Slow Cooker Lemon Chicken with Rosemary

Posted on February 15, 2019 by Linda Spiker

I love crock pot meals any time of year. In colder seasons slow cookers make the most comforting savory meals, and in warmer months they create lovely lighter meals without heating up the kitchen, plus they help with time management! And who doesn’t love prepping early and coming home to a beautiful, warm meal and a house that smells divine? No one, that’s who. When it comes to amazing crock pot meals, this slow Cooker Lemon Chicken with Rosemary ranks way up high on our list of family favorites
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Making this Meal:

I made this meal with my Cuisinart Multicooker. It browns/sautés, steams and roasts! So instead of having to brown the chicken and sauté the veggies in a separate pan and transfer to the crock pot, I browned the chicken, sautéed the veggies, and slow cooked it all in the crock pot. Only one dish to clean! That said, if you have a regular crock pot you can certainly brown the chicken and onions in a pan and transfer to the slow cooker.

Only Three Steps: Dredge, Brown, Cook!

I followed one of the recipes in the Cuisinart Multicooker cookbook…and by ‘follow’ I mean I changed it…because that’s how I roll. I added carrots and instead of using all thigh meat I added one chicken breast because my husband is a breast man (yep, I said that). I spent a little time prepping in the morning and six hours later I had a healthy dinner!

Make This Recipe Gluten or Grain Free:

To keep this recipe gluten free, simply dredge your chicken in your favorite gluten free flour, I recommend Jovial Gluten Free Pastry Flour. To make this recipe Paleo/Whole30/grain free, I use cassava flour. No matter which you choose, this meal will be gorgeous, light, lemony and fall off the bone tender!

The Recipe: Slow Cooker Chicken with Rosemary and Carrots

You will need a Cuisinart Multicooker (or regular crock pan and a good quality pan, preferably cast iron for good browning) sea salt, freshly turned pepper and chicken broth (<—my recipe) To make this recipe gluten free I recoemmend Jovial Gluten Free Pastry Flour. To make this recipe Paleo/Whole30/grain free, I use cassava flour or almond meal.

5 from 2 votes

Summer Slow Cooker Recipe~ Lemon Chicken with Rosemary

Prep Time

30 mins

Cook Time

6 hrs

Total Time

6 hrs 30 mins

I adapted this recipe from the Cuisinart Multi Cooker Cookbook. If you are using a regular slow cooker you will need to brown the chicken and sauté the onions and garlic in a separate pan. Instructions for both included below.

Course: Main Course

Cuisine: American

Keyword: easy dinner recipe, slow cooker recipe, summer recipe

Author: Linda Spiker

Ingredients

1 T olive oil, butter, ghee or coconut oil
4 pounds bone in skin on chicken thighs (I always throw in a breast, you can even use a whole cut up chicken)
sea salt
freshly ground black pepper
1/2 cup of your favorite flour (Gluten free use GF flour, grain free peeps use garbanzo bean or cassava flour)
3 large yellow onions, peeled, halved and thinly sliced
8 carrots, thinly sliced (1/8" thick)
6 cloves garlic, peeled and roughly chopped
3 springs fresh rosemary
1/2 cup fresh lemon juice
3/4 cup chicken broth
1 T lemon zest
1 lemon thinly sliced

Instructions

Trim chicken of extra fat, sprinkle generously with salt and pepper and dredge in your choice of flour, set aside.
Slice onions, carrots (carrots should be thin or they won't cook through, about 1/8") chop garlic, zest lemons, then squeeze lemon juice, set aside
Put butter, ghee, coconut oil or olive oil in Multicooker and set to brown/sauté at 400 degrees (or place in a cast iron pan on medium high heat)
Once the pan and fat are hot, add half the chicken skin side down and brown six minutes per side. Remove and repeat with second batch of chicken. Set all chicken on a plate.
Add garlic and onions to crock pot (or pan) and sauté until softened and slightly browned (about 8 minutes)
Add rosemary, a pinch of sea salt and a few turns of pepper.
Add lemon juice, scraping brown bits from pan with wooden spoon or silicone spatula. Let juice come to a boil and reduce by half (about 2 minutes)
Add broth and lemon zest, stir. (If using a traditional crock pot add all to veggies to crock pot now)
Add sliced carrots, and nestle browned chicken on top, then lemon slices. Place lid on multicooker and set to slow cook on low for 6 hours.
Serving suggestions: I love it as is but you can serve it with salad, steamed broccoli or over rice, barley, quinoa or couscous.

I felt like fairies came in and cooked for me while I went about my busy day! I hope you will try using your slow cooker this summer. It really does make life easier and more tasty!

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A Romantic Valentine Menu for Two ~ Stuffed Chicken Breast and Raspberry Tartlets

Posted on February 9, 2019 by Linda Spiker

Nothing says “Be Mine” like a romantic dinner for two. Why fight the crowds in restaurants, spend too much money, wait… twiddle your thumbs… and wait some more…even with a reservation, when you can make something like this yourself? This is The Organic Kitchen’s ‘Spinach and Goat Cheese Stuffed Chicken’ served atop roasted asparagus and drizzled with an herbed cream sauce.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

The Meal:

This is such a simple meal, but it looks, tastes and feels extravagant! And just to make sure you don’t feel at all intimidated I will walk you through the process step by step!

Step 1: Make the Cutlets:

Simply cut chicken breasts in half, place between plastic or parchment and pound until about 1/4″ thick. Then generously season one side with salt and pepper.

The Stuffing:

Spread the cutlets with soft creamy goat cheese and freshly chopped spinach.

…then roll, place seam side down and pop in the oven. That’s all there is to it!

While the chicken is baking, prepare the asparagus by brushing with olive oil and seasoning, then place next to the chicken the last ten minutes of baking.

The Cream Sauce:

The cream sauce is easy too! Just cream, a little flour (or arrowroot powder), lemon zest and fresh dill! Just decadent enough to be satisfying while light enough so you still feel like doing…other things…wink, wink.

To Serve:

You can either serve the whole breast atop the grilled asparagus or slice into pin wheels. Then drizzle with cream sauce to your heart’s content!

The Recipe: Stuffed Chicken Breast and Grilled Asparagus

You will need: a rimmed baking sheet (like this) unbleached parchment paper (like this) and a pastry brush (like this). Use a microplane to zest lemon. I love my battery operated pepper mill! It allows me to prep with one hand and leaves the other free to touch chicken without worrying about cross contamination.

4.82 from 11 votes

Spinach and Goat Stuffed Chicken Breast with Roasted Asparagus

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

A delicious romantic menu. Also delicious served this over white rice. If you wish to make this recipe gluten free, use your favorite gluten free flour to thicken sauce. If you wish to make grain free, use arrowroot to thicken sauce and follow special instructions below.

Course: Main Course

Cuisine: American

Keyword: date night, easy dinner recipe

Servings: 4 servings

Author: Linda Spiker

Ingredients

For Chicken:

2 chicken breasts, cut in half and pounded into 4 cutlets (see photos above)
sea salt
freshly ground pepper
8 oz soft goat cheese room temp (so it's soft and spreadable)
1 1/2 cups chopped spinach

Cream Sauce:

1 cup heavy cream
1 Tablespoon butter
2 teaspoons flour ( or corn starch, arrow root powder, whatever thickener you choose. If using arrowroot powder see instructions below)
1 Tablespoon fresh dill chopped (pluse more for garnish if desired)
Sea Salt
Freshly ground pepper
1 Tablespoon Capers
1 teaspoon fresh lemon zest

Asparagus:

1 large bunch asparagus
sea salt
freshly ground pepper

Instructions

Preheat oven to 400 degrees and place rack in upper third of oven. Cover rimmed baking sheet with parchment paper

Chicken Preparation

Make cutlets by cutting breast in half width wise, placing between plastic or parchment paper and pounding with a rolling pin till chicken is about a 1/4 inch thick (see photos).
Season one side lightly with sea salt and pepper.
Turn seasoned side down and use a spatula to spread soft goat cheese on unseasoned side.
If goat cheese does not spread easily, it's ok. The cheese will spread out as it cooks.
Top with chopped spinach. Roll up chicken breast and stuffing and place seam side down on parchment covered rimmed cookie sheet.
If you can, place all chicken to one side of cookie sheet leaving room to add asparagus the last ten minutes of cooking. Place in oven and cook for 35 minutes. If chicken breast are really large you may need to cook 5 minutes longer. While chicken cooks prepare cream sauce and asparagus.

Cream Sauce Preparation

Place sauce pan on medium/high heat. Add butter, when melted, add flour or corn starch and whisk until smooth. Slowly add cream while whisking. When cream thickens a bit, turn off heat. (If using arrowroot powder: whisk together 2 teaspoons arrowroot powder in 2 tablespoons cream, set aside. Heat butter and cream in a sauce pan to a simmer. Turn off heat, add half cream/arrowroot mixture, whisk and allow to thicken. If needed add more, whisking a bit and allow to thicken)
Add a few turns of freshly ground pepper, a few pinches of sea salt, lemon zest and chopped dill. (To zest a lemon use a microplane and scrape the skin until the white underneath shows, then move to a new area)
Add capers and reheat right before serving. If sauce thickens too much just add a little more cream to thin it out.

Asparagus Preparation

Brush asparagus with olive oil, sprinkle with sea salt and pepper. Add to cookie sheet with chicken the last 10 minutes of cooking or use separate parchment covered cookie sheet.
Place asparagus on plate, top with chicken. You can either leave the breast whole or slice into pinwheels so the stuffing can be seen. Drizzle with cream sauce, garnish with remaining chopped dill and serve!

And for Dessert:

How about some Lemon Mascarpone Berry Tarts! (<–recipe)

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Farmhouse Eggs Benedict on Zucchini Fritters! (Paleo-Whole30 option)

Posted on February 2, 2019 by Linda Spiker

Have I mentioned that we are moving from Southern California to Gig Harbor Washington? As a lifelong Californian I truly have no idea what to expect. And in the last few months we have been making the most of the sunny Cali weather by taking weekend trips to many of our favorite local destinations, Ojai being one of them. Our favorite Ojai eatery, Azu, serves the most amazing Farmhouse Eggs Benedict on Zucchini Fritters. I came up with my own version so we can enjoy a favorite breakfast after the move!
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Ojai: Go If You Can!

We just love Ojai. It’s nestled in the mountains, just 20 minutes from the beaches of Santa Barbara and has a small town charm that is a mix of cowboy country and yoga retreats. The main street has the most charming shops, a gorgeous park, and truly fabulous food! We also love to visit Frog Creek Farm every summer for lavender cutting and the fresh produce.

This Breakfast: Options, Options, Options!

While the Farmhouse Eggs Benny at Azu is gluten free, it does have dairy and traditionally made Hollandaise Sauce. My version can be made with regular or gluten free flour, or can be made grain free by using cassava flour. Cassava flour is a miracle! It allows this recipe to fit the Paleo/Whole30 lifestyle while not compromising on taste or texture! And to make this recipe Keto friendly, use almond flour, just know it won’t bind quite as well as other flours.

Let’s Talk About Poached Eggs…

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

The 90 Second Blender Hollandaise Sauce:

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

The Recipe: Farmhouse Eggs Benedict on Zucchini Fritters! (Paleo-Whole30 option)

Tips and what you need: I recommend a cast iron pan for this job. You will also need a food processor or box grater for grating zucchini. I use arrowroot powder for thickening to keep this recipe Paleo/W30. If you have no dietary restrictions you can use corn starch) Flour options include gluten free flour or to make this recipe Whole30/ Paleo I use cassava flour.

5 from 15 votes

Farmhouse Eggs Benedict on Zucchini Fritters! (Paleo-Whole30 option)

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

A fun, fresh take on traditional Eggs Benny this Farmhouse Eggs Benedict is served on Zucchini Fritters, has a touch of basil and offers Paleo-Whole30 and keto options!

Course: Breakfast

Cuisine: American

Keyword: breakfast, eggs benedict, gluten free, keto, Paleo, whole30

Servings: 2 servings

Ingredients

For Fritters:

2 medium zucchini, grated (makes about 2 1/2 cups)
1 teaspoon sea salt
1 egg
2 tablespoons your favorite flour, I use cassava to keep this recipe W30 and Paleo (keto use almond flour)
2 teaspoons arrowroot powder (or cornstarch if you aren't Paleo?w30)
1/2 teaspoon freshly ground pepper
6 basil leaves, chopped
2-3 tablespoons olive oil

For Hollandaise Sauce:

3 large egg yolks
1 tablespoon lemon juice
pinch of red pepper flakes
1/2 teaspoon Dijon mustard
1/2 cup warm melted butter or ghee (use ghee if w30)

For Poached Eggs:

3 eggs
1 tablespoon white vinegar

Instructions

Preheat oven to 200 degrees (to keep fritters warm)

For fritters:

Grate zucchini, place in colander. Sprinkle with sea salt and toss well. Place colander in sink and allow to sit for 10 minutes.
While zucchini rests, chop basil and measure out other ingredients
After zucchini rests, place between paper towels and squeeze out excess moisture (or wring out in a clean dish towel) The more moisture you eliminate the crispier your fritter will be, you may need to do this several times with fresh paper towels.
Place zucchini in a large bowl.
Add egg, your choice of flour, arrowroot or cornstarch, pepper, and half the basil (reserving the rest for garnish). Mix well.
Heat an oven safe pan on high heat. Add olive oil, coat pan evenly . When oil is very hot turn heat to medium. Use a measuring cup to add 1/3 cup zucchini mixture to the pan. Use the bottom of the cup to press the mixture into a patty about a 3/4 inch thick
Cook until golden brown (about 3-4 minutes) gently turn patties over, and cook the second side until golden brown (another 3 minutes or so) place pan in oven to keep warm while you poach eggs and make sauce

For Eggs and Sauce:

I recommend watching the video linked above for a quick egg poaching tutorial.
Set a small pot of water with 1 tablspoon white vinegar to boil. Crack three eggs into three small dishes
When water in pot is boiling, use one hand to hold the egg dish and use a spoon in the other hand to stir water quickly, forming a 'vortex'. While water is vigorously spinning drop egg gently right into the center of the vortex, then very quickly add the next two eggs. (I usually recommend poaching no more than two eggs at a time, but since we are doing three I say go for it:)
Cook eggs 2 1/2 -5 minutes: 2 1/2 minutes makes for a runny yolk, five minutes cooks them all the way through. I recommend runny of course
While eggs cook, make 90 second Hollandaise sauce:
Melt ghee (or butter) in a small pan until very warm but not simmering and set aside. While ghee melts add add yolks, lemon juice, dijon and spices to blender
Blend for 30 seconds, then slowly drizzle in melted ghee (or butter) and blend for 30-60 more seconds. It should thicken immediately
When eggs are done to your liking use a slotted spoon or fish spatula to remove them from water and set on a paper towel.
Place eggs on zucchini fritters, pour Hollandaise sauce over eggs, sprinkle with sea salt and pepper, garnish with remaining basil. Serve!

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One Pan Braised Chicken and Vegetables

Posted on January 26, 2019 by Linda Spiker

We spent this week cozied up in our little cabin in Sundance, Utah. The snow was halfway up the house and the temperatures hovered right around 20 degrees. These circumstances call for for some healthy comfort food, for sure, and what’s more comforting than One Pan Braised Chicken and Vegetables?
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Let’s Talk About Braising…

Braising is a cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot or pan at a lower temperature while simmering in liquid. Braising gives you the best of both worlds, beautifully browned meat and veggies that are also tender and flavorful from being simmered in broth and wine which forms a beautiful sauce!

Making This Recipe Gluten or Grain Free:

This recipe does call for 2 teaspoons flour. To make this recipe gluten free, use your favorite gluten free flour. I recommend Jovial Gluten Free Pastry Flour for GF cooking. To make this recipe grain free, I use cassava flour. It works very well!

Fancier Than Your Usual Meat and Potato Meal…

I love the idea of serving this elegant meat and potato meal for colder weather dinner parties. Just keep in mind that when it comes to braising you shouldn’t go “too big”. Instead of doubling or tripling this recipe and cooking in a really large pan, I like to make 2-3 recipes at the same time but in 2-3 separate pans. It just seems to work out better, at least for me.

The Recipe: One Pan Braised Chicken and Vegetables

Tips and what you need: I make this braised chicken in a 12″ cast iron skillet with lid, but you can also use a Dutch oven. As always you need a good knife. To make this recipe gluten free, I recommend Jovial Gluten Free Pastry Flour.. To make this recipe grain free, I use cassava flour.

5 from 16 votes

One Pan Braised Chicken and Vegetables

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Made in one pan, this rich, savory dinner takes about 30 minutes to make! To make this recipe gluten free, use your favorite gluten free flour. To make grain free use cassava flour. Note: my husband loves cauliflower, so on occasion I will steam some and toss it in (as pictured) this is optional but I didn't include it in the recipe.

Course: dinner

Keyword: braised chicken, chicken dinner, dairy free, gluten free, grain-free

Servings: 2 servings

Author: Linda Spiker

Ingredients

12 ounces boneless, skinless chicken thighs or breasts, cut into three strips
sea salt and freshly ground pepper to taste
3/4 teaspoon smoked paprika
2-3 tablespoons olive oil
1 organic yellow or white onion, peeled and coarsely chopped
8 ounces yukon gold potatoes, peeled and cut into wedges (1/2 thick)
6 medium sized carrots, peeled and cut into 3" pieces
3 teaspoons flour (of your choice, recommendations in blog post above)
2/3 cup white wine
1 1/4 cup chicken broth
1 teaspoon fresh thyme leaves
1 tablespoon fresh parsley, chopped, for garnish

Instructions

Prep and cook chicken

Sprinkle chicken strips generously with paprika, sea salt and pepper. Heat skillet on high heat for 60 seconds, when hot add 2-3 tablespoons olive oil (enough to coat bottom of pan) Allow oil 30 seconds to heat.
Add chicken strips to pan, cooking 4 minutes a side or until golden brown but not cooked through. While chicken cooks, prep vegetables:
Peel and cut onion, potatoes and carrots. When chicken is golden but not cooked through, set on a plate and set aside.
If needed add more oil to pan, turn heat to medium, add onions and cook for 2-3 minutes. Add potatoes and carrots. Sprinkle with sea salt and pepper. Cook, stirring frequently for 10-12 minutes, until veggies begin to soften and edges turn golden.
Add flour and stir for one minute. Then add wine, broth and chicken. Turn heat up and bring to a simmer.
Once simmering, turn heat down (low but still simmering), cover and cook for 10-12 more minutes, or until chicken is cooked through and veggies are soft enough to easily poke with a fork but still a little firm. While chicken is cooking, prepare thyme and parsley.
Add thyme to pan a few minutes before chicken is done.
remove from heat, garnish with parsley, serve.

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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. Learn how to handle a hot chili pepper here!

5 from 18 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, tacos de papa, 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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