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Autoimmune Protocol

Honey Simple Syrup

This Honey Simple Syrup is perfect for all of your mocktail and cocktail needs. It is simple and it tastes oh so good. I have been making this recipe for years and it is finally making its place on my blog. This paleo simple syrup goes perfect in just about anything, from homemade lemonade and all of your yummy cocktails and mocktails.

Honey simple syrup in a glass mason jar with a white bow.

I love a fun sweet drink especially during the summer, but I try to avoid refined sugar for both my gut and mental health. Sugar gives me the worst anxiety. This paleo simple syrup is a great alternative. It is perfect for all of your nights in and hosting needs. No one will even know it is refined sugar free!

I have developed a variety of mocktail recipes since giving up alcohol. Some of my favorite mocktail recipes are: Pineapple Margarita, Key Lime Pie Mocktail, Blood Orange Mojito, Cherry Mocktail, Cranberry Mocktail with Orange and Lime, The Best Watermelon Margaria Mocktail and Apple Margarita. You will also love the Strawberry Simple Syrup and Homemade Elderberry Syrup on my blog too!

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Why You Will Love This Simple Syrup Recipe

  • It is so simple! With just two ingredients, you get a versatile base sweetener for any mocktail, drink, or tea.
  • There is little mess only needing one pot to make!
  • You can bulk make this so you always have it on hand.
  • This recipe is naturally soy free, dairy free, refined sugar free, and paleo.
  • I love to use this honey syrup recipe in my healthy raspberry lemonade drink recipe!
  • If you are local to the Pittsburgh area, we occasionally have mocktail recipes on our weekly meal prep menu.

Ingredients

Honey simple syrup ingredients in a small glass bowl on a silver tray.
  • Honey-Raw honey is my favorite. The lighter the honey the better. I like to get the big bottle of Kirkland’s Brand. It is the most economical way to go. You can try a different kind of honey to see which you prefer.
  • Filtered water-Make sure your water is filtered!

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

Substitutions and Variations

  • If you do not like to cook with honey, you can use agave or your preferred natural sweetener instead.
  • You can make variations of this simple syrup by adding different citrus and herbs into the syrup while it cooks such as lemon.
  • If you are not refined sugar free, you can replace some of the honey for white sugar for additional sweetener to make a regular 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!

Step by Step Instructions

Honey simple syrup in a glass mason jar with the lid off and lemon slices laying next to it.

Photo 1: First, add the water and honey to a small saucepan and set to medium heat. Bring the water and honey to a boil for 2 minutes and ensure the honey dissolves completely. Then, let simple syrup mixture sit for 20 minutes before using to allow it to cool completely. You will want to allow the simple syrup to come to room temperature before placing it into your mason jar to store.

Expert Tips

  • Tip # 1: You can add this to all of your favorite mocktails and cocktails. It also makes a great addition to a variety of drink recipes as well such as iced tea.
  • Tip # 2: Make sure that you stir your water and honey mixture to ensure that no honey is resting on the bottom of your saucepan. This could cause the sugars in the honey to burn.
  • Tip # 3: If you are making multiple batches at once of this simple syrup, you may need to allow the mixture to stay over medium heat for longer to accomplish the correct consistency.

Recipe FAQs

How should I store this recipe?

I suggest storing your simple syrup in an airtight container such as a mason jar or glass bottle in the refrigerator for up to 2 weeks. Be sure to allow the syrup enough time to cool before pouring it into the glass mason jar.

How should I serve this recipe?

You can serve this simple syrup with a variety of drink mixtures, mocktail, or cocktail options. I recommend that prior to use to mix or shake up the simple syrup to ensure it is well mixed.

Can I use this simple syrup in other recipes than mocktails?

Absolutely! I love to use this simple syrup in hot tea or iced tea as my sweetener.

Honey simple syrup in a glass mason jar with lid off on a platter with lemon slices.

Other Alcohol Free Drink Recipes You Will Love

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honey simple syrup 2

Honey Simple Syrup

Course Drinks
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 cups
Author Allianna Moximchalk
100kcal
Cost $3
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Equipment

  • large pot

Ingredients

  • 1 cup honey light colored is best
  • 1 cup filtered water

Instructions

  • Place all ingredients in saucepan on medium heat and bring to a boil for 2 minutes. Let the syrup cool before using.

Notes

Storage: This recipe can be stored in an airtight container, such as a glass 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 16 servings.
Servings: This recipe should yield 16 servings. 
Refined sugar free simple syrup alternative.
Serving: 1tbsp | Calories: 100kcal | Carbohydrates: 27g | Protein: 1g | Sodium: 25mg | Potassium: 17mg | Fiber: 1g | Sugar: 27g | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Beef

Steak Date Night Dinner with Garlic Aioli

This New York Strip Steak Date Night Dinner makes takeout steaks taste weak. In this recipe, I go through the step by step process on how to get your steak juicy on the inside, yet crispy on the outside to make the perfect steak. This well seasoned steak combined with the garlic aioli is oh so delicious and is one of my favorite steak recipes. This meal is naturally paleo and whole30 friendly and can be modified to be keto friendly.

Steak date night dinner with garlic aioli on a plate with a gold fork.

This is a great recipe to keep on hand for birthdays, anniversaries, or any of your upcoming special occasions. There’s always something special about cooking a delicious meal for someone you care about! The delicious buttery flavor of the steak paired with the fresh lemon flavor from the garlic aioli is the perfect combination.

I love cooking for my husband and am constantly developing new recipes to make for him. From breakfast to dessert, taking the extra time to make him a dish from scratch is my favorite. Some of my favorite date night dinners include: Keto Paella, Easy Dutch Oven Ribs, Gluten Free Lasagna, Paleo Swedish Meatballs, Pan Seared Chilean Sea Bass, Braided Pork Tenderloin, AIP Turkey Breast in a Maple Garlic Sauce, and Whole30 Bang Bang Shrimp.

If you are not a fan of mayo based sauces and do not want to make the Garlic Aioli, you can also make my Red Chimichurri to pair with this steak.

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Why You Will Love This Easy Steak Recipe

  • This is an easy recipe is simple but is not lacking in flavor.
  • This recipe is perfect for a stay at home romantic dinner for date night or can be used to impress a crowd.
  • This recipe is naturally gluten free, dairy free, whole30 friendly, paleo, soy free, nut free, and keto friendly.
  • Eating this meal has all the appeal of eating out at a restaurant from the comfort of your own home.
  • Kids will love this recipe as well as adults.
  • To make this a full meal, you could end your date night or gathering with serving my Mini Dairy Free Chocolate Cakes for dessert. I love pairing it with my Arugula Pear Salad too!

Ingredients

A steak date night ingredients in small glass bowls on a silver tray.
  • 2 New York Strip Steaks-I love Butcher Box. Every month they deliver a variety of all of my favorite meats. Everything is grass fed. I love having the meat ready to go in the freezer for quick and easy dinners. They have the best quality around. You can sign up for the monthly steak shipment here. 
  • Garlic-The fresh garlic is used for serving and garnishing. It adds the most perfect flavor. 
  • Salt and pepper-This enhances the flavor of the steak while cooking. 
  • Rosemary-to garnish.
  • Ghee-This is what gives the steak the buttery taste. If you are new here, ghee is one of my go-to cooking fats. It is full of flavor and the milk proteins that most are sensitive to are removed. That is why it is paleo and whole30 friendly.

For the mini potatoes:

  • 1 pound mini potatoes– I prefer the rainbow ones, because the more colorful your plate is, the more nutrients! 
  • Sea salt and pepper- to spice up the potatoes. 
  • Ghee or olive oil-This will allow the potatoes to get crispy. 

For the garlic aioli:

  • Avocado mayo– Consider avocado mayo a staple in paleo cooking. It is a great alternative for conventional mayo that is loaded with unhealthy fats. I like to get a big bottle at Costco because we go through it so fast but you can also get it here. I also use it to make homemade dressings. Like I said, it is a staple in our kitchen. 
  • Dijon mustard-This is an added French touch and I am here for it. Dijon is totally optional but in my option it is what gives this garlic aioli a nice kick.
  • Lemon juice-Lemon juice is what separates mayo from aioli. Do not skip!
  • Garlic-obviously!

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

Substitutions and Variations

  • You can switch up this easy recipe by changing the dipping sauce you pair it from. I love the garlic aioli but this would also taste great with my red chimichurri sauce as well.
  • If you are looking for a lower carb option, you can swap out the roasted mini potatoes for a different side such as roasted broccoli.
  • If you want to add additional flavor to the steak, you can bast the steak with melted butter and fresh herbs while it cooks.
  • If you are not a fan or NY Strip Steak, you can substitute for your preferred cut of steak. Your cooking times will vary based on cut of meat.

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

Step By Step Instructions

Mini potatoes on a roasting pan.
Photo 1: First, preheat the oven to 400 degrees F. Then, wash the potatoes and cut them in half. Season the potatoes in a bowl with ghee, sea salt, and pepper. Cook the potatoes for 20 minutes, flip, and cook for an additional 20 minutes. Once the potatoes are done, preheat the oven to 450 degrees F.
Avocado mayo, dijon mustard, garlic, and lemon juice in a small pink bowl with a small whisk.
Photo 2: For the garlic aioli, mix all of the ingredients in a bowl with a fork or a whisk.
New york strip steak, garlic, sea salt, and black pepper in a glass mixing bowl.
Photo 3: When the potatoes have about 8 minutes left to cook, start on the steak. Pat dry the steak with a paper towel and season nicely with the sea salt and pepper. Using an oven safe pan, such as a large cast iron skillet, add the ghee to the pan on medium heat and set down the steak. DO NOT MOVE. Let the steak cook for 3 minutes, then flip it and cook for an additional 3 minutes. The oven should already be preheated to 450 degrees F at this point. Add the steak to the oven for 5 minutes.

Expert Tips

  • Tip # 1: Your cooking time will depend on how well you like your steak done. The current instructions yield a medium to medium rare cook. You can use a meat thermometer to confirm the internal temperature of your meat.
  • Tip # 2: Let your steak rest before cutting into the meat so the juices have a chance to settle.
  • Tip # 3: By not moving the meat once placing it in the pan will allow the steak to develop a nice crust on the outside of the meat.
  • Tip # 4: Pull your steak out of the refrigerator 20 minutes before you are ready to cook to come to room temperature. It will allow for the steak to cook more evenly.

Recipe FAQ

How Can I Reheat This Meal?

I recommend reheating this meal in the oven at 350 degrees F for 5-10 minutes or until warmed through.

How Should I Serve This Dish?

You can plate and serve this dish on individual plates or you can serve a crowd on platters.

Can I Make This Recipe With A Different Cut Of Meat?

Yes! You can use this recipe with any cut of beef. The cut of beef would just change your cook time.

What should the internal temperature of my steak be for medium rare?

The internal temperature of a medium rare steak will be between 130 to 135 degrees F.

How should I store this recipe?

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

New York strip steak date night dinner on a white plate with garlic aioli and mini potatoes.

Other Steak Recipes You Will Love

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

Download your FREE guide below

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steak date night dinner 1

New York Strip Steak Date Night Dinner w/ Garlic Aioli

Course Dinner, Meals
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Total Time 40 minutes
Servings 2 people
Author Allianna Moximchalk
1266kcal
Cost $15
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Equipment

  • cast iron or ceramic pan
  • baking sheet
  • Lemon juicer
  • Garlic mincer

Ingredients

Steak dinner:

  • 1 pound new york strip steak I like butcher Box
  • 4 cloves garlic
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tbsp ghee separated into 1 tablespoon
  • rosemary sprig to garnish

Garlic aioli:

Crispy potatoes: (sub broccoli for keto)

  • 1 pound mini potatoes
  • 1 tbsp ghee
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Instructions

For the mini crispy potatoes:

  • Preheat the oven to 400 degrees F. Wash the potatoes and cut them in half. Season the potatoes in a bowl with the ghee, salt, and pepper. Cook the potatoes for 20 minutes, then flip and cook for an additional 20 minutes. Once the potatoes are done preheat the oven to 450 degrees F.

For the aioli:

  • Mix all ingredients in a bowl with a fork or a whisk.

For the steak:

  • While the potatoes have about 8 minutes left, start on the steak. Pat dry the steak with a paper towel and season nicely with the salt and pepper. Using an oven safe pan (cast iron or ceramic), add the ghee to the pan on medium high heat (1 tablespoon) and set down the steak. DO NOT MOVE. Let it cook for 3 minutes, then flip it and cook for an additional 3 minutes. The oven should already be preheated to 450 degrees F at this point. Add the steak to the oven for 5 minutes. Once the stake is done, add the remaining ghee on top and baste it. Mince the fresh garlic and add on top with optional rosemary to garnish. Add additional salt and pepper to taste.

Notes

Storage: This dish can be stored in an air tight container for 5 days in the refrigerator. 
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 date night alternative that makes take out look weak!
Serving: 1steak, potatoes and sauce | Calories: 1266kcal | Carbohydrates: 49g | Protein: 52g | Fat: 93g | Saturated Fat: 32g | Cholesterol: 239mg | Sodium: 1355mg | Potassium: 1725mg | Fiber: 5g | Sugar: 2g | Vitamin C: 49mg | Calcium: 107mg | Iron: 5mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Chocolate Covered Oranges

These Chocolate Covered Oranges are seriously to die for! They are the perfect combination of sweet, salty, and tart. The silky chocolate combined with the sea salt and citrus oranges is quite delicious. This homemade dessert can be made in 15 minutes or less and will save you money over buying store bought desserts.

Orange slices dipped in chocolate on wax paper over a sheet pan.

This homemade treat is one of my go to’s during citrus season time of year. Citrus season tends to fall between January and April. This recipe was inspired by my best friend who loves oranges and has a winter birthday.

I have a large sweet tooth and love to have a sweet treat every night after dinner. Some of my favorite chocolate recipes are: Vegan Chocolate Truffles, Gluten Free Red Velvet Cake, My Vegan Homemade Milkshake, Gluten Free Cookie Cake with Fudge Topping, Vegan Reese’s, Vegan Christmas Crack, Gluten Free Orange Cake, and Gluten Free S’mores Cookies and my go to Gluten Free Tart Crust with Silky Chocolate Ganache.

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Why You Will Love This Recipe

  • First off, if you have never experienced a sweet and tart dessert, you will want to try this one! This combination is like no other. 
  • Secondly, this dessert is super easy and quick. It only takes minutes to make. 
  • This recipe is naturally gluten free, grain free, soy free and paleo. This recipe can also be made dairy free and vegan by using dairy free chocolate.
  • You can make this dessert ahead of time when you have guests.
  • This recipe is super kid friendly. In fact kids love it!
  • If you like this recipe as much as I do, you will want to check out my Chocolate Covered Strawberries.

Ingredients

Ingredients to make chocolate covered orange slices in two small glass bowls.
  • Clementines-I like using mini oranges (clementines) for this dessert because they are more bite sized! Make sure they are peeled. 
  • Chocolate chips-I like milk chocolate over dark chocolate. Make sure you choose chocolate chips over a chocolate bar because it will melt easier.
  • Sea salt-I love the combination of sweet and salty! This adds such a nice touch. 

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

Substitutions And Variations

  • Chocolate chips-I am dairy free so I tend to only buy dairy free chocolate. I like the Hu and Enjoy Life chocolate brand, however any kind of dairy free chocolate chips will work.
  • Clementines-Any kind of orange slices will work. I like clementines because they are small but you could also use mandarin orange or regular oranges as well.
  • If you prefer white chocolate or dark chocolate, you can substitute you rpreferred chocolate.

This recipe has not been tested with any other substitutions or variations. If you test it out, let me know what you think and how it turned out in the comments below!

Step By Step Instructions

Melted chocolate in a glass bowl with a whisk.

Photo 1: Place a sheet of wax paper on a baking sheet. Add the chocolate to a glass bowl and microwave for 30 seconds. Then whisk and microwave again for 30 seconds. Whisk again, then microwave again for 30 more seconds until the chocolate is smooth.

Chocolate dipped orange wedges on wax paper on a baking sheet.

Photo 2: Dip half of each orange segment into the melted chocolate and lay on the sheet pan to harden.

Expert Tips

  • Tip #1: Do not burn your chocolate! You must cook the chocolate in 30 second increments or else the chocolate will burn. You can also melt your chocolate over a double boiler over low heat to have more control.
  • Tip #2: Make sure you tear all of the white pieces off of the oranges from the orange peel.
  • Tip # 3: Before starting to dip your orange slices, make sure to try one to make sure they are fresh and taste good.
  • Tip # 4: For the best results, after peeling allow the fresh orange slices to dry so that the chocolate coating can stick to the slices better.

Recipe FAQs

How should I store these?

This recipe lasts in the refrigerator for up to 5 days. Make sure that you store them in an airtight container to ensure they stay fresh.

Can you freeze them?

Unfortunately oranges do not freeze well.

What happens if I cook the chocolate too long?

You will need to throw it away and start over.

How do I make silky chocolate?

The key is cooking it slowly and whisking in between.

How should I garnish these orange slices?

I like to garnish with a little sprinkle of flaky sea salt.

Chocolate covered oranges on a baking sheet with salt sprinkled on top.

Other Dairy Free Chocolate Recipes You Will Love

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

Download your FREE guide below

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chocolate covered oranges on a baking sheet with sea salt

Chocolate Covered Oranges

Course Dessert
Cuisine American
Prep Time 10 minutes
Set time 1 hour
Total Time 1 hour 10 minutes
Servings 12 pieces
Author Allianna Moximchalk
80kcal
Cost $3
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Equipment

  • Sheet pan
  • microwave friendly bowl

Ingredients

  • 1 cup chocolate I like Enjoy Life dairy free chocolate
  • 2 clementines peeled and pulled apart
  • sea salt OPTIONAL-to sprinkle

Instructions

  • Place a piece of wax paper on a baking sheet. Place the chocolate in the microwave in a microwave safe bowl for 30 seconds. Then whisk after 30 seconds. Do this again 3 times. You must whisk in between so that the chocolate does not burn.
  • Once the chocolate is done, dip the clementines in the chocolate and place on a sheet pan. Sprinkle with optional sea salt. If you are not serving right away place in the fridge to allow the oranges to set.

Notes

Storage: This recipe can be stored in a glass container in the fridge for up to 1 week.
Nutrition: The nutrition for this recipe is an estimate and the calorie count cannot be guaranteed. 
Servings: This recipe should yield approximately 12 servings. 
Easy chocolate covered oranges!
Serving: 1piece | Calories: 80kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 2g | Sodium: 2mg | Potassium: 64mg | Fiber: 1g | Sugar: 9g | Vitamin C: 6mg | Calcium: 7mg | Iron: 0.4mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Appetizers

Cranberry BBQ Meatballs

These Cranberry BBQ Meatballs are sweet and savory. They are the perfect post thanksgiving appetizer and snack. You can make them with any leftover cranberry sauce or also prep them with your traditional paleo thanksgiving meal. These meatballs can be made two ways, one with frozen meatballs or with meatballs from scratch both with simple ingredients. Both sets of instructions are included. With these meatballs only taking 5 minutes to prep, it is a no brainer to add them to your holiday menu.

Cranberry BBQ meatballs garnishes with fresh green herbs and citrus zest with a toothpick in them.

These meatballs are a great way to get into the spirit of the holidays with all the flavors but without all the work and mess! This would be great to take to holiday parties. If you love the cranberry orange combination like I do, you will love the other cranberry recipes on my blog like my Gluten Free Orange Cake with Cranberries and Whole30 Cranberry Sauce.

This is also a good finger food treat! I love pairing these fun meatballs with recipes like my Gluten Free Pigs in A Blanket recipe.

I love to create recipes that are inspired by the time of year. I have developed numerous fall recipes that are delicious and easy. I recommend any of my recipes but some of my favorite fall dishes are: AIP Turkey Breast, instant pot turkey soup, gluten free ravioli, apple ginger pulled pork, Simple Beetroot Dip and maple brussel sprouts.

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Why You Will Love This Recipe

  • This recipe is simple to make with short cut options to make it even simpler. They are versatile as well with different options of fresh or homemade meatballs or instead of a slow cooker you could just cook on your stovetop!
  • This is a great recipe to help use up some of your Thanksgiving dinner.
  • Kids will love this recipe.
  • These meatballs are naturally paleo, dairy free, gluten free, soy free, refined sugar free, whole 30 friendly, nut free, and grain free.
  • This recipe has only four ingredients!
  • This is a perfect crockpot meal to use during the busy holiday season!
  • You can prepare this recipe in advance so that all you have to do is dump it into the crockpot and turn it on.
  • I love making this recipe with my Whole30 Cranberry Sauce.

Ingredients:

cranberry bbq meatballs 2

This recipe has two options. The first option is to use frozen store bought meatballs to help save on time. The second option is to make meatballs from scratch. I will be including both ingredient options below. 

For The Frozen Meatball Recipe

  • Frozen meatballs-Whole Foods has a lot of goods brands that are naturally dairy and gluten free. However, the one brand I did end up buying had soy in it, which normally is not ideal but I used these for a neighborhood get together so the soy was ok. 
  • Cranberry sauce-I used the cranberry sauce from my leftover thanksgiving meal that is made with fresh cranberries. You can find the recipe here. You can also buy the store bought canned version kind. Just make sure it does not have any added sugar, especially if you are doing the whole30.
  • BBQ sauce-I love this brand. It is naturally paleo and whole30 friendly. 

For The Scratch Made Meatball Recipe

  • Ground pork-I prefer pork over ground beef because the texture is better.
  • Almond flour-This acts as your binding agent. Not all gluten free flours are created equally, do not substitute. 
  • Egg yolk-I use the egg yolk vs. the whole egg because the meatballs become too soft and will not hold up in the crock pot if there is too much liquid, so stick with the yolk only!
  • Garlic, onion, pepper, and parsley-These ingredients are what gives this recipe the Italian meatball taste! You can substitute for your favorite Italian spices, these are just mine. 

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

Substitutions and Variations

  • You can make this recipe using different cranberry sauce recipes and BBQ sauces to create different flavor combinations.
  • You can also add different herbs and citrus to change and enhance the flavors.
  • If you do not eat pork, you can substitute for ground turkey in your scratch made meatballs.

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

Step By Step Instructions

Cranberry BBQ meatball ingredients in a crockpot base unmixed.

Photo 1: First, put all ingredients into crockpot for 3 hours on low. Then, garnish with parsley and orange zest.

Meatballs From Scratch

First, mix all meatball ingredients in a large mixing bowl.

Next, form 30 little small balls from the meat mixture and place on a baking sheet lined with parchment paper.

Now,  cook the meatballs at 400 degrees for 15 minutes. 

Keep in mind they do not need to be cooked all of the way through because they are going to cook a little more in the crockpot. 

Lastly, add the sauces and meatballs to the crockpot and cook for 3 hours on low.

Expert Tips

  • Tip #1: Be sure to make sure to mix the meatballs before serving to ensure that the cranberry and BBQ sauces are mixed together in a cohesive sauce.
  • Tip #2: Making the meatballs from scratch allows you control of the ingredients and measurements of seasonings in the meat.
  • Tip #3: The best way to know if the meatballs are cooked through is if a meat thermometer shows that the internal temperature reads 160 degrees F.

Recipe FAQs

How can I reheat these meatballs?

You can reheat them on the stovetop with all of the juices for 5 minutes OR you can reheat them in the crockpot on the warm setting for 30 minutes.

How can I serve these meatballs?

You can serve these as an appetizer with toothpicks in the meatballs on a platter or you serve them all in a large serving bowl! Both are a Thanksgiving crowd pleaser.

Is there additional prep I can do in advance?

If you are making the meatballs from scratch, you can make the recipe in bulk in advance and freeze them. This way anytime you want scratch made meatballs you can grab the amount you need from the freezer!

What Can I Serve This With?

I love to serve these with my Whole30 Mashed Potatoes, Vegan Sweet Potato Mash, and Air Fryer Brussel Sprouts with Bacon and Pomegranate.

Cranberry BBQ Meatballs on a pink plate and garnished with fresh herbs.

Storage Instructions

  • This recipe can last up to 5 days in the refrigerator in an airtight container.
  • If you want to save prep time, you could pre-make the meatballs from scratch and place in the freezer for up to 3 months.

Other Gluten Free Meatball Recipes You Will Love

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

Download your FREE guide below

download here
Cranberry BBQ Meatballs 4

Paleo Cranberry BBQ Meatballs

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 30 meatballs
Author Allianna Moximchalk
35kcal
Cost $7
Print Recipe Pin Recipe

Equipment

  • crockpot

Ingredients

For the meatballs:

  • 2 cups cranberry sauce If you are on the Whole30, be sure the sauce had no added sweeteners. This recipe is intended to be used for post thanksgiving leftover cranberry sauce OR canned, however, I do have a scratch cranberry sauce you can make. Click on the link for my cranberry recipe or see the text above.
  • 3 cups bbq sauce I like the noble made classic BBQ brand. It is naturally whole30 compliant.
  • 30 frozen meatballs This recipe is intended to be quick! If you would prefer to make your own meatballs, see the recipe below.

To garnish:

  • 1/4 cup fresh parsley
  • orange zest

For the fresh meatballs:

  • 1 pound ground pork
  • 1/2 cup diced onion
  • 1 yolk egg
  • 1/4 cup almond flour
  • 5 cloves garlic
  • 1 tsp black pepper
  • 1/2 cup fresh parsley

Instructions

For the pre made frozen meatballs:

  • Place all ingredients in a crockpot on low for 3 hours.

For the fresh meatball version:

  • Preheat the oven to 400.
  • Mix all ingredients in a bowl.
  • Roll the meatballs into 30 little balls.
  • Bake for 15 minutes (remember they do not have to be cooked through because they will be going in the crockpot.)
  • Place the BBQ sauce and cranberry sauce in the crockpot on low for 3 hours.

To garnish:

  • Garnish with orange zest or fresh parsley.

Notes

Storage: This recipe can be stored in an airtight glass container for 5 days in the refrigerator.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on six servings. 
Servings: This recipe should yield approximately 6 servings.
The perfect combination between sweet, spicy, and tart. These crowd pleasing meatballs are perfect for all of your holiday and hosting needs.
Serving: 5meatballs | Calories: 35kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 100mg | Potassium: 20mg | Fiber: 1g | Sugar: 5g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Breakfast

Gluten Free Orange Cake

This Gluten Free Orange Cake is super easy to make, moist, tender and full of flavor. My homemade orange cake takes only 10 minutes to prepare and is something you can prep far in advance. The citrus from the fresh oranges combined with fresh cranberries makes for the best combination. No one will guess this Orange Almond Cake is Gluten free and will be constantly requesting this delicious recipe!

Orange cake on a scalloped white platter with white chocolate and orange slices on top.
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There is something about Winter time that makes me just want to stay at home, bake and host. I love baking all year around but the coziness in the wintertime makes it even more special. A few of my other favorite things to bake in the Winter are my Gluten Free Lemon Bars, Oat Flour Pumpkin Muffins, Dairy Free Sugar Cookies, Gluten Free Lemon Cake, Gluten Free Apple Cake, and last but not least my Gluten Free Apple Crisp.

Why I Love This Recipe

  • This recipe is naturally dairy free, gluten free, soy free, paleo, grain free, and refined sugar free. It is also low carb in comparison to other gluten free cake recipes!
  • My homemade paleo orange cake only takes 10 minutes to prepare.
  • This easy cake recipe only requires one bowl with means, less dishes!
  • No one will know this paleo breakfast cake is gluten free. It is so soft and oh so moist!
  • I am obsessed with the cranberry and orange combination. It is truly the best.
  • This is an easy recipe to make and you will likely already have ingredients on hand!
  • You can eat this cake for dessert or breakfast. I even like to make it for tea parties I have with my girlfriends! Adding orange slices and fresh cranberries make this a perfect centerpiece for any table!

Ingredients

Cake ingredients in small glass bowls on a counter top.
  • Cardamom- This spice can be used in so many recipes, but doesn’t get enough love. The taste is a combination of nutty, spicy, citrusy, and minty. It is a widely used herb in the Indian cultures. It goes great in things like coffee drinks and desserts. The cardamom pairs so nicely with the ground cinnamon. 
  • Cranberries- I use fresh cranberries in this recipe. I have not tested it with frozen but I would assume you would have to adjust the ratios if using frozen because frozen fruit contains more water. I love cranberries because they are paired with the right complimenting ingredients that taste so good. Alone they are too bitter for most, but when they are paired with something sweet they are oh so delicious. 
  • Orange- The combination between the tart cranberries and citrus oranges is what really gives this cake its orange flavor.
  • Eggs- My go to binding agent in paleo cooking. 
  • Almond flour- This flour is my go to in most of my paleo dessert recipes. I do not suggest subbing it because not all gluten free flours are created equally. 
  • Coconut sugar- is my sweetener of choice, but maple sugar will also work. I love using coconut sugar or maple sugar over powdered sugar. It is a lot better for you!
  • Baking soda and baking powder- help the bread rise. Make sure both ingredients are not expired! I like to keep mine for 3 months max. 
  • Olive oil-keeps this yummy bread oh so moist. 
  • Vanilla- adds extra flavor.
  • Coconut whipped cream- you only need two simple ingredients: coconut cream and maple syrup. You can use honey in place of the maple syrup if desired.

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

Recipe Variations and Substitutions

  • Cranberries-While fresh cranberries combined with the almond flour and orange makes for a great combination. You can use dried cranberries.
  • Chocolate chips-White chocolate with this combination is so delicious. The brand Enjoy Life now carries a dairy free white chocolate chips and it is delicious.
  • Coconut oil-While I prefer using olive oil in baking over coconut oil, you can use coconut oil. It just will change the flavor profile a little bit.
  • Oranges-I prefer to use regular oranges, but you could also substitute for blood oranges to changes the flavor slightly.
  • Flour-Not all gluten free flours are the same. Do not try using gluten free all purpose flour or rice flour in its place. One thing to mention is that all purpose flour tends to things like xanthan gum or potato starch in them which can be difficult for people to digest that have celiac disease or a gluten sensitivity to begin with.
  • Toppings-I love adding toppings to the top of the cake! They are totally optional but a few of my favorites are flaked almonds/ ground almonds, orange peels, or lots of orange zest.

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

Cranberries, almond flour, orange, orange zest, coconut sugar, eggs, baking soda, and baking powder in a large bowl.
Step #1: Add both your wet and dry ingredients to a large bowl and preheat the oven to 350 degrees F.
A zester with an orange.
Step #2: Wash your fresh orange, zest it then juice it.
All bread ingredients mixed together in a steel bowl.
Step #3: Add the fresh orange juice and zest to the bowl. Mix the cake ingredients together until they are well mixed throughout.
Cranberry orange batter in a silicone baking pan.
Step #4: Spray the silicone baking pan with cooking spray oil and add the cake batter to the pan. Bake the cake for 45-55 minutes or until you can stick a fork in it and it can come out clean.
Gluten free orange cake cooling in a loaf pan.
Step #5: Allow for the cake to cool in a loaf pan for 20-30 minutes prior to removing and placing on your cake tray or serving plate. Often times I will place the cake upside down on a cooling sheet to allow the bottom to cool evenly too!

Expert Tips

  • Tip #1: It is best to use unwaxed whole oranges as that will be easier to zest.
  • Tip #2: Almond meal and almond flour will have different consistencies which will change the consistency of the cake batter. Be sure to use almond flour.

Recipe FAQs

Can I substitute the almond flour for another flour?

Not all gluten free flours are create equally. I do not suggest subsituting this recipe with another kind of gluten free flour.

How can I ensure this gluten free cake is moist?

The key is the olive oil! Do not skip on the olive oil.

How do I know if a cake is cooked all the way through?

The best way to know is by sticking a fork in the cake in the middle of the cake. If you pull the fork out and there is batter on it, it is not done. If the fork comes out clean, the cake is done.

What should I serve with this?

I love making this paleo coffee cake for brunch. My 3 Ingredient Protein Pancakes, Orange Creamsicle Smoothies, and Hashbrown Breakfast Casserole pair perfectly with it. I also love to garnish the cake platter with fresh orange slices as well.

What kind of pan should I make this recipe in?

I love using silicone baking pans. They are the easiest to clean up and typically do not stick.

Piece of gluten free orange cake on a plate with an orange slice on top.

Storage Instructions

  • This recipe can keep for up to one week!
  • Be sure to store this cake sliced in an airtight container.
  • Keeping this homemade bread in the fridge will keep it fresher longer.

Other Gluten Free Dessert Recipes You Will Love

are you interested in a guide of my go to healthy alternatives?

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Piece of gluten free orange cake on a plate with an orange slice on top.

Gluten Free Orange Cake

Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Rest time 30 minutes
Total Time 55 minutes
Servings 10 slices
Author Allianna Moximchalk
309kcal
Cost $8
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Equipment

  • 10 by 5 bread loaf pan
  • Hand mixer
  • measuring cups
  • spatula
  • cooling rack

Ingredients

  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 2 cups almond flour
  • 1/2 cup Coconut sugar
  • 4 whole Eggs
  • 1/4 cup olive oil
  • 1 cup fresh cranberries I have not tested it with frozen.
  • 1 whole orange juiced, zest it before juicing
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • oil to spray the bread pan

For the coconut whipped cream:

Instructions

  • Preheat the oven to 350. Spray your bread pan (10 x 5) with oil.
  • Spray your bread pan (10 x 5) with oil.
  • Add all of the ingredients to the bowl and mix gently until well mixed. Bake the bread for 55 minutes or until you can stick a fork in it and the fork comes out clean. All the bread to cool for 30 minutes prior to removing from the mold.

Notes

Storage: I like to store this cake sliced in the fridge for up to 7 days in an airtight container.
Servings: This recipe yields approximately 10 slices. 
Nutrition information: The nutrition information for this recipe is just an estimate and not exact. 
Equipment needed: I like using a silicone 10 by 5 bread loaf pan.
This gluten free orange cake is full of flavor, super easy to make and something you can batch make.
Serving: 1slice | Calories: 309kcal | Carbohydrates: 20g | Protein: 6g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 149mg | Potassium: 109mg | Fiber: 3g | Sugar: 11g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 2mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Dairy Free Lobster Bisque

This Dairy Free Lobster Bisque is literally the best soup EVER! The coconut cream combined with the old bay seasoning, lemon juice, shallots and chives is oh so delicious. You can have dinner on the table in less than 30 minutes! This soup is the perfect for a cold day but can also be a great addition to a summer menu.

Diary free lobster bisque in a bowl and garnished with lemon slices and fresh green herbs.

This soup has so much flavor but is also creamy and smooth. It is has all the comforting tastes while also feeling high end from the lobster. Pairing a bowl of this soup with my Gluten Free Biscuits is the best combination for cool fall day. This is the perfect recipe to keep on hand for any special occasion to wow your guests.

Cooking with seafood is a favorite of mine. I have spent the time developing numerous recipes over the years including multiple soup recipes. Some of my favorite seafood dishes are: Thai Shrimp Soup, Chilean Sea Bass, Bang Bang Shrimp Bowls, Gluten Free Shredded Salmon Sakes, and Buffalo Shrimp Tacos.

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Why You Will Love This Recipe

  • The creamy texture in this recipe is so good! No one will even know it is dairy free!
  • The lemon and old bday combination really make this whole30 soup recipe!
  • This dairy-free lobster bisque is simple to make and a healthy alternative to a restaurant favorite.
  • This delicious bisque is naturally dairy free, gluten free, soy free, paleo, refined sugar free, and nut free.
  • It pairs well with other dishes or is great on its own. I love pairing it with my AIP Bread Rolls. It has become a go to on special occasions!
  • This is a great way to warm up on cold or rainy days or to make for your sweet heart on Valentine’s Day!

Ingredients

Dairy free lobster bisque ingredients in glass bowls on a marble background.
  • Coconut cream-My go to dairy free cream alternative. I like the canned stuff from Trader Joe’s. It is literally just coconut and water! You can also use full-fat coconut milk.
  • Tail on whole lobster tail-You can get it without the tail but I prefer to cook it with. I prefer to use fresh lobster, but any kind will work! You will want to make sure the lobster is in bite-sized pieces once you cook it.
  • Old bay seasoning-That is what makes this paleo soup!
  • Lemon juice-To compliment the seafood.
  • Bone broth-To break up some of the creaminess. Vegetable broth or seafood broth is best for this recipe but any kind of broth will work. It will largely depend on what your grocery store has available too!
  • Sea salt-To taste.
  • Shallots-To give this soup some flavor. You can use red onion.
  • Tomato paste-This gives the soup flavor and also helps with the coloring. 
  • Arrowroot powder-To thicken the soup. 
  • Celery-To add more flavor and nutrients. 
  • Garlic-To taste.
  • Ghee-To saute the shallots, garlic and celery in.

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

Substitutions And Variations

  • If you want to add additional vegetables you could add carrots or bell pepper to the pan with the shallots and celery.
  • You can also add other fresh herbs to this recipe to slightly change the flavor. Fresh thyme and fresh tarragon are my favorites!
  • If you are not dairy free, you can substitute heavy cream for the coconut cream.
  • You can also use seafood stock or lobster stock instead of bone broth to enhance the seafood flavor in the soup.
  • Green onions make for a great garnish on top.

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

Step By Step Instructions

Sautéed onions and celery in a sauce pan.
Photo 1: First, place the shallots, minced garlic, and celery in a pan on medium heat with ghee. Sauté for 3 minutes.
Dairy free lobster bisque ingredients in stock pot.
Photo 2: Then, add the shallots, garlic, and celery to a stock pan with all of the other ingredients except the arrowroot powder and bring to a boil on medium-high heat. You will be able to tell the lobster is done when the shell turns bright red.
White stock pot with an immersion blender resting inside.
Photo 3: Remove the lobster from the pot, and use an immersion blender to blend up all of the vegetables. Now, add the arrowroot in and mix.
Dairy free lobster bisque in a stock pot after being blended with immersion blender to be smooth.
Photo 4: Remove the lobster from the lobster shells and cut into chunks. Serve with optional fresh chives and red pepper flakes.

Equipment

Expert Tips

  • Tip # 1: If you do not have an immersion blender, you can always place broth and vegetable mixture into a food processor or blender. If you use this method you must be careful so you don’t burn yourself. Also, make sure to leave space for the liquid to expand within the blender or processor.
  • Tip # 2: If you have not worked with lobster before and want to cut in half for serving, the best way is to use a pair of sharp kitchen shears.
  • Tip # 3: To get the most juice out of your lemon possible, roll the lemon on a hard surface before cutting.

Recipe FAQ

What should I eat with this dish?

So many options! You could dip my homemade gluten free tortillas in it or just eat it plain.

How long does this dish last?

This recipe can last up to 3 days in the refrigerator in an airtight container.

Can I make this soup in advance?

Yes! You can make it in advance and either have it on warm in a crockpot or reheat in a pot on the stove.

How should I reheat this recipe?

You can put the desired amount in a pot on the stove and reheat over medium to medium high heat.

What if I don’t have an immersion blender?

If you don’t have an immersion blender that is not a problem! You can use a food processor or blender instead. You will just want to ensure to place a towel or other object on top to help prevent being burnt by loose liquid.

What do you like to cook your soup in?

If I am in a rush I will use an instant pot. I prefer to use a dutch over or deep stock pot when I have time.

Dairy free lobster bisque in a bowl with fresh lemon and green herbs with a halved lobster tail.

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Dairy Free Lobster Bisque

Course Appetizer, Main Course, Side Dish
Cuisine American
Diet Diabetic
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Allianna Moximchalk
446kcal
Cost $40
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Equipment

  • Saute pan
  • Stock pan
  • Immersion blender

Ingredients

  • 2 stalks celery chopped
  • 1/4 cup tomato paste
  • 2 cans coconut milk
  • 1 tsp arrowroot powder
  • 4 cloves garlic
  • 2 whole shallots diced
  • 1 whole lemon juiced
  • 1 tbsp old bay seasoning
  • 1 tbsp ghee or olive oil if not tolerated
  • 1 cup bone broth
  • 1.5 pounds lobster tails

Instructions

  • Add 1 tbsp ghee to bottom sauté pan on medium heat and add garlic, shallots, and celery. Cook until translucent and scrape into your sauce pan. Add the remaining ingredients except the arrowroot to the pan and cook uncovered for 4 minutes until the lobster turns pin/ red and curl up. Pull the lobster tails out of the broth and set aside. Add the arrowroot powder to the broth and stir together. Once thickened, use an immersion blender to create a smooth broth. Cut the lobster tails in half using a sharp knife and pull the tail meat out of the shell. You can choose to dice the lobster meat as large or small as you prefer or you can also add it to the pot and use the immersion blender to mix it into the broth if you prefer a smooth bisque.

Notes

Storage: This dish can be stored in an airtight glass container for up to 3 days in the refrigerator.
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.
Quick, easy and delicious lobster bisque recipe!
Serving: 1cup | Calories: 446kcal | Carbohydrates: 12g | Protein: 7g | Fat: 45g | Saturated Fat: 39g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 193mg | Potassium: 659mg | Fiber: 1g | Sugar: 2g | Vitamin A: 366IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 7mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Appetizers

Bacon Wrapped Chicken Bites

These AIP Bacon Wrapped Chicken Bites make for the most perfect savory appetizer and snack. They are simple and honestly who doesn’t like bacon? The delicious bacon combined with the maple syrup and sea salt makes this snack sweet yet savory with the juicy chicken. I like to top this appetizer off with crunchy pomegranate seeds and an extra drizzle of honey. This appetizer and snack is perfect for any time of year or occasion even game day. This treat is naturally autoimmune protocol and paleo friendly.

AIP bacon maple chicken bites on a marble board with maple honey drizzled.

These chicken bites are always a favorite appetizer and huge crowd pleaser! I love to add variety to it by added a variety of dipping sauces as well to add even more flavor. I love these on their own but they would pair well with my garlic aioli as well for additional flavor.

I love to host friends and family year round. I have developed a variety of delicious appetizers. Some of my favorite appetizers are: Roasted Grapes, Dairy Free Crab Dip, Whole30 Guacamole with Pork Belly, Vegan Taco Dip, Easy Keto Salsa, Gluten Free Pigs in a Blanket, Air Fryer Potato Skins, Keto Chicken Tenders, AIP Turkey Breast in a Maple Garlic Sauce, Pork Belly on The Grill, and Simple Beetroot Dip, Keto Jalapeño Poppers.

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Why You Will Love This Recipe

  • This recipe is simple! With only six ingredients, these bacon wrapped chicken bites can be ready to enjoy in no time at all.
  • This is a dish that everyone can enjoy including kids. The sweet and savory flavors are simple but delicious. This would be a great recipe to let the kids get involved and help wrap the chicken bites!
  • This recipe is naturally paleo, gluten free, autoimmune protocol (AIP), soy free, low carb, keto friendly, and grain free.
  • This recipe would pair well with my whole30 BBQ Sauce.
  • These are a great appetizer for any occasion or game day or great to have on hand for a protein snack.

Ingredients

Bacon wrapped chicken bite ingredients in glass containers on a metal tray.
  • Bacon-I like getting my uncured bacon from the butcher at Whole Foods, or though Butcher Box. I find that both have the best quality. Oftentimes the pre-packaged store stuff has a bunch of added ingredients like sugar, which isn’t AIP or paleo friendly. 
  • Chicken breasts-Make sure your chicken breasts are cut into small one inch cubes. This will make it easy for you to roll the bacon. I love using my kitchen scissors for this. 
  • Maple syrup OR honey-I prefer maple syrup because it has a richer taste, but honey will work too. 
  • Cinnamon-Adds extra flavor to the chicken breast. It is the perfect combination with the honey/ maple syrup. 
  • Pomegranate seeds-Add a nice crunch to these paleo bites. 
  • Sea salt-I love the combination of sweet and savory. The sea salt adds to that.

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

Substitutions and Variations

  • If you do not prefer maple syrup or honey, you can substitute for the natural sweetener of your choice such as agave.
  • You can substitute the bacon for prosciutto to change the flavor slightly.
  • If you prefer dark meat, you can substitute the chicken breast or chicken tenders for chicken thighs.
  • If you increase your cooking time and the size of the chicken bites, you could make this easy recipe a main dish by adding delicious side dishes such as roasted broccoli.

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

Step by Step Instructions

Raw bacon wrapped chicken bites with tooth picks on a tray.

Photo 1: Preheat the oven to 400 degrees F. Cut the bacon in half. Mix the cubed chicken in a bowl with the cinnamon, maple syrup OR honey, and sea salt. Take a piece of chicken and wrap the bacon around it. Place a toothpick in to hold the bacon. Bake the bites for 15 minutes. Flip/rotate and then cook for an additional 15 minutes. Once the bacon bites are cooked, top off with fresh pomegranate seeds. You may choose to add some additional maple syrup and/ or honey and parsley to garnish.

Expert Tips

  • Tip # 1: You will want to cut you chicken pieces first so that you can ensure your bacon slices are the appropriate length.
  • Tip # 2: If you prefer crispy bacon, you will want to slightly par cook the bacon before wrapping the raw chicken bites.
  • Tip # 3: I prefer to cook with thick cut bacon, this can increase cooking time of the bites though so that the bacon is cooked to your liking.

Recipe FAQs

Can I prepare these bacon wrapped chicken bites ahead of time?

Yes, in fact I encourage you to do so! If you are making these for a party you can have them prepped and ready to go in the fridge for up to 2 days in advance. I like to prep appetizers like this in these glass containers with lids. Just be sure the glass container is brought to room temperature before placing it in the oven or it could shatter when it goes from very cold to such high temperatures.

How long do these chicken bites last?

These bacon wrapped chicken bites can be stored in an airtight container in the refrigerator for up to 7 days.

How should I reheat these bites?

Yes, however I suggest waiting to cook them until you are ready to serve. They taste best right out of the oven. If you reheat the chicken may be a little dry. For the best results, suggest reheating them in the oven if needed at 350 degrees F for 5-10 minutes or in an air fryer basket.

What type of chicken should I use?

I prefer to use chicken breast and cut it down to bite size pieces. If you are looking to save time, you could use chicken tenders instead. If you prefer dark meat, you could also substitute for chicken thighs.

Bacon wrapped chicken bites drizzled with honey and garnished with fresh green herbs and pomegranate seeds on a marble platter.

Other Gluten Free Appetizer Recipes You Will Love:

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AIP Bacon Maple Chicken Bites 2

AIP Bacon Maple Chicken Bites

Course Appetizer, Snack
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 15 bites
Author Allianna Moximchalk
61kcal
Cost $8
Print Recipe Pin Recipe

Equipment

  • toothpicks
  • baking sheet

Ingredients

  • 8 slices bacon I like to get it from the Butcher Box
  • 1 pound chicken breast diced into 16 small one inch cubes
  • 1/4 cup pomegranate seeds
  • 1/3 cup maple syrup OR honey
  • 1 tsp cinnamon
  • 1 pinch sea salt

OPTIONAL: to garnish

  • honey to drizzle
  • fresh parsley

Instructions

  • Preheat the oven to 400 degrees F. Cut the bacon in half. Mix the cubed chicken in a bowl with the cinnamon, maple syrup OR honey, and sea salt. Wrap the bacon around the chicken. Place a toothpick in to hold the bacon. Bake the bites for 15 minutes. Flip/rotate and then cook for an additional 15 minutes.
  • Once the bacon bites are cooked, top off with fresh pomegranate seeds. You may choose to add some additional maple syrup and/ or honey and parsley to garnish.

Notes

Storage: This recipe can be stored in an airtight container in the refrigerator for up to one week. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 15 servings.
Servings: This recipe should yield 15 servings.
Quick and easy crowd pleasing snack and appetizer.
Serving: 1bite | Calories: 61kcal | Carbohydrates: 5g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 39mg | Potassium: 134mg | Fiber: 1g | Sugar: 5g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

AIP Bread Roll

I have yet to find a good AIP store that bought bread brands, so I figured I would make my own! These AIP Bread Rolls are seriously to die for and help curve the bread desire while following an AIP diet. They are nice and soft, flakey and just so delicious. They only require 20 minutes of hands on time which makes them super easy to make too!

Stack of four aip bread rolls on a plate.

These rolls can be eaten alone or go great with any meal! You could make a batch on the weekend to have them for your week ahead. They are so delicious that they can be paired with both sweet and savory dishes.

I love to pair these rolls with a variety of dishes including: Easy Dutch Oven Ribs, Keto Stuffed Cabbage, Braided Pork Tenderloin, BBQ Bacon Meatballs, Dairy Free Lobster Bisque, and AIP Shrimp Pesto.

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Why You Will Love This Recipe

  • They are super simple to make! There are so many autoimmune protocol (AIP) recipes out there that are so complicated and this once is super easy. 
  • These grain free bread rolls hold up so nicely in the fridge which makes this a good recipe option to prep in advance. 
  • Kids will love this recipe.
  • This recipe is naturally gluten free, dairy free, soy free, and grain free.
  • They are the perfect addition to any meal such as my gluten free lasagna recipe.

Ingredients

Aip bread roll ingredients in small bowls on a marble back drop.
  • Tapioca flour-I do not suggest changing out the flours here. It is super important to use tapioca as this recipe cannot be used interchangeably. Tapioca flour will give these homemade grain free rolls a nice crispy crust.
  • Coconut flour-This works nicely with the tapioca flour to give a nice dense yet fluffy roll.
  • Baking soda-To help the rolls rise. 
  • Garlic powder, thyme, oregano-For flavor.
  • Olive oil-My oil of choice here. You can use avocado oil but it may change the flavor a bit.
  • Green onions-For a crunch and flavor. 
  • Gelatin-In place of an egg. You can read more about gelatin as an egg replacement HERE. 
  • Water-To make the gelatin egg.

For the garlic butter:

  • Ghee-Ghee is technically dairy free because all of the milk proteins are removed from it. If you want to save money (who doesn’t) check out how to make your own HERE. You can substitute the ghee for coconut milk if you do not tolerate ghee. 
  • Garlic-For flavor.
  • Turmeric and sea salt- For taste and flavor.

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

Substitutions and Variations

  • You can change the herb combinations to change the flavor of the bread.
  • Changing the herb combinations will help with pairing the rolls with different recipes.
  • If you do not like baking with olive oil, you count substitute for melted coconut oil but this will change the flavor of the bread rolls.
  • If you are not following an AIP diet, you can substitute the tapioca flour or coconut flour with almond flour. It can impact the consistency and taste of the bread dough though.

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

Step by Step Instructions

AIP bread roll ingredients in a white mixing bowl unmixed.

Photo 1: First, preheat the oven to 375 degrees F and line a baking sheet with a silicone baking mat or parchment paper that is lightly greased. Then, sift the dry ingredients of coconut flour, tapioca starch, and baking soda together until well combined in a large mixing bowl. Next, stir in the garlic, herbs, and green onions in a separate mixing bowl. Now add in the wet ingredients of olive oil and stir well. Next, make the gelatin “egg” by mixing water and gelatin in a bowl. Add it in the big bowl with the other ingredients and mix.

Raw aip bread roll dough scooped onto parchment lined baking sheet.

Photo 2: Now, roll the dough into 5-6 rolls and bake for 15-17 minutes.

Baked aip bread rolls on parchment lined baking sheet.

Photo 3: For the “butter”, place all of the ingredients in a saucepan, melt and whisk until smooth.

Expert Tips

  • Tip # 1: You can make these in bulk to store in the freezer so they are available anytime you want them.
  • Tip # 2: Meal prep these in advance to have on hand for sandwiches throughout the week.
  • Tip # 3: This recipe is great for both savory and sweet meal options.

Recipe FAQs

Can I Swap Out Coconut Flour?

No! It is important to not swap out anything in this recipe as it will not turn out right.

What Goes Well With This Recipe?

I like to pair this recipe with my Gluten Free Shrimp Scampi or Noodles with AIP Nomato Sauce.

Can I Freeze this Recipe?

Yes! Let the rolls cool down after baking. I suggest storing them with wax paper between them so it is easier to pull out the desired amount to reheat.

How should I store these rolls?

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

Aip bread rolls on a plate with fresh herbs and garlic butter.

Other AIP Recipes You Will Love:

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

Download your FREE guide below

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4 aip paleo bread rolls stacked on a plate

AIP Bread Roll

Course Appetizer, Bread
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 rolls
Author Allianna Moximchalk
407kcal
Cost $3
Print Recipe Pin Recipe

Equipment

  • mixing bowl
  • baking sheet

Ingredients

  • 3/4 cup tapioca flour
  • 1/4 cup + 1 tbsp coconut flour
  • 1/8 tsp baking soda
  • 1 tsp garlic powder
  • 2 tbsp green onions sliced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/4 cup olive oil or avocado oil
  • 1/2 cup + 2 tbsp water
  • 2 tbsp gelatin
  • salt flakes to taste

Optional garlic "butter"

  • 1 cup ghee use coconut milk for strict AIP
  • 2 cloves garlic minced
  • 1.5 tsp turmeric powder
  • 1/2 tsp salt

Instructions

  • For the Rolls: Preheat the oven to 375 degrees F and line a baking sheet with a silicone baking mat or parchment paper that is lightly greased. Sift the coconut flour, tapioca starch, and baking soda together until well combined. Then, stir in the garlic, herbs and green onions. Now Add in the olive oil and stir well. Now make the gelatin "egg" by mixing water and gelatin in a bowl. Then add it in the big bowl with the other ingredients, mix. Now, roll the dough into 5-6 rolls and bake for 15-17 minutes.
  • For the "butter": Place all ingredients in a saucepan, melt, and whisk until smooth.

Notes

Storage: This recipe can be stored in the refrigerator for 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 on 5 to 6 servings.
Servings: This recipe should yield 5 to 6 servings. 
Easy and delicious AIP bread rolls.
Serving: 1roll | Calories: 407kcal | Carbohydrates: 14g | Protein: 2g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 77mg | Sodium: 224mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Turkey Breast Dutch Oven Recipe

This sweet yet savory roasted Turkey Breast Dutch Oven Recipe is exactly what you need for all of your holiday cooking and hosting needs. The pure maple syrup combined with the garlic appeals to all. With this dish taking only 15 minutes to prep it is a no-brainer this holiday season menu, plus this is something I end up making all year round!

A roasted maple boneless turkey breast on a plate with rosemary and pomegranate.

This Turkey Breast Dutch Oven Recipe has become a staple in our home, especially during Sunday dinner! I love to pair this dish with my other favorite side dishes when I am having a holiday feast like my: Vegan Sweet Potato Mash, Gluten Free Mashed Potatoes, Dairy Free Green Bean Casserole, Bacon Apple Butternut Squash, The Best Gravy, and Whole30 Cranberry Sauce.

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Why You Will Love This Recipe

  • This easy recipe is super simple to make and stress free during the holiday season.
  • You can pair this boneless turkey breast with just about anything! Plus kids love this recipe.
  • This juicy turkey is naturally dairy free, gluten free, soy free, paleo, refined sugar free, nut free, grain free, and autoimmune protocol (AIP) friendly.
  • You can prepare this whole turkey in advance, so all you have to do is just cook it on Thanksgiving dinner or the day you are hosting.
  • It pairs so well with just about anything, I love using leftover turkey to make Instant Pot Turkey Soup.

Ingredients

Boneless maple turkey breast recipe ingredients laid out in small glass bowls on a tray.
  • 3 pound boneless turkey- Make sure there are no extra added ingredients already added to your turkey breast. A lot of turkeys are now sold with added ingredients like sugar and maltodextrin. You do not want that, especially if you have dietary restrictions like myself. Look for something that is single ingredient. Make sure your turkey is thawed. Do not use a frozen turkey or a bone-in turkey breast. 
  • Onion-This is what will give your turkey breast flavor. Do not skip!
  • Fresh Rosemary– My herb of choice with this dish.
  • The pure maple syrup-This is what gives the turkey breast that sweet yet savory flavor. I like the Kirkland brand. I hate to break it to you, but Aunt Jamima’s pancake syrup isn’t actually maple syrup. It is loaded with countless ingredients that are certainly not paleo or AIP friendly. Read your labels! 
  • Garlic- This will help bring out the savory flavor. I like whole cloves instead of garlic powder to stuff it in the turkey’s cavity.

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

Substitutions and Variations

  • Other fresh herbs- feel free to add parsley, thyme sprigs or other fresh herbs too! 
  • If you are doing a lower carb diet you can omit the maple syrup and use the broth and garlic for flavor.
  • Chicken broth-To have on hand to braise the turkey with. You can also use turkey broth, but I have found that this is more difficult to find in the grocery store.

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

Step by Step Instructions

Raw turkey breast in a glass bowl with raw red onion and fresh rosemary.

Photo 1: Pat dry the turkey with paper towels to get any extra moisture off of the turkey. Preheat the oven to 350 degrees F. Cut the onion in half, mince the garlic, and wash the rosemary. Remove the turkey from its covering but keep the net on. Using a knife poke 12 holes in the turkey and stuff in the garlic. Now add the onion and rosemary in turkey breast with the netting around it.

Partially roasted turkey breast in a roasting pan.

Photo 2: Using a cooking brush, brush the maple syrup on top. Flip the turkey breast so that the herbs are facing down in the pan. Now add water or bone broth to the bottom of the pan and roast for 90 minutes. You can use a cast iron pan, special roasting pan, or even a large dutch oven. It just needs to be big enough for the breast to lay flat.I like to bast it every 30 to keep it moist. Use an instant-read meat thermometer to temp the turkey when it is done. The turkey’s internal temperature should read 165 degrees F. Once it is done, transfer turkey to a cutting board and slice. Serve with delicious gravy and your other favorite sides!

Expert Tips

  • Tip #1: Be sure to bast the turkey to keep it nice and moist. I sometimes will add in some chicken stock to use as my braising liquid. This will ensure you get a moist turkey.
  • Tip #2: I like pouring the pan drippings and pan juices all over the turkey breast prior to serving. 
  • Tip #3: The best way to tell if any meat or turkey is fully cooked is with a meat thermometer. Turkey should be cooked to 165 degrees F. The cooking time may vary if your turkey breast is slightly larger or smaller in size.

Recipe FAQs

How do I prevent it from drying out?

Make sure you bast the turkey throughout the process.

How can I reheat this?

I suggest reheating turkey breast in the oven at 350 degrees F with a little bit of bone broth for 5-10 minutes or until it is warm throughout.

How should I store the leftovers?

All leftovers should be store in an airtight container for up to 5 days. Be sure you use a tight-fitting lid to ensure freshness! I would slice the entire turkey prior to storing.

How do I figure out the perfect size turkey breast I need?

The rule of thumb is to prepare 3/4 pound raw per person for a boneless breast. 

How should I prepare to serve?

First, remove the netting. Using either a long knife carving set slice the turkey.
Then, either using a long knife or a carving set, carve the turkey! 

AIP turkey breast with maple garlic sauce on a plate with fresh pomegranate and rosemary.

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overhead of turkey

Turkey Breast Dutch Oven

Course Dinner
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 5 people
Author Allianna Moximchalk
373kcal
Cost $10
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Equipment

  • roasting pan
  • knife
  • turkey baster
  • cutting board

Ingredients

  • 3 pound boneless turkey breast Thawed, I like to take mine out overnight. Make sure there is no added ingredients like sugar.
  • 1/2 cup maple syrup remove for keto and whole30
  • 2 cups water
  • 12 cloves garlic
  • 1 whole onion
  • 3 sprigs rosemary
  • 3 cup broth or water to keep moist I prefer broth

OPTIONAL: to garnish

  • Pomegranate
  • rosemary springs

Instructions

  • Preheat the oven to 350 degrees F. Take the turkey out of the plastic. Now, place the breast in the roasting pan or dutch oven. Leave the netting on the breast, this will allow the turkey to stay together. Using your knife, cut the onion in half and poke 12 small holes in the breast. In those small holes you want to add the garlic. For the onion, you want to find divot in the turkey and add that in. The netting will hold it in. Add the rosemary springs all around the breast. Now, add the 2 cups of water or broth to the bottom of the roasting pan. Flip the turkey breast so that the herbs are on the bottom of the roasting pan. Using a spoon or an oiling brush, rub the maple syrup all over the turkey breast, make sure you get it in the cracks too. Add the turkey to the oven and set a timer for 90 minutes. Baste the turkey every 30 minutes to keep it nice and moist.

Notes

Storage: This dish can be stored in an air tight glass container for up to 5 days in the refrigerator.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. It is based off of 6-8 servings. 
Servings: This recipe should yield 6-8 servings.
Easy and delicious turkey breast you can cook in the dutch oven!
Serving: 6serving | Calories: 373kcal | Carbohydrates: 24g | Protein: 59g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 147mg | Sodium: 570mg | Potassium: 760mg | Fiber: 1g | Sugar: 20g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 2mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Dairy Free Green Bean Casserole

This Dairy Free Green Bean Casserole is super simple to make, full of flavor, and something the whole family will love! The crunchy pork rinds on top are what makes this recipe. You can have this paleo Thanksgiving side dish on the table in not time.

Dairy free green bean casserole on a plate with extra pork rinds.

Holidays can seem overwhelming when you first start eating differently than the family around you. Over the years I have become much more comfortable and have even developed a multitude of recipes that are just as delicious as the versions I grew up eating that my whole family enjoys.

Some of my favorite holiday side dishes are: AIP bread rolls, Sautéed Kale and Mushrooms, Vegan Sweet Potato Mash, Peas and Potatoes, Whole30 Cranberry Sauce, Cranberry BBQ Meatballs, and Gluten Free Mashed Potatoes.

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Why You Will Love This Recipe:

  • I am obsessed with the non-traditional pork rind toppings. They are so good and really make this recipe!
  • This recipe is super simple to make and something your kids will love!
  • This recipe is naturally dairy free, gluten free, soy free, nut free, paleo, Whole30, autoimmune protocol (AIP) and keto friendly.
  • You can prepare this recipe in advance for the the holiday with my Boneless Turkey Breast or even make it for meal prep.
  • This recipe can be made with fresh or canned green beans.
  • You can have this recipe prepped and ready to go in under 30 minutes!

Ingredients

Dairy free green bean casserole ingredients laid out in glass bowls on a counter.
  • Green beans-I like the french ones. You do not need to cut off the ends but you can if you would prefer. 
  • Bone broth-Adds in added nutrients as well as helps cooks the green beans! I like this brand. Use the code ALLIANNASKITCHEN to save 20% on your first order. 
  • Ghee-To saute the onions and garlic in. If you do not tolerate ghee you can use vegan butter. 
  • Arrowroot powder-This is what thickens the mixture, you can substitute with tapioca flour.
  • Coconut milk-You can use almond milk if you would like.
  • Garlic-For flavor.
  • Yellow onion-To add more flavor. 
  • Pork rinds-This is what we will use to make it crunchy on top.

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

Substitutions & Variations

  • Mushrooms– I love adding mushrooms to this dish as an added vegetable.
  • Canned green beans-You can also use canned green beans if you prefer softer green beans.

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

Diary free ghee, onions, garlic, bone broth, coconut milk, and arrowroot in a saucepan.

Photo 1: First, preheat the oven to 350 degrees F. Then, add the ghee to the stovetop with the chopped onions and garlic. Sauté until fragrant. Now, add the bone broth, coconut milk, and arrowroot. Whisk continuously so the arrowroot does not clump. Whisk for 2 minutes.

Green beans in a white casserole dish uncovered.

Photo 2: Then, add the green beans to a casserole dish.

Green beans and liquid mixed in casserole dish unbaked.

Photo 3: Next, pour sautéed mixture on top of green beans in casserole dish.

Dairy free green bean casserole baked in casserole dish with serving spoon.

Photo 4: Bake for 25 minutes. Once the 25 minutes is up, crumble the pork rinds on top and bake for an additional 5 minutes to get them crispy.

Expert Tips

  • Tip #1: If you prefer your green bean casserole to be softer, you can use canned green beans.
  • Tip #2: The deeper the dish is, the longer it will take to cook.
  • Tip #3: You can sprinkle fresh uncooked pork rinds on top to make it extra crispy after cooking.

Recipe FAQs

Is this recipe Whole30 friendly?

Yes! Using the pork rinds over fried onions makes this recipe Whole30 friendly.

How can I prepare in advance?

You can do all of the instruction steps beforehand and then just pop in the oven prior to eating.

Can I use canned green beans?

Yes! Just make sure you drain them beforehand.

How can I make sure my green beans are soft?

You can cook the dish according to how soft you like your green beans. You could also slightly blanch the green beans prior to baking if you want them more soft.

How should store the leftovers?

This recipe can be stored in an air tight container for up to 1 week in the refrigerator.

How should I reheat this dish?

You can reheat this dish in the oven at 350 degrees F for 10-20 minutes depending on how much you are heating up.

Green bean casserole with pork rinds on top on white plates with a fork.

More Gluten Free Thanksgiving Recipes You Will Love

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dairy free green bean casserole on a plate

Dairy Free Green Bean Casserole

Course Side Dish
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Author Allianna Moximchalk
199kcal
Cost $3
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Equipment

  • Large casserole dish

Ingredients

  • 1 pound green beans You can leave the stems on
  • 1 yellow onion diced
  • 6 cloves garlic minced
  • 1.5 cups coconut milk
  • 2 tbsp arrowroot powder
  • 1 tbsp ghee or vegan butter
  • 1/2 cup bone broth

For the topping:

  • pork rinds crumbled-I like the epic brand.

Instructions

  • Preheat the oven to 350 degrees F. Fill a large pot with water and bring to a boil-blanch the green beans for 6 minutes, then strain them. In a medium size sauce pan, add the ghee, chopped onions, and garlic. Sauté until fragrant. Add in the coconut milk & bone broth and mix in the arrowroot-whisk for 2 minutes so the arrowroot does not clump. Now add the green beans and the creamy mixture to the casserole dish. Bake for 25 minutes. Once the 25 minutes is up, crumble the pork rinds on top and bake for an additional 5 minutes to get them crispy.

Notes

Storage: This recipe can be stored in an air tight container in the refrigerator for up to 1 week. 
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 servings.
 
Quick, easy and delicious creamy dairy free green bean casserole.
Serving: 1serving | Calories: 199kcal | Carbohydrates: 12g | Protein: 5g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 30mg | Potassium: 429mg | Fiber: 3g | Sugar: 4g | Vitamin A: 522IU | Vitamin C: 13mg | Calcium: 50mg | Iron: 3mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Homemade Elderberry Syrup

This Homemade Elderberry Syrup is perfect for flu and cough season! It has become a staple in my house. The cinnamon sticks combined with the pure maple syrup and dried elderberries not only makes this syrup smell delicious but it tastes delicious too! In my house we use this homemade cough syrup as a home remedy when flu season is upon us. This homemade simple syrup can also be made to make a healthy cocktail or mocktail!

Homemade elderberry syrup in a glass mason jar with a cinnamon stink resting inside.

Elderberry syrup is a natural home remedy I have been using for years. In college I babysat for a family who was into homeopathic and used this when their kids got sick with colds. I was blown away with how well it worked and how good it tasted!

As soon as my husband or I start to feel ill this syrup is in constant rotation. Pair this with any of my delicious soup recipes and you will be feeling better in no time. Some of my favorite recipes to make when I am sick are: instant pot turkey soup, gluten free tomato soup, cauliflower leek soup, thai shrimp soup, and pumpkin slow cooker soup.

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Why You Will Love This Recipe

  • This recipe is so simple to make! Just place all of the ingredients into a sauce pot and give it time.
  • Both adults and kids can enjoy this syrup to help keep away illness.
  • This recipe is naturally gluten free, dairy free, refined sugar free, soy free, and grain free.
  • This would be great mixed with my Honey Simple Syrup on ice or warm.
  • You can bulk make this syrup so that you have it all winter long.
  • This would be a great addition to any holiday favor or gift.

Ingredients

Homemade elderberry syrup ingredients in small glass bowls.
  • Dried elderberries-I got mine from a natural foods store near me but you can also get them on amazon HERE. They expire fast, so make sure they are within the date!
  • Maple syrup-To add a dash of sweetness. You can also substitute with honey.
  • Cinnamon-To flavor. 
  • Water-To make into the syrup.
  • Ginger-To add a nice kick.

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

Substitutions and Variations

  • You can use either fresh or ground ginger. You will need to adjust the measurement to use a larger amount of fresh than ground.
  • You can substitute the maple syrup for a sweetener of your choice, such as agave.

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

Step by Step Instructions

Homemade elderberry syrup ingredients in a sauce pan unmixed.

Photo 1: Place all ingredients in a saucepan and bring to a boil.

Homemade elderberry syrup in sauce pan mixed with a whisk.

Photo 2: Reduce to a simmer for about 30 minutes and allow to cool.

Homemade elderberry syrup being drained in a strainer.

Photo 3: Once cooled, strain the berries with a cheesecloth or strainer and store in an airtight glass container.

Expert Tips

  • Tip # 1: If you want to save time, you can make this recipe in an instant pot by cooking for only 9 minutes.
  • Tip # 2: When straining, if you use a cheesecloth, you can ensure that you squeeze out all of the syrup so nothing is wasted.
  • Tip # 3: For adults you will want to take 1 tablespoon a day. For children, start wtih 1 teaspoon a day.

Recipe FAQs

How long does this recipe last?

The fresh elderberry syrup lasts for about two weeks sealed in an air tight container. 

Can I freeze homemade syrup?

Yes! I highly recommend freezing if you do not plan to use it all right away. You can even freeze it in small ice trays to allow yourself to pop out a little at a time. 

What are elderberries?

Elderberries are a kind of fruit like a berry. They come from a small shrub.

What are elderberries good for?

Elderberries were first discovered in ancient Egypt. They are well known for their medicinal properties. The berries are loaded with vitamin C and antioxidants. Today elderberry syrup is wildy used for boosting the immune system as well as for coughs and sore throats. In my house we use it in place of cough syrup.

Homemade elderberry syrup in a glass mason jar with a white bow.

Storage Instructions

  • This recipe can be stored in an air tight glass container for up to 2 weeks in the refrigerator.
  • This recipe can be stored in an air tight container for up to 3 months in the freezer.

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elderberry syrup in a mason jar

Homemade Elderberry Syrup (Cough Syrup)

Course home remedies
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 30 minutes
Cooling time 10 minutes
Total Time 45 minutes
Servings 1 jar
Author Allianna Moximchalk
885kcal
Cost $10
Print Recipe Pin Recipe

Equipment

  • Saucepan

Ingredients

  • 1 cup dried elderberries
  • 4 cups purified water
  • 1 cinnamon stick
  • 1 tsp ground ginger
  • 1/2 cup maple syrup

Instructions

  • Place all ingredients in a saucepan and bring to a boil, then reduce to a simmer for about 30 minutes. Once the 30 minute is up, allow it to cool and then strain the berries with cheesecloth or a strainer. Store in an airtight glass.

Notes

Storage: This recipe can be stored in an air tight glass container for up to 2 weeks in the refrigerator.
Freezer: This recipe can be stored in the freezer for up to 3 months. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 80 servings. 
Servings: This recipe should yield 80 servings.
Quick, easy and delicious refined sugar free cough syrup.
Serving: 1jar | Calories: 885kcal | Carbohydrates: 221g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 77mg | Potassium: 766mg | Fiber: 2g | Sugar: 193g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 417mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

Allergy Friendly

Dairy Free Pumpkin Spice Smoothie

This Dairy Free Pumpkin Spice Smoothie is naturally dairy free, quick, easy and full of flavor! The creamy banana combined with the pumpkin, pumpkin spice and dates is oh so delicious. With this recipe, you can have breakfast or a snack in a cup within 5 minutes. 

Dairy free pumpkin spice smoothie in a glass cup and topped with whipped cream and fresh spices.

I absolutely love all of the flavors of fall! I have a huge sweet tooth but I also have to be careful about how many sweets I eat in a day or it can cause me to not feel well. Are you interested in having a slice of pumpkin pie but don’t have the time or want the additional calories, this is the perfect recipe for you! This smoothie is refreshing with all of the delicious fall flavors I adore.

If you are looking for additional fall recipes, some of my favorite I have created are: Gluten Free Orange Cake, Gluten Free Pumpkin Bread, Gluten Free Pumpkin Cake, Gluten Free Apple Muffins, Gluten Free Pumpkin Cookie, Gluten Free Pumpkin Muffins, and Apple Oatmeal Bake.

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Why You Will Love This Recipe

  • This smoothie is super creamy even while remaining dairy free!
  • This dish is so simple and only takes 5 minutes.
  • This recipe is naturally dairy free, gluten free, soy free, refined sugar free, and vegan.
  • Kids will love this smoothie! They won’t even realize that it is healthy for them with the pumpkin.
  • This would make a great addition to my Pumpkin Baked Oatmeal to have a meal packed with fall flavors.
  • This is the perfect smoothie to make to take with you for a morning full of errands.

Ingredients

Dairy free pumpkin spice smoothie ingredients in small glass bowls.
  • Canned pumpkin-Be sure to get the regular pumpkin and not pie filling. Also check and make sure there are not any funky ingredients in it. 
  • Pumpkin spice-In my opinion, the best part! If you are not a big spice person you can use cinnamon or leave it without. 
  • Coconut milk-I love the Trader Joe’s canned milk, but any kind of milk will work.
  • Banana-To make the smoothie a little thicker. I suggest a frozen banana if you like your smoothies cold.
  • Dates-Make sure you take the pit out!
  • Ginger-Fresh ginger is so good for the gut. It also adds a nice kick to this recipe.
  • Collagen peptides-I like to use this in place of protein powder. You can use regular protein powder if you would prefer that. 

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

Substitutions and Variations

  • If you are not a fan of coconut milk, you can choose to use the dairy free milk of your choice.
  • If you want to add protein to this recipe, you can add a scoop of your favorite protein powder before blending.

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

Step by Step Instructions

Dairy free pumpkin spice smoothie ingredients in a blender base unmixed.

Photo 1: Place all of the ingredients in your blender.

Dairy free pumpkin spice smoothie ingredients blended together in a blender base.

Photo 2: Blend until smooth.

Expert Tips

  • Tip #1: You will need to ensure that you purchase pitted dates or remove the pit prior to blending.
  • Tip #2: The collagen peptides add additional nutrients to this smoothie without changing the flavor.
  • Tip #3: You can save additional time by preparing smoothie bags with all of the ingredients except dairy free milk pre measured and placing them in the freezer so when you want a smoothie you simply dump and pour in the coconut milk and blend!

Recipe FAQs

How long does this smoothie last in the fridge?

I suggest keeping it in the refrigerator for up to 3 days in an air tight container. You will want to make sure to shake it before drinking.

What kind of containers do you use to store your smoothies in?

I love to store my smoothies in glass cups that have twist on lids so they are air tight!

Which blender do you recommend?

I have had this blender for years and still love it! All of the varying attachments make sure it is versatile to use for numerous recipes without needing multiple machines.

Can I add additional nutrients to this recipe?

Of course! A great way to add more nutrients without changing the flavor is adding fresh spinach or frozen cauliflower! You won’t even realize it is there.

What should I serve with this smoothie?

This recipe is so versatile! It is great on its own or is a refreshing addition to a snack of Gluten Free Pumpkin Cookies.

Dairy free pumpkin spice smoothie in a glass cup on a clay plate.

Other Dairy Free Pumpkin Recipes You Will Love

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

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dairy free pumpkin smoothie in a cup

Pumpkin Spice Smoothie

Course Breakfast, Snack
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Author Allianna Moximchalk
340kcal
Cost $3
Print Recipe Pin Recipe

Equipment

  • high speed blender

Ingredients

  • 2 dates pitted
  • 1 banana chopped, frozen if you like your smoothies cold
  • 1 cup pumpkin puree
  • 1/2 tsp fresh ginger ground
  • 1 cup coconut milk or almond milk if you are not doing AIP
  • 1 tsp pumpkin spice substitute with 1 tsp cinnamon for AIP
  • 2 scoops collagen peptides You can use protein powder if you can tolerate that.

Instructions

  • Place all ingredients in a blender and blend!

Notes

Storage: This recipe can be stored in an air tight container in the refrigerator for up to 3 days.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 2 servings. 
Servings: This recipe should yield 2 servings.
Quick, easy and delicious pumpkin spice smoothie.
Serving: 1glass | Calories: 340kcal | Carbohydrates: 33g | Protein: 5g | Fat: 25g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 22mg | Potassium: 767mg | Fiber: 6g | Sugar: 16g | Vitamin A: 19106IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 6mg
Tried this recipe?Tag me on instagram @alliannaskitchen!