Category Archives: Snacks

Paleo Cauliflower Nacho Cheese

Paleo cauliflower nacho cheese only takes 5 minutes to make, and it’s nut free and dairy free so anyone can enjoy it! 

Paleo Vegan Cauliflower Nacho Cheese

Well, the June gloom of Southern California is officially over! It’s hot and sunny over here, and I absolutely love it. I made it to the beach this past weekend, enjoyed some sunbathing, went on long walks around the neighborhood, and made this cauliflower nacho cheese sauce. It was glorious.

It’s been a very, very long time since I had cheese, but that doesn’t mean I don’t get cravings for it. Because CHEESE, guys. It’s just wonderful. Most dairy substitutes are made with nuts, but my digestion isn’t great when I eat a ton of nuts at a time. So when I recently saw that many bloggers were using frozen cauliflower in smoothies to make it creamy, I thought it would be a great idea to make this nacho cheese sauce with it. And it really delivers on the velvety texture!

Paleo Vegan Cauliflower Nacho Cheese

Sure, you can dip just about anything in this cauliflower nacho cheese, but I highly recommend you enjoy it with Siete Foods Tortilla Chips. They are just so darn crispy and delicious, and I’ve become a serious addict (especially the lime flavor!). If you don’t want to use it as a dip, you can even use it as sauce or dressing. I put it over some roasted potatoes the other day, and ermagah, the combination was amazing!

If you can’t eat the real stuff like me, and you want some cheese in your life, you gotta make this recipe. It’s healthy, nutritious, and allergen-free!

Paleo Vegan Cauliflower Nacho Cheese

Paleo Cauliflower Nacho Cheese
 
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Ingredients
  • 2 cups of frozen raw riced cauliflower
  • ¾ cup full-fat coconut milk
  • ¾ cup nutritional yeast
  • 2 tbsp apple cider vinegar
  • 1 tsp sea salt
  • 1 tsp turmeric
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Optional: ½ tsp red pepper flakes
Instructions
  1. Place all ingredients in a high-powered blender.
  2. Blend until smooth and creamy.
  3. Use as dip, sauce, or dressing! This nacho cheese is great heated or chilled. Store in the refrigerator for up to 5 days.

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.

Cauliflower Nacho Cheese (Paleo, Vegan, Whole30)

3-Ingredient Matcha Ice Cream (Paleo, Vegan) [VIDEO]

Simple and easy 3-ingredient matcha ice cream is so delicious, you’ll never guess it’s paleo and vegan!

3 Ingredient Matcha Ice Cream Paleo Vegan

So…. the June Gloom in LA is REAL, guys. If you’ve never heard of it before, it’s when the weather is overcast and chilly during late spring/early summer in southern California. AND IT’S DEPRESSING. I know, I know… I’m living in a place where it’s sunny and beautiful most of the year so I shouldn’t complain, but I did NOT expect this. Nothing like a delicious ice cream to brighten up the mood though, right?

I haven’t had ice cream in forever, and it’s mostly because I just stopped eating sweets. Not only do I prefer salty foods in general, I still am dealing with candida symptoms especially when I’m under a lot of stress. However, this matcha ice cream? It contains only clean, good-for-you ingredients that doesn’t give me any of the blood sugar symptoms or digestive issues. It’s just the gosh darn best!

3 Ingredient Matcha Ice Cream Paleo Vegan

I love the fact that this matcha ice cream literally takes 3 ingredients to make. And it tastes AMAZING. I first had matcha ice cream when I was visiting Seoul, Korea in the summer back in middle school. The thought of green tea for ice cream seemed a bit strange to me, but once I tasted it, I was obsessed. The slightly bitter and smooth taste of matcha was so perfect with the sweet creaminess added to it.

So ever since I found out I’m intolerant to dairy (which seems like bajillion years ago), I’ve been eyeing every matcha ice cream I’ve come across with sadness because it really is one of my favorite ice cream flavors. And the fact that I can now enjoy it at home SO EASILY just in time for the summer brings me so much joy!

3 Ingredient Matcha Ice Cream Paleo Vegan

If you are on the RESTART sugar detox, good news: You can still enjoy this recipe! Just use green-tipped bananas. It won’t be as sweet, but it’ll still satisfy your cravings wonderfully. You gotta enjoy SOME kind of a cold treat as the weather gets warmer, in my opinion. Not go make this matcha ice cream this weekend! If you love matcha, you’ll love it. I promise!

3 Ingredient Matcha Ice Cream Paleo Vegan3 Ingredient Matcha Ice Cream Paleo Vegan

5.0 from 5 reviews
3-Ingredient Matcha Ice Cream (Paleo, Vegan)
 
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Serves: 2-3 servings
Ingredients
Instructions
  1. Peel the bananas, slice them into 3-inch chunks, and freeze them in a freezer bag for at least 6 hours.
  2. Add matcha powder to coconut cream, and whisk until smooth and creamy. Chill in the refrigerator for at 2 hours until the mixture sets and hardens.
  3. Place the frozen bananas and the matcha/coconut cream mixture in a blender and blend until smooth and creamy.
  4. Serve immediately or store in the freezer until ready to eat.
  5. Sprinkle with your favorite toppings, if using!

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.

3-Ingredient Matcha Ice Cream (Paleo, Vegan, Whole30)

Pickle Deviled Eggs

Healthy and filling pickle deviled eggs are the perfect snack or appetizer that’s paleo and Whole30-friendly!

Paleo Pickle Deviled Eggs

How was your Memorial Day, friends? Ours was so relaxing. We actually had zero plans so we ended up hanging out at home, working on some home projects, and finished up 13 Reasons Why. That show is preeeeetty intense, and deals with some serious issues faced by high school teens. If you’ve watched it like everyone and their uncle has, then you know what I mean. It’s a good one though. I highly recommend it!

Also, I did a LOT of cooking. Our grill was fired up almost every night, which inspired me to put together ideas for some delicious summer recipes. One of them being… these pickle deviled eggs!

Paleo Pickle Deviled Eggs

This recipe was created by combining the 2 snacks I love having around at all times: pickles and deviled eggs. Deviled eggs are just so creamy and satisfying, that adding tangy and sour pickles to them is just the perfect flavor combo! I’ve been munching on these everyday and I just can’t get enough.

Paleo Pickle Deviled EggsPaleo Pickle Deviled Eggs

If you are planning a summer barbecue or gathering, I bet your guests will gobble up these pickle deviled eggs. It’s also a great recipe to make if you are doing the Whole30 or the RESTART sugar detox, especially when those cravings hit. All the healthy fats in these low carb pickle deviled eggs can help hold you over until the next meal while satisfying your hunger. Plus, it’s absolutely delicious!

Paleo Pickle Deviled Eggs

Pickle Deviled Eggs
 
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Ingredients
  • 6 eggs
  • 3 tbsp paleo mayonnaise
  • 1 tbsp pickle juice
  • 2 tsp fresh dill, finely chopped
  • 1 tsp dijon mustard
  • ¼ cup chopped pickle
  • Salt and pepper, to taste
  • Paprika, for garnish
Instructions
  1. Bring water to a boil in a saucepan.
  2. Take out eggs straight from the fridge, then lower the eggs into the water so they don't break, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes.
  3. Prepare a large bowl with an ice bath.
  4. Once the eggs are done cooking, place them in the ice bath for at least 15 minutes.
  5. Peel the eggs under cold running water.*
  6. Cut the eggs in half lengthwise.
  7. Take out the yolks and place in a bowl.
  8. Add paleo mayonnaise, pickle juice, dill, mustard, chopped pickle, salt and pepper, and mash with a fork until fully combined and creamy.
  9. Fill the egg whites with the mixture evenly.
  10. Optional: Garnish with more sliced pickles and dill, and sprinkle with paprika before serving.
  11. Refrigerate up to 4 days.
Notes
*There are many ways to cook hard-boiled eggs, but I found that this method makes the best, easy-to-peel egg without the shell sticking to the whites. If you prefer another method, you can cook it in any way that works best for you!

Pickle Deviled Eggs (Paleo, Whole30, Gluten Free)