Keto-Paleo-Whole30 Easy Chicken Tenders!

Posted on December 7, 2019 by Linda Spiker

Welp, it happened. My doctor told me to go low carb/keto. She’s hoping having steady blood sugar will help my chronic insomnia as well as manage inflammation. Oddly, the transition was not nearly as difficult as I thought it would be. I usually eat 80/20 Paleo anyway, so cutting out a few carbohydrates was no big deal thanks to recipes like this one: Keto-Paleo-Whole30 Easy Chicken Tenders!
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

The Tenders:

“Tenders” are a small piece of meat attached to the under side of the chicken breast. Most super markets carry them already packaged as tenders, but you prefer to you can always remove the tenders from the underside of chicken breasts as you use them, freezing them until you have enough to make a batch of these beauties!

How I keep Them Low Carb/Keto:

Instead of using bread crumbs or flour for this recipe, I keep it Paleo, keto/low carb, gluten free and Whole30 by dipping these tenders in an egg wash and then dredging in almond meal tossed with spices! Almond meal gives a nice coating to these tender chicken strips, trust me, you’ll never miss the bread crumbs. After coating, I cook in olive oil until golden. Super easy, and very quick, less than 15 minutes start to finish!

What to Dip Them In:

You can serve these tenders as is, or dip in my homemade Paleo/Keto/Whole30 ranch dressing. If you prefer not to make homemade, buy Tessamae’s Ranch Dressing Variety Pack<—here’s a link!

Need More Keto Recipes?

Try my Keto Lemon Blueberry Muffins, or these delicious Zoodles with Almond Pesto, or to feed a whole family my Roasted Herb Butter Chicken!

The Recipe: Keto-Paleo-Whole30 Easy Chicken Tenders!

What you need: almond meal and a good non stick frying pan.

5 from 13 votes

Keto-Paleo-Whole30 Easy Chicken Tenders

Prep Time

5 mins

Cook Time

10 mins

Quick and easy chicken tenders that are Paleo, Low Carb, Gluten Free and Whole30 Friendly!

Course: Main Course

Cuisine: American

Keyword: chicken tenders, keto, low carb quiche, Paleo, whole30

Servings: 3 servings

Ingredients

1 pound chicken tenders
2 eggs (whisked)
1 cup almond meal
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1/8-1/4 teaspoon cayenne pepper (depending on how much of a kick you like)
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2-3 tablespoons extra virgin olive oil

Instructions

Pat chicken tenders with a paper towel, set aside
Whisk eggs in a shallow bowl, set aside
Using a fork toss almond meal and spices together until well blended
Dip each chicken tender in egg, then dredge in almond meal being sure to coat evenly. Set on a plate
Heat a large frying pan on medium high heat for one minute. Add olive oil and wait until hot but not smoking, then carefully add chicken breasts (you may have to work in batches)
Turn heat down to medium. Cook each side until golden (usually 3-4 minutes a side), check to make sure the chicken is cooked through before removing from pan. If you need to work in batches, wipe pan clean with a paper towel, add more olive oil and repeat with remaining breasts
Serve with my homemade ranch or your favorite dipping sauce!

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Easy Buttermilk Biscuits!

Posted on December 7, 2019 by Linda Spiker

Buttermilk biscuits are good old fashioned comfort food, and whether you serve them for the holidays or for Sunday dinner, they will undoubtedly be the first thing on the table to disappear!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

From scratch but easy!

This dough comes together quickly and easily. You start by combining the flour, salt, and baking powder in a bowl and then working in the butter until the mixture looks like a course meal.

Then you add the buttermilk, starting with about half and mixing, then adding more until dough just comes together. You don’t want dry biscuits but you also don’t want the dough to be wet.

Now you turn the dough out on your counter and form into a rectangle using you hands.

Now For The Fold Over:

After forming a rectangle, fold the dough in thirds like a piece of paper before you slide it in an envelope.

Then roll out again. These folds will make for a light flaky biscuit.

Cutting Your Biscuits:

You use a biscuit cutter (or the rim of a glass, see above) to make perfect circles. Place on a parchment covered cookie sheet so edges touch. Place the cut biscuits into the fridge to chill before baking. You can chill too.

Bake and Top with Yumminess!

After baking slather with warm butter or my Orange Pomegranate Butter and enjoy!

Making This Recipe Gluten Free!

If you are fine eating gluten, have at it! But if you are one of my gluten free followers, I have two wonderful suggestions to make these biscuits gluten free: King Arthur’s Measure for Measure Gluten Free Flour is fabulous and found in most grocery stores. Jovial Gluten Free Pastry Flour is also wonderful and the grains in this flour are soaked for easy digestion! Note: the gluten free version of these biscuits will not rise quite as high as the biscuits pictured, it’s just how it is, but they will taste great!

The Recipe: Easy Buttermilk Biscuits!

What you need: a rolling pin, a cookie sheet, parchment paper, and a biscuit cutter (in a pinch you can use the edge of a drinking glass,

Easy Buttermilk Biscuits!

Prep Time

10 mins

Cook Time

20 mins

20 minutes

20 mins

Total Time

50 mins

Traditional Buttermilk Biscuits with a gluten free option

Course: Bread

Cuisine: American

Keyword: buttermilk biscuit, easy buttermilk biscuits, gluten free biscuit

Ingredients

3 cups all purpose flour (for gluten free options see suggestions in blog post above)
1 teaspoon fine sea salt or kosher salt
1 tablespoon baking powder
2 teaspoons sugar (or sugar natural substitute like monk fruit sweetener)
6 tablespoons butter, room temperature (plus more for brushing biscuits)
1 to 1 1/4 cups buttermilk (this will vary due to weather and type of flour used)

Instructions

Mix together the flour, salt, baking powder, and sugar (or sugar sub). Use your fingertips or a pastry blender to work the butter into the flour mixture. You want it to look like like a course meal with the butter worked in evenly.
Pour 1 cup buttermilk into butter and flour mixture and stir with a spoon for about 20 seconds. If dough seems dry, drizzle in more buttermilk and work the dough until it just comes together and is cohesive. Keep in mind that you may not need all the buttermilk. Be careful not to overwork dough.
Fold the dough in thirds (like a piece of paper before you put it in an envelope) and then use the rolling pin to roll to 3/4" thick again, this will give you those flaky layers
Cut as many biscuits as you can with biscuit cutter (I have on occasion used the top of a drinking glass). The reshape the dough and cut again. You should have 12 biscuits.
Place your biscuits about a 1/4 apart and bottom side up on parchment covered cookie sheet. Brush the tops with buttermilk. Chill in the fridge for 20 minutes
Preheat oven to 425 and place oven rack in upper third position
Bake for 15-20 minutes or until golden and cooked in the center. Serve with butter, jam or my orange pomegranate butter (linked in blog post above)

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

Easy Chocolate Waffles (With Paleo Option!)

Posted on November 30, 2019 by Linda Spiker

I am going to tell you a little secret. My husband and I don’t always agree on everything. Shocking right? And guess what subject we often don’t agree on? Food. Yup. Food. You see, I eat mostly Paleo and he doesn’t. BUT that works to your benefit because I offer both options here at The Organic Kitchen! These Easy Chocolate Waffles with Paleo Option are a perfect example. I make mine Paleo, he doesn’t, but they are both amazing so no matter which option you choose, your breakfast will be delicious!
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

The Waffles: I Promised You Easy!

The Organic Kitchen is all about keeping the food real, healthy, and delicious, but we have a rule about using mixes or convenience foods: they have to just as delicious and just as healthy as when made from scratch or we don’t use them. For the Paleo version of these chocolatey waffles I use Birch Benders Paleo Waffle Mix (they also make an Organic Gluten Free Waffle Mix) For those of you that want a traditional waffle mix, my husband recommends Kodiak Cakes, but you can also use a favorite recipe from scratch as well. So how do we make them chocolate? So glad I asked…

How Chocolate Up Those Waffles:

To make chocolate waffles you simply add 1 tablespoon of unsweetened cocoa powder per cup of your favorite waffle recipe or waffle mix! Yup, that’s it.

The Toppings:

I keep my waffles Paleo by topping with fresh berries and organic unsweetened shredded coconut. But my husband prefers whipped cream. Both can be drizzled with real maple syrup!

The Recipe: Easy Chocolate Waffles (With Paleo Option!)

What you need: a waffle maker, unsweetened cocoa powder , a good waffle mix: for the Paleo version I use Birch Benders Paleo Waffle Mix (they also make an Organic Gluten Free Waffle Mix) For a traditional waffle my husband uses Kodiak Cakes.

5 from 9 votes

Easy Chocolate Waffles

Prep Time

5 mins

Cook Time

5 mins

Chocolate waffles made by adding cocoa powder to your favorite waffle recipe or mix. See my tips for the best paleo, GF and traditional waffle mixes in post above.

Course: Breakfast

Cuisine: American

Keyword: easy breakfast recipe, gluten free, Paleo, waffles

Servings: 4 waffles

Author: Linda Spiker

Ingredients

2 cups of your favorite waffle mix prepared
2 Tablespoons organic unsweetened cocoa powder
assorted berries
real maple syrup
For paleo version unsweetened shredded coconut

For non paleo version: whipped cream

1/2 cup heavy whipping cream
1 Tablespoon sweetener of choice maple, honey, stevia, sugar
1/2 teaspoon teaspoon vanilla paste or extract

Instructions

Heat waffle iron, spray with organic cooking spray
prep waffle mix, add cocoa and mix well
pour 1/2 cup batter onto prepared waffle iron and cook until crisp, repeat until batter is gone
top with shredded coconut and berries, drizzle with maple syrup

If using whipped cream: use a whisk to whip cream until peaks form, add vanilla and sugar and whisk some more.

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Baked Brie Appetizer with Cranberries and Walnuts

Posted on November 16, 2019 by Linda Spiker

I can’t think of this Warm Brie Appetizer with Cranberries and Walnuts without thinking of France. Our daughter was married there and lives in Paris so we visit often…which means cheese eating has become part of our lives!
(This post contains affiliate links. I may make a commission off sales while your price remains the same.)

About Brie:

Brie is a soft French cheese made from cow’s milk. It’s fantastically creamy and dreamy with a fairly mild flavor. Brie is surrounded by a rind that is usually eaten, but doesn’t have to be. There are many varieties of Brie with subtle flavor differences. For this recipe I use a double or triple cream Brie.

Simple How To:

The best part about this little appetizer, besides the way it looks, tastes and how happy it will make anyone that eats it, is that it’s also very easy to make. Simply use a knife to slice the rind off the top of the cheese, top with orange juice soaked dried cranberries and walnuts and pop in the oven for 15 minutes. Et Voila! A sweet and savory appetizer that everyone will be gathering around!

Need More Holiday Recipes?

Check out all of my Holiday Recipes here!

The Recipe: Baked Brie Appetizer with Cranberries and Walnuts

You will need: an oven safe baking dish

5 from 16 votes

Baked Brie with Cranberries and Walnuts

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Warm baked brie topped with orange soaked cranberries and walnuts!

Course: Appetizer

Cuisine: French

Keyword: appeitzer, baked brie

Servings: 8 servings

Ingredients

8 oz round of Brie cheese (I use double or triple cream brie)
1/4 cup dried cranberries, chopped
1 tablespoon fresh squeezed orange juice
2 Tablespoons toasted walnuts (or pecans), chopped
Your favorite crackers

Instructions

Preheat oven to 350 and place rack in center position
Use a knife to cut the rind off the top of cheese, discard. Place brie in oven safe baking dish, set aside.
Chop cranberries, place them in a small microwave safe bowl, add orange juice and stir well. Place in the microwave for 50 seconds, this softens them up. Pour berries over Brie and top with chopped walnuts
Place in the oven and bake for 15 minutes, or until cheese is soft and warm. Remove from oven, place on a pretty dish and serve with crackers.

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Everything You Need for Your Holiday Feast!

Posted on November 8, 2019 by Linda Spiker

There is no need to search the internet for holiday recipes this year, because I have Everything You Need For Your Holiday Feast right here in one post!
(This post contains affiliate links. I may make a commission off sales while your price remains the same.)

I May Be a Little Bit of a Control Freak when It Comes to Food…

Maybe. Just maybe.
Even if I am not making everything myself I have a habit of asking people to bring something and then shooting them a link. Now you may think people would get annoyed by that (if so no one has expressed annoyance…yet) but in my experience they are grateful they don’t have to figure it out themselves and wonder if whatever they bring will work with the rest of the food being served. See I am doing everyone a big favor! That’s my story and I am sticking to it. So what links do I shoot off when making food assignments for the holidays? These…

The Drinks:

We don’t drink alcohol, but we love a sparkling festive drink that is also liver friendly. We opt for spritzers all the way! I have two flavors that will make everyone happy: The Lemon Basil Spritzer and The Pomegranate Lime Spritzer.

The Appetizer:

I am having a love affair with this gorgeous Baked Brie with Cranberries and Walnuts right now. Savory, sweet, creamy goodness served warm and spread on a cracker…heaven I tell you!

The Turkey or Roast Chicken:

We are all about the Dry Brine Herbed Butter Turkey here. It’s less messy and more flavorful than a wet brine. 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:

Let’s just get this out of the way…canned cranberry sauce is not the greatest, and when my homemade cranberry sauce takes five minutes to make and tastes 1000X better, why would you go any other way?

The Potatoes:

Okay, I can’t decide on just one holiday potato recipe so I am going to share four! My Orange and White Au Gratin Potatoes are always a hit and look beautiful on a holiday table, that said my Traditional Potatoes au Gratin are fabulous too. Maple Sweet Potato Casserole and Decadent Smashed Potatoes are traditional favorites as well…I told you I couldn’t decide, I hope you can.

The Gravy:

Potatoes have to have some good gravy so I offer this thick and creamy Turkey Gravy made with Drippings!

The Veggie Side Dishes:

One again, I just can’t decide here…my Grandma Julia’s Green Beans are a traditional holiday vegetable side dish go to. But I also love these Orange and Brown Sugar Glazed Carrots or Brussels Sprouts with Apples!

The Salads:

I am definitely a holiday salad kind of girl. I think all that meat, potatoes, and stuffing needs some balance and greens provide that. My top four salad picks are each very simple, so no added stress or oven space needed and the dressings can be made ahead: Greens with Apples and Pomegranate Vinaigrette, Butter Leaf with Pear Vinaigrette, The Chopped Apple with Apple Vinaigrette or the Traditional House Salad.

The Bread:

Ok I am just going to come out with it, stuffing is bread. You don’t need more bread BUT I know people really want it! It’s the holidays after all. So if you are so inclined I say go big or go home with my Herbed Cheesy Bread. I mean really…

Three Semi-Non Traditional Desserts:

When you have had enough of pumpkin and apple pie, it’s time for an incredible cake, mouth watering galette or some decadent bread pudding! We devour this French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans. Special enough for the holidays, simple enough for every day. But keep scrolling…