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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
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Description

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

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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 **
  • 1/2 cup finely diced Celery
  • 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

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

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

“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

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

★★★★★

4.7 from 3 reviews

  • 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

Scale

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

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.

Scale

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

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

Sausage Kale and Sweet Potato Hash

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

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

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

how to make:

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

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

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

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

Sausage Kale and Sweet Potato Hash

  • Author: A Twisted Plate
  • Prep Time: 5-10 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 40-50 minutes
  • Yield: 4–6 servings 1x
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Description

Sausage Kale and Sweet Potato Hash is the ultimate Breakfast Hash!

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Ingredients

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

Instructions

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

Enjoy!

  • Category: Breakfast

Keywords: Hash

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
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Description

Hearty Chicken Salad with Grapes, Walnuts and Celery.

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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

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

  • 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

Ranch Seasoning Mix

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Top angled view of Ranch Mix in a red copper bowl with a wooden background. There is a blue and white towel behind the bowl. www.atwistedplate.com

Ranch Seasoning Mix might be one of the most versatile seasoning mixes you use.  This seasoning is definitely a go-to seasoning when making a quick easy dinner.  My twist on a classic seasoning is the same seasoning use in the Savory Ranch Burger.  You can use it to season chicken, pork chops and making Ranch Meatballs.  Ranch Seasoning is great for sprinkling on your vegetables or baked potato for a great pop of flavor.  Quiet possibly the greatest use for this seasoning is to add it to sour cream and make a delicious Ranch Dip!  Ranch Dip is perfect for dipping your vegetables, cheese and crackers thus creating a fun clean appetizer.

Top angled view of Ranch Mix in a red copper bowl with a wooden background. www.atwistedplate.com

We have been using Ranch Seasoning Mix for well over a year now.  Therefore, it has been tested continuously on a wide variety of dishes and tweaked to reach perfection.  Many Ranch Mixes contain a wide variety of spices and additives to preserve freshness that are not clean.  Making your own mix ensures that it is pure and clean. 

Ranch Seasoning Mix:

As with anything on A Twisted Plate, the least and most common seasonings are used to create maximum flavor. Combining Parsley, Onion Powder, Garlic Powder, Sea Salt and Black Pepper as a seasoning is very commonly used when cooking.  Together they pack a great punch of flavor.  The best thing is that by changing the measurements you can create endless great flavors for any dish.

Top angled view of Ranch Mix in a red copper bowl with a wooden background. www.atwistedplate.com

As with anything feel free to take this and make it your own.  When you like one flavor a little more than another increase it.  On the other hand, if you aren’t a huge fan of a spice then use a little less of it.  You can vary this seasoning to make it work for any dish.  As with anything he possibilities are endless.  I suggest storing keeping it in a small Mason Jar in your spice cabinet.  Enjoy the possibilities!

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top view of Ranch Mix in a red copper bowl with a wood background and blue and white towel in the top left corner. www.atwistedplate.com

Ranch Seasoning

  • Author: A Twisted Plate
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 10–12 servings 1x
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Description

A clean and healthy Ranch Seasoning perfect for any meal or dip.

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Ingredients

  • 2 tablespoons Dried Chives
  • 2 tablespoons Dried Parsley
  • 2 tablespoons Onion Powder
  • 1 1/2 tablespoons Dried Dill
  • 1 1/2 tablespoons Garlic Powder
  • 1/2 tablespoons Sea Salt
  • 1/2 tablespoons Black Pepper

Instructions

  1. Combine all ingredients
  2. Store in a sealed container, Mason Jars work great
  3. Enjoy!
  • Category: Spices and Seasonings

Keywords: Ranch

“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