This creamy Date Dijon Dressing is easy to make and tastes delicious. Made with dates, mayo, dijon mustard, and a splash of apple cider vinegar, it’s a great homemade recipe option for any salad.
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Grilled Potatoes (Whole30, GF)
These Grilled Potatoes are perfectly crispy and delicious. Yukon gold potatoes are cut into thin slices then covered in a simple seasoning and grilled. An easy and healthy recipe that’s gluten free and Whole30 compliant.
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Grilled Pork and Peach Salad (Whole30, Paleo, GF)
This Grilled Pork and Peach Salad is the perfect way to celebrate summer. Made with a juicy pork tenderloin and fresh peaches, it’s got a simple aged balsamic vinegar dressing. An easy and healthy recipe that’s gluten free, paleo, and Whole30 compliant!
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Grilled Pork Tenderloin (Whole30, Paleo, GF)
This Grilled Pork Tenderloin recipe is so simple to make and turns out incredibly juicy. The secret isn’t a marinade or seasoning, but an easy dry brine method. Put this on your BBQ and enjoy a delicious and healthy dinner.
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Grilled Peaches (Whole30, Paleo, GF)
These Grilled Peaches are an easy and delicious side for any bbq. Great on top of a salad, with chicken, pork, or steak, they’re also perfect for a healthy dessert. This super simple recipe for how to grill peaches is also vegan, gluten free, paleo, and Whole30 compliant.
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Zucchini Muffins (Gluten Free)
These gluten free zucchini muffins are soft, moist, and so easy to make! Using gluten free flour mix, fresh zucchini and natural sweetener, these muffins are a great to add to a healthy breakfast routine or packed away for a snack!
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Blackberry Crisp (Gluten Free)
This Blackberry Crisp recipe is super easy, made with fresh blackberries and an oat topping. Using only natural sweeteners, it’s a healthy version of the classic and perfect for summer!
Crisp is my favorite dessert and if you’re not making it, you should be. It’s super easy, requires very little prep, and tastes amazing!
The crunchy topping, the sweet seasonal berries, and of course don’t forget to top it with a scoop of cold and creamy vanilla ice cream! I’m not sure there’s a better way to celebrate summer.
So let’s get to making this crisp!
HOW TO MAKE BLACKBERRY CRISP
Step 1: Prep the filling
Turn the oven on to 350 degrees F and take out a 9×9 inch baking dish.
Place the blackberries in the baking dish. Using a measuring cup and spoon to measure out the arrowroot powder and maple syrup, then pour both over the blackberries. Mix everything together with a large spoon and spread in an even layer in the dish.
Step 2: Prep the topping
Measure out then add in the topping ingredients to a large bowl. Mix everything together with the large spoon then spread the topping over the blackberries, covering them as best you can but not pressing the topping down.
Step 3: Cook the blackberry crisp
Place dish to the oven and cook for 40 minutes, turning the dish around 180 degrees after 20 minutes to prevent uneven browning. Once done cooking, remove the dish and let cool for 5-10 minutes, then serve!
You may have a couple of questions about blackberry crisp – let’s get to those now.
DOES BLACKBERRY CRISP NEED TO BE REFRIGERATED?
Yes, after baking it does need to be refrigerated as it has butter in it.
CAN YOU MAKE BLACKBERRY CRISP AHEAD OF TIME?
Instead of making the whole thing ahead of time, I would recommend making the topping the day before and storing it in the fridge overnight. Then when you’re ready to bake, make the filling in the baking dish and put the topping over it.
HOW DO YOU REHEAT BLACKBERRY CRISP?
While you can reheat it in the microwave, the topping won’t be crunchy. If you want a crunchy topping you’ll need to reheat it in the oven. Turn the oven to 350 degrees F and once it comes to temperature, put the crisp dish in and heat from roughly 10 minutes, until it’s warmed to your liking.
RECIPE TIPS
- You can cut down or even omit the maple syrup in the filling if you have very ripe and sweet blackberries.
- If you don’t have arrowroot powder, you can substitute corn starch in the same amount.
- Try this with other berries too! A combination of blackberry, blueberry, and strawberry would be delicious
PIN THIS BLACKBERRY CRISP RECIPE FOR LATER!
IF YOU’RE LOOKING FOR MORE GLUTEN FREE DESSERT RECIPES, CHECK THESE OUT!
- Healthy Apple Crisp (GF)
- Yogurt Dessert Bowl (GF)
- PB&J Chocolate Covered Frozen Banana Pop (GF)
- Blueberry Peach Crisp (GF)
- Raspberry Peach Nice Cream (GF, Paleo)
- Simple Summer Berry Paleo Parfait (GF, Paleo)
OR IF YOU NEED SOME SUMMER DINNER IDEAS TO GO WITH THE CRISP, TRY ONE OF THESE!
- Grilled Teriyaki Chicken (Whole30, Paleo, GF)
- Greek Lamb Skewers (Whole30, Paleo, GF)
- Asian Steak Marinade (GF)
- Grilled Dijon Chicken (Whole30, Paleo, GF)
- Paleo Carne Asada (Whole30, Paleo, GF)
- Smoked Pork Chops ((Whole30, Paleo, GF)
YOU CAN ALSO FOLLOW ME ON INSTAGRAM AND PINTEREST TO SEE MORE GOOD TO EAT, GLUTEN FREE AND WHOLE30 FOOD.
*THIS POST CONTAINS AFFILIATE LINKS. I AM A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR ME TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES, MEANING WHEN YOU CLICK THEM I RECEIVE A SMALL COMMISSION AT NO ADDITIONAL COST TO YOU. THANKS FOR SUPPORTING MY WORK AND MY FAMILY THIS WAY!
Blackberry Crisp (Gluten Free)
This Blackberry Crisp recipe is super easy, made with fresh blackberries and an oat topping. Using only natural sweeteners, it’s a healthy version of the classic and perfect for summer!
Servings: 6
Calories: 304kcal
Equipment
- A 9x9 baking dish
- A large spoon
Ingredients
Filling
- 24 oz blackberries
- 1/4 cup maple syrup
- 1 tsp arrowroot powder
Topping
- 1.5 c gluten free rolled oats
- 1/3 c fine almond flour
- 1/4 tsp ground cinnamon
- 1/4 c maple syrup
- 1/4 cup melted butter
Instructions
- Turn the oven on to 350 degrees F and take out a 9x9 inch baking dish.
- Place the blackberries in the baking dish. Using a measuring cup and spoon to measure out the arrowroot powder and maple syrup, then pour both over the blackberries. Mix everything together with a large spoon and spread in an even layer in the dish.
- Measure out then add in the topping ingredients to a large bowl. Mix everything together with the large spoon then spread the topping over the blackberries, covering them as best you can but not pressing the topping down.
- Place dish to the oven and cook for 40 minutes, turning the dish around 180 degrees after 20 minutes to prevent uneven browning. Once done cooking, remove the dish and let cool for 5-10 minutes, then serve!
Nutrition
Calories: 304kcal | Carbohydrates: 45g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 72mg | Potassium: 317mg | Fiber: 9g | Sugar: 22g | Vitamin A: 479IU | Vitamin C: 24mg | Calcium: 88mg | Iron: 2mg
Greek Rice Salad (Gluten Free, Dairy Free)
This Greek Rice Salad has only 5 main ingredients and is a great healthy summer recipe. With a simple vinaigrette dressing, it’s an easy cold side dish that your family will love!
I know rice salad sounds like a contradiction in terms, but this dish will make you think otherwise. All the ingredients come together for this perfect mix of cool, crisp, salty, and crunchy deliciousness.
Not to mention you can make this salad is in less than 30 minutes – maybe even while you have my Greek Lamb Kabobs on the grill (and trust me, they go together SO well).
So read on to see how to get this side on your dinner table STAT.
HOW TO MAKE RICE SALAD
STEP 1: PREP THE INGREDIENTS
Use a large sharp knife and cutting board to slice the cucumber into roughly 1/4 inch slices, then cut each slice into four pieces and set aside. Measure out the cherry tomatoes with a measuring cup, then quarter them and set them aside as well.
Drain the liquid from the kalamata olives into a small bowl and reserve for later.
STEP 2: MAKE THE DRESSING
To make the dressing measure out the olive oil, kalamata olive juice, dried oregano, and kosher salt with measuring spoons and place in a small container with a lid . Shake well to combine, then set aside.
STEP 3: COMBINE INGREDIENTS AND ADD DRESSING
Once rice is done cooking, scoop it into a large bowl. Place the cucumber, cherry tomatoes, pistachios, and sliced kalamata olives in with the rice. Shake the dressing again (it will separate easily), then pour it over the salad.
Gently stir everything together with a large wooden spoon or other utensil. Serve immediately or chill for 30 minutes and serve. Best if eaten the same day.
You may have a couple of questions about making this rice salad – let’s get to those now.
Can rice salad be made a day ahead?
I wouldn’t recommend it as the rice can dry out pretty quickly. You can, however, cut the cucumber and tomatoes, and make the dressing the day before!
How long does rice salad last?
I recommend eating it the day of, as that’s when it tastes best. You can eat it the next day, but the nuts won’t be as crunchy and the rice will start to dry out a bit.
How do you make rice salad cold?
Just put it in fridge! That will help it cool off and after 30 minutes or so it can be served cold.
Cooking Notes
- The rice in the salad will turn a little pink from the tomato seeds and juice. If you want to keep the rice white, simply remove both from the tomatoes before putting them in the salad.
- To make this recipe paleo and Whole30 friendly, use riced cauliflower in place of the white rice.
- If you’re not dairy free, try adding a cup of feta to the salad for a little extra tang.
Pin this Greek Rice Salad for later!
IF YOU’RE LOOKING FOR SOME GRILLING MAIN DISHES TO GO WITH THE SALAD, CHECK THESE OUT!
- Grilled Teriyaki Chicken (Whole30, Paleo, GF)
- Greek Lamb Skewers (Whole30, Paleo, GF)
- Asian Steak Marinade (GF)
- Teriyaki Chicken Kabobs (Whole30, Paleo, GF)
- Grilled Dijon Chicken (Whole30, Paleo, GF)
- Smoked Pork Chops ((Whole30, Paleo, GF)
OR IF YOU NEED SOME EASY GLUTEN FREE (& WHOLE30) DINNER IDEAS, TAKE A LOOK AT THESE!
- Mexican Ground Beef Skillet
- Paleo Ground Beef Stroganoff
- Instant Pot Greek Chicken
- Paleo Ground Beef & Broccoli
- Paleo Meatloaf Muffins
If you make this Greek Rice Salad (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!
YOU CAN ALSO FOLLOW ME ON INSTAGRAM AND PINTEREST TO SEE MORE GOOD TO EAT, GLUTEN FREE AND WHOLE30 FOOD.
*THIS POST CONTAINS AFFILIATE LINKS. I AM A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR ME TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES, MEANING WHEN YOU CLICK THEM I RECEIVE A SMALL COMMISSION AT NO ADDITIONAL COST TO YOU. THANKS FOR SUPPORTING MY WORK AND MY FAMILY THIS WAY!
Greek Rice Salad (Gluten Free, Dairy Free)
This Greek Rice Salad has only 5 main ingredients, including cucumber and red tomatoes, and is a great healthy summer recipe. With a simple vinaigrette dressing, it’s an easy cold side dish that your family will love (Gluten Free + Vegan)
Servings: 12
Calories: 231kcal
Equipment
- A large pot (for cooking rice)
- A small container with a lid
- A wooden spoon (or other utensil)
Ingredients
Salad
- 2 cups uncooked medium or long grain white rice
- 1 1/4 c shelled pistachios 6 ounces
- 1/2 large english cucumber
- 1 1/4 c sliced kalamata olives 1 5.6-ounce jar
- 1 1/4 c cherry tomatoes
Dressing
- 2 tbsp olive oil
- 2 tbsp liquid from kalamata olives
- 2 tsp dried oregano
- 1 tsp kosher salt Diamond Krystal
Instructions
- Cook rice according to package directions. While rice is cooking, prep the other ingredients.
- Use a large sharp knife and cutting board to slice the cucumber into roughly 1/4 inch slices, then cut each slice into four pieces and set aside. Measure out the cherry tomatoes with a measuring cup, then quarter them and set them aside as well.
- Drain the liquid from the kalamata olives into a small bowl and reserve for later.
- To make the dressing measure out the olive oil, kalamata olive juice, dried oregano, and kosher salt with measuring spoons and place in a small container with a lid . Shake well to combine, then set aside.
- Once rice is done cooking, scoop it into a large bowl. Place the cucumber, cherry tomatoes, pistachios, and sliced kalamata olives in with the rice. Shake the dressing again (it will separate easily), then pour it over the salad. Gently stir everything together with a large wooden spoon or other utensil. Serve immediately or chill for 30 minutes and serve. Best if eaten the same day.
Notes
- To make this recipe paleo and Whole30 friendly, use riced cauliflower in place of the white rice.
- If you’re not dairy free, try adding a cup of feta to the salad for a little extra tang.
- The rice in the salad will turn a little pink from the tomato seeds and juice. If you want to keep the rice white, simply remove both from the tomatoes before putting them in the salad.
Nutrition
Calories: 231kcal | Carbohydrates: 30g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 416mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 203IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg
Smoked Pork Chops (Whole30, Paleo, GF)
These Smoked Pork Chops are so easy to make and come out flavorful and juicy. This recipes uses a brine to keep moisture in, plus a delicious rub, then the boneless chops get cooked on a pellet grill. With step by step instructions on how to prepare plus dinner side dish suggestions for what to serve with the chops, this has all the information you need to make the perfect meal!
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How To Use A Meat Thermometer for Grilling
Using a meat thermometer is a non-negotiable if you want to grill an awesome piece of meat. A thermometer will tell you whether your meat is done so you don’t have to guess, or slice into it before it’s ready. Read on to find out how to use one, plus recommendations for the best digital meat thermometer!
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