Whole30 Recipes

Name: Creamy Sesame Dressing
Prep time: 5 min
Total time: 5 min
Yield: 12 servings
Ingredients: 1/2 cup Homemade Mayonnaise; 1 tbsp Toasted Sesame Oil; 2 tsp White Rice Vinegar; 1.5 tbsp Coconut Aminos; 1 tsp Garlic Powder; 1/2 tsp Onion Powder; 1 pinch Cayenne Pepper; 1 tbsp Toasted Sesame Seeds

Creamy Sesame Dressing

December 22, 2019 by Thyme and JOY Leave a Comment

Japanese style creamy sesame dressing is the perfect way to spice up your salads, stir fry’s and Asian-inspired meals. This easy dressing recipe is paleo, keto and whole30 compliant.

As a chef that primarily cooks healthy meals, I’ve learned that the easiest way to get healthy meals enjoyed by all is to add FLAVOR. For me, this has always come in the form of dressings and sauces.

I love using sauces and dressings to take meals to the next level, and this creamy sesame dressing is no exception.

Homemade Mayonnaise As Homemade Dressing Base:

Whenever possible, I make my dressings and sauces from scratch. One of the ways I am able to make creamy dressings is by making a batch of one minute mayo.

Homemade mayonnaise is paleo, keto and whole30 compliant. It’s also made with avocado oil so there is no strange aftertaste.

Main Ingredients In Creamy Sesame Dressing:

Homemade Mayonnaise: see video below on how to make homemade mayo in one minute!

Roasted Sesame Oil: roasted sesame oil is what gives this dressing it’s signature flavor. Be sure to purchase roasted or toasted sesame oil as regular sesame oil does not have much of a taste!

Coconut Aminos: coconut aminos are a soy-free substitute for soy sauce. Since it’s derived from coconuts, it does have a sweeter taste but still gives you that same umami flavor. My favorite coconut aminos are made by The New Primal in regular or wasabi flavor.

White Rice Vinegar: white rice vinegar gives this dressing a tangy Japanese kick.

How To Make Creamy Sesame Dressing:

Add 1/3 cup homemade mayo to small bowl along with roasted sesame oil, roasted sesame seeds, coconut aminos, white rice vinegar, garlic powder, dried chives and a small pinch of cayenne pepper.
Whisk until fully combined and emulsified. This can also be done using an immersion blender.
Add creamy sesame dressing into a mason jar and keep in fridge until you’re ready to use.

What To Serve With Creamy Sesame Dressing:

This versatile dressing can be used in many ways including:

On top of a green salad.
On top of a seaweed salad
Drizzled on a stir-fry
As a dip for vegetables and crackers
Mix with any type of cooked rice to add more flavor
Drizzle on top of your favorite sushi

Reader Questions and Recipe Tips:

Once refrigerated, the dressing will thicken up. To thin out, whisk in a tbsp of water until desired consistency is reached.

How long does homemade dressing last? This dressing will last up to one week in airtight container in fridge. Mason jars are great for storing homemade dressing.

This dressing can not be made ahead or frozen since it is not made with preservatives.

How does this differ from Kewpie deep roasted sesame dressing? Kewpie dressing is made with canola oil, soy sauce and sugar which means it contains wheat and soy. This is a healthy version of sesame dressing because it is paleo, whole30 and keto.

SAVE THIS RECIPE TO YOUR PINTEREST BOARDS

Creamy Sesame Dressing

Yield: 12 servings

Prep Time: 5 minutes

Total Time: 5 minutes

Japanese style creamy sesame dressing is the perfect way to spice up your salads, stir fry's and Asian-inspired meals. This easy dressing recipe is paleo, keto and whole30 compliant.

Ingredients

1/2 cup Homemade Mayonnaise
1 tbsp Toasted Sesame Oil
2 tsp White Rice Vinegar
1.5 tbsp Coconut Aminos
1 tsp Garlic Powder
1/2 tsp Onion Powder
1 pinch Cayenne Pepper
1 tbsp Toasted Sesame Seeds

Instructions

Add 1/2 cup homemade mayo to small bowl along with roasted sesame oil, roasted sesame seeds, coconut aminos, white rice vinegar, garlic powder, onion powder and a small pinch of cayenne pepper.
Whisk until fully combined and emulsified. This can also be done using an immersion blender.
Add creamy sesame dressing into a mason jar and keep in fridge until you're ready to use.

Notes

Once refrigerated, the dressing will thicken up. To thin out, whisk in a tbsp of water until desired consistency is reached.
How long does homemade dressing last? This dressing will last up to one week in airtight container in fridge. Mason jars are great for storing homemade dressing.
This dressing can not be made ahead or frozen since it is not made with preservatives.
How does this differ from Kewpie deep roasted sesame dressing? Kewpie dressing is made with canola oil, soy sauce and sugar which means it contains wheat and soy. This is a healthy version of sesame dressing because it is paleo, whole30 and keto.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 79 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 4mg Sodium: 92mg Carbohydrates: 1g Net Carbohydrates: 1g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 0g

It is the reader's responsibility to determine the value and quality of any recipe or instructions provided for food preparation and to determine the nutritional value, if any, and safety of the preparation instructions.

Buffalo Roasted Potatoes

December 10, 2019 by Thyme and JOY Leave a Comment

Buffalo roasted potatoes use russet potatoes and buffalo sauce to add a spicy kick to your side dish rotation.

Potatoes are often my go to side dish for carbs. They are simple, cheap and can be done up in a million different ways with a million different flavor combinations. And since I love buffalo sauce so much, there was no reason I couldn’t pair them up for a side dish that has a spicy twist.

What kind of potatoes are good for buffalo roasted potatoes?

The best potatoes you can use for this recipe are russet potatoes. Unlike other potatoes, they have more stable fibers which keeps them from falling apart as much when roasting. Other potatoes like golden and sweet potatoes may not hold up as well or may not be able to hold on to buffalo sauce well.

How do I make buffalo sauce?

An easy way to make buffalo sauce is to buy it! I like using The New Primal buffalo sauce because it comes in 3 different spice levels and is made with clean ingredients. My favorite is the medium buffalo sauce.

If you do want to make your own, here is a quick homemade buffalo sauce recipe:

1 cup Franks Red Hot Sauce
1/2 cup Butter or Ghee
1/8 tsp Garlic Powder

Melt butter in small saucepan, add hot sauce and garlic powder and whisk until fully combined. That’s it!

How to make buffalo roasted potatoes:

Place cut russet potatoes into a large bowl of cold water. Let sit for 20-30 minutes. Drain and rinse potatoes and dry them off as much as possible.
Preheat oven to 400.
Toss rinsed, drained and dried potatoes with avocado oil, salt, pepper and garlic powder until evenly coated.
Place in a single layer on a large sheet pan and bake for 45 minutes flipping halfway through.
Cool for 5 minutes, add cooked potatoes to a large bowl and toss with buffalo sauce. Serve hot.

Buffalo Roasted Potato Recipe Tips:

This recipe will turn out best if you soak the cut potatoes beforehand in cold water for at least 20 minutes. You could skip this step but releasing the starches from the potato will make for a more crispy potato.

Keep the oven hot. It may seem like the temperature of the oven is too hot, but it will make sure the potatoes are roasted and not steamed and mushy.

Make sure potatoes are in an even layer on the sheet pan to make sure as much moisture escapes from them as possible.

Other Recipes Using Buffalo Sauce:

Buffalo Roasted Potatoes

Yield: 6-8 Servings

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Buffalo roasted potatoes use russet potatoes and buffalo sauce to add a spicy kick to your side dish rotation. Great for a game day dinner!

Ingredients

2 lbs Russet Potatoes, large dice
2 tbsp Avocado Oil
1.5 tsp Garlic Powder
1.5 tsp Sea Salt
1/8 tsp Ground Black Pepper
1/3 cup Buffalo Sauce

Instructions

Place cut russet potatoes into a large bowl of cold water. Let sit for 20 minutes. Drain and rinse potatoes and dry them off as much as possible.
Preheat oven to 400.
In a large bowl, toss rinsed, drained and dried potatoes with avocado oil, salt, pepper and garlic powder until evenly coated.
Place in a single layer on a large sheet pan and bake for 45 minutes to 1 hour flipping halfway through.
Cool for 5 minutes, add cooked potatoes to a large bowl and toss with buffalo sauce. Serve hot.

Notes

Buffalo Roasted Potato Recipe Tips:

Keep the oven hot. It may seem like the temperature of the oven is too hot, but it will make sure the potatoes are roasted and not steamed and mushy.

Make sure potatoes are in an even layer on the sheet pan to make sure as much moisture escapes from them as possible.

Recommended Products

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The New Primal, Dipping Wing Sauce Medium Buffalo, 12 Ounce

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 123 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 701mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 3g Sugar: 1g Sugar Alcohols: 0g Protein: 3g

Slow Cooker Lemon Chicken Soup

November 24, 2019 by Thyme and JOY Leave a Comment

This easy slow cooker lemon chicken soup is perfect for the busy family. Made with zucchini noodles, this low carb soup is perfect to prep in the morning and will warm you up during the fall and winter months.

It’s officially soup season over here in South Carolina which means its probably 70 degrees. *womp womp* Good thing I don’t let that stop me from making soup this time of year because if I waited for the weather, it would never happen!

Chicken soup is definitely good for the soul, but slow cooker lemon chicken soup is even better because it can be prepped in the morning so you can come home to a hearty comforting meal that has the tangy zest of lemon that will cure any sickness.

Unlike traditional greek chicken soup or avgolemono, slow cooker lemon chicken soup is a traditional broth chicken soup without eggs or orzo pasta.

Low Carb Slow Cooker Lemon Chicken Soup:

This recipe is made with the low carb, keto or Whole30 dieter in mind as the pasta or noodles are completely left out of the recipe. Instead, zucchini noodles are used in as a replacement to keep the carbohydrates low.

Whether you use store bought zucchini noodles or purchase them already spiralized, make sure they are chopped into 2-3 inch pieces. Add them to the soup AFTER it’s done cooking.

The heat of the soup will wilt down the zucchini noodles but not so much that they will be a mushy mess.

Another keto, whole30 or low carb alternative to pasta would be to use some cooked spaghetti squash.

Can I Use Cooked Chicken or Rotisserie Chicken?

If you have a rotisserie chicken or chicken breast that is already cooked, you can use it in this slow cooker soup. Simply shred cooked chicken beforehand and add to the pot when you add the cooked vegetables and broth.

BONUS: if you’re using a rotisserie chicken, make sure you save the bones to make a nutritious rotisserie chicken bone broth

How To Make Slow Cooker Lemon Chicken Soup:

Heat 2 tsp Avocado oil in large skillet over medium high heat. Add chopped garlic, onion, celery, carrots, thyme, rosemary, sage, salt and pepper. Saute until vegetables begin to soften or until onions are translucent. This will take about 8-10 minutes.
Trim fat from chicken breasts and filet each chicken breast long ways into 2 thin pieces each. Add to the bottom of the slow cooker.
Add cooked vegetables on top of chicken, then add chicken stock, bay leaves, lemon zest and lemon juice.
Cook on high for 3-4 hours or low for 6-8 hours until chicken breast is cooked all the way through.
Once chicken is cooked, remove with tongs and shred. Add chicken back in and remove bay leaves.
Stir in raw zucchini noodles. Adjust seasonings if needed and serve hot.

Other Low Carb Soup Recipes:

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Slow Cooker Lemon Chicken Soup

Yield: 8-10 Servings

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

Ingredients

1.5 lb Boneless Skinless Chicken Breast
1.5 cup White Onion, diced
1 cup Carrots, cut into rounds
1 cup Celery, diced
2 tsp Garlic, minced
4 cups Zucchini Noodles, raw
1 Lemon, zest
2 Lemons, juiced
6 cups Chicken Stock
2 tsp Avocado Oil
2 Bay Leaves
1 tsp Dried Thyme
1 tsp Dried Rosemary
1 tsp Dried Sage
2 tsp Sea Salt
1/2 tsp Ground Black Pepper
2 tbsp Fresh Parsley, chopped
**Use 1 tbsp Poultry Seasoning in place of thyme, rosemary and sage

Instructions

Heat 2 tsp Avocado oil in large skillet over medium high heat. Add chopped garlic, onion, celery, carrots, thyme, rosemary, sage, salt and pepper. Saute until vegetables begin to soften or until onions are translucent. This will take about 8-10 minutes.
Trim fat from chicken breasts and filet each chicken breast long ways into 2 thin pieces each. Add to the bottom of the slow cooker.
Add cooked vegetables on top of chicken, then add chicken stock, bay leaves, lemon zest and lemon juice.
Cook on high for 3-4 hours or low for 6-8 hours until chicken breast is cooked all the way through.
Once chicken is cooked, remove with tongs and shred. Add chicken back in and remove bay leaves.
Stir in raw zucchini noodles. Adjust seasonings if needsd and serve hot.

Notes

Low Carb Slow Cooker Lemon Chicken Soup:

Whether you use store bought zucchini noodles or purchase them already spiralized, make sure they are chopped into 2-3 inch pieces. Add them to the soup AFTER it's done cooking.

The heat of the soup will wilt down the zucchini noodles but not so much that they will be a mushy mess.

Another keto, whole30 or low carb alternative to pasta would be to use some cooked spaghetti squash.

Can I Use Cooked Chicken or Rotisserie Chicken?

BONUS: if you're using a rotisserie chicken, make sure you save the bones to make a nutritious rotisserie chicken bone broth

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 213 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 62mg Sodium: 750mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 3g Sugar: 6g Sugar Alcohols: 0g Protein: 26g