20+ Whole30 Dips, Sauces and Salad Dressings!

Posted on January 19, 2019 by Linda Spiker

Whole30 friends (and everyone else) I am about to make your life a whole lot more exciting! And not just because I am a super exciting chick 😉 Today I am giving you some of the best Whole30 Dips, Sauces and Salad Dressings in the blogosphere. Each will add flavor and excitement to your meals…and therefore your life. Because what is life except an excuse to eat?!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

I Dip, You Dip, We Dip!

The right dip can take a meal from bland to fabulous! You can use the following recipes for dipping raw or roasted veggies, to spread on lettuce to make a tasty wrap, or swirl with a forkful of chicken or steak. Dips make clean eating a whole lot more fun!

Let’s start with something delicious and vibrant: Roasted Cauliflower and Beet “Hummus” from Chef Sous Chef!

Vegan Spinach Artichoke Dip from Haute and Healthy Living!

Chipotle Cashew Dip, because sometimes you need to heat things up!

Poblano Avocado Dip from Erica’s Recipes

Easy Vegan Slow Cooker Spiced Carrot Dip from Paleoish Krista

Dairy Free Buffalo Chicken Dip from Dairy Free for Baby

Easy Guacamole Dip from Cook with Me Darling!

Jalapeño Cilantro “Hummus” from Bites of Wellness

Let’s Get Saucy!

Whether it’s BBQ, Chimichurri, Pesto or Roasted Red Pepper, sauces add color, variety, flavor, interest and more nutrients to your meals.

First up, this Garlicky Roasted Red Bell Pepper Sauce from What Great Grandma Ate!

Toss this Vegan Basil Pesto with roasted baby potatoes, zucchini noodles or pasta!

Easy Thai No Peanut “Peanut” Sauce from IHeartUmami

Haitian Epis from Savory Thoughts…drool!

Garlicky Cilantro Mojo Sauce from India from Indiana

Whole30 BBQ Sauce from 24 Carrot Kitchen

Authentic Chimichurri from Wholesome Yum!

Cashew Cheese Sauce from The Organic Kitchen

And Last But Not Least, Salad Dressing!

Salads are wonderful, but without the right dressing, they fall flat! So here some next level dressings to drizzle on those greens!

Strawberry Vinaigrette Dressing from The Organic Kitchen

Lemon Tahini Dressing from Feed Them Wisely

Cilantro Lime Dressing from Tasting Page

Five Minute Creamy Ranch from The Organic Kitchen!

Thousand Island Dressing from Thyme and Joy!

Easy Greek Salad Dressing from Flavor the Moments

Dairy Free Caesar from Make It Dairy Free

Need More Whole30 Recipes?

Et Voila! There you have it: 20 plus ways to make every meal more flavorful, beautiful, and nutritious! For more Whole30 recipes simply click here.Enjoy!

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Traditional Swiss Rosti (Potato Fritter) ~ Whole 30

Posted on August 3, 2018 by Linda Spiker

The Spiker 2018 European vacation (and recipe sharing) continues with a “Part 1” visit to Lucerne Switzerland where almost every meal includes Traditional Swiss Rosti!
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The Hills Are Alive!

We left the beautiful beaches of Italy for the incredible mountains and lakes of Switzerland. I have truly never seen a more majestic landscape. We took gondolas up to the top of Mount Pilatus…

…and were rewarded with an unbelievable view!

We hiked through gorges with the most beautiful ice blue rivers…

…where we came upon spectacular bridges, mountainside sculptures and water falls!

And Then We Ate!

The food in Switzerland was better than I expected! In Lucerne we found plenty of amazing restaurants like Garten Haus 1313 where they serve fresh, organic, family style meals that had a fresh take on traditional Swiss food. It was there that we fell in love with rosti.

What is Rosti?

Rosti is similar to American hash browns but rosti is cooked giant pancake style, sort of like a giant potato fritter. Look at that crispy potato goodness!

Crispy Outside, Creamy Inside!

The secret is cooking rosti is cooking the first side covered with a lid or foil until crispy, then carefully turning and cooking the second side without the lid to golden perfection! We can’t get enough of rosti. Thank you Switzerland! Be sure to come back next week for Switzerland Part Two…Paella! Yes, Paella is a Spanish dish…I’ll explain next week.

The Recipe: Traditional Swiss Rosti!

What you need: you will need a good non stick pan, see my favorite choices in safe, non toxic, non stick pans! You will need a food processor or box grater to grate potatoes.

5 from 19 votes

Traditional Swiss Rosti!

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

A traditional Swiss Rosti that is Whole 30 compliant! Serve for breakfast lunch or dinner with a side of Brats! NOTE: while I love cast iron because it browns so well, you may want to use a lighter non stick pan for this recipe. At one point you have to flip the potatoes and that can be tricky in a heavy pan.

Course: Side Dish

Cuisine: Swiss

Keyword: cast iron, easy side dish recipe, Whole30 recipe

Servings: 4 servings

Author: Linda Spiker

Ingredients

3 tablespoons olive oil butter or ghee, divided
6 green onions roots trimmed, sliced (sometimes called spring onions or scallions)
1 1/2 pounds russet or Yukon gold potatoes peeled and grated
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Instructions

Trim and slice green onions, separating 1 tablespoon of greens for garnish
Heat a non stick pan on med-high heat
Add 1tablespoon olive oil, butter or ghee
When pan is hot add all the onions except reserved garnish
Cook for five minutes, stirring frequently
Place onions into large bowl, don't clean pan
Peel, then coaresly grate potatoes using a food processor or box grater
Squeeze potatoes between paper towels to remove excess moisture (you may have to do this 2-3 times)
Add potatoes to bowl with onions, stir, add sea salt and pepper, stir again
Reheat pan on medium heat, adding more olive oil, butter or to coat entire bottom of pan. When pan and oil are very hot (but not smoking) add potato mixture, use spatula to form into a nice disc, pressing on the top to flatten
Cook for ten minutes, covered with lid or foil, and rotating every few minutes to avoid hot spots
Remove lid/foil and cook for 4-5 more minutes or until rosti is nice and golden on bottom
Carefully work a spatula under the edges to loosen rosti, then place a plate over pan and using oven mitts carefully turn pan over so rosti ends up on the plate. If needed add a little more olive oil, butter or ghee to pan and slide rosti cooked side up back into pan
Cook, covered for five more minutes, then uncover and cook for five more minutes or until second side is golden brown. Add more sea salt and pepper if desired. Garnish with remaining inions and serve!

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Sweet Potato and Black Bean Chili!

Posted on February 2, 2017 by Linda Spiker

February has arrived which means only six weeks left until spring. I say make the most of winter before it’s gone! Grab a cozy blanket and a bowl of this Sweet Potato and Black Bean Chili, turn on a good movie and chill.
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Another Fantastic Recipe from Sun Basket!

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About This Chili: A Perfect Bowl to Warm Up Your Winter

Sweet potatoes, tomatoes, black beans, onions, garlic, herbs and spices combine to make a comforting bowl of nutrient dense chili. Topped with avocado this chili really hits the spot. And it’s gorgeous. I always appreciate the beauty of real, healthy food!

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If You Are Feeding a Crowd:

The recipe below is for two. But if you are feeding a crowd, this recipe is easily adaptable to serve more and you can keep it warm in a crock pot for people to come back for seconds…or thirds. Trust me, they are going to want seconds and thirds.

The Recipe: Sweet Potato and Black Bean Chili!

This recipe is dairy free, gluten free and vegetarian.

5 from 2 votes

Sweet Potato and Black Bean Chili!

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Did you know? Not all herb stems are created equal. When we cook with fresh parsley, thyme, or rosemary, we start by stripping the leaves from the stems. But cilantro stems are as delicious as the leaves, so we chop the stems and leaves together for this delicious, hearty, vegetarian soup.

Course: Soup

Cuisine: American

Keyword: easy dinner recipe, vegetarian

Servings: 2 servings

Author: Sun Basket Foods!

Ingredients

1 white onion
2 Tablespoons olive oil
¾ pound peeled sweet potatoes diced
1 tsp peeled fresh garlic, minced or grated
1½ cups cooked black beans
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper optional
1 cup diced tomatoes
1 cup vegetable stock
1 avocado
2 sprigs fresh cilantro

Instructions

Start the chili:

Peel and coarsely chop the white onion, peel and dice sweet potatoes (about 1/2")
In a large sauce pot over medium heat, warm 2 tablespoons olive oil until hot but not smoking. Add the onion and sweet potatoes, season with salt and pepper, and cook, stirring occasionally, until the onion is translucent and the potatoes are just tender, 5 to 7 minutes.

While the onion and potatoes cook, prep the garlic and black beans:

Finely chop, press, or grate enough garlic to measure 1 teaspoon.
In a fine-mesh strainer, rinse the black beans.
To the pot with the onion, add the garlic, chili powder, cumin, and as much cayenne pepper as you like and cook, stirring occasionally, until fragrant, about 1 minute. Add the black beans, diced tomatoes, vegetable stock, and ½ cup water, and season with salt and pepper. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, for 10 to 12 minutes.

Prep the garnishes:

Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
Coarsely chop the cilantro.

Serve:

Ladle the chili into individual bowls. Garnish with the avocado and cilantro and serve.

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Easy Baked Sweet Potato Wedges with Chipotle Cashew Dip

Posted on January 25, 2017 by Linda Spiker

When I really want a healthy meal that feels like it’s a treat, I go for these Easy Baked Sweet Potato Wedges with Chipotle Cashew dip! Whether you eat them alone or alongside a delicious green salad or roasted chicken, you can’t go wrong.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

The Sweet Potatoes:

The sweet potatoes are cut in half lengthwise and then carefully cut into wedges. Don’t go too thick or they will take longer to cook. Drizzle in olive oil, sprinkle liberally with sea salt and freshly ground black pepper, then pop in the oven and roast until the edges are crisp and browned. The secret to getting those browned edges is a hot oven and placing the pan close to the heating implement!

The Cashew Dip:

This chipotle cashew dip is really easy to make. Simply soak the nuts for a few hours (or overnight) and then place in a food processor with garlic, lime juice, sea salt and chipotle chilis in adobo sauce then process until smooth. Then just dip away! If you have leftover dip you can make this crispy veggies tomorrow!

Paleo/Whole 30

These baked wedges and dip are grain free, gluten free, dairy free, vegan, Paleo and Whole 30 compliant! So enjoy with no guilt whatsoever, just pick up a wedge and dip! That said, I noticed one brand of chipotle chilis in adobo sauce that contained sugar, so be sure to read the label if you want to stay Whole 30/Paleo compliant.

The Recipe: Easy Baked Sweet Potato Wedges with Chipotle Cashew Dip

Tips and what you will need: I use chipotle chilis in adobo sauce to bring the heat. You will need a food processor, a rimmed cookie sheet and parchment paper.

5 from 3 votes

Easy Baked Sweet Potato Wedges with Chipotle Cashew Dip

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

A delicious side dish to roasted chicken or a green salad! I use chipotle chili powder in this recipe to keep it simple but if you prefer more heat use chipotle paste or using actual chipotle chilis in adobo sauce starting with 1/2 a teaspoon and working your way up.

Course: Side Dish

Cuisine: American

Keyword: easy side dish recipe

Servings: 4 servings

Author: Linda Spiker

Ingredients

Allow 3 hours time for soaking cashews

2 cups simmering water
1 cup raw cashews, soaked
3 medium size sweet potatoes, peeled and cut into wedges
3 tablespoons Olive oil, separated (some for potatoes, some for dip)
sea salt
freshly ground pepper
1 large clove garlic, peeled
1/4 cup fresh lime juice
2-3 pinches sea salt
1 chipotle chili pepper in adobo sauce (or less if sensitive to heat)
1/4 to 1/2 cup water, start with a 1/4 cup and add more if needed

Instructions

Bring water to simmer in small pan, turn off heat and add raw cashews to pot, allow to sit at least three hours
When cashews have soaked for at least three hours and you are ready to eat: Preheat oven to 425 degrees. Place rack in upper third of oven. Cover a rimmed cookie sheet with parchment
Peel sweet potatoes, cut in half lengthwise and then cut each half into wedges. About 1/2" thick
Place wedges on parchment covered cookie sheet and drizzle with 1-2 tablespoons olive oil. Use enough oil that each wedge is glistening with oil, toss
Sprinkle generously with freshly ground pepper and sea salt, toss
Place in oven and roast for 40 minutes, turning potatoes halfway through cooking time

While potatoes cook, make cashew dip:

Place peeled clove of garlic in food processor and process until minced
Strain cashews and discard cooking water
Add soaked cashews, 1 tablespoon olive oil, lime juice, sea salt, 1/4 cup water and 1 pepper in adobo sauce (or less if sensitive to heat)
Process for one minute, if needed add up to another 1/4 cup water for thinning (I prefer mine a little thinner, some people like it thick, totally up to preference)
When dip is the consistency you want and nice and smooth stop processing. Taste and decide if it needs more sea salt or chipotle, then make adjustments accordingly
When potatoes are done, remove from oven and serve with cashew dip

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Potato Avocado “Toast” With Perfectly Poached Eggs

Posted on December 30, 2015 by Linda Spiker

When I started the Whole 30 Challenge, one of the things I knew I would miss the most (besides chocolate) was my morning Avocado Toast with a Perfectly Poached Egg. I knew I had to find a way to get my breakfast fix while staying on plan. I came up with a great solution if I do say so myself: Potato Avocado “Toast” with a Perfectly Poached Egg!
(This post contains affiliate links. I may make a commission off sales but your price remains the same)

The “Toast”:

The “toast” is not bread but a crispy hash brown patty, topped with mashed avocado and then a perfectly poached egg! I have only made this recipe using fresh potatoes, but have heard from several followers that they used compliant frozen hash browns, thawed them, and squeezed out the water and they work really well. I am all about a time saver as long as it’s compliant and works well!

To follow the Whole 30 meal template you would need to add a second egg because protein should be the size of your palm, but the photos looked better with just one egg (we food bloggers need those Pinterest worthy pictures!) Add a small helping of leftover veggies from the night before and you have yourself a delicious Whole 30 breakfast!

Don’t Know How to Poach an Egg?

I have you covered! I have a video tutorial that shows you step by step how to do it.

The hash brown patty is simply a combination of potatoes (white or sweet), egg, a little flour (if on Whole 30 use almond flour or cassava flour,) chives and a little arrowroot. Arrowroot is an alternative to corn starch. It works as the ‘glue’ that holds our patty together while allowing this breakfast to remain grain free! You can find it at almost any super market. This recipe makes about six patties. I save the extra patties in the fridge and reheat them for several days. I have not yet frozen them but assume they would freeze well too.

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The Recipe: Potato Avocado “Toast” with Perfectly Poached Eggs

Tips, variations and what you will need: If you are using fresh potatoes you will need a food processor. If you don’t have one, a box grater will do (affiliate links). Learn to poach the perfect egg by watching this video tutorial. My marble and wood serving board can be found here. If you are keeping this recipe grain free you will need almond flour or cassava flour. Cassava flour holds together better than the almond flour but is usually only available online. It is the closest grain free version of flour I have ever found! Variations: add bacon, tomato, prosciutto, sausage, asparagus spears…whatever your little heart desires.
If you would like more healthy Whole 30/ Paleo recipes please join The Organic Kitchen Facebook Page and follow my Whole 30 Pinterest Board.

4.94 from 16 votes

Potato Avocado "Toast" with Perfectly Poached Eggs

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

If you prefer to use frozen hash brown potatoes be sure to thaw them and squeeze out all the moisture before forming patties. If you use almond or cassava flour this recipe is Whole 30 compliant. Cassava works much more like flour and holds together better. Of course if you are not following Whole 30 you can use any flour you wish. Makes about six patties. Save extra patties in the fridge and reheat in pan with a little clarified butter the next day or two!

Course: Breakfast

Cuisine: American

Keyword: easy breakfast recipe, easy brunch recipe

Servings: 6 patties

Author: Linda Spiker

Ingredients

For potatoes:

5 cups grated potato white or sweet potato
1 tsp sea salt
1 large egg
¼ cup cassava flour or almond flour cassava holds the patty together better! Of course if you aren;t on Whole 30 you can use regular flour
1 tablespoon arrowroot powder or cornstarch Whole 30 use arrowroot
½ tsp freshly ground pepper
3 Tablespoons chives chopped and divided
3 tablespoons butter or clarified butter (Whole 30 use clarified)

For topping:

1 ripe large avocado mashed (1 large avocado usually tops 4 patties)
2 poached eggs per potato patty
1 tablespoon distilled white vinegar

Instructions

Grate potatoes using food processor or box grater.
Place in bowl. Sprinkle with sea salt and stir well.
Place potatoes between paper towels and squeeze out excess moisture (or wring out in a clean dish towel) The more moisture you eliminate the crispier your patty will be, so squeeze! You may have to repeat three or four times to remove all the moisture.
Place grated potatoes in a bowl.
Add egg, and your choice of flour. Mix well. Add arrowroot powder and chives (reserving one 1 T for garnish).
Mix well.
Take a 1/2 cup at a time and form into patties.
Heat a pan on high heat. Add clarified butter. When butter is very hot add potato patties.
While potatoes cook mash avocado with a fork.
Cook till golden brown (about 3-4 minutes) gently turn. You may need to add a little more fat to the pan so the second side doesn't stick.
Cook second side till golden brown. (turn down heat if pan is too hot by now)
Start a small pot of water and 1 Tablespoon white vinegar to boil for eggs. (poaching instructions below)
Remove potato patties from pan and top with mashed avocado and poached eggs. Sprinkle with sea salt and freshly turned pepper. Garnish with remaining chives.
To Poach Eggs: I highly recommend watching the video above
Fill a small pot with a 3" of inches of water, add 1 T distilled white vinegar.
Bring to a rolling boil.
Use a large spoon to stir the water till you have a very good vortex going (if you haven’t watched the video…watch:) then gently pour the eggs right in the center of the vortex.
Poach eggs 2-3 minutes for runny, 3½ minutes for slightly runny, 4-5 minutes for cooked through (but why would anyone do that?)
Remove from water with a slotted spoon or fish spatula and place eggs on paper towels to absorb extra water. You can use the same water to poach more eggs.
Gently turn eggs over to get all the water out.

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post tags: whole 30, grain free, gluten free, dairy free, breakfast

The Organic Kitchen Blog and Tutorials

Supplement to The Organic Kitchen Menus Cookbook

Category Archives: vegetarian

20+ Whole30 Dips, Sauces and Salad Dressings!

I Dip, You Dip, We Dip!

Let’s Get Saucy!

And Last But Not Least, Salad Dressing!

Need More Whole30 Recipes?

Traditional Swiss Rosti (Potato Fritter) ~ Whole 30

The Hills Are Alive!

And Then We Ate!

What is Rosti?

Crispy Outside, Creamy Inside!

The Recipe: Traditional Swiss Rosti!

Sweet Potato and Black Bean Chili!

Another Fantastic Recipe from Sun Basket!

Why I Love Sun Basket:

About This Chili: A Perfect Bowl to Warm Up Your Winter

If You Are Feeding a Crowd:

The Recipe: Sweet Potato and Black Bean Chili!

MAY I PLEASE ASK A FAVOR?

Easy Baked Sweet Potato Wedges with Chipotle Cashew Dip

The Sweet Potatoes:

The Cashew Dip:

Paleo/Whole 30

The Recipe: Easy Baked Sweet Potato Wedges with Chipotle Cashew Dip

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Potato Avocado “Toast” With Perfectly Poached Eggs

The “Toast”:

Don’t Know How to Poach an Egg?

The Recipe: Potato Avocado “Toast” with Perfectly Poached Eggs

MAY I PLEASE ASK A LITTLE FAVOR?