Category Archives: Video

Paleo Asian Chicken “Noodle” Salad [Video]

Refreshing and filling Paleo Asian Chicken “Noodle” Salad is delicious and low carb, made with carrot and parsnip noodles!

Paleo Asian Chicken Noodle Salad

I eat some kind of salad every single day as a meal, usually lunch. I love getting in some quality nutrients with a big ol’ bowl of veggies, in addition to healthy fats and proteins. Since my meals have to fill me up for several hours since I try to avoid snacking between them, my salads are usually chock full of filling and satiating ingredients that are low in sugar.

I made this Paleo Asian Chicken “Noodle” Salad with exactly that in mind. Plus, I just love Asian flavors that are packed with umami and textures. The tender, juicy chicken in this recipe melds together with the freshness of the parsnip and carrot noodles and the crunchiness of the toasted cashews beautifully.

Paleo Asian Chicken Noodle SaladPaleo Asian Chicken Noodle Salad

This salad reminds me of the papaya salads I had in Thailand. I had it everyday for the week that I was there because it was so delicious and spicy. While this Paleo Asian Chicken “Noodle” Salad isn’t spicy, you can add a bit of spice to it if you’d like with sriracha sauce or spicy pepper flakes. Although I’m a huge fan of spicy, I actually enjoyed this salad as it was and didn’t feel like I needed to add anything to it.

The best thing about this dish is that it gets better and better as it sits and the flavors meld together. I would make a big batch in the beginning of the week and enjoy the leftovers. It’s the perfect recipe for batch-cooking!

Paleo Asian Chicken Noodle SaladPaleo Asian Chicken Noodle Salad

5.0 from 6 reviews
Paleo Asian Chicken "Noodle" Salad
Prep time
Cook time
Total time
Serves: 3-4 servings
  • 1 lb chicken thighs or breasts
  • 1 parsnip
  • 3 carrots
  • ½ cup raw cashews
  • 1 tsp coconut oil
  • 2 green onions, chopped
  • 1 tbsp sesame seeds
  • Cilantro or basil, for garnish
  • Salt and pepper, to taste
  1. Combine all ingredients for the dressing and stir together to mix.
  2. Add 2 tbsp of the dressing to the chicken and massage with your hands to coat evenly. Set the chicken aside to marinate in the refrigerator for 10 minutes.
  3. Use a spiralizer or vegetable slicer to slice the parsnip and carrots into thin noodle-like strips.
  4. Heat a skillet over medium heat. Add cashews and cook stirring for 3-4 minutes, until the cashews are browned and toasted. Add to the parsnip and carrot mixture.
  5. Heat coconut oil in the skillet over medium high heat.
  6. Add the chicken in a single layer and cook for 6 minutes on each side until cooked through.
  7. Transfer the chicken to a cutting board and slice in bite-sized pieces. Add to the salad.
  8. Add green onions and the rest of the dressing. Stir to mix well.
  9. Add salt and pepper, if needed, and sprinkle sesame seeds and cilantro or basil leaves. Serve immediately or chill before ready to serve.

Asian Chicken (Noodle- Salad (Paleo, Gluten Free, 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)
Prep time
Cook time
Total time
Serves: 2-3 servings
  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!

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

Video Tutorial: How to Make Paleo Mayonnaise

Recently, I was talking to a group of friends and the topic of making your own mayonnaise came up. I was trying to explain how I make it at home, but the explanation didn’t seem to fully clarify the process of how the immersion blender creams up the ingredients into the final product. So I decided to make a video tutorial!

This is my first video, and I’m pretty excited about it, so I hope you have as much fun watching it as I had making it. Click the image above to watch!

How to Make Paleo Mayonnaise
Prep time
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Total time
  • Immersion blender
  • 2 eggs (or just the yolks for a thicker consistency)
  • 1 cup avocado oil
  • juice of ½ lemon
  • 2 tsp dijon mustard
  • salt, to taste
  1. In a wide-mouthed glass jar that can fit the head of the immersion blender, pour in eggs, lemon juice, avocado oil, dijon mustard, and salt.
  2. Slowly lower the blender in to jar until it hits the bottom.
  3. Turn on the blender and let it run without moving until you see a white creamy cloud start forming from the bottom. It will rise up as the oil get slowly incorporated into the mixture.
  4. When most of the oil is blended in to the cloud, slowly lift the blender up while it's running.
  5. By the time you get to the top, there shouldn't be much oil left and your mayo should be made.
  6. Screw on the lid and the mayo should last in the fridge for up to 2 weeks!