Category Archives: RESTART Friendly

Paleo & Vegan Shamrock Shake

Paleo Vegan Shamrock Shake

It’s that time of the year again! The Shamrock Shake is out in time for St. Patrick’s Day. There was a time when I used to make a trip to McDonald’s every Spring, and revel in the sugar high I would get from it. This was back when my health was in a less than ideal state with ongoing digestive and skin issues from all the crap I was eating.

I mean, have you see what’s in Shamrock Shake? Beside the obvious ingredients like milk, sugar, and cream, here are some of the worst offenders: high fructose corn syrup, nonfat milk solids, corn syrup solids, dextrose, artificial flavoring, artificial coloring, carrageenan, and so many other more obscure additives. There are actually a total of 54 ingredients which is mind-blowing to me. You don’t need that in your life, trust me.

Paleo Vegan Shamrock Shake

Paleo Vegan Shamrock Shake

Paleo Vegan Shamrock Shake

Making your own version with clean ingredients is much healthier and soooo delicious. And it takes minutes to whip up! This paleo and vegan shamrock shake tastes really similar to the real thing and I’m a bit obsessed now.

One of the best features of the Shamrock Shake is how crazy thick and decadent it is. Using cashews and a frozen banana, I’m so happy that I was able to recreate that creamy texture. I actually ate half of this with a spoon!

Paleo Vegan Shamrock Shake

Paleo Vegan Shamrock Shake

Paleo Vegan Shamrock Shake

This year, instead of heading to McDonald’s and drinking up bunch of harmful chemicals and inflammatory additives, make this paleo and vegan Shamrock Shake at home. It’s easy, fast, and tastes pretty darn close to the real thing. If you have kids, they’ll love the fun green color and they’ll have no idea it’s filled with nutritious greens!

Paleo Vegan Shamrock Shake

Paleo & Vegan Shamrock Shake
 
Prep time
Cook time
Total time
 
Serves: 1-2
Ingredients
  • 1 cup raw unsalted cashews
  • 1 cup dairy-free milk of your choice (I used almond)
  • 1 banana, frozen and roughly chopped
  • 1 cup packed spinach
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup (Omit for sugar detox)
  • ¼ tsp peppermint extract
Instructions
  1. Combine all ingredients in a high-powered blender.
  2. Blend until smooth and frothy.
  3. Pour into 1 large glass or 2 small glasses, and serve.

Paleo, Vegan, Whole30 Shamrock Shake is a healthy and delicious alternative to your favorite St. Patrick's Day drink!

Swordfish Steak with Creamy Lemon Basil Sauce

Swordfish Steaks with Creamy Lemon Basil Sauce

Mmmmm, swordfish steak. I believe I first tried it about 5 years ago and have enjoyed it ever since. It’s one of my seafood favorites that’s quite steak-y because of how thick they are, but cooks super quick and isn’t “fishy” tasting. When cooked just right (as in, not overcooked and dry), it’s so delicious and tender, but mild enough that it goes well with any sauce or spices. I absolutely love it.

Swordfish Steaks with Creamy Lemon Basil Sauce

Swordfish Steaks with Creamy Lemon Basil Sauce

This is a great weeknight recipe because you’ll have a healthy and flavorful dinner in about 20 minutes. You don’t even need to turn on the oven!

The best part about it is the creamy lemon basil sauce, because it really brightens up the flavors. I’ve marinated swordfish steak before in all different sauces, but I like to keep it simple with the fish itself then give it a boost after cooking with a sauce or dressing. Swordfish itself is pretty neutral in flavor so this works out really well.

Swordfish Steaks with Creamy Lemon Basil Sauce

Swordfish Steaks with Creamy Lemon Basil Sauce

Swordfish Steaks with Creamy Lemon Basil Sauce

If you are unfamiliar with swordfish, don’t be intimidated. It’s one of the easiest fish to cook, because it cooks so fast compared to its thickness, and it’s quite nutrient dense! It’s one of the few food sources of vitamin D and has a substantial amount of anti-inflammatory Omega 3 fatty acids. Love when delicious food is jam packed with nutrients!

Swordfish Steaks with Creamy Lemon Basil Sauce

Swordfish Steak with Creamy Lemon Basil Sauce
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
Swordfish
  • 2 swordfish steaks, 1 inch thick
  • 1 tbsp lemon juice
  • Salt and pepper, to taste (Omit pepper for AIP)
  • 2 tbsp ghee or coconut oil
Creamy lemon basil sauce
  • ½ avocado
  • ½ cup fresh basil, packed
  • Juice and zest of ½ lemon
  • 1 tbsp olive oil
  • Salt and pepper, to taste (Omit pepper for AIP)
  • 3 tbsp of water + more, if necessary
Instructions
  1. Pat the swordfish dry with a paper towel, and season them liberally with salt and pepper on both sides. Pour lemon juice over the swordfish and refrigerate for 15 minutes.
  2. While the swordfish is marinating, place all ingredients of the lemon basil sauce in a blender and blend until smooth. If the sauce is too thick, add more water until it becomes the right consistency. Set aside.
  3. Heat a coconut oil in a skillet over medium high heat.
  4. Place the steaks in the pan and cook for 6 minutes, flipping halfway through.
  5. Drizzle lemon basil sauce over the steaks and serve with delicious veggies!

Paleo Whole30 Swordfish Steaks with Creamy Lemon Basil Sauce - Ready under 30 minutes!

Instant Pot Chicken Soup

Paleo Whole30 Instant Pot Chicken Soup

Alright, guys. Just a small update: we are still living in an Airbnb for the entire month of February so I’m really lacking in food photography props and my favorite plates that I like to use. It’s all good, because the place we are staying at is really nice and has good lighting (which is extremely important to me). We are trying to find a place to live next month so hopefully it’ll work out soon. I’m actually much less stressed out about the whole situation than I thought I would be, and I will provide you with more details soon (fingers crossed!).

In the mean time, I hope you understand if my photos are less than stellar. I’m doing my best with what I have!

As promised, this is my 2nd Instant Pot recipe of the week and it’s a good one. I love a good chicken soup and it’s so healing and comforting when you are feeling sick or down. I first made this Instant Pot chicken soup on a whim and didn’t measure any of the ingredients, and it turned out absolutely fantastic, so I had to make it again to share it with you!

Paleo Whole30 Instant Pot Chicken Soup

Paleo Whole30 Instant Pot Chicken Soup

Paleo Whole30 Instant Pot Chicken Soup

This recipe uses a whole chicken, and I love that because you end up making bone broth while cooking it, so you have a really nutrient-dense soup at the end of it. And it all comes together a little over one hour!

And yes, we have most of our crap in storage right now, but I had to bring my Instant Pot with me, OF COURSE. I use it at least 3-4x a week so it’s a must!

Paleo Whole30 Instant Pot Chicken Soup

Paleo Whole30 Instant Pot Chicken Soup

Paleo Whole30 Instant Pot Chicken Soup

It’s currently cold season so if you are feeling under the weather or in need of some comfort, I hope you make this nourishing Instant Pot chicken soup to boost your immunity and fight off the bugs. It also freezes really well so you can make it ahead of time to pull out on a cold day. It’s basically a hug in a bowl!

Paleo Whole30 Instant Pot Chicken Soup

Instant Pot Chicken Soup
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 large onion, diced
  • 2 large carrots (or 3 small), chopped
  • 1½ cup green beans, chopped into 1 inch pieces
  • 4 garlic cloves, minced
  • 1 inch ginger, minced
  • 3-4 lb whole chicken, preferably pasture raised
  • 1 tbsp + 1 tsp sea salt
  • Cracked black pepper, to taste (omit for AIP)
  • 5 cups of water
  • Chopped green onions, for garnish
Instructions
  1. Place onion, carrots, green beans, garlic, and ginger in the Instant Pot.
  2. Lay the chicken over the vegetables.
  3. Sprinkle with salt and pepper.
  4. Pour water over everything.
  5. Close the lid of the Instant Pot, then set it to "Soup" on high pressure of 30 minutes.
  6. Once the soup is finished, the Instant Pot will beep a few times. Wait about 30 minutes for the pressure to go down naturally until you can open the lid.
  7. Take out the chicken and debone. You can save the bones to make bone broth.
  8. Shred the meat and place back in the Instant Pot. Stir.
  9. Taste and add more salt and pepper, if needed.
  10. Serve with chopped green onions sprinkled on top.

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Paleo Gluten Free Whole30 Instant Pot Chicken Soup