These gluten free raspberry crumble muffins are also dairy free and low sugar, with a completely Paleo option. Packed with fresh raspberries and topped with the perfect crumble, they are a must make!
You honestly can’t beat a good muffin, but I find gluten free muffins are often dry. I’m always disappointed when I purchase a gluten free muffin from the bakery, take a bite, and realize I wasted $10. I always think to myself “I can make a way better version at home!” So, I did with these raspberry crumble muffins! These delicious raspberry muffins are moist AND allergy free.
Bakery muffins are also often filled with processed sugar. I love re-creating healthier versions at home to show you that it’s possible to eat healthy, lower sugar baked goods that still taste amazing. These gluten free muffins are refined sugar free and a fraction of the sugar of a store bought version. They can even be made completely grain free for my Paleo friends!
These healthy muffins are super easy to make! You whisk together the dry ingredients in one bowl and the wet ingredients in another. Combine the two bowls, fold in your raspberries, and you’ve got your batter. Then you mix all the crumble ingredients together, top off the muffins, and bake. It’s that simple.
These gluten free raspberry muffins have a delicious crumble topping and are also completely dairy free with a paleo option. They're a fraction of the sugar of a bakery muffin, making them the perfect allergy friendly muffin to enjoy any time of day!
Combine crumble topping ingredients together and set aside. Start with 1 Tbsp of coconut oil and add more if mixture is too dry and not holding together at all.
Sift all the dry ingredients for muffins together in a bowl (flours, baking powder, salt).
Beat the wet ingredients for muffins together, except for raspberries.
Add the dry muffin ingredients to the wet and mix to combine.
Toss raspberries with 1 Tbsp of gluten free or cassava flour, then fold raspberries into the batter.
Divide batter into lined muffin tin. Top each muffin with some of the crumble topping and press down gently.
Bake for 22-25 minutes until a toothpick comes out clean. Let cool for 10 minutes then transfer to a wire wrack to finish cooling.
Notes
*For all paleo version, substitute the gluten free flour for 1/2 cup cassava and 1/4 cup arrowroot or tapioca starch
This easy sheet pan dinner is a delicious way to upgrade your standard chicken and vegetable dinner. Coated in a delicious honey balsamic, you’ll love this quick weeknight meal.
Who doesn’t love a simple sheet pan meal? It makes dinner so much easier during a busy week. A lot of sheet pan meals can be boring because they are basically just chicken and veggies on a pan with some olive oil and salt. BORING! We need more flavor, people! That’s why I love this honey balsamic chicken.
This easy dinner is made with a honey balsamic sauce that upgrades your boring chicken and vegetables. I love this meal because it’s made on one sheet pan and doesn’t require reducing the sauce. If I don’t need to take extra steps, then I’m all about it. I wanted to create this meal without having to worry about cooking the sauce separately.
This simple sheet pan meal is completely gluten free, dairy free, nut free, and allergy friendly. It’s free of all major allergens, making it the perfect crowd pleasing dish for the entire family (or friends!). This recipe is also completely Paleo.
Honey Balsamic Chicken and Vegetables
Ingredients:
-chicken
-broccoli
-carrots
-olive oil
-salt
-balsamic
-rice wine vinegar
-honey
-ginger
Process
This is the simplest meal you’ll make! You add your chopped veggies to a sheet pan and begin roasting them while you cut up the chicken and prep the sauce. The sauce is just whisking everything together, no reducing needed. Halfway through cooking, you’ll add the chicken to the sheet pan and toss everything with half of the sauce. Finish roasting until the chicken is cooked through, then toss everything with the remaining sauce. That’s it!
Upgrade your standard chicken and vegetable dish with this quick and easy weeknight dinner made on one pan! Packed with flavor and highly nutritious, this is the ultimate simple dinner recipe.
Toss the carrots and broccoli with the olive oil and salt and lay evenly across a parchment lined baking sheet. Bake for 30 minutes.
While veggies are roasting, prepare your sauce by whisking everything together in a measuring cup. Taste and adjust the ginger and honey to your liking.
After the veggies have been cooking for 30 minutes, add the chicken to the sheet pan and half the sauce. Toss everything and spread evenly across the pan again. Roast for another 15 minutes, until chicken is done and veggies are fork tender.
Remove the tray from the oven and toss everything with the remaining sauce.
These will be the easiest brownies you’ve ever made. Packed with all the chocolate goodness, they are completely gluten free, refined sugar free, can be made vegan, AND are high protein!
Craving a chocolate treat, but don’t want to go through the hassle of turning the oven on and baking an entire batch of brownies? Then this recipe is for you! These no brownies only require the fridge. Plus they are completely gluten free and can be made both vegan and refined sugar free. My favorite thing about these healthy brownies is that they are high in protein, making them an awesome snack. They’ve been my go-to afternoon snack for weeks now.
No Bake Protein Brownies
Let’s talk ingredients! What’s in these gluten free brownies that makes them so healthy?
Dates: these no bake brownies are sweetened only with dates!
Cocoa powder: pure cocoa powder delivers the rich chocolate flavor.
Protein powder: the “flour” in these brownies is protein powder. I like to use the pea protein from Sprout Living (code LEMONSNLYME20 for 20% off) to keep these brownies vegan. You can use any protein powder you want, though, and feel free to use a chocolate flavored one to enhance the chocolate in this recipe!
Granola butter: I use my granola butter recipe to keep these brownies nut free, but you can use any nut/seed butter you want.
Chocolate chips: to enhance these no bake brownies, they are topped off with a layer of melted chocolate. You can keep them vegan and refined sugar free depending on the chocolate you use. I love Enjoy Life for an allergy friendly option or HU Chocolate to keep them completely refined sugar free.
How do you make no bake brownies?
You just blend everything together! Yes, it really is that easy. First, the dates are soaked until soft and then combined with the remaining ingredients. Everything is blended together in a food processor until you get a smooth batter.
The batter is spread into the bottom of a loaf pan and topped with melted chocolate. Let everything set in the fridge and then your no bake brownies are ready. Blend, spread, refrigerate, and eat. That’s it!
These easy brownies require no oven or hand mixing. They are high in protein and completely gluten free and can be made vegan and refined sugar free. The perfect no bake brownies do exist!
Soak the dates in hot water for 10 minutes to soften.
Combine dates, granola/nut/seed butter, protein powder, cocoa powder, vanilla, and salt in a food processor and blend until you have a smooth batter.
Line a loaf pan with parchment paper then spread the brownie batter evenly into the pan.
Combine the chocolate chips and coconut oil together in a microwave safe dish (I like to use a measuring cup) and melt at 30 second intervals until smooth. Pour the chocolate over your brownie batter and spread evenly across the top.
Refrigerate the brownies for an hour, until the chocolate on top has hardened. Cut and enjoy! Keep these brownies in the fridge for up to 5 days, place leftovers in the freezer.
This curried cauliflower and sweet potato salad is nutrient dense and flavor packed. It’s the perfect vegan and paleo dish that can be turned into a complete meal!
Sweet potatoes are one of my favorite foods, so I’m always thinking of new dishes to make with them. Plain roasted vegetables can get boring, so I love making vegetables more fun and delicious. This roasted vegetable salad is filled with add-ins to bring in some crunch and sweetness and then dressed with a creamy dressing that has just the right amount of curry kick.
Curried Cauliflower and Sweet Potato Salad
Ingredients:
Cauliflower
Sweet potato
Olive oil
Salt
Add-ins: golden raisins, toasted nuts (walnuts or cashews are best!), roasted chickpeas
Cilantro
Granola butter or nut/seed butter of choice
Lemon juice
Curry powder
Grated ginger root
Maple syrup
Garlic infused olive oil
How to make this salad:
This veggie salad is easy to make. First, you roast the cauliflower and sweet potato. While those are roasting, you can measure out your add-ins, toast your nuts and chickpeas if using, and make the dressing. Once the vegetables are done roasting, you toss everything together.
This gluten free salad can be made fully paleo by using a nut or seed based butter for the dressing. I use my homemade granola butter in this recipe as it is my absolute favorite and is allergy friendly! You can keep this recipe completely nut free by using roasted chickpeas instead of nuts for the add-ins.
Can I Make This a Complete Meal?
I love serving this vegetable dish with roasted chicken, but you can also make it a complete vegan meal by adding a can of roasted chickpeas. The chickpeas add the perfect crunch and a protein boost.
This fully vegan roasted vegetable salad is gluten free, dairy free, and can be made fully paleo. It is nutrient dense and packed with flavor- the perfect addition to any meal!
1Tbspgarlic infused olive oilor regular olive oil and 1 clove of pressed garlic
2-4Tbspwater
Instructions
Preheat oven to 425F.
Chop cauliflower into florets and sweet potato into bite size pieces. Toss vegetables with olive and salt and spread on a parchment lined baking sheet. Bake for 40-45 minutes, until golden and fork tender.
While vegetables are cooking, toast your walnuts in a frying pan over medium heat, mixing often until just beginning to golden and become fragrant. This will only take 5-10 minutes.
When vegetables are done, set aside while you make the dressing.
While vegetables are cooling, make your dressing by combining all ingredients except for the water in a small bowl or jar. Start with 1/2 tsp curry powder and increase based on taste. Miix well to combine, taste and adjust salt and curry powder as needed. Add in water 1 Tbsp at a time until you get a pourable consistency that isn't too thick.
Toss vegetables, add-ins, and dressing together in a large bowl and serve! Leftovers can be kept in the fridge for up to 3 days.
Notes
To keep this recipe completely nut free, use a can of roasted chickpeas instead! Be sure to use granola butter or a seed butter like tahini or sunflower seed butter in the dressing.
These easy Low FODMAP Stuffed Peppers are the perfect meal prep or dinner party dish. They contain no tomatoes for those with allergies, but are filled with Italian spices to keep the flavor high! Dairy free, completely paleo, and delicious.
I was never a huge fan of stuffed peppers, but, honestly, they are a super easy dish that can be adjusted to your tastes. Stuffed peppers are a great meal prep dish or main dish for family dinner or a dinner party. I love that you can adjust the herbs or mix-ins to your taste buds and/or to use up what you have in the fridge.
Ingredients in Low FODMAP Stuffed Peppers
Olive oil: for sautéing the veggies
Garlic infused olive oil: for flavor without the FODMAPs
Bell peppers: obviously
Ground beef: for protein
Cauliflower rice: to keep this recipe grain free and paleo
Kale: for added nutrients and flavor
Italian spice: to flavor these peppers
Salt
Feta, regular or vegan: this adds creaminess and flavor!
These paleo stuffed peppers utilize ground beef, cauliflower rice to keep them grain free, kale, and feta. I used a vegan feta to keep them dairy free, but the melty cheese is a must in these peppers! A combination of garlic infused olive oil (for low FODMAP) and Italian herbs bumps up the flavor profile. I also love serving these with guacamole. That may seem random, but it goes so well!
Substitutions and Variations
Garlic olive oil: Garlic infused olive oil is low FODMAP and won’t upset your GI system. If you can tolerate garlic, use some fresh chopped garlic instead!
Beef: Ground chicken or turkey would also work! Just use your preferred ground meat.
Cauliflower rice: You can always use cooked white or brown rice instead. I use cauliflower rice to keep this recipe paleo, but you can use grains as desired.
Feta:I don’t tolerate dairy, so I always use a vegan feta, but regular feta will work fine too. You can also use your cheese of choice like mozzarella, cheddar, or even some parmesan.
Storage
Keep this leftover stuffed peppers in an airtight container in the fridge for up to 3 days. These also freeze well which makes them great for batch cooking. Wrap individual peppers in plastic wrap or tinfoil and freeze for in an airtight bag/container for up to 3 months.
These easy stuffed peppers are the perfect nutrient dense meal prep or dinner party dish! Packed with Italian herbs, lots of veggies, and ground beef, you can’t go wrong making a batch of these.
Heat a skillet over medium heat and add 1 Tbsp of olive oil. Cook your ground beef until almost browned.
While beef is cooking, slice the tops off the peppers and de-seed them. Place them in a baking dish and set aside.
Before beef is finished cooking and is still a little pink in places, add the cauliflower rice. Cooking for about 5 minutes until it's softer.
Add the kale, garlic olive oil, salt, and Italian herbs. Sauté for a minute or two until kale has wilted.
Mix in the feta, then evenly divide your mixture between the 6 peppers. Place the tops back onto the peppers and bake for 35-45 minutes, until peppers are soft.
Serve with a side salad, guac, or other favorite sauces!
Notes
If you don’t have garlic infused olive oil, just use regular. If you can tolerate garlic, sauté a couple of diced cloves before adding the ground beef.
This healthier carrot cake is perfection! Gluten free and dairy free, it’s packed with spice and flavor all while being lower sugar than your average cake with a refined sugar free option.
I’ve been making this paleo carrot cake for years with rave reviews from friends (it’s often requested as the dessert I bring to parties and get togethers) and I finally got around to photographing it and getting it on my website. If these pictures don’t do it justice, then let me explain to you why you need this carrot cake in your life!
This gluten free cake is filled with just the right amount of spice and carrot, all while being low sugar, dairy free, and fully grain free. I offer a fully refined sugar free option, as well. My secret ingredient is a tiny bit of orange zest and juice. I find that amplifies the spices and carrot perfectly.
Something I love about this gluten free carrot cake is that it is lower in sugar than your average cake and tastes way more grounding and earthy. I already don’t love overly sweet desserts, but part of why carrot cake is so great is that it’s made with such a grounding root vegetable. I want to be able to taste that and feel whole upon eating it. This carrot cake does just the trick!
Paleo Carrot Cake
Ingredients: The dry ingredients in this cake consist of a mix of grain free flours, baking powder, baking soda, and the best blend of spices. These spices include cinnamon, ginger, cloves, and nutmeg. The best sugar to use in this recipe is brown sugar, but you can sub in coconut sugar for a refined sugar free option.
The wet ingredients include eggs, olive oil, applesauce, vanilla extract, orange juice, orange zest, and shredded carrots.
Add-ins: The best add-ins are walnuts, in my opinion. The added crunch is the perfect balance with this soft cake and creamy frosting. I’m not a huge raisin fan, but you can certainly add in some raisins if desired.
Icing: My favorite icing is this dairy free cashew buttercream from The Minimalist Baker. There was no point in trying to remake something that is already perfect. I do provide an alternative with dairy free yogurt, powdered sugar, vanilla extract, and lemon juice that is also quite delicious and a bit easier to make.
Homemade powdered sugar: If you are making my icing which includes powdered sugar, you can make your own at-home coconut sugar powdered sugar to keep this cake refined sugar free. All you have to do is blend 1 cup of coconut sugar with 1 Tbsp of tapioca or arrowroot starch.
How to Make This Cake
As an American, I rarely ever weigh ingredients, I always just measure them. I know, that’s not precision baking! But we Americans are useless and never learned how to weigh ingredients ;). Well, not for this recipe! I tested so many other carrot cake recipes and made this cake so many times before getting it right. I found that weighing the ingredients truly gives this cake the best texture.
If you don’t have a kitchen scale, I have provided cup measurements, but I highly suggest weighing your ingredients if possible.
1cupyogurt of choiceThicker yogurts work best, like Greek yogurt or Forager cashew yogurt.
1/2cuppowdered sugarmake your own at home powdered coconut sugar to keep refined sugar free (see notes above)
1tsp vanilla extract
2Tbsplemon juice
Instructions
Preheat oven to 350F.
Shred your carrots first and set aside. The easiest way to do this is in a food processor.
Sift all your dry ingredients together in a bowl. This include the flours, baking powder and soda, spices, and salt.
In a large bowl or stand mixer, combine all of the wet ingredients and sugar- eggs, applesauce, oil, vanilla, orange juice and zest, and sugar. Beat on medium until well combined.
Add your dry ingredients to your wet and beat on low until just combined. Using the paddle attachment if using a stand mixer. If the batter seems way too thick, add your milk. I find this really depends on the brand of flours that you are using, so you may not need the milk if you are using the same brands I have linked.
Fold in your carrots and walnuts/raisins if using.
Let batter sit while you line a 8×8 or 9×9 baking dish with parchment paper.
Evenly spread batter into baking dish and bake for 35-40 minutes, until a toothpick comes out clean.
Let the cake cool completely before icing the cake. If making the first icing option, be sure to read the recipe as it does require chilling time and should be made in advance.
To make the second icing option, combine all ingredients together in a bowl and mix well until you have a thicker, spreadable icing. If the icing is too runny for any reason, you can add more powdered sugar.
Once cake is cooled, remove from pan and ice. I like to add more crushed walnuts on top, but decorate as desired. Slice, serve, and enjoy!
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.