Spring Roll Spaghetti Bowl (with Grain Free Option!)

I can’t even begin to tell you how happy I am about the arrival of spring! I am sure many of you feel the same way after this unusually harsh and long winter. Let’s kick spring into high gear with this Spring Roll Spaghetti Bowl with Grain Free Option!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Spring Roll Spaghetti Bowl (Grain Free Option!) #springroll #pasta #glutenfree #garinfree #healthypasta

Isn’t This Just So Pretty!?

Just as healthy as it is beautiful, this pasta dish is loaded with veggies, greens and fresh herbs! To put this pasta salad over the top we drizzle it with a delicious sweet and spicy asian almond butter dressing made with hints of ginger and sriracha!

Spring Roll Spaghetti Bowl (Grain Free Option!) #springroll #pasta #glutenfree #garinfree #healthypasta

The Pasta Choices: Including a Delicious Grain Free Option!

When it comes to pasta, to each their own. You can use your favorite traditional spaghetti, or  gluten free spaghetti, but for this version I went completely grain free using Cali’flour Foods pasta! I love introducing you to interesting new healthier pasta options and Cali’flour Foods has come up with a winner! This pasta is made with only two ingredients: cauliflower and lentils for a firm, al dente, grain free pasta that tastes great and has fabulous texture. I also love Cali’flour foods pizza crusts. And now they make mini flat breads too!

pring Roll Spaghetti Bowl (Grain Free Option!) #springroll #pasta #glutenfree #garinfree #healthypasta

The Perfect Vegetarian Bowl Recipe or BBQ Side Dish!

This recipe makes the perfect meatless Monday vegetarian dinner or beautiful side dish to any protein. It also makes a beautiful presentation on any BBQ or picnic table. Of course,  you could just toss in some warm rotisserie chicken or grilled shrimp! Whatever floats your bloat.

Spring Roll Spaghetti Bowl (Grain Free Option!) #springroll #pasta #glutenfree #garinfree #healthypasta

The Recipe: Spring Roll Spaghetti Bowl (Grain Free Option!)

Tips and what you need: for best results cook pasta to package instructions. You will need a stock pot, and a colander. If you want to try GRAIN FREE CALI”FLOUR FOODS PASTA <—click!

5 from 17 votes
Spring Roll Spaghetti Bowl
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

A fresh and fabulous take on spaghetti! If you wish to add protein to this meal, grilled shrimp, rotisserie chicken, or thinly sliced steak all work well!

Course: dinner
Cuisine: Asian
Keyword: #spaghetti, #spring roll, gluten free, pasta
Servings: 4 servings
Ingredients
  • 8 ounces spaghetti
  • 2 cups carrots, peeled and cut into "matchsticks"
  • 2 cups seedless cucumbers, slice and cut into half moons
  • 4 green onions (scallions) sliced thinly on the diagonal
  • 1 shallot, peeled and thinly sliced
  • 1 cup each loosely packed cilantro, mint leaves and basil leaves
  • handful mixed baby greens
  • 3 tablespoons unsweetened almond butter
  • 3 tablespoons avocado oil or extra virgin olive oil
  • 3 tablespoons honey
  • 2 tablespoons lime juice
  • 1 tablespoon rice or apple cider vinegar or
  • 1 teaspoon sriracha
  • 1 teaspoon sea salt
  • 2 teaspoons freshly grated ginger
  • 1 clove garlic, grated
  • optional garnishes: sesame seeds, red pepper flakes, or peanuts
Instructions
  1. Bring a large pot of salted water to boil. While waiting for water and pasta to cook, prep veggies and herbs

Make Sauce:
  1. Whisk together almond butter, oil, honey, lime, sriracha, salt, ginger and garlic. Mix until well blended, set aside

Put it all together!
  1. When pasta is cooked, strain in a colander, do not rinse. In a large bowl toss noodles with carrots, cucumbers, scallions, shallot, herb leaves and half the dressing. Serve in bowls over mixed greens, with additional dressing to taste. Garnish with additional options if desired. Serve!

 

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Pappardelle with Wilted Greens (Gluten Free Option)

We moved from Southern California to Gig Harbor Washington last week. Moving (as I am sure you know) pretty much dismantles your life. Regular exercise, good sleep, and healthy eating all get thrown out the window for a few weeks. That said, I took measures to insure we have healthy dinners our first few weeks in the new house by ordering meals from Sun Basket meal delivery. And they have allowed me to share their recipe for Pappardelle with Wilted Greens with you!
This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Pappardelle with Wilted Greens (Gluten Free Option) #pappardelle #peas #springpasta #glutenfreepasta #20minutemeal

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.

$80 Off – $40 and $20 Off the First, Second & Third Orders 

Pappardelle with Wilted Greens (Gluten Free Option) #pappardelle #peas #springpasta #glutenfreepasta #20minutemeal

EASY, CONVENIENT, AND LESS EXPENSIVE!

All you have to do is open up the box, pull out the ingredients, do a little slicing and dicing and 20-30 minutes later you enjoy an incredibly delicious meal. Another perk, you don’t have to go to the store! And honestly, having  Sun Basket  delivery is cheaper than if we went to the store and bought everything ourselves

Pappardelle with Wilted Greens (Gluten Free Option) #pappardelle #peas #springpasta #glutenfreepasta #20minutemeal

WHAT’S NEW WITH SUN BASKET IN 2019?

Sun Basket kicked off 2019 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.

      $80 Off – $40 and $20 Off the First, Second & Third Orders

$35 off - Sun Basket

Let’s Talk About This Meal!

Tossed with hearty greens, rich hazelnuts, and salty ricotta salata, this quick vegetarian dinner comes together in about 20 minutes. In spring you can take advantage of fresh peas, and the rest of the year you can use thawed frozen peas, either way this meal will be a fresh, light favorite!

Pappardelle with Wilted Greens (Gluten Free Option) #pappardelle #peas #springpasta #glutenfreepasta #20minutemeal

 

MAKING THIS MEAL GLUTEN FREE AND JUST AS GOOD!

If you live without gluten you don’t have to miss out on exceptional pasta! Jovial Foods makes the best gluten free pasta around. I am lucky enough to live by a store that carries it, but if you aren’t you can order it here!

Pappardelle with Wilted Greens (Gluten Free Option) #pappardelle #peas #springpasta #glutenfreepasta #20minutemeal

The Recipe:Pappardelle with Wilted Greens

Tips and what you need: When cooking pasta there are only a few things to remember:
1. Follow pasta box cooking instructions, they usually are right on.
2. Salt the water for flavor.
3. To keep pasta from sticking be sure to have lots of water in your pot, at least several inches above the pasta to allow room for expansion, and
4. stir frequently. You will need .a stock pot, a colander and microplane for grating parmesan.

5 from 6 votes
Pappardelle with Wilted Greens
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Tossed with hearty greens, rich hazelnuts, and salty ricotta salata, this quick vegetarian dinner comes together in about 20 minutes. In spring you can take advantage of fresh peas, and the rest of the year you can use thawed frozen peas, either way this meal will be a fresh, light favorite!

Course: dinner
Keyword: gluten free, pappardelle, pasta, vegetarian
Servings: 2 servings
Calories: 580 kcal
Author: Sun Basket Meal Delivery
Ingredients
  • 5 ounces papperdelle pasta
  • 2 tablespoons extra virgin olive oil
  • 1-2 organic shallots
  • 1 organic lemon
  • 4-5 sprigs fresh flat leaf parsley
  • 3 tablespoons roasted hazelnuts
  • 1/2 teaspoon red pepper flakes
  • 3 ounces fresh baby spinach, arugula or baby kale
  • 2/3 cup fresh or frozen peas (if using fresh, steam or boil until soft. If using frozen thaw before use)
  • 3 tablespoons freshly grated parmesan
  • 1 1/2 ounces ricotta salata
Instructions
Cook the Pasta
  1. Bring a medium sauce pot of generously salted water to a boil. Add the pappardelle and cook, stirring occasionally, until just tender (follow package instructions for cooking time). Drain the pappardelle, reserving ¼ cup pasta cooking water. Return the pappardelle to the pot; drizzle with 1 to 2 teaspoons oil and toss to keep the noodles from sticking.

While water heats and pappardelle cooks, prepare the remaining ingredients and cook the vegetables.
  1. Peel and finely chop enough shallots to measure ¼ cup 

    Zest and juice the lemon, keeping the zest and juice separate.

    Strip the parsley leaves from the stems; coarsely chop the leaves.

    Using the bottom of a bowl or cup, lightly crush the hazelnuts for garnish.

Cook the vegetables; finish the pasta
  1. In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallots and as many chile flakes as you like, season generously with salt, and cook, stirring occasionally, until the shallots start to soften, 2 to 3 minutes. Stir in the spinach and peas and cook until the spinach is just wilted, 1 to 2 minutes. Stir in the pappardelle, reserved pasta cooking water, lemon zest, and parsley.

  2. Remove from the heat and stir in half the Parmesan, 1 tablespoon lemon juice, and 2 tablespoons butter or 1 tablespoon olive oil. (Set aside the remaining Parmesan for serving.) Season to taste with salt and pepper.

Serve!
  1. Transfer the pappardelle to individual bowls, crumble the ricotta salata over the top, and garnish with the hazelnuts. Serve the remaining Parmesan on the side.

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Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

I know I have said this before, but one of the best things about Whole 30 (besides feeling great) is that it turns you into a better cook. When you can’t reach for the grains or dairy you have to get creative. And when that creativity results in something as wonderful as this Chopped Chicken Salad with Homemade Ranch, it’s a beautiful thing indeed. This salad is so good you would never know it was made without buttermilk!
(This post contains affiliate links. I may make a commission off sales while your price remains the same)

Chopped Chicken Salad with Ranch ~ #Whole 30 #Paleo #keto #chickensalad #ranchdressing

The Chop!

This salad is a meal unto itself. Finely chopped romaine, diced rotisserie or my pulled chicken, tomatoes, avocados, cucumbers, apple and walnuts all tossed in a homemade dairy free ranch dressing. It’s so delicious it rivals any restaurant chopped salad (actually it out does most restaurant salads but I didn’t want to sound braggadocious)

hopped Chicken Salad with Ranch ~ Whole 30/Paleo

That Creamy Dreamy Ranch Though…

This ranch dressing is just as creamy as my Buttermilk Ranch but it’s made with a version of my cashew milk recipe. (If you aren’t on Whole 30 you could use buttermilk in this recipe) You could also make it with coconut milk, but I will just say… I’ve tried it multiple ways and the cashews works and taste the best. And it really is just so easy! That said if you want to buy Whole30 Paleo approved ranch instead, here it is!

Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

How I Make It:

I start by making a mayonnaise base. It’s really easy but it is important to follow all the directions I give you in the recipe. Skipping any of them can cause your mayo to not set up. It’s happened to me and it’s a bummer.  I know some people have success using a regular blender to make mayo, I do not. I use an immersion blender. So here is how it’s done:

  1. Place room temp egg, lemon juice and extra light olive oil or avocado oil into a jar with a wide enough opening for an immersion blender to fit in.
  2. Keep the blender at the bottom of the jar and whirl. Immediately you will see the oil and egg thicken up…it’s mayo magic!
  3. Then add the cashew milk, herbs and spices and voila! Homemade dairy free ranch that is both Whole 30 and Paleo compliant!

Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

The Stunning Result!

A beautiful, delicious salad you can sink your teeth into. A chopped salad worth the chopping, that’s for sure! And that ranch dressing stays good for five days, trust me you’ll find other uses for it.

 Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

The Recipe: Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

What you will need: an immersion blender. If making your own nut milk you’ll need my cashew milk or almond milk recipes. If you prefer to buy Paleo/Whole 30 Ranch <—click!

5 from 12 votes
Chopped Chicken Salad with Homemade Ranch~ Whole30/Paleo
Prep Time
20 mins
Total Time
20 mins
 

A Paleo Whole 30 chopped chicken salad that will rock your world! Allow time to soak cashews for 3-4 hours

Course: Salad
Cuisine: American
Keyword: easy lunch recipe, Paleo recipes, Whole30 recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
To Make Cashew Cream:
  • 1/2 cup raw cashews soaked and blended with 1/2 cup water
Ranch Dressing Ingredients:
  • 1 cup  light olive oil or avocado oil
  • 2 large eggs the second is back up ( both eggs need to be room temp, very important!)
  • Juice of half a lemon room temp
  • 1/2 cup cashew cream or coconut milk (If you aren't on W30 you could use buttermilk)
  • 2 tablespoons cilantro chopped
  • 2 tablespoons chives chopped
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 teaspoon onion powder
  • 1 1/4 teaspoon garlic powder
The Salad:
  • 1 smallish head romaine lettuce chopped finely
  • 1 medium tomato. diced small
  • 1/2 a cucumber diced small
  • 1 apple diced small
  • 1 avocado diced small
  • 1/2 cup walnuts chopped
  • 2 cups rotisserie chicken or leftover roasted chicken
Instructions
Make the dressing:
  1. Bring one cup water to boil. Turn off heat and add cashews. Allow to soak for 3-4 hours. Strain and rinse. Place soaked cashews in blender and add 1/2 water. Blend until smooth. That's your cashew cream. Set aside.
  2. Place a room temp egg (have a second egg as back up) and olive in a narrow jar that is wide enough to accommodate an immersion blender.The egg must be room temp. If you forget to take the egg out of the fridge in time, you can place it in a bowl of hot water for 10 minutes to bring it to room temp.
  3. Add the juice of half a room temp lemon.
  4. Place an immersion blender into jar with the blender touching the bottom. Turn on immersion blender keeping it at the bottom of the dish. In about 30 seconds or less you will have mayonnaise! Stop blending. If mayo doesn't set up, use that second egg. Add it to the jar and mix again, it almost always saves the day. Add chopped herbs, spices and cashew milk (or coconut cream if using, being sure to whisk it before adding) and give one more quick blend to incorporate herbs and spices! Ta-da!
The Salad:
  1. Chop and dice all ingredients and place in a bowl. Toss with desired amount of dressing right before serving. Extra dressing can be saved in the fridge for five days.

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Peach, Prosciutto and Burrata Grilled Naan Pizza!

Summer and grilling… two of my favorite things! This week we grilled up these Peach, Prosciutto and Burrata Naan Pizzas and were they a hit! So fresh, summery, flavorful and delicious, it’s hard to eat only one!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Peach, Prosciutto and Burrata Grilled Naan Pizza!

 

Grill or Oven? It’s All Good!

While I prefer to make these on the grill (who wants to heat up a kitchen?) I will give you instructions for both the oven and the grill. Each are equally easy and tasty. Look at those sweet peaches and fresh basil…yum!

Peach, Prosciutto and Burrata Grilled Naan Pizza!

The Bread and The Toppings:

I start with a delicious store bought naan bread drizzled with olive oil and sprinkled with freshly grated parmesan cheese. Then I add a couple slices of prosciutto, burrata cheese, fresh peach slices and walnuts. Burrata cheese is a combination of mozzarella and cream. Dreamy is what it is! Pop pizza on the grill or into the oven and just 6-7 minutes later you have an amazing meal. Garnish with fresh basil and (affiliate link)  balsamic glaze and serve!

Peach, Prosciutto and Burrata Grilled Naan Pizza!

That Glaze Though:

I know the balsamic glaze may seem like a small thing, something maybe you could skip, but please DON”T! That balsamic makes all the difference. Balsamic glaze is reduced balsamic vinegar with the consistency of syrup, which is why is stays put where you pour it, and the glaze adds spectacular flavor to this pizza. Sweet and tangy it is the perfect finishing touch drizzled on creamy burrata and warm peaches.

Peach, Prosciutto and Burrata Grilled Naan Pizza!

The Recipe: Peach, Prosciutto and Burrata Grilled Naan Pizza!

What you’ll need: If you don’t use a grill due to lack or room, let me introduce you the the cool little grill we have! We take this mini grill to the beach and the park. It’s small enough to store easily and fits on apartment balconies with no problem! You will need a microplane for grating parmesan. The balsamic glaze can be found in most grocery stores or you can have it delivered to your door.

5 from 3 votes
Peach, Prosciutto and Burrata Grilled Naan Pizza!
Prep Time
10 mins
Cook Time
7 mins
Total Time
17 mins
 

An easy to make, delicious grilled summer pizza! 

Course: Main Course
Cuisine: American
Keyword: easy dinner recipe, grilling recipe, kid-friendly recipes
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 4 pieces of naan a traditional Indian bread
  • 2 tablespoons olive oil give or take
  • 1/2 cup freshly grated parmesan
  • 8 slices prosciutto
  • 4-6 ounces burrata cheese
  • 3 ripe peaches sliced
  • 1/3 cup raw walnuts pieces
  • 1/3 cups freshly chopped basil
  • Balsamic glaze
Instructions
  1. Preheat grill or oven to 425. If using oven, place oven rack in upper third of oven.
  2. Brush each piece of naan with olive oil, leaving an inch of crust without oil
  3. sprinkle with parmesan
  4. place two pieces of prosciutto on each piece of naan
  5. drop tablespoon size balls of burrata onto pizzas and arrange peach slices however you wish
  6. sprinkle with walnuts
  7. Place naan onto grill and close lid. If using oven, place pizzas directly on rack (you may want to put aluminum foil in bottom of oven just in case cheese melts off pizzas)
  8. Cook for 6-7 minutes or until bread is warm and cheese is melted
  9. Remove, sprinkle with fresh basil and then drizzle generously with balsamic glaze. Eat and give the universe some gratitude for those peaches!

 

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Roasted Beet Hummus Appetizer Platter!

It is rare to see a naturally bright pink food. But thanks to the good old beet, this hummus is a delicious exception! This Roasted Beet Hummus Appetizer Platter is a cinch to make and the color will have everyone asking how you did it.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Roasted Beet Hummus Appetizer Platter! #hummus #beethummus #hummus #appetizerplatter

 

The Hummus:

If you have ever made my Traditional Hummus, you know it only takes minutes to make your own, and it’s so much better than store bought. This beautiful fuchsia hummus takes minutes to process as well, but first you have to pop a beet in the oven for a little roasting.

 

 

Serve with Simple Pita or Make a Platter!

You can put any vegetable you desire on this platter. I used tomatoes, thinly sliced radishes, Marcona almonds, sliced carrots and cucumbers. Broccoli, cauliflower, and jicama work great too!

Roasted Beet Hummus Appetizer Platter!

Amp Up The Pita:

I used a store bought naan, brushed it with olive oil, sprinkled it with rosemary and Parmesan and put it in the oven for a few minutes. Warm and soft, this bread is the perfect accompaniment to the hummus and veggies! BUT for you die hard “from scratch” bakers out there, I offer you my Homemade Flatbread Recipe.

Roasted Beet Hummus Appetizer Platter!

The Recipe: Roasted Beet Hummus Appetizer Platter

Tips and what you will need: you need a food processor to make hummus, and as always you need a good knife! If you want to turn this into a complete meal salad, click here.

5 from 6 votes
Roasted Beet Hummus Appetizer Platter!
Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
 
A gorgeous bright pink hummus surrounded by veggies and rosemary parmesan naan
Course: Appetizer
Cuisine: American
Keyword: easy appetizer recipe, easy lunch recipe, easy snack recipe
Servings: 8 servings
Author: Linda Spiker
Ingredients
Hummus:
  • 1 small beet 2" in diameter if you can't find one that small use half of a bigger one)
  • 1-2 cloves garlic peeled
  • 1 can garbanzo beans 15 oz
  • juice of half a lemon
  • sea salt to taste
  • 1/3 cup extra virgin olive oil give or take
Platter:
  • assorted veggies of your choice I used carrots, radishes, peeled and sliced cucumbers and cherry tomatoes but broccoli, cauliflower and jicama work well too
Naan:
  • store bought naan bread 4 usually come in a pack
  • olive oil
  • 2 cups freshly grated parmesan
  • 2 Tablespoons freshly chopped rosemary
Instructions
  1. Preheat oven to 400 degrees and place oven rack in center position
  2. wash beet well, cut off ends, wrap in foil and place in the oven for about 40 minutes or until soft enough for a fork to easily pierce
  3. Remove beet and allow to cool
  4. place garlic in food processor and mince
  5. add garbanzo beans, beet, sea salt and lemon juice, process while slowly pouring in olive oil
  6. check consistency, if needed add a little more oil
  7. When consistency is to your liking, taste and see what you think. If needed add more salt
  8. Brush brrad with olive oil, sprinkle with cheese and rosemary, place in oven and cook until golden and cheese bubbles
  9. Place hummus in a bowl and surround with veggies and flatbread
  10. Enjoy!

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