The Friday Five: Memorial Day Recipe Roundup

This weekend kicks off the summer season, so I thought I would do a post rounding up some of my favorite healthy recipes to share with family & friends!

As I went through my archives I noticed that SO many of my recipes have nuts in them. Now that I am an allergy mom, I feel so guilty even sharing these recipes.

I now know first-hand what it is like to panic whenever we go to any type of party … not knowing what is in the food, where it came from, or if there’s cross-contamination issues, and that fear that something my son eats could close up his throat and cause him to go into anaphylaxis.

It is freaking scary as hell.

And has completely changed a lot of my views surrounding food.

It does take a village to keep a child safe, and is so appreciated when people are understanding! Our family and friends have been so wonderful over the last two years, and for that we are grateful.

With that said, here are a few recipes from this blog that I love for parties.

A few of them originally had nuts, and I’m altering them to make them safe. I actually got new pans and even a new Vitamix container once Jax was diagnosed … there hasn’t been any tree nuts in my house in years!

Basically, I am cheating here … I’ve been planning on revamping many of these recipes for new posts, which I still will do, but by reading today you’re getting an exclusive look into my plans!

Here you go … enjoy 🙂

  1. Healthier Fudge Brownies:

This recipe is nut-free (always was), dairy-free, and grain-free! Here is the original post, with the recipe directions, and why you want to ditch the boxed brownies for good 😉

2. Creamy Tahini Kale Salad (originally my cashew kale salad):

This was literally my favorite salad recipe I created for my Flowtox program & blog! The original was made with cashews. If you have no one in your life with an allergy to tree nuts, definitely make this for yourself! The new ingredient list is listed on this graphic to make it allergy-safe, and the original recipe can be found here with directions. I swapped tahini for cashew butter and added some avocado to the dressing. Just mix it all up! Enjoy!

3. Nona’s Homemade Salsa:

If you want to impress your friends, go out and buy some lime-flavored Siete grain-free chips, and make a big batch of this! It’s SO good! Using one of those little veggie choppers is helpful. I can be pretty lazy, so I don’t make this too often … but when I do, it is well worth it! Buy some of Whole Food’s homemade guac to go with it 😉 Never had any nuts, and safe for the most common food allergies.

4. Instant Pot Beef Brisket

I posted this not too long ago … and it was THAT good. Brisket is a crowd-pleaser among meat-eaters when done right. If you have an instant pot, and are looking for some ways to use it, this is one of them! Recipe is here, totally free of nuts, soy, dairy (just sub out the butter for avocado oil), and wheat!

5. Chocolate Cherry Mousse Pie

THIS RECIPE! OMG. It was one of my favorites I would eat it for daaaaaaaays.

So, basically the crust was made of nuts but swapping that is so easy. I used a combo of “super seeds” … and you can totally just work with what you have. Meaning, if you don’t have flax, use more hemp. If you don’t have any pepitas, add more of something else. Crust is easy. Pulse it in your food processor, and if it doesn’t get sticky enough add more sticky elements like honey, more dates, or even cheat like me and add coconut oil (what was in the original crust anyway).

The original is here, but I will just repost the filling for you below since you have the new crust on the graphic!

After you make the crust, cover it and place it in the fridge. Then make the filling. Then pour the filling into the pie crust, and refrigerate. I usually make this a day ahead, since the longer it is in the fridge, the better it tastes!


  • 4 ripe avocados
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup plus 1 Tablespoon coconut oil, melted
  • 1/2 cup pitted organic cherries
  • 2 Tablespoons coconut milk (or raw grass-fed milk)
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup or honey (taste this, if it isn’t sweet enough add more, I tend to under sweeten)
  • 1/4 teaspoon sea salt


Place all of the ingredients in a high speed blender or food processor and process until smooth. Add to pie crust. Refrigerate, covered for a few hours before serving.


That completes my list!


What are your plans for Memorial Day? What allergy-friendly Paleo recipes do you have to share with me?


Make sure you follow me on Instagram! My handle is @lauryannraik … and I posted a video yesterday of what is it like to try and practice yoga (or do any workouts) at home. Real life, people 😉

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