Category Archives: Nut Free

Creamy Chimichurri Sauce (Paleo & Vegan)

This creamy chimichurri sauce takes minutes to make, and tastes amazing on everything!

Creamy Chimichurri Sauce Paleo Vegan

When people tell me that healthy eating is boring and has no variety, I ask, “Are you experimenting with differences sauces and spices?” The flavor of food can change dramatically depending on what seasoning or dressing you put on it, and you can make multiple dishes with the same base ingredients.

So recently, when I got a bit bored by the same marinade I put on my steak, I decided to switch it up a bit with this creamy chimichurri sauce, and dayuuum, it added SO MUCH flavor and I ended up putting the leftover sauce on everything for the next several days.

Creamy Chimichurri Sauce Paleo Vegan

Yup, these are all ingredients that go into this creamy chimichurri sauce. So simple and healthy, right? I love a good creamy sauce, and the addition of an avocado makes it a perfect texture, not too thick and not too thin. Which is why you can seriously use this sauce for anything!

Creamy Chimichurri Sauce Paleo Vegan

So far, I have used it as a dipping sauce for steak and veggies, a refreshing dressing on a salad, and even topped my gluten free smoked salmon toast with it for a burst of flavor. I just can’t get enough of it, and I highly recommend you try it out!

Creamy Chimichurri Sauce Paleo VeganCreamy Chimichurri Sauce Paleo Vegan

Creamy Chimichurri Sauce (Paleo & Vegan)
 
Prep time
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Total time
 
Serves: About 1 cup
Ingredients
  • 1 cup fresh parsley, packed
  • ½ cup fresh cilantro, packed
  • ¼ cup apple cider vinegar, raw and unfiltered
  • 1 large avocado, peeled and seeded
  • 3 garlic cloves, smashed and peeled
  • ½ tsp sea salt
  • ¼ tsp ground black pepper (omit for AIP)
  • 1-2 tbsp extra virgin olive oil, if needed
Instructions
  1. Place all ingredients, except olive oil, in a high-powered blender.
  2. Blend until smooth.
  3. Add more olive oil if you want the sauce to be thinner.
  4. Enjoy as dressing, dip, or sauce over everything!

Creamy Chimichurri Sauce (Paleo, Vegan, Whole30)

Instant Pot Barbacoa

Quick and easy Instant Pot Barbacoa is so tender and delicious, and great for leftovers!

Paleo Gluten Free Instant Pot Barbacoa

Barbacoa is always my first choice when we go out for tacos (that, and fish tacos). There’s something so amazing about how tender and spicy it is, and I just love it just melts in your mouth. If you don’t know what Barbacoa is, you should learn and try it because it’s just the best!

Barbacoa is slow roasted meat, usually beef, seasoned with various spices to give it a delicious chipotle flavor. BUT, if you have no patience for slow roasting anything like me, you can just throw everything in the Instant Pot and it’ll all be ready in an hour or so!

Paleo Gluten Free Instant Pot Barbacoa

Beside some simple prep work, there’s not much you have to physically do for this Instant Pot Barbacoa. That’s what’s so magical about Instant Pots. They take a fraction of the time that a slow cooker requires, but you still have a delicious fall-off-the-bone meal at the end of it without stinking up the whole house!

Paleo Gluten Free Instant Pot Barbacoa

The versatility of this recipe makes it a great one to make for meal prepping at the beginning of the week. So far, we’ve had it in tacos, salads, taquitos, and eaten it just on its own. Next time, I think I’ll build a burrito bowl with them with cauliflower rice and veggies. Oh, the possibilities!

What your favorite way to enjoy Barbacoa?Paleo Gluten Free Instant Pot BarbacoaPaleo Gluten Free Instant Pot Barbacoa

5.0 from 1 reviews
Instant Pot Barbacoa
 
Prep time
Cook time
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Ingredients
  • 3-4 lb beef bottom round roast or chuck roast, cut into 3 inch chunks
  • 2 tbsp coconut oil
  • 1 large onion, quartered
  • 5 garlic cloves
  • 1 tbsp chipotle powder
  • 1 tbsp cumin
  • 1 tbsp dried oregano
  • 1 tsp chili powder
  • 2 tsp sea salt
  • ½ tsp ground black pepper
  • 1 cup beef broth or bone broth
  • ¼ cup raw and unfiltered apple cider vinegar
  • ¼ cup lime juice
  • Fresh cilantro, for garnish
Instructions
  1. Set Instant Pot to Sauté setting and heat 2 tbsp of coconut oil for 10 minutes.
  2. Add beef to the Instant Pot and brown on all sides, about 5 minutes. Work in batches if needed.
  3. Leave the beef in the Instant Pot and turn it off.
  4. Combine the rest of the ingredients, except cilantro, in a blender and blend until smooth.
  5. Pour the sauce over the meat, close the lid, and cook for 60 minutes on high pressure.
  6. Release the pressure and open the lid. Take out the meat, shred it with 2 forks, and return it back into the Instant Pot.
  7. Stir, sprinkle with cilantro, and serve as taco meat, in a burrito bowl, or in any way you want to enjoy it!

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Gluten Free Instant Pot Barbacoa

AIP Cinnamon Sugar Cookies

These AIP and paleo cinnamon sugar cookies are so chewy and delicious, you’ll want to make a double batch!

AIP Cinnamon Sugar Cookies

Mmmmm… sugar cookies. You really can’t go wrong with them. It’s always a crowd favorite!

It’s the first week of quiet after our wedding, now that all the events are over and my parents left to go back to South Korea this past weekend. The past month has been crazy and wonderful at the same time and my parents have contributed so much energy and effort into the wedding events, not to mention traveling an insane amount, that I thanked them by doing what I do best: cooking dinner and baking them treats.

Since my mom has rheumatoid arthritis, and it’s difficult to stick to the autoimmune protocol in Korea, she always requests that I make a dessert for her that she can bring back home and enjoy. And this time, I decided to make a big batch of this AIP cinnamon sugar cookies!

AIP Paleo Cinnamon Sugar Cookies

You can make these without the coconut butter frosting, but it seriously makes such a difference with that moist layer. Plus, it adds a touch of sweetness without added sugar that I love.

AIP Paleo Cinnamon Sugar Cookies

I truly enjoy creating these recipes for my mom, because it allows me to help others out there who are also on restrictive diets. Just because you can’t have certain foods, doesn’t mean you shouldn’t indulge in sweet treats from time to time. You just gotta get a bit more creative in the kitchen!

I hope you enjoy these AIP cinnamon sugar cookies as much as my parents did!

AIP Paleo Cinnamon Sugar CookiesAIP Paleo Cinnamon Sugar Cookies

AIP Cinnamon Sugar Cookies
 
Prep time
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Total time
 
Serves: 20-24 cookies
Ingredients
  • ¾ cup coconut flour
  • ¾ cup tapioca starch
  • 2 tbsp cinnamon, plus more for garnish
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 1 tbsp grass-fed gelatin
  • 1 tbsp room temperature water
  • 2 tbsp hot water
  • ½ cup maple syrup
  • ½ cup coconut oil, melted
  • 1 tsp vanilla extract
  • ¼ cup coconut butter, for frosting
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, stir together coconut flour, tapioca starch, cinnamon, sea salt, and baking soda.
  4. In a separate bowl, whisk together gelatin and room-temperature water. Add hot water and whisk until the gelatin is dissolved.
  5. Add maple syrup, coconut oil, and vanilla extract to the gelatin mixture and whisk together.
  6. Slowly add wet ingredients to the dry ingredients, while stirring with a fork.
  7. Mix until combined and moldable.
  8. Using rounded tablespoons, drop the cookie dough on the parchment paper. It might seem sticky, but it'll be easier to work once they are dropped.
  9. Wet your hands slightly and roll the dropped dough into balls and flatten them.
  10. Bake for 10-15 minutes until the edges are golden, but the cookies are still soft.
  11. Let cool for 15 minutes. The cookies will harden as they cool.
  12. Warm up coconut butter in the microwave or stovetop until slightly melted, but still thick and creamy. Spoon gently over cookies, and sprinkle with cinnamon. Let cool completely before serving.The coconut butter will solidify once cooled.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Cinnamon Sugar Cookies (AIP, Paleo, Gluten Free)