These Grilled Potatoes are perfectly crispy and delicious. Yukon gold potatoes are cut into thin slices then covered in a simple seasoning and grilled. An easy and healthy recipe that’s gluten free and Whole30 compliant.
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Hot Pan Kitchen | Gluten Free, Paleo & Whole30 Recipes
Gluten Free Recipes with Real Food (Paleo + Whole30 too!)
These Grilled Potatoes are perfectly crispy and delicious. Yukon gold potatoes are cut into thin slices then covered in a simple seasoning and grilled. An easy and healthy recipe that’s gluten free and Whole30 compliant.
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These Grilled Peaches are an easy and delicious side for any bbq. Great on top of a salad, with chicken, pork, or steak, they’re also perfect for a healthy dessert. This super simple recipe for how to grill peaches is also vegan, gluten free, paleo, and Whole30 compliant.
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I know rice salad sounds like a contradiction in terms, but this dish will make you think otherwise. All the ingredients come together for this perfect mix of cool, crisp, salty, and crunchy deliciousness.
Not to mention you can make this salad is in less than 30 minutes – maybe even while you have my Greek Lamb Kabobs on the grill (and trust me, they go together SO well).
So read on to see how to get this side on your dinner table STAT.
Use a large sharp knife and cutting board to slice the cucumber into roughly 1/4 inch slices, then cut each slice into four pieces and set aside. Measure out the cherry tomatoes with a measuring cup, then quarter them and set them aside as well.
Drain the liquid from the kalamata olives into a small bowl and reserve for later.
To make the dressing measure out the olive oil, kalamata olive juice, dried oregano, and kosher salt with measuring spoons and place in a small container with a lid . Shake well to combine, then set aside.
Once rice is done cooking, scoop it into a large bowl. Place the cucumber, cherry tomatoes, pistachios, and sliced kalamata olives in with the rice. Shake the dressing again (it will separate easily), then pour it over the salad.
Gently stir everything together with a large wooden spoon or other utensil. Serve immediately or chill for 30 minutes and serve. Best if eaten the same day.
You may have a couple of questions about making this rice salad – let’s get to those now.
I wouldn’t recommend it as the rice can dry out pretty quickly. You can, however, cut the cucumber and tomatoes, and make the dressing the day before!
I recommend eating it the day of, as that’s when it tastes best. You can eat it the next day, but the nuts won’t be as crunchy and the rice will start to dry out a bit.
Just put it in fridge! That will help it cool off and after 30 minutes or so it can be served cold.
If you make this Greek Rice Salad (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!
This Pineapple Coleslaw recipe is quick and easy to make. Perfect for grilled chicken or pulled pork, it’s great to bring or serve at any summer BBQ. Plus it’s gluten free, paleo, and Whole30 compliant!
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This Grilled Pineapple recipe is simple, healthy, and completely delicious. There’s just three ingredients (and no sugar!), but it tastes like a dessert. Place the slices on your bbq and prepare to add an amazing side to your dinner. And bonus it’s gluten free, paleo, and Whole30 compliant.
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This Grilled Zucchini recipe is as easy as it gets. Cut up the zucchini, cover it with oil and some salt for seasoning, then get it on the bbq. A simple and healthy way to enjoy this summer veggie!
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These Perfectly Grilled Onions are a great addition to any dinner and are perfect for burgers, steak, or salad. Cut an onion into wide rings, then cover in oil and grill them up. An easy recipe (that’s gluten free, paleo, and Whole30-compliant) with how-to photos guiding you every step of the way!
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These Grilled Bell Peppers are the perfect veggies for your next bbq and are so easy to make. Just cut up the peppers, cover with oil and season with salt, then cook on the grill to perfection. Eat them on a salad, in a sandwich, or with slices of steak. This simple, how to recipe will be one you use all summer long!
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These Easy Potato Pancakes use leftover mashed potatoes and shredded cheese to make a simple, gluten free dish. Made without flour (using cassava flour instead), it’s perfect for a Whole30 reintroduction. Read below to find out how to make this cheesy meal with step by step instructions and pictures!
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These Instant Pot Whole30 Mashed Potatoes are so easy to make and perfect for a crowd. Russet potatoes are cooked in chicken broth, then whipped up with garlic powder, thyme, ghee, and coconut milk to make this wonderfully creamy and super simple side dish.
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