Category Archives: Egg Free

Paleo Creamed Spinach

Paleo Whole30 Creamed Spinach

I’m writing this from our new house in Long Beach, CA, and I couldn’t be happier! This house is so comfortable and it’s everything I’m looking for in a home: lots of natural light, huge backyard, and hardwood floors! Oh, and we also have a gas stove that I’m very excited about. Our last place had an electric one and I did not love it.

Needless to say, this past week has been a whirlwind, with getting things out of storage and getting settled into our new home. However, it’s so nice to finally have a place to call home, and I’m eager to get back to work again.

Today’s recipe is paleo creamed spinach, and I’m kinda obsessed. I love dishes that make you eat a ton of veggies by wilting them down like crazy, and this recipe does just that. Especially when they are doused in a heaping amount of healthy fat!

Paleo Whole30 Creamed Spinach

This creamed spinach is thickened with coconut milk and tapioca starch, and you wouldn’t even know that you are missing the dairy! I couldn’t stop eating this because it was so delicious.

If you need a way to fit in plenty of greens, or want to make a spinach dish that your kids will enjoy, I hope try out this creamed spinach. It’ll have you fall in love with spinach all over again!

Paleo Whole30 Creamed Spinach

Paleo Creamed Spinach
 
Prep time
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Total time
 
Ingredients
  • 2 tbsp ghee or coconut oil
  • 1 onion, chopped,
  • 2 garlic cloves, minced
  • 2 big bunches of spinach, stems removed
  • 1 can of full-fat coconut milk
  • Juice and zest from ½ lemon
  • 2 tbsp tapioca starch
  • Salt and pepper, to taste
  • Red pepper flakes, to garnish
Instructions
  1. Heat ghee or coconut oil in a large skillet over medium heat.
  2. Add onions with salt and pepper, and cook until translucent, about 5 minutes.
  3. Add minced garlic and stir for 30 seconds.
  4. Add spinach (in batches, if necessary) and cook for 4-5 minutes. Make sure to stir often until wilted.
  5. Pour in coconut milk, lemon juice, and lemon zest. Season with salt and pepper, and let it simmer for 10-12 minutes until the sauce is reduced and thickened. Stir in tapioca starch.
  6. Remove from heat, sprinkle with red pepper flakes, and serve.

Paleo Whole30 Vegan Creamed Spinach Side Dish

Bruschetta Sweet Potato Toast

Paleo Vegan Bruschetta Sweet Potato Toast

Happy Friday, you beautiful humans! I’m in such a happy mood today, because a lot of good things happened this week and I’m excited to share them with you! These are just a few things taking over my life right now:

  • We found a house to live in! We’ve been living in an Airbnb in Los Angeles until we find a permanent place to rent, so it’s a been a stressful week of house hunting. But our application got accepted for a BEAUTIFUL house with a HUGE backyard in Long Beach! Guys, I haven’t lived in a house in forever. It’s been apartment living for over past 10 years, and it’s so exciting to finally have a house to live in. We move in at the end of this month!
  • I’m a guest on a podcast for the first time ever! A few moths ago, Dr. Jon Rojjanasrirat, a chiropractor and an health advocate, approached me and asked if I would like to be on his podcast, and I had to say yes! You can tell I was nervous by how I stumble on some of the words, but I talk about topics I’m passionate about: sugar detox, stress management, and self love. Go give it a listen!
  • Beautiful springtime produce and recipes are on my mind! First up: this Bruschetta Sweet Potato Toast!

Paleo Vegan Bruschetta Sweet Potato Toast

Paleo Vegan Bruschetta Sweet Potato Toast

Paleo Vegan Bruschetta Sweet Potato Toast

Sweet potato toast has been trending like crazy recently, so I feel like I’m late in the game but I had to try it out! My love for sweet potatoes goes deep so using them as “toast” to top with delicious things? Well, that’s a no-brainer for me. And refreshing and delicious bruschetta screams Spring to me. This is such a epic combo, you have to try it out!

Paleo Vegan Bruschetta Sweet Potato Toast

Paleo Vegan Bruschetta Sweet Potato Toast

Paleo Vegan Bruschetta Sweet Potato Toast

I’ve seriously been eating this Bruschetta Sweet Potato Toast for the past several days because I just can’t get enough! The tartness of the bruschetta complements the sweetness of the sweet potatoes and I’ve been loving it for breakfast, lunch, and even as a snack.

I’m excited to bring you more delicious and fun recipes like this one this season so come check back often or sign up for my newsletter to get all the latest updates. Hope you have a beautiful weekend, friends!

Paleo Vegan Bruschetta Sweet Potato Toast

Bruschetta Sweet Potato Toast
 
Prep time
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Total time
 
Ingredients
  • 2 large tomatoes or 3 medium tomatoes, chopped
  • ½ onion chopped
  • 1 garlic clove, minced
  • ¼ cup chopped basil leaves
  • 2 tbsp nutritional yeast
  • 2 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper
  • 2 medium sweet potatoes
Instructions
  1. In a big bowl, mix together all the ingredients, except for sweet potatoes. Let sit for at least 10 minutes.
  2. While the bruschetta marinates, cut sweet potatoes lengthwise into ¼ inch thick pieces.
  3. Pop the sweet potatoes slices in the toaster until cooked through, about 5 minutes. Alternatively, you can bake them in the preheated 400 degree F oven for 30 minutes, flipping halfway through.
  4. Top with spoonfuls of bruschetta, and serve!

Paleo Vegan Whole30 Bruschetta Sweet Potato Toast - Perfect for Spring!

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

We are just a day away from St. Patrick’s Day, and one of my few reasons why I love this day is because it means it’s almost Spring! That’s always a good thing to me because I just can’t wait for the warm weather. I know it’s so much colder and snowy in other parts of the country but I’m a summer girl and I’m the happiest under sunny warm skies.

And to celebrate almost-Spring, I made a SUPER easy and delicious one pot meal: Irish banger skillet! You literally just throw everything in a oven-proof skillet and bake it until it’s done. I love these kinds of meals because it’s so simple and you have less dishes to do. My favorite!

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

The traditional Irish bangers are usually pork sausage made with wheat flour. Since I can’t handle gluten, I made them with regular ol’ pork sausage which worked beautifully. This can also work with chicken as well. With cabbage, potatoes, and carrots, this Irish banger skillet makes a complete, budget-friendly meal your family will love.

If you need a yummy drink to go with your celebration of St. Patrick’s Day, make sure check out my paleo and vegan Shamrock Shake. It’s healthy and delicious, and taste GREAT with a bit of your favorite boozed mixed in as well.

Hope you imbibe safely and I wish you a giant pot of good luck and good cheer!

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

One Pan Irish Banger Skillet
 
Prep time
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Total time
 
Ingredients
  • 4 cups of shredded cabbage
  • 2 cloves of garlic, minced
  • 1 large russet potato, cubed
  • 1 large carrot, chopped
  • 1 tbsp + 1 tsp cooking fat, melted
  • 1 tsp sea salt, divided
  • Cracked black pepper, to taste
  • 1 lb chicken or pork sausage
  • 1 tbsp apple cider vinegar
Instructions
  1. Preheat oven to 425 degrees F.
  2. Place shredded cabbage and garlic In an oven-proof skillet, and toss with 1 tbsp cooking fat and ½ tsp of sea salt.
  3. In a small bowl, toss potato and carrot with 1 tsp cooking fat and ½ tsp of sea salt until evenly coated. Place evenly on top of the cabbage. Sprinkle with black pepper.
  4. Nestle the sausage between the potato and carrot mixture on top of the cabbage.
  5. Bake for 20 minutes, then flip the sausages and bake for 15 additional minutes.
  6. Splash evenly with apple cider vinegar before serving.

Celebrate St. Patrick's Day with this Paleo Whole30 One Pot Irish Banger Skillet!