Category Archives: Egg Free

Name: Avocado Key Lime Pudding
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 medium ripe avocados; 2 tbsp key lime juice; 2 tbsp full fat coconut milk; 2 tbsp maple syrup (or more to taste); 1 tsp key lime zest; 1/2 tsp vanilla extract; 2 tbsp chopped walnuts or pecans; 2 tbsp blanched almond flour; 1 tsp maple syrup; 1 tsp coconut oil; 1/4 tsp cinnamon powder

Avocado Key Lime Pudding with Crunchy Crumble Topping (Paleo, Vegan)

This sweet and tart Avocado Key Lime Pudding is full of good-for-you ingredients and the smooth texture is so delicious with the crunchy crumble nut topping!

When it comes to desserts, I absolutely love the ones that are citrus flavored. There’s something so refreshing and delicious about how tart and sour fruits taste when sweetened, and I make sure to make my Lemon Bars every Spring and Summer because I love them so much. So when I saw some cute tiny key limes at the grocery store the other day, I stocked up so I can make a special treat to welcome the warmer months.

This Avocado Key Lime Pudding might be another new favorite of mine, and it’s almost like a deconstructed key lime pie. The creamy and decadent pudding made with avocados is kind of like the pie filling, and the nutty crumble topping adds the crunch factor of a crust. It’s such a delicious combination of flavors that I just can’t get enough of.

Of course, the topping is completely optional if you just want to enjoy the smooth and velvety Avocado Key Lime Pudding on its own. I personally love the texture combo of the two together and I think it’s totally worth the extra effort of making the topping in the oven.

This is also a great treat to make for a picnic or an outdoor get-together since both the pudding and the topping can be made in advance. Because of the addition of the key lime juice and zest, the color of the pudding will stay green and vibrant for several hours if kept cold in an airtight container. Just add the topping right before serving so it stays nice and crunchy!

Avocado Key Lime Pudding

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 2 servings

Calories: 395 kcal

Author: Jean Choi

This sweet and tart Avocado Key Lime Pudding is full of good-for-you ingredients and the smooth texture is so delicious with the crunchy crumble nut topping!

Ingredients

Key Lime Pudding

2 medium ripe avocados
2 tbsp key lime juice
2 tbsp full fat coconut milk
2 tbsp maple syrup or more to taste
1 tsp key lime zest
1/2 tsp vanilla extract

Crumble Topping

2 tbsp chopped walnuts or pecans
2 tbsp blanched almond flour
1 tsp maple syrup
1 tsp coconut oil
1/4 tsp cinnamon powder

Instructions

Preheat oven to 300 degrees F.
While the oven is heating up, place all ingredients for the key lime pudding in a high powered blender and blend until smooth and creamy. Taste and add more maple syrup if preferred.
Divide the pudding between 2 bowls and place in the refrigerator.
Grease a shallow baking dish with coconut oil.
Combine all ingredients for the crumble topping and spread out on the baking dish.
Bake for 10 minutes, stirring halfway through.
Cool for 5 minutes.
When ready to serve, remove the key lime pudding from the refrigerator, and sprinkle the crumble topping over the pudding.
Serve cold.

Nutrition Facts

Avocado Key Lime Pudding

Amount Per Serving (1 pudding)

Calories 395 Calories from Fat 396

% Daily Value*

Total Fat 44g 68%

Saturated Fat 9g 45%

Sodium 47mg 2%

Potassium 1051mg 30%

Total Carbohydrates 29g 10%

Dietary Fiber 15g 60%

Sugars 7g

Protein 7g 14%

Vitamin A 5.9%

Vitamin C 29.8%

Calcium 4.9%

Iron 12%

* Percent Daily Values are based on a 2000 calorie diet.

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14 reply

Cauliflower Mexican Rice (Paleo, Vegan, Keto, Whole30)

Get a taste of Mexican restaurant at home with this yummy paleo and vegan Cauliflower Mexican Rice. It tastes like the real deal but it’s Whole30 and keto-friendly!

One of the things I judge a Mexican restaurant by is the rice that they serve on the side. When it’s done well, it’s perfectly cooked, fluffy, and flavored so deliciously with yummy spices. It goes so well with the main dish and my husband actually loves it even more than I do, and will often eat my share after he finishes his.

Because we are both such fans, I decided to recreate the dish at home with this Cauliflower Mexican Rice and I love the way it turned out. It has all the flavors of a restaurant style rice but it’s packed with veggies from the cauliflower and super low in carbs for those of you on the ketogenic diet.

This Cauliflower Mexican Rice recipe is actually much easier and simpler to make than real rice because cauliflower cooks so much faster. I got this on the table in less than 20 minutes and you really can’t beat that when you are looking for a quick and simple side dish on a busy weekday.

I think it goes well with any main dish, but I especially love it alongside some Salsa Verde Chicken, Chili Lime Instant Pot Short Ribs, and Instant Pot Barbacoa as the flavors complement with each other so perfectly. The cilantro and lime are totally optional and I actually don’t think they are added into Mexican rice at restaurants usually, but I think they brighten up the rice both visually and taste-wise so I always like to finish off with them for this recipe.

Hope you enjoy this delicious Cauliflower Mexican Rice as much as we did, and let me know what you served it with in the comments below if you end up making it!

Cauliflower Mexican Rice (Paleo, Vegan, Keto, Whole30)

Course: Side Dish

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 11 minutes

Total Time: 16 minutes

Servings: 4 servings

Calories: 53 kcal

Author: Jean Choi

Get a taste of Mexican restaurant at home with this yummy paleo and vegan Cauliflower Mexican Rice. It tastes like the real deal but it's Whole30 and keto-friendly!

Ingredients

1 medium head of cauliflower
1 tbsp coconut oil
1/2 medium onion diced
2 garlic cloves minced
1 tsp chili powder
1/2 tsp sea salt
1/4 tsp ground black pepper
1/2 cup tomato sauce
Optional: Cilantro and 1 tbsp lime juice for garnish

Instructions

Remove the leaves off the cauliflower and cut off the florets from the roots.
Use a cheese grater or a food processor with a grater attachment, and grate the cauliflower into the size of rice. Set aside.
Heat coconut oil in a large skillet over medium high heat.
Add diced onion and cook stirring for 4-5 minutes until translucent.
Add garlic and cook stirring for 1 minute.
Add the cauliflower rice, chili powder, sea salt, and black pepper, and stir together.
Add tomato sauce and sauté for about 5 minutes, while stirring frequently.
If using, add in cilantro and lime juice.
Serve warm.

Nutrition Facts

Cauliflower Mexican Rice (Paleo, Vegan, Keto, Whole30)

Amount Per Serving (1 serving)

Calories 53 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 2g 10%

Cholesterol 0mg 0%

Sodium 471mg 20%

Potassium 214mg 6%

Total Carbohydrates 5g 2%

Dietary Fiber 1g 4%

Sugars 2g

Protein 1g 2%

Vitamin A 6.7%

Vitamin C 20%

Calcium 1.6%

Iron 3%

* Percent Daily Values are based on a 2000 calorie diet.

9 reply

Paleo Orange Blueberry Jam without Pectin

It’s so easy to make this Paleo Orange Blueberry Jam that’s tart and delicious. It takes just a few ingredients with no pectin necessary!

Well, the weather is finally warming up little by little and I couldn’t be more excited for it to be fully in Spring mode when it comes to produce. I even saw strawberries at the farmers market over the weekend and I can’t wait for all the other various berries to come out and play. But while we are still in between seasons, I decided to whip up some yummy jam using my favorite fruit, blueberries, and a winter fruit that’s almost out of season, oranges.

Blueberries weren’t out yet the last time I checked, so I used frozen blueberries to make this Paleo Orange Blueberry Jam and it turned out so tart and fabulous. And with this recipe, you don’t even need to use pectin, which usually contains GMO corn that I would rather avoid if possible.

So you ready to start jammin’? This clean guilt-free jam is sweetened just with fruits and honey, and because it doesn’t use pectin, you have to cook it down much longer than a regular jam. The result is so thick but spreadable, and the combination of flavors from the blueberries and oranges is so tart and delicious

This Paleo Orange Blueberry Jam isn’t canned, so it’s better to make a small batch at a time and store it in the refrigerator or freezer. It makes about a cup of jam and lasts about 3 weeks in the fridge, so you have plenty of time to eat it on your favorite crackers, toast, pancakes, waffles, ice cream, yogurt, or any kind of creamy dessert. I bet it’s even yummy with some cheese like brie if you can do dairy.

However you want to eat it, it’s a delicious sweet condiment to have around if you are looking for a fruity treat!

Paleo Orange Blueberry Jam without Pectin

Course: Condiment, Dessert

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 16 servings

Calories: 40 kcal

Author: Jean Choi

It's so easy to make this Paleo Orange Blueberry Jam that's tart and delicious. It takes just a few ingredients with no pectin necessary!

Ingredients

3 cups blueberries fresh or frozen
1/2 cup freshly squeezed orange juice about 2 medium oranges
2 tbsp lemon juice
Zest of 1 orange
1/3 cup raw honey

Instructions

Place the blueberries in a food processors and pulse a few times to get them chopped.
Combine the chopped blueberries, orange juice, orange zest, and honey in a saucepan and bring to a boil over medium high heat.
Bring down the heat to medium and let the mixture simmer for 20-25 minutes uncovered, stirring frequently.
The jam is done when it's reduced and thickened, and starts gelling.
Transfer the jam into a clean 8 oz jar and let it cool completely.
Store in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months.

Nutrition Facts

Paleo Orange Blueberry Jam without Pectin

Amount Per Serving (1 tbsp)

Calories 40

% Daily Value*

Potassium 40mg 1%

Total Carbohydrates 10g 3%

Sugars 9g

Vitamin A 0.6%

Vitamin C 8%

Calcium 0.3%

Iron 0.7%

* Percent Daily Values are based on a 2000 calorie diet.

14 reply