Tag Archives: coconut milk

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

Coconut Chicken Curry (Instant Pot or Slow Cooker)

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Ughhh, is everyone feeling off today because of Daylight Savings? Why does that exist? I had such a hard time waking up this morning and now I feel a bit disoriented. At least the sun won’t set until after dinner, which is always a good thing for a food blogger like me. Natural light > artificial light when it comes to food photography.

Enough complaining, Jean. It’s time to share a fan-freakin-tastic recipe: coconut chicken curry! There was a time when I wouldn’t even want to attempt Indian cooking because it just seemed complicated and difficult in my head. Maybe it was all the spices they use, but I was just a tad intimidated. It wasn’t until recently that I started regularly cooking curry at home, and I have become obsessed.

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Maybe it’s just me, but there’s a huge sense of accomplishment and satisfaction when I’m able to recreate my favorite dish from a restaurant at home. And with a slow cooker or Instant Pot, it’s EXTRA easy, and this coconut chicken curry came together with minimal effort.

I made a giant batch and I’ve been eating the leftover for lunch for the past 3 days and I’m still not sick of it. C isn’t a huge fan of Indian food, but even he said that the flavors were spot on. So ya gotta try it out!

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

If you are on a sugar detox, feel free to just eat the curry alone or eat it with cauliflower rice. I love regular ol’ white rice and I feel really great on it so I will always choose that. Whatever you do, I hope you enjoy this coconut chicken curry as much as I did! I know I’ll be making curry at home way more often now that I know how easy it is.

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Coconut Chicken Curry (Instant Pot or Slow Cooker)
 
Ingredients
  • 1 can full-fat coconut milk
  • ¾ cup bone broth or chicken broth
  • 5 tbsp red curry paste
  • 2 tbsp fish sauce
  • 1 tsp cracked black pepper
  • 1 large onion, diced
  • 2 red bell peppers, thinly sliced
  • 3 carrots, chopped
  • 1½ cup chopped green beans
  • 2 garlic cloves, minced
  • ½ inch fresh ginger, minced
  • 1½ lb chicken breast of thighs
  • Juice from ½ lime
  • Optional: Chopped basil
Instructions
  1. Place coconut milk, bone broth, curry paste, fish sauce, and black pepper in the Instant Pot or slow cooker, and whisk together.
  2. Add onion, bell peppers, carrots, green beans, garlic, ginger, and chicken. Stir everything together.
  1. Close the lid and set it to "Poultry" for 10 minutes.
  2. Once the Instant Pot beeps to finish, wait about 15 minutes until it releases pressure naturally.
  3. Take out the chicken and shred it. Add it back in the pot and mix it in.
  4. Top with lime juice and basil, and serve with white rice or cauliflower rice.
Slow Cooker
  1. Cook on high for 4 hours.
  2. Take out the chicken and shred it. Add it back in the pot and mix it in.
  3. Top with lime juice and basil, and serve with white rice or cauliflower rice.

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 Mexican Hot Chocolate

Paleo Vegan Mexican Hot Chocolate

I don’t eat a lot of sweets, and I don’t even crave it much. I’m still sensitive to candida overgrowth and tend to stay away from dessert as a RESTART sugar detox instructor. I just don’t do well on them, unfortunately. Most of the desserts I make on the blog usually get thrown in the freezer and I’ll take out a piece to enjoy every few weeks or so.

However, I do looooove me some creamy and slightly bitter hot chocolate, especially during the holiday season. What’s different about hot chocolate is that they don’t need much sweetness but still feel indulgent for me, so I don’t feel the after-effects of a sugar binge. It’s a win/win!

Paleo Vegan Mexican Hot Chocolate

Paleo Vegan Mexican Hot Chocolate

Paleo Vegan Mexican Hot Chocolate

My favorite type of hot chocolate is Mexican hot chocolate. Have you ever had it? It’s amazing and you are missing out if you haven’t (yes, it’s worth being this dramatic about it…)! It uses a combination of spices to brighten up the flavors and also has a nice spicy kick to it that complements with the chocolate SO well. It’s just wonderful and tastes so fancy, but it’s actually really easy to make.

Paleo Vegan Mexican Hot Chocolate

Paleo Vegan Mexican Hot Chocolate

Paleo Vegan Mexican Hot Chocolate

Like I said, I don’t add any sweeteners to this Mexican hot chocolate, because the melted chocolate bar is plenty sweet on its own, but I do give an option to add them below. Don’t you think this would be the perfect thing to drink while unwrapping presents or spending time with family over the holidays? That’s a heck yes.

Paleo Vegan Mexican Hot ChocolatePaleo Vegan Mexican Hot Chocolate

Paleo Mexican Hot Chocolate
 
Prep time
Cook time
Total time
 
Serves: 2 servings
Ingredients
Coconut Whipped Cream
  • 1 can full fat coconut milk with no stabilizers like guar gum, chilled in the fridge for at least 4 hours
  • 1 tbsp maple syrup
  • ¼ tsp vanilla extract
Mexican Hot Chocolate
  • 2 cups non-dairy milk (I used ½ almond milk and ½ full fat coconut milk)
  • 1 tsp ground cinnamon
  • 2 tbsp cocoa powder
  • 1.5 ounce dark chocolate bar, roughly chopped
  • Optional: 1-2 tbsp honey or maple syrup*
  • ½ tsp pure vanilla extract
  • ¼ tsp nutmeg
  • ⅛ tsp cayenne pepper
  • ⅛ tsp salt
  • Options: cocoa powder, chopped chocolate, or cinnamon, for garnish
Instructions
Coconut Whipped Cream
  1. Carefully take out the can of coconut milk from the fridge, and turn it upside down.
  2. Open the can. You'll see the coconut water floating at the top. Pour out the coconut water, until you see the thick coconut cream resting on the bottom.
  3. Scoop out the cream into a large bowl. Add the maple syrup and vanilla extract.
  4. Using a hand mixer, a stand mixer, or an electric whisk, whip the cream until it becomes fluffy.
  5. Place back into the fridge until ready to use.
Mexican Hot Chocolate
  1. Pour milk and cinnamon into a saucepan and bring to a simmer over medium low heat for 5 minutes until fragrant. Whisk occasionally to prevent the milk from burning.
  2. Add cocoa powder, chocolate, honey, vanilla extract, nutmeg, cayenne pepper, and salt. Whisk frequently, until the chocolate is melted, about 5 minutes.
  3. Pour the hot chocolate into 2 mugs
  4. Top with coconut whipped cream.
  5. Garnish with cocoa powder, chopped chocolate, and/or cinnamon.
Notes
I don't add like to add sweeteners to my hot chocolate and I really love it that way, but if you need a bit of sweetness, feel free to add some!

Paleo Vegan Mexican Hot Chocolate