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Best Ever Venison Meatballs

By: Allie Doran | Updated: January 27, 2025

These Venison Meatballs are the best ever. They’re tender and meaty, but not gamey at all. You can make a big batch of them to use up that ground deer meat.

venison meatballs in a black bowl with red sauce

I have to confess that ground venison was not always my favorite thing to use when making recipes with ground meat. I grew up eating beef and turkey, like a lot of people. But, these venison meatballs are to DIE for and they are a staple in our house.

We had friends over for dinner the other week, and I had spent the day testing and photographing recipes. It’s always a gamble serving wild game when we have company, but these are ALWAYS a hit. Along with these Marry Me Venison Meatballs and my Smoked Venison Meatballs. What is it about the humble meatball that bring people together, lol!

When I make this recipe, I usually make a double batch so I could freeze half to reheat on a busy day. The tough part is saving them for the freezer because as soon as they come out of the oven, my husband starts snacking on them! I swear, he eats them like candy. My daughter even eats them, too.

You can serve these over pasta, in a meatball sub, over veggies – however you want! If you need a good sauce recipe, just omit the meat in my weeknight bolognese recipe for an easy sauce!

INGREDIENTS & KITCHEN TOOLS | FOR THE BEST-EVER JUICY & FLAVORFUL MEATBALL RECIPE

You might be wondering…what is the best way to get a delicious meatball from venison? Traditionally meatballs use a blend of ground beef, pork, and veal. Here’s what I use when I’m working with wild game:

Olive oil
Yellow onion
Garlic cloves
Red wine vinegar
Italian seasoning
Salt & Black Pepper
Ground venison
Ground pork
Egg
Almond meal (instead of breadcrumbs, trust me on this one, but Panko does work well too!)

I do like to add a bit of ground pork . Not only does this add flavor, but it adds a little bit of fat (which adds incredible moisture to your meatballs). Venison is a very lean meat which is wonderful, but when you want a dish to be really succulent (who doesn’t want a succulent meatball?) adding a bit of extra fat is always a good idea. I get ground pork in bulk from my local farm and it always work great.

Of course, if you don’t want to use extra ground pork, you don’t have to. Especially if deer meat is a regular part of your diet, you may opt to use only venison. The meatballs will be a bit drier, but they will still be SO tasty. Just follow the meat ratio of the recipe below.

STEP BY STEP | FOR THE MOST JUICY AND TENDER VENISON MEATBALLS

These meatballs come together in no time with the most delicious and fresh ingredients. The best part is you can easily make these in advance by freezing them or placing in the refrigerator until ready to bake.

Step 1: Preheat the oven to 375 F.

Step 2: Heat the olive oil in a pan over medium-high heat and add the onion. Saute for about 4 minutes and add the garlic, red wine vinegar, Italian seasoning, salt, and pepper. Cook until lightly caramelized. This step is crucial for building flavor. I never add raw onion and garlic to meatballs or meatloaf.

Step 3: Add the onion and garlic mixture to a large bowl with the venison, pork, egg and almond meal. Mix well (I like to use my hands).

Step 4: Scoop the meatball mixture out into even balls and place on a baking sheet, I like to use a large cookie scoop with about 1 + 1/2 tablespoons in each ball. (optional: you can line your baking sheet with parchment paper for easier clean-up).

Step 5: Place in the oven for 20 – 25 minutes until the meatballs are golden brown and cooked through (You can use a thermometer to make sure they reach and internal temperature of 165 degrees F).

Step 6: Remove any fat that has rendered off the meatballs.

Step 7: Add them to your favorite sauce, or freeze them on a flat cookie sheet in the freezer and store in a large bag or container when frozen to use later.

Cooking Tip

Highly recommend doubling or tripling these meatballs. They freeze great and are the perfect quick and easy dinner. Just pop into your favorite sauce and serve with some pasta and, voila!

HOW TO SERVE YOUR COOKED MEATBALLS | SPAGHETTI & MARINARA SAUCE, GRAVY & MASHED POTATOES, OR MEATBALL SOUP

I love using these meatballs for a classic spaghetti and meatball recipe. Just pop your meatballs into my favorite marinara sauce, simmer until the meatballs are warmed through, top it with a little fresh parsley, basil and parmesan cheese, and serve with some crusty bread for a quick and easy dinner the whole family will love. Also try these Swedish meatballs in a rich and creamy sauce from my cookbook, OMG YUM! Soup season is in full swing and these would taste amazing as a hearty & cozy Meatball Soup.

STORING AND REHEATING VENISON MEATBALLS

Freeze: After cooking the meatballs, transfer to an airtight container or freezer bag. These will keep for up to 3 months.

Refrigerate: Let cool and store in an airtight container in the fridge for up to 5 days. Simply reheat in the microwave until warmed through.

Don’t worry if the fat renders out. Just scoop the meatballs out around it, and let them cool and freeze them for later, or add them right into your favorite sauce before serving.

OTHER VENISON RECIPES YOU’RE GOING TO LOVE

If you’re looking for more easy & flavorful recipes for venison, go check out my bestselling cookbook, Venison Every Day!

Best Ever Venison Meatballs

These Venison Meatballs are the best ever. They’re tender and meaty, but not gamey at all. You can make a big batch of them to use up that ground deer meat.

Author: Allie Doran
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6

Ingredients

2 Tbsp. olive oil
1 yellow onion, finely diced
4 garlic cloves, minced
1 Tbsp. red wine vinegar
1 Tbsp. Italian seasoning
1 tsp. salt
1/2 tsp. pepper
1 lb. ground venison
1/2 lb. ground pork
1 egg
1/4 cup almond meal

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Instructions

Preheat the oven to 375 F.
Heat the olive oil in a skillet over medium-high heat and add the onion. Saute for about 4 minutes and add the garlic, red wine vinegar, Italian seasoning, salt, and pepper. Cook until lightly caramelized.
Add the onion and garlic mixture to a large bowl with the venison, pork, egg and almond meal. Mix well (I like to use my hands).
Scoop the meatball mixture out into even balls, I like to use a large cookie scoop with about 1 + 1/2 tablespoons in each ball.
Place in the oven for 20 – 25 minutes until the meatballs are golden brown and cooked through.
Remove any fat that has rendered off the meatballs.
Add them to your favorite sauce, or freeze them on a flat cookie sheet in the freezer and store in a large bag or container when frozen to use later.

Nutrition

Serving Size: about 4-5 meatballs
Calories: 314
Sugar: 1 g
Sodium: 481 mg
Fat: 21 g
Saturated Fat: 6 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 1 g
Protein: 28 g
Cholesterol: 311 mg

this post was originally posted in november 2018 and was updated march 2021.

Mediterranean Venison Steak Bowls

By: Allie Doran | Updated: July 20, 2023

These Mediterranean Venison Steak Bowls combine juicy, marinated venison steak, fresh veggies and herbs, hummus, and feta cheese!

Are you looking for a delicious, healthy, and unique meal to whip up? Look no further than Mediterranean Venison Steak Bowls! Whether you’re feeding your hungry hunting party or just yourself on an ordinary weeknight, this dish can be prepared in minutes with minimal ingredients.

Not only is it jam-packed with bold flavor from juicy venison steak and classic ingredients like olives and feta cheese, but its nutrient-rich content of zinc copper iron vitamins makes it perfect for those of us who want flavor and nutrition in every bite (bonus points if you’re an accidental hunter’s wife like me – haha)! Get ready to tantalize your taste buds with these flavorsome Mediterranean Venison Steak Bowls!

Prepared Mediterranean Venison Steak Bowl in white bowl with fork surrounded by other prepared bowls

An Overview of Venison and Its Health Benefits

Venison is a delicious and nutritious meat that has been enjoyed for centuries. It comes from deer, elk, and other similar animals and is known for its rich, gamey flavor. But venison isn’t just tasty – it’s also incredibly good for you. This lean meat is packed with iron, which is essential for healthy red blood cells and overall energy. Plus, it’s an excellent source of protein that can help you stay fit and build muscle.

As an active mom, business owner AND foodie I try to get 40-50grams of protein per meal and it seriously helps with my energy and clarity levels. So if you’re looking for a meat that not only tastes great but also offers a variety of health benefits, give venison a try. You won’t be disappointed!

Mediterranean Venison Steak Bowl being prepared with hummus spread on bottom of bowl

Mediterranean Venison Steak Bowl being prepared with chopped cucumbers on top

How to Prepare the Perfect Mediterranean Venison Steak Bowls

When it comes to preparing a delicious Mediterranean venison steak bowl, you want to make sure you have all the right ingredients and flavors to create a perfectly balanced meal. Start with tender and juicy slices of venison steak, seasoned with a blend of Mediterranean spices like oregano, thyme, and garlic. We start with my all purpose marinade with gives flavor and helps to tenderize the meat.

Then, spread a layer of hummus in a bowl. Top the hummus with crisp romaine, crunchy cucumber, juicy tomatoes and any other veggies you like. Then add some red onion, olives and feta cheese for maximum flavor. Finish the bowls with the venison, lemon juice, olive oil and fresh herbs!

The combination of flavors is simply irresistible, and the dish is packed with nutrients and protein to keep you feeling satisfied all day long. Whether you’re cooking for a special occasion or just want to treat yourself to something delicious, this Mediterranean venison steak bowl is a recipe you won’t want to miss.

Mediterranean Venison Steak Bowl with ingredients surrounding white bowl

Four prepared Mediterranean Venison Steak Bowl in white bowls with forks and linen

The Right Combination of Ingredients to Maximize the Flavor

When it comes to cooking, the right combination of ingredients can make all the difference between a bland meal and a flavor explosion. Whether you’re a seasoned chef or a beginner in the kitchen, understanding how to layer flavors and balance spices is key to achieving delicious results. The perfect combination of ingredients can vary depending on the cuisine, the dish, and personal taste preferences, but experimenting with different combinations and ratios can lead to some truly spectacular meals.

Here we like to play with creamy hummus, fresh & crunchy veggies, salty olives & feta and that earthy venison. If you want to make your own hummus, check out this recipe. It is divine.

So don’t be afraid to get creative and try something new – you never know what delicious flavor combinations you might discover!

Hand holding a prepared Mediterranean Venison Steak Bowl with a fork in it

Tips on How to Serve Venison to Guests & Pick Eaters

Serving venison can be a bit intimidating, especially if you’ve never prepared it before. But with a little know-how and creativity, you can turn this lean, bold meat into a mouth-watering feast that will impress your guests, family (or picky toddlers!). I always like to make sure my wild game meals have the following components:

They feel familiar
Wild game isn’t the only focus of the meal
Dishes have an acidic component to compliment and offset the bold flavors

Other Ways to Enjoy Venison for a Tasty Meal

Venison is a delicious and unique meat that can add some variety to your meal plan. While many may think the only way to enjoy venison is in a traditional steak or roast form, there are many other ways to utilize this flavorful protein. One idea is to make venison chili, a hearty and warming dish perfect for cold nights. Another option is to use ground venison to make burgers or meatballs for a twist on a classic favorite. For a lighter option, try using thin slices of venison in a stir-fry or even as a topping for a salad. With these creative options, you can enjoy venison in a variety of tasty dishes.

If you want even MORE ideas, grab a copy of my cookbook, Venison Every Day.

Once you have a handle on the basics of venison and the best way to cook it, there’s no limit to the fantastic dishes you can enjoy. Preparing a Mediterranean Venison Steak Bowl is a great starting point — focusing on bringing out maximum flavor in venison through ingredients like garlic, oregano, rosemary, onion and thyme. Creating an appetizing presentation and choosing side dishes that will bring out even more flavor from that centerpiece venison steak bowl is essential. Whether served alone or accompanied by salad, veggies or pasta dishes, venison is sure to make for a hearty and delicious meal! Don’t forget other ways to serve it — in soup, burritos or sandwiches. So now that you know all about this wild game treat, why not give cooking with venison a go? You won’t regret it!

A prepared Mediterranean Venison Steak Bowl in a white bowl with a fork and sliced steak in the background

Mediterranean Venison Steak Bowls

These Mediterranean Venison Steak Bowls combine juicy, marinated venison steak, fresh veggies and herbs, hummus, and feta cheese!

Author: Allie Doran
Prep Time: 15 minutes + marinade time
Cook Time: 10 minutes
Total Time: 0 hours
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

For the venison:

1–2lbs venison steaks, chops, or tenderloin
All purpose venison marinade

For the bowls:

4 cups finely chopped lettuce
2 cups halved cherry tomatoes
2 cups diced english cucumber
1/2 red onion, sliced thin *
1/2 cup hummus of choice
1 cup crumbled feta cheese
1/2 cup chopped Kalamata olives
1/4 cup olive oil
lemon juice, salt & pepper to taste
optional: fresh herbs (parsley, mint)

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Instructions

Marinate steak or steaks in my All Purpose Marinade for 1-8 hours (overnight is fine).
When marinated, pat steaks dry & cook over med-high heat until medium rare (125F internally).
Let the meat rest while you assemble the bowls.
Start by spreading a layer of hummus on the bottom of each bowl, keeping in mind, you want to divide all ingredients evenly between 4 bowls.
Add the lettuce, tomato, cucumber, red onion, feta and olives.
Slice the steak and top the bowls with the meat. Then, add drizzle of olive oil, lemon juice, and salt and pepper to taste. Top with fresh herbs if using.

Notes

if red onion is too strong, soak in ice water with a pinch of salt & sugar for 10 minutes to take out some of the bite!

Carrot Cake Breakfast Cookies | Healthy & Gluten-Free

By: Allie Doran | Updated: March 24, 2025

This recipe for healthy, gluten-free carrot cake breakfast cookies comes together easily in one bowl for breakfast or a snack. Toddler approved!

One thing I have loved most about motherhood is that it has really gotten me in the habit of sitting down and enjoying breakfast each day. Usually, Madi Jo and I make this banana bread oatmeal, or Homemade Fruit Parfait With Chia Jam, but sometimes I need a break from cooking and I like to prep a bit batch of these carrot cake breakfast cookies. They’re such a simple breakfast (I usually serve them with some Greek yogurt) or a grab-and-go snack. Or, they make the perfect healthier lunchbox treat.

Some other recipes that I like to meal prep for easy grab-and-go breakfasts are my Venison Breakfast Sausage. This is such a versatile recipe and can be used for Breakfast Sandwiches, Venison Sausage Breakfast Casserole, or a Venison Sausage Breakfast Bowl. If you have a sweet tooth in the morning, these Healthier Greek Yogurt Blueberry Muffins or Mom’s Blueberry Banana Bread Recipe are always a hit.

YouTube video — Follow me on YouTube for more recipe videos and tutorials!

INGREDIENTS AND KITCHEN TOOLS

ingredients for carrot cake breakfast cookies

In our home, we don’t follow any specific dietary rules and we don’t have any allergies but we feel best with whole foods, lots of healthy fats and complex carbs. So I love that these cookies have:

Rolled oats
Almond flour
Cinnamon
Sea salt
Carrots
Raisins
Applesauce
Maple syrup
Eggs
Vanilla
Butter

STEP BY STEP

unbaked carrot cake breakfast cookies on a sheet tray

mixing oats, carrots, raisins, eggs, butter, vanilla, almond flour and cinnamon

Step 1: Preheat the oven to 350F and line a baking sheet with a silpat or parchment.

Step 2: Mix together the oats, almond meal, carrots and raisins until everything is evenly distributed.

Step 3: Next, add the applesauce, eggs, vanilla and butter until just combined.

Step 4: Using a medium cookie scoop (about 2-3 Tbsp. per cookie) shape the dough into balls on the cookie sheet. You can flatten them a bit with your hand to shape. These won’t expand too much in the oven so no need to space them too far.

Step 5: Bake for about 15 minutes or until the edges are golden brown and the whole cookie is set. Cool for 5-10 minutes on the sheet before transferring to a wire rack to cool completely.

SUBSITUTIONS

Please know that all of my recipes are tested thoroughly and with baked goods, there is a reason that certain ingredients are used. So please see the following on substitutions. If you have questions, a DM on Instagram is the fastest way to get to me!

Rolled oats work best here, you could try quick but the texture isn’t as satisfying
I have not tested any substitutions for the almond flour BUT I have accidentally omitted and the cookies were still very yummy. A lot of oats but they still hold together. If you’re allergic, just omit it.
You can sub agave or honey for the maple syrup
You can use any dried fruit in place of raisins
Coconut oil or ghee will work in place of butter

PREPPING AND STORING CARROT CAKE BREAKFAST COOKIES

I love prepping these when my daughter goes to bed (they’re so fast to make) and cooling them as I wind down and get ready for bed. She also loves to help make them and they’re a GREAT recipe to get your kids involved with.

After you make these, they store well in an airtight container for about a week. After a day or so I do like to keep them in the fridge to make sure they don’t spoil. You can warm them when you want to eat them for an extra special treat.

OTHER RECIPES YOU’LL LOVE

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carrot cake breakfast cookies on a plate

Carrot Cake Breakfast Cookies | Healthy & Gluten-Free

This recipe for healthy, gluten-free carrot cake breakfast cookies comes together easily in one bowl for breakfast or a snack.

Author: Allie Doran
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 1.5 dozen
Category: Breakfast/Snack
Method: Oven
Cuisine: American
Diet: Gluten Free

Ingredients

1 ½ cup rolled oats
½ cup almond flour (blanched or unblanched both work) ⁠
½ tsp. cinnamon
1 pinch sea salt
1 cup grated carrots
½ cup raisins
½ cup applesauce
⅓ cup maple syrup
2 eggs
1 tsp. vanilla
4 Tbsp. softened butter

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Instructions

Preheat the oven to 350F and line a baking sheet with a silpat or parchment.
Mix together the oats, almond meal, carrots and raisins until everything is evenly distributed.
Next, add the applesauce, eggs, vanilla and butter until just combined.
Using a medium cookie scoop (about 2-3 Tbsp. per cookie) shape the dough into balls on the cookie sheet. You can flatten them a bit with your hand to shape. These won’t expand too much in the oven so no need to space them too far.
Bake for about 15 minutes or until the edges are golden brown and the whole cookie is set. Cool for 5-10 minutes on the sheet before transferring to a wire rack to cool completely.

Notes

Rolled oats work best here
I have not tested any substitutions for the almond flour BUT I have accidentally omitted and the cookies were still very yummy. A lot of oats but they still hold together. If you’re allergic, just omit it.
You can sub agave or honey for the maple syrup
You can use any dried fruit in place of raisins
Coconut oil or ghee will work in place of butter

Easy Chicken Fajita Bowls

By: Allie Doran | Updated: July 6, 2022

These easy chicken fajita bowls are a cinch to make. Chicken with peppers, onions, and fajita seasoning piled over rice with all the toppings.

chicken fajita bowl with sour cream in a white bowl

I want to be really honest with you guys about my diet the past few months. It’s looked a little different than it has in the past, being pregnant. Unfortunately, most of my food aversions didn’t really go away after my first trimester ended, but these Chicken Fajita Bowls ALWAYS sound good.

And, I love making them in THIS gorgeous pan

This is what dinner has looked like a LEAST one night of the week. I’m still not wanting beef or pork, which is new for me. Most wild game is OK, surprisingly, but it has to be done right. Really, eating whole pieces of meat (like any steak) weirds me out.

chicken, peppers and onions in a skillet

Fortunately for me, veggies and fruit are fine, but the fast meals I used to make of roasted veggies and whatever protein we had on hand just sounds unappetizing. That used to be dinner like 2x a week, honestly. Just because I’m a food blogger doesn’t always mean we’re going gourmet.

The foods that ALWAYS sound good are pizza and Mexican food (I think my husband might be turning into some sort of taco 😬)

These chicken fajita bowls are GREAT because I can pack in some veggies and protein, and then entice myself with sour cream, salsa, tortilla chips, lime, and rice, haha. They’re fast, easy, customizable – everything a weeknight meal should be.

I know you’re going to love them and make them as much as I do. Say hello to your new weeknight staple recipe!

lettuce, chicken, peppers, onions and rice in a white bowl

How do you make Chicken Fajitas?

Chicken fajitas are so easy. You don’t have to only order them when you’re out to eat and they bring you that sizzling skillet and all the toppings. It’s fast to do at home. All you need are:

Olive oil
Onions
Peppers
Chicken breast (or any meat, really)
Chili powder
Cumin
Garlic powder
Salt
Pepper
Lime Juice

The onions, peppers and chicken get cooked in a skillet in the olive oil. You add all of the seasonings and spices, and then when everything is cooked, you drizzle on some lime juice. It’s fast and so tasty.

You can serve them in tortillas with any toppings you like, but I like them in a fajita bowl so I can add more healthy ingredients.

How do you serve them in a bowl?

Super simple. While you’re cooking your fajita mixture, make some rice. I like whole grain, brown rice, but any kind will do. When the fajita mixture is done, add the rice and some lettuce to a bowl, go in with the fajita mixture and all of your favorite toppings. We like salsa, sour cream, more lime juice, and crushed tortilla chips. Voila!

Easy Chicken Fajita Bowls

These easy chicken fajita bowls are a cinch to make. Chicken thighs with peppers, onions, and fajita seasoning piled over rice with all the toppings.

Author: Allie Doran
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: Mexican American

Ingredients

1 Tbsp. olive oil
1 onion, thinly sliced
2 bell peppers, sliced (I used red and yellow)
1 lb. chicken breast, cut into strips
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1/2 lime, juiced
2 cups cooked rice (I use long grain, brown)
4 cups chopped lettuce (I like romaine)

Optional toppings:

salsa
sour cream
limes
crushed tortilla chips
avocado
cilantro
guac…whatever you want!

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Instructions

Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the onions and peppers and saute until they soften, about 4-5 minutes.
Then, add the chicken and cook for about 8 minutes, until it’s totally cooked through.
Add the chili powder, cumin, garlic powder, salt, and pepper. Cook for 2 additional minutes, stirring frequently, to coat the chicken and veggies. Remove the skillet from the heat, and squeeze on the lime juice.
To build the burrito bowls, add about 1/2 cup of rice and 1 cup of lettuce to a bowl for each person*. Add in some of the fajita mixture and then top with desired toppings. Serve!

Notes

To prep this ahead of time, avoid adding the lettuce until you’re ready to eat so it doesn’t get soggy. When you’re ready to eat, add the lettuce and toppings!

Dairy Free Orange Creamsicle Milkshake

By: Allie Doran | Updated: October 16, 2019

A dairy-free spin on an Orange Julius using orange juice, coconut milk and a pinch of turmeric. This Orange Creamsicle Milkshake is healthy and refreshing.

Does anyone remember the Orange Julius stand they used to have at the mall growing up? Is my 90’s kid showing? Yes? No? Anyway, this Dairy Free Orange Creamsicle Milkshake is inspired by that orane julius stand – the best part is the healthier ingredients!

If you’ve experienced an Orange Julius, you know what I’m talking about. It’s basically ice cream and orange juice blended together for a really refreshing treat. How easy is that to do at home and why are we not all making these on the reg?

I’m all about making delicous smoothies and shakes, like this green apple smoothie.

So, how do we make these milkshakes healthier?

Coconut milk. Canned, full-fat coconut milk is my JAM. Instead of ice cream, we’ll use some chilled coconut milk to get a really lovely consistency and decadent flavor.

Honey, maple syrup or even agave nectar work wonderfully for sweetening. Use what you have on hand!

A pinch of turmeric adds color and anti-inflammatory properties. You can use more if you love the flavor, too!

The orange creamsicle milkshake texture comes from frozen orange juice!

That’s right – how easy is that!? All you need is some frozen orange juice. I just fill up a standard ice cube tray with ornage juice (fresh squeezed OR sorebought works) and freeze. When the cubes are frozen, I’m ready to blend up the milkshake.

If you love these, freeze a bunch of orange juice and turn the cubes out into a freezer safe bag to keep some on hand! I’m all about prepping easy, healthy treats for them that sweet tooth kicks in.

Love dairy-free recipes? Check out my best ever, dairy-free Lemon Blueberry Cake!

Orange Creamsicle Milkshake

A dairy-free spin on an Orange Julius using orange juice, coconut milk and a pinch of turmeric. This Orange Creamsicle Milkshake is healthy and refreshing.

Author: Allie Doran
Prep Time: 5 + 4 hours chilling time
Total Time: 0 hours
Yield: 2
Category: Drink
Method: Blender
Cuisine: American

Ingredients

1 ice cube tray of frozen orange juice – about 1.5 – 2 c. frozen OJ
1 (13.5 oz) can full-fat coconut milk
1/4 cup maple syrup or honey
1/2 tsp. vanilla extract
1 pinch turmeric – for color – this is optional

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Instructions

The night or 4 hours before you want to make this milkshake, fill an entire ice cube tray with orange juice and place it into the freezer.
Set the can of coconut milk into the fridge to chill, too. This will help your milkshake stay cold.
When you’re ready to make the milkshake, add all ingredients into a blender and process until smooth and creamy. Enjoy!

Nutrition

Serving Size: 1 shake
Calories: 660
Sugar: 29 g
Sodium: 49 mg
Fat: 55 g
Saturated Fat: 47 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 49 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 0 mg

This post originally appeared in May 2017 and was updated in August 2019.

Healthy Taco Lime Greek Yogurt Dressing

By: Allie Doran | Updated: February 27, 2023

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.

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!

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.

How do you make it?

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

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
Category: Dressing/Sauce
Method: Mixing
Cuisine: Mexican American

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.

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Instructions

Add all of the ingredients in a bowl.
Whisk together vigorously until well combined. Add orange juice or water if desired.
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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Simple Paleo Blueberry Tart

By: Allie Doran | Updated: May 8, 2019

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This Simple Paleo Blueberry Tart wraps fresh, juicy blueberries in a nutty almond flour crust that is packed with flavor. You’ll never know this is a healthier dessert and it will quickly become a favorite at the table!

GREAT NEWS – it’s apparent we all really like pie. Hallelujah. No really, this is great. You guys have been loving my pie recipes lately and I am kind of like…really pleasantly surprised. I guess I shouldn’t be. you people rule. So, I give you this simple paleo blueberry tart.

Anyway, in my weird little mind when I play around with alternate life situations, I like to imagine myself as Keri Russell in the movie Waitress. You know, the one where she bakes and talks about pie a lot. Except I’ll pass on the abusive husband part. Hard pass.

Honestly, the only part I like to imagine is the little pie diner, and the problem there is that I really don’t want to work my life away in a diner. I know, I know. Her life really isn’t a great fit for me. Especially since it’s a MOVIE.

Welcome to the pie of the month club!

But…what if we have virtual pie diner where I post pie or tart recipes each month. I AM ON TO SOMETHING, PPL. We’re doing a pie of the month club.

Ok, great we’re all on the same page. Phew. For reference, here are a few of the other recipes you guys have loved lately (promise I’ll keep it coming):

AND, here’s how you make this blueberry tart that’s made in a beyond simple almond flour crust:

All you have to do is mix together the crust and push it into the tart pan. No rolling required.

And for the blueberries, mix them with some honey and lemon and call it a day. Simple is best here. Pour them into the crust and they’re ready to bake.

All you have to do is wait for it to cool so you can dive on in! Just look at all of those juicy blueberries!

a slice of paleo blueberry tart on a white background

Simple Paleo Blueberry Tart

This Simple Paleo Blueberry Tart wraps fresh, juicy blueberries in a nutty almond flour crust that is packed with flavor. You’ll never know this is a healthier dessert and it will quickly become a favorite at the table!

Author: Allie Doran
Prep Time: 20 minutes
Cook Time: 32-38 minutes
Total Time: 0 hours
Yield: 10
Category: Dessert/Pie
Method: Baking
Cuisine: American

Ingredients

1 cup almond flour
1/3 cup coconut flour
1/3 cup coconut sugar
1/2 cup cashew butter – or almond (I used homemade, so make sure to use a natural version)
2 Tbsp. melted coconut oil
1 room temperature egg, whisked
1 pinch salt
5 cups blueberries
3/4 cup raw honey
2 Tbsp. tapioca starch or arrowroot powder
1 lemon, juiced

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Instructions

Preheat the oven to 375 degrees.
To make the crust, combine the almond flour, coconut flour, coconut sugar, cashew butter, coconut oil, egg, and salt. Mix well, using your hands if needed.
Press the crust mixture into a tart pan, pushing it into an even layer and up the sides.
Place the crust in the fridge while you make the filling.
Add the berries, honey, starch and lemon juice together and mix well. Let this sit for about 5-10 minutes.
Pour the filling into the tart pan and place the tart pan on a baking sheet. This keeps your oven clean if the berries bubble over.
Bake for 32-38 minutes, or until the crust is browned and the berries and bubbling.
Remove from the oven and cool for at least an hour, in the pan, on a wire rack before serving. Enjoy!

Notes

I used a 10-inch tart pan, but a 9-inch would also work. Your crust will just be thicker. This tart uses a lot of berries. I always overfill my fruit pies and tarts because they cook down and it results in a thick, perfect filling. Trust me : )

Nutrition

Serving Size: 1 slice
Calories: 354
Sugar: 45 g
Sodium: 72 mg
Fat: 13 g
Saturated Fat: 5 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 6 g
Protein: 7 g
Cholesterol: 23 mg

This post was originally published in July 2018 and was updated in May 2019.

25 Easter Recipes | Appetizers, Brunch, Dinner, Desserts & Cocktails

By: Allie Doran | Updated: April 9, 2025

These are the best recipes to serve up at your Easter table to impress family and friends. They’ll make your life easier and anyone has a place at the table with these recipes!

Get out your shopping list and then get cooking! You’re going to want to make everything you see below!

I always like to make all of my guests feel comfortable at my table, and I enjoy offering a menu that has a variety of recipes no matter the occasion. Hosting holds a special place in my heart. While I love a good dinner party, you can also catch me serving up a delicious brunch. It’s one of my favorites. The beauty of brunch lies in its versatility, offering a wide array of dishes from sweet to savory, making it suitable for any palate or dietary preference. Whether it’s a lazy Sunday affair or a celebratory gathering, brunch has a way of bringing people together over delicious food and good conversation.

Brunch is that meal that’s not quite breakfast, not quite lunch, but a delightful combination of both! It’s like the best of both worlds on a plate. Typically, brunch is enjoyed late morning to early afternoon, usually falling between 10 a.m. and 2 p.m. It’s a perfect excuse to indulge in a leisurely meal, featuring a mix of breakfast and lunch dishes. From fluffy pancakes, french toast, or waffles (smothered in maple syrup), eggs Benedict, biscuits & gravy, and cinnamon rolls, to savory sandwiches and fresh salads (like my quinoa tabbouleh salad with fresh tomatoes and cucumbers), delicious sides of crispy bacon and savory sausage, brunch offers a wide range of options to satisfy your cravings and please your guests. Plus, let’s not forget about mimosas and Bloody Marys, the classic brunch beverages that add a touch of sparkle to any mid-morning feast. So, whether you’re catching up with friends, celebrating a special occasion, hosting Easter brunch or Mothers Day or simply treating yourself to a delicious spread, these recipes are sure to impress!

Appetizers

A hand holding a piece of Peach Burrata Toast

Burrata Toast With Tomatoes, Peaches & Basil

This burrata toast combines the ultimate summer flavors of peaches and tomato with a drizzle of balsamic glaze, olive oil and fresh basil.

Whipped Cottage Cheese Dip With Capers & Dill

Cottage cheese makes a comeback with this Whipped Cottage Cheese Dip with capers & dill that can be used as a dip or spread. I love it with smoked salmon and cucumber!

Cottage Cheese Caper Dill Dip in white round dish with crackers beside it

Whipped Cottage Cheese Dip With Capers & Dill

If you’ve never roasted grapes before, you’re in for a treat! These roasted grape, rosemary & goat cheese sweet potato melbas are off the charts amazing.

Homemade Fruit Parfait With Chia Jam {All Natural, No Refined Sugar}

This fruit parfait layers Greek yogurt sweetened with honey and vanilla with a homemade chia jam that works with fresh or frozen fruit!

Brunch

Paleo Glazed Orange Honey Ham

A Delicious spin on a classic recipe – This Honey Baked Ham with Orange Glaze is the perfect dish to add to your rotation to impress guests and family.

Easy Eggs Benedict Casserole

Everything you love about Eggs Benedict without the hassle of poaching eggs and assembling. This Eggs Benedict Casserole is the easiest breakfast ever.

eggs Benedict casserole on a blue plate with fruit

Venison Breakfast Sausage

What is the best venison to pork ratio for sausage? Learn that and delicious flavoring ideas in this Venison Breakfast Sausage recipe.

Venison Sausage Breakfast Casserole

This simple venison sausage breakfast casserole recipe combines eggs, venison sausage, onions, peppers, cheese and is topped with crispy tater tots. SO good!

A fork taking a bite of venison breakfast casserole with melted cheese pulling

5 Ingredient Chorizo Salsa Breakfast Bake

We’re just combining eggs, roasted sweet potatoes, chorizo, salsa, cheese, mixing and baking until golden brown for this chorizo and salsa-infused masterpiece.

Banana Blueberry Baked Oatmeal

Banana Blueberry Baked Breakfast Oatmeal is the most deliciously comforting gluten-free breakfast with bananas and blueberries baked into nourishing, filling and wholesome oats. Perfect for meal prep or a crowd!

Mashed potatoes in a white bowl stirred with a wooden spoon

Perfect Mashed Potatoes | Silky Smooth Tutorial With Ricer

Using a ricer makes perfect mashed potatoes every time. Check out the tips and tricks in this recipe tutorial for silky smooth potatoes!

Sweet Treats

Fresh Ginger & Orange Cake

Fresh ginger and orange delicately flavor this delicious cake batter that turns into a light and fluffy sponge. A simple & elegant dessert!

Mini Coconut Cream Pies

These mini coconut cream pies are as adorable as they are delicious. You won’t believe how easy it is to make the mini crusts and the luscious filling.

Healthier Greek Yogurt Blueberry Muffins

These Healthier Greek Yogurt Blueberry Muffins have a fluffy, tender crumb, are lower in sugar, and are crazy moist. Bonus- they freeze well!

Greek yogurt blueberry muffins on a white counter with fresh blueberries

a stack of carrot cake breakfast cookies with milk in the background

Carrot Cake Breakfast Cookies | Healthy & Gluten-Free

This recipe for healthy, gluten-free carrot cake breakfast cookies comes together easily in one bowl for breakfast or a snack. Toddler approved!

Blackberry Coffee Cake With Streusel Topping

This blackberry coffee cake is studded with juicy blackberries and topped with a buttery, cinnamon kissed crumble. A true family favorite.

blackberry coffee cake with a glaze on a white plate

Fresh Strawberry Pie

This easy, fresh strawberry pie recipe is loaded with fresh berries and uses just one crust. It’s baked to perfection with a thick layer of the berry filling.

Italian Lemon Cheesecake

This Italian Lemon Cheesecake is made light and fluffy with the addition of ricotta cheese. It’s got plenty of fresh lemon flavor!

Key Lime Pie Bars

These key lime pie bars are the best key lime pie recipe baked into bar form and topped with plenty of fresh whipped cream. Don’t forget the graham cracker crust!

Brown Butter Slice & Bake Chocolate Chip Cookies on a white plate with milk in the background

Slice & Bake Brown Butter Chocolate Chip Cookie Recipe

This Slice & Bake Brown Butter Chocolate Chip Cookie Recipe has the convenience store-bought cookie dough and the homemade flavor of brown butter chocolate chip cookies!

Easy Strawberry Chia Jam

Got a bunch of strawberries lying around ripe for the picking?! Look no further, this Easy Strawberry Chia Jam is just the thing to do with you abundance of berries!

Cocktails/Mocktails

Strawberry Rhubarb Syrup in a glass flip top jar with two drinks in glasses behind it

Strawberry Rhubarb Syrup [For Drinks!

This refined sugar-free recipe uses simple ingredients like fresh strawberry, rhubarb, vanilla, honey and lemon to create drinks with tons of flavor!

Grapefruit Thyme Rosemary Fizz Cocktail

You’ll Love This Light And Fresh Grapefruit Cocktail That’s Infused With Rosemary And Thyme And Topped With Soda Water Or Seltzer. Try It With Vodka Or Tequila.

grapefruit cocktail with a grapefruit slice, a shaker cap, herbs on a white background

Rosé Spritzer Cocktail | With Elderflower & Raspberries

This super simple Rosé Spritzer is the perfect refreshing wine cocktail to sip on when you want something that’s both light and flavorful.

Easy Lavender Lemon Champagne Fizz Cocktails

This cocktail is crazy beautiful (I mean would ya look at that color). It only has 5 ingredients and it’s seriously perfect for any occasion.

Spiced Winter Fruit Salad

By: Allie Doran | Updated: July 6, 2022

This Winter Fruit Salad combines fruit slices, chopped almonds, and cinnamon infused vinaigrette for an easy, no bake or cook side dish for the cold months and Holidays.

When I was asking on Instagram stories what people wanted this year for Holiday recipes, quick and easy side dishes were one of the most popular requests. And I get it! It’s Friday, you’re finally getting home from or finishing work at like 6, and you’ve got an hour to get ready and head out to a party. That’s really not enough time to cook something!

That is why I LOVE this Winter Fruit Salad. It’s still really exciting, different, and pretty, but all you do is chop up a bunch of fruit and toss it in the vinaigrette. It’s even good the next day, so you can make it the night before if you want to!

I love how the apples, oranges, and grapes play together and the dried cherries plump up and rehydrate when they sit in the juices for a bit. You need the almonds for a bit of crunch and they add some substance. The best part – this is a healthy side! I can eat some mashed potatoes as fast as the next gal, but to me, it’s great to have something healthier on the table, too to keep the meal fresh. I can’t handle too many heavy dishes at once.

If you’re really feeling this no cooking thing, try my purple cabbage and arugula salad or my pomegranate apple pecan salad. They’re both delicious and really really easy to throw together!

Winter Fruit Salad

This Winter Fruit Salad combines fruit slices, chopped almonds, and cinnamon infused vinaigrette for an easy, no bake or cook side dish for the cold months and Holidays.

Author: Allie Doran
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 8-10
Category: side dish
Method: no cooking
Cuisine: American

Ingredients

3 apples, diced (I used Macintosh, but you can use what you like)
2 oranges, peeled and diced
1+1/2 cups halved green grapes
1 cup dried cherries
1/4 cup apple cider
1/4 cup olive oil
1 Tbsp. maple syrup
1 Tbsp. white wine vinegar
1/2 tsp. cinnamon
1 pinch sea salt
1/2 cup chopped pecans

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Instructions

Add all of the cut fruit and the cherries to a large bowl.
Whisk together the cider, oil, maple syrup, vinegar, cinnamon, and salt together vigorously.
Pour over the fruit and toss.
Transfer to a serving bowl and top with the pecans and serve!

Notes

this keeps well covered tightly in the fridge for about 24 hours so you can make it ahead of time

Nutrition

Serving Size: 1 scoop
Calories: 201
Sugar: 22 g
Sodium: 21 mg
Fat: 9 g
Saturated Fat: 1 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 1 g
Cholesterol: 0 mg

Golden Raisin Glazed Skillet Chicken with Brussels Sprouts

By: Allie Doran | Updated: July 6, 2022

Juicy golden raisin glazed skillet chicken thighs pair perfectly with Brussels sprouts for an easy dinner that is crazy impressive. You won’t believe the caramelized flavor on that chicken.

This is my new favorite dinner. Honestly.

I served it a few weeks ago the first time my family came to hang at our new house. It’s easy enough to absolutely throw together on a weeknight but it’s really quite impressive. People may give you the ‘ole hairy eyeball when you tell them you’re mashing up golden raisins and capers but trust me. Honestly, have I ever lead you astray where chicken thighs are concerned (read: no – these easy chicken thighs have been the most popular on my site for at least a year! They’re that good.)?

Anywho back to the golden raisin and caper glaze. It’s to die for. It’s perfectly sweet and briny and it gets this crazy great caramelization on it when you cook everything together. The only thing I’ll ask of you, make sure you follow the directions and get a nice crust on that chicken before finishing it in the glaze in the oven. Makes all the difference.

Come on, look at that sauceeee you guys!! Try this and show me – tag me on Instagram and use #missallieskitchen

Golden Raisin Glazed Skillet Chicken with Brussels Sprouts

Looking for a simple and impressive dinner? This juicy golden raisin glazed skillet chicken thigh recipe pairs perfectly with Brussels sprouts. You won’t believe the caramelized flavor on that chicken.

Author: Allie Doran
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4-6

Ingredients

For the Brussels:

1 lb. Brussels sprouts, halved
1 tsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper

For the chicken:

3 Tbsp. maple syrup
2 + 1/2 Tbsp. apple cider vinegar
1 tsp. Dijon mustard
2 shallots, thinly sliced
1/4 cup golden raisins
1 Tbsp. capers
1 tsp. olive oil
1 + 1/2 lb. boneless, skinless chicken thighs
1/4 tsp. black pepper
1 pinch salt

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Instructions

Remove the chicken from the refrigerator and allow it to come to room temperature on the counter.
Preheat the oven to 400F.
Halve the Brussels.
Lay them on a sheet pan and drizzle them with the olive oil, salt, and pepper. Place them into the oven and set the timer for 25 minutes.
Mix together the maple syrup, apple cider vinegar, and Dijon. Add in the shallots, raisins and, capers, and allow this to sit while you sear the chicken thighs so the raisins have time to soak up the juices.
After you put the Brussels into the oven, heat a cast iron skillet over medium-high heat. Add the olive oil.
Add the chicken thighs and season with salt and pepper. Sear on each side for about 2-3 minutes. Turn the heat off and pour the sauce over the chicken. Toss the chicken in the sauce
Immediately cover the skillet with foil and pop it into the oven to finish cooking.
Cook the chicken for about 10 minutes, or until the juices run clear and the internal temperature is 165F. Remove the vegetables when they’re soft and crispy. Everything should be done at about the same time to make it easy on you.
Serve the chicken over the veggies and enjoy!

Nutrition

Serving Size: 1 piece
Calories: 361
Sugar: 19 g
Sodium: 5235 mg
Fat: 11 g
Saturated Fat: 2 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 9 g
Protein: 40 g
Cholesterol: 143 mg