20+ Whole30 Dips, Sauces and Salad Dressings!

Posted on January 19, 2019 by Linda Spiker

Whole30 friends (and everyone else) I am about to make your life a whole lot more exciting! And not just because I am a super exciting chick 😉 Today I am giving you some of the best Whole30 Dips, Sauces and Salad Dressings in the blogosphere. Each will add flavor and excitement to your meals…and therefore your life. Because what is life except an excuse to eat?!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

I Dip, You Dip, We Dip!

The right dip can take a meal from bland to fabulous! You can use the following recipes for dipping raw or roasted veggies, to spread on lettuce to make a tasty wrap, or swirl with a forkful of chicken or steak. Dips make clean eating a whole lot more fun!

Let’s start with something delicious and vibrant: Roasted Cauliflower and Beet “Hummus” from Chef Sous Chef!

Vegan Spinach Artichoke Dip from Haute and Healthy Living!

Chipotle Cashew Dip, because sometimes you need to heat things up!

Poblano Avocado Dip from Erica’s Recipes

Easy Vegan Slow Cooker Spiced Carrot Dip from Paleoish Krista

Dairy Free Buffalo Chicken Dip from Dairy Free for Baby

Easy Guacamole Dip from Cook with Me Darling!

Jalapeño Cilantro “Hummus” from Bites of Wellness

Let’s Get Saucy!

Whether it’s BBQ, Chimichurri, Pesto or Roasted Red Pepper, sauces add color, variety, flavor, interest and more nutrients to your meals.

First up, this Garlicky Roasted Red Bell Pepper Sauce from What Great Grandma Ate!

Toss this Vegan Basil Pesto with roasted baby potatoes, zucchini noodles or pasta!

Easy Thai No Peanut “Peanut” Sauce from IHeartUmami

Haitian Epis from Savory Thoughts…drool!

Garlicky Cilantro Mojo Sauce from India from Indiana

Whole30 BBQ Sauce from 24 Carrot Kitchen

Authentic Chimichurri from Wholesome Yum!

Cashew Cheese Sauce from The Organic Kitchen

And Last But Not Least, Salad Dressing!

Salads are wonderful, but without the right dressing, they fall flat! So here some next level dressings to drizzle on those greens!

Strawberry Vinaigrette Dressing from The Organic Kitchen

Lemon Tahini Dressing from Feed Them Wisely

Cilantro Lime Dressing from Tasting Page

Five Minute Creamy Ranch from The Organic Kitchen!

Thousand Island Dressing from Thyme and Joy!

Easy Greek Salad Dressing from Flavor the Moments

Dairy Free Caesar from Make It Dairy Free

Need More Whole30 Recipes?

Et Voila! There you have it: 20 plus ways to make every meal more flavorful, beautiful, and nutritious! For more Whole30 recipes simply click here.Enjoy!

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Instant Pot Chorizo with Potatoes!

Posted on January 12, 2019 by Linda Spiker

Instant Pot lovers….plug that thing in! This Instant Pot Chorizo with Potatoes is going to be your new favorite meat and potatoes dish. Served alone, with eggs or avocados this meal is quick Paleo/Whole30 comfort food, OR fold into warm corn tortillas for a spicy version of Tacos de Papas. Mouthwatering!
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Amazing Mexican Favorites with Your Instant Pot!

If you don’t have an Instant Pot yet, you may wish to remedy that stat! The Instant Pot is a time saving machine, as well as a pressure cooker, steamer, rice cooker and slow cooker. And thanks to my friends Emily and Rudy from the blog Recipes to Nourish, you can now cook authentic Amazing Mexican Favorites with Your Instant Pot!

Amazing Mexican Favorites with Your Instant Pot contains 80 real food recipes your family will love. The book is available January 15th but you can order now and lock down the low pre-order price! And just look at all these gorgeous recipes: shredded beef barbacoa, carnitas, chili verde, soups, beans, mole, hot chocolate and more!

Breakfast, Lunch or Dinner!

Co-author of Amazing Mexican Favorites with Your Instant Pot Rudy Vidaurri, grew up eating this dish with eggs and tortillas for breakfast, I would this meal anytime! Warm, nourishing, filling and budget friendly, it’s a win all the way around.

Let’s Talk Chorizo and Keeping this Meal Paleo/Whole30:

Chorizo is simply a chopped pork sausage that is highly seasoned, in this case with Mexican herbs and spices. If you live Paleo or Whole30 lifestyle there are sugar free options for chorizo! Pederson’s Natural Farms makes a delicious sugar free version available at many markets.

Need More Instant Pot Recipes?

Try our Pulled BBQ Chicken or this tender Basque Chicken!

The Recipe: Instant Pot Chorizo with Potatoes!

Tips and what you need: an Instant Pot and a good knife.

5 from 17 votes

Instant Pot Chorizo with Potatoes (Chorizo con Papas)

Prep Time

25 mins

Cook Time

18 mins

Total Time

43 mins

This amazing potato dish is fabulous served alone or wrapped in warm tortillas. Top with eggs, avocado, or salsa.

Course: Main Course, Side Dish

Keyword: Paleo, potatoes, Tacosdepapas, whole30

Servings: 4 servings

Author: Emily and Rudy Viduarri

Ingredients

2 tablespoons butter, avocado oil or ghee (clarified butter)
1 red onion, peeled and sliced
5 fresh garlic cloves, peeled and sliced
1 pound Mexican Chorizo (casing free or removed from casings)
3 red potatoes, peeled and cubed
1 small red bell pepper, stemmed, seeded and diced
1 jalapeño pepper, stem and seeds removed, minced
3/4 teaspoons sea salt
1/2 teaspoon dried oregano
1/2 cup chicken broth

Additional ingredients if desired:

eggs, avocados, corn tortillas, pico de gallo, sour cream, cilantro, shredded cheese

Instructions

Add the healthy fat of your choice to the Instant Pot and press "sauté". When the fat has melted, add onions, sautéing for five minutes, stirring occasionally. Add the garlic and chorizo and sauté for four minutes, stirring occasionally. Press "keep warm/cancel" button. Add potatoes, red bell pepper, jalapeño pepper, salt, oregano and broth, then stir
Place the lid on the Instant Pot, making sure steam release valve is sealed. Press 'manual' button and set for 9 minutes
When Instant Pot is done and beeps, press "warm/cancel". Using an oven mitt carefully "quick release"/ open steam release valve. When steam stops venting and the silver dial drops, carefully open Instant Pot lid.
Serve immediately with your choice of eggs, avocados, tortillas or optional toppings listed above

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Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto)

Posted on January 11, 2019 by Linda Spiker

Ahhhh good ol’ comfort food, it’s the best. And just because you watch the carbs doesn’t mean you can’t enjoy warm, hearty, savory meals like this one: Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto), classic comfort food with a healthful twist!
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Looks Like Mashed Potatoes….But Isn’t!

So smooth and creamy, this cauliflower purée has the look and feel of mashed potatoes, but it’s straight up steamed cauliflower with a little butter or ghee (clarified butter), sea salt and pepper all whirled together! If you prefer to have mashed potatoes with this meal, click here for my Swedish Meatballs with Mashed Potatoes.

And Those Turkey Meatballs and Gravy?

These tender turkey meatballs are drenched in a rich, thick gravy that is so tasty you won’t believe it’s completely dairy and grain free! And the whole meal is made in under 30 minutes.

Too Good To Be True?

Nope! It’s all true, a comfort food meal that looks, feels, and tastes decadent but is all veggie and protein.This makes for a happy belly and a happy you.

The Recipe: Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto)

Tips and what you need: a large pan, preferably cast iron. Sea salt and arrowroot powder to thicken gravy.

5 from 20 votes

Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto)

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Low carb comfort food that is Paleo/Keto and Whole30 compliant. Instead of cornstarch you will be using arrowroot and non dairy yogurt to thicken your gravy.

Course: dinner

Keyword: cauliflower puree, gravy, keto, meatballs, Paleo, whole30

Servings: 4 servings

Author: Linda Spiker

Ingredients

8 cups cauliflower, stem removed and broken into florets
2 tablespoons ghee (or butter)
20 ounces ground turkey
2 eggs
1/3 cup almond meal
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon onion powder
3 tablespoons chives, chopped
2 tablespoons olive oil
2 cups chicken broth
1 tablespoon arrowroot powder (for thickening gravy)
4 tablespoons non dairy plain yogurt (I use cashew or coconut yogurt)
sea salt and pepper, to taste

Instructions

For Cauliflower
Wash cauliflower, cut off stem and break into florets, steam until soft. When cauliflower is soft. Place half the cooked cauliflower into a food processor with 1 tablespoon ghee (or butter) and a couple pinches of sea salt and black pepper, blend until smooth (you can also use a potato masher and do it by hand) Repeat with second batch.
While cauliflower is steaming, make meatballs
Preheat oven to 350 degrees.
Place ground turkey, egg, and almond meal in a bowl, work with hands until well blended. Add spices, 2 tablespoons chives and two generous pinches sea salt and black pepper, work with hands until mixed well
Using wet hands form into 1 1/2" meatballs
In a large pan over medium heat, warm 2 tablespoons olive oil until hot but not smoking. Add the meatballs and cook, turning once, until golden brown but not yet cooked through, 5 to 7 minutes total. Turn off heat (do not clean the pan) Transfer to oven safe baking dish and place in oven for 5 minutes (or until cooked through)
Place 2 tablespoon swarm water in a small bowl, add 1 tablespoon arrowroot powder and whisk until smooth (this is called a slurry and will thicken your gravy). Set aside.
Return the pan used for the meatballs to high heat: Whisk in the chicken stock scraping browned bits off bottom of pan, bring broth to a boil. Once you have achieved a boil, turn off heat. Add the slurry, whisking vigorously. Return to low heat, allow 2 to 3 minutes for gravy to thicken (do not allow to boil. When gravy is desired consistency gradually add the non-dairy yogurt, 1 tablespoon at a time, whisking between additions until smooth. Season to taste with salt and pepper. When the meatballs are cooked through, remove from oven and place in gravy pan.
Place pureed cauliflower on plates, top with meatballs and gravy, garnish with remaining chives (If desired, drizzle some melted ghee over potatoes)

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Citrus and Avocado Salad with Lemon Poppy Seed Dressing

Posted on December 29, 2018 by Linda Spiker

The bright spot of winter produce is most certainly citrus. So fragrant, fresh, light, and of course that beautiful burst of color is always welcome! This is The Organic Kitchen’s Citrus and Avocado Salad with Lemon Poppy Seed Dressing, and it is lovely.
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The Salad:

Tender greens, vibrant citrus, creamy avocado, pistachios and pomegranate seeds, are all drizzled with a simple to ‘whisk together’ lemon poppy seed dressing. I offer a sweetened version of this dressing as well as an unsweetened option for my Whole30 friends.

Vitamin C Just When You Need It!

Nature is amazing. It gives us what we need when we need it. This salad is loaded with antioxidants and healthy fats…just in time for cold and flu season.

Brighten Up Your Meals and Your Mood…

Sometimes winter can leave us feeling a little down. The lack of sun is no joke! One way to brighten our day is to make our meals vibrant as well as delicious. This salad certainly checks both of those boxes. Serve this healthy Paleo/Whole30 friendly salad as is, or add chicken or steak to round out the meal.

The Recipe: Citrus and Avocado Salad with lemon Poppy Seed Dressing

Tips and what you need: a good paring knife and hand held juicer. If you choose to sweeten the dressing you can use a good quality honey or liquid Stevia Drops.

5 from 16 votes

Citrus and Avocado Salad with lemon Poppy Seed Dressing

Prep Time

10 mins

A colorful winter salad that is easy to make! Serve as is, or add chicken, steak or shrimp to round out the meal!

Course: Salad

Keyword: avocado, citrus, Paleo, salad, whole30

Servings: 4 servings

Author: Linda Spiker

Ingredients

Dressing:
1/3 cup extra virgin olive oil
3 tablespoons lemon juice (use Meyer if available)
1 teaspoon honey, or a few drops of liquid stevia (whole30 please omit)
1 teaspoon poppy seeds
sea salt and fresh black pepper, to taste
Salad:
6 cups butter lettuce (or other tender lettuce)
2 tangerines, peeled and sliced
1-2 blood oranges, peeled and thinly sliced
1/2 a grapefruit, peeled and thinly sliced
2 ripe avocados, peeled and thinly sliced
1/4 cup roasted, salted pistachios (chopped)
1/4 cup pomegranate seeds

Instructions

Whisk together all dressing ingredients (Whole30 omit sweetener), set aside
Shred butter leaf lettuce with hands and place on a platter. Using a paring knife, carefully peel citrus and slice thinly, set aside
Use a sharp knife to cut the avocados in half around the core, twist halves in opposite directions to pop the avocado apart. Tap the core firmly with the knife and twist to remove core. Place halves flat side down and slice. Gently remove peels and place on platter
Dress lettuce with desired amount of dressing, toss. Arrange citrus and avocados on lettuce. Sprinkle with pistachios and pom seeds
(if desired add rotisserie chicken, sliced steak or sauteed shrimp)
Drizzle with a little more dressing, sprinkle with sea salt and pepper and serve!

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Pomegranate Lime Non-Alcoholic Spritzer

Posted on December 22, 2018 by Linda Spiker

I have decided to save America’s livers, one “mocktail” at a time. That’s right, you can enjoy your holiday parties, wake up the next morning feeling great and look festive while doing it thanks to this Pomegranate Lime Non-Alcoholic Spritzer!
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Let’s Muddle Things Up!

This drink is a favorite anytime we want something a little more celebratory than plain old water. To make it you’ll need a muddle. A muddle is a bartenders tool used to crush ingredients, in this case, limes.

SIMPLE SYRUP OR NATURALLY SUGAR FREE STEVIA OPTION:

You can sweeten this drink with a simple syrup made ahead of time, or with liquid Stevia drops. It’s fantastically delicious both ways!

The Recipe: Pomegranate Lime Non-Alcoholic Spritzer

Tips and what you’ll need: When we serve this for parties we set out lime wedges and lime halves, a hand held juicer, a muddle, simple syrup and Stevia drops along with a recipe card with instructions so our guests can make their own spritzer. I prefer to use Pellegrino sparkling water because of it’s alkaline ph balance. Find my Lemon Basil Spritzer here.

5 from 6 votes

Pomegranate Lime Non-Alcoholic Spritzer

Prep Time

5 mins

A simple mocktail with a simple syrup or low carb stevia sweetened option. If making the simple syrup, be sure to make it at least an hour ahead of time so it has time to cool and then refrigerate. When having a party, we set out all the prepped ingredients with a recipe card so guests can make their own spritzers.

Course: drink

Keyword: holidaydrink, mocktail, nonalcoholic, spritzer

Servings: 1 erving

Author: Linda Spiker

Ingredients

If Making Simple Syrup:
1 cup organic granulated sugar
1 cup water
2 tablespoons simple syrup OR 3-4 drops liquid stevia
2 lime wedges
2 tablespoon lime juice
2 tablespoon pomegranate juice
3/4 cup ice cold sparkling water (I like Pellegrino)
ice

Instructions

If using simple syrup, make ahead of time and allow to cool: place water and sugar in a pot and bring to a boil, lower and simmer for 6 minutes. Allow to cool. If using liquid stevia, skip this step
To make drink: place 2 lime wedges in bottom of glass, muddle (this means smash with your muddling tool)
Add lime juice, pomegranate juice and either simple syrup or stevia drops, and muddle more. Then pour sparkling water into glass.
If desired, add ice, pomegranate seeds or an additional lime wedge to edge of glass. Serve.

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Paleo/Whole30 Korean BBQ Beef (Bulgogi)

Posted on December 15, 2018 by Linda Spiker

When my friend Jean announced she was releasing a cookbook called Korean Paleo: 80 Bold Flavored Gluten-Grain Free Recipes, I knew right away I would want to share one of her fantastic creations! We LOVE Korean food and know Jean is an expert Korean recipe creator because I follow her blog What Great Grandma Ate. Just take a look at her Paleo BBQ Beef dish known as Bulgogi…
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Enjoying Korean Food Without the Grains and Dairy:

Korean Paleo contains 80 recipes: most are traditional and authentic in flavor, and some are modernized, fusion, or healthified versions of Korean fast foods.You’ll find recipes that are crowd favorites like Bibimbap, Bulgogi, and Kimchi, as well as Korean BBQ items.You will also find dishes that you may have never heard of before, but I encourage you to try them all because there is only a small portion of Korean cuisine that’s been popularized internationally!

The Breakdown:

Korean Paleo: 80 Bold Flavored Gluten-Grain Free Recipes contains:

53 Egg free recipes
27 Nightshade free recipes
70 Nut free recipes
27 Whole30 recipes
AIP-optional (if you omit sesame seeds and black peppers, and replace sesame oil): 17 recipes
Keto: 21 recipes

This Dish:

Probably one of the most popular BBQ meats, bulgogi is a traditional Korean dish known for it’s addictive sweet and salty combo. The trick is to slice the meat paper thin so it can soak up as much delicious marinade as possible. You can probably find these meats pre-sliced at your local Korean grocery store, but if not you can easily do this at home with a simple trick of freezing the meat for 30 minutes before slicing.

The Recipe: Paleo Korean BBQ Beef (Bulgogi)

What you need: a good chef’s knife and a cast iron skillet.

5 from 18 votes

Paleo Korean BBQ Beef (Bulgogi)

Probably one of the most popular barbecue meats, bulgogi is a traditional Korean dish known for its addictive sweet and salty combo. The trick is to slice the meat paper thin so it can soak up as much of the delicious marinade as possible. You can probably find these meats pre-sliced at a local Korean grocery store, but if not, you can easily do this at home with the simple trick of freezing the meat slightly first.

Course: dinner

Servings: 4 servings

Author: Jean Choi

Ingredients

1 pound top sirloin, (or any other tender cuts that are well marbled)
Marinade
6 tablespoons coconut aminos
1/2 medium pear (preferably Korean pear) cut into chunks
2 teaspoons sesame oil
1" fresh ginger, peeled
3 cloves garlic
2 tablespoons apple cider vinegar
1/4 teaspoons freshly ground black pepper
1 medium white onion, peeled and sliced
2 green onions, sliced into 1" pieces
1 carrot, peeled and sliced
1 tablespoon favorite cooking oil
1 tablespoon toasted sesame seeds, for serving
green or red leaf lettuce for wraps

Instructions

Place the beef in the freezer for 30 minutes, then take it out and slice it thinly, about 1⁄16 to 1⁄8 inch (1 to 3 mm) thick.
Place the coconut aminos, pear, sesame oil, ginger, garlic, apple cider vinegar and black pepper in a high-powered blender. Blend well until liquified.
Combine the sliced beef and the marinade in a large bowl. Toss and massage together with your hand until all the beef slices are covered in the marinade. Cover and marinate in the refrigerator for 1 hour to overnight.
When you are ready to cook the beef, remove it from the marinade, shaking off the excess drippings. Slice the onion, green onions and carrot, and combine the vegetables with the meat.
Heat the cooking oil over high heat in a large skillet. Working in batches so you don’t overcrowd the pan, add the beef and vegetables and stir-fry together until the meat is browned and cooked through, about 5 to 7 minutes.
Sprinkle with toasted sesame seeds before serving. You can eat Bulgogi on its own or in a lettuce wrap.

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Citrus and Herb Roast Chicken ~ For Any Day or The Holidays!

Posted on December 8, 2018 by Linda Spiker

Whether you are making Sunday dinner or celebrating the holidays, roast chicken is one of the best ways to go. Savory deliciousness at it’s best, and the house will smell absolutely heavenly while that bird is roasting. This is The Organic Kitchen’s Citrus and Herb Roast Chicken ~ For Any Day or The Holidays!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

The Herbed Butter:

To make this citrus herbed butter I simply mix butter (or ghee) from grass fed cows with orange zest, lemon zest, thyme, rosemary, sea salt and pepper.

Then I gently separate the skin from the breast meat and place half the herbed butter under the skin. I melt the remaining butter and brush it on the skin for a tender, moist, flavorful roast chicken.

Those Onions Though…

This beautiful bird is surrounded by sweet red onions that caramelize while cooking, and when spooned over that crispy roasted chicken this meal is over the top!

Serve with Cranberry Sauce for The Holidays!

To dress this chicken up for the holidays, serve with my Five Minute Cranberry Sauce.

If You Are Nervous About Roasting a Chicken…

Don’t be, It’s actually easy and I answer many questions you may have in my tutorial “Everything you Want to Know About Roasting a Chicken”.

The Recipe: Citrus and Herb Roast Chicken ~ Any Day or Holidays!

Tips and what you need: a roasting pan, sea salt (I buy the huge tub to save money), and a good knife. Now, after creating a roasted chicken masterpiece you don’t want to rip it to shreds. Watch this video tutorial to learn to carve a chicken the proper way.

5 from 15 votes

Citrus and Herb Roast Chicken

Prep Time

15 mins

Cook Time

1 hr 15 mins

Total Time

1 hr 30 mins

A delicious, tender, savory roast chicken that is perfect for any day and the holidays!

Course: dinner

Keyword: dinner, holiday, Paleo, roast chicken, whole30

Servings: 4 servings

Author: Linda Spiker

Ingredients

1 4 1/2-5 pound organic roasting chicken
1/2 cup (1 stick) butter (or ghee) room temperature
6 sprigs fresh thyme, 4 left whole, three stripped of leaves and chopped
4 sprigs rosemary, 3 left whole, 1 stripped of leaves and finely chopped
1 lemon, zested then quartered
zest of half an orange
1 teaspoon coarse or flaked sea salt
1/2 teaspoon freshly ground black pepper
1 red onion, peeled, cut in half, then quarter each half

Instructions

Remove chicken from refrigerator, rinse inside and out with warm water, pat dry with paper towels. For best results allow to come to room temperature on counter (about an hour)
While chicken comes to room temp prepare herbed butter:
Zest 1/2 an orange and 1 lemon, place zest in small bowl. Quarter the lemon and set aside. Use a fork to mash soft butter with chopped herbs, lemon zest, orange zest, sea salt and pepper. .
Preheat oven to 425 degrees, Place oven rack in lower third of oven
Place 3 thyme sprigs, 3 rosemary sprigs, and lemon slices into cavity of the chicken. Gently use fingers to separate skin from the meat of the chicken breast being careful not to rip skin. Use your fingers to place half the herb butter mixture under the skin. To get the herbed butter all the way to the top of the breast you can rub the outside of the skin in an upward motion pushing the butter toward the neck
If you have a small wire rack for the bottom of your roasting pan, place it in the pan and set the chicken on top of rack, breast side up. If you don't have a rack, that's fine, just set the chicken in the roasting pan, breast side up (I didn't use a rack and mine was delish, so no worries)
Melt the remaining herbed butter and brush onto chicken, front, back, legs and wings. Tuck wings behind the back of the chicken and try legs together with trussing string. Add onions to pan around the chicken
Place roasting pan into oven and cook for 1 hour turning the pan a half rotation halfway through cooking time (30 minutes:). After chicken has cooked for one hour start basting chicken every few minutes for another 15 minutes (Please note: ovens are very different, cooking time may vary. Thigh juices should run clear and internal temperature should read 165 degrees. If you want to take the guess work out of it, use a meat thermometer)
Remove from oven, cover with foil and allow to "rest" for ten minutes before carving. Spoon onions and juices over chicken, serve.

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Post tags: gluten free, wedding, holiday, dessert

French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans

Posted on December 1, 2018 by Linda Spiker

Our daughter was married in Paris this last July. Her beautiful wedding and the stunning location inspired this recipe for luscious French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans. The perfect cake for any celebration!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

The Inspiration:

My daughter (the bride) was born and raised in Southern California, the groom is from Paris. His mother’s beautiful farmhouse just outside the city in the town of Barbizon was chosen as the spectacular backdrop for this celebration!

The grounds are exquisite, simple and romantic.

And the interior of the house was no different, understated, elegant, tasteful and unique.

The yard and the house were the perfect venue for the simple ceremony and the party that followed.

Wedding photography by Logan Cole.View wedding video by Max Cutrone here.

The Cake!

The colors and earthy vibe of this occasion inspired the creation of this French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans.

Cream, french vanilla, and buttermilk come to together for an elegant creamy cake that is finished with a silky maple cream cheese frosting and decorated with cinnamon pecans.

Flour Options:

You can make this cake with any flour you wish. I made this one with Jovial Foods Einkorn Flour. Einkorn is an easily digestible ancient form of wheat that bakes up like a dream. BUT if you live gluten free, take heart, I make this cake for myself using Jovial Gluten Free Pastry Flour and honestly, it’s amazing. (I buy the six pack to save a little money)

The recipe: French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans

What you need: three 8″ non stick cake tins, vanilla paste (optional but I like it better than extract) a hand mixer or stand mixer. You will also need a cookie sheet and parchment paper for baking pecans.

5 from 10 votes

French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

A simple, elegant French Cream Cake that you can make deliciously gluten free if desired.

Course: Dessert

Keyword: cream cake, dessert, Gluten free cake, holiday cake

Servings: 10 servings

Ingredients

The Cake

2 cups flour ( all purpose, Einkorn or Gluten free)
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup room temp butter
1/2 cup coconut oil (or your favorite baking oil)
1 1/2 cups granulated organic sugar
1 teaspoon vanilla paste or extract
4 eggs room temperature
1 cup buttermilk, room temp
1/2 cup heavy whipping cream

Frosting

1/2 cup room temp butter
8 ounces cream cheese, room temp
1 teaspoon vanilla pasta or extract
2 tablespoons maple syrup
1/4 teaspoon cinnamon
2 1/2 -3 cups powdered sugar

Cinnamon Pecans:

1 cup pecan pieces
1 tablespoon butter
1/4 teaspoon cinnamon
1 tablespoon maple syrup
pinch sea salt

Decorations: add flowers, leaves, cinnamon sticks to top of cake if desired

Instructions

Cake:

Preheat oven to 350 degrees and place oven rack in center position
Use a paper towel to wipe the bottom and sides of non stick pans with butter. Lightly coat with flour. Set aside.
Whisk together flour, baking soda and salt, set aside
Place butter, coconut oil (or other baking oil), sugar and vanilla in mixer and mix until well combined
Add eggs one at a time, mixing well between additions
Alternate adding flour mixture with buttermilk until well combined, mix for one more minute
Add cream, mix well
Pour equal amounts of batter into prepared pans, tap pans firmly on counter to take out any bubbles
Bake for 20-22 minutes or until an inserted toothpick comes out clean. Allow cakes to cool. While cooling make Frosting and pecans

The Frosting:

Place soft butter, cream cheese, maple syrup, cinnamon and vanilla into a bowl and mix well. Add powdered sugar, starting with 2 1/2 cups and adding more if necessary. When frosting is preferred consistency and very smooth, stop mixing and set aside

Pecans:

Preheat oven to 400 degrees. Place parchment paper on rimmed cookie sheet and set aside.
Place pecans, melted butter, maple syrup, cinnamon and a generous pinch of sea salt into a small bowl and mix well
Spread nuts out on parchment covered cookie sheet in a single layer, place in oven and bake for six minutes. Remove from oven and allow to cool

Put it all together:

Carefully remove first cake from pan and place on cake plate
Frost the top of cake, then add second cake, frost, then add third layer
Frost the sides of cake, then add pecans by the handful, pressing them gently into the soft frosting, spinning the cake as needed. Top with flowers, leaves, cinnamon sticks if desired

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Post tags: gluten free, wedding, holiday, dessert

Maybe My Best Roasted Chicken Yet! ~ Maple Roast Chicken with Vegetables

Posted on November 24, 2018 by Linda Spiker

Ok folks, I don’t like to toot my own horn but this Maple Roast Chicken with Vegetables recipe is downright amazing! In fact it may be my best roasted chicken yet, and it’s here just in time for the holidays.
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Sweet, Savory and Spicy All Rolled Into One

Every time I make this chicken, I can’t wait for it to come out of the oven. Waiting to carve it is excruciating, but the wait is worth every second.

What Gives It That Kick?

This moist, flavorful, organic chicken is surrounded by colorful vegetables tossed in olive oil, sea salt, maple syrup, and spicy brown mustard …

…and roasted until the chicken is perfectly browned and crispy, then brushed with an orange maple glaze.

The vegetables are cooked until caramelized, making them even sweeter! Are you hungry yet?

I use some of my favorite vegetables in this recipe: Brussels Sprouts, tri-colored potatoes (new rose, purple and white), shallots and butternut squash.

How To Work with Butternut Squash:

You may use pre-cut butternut squash from the store if you wish, just make sure it’s really fresh. If you want to peel and cut your own, I have some tips. Working with butternut squash can be difficult unless you have the right tools. You need a good sharp knife (my favorite on sale now!) and a Y peeler . With these two tools peeling and cutting a butternut squash is a piece of cake!

The Recipe: Roasted Maple Chicken with Vegetables

You will need a good roasting pan (I use this All Clad), a good knife (this is my knife on sale now for lower than I have ever seen it!), a basting brush and a Y peeler (for squash, trust me). To learn to carve a chicken watch my video tutorial here. Save the giblets and bones to make nutritious bone broth!

4.74 from 15 votes

Maple Roast Chicken with Vegetables

Prep Time

15 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 45 mins

A spicy, sweet and savory chicken dish! Be sure to save giblets and chicken bones for broth making!

Course: Main Course

Cuisine: American

Keyword: comfort food, easy dinner recipe

Servings: 4 servings

Author: Linda Spiker

Ingredients

1 - 4 to 4 1/2 pound chicken
Sea salt
pepper
2 cups butternut squash peeled and cut into 1/2 inch cubes
1 lb tri-colored new potatoes rose, white and purple if large cut in half, if small leave whole
1 lb brussels sprouts if small left whole, if large cut in half
4 large shallots peeled and quartered

Veggie seasoning

2 Tablespoons extra virgin olive oil
1 tsp sea salt
1/2 tsp pepper
1 Tablespoon REAL maple syrup no fake stuff!
1 Tablespoon spicy brown mustard

Chicken Glaze

1/4 cup fresh squeezed orange juice
1/4 cup maple syrup
1 tsp dried thyme
1 Tablespoon spicy brown mustard
4 Tablespoons butter
pinch of sea salt pinch of pepper

Instructions

If possible, remove bird from fridge an hour before prepping. This allows for more even cooking
Preheat oven to 400 degrees and place oven rack in center of oven
Remove giblets (save for later if making broth) rinse chicken inside and out and pat dry with paper towels.
Season entire chicken with sea salt and freshly ground pepper, place in roaster breast side up.
Tuck wings behind back, and tie legs with cooking string or silicon bands.
Prep veggies and place in bowl. Combine ingredients for vegetable seasoning and whisk.
Drizzle over veggies and toss.
Place vegetables in roasting pan around chicken.
Place in oven and set timer for 1 hour and 15 minutes. (total cooking time 90 minutes)
While chicken is cooking place all ingredients for glaze into a small sauce pan.
Bring to a low simmer stirring for 3-4 minutes or until sauce thickens slightly. Remove from heat.
When timer goes off (at 1 hour 15 minutes) baste chicken with glaze using a brush.
Repeat basting every five minutes, until glaze is gone, cooking for approx 15-30 more minutes (depending on the size of your chicken, altitude, etc)
Remove chicken from oven when thigh juices run clear (usually an hour and a half total) or if using an instaread thermometer, when 175 degrees F is registered.
Place chicken on a cutting board and cover with foil to 'rest' for ten minutes. This redisributes the juices and allows the chicken to cool enough to handle when carving.
If the veggies aren't quite browned enough place them back in the oven allowing them to brown while chicken rests and then is carved. But keep a close eye on them.
After chicken rests for ten minutes, carve.
Remove veggies from the oven. Serve

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Post tags: gluten free, grain free

Everything You Need for Your Holiday Feast!

Posted on November 17, 2018 by Linda Spiker

Every year around this time people start to ask what I am serving for the holidays. To be perfectly honest, my mother has cooked the turkey and stuffing every year since I was a child. My sisters and I handle the sides and desserts. It’s always a delicious feast for the eyes as well as the belly. So without further ado, here is Everything You Need for Your Holiday Feast!

Let’s Start with Drinks:

We don’t drink alcohol but we do like something bubbly, festive and delicious in our glasses at celebrations. This Lemon Basil Spritzer is slightly sweet and so refreshing! Easy to make too.

The Appetizer Platter:

Charcuterie platters are always a great party idea! Learn to make a holiday appetizer platter here. If you prefer flavors from the Mediterranean, try this fabulous platter!

Turkey or Chicken:

We are offering options, options, options! We prefer to dry brine our turkey. It’s easier, less messy, and in our humble opinion, tastes better than a wet brine. Learn how to dry brine and cook an herbed butter turkey here. But if turkey is a bit much for your celebration, The Organic Kitchen Citrus and Herb Roasted Chicken is a great choice!

And Because a Delicious Turkey or Chicken Needs and Incredible Stuffing:

Turkey is fabulous and all, but give me the stuffing! This Italian Sausage and Apple Stuffing is made with Ciabatta bread which makes for amazing taste and texture!

The Cranberry Sauce:

Sauce from a can just can’t compare to Homemade Cranberry Sauce made with fresh cranberries. This recipe takes five minutes, uses only three ingredients and can be made ahead!

The Potatoes: A Subject of Controversy, So I am Giving You Three!

Some people like them mashed, others prefer a casserole, and still others love au gratin. I will give you all three starting with these Easy Orange and White Gratin Potatoes! Made with both russet and sweet potatoes these make everyone happy. But if mashed is your deal, nothing beats these Decadent Smashed Potatoes! Of course Maple Sweet Potato Casserole is a family favorite too, which ever you choose, happiness will abound.

The Salad:

If you are bringing the salad this year, bring this Roasted Butternut Squash Salad with Pomegranate Vinaigrette. If simple is more your style, try The Organic Kitchen House Salad.

The Veggie Side Dishes Y’all!

I am all about the Brussels Sprouts with Apples and Hazelnuts this year. But Roasted Carrots with Gremolata or my Grandma Julia’s Green Beans will do nicely too!

The Bread:

Depending on whether you prefer sweet or savory, you can serve this Cheesy Bread with Herbed Butter or my Buttermilk Biscuits with Orange Pomegranate Butter!

Last But Not Least, Dessert!

When you have had enough of pumpkin and apple pie, it’s time for an incredible cake! We devour this French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans. Special enough for the holidays, simple enough for every day!

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