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
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.
Something I love about banana bread is that it’s so versatile. You can basically flavor it however you like and there are so many versions out there. I have a delicious classic No-Sugar Added Banana Bread and a Fudgy Chocolate Banana Bread already. Once December hits, I’m all about the gingerbread flavors, so I had to create a gingerbread flavored banana bread.
gluten free and dairy free gingerbread banana bread
This Gingerbread Banana Bread is easy to make. All you have to do is mash up the bananas, blend with the rest of the wet ingredients, add in the dry ingredients, and bake! We add in the perfect blend of winter spices and a generous amount of molasses for the ultimate gingerbread flavors, while still allowing the banana to sneak through.
gluten free and dairy free gingerbread banana bread
This delicious banana bread is completely gluten and dairy free, but can also be made completely paleo. I provide substitutions and options based on your preferred dietary preferences. This recipe is also naturally sweetened with the flours used, bananas, and molasses. We only add a couple of tablespoons of maple syrup to pull all the sweetness together, keeping this banana bread lower in sugar.
This Gingerbread Banana Bread is the perfect winter treat! It’s cozy, delicious, and allergy free. This recipe can be made gluten free or completely paleo.
Sift all dry ingredients together in a smaller bowl, whisk to combine.
Mash the bananas with a fork in a large bowl then add the remaining wet ingredients and blend with an electric mixer until well combined.
Slowly add dry to wet as you beat with an electric mixer until all ingredients are just combined (don’t over mix). You may need to scrape down the sides of a bowl with a spatula to make sure all ingredients are combined.
Let batter sit as you line a loaf pan with parchment paper. Scoop/pour batter into the pan and even out the top.
Bake for 45-50 minutes until a toothpick just comes out clean. Do not over bake!
Let cool in the pan for 10 minutes before transferring to a wire rack to finish cooling. Let cool before cutting! This is key and even better if you can wait overnight.
Store sliced bread in the fridge for up to a week. Freeze any leftover slices.
Notes
*For a paleo version, use 1/2 cup cassava flour + 1/2 cup tapioca or arrowroot starch + 2 tbs. coconut flour
There’s not really much to say about this banana bread other than you need to make it. It’s super fudgy and chocolate-y! I love the contrast of the crunchy granola on top with the soft bread, the salty chocolate with the sweet bananas. You can also top this bread off with more chocolate chips and a sprinkle of sea salt for gooey, chocolate deliciousness.
gluten free and dairy free chocolate banana bread
I nailed a fully paleo banana bread back during the height of quarantine, but this chocolate one takes it to a new level. I made this bread with a mix of tigernut flour and 1:1 gluten free flour, but I provide a grain free sub if you want to keep it 100% paleo. I love baking with tigernut flour because it provides sweetness and a really good flavor profile, in my opinion. I give you options for if you can’t get tiger nut flour, but I highly recommend using that.
gluten free and dairy free double chocolate banana bread
scant 1/4 cup plain and unsweetened yogurtnot low-fat (I used Oatly oat yogurt- applesauce, mashed avocado, or more oil also works. Yogurt or avocado is what makes this bread super fudgy, though)
1cupPurely Elizabeth Chocolate Sea Salt granola OR another 2-4 tbs. of chocolate chips
Instructions
Preheat oven to 350F.
Sift all dry ingredients (flours, cocoa, baking powder and soda, salt) together in medium bowl.
Mash bananas well with a fork then use a mixer to blend all wet ingredients (eggs, oil, yogurt maple syrup, and vanilla) together.
Add wet ingredients to dry and blend on low until incorporated.
Fold in the chocolate chips.
Pour batter into a lined loaf pan and sprinkle the granola or more chocolate chips on top.
Bake for 50-60 minutes until a toothpick comes out clean (if it went through a chocolate chip, it won't be clean, but you should see crumbs from the bread on the toothpick and batter shouldn't be wet).
Let cool completely before cutting! Banana bread is always best the next day, so if you have the patience to let it sit overnight, that is best.
Enjoy!
Notes
*For grain free, substitute with 1/2 cup cassava flour, 1/4 cup tapioca starch, and 2 tbs. coconut flour
These Gluten Free Molasses Cookies are the perfect addition to a holiday cookie box because they are allergy-friendly and lower-sugar! The earthy buckwheat flavor perfectly offsets more heavily sweetened cookies. Buckwheat, despite the name, is completely gluten-free and arguably grain-free as well (it’s a psuedograin). I love buckwheat, it has an earthy taste that is subtly sweet. It pairs amazing with molasses!
gluten free buckwheat molasses cookies
Unlike many holiday cookies that are loaded with cups of sugar, this recipe has a total of just over 1/4 cup of added sugar (just over 1/2 cup if you count the molasses… which by the way is loaded with iron and other minerals). I’ve made several batches of these already! I’m usually a cookie fiend and once I bake some cookies, they barely last a couple days in my house. I’ve found with these cookies, though, that they are extremely filling and satisfying, probably due to the amount of fiber and protein in buckwheat flour compared to other flours. A couple cookies does the job and my sweet tooth has been satisfied.
I also recently tested positive for a coconut allergy, albeit very mild. We believe this is due to the fact that I have basically lived off of every type of coconut product imagenably for the last 7+ years. In an attempt to reverse this allergy and prevent it from getting more serious, I’ve eliminated coconut from my diet for the time being until my numbers come down and I feel safe to re-introduce it in more appropriate and spread out portions. That being said, I’ve been experimenting baking with olive oil! So that means these cookies are also totally nut free!
1/4tsp.ground gingercan double ginger and cinnamon if you like a stronger spice flavor
1/2tsp.ground cinnamoncan double ginger and cinnamon if you like a stronger spice flavor
1/4cupolive oil
1/4cupmaple syrup
2Tbspgranulated sugarI have no tested any other sugar
1egg
1/4cupblackstrap molasses
1tsp.vanilla extract
Extra sugar for rollingoptional
Instructions
Preheat oven to 350 F.
Sift all the dry ingredients together in a small bowl.
Beat the oil, maple syrup, and sugar in a large bowl on medium-low speed for 1 minute. Add the egg and beat on medium until light and a little frothy.
Add the remaining wet ingredients to the large bowl and beat until combined
Add the dry ingredients to the wet and beat on low speed until just combined. the dough will be thick and sticky.
Let the dough sit while you line a baking sheet with parchment paper.
Roll 1 tablespoonfuls of dough into a ball between your hands. If you want, you can roll the dough in a bowl of sugar at this stage. Gently flatten the ball slightly on the parchment paper (these cookies won’t spread much, so you’ll want to press them down some so they aren’t just cooked balls of cookie ha).
Bake for 10 minutes on the center rack. Remove and cool for 5 minutes on the tray before transferring to a wire rack to finish cool. Not all cookies will fit on one tray, so I suggest baking in two batches so the cookies can bake evenly in the center of the oven. If you are short on time, it’s okay to place two baking sheets in the oven, just move the racks so they are both as close to the middle as possible.
We love a light, summary treat, don’t we?! (Yes, yes we do!). I LOVE zucchini and had some extra in the fridge, so I decided to make zucchini bread. But, of course, I had to jazz it up a little. I’m also a fan of lemon pound cake and figured I’d test out a combo of zucchini and lemon. These just taste like summer vibes to me.
It’s always great when you can sneak in some veggies into dessert ;). These are perfect breakfast muffins, an excellent snack option, or a nice little after dinner treat (maybe with a little vanilla ice cream?). I didn’t add chia seeds, but I feel like these would be good with the egg subbed out for a chia egg. If you try that, let me know in the comments!
Preheat oven to 375 F. Line a muffin tin with muffin liners.
Combine all dry ingredients (flours, powder, soda, salt) in a medium bowl and whisk until combined.
Beat all remaining ingredients together in a large bowl until combined.
Add the dry to the wet and beat until just combined. Divide batter evenly among muffin tin.
Bake for 25-27 minutes until a toothpick comes out clean. Let cool for 5-10 minutes in the muffin tin before removing muffins and transferring to a wire rack to finish cooling.
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.
