Who doesn’t love an herb filled dressing to get more greens into your day?! This is an easy green goddess dressing without toooo many ingredients. It’s super fresh and creamy without any dairy! This recipe is vegan, gluten free, and paleo with no inflammatory oils, so it’s perfect for anyone. It tastes great over any of your favorite veggies or even as a dip (use less oil to make it thicker)
This makes a big batch so it will last in the fridge all week. I put it over my favorite salad of kale, sweet potato, chicken, cucumber, and a sprinkle of pumpkin seeds. You can use cilantro or parsley or a mix of both in this recipe depending on your preferences. I’m a big cilantro fan! I find parsley to have a VERY strong flavor, but I know some people are not a fan.
Green Goddess Dressing:
-1/2 an avocado
-1/4 cup plain yogurt of choice or full fat coconut milk
-1/2 cup packed cilantro or parsley
-1/2 cup fresh basil
-Juice of half a lemon
-2 tbs. garlic infused olive oil and 2 tbs. regular olive oil (OR 1/4 cup olive oil and 1-2 cloves garlic)
-2 tbs. rice wine vinegar
-Salt to taste
*Extra oil or water to thin to desired consistency.
Combine everything in a blender and blend until smooth. Easy peasy! Enjoy over your favorite salad or veggies
These gluten free donuts have a secret protein boost to make them more filling, nutrient-dense, and delicious! These baked donuts are an healthier Entenmann’s copycat with two options to pick from- chocolate covered or cinnamon crumble. Both varieties are gluten, dairy, and nut free.
gluten free donuts
I love making baked donuts because you don’t have to deal with the whole frying process. You just make the batter, pipe it into a donut tin, bake, and you’re done! No messy oil, no burning yourself, and way healthier!
Recipe Notes
Do I need a special pan? In order to make homemade donuts, you will need a donut tin. Here is a great option or this one.
What protein is in these donuts? To boost the nutritional value of these gluten free donuts, these donuts contain pea protein. Another variety of protein will not work. Pea protein acts like flour whereas proteins like whey or beef isolate dissolve.
Other ingredient notes: To keep these baked donuts gluten free, a combination of gluten free flours is used. And to make these dairy free donuts, opt for a dairy free yogurt variety. You’ll want to use a thicker yogurt like Forager or a dairy free Greek yogurt.
These gluten free protein donuts can be made two ways and are completely dairy and nut free. They are a healthier take on a classic treat that taste like an Entenmann’s copycat!
If you are making the cinnamon crumble topping variation, mix all of your crumb topping ingredients together except for the coconut butter and set aside. You should have a crumbly texture that still holds together.
For the donuts, preheat oven to 350F.
Whisk all the dry ingredients together in a bowl.
In a large bowl, whisk all wet ingredients together in a large bowl. Add the dry to the wet and use a spatula to combine (or use the paddle attachment on a standing mixer).
Grease your donut pan well. This is important!
Scoop batter into a piping bag or a plastic bag. If using a plastic bag, cut the tip off. Pipe the batter into the pan.
If you are making the cinnamon crumb variation, sprinkle your crumb topping on top of the donuts and press down gently so it sticks to the batter.
Bake for 14-16 minutes, until a toothpick comes up clean. Let donuts cool for at least 10 minutes before flipping them onto a wire rack to complete cooling.
CINNAMON CRUMB VARIATION: once donuts have cooled, you can drizzle coconut butter on top for a “glaze” (or use a homemade glaze of your choice).
CHOCOLATE VARIATION: once donuts have completely cooled, melt the chocolate chips and oil together over low heat until you have a smooth chocolate sauce. Dip the donuts into the chocolate until covered to your liking. Let them drip dry on a wire rack until chocolate is solid again.
Keep donuts stored in an airtight container in the fridge for up to 5 days.
A delicious and warming slow cooker meal, this Orange & Apricot Chicken is fully Paleo with an AIP option. This allergy friendly recipe is packed with flavor!
paleo orange and apricot chicken
This slow cooker chicken recipe is one of my favorites. I used to make this weekly back in college because it’s an easy paleo recipe that is packed with protein. This flavorful orange chicken is marinated in fresh orange juice and delicious spices then paired with apricots and carrots. Trust me, it’s the perfect combination!
This gluten free chicken recipe is paleo, dairy free, and nut free. You can easily make this recipe completely AIP and nightshade free by eliminating the paprika, it’s not needed, but does add a little bit extra spice to the sweetness of the apricots.
slow cooker orange and apricot chicken with carrots
Ingredients
Chicken breast
Oranges: the juice will be used to marinate the chicken in
Ground ginger: for a little bit of kick
Ground cinnamon: delicious, warming flavor
Nutmeg: more warming flavor
Paprika: compliments the other spices for a bit more flavor
Ground turmeric: anti inflammatory
Salt: flavor!
Dried apricots: add sweetness to this recipe, but pair perfectly with all the spices
Carrots: a hearty root vegetable that compliments the apricots, chicken and spices
Substitutions
Chicken: I have not tried this recipe with chicken thighs, but I think it could be delicious!
Spices: the combination of spices is what brings this dish together, but if you are AIP, substitute the nutmeg for mace and leave out the paprika.
Dried apricots: this dish is built around the apricots, so I highly suggest using them. You could always try dried prunes or figs, but I can’t promise the outcome.
Carrots: the carrots compliment the other flavors in this recipe, but you could try another root vegetable like sweet potato which has a similar flavor profile.
slow cooker paleo orange and apricot ginger chicken with carrots
Crockpot vs. Instant Pot
Crockpot is a type of slow cooker that cooks dishes on a low heat over a prolonged period of time. This helps obtain delicate and juicy cuts of meat and soft vegetables.
The Instant Pot is a pressure cooker so it does the opposite of a slow cooker. It cooks things much quicker, but it is often a multi-cooker with other functions.
Crockpot chicken is always so tender and moist (honestly, slow cooker any meat!), but you can also use an Instant Pot on the slow cooker function. You will just pick the medium heat setting for the same amount of time. You also need to make sure there is at least 1 cup of liquid in the pot. I just add a little bit of broth or water to the leftover juice mixture that you will marinate the chicken in to reach 1 cup, then add that to the pot.
I love using either device on the slow cooker setting because you just put everything in, walk away, and then you have a delicious dinner ready to go when you get home at the end of the day! Slow cooker recipes are some of my favorites.
Storage
Keep leftovers stored in an airtight container in the fridge for up to 3 days.
This recipe tastes best fresh and I don’t advise freezing, as it doesn’t freeze great. But, if you decide to freeze leftovers, portion them into individual, freezer safe containers and freeze for up to 3 months. When ready to eat, thaw in the fridge overnight and warm in the oven at 300F for 45 minutes.
This delicious slow cooker chicken is packed with flavor and nutrients all while being allergy friendly! This gluten free chicken dish is completely paleo with an AIP option and is filled with delicious spices and a touch of sweetness. You’ll love this slow cooker meal!
Place the chicken into a large freezer bag or bowl. Mix the spices in a small bowl and sprinkle them over the chicken.
Squeeze the juice of the 2 oranges into the bag and place the squeezed up oranges in the bag too. Put in fridge and let sit for 2 hours and up to overnight.
Once the chicken has marinated, place the chicken into your crockpot and add the carrots and apricots. Mix everything so that the carrots and apricots get covered in the juices, too.
If you are using an Instant Pot, make sure there is at least 1 cup of liquid in the the pot. See notes above for details.
Set your crockpot to low for 4-6 hours, until chicken is done- moist and delicious. If using an Instant Pot, cook for 6 hours.
These cookies are for all my fellow ginger loving folx out there! I am OBSESSED with ginger. Anything ginger, I will consume it, so these cookies are some of my fav. I think they’ve got just the right amount of spicy kick while still being sweet and chewy.
These cookies are gluten free with a paleo option for my grain free friends. They are also dairy and nut free. Ginger is a year round flavor to me, but as a warming spice, these are perfect for winter.
Gluten Free Triple Ginger Cookies with Paleo option
-1 cup tigernut flour (almond probably works too)
-1/2 cup 1:1 gluten free flour blend OR tapioca starch if grain free
-3/4 tsp. baking soda
-1-2 tsp. ground ginger (I like a major ginger flavor and kick, so I used 2)
-1/2 tsp. salt
-1/4 cup melted oil or butter of choice
-1/4 cup brown sugar
-2 tbs. molasses
-1 egg
-1 tbs. grated fresh ginger
-1/4 cup chopped candied ginger
-1/4 cup sugar for rolling cookies in
Sift flours together and mix in baking soda, ground ginger, and salt.
In a separate bowl, beat the oil and sugar together for about a minute or two then add in the egg, molasses, and fresh grated ginger. Beat to combine.
Add the dry ingredients and mix on low until just combined.
Fold in the chopped ginger then cover the dough with plastic wrap and refrigerate for at least 30 minutes.
While dough is in the fridge, preheat oven to 350F and line a baking sheet with parchment paper.
Scoop tablespoon size dollops of cookie dough and roll into a ball. Roll each ball in sugar to coat the cookies then place 2 inches apart on the cookie sheet and bake for 10-12 minutes, until golden and edges have hardened. Let cool on cookies sheet for 5 minutes before transferring to a wire wrack to finish cooling.
This is the perfect holiday dessert. We’ve got warming winter spices, delicious winter fruits, and creamy caramel all rolled into one scrumptious cake! This cake is, of course, gluten and dairy free, along with being nut and corn free.
Sometimes upside down cakes can feel overwhelming or like you need a lot of skill, but trust me when I say that this cake is very easy to make! It’s simple and fairly quick to make, so you won’t have to waste extra time in kitchen if you are making this for a special occasion.
-1 cup 1:1 gluten free flour (I use King Arthur’s)
-1 tsp cinnamon
-1/2 tsp ginger
-1/4 tsp salt
-3/4 tsp baking powder
-1/4 cup maple syrup
-1/4 cup oil
-2 eggs
-1/4 cup milk of choice (I used oat milk)
-1/4 cup yogurt of choice (I use Oatly)
-1 tsp vanilla
Caramel: You can feel free to use whatever caramel sauce you desire, but I usually make a date-based caramel and here is that recipe
-6 LARGE dates (double if using small ones)
-3/4 up full fat coconut milk, can shaken
-1/4 tsp. salt
-Hot water
Preheat oven to 350F.
Line the bottom of a spring form pan with parchment paper. This will work with a pie dish too. You can line the sides of the pan, as well, or just grease them.
Thinly slice your pears. I only had one on hand, but if you are big pear lover, chop 2. Line the bottom of your pan with the pears in whatever shape you want. If using multiple pears, you’ll overlap them for a thick pear topping!
Sift all dry ingredients together in a bowl and set aside.
Beat all wet ingredients together in a large bowl. If using a stand mixer, use the whisk attachment.
Add dry to wet and mix until just incorporated. If using stand mixer, use the paddle attachment on lowest setting.
The batter is on the thicker side, so pour or scoop it into your pan and spread evenly. Bake for 25-30 minutes until a toothpick just comes out clean. Let cool before releasing the springform and flipping the cake.
While the cake is cooling, you can make the caramel sauce. Boil some hot water and soak the dates in it for 10 minutes. Reserve the hot water the dates soaked in.
Blend dates, milk, 1/4 cup of the hot water, and salt in a blender until smooth. If it is too thick, you can add more of the reserved water or milk until you reach the desired consistency.
Once cake is cooled and flipped, drizzle with caramel and enjoy!
This easy and delicious Instant Pot soup is the perfect comforting meal. Full of protein, fiber, and gut healthy ingredients, your body and soul will thank you!
Chicken and white bean soup
I’m not a huge Instant Pot fan, but I do love it for soups! It’s so much easier to dump and go than have to watch the stove while a soup cooks. I also love that you can add the raw chicken and just shred it at the end, no need to cook it separately.
This gut healthy soup is packed with ingredients to support your gut microbiome without triggering a major IBS flare. I love using soaked and cooked white beans to not trigger digestive issues. This soup is simple, but delicious and it’s become on of my favorite meals!
instant pot soup
Chicken and White Bean Soup Ingredients
This Instant Pot soup is gluten free, diary free, and lower FODMAP.
Veggies: To keep this recipe more GI friendly, I use fennel instead of white onion. Fennel is low FODMAP compared to onion which can be quite triggering if you have IBS issues, like SIBO. There is a little bit of celery for flavor, but you can cut down on that as needed.
Oil: I love using garlic-infused olive oil to add flavor without the digestive distress that garlic can cause. You can find infused oils like this at your local olive oil store or even online!
Protein:This soup calls for chicken and white beans to bump up the protein and nutrition factor.
Beans: Although white beans are not low FODMAP, if you buy soaked and cooked beans it does help with digestion. I love using Jovial Foods as they prepare the beans the correct way and store them in glass jars.
Liquid: We use a combination of coconut milk and broth for a creamy and delicious consistency!
Flour: There is 1 tablespoon of gluten free flour in this recipe to help the consistency. Feel free to use tapioca or arrowroot starch to keep this recipe grain free.
Substitutions and Variations
Chicken: if you prefer dark meat, feel free to use boneless, skinless chicken thighs.
Veggies: you can add chopped potatoes or sweet potatoes. Feel free to stir in some chopped kale or spinach at the end when you add the chicken back in. You can also use onion instead of the fennel if you don’t have issues with it!
Garlic olive oil: I use garlic infused olive oil for digestive reasons, but if you don’t have issues with garlic, you can use regular olive oil and sauté some chopped garlic into it before adding the vegetables to the Instant Pot.
Coconut milk: if you don’t have issues with dairy, feel free to use cream!
Beans: the mild and creamy taste of white beans is what pairs perfectly in this soup, but butter beans would also be delicious!
instant pot chicken and white bean soup
Crockpot vs. Instant Pot
Crockpot is a type of slow cooker that cooks dishes on a low heat over a prolonged period of time.
The Instant Pot is a pressure cooker so it does the opposite of a slow cooker. It cooks things much quicker, but it is often a multi-cooker with other functions.
Can I use a slow cooker or the stove for this soup recipe?
This recipe is written to use an Instant Pot. I have not cooked it any other way, but if you don’t have an Instant Pot, you can try the below:
Slow cooker: add all ingredients and cook on low for 6-8 hours until chicken is done.
On the stove: use the same method as the instant pot, but bring everything to a boil then simmer the soup for 20-30 minutes, until the chicken is done. Alternatively, you can use cooked chicken or cube the chicken before adding it to the cooking process.
Storage
Keep this soup stored in an airtight container in the fridge for up to 3 days.
This soup also freezes well. Divide soup into individual portions in freezer safe containers and freeze for up to 3 months. Thaw the soup in the fridge overnight and reheat on low on the stove.
Set instant pot to sauté function and add your olive oil and fennel (and garlic if using), stirring occasionally, until fennel has softened and just beginning to brown. Add your celery and carrots and sauté for another 5 minutes.
Once done sautéing, hit cancel. Add your beans, broth, milk, oregano, salt. Stir to combine then add the chicken.
Seal instant pot and set to pressure cook for 15 minutes. When done cooking, manually release. Take chicken out and shred it with two forks.
Add chicken back to the instant pot with the flour and lemon or lime juice. Stir to combine and serve!
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
