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!
(This post contains affiliate links. I may make a commission off sales, your price remains the same.)

Whole 30 Butternut Squash and Eggs

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!

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

View The Organic Kitchen’s Privacy Policy

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.
(This post contains affiliate links. I may make a commission off sales while your price remains the same)

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 

View The Organic Kitchen’s Privacy Policy

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.
(This post contains affiliate links. I make a commission off sales, your price remains the same.)

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.

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

 

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.

xo

Pasta with Chicken, Caramelized Onions and Balsamic!

Ok ya’ll. I am trying my hardest not to open the fridge and finish off this amazing pasta before dinner! I made it at three o’clock because the sun sets early these days and I need the light. So I took the photos, then a few bites of this heavenly goodness, resisted the temptation to stuff it all in my face and promptly put it away for dinner. It’s now four o’clock and I don’t think I’ll make it until six. This Pasta with Chicken, Caramelized Onions and Balsamic is one delicious meal. So.Gosh.Dang.Good!
(This post contains affiliate links. I may make a commission off sales while your price remains the same)

Pasta with Chicken, Caramelized Onions and Balsamic! ~ Gluten Free

 What’s in It?

Gluten free spaghetti, caramelized onions, chicken breasts, walnuts, garlic, balsamic and baby arugula! Then it’s finished with parsley and parmesan. Excuse me while I get a fork, head back to the fridge and swirl it in that pasta…OK I am back, we shall proceed…

Pasta with Chicken, Caramelized Onions and Balsamic! ~ Gluten Free

Those Caramelized Onions Though…

Look right in front of the chicken breast, those are caramelized onions and along with the balsamic vinegar they bring the ‘sweet’ to this recipe! The chicken breasts and parmesan bring the savory and when you toss in sea salt and red pepper flakes, it’s a downright magical combination of flavors! Ok that’s it, I can’t take it anymore, I am pulling the pasta out of the fridge and eating my portion. My husband can eat his when he gets home.

Pasta with Chicken, Caramelized Onions and Balsamic! ~ Gluten Free

How to Prep Chicken Breasts

For this meal a whole chicken breast per person is just a bit too much, so I cut them in half. They cook quicker this way too. I am including pictures because while it sounds simple, there are several different ways to cut a chicken breast in half. Think about it. Now that you have envisioned all the ways you can cut a chicken breast in half, take a look at the photos below so you know how to do it correctly while I finish my husband’s portion of this meal. Hey, he’s a big boy and he knows how to make PB&J!

The Recipe: Pasta with Chicken, Balsamic and Arugula!

Tips and what you need:  If you have a helper around put them in charge of the pasta so you can focus on everything else. If not, you’ll multi task!! You will need a stock pot, a good knife and a quality balsamic vinegar.

16 votes

Print

Pasta with Chicken, Balsamic, and Arugula

Prep

Cook

Total

Yield 4 servings

A complete meal pasta made in about 30 minutes start to finish. I use gluten free spaghetti, you can use whatever pasta you prefer!

Ingredients

1 yellow onion, peeled and thinly sliced

2 Tablespoons chopped parsley

1/2 cup grated parmesan

1-2 cloves garlic, peeled and minced

2 Tablespoons olive oil

2 medium sized chicken breasts, cut in half (see photos)

Sea salt and freshly ground black pepper

16 ounces spaghetti (I use gluten free)

1/3 cup chopped raw walnuts

2 Tablespoons balsamic vinegar

1/2 teaspoon red pepper flakes

3 cups baby arugula (baby spinach and baby kale work too)

1/4 cup pomegranate seeds (optional)

Instructions

Place a large pot filled with salted water on high heat, cover and bring to a boil (cook pasta to package instructions)

While waiting for water to boil prep everything else:

Peel and slice onion, chop parsley, grate cheese, chop garlic and set aside

When water is almost boiling, place a large pan on high heat, add olive oil

When oil is hot add onions. Turn heat to medium heat, and stir occasionally for about  6 minutes (the key to caramelized onions is patience, keep the heat at medium and resist the temptation to cook them faster)

While onions cook, prep chicken:

Cut the chicken breast in half so they remain the same length but are half as thick as they used to be (see photos)

Salt and pepper both sides of chicken breasts

When onions have been in the pan for 6 minutes, move them to the sides of pan, add a little more olive oil if necessary and add breasts to pan, cook first side 6 minutes, still frequently stirring onions, then turn chicken and cook six more minutes

While second side of chicken cooks, add pasta to boiling water, stirring pasta frequently to prevent sticking

When chicken has cooked for 6 minutes on the second side, remove from pan (do not turn off heat) and allow to 'rest' on a plate. To same pan add nuts, garlic, red pepper flakes, balsamic and 1/4 cup of pasta water, simmer and stir for one minute scraping any chicken bits from pan

Add two large handfuls of baby arugula (about 3 cups) to pan and stir for a minute or two

Strain pasta (do not rinse) and place in pan, tossing with herbs, nuts and arugula

Season with sea salt and pepper, toss

To plate: divide pasta onto four plates. Slice chicken breasts on the diagonal and place on top of pasta

Sprinkle with parsley, parmesan and pomegranate seeds if using. Serve.

Courses Dinner

Cuisine Italian

View The Organic Kitchen’s Privacy Policy.

Whole 30/Paleo Eggs Benedict!

Eggs Benedict! The stuff dreams are made of…unless of course gluten and dairy are more like a nightmare for you. Luckily, I have found a way to wiggle around those pesky food intolerances with this Whole 30/Paleo Eggs Benedict with Easy Blender Hollandaise Sauce!
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!

Whole 30 Eggs Benedict with Easy Blender Hollandaise Sauce!

Valentine’s Day Means Breakfast in Bed!

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. And being that Valentine’s Day is right around the corner it seems like a great time to post another delicious morning meal, and what better way to celebrate love and romance than with Eggs Benedict in your cozy bed?! ( You can check out the first installment of the series “Cheesy Popovers with Chive Butter” and more photos of the remodel  here.)

Whole 30 Eggs Benedict with Easy Blender Hollandaise Sauce!

Whole 30 Eggs Benedict: a Classic with a New Twist!

I love Egg’s Benedict. So creamy, delicious and satisfying. For this Whole 30 version I top sweet potato fritters with perfectly poached eggs and an easy Hollandaise sauce made in the blender. Canadian bacon is optional, in fact I opted to ‘California-ize’ my version with a beautiful, ripe avocado instead. Of course, you could always do both!

Whole 30 Eggs Benedict with Easy Blender Hollandaise Sauce!

The Fritters:

Crispy, delicious, simple, and made with only four ingredients, these sweet potato fritters make a great alternative to the customary English muffin most frequently used for Eggs Benedict. Not only do I love the taste of these fritters but I also think the color makes the recipe even more appetizing, and when you aren’t eating bread you need to find the crunch where you can!

Whole 30 Eggs Benedict with Easy Blender Hollandaise Sauce!

The Whole 30 Blender Hollandaise Sauce:

Hollandaise sauce is usually made with butter, and you are certainly welcome to use a lovely grass fed butter in this recipe if you aren’t on Whole 30, but my W30 peeps will be happy to know my sauce is made with ghee, so it’s completely compliant, and honestly I think it’s just as delicious as when butter us used!

Whole 30 Eggs Benedict with Easy Blender Hollandaise Sauce!

Let’s Talk About Poached Eggs…

Poached eggs are very easy to make, but a few tips can really help. First, use really fresh pastured eggs (NOT pasteurized eggs…very different!) Second, use a small pot and add a little white vinegar to the water, this prevents your egg from getting slimy. Third, use the vortex method! Wait what??? The vortex? Don’t sweat it, I have a video tutorial that shows you step by step how to do it.

Whole 30 Eggs Benedict with Easy Blender Hollandaise Sauce!

Put it All Together and Voila!

A Valentine’s breakfast your health minded love will not soon forget. Lovely, simple, delicious and full of protein, healthy fats and unrefined carbohydrates…pretty much the perfect meal!

Whole 30 Eggs Benedict with Easy Blender Hollandaise Sauce!

Tips on Poaching Eggs and What You Need: Don’t know how to poach and egg?  I have a video tutorial that shows you step by step how to do it! You will need a small pot a good pan and a blender.

18 votes

Print

Whole 30 Eggs Benedict with Easy Blender Hollandaise Sauce!

Prep

Cook

Total

Yield 2-4 servings

An alternative to traditional Eggs Benedict, this version is Paleo and Whole 30 compliant!

Ingredients

Fritters:

1 medium sweet potato, peeled and grated

1/2 teaspoon sea salt

few turns freshly ground black pepper

1 egg, whisked

2 Tablespoons chives, chopped and divided

olive oil or ghee, for pan

Hollandaise Sauce:

3 egg yolks

1 tablespoon lemon juice

a little pinch of red pepper flakes

pinch sea salt

1/2 teaspoon dijon mustard

1/2 cup melted ghee (if not living W30 you can use grass fed butter)

Toppings:

2-4 eggs

1 tablespoon white vinegar

Avocado (optional)

Canadian Bacon (optional)

Instructions

Make Fritters and Poach Eggs:

Peel and grate potato, sprinkle with salt and toss

Whisk egg, pepper and half the chives together and stir into potatoes, mix well

Set a pan on the cooktop on med-high heat

Add olive oil or ghee to coat pan well

While pan heats, place a small pot filled with three inches of water and 1 tablespoon white vinegar on high heat and bring to a boil

When pan and oil are hot but not smoking, use a large spoon to gently place potatoes in pan (about 2 tablespoons per fritter) Use the back of the spoon to spread potatoes into a circle

Cook for 4-5 minutes until first side is golden, gently turn, lowering heat if necessary

While second side cooks, poach eggs and make hollandaise sauce:

I recommend watching the video linked above for a quick egg poaching tutorial. Work in batches poaching two eggs at a time.

Crack two eggs into a small dish

When water in pot is boiling, use one hand to hold the egg dish and use a spoon in the other hand to stir water quickly, forming a 'vortex'. While water is vigorously spinning drop eggs gently right into the center of the vortex

Cook eggs 2 1/2 -5 minutes. 2 1/2  minutes makes for a runny yolk, five minutes cooks them all the way through. I recommend runny of course

While eggs cook, make sauce:

Make Sauce:

Melt ghee (or butter) until very warm but not simmering and set aside

To blender add yolks, lemon juice, dijon and spices

Whirl for 30 seconds, then slowly drizzle in melted ghee (or butter) and blend for 30-60 more seconds. It should thicken immediately

Place sauce in a small pan, and keep slightly warm but don't allow to simmer! Whisk here and there

When eggs are done to your liking use a slotted spoon or fish spatula to remove them from water and set on a paper towel.

Top fritters with avocado slices, Canadian bacon or both, add eggs

Whisk Hollandaise sauce and drizzle over eggs

Sprinkle with remaining chives, sea salt and pepper.

Serve!

Courses Breakfast

Cuisine American

 If you prefer Traditional Eggs Benedict, I’ve got that too!
Traditional Eggs Benedict!

View The Organic Kitchen’s Privacy Policy.

Easy Sweet Potato Fritters-Paleo/Whole 30

My love affair with sweet potatoes has not lost it’s spark. In fact, I am swooning over these  Easy Sweet Potato Fritters! They are crispy, simple to prep, quick to cook and are Paleo and Whole 30 compliant. Be still my heart!
(This post contains affiliate links. I may make a commission off sales while your price remains the same)

Easy Sweet Potato Fritters-Paleo/Whole 30

Oh That Crispy Goodness…

And so simple. Sweet potatoes shredded with a food processor or box grater, mixed with eggs, chives, sea salt and pepper and then spooned into a hot pan and cooked until crispy and browned.

Easy Sweet Potato Fritters-Paleo/Whole 30

Kids Love Them Too!

I made these for my 2 year old grand daughter a few nights ago and she gobbled them up. Nothing is more rewarding than when kids love to eat healthy food. She dipped them in ketchup (because she’s obsessed). I dip mine in a dairy free ranch dressing!

Easy Sweet Potato Fritters-Paleo/Whole 30

Serving Suggestions:

These fritters are fantastic alone, or served alongside eggs for breakfast, but I also love them as a side dish to my Chopped Chicken Salad and Homemade Dairy Free Ranch!

Easy Sweet Potato Fritters-Paleo/Whole 30

The recipe:Easy Sweet Potato Fritters-Paleo/Whole 30

What you need:  food processor or box grater, and a good knife! I love these fritters served with my Dairy Free Ranch!

2 votes

Print

Easy Sweet Potato Fritters! Paleo- Whole 30

Prep

Cook

Total

Yield 4 servings

Only five ingredients and two are salt and pepper!

Ingredients

2 medium sized sweet potatoes, peeled and grated (approx 4-5 cups)

2 Tablespoon chives, chopped

2 large eggs, whisked

1 teaspoon sea salt

a few turns freshly ground pepper

2-3 tablespoon extra virgin olive oil or ghee

Instructions

You can cook these in batches or use two pans. If cooking in batches you will need to carefully wipe pan clean with paper towel and add more olive oil in between batches

Line a colander with two layers of paper towels and set in sink

Peel potatoes, use a food processor or box grater to grate

Sprinkle sweet potatoes with sea salt and toss, pour into colander and allow to sit for 10 minutes

while potatoes sit, whisk eggs and chop chives

Use paper towels to squeeze out and excess moisture from potatoes and place in a large bowl

Add whisked eggs, chives and pepper mixing until well combined

Place a pan on high heat, allow pan to get hot

When pan is very hot add oil or ghee, allow oil to get hot but not smoking

Add sweet potatoes to pan by the large spoonful (about 2 tablespoons)  and use the back of the spoon to spread grated potatoes into a circle (try to keep fritters about a 1/4 inch thick, if they are too thin they will fall apart)

Cook 4 minutes or so until the first side is browned, pressing with spoon here and there, then gently turn fritters over to cook second side, turning down heat if necessary

If cooking in batches, try to remove any bits of potatoes that broke off and add more oil to pan before adding second batch

When potatoes are done, serve alone, with ketchup or with my homemade ranch dressing!

Courses side dish

Cuisine American

View The Organic Kitchen’s Privacy Policy

12 Whole 30 Sweet Potato Recipes!

Honestly, without sweet potatoes I would never make it through a Whole 30. Especially since I took  a food sensitivity test at home and learned I have a sensitivity to white potatoes. Life without any kind of potatoes just wouldn’t be worth living. Ok, so maybe that’s a little dramatic, but I sure am glad I still have this beautiful, versatile, orange option! I have collected 12 gems here. Twelve beautiful, tasty, delicious Whole 30 sweet potato recipes I think you will love.

First up these goegeous Spiralized Sweet Potato Fries from The Movement Menu!

12 Whole 30 Sweet Potato Recipes!

Breakfast lunch or dinner, these Twice Baked Sweet Potatoes with Bacon and Eggs never disappoint! Recipe from me, The Organic Kitchen.

12 Whole 30 Sweet Potato Recipes!

And because sometimes on W30 you just miss that sandwich! Get your sammy fix with these Sweet Potato Egg Waffle Breakfast Sandwiches from Fit Mitten Kitchen!

12 Whole 30 Sweet Potato Recipes!

Add some greens to your orange with these simple, lovely Sweet Potatoes with Kale and Caramelized Onions from Calm Eats!

12 Whole 30 Sweet Potato Recipes!

And because we need that crispy crunch as well as some heat I offer up these delicious Roasted Sweet Potato Wedges with Chipotle Cashew Dip!

12 Whole 30 Sweet Potato Recipes!

And because I am all about a healthy bowl meal I had to include these beautiful Veggie Packed Taco Bowls with Roasted Sweet Potatoes from Bet on Dinner. Yum!

12 Whole 30 Sweet Potato Recipes!

And because nothing hits the spot like a hearty, warm, bowl of chili, this Smoky Chipotle Turkey and Sweet Potato Chili from Peas and Crayons is a must make!

12 Whole 30 Sweet Potato Recipes!

Get that spiralizer back out, you’re going to need it to make this fantastic Kimchi Beef and Sweet Potato Noodle Bowl from Pasta to Paleo!

12 Whole 30 Sweet Potato Recipes!

Fritters, fun to say, more fun to eat! And so easy to make. I dip these Easy Sweet Potato Fritters in Homemade Dairy Free Ranch Dressing!

12 Whole 30 Sweet Potato Recipes!

Find your protein, greens and healthy fats in this Sweet Potato Chicken Hash from The Healthy Foodie!

12 Whole 30 Sweet Potato Recipes!

Love Indian food? Then you’ll love these Whole 30 compliant Pull Apart Chicken Tandoori Sweet Potato Skins from Healthy World Cuisine!

12 Whole 30 Sweet Potato Recipes!

Last but not least The Sweet Potato Breakfast Hash with Perfectly Poached Eggs! I make loads and use it all week. Cook once, eat several times!

12 Whole 30 Sweet Potato Recipes!

Enjoy your sweet potatoes friends!

View The Organic Kitchen’s Privacy Policy

Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

I know I have said this before, but one of the best things about Whole 30 (besides feeling great) is that it turns you into a better cook. When you can’t reach for the grains or dairy you have to get creative. And when that creativity results in something as wonderful as this Chopped Chicken Salad with Homemade Ranch, it’s a beautiful thing indeed. This salad is so good you would never know it was made without buttermilk!
(This post contains affiliate links. I may make a commission off sales while your price remains the same)

Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

The Chop!

This salad is a meal unto itself. Finely chopped romaine, diced rotisserie or my pulled chicken, tomatoes, avocados, cucumbers, apple and walnuts all tossed in a homemade dairy free ranch dressing. It’s so delicious it rivals any restaurant chopped salad (actually it out does most restaurant salads but I didn’t want to sound braggadocious)

hopped Chicken Salad with Ranch ~ Whole 30/Paleo

That Creamy Dreamy Ranch Though…

This ranch dressing is just as creamy as my Buttermilk Ranch but it’s made with my cashew milk recipe. (If you aren’t on Whole 30 you could use buttermilk in this recipe) You could also make it with coconut milk, but I will just say… I’ve tried it multiple ways and the cashew milk works and tastes the best. Of course, you can buy cashew milk, but again I’ll just say…I’ve tried it and I think homemade cashew is the best! And it really is just so easy! If you can do use store bought just make sure it’s unsweetened and Whole 30 compliant.

Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

How I Make It:

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!
  3. Then add the cashew milk, herbs and spices and voila! Homemade dairy free ranch that is both Whole 30 and Paleo compliant!

Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

The Stunning Result!

A beautiful, delicious salad you can sink your teeth into. A chopped salad worth the chopping, that’s for sure! And that ranch dressing stays good for five days, trust me you’ll find other uses for it.

 Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

The Recipe: Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

What you will need: an immersion blender. If making your own nut milk you’ll need my cashew milk or almond milk recipes.

12 votes

Print

Chopped Chicken Salad with Homemade Ranch~ Whole30/Paleo

Prep

Total

Yield 4 servings

A Paleo Whole 30 chopped chicken salad that will rock your world!

Ingredients

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 milk (see recipe link above) or coconut milk (If you aren't on W30 you could use buttermilk)
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon chives, chopped
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

The Salad:

1 smallish head romaine lettuce, chopped finely

1 medium tomato. diced small

1/2 a cucumber, diced small

1 apple, diced small

1 avocado, diced small

1/2 cup walnuts, chopped

2 cups rotisserie chicken or leftover roasted chicken

Instructions

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 milk or coconut cream for my dairy free friends, being sure to whisk it before adding) and give one more quick blend to incorporate herbs and spices! Ta-da!

The Salad:

Chop and dice all ingredients and place in a bowl. Toss with desired amount of dressing right before serving. Extra dressing can be saved in the fridge for five days.

Courses Main Course Salad

View The Organic Kitchen’s Privacy Policy

12 Healthy Whole 30 Vegetable Side Dishes!

Hello all! Before we get to the amazing recipes (and they are amazing) I just wanted to let you know that I launched a second blog for couples. It’s called “Cook With Me Darling~Delicious, Healthy Romantic Recipes for Two”. So whether you are newlywed, empty nesters, roommates, part of any kind of couple, you’ll love it! Now onto this gorgeous collection of recipes.

12 Healthy Whole 30 Vegetable Side Dishes!

Ah, the miracles of Whole 30! A flatter belly, more energy, clearer skin, freely moving joints. It’s the best! Until day 15 when food boredom sets in big time. If you have done a Whole 30 you know what I’m talking about. THAT my friends is when we need to pull out all the stops and use side dishes that spice up our life and our meals! So here we go, get your pinning finger ready….

Cauliflower rice is a staple on Whole 30 and we are always looking for ways to spice (or herb) it up, amiright? A Saucy Kitchen hit the nail on the head with this gorgeous Cilantro Lime Cauliflower Rice. The perfect Whole 30 Mexican food side dish!

12 Healthy Whole 30 Vegetable Side Dishes!

Next up, Brussels Sprouts and Fingerling Potato Hash! Lots of veggies, made in one pan, and flavored with crispy pancetta.

12 Healthy Whole 30 Vegetable Side Dishes!

When Whole 30 gets tough, the tough get saucy! Sauces can really mix it up and this lemon tahini sauce will add a ton of flavor to these beautifully roasted carrots from Calm Eats!

12 Healthy Whole 30 Vegetable Side Dishes!

Using a variety of herbs is another way of avoiding food boredom. I love the use of rosemary, thyme, parsley, garlic, dill and lemon in this Herb Roasted Potato and Arugula Salad from Veggie Inspired!

12 Healthy Whole 30 Vegetable Side Dishes!

When a flavor intervention is needed, chipotle to the rescue! These Crispy Sweet Potato Wedges with Chipotle Lime Dipping Sauce save me from a French fry relapse!

12 Healthy Whole 30 Vegetable Side Dishes!

I am always down for a spicy slaw. This Spicy Curtido Coleslaw from Raia’s Recipes fits the bill nicely! Serve it alongside or on top of any protein for a flavor punch!

12 Healthy Whole 30 Vegetable Side Dishes!

Variety is the spice of life. Making sure you get a wide array of veggies helps kick that food boredom to the curb. These Pan Fried Green Beans Almondine with Bacon and Garlic from Wholesome Yum definitely deserve a mention!

12 Healthy Whole 30 Vegetable Side Dishes!

Cauliflower isn’t the only thing that can be ‘riced’, broccoli can too! Learn How to Make Broccoli Rice from Green Healthy Cooking!

12 Healthy Whole 30 Vegetable Side Dishes!

Speaking of Broccoli… roasting always adds such great flavor and texture to veggies! Try this Spicy Roasted Broccoli from The Whole Cook and let’s see how long your food boredom lasts.

12 Healthy Whole 30 Vegetable Side Dishes!

Sometimes simple is the name of the Whole 30 game. I love Simple Roasted Veggies. They go with everything and I always make a huge amount and use them for days in salads, with eggs etc…cook once, eat many times is my motto!

12 Healthy Whole 30 Vegetable Side Dishes!

Roasted Butternut Squash is so sweet it almost seems like it shouldn’t be allowed on W30, but lucky for us it is! This Roasted Squash with Hazelnuts and Pomegranate from Making Healthy Choices is right up my alley.

12 Healthy Whole 30 Vegetable Side Dishes!

Last but not least, we need to work in some leafy greens! If you aren’t a fan of raw kale then tried it sautéed : 15 Minute Sautéed  Kale with Balsamic Glazed Shallots from Taste Abounds!

12 Healthy Whole 30 Vegetable Side Dishes!

 More Whole 30 Collections:

Welp, that’s it! This should keep you satisfied for at least 30 days! If you’d like to see more of my Whole 30 Collections please peruse 12 Whole 30 Salads and 12 Whole 30 Soups!

Best ~ Linda Spiker

View The Organic Kitchen’s Privacy Policy

BBQ Pulled Chicken Sandwiches with Creamy Coleslaw!

When I need to feed a crowd but want to keep it casual, I go for the Pulled Chicken Sammys and Slaw! You can make the chicken in advance and reheat when ready, making it one of the most convenient crowd pleasers ever.
This recipe is sponsored by The Sauce Goddess!
(This post contains affiliate links. I may make a commission off sales while your price remains the same)

BBQ Pulled Chicken Sandwiches with Creamy Coleslaw!

Delicious, Convenient, Easy!

If I am serving this meal for a get together I make the chicken a day in advance so I can relax at my own party. It’s also great to bring to outdoor parties or picnics, as long as you have a place to reheat and add the BBQ sauce, like a grill, it works!

BBQ Pulled Chicken Sandwiches with Creamy Coleslaw!

Making The Chicken:

To make pulled chicken I use an Instant Pot. A crock pot works great too, so don’t panic.The advantage of the Instant Pot is that it takes minutes versus hours, but either way you end up with tender, juicy chicken! To shred the chicken you have two options. Option 1: two forks. Use one fork to hold the meat down and use the other fork to ‘pull’ the chicken into shreds. If you have a Kitchen Aid Stand Mixer you can simply place meat in the mixer with the ‘flat beater’ attachment and let the machine take care of it in seconds. Both ways work well so don’t sweat it if you don’t have a mixer.

BBQ Pulled Chicken Sandwiches and Slaw!

The Sweet and Spicy Sauce:

After ‘pulling’ the chicken you simply stir in BBQ Sauce. I used award winning Sweet and Spicy Grilling and Dipping Sauce from Sauce Goddess. It’s slightly sweet with a nice spicy kick, no-GMO and gluten free! Sauce Goddess also makes spice rubs, relishes and caramel corn. You can order directly from their website, or click to find stores that carry Sauce Goddess products near you!


BBQ Pulled Chicken Sandwiches and Slaw!

The Slaw!

I know, I know, people seem to have really strong opinions about coleslaw. They either love it or hate it. My coleslaw is creamy and delicious and the perfect compliment to almost any BBQ sauce, and not only do you need some veggies in this recipe but you need balance, and that is what this coleslaw provides! So I encourage you to try it even if you aren’t usually a fan. And just looks how pretty it is!

BBQ Pulled Chicken Sandwiches and Slaw!

 

The Recipe: BBQ Pulled Chicken Sandwiches and Creamy Coleslaw

What you need: an Instant Pot or crock pot, a delicious BBQ sauce and as always a good knife!

13 votes

Print

BBQ Pulled Chicken Sammys and Slaw

Prep

Cook

Total

Yield 6-8 sandwiches

A crowd pleaser made in the Instant Pot or crock pot! 

Ingredients

 

For chicken:

2 bone in, skin on chicken breasts

4 bone in skin on thighs

1 yellow onion, peeled and roughly chopped

1-2 cloves garlic, peeled and roughly chopped

1 cup chicken broth

1 1/2- 1 3/4 cups warm BBQ Sauce

Desired amount of sandwich buns

For Slaw:

  • 2/3 head small green cabbage, very thinly sliced and then chopped
  • 1/4 head small purple cabbage, very thinly sliced and chopped
  • 1 large carrot, grated finely
  • 1 teaspoon grainy dijon mustard
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon Honey
  • 1/2 cup good quality Mayo
  • 1/4 cup sour cream
  • Sea salt and fresh pepper, to taste

Instructions

To make this recipe quickly, prepare coleslaw while chicken is in the Instant Pot.

Chicken using Instant Pot:

Salt and pepper chicken to taste, set aside

Place onions and garlic in bottom of Instant Pot

Add wire rack trivet and place chicken on top

Plug in Instant Pot (yeah, you gotta do that)

Seal the Instant Pot lid closed and make sure steam vent is in 'sealed' position

Press "manual", "high pressure" and press the + or - button until the timer says 15 minutes

Wait a few seconds and the machine will say "on" and make a beep. That's it. The pressure will build and soon the machine will cook and count down the minutes. When it gets to zero you'll hear a beep and the machine will switch over to "low" keeping the chicken warm until you are ready to shred.

With a hot pad or wooden spoon carefully turn steam vent to 'open' and allow steam to completely release before opening lid.

Remove chicken, discarding broth and onions

Use forks to remove skin from chicken (discard)

Remove meat from bones and use two forks or kitchen aid 'flat beater' to shred chicken (see instructions in blog post above)

Add warm bbq sauce and mix thoroughly, place on top of a bun, add coleslaw and enjoy!

Chicken Using Crock Pot:

Salt and pepper chicken to taste, set aside

Place onions and garlic in bottom of crock pot, add chicken on top

Cook on high for 3-4 hours or low for 6-7 hours

Remove chicken, discarding broth and onions

Use forks to remove skin from chicken (discard)

Remove meat from bones and use two forks or kitchen aid 'flat beater' to shred chicken (see instructions in blog post above)

Add warm BBQ sauce to chicken and mix thoroughly, place meat on a bun and top with coleslaw. Enjoy!

For Cole Slaw:

  1. Prepare veggies and toss in a bowl.
  2. Whisk together dressing ingredients, drizzle over cabbage and carrots, toss. Season with sea salt and pepper if needed.