Paleo-Whole 30-Keto Huevos Rancheros!

Huevos Rancheros rates way up there on my list of favorite breakfasts. When my diet shifted way more towards Paleo/Whole 30 I missed this classic Mexican breakfast. Luckily I have no need to miss it anymore because I came up with a way to keep this recipe grain and dairy free. Introducing Whole 30/Paleo/Keto Huevos Rancheros!
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Paleo-Whole 30-Keto Huevos Rancheros! #keto #paleo #whole30 #huevosrancheros #breakfast

The Breakfast in Bed Series!

You may remember our master bedroom makeover. The comfy mattress, romantic atmosphere and chill vibe were the inspiration for a breakfast in bed recipe series. So far in this series we’ve made Cheesy Popovers with Chive Butter and Paleo/Whole 30 Eggs Benedict! Now it’s on to warm, flavorful, nourishing Huevos Rancheros!

Whole 30/Paleo/Keto Huevos Rancheros!

So How Do I Make Huevos Rancheros Paleo, Whole 30 and Keto Friendly?

Zucchini, that’s how! Instead of using a tortilla as a base I use a delicious and easy to make zucchini fritter. Then I top it with a fried egg and serve with Pico de Gallo and guacamole. It’s a great way to work more veggies into your morning meal. And just look at that crispy fritter under that cute heart shaped egg. I offer two choices for the fritter: you can grate your own zucchini or if you want to make this meal even easier, use store bought spiraled zucchini and just give it a rough chop!

Paleo-Whole 30-Keto Huevos Rancheros!

Make Your Own Guacamole and Pico de Gallo…or Don’t!

When it comes to food my motto is “make it from scratch unless it’s just as good and just as healthy store bought”. So if you have a local grocery store that carries delicious Pico de Gallo and fresh guacamole, go for it. If not, you can make mine <— easy recipes

Paleo-Whole 30-Keto Huevos Rancheros!

The Recipe: Paleo-Whole 30-Keto Huevos Rancheros!

Tips and what you need: if making your own Pico de Gallo and guacamole click here for recipes. You may use a food processor or box grater to prepare zucchini. You will need two good pans and if you want to make your eggs heart shaped, click here <— Amazon affiliate link.

19 votes

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Paleo-Whole 30-Keto Huevos Rancheros!

Prep

Cook

Total

Yield 2 servings

A delicious grain and dairy free version of the classic Huevos Rancheros. You can use store bought pico de gallo and guacamole or use the links provided in blog post to make mine. You can also grate the zucchini yourself using a box grater or food processor or buy pre-spiraled zucchini at the store and give it a rough chop!

Ingredients

Pico de Gallo or salsa (store bought or use links above to make your own)

guacamole (store bought or use links above to make your own)

2 medium sized zucchini, grated (or 3 1/2 cups spiralized zucchini, chopped)

3 eggs (separated)

1 teaspoon salt

2 tablespoons chives, chopped

2 Tablespoon almond flour (or your favorite grain free flour)

Olive oil

Instructions

If making you own pico and guacamole, do that first, set aside

Use a food processor or a box grater to grate zucchini. (Another option is to buy or make spiraled zucchini and give a rough chop)

Place zucchini in a bowl lined with paper towels, sprinkle zucchini with sea salt and pepper and allow to rest for a few minutes.

Chop chives and whisk one egg in a little bowl

Use paper towels to squeeze out any extra moisture in zucchini then return zucchini to bowl and discard towel

Use a fork to stir in egg , almond flour and 1 tablespoon chives until well combined

Heat a large pan on high heat for two minutes, add enough olive oil to coat pan and allow to heat for 30 seconds

Use a spoon to scoop zucchini mixture into pan, making two 5" fritters. Use back of spoon to flatten and spread fritters into a circle. If needed turn heat to medium. Cook each side for about 3-4 minutes or until golden brown

While fritters cook, heat a smaller pan on high heat for two minutes, add oil and wait 30 seconds for oil to heat

Gently crack eggs into pan, tuen heat down to medium and fry until whites are set and yolk is runny (or to your liking)

Season with sea salt and pepper

Remove fritters from pan, top with eggs, garnish with pico de gallo, guacamole and remaining chives. Serve!

Courses Breakfast

Cuisine Mexican

 

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Mattress in a box, bed in a box

Salted Caramel Pecan ‘No Churn’ Ice Cream!

The word that comes to mind as I begin to describe this Salted Caramel Pecan ‘No Churn’ Ice Cream is…decadence. This ice cream is so rich, creamy and delicious it almost seems impossible that it is made without an ice cream maker!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Salted Caramel Pecan 'No Churn' Ice Cream!

 SO HOW DOES “NO CHURN” ICE CREAM WORK? And More Recipes…

Well, it’s easy. You use a hand mixer or stand mixer (or even a whisk!) to whip up fresh organic whipping cream, sweetened condensed milk, vanilla etc…  then add any additions you like! In this case I used  salted caramel and pecans. Then pour into a container, cover and freeze for at least four hours. Yep, that’s it. What you end up with is amazingly creamy, delicious ice cream, and no ice cream maker needed! For more ‘no churn’ recipes, check out my “Vanilla Bean”, my “Orange Shortbread Cookie” and on our sister blog Cook with Me Darling our “Blueberry Swirl!”

Salted Caramel Pecan 'No Churn' Ice Cream!

TO MAKE YOUR OWN SWEETENED CONDENSED MILK OR NOT, THAT IS THE QUESTION:

This recipe calls for sweetened condensed milk. Making your own is really easy, but of course you can buy store bought if you prefer. There are some really good organic brands out there! That said, this is how easy homemade sweetened condensed milk is to make: Put milk and organic sugar in a pot, bring to a simmer and leave alone for about 40-50 minutes. You can do whatever you want for that 40 minutes, just check on it here or there. Then cool before using in your ice cream. Easy as pie and you can find the recipe here.

Salted Caramel Pecan 'No Churn' Ice Cream!

The Salted Caramel:

Again you can make your own (I happen to have a tutorial) or you can buy organic salted caramel sauce from the store, which ever you prefer!

The Recipe: Salted Caramel Pecan ‘No Churn’ Ice Cream!

Tips and what you need: a hand mixer or stand mixer for ice cream base. If you don’t have a mixer you can even whisk cream by hand! To store ice cream I recommend a glass baking dish with lid or Tovolo Ice Cream Containers. I always recommend vanilla paste over extract, it has less alcohol so that vanilla flavor shines through! Plus it gives you those pretty vanilla flecks!

11 votes

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Salted Caramel Pecan 'No Churn' Ice Cream

Prep

Inactive

Total

Yield 3 pints

A rich, creamy, delicious homemade 'no churn' ice cream!

Ingredients

1 3/4 cups (14oz) cold sweetened condensed milk (if making your own, see link above in blog post)

2 cups heavy whipping cream, cold

1 teaspoon vanilla paste or extract

7.5 oz salted caramel sauce (store bought or see link above to make your own

1/2 cup candied pecans

Instructions

Place heavy whipping cream and vanilla paste or extract in the bowl of a stand mixer with whisk attachment (or use a bowl and hand mixer)

Beat on med//high speed until soft peaks form (this usually takes 2-3 minutes)

Add cold sweetened condensed milk and mix again until soft peaks form (2 minutes)

Heat salted caramel just enough to make it pourable, add pecans to caramel sauce and stir

Pour sauce into whipped cream mixture and stir gently

Pour into container, cover and place in freezer

NOTE!

Because caramel is heavier than whipped cream it will somewhat sink to the bottom, there is no way to prevent this, so what I recommend is this: after ice cream has been in the freezer for four hours (or overnight) pull it from the freezer and scoop it into another container, mixing it a little, then put back into the freezer.

Ice cream can stay in the freezer for up to 6 weeks

Courses Dessert

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Spicy Shrimp and Cauliflower Rice Bowl: Paleo-Whole 30!

I recently published a collection of rice bowl recipes, because… well, I love rice bowls! They are such a fun, easy, tasty and laid back meal to make, serve, and eat. But a lot of people, including myself, limit grains. So what’s a rice bowl lovin’ girl to do? Cauliflower rice to the rescue! Cauliflower rice is a revelation and it’s what I use in this 15 Minute Paleo/Whole 30 Spicy Shrimp Cauliflower Rice Bowl. 
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Spicy Shrimp and Cauliflower Rice Bowl: Paleo-Whole 30!

Let’s Talk Cauliflower Rice:

Many stores carry cauliflower already ‘riced’. If you don’t live near a store that does, no problem. You can ‘rice’ cauliflower yourself by removing core, breaking the head into small florets and then pulsing in your food processor until the cauliflower resembles rice. Super quick, super easy! If you don’t have a food processor you can pulse in a blender or grate with a box grater. Saute for a few minutes and top with spicy shrimp, avocado and a perfectly fried egg and you’ve got one amazingly healthy meal!

Spicy Shrimp and Cauliflower Rice Bowl: Paleo-Whole 30!

That Sauce!

This tasty Paleo sauce is a simple combination of Sambal Oelek, honey and Dijon mustard. You can adjust the amount of Sambal Oelek to create just the right amount of heat/sweet for you! My Whole 30 friends can sub honey with orange juice or minced dates (instructions in recipe). If you are not familiar, Sambal Oelek is an Asian Chili Sauce. You can find it on the Asian aisle of most grocery stores. If your grocer doesn’t carry it, you can find it here and have it delivered to your door.

Spicy Shrimp and Cauliflower Rice Bowl: Paleo-Whole 30!

The Recipe: Spicy Shrimp and Cauliflower Rice Bowl: Paleo-Whole 30!

What you will need: sambal oelek, and good quality pans. You can buy riced cauliflower at the market or you can ‘rice’ cauliflower yourself using a food processor, blender or  box grater. See instructions above. Whole 30 friends will sub honey for fresh orange juice or soaked chopped dates.

17 votes

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Spicy Shrimp and Cauliflower Rice Bowl: Paleo-Whole 30!

Prep

Cook

Total

Yield 2 servings

A quick, easy, healthy meal made in about 15 minutes! If making your own cauliflower rice, see instructions in blog post. To make the Whole 30 version you can sub honey for orange juice or soaked minced dates.

Ingredients

If making the Whole 30 version

6-8 large pitted dates or 2 tablespoons orange juice (dates will be a little sweeter than juice)

For Shrimp, Sauce and Toppings:

1-2 Tablespoons Sambal Oelek ( depending on how much heat you want!)

2 Tablespoons Honey (Whole 30 use orange juice or soaked minced dates, instructions below

1 Tablespoon Dijon mustard

1 ripe avocado, peeled and sliced

3-4 Tablespoons olive oil (separated)

5 cups riced cauliflower (see instructions in post if making your own)

sea salt, pepper

10 ounces raw shrimp, deveined, shells and tail removed

2 eggs, fried

1 Tablespoon chives for garnish

Instructions

Prep shrimp if needed

If making Whole 30 version:  Either juice an orange or bring 1/4 cup water to boil, turn off heat. Soak dates for 5 minutes to soften, remove from water and chop as finely as you can.

In a small bowl whisk together Sambal Oelek, mustard and honey ( Whole 30 use OJ or minced dates) set aside

Peel and slice avocado, set aside

Time to start cooking!

You are going to have two pans going at once. The cauliflower and the eggs will be cooked in one large pan, and the shrimp in a small pan.

Heat a large pan on medium for two minutes, add olive oil (enough to cover bottom of pan)

When olive oil is hot but not smoking add cauliflower rice, stirring here and there, cook for 6 minutes (adding eggs the last 3 minutes)

While cauliflower cooks, make eggs and shrimp:

Heat a small pan on medium/high heat for two minutes

Add a olive oil to each coat bottom of pan

When oil is hot, add shrimp to small pan, cooking and tossing for 2-3 minutes add sambal oelek mixture to pan, toss for one more minute and turn off heat.

Season cauliflower with sea salt and pepper, then use a spatula to push cauliflower to one side of pan.

Add a little more olive oil to pan. Gently crack two eggs into the pan, turn heat down to medium and cook until whites are set and yolks are runny, season eggs to taste

Place cauliflower rice into bowls, pour shrimp and sauce over cauliflower rice, add avocado slices and fried egg, garnish with chives. Enjoy!

Courses Dinner

Cuisine Asian

 

 

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Whole 30 Potato Wedges with Ranch Dressing!

I am in heaven. I just made a big batch of these Whole 30 Potato Wedges with Ranch Dressing and it felt like such a delicious, decadent treat! Crispy home fries dipped in yummy, creamy, herby ranch…life is good!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Whole 30 Potato Wedges with Ranch Dressing! #whole30 #potatowedges #ranchdressing

Those Crispy “Fries”…

I used medium size russet potatoes for this photo, and they are my husband’s favorite. BUT I frequently use sweet potatoes because they are my favorite and because my food sensitivity test showed a reaction white. A combination of sweet and white keeps us both happy! These fries are so easy to make, simply: cut potatoes into wedges, drizzle with olive oil, sprinkle with sea salt and pepper and roast in the oven. The key to getting crispy taters is a really hot oven and placing close to the heating element. Crispy perfection!

Whole 30 Potato Wedges with Ranch Dressing!

That Creamy Ranch!

Who doesn’t love ranch dressing on a salad or for dipping? Unfortunately most store bought brands are loaded with crap artificial colors, flavors, fillers, preservatives etc…we can’t put that into our bodies! I have a homemade version that is delicious and can be made quickly. The creamy texture comes from soaked cashews blended with water. If you eat dairy, you can use straight up buttermilk. Either way, this ranch is totally ‘dip worthy’!

Whole 30 Potato Wedges with Ranch Dressing!

How to Make the Ranch from Scratch:

I start by making a mayonnaise base. It’s really easy but it is important to follow all the directions I give you in the recipe. Skipping any of them can cause your mayo to not set up. It’s happened to me and it’s a bummer.  I know some people have success using a regular blender to make mayo, I do not. I use an immersion blender. So here is how it’s done:

  1. Place room temp egg, lemon juice and extra light olive oil or avocado oil into a jar with a wide enough opening for an immersion blender to fit in.
  2. Keep the blender at the bottom of the jar and whirl. Immediately you will see the oil and egg thicken up…it’s mayo magic! Once it’s ‘set’ you can move the blender up a down a couple of times to mix in the oil at the top.
  3. Then add the cashew cream, herbs and spices and voila! Homemade dairy free ranch that is both Whole 30 and Paleo compliant!

Whole 30 Potato Wedges with Ranch Dressing!

Who knew, right?

Whenever I show someone how quick and easy it is to make homemade mayo/ranch, their jaws drop. And homemade dressing is made with healthy fats, fresh herbs and flavorful spices. Of course you can adjust the seasonings to your liking.

Whole 30 Potato Wedges with Ranch Dressing!

 The Recipe: Whole 30 Potato Wedges with Ranch Dressing!

What you need: a rimmed cookie sheet, unbleached parchment paper, an immersion blender and a good knife! This recipe is Whole 30 and gluten and dairy free.

11 votes

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Whole 30 Potato Wedges with Ranch Dressing!

Prep

Cook

Total

Yield 4 servings

These delicious 'fries' will have you swooning ! Especially when dipped in my homemade ranch dressing.

Ingredients

Allow 3-4 hours to soak cashews to make cashew cream* (I usually soak them the night before).

For cashew cream (if not living dairy free you can skip this step and use buttermilk)

1/2 cup raw cashews

1/2 cup filtered water

For Potatoes:

4 medium russet or orange sweet potatoes, or a combination of the two (as oval and uniform looking as you can find)

2 Tablespoons (ish) olive oil

sea salt and pepper, to taste

Ranch Dressing Ingredients:

  • 1 cup light olive oil or avocado oil
  • 2 eggs, the second is back up ( both eggs need to be room temp, very important!)
  • juice of half a lemon (room temp)
  • 1/2 cup cashew cream (If you aren't on W30 you could use buttermilk)
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons chives, chopped
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 teaspoon onion powder
  • 1 1/4 teaspoon garlic powder

Instructions

Cashew Cream:

Bring 1 cup water to boil, turn off heat and pour 1/2 cup cashews into hot water. Soak for 3-4 hours or overnight. Strain and rinse. Place into blender with a half cup of filtered water and blend until smooth. Store in fridge until ready to use (expires in 4 days)

Preheat oven to 425 degrees and place oven rack in upper third of oven. Place parchment on rimmed cookie sheet

The Potatoes:

Wash, then pat potatoes dry. Cut into wedges so the thick side (the skin side) is no more than 1/2" thick. I like to cut the potatoes in half lengthwise, then cut each half into quarters (or thirds depending on size)

Place wedges on parchment covered cookie sheet, toss in olive oil until potatoes are evenly coated. Sprinkle with sea salt and pepper to taste

Place in the preheated oven and roast for 35-40 turning once, halfway through cooking time. Remove when edges are golden and crispy.

Garnish with extra chives and cilantro for dressing if desired

While Potatoes Cook, Make the Dressing:

  1. Place a room temp egg (have a second egg as back up) and olive in a narrow jar that is wide enough to accommodate an immersion blender. The egg must be room temp. If you forget to take the egg out of the fridge in time, you can place it in a bowl of hot water for 10 minutes to bring it to room temp.
  2. Add the juice of half a room temp lemon.
  3. Place an immersion blender into jar with the blender touching the bottom. Turn on immersion blender keeping it at the bottom of the dish. In about 30 seconds or less you will have mayonnaise! Stop blending. If mayo doesn't set up, use that second egg. Add it to the jar and mix again, it almost always saves the day. Add chopped herbs, spices and cashew cream (or buttermilk) and give one more quick blend to incorporate herbs and spices! Ta-da!
  4. Place in a small dish and dip those fries to your heart's content!

Courses side dish

Cuisine American

 

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Vegan Jamaican Jerk Chili with Mango Salsa!

I made this recipe for myself and my husband the other day. It was amazing. So flavorful, filling and  delicious. We loved it and we aren’t even vegans. This Jamaican Jerk Chili with Mango Salsa is another win for Sun Basket Meal Delivery. And it’s soy, gluten and dairy free!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Vegan Jamaican Jerk Chili with Mango Salsa! Gluten free, dairy free, soy free

What’s New with Sun Basket in 2018?

New year, new menu! Sun Basket kicked off 2018 with a bunch of changes that offer more ways to have your Sun Basket, your way.

    1. NEW: More recipes: Now, Sun Basket is serving up 18 recipes to choose from every week! Never get bored with eating clean.
    2. NEW: Introducing 3 new meal plans:
      • Vegan: Going plant-based has never been easier. Enjoy creative meatless recipes with seasonal organic produce, plant-based proteins, and our house-made signature sauces.
      • Pescatarian: Perfect for those who want to eat a plant-focused diet with a healthy dose of wild-caught seafood. We only use seafood listed as Best Choice or Good Alternative by the Monterey Bay Aquarium Seafood Watch program.
      • Mediterranean: Modeled after one of the world’s healthiest diets, with seasonal produce, lean meat & wild-caught seafood paired alongside whole grains, healthy fats, and fresh herbs.
    3. NEW: Protein selections: Now you can opt for premium proteins on select meals. Make any night special with organic, grass-fed filet mignon, wild-caught halibut, jumbo shrimp, and more.
      Right now get $35 off Sun Basket meals for two or 50% off Family Meals from Sun Basket. Fresh, organic, sustainable ingredients and kid-friendly recipes delivered!


Let’s Talk About This Meal!

This gorgeous, flavorful chili is made in about 35 minutes and is vegan, dairy-free, soy-free and gluten free. All the ‘frees’ you could want! It makes two very generous servings but if you served it as a side dish, it could easily feed four. Seasoned with jerk spices and made with protein rich quinoa, you will never miss the meat. And just look how bright and beautiful this meal is…

Vegan Jamaican Jerk Chili with Mango Salsa!

 

The Recipe: Vegan Jamaican Jerk Chili with Mango Salsa!

What you will need: a medium sized pot, a microplane for grating ginger and a good knife.

13 votes

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Vegan Jamaican Jerk Chili with Mango Salsa

Yield 2 servings

 

You won’t miss the meat or dairy in this easy vegan chili. Brightened with our favorite jerk spices. Gluten-Free, Vegan, Lean & Clean, Dairy-Free, Soy-Free, two generous servings, 530 Calories/Serving, 35  Minutes total

Ingredients

  • 1 tablespoon olive oil
  • 1 red onion
  • 1 red bell pepper
  • ¾ cup rainbow quinoa
  • Jamaican jerk spice blend (1/4 tsp dried coriander, 1/4 teaspoon dried thyme, 1/2 teaspoon cinnamon, 1 teaspoon granulated garlic, 1/2 teaspoon sweet smoked paprika, - 1/4teaspoon  allspice)
  • 1 cup diced tomatoes
  • 1 mango
  • 1 lime
  • 3 or 4 sprigs fresh cilantro
  • 1 cup cooked white beans
  • 1-inch piece fresh ginger

Instructions

Wash produce before use

1.Prep the onion, bell pepper, tomatoes, quinoa and spice blend

  • Peel and coarsely chop three-fourths of the red onion. Finely chop enough of the remaining onion to measure ¼ cup; set aside for the mango salsa.
  • Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
  • Dice tomatoes
  • In a fine-mesh strainer, rinse the quinoa.
  • Place all spices in a small bowl

2. Start cooking the chili

In a medium sauce pot over medium-high heat, warm olive oil until hot but not smoking. Add the coarsely chopped onion and bell pepper, season generously with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the jerk spice blend and cook until fragrant, about 1 minute. Add the quinoa, tomatoes, and 2 cups water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the chili is thickened, 18 to 20 minutes. While the chili cooks, prepare the mango salsa and the remaining chili ingredients.

3. Make the mango salsa

  • Trim off the top and bottom of the mango; cut away the peel, then cut the flesh into two halves away from the pit. Cut the halves lengthwise into ½-inch-wide strips, then crosswise into ½-inch pieces.
  • Juice the lime.
  • Coarsely chop the cilantro.

In a medium bowl, stir together the mango, lime juice, cilantro, and finely chopped onion; season to taste with salt and pepper.

4. Prep the remaining chili ingredients; finish the chili

  • Rinse the white beans.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.

To the pot with the chili, stir in the beans and ginger and cook until the beans are warmed through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper to taste.

5. Serve

Transfer the chili to individual bowls, top with the mango salsa, and serve.

Courses Main Course

Cuisine Jamaican

 

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Grilled Naan Pizza with Roasted Butternut Squash!

Back in the day, when all our kids were little, we made fresh pizza dough and everyone made their own individual pizzas, and we all loved it. But now that everyone is grown up, we go straight for the Naan. Naan makes pizza making easy and quick but still tastes AMAZING! And when you top it with parmesan, mozzarella, roasted butternut squash, caramelized onions and crunchy walnuts it’s pretty much the best thing you have ever tasted. This Grilled Naan Pizza with Roasted Butternut Squash is straight up comfort food…but loaded with veggies and topped with mounds of greens!
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Grilled Naan Pizza with Roasted Butternut Squash-Gluten Free Option

The Naan…Don’t Worry, I Got You Gluten Free Peeps!

Naan is an Indian flatbread that also happens to make a great pizza. You can buy great quality naan at the grocery store, but sadly, it’s not yet available gluten free. And since my home food sensitivity test came back positive for gluten intolerance I am now a GF girl! So, my gluten free followers and I will have to make our own. Thankfully I have a blogger friend with an amazing GF naan recipe. Lucky us!

Grilled Naan Pizza with Roasted Butternut Squash!

Prep: Working with Butternut Squash

If you live near a store that sells fresh, pre-cut butternut I say go for it! It will save you some time. Just be sure it’s really fresh and know you may have to cut the the cubes smaller if they are too big. If you don’t live near a store that sells pre-cut, you’ll have to cut your own. Working with butternut squash can be a challenge if you don’t have the correct tools. You will need a ‘y’ peeler and a sharp knife. A ‘Y’ peeler makes peeling a cinch! And a good, sharp knife slices through that squash like butter…if butter were hard like a squash:)

Place squash and onions on a rimmed cookie sheet, drizzle with olive oil, sprinkle with sea salt and pepper, then roast!

Assemble:

After roasting the veggies, you layer your naan with olive oil, parmesan, fresh mozzarella, onions, butternut and walnuts! The crunch of the walnuts is just sooooo good!

Pop It In The Oven or Put on The Grill:

Seven or eight minutes in the oven or on the grill and you have one heck of a pizza! The flavor combination is on point if I do say so myself. But we aren’t finished yet! While pizza cooks, I drizzle a little lemon juice and olive oil on arugula, sprinkle with sea salt and use it to generously top the pizza. I love adding greens for the healthy boost and added flavor but it happens to look pretty too!

More Naan Pizza Recipes…

Zucchini and Corn Grilled Naan Pizza

Peach, Prosciutto and Buratta Grilled Naan Pizza!

Chicken and Peach Grilled Naan Salad Wraps!

Grilled Naan Salad Wrap with Herbed Chevre

The Recipe: Grilled Naan Pizza with Roasted Butternut Squash!

What you need: a rimmed cookie sheet, parchment paper and if peeling and cutting your own butternut squash, a ‘y’ peeler and a sharp knife.

5 votes

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Grilled Naan Pizza with Roasted Butternut Squash!

Prep

Cook

Total

Yield 4

This pizza is downright amazing! Sweet caramelized onions, roasted butternut squash,  and mozzarella on warm naan and then topped with salty greens, lemon and olive oil! Gluten free naan option offered.

Ingredients

4 cups butternut squash, peeled and diced into 1/2" cubes

1 small a red onion, sliced 1/4"

1/2 cup olive oil (separated)

4 pieces Naan bread

2/3 cup shredded Parmesan

16 oz fresh mozzarella packed in water, sliced

small handful raw walnuts

red pepper flakes (to taste, optional)

3 cups arugula

juice of lemon

about  a 1/2 cup olive oil (separated)

sea salt and freshly ground pepper, to taste

Instructions

Preheat oven or to 425 and position rack in center of oven. If using a BBQ grill you'll need to roast squash in the oven and then cook pizzas on the grill: clean grill and heat to 425

Cover a rimmed cookie sheet with parchment paper

Roast Squash:

Place diced butternut and sliced onions on a parchment covered cookie sheet and drizzle with enough olive oil so all the squash is glistening (2 tablespoons or so)

Generouly sprinkle with sea salt and freshly ground pepper, toss.

Bake for 30-40 minutes till squash is soft and edges are browned. Remove from oven

Brush each piece of naan with olive oil, sprinkle with Parmesan

Layer with mozzarella, and then a layer of butternut squash and onions

Sprinkle with walnut pieces and red pepper flakes if using

Move oven rack to upper third of oven. Place pizzas directly on oven rack and bake for up to 8 minutes (keep an eye on it)

While pizza bakes, drizzle arugula with olive oil and and lemon juice then sprinkle with sea salt and pepper, toss.

When pizza is done, remove and let sit for a minute, slice

Top each slice with a generous amount of dressed arugula and enjoy!

Courses lunch or dinner

Cuisine Italian

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Pasta with Creamy Broccoli and Peas~ Gluten Free

While grocery shopping recently, I came across a gluten free pasta on the shelf that I had never seen before. I decided to try it and LOVED it! The texture and taste were perfection, and you know that’s not always the case with gluten frees pastas. I was thrilled. In fact I loved it so much I contacted the makers, Jovial Foods, to see if they would share a recipe with my readers, and they said yes! Lucky me, lucky you! This recipe for Gluten Free Pasta with Creamy Broccoli and Peas is spring perfection!
This recipe is brought to you by Jovial Foods!

Pasta with Creamy Broccoli and Peas~ Gluten Free

 

A Child’s Gluten Sensitivity Inspires A Search For Healthier Foods:

Jovial Foods, Inc. was founded by a husband and wife team who have always been passionate about food, farming and traditions. Carla and Rodolfo met in the 1980’s in Bologna, where she was spending a year abroad studying Italian and he was studying agriculture. Both were born into family of talented home cooks, he in Italy and she in New England, and food was at the center of their childhoods.

Carla and Rodolfo discovered that their young daughter’s asthma, stomach disturbances, mood swings, chronic sinusitis and excessive hair loss was caused by her body’s sensitivity to modern wheat. They both were professionals in the organic food industry, but they realized they needed to go beyond organic. Their focus shifted to creating high-quality gluten free foods for their family. They were not only looking for great tasting, gluten free foods processed without allergens, they also wanted their daughter’s food to be made with the best certified organic ingredients. Out of necessity Jovial Foods gluten free pastas were born! Find out where to buy Jovial Gluten Free Products near you or order online!

Pasta with Creamy Broccoli and Peas~ Gluten Free

Cooking Classes in Tuscany!

Not only have Carla and Rodolfo created amazing GF pastas, sauces and olive oils but they also offer cooking getaways at an 18th century villa in Tuscany! For those who love to cook and travel this is the ideal vacation.

Let’s Talk About this Recipe!

Gluten Free Tagliatelle cooked al dente and tossed with broccoli and peas sautéed in butter, olive oil and cream, then finished with Pecorino Romano! Jovial Foods Tagliatelle has a fabulous texture. You will never miss the gluten!

Tagliatelle with Creamy Broccoli and Peas!

The Recipe: Pasta with Creamy Broccoli and Peas~ Gluten Free

 

32 votes

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Pasta with Creamy Broccoli and Peas

Prep

Cook

Total

Yield 4 servings

Tagliatelle cooked al dente and tossed with broccoli and peas sautéed in butter, olive oil and cream, then finished with Pecorino Romano! 

Ingredients

Instructions

  • Place a large pot of salted water to boil. While waiting for water to boil, prepare ingredients:
  • In a large skillet, combine the broccoli, butter, olive oil, garlic, and salt to taste.
  • Place the skillet on the stove and cook on medium-low heat for 4 minutes, stirring frequently. Add a few tablespoons of water, as needed, to ensure the broccoli does not burn.
  • Add the cream and the peas to the skillet and cook for 3 minutes.
  • Turn off heat and mix in the cheese and the dill or mint.
  • Cook pasta according to package instructions.
  • Drain the pasta.
  • Add the pasta to the skillet and toss with the sauce.
  • Serve with grated Pecorino Romano cheese.

Courses Dinner

Cuisine Italian

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Whole 30 Butternut Squash and Eggs

When it comes to Whole 30, the less you have to think about, the better. Especially in regards to breakfast. Simple is best, fortunately simple can also be exceptionally delicious and satisfying. Take this Whole 30 Breakfast of Butternut Squash and Eggs for instance: it’s pretty, simple, filling and super tasty!
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Whole 30 Butternut Squash and Eggs #whole30 #breakfast #paleo #keto #butternutsquash

How to Spiralize Butternut Squash:

I am lucky enough to live by two markets that sell pre-spiralized butternut squash. This of course is super handy and a time saver. But if you don’t live near a store that sells pre-spiraled squash, making it at home is not difficult, you just need the right tools. I recommend using a ‘Y peeler’, it makes peeling a squash a cinch! You also need a good knife because you have to cut the squash to fit it on the spiralizer. You can use a plastic spiralizer with a hand crank , BUT if you have the chance I highly recommend buying the Kitchen Aid Spiralizer Attachment!  It makes spiralizing so easy. Just put the vegetables on and let the machine do all the work! I ALWAYS recommend spiraling veggies in advance as part of meal prep and keeping them in a sealed container in the fridge, especially for a morning meal!

Whole 30 Butternut Squash and Eggs

The Cooking…. So Easy!

I cook the butternut in olive oil or ghee for about 8-10 minutes until it’s a little crispy and browned, then sprinkle with sea salt and pepper. That’s it! And while it’s cooking, I slice an avocado, fry an egg and grab the hot sauce!

Whole 30 Butternut Squash and Eggs

Getting That Perfect Crispy Edged Fried Egg!

The secret to the crispy edged fried egg is a really hot pan. I heat my pan for about three minutes before adding the olive oil or ghee. When the oil gets hot, I add the egg and fry until the white is set and the yolk is still runny. Protein, healthy fats, veggies and plenty of yum!

Whole 30 Butternut Squash and Eggs

 

The Recipe: Whole 30 Butternut Squash and Eggs

Tips and what you will need: For fried eggs I love this pan! If pre-spiraled butternut isn’t available to you, you will need a ‘Y peeler’, a good knife , and a spiralizer. You can use a plastic spiralizer with a hand crank , BUT if you have the chance I highly recommend buying the Kitchen Aid Spiralizer Attachment!

15 votes

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Whole 30 Butternut Squash and Eggs

Cook

Total

Yield 2 servings

Spiralized veggies, fried egg and avocado! A dreamy paleo/Whole 30 breakfast! 

Ingredients

4 cups spiralized butternut squash

2-3 tablespoons olive oil

sea salt, freshly ground black pepper

1 ripe avocado, cut in half and sliced

2 eggs, fried

hot sauce, if desired

Instructions

Place a  medium pan on high heat, add 2 tablespoons olive oil or ghee

When pan and oil are hot add squash, cook for 8-10 minutes stirring here and there, turn heat down when necessary

While squash cooks:

Cut avocado in half, remove pit and slice. Peel off skin and set aside

Place a small non stick pan on high heat, heating for at least 2 minutes

Add 1-2 tablespoons olive oil or ghee, so bottom of pan is well coated

Crack eggs into very hot pan and then turn down heat to medium

Allow eggs to cook undisturbed until whites are set and yolks are runny (if you like it cooked through turn egg half way through cooking time)

Season butternut with sea salt and pepper to liking, when edges are browned and crispy, plate. Add sliced avocado and eggs, drizzle with hot sauce and enjoy!

Courses Breakfast

Cuisine American

 Need More Whole 30 Recipes?

Moroccan Chicken and Riced Cauliflower

Salmon and Riced Cauliflower

Mexican Meatball Soup

12 Whole Sweet Potato Recipes

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12 Fantastic Rice Bowl Recipes!

I love rice bowls. Generally speaking they are quick and easy, and it just so happens I am all about quick and easy. So let’s get right to it! Here are 12 Fantastic Rice Bowl Recipes, each is delicious and gluten free.
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First up, these beautiful Thai Beef and Broccoli Rice Bowls from Cook With Me Darling! Sweet and spicy and made in the time it takes for rice to cook rice.

12 Fantastic Rice Bowl Recipes! ~ Gluten Free

This beautiful bowl has me swooning! Fish Taco Bowl with Mango Salsa and Avocado Cream Sauce from Platings and Pairings.

12 Fantastic Rice Bowl Recipes!

Bacon lovers, hold on to your hats! The BLT Rice Bowl with Avocado Lime Dressing from My Kitchen Love is giving me all the feels!

12 Fantastic Rice Bowl Recipes!

The sauce for these Apricot Cashew Chicken Rice Bowls is tangy, sweet and spicy! Recipe from me, The Organic Kitchen.

12 Fantastic Rice Bowl Recipes!

I can’t get over the colors in these Mango Salmon Coconut Rice Bowls from The Kitchen Prep!

12 Fantastic Rice Bowl Recipes!

Speaking of color, the deep color of forbidden rice adds a nice touch to this Vegan Buddha Bowl from Unami Girl.

12 Fantastic Rice Bowl Recipes!

How dreamy is this Oven Baked Mahi Mahi Sprouted Grains Rice Bowl from Prepare and Nourish?!

12 Fantastic Rice Bowl Recipes!

I am so happy to work Indian food in to this collection. It’s my favorite and this Tikka Masala Rice Bowl from Savory Tooth looks like perfection!

12 Fantastic Rice Bowl Recipes!

Spicy and colorful, this Sausage and Veggie Rice Bowl from Peas and Crayons hits the spot!

12 Fantastic Rice Bowl Recipes!

Put an egg on it and I am all over it! This Instant Pot Korean Beef Rice Bowl from Paint the Kitchen Red is stunning! (Gluten free friends be sure to use the coconut aminos option instead of soy sauce)

12 Fantastic Rice Bowl Recipes!

Oh my, the flavor combinations in this Delicata Squash and Shrimp Rice Bowl from Just a Little Bit of Bacon are on point!

12 Fantastic Rice Bowl Recipes!

And last, but definitely not least these beautiful, vegan Roasted Turmeric Cauliflower Buddha Bowls from Nourish Everyday !

12 Fantastic Rice Bowl Recipes!

More Healthy Recipes!

I hope you enjoyed this collection of recipes! If you’d like to see more delicious, healthy, recipe collections click on the links below:

12 Healthy Vegetable Side Dishes
12 Sweet Potato Recipes 

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Seared Scallops with Butternut Squash Puree

I used to be intimidated by the thought of cooking scallops, but then I took a cooking class and the teacher showed us just how easy it is to do. Easy as in 3-4 minutes easy. Yup, three minutes is all it takes to cook scallops! I nestle these tender scallops in a sweet and savory butternut squash purée and drizzle it all with brown butter and sage.
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Seared Scallops with Butternut Squash Puree- paleo, gluten free

The Butternut Squash Purée

Rich and oh so tasty this butternut purée is made by roasting the squash with garlic and sage and then blending with parmesan cheese! This purée is the perfect bed for these perfectly caramelized scallops.

Seared Scallops with Butternut Squash Puree- paleo, gluten free

How To Work with Butternut Squash:

You can usually find pre-cut butternut squash at the grocery store. As long as it’s fresh, that is great, though you will probably have to cut the cubes even smaller because store bought is usually cut too big for this recipe. If you want to cut your own, here are some tips: Butternut Squash can be a trick to work with unless you have the right tools. A ‘Y’ peeler makes peeling a snap and a good sharp knife is a must! (I use a Wusthof 8″ chef’s knife)

Seared Scallops with Butternut Squash Puree- paleo, gluten free

How to Cook The Scallops:

Scallops are usually frozen right on the boat after they are caught, so even if you buy them fresh from the store they were frozen at one time. Whether you buy them thawed or thaw them yourself you’ need to use a paper towel to dab any extra moisture and then lightly season with sea salt and pepper.

Seared Scallops with Butternut Squash Puree- paleo, gluten free

The key to a perfectly caramelized scallop is high heat and searing. Scallops are so small and delicate they cook in 3-4minutes flat. The biggest mistake people make when cooking scallops is over-cooking. Don’t do it! You’ll be tempted to leave them on longer, resist! A minute and half to two minutes a side should not only cook them through but result in a beautiful seared exterior and tender interior. Yum!

Seared Scallops with Butternut Squash Puree- paleo, gluten free

The Recipe: Seared Scallops with Butternut Squash Puree

What you need:  a rimmed cookie sheet, parchment paper, a food processor (or hand mixer) and a good grill pan.

3 votes

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Seared Scallops with Butternut Squash Puree

Prep

Cook

Total

Yield 4 servings

This is a beautiful meal that doesn’t take very much time, and the butternut puree is a healthy alternative to mashed potatoes. If you prefer less work and a lighter meal, these scallops are perfect served over basmati rice. Because scallops take only 4 minutes to cook, the temptation is to overcook them, don’t! When overcooked ,scallops are rubbery. When cooked correctly, they are tender and heavenly.

Ingredients

Butternut Puree Ingredients and Prep:

1 butternut squash, about 2 lbs, peeled and cut into cubes (when cut into cubes, squash should fill entire rimmed cookie sheet)

6 -8 Sage leaves

Olive oil

Sea salt

Pepper

4-5 whole cloves garlic, peeled

Scallops with Butter sauce:

16 large scallops, thawed, lightly salted and peppered

4 Tablespoons butter

2 teaspoons freshly minced sage

1 small shallot minced

1 Tablespoon lemon juice

Instructions

Preheat oven to 400 degrees and place rack in upper third of oven. Place a sheet of parchment paper on rimmed cookie sheet and set aside

Peel and cut squash into ½ inch cubes, place on a rimmed cookie sheet covered with parchment paper, drizzle lightly with olive oil, sprinkle with sea salt and pepper, add whole garlic cloves and toss

Place butternut squash in the oven and set timer for 30 minutes

When timer goes off, toss 6-8 whole sage leaves onto the butternut baking sheet and cook for 10-15 more minutes (till squash soft and just starting to brown and sage is crispy).

Remove from oven and put all ingredients into a food processor and process till squash is the consistency of mashed potatoes. Cover to keep warm.

Pat scallops dry with paper towel, sprinkle lightly with salt and pepper.

Heat a non stick nonstick pan on medium/high heat for three minutes

While waiting for pan to heat, spoon butternut puree onto four plates

Carefully add olive oil to hot pan, add scallops and sear without moving them for 2-3 minutes (till golden) then turn them over.

Cook for about 90 seconds more, remove from heat and nuzzle them atop your pureed squash to keep them warm while preparing butter sauce.

Immediately add butter and shallots to pan and saute for about a minute, add sage leaves and cook for one more minute. Stir in fresh lemon juice. Spoon butter mixture over scallops and serve.

Courses Main Course

Cuisine American

 

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