Category Archives: Condiment

Garlicky Whole30 Roasted Red Pepper Sauce (Paleo, Keto, Vegan)

You’ll want to put this delicious & easy Garlicky Whole30 Roasted Red Pepper Sauce on everything. It’s keto and vegan, and has an amazing addicting flavor!

garlicky whole30 roasted red pepper sauce

A few years back, I used to live in Northern California in Marin County and my husband and I were obsessed with this restaurant in town, where they served really high quality pasture raised and grass fed meats, cooked to perfection.

One of my favorite dishes on the menu was their pork chops served with roasted red pepper sauce. The sauce was so tangy and wonderful, and it was the perfect combo with the meat. Even my husband, who hates peppers, loved that sauce. I recently started thinking about that meal and decided to recreate that sauce at home, and I’m obsessed with the result!

Garlicky Whole30 Roasted Red Pepper Sauce Recipe

The one thing that made the sauce so special was how deliciously garlicky it tasted! The deep and earthy flavor came from the roasted garlic, and I tried to bring that into this Whole30 roasted red pepper sauce. If you’ve never roasted garlic before, it’s so easy and 100% worth it!

garlicky whole30 roasted red pepper sauce
garlicky whole30 roasted red pepper sauce

Ways to Enjoy This Whole30 Roasted Red Pepper Sauce

There are SO many ways to enjoy this tasty sauce, but here are some of my favorites:

  • Drizzled over chicken, lamb, pork, or even fish
  • As salad dressing
  • Over roasted veggies
  • As a spread in a sandwich (if you are on the Whole30)
  • On a burger
  • As a pasta sauce with zucchini noodles
  • As a dip for crackers or chips

Tell me: How else would you enjoy this garlicky Whole30 roasted red pepper sauce? It’s so versatile, so make a big batch and keep it in the fridge for when you need a yummy sauce!

garlicky whole30 roasted red pepper sauce
garlicky whole30 roasted red pepper sauce
Print

Garlicky Whole30 Roasted Red Pepper Sauce (Paleo, Keto, Vegan)

You’ll want to put this delicious & easy Garlicky Whole30 Roasted Red Pepper Sauce on everything. It’s keto and vegan, and has an amazing addicting flavor!
Course Condiment
Prep Time 5 minutes
Cook Time 30 minutes
Bell pepper steaming time 5 minutes
Total Time 35 minutes
Servings 10 servings
Calories 81kcal

Ingredients

Instructions

  • Preheat oven to 400 degrees F, and grease a baking sheet
  • Peel off the outer layer of the garlic head and cut off the top to expose a bit of the garlic cloves.
  • Place on a baking sheet and drizzle with 2 tsp of olive oil.
  • Place the bell peppers next to the garlic, cut side down.
  • Roast for 30 minutes until the garlic is tender and the bell peppers are charred on the outside.
  • Remove from the oven, and place the bell peppers in a bowl and cover with a plate so they can steam for 5 minutes.
  • Peel and discard the skin of the bell peppers.
  • Squeeze out the softened garlic cloves in to a blender, along with bell peppers, 2 tbsp olive oil, and the rest of the ingredients.
  • Blend until smooth and creamy.
  • Taste to adjust seasoning, and enjoy!

Nutrition

Serving: 1serving (about 2 tbsps) | Calories: 81kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Sodium: 119mg | Potassium: 113mg | Sugar: 1g | Vitamin A: 15.5% | Vitamin C: 38.6% | Calcium: 0.3% | Iron: 2.2%

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.

How to Make a Paleo Charcuterie Board

Learn how to build a delicious and gorgeous paleo charcuterie board that’ll wow your guests and keep them satisfied until dinner is ready!

Are you a charcuterie board fan? Who isn’t? It’s probably the first thing I go to if I see it at a gathering or a dinner party. I just love that you can pick and choose whatever you want to eat, and you also get to try out some fancy cured meats that you’ve never had before.

I try to make a paleo charcuterie board every year for the holidays for my family. It’s such a crowd pleaser every time and buys me some time to spend on cooking while the guests fill up on the appetizers and the charcuterie board.

While a charcuterie board usually consists of cheese and meats, a paleo version omits cheese, but you have more space to load up with fun ingredients like fruits, vegetables, and dips!

What is Charcuterie?

Charcuterie (pronounced shahr-koo-tuh–ree) is a French term for preparing cured and smoked meats like salami, prosciutto, pâté, ham, and sausages. It is usually accompanied with various cheese, jam, fruits, nuts, and more, and served on a wooden board, many times at gatherings, so you can taste the various flavors with your family and friends.

It’s actually really fun to prepare, and even better to eat. It’s one of my favorite things to eat, especially over the holidays.

How to Make a Paleo Charcuterie Board

A paleo charcuterie board is actually quite easy to make. Overall, you want various textures and flavors like: salty, sweet, and sour. The best thing about it is that it’s totally customizable and it’s so easy to make it look beautiful and delicious.

Here are some components you may want to add to your paleo charcuterie board:

Meats

Cured meats are the stars of the charcuterie board and they are what many people get excited about the most. I like to have about 2-3 oz of meat per person and at least 4 different kinds of meat per board. Here are some of my favorites:

  • Liver pâté: I try to include this in every board I make and it’s always the one that’s gone the fastest.
  • Prosciutto or speck
  • Salami like sopressata or coppa

Vegetables

I like to include a good amount of vegetables on my board, because I always crave something crunchy and refreshing as a palate cleanser after chomping on meats. Some great options are:

  • Carrots
  • Celery
  • Cauliflower
  • Radish
  • Cucumber
  • Broccoli

Fruits

A sweet component is important because the meat is usually on the salty side and you want to balance out the flavors. Plus, sweet ingredients like fruits add such a great color to the charcuterie board making it pop:

  • Fresh fruits like persimmon, grapes, pear, pomegranate, melons, apples, and berries
  • Dried fruits like mangoes, apricots, goji berries, figs, and dates
  • Fruit jams like this paleo orange blueberry jam
  • Chutney

Crackers

There are so many gluten free and paleo crackers out there, but my favorite and the ones I always have on hand are the Simple Mills Almond Flour Crackers. They are always loved by both paleo and non-paleo guests!

Something Sour

I always try to have something pickled or acidic on my paleo charcuterie board. It really ties all the flavors together and most people love pickled veggies and condiments! Here are some yummy options:

Other Optional Add-Ons

These are some other components that you may want to add to your board:

Tricks to a Beautiful Paleo Charcuterie Board

With all the components I mentioned above, it’s actually not difficult to make a paleo charcuterie board look beautiful. There are so many colors and textures when you bring all those ingredients together that you’ll find that they just look amazing when placed next to each other.

With that said, here are some tips and tricks to make sure your charcuterie board stands out and wows your guests:

  • Choose a board. You probably have a wooden cutting board already at home. They make a great base and it’ll make it easy for guests to slice into certain meats like salami if they need to. Some fancier boards can be slate or even marble.
  • Spread out each component across the board so you can easily reach for them no matter where you are sitting. For example, make sure there’s some kind of meat on all sides of the board so they are easily accessible.
  • Don’t be afraid to crowd all the ingredients together. The more crowded the board looks, the better the presentation. You want to overlap the components so they look cohesive once finished.
  • For wet ingredients like olives and dips, choose small bowl to put them in, and then replenish once they run low. I like to use ramekins.
  • When you are done arranging, fill up any blank spaces! I really love the look of a full charcuterie board, so I like to add crackers, fruits, or even more meat if I see any blank spots.

I hope these tips to making a paleo charcuterie board are helpful for when you host your next gathering. It may see a bit intimidating at first, but charcuterie boards are actually really easy and fun to make. It’s all about having the ingredients on hand and laying them out in a beautiful, appetizing way!

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 & Whole30 Ranch Dressing (Keto)

Making your own Paleo & Whole30 Ranch Dressing is so easy and quick, and so much tastier and healthier than the store-bought version. Pour it on salads or meats, or use as a dip or a marinade!

Whole30 Ranch Dressing

You know, if I knew that making your own Whole30 ranch dressing at home was this quick and easy, I would’ve started doing it way earlier! I think this may be my new favorite go-to dressing for everything.

Paleo & Whole30 Ranch Dressing Recipe

All you need to make this paleo and Whole30 ranch dressing, besides the ingredients, is an immersion blender. Not only is it the best tool for making an egg-based creamy sauce or mayonnaise, I love how easy it is to clean up than when you use a regular blender.

In this recipe, a combination of an egg, avocado oil, coconut milk, and yummy spices are combined together to make America’s favorite dressing, and my picky husband said it might be better than the store-bought version he’s been eating!

Whole30 Ranch Dressing

Why I Don’t Buy Store Bought Ranch

Ranch is my husband’s favorite dressing so he’ll buy it for himself sometimes, but I personally never eat or touch the store bought version. The ones from the most popular brands are made with inflammatory vegetable oils which contain trans fat and are known to cause so many health issues.

There’s an incredible amount of processing to make soybean, corn, and canola oils, and most of them are already oxidized and rancid by the time they hit the shelves. This causes them to be highly inflammatory to the body, and it’s best to avoid them if you can.

Instead, in my paleo & Whole30 ranch dressing, I use avocado oil, which is much healthier and more stable, all while having a neutral flavor!

Ways to Enjoy This Paleo & Whole30 Ranch Dressing

There are so many ways to use Whole30 ranch dressing, and it’s a versatile condiment that goes with almost all savory dishes. Here are some ideas:

  • Drizzled over salads (duh)
  • As a dip for veggies and crackers
  • As a marinade
  • Drizzled over meat dishes
  • As a dip for wings and coconut chicken
  • With fries

The possibilities are endless! Did I miss anything? Comment below: how would you enjoy this paleo & Whole30 ranch dressing?

Whole30 Ranch DressingWhole30 Ranch Dressing

Print

Paleo & Whole30 Ranch Dressing

Making your own Paleo & Whole30 Ranch Dressing is so easy and quick, and so much tastier and healthier than the store-bought version. Pour it on salads or meats, or use as a dip or a marinade!
Course Condiment, Sauce
Cuisine American
Prep Time 5 minutes
Blending time 2 minutes
Total Time 5 minutes
Servings 10 servings
Calories 117kcal
Author Jean Choi

Ingredients

  • 1 egg
  • 1/2 cup avocado oil
  • 1/4 cup coconut milk
  • 2 tbsp lemon juice
  • 2 tbsp chopped fresh chives
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill
  • 2 tsp dijon mustard
  • 1 tsp apple cider vinegar
  • 1 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 garlic clove

Equipment

  • Immersion blender

Instructions

  • Combine all ingredients in a glass jar with a mouth just wide enough to fit the head of the immersion blender.
  • Slowly lower the blender in to jar until it hits the bottom.
  • 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.
  • When most of the oil is blended in to the cloud, slowly lift the blender up while it's running.
  • Lift the blender out of the jar. 
  • Use the ranch dressing as a dip, marinade, or drizzle over salads and meats!

Nutrition

Serving: 1serving | Calories: 117kcal | Fat: 12g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 135mg | Potassium: 22mg | Vitamin A: 2.3% | Vitamin C: 3.2% | Calcium: 0.5% | Iron: 1.7%

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.