creamy peanut butter cashew cream filling is to die for. This dessert pairs with just about anything!

    vegan peanut butter cheesecake 1

    Growing up, cheesecake was one of my favorites, especially cheesecake with peanut butter and chocolate. When I found out I had celiac disease and an allergy to dairy I thought I would never be able to eat it again. I was wrong! Little did I know I just needed to tweak a few things and I would be golden. Even people who don’t eat gluten and dairy free love this cheesecake. No one even knows it is vegan and gluten free!

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    Why You Will Love This Recipe

    • This homemade cheesecake is super easy to make and doesn’t even require you to turn your oven on. 
    • The peanut butter cashew cream filling combined with the brownie crust is seriously to die for!
    • You can make this homemade dessert far in advance and freeze it.
    • This recipe is naturally dairy free, gluten free, soy free, egg free, refined sugar free, vegan and grain free.
    • You can substitute the peanut butter in this recipe with any other kind of nut butter. 
    • If you want to jazz up this recipe even more you can add my homemade Vegan Reece’s Cups or Vegan Cookie Dough on top. 

    Ingredients

    Peanut butter cheesecake filling ingredients laid out in clear bowls.

    For the cashew cream peanut butter filling:

    • Peanut butter-The peanut butter is what gives this peanut butter cheesecake its taste! I prefer creamy peanut butter over chunky and crunchy but any kind will work.
    • Dairy free milk-This makes the filling nice and creamy and helps blend up the cashews. I like using coconut or almond milk but any kind of milk will work.
    • Coconut oil-This makes the filling nice and smooth.
    • Sea salt-Just a pinch to taste.
    • Vanilla-For flavor. Make sure you buy pure vanilla extract!
    • Maple syrup-For sweetness.
    • Cashews-This is what is used in place of cream cheese. When cashews are blended up with other ingredients like dairy free milk and coconut oil it creates a creamy like substance like cream cheese.
    Almond flour 1

    Gluten free brownie crust ingredients-

    • Almond flour- This helps hold all of the ingredients together as well as acts as the base of the crust.
    • Pitted dates- The dates are used to sweeten this recipe up as well as bind everything together.
    • Maple syrup- Adds the perfect amount of sweetness.
    • Vanilla-For flavor.
    • Cocoa powder-This gives this gluten free crust a chocolatey taste.

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

    Substitutions and Variations

    For the cashew cream filling-

    • The peanut butter can be substituted for almond butter or any other kind of nut butter. Just note that different nut butters have different tastes so the taste will vary.
    • You can substitute honey with the maple syrup. Note that maple syrup has a richer taste so if you do substitute it with honey it will not taste as sweet.

    For the gluten free brownie crust-

    • You can substitute the maple syrup for raw honey. Note as stated above that honey is not as rich as maple syrup so it will not be as sweet.

    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!

    Instructions

    Gluten free brownie crust ingredients in the blender.
    Step 1: Add all of the gluten crust ingredients to the food processor.
    Blended up brownie batter for the cheesecake crust.
    Step 2: Blend up the crust in the food processor for 1 minute. You may need to scrape down the sides to get everything mixed in.
    Hand holding avocado oil spray over a casserole dish.
    Step 3: Spray the bottom of the casserole dish with cooking oil spray.
    Cashew peanut butter cream filling ingredients in a blender.
    Step 4: Add the cashew cream peanut butter filling in the food processor.
    Blended peanut butter cashew cream.
    Step 5: Turn the food processor on for 3 minutes, then scrape down the side and turn on for another 3 minutes to get the filling very smooth.
    Gluten free brownie cheesecake crust in a casserole dish.
    Step 6: Add the brownie crust to the bottom of the casserole dish and spread out until smooth.
    Peanut butter cashew cream filling poured over the brownie crust.
    Step 7: Spread out the creamy filling on top and place in the fridge for at least 2 hours prior to serving.

    Equipment Needed

    • 8 by 8 casserole dish or something comparable.
    • High speed mixing blender.
    • Spatula.

    Chef Tips and Tricks

    • 6 minutes may seem like a long time in the food processor but it is what is needed to get the filling nice and smooth.
    • If your filling is grain-y, it needs to go back in the food processor until smooth.

    FAQs

    Yes! I love adding nuts. You can also add homemade almond butter cups.

    Yes! Just note you will want to spray the pan prior to using with cooking oil spray.

    Keep it in the food processor for at least 6 minutes!

    Stacked up cheesecake bars on a plate.

    Storage Instructions

    • It is best to store this recipe in an air tight casserole dish.
    • This homemade dessert can last for up to 5 days in the fridge or a month in the freezer.

    Other Vegan Dessert Recipes

    • Vegan and gluten free twix bars stacked up on a plate with
      Vegan Twix Bars
    • Vegan blueberry cheesecake jars on a tray.
      Vegan Blueberry Cheesecake Cups
    • Peanut butter and almond butter buckeyes wrapped in chocolate on a plate.
      Vegan Buckeyes
    • IMG 2018 2
      Vegan & Gluten Free No Bake Cherry Lime Cheesecake

    If you liked this recipe be sure to rate it below!

    Get my FREE anti- inflammatory guide

    Download it HERE

    Cashew cream peanut butter vegan cheesecake bars with a chocolate crust on a white plate.

    Vegan Peanut Butter Cheesecake

    Course Dessert
    Cuisine American
    Prep Time 30 minutes minutes
    Set time 2 hours hours
    Total Time 2 hours hours 30 minutes minutes
    Servings 6 servings
    Author Allianna Moximchalk
    622kcal
    Cost $8
    Print Recipe Pin Recipe

    Equipment

    • 8 by 8 casserole dish or something comparable

    Ingredients

    For the filling:

    • 1.5 cups raw cashews
    • 1/2 cup dairy free milk
    • 1/2 cup pure maple syrup
    • 1/2 cup creamy peanut butter
    • 2 tablespoon coconut oil
    • 1 teaspoon vanilla extract

    For the brownie crust:

    • 1.5 cups pitted dates
    • 1 cup almond flour
    • 2/3 cup cacao powder
    • 3 tbsp maple syrup
    • 2 tablespoons coconut oil

    Toppings: (optional)

    • 2 crushed dairy free peanut butter cups

    To oil the dish:

    • cooking oil spray I like avocado oil

    Instructions

    • Spray the bottom of the casserole dish with cooking oil spray.
    • Then, add all of the crust ingredients to the blender and blend for 45 seconds. Then push down the sides with a plastic spatula and blend again for 30 more seconds. Add the crust to the bottom of the casserole dish in an even layer.
    • Place all of the filling ingredients in the a food processor and blend for 3 minutes, then push down the sides with a rubber spatula and blend again for another 3 minutes until it is very smooth.
    • Now pour the filling over the brownie mixture and cover. Store in the freezer for at least 2 hours to harden, then cut.
    • You can add optional dairy free peanut butter cups on top to serve.

    Notes

    Storage: I suggest storing these cheesecake bars in an air tight container in the fridge for up to 5 days or in the freezer for up to 1 month.
    Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. It is based off of 6 servings. 
    Servings: This recipe should yield 6 generous servings. 
    My go to creamy vegan and gluten free cheesecake.
    Serving: 1bar | Calories: 622kcal | Carbohydrates: 50g | Protein: 17g | Fat: 45g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Sodium: 111mg | Potassium: 591mg | Fiber: 8g | Sugar: 28g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 5mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

     

    IMG 2524

    March 11, 2020 Air Fryer

    Easy Air Fried Green Beans

    These Air Fried Green Beans are super simple to make and only take less than 5 minutes of hands on prep! This recipe is a staple for my personal cheffing clients. The lemon juice combined with the dill is oh so delicious.

    Air fried green beans in a bowl.

    These green beans are versatile and can be paired with so many dishes or are great just eaten on their own for a snack! They pair well with any protein you are serving! If you love delicious and easy veggies like I do, check out my Blanched Broccoli Recipe and my Dairy Free Green Bean Casserole on my blog!

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    Why You Will Love This Recipe

    • It is easy!
    • It has less than 10 ingredients.
    • Kids will love this recipe.
    • It is naturally paleo, gluten free, dairy free, soy free, and Whole30.
    • I love to pair this dish with seafood like my Whole30 Salmon Cake recipe.
    • This is a great recipe for a weeknight or when hosting a dinner party!

    Ingredients

    Air fried green bean ingredients in glass bowls.
    • Green beans-I prefer french green beans with the tail on. You can trim them or you can leave them the way they are. 
    • Lemon juice-In my opinion this is what makes the recipe but you can for sure make them plain!
    • Sea salt-To taste.
    • Dill weed-I am obsessed with this lemon dill combo, it is so good!
    • Avocado oil-To oil the beans. You can substitute with any kind of oil.
    • Almond slivers-I love the nice added crunch.

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

    Substitutions and Variations

    • You can add additional seasonings, such as black pepper or lemon pepper, if you want more flavor.
    • If you do not like nuts, you can omit that ingredient.

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

    Step by Step Instructions

    Air fried green bean ingredients in a silver mixing bowl.
    Place all ingredients in a mixing bowl and mix together. Ideally all ingredients will marinate for 30 minutes but it is ok to skip. Then, place all of the ingredients in the air fryer on 400 degrees F for 13 minutes. Serve with optional lemon zest on top.

    Equipment Needed

    • Mixing bowl
    • Air fryer

    Expert Tips

    • Tip # 1: Make sure that your almond slices are coated in the liquid to help prevent them from burning in the air fryer.
    • Tip # 2: Place the green beans in the air fryer in a single layer so that they all get equally cooked and crispy.
    • Tip # 3: I love dried dill! If you are not a fan you may want to cut the measurement in half.

    Recipe FAQ

    Can I make this dish in the oven instead of an Air Fryer?

    Yes! I would roast these in the oven at 400 degrees F until desired crispiness.

    Can I reheat this dish?

    Absolutely! I would reheat in the air fryer or oven at 400 degrees F for 5 minutes.

    Can I use fresh dill instead of dried?

    Yes, but fresh vs. dried herbs have different potencies. You would have to adjust the measurement to account for the difference.

    What is the difference between dill weed and dill seed?

    Dill seed is the fruit of the dill plant and dill weed is the leaf of the plant. The dill weed is an herb and the dill seed is more of a spice. I typically use dill weed in all of my recipes. 

    Lemon dill green beans in a serving bowl on a wooden platter.

    Storage Instructions

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

    Other Side Dish Recipes You Will Love

    • air fried potato wedges on a plate with sauces
      Ninja Air Fryer Potato Wedges
    • close up photo of tomatoes in the air fryer with seasoning on top
      Air Fryer Roasted Tomatoes
    • broccoli in a bowl with sea salt on top
      How To Cook Frozen Broccoli In The Air Fryer
    • Easy air fryer spaghetti squash on a plate with fresh green herbs.
      Easy Air Fryer Spaghetti Squash

    Did you try this recipe?

    Leave a star rating and review below

    Be sure to tag me on Instagram

     

    IMG 2524

    Air Fryer Green Beans

    Course Side Dish, Vegan
    Cuisine American
    Diet Gluten Free
    Prep Time 10 minutes minutes
    Cook Time 14 minutes minutes
    OPTIONAL Marinating time 30 minutes minutes
    Total Time 24 minutes minutes
    Servings 4 servings
    Author Allianna Moximchalk
    120kcal
    Cost $4
    Print Recipe Pin Recipe

    Ingredients

    • 1 pound green beans ( I like to buy fresh ones, but you can also use the bag ones that are pre-trimmed)
    • 1 whole lemon, juiced The softer the lemon, the better! It will produce more juice.
    • 1 tbsp dried dill
    • 1 tbsp avocado oil
    • 1/3 cup almond slivers
    • 1/2 tsp pink sea salt

    OPTIONAL:

    • 1 whole lemon to zest for on top once cooked

    Instructions

    • Place all ingredients in a mixing bowl and mix together. Ideally all ingredients will marinate for 30 minutes but it is ok to skip. Then, place all ingredients in the air fryer on 400 degrees F for 13 minutes. Serve with optional lemon zest on top.

    Notes

    Storage: This recipe can be stored in the refrigerator for up to 5 days in an air tight container. 
    Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based off of 4 servings. 
    Servings: This recipe should yield 4 servings. 
    Serving: 1serving | Calories: 120kcal | Carbohydrates: 10g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 299mg | Potassium: 328mg | Fiber: 4g | Sugar: 4g | Vitamin A: 826IU | Vitamin C: 14mg | Calcium: 79mg | Iron: 2mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!
    close up photo of chili in a bowl with limes

    March 10, 2020 Beef

    Beanless Chili

    This Beanless Chili is such a delicious, easy dinner. It’s loaded with the best flavors of any chili, however, it is totally bean free. This chili is great on a cool fall day, but no one is judging you if you want this in the middle of summer. This recipe requires less less than 15 minutes of prep time and can be on the time within an hour. If you enjoy this recipe, you will also enjoy my Butternut Squash Curry and Cauliflower Leek Soup recipe as well. I love to pair this with my AIP Bread Rolls for dipping.

    close up photo of chili in a bowl with limes

    What Makes This Recipe So Good?

    • This is a classic dinner that your family will love. 
    • With only 15 minutes of hands-on time, this chili basically “cooks itself” on the stove. 
    • Chili can easily be customized, with toppings, meat substitutions, or vegetable substitutions. 
    • This recipe is naturally gluten free, grain free, dairy free, flourless, cassava free, paleo, soy free, keto, low carb and refined sugar free. 
    • This is a great dish to bring to a tailgate or holiday party. One of my favorite dishes to pair it with is my Vegan Taco Dip.
    • This recipe is freezer friendly too which means that you can batch cook it and freeze it so you can enjoy it all Fall and Winter long. 
    • If you live in the Pittsburgh area and want someone to make this chili for you check out my weekly meal prep menu. Our menu changes every week and we deliver right to your doorstep.
    whole30 chili ingredients laid out in bowls

    Beanless Chili Ingredients

    • Ground turkey- I love a ground turkey-based chili. I prefer it over ground beef, but you can adjust to your preference. I love getting my meat from Butcher Box. Every month they send me a monthly supply of all of my favorite meats and seafoods. It is the BEST quality. Use my Butcher Box link and you can save on your monthly meat order. 
    • Yellow onion, Red pepper, & Celery- Veggies are an important part of any chili. These are my favorite ones to use. You can adjust onion and peppers to your preference. 
    • Onion powder, garlic powder, paprika, chili powder- The essential spices for making the best chili. 
    • Diced tomatoes- An important building block of chili. Diced tomatoes go so well with the tomato paste and brings the whole dish together. I used canned tomatoes, but you can always use fresh ones if you have extra. 
    • Tomato paste- One of the main flavor profiles of a chili! This complements the meat and veggies so well. This also helps thicken the chili so it isn’t too watery. 
    • Ghee– To saute the veggies. You can also use avocado oil in place of ghee if you desire.
    sauteed peppers, celery and onions in a pan

    How To Make

    • Step 1

      • Chop onion, pepper, and celery. 
    meat anf spices in a pot
    • Step 2

      • Add ghee to a large pot and saute onion, peppers, and celery for 5-10 minutes.
    tomatoes over meat
    • Step 3

      • Add the ground turkey, onion powder, garlic powder, paprika, and chili powder. Cook until the meat is almost fully cooked. 
    paleo chili in a pot
    • Step 4

      • Add the diced tomatoes and tomato paste. Stir well. 
    • Step 5

      • Let simmer for 30 minutes on medium heat. 

    Recipe FAQ’s

    • Can I Save Leftovers? 

      • Absolutely, store leftovers in an air-tight container in the fridge. It will last for up to 5 days. This chili could also be made in bulk and frozen. To freeze it I suggest putting it in an airtight glass container. 
    • What Can I Serve This With? 

      • There are so many great possibilities. A salad is always a great side dish. I have so many great salad recipes on my website!
    • What Kind Of Pot Do You Use? 

      • These are my favorite non-toxic pots and pans. They are the best. 
    • Can I Make This Recipe With Beef?

      • Absolutely! You could even make it with ground chicken. 
    • How Can I Make This No Bean Chili Spicy?

    • You can add 1 tsp of cayenne pepper until your chili reaches the desired level of spiciness. 

    Whole30 Chili Chef’s Tips

    • I highly recommend checking out Butcher Box for your meat. It is my go-to for all of my meat and seafood items. It’s the BEST quality! Use my link to get free stuff.
    overhead shot of beautiful chili

    If you like this recipe you will LOVE my other favorite crowd pleasing appetizers: 

    • Chili Lime Wings
    • Vegan Taco Dip 
    • Keto Stuffed Cabbage
    • Air Fryer Turkey Burgers
    • Turkey Asian Meatballs

    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

    close up photo of chili in a bowl with limes

    Beanless Chili

    Course Dinner, Meals
    Cuisine Mexican
    Prep Time 10 minutes minutes
    Cook Time 45 minutes minutes
    Total Time 55 minutes minutes
    Servings 4 servings
    Author Allianna Moximchalk
    339kcal
    Cost $8
    Print Recipe Pin Recipe

    Equipment

    • large soup pot

    Ingredients

    • 1 pound ground turkey I love Butcher Box. Use my link and get free meat!
    • 1 whole yellow onion chopped
    • 1 cup celery diced
    • 1 whole red pepper diced
    • 3 tbsp onion powder
    • 3 tbsp garlic powder
    • 3 tbsp paprika
    • 3 tbsp chili powder
    • 60 oz diced tomatoes
    • 8 oz tomato paste
    • 1 tbsp ghee

    Instructions

    • Chop onion, bell pepper, and celery.
    • Add ghee to a large pot and sauté onion, bell pepper, and celery for 5-10 minutes.
    • Add the ground turkey, onion powder, garlic powder, paprika and chili powder. Cook until the meat is almost fully cooked.
    • Add the diced tomatoes and tomato paste. Stir well.
    • Let simmer for 30 minutes, on medium heat.

    Notes

    *If you like your chili thinner, add 1 cup of bone broth when you add the tomatoes. If you like it thick, skip the bone broth.
    Creamy paleo chili that is full of flavor.
    Calories: 339kcal | Carbohydrates: 40g | Protein: 35g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 72mg | Sodium: 675mg | Potassium: 2030mg | Fiber: 11g | Sugar: 19g | Vitamin A: 3509IU | Vitamin C: 63mg | Calcium: 211mg | Iron: 8mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!
    CurryChickenSalad 4

    March 10, 2020 Appetizers

    Paleo Curry Chicken Salad (Gluten Free, Dairy Free)

    This paleo curry chicken salad makes for the most perfect lunch. This dish is creamy, savory and yet sweet with the raisins to it off. We love making this chicken salad on a warm summer day for lunch. It goes great with gluten free bread and fresh vegetables. This recipe is naturally paleo and Whole30 friendly, it can be made keto friendly with one slight modification. If you enjoy this recipe, you will also enjoy my Butternut Squash Curry recipe as well.

    If you love a good mayo based salad, check out my new Dill Pickle Egg Salad recipe on my blog too.

    Ingredients For Paleo Curry Chicken Salad:

    • Chicken breast– I like using Butcher Box. If you use my link HERE, you can get $30 off of your first box. I like to dice up the chicken prior to using.
    • Avocado mayo-Avocado mayo is a great alternative to conventional mayo that is made with not the best oils. You can find it HERE. 
    • Curry powder- A little curry powder goes a long way! 
    • Raisins-The raisins add the perfect touch of sweetness. If you are keto, you can omit the raisins. 
    • Celery- I like to chop up the celery real fine. This adds the most perfect crunch!
    • Shredded carrots-Adds a nice crunch with the celery. 
    • Almond slivers-I love the added nuts. They add a nice touch.

    If you like this recipe, you will LOVE:

    • AIP Paleo Crispy Chicken Thighs
    • Whole30 Buffalo Chicken Meatballs 
    • Whole30 Paleo Chicken Piccata

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

    CurryChickenSalad 4

    Paleo Curry Chicken Salad

    Course Appetizer, Dinner, Meals
    Cuisine American, Indian
    Prep Time 10 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 30 minutes minutes
    Servings 4 servings
    Author Allianna Moximchalk
    678kcal
    Cost $8
    Print Recipe Pin Recipe

    Equipment

    • Instant Pot

    Ingredients

    • 1.5 pounds chicken breast
    • 1 cup avocado mayo
    • 1/2 cup shredded carrots
    • 1/3 cup dried raisins make sure there is no added sugar, omit for keto
    • 1/2 cup celery diced
    • 1 tsp curry powder
    • 1/2 cup almond slivers omit if nut free

    OPTIONAL:

    • butter lettuce to serve

    Instructions

    • Cut the chicken into half inch cubes. Place in the instant pot with water on pressure cook for 8 minutes. If you do not have an instant pot you can poach the chicken on the stove with water for 5 minutes on each side on medium heat.
    • Once the chicken is done, let it cool and drain the water. Mix the mayo and curry, then slowly mix in the celery, raisins, carrots, and chicken. Serve with butter lettuce if desired.

    Notes

    Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too
    Creamy sweet and savory paleo chicken salad
    Serving: 1bowl | Calories: 678kcal | Carbohydrates: 19g | Protein: 40g | Fat: 47g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 542mg | Potassium: 916mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2786IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 2mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!
    EggSausageMuffins 5

    March 10, 2020 Breakfast

    Keto Egg Muffins With Bacon

    These Keto Eggs Muffins With Bacon are super easy and quick to make! We love having these egg cups around for breakfasts and snacks. This recipe only takes 10 minutes to prepare and 30 minutes to bake. I like batch cooking these at the start of the week to have on hand for breakfasts on the go. 

    Egg muffins with dill and peppers on top on a ruffled plate on the counter.

    I like to pair mine with additional vegetables as well to have a complete balanced breakfast. These are even great to grab and go when you are running late in the morning.

    [feast_advanced_jump_to]

    Why This Recipe Works

    • First off, having breakfast prepared and ready to go just makes life so much easier. 
    • Secondly, these egg muffins are super filling. 
    • Third, you can add as many vegetables as you would like to this recipe to help get your veggies in! This recipe is a good one for you to use to sneak some veggies in for your kids.
    • We like to bulk prepare these and make them all week long. 
    • If you like this recipe, you will also LOVE my Pizza Egg Muffins. 
    • This recipe is naturally keto, low carb, paleo, Whole30, gluten free, dairy free and grain free friendly. 
    • While this recipe is great for breakfasts, we also love having these egg muffins on hand for snacks too!

    Ingredients

    Eggs, chopped bacon and chopped peppers in small glass bowls.
    • Eggs-I like pasture raised eggs. You can tell a difference in the color of the yolk!
    • Peppers-I like green, red or yellow peppers for this recipe!
    • Dill-If you have yet figured out dill is by far my favorite dried herb. It adds so much flavor to any dish! If you are not a big dill fan like me you can totally skip this ingredient.
    • Red onion-I love red onions. They are my favorite! I like to add in some chopped red onion, while this is totally optional-I highly recommend. 
    • Breakfast sausage or bacon-I love adding meat to my egg muffins. This is not a must but in my opinion adds so much flavor. I like getting my breakfast sausage and bacon from Butcher Box. Every month they sent me a box of the best quality of stuff right to my door. All of their meats and proteins are grass fed, wild caught and pasture raised. If you use my Butcher Box link, you can get free ground meat with your order every month. 

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

    Substitutions And Variations

    • Peppers-I also loved mushrooms or sautéd kale in my egg muffins cups!
    • Onions-While I love onions and think they add so much flavor, if onions are not your thing you can skip!

    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

    Cracked eggs in a large glass bowl.
    Step 1: Preheat the oven to 350 degrees F. Crack all eggs in a large glass bowl and whisk together until well mixed throughout.
    Chopped peppers and chopped bacon in small silicone muffins cups.
    Step #2: Divide the chopped peppers and bacon between the 12 muffin cups.
    Whisk eggs, peppers, and bacon filled in a silicone muffin cup.
    Step #3: Fill the muffin cup up 3/4 way with the egg mixture.
    Cooked egg muffins in a muffin liner.
    Step #4: Bake the egg muffins in the oven for 30 minutes.

    Equipment Needed

    • While any kind of muffin pan will work, I highly suggest a silicone baking muffin pan. They are much easier to clean and the muffins will literally pop right out.

    Expert Tips

    • Tip #1: Allow the muffins to cool for at least 10 minutes prior to removing from the pan.
    • Tip #2: I like to cook the muffins until they are slightly browned on top!
    • Tip #3: If you are not using a silicone pan, do not use paper muffin liners. I suggest using a silicone muffin pan! They are so much easier to clean and they won’t stick like they do with the paper liners. 

    Recipe FAQs

    What are pasture raised eggs?

    Pasture raised eggs are eggs from chickens that were raised partially outside of a coup. When animals are crammed inside of a coup it affects the quality of their life which then affects the nutrients in them. This is why I prefer to buy pasture raised chicken too!

    Can I freeze egg muffins?

    Yes! These muffins will last in the freezer for up to 1 month.

    Can I make this recipe vegetarian?

    Yes! Just skip the bacon.

    How can I reheat?

    I love reheating egg muffins in the air fryer at 350 degrees for 5-10 minutes! You can also reheat in the microwave however they are not as crispy in the microwave. I suggest using the air fryer or oven for crispy egg muffins.

    Keto egg muffins stacked on a plate.

    Storage instructions

    • You can store the muffins in the fridge for up to 5 days in an air tight container.
    • Egg muffins freeze well for up to one month in the freezer.

    Other Gluten Free Breakfast Recipes You Will Love

    • crispy potatoes on a plate
      Air Fryer Home Fries
    • hashbrown breakfast casserole in a plate
      Hashbrown Breakfast Casserole
    • 4 sausages on a plate with a gold fork
      Sausages In The Air Fryer
    • paleo hollandaise sauce on toast
      Dairy Free Hollandaise Sauce

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

    Download your FREE guide below

    your free guide
    Keto egg muffins stacked on a plate

    Egg Muffins

    Course Breakfast, Snack
    Cuisine American
    Diet Gluten Free
    Prep Time 10 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 40 minutes minutes
    Servings 12 muffins
    Author Allianna Moximchalk
    71kcal
    Cost $2
    Print Recipe Pin Recipe

    Equipment

    • muffin pan I like a silicone muffin pan

    Ingredients

    • 12 eggs
    • 1 cup peppers diced
    • ¼ cup onion diced, optional
    • 2 tablespoons dried dill
    • 12 links breakfast sausage diced, optional

    Instructions

    • Preheat the oven to 350 degrees F. Crack and whisk the eggs with the dill. Divide the egg batter up into the 12 muffin cups. Then sprinkle in the vegetables and optional breakfast sausage. Bake for 30 minutes.

    Notes

    Storage: This recipe can be stored in the refrigerator for up to 5 days in an air tight container. 
    Nutrition: The nutrition on this recipe is an estimate and the calorie count is not guaranteed.  It is based on 12 servings.
    Serving Size: This recipe should yield 12 servings. 
     
     
    Egg muffins are the perfect breakfast for when you are on the go and need something quick and nutrient dense!
    Serving: 1muffin | Calories: 71kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 70mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 314IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!
    whole30 greek salad in a bowl

    March 10, 2020 Allergy Friendly

    Whole30 Greek Salad

    This Whole30 Greek Salad is super simple to make, super fresh and full of flavor! The crunchy purple onions combined with the plump red cherry tomatoes and crunchy peppers is to die for. This Whole30 salad only takes minutes to make and is a great salad to prepare for meal prep while doing the Whole30!

    Whole30 greek salad in a white bowl with a spoon in it.

    I have always hated purple onions but as I have gotten older I am obsessed with them! Purple onions can take a dish to a whole new level and really add a nice crunch. I love this recipe because it is super fresh, crunchy and full of flavor. If you are into salads like me, you will want to check out my Cucumber Apple Salad and Cucumber Watermelon Salad too, it is so good!

    This Greek Salad has become a staple for summer cookouts along with my Gluten Free Pasta Salad.

    [feast_advanced_jump_to]

    Why You Will Love This Recipe

    • The recipe is so simple to make! You just prepare the ingredients, place in a bowl, mix, and enjoy!
    • This recipe is naturally paleo, gluten free, whole30, dairy free, vegan, and soy free.
    • Kids will even love this recipe!
    • I love to pair this with my Honey Lemon Garlic Chicken Drumsticks! It is the perfect combinations of flavors.
    • The fresh vegetables gives a great refreshing crunch while the fresh purple onion gives a spice and pepper flavor.
    • This is a great dish to make in advance to eat throughout the week or make a large batch to take to a cookout or dinner party.

    Ingredients

    Greek salad ingredients in glass bowls.

    For the salad:

    • Grape tomatoes-I love these crunchy little tomatoes! Make sure they are fresh, firm and washed. You can cut them in half but I only suggest doing this if you plan on eating the salad right away. If you do not eat it right away and cut them in half they may get soggy.
    • Cucumbers & zucchini-Adds a nice crunch! I will say if you plan on prepping this salad in advance, you could swap this with extra zucchini because zucchini has less water and will last longer in the fridge. 
    • Purple onion-To give this salad a nice crunch! I personally like to slice it longways in this salad.
    • Red wine vinegar-I love this taste in this paleo greek salad. You can use apple cider vinegar if you are avoiding the alcohols in vinegars.
    • Sea salt and dried herbs-To taste. I like to use dried parsley and oregano!
    • Olive oil-My go to oil for salads. You can use avocado oil here but it may change the flavor of the salad. 

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

    Substitutions and Variations

    • If you don’t like purple onion, you can always leave out, or use less.
    • I love the taste of dried oregano but if you are not as much of a fan as I am, you can adjust the recipe to use less.

    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

    Paleo greek salad dressing in a glass bowl.
    First, mix the dressing ingredients in a bowl.
    Greek salad ingredients in a bowl mixed together.
    Add the vegetables and toss with dressing.

    Equipment Needed

    • Mixing bowl

    Expert Tips

    • Tip # 1: I recommend leaving the skin on the zucchini and cucumbers. This will prevent the vegetables from getting soggy from the dressing.
    • Tip # 2: When cutting up the onion, you can slice in half and keep the root side on. This will make it easier to slice the onion without it falling apart.
    • Tip # 3: If the onion juice can cause your eyes to water, you can place in the freezer for a few minutes prior to slicing. This will help to prevent the juices from spreading and causing your eyes to water.

    Recipe FAQ’s

    Can I make this dish in advance?

    Yes you can! I suggest not cutting the tomatoes if you are going to prepare it beforehand. If you want it to be super fresh, add in the dressing prior to serving.

    What should I serve with this salad?

    I feel like this greek salad makes for the best summer side dish! I would love to eat this with: thai pasta salad or paleo pasta salad. You could also add chicken or another protein to the salad to make it a complete meal.

    How thick should I slice the onion?

    This is up to your preference! I love to slice mine in half moons. If you don’t like as large of onion bites you can dice the onion or cut into smaller cubes.

    Greek salad in a white bowl with a spoon.

    Storage Instructions

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

    Other Paleo Salads You Will Love

    • paleo potato salad on a plate with green onion on top
      Gluten Free Potato Salad Recipe
    • pesto chicken salad 18 scaled
      Pesto Chicken Salad Recipe
    • Cucumber and watermelon salad on a plate with limes, pepper and honey drizzled on top.
      Cucumber Watermelon Salad
    • lemon dill salmon salad 4
      Shredded Lemon Dill Salmon Salad (Paleo, AIP, Whole30, Keto)

    Want a free guide of my go to healthy alternatives?

     
    download your FREE guide
    greek salad in a bowl with a spoon

    Whole30 Greek Salad

    Course Side Dish
    Cuisine American
    Prep Time 10 minutes minutes
    Total Time 10 minutes minutes
    Servings 3 servings
    Author Allianna Moximchalk
    107kcal
    Cost $3
    Print Recipe Pin Recipe

    Equipment

    • Large bowl

    Ingredients

    • 1 large cucumber diced
    • 20 mini grape tomatoes
    • 1/2 half purple onion sliced or diced
    • 1 small zucchini diced and cubed

    For the dressing:

    • 3 tbsp red wine vinegar
    • 2 tbsp olive oil
    • 2 tsp dried parsley
    • 2 tsp dried oregano
    • pinch sea salt

    Instructions

    • Mix the dressing in a bowl and toss with the veggies. Store in the fridge for up to 3 days.

    Notes

    Storage: This dish can be stored in an air tight container in the refrigerator for up to 5 days. 
    Nutrition: The nutrition for this dish is an estimate and the calorie count is not guaranteed.  It is based on 3 servings. 
    Servings: This recipe should yield 3 servings. 
    Quick, easy and delicious basic greek salad! This salad goes great with just about anything.
    Serving: 1serving | Calories: 107kcal | Carbohydrates: 4g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 395mg | Potassium: 261mg | Fiber: 1g | Sugar: 3g | Vitamin A: 203IU | Vitamin C: 11mg | Calcium: 23mg | Iron: 1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!
    1 1 scaled

    September 28, 2019 Meals

    Coconut Curry Chicken Meatballs (Paleo, Whole30)

     

    1 1 scaled

    Coconut Curry Chicken Meatballs

    Course Dinner, easy, Main Course, Meals
    Cuisine American, Indian
    Prep Time 15 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 45 minutes minutes
    Servings 6 people
    Author Allianna Moximchalk
    333kcal
    Print Recipe Pin Recipe

    Equipment

    • Sheet pan
    • medium sauce pan

    Ingredients

    For the meatballs

    • 1 lb ground chicken
    • 1/3 cup cassava flour Otto's brand
    • 1/2 cup shredded carrots
    • 1/2 white onion
    • 2 tbsp coconut aminos
    • 2 cloves garlic minced
    • 1 tbsp freshly grated ginger
    • 1/4 tsp red pepper flakes
    • 1/2 tsp fish sauce

    For the sauce

    • 1 3/4 cup coconut milk
    • 1/2 white onion
    • 2 tbsp coconut oil
    • 2 cloves garlic minced
    • 1 tsp yellow curry powder
    • 1 tsp freshly grated ginger
    • 1 tsp fish sauce
    • 1 tbsp cilantro chopped
    • 1/2 tsp sea salt
    • 1/4 tsp red pepper flakes

    To serve

    • 2 frozen bags cauliflower rice

    Instructions

    • Preheat the oven to 350 degrees F.
    • Place all meatball ingredients in a mixing bowl. Mix until thoroughly combined.
    • Divide meatball mixture, using a 1.5-inch scooper. Place meatballs on a parchment lined sheet pan.
    • Bake for 30 minutes.
    • Make the sauce, while the meatballs are baking. Melt coconut oil in a medium sized pan.
    • Add cilantro, garlic, curry powder, red pepper flakes, ginger, onion, and fish sauce. Sauté for 3-5 minutes.
    • Add coconut milk. Bring to a boil for 10-12 minutes. Set sauce aside.
    • Serve meatballs over top of (optional) cauliflower rice and pour desired coconut curry sauce on top.

    Notes

    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
    These are SO flavorful and easy!
    Calories: 333kcal | Carbohydrates: 12g | Protein: 16g | Fat: 26g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 501mg | Potassium: 635mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1876IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 3mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

    Last weekend we hosted a dinner party to celebrate Mitchell’s 29th birthday! I didn’t want to serve the usual hamburgers, tacos, or meatloaf (disclaimer: all of those choices are just as wonderful, but I wanted to try something new). The first thing that came to mind were these meatballs that I made earlier in the week. The thing about curry is you either like it or you don’t, there is no in-between. I took that chance and everyone LOVED them! Here is the recipe!

    Makes 12 meatballs

    Prep time: 15 minutes

    Cook time: 30 minutes

    Ingredients

    For the meatballs:

    1 pound ground chicken

    1 egg

    ½ cup shredded carrots

    ½ yellow onion, chopped

    2 tablespoons coconut aminos

    2 garlic gloves, minced

    1 orange, zested

    1 tablespoon freshly grated ginger

    ¼ teaspoon red pepper flakes

    ½ teaspoon fish sauce

    For the sauce:

    1 – 14 ounce can coconut milk

    ½ white onion, diced

    2 cloves garlic, minced

    1 teaspoon curry

    1 teaspoon freshly grated ginger

    1 teaspoon fish sauce

    1 tablespoon cilantro

    ½ teaspoon salt

    ¼ teaspoon red pepper flakes

    2 tablespoons coconut oil

    To Serve:

    2 frozen bags cauliflower rice

    1 teaspoon avocado oil

    Instructions:

    For the meatballs:

    Preheat oven to 350.

    Place all meatball ingredients in a bowl and mix.

    Divide meatball mixture into 12 medium size meatballs.

    Place on cooking sheet.

    Bake for 30 minutes.

    For the sauce:

    Melt coconut oil in medium size pan.

    Add herbs, garlic, curry, red pepper flakes, cilantro, ginger, onion, and fish sauce to pan.

    Sautee for 3 minutes, then add coconut oil.

    Bring to boil for 10 minutes.

    Set sauce aside in a bowl.

    For the rice:

    In the same medium sized sauce bowl, rinse, and add avocado oil and cauliflower rice.

    Stir for next 7 minutes or until lightly golden.

    Serving instructions:

    Serve 3-4 meatballs over cup of cauliflower rice and pour curry coconut milk sauce on top.

    ENJOY!

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    Hi, I'm Allianna! Allianna's Kitchen started by accident after battling an undiagnosed autoimmune disease for nearly my whole life.

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