Tag Archives: coconut milk

Orange Creamsicle N’Oatmeal

paleo vegan orange creamsicle noatmeal

Mmm, n’oatmeal (not oatmeal)! Have you ever tried it? It’s an oat-free breakfast porridge that’s low in carbs, filling, and super quick to come together. I honestly can’t tell the difference between this and the real thing, and I used to eat oatmeal ALL the time during my low-fat-errything days.

And if you’ve never tried it before, this orange creamsicle n’oatmeal is an excellent way to start. It’s absolutely delicious and creamy, and you’ll be reminded of the Creamsicle bars you used to get from the ice cream truck as a child. They were my absolute favorite!

paleo vegan orange creamsicle noatmeal

To be clear, I have nothing against oats and I don’t think they are bad for you if they don’t bother you. However, I know that for me (and for many others), the carb content is too high and it’ll bring on some unpleasant candida symptoms that I’m still healing from. Also, there are many people can’t tolerate grains because they cause inflammation, so a n’oatmeal is a great option that they can enjoy without those symptoms!

There are so many ways you can dress up a n’oatmeal with different flavors and toppings, but these blood oranges were calling my name at the farmers market last week. I just love creating recipes based on the local produce I find, and it helps me stay under budget, eat seasonally, and get creative in the kitchen.

If you are a coconut and an orange lover, I think you’ll love this breakfast option. You can even make a big batch ahead of time and heat it up in the microwave on busy mornings. Just make sure to add the toppings right before you dig in. Hope you enjoy!

paleo vegan orange creamsicle noatmealpaleo vegan orange creamsicle noatmeal

Orange Creamsicle N'Oatmeal
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • 1 medium orange, peeled and seeded
  • 1 cup full-fat coconut milk
  • 2 tbsp almond meal
  • 2 tbsp chia seeds
  • ½ cup shredded coconut
  • Optional: 1 tsp maple syrup
  • 1 pinch of sea salt
  • ½ tsp pure vanilla extract
Instructions
  1. Place orange and coconut milk in a high powered blender, and blender for 1-2 minutes, until completely smooth.
  2. Pour out into a small saucepan, and add almond meal, chia seeds, shredded coconut, maple syrup (if using), and sea salt.
  3. Heat over medium low heat, stirring constantly until thickened, about 5 minutes.
  4. Stir in vanilla extract and remove from heat.
  5. Sprinkle with your favorite toppings (nuts, toasted coconut flakes, chocolate chips, orange slices, etc) and serve warm.

Paleo Whole30 Vegan Orange Creamsicle N'Oatmeal

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.

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