Apparently banana bread is the thing while in quarantine. Seeing everyones creations on the internet had me craving it, so of course I had to make my own. I’ve actually just been on a major banana kick since quarantine started… I don’t know what it is, but I guess my body needs the potassium? I’m downing bananas daily, which means I bought a lot and definitely had some ripe ones to use in a bread.
gluten free and dairy free allergy friendly banana bread
There is no sweetener in this banana bread (the bananas are it!), so it’s not super sweet. I prefer it this way as it’s not overwhelmingly sugar-y like many banana breads can be. This makes for a healthy breakfast option too. It still tastes delicious, though, and you could certainly add a drizzle of honey or maple syrup on top when it’s done.
1tspbaking powdersee notes for how to make your own corn and aluminum free version*
1/8tspsalt
1tspcinnamon
Instructions
Preheat oven to 350F.
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.
Whisk all dry ingredients together in a smaller bowl, make sure there are no lumps.
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 for 5-10 minutes. The batter should now be somewhat thick. You don’t want a runny batter and it should need to be scooped into the pan, not easily run from bowl to pan.
Line a loaf pan with parchment paper while you let the batter sit then scoop batter into the pan and even out the top.
Bake for 60-65 minutes until golden on top and a toothpick comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to finish cooling. LET COOL COMPLETELY BEFORE CUTTING! This is key.
This bread tastes even better the next day, so if you have the patience to let it sit at room temperature overnight before cutting, do it!
This banana bread read keeps in an airtight container in the fridge for up to 5 days (if it lasts that long 😉 ) or store pre-cut pieces in the freezer. Tastes delicious warmed up and topped with a drizzle of honey, nut butter, butter, or any other favorite toast toppings!
Notes
Homemade baking powder: 2 parts cream of tartar, 1 part baking soda, 1 part tapioca starch
This Paleo spaghetti squash casserole is veggie packed, high protein, and completely allergy friendly! AIP friendly, gluten free, and dairy free. A delicious and nightshade free nomato sauce brings this dish together. It is the perfect meal prep or family dinner option.
paleo spaghetti squash casserole
With what’s happening in the world right now, I have, like others, stocked up on food and am prepared to self isolate for a few weeks. During this time, I’m focusing on making large meals/bulk cooking, so I can freeze portions and have food for awhile. A casserole was first on my list! This recipe was inspired by A Squirrel in the Kitchen, but with some tweaks.
If you are not following me on Instagram, hop on over there! I’m sharing all about what I’m meal prepping, food ideas, and more during this time. This recipe is completely AIP compliant, lower FODMAP, and utilizes a nomato sauce to keep it nightshade free. I was hesitant the sauce wasn’t going to be very good or too beet-y tasting, but honestly it was delicious and went so well with the entire dish!
Spaghetti squash casserole
I love that this casserole is completely grain free and packed with all the veggies! You can use vegetables you have on hand or what you can access at this time. The sauce is made of beets, butternut squash, coconut milk, and herbs. You can use fresh cooked, pre-packaged, or frozen beets. Grab some canned butternut squash puree and coconut milk, you don’t need to make this from scratch!
This paleo casserole is a great meal prep option as it does freeze well. It is a complete meal on its own, so just serve up a big slice and you’re good to go! I like to include a side salad for extra greens and micronutrients, though.
This spaghetti squash casserole is AIP compliant, nightshade free, and completely allergy friendly! It’s the perfect nutrient dense meal prep or family dinner option.
1bunch of kalewashed, de-stemmed and finely chopped
1package of button mushroomschopped
1large fennel bulbdiced
1tspsalt
1Tbspolive oil or garlic infused oil(great low FODMAP option to still get garlic flavor)
Nomato Sauce
1/2cupcooked red beetsabout 1 medium beet
1cupbutternut squash pureeyou can use canned
1/2cupcoconut milk
1/2tspsalt
1-2Tbspnutritional yeast
1tspdried basil
1tspdried oregano
Instructions
First, cook your spaghetti squash by placing the squash on a baking sheet in the oven while it preheats to 425 F. Then remove the squash and cut it in half (this makes it so much easier to cut!) and place it face down on a baking tray, baking for about 30-45 minutes until done (easily shreds).
You can cook the squash ahead of time or turn down oven to 400F when it is done.
While squash is cooking, blend all sauce ingredients together in a blender for a smooth nomato sauce.
Sauté the fennel in olive oil over medium heat until softened and beginning to brown, then add in the mushrooms and cook for a minute or two until beginning to soften. Finally, add in the kale and sauté until wilted.
You can either brown your ground beef in a different pan while cooking the veggies or set veggies aside in a bowl and then cook your ground beef.
Combine the ground beef and veggies together when cooked and season with salt.
When spaghetti squash is done, shred into "noodles" and place in a large bowl.
Now mix the ground beef and veggies with the spaghetti squash and the nomato sauce and combine everything thoroughly so sauce and beef is evenly distributed with squash. Spread everything into a glass baking dish (I used a 8×12 dish) and bake at 400F for 30 minutes. Broil for 5 more minutes then remove and let sit for 5 minutes before cutting and serving. This freezes well!
This allergy friendly Chicken Pot Pie has my heart. It’s fully gluten free and AIP. With a versatile filling, the easy crust steals the show!
paleo chicken pot pie
Chicken pot pie is a classic! I remember eating the Marie Callender’s pot pies as a kid with my dad when my mom was out of town. The creamy chicken and veggie filling, the delicious and buttery crust… mmm! Well, I re-created this childhood favorite into a completely paleo and allergy friendly version. There is no gluten, corn, dairy, or eggs. It’s completely nightshade free and AIP (autoimmune diet friendly).
Paleo Chicken Pot Pie Filling
The filling is easy to make and you can use fresh, frozen, or leftover veggies. This is a fantastic option after a holiday like Thanksgiving for using up leftover veggies and turkey.
You’ll sauté the veggies if using raw/frozen ones then add herbs for flavor, broth, and coconut milk for the creamy consistency. Using coconut milk keeps this recipe dairy free and AIP friendly. Stir in some cooked, shredded chicken or turkey then pour everything into a baking dish.
The crust is also easy to whip up and uses pumpkin puree instead of an egg to keep this poor pie autoimmune diet friendly.
You’ll mix together the dry ingredients then cut in the pumpkin and oil. Use some cold water to bring the dough together as necessary before rolling it out and shaping it over the filling.
Bake until golden and enjoy!
allergy friendly paleo chicken pot pie
Can I freeze this chicken pot pie?
I love making this dish for meal prep as it does freeze and reheat well! Once cooked, portion and freeze in freezer save containers for up to 3 months. When ready to heat, thaw and then warm in the oven at 300F for 30-45 minutes.
A comfort meal classic, made healthy and allergy friendly! These completely paleo, AIP, and dairy free version of chicken pot pie is so delicious, you won’t miss the gluten filled and artificially flavored version.
Course Main Course
Cuisine American
Keyword classic, comfort food
Prep Time 30 minutesminutes
Cook Time 35 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 4servings
Author Victoria Faling
Ingredients
Filling
2Tbspoil of choice, for cooking
1large or 2 smaller heads of broccolifinely chopped
4-6carrotsdiced
3stalks of celerydiced
Optional: 1/2 cup peas OR use any veggie combo you want! Pot pie is great for using up leftovers
1lbs.chicken, cooked and shreddedI usually just make this in my instant pot or you can boil the chicken or used any leftover cooked chicken you have
Heat 2 Tbsp of oil over medium heat in a large pan. Add all the chopped veggies and cook, stirring occasionally, for about 10 minutes until they have softened some and broccoli is a darker green.
Add broth, coconut milk, herbs, and salt and reduce to a simmer for another 10 minutes until veggies are cooked through.
Mix in the chicken and arrowroot starch until everything thickens.
Pour filling into a 9×9 baking dish
Crust
Mix the flours, salt, and baking soda together in a bowl. Cut in the pumpkin and coconut oil until well mixed. Add the water, starting with 1/2 a cup, and mix until dough comes together. Add water 1 Tbsp at a time, you may not need all of it.
Roll out the dough between two pieces of parchment paper sprinkled with some extra flour. The dough should be about 1/4 inch thick and large enough to cover the top of your dish.
Lay the dough over the filling (if it cracks or breaks, that's fine! Just patch it up- it's rustic) and use your hands to adjust it and make sure it covers the filling. Poke some holes in the top with a fork.
Bake for about 30-35 minutes, until crust is golden brown. Let cool for 5-10 minutes before serving.
Notes
*You could make this recipe completely vegan and plant-based by using a can of chickpeas instead of the chicken!
Often I want a simple cookie recipe that doesn’t make too many and is more than a plain cookie. I love baking with tiger nut flour as an AIP alternative to other nut/seed flours. It adds a nice sweetness and makes AIP baking easier. As much as I love chocolate chip cookies, not only are there plenty of recipes for them, but I don’t handle chocolate well so enter BLUEBERRIES! You could certainly sub chocolate chips for the blueberries in this recipe, though.
I hope you enjoy this simple cookie recipe as much as I do. It’s perfect for the evenings you are craving a sweet, comforting snack but don’t want to make a giant batch of cookies you’ll never get through (or will end up eating all in one night ;).
How can it be fall without a lovely apple recipe? A warm cinnamon-apple bread seemed like just the way to kick off the cooler weather. Okay, well it’s not exactly cooling off here in Colorado yet, but a girl can pretend, right?! Has it cooled off where you live yet?
This is such an easy and delicious apple bread recipe. It’s completely paleo and easily made vegan/AIP. What is your favorite apple or fall recipe? Let me know! And let me know if there are any favorite fall recipes you’d like me to try and make paleo/AIP or healthified
Sauté diced apple over medium heat with 1 tbs. of water until soft, about 10 minutes.
While the apple is cooking, you can whisk the dry ingredients together in a small bowl.
Blend all the wet ingredients except the apple cider vinegar together in a large bowl. Once the wet ingredients are well blended, stir in the apple cider vinegar.
Now add the dry ingredients to the wet and mix well to combine. Fold in the softened apple until evenly distributed throughout the batter.
Pour the batter into a loaf pan (I always line mine with parchment paper to make things easier) and spread it evenly.
Bake for 35-38 minutes, until golden brown and a toothpick comes out clean.
Let cool for 10 minutes in the pan before transferring to a rack to finish cooling. Make sure it has cooled completely before cutting or it will fall apart.
I love to serve this with more sautéd apple on top and a drizzle of coconut cream!
If you live anywhere near Colorado then you know that Palisades peaches are so. freaking. delicious and that peach season is to die for around here! The peaches are so juicy and flavorful that it’s unbelievable at times.
If you haven’t picked up on it already, I love a good crisp or crumble, so of course I had to make a peach version. I thought it would be fun to make individual crumbles by using half a peach with it’s own topping. I hope you enjoy these as much as I do!
Peach Crumble Cups
Makes 10
Ingredients:
5 peaches, cut in half and pitted
1 tsp. arrowroot starch
1 tbs. honey (melted if not runny)- use maple syrup for vegan
1 tsp. cinnamon
1/2 cup cassava flour
1/4 cup coconut flour
1/4 cup tiger nut flour
1 tsp. baking powder (I make my own with 2 parts cream of tartar, 1 part baking soda, 1 part tapioca starch)
1/4 tsp. salt
1/4 cup cold coconut oil
1/4 cup cold water
2 tbs. maple syrup
Preheat oven to 425 F.
Gently mix the peach halves, arrowroot flour, cinnamon, and honey in a large bowl so the peaches are covered with the other ingredients. Place each peach half in one cupcake hole of a cupcake pan.
Whisk the cassava, coconut, tiger nut flour, salt, and baking powder in a bowl until well combined. Cut in the cold coconut oil using a knife or pastry cutter until just combined. Add the water and maple syrup and mix until combined. The dough will be wet.
Using your hands, sprinkle the crumble dough over each peach in the cupcake pan and gently press down.
Bake for about 22-25 minutes, until crust is golden brown and peaches are bubbling. Let cool for at least 10 minutes before serving. Store in the fridge for up to 5 days.
I love serving these with some fresh coconut cream on top or drizzled with coconut milk!
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.
