Herbed Chicken Breasts with Asparagus and Mustard Vinaigrette

 

 

Another healthy, easy meal brought to you by Sun Basket! These Herbed Chicken Breasts with Asparagus and Mustard Vinaigrette are simple, lovely and easy to make, plus this recipe is paleo, Whole30 and Keto compliant!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Herbed Chicken Breasts with Asparagus and Mustard Vinaigrette #paleo #whole30 #keto #chickenbreasts #asparagus

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Let’s Talk About This Meal!

A beautiful Mediterranean inspired meal! Eggs with just-set whites and runny, golden yolks create a perfect sauce for this simple and elegant Paleo, Whole 30 and Keto friendly asparagus and herbed chicken dinner.

Herbed Chicken Breasts with Asparagus and Mustard Vinaigrette #paleo #whole30 #keto #chickenbreasts #asparagus

The Recipe: Herbed Chicken Breasts with Asparagus and Mustard Vinaigrette

Note for Whole 30 friends: be sure to use a wine free mustard.

3 votes

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Herbed Chicken Breasts with Asparagus and Mustard Vinaigrette

Prep

Cook

Total

Yield 2 servings

A delicious, easy to make Mediterranean inspired meal made in about 30 minutes!

Ingredients

  • 2 pasture-raised organic eggs
  • 4 tablespoons olive oil, separated
  • 2 boneless skin-on chicken breasts (about 6 ounces each)
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 4 sprigs organic fresh thyme
  • 10 ounces organic asparagus
  • 3 organic scallions
  • 1 organic lemon
  • 3 tablespoons roasted almonds
  • 1 tablespoon whole grain mustard

Instructions

Wash produce before use

1. Cook the eggs

Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes for runny yolks (for firmer yolks, cook 1 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs. While the eggs cook, prepare the chicken.

2. Prep the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
  • Strip the parsley leaves from the stems; finely chop the leaves.
  • Strip enough thyme leaves from the stems to measure ½ teaspoon. Save any remaining thyme for another use.

In a small bowl, stir together the parsley, thyme, and 1tablespoon olive oil; season with salt and pepper. Rub the chicken all over with the herb mixture.

3. Cook the chicken

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons olive oil until hot but not smoking. Add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes. Transfer to a plate. Do not clean the pan. While the chicken cooks, prepare the asparagus and scallions.

4. Prep and cook the asparagus and scallions

  • Snap off the woody ends from the asparagus.
  • Trim the root ends from the scallions.

In the same pan used for the chicken, if dry, add 1 to 2 tablespoons olive oil. Warm over medium heat until hot but not smoking. Working in batches if needed, add the asparagus and scallions in a single layer, season with salt and pepper, and cook, turning occasionally, until the asparagus and scallions are crisp-tender, 3 to 5 minutes. Transfer the asparagus to a plate and the scallions to a cutting board. Add more oil between batches if needed. Let the scallions cool slightly, then thinly slice. While the asparagus and scallions cook, prepare the mustard vinaigrette and almonds.

5. Make the vinaigrette; prep the almonds

  • Juice half the lemon; cut half into wedges for garnish. (Juice 1 lemon; cut the remaining lemon into wedges.)
  • Coarsely chop the almonds for garnish.

In a small bowl, stir together the mustard, 2 teaspoons lemon juice, and 1 tablespoon olive oil. Season to taste with salt and pepper.

6. Serve: Transfer the chicken and asparagus to individual plates. Carefully cut the eggs in half crosswise over the asparagus. Drizzle with the mustard vinaigrette, garnish with the scallions and almonds, and serve with the lemon wedges.

Kids Can!

  • Peel the eggs.
  • Strip the parsley and thyme leaves.
  • Snap the ends off the asparagus.
  • Juice the lemon.
  • Stir the vinaigrette.

Courses dinner

Cuisine Mediterranean

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California Chicken Club Salad Pizza! (Cauliflower Crust-Paleo-Keto)

 

 

Pizza, everybody loves it, but we don’t always love the carbs or calories. Well guess what? While you can use a traditional pizza crust to make this recipe, you don’t have to because there is a healthier grain free, low carb option. I made this gorgeous Chicken Club Salad Pizza with Cali’flour Foods Pizza Crusts, and trust me, you won’t miss the carbs!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

California Chicken Club Salad Pizza! (Cauliflower Crust-Paleo-Keto) #califlowercrustpizza #paleopizza #ketopizza #keto #Cauliflowercrust

 

The Crust!

If you have been a viewer of my blog for a while now, you know I love using cauliflower in place of rice and mashed potatoes, but I never jumped on the cauliflower pizza crust bandwagon. Why? Basically because until now I would have had to make the crust myself (yup, laziness won out). But now that delicious, low carb pizza crust can be delivered to your door I am all about the cauliflower pizza crust! Also, take a look at that Cali’flour Pizza Crust label below to see why I am so happy. Yup, 60 calories and 1 net carb per serving! (If you want to buy Cali’flour Foods Pizza Crusts use the discount code theorganickitchen at check out to receive 10% off orders over $50)

Low Carb Lasagna (grain free-keto!)

Make This Recipe Paleo or Keto:

In an effort to make everyone happy I will offer this recipe several ways:

Don’t Care? Use any crust you wish!
Paleo:
use Cali’flour Pizza Crust of your choice and skip the mozzarella cheese
Keto: use whichever crust you prefer and cheese it up!

All variations can be dressed with my  my dairy free ranch recipe or have Tessemae’s or Primal Kitchen’s Ranch Dressing delivered to your door.

 

Can I just say my daughter came over after we photographed this recipe, helped me eat it after, and has made this recipe at least 5 times in the last two weeks! It’s so good and super healthy!

California Chicken Club Salad Pizza! (Cauliflower Crust-Paleo-Keto) #califlowercrustpizza #paleopizza #ketopizza #keto #Cauliflowercrust

So What Else Can You Make With Cali’flour Crusts?

Well let’s see… wraps, egg cups, lasagna, avocado toast, crackers, chips, grilled cheese sandwiches, and you can use them in place of naan, or pita bread (dipped in hummus they are divine!), basically whatever you use bread for, you can use these Cali’flour Foods crusts for instead! (Use the discount code theorganickitchen at check out to receive 10% off orders over $50)

The California Club Salad Pizza:

I love adding salad to my pizzas. I do it all the time, but it’s usually a really simple arugula, lemon juice and olive oil combo. This time I went all out with a fresh romaine salad that includes all your favorite club sandwich ingredients…tomatoes, bacon, avocado and chicken! To keep it simple I use rotisserie chicken, but you could also use leftover roasted chicken.

California Chicken Club Salad Pizza! (Cauliflower Crust-Paleo-Keto) #califlowercrustpizza #paleopizza #ketopizza #keto #Cauliflowercrust

The Recipe: California Chicken Club Salad Pizza! (Paleo-Whole30-Keto)

Tips and what you need: If making this pizza grain free you can use Cali’flour Pizza Crust, use the discount code theorganickitchen at check out to receive 10% off orders over $50). You can can use my  my dairy free ranch recipe or have Tessemae’s or Primal Kitchen’s Ranch Dressing delivered to your door.

4 votes

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Chicken Club Salad Pizza! (Paleo, Whole30, Keto)

Prep

Cook

Total

Yield 4 servings

You can use a traditional homemade or store bought crust for this recipe or cali'flower crust, both are delicious!

Ingredients

2 pizza crusts (if choosing a Cali'flour crust: keto can use any crust, paleo/whole 30 use the plant based crust)

If making Keto version: 1 1/2 cups mozzarella (paleo/whole 30 omit)

4 slices bacon, cooked and chopped

2 cups, diced rotisserie chicken

1 head romaine lettuce, chopped

3/4 cup cherry tomatoes, quartered

2 ripe avocados, peeled and sliced

Ranch dressing (you can use my homemade dairy free version or the store bought versions linked above)

Instructions

Preheat oven to 400 degrees and place oven rack in the center position. Follow instructions for cooking pizza crust. If making the Keto version of this pizza, add mozzarella to the crust the last few minutes of cooking

While oven preheats and crusts bake, prep the rest of the ingredients

Cook bacon, chop lettuce, dice tomatoes, avocado, and chicken

Place all salad ingredients in a bowl and set aside

When crust is ready, toss salad with ranch dressing and top the crust, slice and serve!

Courses Main course

 

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Mixed Berry Salad with Strawberry Vinaigrette (Paleo-Whole30)

 

As much as I love fall and winter produce (and I do!) I am always so happy when spring and summer berries come into season. One of my favorite ways to use these colorful, antioxidant rich little fruits is in salads, like this Mixed Berry Salad with Strawberry Vinaigrette!
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Mixed Berry Salad with Strawberry Vinaigrette (Paleo-Whole30) #berrysalad #paleosalad #whole30salad #strawberryvinaigrette #glutenfree

Greens, Berries and Healthy Fats!

This salad is so fresh, so light, and so nutrition packed! It’s also so delicious it almost feels like a dessert.

Mixed Berry Salad with Strawberry Vinaigrette (Paleo-Whole30) #berrysalad #paleosalad #whole30salad #strawberryvinaigrette #glutenfree

The Strawberry Vinaigrette:

Avocado oil, fresh strawberries, lemon juice and a little white balsamic combine to make a beautiful, bright pink dressing. So easy, healthy and naturally sweet. (I love this white balsamic and a close runner up is this one)

Mixed Berry Salad with Strawberry Vinaigrette (Paleo-Whole30) #berrysalad #paleosalad #whole30salad #strawberryvinaigrette #glutenfree

It’s always a hit!

I often make this salad for parties and family get togethers, there is never any leftover. Never.

Mixed Berry Salad with Strawberry Vinaigrette (Paleo-Whole30) #berrysalad #paleosalad #whole30salad #strawberryvinaigrette #glutenfree

The Recipe: Mixed Berry Salad with Strawberry Vinaigrette (Paleo-Whole30)

What you need: a good quality avocado oil and a blender. This is my favorite white balsamic, but I like this one too. Whole 30 friends be sure to use a wine free mustard.

10 votes

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Mixed Berry Salad with Strawberry Vinaigrette (Paleo-Whole30)

Prep

Total

Yield 6 servings

A colorful salad that looks and tastes like a dessert!

Ingredients

The Salad:

2 small heads butter leaf lettuce, shredded by hand (or if you prefer 5oz baby greens)

1/2 cup fresh blueberries, blackberries, raspberries and sliced strawberries

1/3 cup toasted nuts, your choice

1 ripe avocado sliced

The Dressing:

1/2 cup avocado oil (or olive oil, I just prefer the milder taste of avocado oil for this one)

3 whole large fresh strawberries

1 tablespoon white balsamic

2 teaspoons lemon juice

1 teaspoon mustard

1 generous pinch sea salt and a few turns of  pepper to taste

Instructions

Shred lettuce and place on platter, add whole and sliced berries, nuts and avocado slices

Place all dressing ingredients into blender and blend until smooth

Dress salad, serve

Courses side dish

 

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Apricot Sesame Chicken Skewers with Grilled Asparagus

 

 

The sauce on these Apricot Sesame Chicken Skewers with Grilled Asparagus is so good people want to drink it. No. Lie.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Apricot Sesame Chicken Skewers with Grilled Asparagus #chickenskewers #bbqchicken #kabobs #grilledasparagus

The Chicken and the Sauce:

Tender, boneless, skinless chicken breasts cut into cubes and skewered, grilled to perfection and then drenched in a fabulous sweet and spicy sauce! The sauce is made with sweet shallots, tangy apricot preserves, ginger, teriyaki, orange juice and spicy red pepper flakes! Yum!

Apricot Sesame Chicken Skewers with Grilled Asparagus #chickenskewers #bbqchicken #kabobs #grilledasparagus

The Asparagus:

Brushed with olive oil and sea salt, then grilled right alongside the chicken skewers this asparagus is so easy, simple and delicious. I love to serve this chicken and asparagus with my Jeweled Moroccan Couscous….dipping the couscous into the sauce….divine!

Apricot Sesame Chicken Skewers with Grilled Asparagus #chickenskewers #bbqchicken #kabobs #grilledasparagus

The Recipe: Apricot Sesame Chicken Skewers with Grilled Asparagus

Tips and what you need: You can use traditional apricot preserves or sugar free (sweetened with stevia) for this recipe. I prefer the thick syrupy teriyaki sauce, like this!

12 votes

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Apricot Sesame Chicken Skewers with Grilled Asparagus!

Prep

Cook

Total

Yield 4 servings

This is a Spiker family favorite! I use organic low sugar apricot preserves, but the sweeter works well too. If you use more than 3 large chicken breasts be sure to make more sauce, people practically drink this stuff!

Ingredients

  • 3 large chicken breasts, cut into 1 ½” cubes and skewered
  • 1 med shallot, minced
  • 2 tablespoons toasted Sesame oil
  • 1/2 tsp each sea salt and ground pepper
  • 1/2 Cup teriyaki sauce (I prefer the thicker glazes)
  • 3 cloves garlic, minced
  • 5 tablespoons apricot preserves
  • ¼ cup freshly squeezed orange juice
  • ¼ teaspoon dried ground ginger
  • ¼ tsp- ¾ tsp red pepper flakes (1/4 t for mild,1/2 t for med ¾ t for hot!)
  • 2 lbs asparagus, stalks trimmed
  • 1 tablespoon olive oil

Instructions

  1. Cut chicken into cubes and skewer, set aside.
  2. Pour sesame oil in a saucepan on medium heat. Add minced shallot and sauté for 3 minutes, stirring occasionally. Add garlic and cook for one more minute. Add salt, pepper, teriyaki and apricot preserves. Whisk until well blended then add orange juice, ginger and red pepper flakes. Simmer for about five minutes to thicken sauce. Let cool.
  3. After sauce cools place in a covered dish and put in the fridge if not using right away
  4. Preheat grill to 375 degrees. Place kabobs on grill and cook for 18- 20 minutes, turning every five minutes.
  5. While chicken cooks, brush asparagus with olive oil, sprinkle with sea salt and pepper. Add to grill with chicken the last 4 minutes of cooking. Turn asparagus once, halfway through cooking time
  6. Place on platter when done. Remove apricot sauce from fridge and heat in sauce pan, drizzle over cooked kabobs and asparagus and serve.

Courses Main Course

 

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Jeweled Moroccan Couscous an Easy Side Dish!

 

I am about to share with you one of the easiest side dishes ever: Jeweled Moroccan Couscous! Pretty too, don’t you think?!
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Jeweled Moroccan Couscous an Easy Side Dish! #couscous #moroccancouscous #easysidedish #pasta

What is Moroccan Couscous?

Basically it’s really tiny pieces of pasta. If you have ever tried any of my recipes featuring Israeli Couscous you know it’s more like pearls of pasta, Moroccan couscous on the other hand is tiny, and fluffy and can be seasoned or garnished with whatever you have on hand. For this recipe I use cranberries, chives and sliced almonds.

Jeweled Moroccan Couscous an Easy Side Dish! #couscous #moroccancouscous #easysidedish #pasta

Even Easier to Cook Than Rice!

There are so many great things about couscous…it goes with just about anything, it’s pretty, somewhat underused (so it impresses people) but best of all it’s virtually no fail. Just sauté some shallots in a pot, add broth and bring to a boil, then add the couscous, cover and take off heat. No risk of over or undercooking. I love to serve it alongside these chicken skewers!

Jeweled Moroccan Couscous an Easy Side Dish! #couscous #moroccancouscous #easysidedish #pasta

The Recipe:Jeweled Moroccan Couscous an Easy Side Dish!

What you need: I love this Moroccan Couscous and make it in this pot.

3 votes

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Jeweled Moroccan Couscous an Easy Side Dish!

Prep

Cook

Total

Yield 6 servings

Couscous is a pasta from the Middle East. It is easy to prepare and makes a great side dish to any meat. And the best part is you can add whatever you have on hand! Raisins, cranberries, nuts, greens, mandarin oranges....whatever floats your boat. Couscous is almost impossible to mess up because you take it off heat and let it cook! 

Ingredients

  • 4 Tablespoons butter
  • ½ cup chopped shallots (or red onion)
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 3 cups chicken stock
  • 1 ½ cups Moroccan couscous
  • toasted almond slices, pine nuts, or walnuts,to taste
  • 3 Tablespoons chives or parsley, chopped
  • Small handful dried cranberries, currants, or raisins

Instructions

  1. Melt butter in a large sauté pan on medium/high heat, add shallots, salt and pepper and cook, stirring for 3 minutes
  2. Add stock and bring to a boil.
  3. Remove from heat, add couscous, cover and let sit for 10 minutes
  4. Add nuts, parsley and currants etc...toss with a fork and add more sea salt or pepper if needed, eat!

Courses side dish

Cuisine Moroccan

 

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The Chicken Club Salad with Ranch! (Paleo/Whole30/Keto)

 

Complete meal salads make me happy. Especially this Chicken Club Salad with Ranch, not only is it delicious, it’s also Paleo, Whole 30, low carb and Keto complaint! And if that weren’t enough, I am going to give you options to make this as easy as you want! Because I am nice like that.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

The Chicken Club Salad with Ranch! (Paleo/Whole30/Keto) #chickenclubsalad #whole30salad #paleosalad #ketosalad #homemaderanch

The Chicken Club Salad:

Like the traditional chicken club sandwich, this salad has roasted chicken, tender butter leaf lettuce, crispy bacon and fresh ripe tomato, but I throw in avocado hard boiled eggs for good measure. To keep this meal simple I use organic rotisserie chicken, but if you prefer you can make my super moist chicken breasts!

The Chicken Club Salad with Ranch! (Paleo/Whole30/Keto) #chickenclubsalad #whole30salad #paleosalad #ketosalad #glutenfree

That Ranch Dressing:

Alright, I am just going to come out and say it, my homemade dairy free ranch is bomb.com, but I know not everyone has the time or inclination to make their own ranch dressing, so you can also buy Tessemae’s or Primal Kitchen’s Ranch Dressing and have it delivered to your door. Both Tessemae’s and Primal Kitchen’s Ranch Dressing’s are Paleo and Whole 30 approved. That said if you want to make your own, I’ll show you how easy it is!

The Chicken Club Salad with Ranch! (Paleo/Whole30/Keto) #chickenclubsalad #whole30salad #paleosalad #ketosalad #glutenfree

HOW TO MAKE THE RANCH FROM SCRATCH:

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! Once it’s ‘set’ you can move the blender up a down a couple of times to mix in the oil at the top.
  3. Then add the cashew cream, herbs and spices and voila! Homemade dairy free ranch that is both Whole 30 and Paleo compliant!

The Chicken Club Salad with Ranch! (Paleo/Whole30/Keto) #chickenclubsalad #whole30salad #paleosalad #ketosalad #glutenfree

Put it All Together and It’s Magic!

Greens, protein, healthy fats, and low carb, it doesn’t get better than that! And it’s truly delicious and satisfying, not to mention beautiful. Oh…I mentioned it.

The Chicken Club Salad with Ranch! (Paleo/Whole30/Keto) #chickenclubsalad #whole30salad #paleosalad #ketosalad #glutenfree

The Recipe: The Chicken Club Salad with Ranch! (Paleo/Whole30/Keto)

Tips and what you need: you can use rotisserie chicken to keep this recipe simple or use my super moist chicken breasts! If making my homemade ranch (recipe below) you will need an  immersion blender.  If buying ranch I recommend using Tessemae’s or Primal Kitchen’s Ranch Dressing.

 

14 votes

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The Chicken Club Salad with Ranch! (Paleo/Whole30/Keto)

Prep

Total

Yield 4 servings

A delicious complete meal salad with Keto, paleo, and Whole 30 options!

Ingredients

If making dairy free ranch, make cashew cream (if not living dairy free you can skip this step and use buttermilk)

1/2 cup raw cashews

1/2 cup filtered water

If making homemade ranch:

  • 1 cup light olive oil 
  • 2 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 (If you aren't living dairy free, 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

For Salad:

2-3 boiled eggs, peeled and quartered

6 slices bacon, cooked and chopped

2 heads butter leaf lettuce, shredded by hand

2 chicken breasts, skin on and sliced (rotisserie or link to my recipe above if you want to make your own)

2 roma tomatoes, diced

2 avocados, sliced

Instructions

If making your own dairy free ranchdressing: 

Cashew Cream:

Bring 1 cup water to boil, turn off heat and pour 1/2 cup cashews into hot water. Soak for 3-4 hours or overnight. Strain and rinse. Place into blender with a half cup of filtered water and blend until smooth. Store in fridge until ready to use (expires in 4 days)

  1. 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.
  2. Add the juice of half a room temp lemon.
  3. 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 cream (or buttermilk) and give one more quick blend to incorporate herbs and spices! Ta-da!

Salad Prep:

Boil eggs: place eggs in a pot of cold water making sure eggs are covered by several inches of water. Bring to a boil. Boil for three minutes then turn off heat. Allow eggs to sit in hot water for 8 minutes. Run eggs under cold water and peel.

While eggs boil and cool, cook bacon, allow to cool then chop

Place shredded lettuce on platter, add eggs, bacon, tomatoes, and avocado, toss with ranch dressing. Add sliced chicken, serve.

Courses Lunch or dinner

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‘Almond Joy’ Chocolate Chip Skillet Cookie! (Gluten free option)

 

When I was a little girl my mom would give me a dime and allow me to walk to the local grocery store to buy an Almond Joy. I loved the combination of coconut, almonds and chocolate. Years later I would pilfer my kids Halloween candy looking for my favorite candy bar. No lie. Fast forward: I don’t eat Almond Joys anymore, but I still love that wonderful classic flavor combination today. So, I decided it was time to pay homage to my favorite childhood treat with this ‘Almond Joy’ Chocolate Chip Skillet Cookie! (Gluten Free Option)
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'Almond Joy' Chocolate Chip Skillet Cookie! (Gluten free option) #skilletcookie, #chocolatechipcookie #almondjoycookie #glutenfreechocolatechipcookie

The Dough:

There is pretty much nothing better than a giant cookie! Basically it’s every child’s (and possibly adult’s) dream.  I add shredded coconut, and sliced almonds to a fairly traditional chocolate chip cookie recipe to make this Almond Joy Skillet Cookie. I use Gluten Free Jovial Pastry Flour, because it’s the best for baking!

'Almond Joy' Chocolate Chip Skillet Cookie! (Gluten free option) #skilletcookie, #chocolatechipcookie #almondjoycookie #glutenfreechocolatechipcookie

The Toppings:

Of course you can eat this cookie as is, warm and gooey straight out of the oven. But if you would like to top it I have some suggestions: place a big scoop of your favorite ice cream (my ‘no churn vanilla ice cream’ works nicely) and then drizzle with hot fudge! So fabulously delicious!

'Almond Joy' Chocolate Chip Skillet Cookie! (Gluten free option) #skilletcookie, #chocolatechipcookie #almondjoycookie #glutenfreechocolatechipcookie

So much better than a candy bar! And certainly feeds more people, unless you eat it all yourself…no judgement here.

'Almond Joy' Chocolate Chip Skillet Cookie! (Gluten free option) #skilletcookie, #chocolatechipcookie #almondjoycookie #glutenfreechocolatechipcookie

Besides how fabulous this dessert tastes (and looks and smells) you know what I love about it? It’s easier to bake “cookies” in a skillet and takes less time to make!

'Almond Joy' Chocolate Chip Skillet Cookie! (Gluten free option) #skilletcookie, #chocolatechipcookie #almondjoycookie #glutenfreechocolatechipcookie

The Recipe: ‘Almond Joy’ Chocolate Chip Skillet Cookie! (Gluten free)

What you need: a10″ skillet or oven safe pan, a hand mixer or stand mixer, organic hot fudge if desired. If you want to make this recipe gluten free I recommend Gluten Free Jovial Pastry Flour

4 votes

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'Almond Joy' Chocolate Chip Skillet Cookie!

Prep

Cook

Total

Yield 10 servings

All your (or my) childhood dreams come true! 

Ingredients

1 3/4 cups gluten free or all purpose flour ( I highly recommend Jovial GF Pastry flour, linked above)

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1 soft stick butter (1/2 cup) plus 1 tablespoon more for pan prep

1/2 cup granulated sugar

1/2 cup light brown sugar

1 teaspoon vanilla paste or 1/2 teaspoon extract

1 large egg

3/4 cup shredded coconut

3/4 cup sliced almonds

1 cup chocolate chips or chunks (I like dark, but milk chocolate works too)

Instructions

Preheat oven to 375 degrees and place oven rack in center position

Use a paper towel to wipe bottom and sides of skillet with one tablespoon butter, set aside

Place flour, baking soda and sea salt in a bowl, whisk and set aside

Place softened butter and sugars into mixer and mix for two minutes

Add egg and vanilla, mix well

Add dry ingredients and mix until well incorporated

Add almonds and coconut, mix well

Add chocolate, depending on your mixer you may need to mix by hand

Place dough in skillet and press dough evenly into the pan

Bake for 16 minutes or until cookie is slightly golden and center is set

Remove from oven. You can serve warm or cool. Top with ice cream and hot fudge if desired

Courses dessert

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Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30

 

Last week I showed you How To Make Sweet Potato Rice. So it stands to reason that this week I would show you just one of many things you can do with it. So many ideas are popping into my head, but I am starting with this one: Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30 #pulledpork #mexicanrice #whole30 #paleo #sweetpotatorice

Oh Goodness Gracious…

My love of Mexican food knows no bounds, so my first thought after coming up with sweet potato rice was “how am I going to Mexican this baby up?!” I’ll tell you how, onions, bell peppers, jalapeño chilis, and tender pulled pork that’s how!

Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30 #pulledpork #mexicanrice #whole30 #paleo #sweetpotatorice

Instant Pot or Crock Pot, It’s All More Than Good…

You can make this pulled pork in the Instant Pot or Crock Pot. It will be tender and juicy and perfect for topping this spicy sweet potato rice. Of course, I added some greens: chopped romaine and avocado and then garnished with some pickled cabbage. But pico de gallo is a great choice too!

Paleo and Whole 30!

I know many of you watch your grain intake. After reading Grain Brain I certainly do! This is a great way to get those complex carbs without the grains. And of course it has protein and healthy fats.

Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30 #pulledpork #mexicanrice #whole30 #paleo #sweetpotatorice

The Recipe: Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30

Tips and what you need: learn to make sweet potato rice here. You will need an Instant Pot or Crock Pot. If you need a tutorial on working with hot pepper click here.

13 votes

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Pulled Pork over Mexican Sweet Potato Rice- Paleo/Whole30

Prep

Cook

Total

Yield 4-6 servings

A delicious grain free, dairy free way to enjoy Mexican food! You can make this meal in the Instant Pot or Crock Pot, cooking time will vary.

Ingredients

Pulled Pork:

  • 1 1/2 tsp sea salt
  • 1 tsp freshly ground pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp chipotle chili powder
  • 1 large yellow onion, peeled and thinly sliced
  • 1~ 4 pound pork shoulder (also known as pork butt, bone in or out)
  • 1 cup chicken or beef broth 

Mexican Sweet Potato Rice:

olive oil, butter or ghee

6 cups 'Riced' Sweet Potatoes (see link in blog post above for instructions)

1 small red onion, peeled and diced

1 small red bell pepper, diced

1  jalapeño pepper, minced (use as little or as much as you want (I use 2 teaspoons)

Sea salt and freshly ground pepper to taste

Toppings:

4 cups chopped romaine

2 avocados peeled and sliced

pico de gallo, purple cabbage...whatever floats your boat

Instructions

The Pork:

  1. Combine all spices and mix well.
  2. Place onions and broth in crock pot or instant pot.
  3. Rub pork on all sides with spices.
  4. Add pork to crock pot or instant pot.
  5. For Crock Pot: Set crock pot on low for 10 hours or high for 6 hours. I prefer low for 10, it turns out a bit more tender. When done, remove meat from pot and set on cutting board, discard all but 1/2 cup liquid and onions. Use two forks to shred, discarding fat along the way. Add pork back to crock pot with remaining liquid and onions
  6. If needed, season with more of any of the spices you rubbed on the pork and mix, but remember, the sweet potato rice is somewhat spicy:)
  7. If you want those browned crispy edges, sear in a hot pan for a few minutes!
  8. For Instant Pot: Close lid and make sure release valve is sealed.
  9. Press 'meat' option and set to 60 minutes. When meat is done, carefully release valve with oven mitt or spoon to release pressure.
  10. Remove meat from pot and set on cutting board, discard all but 1/2 cup liquid and onions. Use two forks to shred pork, discarding fat along the way. Add back to Instant Pot
  11. If needed season with more of any of the spices you rubbed on the pork, but remember, the sweet potato rice is somewhat spicy:)
  12. If you want those browned crispy edges, sear in the Instant Pot using the saute feature for a few minutes!

The Sweet Potato Rice:

Prep all ingredients. If you need to see how to work with a hot pepper see link in blog post above.

Place large pan on high heat for two minutes, When pan is very hot add olive oil, butter or ghee

Add onions and bell pepper to pan and cook for 6-7 minutes, stirring occasionally (lower heat to medium if necessary

Add sweet potato rice and jalapeño. Cook, stirring occasionally, for 6-7 more minutes

Season with sea salt and pepper to taste

Plate 'rice', top with lettuce and avocado, then pork. Add pico de gallo or purple cabbage. Enjoy!

Courses Dinner

Cuisine Mexican

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How to make Sweet Potato Rice! Paleo-Whole 30

 

Every once in a while I have a good idea. The other night was one of those times. I was making my Spiralized Sweet Potatoes with Chipotle Lime Dipping Sauce  and I thought “I wonder if I could make these spirals into sweet potato ‘rice’?” Yeah…food bloggers think about things like that. Five minutes later I found out the answer is yes, and that there are two ways to do it!  So let’s get to it: How to Make Sweet Potato Rice!
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How to make Sweet Potato Rice! Paleo-Whole 30 #sweetpotatorice #paleo #whole30 #vegan #howto

Sweet Potato Rice: The Other Grain Free Rice

I assume by now most of you have seen or at least heard of cauliflower ‘rice’. It’s a life saver for those that try to avoid grains or just want to amp up the use of veggies in their diet. I happen to love it, and use it often (see here, here and here). But what I love about this sweet potato rice is that it feels more like real rice!  And the color is so appealing, Making Mexican food? Use this as a rice substitute. Have extra? Cook it up in a pan with eggs the next morning! It tastes great alone or served with beef or chicken. You can even use it inside a taco!

How to make Sweet Potato Rice! Paleo-Whole 30 #sweetpotatorice #paleo #whole30 #vegan #howto

How to Make It:

We start with spiralized sweet potatoes: in a perfect world everyone would live near a store that sells prepared spiralized sweet potatoes. But if your local store doesn’t carry them, don’t worry, you can make your own. You can use an affordable hand crank spiralizer, BUT I am going to lay some truth on you, the plastic spiralizer is great for softer foods like zucchini and white potatoes, but not so much for sweet potatoes. So if you think you may want to spiralize frequently (and I highly recommend you do!) you may wish to invest in the attachment for the Kitchen Aid mixer. It’s much sturdier than plastic and can handle hard veggies like sweet potatoes easily. Plus, you can walk away while the machine does the work!

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After Spiralizing the Sweet Potatoes You Have Two Options…

…the easiest option is popping them in your food processor for literally 5 seconds.

How to make Sweet Potato Rice! Paleo-Whole 30 #sweetpotatorice #paleo #whole30 #vegan #howto

The second option is super easy too. Just chop up those orange spirals with a good knife. It  takes 2-3 minutes. So either way, it works perfectly!

How to make Sweet Potato Rice! Paleo-Whole 30 #sweetpotatorice #paleo #whole30 #vegan #howtoMake Ahead Of Time!

The great thing about sweet potato rice is, you can make it ahead of time! Just  “rice” it, place in a covered container, and pull out of the fridge when you are ready too cook. It keeps well for 5-6 days. To cook, just add olive oil, butter or ghee to a hot pan and cook until slightly crispy. Season with salt and pepper and voila! A delicious side dish in minutes. Be sure to check back next week because I have a Mexican Sweet Potato Rice with Pulled Pork coming your way!

How to make Sweet Potato Rice! Paleo-Whole 30 #sweetpotatorice #paleo #whole30 #vegan #howto

The Recipe: How to make Sweet Potato Rice! Paleo-Whole 30

Tips and what you need: if you have a store in your area that sells pre-spiralized sweet potatoes, you can use those and save time. If not make your own with the attachment for the Kitchen Aid mixer.You can use a food processor or a a good knife to make the spirals into “rice”.

16 votes

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How To Make Sweet Potato Rice: Paleo-Whole 30

Cook

Total

Yield 4 servings

Easy rice substitute made with sweet potatoes

Ingredients

6 cups spiralized sweet potatoes ( about 3 potatoes) see instructions in blog post

olive oil, butter or ghee

sea salt and pepper to taste

Instructions

Place spiralized sweet potatoes in a food processor and pulse for five seconds. If using a knife instead of processor, chop spiralized potatoes until they resemble large grains of rice

Place a large pan on high heat, wait 60 seconds, then add enough olive oil to generously coat bottom of pan

When oil is hot but not smoking add riced sweet potatoes

Cook, stirring frequently for 8 minutes or so. Turn heat down if needed. "Rice" should be cooked but a little crispy so it has a 'bite'

Season to taste with sea salt and pepper, serve!

Courses Side dish

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Upside Down Orange Almond Cake

 

I have been making traditional Orange Almond Cake for years. But recently I turned this recipe upside down. Literally. This show stopper is my Upside Down Orange Almond Cake!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Upside Down Orange Almond Cake #orangealmondcake #bloodoranges #grainfree #dairyfree #lowcarb

Naturally Dairy and Grain Free!

This isn’t a cake recipe where I have replaced flour and dairy with substitutes, Orange Almond Cake is a traditional recipe that was always made with very few ingredients: fine almond meal, eggs, whole oranges and sugar. It has a bit of a custardy texture and served warm straight out of the oven it is quite heavenly. It’s also delicious the next day for breakfast!

Upside Down Orange Almond Cake #orangealmondcake #bloodoranges #grainfree #dairyfree #lowcarb

To Make The Traditional Cake Even Prettier I Turned it Upside Down…

…and used blood oranges for their deep, rich color. Of course if you don’t have access to blood oranges just use regular oranges. It will still be delicious, and beautiful!

Upside Down Orange Almond Cake #orangealmondcake #bloodoranges #grainfree #dairyfree #lowcarb

Two Versions: Traditional and Low Carb…

In the past I always made this simple cake with organic granulated sugar. But this week I tried a low carb version by using powdered stevia and it was fantastic! The texture was perfection and the taste, lovely. I was very pleasantly surprised. So feel free to make whatever version floats your boat! When I used a nutrition calculator the carb count came out to 6 grams of carbs per serving.

Upside Down Orange Almond Cake #orangealmondcake #bloodoranges #grainfree #dairyfree #lowcarb

Perfect for Parties…or Breakfast!

Honestly, this little cake makes quite the impression. Perfect for parties, brunches, showers or dessert and then breakfast the next morning! When a cake is made with oranges, eggs and almonds, there is no reason not to eat it for breakfast.

Upside Down Orange Almond Cake #orangealmondcake #bloodoranges #grainfree #dairyfree #lowcarb

Don’t Be Nervous About Turning That Cake Upside Down…I Got You!

To make ‘the flip’ foolproof I use a springform pan and parchment paper. If you don’t have a spring form pan, that’s ok too. Parchment and a good 9″ round cake pan will work too. You’ll just need to follow the tips in the recipe below to ensure success.

Upside Down Orange Almond Cake #orangealmondcake #bloodoranges #grainfree #dairyfree #lowcarb

The Recipe: Upside Down Orange Almond Cake

Tips and what you need: Regular almond meal works fine for this recipe but “fine” almond meal works even better! If making the low carb version, you will need stevia powder. I almost always recommend using parchment paper when baking but for this recipe it’s a must! It not only prevents sticking but makes the turning process easier. I also recommend a springform pan, but if you don’t have on you can use a 9″ round cake pan and pray. (Just kidding, you’ve got this!) You will need a blender and as always a good knife!

13 votes

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Upside Down Orange Almond Cake

Prep

Cook

Inactive

Total

Yield 10 servings

A show stopping dessert that is naturally grain and dairy free! Low carb version offered. And be sure to allow enough time to boil oranges in advance.

Ingredients

Organic cooking spray or 1 tablespoon butter for pan

5 whole organic oranges, 2 boiled, the rest sliced for the top of cake (if using blood oranges I buy 2 navel oranges for boiling and 3 blood oranges for a pretty top)

6 large eggs

3/4 cup organic granulated sugar plus more for dusting (If making low carb version use powdered Stevia. All brands are different so check the conversion chart for your brand. For my brand 2 Tablespoons subbed for 3/4 cup sugar)

2 cups almond meal (I use 'fine' almond meal for a fluffier cake, but regular works fine too)

1 teaspoon baking powder

1 teaspoon vanilla paste or extract

Instructions

To do ahead: fill pot with water and boil two oranges for 30 minutes. Allow to cool.

Preheat oven to 375 degrees and move oven rack to lower third of oven. Wipe side of cake pan with butter or spray with organic cooking spray. Cut parchment paper into a circle and place it in the bottom of the pan, sprinkle with generously with organic granulated sugar. Set aside.

Take the two boiled oranges, cut in half and remove seeds if there are any. Place in blender and blend until smooth

Slice remaining oranges very thinly and place in a single layer into the bottom of pan, overlapping a little, set aside (you may have extra)

Use a stand or hand mixer to beat eggs and sugar (or stevia) until they become a little fluffy (4-5 minutes)

Add almond meal, baking powder, orange puree and vanilla, beat another 60 seconds

Pour batter into pan (over sliced oranges)

Place in oven for 45 minutes or until center of cake is firm

Remove from oven, allow to cool for ten minutes. Use a knife to separate the cake from edges of the pan. When cake is cool enough to touch, remove from pan, set cake on plate, remove parchment and dust with sugar. Serve.

Courses Dessert

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