Egg and Avocado Mash Breakfast Sandwich

Breakfast. Desayuno. Déjeuner. No Matter what language you speak, it means the same thing…you get to wake up and eat! After all, sleep is just a time portal to breakfast. Allow me to introduce you to The Organic Kitchen’s Egg and Avocado Mash Breakfast Sandwich.
(This post contains affiliate links. I may make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

Let’s Get To It!

There is no need for a long explanation here. This recipe is super simple. Scrambled eggs with minced jalapeño and diced tomatoes, served on top of toasted ciabatta slathered in avocado mash. High in protein and healthy fats. If the bread is too much for you, serve in a wrap of your choice instead!

The Recipe: Egg and Avocado Mash Breakfast Sandwich

 

2 votes

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Egg and Avocado Mash Breakfast Sandwich

Prep

Cook

Total

Yield 2 sandwiches

A simple, delicious egg sandwich with a little kick!

Ingredients

1 teaspoon minced jalapeño (or less...or more)

1 small roma tomato, diced

1 ripe avocado, mashed

4 eggs

Ciabatta bread, toasted or not (or use a wrap)

sea salt

freshly ground black pepper

1 tablespoon butter or ghee

Instructions

Mince jalapeño (see instructions linked above) and dice tomato, set aside

Cut avocado in half, remove seed and scoop out flesh. Mash avocado with a fork, mix in a small pinch of sea salt and pepper if desired

Slice ciabatta bread (toast if desired) and spread with avocado mash, set aside

Crack eggs into a bowl, add a pinch of sea salt and a few turns of black pepper and whisk until combined. Add 1 teaspoon minced jalapeño peppers and tomatoes, whisk gently

Heat a pan on high heat. When pan is hot add butter, use a spatula to spread butter evenly in pan

Pour in egg mixture and cook, stirring frequently until eggs are cooked and scrambled

Place eggs onto ciabatta and serve!

Courses Breakfast

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How to Peel Garlic Easily!

Garlic is one of those herbs that adds so much flavor and health benefits to food, but many people avoid using this incredible fresh herb because it’s kind of  pain to peel. When I taught cooking classes I ran into a lot of people with very interesting ways of peeling garlic. The most popular was the ‘smash with the knife’ method.  I was taught in cooking school that while this method works, it smashes the heck out of your clove making it difficult to mince or grate properly. So today I am going to share two ways that make peeling garlic a snap while keeping the clove intact!
(This post contains affiliate links. I may make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

How to Peel Garlic Easily!

Two Ways to Peel Garlic: Plan A, No Special Tools Needed

The first method is for the person that thinks ahead…simply soak garlic cloves in warm water. Yep, that’s the big secret. Soaking garlic cloves in a small bowl of warm water makes the peels swell and you can literally slide the skin right off with your knife, or even your fingers. Just plop the cloves into warm water 30 minutes or more before you plan to use them. the earlier the better actually. Easy peasy, but it does require forethought. If you are in a bit more of a hurry, move on to the next easy option.

How to Peel Garlic Easily!

By the way, my cute little bowl is from Anthropologie!
Shop House & Home Top Picks at Anthropologie.com.

Plan B: The Quick Method

If you are not the type of person that thinks ahead or you don’t have time to soak, my next go to is this handy dandy rubber tube that instantly peels garlic! No mess, no fuss and it works every time. It only costs a few bucks and lasts forever. I am not big on kitchen gadgets because I use my knife (an 8″ Wusthof Ikon Chef’s knife) for just about everything, but I LOVE this thing! All you do is place the clove in the center of the tube, press down and roll. The peel comes right off. And it’s easy to clean, just rinse and put away for the next time.

How to Peel Garlic Easily!

So there you have it, no more struggling to peel garlic. I hope I just made your life in the kitchen a little easier. After all, the easier and more convenient something is to do, the more likely you are to do it. Enjoy your new found skill!

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Chicken and Peach Grilled Naan Salad Wraps!

I am a huge fan of grilled naan. It’s delicious all by itself, but fill it with a flavorful salad and you have yourself an amazing meal! Greens, leftover roasted or rotisserie chicken, soft goat cheese and fresh peach salsa all drizzled in a champagne vinaigrette and wrapped in warm naan fresh off the grill…your family is going to love these Grilled Naan Chicken and Peach Salad Wraps, and you’ll love them too because they are so simple to make!
(This post contains affiliate links. I may make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

Chicken and Peach Grilled Naan Salad Wraps!

The Salsa:

We start with fresh peach salsa! It’s as simple as dicing fruit and tossing together with herbs, lime juice and some jalapeño peppers. So flavorful and rich in antioxidants. I love it when food not only tastes great but is also good for you! If you need to learn how to handle hot peppers click here.

Chicken and Peach Grilled Naan Salad Wraps!

The Salad:

For these wraps I used a green mix that includes sprouts. I love that extra nutrition and texture. But you can use your favorite greens, whatever they may be. To keep it simple I dice up an organic rotisserie chicken, but if I am lucky enough to have leftover roasted chicken I use that. I add plenty of soft goat cheese, then drizzle it all in a simple champagne vinaigrette and toss!

Chicken and Peach Grilled Naan Salad Wraps!

The Dressing:

So, so simple. Just whisk together a little olive oil, champagne vinegar, honey and a little sea salt and pepper. Drizzle over the greens, chicken, and goat cheese, then toss. Scoop the salad into warm, fresh off the grill naan and top with peach salsa. Swoon. Summer in a wrap!

Chicken and Peach Grilled Naan Salad Wraps!

The Recipe: Chicken and Peach Grilled Naan Salad Wraps!

Tips and what you will need: if you aren’t sure how to handle a hot pepper click here for a tutorial. You can grill the naan on a BBQ or on a grill pan on the cooktop. To make this recipe gluten free, use GF naan or pita!

3 votes

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Chicken and Peach Grilled Naan Salad Wraps!

Prep

Cook

Total

Yield 4

A simple summer meal made with fresh peach salsa and warm naan straight off the grill!

Ingredients

Peach Salsa:

3 cups fresh peaches, diced

1/4 cup red onion, diced

2 tablespoons fresh lime juice

1-3 teaspoons jalapeño pepper, minced finely (see link above to see how)

2 tablespoons cilantro, chopped

sea salt and pepper to taste

Champagne Vinaigrette:

1/3 cup good quality extra virgin olive oil

3 Tablespoons champagne vinegar

1 tablespoon honey

pinch sea salt and a few turns freshly ground black pepper

The Salad:

4 cups fresh salad greens (I used a mix that included sprouts)

4-5 oz soft goat cheese

2 cups diced rotisserie chicken or leftover roasted chicken

fresh peach salsa (recipe above)

6 pieces of naan bread, grilled

Instructions

Salsa Prep:

Dice peaches and chop herbs (to see how to handle a hot chili pepper click link in body of post)

Place everything except jalapeño in a bowl, squeeze with fresh lime juice and add a little sea salt and fresh pepper. Add jalapeño a teaspoon at a time until you are happy with the heat (1 teaspoon is mild, 2 medium, anything more will be heading toward hot!) Stir and set aside. Note: unlike other salsas, peach salsa is best used fairly quickly. I usually make it right before serving, at the very most make it one day ahead or the peaches get soggy.

Salad Dressing Prep:

Place all ingredients in a small bowl and whisk

Salad Prep:

Place greens and chicken on a platter, use fingers to drop small amounts of goat cheese over salad. Toss with desired amount of dressing.

Grilling naan:

If grilling on a BBQ preheat clean grill to 400 degrees. When grill is hot, place naan on grill and cook until grill marks are established, turn bread over and cook until grill marks form on second side. Remove from grill

If grilling in a grill pan on the cooktop, heat pan on high heat, add naan and cook until grill marks are established, turn bread over and cook until grill marks form on second side. Remove from grill.

Plate:

Scoop generous portions of salad into naan, top with peach salsa, fold and eat!

Courses Dinner

 

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Orange Blueberry Buttermilk Cupcakes

I have become a bit of a baker. It didn’t used to be my thing, but it is slowly becoming exactly that, my thing! I was always more of a cook than a baker, making meals without a recipe, tossing in whatever I felt like and experimenting. With baking though, you need to be precise, measurements matter, and quite frankly that was annoying to me. But then I discovered that when it comes to baking, as long as you get the base right you can still play with flavors. And that is exactly what I did with these Orange Blueberry Buttermilk Cupcakes with Orange Zest Glaze!
(This post contains affiliate links. I may make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

Orange Blueberry Buttermilk Cupcakes  The Cake Batter:

These sweet little cupcakes are made with the same batter as my Blueberry Lime Cake, but I cut the recipe in half and subbed the lime for orange zest. That little experiment turned out 12 of the most lovely cupcakes I have ever eaten. Quite dreamy if I do say so myself!

Orange Blueberry Buttermilk Cupcakes

How to Zest an Orange:

Use  a microplane to zest citrus, scraping just until the white is exposed and then move onto a new area. There is nothing like the aroma of freshly grated citrus and it adds so much flavor to baked goods!

The Glaze: To quote The Beetles, let it be, let it be…

The glaze for these charming little cakes is as simple as whisking together powdered sugar, orange juice and zest and spooning onto slightly warm cupcakes. Then you just let it melt and go where it goes. You don’t have to make it perfect, in fact I think the imperfections make them perfect! There I go with the free form cooking again. But that’s my advice. Let it be people, let it be.

Orange Blueberry Buttermilk Cupcakes

The Recipe: Orange Blueberry Buttermilk Cupcakes

Tips and what you will need: this recipe makes 12 cupcakes, if you need more of course you can double up. Fresh blueberries are preferred but in a pinch you can use frozen (thaw first!) You will need a cupcake tin, cupcake liners, and a microplane for the orange zest. As always I prefer vanilla paste over extract.

2 votes

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Orange Blueberry Buttermilk Cupcakes

Prep

Cook

Total

Yield 12 cupcakes

Beautiful orange blueberry cupcakes with orange zest glaze! I make this recipe with fresh blueberries. When in a pinch you can use frozen, just thaw them first. These cupcakes taste great the day you make them but are also wonderful a day or two later!

Ingredients

The Cake:

  • 1 1/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup soft butter (1stick) room temp 
  • 3 tablespoons coconut oil (or baking oil of your choice)
  • zest of half of one large orange (you will use the other half for icing)
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla paste or extract
  • 3 eggs, room temp
  • 2/3 cup cultured buttermilk (room temp)
  • 3/4 cups fresh blueberries, rinsed, dried and stems removed (plus a few more for the top of cupcakes)

    The Glaze:

  • 1 cup powdered sugar
  • zest of half a large orange
  • 2 tablespoons orange juice (give or take)

Instructions

Prep:

Preheat oven to 350, place oven rack in center position, place cupcake liners into cupcake pan and spray with organic cooking spray. Set aside

Cake Prep:

Place flour, baking powder and salt into a bowl and set aside

Use a microplane to zest orange, scraping the skin of the orange until the white is exposed and then moving to a new area

Use a mixer to beat together butter, sugar, coconut oil and orange zest until smooth

Add vanilla paste or extract, eggs (one at a time) mixing until incorporated

Add buttermilk and flour alternately and mix until smooth

Gently stir in blueberries by hand

Spoon into cupcake liners (3/4 full), tap pan on counter to take out any bubbles

If desired, place 2-3 blueberries on top of batter and press them in a little. This way you will have berries showing on the top of each cupcake

Bake for 25 minutes or until an inserted toothpick comes out clean

Allow to cool for 10 minutes or so, you'll spoon the glaze on while still warm

Glaze prep:

Whisk together powdered sugar, zest and juice

Glaze should be pretty thick, you'll be spooning it onto warm cupcakes so it will melt a bit and become spreadable. But if needed, add a few more drops of orange juice to thin out.

By the spoonful, spoon glaze onto cupcakes. Use the back of the spoon to spread the icing towards (but not quite to) the edges. Then let the warmth of the cupcake do the rest! Serve when cool. Enjoy.

Courses Dessert

 

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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. 

Penne with Moroccan Spiced Chickpeas and Tomatoes (gluten free option)

Pasta, not gonna lie, I love it! Especially when it’s tossed with loads of fresh vegetables and flavorful herbs and spices. And pasta doesn’t get any prettier than this Penne with Moroccan Spiced Chickpeas and Tomatoes from Sun Basket!
(This post contains affiliate links. I may make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

Penne with Moroccan Spiced Chickpeas and Tomatoes (gluten free option)

Me and Sun Basket….we got a thing going on….

If you aren’t familiar, Sun basket is a meal delivery service that brings fresh, organic ingredients right to your porch and this is why I love it:

  1. Sun Basket saves time~ no going to the store or deciding what to make. Just go online, pick your meals, and everything you need is dropped off at your door!
  2. It saves money~ Less trips to the store means spending less money. Fact! 
  3. Sun Basket teaches you how to cook healthy meals~Each box comes complete with recipe cards, instructions and photos of the finished recipe.
  4. Sun Basket broadens your food horizons~ We all get stuck in a food rut using the same recipes, ingredients, herbs and spices over and over. Sun Basket meals are designed by a talented chef and they offer a different menu every week. No more food boredom! But if you love a meal you can always make it again because you have the recipe card.
    Get 3 Meals Free from Sun Basket! Fresh organic ingredients and easy recipes delivered, with Paleo, Gluten-free and Vegetarian options.

Penne with Moroccan Spiced Chickpeas and Tomatoes (gluten free option)

GET THREE MEALS FREE AND TRY THE NEW FAMILY PLAN!

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About This Dish:

Al dente Penne pasta tossed with protein packed Moroccan spiced chickpeas, fresh arugula, tomatoes, feta cheese, and Marcona almonds: easy, simple clean eating! And the flavors in this pasta are amazing thanks to traditional Moroccan spices. One of the things I love most about Sun Basket is being introduced to spices and flavor combinations I wouldn’t ordinarily be familiar with. For example in this recipe we use Ras el hanout,  a legendary Moroccan spice blend; meaning “top of the shop,” it traditionally contains a spice merchant’s best goods. Here it subtly perfumes this nourishing summery pasta dish. And the Marcona almonds lend a hint of rosemary and sea salt. perfection!

The Recipe: Penne with Moroccan Spiced Chickpeas and Tomatoes (gluten free option)

Tips and what you will need: This recipe makes two generous portions. Of course you can double (or triple) the recipe if you are cooking for more. To save time, prepare veggies and herbs while pasta water heats. You will need the Moroccan Spice blend Ras el hanout. If it’s not in the spice aisle of your grocery store you can have it delivered to your door. Marcona almonds are drizzled in olive oil, sea salt and rosemary and can be found at most grocery stores, but again they can be delivered to your door. Gluten free friends, sub with your favorite GF pasta.

6 votes

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Penne with Moroccan Spiced Chickpeas and Tomatoes

Prep

Cook

Total

Yield 2

Al dente Penne pasta tossed with protein packed Moroccan spiced chickpeas, fresh arugula and tomatoes, feta cheese, and Marcona almonds: easy, simple clean eating!  Ras el hanout is a legendary Moroccan spice blend; meaning “top of the shop,” it traditionally contains a spice merchant’s best stuff. Here it subtly perfumes this nourishing summery pasta dish. 

Ingredients

  • 5 ounces penne pasta (about 2 cups) gluten free friends use your favorite brand of pasta
  • 2 tablespoons olive oil, separated
  • 5 ounces chickpeas (about 1/2 a cup)
  • 1 to 2 shallots, peeled and sliced
  • 5 ounces cherry tomatoes (about 1/2 cup)
  • 1 tablespoon fresh dill, roughly chopped
  • 2 ounces Marcona almonds
  • 1/2  teaspoon ras el hanout (a Moraccan spice blend)
  • 1/2 teaspoon garlic powder
  • 3 ounces baby arugula (2 large handfuls)
  • 2 ounces feta (1/3 cup)
  • 2 teaspoons sherry vinegar
  • ½ cup Greek yogurt

Instructions

Cook the pasta:

Bring a pot of salted water to a boil. Add the penne and cook until just tender but al dente (usually instructions on package are right on) Drain, reserving ½ cup pasta water. Transfer the penne to a bowl, drizzle with 1 tablespoon oil, and toss to coat.

While water heats and the penne cooks, prepare the vegetables.

  • Rinse the chickpeas
  • Peel and thinly slice the shallot
  • Cut the cherry tomatoes in half
  • Coarsely chop the dill
  • Coarsely chop the almonds

Cook the chickpeas and shallots, finish the pasta:

In a pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chickpeas and shallot. Season with salt and cook, stirring a few times, until the chickpeas are toasted and the shallots are slightly caramelized, 4 to 5 minutes. Stir in the ras el hanout and garlic powder, cook until fragrant, about 1 minute. Reduce the heat to medium. Add the penne and reserved pasta water. Stir in the cherry tomatoes, dill, arugula, feta, and sherry vinegar. Cook until the arugula is just wilted, 1 to 2 minutes. Season to taste with salt and pepper.

Serve:

Transfer the penne to individual bowls. Dollop with the yogurt, garnish with the almonds, and serve.

Courses Main Course

Cuisine Moroccan

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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.

Kale Chicken Caesar Salad (with a Gluten Free Option!)

I am in love with this Kale Chicken Caesar Salad. It’s a complete meal, takes less than 20 minutes to make and it’s healthy: fresh organic greens, high quality protein, and plenty of healthy fats!
(This post is sponsored by Chosen Foods!)

Kale Chicken Caesar Salad (with a Gluten Free Option!)

Why All The Healthy Fats?

The dressing on this Caesar Salad is made with coconut oil mayo from Chosen Foods! Coconut oil is rich in MCTs: medium chain triglycerides… otherwise known as healthy fats! Coconut oil + cage-free organic eggs = rich and creamy mayonnaise. It tastes just like the mayo you grew up with, only healthier! Perfect for sandwiches, pasta salads, creamy salad dressings, and more.

    • Non GMO
    • Gluten-free
    • Made with cage-free, organic eggs
    • No coconut flavor
    • Clean ingredients, crazy good taste!

Kale Chicken Caesar Salad (Egg and Gluten Free Option!)

Get a Bottle of Mayo Free!

Chosen Foods Mayo is available at Kroger locations as well as online at Chosen Foods, and you can BUY ONE, GET ONE FREE right now using the discount code: COCONUTBOGO (case sensitive)

The Dressing:

You can make your own Caesar Salad Dressing very easily, and all you need to do it is a bowl, a whisk and five minutes! It’s so simple to do and tastes so much better than store bought that there really is no reason to buy a bottle.

Kale Chicken Caesar Option (Egg and Gluten Free Option!)

The Salad:

The greens in this salad are a combination of kale and romaine tossed with avocado, leftover roasted or rotisserie chicken, and your choice of croutons or Parmesan crisps…or both if you like things extra crunchy.

Kale Chicken Caesar Salad (Egg and Gluten Free Option!)

The Crisps:

Parmesan crisps are easy to make, but many stores carry them and often offer seasoned versions like the one pictured below.  If you would like to make them yourself it’s as simple as freshly grating parmesan cheese and baking on a silicon mat at high temp. You can also make them seasoned by sprinkling with pepper, sesame seeds and garlic powder. Complete instructions in recipe below.

Kale Chicken Caesar Salad (Egg and Gluten Free Option!)

The Recipe: Kale Chicken Caesar Salad

Tips and what you’ll need: if making your own Parmesan crisps you will need a baking sheet and a silicon baking mat. Gluten free friends, skip the croutons or use your favorite GF brand. The Parmesan crisps are naturally gluten free. I use leftover roasted or rotisserie chicken for this recipe.

4 votes

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Kale Chicken Caesar Salad (with a gluten free option!)

Prep

Cook

Total

Yield 4

A delicious complete meal Chicken Caesar salad with avocado, croutons and Parmesan crisps. 

Ingredients

If making Paremesan crisps yourself, please make ahead of time. You can use rotisserie chicken in this recipe or leftover roasted chicken.

Parmesan Crisps:

2 cups freshly grated parmesan cheese

pepper, sesame seeds, garlic powder are all optional

The Caesar Dressing:

  • 2 cloves garlic, peeled and minced or grated on microplane
  • ⅔ cup mayo 
  • ¼ cup olive oil
  • ¼ cup freshly grated parmesan, plus more to grate on top of salad
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dijon mustard
  • 1 teaspoon anchovy paste (optional)
  • juice of half a lemon
  • 1 generous pinch sea salt, a few turns of freshly ground black pepper

    The Salad:

  • half a head of kale (about 4 cups), ribs removed and chopped
  • half a head romaine (about 3-4 cups), chopped
  • 1-2 ripe avocados, peeled and diced
  • croutons (optional)
  • parmesan cheese crisps (store bought or make your own)
  • sliced rotisserie chicken or leftover roasted chicken

Instructions

If making your own Parmesan crisps:

Preheat oven to 400 degrees and place oven rack in upper third of oven. Place a silicon baking mat on a cookie sheet.

Form 6-8 rows of parmesan (about 3" long, 1 inch wide) on a silicon baking mat and press cheese down a little. If using seasonings, sprinkle each row lightly with seasoning. Place in oven for five minutes or until crisps are golden. Allow to cool and become crispy.

Dressing:

Place all ingredients in a bowl and whisk until well combined. Set aside

The Salad:

Wash, dry and chop lettuce. Wash and dry kale, remove center 'ribs' from leaves and chop. Place prepared lettuce and kale onto a platter.

Add diced avocado and croutons if using. Toss with desired amount of dressing. If you have any leftover place in the fridge for up to a week.

Plate salad, add sliced chicken and parmesan crisps. Sprinkle with a little more black pepper and parm if desired and serve.

 

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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.

Grilled Salmon with Cauliflower Rice (and how to get those grill marks!)

I am a huge fan of salmon… and cauliflower rice, so putting the two together is a natural. This Grilled Salmon with Cauliflower Rice is a delicious, healthy, Paleo/Whole 30 grilling menu that is so delicious it feels like cheating.  And if that weren’t enough I am also going to tell you how to get those fabulous criss cross grill marks on whatever food you’re grilling!
(This post is sponsored by Frontier Co-op!)

Grilled Salmon with Cauliflower Rice (and how to get those grill marks!) Paleo/Whole 30

First Things First : TIPS FOR BUYING FISH:

1. It’s best not to buy fish wrapped in plastic. You should be able to smell the fish you are buying. I always buy mine from a fishmonger I trust. If he is handling it, cutting it etc… he will know if it’s not fresh.

2. Try to buy fish the day you plan on making it.

3. When selecting fish always point to the piece you want. In stores the freshest fish is placed in the front of the window, closest to you, and the fish from the day before is placed in the back, closest to the fishmonger. So when you are looking at the fish closest to you and ask for it, he pulls it from the back. It doesn’t mean there is anything wrong with that fish from the day before, it’s just not the freshest…and you want the freshest!

Grilled Salmon with Cauliflower Rice (and how to get those grill marks!) Paleo/Whole 30

Let’s Talk Spices:

Now that you know how to buy the freshest fish let’s talk about spices. I keep this recipe SUPER simple by seasoning the fish with nothing but Table Grind Sea Salt and black pepper from Frontier Co-cp, makers of fine spices that are non GMO and non irradiated. Frontier Co-op is committed to providing pure seasonings that taste great and promote healthy communities, as well as a healthy planet.

Grilled Salmon with Cauliflower Rice (and how to get those grill marks!) Paleo/Whole 30

Frontier Co-op sources their spices from growers committed to quality, sustainability and ethical trade. And their Table Grind Sea Salt is the perfect blend of course and fine and works wonderfully with savory dishes like this salmon.

The Cauliflower “Rice”

Cauliflower rice is a great replacement for traditional white rice. You can make it yourself by placing cauliflower florets into a food processor and pulsing or simply chop cauliflower finely with a knife, that said many stores sell cauliflower rice already prepared now. If you aren’t sure, ask! I am all about making life easier as long as quality isn’t compromised.  I find the store bought cauliflower rice is just as good as doing it yourself. I sauté the cauliflower rice in olive oil and add sweet shallots and zucchini, making the perfect, healthy bed for this amazing grilled salmon.

Grilled Salmon with Cauliflower Rice (and how to get those grill marks!) Paleo/Whole 30

How to Get Those Criss Cross Grill Marks!

I know this fish looks picture perfect which might seem intimidating, but getting those criss cross grill marks is actually super simple. Here’s how:

  1. Start with grill prep. Make sure the grill is clean and either wiped down with coconut oil or sprayed with an organic grill spray.
  2. Make sure the grill is hot. Not only does the heat create the grill marks but it also helps prevent sticking. When the grill is really hot the meat contracts and releases juices, after a few minutes of cooking the meat literally pulls away from the grill making for easy turning. I heat my grill to around 400 degrees for 12 minutes with the lid closed to make sure it’s really hot before adding fish, meat, chicken or pork.
  3. To get those grill marks simply place salmon (or any meat) on a slight diagonal onto hot grill. Sear for 3-4 minutes, then turn the meat a quarter turn (don’t flip, just rotate the same side 1/4 turn) and cook until new criss-cross marks appear. Then gently usea fish spatula to turn fish over and cook the other side for a few more minutes with the lid closed. That’s it!

 

The Recipe: Grilled Salmon with Cauliflower Rice

Tips and what you need: For best results follow instructions below. Many grocery stores carry pre-made cauliflower rice, but you can also make it yourself by placing cauliflower florets into a food processor and pulsing or simply chop cauliflower finely with a good knife! You can also make this recipe in a grill pan. I like the Anolon Tri-Ply Clad 12” Deep Ground Grill Pan. Instructions below for using a grill pan. I use a fish spatula to turn fish, it has a curved edge making fish less likely to fall apart.

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Grilled Salmon with Cauliflower Rice

Prep

Cook

Total

Yield 4

A delicious, healthy paleo/Whole 30 meal! If you'd rather use a grill pan than an outdoor grill, I provide instructions for that too. Cause I am nice like that.

Ingredients

4- 6oz salmon filets (skin on or off)

3 tablespoons olive oil (give or take)

4 medium size shallots, peeled and sliced

1 zucchini, thinly sliced and cut in half (forming half moons)

4 Cups cauliflower rice

sea salt and freshly ground pepper

1 tablespoon chives chopped, for garnish

1 lemon, quartered

Instructions

I use pre-made cauliflower rice. If you are making your own allow a little more time and see instructions in blog post above.

Prepare grill:Make sure grill is clean, then wipe with coconut oil or spray with non toxic grill spray. Preheat grill to 400 degrees with lid closed for 10 minutes before adding fish. If you are using a grill pan indoors see instructions below.

While grill preheats prep fish and start cauliflower rice:

Sprinkle fish with sea salt and pepper. Set aside.

Prep shallots and zucchini. Pour 2 tablespoons olive oil into large pan and turn heat to medium/high heat. When oil is hot but not smoking, add shallots and cook for 3 minutes stirring occasionally.

Add zucchini and sear for 2-3 minutes. Add cauliflower rice and if necessary add another tablespoon olive oil. Stir frequently. Cook for another 5-7 minutes.

If you have someone else to help, send them to cook fish. If not, you have to juggle. Don't worry it's not that hard.

Place fish on hot grill at a slight diagonal angle (If skin is on, place it meat side down, skin side up). Close lid and cook for 3-4 minutes or until grill marks form. While waiting, go stir the cauliflower rice. When fish has established grill marks, turn a 1/4 turn on the same side (don't flip yet, just rotate fish) and cook for 3-4 more minutes with lid closed. Now you should have criss cross grill marks. Gently turn fish over and cook for a few more minutes. How long you cook depends on how thick your cut of fish is, usually total cook time is about 10-11 minutes.

Season finished cauliflower rice with sea salt and pepper to taste. Place on platter, top with fish, squeeze a little lemon juice over fish and garnish with chives! Serve.

If using a grill pan indoors:

Preheat oven to 350 and place oven rack in center position.

Place oven safe grill pan on high heat. When pan is very hot add a tablespoon of butter, ghee or olive oil. When oil is hot, add salmon skin side down.

Cook for 2-3 minutes until grills marks are established.

Turn fish 1/4 turn (same side, don't flip) and cook another 2-3 minutes. Now you should have criss cross grill marks.

Gently turn fish over (using a fish spatula helps delicate fish to not fall apart) Sear for one minute then place grill pan in oven for 8-10 minutes depending on how thick fish is.

Courses Dinner

 

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Pasta Carbonara with Baby Kale and Poached Eggs!

When I hear the word “carbonara” I think rich creamy goodness with lovely subtle flavor. I also think “easy peasy dinner that takes about 25 minutes to make!” And just look how beautiful this Pasta Carbonara with Baby Kale and Poached Eggs is!
(This post contains affiliate links. I may make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

Pasta Carbonara with Baby Kale and Poached Eggs!

The Sauce:

Carbonara sauce is simply a mixture of cream, egg yolks, garlic and parmesan whisked together. No need for cooking, you just place the piping hot pasta into the mixture and toss! It doesn’t get easier than that. And I am sure you have noticed that platter by now, it is lovingly handmade by Nikki at HappyClay.com . Swoon right? You can check out her Etsy Shop here.

Pasta Carbonara with Baby Kale and Poached Eggs!

COOKING PASTA:

When cooking pasta there are only a few things to remember. 1. Follow pasta box cooking instructions, they usually are right on. 2. Salt the water for flavor. 3. To keep pasta from sticking be sure to have lots of water in your pot, at least several inches above the pasta to allow room for expansion, and 4. stir frequently.

Pasta Carbonara with Baby Kale and Poached Eggs!

That Poached Egg Though…

Of course you don’t have to top your pasta with a poached egg, but if you do it’s important to know how to do it right. I have a video tutorial to help you out. Watch it and know that it takes a little practice to get it right. I messed up on my first few attempts, but once I got the technique down, poaching eggs became a cinch! Also if you have another person handy, put them in charge of eggs, then you won’t have to split focus!

The Recipe and What You Will Need…

…a stock pot to cook pasta, a microplane for the lemon zest, grating the cheese and the garlic. If you are new to poaching eggs or need a refresher check out my video tutorial. Gluten free friends use your favorite GF pasta! Note: Carbonara doesn’t reheat as well as most pastas. If you won’t be eating it all, I recommend making a half batch.

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Pasta Carbonara with Baby Kale and Poached Eggs!

An easy dinner made in less than 30 minutes! See link above for how to cook a perfectly poached egg. If you have someone around to help with cooking, I recommend putting someone in charge of poaching eggs while you do the rest. Teamwork rules. Note: Carbonara doesn't reheat as well as most pastas. If you won't be eating it all, I recommend making a half batch.

Ingredients

  • 16 ounces spaghetti or linguini prepared to package instructions
  • 1/2 pound thickly sliced pancetta, cooked and then chopped
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 cloves garlic, finely minced or grated with a microplane
  • 5 egg yolks
  • 3/4 cup heavy cream
  • ½ cup freshly grated Parmesan
  • Freshly ground black pepper and sea salt to taste
  • Zest of one medium lemon
  • ½ cup pasta water reserved for thinning sauce (you may need a little, or none)
  • large handful baby kale (or if preferred use arugula)
  • 4-6 poached eggs (see video tutorial link above)

Instructions

  1. Place a large stock pot of salted water to boil.
  2. While waiting for pasta water, place pancetta in pan on medium/high heat. Cook for several minutes until both sides are crispy and browned. Remove from pan, place on paper towels and allow to cool, then chop.
  3. While pancetta is cooking, prepare sauce.

Sauce prep:

  1. Place olive oil, garlic, egg yolks, cream, lemon zest, cheese, a generous pinch of sea salt and a few turns of fresh pepper in a large bowl and whisk well. Set aside.
  2. When ready add pasta to boiling water, stir frequently.  
  3. While pasta cooks, place a small pot of water to boil for poached eggs. See video instructions above. If you are poaching several eggs, do two at a time and simply reuse boiling water. If you have someone that can help, put them in charge of the eggs while you do the rest! That will make life easier.
  4. When pasta is al dente, reserve 1/2 cup pasta water in a small cup and strain pasta in colander (do not rinse). Place pasta in the bowl with cream/egg mixture. Toss well. If sauce is too thick add a little pasta water to thin. (You may need a little, you may need a lot, you may need none at all)
  5. Add pancetta and a handful baby kale to pasta and toss. Place pasta on plates and top with poached eggs, sprinkle with salt and pepper, serve immediately.

 

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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.

Healthy Grilled Naan Salad Wrap with Herbed Chevre!

Are you ready for the easiest BBQ menu ever? These Healthy Grilled Naan Salad Wraps with Herbed Chevre (goat cheese) were inspired by our recent took trip to New York City and Newport Rhode Island. They are simple, delicious, and you can serve them vegetarian or add chicken. I just love to give you options!
(This post contains affiliate links. I may make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

 Healthy Grilled Naan Salad Wrap with Herbed Chevre: The Easiest BBQ Menu Ever!

New York in Spring is a Dream!

Our oldest son and his family live in Manhattan, so we visit several times a year. If you haven’t been to NYC in the spring, I hope you get the chance. The weather is amazing and the cherry blossoms in Central Park are exquisite!

 Healthy Grilled Naan Salad Wrap with Herbed Chevre: The Easiest BBQ Menu Ever!

Rhode Island: Add It To Your Bucket List!

We took a road trip to Newport Rhode Island for the weekend. It was our first time visiting this beautiful state. Gorgeous doesn’t begin to describe it! The first day was moody and windy, but the beaches were still breathtaking.

 Healthy Grilled Naan Salad Wrap with Herbed Chevre: The Easiest BBQ Menu Ever!

 Healthy Grilled Naan Salad Wrap with Herbed Chevre: The Easiest BBQ Menu Ever!

We didn’t just enjoy the beautiful scenery. When the sun came out we also buzzed around the quaint town of Newport on these two seater scooters, stopping to look at gorgeous beach houses, walk the cliffs, shop and eat. (photo above taken by my son, Christopher Spiker)

 Healthy Grilled Naan Salad Wrap with Herbed Chevre: The Easiest BBQ Menu Ever!

But the best part of the trip was hanging out with these two. This is Will and Nora. Being a grandparent is the best part of life in my humble opinion!

 Healthy Grilled Naan Salad Wrap with Herbed Chevre: The Easiest BBQ Menu Ever!

Let’s Talk About Food Baby:

While strolling through Newport, we stopped in at a little cafe called Rosemary and Thyme. They sell soups, sandwiches, freshly baked pastries and salads. If you visit, I highly recommend stopping by. I ordered a grilled naan salad wrap with herbed chevre and loved it so much that when I came home to California I made my own version! So simple and delicious, these Mediterranean wraps have it all: greens, veggies, soft flavorful herbed goat cheese, a balsamic vinaigrette and if desired you can add chicken.

 Healthy Grilled Naan Salad Wrap with Herbed Chevre: The Easiest BBQ Menu Ever!

The Process:

To keep this meal as time efficient as possible, I chop the herbs, stir them into soft goat cheese, make the salad and then grill the naan. Grilling takes all of five minutes. Then I generously spread the herbed goat cheese onto that warm naan, fill with dressed salad and eat! If you want a more substantial meal add organic rotisserie or leftover roasted chicken. The easiest BBQ menu ever!

 Healthy Grilled Naan Salad Wrap with Herbed Chevre: The Easiest BBQ Menu Ever!

 

The Recipe:  Healthy Grilled Naan Salad Wrap with Herbed Chevre

Tips and what you will need: Not all goat cheese is created equal. Be sure to use the best quality you can find. You can grill naan on the BBQ or use a grill pan on the cooktop. My gluten free friends, there are some delicious GF naan available in the grocery stores!

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Healthy Grilled Naan Salad Wrap with Herbed Chevre

Prep

Cook

Total

Yield 6

A healthy, delicious, quick BBQ menu!

Ingredients

8 oz chevre (soft goat cheese)

2 Tablespoon parsley, chopped

2 Tablespoon chives, finely sliced

3 tablespoons basil, chopped

4 oz baby greens (sometimes called spring mix)

2 roma tomatoes, diced

1 smallish cucumber, peeled and diced

1/3 cup roasted salted sunflower seeds

2-3 cups rotisserie or leftover roasted chicken (if using) diced

1/3 cup extra virgin olive oil

3 Tablespoons good quality balsamic vinegar

1 teaspoon mustard

sea salt and freshly ground black pepper

6 naan wraps

Instructions

Allow cheese to come to room temp if possible

Prepare herbs and use a fork to mix with goat cheese, set aside

Place greens on a platter and add prepped tomatoes, cucumber, sunflower seeds and chicken if using

Make dressing by whisking together olive oil, balsamic and mustard, add a pinch of sea salt and pepper

Grill naan: wipe clean grill with coconut oil or spray with an organic grill spray

Preheat grill to 400 degrees (or use a grill pan on the cooktop)

Grill naan just long enough that grill marks form on each side

Dress salad, toss (I dress this salad more heavily than usual. With all the goat cheese and naan the dressing can get lost)

Spread goat cheese onto the center on naan, top with salad, fold naan and enjoy!

Courses Main Course

Cuisine Mediterrean

 

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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.

Recipes for a Fantastic Spring/Summer BBQ!

It’s May! That means grilling season is upon us. Outdoor parties, BBQ’s, Memorial Day, vacations, and Fourth of July all call for fresh, healthy seasonal fare. Here are my recipe recommendations for your warm weather celebrations!
(This post contains affiliate links. I may make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

Recipes for a Fantastic Spring/Summer BBQ!

Appetizers:

Appetizers start the party off right and give your guests an opportunity to nibble while waiting for the big show. When having a party I don’t want my guests to stuff themselves before the meal is served, so here are my picks that keep it light and save room for what’s to follow:

Strawberries with Lemon Mascarpone Dip and Pistachios~ make the dip ahead and then just set it out and the guests serve themselves!

Cucumber and Tomato Tartines ~ Delicious, light and healthy this one is summer favorite!

Good Old Fashioned Hummus made in Five Minutes!~ Make ahead and then just set it out with some pita and veggies. No fuss, no mess.

Salads:

Salads one of the most important components of a good outdoor party menu. When it comes to celebrations I like to keep salads simple and assembly only to take stress out of the equation. Here are my top salad picks for a summer get together:

Easy Caesar Salad~ make the dressing ahead and then just toss together. Couldn’t be easier!

Summer Berry Salad with Raspberry Vinaigrette~ I love berries in a salad and this vinaigrette is amazing.
Strawberry Avocado Salad with Lemon Poppyseed Vinaigrette ~ a salad everyone loves!

Sides:

I like to keep side dishes healthy too. So here are my top fruit and veggie side dish picks.

Simple Roasted Veggies ~ My ‘go to’, every time!

Tri-Colored Potato Salad with Green Beans and Rustic Pesto~ This is not your mom’s mayo slathered salad. Light and healthy this potato salad is net level!

Grilled Mexican Street Corn~ all I can say is, this is so, so good!

Strawberries and Watermelon with Mint and Feta~ every outdoor party needs cold watermelon!

Main Courses:

Whether you’re grilling a burger, pork tenderloin, chicken, or beef  I have you covered!

Argentinian Beef Kabobs with Chimichurri~ Make the chimichurri three hours ahead and then grill the steak…yum!

Spicy Grilled Pork Tenderloin~ A family favorite, especially when served with the potato salad above!

Sesame Apricot  Chicken Kabobs~ the best chicken kabobs I have ever had.

Tri-Tip with Caramelized Onions~ tri-tip fans, you’ll love this recipe!

How to Make a Fantastic Burger!

Desserts:

You have to cap off a great meal with a fresh dessert!

Lemon Shortbread Tarts with Peaches~ lemony crust, rich filling and topped with juicy ripe peaches…yum!

Berries in a Pastry Basket with Vanilla Whipped Cream ~ this dessert is so pretty! The pastry cups and whipped cream can be made in advance.

Lime Blueberry Cake~ the quintessential spring/summer dessert!

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STANDARD FTC DISCLOSURE: 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.