RSS The Organic Kitchen

  • Gluten Free Tangerine Cranberry Pecan Smoothie Bowl! April 15, 2018
    When it comes to smoothie bowls I like mine heavy on the granola and packed with flavor, and this Tangerine Cranberry Pecan Smoothie Bowl checks both off the list! (This post is sponsored by Back To Nature) What’s in This Bowl? … Continue reading →
  • Paleo-Whole 30-Keto Huevos Rancheros! April 6, 2018
    Huevos Rancheros rates way up there on my list of favorite breakfasts. When my diet shifted way more towards Paleo/Whole 30 I missed this classic Mexican breakfast. Luckily I have no need to miss it anymore because I came up with a way to keep it grain and dairy free! Continue reading →
  • Salted Caramel Pecan ‘No Churn’ Ice Cream! March 31, 2018
    Salted Caramel Pecan'No Churn' Ice Cream is...decadence. It's so rich, creamy and delicious it almost seems impossible that it is made without an ice cream maker! Continue reading →

RSS Thyme to Mango

  • Pumpkin Dip with Smoky Berbere October 21, 2017
    Achieve all you autumnal snacking goals with this pumpkin dip complete with caramelised onions, cashews and a smoky, Ethiopian-style Berbere spice blend →Get the Recipe!← It’s a strange thing being a food blogger in the southern hemisphere – it always feels like I’m in contradiction with the latest food trends and seasons. At the moment... […]
  • Apple Galette with Poudre Fort October 17, 2017
    Just like an apple pie but without the hassle, this apple galette with Poudre Fort (a kick-ass, medieval spice blend) is the perfect autumnal dessert! →Get The Recipe← Ok, this is it. This is my go-to dessert recipe. Forever. Because the galette love is more real than real and apple galette is the epitome of... […]
  • Salmon Polpette with Gruyere & Dijon Mustard October 14, 2017
    Filled with gruyere cheese, fresh parsley, and Dijon mustard these salmon polpette offer a kick-ass alternative to regular meatballs! →GET THE RECIPE!← Don’t you just love all the fancy words there are in cooking, and then you find out they’re not really that fancy: Veloute = White Sauce; Bouillon = stock; Dulse = seaweed… I... […]