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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Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto)

Posted on January 11, 2019 by Linda Spiker

Ahhhh good ol’ comfort food, it’s the best. And just because you watch the carbs doesn’t mean you can’t enjoy warm, hearty, savory meals like this one: Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto), classic comfort food with a healthful twist!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Looks Like Mashed Potatoes….But Isn’t!

So smooth and creamy, this cauliflower purée has the look and feel of mashed potatoes, but it’s straight up steamed cauliflower with a little butter or ghee (clarified butter), sea salt and pepper all whirled together! If you prefer to have mashed potatoes with this meal, click here for my Swedish Meatballs with Mashed Potatoes.

And Those Turkey Meatballs and Gravy?

These tender turkey meatballs are drenched in a rich, thick gravy that is so tasty you won’t believe it’s completely dairy and grain free! And the whole meal is made in under 30 minutes.

Too Good To Be True?

Nope! It’s all true, a comfort food meal that looks, feels, and tastes decadent but is all veggie and protein.This makes for a happy belly and a happy you.

The Recipe: Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto)

Tips and what you need: a large pan, preferably cast iron. Sea salt and arrowroot powder to thicken gravy.

5 from 20 votes

Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto)

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Low carb comfort food that is Paleo/Keto and Whole30 compliant. Instead of cornstarch you will be using arrowroot and non dairy yogurt to thicken your gravy.

Course: dinner

Keyword: cauliflower puree, gravy, keto, meatballs, Paleo, whole30

Servings: 4 servings

Author: Linda Spiker

Ingredients

8 cups cauliflower, stem removed and broken into florets
2 tablespoons ghee (or butter)
20 ounces ground turkey
2 eggs
1/3 cup almond meal
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon onion powder
3 tablespoons chives, chopped
2 tablespoons olive oil
2 cups chicken broth
1 tablespoon arrowroot powder (for thickening gravy)
4 tablespoons non dairy plain yogurt (I use cashew or coconut yogurt)
sea salt and pepper, to taste

Instructions

For Cauliflower
Wash cauliflower, cut off stem and break into florets, steam until soft. When cauliflower is soft. Place half the cooked cauliflower into a food processor with 1 tablespoon ghee (or butter) and a couple pinches of sea salt and black pepper, blend until smooth (you can also use a potato masher and do it by hand) Repeat with second batch.
While cauliflower is steaming, make meatballs
Preheat oven to 350 degrees.
Place ground turkey, egg, and almond meal in a bowl, work with hands until well blended. Add spices, 2 tablespoons chives and two generous pinches sea salt and black pepper, work with hands until mixed well
Using wet hands form into 1 1/2" meatballs
In a large pan over medium heat, warm 2 tablespoons olive oil until hot but not smoking. Add the meatballs and cook, turning once, until golden brown but not yet cooked through, 5 to 7 minutes total. Turn off heat (do not clean the pan) Transfer to oven safe baking dish and place in oven for 5 minutes (or until cooked through)
Place 2 tablespoon swarm water in a small bowl, add 1 tablespoon arrowroot powder and whisk until smooth (this is called a slurry and will thicken your gravy). Set aside.
Return the pan used for the meatballs to high heat: Whisk in the chicken stock scraping browned bits off bottom of pan, bring broth to a boil. Once you have achieved a boil, turn off heat. Add the slurry, whisking vigorously. Return to low heat, allow 2 to 3 minutes for gravy to thicken (do not allow to boil. When gravy is desired consistency gradually add the non-dairy yogurt, 1 tablespoon at a time, whisking between additions until smooth. Season to taste with salt and pepper. When the meatballs are cooked through, remove from oven and place in gravy pan.
Place pureed cauliflower on plates, top with meatballs and gravy, garnish with remaining chives (If desired, drizzle some melted ghee over potatoes)

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Citrus and Avocado Salad with Lemon Poppy Seed Dressing

Posted on December 29, 2018 by Linda Spiker

The bright spot of winter produce is most certainly citrus. So fragrant, fresh, light, and of course that beautiful burst of color is always welcome! This is The Organic Kitchen’s Citrus and Avocado Salad with Lemon Poppy Seed Dressing, and it is lovely.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

The Salad:

Tender greens, vibrant citrus, creamy avocado, pistachios and pomegranate seeds, are all drizzled with a simple to ‘whisk together’ lemon poppy seed dressing. I offer a sweetened version of this dressing as well as an unsweetened option for my Whole30 friends.

Vitamin C Just When You Need It!

Nature is amazing. It gives us what we need when we need it. This salad is loaded with antioxidants and healthy fats…just in time for cold and flu season.

Brighten Up Your Meals and Your Mood…

Sometimes winter can leave us feeling a little down. The lack of sun is no joke! One way to brighten our day is to make our meals vibrant as well as delicious. This salad certainly checks both of those boxes. Serve this healthy Paleo/Whole30 friendly salad as is, or add chicken or steak to round out the meal.

The Recipe: Citrus and Avocado Salad with lemon Poppy Seed Dressing

Tips and what you need: a good paring knife and hand held juicer. If you choose to sweeten the dressing you can use a good quality honey or liquid Stevia Drops.

5 from 16 votes

Citrus and Avocado Salad with lemon Poppy Seed Dressing

Prep Time

10 mins

A colorful winter salad that is easy to make! Serve as is, or add chicken, steak or shrimp to round out the meal!

Course: Salad

Keyword: avocado, citrus, Paleo, salad, whole30

Servings: 4 servings

Author: Linda Spiker

Ingredients

Dressing:
1/3 cup extra virgin olive oil
3 tablespoons lemon juice (use Meyer if available)
1 teaspoon honey, or a few drops of liquid stevia (whole30 please omit)
1 teaspoon poppy seeds
sea salt and fresh black pepper, to taste
Salad:
6 cups butter lettuce (or other tender lettuce)
2 tangerines, peeled and sliced
1-2 blood oranges, peeled and thinly sliced
1/2 a grapefruit, peeled and thinly sliced
2 ripe avocados, peeled and thinly sliced
1/4 cup roasted, salted pistachios (chopped)
1/4 cup pomegranate seeds

Instructions

Whisk together all dressing ingredients (Whole30 omit sweetener), set aside
Shred butter leaf lettuce with hands and place on a platter. Using a paring knife, carefully peel citrus and slice thinly, set aside
Use a sharp knife to cut the avocados in half around the core, twist halves in opposite directions to pop the avocado apart. Tap the core firmly with the knife and twist to remove core. Place halves flat side down and slice. Gently remove peels and place on platter
Dress lettuce with desired amount of dressing, toss. Arrange citrus and avocados on lettuce. Sprinkle with pistachios and pom seeds
(if desired add rotisserie chicken, sliced steak or sauteed shrimp)
Drizzle with a little more dressing, sprinkle with sea salt and pepper and serve!

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Paleo/Whole30 Korean BBQ Beef (Bulgogi)

Posted on December 15, 2018 by Linda Spiker

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.)

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!

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

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.

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

Ingredients

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

Instructions

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.
Place the coconut aminos, pear, sesame oil, ginger, garlic, apple cider vinegar and black pepper in a high-powered blender. Blend well until liquified.
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.
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.
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.
Sprinkle with toasted sesame seeds before serving. You can eat Bulgogi on its own or in a lettuce wrap.

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Citrus and Herb Roast Chicken ~ For Any Day or The Holidays!

Posted on December 8, 2018 by Linda Spiker

Whether you are making Sunday dinner or celebrating the holidays, roast chicken is one of the best ways to go. Savory deliciousness at it’s best, and the house will smell absolutely heavenly while that bird is roasting. This is The Organic Kitchen’s Citrus and Herb Roast Chicken ~ For Any Day or The Holidays!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

The Herbed Butter:

To make this citrus herbed butter I simply mix butter (or ghee) from grass fed cows with orange zest, lemon zest, thyme, rosemary, sea salt and pepper.

Then I gently separate the skin from the breast meat and place half the herbed butter under the skin. I melt the remaining butter and brush it on the skin for a tender, moist, flavorful roast chicken.

Those Onions Though…

This beautiful bird is surrounded by sweet red onions that caramelize while cooking, and when spooned over that crispy roasted chicken this meal is over the top!

Serve with Cranberry Sauce for The Holidays!

To dress this chicken up for the holidays, serve with my Five Minute Cranberry Sauce.

If You Are Nervous About Roasting a Chicken…

Don’t be, It’s actually easy and I answer many questions you may have in my tutorial “Everything you Want to Know About Roasting a Chicken”.

The Recipe: Citrus and Herb Roast Chicken ~ Any Day or Holidays!

Tips and what you need: a roasting pan, sea salt (I buy the huge tub to save money), and a good knife. Now, after creating a roasted chicken masterpiece you don’t want to rip it to shreds. Watch this video tutorial to learn to carve a chicken the proper way.

5 from 15 votes

Citrus and Herb Roast Chicken

Prep Time

15 mins

Cook Time

1 hr 15 mins

Total Time

1 hr 30 mins

A delicious, tender, savory roast chicken that is perfect for any day and the holidays!

Course: dinner

Keyword: dinner, holiday, Paleo, roast chicken, whole30

Servings: 4 servings

Author: Linda Spiker

Ingredients

1 4 1/2-5 pound organic roasting chicken
1/2 cup (1 stick) butter (or ghee) room temperature
6 sprigs fresh thyme, 4 left whole, three stripped of leaves and chopped
4 sprigs rosemary, 3 left whole, 1 stripped of leaves and finely chopped
1 lemon, zested then quartered
zest of half an orange
1 teaspoon coarse or flaked sea salt
1/2 teaspoon freshly ground black pepper
1 red onion, peeled, cut in half, then quarter each half

Instructions

Remove chicken from refrigerator, rinse inside and out with warm water, pat dry with paper towels. For best results allow to come to room temperature on counter (about an hour)
While chicken comes to room temp prepare herbed butter:
Zest 1/2 an orange and 1 lemon, place zest in small bowl. Quarter the lemon and set aside. Use a fork to mash soft butter with chopped herbs, lemon zest, orange zest, sea salt and pepper. .
Preheat oven to 425 degrees, Place oven rack in lower third of oven
Place 3 thyme sprigs, 3 rosemary sprigs, and lemon slices into cavity of the chicken. Gently use fingers to separate skin from the meat of the chicken breast being careful not to rip skin. Use your fingers to place half the herb butter mixture under the skin. To get the herbed butter all the way to the top of the breast you can rub the outside of the skin in an upward motion pushing the butter toward the neck
If you have a small wire rack for the bottom of your roasting pan, place it in the pan and set the chicken on top of rack, breast side up. If you don't have a rack, that's fine, just set the chicken in the roasting pan, breast side up (I didn't use a rack and mine was delish, so no worries)
Melt the remaining herbed butter and brush onto chicken, front, back, legs and wings. Tuck wings behind the back of the chicken and try legs together with trussing string. Add onions to pan around the chicken
Place roasting pan into oven and cook for 1 hour turning the pan a half rotation halfway through cooking time (30 minutes:). After chicken has cooked for one hour start basting chicken every few minutes for another 15 minutes (Please note: ovens are very different, cooking time may vary. Thigh juices should run clear and internal temperature should read 165 degrees. If you want to take the guess work out of it, use a meat thermometer)
Remove from oven, cover with foil and allow to "rest" for ten minutes before carving. Spoon onions and juices over chicken, serve.

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Category Archives: whole30

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?

Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto)

Looks Like Mashed Potatoes….But Isn’t!

And Those Turkey Meatballs and Gravy?

Too Good To Be True?

The Recipe: Turkey Meatballs with Gravy and Cauliflower Purée (Whole30-Paleo-Keto)

Citrus and Avocado Salad with Lemon Poppy Seed Dressing

The Salad:

Vitamin C Just When You Need It!

Brighten Up Your Meals and Your Mood…

The Recipe: Citrus and Avocado Salad with lemon Poppy Seed Dressing

Paleo/Whole30 Korean BBQ Beef (Bulgogi)

Enjoying Korean Food Without the Grains and Dairy:

The Breakdown:

This Dish:

The Recipe: Paleo Korean BBQ Beef (Bulgogi)

MAY I PLEASE ASK A FAVOR?

Citrus and Herb Roast Chicken ~ For Any Day or The Holidays!

The Herbed Butter:

Those Onions Though…

Serve with Cranberry Sauce for The Holidays!

If You Are Nervous About Roasting a Chicken…

The Recipe: Citrus and Herb Roast Chicken ~ Any Day or Holidays!

MAY I PLEASE ASK A FAVOR?