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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 using the attachment on my food processor.  Another option is to cut them in skin slices to shred them.  Once shredded, add it and the remaining ingredients (under Brussel Sprouts) to a mixing bowl. Mix until the Brussel Spouts until evenly coated. Place Brussel Sprout mixture a parchment paper lined baking sheet and stick in the oven. Once in the oven, you can start making the Dijon Aioli. In a small mixing bowl add the ingredients for the Dijon Aioli.  Once mixed, place the bowl in the refrigerator to chill while the Brussel Sprouts to finish cooking. When done, pull the Brussel Sprouts out of the oven and allow to cool for 5 minutes. Once cool transfer to a serving bowl and, if you choose, top with the Dijon Aioli, or add it as you go.  

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 soooo 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: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4–6 servings 1x
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Description

Brussel Sprouts cooked till perfectly crispy then topped with a delicious Dijon Aioli

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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
  • Category: Side Dish

Keywords: Brussel Sprouts

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: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4–8 servings 1x
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Description

“Cheesy” Bacon Kale Scramble using Nutritional Yeast to give it a great cheesy flavor. Whole30, Paleo and Delicious!

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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!!
  • Category: Breakfast

Keywords: Eggs

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: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
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Description

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

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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

  • Category: Appitizer

Keywords: pork Tenderloin

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.  Steak is perfect on the Grill, cooked in a Cast Iron skillet or broiled in the Oven.   No mater how you cook it, it matters how you marinade it!  A perfectly marinated steak can make your meal.

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

How to make:

It is super easy to make the marinade, which is something I love with my busy schedule.  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.  Stabbing it with a fork allows for the marinade to get into the steak.  These techniques no only does it help the flavor but are a great way to take out the frustrations.  

Next, put the Steak into a seal-able container, cover with the marinade and seal.  Place the seal-able container in the fridge from one hour to a day or two.  I usually let it marinade for one day but I have also forgotten to marinade and have successfully done it for 30 minutes.

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.   In addition to potatoes and tomatoes I love to put it on top of a salad with seasonal berries.  In spring time its strawberries, summer time roasted peppers and in the fall it a slaw with broccoli cabbage and radishes.  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: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 10-20 minutes
  • Total Time: 20-30 minutes
  • Yield: 4 servings 1x
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Description

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

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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

Cooking:

  • 1 tablespoon Avocado Oil

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
  • Heat a Cast Iron over Medium Heat with 1 tablespoon Avocado Oi
  • Once heated place steak in cast iron, flip after 4 minutes. 
  • Continue flipping till cooked to you desired.  (Medium takes about 12-15 depending on the thickness of your steak)
  • Allow to rest for 5 minutes before cutting against the grain and serving
  • ENJOY!
  • Category: Dinner

Keywords: Steak

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: A Twisted Plate
  • Prep Time: 5 minutes
  • Cook Time: 12 – 15 minutes
  • Total Time: 17 – 20 minutes
  • Yield: 10–12 servings 1x
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Description

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

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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.

  • Category: Sauce

Keywords: Mustard Sauce

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

How to make the Chicken for Orange Chicken:

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

How to make the sauce for Orange Chicken

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 bonus for making your own Orange Chicken 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 Orange Chicken 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: A Twisted Plate
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 5–6 servings 1x
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Description

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

Scale

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
  • Category: Dinner

Keywords: Orange Chicken

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: A Twisted Plate
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
Print Recipe

Description

Hearty Chicken Salad with Grapes, Walnuts and Celery.

Scale

Ingredients

Chicken

  • 1 pound boneless chicken breast
  • 6 cups of water

Salad

  • Chopped/Shredded Chicken
  • 1 cup of Mayo (make sure compliant if following Keto/Paleo/Whole30)
  • 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!
  • Category: Lunch

Keywords: Chicken Salad

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.

Gammy’s BBQ Sauce

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Angle view BBQ Sauce in a white bowl with a wood background. There are three dates on the board to the left of the bowl. There is a teal and white towel at the top of the image. www.atwistedplate.com

Sweet and Savory BBQ Sauce that contains no added sugar or artificial ingredients.  My grandmother had a lot of recipes that we grew up loving and this is definitely one of them.   The twist is that it is sweetened naturally with either Dates/Honey/Natural Sweetener instead of sugar.   At first I was very hesitant to use something besides sugar to flavor food.  After some trial and error when attempting creating healthier twist to my favorite food I learned to love them.  I have come to discover they add great flavor and the perfect amount of sweetness to a spectacular BBQ sauce

There are a lot of great tasting BBQ sauces out there.  The problem is most of them are loaded with refined sugars, or artificial ingredients.  If you find a BBQ that no added sugar clean ingredients chance are it is not going to taste like your favorite sauce.  There are some BBQ sauces that are sugar-free, but usually when they remove the sugar, they remove the taste.

Top view of BBQ Sauce in a white bowl with a wood background. There are three dates on the board to the left of the bowl. There is a teal and white towel at the top of the image. www.atwistedplate.com

How to make:

I love my grandmother’s BBQ sauce and would load it on when she made it.  So, I set out to find a clean version that is also Paleo.  I substituted the white vinegar out for Apple Cider Vinegar and the Sugar out for dates.  There were many trial and error, with more error than success.  I found the perfect combination of a little bit of zing from the Apple Cider Vinegar and sweetness with the dates.   Apple Cider Vinegar can have a distinct taste which can easily overpower the taste of other foods.

I usually make it in the blender because it’s quick, easy and gets you sauce super smooth and not chunky.   In order to get the dates to blend well soak them in hot water for 5 to 10 minutes to soften them.  Add all your ingredients to your blender and blend away.  If you don’t have a blender you can add the dates, onion and water to a food processor.

Angle view BBQ Sauce in a white bowl with a wood background. There are three dates on the board to the left of the bowl. There is a teal and white towel at the top of the image. www.atwistedplate.com

What is great about making your own BBQ sauce, like many other things, is you can make it your own.  If you like your sauce with a little more zing you can add more Vinegar, is you like it sweeter add more dates, if you like a little kick add some cayenne or other pepper to taste.  This is great to make a big batch off to keep in the refrigerator to pair with your favorite burger, chicken, or my Savory Ranch Burgers.  The possibilities are endless!

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Gammy's BBQ Sauce www.atwistedplate.com

Gammy’s BBQ Sauce

  • Author: A Twisted Plate
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 10–12 servings 1x
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Description

Amazing BBQ Sauce that is Clean, Paleo and Whole30

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Ingredients

  • 1 cup water
  • Sweetener (6 dates pitted and softened, 2 tablespoons or honey)*see note
  • 1/2 cup Tomato Sauce
  • 1/2 cup Chopped Onion
  • 5 tablespoons Apple Cider Vinegar
  • 2 tablespoons Coconut Amino or Worcestershire Sauce (**see note)
  • 2 tablespoons Water
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Dry Mustard
  • 1/4 teaspoon Black Pepper

Instructions

  1. Heat 1 cup of Water in until lightly boiling and add Dates and allow to sit for 5 minutes
  2. Remove the dates from the water, remove the pits and chop the dates
  3. Add the chopped dates and remaining ingredients to a blender and blend until liquified, about a minute
  4. Store in a sealed container in the refridgerator
  5. ENJOY

Notes

*If you are using a sweetener besides Dates or Honey then sweeten to taste adding a bit of your favorite sweetener at a time. 

**Make sure Worcestershire is compliant or use Coconut Amino

 

  • Category: Sauce

Keywords: BBQ Sauce

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.

“Blackened” Broccoli

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blackened broccoli on an angled white rectangle dish on a blue and white towel. www.atwistedplate.com

“Blackened” Broccoli are crispy on the ends yet still having that crunch providing perfect twist to a classic vegetable!  Adding Coconut Amino and cooking at high heat help to make the ends “blackened” and crispy. Whats event better is they aren’t soft or soggy. For some, it might be convenient to come home, throw a frozen back of broccoli in the microwave and call it dinner. Eating plain old veggies steamed for five minutes in the microwave can get boring, flavorless and unsatisfying!  Some companies make “healthy” broccoli with sauces but have you actually read what the sauces are made of?  “Blackened” Broccoli is great meal prep food.  It allows you to have a healthy side dish ready to go throughout the week.

Picture is blackened broccoli on a angled white rectangle dish with cut up broccoli in the background. www.atwistedplate.com

Making “Blackened” Broccoli is simple to prep. 

Start with two fresh crowns of Broccoli and chop off the florets, or pre-cut if that is easier.  In a mixing bowl combine the Florets, Coconut Amino, Avocado Oil, and seasoning.  Spread out the florets on a Parchment Lined Sheet Pan.   Make sure the Broccoli is not touching to the best of your ability, it will allow for even cooking.  Stick the Sheet Pan in the oven for 20 minutes, stirring once at around 10 minutes.

Dish of "Blackened" Broccoli with Coconut Amino

“Blackened” Broccoli is perfect for meal prepping at the beginning and the week and heating it up for a quick dinner.  When reheating, if you want it more crispy and not soggy, you can throw it on a sheet pan or on a cast iron pan and broil under low for a few minutes to heat it up and get it crispy again. This dish isn’t just for dinner, you can have it with any meal. 

You can pair it with your breakfast to add a little green, put it with some protein, or a salad for a simple quick lunch.  Meal prepping certain foods for the week that are versatile saves you a lot of time during the week aiding in making healthier dinners while saving time.  It minimizes what you have to do when throwing together a meal. Thus, allowing you to focus more time on other important things.

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Picture is blackened broccoli on a angled white rectangle dish with a clear bowl of coconut amino in the background. www.atwistedplate.com

“Blackened” Broccoli

  • Author: A Twisted Plate
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4–6 servings 1x
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Description

“Blackened” Broccoli that is cooked to perfection while being crunchy yet still crisp.

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Ingredients

  • 1 pound Broccoli Florets
  • 3 tablespoon Coconut Amino
  • 2 tablespoon Avocado Oil
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Onion Powder

Instructions

  1. Preheat the oven to 400 degrees
  2. Add all ingredients in a bowl and mix it all together until the florets are evenly coated.
  3. Put parchment paper on a sheet pan and spread the broccoli over the parchment paper. Make sure that they are evenly spread as best you can and that they are not on top of each other
  4. Place the sheet pan into the oven, cooking for 10 minutes then flip the Broccoli
  5. Allow the Broccoli to cook for another 10 minutes
  6. Take out of the oven, allow to cool and ENJOY!
  • Category: Side Dish

Keywords: Broccoli

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 Carrots

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Perfectly Roasted Carrots!  These crispy little roasted carrot sticks are oven roasted and seasoned with Rosemary and Thyme.  Perfectly Roasted Carrots are a great side dish, afternoon snack with your favorite dipping sauce, or on-top of your favorite salad.  They only takes a few minutes to prep, or you can buy them already cut up. Once seasoned, put them in the oven and let them cook giving you time to get other things accomplished.   I cook most of my vegetables in the oven or the grill. Occasionally I will cook them on the stovetop, but find they need more attention when I do.  The oven or grill cooks vegetables perfectly with no sacrifice to flavor.

Image of an angled view of Perfectly Roasted Carrots on a rectangle white plate with a gold fork. The plate sites on a gray blue background with a black and white striped towel in the top left corner. www.atwistedplate.com

How to make:

Start by peeling your carrots, getting the top layer off. Once peeled, cur them into half-inch thick sticks.  Add the carrots and remaining ingredients into a mixing bowl.  Toss the carrots until everything is mixed together.  Once mixed, spread the carrots evenly over a parchment lined sheet pan.  Make sure that the carrots are not touching to ensure they cook evenly.   Place the sheet pan of carrots in the oven and cook them for about 20 minutes. Once done cooking, allow the carrots to cool a few minutes.

Image of a side angle view of Perfectly Roasted Carrots on a rectangle white plate with a gold fork. The plate sites on a gray blue background with a black and white striped towel in the top left corner. www.atwistedplate.com


Perfectly roasted carrots are the perfect side dish or a delicious afternoon snack.  Enjoy!

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Image of side view of Perfectly Roasted Carrots on a rectangle white plate with a gold fork. The plate sites on a gray blue background with a black and white striped towel in the top left corner. www.atwistedplate.com

Perfectly Roasted Carrots

  • Author: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
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Description

Carrots Roasted to Perfection seasoned with Rosemary and Thyme!

Scale

Ingredients

  • 2 pounds of Carrots, peeled and cut into sticks.
  • 2 tablespoons of Ghee
  • 2 tablespoons Avocado Oil
  • 1/2 tablespoon Dried Rosemary
  • 1/2 tablespoon Dried Thyme
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • (optional) 2 tablespoons of Honey

Instructions

  1. Preheat the oven to 375 degrees
  2. Combine all ingredients in a mixing bowl, optional: add 2 Tablespoons of Honey
  3. Put parchment paper on a sheet pan and spread the carrots over the parchment paper. Ensure that they are evenly spread as best you can and that they are not on top of each other
  4. Place the sheet pan into the oven, cooking for 10 minutes then flip the carrots
  5. Allow the carrots to cook for another 10 minutes
  6. Take out of the oven and ENJOY!
  • Category: Side Dish

Keywords: Carrots

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

Buffalo Cauliflower Chicken

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mage is of Buffalo Cauliflower Chicken in a white rectangle bowl to the right of the image. In the top left is a measuring up of hot sauce. In the very top right is a round plate cut off with lettuce on it. www.atwistedplate.com

There are so many great Buffalo Chicken and Buffalo Cauliflower recipes out there. What you don’t see is a combination of Buffalo, Cauliflower and Chicken.  Well here is my twist to it, this will become a new go to dish that is satisfying as a meal. It is also great over a bed of greens topped with Blue Cheese crumbles.  However you eat it, this easy to make dish will become a delicious go to lunch or dinner for you.  Not only is it quick and easy, it is Paleo, Keto and Whole30 compliant.

mage is close up of Buffalo Cauliflower chicken in a white rectangle bowl against a white background.

One night I had the hankering for Buffalo Chicken and went digging through the freezer looking for chicken.  At the top of the vegetable section (next to the meats) were the BAGS of Cauliflower Rice. I had just stocked up on at Trader Joes so there were a few bags…  A light bulb went off, why not make some buffalo chicken and throw in the cauliflower rice. Not only does it combine 2 great dishes but add some nutrients and sustenance. Lets be honest, I could eat a giant bowl of buffalo chicken as a meal. The addition of the Cauliflower Rice adds a new dimension to it.

image is of Buffalo Cauliflower Chicken in a white rectangle bowl to the right of the image. In the top left is a measuring up of hot sauce. In the very top right is a round plate cut off with lettuce on it. www.atwistedplate.com

How to make:

I put the frozen chicken into my InstaPot (12 minutes on Poultry Setting with 1 cup of Water).  Once done I shredded the Chicken and heated up a pan on the stovetop over medium low, melting the Ghee.  Once the Ghee was melted I added the Shredded Chicken, Cauliflower Rice and Hot Sauce, covered and let simmer on low until the Cauliflower rice was soft (about 20 minutes).  I used frozen Cauliflower Rice. This way as it defrosted it would keeps the dish from getting dried out as it simmers.

Close up image of Buffalo Cauliflower chicken in a white rectangle bowl against a white background. www.atwistedplate.com

This is one of those meals that you can make at the beginning of the week and have all week long ontop of salads, potatoes or in a bowl all by itself.  If you like a little more kick you can add extra Hot Sauce or Cayenne Pepper.  If you don’t like a lot of spice throw a little water into the mixture or just add less Hot Sauce.  Enjoy making this dish your own!!

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image is of Buffalo Cauliflower Chicken in a white rectangle bowl to the right of the image. In the top left is a measuring up of hot sauce. In the very top right is a round plate cut off with lettuce on it. www.atwistedplate.com

Buffalo Cauliflower Chicken

  • Author: A Twisted Plate
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6–8 servings 1x
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Description

Buffalo Cauliflower Chicken is the perfect combination of Buffalo Chicken AND Buffalo Cauliflower!!  It is also Whole30, Paleo and Keto Compliant!

Scale

Ingredients

  • 1 pound Chicken
  • 12 ounces Cauliflower Rice
  • 1/4 cup Hot Sauce
  • 2 tablespoons Ghee
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper

Instructions

  1. Cook your chicken using your preferred method, once cooked shred it. If you want to use a InstaPot add 1 cup of water, place on poultry setting and cook for 12 minutes. If you cook it in the oven make sure you add water to the dish and cover with foil cooking at 350 degrees until it is cooked to 165 degrees (about 30-35 minutes).
  2. Heat a pan over medium low heat, adding the ghee to melt.
  3. Once the Ghee is melted add the Chicken, Cauliflower Rice and Hot Sauce stirring it all together.
  4. Cover and simmer over low stirring every 5 minutes for 20-30 mintes
  • Category: Lunch

Keywords: Buffalo Chicken, Buffalo Cauliflower

Some 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.

Turkey Chili Stuffed Potato

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There is a large white bowl full of Chili. In the background there is another chili stuffed potato. www.atwistedplate.com

On a cold winters day there is nothing better than making Chili in the crockpot first thing in the morning and letting it simmer all day long.  What’s even better is taking the Chili that you let simmer all day long and putting it on a hot baked potato.  This twist on chili does not include any beans. For the longest time I added a variety of beans to include black beans, dark red kidney beans, light red kidney beans, white navy beans and chickpeas (and yes, I was usually making a large batch).  

How it came about:

Last year I started to add cut up Potatoes or Sweet Potatoes to the Chili as a substitute for all those beans.  I found that they potato would get a little to mushy or not be cooked enough..  Well, one lazy Sunday I forgot to add the potatoes and it came time for dinner.  So instead of adding them and waiting for it to simmer a bit, I just cooked the potato real quick, sliced it longways down the middle and piled Chili on.  Perfection!

Chili stuffed potato with jalapeño on top. sitting on a white plate. In the background there is another chili stuffed potato and a white bowl of chili. www.atwistedplate.com

Not only is this twist on Chili Paleo, but it is also Whole30, win win.  Another great thing about this Chili is it is easily adaptable.  If you like a little more kick you can add spicy ingredient.  If you don’t like spicy then you can reduce the spice.  This meal is perfect meal prep item.  We usually make a large batch to have for lunch during those long cold winter weeks.  This is definitely one dish that can be eaten on repeat.  

Another great thing about Chili, because there isn’t enough already, is it freezes nicely.  This allows you to be able to have it on a cold snowy night after a long day at work and no desire to cook dinner.  You can store it in single serving, or large freezer safe containers.  Its good for 3-6 months.

Chili stuffed potato with jalapeño on top. sitting on a white plate. In the background there is another chili stuffed potato and a white bowl of chili. www.atwistedplate.com

You can top it any way you like!  My preference is Jalapeños, Dairy Free Sour Cream.  If you are Paleo or Gluten Free there are many great Paleo or Gluten Free Cornbreads out there.  They can  also be easily be made Dairy Free as well.  As with many dishes, the possibilities with this one are endless.   Whether you are on a Whole30, Dairy Free, Gluten Free or Paleo this is your Chili!  Enjoy!

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Chili stuffed potato with jalapeño on top. sitting on a white plate. In the background there is a white bowl of chili and a yellow/white towel. www.atwistedplate.com

Turkey Chili Stuffed Potato

  • Author: A Twisted Plate
  • Prep Time: 30 minutes
  • Cook Time: 5-6 hours
  • Total Time: 5-6 hours 30 minutes
  • Yield: 8–10 servings 1x
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Description

Bean-less Turkey Chili Stuffed Backed Potato.  Perfect for those cold winter days. 

Scale

Ingredients

  • 1 tablespoon Avocado or Olive Oil
  • 3 pounds Ground Turkey
  • 2 medium Sweet Onions, chopped
  • 2 Green Bell Peppers, chopped
  • 1 Yellow Bell Pepper, chopped
  • 1 Red Bell Pepper, chopped
  • 2–28 ounce can Whole Tomatoes
  • 1 can Tomato Paste
  • 1/4 cup Chili Powder
  • 2 tablespoons Paprika
  • 2 tablespoons Cumin
  • 1 tablespoon Oregano
  • 1/2 tablespoons Garlic Powder
  • 1/2 tablespoons Onion Powder
  • 1 teaspoon Sea Salt
  • 1 teaspoon Ground Black Pepper

Instructions

  1. You will need a pot or dutch oven over medium low heat, and add the Avocado or Olive Oil
  2. Add your Ground Turkey to cook, breaking into pieces as it cook.
  3. Once the Ground Turkey is cooked spoon it into the Crock Pot using a spoon that has slots to allow excess liquid to drain.
  4. Add the onions to the left over Oil from the Ground Turkey and salute for about 2 minutes.
  5. Add the Green, Yellow and Red Bell Peppers and cook another 4 minutes then add the mixture to the Crock Pot.
  6. Add the remaining ingredients to the Crock Pot and stir it all together.
  7. Turn the Crock Pot onto Low, put the lid on and enjoy your day.
  8. Allow to cook for about 5-6 hours on Low or about 2 hours on High,
  • Category: Dinner

Keywords: Chili

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.