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
  • 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
  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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Paleo/Whole30 Korean BBQ Beef (Bulgogi)

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…
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Paleo/Whole40 Korean BBQ Beef (Bulgogi) #bulgogi #koreanBBQbeef #whole30 #paleo

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!

Paleo/Whole40 Korean BBQ Beef (Bulgogi) #bulgogi #koreanBBQbeef #whole30 #paleo

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

Paleo/Whole40 Korean BBQ Beef (Bulgogi) #bulgogi #koreanBBQbeef #whole30 #paleo

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.

Paleo/Whole40 Korean BBQ Beef (Bulgogi) #bulgogi #koreanBBQbeef #whole30 #paleo

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
  • 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
  1. 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.

  2. Place the coconut aminos, pear, sesame oil, ginger, garlic, apple cider vinegar and black pepper in a high-powered blender. Blend well until liquified.

  3. 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.

  4. 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.

  5. 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.

  6. Sprinkle with toasted sesame seeds before serving. You can eat Bulgogi on its own or in a lettuce wrap.


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Spicy Shrimp and Cauliflower Rice Bowl (Paleo)


I recently published a collection of rice bowl recipes, because… well, I love rice bowls! They are such a fun, easy, tasty and laid back meal to make, serve, and eat. But a lot of people, including myself, limit grains. So what’s a rice bowl lovin’ girl to do? Cauliflower rice to the rescue! Cauliflower rice is a revelation and it’s what I use in this 20 Minute Paleo Spicy Shrimp Cauliflower Rice Bowl. 
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Spicy Shrimp and Cauliflower Rice Bowl: #Paleo #glutenfree #grainfree #spicyshrimp #20minutemeal


Let’s Talk Cauliflower Rice:

Many stores carry cauliflower already ‘riced’. If you don’t live near a store that does, no problem. You can ‘rice’ cauliflower yourself by removing core, breaking the head into small florets and then pulsing in your food processor until the cauliflower resembles rice. Super quick, super easy! If you don’t have a food processor you can pulse in a blender or grate with a box grater. Saute for a few minutes and top with spicy shrimp, avocado and a perfectly fried egg and you’ve got one amazingly healthy meal!

Spicy Shrimp and Cauliflower Rice Bowl: Paleo, gluten free, grain free

That Sauce!

This tasty Paleo sauce is a simple combination of Sambal Oelek, honey and Dijon mustard. You can adjust the amount of Sambal Oelek to create just the right amount of heat/sweet for you! If you are not familiar, Sambal Oelek is an Asian Chili Sauce. You can find it on the Asian aisle of most grocery stores. If your grocer doesn’t carry it, you can find it here and have it delivered to your door. For my friends that aren’t fans of heat, you can mellow out the sauce with a little coconut milk or cream. 

Spicy Shrimp and Cauliflower Rice Bowl: #Paleo #glutenfree #paleoricebowl #spicyshrimp

Need More Paleo Recipes?

To get my most popular paleo and/or Whole 30 recipes? Click here, here, and here! 

The Recipe: Spicy Shrimp and Cauliflower Rice Bowl- Paleo

What you will need: sambal oelek, and good quality pans. You can buy riced cauliflower at the market or you can ‘rice’ cauliflower yourself using a food processor, blender or  box grater. See instructions above. 

5 from 21 votes
Spicy Shrimp and Cauliflower Rice Bowl: Paleo
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

A quick, easy, healthy meal made in about 15-20 minutes! If making your own cauliflower rice, see instructions in blog post. 

Course: dinner
Cuisine: Asian
Keyword: easy dinner recipe, Paleo recipes
Servings: 2 servings
Author: Linda Spiker
For Shrimp, Sauce and Toppings:
  • 1-2 Tablespoons Sambal Oelek It's hot! Start with 1T and if it's not hot enough for you add more
  • 2 Tablespoons Honey
  • 1 Tablespoon Dijon mustard
  • 1-2 Tablespoons coconut milk or coconut cream (optional- use if you want to make the sauce creamier and mellow out the heat)
  • 1 ripe avocado, peeled and sliced
  • 3-4 Tablespoons olive oil, separated
  • 5 cups riced cauliflower, see instructions in post if making your own
  • Sea salt, pepper to taste
  • 10 ounces raw shrimp, deveined, shells and tail removed
  • 2 large eggs fried
  • 1 Tablespoon chives for garnish
Make Sauce:
  1. In a small bowl, whisk together Sambal Oelek, mustard and honey and coconut milk or cream if using
  2. Set sauce aside
  3. Peel and slice avocado, set aside
Time to start cooking!
  1. You are going to have two pans going at once. The cauliflower and the eggs will be cooked in one large pan, and the shrimp in a small pan.
  2. Heat a large pan on medium for two minutes, add olive oil (enough to cover bottom of pan)
  3. When olive oil is hot but not smoking add cauliflower rice, stirring here and there, cook for 6 minutes (adding eggs the last 3 minutes)
While cauliflower cooks, make eggs and shrimp:
  1. Heat a small pan on medium/high heat for two minutes
  2. Add a olive oil to each coat bottom of pan
  3. When oil is hot, add shrimp to small pan, cooking and tossing for 2-3 minutes add sambal oelek mixture to pan, toss for one more minute and turn off heat.
  4. Season cauliflower with sea salt and pepper, then use a spatula to push cauliflower to one side of pan.
  5. Add a little more olive oil to pan. Gently crack two eggs into the pan, turn heat down to medium and cook until whites are set and yolks are runny, season eggs to taste
  6. Place cauliflower rice into bowls, pour shrimp and sauce over cauliflower rice, add avocado slices and fried egg, garnish with chives. Enjoy!



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Crispy Chicken Salad with Plum Vinaigrette~ My Favorite Restaurants Series Part 5: Katsuya by Starck

Living in Los Angeles sure has it’s perks! It feels like spring time in the winter, the beaches are a stones throw away (or an hour in traffic, but let’s not nit pick), we are completely spoiled by the year round availability of fresh produce, and I would certainly be remiss if I didn’t mention the plethora of amazing dining opportunities seemingly on every corner. Today I am more than thrilled to feature a Crispy Chicken Salad with Plum Vinaigrette recipe from one of LA’s finest eateries, my favorite Japanese restaurant, Katsuya by Starck.
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Crispy Chicken Salad with Plum Vinaigrette #chinesechickensalad #plumvinaigrette #choppedchickensalad #asian salad

Don’t Live in LA? You Can make It Yourself!

Los Angeleans are lucky to be able to enjoy four Katsuya locations: Brentwood, LA Live, Hollywood and Glendale. But no matter where you live you can experience a taste of Katsuya because today they are generously sharing their recipe for “Crispy Chicken Salad with Plum Viniagrette” with The Organic Kitchen!

Americana at Brand

I discovered Katsuya when visiting Americana at Brand in Glendale. In addition to amazing food, this location is in the hub of fabulous shopping, fountain shows, movie theaters, trolley rides, outdoor yoga, live music, and activities for the kids. Think “Disneyland meets fine dining and spectacular shopping ” and you get the picture.

A completely unique dining experience:

The food philosophy at Katsuya is a truly unique marriage of inventive Japanese classics and fresh California cuisine, always beautifully presented and melt in your mouth delicious! Award winning cocktails and one of a kind desserts have won Katsuya fans the world over. Each venue is sleekly styled by design icon Phillipe Starck creating a stunning backdrop for your dining experience.

Katsuya restaurant Hollywood

Chef Spotlight

Of course, every one of Katsuya’s venues has very talented chefs, none more so than Chef David Lespron. Some people are just born to do what they do and Chef Lespron is one of those people. Early on David discovered his passion and skill for cooking, winning many culinary competitions throughout high school landing him a scholarship at The Art Institute of Los Angeles where he began his culinary career. He cooked his way through some of LA’s best kitchens before landing as Chef de Cuisine Katsuya’s Hollywood location. And we are so glad he did! When talent and passion combine it’s a beautiful thing.

Chef David Lespron, Katsuya Hollywood

Speaking of beautiful things, here are just some of the tantalizing creations you can expect to find on the Katsuya menu…and just a little  heads up for you Sake lovers, on the last Monday of every month Katsuya hosts complimentary Sake tastings and every Monday is “Sake Monday” meaning customers receive 50% off all Sake!

Double Hamachi

Katsuya Restaurant








And now for the recipe you have been waiting for! The Crispy Chicken Salad with Plum Vinaigrette.

Crispy Chicken Salad with Plum Vinaigrette #chinesechickensalad #plumvinaigrette #choppedchickensalad #asian salad

The Recipe: Crispy Chicken Salad from Katsuya Restaurant

Tips and must haves: this recipe calls for cellophane noodles, fried wontons, plum sauce (affiliate links) and Suehiro vinegar, a distilled grain vinegar common in Asian cooking that is usually found on the Asian aisle of the grocery store. If you can’t find it, sub with rice vinegar. 

5 from 2 votes
Crispy Chicken Salad with Plum Vinaigrette
Prep Time
20 mins
Total Time
20 mins

When prepared in the restaurant the Chef uses a sous vide machine to create the most tender chicken. Knowing that most of us do not own one of these machines they have graciously offered preparation for chicken breast in this recipe. You may also use shredded rotisserie chicken or left over roasted chicken.

Course: Salad
Cuisine: Japanese
Keyword: easy lunch recipe, light recipe
Author: Katsuya Restaurant
Ingredients for salad:
  • 2 cups mixed greens napa cabbage, raddichio, romaine hearts
  • 1 cup fried wontons
  • 1 cup cellophane noodles
  • 1 cooked half chicken breast chopped
  • 1 teaspoon butter
  • 2 tablespoons soy sauce
  • 2 tablespoon plum vinaigrette recipe below
  • 1 tablespoons microgreens garnish
  • 1 tablespoon chives finely chopped (garnish)
  • 1 tablespoon sesame seeds garnish*garnish to taste
Ingredients for Plum Vinaigrette:
  • 2 tablespoons Suehiro Vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons Honey
  • 1 tablespoon Soy Sauce
  • 1/2 tablespoon sesame oil
  • 1/2 tablespoon plum sauce
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • salt & black pepper to taste
  1. Start by lightly seasoning the chicken with salt and black pepper, then sear it on a grill or in a hot pan until it's golden brown on both sides.
  2. Next, top the chicken breast with a teaspoon of butter and two tablespoons of soy sauce, and bake in the oven at 350 degrees for about 7 minutes.
  3. In the meantime, make the plum vinaigrette. In a mixing bowl add 2 tablespoons of Red Wine Vinegar, 1/2 tablespoon plum sauce, 1 tablespoon soy sauce, 1/2 tablespoon sesame oil, 2 tablespoons of honey, 1 teaspoon of grated garlic, and one teaspoon of grated ginger and whisk until blended. Then, add 2 tablespoons of Canola oil and whisk again.
  4. Now assemble the salad. When the chicken cools, slice it and place it in a bowl. On top of the chicken, add the chopped romaine lettuce and other mixed greens, Wonton and Cellophane Noodles. Season with Kosher salt and pepper to taste.
  5. Next, pour the Plum Vinaigrette directly over the lettuce. (don't put it on the won-ton or noodles or it will get soggy) Mix it all up by hand.
  6. To Plate: Garnish salad with chives, sesame seeds, edible orchids and microgreens to taste.

If you would like to see my other “Favorite Restaurant” posts, just click!
Kale Salad with Citrus Vinaigrette from 370 Common
The Secrets to Making the Best Burger Ever from The Rustic Burger
Pasta with Pea Sauce from The Foundry Grill
Citrus Stuffed Roasted Chicken from The Communal

Enjoy! And if you would like to receive my free weekly recipe newsletter, please subscribe just under my picture on the right sidebar ~ Linda Spiker


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