The Organic Kitchen Blog and Tutorials

Linda Spiker

Sun Dried Tomato Pesto Pasta

by

  I love a simple meal, especially when it’s delicious and easy on the wallet. And if it can be made in less than fifteen minutes… well, what’s not to like? This is The Organic Kitchen Sun Dried Tomato Pasta. It’s rich, savory,  filling, and light because it contains no meat…but honestly, it’s so savory…

Read More

Zucchini Noodles with Cranberries and Walnuts

by

Zucchini is in season so take advantage of the abundance! I have been eating zucchini for breakfast (<—link), lunch (<—link) and lately… dinner. This is ‘The Organic Kitchen Zucchini Noodles with Cranberries and Walnuts’. You can serve it as a side dish or add meatballs and make it a main course. I use this recipe…

Read More

Southwest Salad with Creamy Avocado Dressing

by

My newest recipe follows my “how to plan a healthy menu” guidelines perfectly! It contains a quality protein, a healthy fat and 75% of the plate is covered with vegetables. This is “The Organic Kitchen Southwest Salad”. Tender filet mignon set atop chopped romaine with grilled shallots, red or orange bell pepper, zucchini, tomatoes, and…

Read More

My Daughter’s Journey from Sickness to Vibrant Health

by

    I first became aware of the “GAPS” book and protocol five or six years ago when my oldest son sent me an article from The Huffington Post about the doctor who wrote the book and the success she was having treating autistic children. I would occasionally stumble across blog posts, newspaper articles etc…..

Read More