Orange and White Easy Potato Gratin

I love sweet potatoes. My husband loves white potatoes. And neither of us are calling a lawyer because we have found a way to settle our potato relationship woes: Orange and White Gratin Potatoes, the best of both worlds!
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Orange and White Easy Potato Gratin #augratinpotatoes #potatogratin #holidaypotatoes

So easy!

Simply slice your potatoes, drench in cream, parmesan, green onion, thyme, sea salt and pepper, and arrange in rows. Then smother with more parmesan, bake, add a generous helping of gruyere, and voila!

Orange and White Easy Potato Gratin #augratinpotatoes #potatogratin #holidaypotatoes

Shave Some Time Off Prep By Using a Mandolin….See What I Did There?

A mandolin is a utensil that shaves veggies into thin slices and it can shave some time off your prep as well. This recipe is pretty quick. But if you want to save about five minutes, use a mandolin! Not only will this give you hands a break, but your slices will be perfectly thin and even.

Orange and White Easy Potato Gratin #augratinpotatoes #potatogratin #holidaypotatoes

The Recipe: Orange and White Gratin Potatoes

Tips and what you need: a mandolin or very sharp knife and 8×12 baking dish. I love Maldon’s Flaked Sea Salt and buy it by the tub to save money.

Orange and White Gratin Potatoes

Creamy, cheesy, crispy potato goodness for any meal or holiday celebrations!

Course: Side Dish
Cuisine: American
Keyword: gluten free, gratin potatoes, holiday potatoes, side dish, sweet potatoes
Servings: 6 servings
Author: Linda Spiker
Ingredients
  • 2 cups heavy whipping cream
  • 1 teaspoon fresh thyme, leaves removed from stems and chopped
  • 6 green onions, sliced thinly, whites and greens separated
  • 1 1/2 cups freshly grated Parmesan cheese, separated
  • sea salt and pepper, to taste
  • 1/2 cup grated gruyere
  • 3 large russet potatoes, peeled and thinly sliced (about 2 1/4 pounds)
  • 2 large sweet potatoes, peeled and thinly sliced (about 2 pounds)
Instructions
  1. Preheat oven to 425 degrees and place oven rack in center position

  2. Grab two large bowls. In each bowl place 1 cup cream, 1/2 cup parmesan cheese, 1/2 teaspoon thyme the white parts and light green parts of onions (half in each bowl) 2-3 generous pinches of sea salt and pepper. Whisk well. Set aside

  3. Using a mandolin or sharp knife, slice potatoes thinly. Place sweet potatoes in one bowl of cream and white in the other bowl. Toss and stir until potatoes are covered with sauce

  4. Arrange slices in baking dish in rows (three white, two orange). I like to lean each row in the opposite direction of the previous row. Pour the cream that remains in each bowl over potatoes. Sprinkle with remaining 1/2 cup parmesan cheese and some more sea salt and pepper

  5. Cover baking dish with lid or foil and bake for 30 minutes. Remove foil, add grated gruyere to top of potatoes. Bake another 20 minutes until potatoes are soft and cheese is crispy and golden

  6. Garnish with desired amount of greens from onions, serve

 

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Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

Happy November! The holidays are upon us, as usual my mind is blown at how fast the year went by. If you are in charge of the salad for this year’s festivities, I’ve got a brilliant one for you: Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!
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But Before We Get To The Recipe…..I Want To Give You Sneak Peek at the Remodel of Our Sundance Cabin!

Ten years ago we bought a little cabin in the woods of Sundance Utah. It had good bones, but it was…how shall I say…in need of some help. In fact, it was pretty much…orange! The ceiling, the walls, the floor, were all wood and all of that wood was stained a 70’s orange. And if that weren’t enough, the cabinetry that wasn’t stained orange, was painted black, making a small space feel even smaller.

We Lived with “The Orange” for Ten Years…

The previous owners lived across the country and basically sold us the cabin as is, with all the furniture, dishes, art, towels, etc.. still there. It was very charming, but felt dark, closed in and was definitely not our style. When my husband retired this last January, we knew we would be spending more time in Sundance to be near our children and grandchildren and decided to make the space our own. And that is when we called Alice Lane Home to help us with the remodel. We live in LA and not only needed the decorating advice but someone dependable to oversee the project and refer us to good contractors and craftsmen.

Enter Suzanne…

After talking about what we wanted and needed, Jess, the owner of Alice Lane paired us up with interior designer Suzanne Hall (or the fabulous decor babe, as I like to call her). She was a dream to work with. She took our tiny black and orange cabin and made it light and airy, opened up our dark little kitchen, and created the most beautiful bathroom, all while having to work around some less than desirable existing features, and our budget.

So Many Changes, But It Kept That “Sundance” Vibe

Our cabin is an authentic “Lincoln log” cabin, meaning it is constructed of real logs that have notches cut near the ends of each log so they can be stacked at the corners to form rooms. We wanted the ‘modern mountain home’ look without losing any of the original integrity or that magical “Sundance” feel. We LOVE the result and I think you’ll be fascinated to see just what a difference was achieved! To see the complete remodel and details of the modern mountain look, click here!

The Best part of This Makeover?

Is that Suzanne and the Alice Lane team made sure the cabin remained family friendly. We have a lot of kids and seven grandchildren (so far) that come to play often and have sleepovers, we don’t have to worry about destruction. Noise? Yes. Destruction, no. Every fabric, rug, surface, in the house is sticky little hands friendly!
Find Alice Lane Home and Alice Lane Interiors on Instagram.

Now For The Salad: Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

A fabulous salad makes every meal more special, whether it’s dinner for the family or a celebration. And this salad is festive in both color and taste.

Simple But Extraordinary!

Color, color, color! Green, orange, purple, white, and and red come together in the most lovely and tasty way.

…sweet roasted butternut squash, creamy feta, tart pom seeds, fragrant onion, and salty pecans, all placed on a bed of baby greens…

…then drizzled with a homemade, vibrant pink pomegranate vinaigrette! Truly one of my favorite fall salads.

 What to Serve It With:

Whether served alone, or as part of a meal, this salad is fabulous. I love it alongside a good steak, or sometimes, I will toss in some rotisserie chicken for a simple, complete meal. But it’s also beautiful served alongside your Thanksgiving or Christmas turkey. 

The Recipe: Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

Tips and what you need: ovens are notoriously inconsistent, your oven may roast your butternut squash quicker or slower than mine. So keep an eye on it and remove when BNS is soft and edges are browned. Many stores have pre-peeled and cut butternut, make sure it’s super fresh or it won’t roast up well, you also may need to cut it smaller. If peeling and cutting your own squash, click here. You will need a rimmed cookie sheet, parchment paper.

5 from 17 votes
Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

A festive, delicious, salad for fall and your holiday table!

Course: Salad
Cuisine: American
Keyword: butternut squash salad, gluten free salad, holiday salad
Servings: 8 servings
Author: Linda Spiker
Ingredients
  • 1 1/2 pounds butternut squash, peeled and cut into 1/2" cubes (Store bought is fine but you may have to cut it smaller)
  • 1/2 cup plus 2 tablespoons good quality olive oil (separated)
  • sea salt and pepper, to taste
  • 1 cup pomegrante juice (reduced to 1/4 cup)
  • 1 tablespoon champagne vinegar or white balsamic
  • juice of half a lemon
  • 1 tablespoon honey (or a few drops liquid stevia if you prefer)
  • 1/2 cup pomegranate seeds
  • 3/4 cup roasted salted pecan pieces
  • 1/4 of one red onion, peeled and sliced or chopped
  • 1 cup crumbled feta I also love soft goat cheese in this salad
Instructions
  1. 1. Preheat oven to 400 degrees and set oven rack in upper third position. Cover a rimmed cookie sheet with parchment paper.

    Place prepared squash on parchment, drizzle with 2 tablespoons olive oil and toss. Sprinkle generously with sea salt and pepper

    Place in the oven for about 40 minutes, or until squash is soft and edges are brown. Time may vary according to oven and altitude.

    While squash cooks, prepare salad dressing:

  2. To reduce pomegranate juice: Place a small pan on high heat and add juice

    Bring to a boil and then reduce to a simmer
    Allow to simmer until juice measures 1/4 cup. I measure after 15 minutes and every few minutes after that. Just be sure not to forget about it! After it is reduced to a ¼ cup, allow to cool before using.

  3. Place 1/2 cup olive oil into a jar or measuring cup, add lemon juice, honey, vinegar, sea salt, pepper and cooled pomegranate juice, whisk until well combined, set aside

  4. 3. On a platter or large bowl, place lettuce, then add cooled butternut squash, onions, nuts, and feta

    Shake dressing well and the drizzle over salad to liking, toss

    Serve!

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Holiday Linzer Cookies

Holiday cookies are like edible art. Especially these beautiful, delicate Holiday Linzer Cookies! Linzer cookies originated in Austria and they are perfect for any holiday or special occasion and are almost too pretty to eat…almost…
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Holiday Linzer Cookies #christmascookies #valentinesdaycookies #linzercookies #holidaycookies #glutenfree

This Stunning Recipe Is Shared by Jovial Foods:

I switched to gluten free living about five months ago and I have not missed gluten at all because there are so many great options these days! Of course this recipe is perfection when made with regular all purpose or einkorn flour, but if gluten free living is your thang, you don’t have to sacrifice taste or texture. I use Gluten Free Jovial Pastry Flour, because it’s the best for baking and works perfectly for these delicate cookies. It’s also soaked for easy digestion!

Baby Showers, Valentine’s Day, Christmas or Thanksgiving These Cookies Work

You can roll out this recipe (see what I did there?) any time you have a celebration: baby or wedding showers, holidays, office parties etc. These cookies are always a favorite and the first to disappear!

Change the Cut Out Depending On the Occasion:

You need two cookie cutters for these cookies. A  2″ fluted cookie cutter for the top and bottom cookies and then another 1″ cookie cutter for the top cookie.

Depending on the occasion you can use a mini heart cookie cutter, a mini flower, circle, star etc…for the “top cookie”.

The Filling:

Simply spoon your favorite preserves onto the bottom cookie, place the cut out cookie on top and sprinkle with powdered sugar!

And Voila!

Beautiful holiday cookies that look like they are lightly dusted with snow.

Tips for “Cutting In” Butter:

If you aren’t familiar with the term “cutting in” butter I can help you out. It’s a technique used whenever you want a flaky result and is often used in cookies or pie crust (<—click for pictures) Butter should be chilled or frozen and cut into small cubes, then tossed in flour and ‘cut in’ with a pasty blender. But you can also use two knives, or even finger tips, creating pea sized bits of butter in the dough that melt into pools of flakiness when baked!

The Recipe: Holiday Linzer Cookies

What you need:  2″ fluted cookie cutters and mini heart cookie cutter, a mini flower, or circle, star etc…for the “top cookie” and a rolling pin. For “cutting in” butter you can use a pasty blender (see tips above) Unbleached parchment is recommended for rolling dough.

5 from 9 votes
Holiday Linzer Cookies
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

Sweet, delicate little cookies with a cut out you can switch up depending on the occasion.

Course: Dessert
Cuisine: Austrian
Keyword: Christmascookies, Glutenfree, holidaycookies, linzer cookie
Servings: 40 cookies
Author: Jovial Foods
Ingredients
  • cups all purpose, gluten free or einkorn flour I use Jovial Gluten free baking flour
  • 1/4 cup white rice flour
  • 3/4 cup almond flour
  • 1/2 cup granulated organic sugar
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon cinnamon
  • 12 tablespoons cold, unsalted butter, cut into 1/4" cubes
  • 1 large egg, beaten
  • 1 12 ounce jar raspberry preserves or any flavor you prefer
  • 3 tablespoons powdered sugar for dusting
Instructions
  1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.

  2. In a medium bowl combine the flours, sugar, salt, and cinnamon.

  3. Cut in the butter with a pastry blender until the mixture is sandy. Add the egg and knead in the bowl until the dough is smooth. (if you don't have a pastry blender, use two knives to 'cut in' butter or even your finger tips to form pea sized bits of butter in the flour.

  4. Divide the dough in half. Form each half into a disc, wrap in plastic wrap and refrigerate for 1 hour.

  5. Place the first piece of dough in between two pieces of parchment paper, dusting the paper and the top of the dough lightly with flour. Roll the dough to ⅛-inch thick. Using a 2” fluted cookie cutter, cut out rounds. Half of the round will be the base of the cookies. To make the tops, use a 1” cookie cutter to cut out the centers from half of the rounds.Transfer cookies to the baking sheet 1 inch apart. Gather the scraps into a ball, chill for 10 minutes, then roll out again and proceed in cutting equal numbers of bases and tops.

  6. Bake for 12 minutes until the edges begin to brown slightly. Let the cookies cool on the cookie sheet for 5 minutes then transfer them to a wire rack to cool completely.

  7. Continue in the same manner with the remaining piece of dough.

  8. Before serving, spread 1 teaspoon of preserves on the cookie bases. Dust the top of the tops with powdered sugar and place on top of the preserves. Serve immediately.

  9. The unfilled cookies can be stored in an airtight container for up to 3 days and filled as needed.

 

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Christmas cookies, valentine’s day

Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto

You all know by now that Sun Basket is my favorite meal delivery service. And that’s because they come up with fantastic meals like these Hungarian Meatballs with Cauliflower “Rice”! Clean eating at it’s best: Paleo, Whole30, and Keto friendly.
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Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto #meatballs #cauliflowerrice #paleo #keto #whole30

I Love The Ease Of Sun Basket!

I completely look forward to the day my Sun Basket box arrives on my doorstep! Each box contains three nights of fresh, healthy, gourmet meals.

Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto #meatballs #cauliflowerrice #paleo #keto #whole30

I just open up the box, pull out the ingredients, do a little slicing and dicing and 20-30 minutes later we enjoy an incredibly delicious meal. Another perk, I don’t have to go to the store!

Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto #meatballs #cauliflowerrice #paleo #keto #whole30

WHAT’S NEW WITH SUN BASKET IN 2018?

Sun Basket kicked off 2018 with a few fabulous changes that offer more ways to have your Sun Basket, your way. But of course they still have your favorite traditional, Paleo, and Gluten free options available too!

  1. NEW: More recipes: Now, Sun Basket is serving up 18 recipes to choose from every week! Never get bored with eating clean.
  2. NEW: Introducing 3 new meal plans:
      • Vegan: Going plant-based has never been easier. Enjoy creative meatless recipes with seasonal organic produce, plant-based proteins, and our house-made signature sauces.
      • Pescatarian: Perfect for those who want to eat a plant-focused diet with a healthy dose of wild-caught seafood. We only use seafood listed as Best Choice or Good Alternative by the Monterey Bay Aquarium Seafood Watch program.
      • Mediterranean: Modeled after one of the world’s healthiest diets, with seasonal produce, lean meat & wild-caught seafood paired alongside whole grains, healthy fats, and fresh herbs.

    Get $35 off Lean & Clean meals from Sun Basket!

$35 off - Sun Basket

LET’S TALK ABOUT THIS MEAL!

In this one-pan Paleo-Whole30-Keto friendly meal, we serve paprika-spiced pork meatballs with a cauliflower “rice,” dressed up with dried figs and watercress. You may be able to find ‘riced’ cauliflower at your local grocery store. It has become very popular. If not, you can chop your own with a knife, or drop florets in a food processor and give it a whirl!

Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto #meatballs #cauliflowerrice #paleo #keto #whole30

The Recipe: Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto

Tips and what you need: If you can’t find ‘riced’ cauliflower you can make your own using a good knife, or a food processor.

5 from 8 votes
Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto

In this one-pan Paleo-Whole30-Keto friendly meal, we serve paprika-spiced pork meatballs with a cauliflower “rice,” dressed up with dried figs and watercress. If you can't find cauliflower rice at your market, you can chop raw cauliflower until it resembles rice, or whirl florets in a food processor until 'riced"

Servings: 2 servings
Author: Sun Basket Meal Delivery
Ingredients
  • 10 ounces ground pork
  • 1 organic egg
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 2 tablespoons almond meal
  • 3 Tablespoons olive oil, separated
  • 3-4 organic shallots
  • 1/4 cup dried figs (Optional for keto)
  • 31/2 ounces organic water cress
  • 10 ounses riced cauliflower
Instructions
  1. Prep the meatballs

    Let ground pork rest on paper towels to drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

    In a medium bowl, using a fork or whisk, blend the egg, spices and almond meal. 

    Add the ground pork, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.

  2. Cook the meatballs

    In a large frying pan over medium-high heat, warm 1  olive oil until hot but not smoking. 

    Working in batches if needed, add the meatballs and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. 

    Transfer to a plate. Add more oil between batches if needed. Wipe out the pan.

    While the meatballs cook, prepare the remaining ingredients.

  3. Prep the remaining ingredients

    Peel and thinly slice the shallots.

    Trim the stems from the figs; coarsely chop the figs.

    Trim the root ends and any coarse stems from the watercress; coarsely chop the watercress.

  4. Cook the cauliflower “rice”

    In the same pan used for the meatballs, warm 1-2 tablespoons olive oil over medium heat until hot but not smoking. 

    Add the shallots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. 

    Add the cauliflower “rice,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 2 to 4 minutes.

    Stir in the figs (optional for carb watchers) and cook until starting to soften, about 1 minute. Remove from the heat, stir in the watercress, and season to taste with salt and pepper.

  5. Serve

    Transfer the cauliflower “rice” to individual plates and top with the meatballs. Drizzle with oil, if desired, and serve.

  6. Kids Can!

    Time the meatballs.

    Time the cauliflower “rice.”

    Drizzle oil over the meatballs.

 

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Lemon Basil Spritzer~ Non Alcoholic “Mocktail”

Let’s just get this out of the way, we don’t drink alcohol. As in ever. But we do like to enjoy holidays and parties with a little something special and festive in our glasses. That’s where this Lemon Basil Spritzer~Non Alcoholic “Mocktail” comes into play!
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Lemon Basil Spritzer~ Non Alcoholic "Mocktail" #lemonbasilspritzer #nonalcoholic #mocktail #keto #holidaydrinks

Bubbly, Delicious and So Easy!

This drink is a favorite anytime we want something a little more celebratory than plain old water. It’s made with muddled basil and lemon, a simple syrup or sugar free Stevia option, and sparkling water.

Lemon Basil Spritzer~ Non Alcoholic "Mocktail" #lemonbasilspritzer #nonalcoholic #mocktail #keto #holidaydrinks

How to Muddle a Lemon or Lime…

A muddle is a bartenders tool used to crush ingredients so flavors release and blend, in this case lemon and basil. You will need a muddling tool, but in a pinch you could use the flat end of a wooden spoon…awkward and not as convenient and your friends might make fun of you…so, on second thought get the muddler.

Lemon Basil Spritzer~ Non Alcoholic "Mocktail" #lemonbasilspritzer #nonalcoholic #mocktail #keto #holidaydrinks

You start by rolling your citrus on a hard surface to soften. Then you cut the end off your lemon, set it on the flat side, and cut lemon into six equal wedges. Drop two lemon wedges and a few leaves of basil into the glass and smash with the muddler. You have now muddled. Good for you. … by the way my gorgeous cutting board is from Small Axe Woodshop and it’s like buttah! It would also make a great holiday gift, hint, hint… honey I want the dark walnut board in my stocking…now back to our spritzer…

Lemon Basil Spritzer~ Non Alcoholic "Mocktail" #lemonbasilspritzer #nonalcoholic #mocktail #keto #holidaydrinks

Simple Syrup or Naturally Sugar Free Stevia Option:

After muddling, you add some fresh squeezed lemon juice and tonic water for a fizzy, liver friendly drink! You can sweeten this drink with a simple syrup made ahead of time, or with liquid Stevia drops. It’s fantastically delicious both ways!

Lemon Basil Spritzer~ Non Alcoholic "Mocktail" #lemonbasilspritzer #nonalcoholic #mocktail #keto #holidaydrinks

The Recipe: Lemon Basil Spritzer~ Non Alcoholic “Mocktail”

Tips and what you need: if using simple syrup, make ahead of time so it is cooled and ready to use. If you prefer Stevia drops,<—we use these. You will need a muddling tool and a hand held juicer for squeezing lemon juice.

5 from 13 votes
Lemon Basil Spritzer
Prep Time
1 min
 

A light bubbly Lemon Basil Spritzer~ Non Alcoholic "Mocktail" with a simple syrup or low carb, keto friendly, naturally sugar free option. The amount of simple syrup included in the recipe will make 6-8 drinks. And just a reminder, all ingredients can be adjusted to taste!

Course: Drinks
Keyword: mocktail, holiday drinks, spritzer, non alcoholic
Servings: 1 serving
Author: Linda Spiker
Ingredients
  • 1/2 cup water (use only if making simple syrup, if using Stevia skip this ingredient)
  • 1/2 cup granulated sugar (use only if making simple syrup, if using stevia skip this ingredient)
  • 3 leaves fresh basil
  • 2 lemon wedges
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons simple syrup (or 4 drops liquid stevia, or to taste)
  • 3/4 cup cold sparkling water, seltzer, san pelegrino etc..
  • basil leaves or lemon wedges for garnish
Instructions
  1. If using simple syrup, 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

  2. To make drink: place a few basil leaves and 2 lemon wedges in bottom of glass, muddle, crushing the lemon wedges and basil together

  3. Add lemon juice and either simple syrup or stevia drops, and muddle more. Then pour tonic water into glass.


  4. Add a few ice cubes, and garnish with additional basil and lemon wedges if desired.

 

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Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30)

Honest to goodness, if carrots are roasted correctly they are almost like candy. Sweet, crispy perfection in my book. When set atop a good Cashew Cheese Sauce, well, they are even dreamier!
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Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30) #whole30 #keto #vegan #roastedcarrots #cashewcheese

We Love Our Roasted Carrots!

Roasted carrots are so easy to make. Simply toss with olive oil and spices and pop in the oven until the edges are crispy and browned. We serve ours roasted with gremolata, drizzled in honey and ginger, and piled on top of a salad with couscous! But this is the first time we have featured them with a creamy cashew cheese sauce!

Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30) #whole30 #keto #vegan #roastedcarrots #cashewcheese

The Cashew Cheese Sauce: Paleo, Whole 30 , and Vegan!

Cashews make a great dairy substitute, and while this sauce is dairy free, it still packs packs the protein and some healthy fats! Click here for the the recipe.

Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30) #whole30 #keto #vegan #roastedcarrots #cashewcheese

Delicious, Beautiful and Healthy!

Serve as an appetizer, side dish or main course. Even the kids will be asking for more veggies.

Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30) #whole30 #keto #vegan #roastedcarrots #cashewcheese

The Recipe: Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30)

Tips and what you need: click here to make cashew cheese sauce. You will need a rimmed cookie sheet and unbleached parchment paper. I always recommend using a good quality, sharp knife!

5 from 6 votes
Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30)
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Sweet roasted carrots topped with chives and set atop a creamy cashew cheese sauce! You will need to make cashew cheese in advance. 

Course: Side Dish
Keyword: roasted carrots with cashew cheese sauce, whole 30, paleo, keto, vegan
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 1 1/2 lbs carrots, peeled and cut into 2-3" segments (I used Rainbow Carrots)
  • 2 tablespoons extra virgin olive oil
  • sea salt and freshly ground pepper, to taste
  • 2 tablespoons chives, chopped for garnish
  • 1 serving cashew cheese sauce (recipe linked above)
Instructions
  1. Make cashew cheese sauce ahead of time.

  2. Position oven rack in the center of oven and preheat to 425 degrees. Place a sheet of parchment paper onto rimmed cookie sheet, set aside.

  3. Peel carrots and cut them into 2-3 inch segments. If the tops of the carrots are really thick, cut them in half lengthwise as well.

  4. Place carrots onto parchment covered cookie sheet. Drizzle with olive oil until all the veggies are glistening with oil. Generously sprinkle with sea salt and pepper. Toss. Arrange in a single layer. Place in oven and roast until tender and slightly browned 45-50 minutes.

  5. Remove from oven. Plate cashew cheese sauce and top with carrots, garnish with chopped chives, serve!

 

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Cashew Cheese and Cheese Sauce: Whole 30, Vegan, Paleo, Keto

Living dairy free doesn’t mean you have to miss out on the creamy goodness of cheese and cheese sauce. Believe it or not cashew cheese makes a great substitute in all kinds of dishes, And this Cashew Cheese and Cashew Cheese Sauce is Vegan, Whole 30, Paleo and Keto friendly!
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Cashew Cheese and Cheese Sauce: Whole 30, Vegan, Paleo, Keto #whole30 #paleo #keto #vegan #Cashewcheese

The Key to Delicious Cashew Cheese and Cheese Sauce:

When living dairy free you can miss out on some creaminess and flavor. But I’ve got your back. Our soaked and blended cashews provide the creaminess for our ‘cheese’ and sauce, but it’s Nutritional yeast that will give it that cheesy flavor. And is loaded with B vitamins, trace minerals, and all nine amino acids making it high in protein too!

Cashew Cheese and Cheese Sauce: Whole 30, Vegan, Paleo, Keto #whole30 #paleo #keto #vegan #Cashewcheese

The Cashew Cheese:

My recipe for Cashew Cheese is basically the same as my Chipotle Cashew Dip, except we replace the chipotle pepper with Nutritional yeast. Simply soak cashews, blend or process with garlic powder, sea salt, olive oil, lemon juice and nutritional yeast and you have creamy cashew cheese.

Cashew Cheese and Cheese Sauce: Whole 30, Vegan, Paleo, Keto #whole30 #paleo #keto #vegan #Cashewcheese

How To Make That Cashew Cheese Into a Sauce:

Once you have your cashew cheese prepared, you can turn it into a sauce by adding a little more water and olive oil, until it’s pourable.

Cashew Cheese and Cheese Sauce: Whole 30, Vegan, Paleo, Keto #whole30 #paleo #keto #vegan #Cashewcheese

How to Use It:

You can use cashew cheese or cashew cheese sauce on anything you use real cheese or sauce for: pastas, pizzas, lasagna, etc. You can also use it as a dip for veggies. I love this cheese sauce with my Roasted Carrots with Chives…

Cashew Cheese and Cheese Sauce: Whole 30, Vegan, Paleo, Keto #whole30 #paleo #keto #vegan #Cashewcheese

 

The Recipe: Cashew Cheese and Cashew Cheese Sauce: Vegan, Whole 30, Paleo, Keto

Tips and what you need: Cashews need to soak for at least three hours before making recipe, so allow time for that. You will need Nutritional yeast and a good blender or food processor.

5 from 4 votes
Cashew Cheese and Cashew Cheese Sauce: Paleo, Whole30, Vegan, Keto
Prep Time
5 mins
 

A dairy free cheese substitute that is high in protein and healthy fats! Vegan, Paleo, Whole 30 and Keto friendly

Course: Condiment
Keyword: Whole 30 Cashew Cheese
Servings: 6 servings
Author: Linda Spiker
Ingredients
  • 1 cup raw cashews
  • 1-2 Tablespoon extra virgin olive oil (1 for 'cheese' 2 for cheese sauce)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons fresh squeezed lemon juice
  • 1/4-1/2 cup water (1/4 cup for cheese, 1/2 cup for cheese sauce)
  • 2 pinches sea salt
  • 1/4 teaspoon garlic powder
Instructions
  1. Note: Allow time for cashews to soak. They need to soak for at least three hours or as long as overnight


  2. Boil two cups water, turn off heat and add cashews


  3. Allow cashews to soak for at least three hours or as long as overnight


  4. Strain and rinse cashews, discard boiling water


  5. Place cashews, olive oil (options for cheese and cheese sauce) brewers yeast, lemon juice, water (options for cheese and cheese sauce), sea salt and garlic powder in food processor or blender.


  6. Blend until smooth. If making sauce you can add more water and olive oil until desired consistency is achieved. Taste. If you need to add more of anything, do it! 

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12 Mouthwatering Whole 30 Salmon Dinner Recipes

Salmon lovers and healthy food enthusiasts are going to love these12 Mouthwatering Whole 30 Salmon Dinner Recipes. Each is loaded with protein, veggies and those incredible omega three fats we all need for tip top heart and brain health. As always I encourage you to use wild caught salmon instead of farmed. Better for you, the environment and the fish!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

12 Mouthwatering Whole 30 Salmon Dinner Recipes #whole30salmon #salmon #salmondinner #glutenfree #dairyfree

TIPS FOR BUYING SALMON:

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. Always buy fish the day you plan on making it, that way if your meal gets pushed back a day or two you cans till use 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.

The Recipes: A Collection from My Favorite Food Bloggers!

Each of these beautiful salmon meals are Whole 30 compliant, meaning they contain no grains, dairy, soy, legumes or sweeteners. Enjoy!

Salmon with Roasted Butternut Squash and Basil Vinaigrette from me, The Organic Kitchen

12 Mouthwatering Whole 30 Salmon Dinner Recipes #whole30salmon #salmon #salmondinner #glutenfree #dairyfree

Whole 30 Salmon with Avocado Salsa from The Cookie Rookie

12 Mouthwatering Whole 30 Salmon Dinner Recipes #whole30salmon #salmon #salmondinner #glutenfree #dairyfree

Whole 30 Salmon Cakes from My Salad Daze

12 Mouthwatering Whole 30 Salmon Dinner Recipes #whole30salmon #salmon #salmondinner #glutenfree #dairyfree

Greens with Crispy Salmon and Roasted Potatoes from me, The Organic Kitchen

 12 Mouthwatering Whole 30 Salmon Dinner Recipes #whole30salmon #salmon #salmondinner #glutenfree #dairyfree

Baked Salmon with Cucumber Mint Salsa from Salt and Lavender

12 Mouthwatering Whole 30 Salmon Dinner Recipes #whole30salmon #salmon #salmondinner #glutenfree #dairyfree

This Grilled Salmon with Cauliflower Rice from The Organic Kitchen can be made under the broiler too!

12 Mouthwatering Whole 30 Salmon Dinner Recipes #whole30salmon #salmon #salmondinner #glutenfree #dairyfree

Keto Griiled Salmon Kabobs with Tomato Salsa from Appetite for Energy

12 Mouthwatering Whole 30 Salmon Dinner Recipes #whole30salmon #salmon #salmondinner #glutenfree #dairyfree

The Blackened Salmon Burger with Summer Dill Cucumber Spread from The Kitcheneer

12 Mouthwatering Whole 30 Salmon Dinner Recipes #whole30salmon #salmon #salmondinner #glutenfree #dairyfree

The Everything Salmon Salad Nicoise from This Healthy Table

12 Mouthwatering Whole 30 Salmon Dinner Recipes #whole30salmon #salmon #salmondinner #glutenfree #dairyfree

Citrus Glazed Salmon from Paleo Scaleo

12 Mouthwatering Whole 30 Salmon Dinner Recipes #whole30salmon #salmon #salmondinner #glutenfree #dairyfree

Pistachio Herb Crusted Salmon with Asparagus from The Whole Cook

12 Mouthwatering Whole 30 Salmon Dinner Recipes #whole30salmon #salmon #salmondinner #glutenfree #dairyfree

Spicy Cilantro Lime Baked Salmon from The Tasting Page (serve with steamed broccoli)

 

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Chocolate Chip Pumpkin Pecan Bread (Gluten free option)

It’s not officially fall until the pumpkin bread is baking, so start preheating and get ready for the house to smell heavenly because we are popping this Chocolate Chip Pumpkin Pecan Bread perfection in the oven, stat!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Chocolate Chip Pumpkin Pecan Bread (Gluten free option) #pumpkinbread #glutenfree #chocolatepumpkinbread #glutenfreepumpkinbread

 Sweet Spices, Chocolate and Crunch…Swoon!

This perfectly textured pumpkin bread has hints of sweet cinnamon and nutmeg, rich dark chocolate and the crunch of salty roasted pecans.

Chocolate Chip Pumpkin Pecan Bread (Gluten free option) #pumpkinbread #glutenfree #chocolatepumpkinbread #glutenfreepumpkinbread

Wanna Make it Gluten Free? No problem!

If gluten free living is your thang, you don’t have to sacrifice taste or texture. I use Gluten Free Jovial Pastry Flour, because it’s the best for baking and works perfectly in this decadent pumpkin bread. It’s also soaked for easy digestion!

Chocolate Chip Pumpkin Pecan Bread (Gluten free option) #pumpkinbread #glutenfree #chocolatepumpkinbread #glutenfreepumpkinbread

The Recipe: Chocolate Chip Pumpkin Pecan Bread

Tips and what you need: if you want to make this recipe gluten free I recommend Gluten Free Jovial Pastry Flour. You will need cinnamon, nutmeg, vanilla paste or extract, and two loaf pans.

5 from 9 votes
Chocolate Chip Pumpkin Pecan Bread
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Sweet chocolate pumpkin bread with hints of cinnamon, nutmeg and salty pecans

Course: Dessert
Cuisine: American
Keyword: fall recipes, kid-friendly recipes, pumpkin bread
Servings: 24 slices
Author: Linda Spiker
Ingredients
  • 3 cups of your favorite flour I use Gluten Free Jovial Pastry Flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup butter room temp (plus 1 tablespoon for pan prep)
  • 3 cups granulated organic sugar
  • 3 large eggs
  • 15 oz canned pumpkin purée plain, not pumpkin pie mix (1 can)
  • 1 teaspoon vanilla or vanilla paste
  • 1 1/2 cup chopped roasted salted pecans (reserve 1/2 cup for topping)
  • 1 1/2 cup milk chocolate ordark chocolate chips (reserve the 1/2 cup for topping)
Instructions
  1. Preheat oven to 325 degrees, place oven rack in center position, use a paper towel to wipe sides and bottom of pans with butter, then dust with flour, set aside
  2. In a medium size bowl, whisk together flour, baking powder, soda, salt, cinnamon and nutmeg. Set aside
  3. In a large bowl mix butter and sugar, then add eggs, vanilla and pumpkin purée and mix until smooth
  4. Add dry ingredients a little at a time, and mix until well combined
  5. Using a spatula, add 1 cup pecans and 1 cup chocolate chips and mix well (reserve remaining 1/2 of each for top of bread)

  6. Separate batter into loaf pans, tap pans on counter firmly and smooth top with spatula. Sprinkle each bread loaf with remaining chocolate chips and nuts

  7. Bake in the oven for 40-45 minutes, until inserted toothpick comes out clean
  8. Allow to cool before slicing, serve

 

 

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Italian Meatballs with Pesto Zucchini Noodles! (Paleo-Whole30-Keto)

Here’s a fun little low carb meal that has a zippy taste and doesn’t require a big time investment: Italian Meatballs with Pesto Zucchini Noodles!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Italian Meatballs with Pesto Zucchini Noodles! (Paleo-Whole30-Keto) #paleo #whole30 #keto #meatballs #zoodles

The Meatballs:

A combination of ground beef, ground pork and spices, these meatballs are flavorful and never dry! Made with almond flour instead of breadcrumbs, they are also Paleo, Whole30 and Keto friendly!

Italian Meatballs with Pesto Zucchini Noodles! (Paleo-Whole30-Keto) #paleo #whole30 #keto #meatballs #zoodles

“ZOODLES”: YOU HAVE CHOICES!

Many stores now carry spiraled veggies right in the produce department. You can go right ahead and use those, they are terrific, but usually a little more expensive than making your own. If your store doesn’t carry them, don’t fret, They are super easy to make. You can use a hand crank spiralizer, which is fine for zucchini and very budget friendly.

Italian Meatballs with Pesto Zucchini Noodles!

The hand crank versions work great for soft veggies like zucchini and white potatoes but to be honest, if you plan on spiralizing harder vegetables, like carrots or sweet potatoes, you may want to invest in the attachment for the Kitchen Aid mixer. It’s a dream tool and handles those harder vegetables like a champ. You can just walk away and let the machine do the work!

The Pesto:

This tasty basil pesto is made in in literally two minutes, no kidding! You can find my Dairy Free Version here OR if you would rather have my traditional version made with parmesan, link here.

Italian Meatballs with Pesto Zucchini Noodles!

Put It All Together and Voila!

A delicious, healthy, low carb meal made in under 30 minutes!

Italian Meatballs with Pesto Zucchini Noodles! (Paleo-Whole30-Keto) #paleo #whole30 #keto #meatballs #zoodles

 

The Recipe: Italian Meatballs with Pesto Zucchini Noodles!

Tips and What You Need: If you can’t find pre-spiraled zucchini you will need to make your own using either a hand crank spiralizer or the attachment for the Kitchen Aid mixer.You can find my Dairy Free Pesto here OR if you would rather have my traditional version made with parmesan, link here.

5 from 14 votes
Italian Meatballs with Pesto Zucchini Noodles!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

A 30 minute meal with paleo, Whole 30 and Keto options!

Course: dinner
Cuisine: Italian
Keyword: Italian meatballs, Paleo recipes, whole30 recipes
Servings: 4 servings
Author: Linda Spiker
Ingredients
Zucchini
  • 4 medium zucchini washed and spiralized (about 8 cups if buying store bought)
  • 1 teaspoon sea salt
  • 2 roma tomatoes diced
  • Small handful roasted pine nuts optional for garnish
  • Pesto: choose my dairy free version paleo/Whole30 or my traditional version (keto)
Meatballs:
  • 2 large eggs
  • 1/3 cup almond meal almond flour
  • 2 teaspoons powdered garlic
  • 2 teaspoons onions powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 10 ounces ground beef
  • 10 ounces ground pork
  • Olive oil
Instructions
  1. Spiralize zucchini and place in colander
  2. Sprinkle with two generous pinches of sea salt while tossing, allow to rest. This prevents soggy zoodles.  While zoodles 'rest', you make pesto and meatballs
  3. Make pesto (recipes linked above) and dice tomatoes, set aside
  4. Preheat oven to 350 degrees
  5. In a large bowl, whisk together eggs, spices and almond meal. Add the beef and pork, season generously with salt and pepper, and mix with hands until combined. Using wet hands, form the mixture into 1-inch meatballs (should make about 12)
  6. Place a large oven safe pan on medium heat for 60 seconds. Add 2 tablespoons olive oil and heat until hot but not smoking
  7. Add meatballs cooking for three minutes, then gently turn, cooking for another three minutes on the second side
  8. Place meatballs in oven for 5-6 minutes or until cooked through. While meatballs are in oven cook zucchini noodles
Cook zoodles:
  1. Heat a medium sized pan on high heat
  2. While pan heats, use paper towels to squeeze excess water out of zucchini noodles
  3. Place 1 tablespoon olive oil in pan, add zucchini and cook, tossing for 3-5 minutes
  4. Add pesto to zucchini and toss, use as much as you like
  5. Plate, top with diced tomatoes (and pine nuts if using) and meatballs, serve

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