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Meg

Cast Iron Chicken, Broccoli and Carrots

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Top view of a cast iron skillet with chicken, broccoli, carrots, and red peppers. Cast iron is sitting on a teal and white towel. www.atwistedplate.com

Chicken, Broccoli, Carrots and Red Pepper cooked together in a Cast Iron Skillet!  Sheet Pan dinner are all the rage right now but a meal cooked in a Cast Iron Skillet is even better!  Cooking in a Cast Iron is so versatile and easy.  It is super easy to come home through everything together in 10 mins, put it in the oven and let it cook.  This dinner is really easy.  I use frozen broccoli and shredded carrots to simplify the prep.  Then I just have to dice the peppers while the chicken is searing.  Why sear the chicken?  I think that it helps to lock in the flavor and juices while cooking.

Angled, close up side view of a cast iron skillet with chicken, broccoli, carrots, and red peppers. Cast iron is sitting on a teal and white towel. www.atwistedplate.com

How to make:

Heat the Cast Iron with some oil over medium low.  While its cut the Chicken Breast in have and season.  Once the skillet is hot add the chicken, cook for 3 minutes, flip, cook for another 3 minutes.  While the chicken is cooking dice up the red pepper, get out some shredded carrots (or chop the up) and grab a bag of frozen broccoli out of the freezer.  You can use fresh broccoli if you rather.  After cooking the chicken add the remaining ingredients.  Put the skillet in the oven and cook for 30 minutes. After 30 minutes pull out and let cool.

Angled, close up side view of a cast iron skillet with chicken, broccoli, carrots, and red peppers. Cast iron is sitting on a teal and white towel. www.atwistedplate.com

This dinner is really easy.  I use frozen broccoli and shredded carrots to simplify the prep.  Then I just have to dice the peppers while the chicken is searing.  Why sear the chicken?  I think that it helps to lock in the flavor and juices while cooking.  I hope you enjoy this twist to a sheet pan dinner!

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Top view of cast iron pan with chicken, broccoli, carrots, and red peppers. Cast iron is sitting on a teal and white towel. www.atwistedplate.com

Cast Iron Chicken Broccoli Carrots and Red Pepper

  • Author: Meg
  • Prep Time: 10 - 15 minutes
  • Cook Time: 34 minutes
  • Total Time: 45-50 minutes
  • Yield: 6 servings
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Description

Cast Iron meals, a twist to the classic Sheet Pan Dinner

Ingredients

  • 1 1/2 – 2 pounds (3) Chicken Breast, cut in half and seasoned:
    • 1/2 teaspoon Oregano
    • 1/4 teaspoon Garlic Powder
    • 1/4 teaspoon Onion Powder
    • 1/4 teaspoon Sea Salt
    • 1/4 teaspoon Black Pepper
    • 1/4 teaspoon Paprika
  • 2 1/2 cup Broccoli Florets
  • 1 1/2 Shredded Carrots
  • 1 cup Diced Red Pepper
  • 1/2 cup Chicken Broth or Bone Broth

Instructions

  1. Pre-heat oven to 350 degree
  2. Tenderize your 6 pieces of Chicken, seasoning both sides with the spices listed above
  3. Heat Cast Iron over medium heat
  4. Place Chicken in Cast Iron cook for 2 minutes, flip and cook another 2 minutes
  5. Add Broccoli, Carrots, Red Pepper and Chicken/Bone Broth over Chicken Breast
  6. Put into the oven and cook for 30 minutes
  7. Remove from Oven and allow to cool
  8. ENJOY!!

 

Some of the Items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Perfectly Roasted Red Onions

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Perfectly Roasted Red Onion in bowl with fork www.atwistedplate.comPerfectly Roasted Red Onion go great with absolutely everything!  This will be a new meal prep staple.  Red Onions perfectly roasted in olive oil, seasoned with minced garlic, oregano salt and pepper.  They are absolutely amazing.  I love to roast up veggies and use them on my salad.  It makes it easier when they are ready.  Not to mention roasting veggies just adds a ton more flavor!

I came up with this recipe when I had a few onions to use up. I  was meal prepping for the week I figured I could roast them up and use them on salads with chicken and pork.  As I roasted the onions up I decided to give them a little extra flavor so I added minced garlic and oregano (my go to spice lately). All I can say is WOW!

Perfectly Roasted Red Onion in bowl with minced garlic and oregano www.atwistedplate.com

How I make them:

First start by slicing the onion.  I preferred sliced, but you can cut them anyway you want to.  Add the Olive Oil to a sauté pan and heat it over medium low heat.  Once heated add the onion and sauté for about six minutes stirring at least every two.  Next add the Minced Garlic, Dried Oregano, Black Pepper and Sea Salt.  Cook for another 4 minutes stirring occasionally.  Make sure to watch it because the garlic roast up quick.  Let cool and ENJOY!

Perfectly Roasted Red Onion in bowl www.atwistedplate.com

Perfectly Roasted Red Onion are perfect on Salads, Savory Ranch Burgers,  Balsamic Marinated Steak and anything else you like Roasted Onion with!  ENJOY!

 

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Perfectly Roasted Red Onion in bowl with fork www.atwistedplate.com

Perfectly Roasted Onions

  • Author: Meg
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
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Description

Perfectly Roasted Red Onion will be you new meal prep staple.  Red Onion roasted in olive oil seasoned with minced garlic, oregano salt and pepper.

Ingredients

  • 1 small-medium Red Onion, sliced
  • 2 tablespoon Extra Virgin Olive Oil (EVOO)
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Sea Salt

Instructions

  1. Heat Sauté Pan over medium low heat, add EVOO and sliced Onions
  2. Cook for 6 minutes, stirring every two minutes
  3. Add Dried Oregano, Sea Salt and Black Pepper
  4. Continue cooking for 4 minutes, stirring every two minutes
  5. ENJOY!!

Some of the Items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Roasted Pepper and Dill Potato Salad

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Roasted Pepper and Dill Potato Salad on white plate www.atwistedplate.com

Potato Salad is a go to for any summer cookout… it is even better when you add Roasted Peppers and fresh Dill!  This is an amazing twist to your favorite classic potato salad.  Not to mention, it is extremely easy to make!  The combination of fresh Dill and Roasted Potatoes make an amazing flavor.  What’s even better is that this potato salad can be easily made Whole30 compliant, is dairy and gluten free!!

Close up view of Roasted Pepper and Dill Potato Salad on white plate. There is a partial view of white plate with roasted red pepper potatoe salad in the top right corner. www.atwistedplate.com

How to make:

First, you start by cubing the potatoes into about 3/4 to 1 inch cubes.  Then, add 1/2 teaspoon Sea Salt and Cubed Potatoes to a pot filling with water till all potatoes are covered.  Bring water to a low boil and reduce the heat, allowing the potatoes to cook.  While the potatoes are cooking dice you some yellow, orange and red bell peppers.  Add them to a sauté pan with olive oil and cook them on low for about 10 mins.  Don’t forget to stir them around.  Once the potatoes are done drain out the excess water.  In a large bowl add the potatoes, roasted peppers and remaining ingredients.   Mix everything together evenly and cover.  Stick the potato salad in the fridge and allow for all those amazing flavors to combine.  Before serving make sure to stir it up again.

Angled close up of Roasted Pepper and Dill Potato Salad on white plate on a brown wooden board. There is another plate of Roasted Red Pepper Potato Salad in the top right Corner. There is a blue and white towel at the top. www.atwistedplate.com

This Potato Salad is the perfect way to change up the same old potato salad you always make.  You can easily switch out the Potatoes for White Sweet Potatoes if you choose.  If you don’t have fresh dill don’t worry, it works just as well with dried dill.  No matter how you make it I guarantee you will ENJOY it!

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Roasted Pepper and Dill Potato Salad on white plate on a brown wooden board. There is another plate of Roasted Red Pepper Potato Salad in the top right Corner. There is a blue and white towel in the top left corner. www.atwistedplate.com

Roasted Pepper and Dill Potato Salad

  • Author: Meg
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6-8 servings
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Description

Roasted Peppers add a great twist to the classic Potato Salad, not to mention its Whole30!

Ingredients

  • 2 pounds potato, diced
  • 1/2 teaspoon Sea Salt
  • 6-8 cups Water
  • 1 cup Red, Yellow and Orange Peppers Diced
  • 2 tablespoon Olive Oil
  • 1/2 cup Mayonaise **
  • 1 tablespoon Fresh Dill (or 2 teaspoon Dried Dill)
  • 2 teaspoon Red Wine Vinegar
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 1/8 teaspoon Paprika

Instructions

  1. Add Water to Pot and bring to Boil
  2. Add 1/2 teaspoon Sea Salt and Cubed Potatoes, reduce heat to low boil cooking for about 15 minutes until Potatoes are soft when you stick them with a Fork
  3. Heat Oil in Sauté Pan over medium-low heat, add diced peppers, cook for 10 minutes, stirring every 2 minutes, allow to cool
  4. In a large mixing bowl, add cooked potatoes, roasted peppers and remaining ingredients
  5. Stir so that everything is well mixed
  6. Refrigerate for 2-3 hours before serving allowing to chill and let the ingredients mix
  7. ENJOY!

Notes

**make sure Whole30 complaint

 Some of the Items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Pinterest image for Roasted Red Pepper Potato Salad. Top image is a side view of a white plate with roasted red pepper potato salad on a wood board. Below is a red box with script saying "Roasted Red Pepper Potato Salad". Bottom image is an angled view of Roasted Red Pepper and Dill Potato Salad with wood background. www.atwistedplate.com

Corn Salsa

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Two bowls of Corn Salsa, corn, jalapeño and honey mixed together. there is jalapeño and Parsley spread around with a yellow towel and bottle of honey. www.atwistedplate.com

Corn Salsa with a sweet and spicy twist to your corn.  Served cold with honey, apple cider vinegar and jalapeño. Perfect for a hot summer day or you next cookout.  The jalapeño and honey allows the salsa to have a little zest with out to much of a punch.  Not only is it delicious, it is easy to make and can be made well in advance of any event.  The longer it sets the better the flavor gets.

Two bowls of Corn Salsa, corn, jalapeño and honey mixed together. there is jalapeño and Parsley spread around with a yellow towel and bottle of honey. www.atwistedplate.com

How to make:

First, cook the corn, about 7 minutes in boiling water.  While the corn is cooking chop up the jalapeño and onion.  Cook on low for 5 minutes to allow the jalapeño and onion to soften.  This add amazing flavor to the Salsa.  Once corn is done cut the corn off the ears.  Combine the corn, jalapeño, honey, apple cider vinegar, salt and pepper.  Put in a sealable container in the fridge and allow to sit for a few hours before serving.

Two bowls of Corn Salsa, corn, jalapeño and honey mixed together. there is jalapeño and Parsley spread around with a yellow towel and bottle of honey. www.atwistedplate.com

This is easy adaptable to your taste.  If you like the punch then you can certainly add more jalapeño!  If you want it a little more sweet add a bit more honey. No matter how you like, you can’t go wrong.  ENJOY!

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Corn Salsa

  • Author: Meg
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6-8 servings
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Description

Corn Salsa is the perfect blend of sweet and spicy! The sweetness of the honey provides the perfect balance to the kick of the Jalapeño

Ingredients

  • 4 Ears of Corn (3 Cups)
  • 2 medium size Jalapeño, de-seeded and diced
  • 1/4 cup diced Red Onion
  • 2 Tablespoons Honey
  • 1 Tablespoon Apple Cider Vinegar
  • 1/2 teaspoon Dried Parsley
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper

Instructions

  1. Boil 6 cups of water in a pot large enough to hold 4 ears of corn, bring to a boil.  Once boiling add the Corn and cook for 7 minutes  (make sure corn is fully covered by water)
  2. Once Corn is done cooking, cut it off the cob and set it aside
  3. Heat a skillet over medium-low heat with 2 tablespoon Extra Light Olive Oil.
  4. Add the Red Onion, sautéing for 2-3 mins, add the jalapeño and sauce for another 5-6 minutes
  5. Add the Corn, Honey and Apple Cider Vinegar
  6. Allow to simmer over low for 10 minutes, remove from heat
  7. Once cooled store in the refrigerator till ready to serve
  8. While this dish is AMAZING served Cold, it is also Delicious served warm, your choice
  9. ENJOY!

Some of the items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Crispy Brussel Sprouts with a Dijon Aioli

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Crispy Brussel Sprouts with a Dijon Aioli on a white round plate. To the top right of the plate is a bowl of Dijon Aioli. There are Brussel sprouts around the plate. There is a blue and white towel at the top of the image. www.atwistedplate.com

Brussel Sprouts cooked until they are perfectly crispy with a little Dijon Aioli will be your new favorite side dish. Recently, we went out to dinner for my Birthday and as an appetizer ordered roasted Brussel sprouts with a Dijon dressing with them.  What a great pairing, we devoured the dish immediately and wanted more!   I have made Brussel Sprouts countless different ways pairing them with different dressing and sauces.  This combination has become my go when I make this delicious dish.

Side close up of Crispy Brussel Sprouts with a Dijon Aioli on a white round plate. To the top right of the plate is a bowl of Dijon Aioli. There is a blurred blue and white towel at the top of the image. www.atwistedplate.com

How to Make:

Start by shredding your Brussel Sprouts.  I use the attachment on my food processor to shred them.  You can also shred them but cutting them into thin slices.  Either way you end up with the same results, perfectly shredded Sprouts.  Mix shredded Brussel Sprouts with the rest of the ingredients. Place parchment paper onto a baking sheet and place the Brussel Sprout mixture on-top. Spread out as best you can to allow it to evenly cook.  While cooking make the Dijon Aioli.  Get a small mixing bowl and mix all the Dijon Aioli ingredients together.  Place in the refrigerator to chill while the Brussel Sprouts to finish cooking.  Once they are done top with the Aioli or just use it as a dip.

Angled close up of Crispy Brussel Sprouts with a Dijon Aioli on a white round plate. To the top right of the plate is a bowl of Dijon Aioli. There are Brussel sprouts around the plate. There is a blue and white towel at the top of the image. www.atwistedplate.com

I guarantee that if you make this, there will be no leftovers.  It is that good! If you want to use it to make a delicious one dish meal add some chopped grilled chicken and done!  Hope you enjoy it as much as I do!

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Crispy Brussel Sprouts with a Dijon Aioli on a white round plate. To the top right of the plate is a bowl of Dijon Aioli. There are Brussel sprouts around the plate. There is a blue and white towel at the top of the image. www.atwistedplate.com

Crispy Brussel Sprouts with a Dijon Aioli

  • Author: Meg
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Ingredients

Brussel Sprouts:

  • 3 tablespoons Olive Oil
  • 3 tablespoons Coconut Amino
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Crushed Red Pepper

Dijon Aioli:

  • 1/4 cup Mayonaise
  • 2 tablespoon Dijon Mustard
  • 2 tablespoon Coconut Amino
  • 1/4 teaspoon Black Pepper
  • 1/8 teaspoon Sea Salt

Instructions

  1. Preheat your oven to 350 degrees
  2. Clean the Brussel Sprouts, Remove the Ends and Shred
  3. Mix Shredded Brussel Sprouts with the remaining ingredients listed under Brussel Spouts
  4. Place onto a sheet pan, spreading apart as best you can
  5. Place it in the over to cook for 20 minutes, stir/flip halfway through.
  6. In a separate little bowl mix all the Dijon Aioli ingredients together and put in the refrigerator to chill.
  7. When the Brussel Sprouts are done, serve and top with the Dijon Aioli

Some of the Items I use:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

“Cheesy” Bacon Kale Scramble

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image of a white plate with diary free "cheesy" kale bacon scramble with a wood background. www.atwistedplate.com

Bacon, Eggs, and Kale mixed with some Nutritional Yeast makes the perfect breakfast.  Nothing is better than “Cheesy” breakfast dishes that don’t actually contain cheese.  You can make it on a Sunday and have breakfast ready every day of the week.  It makes your mornings so much more simple waking up, having to get ready for work, and already having breakfast ready to go.

image of a white plate with diary free "cheesy" kale bacon scramble with a plate in the background and a bowl of the scramble with a wood background. www.atwistedplate.com

This dish is super easy to make.

First, you take the bacon, slice it into 1 inch slices, and throw it into a 12 inch frying/sauté pan.  Cover with the lid and allow to simmer over medium/medium low, stirring about every two minutes, until cooked.  Once crispy remove the bacon from the grease spreading it out onto a paper towel.  Add the kale to the bacon grease in the pale. cover and cook, stirring every few minutes.  You want the Kale to be slightly wilted, crispy on the edges and slightly browning.

While cooking the Kale, mix up the eggs and remaining ingredients.  Once the Kale is done cooking add the Bacon Egg mixture to the Kale.  Cook and enjoy!!

image of a white plate with diary free "cheesy" kale bacon scramble with a wood background. www.atwistedplate.com

Bacon, Eggs, and Kale mixed with some Nutritional Yeast makes the perfect breakfast.  Nothing is better than “Cheesy” breakfast dishes that don’t actually contain cheese.  You can make this on a Sunday to have breakfast ready for the remainder of the week.  Nothing makes your mornings so much more simple waking up, having to get ready for work, and already having breakfast ready to go.

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Side View of plate of eggs with plate of eggs and bowl in background - www.atwisedplate.com

“Cheesy” Bacon Kale Scramble

  • Author: Meg
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Description

“Cheesy” Bacon Kale Scramble using Nutritional Yeast to give it a great cheesy flavor.

Whole30, Paleo and Delicious!

Ingredients

  • 6 Pieces of Bacon
  • 1/4 teaspoon Black Pepper
  • 2 1/2 cups Chopped Kale
  • 8 Large Eggs
  • 3 tablespoons Nutritional Yeast
  • 2 tablespoons Cashew Milk (Almond will work)
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Paprika
  • 1/8 teaspoon Cayanne

Instructions

  1. Slice it into 1 inch slices, and put it into a 12 inch frying/sauté pan
  2. Cover with the lid and allow to simmer over medium/medium low, stirring about every two minutes, until cooked
  3. Once crispy remove the bacon from the grease spreading it out onto a paper towel.
  4. Add the kale to the bacon grease in the pan, cover and cook.
  5. Stir the Kale every few minutes.  You want the Kale to be slightly wilted, crispy on the edges and slightly browning
  6. While the Kale is cooking mix up the eggs and remaining ingredients
  7. Once the Kale is done cooking add the Bacon Egg mixture to the Kale
  8. Cook till eggs are cooked through (7-10 minutes) and enjoy!!

Some of the Items I use:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Pork Bites

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Pork bites on a rectangle white plate with a cut up lime in the top left corner and metal container with toothpicks in the top right. www.atwistedplate.com

Anytime you go to a party, whether it’s for a celebration or to watch a game, you are always plagued with the same problem…. WHAT TO TAKE?  The age-old dilemma everyone faces.   It is especially a problem if you are currently following a specific diet.  This could just be clean eating, Whole30, Paleo, or Keto.  Whatever your preference is, I have the appetizer for you.  PORK BITES, clean easy and delicious!

Close up of pork bites on white plate with paleo dipping sauce in a white round bowl at the top. www.atwistedplate.com

How to make:

Mix the marinade ingredients in a mason jar, measuring cup or whatever you prefer.  Cut the pork into 1 inch squares.  (Anything bigger won’t work as they won’t be bite size)  Put the pork squares and marinade into a seal-able container.  Place that sealed container in the fridge for at least 30 minutes but up to two days.  I usually do it for about a day.  Once ready to cook pull out of fridge, spread them out on a broil pan or baking sheet with a rack.  You want to use something that allows air to get underneath while they cook.  Cook for about 10 minutes on each side till fully cooked (145° f). Remove from oven and serve hot or serve cold.  Either way they are delicious.

Close up of pork bites on a rectangle white plate with a cut up lime in the top left corner and metal container with toothpicks in the top right. www.atwistedplate.com

These little bites of deliciousness go perfectly with my Paleo Mustard Sauce!  You could also dip them in Coconut Amino or any dip you prefer.  No matter what you dip them in, you will love them.  Did I mention that they are not only a great appetizer but go perfect on any salad.  They are also perfect to make at the beginning of the week and use all week-long for different lunches and dinners.  However you eat them, you will ENJOY them!

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Close up view of pork bites on a rectangle white plate with a cut up lime in the top left corner and metal container with toothpicks in the top right. www.atwistedplate.com

Pork Bites

  • Author: Meg
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
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Description

Perfect for anyone who is Whole30, Keto, Paleo, Clean Eating or just loves good food

Ingredients

Marinade:

  • 2/3 cup Coconut Amino
  • 1/3 cup Olive Oil
  • 1 tablespoon Fresh Lime Juice
  • 1 teaspoon Fresh Ginger,  minced (1/2 teaspoon dried ginger)
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Honey**see note
  • 1/2 teaspoon Sea Salt

Pork:

  • 1 pound Boneless Pork
  • Seasoning to sprinkle on:
    • 1/2 teaspoon Onion Powder
    • 1/2 teaspoon Garlic Powder
    • 1/4 teaspoon Sea Salt
    • 1/4 teaspoon Black Pepper
    • 1/4 teaspoon Paprika

Instructions

Prep:

  • Combine all the Marinade ingredients into a Mason Jar, Measuring Cup or Bowl
  • Cut the pork into 1 inch squares
  • Rub Pork Seasoning onto the Pork Squares
  • Put the Seasoned Pork Squares and Marinade into a seal-able container.
  • Put in the fridge for 30 minutes – 2 days (make sure you check the date on you pork before putting it in for longer then a day)

Cooking:

  • Pre-heat the Oven to 350 degrees f
  • Put the pork bites onto broiling pan or cooking sheet with a rack
  • Cook for 10 minutes, flip, cook for another 10 minutes, or till fully cooked, 145 degrees f
  • Serve hot or cold, ENJOY!

Notes

**omit honey to make Whole30 compliant

Some of the items I use:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Balsamic Marinated Steak

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Top View Sliced Balsamic Marinated Steak on a wood cutting board with the slices cut off. www.atwistedplate.com

Balsamic Marinated Steak, this will be your new go to Steak Marinade.  It is packed full of delicious flavors and I promise, you will love it.  Balsamic Vinegar paired with perfect a blend of seasoning to include Oregano and Basil.  It is perfect on the Grill, cooked in a Cast Iron skillet or broiled in the Oven.  It doesn’t matter how you cook it, it matters how you marinade it!  A perfectly marinated steak can make your meal.

How to make:

It is super easy to make the marinade, which is something I love with my busy schedule.  You just mix all the marinade ingredients together in a mason jar, measuring cup or bowl.  Give it a good shake or mix and let sit while you prepare the meat.  I have found that tenderized meat also allows it to better soak in the marinade.  Also stabbing it with a fork helps.  Not only does it help the flavor but it is also a great way to take out the frustrations of the day.  Yes, I tend to do this with all the proteins I make and it makes a difference.

Side view sliced Balsamic Marinated Steak with slices cut off one a wood board. There is a bottle of Balsamic Marinade and bowl of yellow tomatoes in the background. www.atwistedplate.com

Put the Steak into a seal-able container, cover with the marinade and seal.  Put in the fridge from one hour to a day or two.  I usually let it marinade for one day, I think it is the perfect amount of time but it is also good if you can only marinade it for an hour.

Angled view of sliced Balsamic Marinated Steak with two slices cut off on a wood board. www.atwistedplate.com

I love to pair my Steak with a baked potato topped with my favorite lactose free sour cream.  Ok let’s face it, sometimes its more like sour cream topped with baked potato.  Don’t judge, I know I am not the only one.  With summer coming I love to pair my steak with balsamic marinated tomato, basil and feta cheese.  When not eating it with a sour cream smothered baked potato or feta and tomatoes I love to slice it up and put it on top of a salad paired with seasonal veggies.  In spring time its strawberries, summer time roasted peppers and in the fall it a slaw with broccoli cabbage and radishes.  You honestly can’t go wrong with what your pair it with.

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Side angle view of Balsamic Marinated Steak on cutting board www.atwistedplate.com

Balsamic Marinated Steak

  • Author: Meg
  • Prep Time: 10
  • Cook Time: 10-20
  • Total Time: 20-30
  • Yield: 4
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Description

Flank Steak in a Balsamic Marinade.  Whole30, Paleo and Keto Complaint.

Ingredients

Marinade

  • 1/2 cup Avocado Oil
  • 1/4 Balsamic Vinegar
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Basil
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Paprika
  • 1/8 teaspoon Black Pepper

Steak:

  • 1 pound Flank Steak
  • 1/4 teaspoon Sea Salt
  • 1/8 teaspoon Pepper
  • 1/8 teaspoon Garlic

Instructions

  • Gather all of your ingredients and a measuring cup or bowl to make the marinade and seal-able container to marinade
  • Combine all the Marinade ingredients in a mason jar, measuring cup or bowl
  • Now for the Steak, coat both sides in the Sea Salt, Black Pepper and Garlic
  • Cover the steak in the marinade and close the seal-able container
  • Allow to marinade in the fridge for an hour to a day or two
  • After you allow it marinade cook it how you choose, cast iron, grill or broil in the oven.

Some of the Items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Paleo Mustard Sauce Dipping Sauce

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Paleo Mustard Sauce www.atwistedplate.com
This Paleo Mustard Sauce is a twist on one of my favorite recipes from my grandmother. It is perfect dipping sauce Chicken, Pork, Ham and Steak, not to mention works as a great dressing for Salads. With a great sauce the different possibilities of what you can create with it are endless.Nothing beats a good Paleo Mustard Sauce; This sauce is a twist on one of my favorite recipes from my grandmother. It is the perfect dipping sauce Chicken, Pork, Ham and Steak, not to mention it works great as a salad dressing. This sauce is great to make at the beginning Sunday and enjoy with you favorite meats/salads all week long. It works great for dipping, but it is not to thick that you can’t use it as a dressing. Having this sauce on hand provides the perfect pop of flavor to any quick weeknight dinner. With a great sauce the different possibilities of what you can create with it are endless.During the holidays a family staple to go with the ham is my grandmothers mustard sauce and it is amazing. The original recipe whipping cream, flour, sugar and distilled vinegar along with a few other items. While this sauce is amazing the ingredient list wasn’t so stellar, so I set out to make a dairy free, grain free, sugar free paleo version of this sauce with great success.  After substituting ingredients out one by one, I was finally able to come up with the perfect combination of ingredients that kept the great taste that I love and thickness the makes it perfect for dipping.
Close up angled view of Paleo Mustard Sauce in a clear mason jar. www.atwistedplate.com

How to make:

You start with Nutpods creamer. Why Nutpods you ask? The creamer is thick enough to make it a good substitute to the heavy whipping cream without affecting the taste of the sauce. I have tried all the nut milks and combinations of them and this is what worked the best. If you cant get Nutpods you could substitute out a sugar free plain cashew milk, while still good it wont have quite the same consistency and taste. You heat the creamer over low heat until hot, but not boiling.Next you add honey, stirring until dissolved. Honey works great to naturally sweeten the mustard without altering the taste of it. Using maple syrup or coconut sugar, both work, but don’t give it the same taste. Then, you add Apple Cider Vinegar.  Apple Cider Vinegar is the perfect substitute for white distilled vinegar, though it does provide a stronger taste. When using it to substitute out white vinegar I suggest cutting in half then increasing it in increments till you get the desired flavor.
Top angled view of Paleo Mustard Sauce in a clear glass jar with a wood background. To the top right of the jar is dry mustard in a measuring spoon. www.atwistedplate.com
Paleo Mustard Sauce
Once you have those ingredients incorporated, you are going to use it to make your past. Combine the Arrowroot/Dry Mustard some of the sauce, making it into a paste. This will allow you to smoothly incorporate it into the sauce without getting chunks. Once you added the Mustard/Arrowroot paste and stirred it in completely you add the two egg yolks. Give it a good stir and let it simmer over low heat for about 10 minutes, stirring every few minutes. Turn off the heat and allow to sit until it reaches room temperature. Store in an air-tight container or jar in the refrigerator for up to a week.Print
Paleo Mustard Sauce in a clear mason jar on a wood board. Behind it is dry mustard in a copper measuring spoon, cup of Apple cider vinegar, an egg and a cut off jar of milk. www.atwistedplate.com

Paleo Mustard Sauce

  • Author: Meg
  • Prep Time: 5
  • Cook Time: 12-14
  • Total Time: -25846195.933333 minute
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Description

A Paleo Mustard Dipping Sauce that goes great with Chicken, Pork, or a dressing on your favorite Salad.

Ingredients

  • 1 cup Nutpods plain creamer
  • 1/2 cup Honey (omit for Whole30, see note)
  • 2 tablespoons Dry Mustard
  • 1 tablespoon Arrowroot
  • 1/4 cup Vinegar
  • 1 Egg Yolk

Instructions

  1. Heat cream over medium low heat for 3-4 minutes and add Honey, stirring until it is dissolved.
  2. In a separate bowl mix Dry Mustard and Arrowroot.
  3. Add 2 tablespoons of the Cream and Honey to the Dry Mix , stirring until everything is smooth and add to the pot with the Cream and Honey.
  4. Allow to heat for 1-2 minutes.
  5. Add the Apple Cider Vinegar and Egg Yolk, stirring until everything is combined.
  6. Turn the heat down to low and let simmer for 3 minutes.
  7. Remove from heat and let sit for 5 minutes.
  8. ENJOY!

Notes

To make Whole30 compliant soak 6 dates in a 1/2 cup hot water.  Allow to sit for 5 minutes and soak.  Use an inversion blender to blend the dates and water.

Some of the items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Sausage Kale and Sweet Potato Hash

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Image is a close up angled view of Sausage Kale and Sweet Potato Hash in a white rectangle bowl with a wood background. In the top left corner of the image there is a blue and white towel. In the top right there is a cut off plate with Sausage Kale and Sweet Potato Hash. www.atwistedplate.com

Sausage Kale and Sweet Potato Hash will change your life.  Are you sick of the same thing for breakfast every day?  Are you looking for something you can meal prep for breakfast all week long? Can’t stand to look at another egg?  Then, THIS IS YOUR DISH and IT IS AMAZING! Not only is it amazing but it is Whole30 and Keto Compliant.  It is also extremely easy to make.   I took my Breakfast Sausage Recipe and added Sweet Potato and Kale.  It is that simple!

Image is a close up angled view of Sausage Kale and Sweet Potato Hash in a white rectangle bowl with a wood background. In the top right there is a cut off plate with Sausage Kale and Sweet Potato Hash. www.atwistedplate.com

how to make:

You start with your protein/meat of choice. I prefer ground Pork but Chicken or Turkey work just as well.  In a bowl add the the protein and Sausage Seasoning together.  Add the mixture to a pre-heated pot, cover and cook.  Add the chicken broth or water and give it a good stir.  You could also you Bone Broth to add extra nutrients. Next you add the Sweet Potatoes and Kale.  Again, give it a good stir making sure everything is mixed, cover and cook.  What is great about this dish is you can’t taste the Kale.  Cooking the Kale in the juices of the Sausage gives it an Amazing flavor.  The sweet potatoes add a little bit of sweetness without adding any sweetener.

Image is a close up angled view of Sausage Kale and Sweet Potato Hash in a white round plate with a wood background. In the top left corner of the image there is a blue and white towel. In the top right there is a cut off plate with Sausage Kale and Sweet Potato Hash. www.atwistedplate.co

This twist to a Breakfast Hash is perfect to prep at the beginning of the week and have all week long.  This recipe can easily be doubled for meal prep.  I usually make a double batch and it provides breakfast for two throughout the week.   As with any recipe take this and make it work for you.  If you like it a little hotter add extra Crusted Red Pepper.  Don’t like it hot, add less.  You can’t go wrong.  As always, Enjoy!

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Image is a close up angled view of Sausage Kale and Sweet Potato Hash in a white rectangle bowl with a wood background. In the top left corner of the image there is a blue and white towel. In the top right there is a cut off plate with Sausage Kale and Sweet Potato Hash. www.atwistedplate.com

Sausage Kale and Sweet Potato Hash

  • Author: Meg
  • Prep Time: 5-10 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 40-50 minutes
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Ingredients

  • 1 tablespoon Avocado/Olive Oil
  • 1 pound Ground Pork or Ground Turkey or Chicken
  • Sausage Seasoning
    • 1 tablespoon Sage
    • 1 teaspoon Sea Salt
    • 3/4 teaspoon Crushed Red Pepper
    • 3/4 teaspoon Thyme
    • 1/2 teaspoon Onion Powder
    • 1/4 teaspoon Garlic Powder
    • 1/4 teaspoon Celery Seed
    • 1/4 teaspoon Black Pepper
    • 1/4 teaspoon Nutmeg
  • 1/4 cup Chicken Broth or Water
  • 1 pound Sweet Potato cut into 1 inch cubes
  • 1 1/2 cups de-stemmed and chopped Kale
  • 1 Teaspoon Sea Salt

Instructions

  • Add the Oil to a pan and heat over medium-low heat
  • Add the Meat and Sausage Seasoning stirring until combined
  • Cover, stirring every few minutes until Meat is cooked
  • Once meat is cooked add the remaining ingredients, stirring so everything is combined.
  • Cover and allow to cook over low/medium-low for 35-40 minutes stirring occasionally
  • Once cooked, remove from heat and allow to sit covered

Enjoy!

Some of the Items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Orange Chicken {Paleo/Keto/Whole30}

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Image of a white saucepan of Orange Chicken. It is a wood background with a green and white towel at the top. www.atwistedplate.com

Orange Chicken, this is not your normal dish but a clean and healthy twist to one of my favorites!  Nothing is better than a big bowl of Orange Chicken for dinner, lunch or even a little snack.  Finding an Orange Chicken that is Gluten Free, Paleo, Whole30 or Keto is no easy task.  Therefore, I set out to find make my own and it is AMAZING.  It even got thumbs up from someone who claims to “live for” takeout Orange Chicken.  What is great about making it yourself is you can make it to fit your taste.

Close up of Orange Chicken in a white saucepan. www.atwistedplate.com

It takes a little prep time, but it is so worth it.

First, you start with a pound of Chicken breast, placing it in a plastic back.  Get a meat tenderizer and release some stress.  After you take out your frustrations from the day, remove the Chicken and slice it about 1/4 inch think lengthwise.  You can cut it thicker if you like thicker chunks of chicken.  Combine Arrowroot and the seasoning in a bowl.  Also, heat oil in a pan over med low heat.  While the pan is heating, coat each strip in the mixture, shake off the excess.  Continue doing this until all the chicken is covered.

Since you can’t fit all the chicken in one pan, you will have to do a couple batches.  Place Chicken into heated pan, make sure that it not touching.  Allow to cook for 2 minutes on each side.  After you complete the first batch move the cooked pieces on a plate ands start the next batch.  Once all the chicken strips are cooked set it aside.

Image with white plate with Cauliflower Rice topped with Orange Chicken on-top at the bottom of the image. At the top of the image is a white saucepan of Orange Chicken. www.atwistedplate.com

Now, for the sauces.

Add the ingredients for the sauce into the pan.  Make sure to scrap the excess bits from the chicken off the bottom.  Bring to a light boil and reduce heat to low.  When making the sauce you can use the juice of an Orange or Orange Juice.  If using Orange Juice make sure you use a compliant juice with no added sugar.  Once boiling, reduce the heat to low, add the Chicken and Orange Slice. Cover and allow to simmer for about 25 to 30 minutes.  When it is done, if you choose, sprinkle sesame seeds.  Serve the Orange chicken over cauliflower rice, quinoa, brown rice or in a bowl by itself.

Image is of a white plate with Cauliflower Rice topped with Orange Chicken ontop. www.atwistedplate.com

Another plus if you can make this dish your own. If you want a little extra orange you can add some extra Juice.   If you want more sauce you can just double the sauce recipe, more chicken add a little extra chicken.  The possibilities are endless.

As always, ENJOY!

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Image of a white saucepan of Orange Chicken. With a wood background www.atwistedplate.com

Orange Chicken (Paleo and Whole 30)

  • Author: Meg
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
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Description

Orange Chicken that is Gluten Free, Keto, Paleo, Whole30 and Delicious!

Ingredients

Chicken:

  • One Pound Boneless Chicken Breast
  • 3 tablespoons Arrowroot
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper

Orange Sauce:

  • 1/2 cup Chicken Broth
  • 1 cup Orange Juice
  • 2 tablespoon Coconut Amino
  • 1/2 teaspoon Boat Sauce
  • 1/2 teaspoon Parsley

Additional Ingredients:

  • 4-5 Orange Slices
  • 1/2 teaspoon Sesame Seed (optional)

Instructions

  • Heat Oil in Pan over medium-low heat
  • Tenderized the Chicken
  • Cut the chicken into Quarter inch slices
  • Mix Arrowroot, Paprika, Onion Powder, Garlic Powder, Sea Salt and Pepper together in a bowl
  • Dredge each piece through Arrowroot mixture, shaking off any excess
  • Place covered Chicken in pan, make sure its not touching (you will need to do multiple batches)
  • Once cooked set aside on a plate and add more chicken until all the chicken is cooked
  • Add Chicken Broth, Orange Juice, Coconut Amino, Boat Sauce and Parsley to pan bringing it to a low boil
  • Reduce to low heat
  • Add the Chicken back in and top with Orange Slices
  • Allow to cook for 25-30 minutes.
  • Add Sesame Seed (if you choose)
  • Serve over your choice favorite Cauliflower Rice/Rice/Quinoa if you choose
  • Enjoy

Some of the items I used:

Chicken Walnut and Grape Salad

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Angle view of Chicken Walnut and Grape Salad in a Green Bowl atop a wood backdrop. There is a blue and white towel along the top with Grapes and Walnuts along the wood background. www.atwistedplate.com

Nothing can be more satisfying lunch then a plate of mixed greens topped with delicious homemade Chicken Salad.  What makes it even better is to load up the  Chicken Salad with juicy Red Grapes, heart healthy Walnuts and crispy crunchy Celery.  The twist that helps to give this Chicken Salad its amazing taste is Tarragon and Paprika.  Tarragon can add a bit of sweetness while the Paprika adds a bit of zest!

Angle view of Chicken Walnut and Grape Salad in a Green Bowl atop a wood backdrop. There is a blue and white towel along the top with Grapes and Walnuts along the wood background. www.atwistedplate.com

Chicken Salad is definitely a go to for a quick and satisfying lunch.  By making it yourself it allows you to control what ingredients goes into it.  Therefore, you can use chicken of your choice, homemade mayonnaise or your favorite prepared mayonnaise. Thus, allowing you to make it egg free Whole30 or Paleo.  Also, if you like more of something you can add a little extra, not a huge fan of something you can add less or none.  Not to mention it is a great source of not only protein but healthy fats that also taste delicious.

Not only is it a great twist to the protein for your salad, but it is also perfect in a wrap or sandwich.  What is even better is that you can make a big batch of it and use it for lunches throughout the week.  Consequently, making it at home will allow you to be able to enjoy it an extra day or two since you know exactly when it was made.  I hope you enjoy Chicken Walnut and Grape Salad as much as we do!!

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Top view of Chicken Walnut and Grape Salad in a Green Bowl atop a wood backdrop. There is a blue and white towel along the top with Grapes and Walnuts along the bottom of the image. www.atwistedplate.com

Chicken Salad

  • Author: Meg
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55
  • Yield: 6
  • Category: Servings
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Description

Hearty Chicken Salad with Grapes, Walnuts and Celery

Ingredients

Chicken

  • 1 pound boneless chicken breast
  • 6 cups of water

Salad

  • Chopped/Shredded Chicken
  • 1 cup of Mayo
  • 1 1/2 Red Grapes, quartered
  • 1 cup Celery, finely chopped
  • 1/2 cup Walnuts, chopped
  • 1/4 cup Red onion, finely diced
  • 1/2 teaspoon Tarragon
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Sea salt
  • 1/8 teaspoon Garlic Powder

Instructions

  1. Bring the 6 cups of water to a boil on the stovetop
  2. Add the Chicken, allowing to cook for about 35 mins till the chicken is 165 degrees
  3. Remove the Chicken from the water and either chop or shred (whatever your preference is)
  4. Add the Chicken and remaining Salad ingredients to a bowl and mix until combined
  5. Store in the fridge for up to three days
  6. ENJOY!

Some of the Items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.