‘Almond Joy’ Chocolate Chip Skillet Cookie! (Gluten free option)

When I was a little girl my mom would give me a dime and allow me to walk to the local grocery store to buy an Almond Joy. I loved the combination of coconut, almonds and chocolate. Years later I would pilfer my kids Halloween candy looking for my favorite candy bar. No lie. Fast forward: I don’t eat Almond Joys anymore, but I still love that wonderful classic flavor combination today. So, I decided it was time to pay homage to my favorite childhood treat with this ‘Almond Joy’ Chocolate Chip Skillet Cookie! (Gluten Free Option)
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

'Almond Joy' Chocolate Chip Skillet Cookie! (Gluten free option) #skilletcookie, #chocolatechipcookie #almondjoycookie #glutenfreechocolatechipcookie

The Dough:

There is pretty much nothing better than a giant cookie! Basically it’s every child’s (and possibly adult’s) dream.  I add shredded coconut, and sliced almonds to a fairly traditional chocolate chip cookie recipe to make this Almond Joy Skillet Cookie. I use Gluten Free Jovial Pastry Flour, because it’s the best for baking!

'Almond Joy' Chocolate Chip Skillet Cookie! (Gluten free option) #skilletcookie, #chocolatechipcookie #almondjoycookie #glutenfreechocolatechipcookie

The Toppings:

Of course you can eat this cookie as is, warm and gooey straight out of the oven. But if you would like to top it I have some suggestions: place a big scoop of your favorite ice cream (my ‘no churn vanilla ice cream’ works nicely) and then drizzle with hot fudge! So fabulously delicious!

'Almond Joy' Chocolate Chip Skillet Cookie! (Gluten free option) #skilletcookie, #chocolatechipcookie #almondjoycookie #glutenfreechocolatechipcookie

So much better than a candy bar! And certainly feeds more people, unless you eat it all yourself…no judgement here.

'Almond Joy' Chocolate Chip Skillet Cookie! (Gluten free option) #skilletcookie, #chocolatechipcookie #almondjoycookie #glutenfreechocolatechipcookie

Besides how fabulous this dessert tastes (and looks and smells) you know what I love about it? It’s easier to bake “cookies” in a skillet and takes less time to make!

'Almond Joy' Chocolate Chip Skillet Cookie! (Gluten free option) #skilletcookie, #chocolatechipcookie #almondjoycookie #glutenfreechocolatechipcookie

The Recipe: ‘Almond Joy’ Chocolate Chip Skillet Cookie! (Gluten free)

What you need: a10″ skillet or oven safe pan, a hand mixer or stand mixer, organic hot fudge if desired. If you want to make this recipe gluten free I recommend Gluten Free Jovial Pastry Flour

'Almond Joy' Chocolate Chip Skillet Cookie!

Prep

Cook

Total

Yield 10 servings

All your (or my) childhood dreams come true! 

Ingredients

1 3/4 cups gluten free or all purpose flour ( I highly recommend Jovial GF Pastry flour, linked above)

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1 soft stick butter (1/2 cup) plus 1 tablespoon more for pan prep

1/2 cup granulated sugar

1/2 cup light brown sugar

1 teaspoon vanilla paste or 1/2 teaspoon extract

1 large egg

3/4 cup shredded coconut

3/4 cup sliced almonds

1 cup chocolate chips or chunks (I like dark, but milk chocolate works too)

Instructions

Preheat oven to 375 degrees and place oven rack in center position

Use a paper towel to wipe bottom and sides of skillet with one tablespoon butter, set aside

Place flour, baking soda and sea salt in a bowl, whisk and set aside

Place softened butter and sugars into mixer and mix for two minutes

Add egg and vanilla, mix well

Add dry ingredients and mix until well incorporated

Add almonds and coconut, mix well

Add chocolate, depending on your mixer you may need to mix by hand

Place dough in skillet and press dough evenly into the pan

Bake for 16 minutes or until cookie is slightly golden and center is set

Remove from oven. You can serve warm or cool. Top with ice cream and hot fudge if desired

Courses dessert

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Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30

Last week I showed you How To Make Sweet Potato Rice. So it stands to reason that this week I would show you just one of many things you can do with it. So many ideas are popping into my head, but I am starting with this one: Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30 #pulledpork #mexicanrice #whole30 #paleo #sweetpotatorice

Oh Goodness Gracious…

My love of Mexican food knows no bounds, so my first thought after coming up with sweet potato rice was “how am I going to Mexican this baby up?!” I’ll tell you how, onions, bell peppers, jalapeño chilis, and tender pulled pork that’s how!

Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30 #pulledpork #mexicanrice #whole30 #paleo #sweetpotatorice

Instant Pot or Crock Pot, It’s All More Than Good…

You can make this pulled pork in the Instant Pot or Crock Pot. It will be tender and juicy and perfect for topping this spicy sweet potato rice. Of course, I added some greens: chopped romaine and avocado and then garnished with some pickled cabbage. But pico de gallo is a great choice too!

Paleo and Whole 30!

I know many of you watch your grain intake. After reading Grain Brain I certainly do! This is a great way to get those complex carbs without the grains. And of course it has protein and healthy fats.

Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30 #pulledpork #mexicanrice #whole30 #paleo #sweetpotatorice

The Recipe: Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30

Tips and what you need: learn to make sweet potato rice here. You will need an Instant Pot or Crock Pot. If you need a tutorial on working with hot pepper click here.

10 votes

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Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30

Prep

Cook

Total

Yield 4-6 servings

A delicious grain free, dairy free way to enjoy Mexican food! You can make this meal in the Instant Pot or Crock Pot, cooking time will vary.

Ingredients

Pulled Pork:

  • 1 1/2 tsp sea salt
  • 1 tsp freshly ground pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp chipotle chili powder
  • 1 large yellow onion, peeled and thinly sliced
  • 1~ 4 pound pork shoulder (also known as pork butt, bone in or out)
  • 1 cup chicken or beef broth 

Mexican Sweet Potato Rice:

olive oil, butter or ghee

6 cups 'Riced' Sweet Potatoes (see link in blog post above for instructions)

1 small red onion, peeled and diced

1 small red bell pepper, diced

1  jalapeño pepper, minced (use as little or as much as you want (I use 2 teaspoons)

Sea salt and freshly ground pepper to taste

Toppings:

4 cups chopped romaine

2 avocados peeled and sliced

pico de gallo, purple cabbage...whatever floats your boat

Instructions

The Pork:

  1. Combine all spices and mix well.
  2. Place onions and broth in crock pot or instant pot.
  3. Rub pork on all sides with spices.
  4. Add pork to crock pot or instant pot.
  5. For Crock Pot: Set crock pot on low for 10 hours or high for 6 hours. I prefer low for 10, it turns out a bit more tender. When done, remove meat from pot and set on cutting board, discard all but 1/2 cup liquid and onions. Use two forks to shred, discarding fat along the way. Add pork back to crock pot with remaining liquid and onions
  6. If needed, season with more of any of the spices you rubbed on the pork and mix, but remember, the sweet potato rice is somewhat spicy:)
  7. If you want those browned crispy edges, sear in a hot pan for a few minutes!
  8. For Instant Pot: Close lid and make sure release valve is sealed.
  9. Press 'meat' option and set to 60 minutes. When meat is done, carefully release valve with oven mitt or spoon to release pressure.
  10. Remove meat from pot and set on cutting board, discard all but 1/2 cup liquid and onions. Use two forks to shred pork, discarding fat along the way. Add back to Instant Pot
  11. If needed season with more of any of the spices you rubbed on the pork, but remember, the sweet potato rice is somewhat spicy:)
  12. If you want those browned crispy edges, sear in the Instant Pot using the saute feature for a few minutes!

The Sweet Potato Rice:

Prep all ingredients. If you need to see how to work with a hot pepper see link in blog post above.

Place large pan on high heat for two minutes, When pan is very hot add olive oil, butter or ghee

Add onions and bell pepper to pan and cook for 6-7 minutes, stirring occasionally (lower heat to medium if necessary

Add sweet potato rice and jalapeño. Cook, stirring occasionally, for 6-7 more minutes

Season with sea salt and pepper to taste

Plate 'rice', top with lettuce and avocado, then pork. Add pico de gallo or purple cabbage. Enjoy!

Courses Dinner

Cuisine Mexican

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How to make Sweet Potato Rice! Paleo-Whole 30

Every once in a while I have a good idea. The other night was one of those times. I was making my Spiralized Sweet Potatoes with Chipotle Lime Dipping Sauce  and I thought “I wonder if I could make these spirals into sweet potato ‘rice’?” Yeah…food bloggers think about things like that. Five minutes later I found out the answer is yes, and that there are two ways to do it!  So let’s get to it: How to Make Sweet Potato Rice!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

How to make Sweet Potato Rice! Paleo-Whole 30 #sweetpotatorice #paleo #whole30 #vegan #howto

Sweet Potato Rice: The Other Grain Free Rice

I assume by now most of you have seen or at least heard of cauliflower ‘rice’. It’s a life saver for those that try to avoid grains or just want to amp up the use of veggies in their diet. I happen to love it, and use it often (see here, here and here). But what I love about this sweet potato rice is that it feels more like real rice!  And the color is so appealing, Making Mexican food? Use this as a rice substitute. Have extra? Cook it up in a pan with eggs the next morning! It tastes great alone or served with beef or chicken. You can even use it inside a taco!

How to make Sweet Potato Rice! Paleo-Whole 30 #sweetpotatorice #paleo #whole30 #vegan #howto

How to Make It:

We start with spiralized sweet potatoes: in a perfect world everyone would live near a store that sells prepared spiralized sweet potatoes. But if your local store doesn’t carry them, don’t worry, you can make your own. You can use an affordable hand crank spiralizer, BUT I am going to lay some truth on you, the plastic spiralizer is great for softer foods like zucchini and white potatoes, but not so much for sweet potatoes. So if you think you may want to spiralize frequently (and I highly recommend you do!) you may wish to invest in the attachment for the Kitchen Aid mixer. It’s much sturdier than plastic and can handle hard veggies like sweet potatoes easily. Plus, you can walk away while the machine does the work!

How to make Sweet Potato Rice! Paleo-Whole 30 #sweetpotatorice #paleo #whole30 #vegan #howto

After Spiralizing the Sweet Potatoes You Have Two Options…

…the easiest option is popping them in your food processor for literally 5 seconds.

How to make Sweet Potato Rice! Paleo-Whole 30 #sweetpotatorice #paleo #whole30 #vegan #howto

The second option is super easy too. Just chop up those orange spirals with a good knife. It  takes 2-3 minutes. So either way, it works perfectly!

How to make Sweet Potato Rice! Paleo-Whole 30 #sweetpotatorice #paleo #whole30 #vegan #howtoMake Ahead Of Time!

The great thing about sweet potato rice is, you can make it ahead of time! Just  “rice” it, place in a covered container, and pull out of the fridge when you are ready too cook. It keeps well for 5-6 days. To cook, just add olive oil, butter or ghee to a hot pan and cook until slightly crispy. Season with salt and pepper and voila! A delicious side dish in minutes. Be sure to check back next week because I have a Mexican Sweet Potato Rice with Pulled Pork coming your way!

How to make Sweet Potato Rice! Paleo-Whole 30 #sweetpotatorice #paleo #whole30 #vegan #howto

The Recipe: How to make Sweet Potato Rice! Paleo-Whole 30

Tips and what you need: if you have a store in your area that sells pre-spiralized sweet potatoes, you can use those and save time. If not make your own with the attachment for the Kitchen Aid mixer.You can use a food processor or a a good knife to make the spirals into “rice”.

16 votes

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How To Make Sweet Potato Rice: Paleo-Whole 30

Cook

Total

Yield 4 servings

Easy rice substitute made with sweet potatoes

Ingredients

6 cups spiralized sweet potatoes ( about 3 potatoes) see instructions in blog post

olive oil, butter or ghee

sea salt and pepper to taste

Instructions

Place spiralized sweet potatoes in a food processor and pulse for five seconds. If using a knife instead of processor, chop spiralized potatoes until they resemble large grains of rice

Place a large pan on high heat, wait 60 seconds, then add enough olive oil to generously coat bottom of pan

When oil is hot but not smoking add riced sweet potatoes

Cook, stirring frequently for 8 minutes or so. Turn heat down if needed. "Rice" should be cooked but a little crispy so it has a 'bite'

Season to taste with sea salt and pepper, serve!

Courses Side dish

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Upside Down Orange Almond Cake

I have been making traditional Orange Almond Cake for years. But recently I turned this recipe upside down. Literally. This show stopper is my Upside Down Orange Almond Cake!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Upside Down Orange Almond Cake #orangealmondcake #bloodoranges #grainfree #dairyfree #lowcarb

Naturally Dairy and Grain Free!

This isn’t a cake recipe where I have replaced flour and dairy with substitutes, Orange Almond Cake is a traditional recipe that was always made with very few ingredients: fine almond meal, eggs, whole oranges and sugar. It has a bit of a custardy texture and served warm straight out of the oven it is quite heavenly. It’s also delicious the next day for breakfast!

Upside Down Orange Almond Cake #orangealmondcake #bloodoranges #grainfree #dairyfree #lowcarb

To Make The Traditional Cake Even Prettier I Turned it Upside Down…

…and used blood oranges for their deep, rich color. Of course if you don’t have access to blood oranges just use regular oranges. It will still be delicious, and beautiful!

Upside Down Orange Almond Cake #orangealmondcake #bloodoranges #grainfree #dairyfree #lowcarb

Two Versions: Traditional and Low Carb…

In the past I always made this simple cake with organic granulated sugar. But this week I tried a low carb version by using powdered stevia and it was fantastic! The texture was perfection and the taste, lovely. I was very pleasantly surprised. So feel free to make whatever version floats your boat! When I used a nutrition calculator the carb count came out to 6 grams of carbs per serving.

Upside Down Orange Almond Cake #orangealmondcake #bloodoranges #grainfree #dairyfree #lowcarb

Perfect for Parties…or Breakfast!

Honestly, this little cake makes quite the impression. Perfect for parties, brunches, showers or dessert and then breakfast the next morning! When a cake is made with oranges, eggs and almonds, there is no reason not to eat it for breakfast.

Upside Down Orange Almond Cake #orangealmondcake #bloodoranges #grainfree #dairyfree #lowcarb

Don’t Be Nervous About Turning That Cake Upside Down…I Got You!

To make ‘the flip’ foolproof I use a springform pan and parchment paper. If you don’t have a spring form pan, that’s ok too. Parchment and a good 9″ round cake pan will work too. You’ll just need to follow the tips in the recipe below to ensure success.

Upside Down Orange Almond Cake #orangealmondcake #bloodoranges #grainfree #dairyfree #lowcarb

The Recipe: Upside Down Orange Almond Cake

Tips and what you need: Regular almond meal works fine for this recipe but “fine” almond meal works even better! If making the low carb version, you will need stevia powder. I almost always recommend using parchment paper when baking but for this recipe it’s a must! It not only prevents sticking but makes the turning process easier. I also recommend a springform pan, but if you don’t have on you can use a 9″ round cake pan and pray. (Just kidding, you’ve got this!) You will need a blender and as always a good knife!

13 votes

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Upside Down Orange Almond Cake

Prep

Cook

Inactive

Total

Yield 10 servings

A show stopping dessert that is naturally grain and dairy free! Low carb version offered. And be sure to allow enough time to boil oranges in advance.

Ingredients

Organic cooking spray or 1 tablespoon butter for pan

5 whole organic oranges, 2 boiled, the rest sliced for the top of cake (if using blood oranges I buy 2 navel oranges for boiling and 3 blood oranges for a pretty top)

6 large eggs

3/4 cup organic granulated sugar plus more for dusting (If making low carb version use powdered Stevia. All brands are different so check the conversion chart for your brand. For my brand 2 Tablespoons subbed for 3/4 cup sugar)

2 cups almond meal (I use 'fine' almond meal for a fluffier cake, but regular works fine too)

1 teaspoon baking powder

1 teaspoon vanilla paste or extract

Instructions

To do ahead: fill pot with water and boil two oranges for 30 minutes. Allow to cool.

Preheat oven to 375 degrees and move oven rack to lower third of oven. Wipe side of cake pan with butter or spray with organic cooking spray. Cut parchment paper into a circle and place it in the bottom of the pan, sprinkle with generously with organic granulated sugar. Set aside.

Take the two boiled oranges, cut in half and remove seeds if there are any. Place in blender and blend until smooth

Slice remaining oranges very thinly and place in a single layer into the bottom of pan, overlapping a little, set aside (you may have extra)

Use a stand or hand mixer to beat eggs and sugar (or stevia) until they become a little fluffy (4-5 minutes)

Add almond meal, baking powder, orange puree and vanilla, beat another 60 seconds

Pour batter into pan (over sliced oranges)

Place in oven for 45 minutes or until center of cake is firm

Remove from oven, allow to cool for ten minutes. Use a knife to separate the cake from edges of the pan. When cake is cool enough to touch, remove from pan, set cake on plate, remove parchment and dust with sugar. Serve.

Courses Dessert

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Chicken Bruschetta and Zoodles – Whole 30/Paleo

Looking for healthy? Looking for delicious? Looking for Paleo-Whole 30-gluten and dairy free recipes? Well I have them and this recipe for Whole 30/Paleo Chicken Bruschetta and Zoodles is all of the above!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Chicken Bruschetta and Zoodles - Whole 30/Paleo #paleo #whole30 #chickenbruschetta #zoodles

 

To Get the Most Tender Flavorful Chicken Breast…

…I will encourage you to brine the chicken breasts in salt water for at least 30 minutes because this renders the most tender, flavorful and moist chicken. There is a scientific explanation, like the salt water changes the molecular make up of proteins…blah, blah, blah, science, science, let’s eat! If the word ‘brining’ intimidates you, don’t panic. Brining is the simple process of soaking the the breasts in salted water. I use pink Himalayan Salt: After brining, you sprinkle with seasonings, brown in a pan and pop in the oven!

While Chicken Cooks, Prep Bruschetta Topping and Zoodles!

This bruschetta topping is the perfect, flavorful topping for chicken! Diced tomatoes, minced garlic, chopped basil and a little balsamic is all you need! Then we top with a few toasted pine nut and voila! A gorgeous healthful meal.

Chicken Bruschetta and Zoodles - Whole 30/Paleo #paleo #whole30 #chicken #bruschetta #zoodles

For the Zoodles…

For those unfamiliar, zoodles are zucchini noodles. Many super markets now carry zoodles already spiraled, as they have become very popular. But if your local store doesn’t carry them, don’t worry, you can easily make your own. You can use an affordable hand crank spiralizer….

Chicken Bruschetta and Zoodles - Whole 30/Paleo/GAPS

…BUT, If you Think You Might Want To Spiralize Other Veggies…

…you may wish to invest in the attachment for the Kitchen Aid mixer It’s much sturdier than plastic and can handle hard veggies like sweet potatoes easily!

Chicken Bruschetta and Zoodles - Whole 30/Paleo/GAPS

To Cook Zoodles:

Just toss in a pan with a little olive oil and sea salt. You only need to cook them long enough to warm them up, 2-3 minutes. Then top with chicken and smother in the bruschetta topping. Yum! An incredible meal, and you’ll never miss the carbs!

Chicken Bruschetta and Zoodles - Whole 30/Paleo/GAPS

The Recipe: Chicken Bruschetta and Zoodles – Whole 30/Paleo

What you need: if you don’t have a store near you that carries premade spiraled zucchini you will need a hand crank spiralizeror the attachment for the Kitchen Aid mixer .

5 votes

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Chicken Bruschetta and Zoodles - Whole 30/Paleo

Prep

Cook

Inactive

Total

Yield 4 servings

A simple, delicious Paleo/Whole30 meal in the oven or on the grill!

Ingredients

If you want the most tender breasts possible, brine chicken in salt water for 30 minutes before cooking: fill a large bowl with 4 cups water and 1/3 cup kosher or Himalayan sea salt. Stir. Add breasts and allow to soak in brine for 30 minutes.

  • 4 bone in/skin on medium sized chicken breasts
  • 4 zucchini, spiralized (if buying premade use 6 cups)
  • Tomato topping:

  • 2 cups organic diced Roma tomatoes (about 5 tomatoes)
  • 1/3 cup extra virgin olive oil (separated)
  • 8 basil leaves, chopped
  • 1 or 2 cloves garlic, minced (I use two)
  • sea salt
  • pepper
  • 2 Tablespoon balsamic vinegar
  • 2 Tablespoon roasted pine nuts (for garnish)

Instructions

  1. If using brine: Place chicken in brine and allow to rest for 30 minutes. When chicken is done brining, preheat grill or oven to 400 degrees and place oven rack in upper third of oven. 
  2. Remove breasts from brine (if using) and pat dry with a paper towel.
  3. Brush both sides with olive oil, then sprinkle with sea salt and pepper
  4. If using oven method: heat an oven safe pan or skillet on med/high heat for two minutes. Add olive oil to pan (enough to coat pan) When oil is hot add chicken to pan, skin side down. Cook chicken until golden brown (five minutes or so) turning heat down if needed. Place pan in oven. Cook for 25-30 minutes depending on size of breasts, turning skin side up last 10 minutes of cooking.
  5. If using grill method: Place breasts skin side down onto preheated grill. Cook for ten minutes, turn breasts skin side up and cook for 15 minutes (or more if using larger breasts.)
  6. While chicken cooks, make bruschetta topping and zoodles:

  7. Add tomatoes to a bowl, drizzle with 1-2 tablespoons olive oil, sprinkle with 2 pinches sea salt/pepper, stir in garlic and basil. Add balsamic. Stir and set aside

  8. If making your own spiralized zucchini, do it now.
  9. Just before chicken is done, place large pan on medium heat for 2 minutes. When pan is hot, add enough olive oil to coat bottom of pan. Add zucchini and heat, tossing for 2-3 minutes (just long enough to heat them up. If you cook them too long they will get soggy) Sprinkle with sea salt and pepper. Plate zucchini.
  10. When chicken is done remove from grill or oven, set on zucchini and top with tomatoes, garnish with pine nuts and serve!

Courses dinner

Cuisine Italian

 

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Five Greens Salad ~ Paleo/ Whole 30

Sometimes food surprises you.That was certainly the case the first time we tried this Five Greens Salad. It looks totally unassuming, but wow is it delicious! And so simple to make.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Five Greens Salad ~ Paleo/ Whole 30 #paleo #whole30 #salad #apples #cucumbers

Inspired by an East Coast Trip!

In October of 2017 we spent two weeks on the East Coast. Being life long ‘left coasters’ it was the first time either of us had been on the ‘right coast’ to see the fall colors. And Autumn did not disappoint!

Vermont

The colors were spectacular. We drove from Boston to Maine, Maine to Vermont, Vermont to the Berkshires (Mass), then the Berkshires to Rhode Island, and finally Rhode Island to NYC to see our oldest son and his family. Phew!

Inn by The Sea, Maine

On our drive we passed through New Hampshire and Connecticut stopping to apple pick, shop, meander through small towns, and of course, eat!

New hampshire

What a fantastic vacation! The colors were amazing, the history was incredible and we ate a lot of fabulous New Eanglan sea food.

Connecticut

The Salad, Not Just For Fall!

As we passed through Greenwich CT, we stopped at a local Mediterranean restaurant for lunch. We ordered, and soon a salad was dropped off at our table. We both just stared at it. We didn’t think it was the salad we ordered. We were expecting a salad with lettuce greens. But what we got was even better, we just didn’t know it yet!

Five Greens Salad ~ Paleo/ Whole 30 #paleo #whole30 #salad #apples #cucumbers

We were intrigued by the combination: apples, cucumbers, avocado, pistachios, golden raisins and chive vinaigrette. So we grabbed our forks and it was love at first bite! The Five Greens Salad is fresh, crispy, light, delicious, healthy and so unique. I don’t ever remember eating or even having seen a salad quite like it! We finished it off in two minutes flat. Of course when we got home I had to come up with my own version.

Five Greens Salad ~ Paleo/ Whole 30 #paleo #whole30 #salad #apples #cucumbers

Every time we make this sweet, tart, salty salad it reminds us of our fantastic east coast trip. Which is one of the great things about food, at least for me. I connect pleasant food experiences with the places I have been and the people I love. Even if you never make it to the east Coast in fall you can certainly enjoy this salad any time of year!

Five Greens Salad ~ Paleo/ Whole 30 #paleo #whole30 #salad #apples #cucumbers

 

The Recipe: Five Greens Salad

Tips and what you need: Dicing everything uniformly makes for a prettier salad. You will need either a white balsamic vinegar or a champagne vinegar. My first choice is this white balsamic (I also like this one)  Most grocery stores carry white balsamic and champagne vinegar, I encourage you to choose a quality brand (in other words, don’t go too cheap or your salad will suffer:)

12 votes

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Five Greens Salad!

Prep

Total

Yield 4 servings

A light, delicious, healthy salad that can be enjoyed almost any time of year! Paleo with a Whole 30 version.

Ingredients

Salad:

1 cup granny smith apple, diced (usually 1 large ribbon)

1 cup cucumber, peeled and diced

1/4 cup roasted salted pistachios

1/4 cup golden raisins

1 avocado, diced

sea salt, to taste

Dressing:

1/4 cup extra virgin olive oil

1 tablespoon white balsamic or champagne vinegar

1 tablespoon chives, sliced

2 teaspoons honey (omit if on Whole 30)

sea salt, to taste

Instructions

Try to dice all ingredients uniformly:

Prep all salad ingredients (except avocado) and place in a bowl, stir and sprinkle with a pinch  or two of sea salt, toss

Whisk together all dressing ingredients and drizzle over salad, toss

Add avocado and gently toss, add a little more sea salt if needed, serve

Courses side salad

 

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Gluten Free Tangerine Cranberry Pecan Smoothie Bowl!

When it comes to smoothie bowls I like mine heavy on the granola and packed with flavor, and this Tangerine Cranberry Pecan Smoothie Bowl checks both off the list!
(This post is sponsored by Back To Nature)

Gluten Free Tangerine Cranberry Pecan Smoothie Bowl! #smoothiebowl #tangerine #glutenfree #healthybreakfast #snackhappy

What’s in This Bowl?

Amazingness, that’s what: Fresh squeezed tangerine juice (or orange juice) frozen mango, pineapple and shredded carrots with just a dollop of creamy vanilla yogurt. Then I top it off with coconut shreds and Gluten Free Cranberry Pecan Granola from Back to Nature, because it’s Non-GMO Project Verified and USDA Certified Organic, both are very important to me!

Gluten Free Tangerine Cranberry Pecan Smoothie Bowl!

I Don’t Just Keep The Crunch on The Top!

The thing that makes a smoothie bowl better than a classic smoothie served in a glass, is the texture and crunch! So I like to not only place the granola on the top, but stir it into the smoothie even before I add toppings. That way I get that yummy ‘bite’ in every bite! See where to buy Back to Nature products near you. I found mine at Sprouts.

Gluten Free Tangerine Cranberry Pecan Smoothie Bowl!

So Simple and Made in About Three Minutes!

I have to say the best thing about eating smoothie bowls for breakfast, besides the taste, is how quickly you can blend them up and how easy they are to clean up after! Rushed in the morning? Smoothie bowls are the answer! Getting the kids off to school? Smoothie bowls to the rescue! Need a healthy breakfast but don’t want to cook? Yup. Smoothie. Bowls.

The Recipe: Gluten Free Tangerine Cranberry Pecan Smoothie Bowl!

 What you need: cranberry pecan granola and a good quality blender.

19 votes

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Gluten Free Tangerine Cranberry Pecan Smoothie Bowl!

Prep

Total

Yield 1 serving

A delicious, healthy breakfast that takes about three minutes to make! You can use tangerine or orange juice in this recipe.

Ingredients

Smoothie:

1 cup tangerine or orange juice (preferably fresh squeezed)

1/2 cup frozen pineapple chunks

1/2 cup frozen mango chunks

1 small carrot, grated (about 1/3 cup)

2 tablespoons vanilla yogurt (your favorite including dairy free!)

Toppings:

1/2 cup granola, I used Back to Nature Cranberry Pecan

small handful coconut shreds

Instructions

Use a food processor or cheese grater to grate carrot

Place all smoothie ingredients into blender and blend until smooth, pour into a bowl

Stir in granola leaving a couple of tablespoons for the top

Sprinkle the top with granola and coconut shreds

Enjoy!

Courses Breakfast

 

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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!
This post is sponsored by Tomorrow Sleep: Makers of optimal sleep products engineered with 100 years of research for your best tomorrow. Click and get $100 off your mattress!

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.

20 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. For my friends that aren’t fans of heat, you can mellow out the sauce with a little coconut milk or cream. 

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

Need More Whole 30 Recipes?

To get my most popular Whole 30 recipes, click here, here, and here! 

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. For my friends that don't love spicy heat,  you can mellow out the sauce with a tablespoon or two of coconut milk or cream.

Ingredients

If making the Whole 30 version

6 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 (It's hot! Start with 1T and if it's not hot enough for you add more)

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

1 Tablespoon Dijon mustard

optional- 1-2 Tablespoons coconut milk or coconut cream if you want to make the sauce creamier and mellow out the heat

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 1/2 cup water to boil, turn off heat, add dates to water for 5 minutes to soften. Remove from water (save water for later) and chop dates as finely as you can.

Make Sauce:

In a small bowl, whisk together Sambal Oelek, mustard and honey and coconut milk or cream if using ( Whole 30 friends use fresh squeezed orange juice or 2 Tablespoons minced dates. If using minced dates the sauce may be a little thick, use reserved cooking water to thin, adding a teaspoon at a time until desired consistency is achieved)

Set sauce 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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