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 Paleo/Whole 30 Spicy Shrimp Cauliflower Rice Bowl…
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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!

Dinner in 15 Minutes…. and That Sauce!

No lie, if you use ‘pre-riced’ cauliflower this spicy bowl of goodness is made in 15 minutes or less. The 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 and sweet for you! My Whole 30 friends can sub honey with orange juice. 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.

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




Yield 2 servings

A quick, easy, healthy meal made in about 15 minutes! If making your own cauliflower rice, see instructions in blog post.


1 Tablespoon Sambal Oelek (use up to 2 tablespoons if you love the heat!)

2 Tablespoons Honey (Whole 30 use fresh squeezed orange juice instead)

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


Prep shrimp if needed

In a small bowl whisk together Sambal Oelek, mustard and honey set aside (Whole 30 use orange juice)

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!
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Whole 30 Potato Wedges with Ranch Dressing!

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.

9 votes


Whole 30 Potato Wedges with Ranch Dressing!




Yield 4 servings

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


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


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!
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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.
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      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


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


  • 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


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!


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


Grilled Naan Pizza with Roasted Butternut Squash!




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.


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


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


Pasta with Creamy Broccoli and Peas




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! 



  • 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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