Category Archives: Side

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
Cook time
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

Daikon Radish Fries

AIP Paleo Daikon Radish Fries

Hello from LA! We are finally at our final destination on our Pacific Coast Highway road trip and I’m seriously loving all the palm trees, sunshine, and the warm weather. I’d rather not got back to NorCal but we’ll be heading back on January 1st. At least that’s the plan for now.

I also plan to do a blog post on this trip with my mom and how we handled being on an AIP diet for almost 2 weeks while on the road, so stay tuned! In the meantime, I’m excited to share this delicious daikon radish fries with you. These are AIP as well, and I made them so my mom and I can enjoy them together.

AIP Paleo Daikon Radish Fries

AIP Paleo Daikon Radish Fries

AIP Paleo Daikon Radish Fries

If you are even a little bit normal, fries are the best, most addicting things ever. I can go to town on them, but I don’t love the crappy oils that they cook them in at restaurants and I can feel the brain fog afterwards. So I try to make them at home often, and these daikon radish fries came together the other day when I had a giant daikon radish leftover after making my slow cooker Korean short ribs.

AIP Paleo Daikon Radish Fries

AIP Paleo Daikon Radish Fries

AIP Paleo Daikon Radish Fries

If they look slightly burnt, that’s all good. That just means they crisped up nicely and will give that delicious crunch. My only complaint was that I didn’t make enough! These were dangerously addicting and were gone in no time. My mom couldn’t stop raving about how good they were.

If you are looking for a tasty and addicting fries recipes that’s healthy and lower in carbs, you need to make these daikon radish fries because they are awesome!

AIP Paleo Daikon Radish Fries

Daikon Radish Fries
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 large daikon radish
  • 2 tbsp coconut oil, softened
  • ½ tsp salt
  • 1 tsp fresh thyme leaves
Instructions
  1. Preheat oven to 400 degrees F.
  2. Use a shark knife to cut the radish into fries, about ½ inch thick and 3 inches long.
  3. Soak under water for 20-30 minutes to get rid of excess starch. Drain and pat dry with a paper towel.
  4. Place the radish fries in a large bowl with coconut oil, salt and ½ tsp thyme leaves. Toss until the fries are coated in seasoning.
  5. Lay the fries on a baking sheet in a single layer, making sure the pan isn't too crowded.
  6. Bake for 50 minutes, flipping the fries half way through, until the fries are darker in color and crispy.*
  7. Sprinkle with the rest of the thyme leaves and eat with your favorite dipping sauce!
Notes
*Every oven is different, so make sure to watch the fries closely and adjust the time accordingly.

Paleo Gluten Free Whole30 AIP Daikon Radish Fries

Candied Pecan Loaded Sweet Potatoes

Candied Pecan Loaded Sweet Potatoes

Happy Monday! It’s been raining nonstop here. It’s quite annoying but I’ve actually liked that I had an excuse to lounge at home and basically relax and do nothing over the weekend. It was much needed! However, I do miss the sunshine and I’m VERY looking forward to spending Thanksgiving in Hawaii this year. Bring on the beaches!!

Before leaving, I wanted to share a last minute Thanksgiving recipe that’s so simple and easy to make. If you love sweet potato casserole, I think you’ll like this one! This candied pecan loaded sweet potatoes recipe has the same flavors as a sweet potato casserole, but takes out the labor of blending up the sweet potatoes. I’m all about doing less work than I have to (AND creating less dishes) on Thanksgiving with so many things going on if you are hosting. 

Candied Pecan Loaded Sweet Potatoes

Candied Pecan Loaded Sweet Potatoes

Candied Pecan Loaded Sweet Potatoes

I find that sweet potatoes are plenty sweet on their own so I do not like to add more sugar to it, as what usually happens in a traditional sweet potato casserole. There are usually 6 different kinds of pies at the dessert table waiting for you on Thanksgiving, so why load up on excess sugar during your meal? The candied pecans in this recipe adds just enough sweetness to really enhance the flavors of the sweet potatoes, and for me, it honestly felt like I was eating dessert!

If you are looking for a fun and different take on sweet potato casserole on Thanksgiving, I highly recommend this recipe because it’s soooooo delicious. Just try it out and let me know!

Hope you have a safe and happy Thanksgiving!

Candied Pecan Loaded Sweet Potatoes

Candied Pecan Loaded Sweet Potatoes

Candied Pecan Loaded Sweet PotatoesCandied Pecan Loaded Sweet Potatoes

 

Candied Pecan Loaded Sweet Potatoes
 
Prep time
Cook time
Total time
 
Serves: 6 servings
Ingredients
  • 6 sweet potatoes
  • 3 tbsp maple syrup
  • 1 tsp water
  • ¼ tsp vanilla extract
  • ¼ tsp ground cinnamon
  • 1 cup raw pecans
  • 2 tbsp butter (Use coconut oil if you have a high sensitivity to dairy)
  • 1 tbsp coconut butter
  • ⅛ tsp sea salt
  • Optional: unsweetened coconut flakes
Instructions
  1. Preheat oven to 450 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Wash the sweet potatoes, then poke holes in them by stabbing them with a fork a few times.
  4. Bake in the oven for 45 minutes - 1 hour, until soft and easily pierced with a knife.
  5. While the sweet potatoes are baking, whisk together maple syrup, water, vanilla extract, and cinnamon in a bowl.
  6. Toss in the pecans and stir to coat well. Set aside until the sweet potatoes are done.
  7. Once the sweet potatoes are done cooking, lower the oven temperature to 350 degrees F.
  8. Cut the potatoes down the center lengthwise, then push them down carefully from the top to flatten . and open them a bit.
  9. Top each potato with the pecan mixture.
  10. Melt together butter, coconut butter, and salt on the stove top or in the microwave. Pour evenly over the sweet potatoes and the pecan topping.
  11. Bake in the oven for 10-15 minutes until the pecans are browned and toasted. If you have leftover pecans, toast it along side the potatoes and save as a snack!
  12. Sprinkle with more cinnamon and unsweetened coconut flakes, if desired. Serve immediately.

Deliciously Sweet Candied Pecan Loaded Sweet Potatoes - Paleo Gluten Free Vegan