Tag Archives: coconut

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
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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

No-Bake Coconut Matcha Protein Bars (AIP & Paleo)

AIP Paleo No Bake Matcha Protein Bars

So I was cleaning out my kitchen cabinets the other day and I found a whole container of matcha powder in the back that I completely forgot about! I believe someone gifted it to me but just never used it. Oops. I’ve been meaning to try using matcha in my cooking for a while now because I love the flavor and the health benefits, so I instantly made these no-bake matcha protein bars with the match powder I found. 

AIP Paleo No Bake Matcha Protein Bars

AIP Paleo No Bake Matcha Protein Bars

AIP Paleo No Bake Matcha Protein Bars

If you don’t know what matcha is, it’s finely ground dehydrated green tea leaves that comes in a bright green powder. In traditional green tea, the leaves are steeped in hot water then discarded, but with matcha, you actually end up eating the tea leaves. This makes it much more beneficial for health than regular green tea, with more antioxidants (almost 3 times!) and nutrients, making it a delicious superfood!

To boost the beneficial effects of this yummy snack or dessert, I also added my favorite protein powder, Vital Proteins Collagen Peptides, which is made from grass-fed, pastured-raised bovine hides. It’s one of the best protein powders I have tried and I love how my skin and hair look after regularly consuming it daily!  

AIP Paleo No Bake Matcha Protein Bars

AIP Paleo No Bake Matcha Protein Bars

AIP Paleo No Bake Matcha Protein Bars

If you are vegan, feel free to use another protein powder of your choice. It will still be tasty and healthy, because Vital Proteins Collagen Peptides doesn’t have a strong flavor at all. I’ve been eating one of these matcha protein bars after each meal as a dessert, and love that I’m treating myself and giving my body beneficial nutrients at the same time.

The matcha powder I used was this one, and I love the flavor! Always make sure to read the ingredients list to make sure that there’s only one ingredient: Japanese green tea matcha powder, preferably organic. I’ve seen ones with gluten, sugar, or preservatives in them so make sure to avoid those ones with fillers in them!

AIP Paleo No Bake Matcha Protein Bars

No-Bake Coconut Matcha Protein Bars (AIP & Paleo)
 
Prep time
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Ingredients
  • 1 cup unsweetened coconut flakes
  • 2 tbsp coconut oil, melted
  • 2 scoops Vital Proteins Collagen Peptides (or other protein powder of your choice)
  • 2 tbsp coconut milk or non-dairy milk
  • 1 tbsp matcha powder
  • 1 tbsp + 2 tsp raw honey
  • ½ tsp pure vanilla extract
  • ⅛ tsp sea salt
Instructions
  1. Line an 8x4 loaf pan with parchment paper.
  2. Combine all ingredients in a food processor and blend until smooth.
  3. Pour out the mixture into the pan and flatten it with a spatula. Place in the freezer for 15 minutes.
  4. Remove from the freezer and cut into square.
  5. Store in the refrigerator for up to a week.

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AIP Paleo No Bake Matcha Protein Bars

Mini Pumpkin Tarts

Mini Pumpkin Tarts

It was in the 80s all weekend over here (I even laid out at the pool!) so it seems strange to see all the Fall recipes popping up on my Instagram feed. However, I will not pass up a chance to get started on my pumpkin craze, and decided to open up my first can of pumpkin of the season. I thought about making my paleo pumpkin pie, but realized there’s no way I’m turning on the oven in this heat. Which is how these mini pumpkin tarts were born!

Mini Pumpkin Tarts

Mini Pumpkin Tarts

Mini Pumpkin Tarts

If you love pumpkin pie like me, you will love this recipe. These pumpkin tarts are a smaller version of pumpkin pie (they are muffin sized—so cute!), without needing to be baked in the oven. I love how quickly they came together. They are best eaten chilled, straight out of the refrigerator so I love that I can still enjoy Fall flavors in this heat!

Mini Pumpkin Tarts

Mini Pumpkin Tarts

Mini Pumpkin Tarts
Mini Pumpkin Tarts
 
Prep time
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Serves: 6 tarts
Ingredients
Crust
  • ⅓ cup almond flour
  • ⅓ cup flaxseed meal
  • 3 tbsp coconut oil
  • ⅛ tsp salt
Filling
  • 1 cup pumpkin puree
  • ⅓ cup coconut butter
  • 3 tbsp honey
  • 1 tsp cinnamon
  • ½ tsp vanilla extract
  • ⅛ tsp ground cloves
  • Coconut flakes, for garnish
Instructions
  1. Line a 6-cup muffin tin with parchment paper or a standard muffin liner.
  2. Combine and mix all ingredients for the crust in a bowl until it becomes a sticky dough.
  3. Divide the dough evenly into the lined muffin cups, and press down with your fingers to form a crust on the bottom of each cup. Place in the fridge while preparing the filling.
  4. Heat a saucepan on the stovetop at the lowest setting.
  5. Place all ingredients for the filling (except coconut flakes) in the saucepan just until the coconut butter and honey are melted. Stir well.
  6. Take the muffin tin out of the fridge, and pour the filling evenly into the 6 muffin cups over the crusts.
  7. Smooth out the top of the filing with a spatula, and sprinkle with coconut flakes.
  8. Place back in the fridge for at least 3 hours so the filling hardens and sets.
  9. Serve chilled.
  10. Store in the refrigerator for up to a week.
Notes
If you don't love the taste of honey in dessert, you can replace with ¼ cup of maple syrup.

paleo-mini-pumpkin-tarts