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Tuscan Pumpkin and Chicken Marinara

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Tuscan Pumpkin and Chicken is dish with cauliflower rice on a plate next to it with sage on the opposite side. www.atwistedplate.com

Tuscan Pumpkin and Chicken Marinara might just become your favorite fall dish.  The pumpkin adds amazing flavor to the marinara without being overpowering.  Coconut milk making this dish wonderfully creamy while keeping it dairy free.  Fresh Sage just takes this dish to the next level.  It is the perfect twist to the classic marinara and the perfect way to switch it up.  Not only is it delicious but it is easy to make,  great re-heated and freezes well.   It goes amazingly well with Cauliflower Rice but works with any pasta or veggie noodles.

angled view of Tuscan Pumpkin and Chicken over cauliflower rice with the dish of Tuscan Pumpkin and Chicken in the background with sage to the right and a blue and white towel behind. www.atwistedplate.com

How to make:

Making Tuscan Pumpkin and Chicken Marinara is simpler then you may think.  You start with taking the chicken and slicing it into strips (or chunks if you prefer) along the shore-side.  Heat a sauté pan over medium low heat with oil, I used olive oil.  Place the chicken in the heated pan, one at a time, ensuring that it is evenly on the heat and not touching.  You might have to do more the one batch, just remove the cooked chicken and add more.  Cook for 3 minutes and flip, cooking for another 3 minutes and remove.  Add onions and sauté for 4 minutes.

 Add the remaining ingredients except the chicken to the sautéed onions.  Allow to heat up, it will take a few minutes to warm the ingredients allowing them to mix together.  Once everything is mixed together and creamy add the chicken in.  Reduce the heat to low, cover and allow to simmer for 45 minutes.

top view of Tuscan Pumpkin and Chicken is a white dish with sage to the top right of the dish with a blue and white towel in the upper right. There is a bowl of cauliflower rice to the bottom right and a black spoon on the bottom right. www.atwistedplate.com

This dish is guaranteed to please and the perfect way to add pumpkin to your meal!  Enjoy!

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Tuscan Pumpkin and Chicken Marinara

  • Author: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 5–7 servings 1x
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Description

Tuscan Marinara with Pumpkin and Chicken using Coconut Milk making it Dairy Free, Paleo, Keto and Whole30.

Scale

Ingredients

  • 2 tablespoons Olive Oils
  • 2 pounds Chicken Breast
  • 1/2 cup Diced Sweet Onion
  • 1 can Tomato Sauce
  • 2 cans Pumpkin Puree
  • 1 can Coconut Milk (regular)
  • 2 tablespoons Fresh Sage
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/8 teaspoon Garlic
  • 1/8 teaspoon Cinnamon
  •  

Instructions

  1. Heat a sauté pan with the Olive Oil over medium-low heat
  2. Task your chicken breast and along the short side cut it into strips (should be about 2 inches long place)
  3. Place the chicken in the heated pan, one at a time, ensuring that it is evenly on the heat and not touching.  You might have to do more the one batch, just remove the cooked chicken and add more.  Cook for 3 minutes and flip, cooking for another 3 minutes and remove.  
  4. In the empty sauté pan add the onion and sauce for 4 minutes, then add the remaining ingredients minus the chicken.
  5. Allow it to heat up, it will take a few minutes to warm the ingredients for them to mix together.  
  6. Once everything is mixed together and creamy add the Chicken back in.  
  7. Reduce the heat to low and allow to simmer for 45 minutes.
  8. Enjoy!
  • Category: Dinner

Keywords: pumpkin

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.

“Cheesy” Cauliflower Bites – Dairy Free

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Cheesy Vegan Cauliflower Bites on a white plate with a cup of ranch dressing. There is a red and white towel in the background. www.atwistedplate.com

There are no words to describe how amazing these little bites of deliciousness are!  Cauliflower rice with a cheesy flavor minus the dairy for the win!  Not only are these little bites delicious but they are super easy to make.  All you need is Cauliflower Rice, Nutritional Yeast, Almond Flour, Lemon Juice and Egg and seasonings.  

Cheesy Vegan Cauliflower Bites on a white plate with a cup of ranch dressing. There is a red and white towel in the background. www.atwistedplate.com

How to make:

I allow my Cauliflower rice to defrost on the counter in a strainer, in a bowl.  Once defrosted drain out the excess water, there is a lot.  I use a nut bag, they are fairly inexpensive on Amazon.   You can also use cheese cloths, sturdy paper towels or a dish towel, whatever works.  You want to get out as much water as possible, otherwise you bites might end up as crumbles.  Hey they are still edible and delicious though

Once you get out the annoying excess water, put the Cauliflower Rice and remaining ingredients into a bowl.  Now, you have two options.  Option one, wash your hands and stick those hands in and mix everything together.  Option two, get a fork and mix everything together.  Make sure everything is evenly incorporated.  Once mixed take a ¼ cup of the mixture, form it into a ball, and flatten slightly (to about ¾ inch thick).  Place the bites onto a parchment lined sheet pan.  Bake for 20 minutes at 350°F.

Cheesy Vegan Cauliflower Bites on a white plate. There is a bite dripping over a cup of ranch dressing. At the top of the picture is a red and white towel.

You can easily make the bites smaller or bigger, but you will have to adjust the cooking time accordingly.  If you want a slightly cheesy taste add a little bit extra nutritional yeast.  Want to give these bites a little pop add some crushed red pepper or cayenne pepper.  However you make them, they are guaranteed to please! Hope you ENJOY!

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side view Cheesy Cauliflower Bites on a white plate with a cup of ranch dressing. There is a red and white towel in the background. www.atwistedplate.com

“Cheesy” Cauliflower Bites

  • Author: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8–10 1x
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Description

Cauliflower Bite seasoned with a vegan cheese making them Dairy Free, but still DELICIOUS!!

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Ingredients

  • 1 (16oz) bag of Frozen Cauliflower Rice
  • 3 tablespoons Nutritional Yeast
  • 4 tablespoons Almond Flour
  • 1 Egg
  • 1/2 teaspoon lemon juice
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Chili Powder

Instructions

  1. Allow my Cauliflower rice to defrost on the counter in a strainer, in a bowl.  Once defrosted drain out the excess water, there is a lot.  You can use a nut bag, cheese cloths, sturdy paper towels or a dish towel.  You want to get out as much water as possible, otherwise you bites might end up as crumbles.
  2. After you get out the annoying excess water, put the Cauliflower Rice and remaining ingredients into a bowl.  Mix the ingredients, making sure everything is evenly incorporated
  3. Once mixed take a ¼ cup of the mixture, form it into a ball, and flatten slightly (to about ¾ inch thick)
  4. Place the bites onto a parchment lined sheet pan
  5. Bake for 20 minutes at 350°F flip after 10 minutes
  • Category: Side Dish

Keywords: Cauliflower

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.

Perfect Chicken Marinade

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5 pieces of marinated chicken on a white rectangle plate. The plate is on a white background. There is a blue/white towel on the top left corner. www.atwistedplate.com

Perfect Chicken Marinade… nothing is better then an amazingly marinated chicken, am I right?  This amazing marinade is the combination of Olive Oil, Coconut Amino, Worcestershire Sauce, Garlic, Basil, Dijon and seasoned to perfection.  You can marinade the chicken for 30 minutes or two days.  However long it marinades it is amazing.  Another great thing about perfect chicken marinade is it works well with Chicken, Pork and Steak as well!

Close up view of 5 pieces of marinated chicken on a white rectangle plate. The plate is on a white background. There is a blue/white towel on the top left corner. www.atwistedplate.com

Another great idea someone gave me a few years ago was to freeze your chicken with the marinade.  That way as it defrost, it marinades.  This is great when you are short on time and just want to pull something out of the freezer.  You can make up multiple freezer packs of marinated chicken to ensure you always have wonderfully marinated chicken

5 pieces of marinated chicken on a white rectangle plate. The plate is on a white background. There is a blue/white towel on the top left corner. www.atwistedplate.com

However you choose to marinade you chicken, Perfect Chicken Marinade you  need to use.  

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5 pieces of marinated chicken on a white rectangle plate. The plate is on a white background. There is a blue/white towel on the top left corner. www.atwistedplate.com

Perfect Chicken Marinade

  • Author: A Twisted Plate
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
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Description

Perfect Chicken Marinated marinated your chicken to perfection.  Works well with Pork and Steak as well!

Scale

Ingredients

  • 1/4 cup Olive Oil
  • 1/4 cup Worcestershire Sauce
  • 1/4 cup Coconut Amino
  • 2 teaspoon Dried Basil
  • 1 teaspoon Lemon Juice
  • 1/2 teaspoon Garlic Paste (or Minced Garlic)
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Paprika

Instructions

  1. Mix all the ingredients together
  2. Add to chicken is a refrigerator/freezer safe container
  3. Allow to marinade for 30 mins to 2 days
  4. Enjoy!!
  • Category: Sauce

Keywords: Marinade

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 Potatoes

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top view of bowl with Perfectly Roasted Potatoes in a white bowl with a gray and white towel. www.atwistedplate.com


Looking for crispy potatoes that are not only easy to prep but taste delicious? Then these are your potatoes, slowly roasted to perfection! They are great for breakfast lunch or dinner. These crispy little potatoes are also perfect for meal prep. All you have to do is put them under the broiler for a couple minutes to heat and crisp right up. They go great with a wide variety of sauces and any protein!!

Angle view of Perfectly Roasted Potatoes in white bowl with a grey and white towel behind it and parsley sprinkled around. www.atwistedplate.com

How to make:

Perfectly Roasted Potatoes are easy to make. Start by cutting up 2 lbs of potatoes into about 1 inch cubes. You can use any potato to make this. I personally prefer a small red or white potato. Once cubed add to mixing bowl. Add the avocado oil, dried parsley, garlic and onion powders, pepper and sea salt. Mix until potatoes are evenly covered. Place parchment paper on a backing sheet and pour the potatoes on top. Spread them out making sure, as best you can, they are not touching (allows them to cook more evenly). Cook for 40 minutes flipping every 10 minutes. This helps to get them perfectly crispy!

top view of Perfectly Roasted Potatoes in white bowl with a grey and white towel behind it and parsley sprinkled around. www.atwistedplate.com

I have found meal prepping a few staple items at the beginning of the week is a life savors.It makes life so much simpler when you get home and only have to spend a few minutes heating up dinner versus an hour making it. I usually prep a few pounds of meat, usually shredded chicken or pork, breakfast, at-least a breakfast meat, 2 vegetables and a potato of some kind. There are so many different dishes you could make from those few prepped items. If you are looking goes some great veggies to meal prep try;

It also helps to have a couple sauces on hand. If you want a great meal prep sauce try my bbq paleo mustard.

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Angle view of Perfectly Roasted Potatoes in white bowl with a grey and white towel behind it and parsley sprinkled around. www.atwistedplate.com

Perfectly Roasted Potatoes

  • Author: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6–8 servings 1x
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Description

Potatoes lightly seasoned then roasted till perfectly crunchy.  

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Ingredients

  • 2 pounds potato, cut into 1 inch cubes
  • 2 tablespoons Avocado Oil
  • 2 tablespoons Parsley
  • 3/4 teaspoon Sea Salt
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Garlic Powder

Instructions

  1. Preheat the oven to 400°F
  2. In a mixing bowl add all the potatoes, avocado oil and seasoning
  3. Mix up all your ingredients so the potatoes or evenly coated with oil and seasoning.
  4. Place parchment paper onto you sheet pan (if you choose) and spread the potatoes out on the sheet pan.  As best you can make sure they are not touching to allow them to cook evenly.
  5. Once oven is heated place sheet pan with potatoes into the oven.
  6. Cook for 40 mins, stirring/flipping every 10 minutes.
  7. Enjoy!
  • Category: Side Dish

Keywords: Potatoes

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

Spicy Sausage Marinara

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Overhead shot of Spicy Sausage Marinara in white dish with blue, white and black towel behind it. www.atwistedplate.com

Spicy Sausage Marinara

Nothing is better than a good Marinara sauce over your…wait thats wrong… nothing is better than a good Marinara sauce with Spicy Sausage over, well, anything!  Its one of those things that is good with pasta, vegetable noodles, veggies, chicken …you get the idea.  It even works as a sauce for your pizza.  This twist to your basic marinara is going to be a game changer.  I usually have it with Cauliflower Rice, Quinoa or Chickpea Noodles.  

Top angel close up of Spicy Sausage Marinara in white dish with blue, white and black towel behind it. www.atwistedplate.com

Besides the sauce Paleo, Whole30 and keto compliant  it freezes well.  You could make a double to triple batch and freeze it into individual serving sizes.  Perfect for a quick easy dinner!  It is a life savor on a night where there is not time to make anything.  Just mix it with some cauliflower rice and have a deliciously satisfying dinner in 5 minutes!   

angled close up of Spicy Sausage Marinara in white dish with blue, white and black towel behind it. www.atwistedplate.com

You can easily substitute ground chicken, turkey or beef if you choose.  You can also make it a little less or little more spicy if you choose.  Just add less or more crushed red pepper.  However you choose to eat it, I can guarantee you will enjoy it.

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Top view of Spicy Sausage Marinara in white dish with blue, white and black towel behind it. www.atwistedplate.com

Spicy Sausage Marinara

  • Author: A Twisted Plate
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes – 1 hour 10 minutes
  • Total Time: 45 minutes – 1 hour 15 minutes
  • Yield: 6 servings 1x
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Description

A Spicy twist to the classic Marinara. 

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Ingredients

Spicy Sausage:

  • 1 tablespoon Avocado Oil
  • 1/2 cup Chopped Onion
  • 1 to 1 1/2 pound Ground Pork
  • 1 tablespoon Sage
  • 3/4 teaspoon Dried Thyme
  • 3/4 teaspoon Crushed Red Peppers**
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon  Celery Seed
  • 1/8 teaspoon Black Pepper
  • 1/8 teaspoon Nutmeg

Sauce:

  • 1 can Diced Tomato
  • 1 can Tomato Sauce
  • 1/4 cup Fresh Basil (or 1 tablespoon Dried Basil)
  • 2 tablespoon Parsley
  • 2 teaspoon Oregano
  • 1 teaspoon Paprika
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Cayenne Pepper

Instructions

  1. Heat the oil over medium-low
  2. Add Chopped Onion and cook for 4-5 minutes
  3. Add ground pork, remaining sausage ingredient and mix together
  4. Once onions are cooked add the sausage mixture, cook 5 minutes breaking apart with spoon to crumble.  Drain and return to skillet
  5. Add the sauce ingredients to the skillet and bring to a low boil, cover and reduce heat to low
  6. Cover and cook for 30 minutes to an hour stirring occasionally
  7. ENJOY!

Notes

**adjust crushed red pepper as you see fit

  • Category: Dinner

Keywords: Marinara

 

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.

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: A Twisted Plate
  • Prep Time: 10 – 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 45-50 minutes
  • Yield: 6 servings 1x
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Description

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

Scale

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!!
  • Category: Dinner

Keywords: Chicken

 

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 to the left of it. There is a white and yellow towel at the top of the image. www.atwistedplate.com

Perfectly 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 to the left and a yellow and white towel at the top of the image. 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!

Close up angled view of Perfectly Roasted Red Onion in bowl with a yellow and white towel in the background. 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: A Twisted Plate
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3–5 servings 1x
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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.

Scale

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!!
  • Category: Side Dish

Keywords: Onion

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: A Twisted Plate
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6–8 servings 1x
Print Recipe

Description

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

Scale

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

  • Category: side dish

Keywords: Potato 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.

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: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6–8 servings 1x
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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

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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!
  • Category: Side Dish

Keywords: Corn

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 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
Print Recipe

Description

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

Scale

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.