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Whole & Healthy Home Cooking

Venison Everyday Cookbook

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DIY Face and Hair Masks with Kitchen Ingredients

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Make these DIY Face and Hair Masks with kitchen ingredients. They’re all-natural ways to moisturize and clarify your desperate strands, scalp, and skin.

girl with brunette hair in overalls applying a face mask

Confession – I’ve always been kind of a beauty junkie. Actually, for a few years, the plan was to apply to cosmetology school/ get my esthetician’s license after college. I’m also kind of a mad scientist in the kitchen, so I just love to make DIY face and hair masks for all of my beauty needs.

Natural skincare is ALL THE RAGE. And rightfully so. For years, I’ve been kind of skeptical of the chemicals they put into mainstream and luxury beauty products. I’ve always tried to make my own to cut down on costs and chemicals, and it finally seems to be like the “cool” thing to do.

I’m always experimenting in the kitchen, so I want to share some of my favorite DIY face and hair masks for you to make to pamper yourself! Guarantee you have some of this in your home already!

*keep in mind, we’re all very different. I am by no means a doctor, esthetician, beautician, hairstylist, or beauty professional. these may or may not work for you, please see how these ingredients react to your skin by testing on your forearm if you’ve never used them topically before 🙂 *

My Favorite DIY Face Masks

The Sugar Yogurt “Peel” – pore tightening + anti-aging

I’ve read that some ingredients, like sugar and yogurt, can act as some sort of a peel. Of course, they’re not as intense as a chemical peel you can get done in a beauty spa, but I love that the yogurt helps tighten your pores, and it is said that the lactic acid can help reduce fine lines.

I like to apply this in circular motions to exfoliate, then leave it on for 15-20 minutes before rinsing. I like to add a bit of lemon to this mask, but some of the research for lemon on your skin is controversial. Make sure you avoid sun exposure directly after applying this if you use it.

Mix together:

  • 1 Tbsp. plain yogurt (I use thick, Greek yogurt)
  • 1 Tbsp. granulated sugar
  • 1/2 tsp. lemon juice – optional

Apply in circular motions to exfoliate, then leave on a thick layer for 15-20 minutes before rinsing.

Raw Honey Face Mask – antibacterial, moisturizing, anti-aging

Well, this one is as it sounds – just raw honey! I like to get thick, raw honey, and use it as a cleanser/exfoliator or mask. Honey is kind of the boy wonder of natural skincare. It’s antibacterial, moisturizing, and the antioxidants are said to improve signs of aging.

Slather on:

  • 1 tsp. raw honey

Rub the honey on in circular motions. Allow this to sit for about 15 minutes before rinsing with water.

girl with brunette hair mixing up DIY face and hair masks

My Favorite DIY Hair Mask

Avocado Oil Mayo – growth + scalp stimulant & moisturizer

It might sound gross but this is my FAVORITE mask of all time. I’ve tried a lot – blended avocado, honey, coconut oil, castor oil, avocado oil, vinegar – just about everything! I SWEAR by Primal Kitchen Avocado Oil Mayo because it has avocado oil, eggs, vinegar, and rosemary in it – all said to be AMAZING for your hair.

I love this mask because it’s really nourishing but it also washes out of my hair. I have fine hair, but there’s a lot of it. Oil treatments tend to be horrible to wash out and I end up stripping my hair from how many times I have to shampoo.

What you do:

  • Massage 1 Tbsp. avocado oil mayo into your roots and scalp. Work the mayo down the hair shaft a bit, but this is more of a scalp/root hair treatment, so don’t worry if that’s all that you cover.
  • Put your hair in a bun or pony and let it sit for 20 minutes before shampooing as usual.

I try to do this one at least once a week, or before each time I shampoo. My hair always feels so bouncy and thick!

What are your favorite DIY beauty hacks??

All images by Blythe Elizabeth Photography

Quinoa Tabbouleh with Basil and Mint

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This fresh and easy quinoa tabbouleh salad is made with ripe tomatoes, cucumber, basil, and mint. It’s refreshing and easy to make!

quinoa tabbouleh salad with a mint leaf in a white bowl on a tan background

I feel so accomplished that I finally got this recipe up on the blog for you guys. Quinoa Tabbouleh is one of those things (kind of like pasta sauce and taco salad) that I make ALL of the time, but I always forget to write down the recipe.

I’m growing tomato, mint, and basil this summer, so I know this simple salad dish is going to be on the menu at least every other week.

Both Jared and I are obsessed with the freshness. AND versatility. I like to top it with grilled chicken for a full meal, or you could add some chickpeas for a plant-based option. Serve it as a side with meat, fish, chicken – whatever. OR, eat it straight out of the bowl at the counter like we usually do 🙂

quinoa tabbouleh salad with a mint leaf in a white bowl on a tan background

What is in traditional tabbouleh salad?

Traditional tabbouleh salad is a Lebanese dish. It’s traditionally made with bulgar (not quinoa) tomatoes, cucumber, onion, and lots of fresh herbs like mint, parsley, and basil.

sliced cucumbers and tomato on a wood board with a knife

Why quinoa?

Quinoa is one of those things, like chickpeas and coconut milk, that I always have in my pantry. When I’m making simple dishes like this, I prefer to use pantry ingredients, and I think quinoa has the perfect texture and flavor for tabbouleh. It also packs a protein punch.

chopped cucumber, basil mint and tomato in a white bowl
chopped cucumber, basil mint and tomato in a white bowl with dressing

What makes this Quinoa Tabbouleh recipe sooo easy!?

This recipe is super flexible and forgiving. All you do is mix cooked quinoa with chopped veggies and herbs. All you need to dress it is some vinegar or lemon juice, olive oil, salt, and pepper. If you don’t have something, just sub it out!

I recently quadrupled this to feed a big crowd and it was a hit! Prep the quinoa beforehand or serve it hot or cold!

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quinoa tabbouleh salad with a mint leaf in a white bowl on a tan background

Quinoa Tabbouleh with Basil and Mint

This fresh and easy quinoa tabbouleh salad is made with ripe tomatoes, cucumber, basil, and mint. It’s refreshing and easy to make!

  • Author: Allie Doran
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4–6 servings 1x
  • Category: Side/Salad
  • Method: Stovetop
  • Cuisine: Lebanese/American
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Ingredients

  • 1 pt. cherry tomatoes, quartered
  • 1/2 English cucumber, diced
  • 2 Tbsp. chopped, fresh basil
  • 2 Tbsp. chopped, fresh mint
  • 1 Tbsp. chopped parsley
  • 1 Tbsp. olive oil
  • 1 Tbsp. white wine vinegar (or lemon juice), or to taste
  • 3/4 tsp. salt, or to taste
  • 1/2 tsp. pepper, or to taste
  • 3 cups cooked quinoa (1 and 1/2 cups dry quinoa, cooked)
  • optional – 1/2 cup crumbled feta cheese

Instructions

  1. Mix the tomatoes, cucumber, basil, mint, parsley, olive oil, vinegar, salt and pepper in a bowl while the quinoa cooks. 
  2. While the quinoa is still warm, stir it into the tomato cucumber mixture. Mix until everything is evenly distributed, and taste the seasoning level. Add more salt, pepper or vinegar if desired. 
  3. Serve warm or cold with feta if desired. 

Notes

  • This recipe is really felxible. I’ve even quadupled it to feed a crowd. Just taste the seasoning level before serving!

Nutrition

  • Serving Size: about 1/2 cup
  • Calories: 387
  • Sugar: 1 g
  • Sodium: 469 mg
  • Fat: 11 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 57 g
  • Fiber: 6 g
  • Protein: 16 g
  • Cholesterol: 13 mg

Elk Ribeye Steak with Fresh Peach Salsa

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This Elk Ribeye Steak is tenderized with a cilantro lime marinade and perfectly grilled to medium rare. It’s topped with juicy, fresh peach salsa.

grilled avocado and grilled elk ribeye with fresh peach salsa on a white plate

WOW. Just WOW, you guys. Elk steak is genuinely my favorite kind of steak. And this elk ribeye steak with peach salsa is no exception. It’s crazy juicy, flavorful, tender and the fresh peach salsa adds a layer of interest and brightness.

This post is sponsored by The Honest Bison. As always, all thoughts and opinions remain my own and I’m proud to partner with brands that I love.

The first time I had elk was on my honeymoon. My husband, Jared, and I went to Jackson Hole, WY (here’s our restaurant guide, BTW) and we each got the elk medallions at one of our favorite restaurants, Snake River Grill.

We obviously eat venison all of the time, but I was surprised with how tender, sweet and mild the elk tasted comparatively. I thought this was just because of the restaurant preparation.

Turns out – I was wrong! Elk really just is that delicious and you can do it at home!

elk steaks on a cream board with cilantro and lime halves

I’ve been partnering with my friends at The Honest Bison for about 6 months and I’ve had the pleasure of tasting different cuts of elk that they humanely source and ship. A lot of you have told me that you love working with wild game, but you aren’t able to get your hands on what you want when you want. Or, you might not have a hunter in your life. I started working with them so I could give you a resource and I’ve been LOVING it.

Unfortunately, Jared hasn’t had the opportunity to go on an elk hunt (yet!) but that hasn’t stopped us from having elk meat at home.

elk steaks marinating in cilantro and lime

What part of the body does the ribeye steak come from?

For this recipe, I used The Honest Bison’s elk ribeye. Ribeye steaks are harvested from the rib section of the animal. Some come bone in but these were boneless. They’re great because they generally have a bit more marbling, or fat distributed throughout.

elk steaks on a grill

If you’re using your own elk meat and don’t have ribeye steak, the marinade I use here would work on almost any cut. Flank steak, medallions, strips – whatever. More on the marinade in a minute.

grilled elk steaks fresh off the grill on a baking sheet

How do you tenderize elk steak?

Even though the ribeye does have more fat than other cuts of meat, you still need to work harder to tenderize it than you would with beef. I simply use a really great marinade with plenty of fat (olive oil) and acid (lime). The olive oil adds needed fat and the acid helps break down the tissue, resulting in a more tender cut of meat.

Also – please make sure you don’t overcook the ribeye. I prefer my steaks between rare plus and medium rare – 125-135F. I really don’t recommend cooking wild game steak over 135F. That’s generally the most common reason you get that “gamey” flavor.

fresh peach salsa in a white bowl

What’s in the fresh peach salsa?

This peach salsa is SUPER duper easy. All you do is chop up some peaches, cherry tomatoes, jalapeno, and cilantro and top with lime juice, honey or agave, and olive oil.

I serve the elk ribeyes topped with the peach salsa and a grilled avocado is a great addition to the plate.

cutting into an elk ribeye on a white plate

You’ve got to check out my smoked venison tenderloin and my juicy elk burgers, too!

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grilled elk ribeye with fresh peach salsa on a white plate

Elk Ribeye with Fresh Peach Salsa

This Elk Ribeye Steak is tenderized with a cilantro lime marinade and perfectly grilled to medium rare. It’s topped with juicy, fresh peach salsa.

  • Author: Allie Doran
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Ingredients

For the elk:

  • 14 oz. The Honest Bison Elk Ribeye
  • 2 Tbsp. olive oil
  • 2 limes, juiced
  • 1/4 cup chopped cilantro
  • 3 garlic cloves, smashed and roughly chopped
  • 3/4 tsp. salt
  • 1/2 tsp. pepper

For the peach salsa:

  • 2 fresh peaches, diced
  • 3/4 cup diced, cherry tomatoes
  • 2 jalapenos, diced (and de-seeded for a more milk flavor)
  • 1 Tbsp. chopped cilantro
  • 1 lime, juiced
  • 1 Tbsp. agave nectar or honey
  • 1/2 tsp. salt

Instructions

  1. Remove the ribeyes from any packaging and pat dry. Place the ribeyes in a bowl or a zip top bag. 
  2. Mix together the olive oil, lime juice, cilantro, garlic cloves, salt, and pepper. Pour the marinade over the ribeyes and place in the fridge for a least 1 hour or up to 4. 
  3. When you’re ready to grill, remove the ribeyes from the fridge and let them come to room temperature while you preheat your grill. 
  4. Preheat your grill over medium-high heat or a wood pellet grill to 450F. 
  5. Grill the steak for 3-4 minutes per side, or until about 125-135F, or rare to medium rare. Pull them off the grill and let the steaks rest for 10 minutes before serving.
  6. While the steaks grill, mix together the diced peaches, diced tomatoes, diced jalapenos, cilantro, lime juice, honey or agave, and salt.
  7. Serve the salsa over the rested ribeyes. 

Healthy Elk Taco Salad

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Throw together this healthy elk taco salad when you want to use up some ground elk or venison meat. The paleo, homemade taco seasoning makes wild game taste amazing.

healthy elk taco salad on a white background

Confession – we have taco salads about every other week. They’re just so easy to throw together and you can add whatever toppings you have on hand + tortilla chips. I love to make them with wild game, and this healthy elk taco salad is one of my favorites.

As much as I love real deal tacos, I try to cut back on refined flours as much as I can, and I’m a flour tortilla girl. Refined flour and sugar makes me feel really puffy and my joints start to ache sometimes which is no bueno.

But tortilla chips – no they’re my jam. Set me up with a big bowl of salsa and some tortillas (maybe some guac??) and I’m good to go. So naturally, I have to add them to my salads for some crunch. If you’re going paleo, use a grain free tortilla chip and top this salad with some salsa, olive oil and lime juice. That’s my JAM!

What’s makes the best taco seasoning for wild game?

I use classic taco spices – chili powder, cumin, cayenne, garlic powder, and onion powder. The trick for wild game is to add some apple cider vinegar. It keeps the elk from tasting gamey and lets the rich flavor shine.

If you’re looking for elk meat, I’ve worked with The Honest Bison in the past and love theirs!

ground elk meat with taco seasoning in a pan

What dressing do you use?

My favorite dressing for this is my Healthy Taco Lime Greek Yogurt Dressing. It happens to be one of the most popular on my website. Or, as I said earlier you can top with salsa, lime, and olive oil if you’re going paleo/dairy free. Also, feel free to use whatever you like – any kind of ranch or salsa ranch will do.

What are the best toppings for elk taco salad?

The best toppings are…whatever you like in a taco! For this healthy elk taco salad, I used tomato, corn, avocado and jalapeno. Of course, omit the corn for grain free/paleo. I would also be delicious with pickled red onion, bell peppers, cotija cheese – whatever you’re craving.

healthy elk taco salad on a white background

Make sure you check out my super juicy Elk Burgers! They’re delicious!

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healthy lime greek yogurt dressing over a an elk taco salad in a wood bowl

Healthy Elk Taco Salad

Throw together this healthy elk taco salad when you want to use up some ground elk or venison meat. The paleo, homemade taco seasoning makes wild game taste amazing.

  • Author: Allie Doran
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Ingredients

For the elk taco meat:

  • 1 Tbsp. olive oil
  • 1 lb. ground elk (or venison*)
  • 1 Tbsp. chili powder
  • 3 tsp. cumin
  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 1 pinch cayenne (optional)
  • 1 Tbsp. apple cider vinegar
  • 1/4 cup water

For the taco salad:

  • about 8 cups chopped romaine lettuce
  • elk taco meat
  • 1 cup halved cherry tomatoes
  • 1 cup corn (canned, frozen, fresh – whatever works!)
  • 1 avocado, sliced
  • 2 jalapenos, sliced (optional)
  • about 1 cup crushed tortilla chips
  • about 1/3 cup Healthy Taco Lime Greek Yogurt Dressing or dressing of choice
  • any other taco ingredients you love!!!

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Brown the elk and then add the chili powder, cumin, garlic powder, onion powder, salt, pepper, and cayenne. Cook for 2 additional minutes.
  3. Add the water and cook down for 5-8 minutes. Remove from the heat and set aside.
  4. Divide the lettuce evenly between 4 bowls, or make one large salad.*
  5. Top each bowl or the large bowl with the elk meat, tomatoes, corn, avocado, jalapenos, tortilla chips, and dressing. Serve!

Notes

  • You can directly replace venison for elk. If you’re using beef, turkey or bison, reduce the apple cider vinegar to 1 teaspoon.
  • This is a great meal to meal prep! Assemble individual salads and top with dressing and tortilla chips when ready to serve!

Healthy Taco Lime Greek Yogurt Dressing

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This Healthy Taco Lime Greek Yogurt Dressing is a healthier alternative to storebought dressing that’s easy to make and loaded with salsa, spices, cilantro, and flavor.

healthy taco lime dressing with greek yogurt in a glass with limes and a small bowl of salsa

I wanted to start posting a few basic staple recipes that felt really approachable.  I think dressings are really great things to learn how to make so you can whip up a non-boring salad on the fly. So, I give you this Healthy Taco Lime Greek Yogurt Dressing!

Storebought dressings can be loaded with preservatives, so this one is a great alternative to a salsa ranch and can be used for a dip, too because it’s so creamy. When I make this dressing, I usually use it on my Elk Taco Salad which is one of my favorite meals…ever. You guys have to try. Have have to. We pretty much make taco salads once a week and we use whatever we have on hand – venison, elk, bison, beef, turkey – whatever!

taco lime dressing with greek yogurt in a glass with limes and a small bowl of salsa

Back to the dressing. This one is so easy to make, and I just store it for a few days in the fridge in a glass jar with a lid. You can thin it out a little bit with water or orange juice if you like a thinner dressing, or if you’re looking for a dip or something really creamy, leave it as is!

What’s in this Taco Lime Dressing?

You’ll be happy to know that you have most of the ingredients you need on hand for this one. It’s just Greek yogurt, salsa, lime juice, cilantro, chili powder, cumin, salt, and pepper. If I want mine a little thinner, as I said before, I add a bit of water or orange juice.

pouring healthy taco lime dressing with greek yogurt in a glass with limes and a small bowl of salsa

How do you make it?

Easy! Just mix it together and you’re good to go! Store in a glass jar with a lid.

 

 

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Healthy Taco Lime Greek Yogurt Dressing

A healthier alternative to storebought dressing that’s easy to make and loaded with flavor – Healthy Taco Lime Greek Yogurt Dressing.

  • Author: Allie Doran
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 10-12 1x
  • Category: Dressing/Sauce
  • Method: Mixing
  • Cuisine: Mexican American
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Ingredients

  • 1 + 1/2 cups plain Greek yogurt (I usually use 2% fat, but any variety works)
  • 3 Tablespoons salsa
  • 1 lime, juiced
  • 2 Tablespoons cilantro, chopped
  • 3 teaspoons chili powder
  • 1 teaspoon cumin
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • optional – 2-3 Tbsp. orange juice or water if you like a thinner dressing.

Instructions

  1. Add all of the ingredients in a bowl.
  2. Whisk together vigorously until well combined. Add orange juice or water if desired.
  3. Store in a jar and use as desired!

Notes

  • if this is too thick, add water by the tablespoon until the desired consistency is reached.

Nutrition

  • Calories: 53
  • Sugar: 1
  • Sodium: 224
  • Fat: 3
  • Carbohydrates: 3
  • Protein: 3

 

xoxx,

Miss AK

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Traeger Pizza Recipe | How to Make Pizza on a Wood Pellet Grill

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This is the best Traeger pizza recipe. Learn how to make homemade pizza right on your wood pellet grill for the best pizza night ever.

Traeger grilled pizza recipe cut on a marble slab with fresh basil

Here it is. The holy grail of Traeger pizza recipes! Making pizza on a wood pellet grill isn’t hard at all, and you don’t even need a pizza stone to do it.

I freaking love pizza. Over the past few years, my love for the carby, salty, tomato-y, cheesey goodness has grown in leaps and bounds. Honestly, after I did a Whole30, I couldn’t get enough of the stuff! Weird, right?

A few years ago, my uncle introduced us to pizza on the grill. And we’ve been obsessed ever since.

It’s really easy to do, and I do it the same on my Traeger that I do on my gas grill. I like the grill to be as hot as I can get it and the rest of the goodness comes from fresh ingredients + the wood pellet magic.

What pizza dough should you use for grilled pizza?

I use raw, pre-made pizza from the grocery store if I’m in a pinch, but the best thing to go is to give your local pizza place a call and get a few balls of dough. That’s the best way to make sure you have the freshest, best tasting dough without laboring over your own.

What toppings are the best on the Traeger pizza?

I love a classic margarita pie, but you can get crazy with any toppings you like!

roma and cherry tomatoes on a wood board with fresh basil and fresh mozzarella

How do you cook it so that it’s crispy on the outside and doughy on the inside?

The best way to cook pizza on the grill is to stretch the dough on a baking sheet with a bit of cornmeal and a tiny bit of olive oil.

  • pizza dough stretched on a baking sheet
  • grilled pizza dough on a baking sheet

Place one side of the raw stretched dough on a hot grill and after a few minutes, remove it. Flip the dough/crust and spread the sauce and toppings on the side with the grill marks.

uncooked pizza on a baking sheet

Then, place the pizza back on the grill with the un-grilled side down and cook until crispy. Make the sure cheese is melty, too. Slice and serve!

Traeger grilled pizza recipe cut on a marble slab with fresh basil, roma and cherry tomatoes

Love cooking on the Traeger? Try this Beer Can Chicken recipe!

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Traeger Pizza Recipe | How to Make Pizza on a Wood Pellet Grill

This is the best Traeger pizza recipe. Learn how to make homemade pizza right on your wood pellet grill for the best pizza night ever.

  • Author: Allie Doran
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Main
  • Method: Grill
  • Cuisine: Italian/American
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Ingredients

  • 1 (16oz.) ball pizza dough* 
  • 1 tsp. olive oil
  • 1 Tbsp. cornmeal
  • 14 oz. pizza sauce of choice 
  • 8 oz. mozzarella 
  • 1–2 Roma tomatoes*
  • 1 pint cherry or grape tomatoes*
  • fresh basil

Instructions

  1. Preheat the Traeger or your wood pellet grill to 450F. This works best on a clean grill. 
  2. Stretch the pizza dough out with your hands or a rolling pin with the olive oil. 
  3. Dust the dough lightly with the cornmeal to help with sticking to the grill. 
  4. Lay the dough on the grill for 5 minutes to cook one side. Remove to from the grill and flip the dough so that the grilled side is facing up. This is the side you’ll put sauce and toppings on. The bottom side should be the raw side. 
  5. Spread on the sauce and lay on the cheese and tomatoes. 
  6. Place the pizza back on the grill for 8-10 minutes, or until the edges are crispy and the cheese is melted. 
  7. Remove the grill, top with basil, cut and serve. 

Notes

  • head to your local pizza place and ask to buy some fresh dough!
  • use any variety of tomatoes you like or have on hand

Nutrition

  • Serving Size: 2 slices
  • Calories: 324
  • Sugar: 13 g
  • Sodium: 751 mg
  • Fat: 7 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 63 g
  • Fiber: 8 g
  • Protein: 13 g
  • Cholesterol: 0 mg

Gluten Free Peach Crisp Recipe

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This healthy gluten-free peach crisp recipe combines fresh peaches and a delicious crumble topping in a skillet. Make it in the oven or a wood pellet grill.

peach crisp with spoons eating the crisp on a white background

I love a good fruit crisp in the summertime. It’s so easy and fuss-free. This gluten free peach crisp is the perfect example of what a crisp should be. Simple, fruit forward, sweet and crunchy. It’s a major bonus that it’s healthier.

You can make this crisp a lot of ways, it’s really forgiving. You can make it in a skillet OR a baking dish. Or maybe, try changing up the fruit. And my favorite, you can make it in the oven, or if it’s too hot – on your Traeger or wood pellet grill. I’ll give you directions for both.

What kind of dessert should we make with peaches next? I’m thinking a peach blueberry pie. Hooray for stone fruit!

peaches sliced in a skillet

What is the crisp topping made out of?

I love this topping because it’s crunchy, nutty, buttery, and full of really nutrient dense ingredients. It’s got almond flour, oats, pecans, a bit of buttah (I go for grass fed), coconut sugar and a touch of sea salt. It bakes up so crunchy and crispy.

crumble in a skillet on a white background

Make this peach crisp for two!

Want to make this peach crisp recipe for two? That’s easy! Just follow my Gluten Free Strawberry Crisp recipe and use peaches instead. It’s got the same delicious crumble.

Now, you have the perfect dessert for date night!

Gluten free peach crisp in a skillet with a dollop of greek yogurt and mint

How do I make this Gluten Free Peach Crisp in my Wood Pellet or Traeger grill?

Easy! I love to bake on my Traeger! Just set it at 375F and once it’s preheated, bake according to the direction below! I only recommend using a wood pellet grill, like Traeger, that you can set the temperature to.

gluten free crumble dessert with peaches in a skillet with spoons in it on a white background

Need another healthy dessert idea? Try my Paleo Blueberry Tart!

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Gluten free peach crisp in a skillet with a dollop of greek yogurt and mint

Gluten Free Peach Crisp

This healthy gluten-free peach crisp recipe combines fresh peaches and a delicious crumble topping in a skillet. Make it in the oven or a wood pellet grill.

  • Author: Allie Doran
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Ingredients

  • about 6 cups fresh, chopped peaches
  • 3/4 and 2/3 cup coconut sugar, divided
  • 1 lemon, juiced
  • 3 Tbsp. arrowroot powder or tapioca starch 
  • 3/4 cup almond flour 
  • 3/4 cup rolled oats 
  • 3/4 cup chopped pecans
  • 3/4 cup melted butter ( like to use grass-fed or ghee)*
  • 1/2 tsp. pinch sea salt

Instructions

  1. Preheat the oven or wood pellet grill to 375F.
  2. In a bowl, mix together the spiced peaches, 2/3 cup of the coconut sugar, lemon juice, and arrowroot powder. Set aside. 
  3. In a separate bowl, crumble together the coconut sugar, almond flour, oats, chopped pecans, melted butter, and sea salt with your fingers. The mixture should stick together in clumps. 
  4. Pour the peach mixture into the bottom of a large, well-seasoned cast iron skillet (I used an 8 inch) or a baking dish.
  5. Sprinkle the crumble mixture on top of the ramekins.
  6. Bake in the preheated oven for 22-25 minutes, or until the peaches are bubbling around the sides and the crumble is a rich golden brown. 
  7. Cool on a wire rack until warm before serving. Best served with a dollop of cream (or coconut cream), vanilla ice cream, or Greek yogurt. 

Nutrition

  • Serving Size: 1 scoop
  • Calories: 276
  • Sugar: 11 g
  • Sodium: 136 mg
  • Fat: 27 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 4 g
  • Protein: 4 g
  • Cholesterol: 46 mg

Easiest Berry Fool Recipe

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The easiest berry fool recipe combines whipped cream and cream cheese with a fresh berry compote for an easy, no-bake dessert.

berries and cream in a sundae glass with a spoon and a hand | easiest berry fool recipe

Does anyone else love to entertain as much as I do? When I know people are coming over for dinner, I practically start vibrating with excitement. What to make, what to make, WHAT TO MAKE?! This recipe for the easiest berry fool is my new go-to.

When it’s hot, I don’t want to heat up with the oven. Why make my guests sweat? That’s why a no-bake Berry Fool is one of my favorite summertime desserts.

This post is sponsored by Philadelphia Cream Cheese. All opinions remain my own, thanks so much for supporting Miss AK!

What is a berry fool?

blueberries, strawberries, cream cheese, powdered sugar, and cream on a white board. The ingredients for the easiest berry fool recipe.

A fool is basically just fruit layered in fresh, whipped cream. SOLD, haha.

I take mine up a notch and fold whipped Philadelphia Cream Cheese (aka the only cream cheese) into the cream and it adds beautiful stability and flavor.

I like to make a simple berry compote and layer that in between spoonfuls of the whipped cream mixture. Graham crackers are added for texture, of course (where my texture freaks at?).

The crushed graham crackers and the Philadelphia Cream Cheese remind me of cheesecake. But it’s the best because there’s no baking involved. That’s why it’s the easiest berry fool recipe ever.

How do you make the recipe?

  • whipped cream on a whisk
  • cream cheese and strawberries in a metal bowl

All your going to need is cold, heavy whipping cream that’s been whipped until stiff peaks are formed. To that, I add a bit of powdered sugar and vanilla. Then, I whip softened cream cheese with some macerated strawberries for flavor. Those two things get folded together.

  • strawberry cream cheese in a ramekin
  • whipped cream in a metal bowl with a spatula folding in

In pretty little sundae or crystal glasses (or a bowl, lol) layer berries that have been kissed with a bit of sugar, crushed graham crackers and the cream mixture.

  • cream in a glass
  • an easy berry fool with blueberries and strawberries and graham crackers in a sundae dish
  • blueberries and strawberries and graham crackers covered with cream in a sundae dish

You can even assemble the components a few hours ahead of time and put it all together when you’re ready to serve!

an easy, whipped berry fool dessert with fresh berries and mint in a sundae glass

Need more summer dessert ideas? Try this Gluten Free Strawberry Crisp recipe or my Tequila Key Lime Pie.

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Easiest Berry Fool Recipe

The easiest berry fool recipe combines whipped cream and cream cheese with a fresh berry compote for an easy, no-bake dessert.

  • Author: Allie Doran
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: about 8
  • Category: Dessert
  • Method: No-bake
  • Cuisine: French American
Print Recipe

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5 from 1 review

Ingredients

  • 3 cups chopped strawberries
  • 3 Tbsp. granulated sugar
  • 32 oz. heavy whipping cream
  • 2/3 cup powdered sugar
  • 2 tsp. vanilla
  • 8 oz. Philadelphia Cream Cheese, softened
  • 1 cup blueberries
  • 9 graham cracker sheets (1 pack), roughly crushed*

Instructions

  1. Begin adding the chopped strawberries to a bowl with the granulated sugar. Set the bowl aside.

  2. Add the whipping cream to a large bowl or the bowl of a standing mixer or a large bowl and use a handheld mixer. Whip until soft peaks form.

  3. Add the powdered sugar and vanilla to the whipped cream and whip until stiff peaks form.

  4. Remove the whipped cream from the bowl and pour into another large bowl so you can whip the softened cream cheese (if you’re using a standing mixer).

  5. Add the softened cream cheese and 2 cups of the chopped strawberries to the bowl of the standing mixer or a separate bowl.

  6. Whip on high speed for about 2-3 minutes until the cream cheese is light and fluffy and the strawberries have broken down.

  7. Gently fold 2/3 of the whipped cream into the strawberry cream cheese mixture until combined.

  8. To assemble the fools, add about 1/3 cup of the strawberry cream to the bottom of a parfait glass or a bowl. Sprinkle on some of the remaining chopped strawberries, blueberries and crushed graham crackers.

  9. Top with another 1/3 cup dollop of the strawberry cream and garnish with the reserved whipped cream and a few berries for serving.

Notes

  • I prefer to use graham cracker sleeves and crush them as opposed to buying graham cracker crumbs because they give more texture.

  • You can whip the cream ahead of time and store them in the fridge for 3-4 hours before assembling. Best if consumed within 2 days.

May + Early June Garden Update

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A May + early June garden update that covers the progression of out lettuce, tomato and pepper seedlings and raised garden bed building.

jalapeno pepper plant in a peat pot

This update has been a bit delayed because we’ve been hard at work trying to get our plants in the dang ground! As of right now, J and I have only been home (at best) every other weekend since January.

We’ve had some urgent projects around the house, so the garden has been taking a backseat…until now!

a raised wood garden bed overlooking the mountains

Recently we’ve planted the seedlings into larger peat pots (they outgrew the eggshells), sketched out our garden, built the raised bed, tilled and filled the space + FINALLY got those suckers into the ground.

Man, am I ready to skink my teeth into those tomaters! As a re-cap, we’ve planted:  lettuce, tomatoes, bell peppers and jalapenos.

lettuce, peppers in tomatoes in starter peat pots

More on what we’ve been up to:

Moved Plants into Peat Pots

In April, I went over how I started my plants in recycled eggshells. This worked great, until my plants got a little bigger. I think maybe I should have planted my seeds further down into the shell? Not sure, but when they grew, they started falling over.

So, I re-planted them in these peat pots, which seem to be doing well! I just crushed the egg shells so the roots could escape, and plopped the whole things down into the pot. Here are the ones I got from Amazon.

man building a raised garden bed

Sketched Out Raised Bed + Got Material

We’ve officially built our 4’x8′ raised garden bed. I’ll link the video we found to be helpful below and here is our list of materials:

  • 3 – 2x12in boards that were 8 ft long- so the boards were 2 inches thick, they’re 12 inches high, and they were 8 ft long. We got 3 and cut one in half to make our 4′ sides of the rectangular bed.
  • 2 – 4x4in posts that were about 6ft long – we used these in the corners to bind the boards together to make the box.
a 4'x8' wood, raised garden bed

This video shows how we did it. We just didn’t put any boards on top of the bed to make that seating lip.

Whatever you do, just make sure you get untreated wood.

J has a big plan for a cover to keep critters away from the garden, so I’ll bring you a full report with the next update.

Now, we’ve got to go get planting!

Traeger Beer Can Chicken

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This Traeger beer can chicken recipe is the best chicken ever. Beer brine the chicken, add a simple rub and let it sit on a beer in the wood pellet grill.

beer can chicken on a white platter on a wood table

Yes hi hello – I’m about to make an extreme statement – this Traeger Beer Can Chicken is the best whole roasted chicken I’ve ever had. I’m not even kidding.

It’s also STUPID easy. It’s the perfect entertaining meal because you brine the chicken overnight, slather on a simple rub + some buttah and sick a whole can of beer on up in the cavity + set it and forget it on the Traeger for an hour and a half.

Truly, what more do you want in life?

On Instagram, you guys asked for more Traeger Grill (aka wood pellet grill/smoker) specific recipes…so ask & ye shall receive, my friends.

beer inside of a chicken

What kind of beer do you use?

For this recipe, I used Yuengling Lager, a lager style beer. I find that any light/milder tasting or buttery lager style works well. I haven’t tried it yet, but apparently sour and jalapeno beers are also delicious.

Honestly, the beer flavor isn’t overpowering, so experiment with what you have on hand.

Obviously, just make sure the beer is in a can.

using a dutch oven to brine poultry on a wood table

Why brine the chicken?

I like to brine this chicken overnight. Why? It adds flavor and helps to tenderize the meat. This isn’t mandatory, but it sure is tasty.

uncooked chicken with a simple rub on a white cutting board

What’s in the rub?

A rub is just seasoning that covers the meat. This really just enhances the flavor of the chicken, and I used pantry ingredients: paprika, garlic powder, salt and pepper.

beer can chicken sitting on a wood pellet Traeger grill

How do you make beer can chicken on a Traeger Wood Pellet Grill?

What’s great about the Traeger is that you can set the grill to 375F and forget it. This kind of slow roasts and slightly smokes the meat, giving it an unreal flavor profile.

roasted chicken on a platter on a wood table

Love chicken recipes? Check out my Traeger smoked chicken thighs or my whole roasted chicken!

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beer can chicken on a white platter with garnish

Traeger Beer Can Chicken

This Traeger beer can chicken recipe is the best chicken ever. Beer brine the chicken, add a simple rub and let it sit on a beer in the wood pellet grill.

  • Author: Allie Doran
  • Prep Time: 15 minutes + overnight brine
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes + overnight brine
  • Yield: 4-6 1x
  • Category: Main dish
  • Method: Wood Pellet Grill
  • Cuisine: American
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Ingredients

For the brine:

  • 12 oz. beer – I used Yuengling Lager
  • 3 Tbsp. salt
  • 2 Tbsp. sugar
  • 5 Tbsp. soy sauce
  • 1 Tbsp. whole, black peppercorns
  • 1 (4lb) whole chicken
  • ice cold water

For the beer can chicken

  • 4lb. beer brined chicken
  • 3 Tbsp. softened butter
  • 1 tsp. salt
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. pepper
  • 1/4 tsp. cayenne – optional
  • 1 12oz. beer can – I used Yuengling Lager 

Instructions

  1. Combine the beer, salt, sugar, soy sauce, and black peppercorns in a large Dutch oven or deep tub* and whisk them together. 
  2. Place the chicken in the brine and add a few cups of ice. Fill the vessel with cold water until the chicken is completely covered, cover, and let the chicken sit in the fridge in the brine overnight. 
  3. When you’re ready to cook, preheat the Traeger to 375F.
  4. While the wood pellet grill preheats, remove the chicken from the brine and pat it dry with paper towels. 
  5. Let it come to room temperature while you whisk together the salt, paprika, garlic powder, pepper, and cayenne. Rub the chicken all over with the softened butter and the spice rub, making sure to get under the skin. 
  6. Open the beer you’re using and drink or set aside half of the beer. 
  7. Take the beer and the chicken to the grill and push the beer into the cavity of the chicken.
  8. Sit the chicken upright on the grill, making a tripod with the legs and the beer. If you have a secondary rack on the grill, it’s helpful to lean the chicken against that. This may take some gentle finagling.
  9. Close the door to the grill and let this smoke for about 1.5 hours, or until the breast meat comes to 160F. 
  10. Remove the chicken from the grill (it’s OK if the beer spills out a bit), and cover with foil.
  11. Let it rest for at least 10 minutes before carving and serving. 

Notes

  • If you don’t have anything large enough to fit the chicken, clean out a cooler and use that. Make sure that there is always ice cold water covering the chicken. Also, make sure to sterilize the cooler when finished brining. 

Nutrition

  • Serving Size: about 6 oz.
  • Calories: 346
  • Sugar: 2 g
  • Sodium: 1822 mg
  • Fat: 22 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 3 g
  • Fiber: 0 g
  • Protein: 30 g
  • Cholesterol: 130 mg

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