Category Archives: Egg Free

Whole30 & Paleo Tuna Zoodle Casserole

Take your classic comfort food to a new healthier level with this delicious and creamy Whole30 & Paleo Tuna Zoodle Casserole. Comes together quickly, and so easy as well!

This is a sponsored post written by me on behalf of Starkist Selects E.V.O.O.® All opinions expressed in my post are my own.

Whole30 & Paleo Tuna Zoodle Casserole closeup

Did anyone grow up eating tuna casseroles? Being raised in a Korean American household, we never had them and I didn’t try it until I was older. I actually thought they sounded pretty lame before tasting my first bite, but I realized how wrong I was after. The creamy rich flavor was amazingly comforting and I didn’t expect it to be so addicting!

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Whole30 & Paleo Tuna Zoodle Casserole Recipe

I recently made this paleo tuna casserole using zucchini noodles to create a healthier and lower carb version of the classic dish, and I was honestly surprised by how crazy good it was. I honestly did not miss real gluten noodles or the cheese at all, and this paleo tuna zoodle casserole is now on regular rotation in our house.

I’ll share my tricks to making yummy zoodles and dairy free cream sauce below, and these 2 really bring the textures and flavors together along with the mushrooms and StarKist Selects E.V.O.O.® Yellowfin Tuna.

Paleo Tuna Casserole with StarKist Selects E.V.O.O.
Paleo tuna zoodle casserole plated with a fork

Why I Chose StarKist Selects E.V.O.O.® Yellowfin Tuna

The quality of tuna for this tuna zoodle casserole recipe is really what makes this dish so flavorful and delicious. I just love that StarKist® is creating such high quality products that are so affordable, and their StarKist Selects E.V.O.O.® Pouches are great for creating a quick meal or a snack, even on-the-go.

Most importantly, I love that these seafood products are all wild-caught and are packed in cold-pressed extra virgin olive oil. I was pleasantly surprised that the pouches contained mostly fish and the meat wasn’t submerged in olive oil, so I didn’t have to drain them like I have to do with cans.

The ingredients for all their pouches are squeaky clean and simple, and it’s been my go-to for when I need a quick snack or when I want to use it in recipes like this paleo tuna zoodle casserole recipe!

Whole30 & Paleo Tuna Zoodle Casserole

Tips for Making Whole30 & Paleo Tuna Zoodle Casserole

What’s really important when making this paleo tuna casserole is that the zucchini isn’t watery. That will mess with the texture of the entire dish and add too much liquid when you want it to be rich and creamy. Here are my top tips for making a tuna zoodle casserole that you’ll want over and over again:

  • After spiralizing the zucchini, generously sprinkle and toss with salt and let it sit for at least 30 minutes. This will “sweat” the zucchini and make it easier for you to squeeze out all the moisture, so it doesn’t make the tuna zoodle casserole liquid-y during the cooking process.
  • No need to drain StarKist Selects E.V.O.O.® Yellowfin Tuna pouches before adding them during cooking. However, if you are using canned tuna, make sure to drain well before using it in the recipe.
  • When making the cashew cream sauce, I found that I didn’t need to soak the cashews in water. However, if you don’t own a high-speed blender, you may want to soak the cashews for an hour so they break down more easily for a creamy sauce.

If you aren’t a fan of mushrooms, you can make easy substitutions with other vegetables like green peas, carrots, bell peppers, and/or celery! If you are gluten and dairy free like me, this tuna zoodle casserole recipe is such a delicious way to enjoy your favorite comfort food while feeling great at the same time.

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Whole30 & Paleo Tuna Zoodle Casserole

Course Main Course
Cuisine American
Keyword paleo casseroles, paleo comfort food, paleo tuna casserole, whole30 casseroles, whole30 comfort food, zucchini noodle recipes
Prep Time 10 minutes
Cook Time 25 minutes
Zucchini “Sweating” Tiime 30 minutes
Servings 4 servings
Calories 348kcal

Ingredients

  • 2 large zucchini or 3 small
  • 1 tsp sea salt plus more to taste
  • 3 pouches StarKist Selects E.V.O.O.® Yellowfin Tuna (2.6 oz each) – Drain if you are using canned
  • 1 tbsp avocado oil or your cooking oil of choice
  • 1/2 medium onion chopped
  • 8 oz mushrooms sliced
  • 3 cloves garlic
  • pepper to taste

Cashew Cream Sauce

  • 3/4 cup raw cashews
  • 3/4 cup bone broth or chicken broth or water
  • 2 tbsp lemon juice
  • 1 tsp onion powder

Instructions

  • Preheat oven to 350 degrees F.
  • Use a spiralizer or a vegetable peeler to slice the zucchini into zoodles (zucchini noodles).
  • Chop the zoodles roughly so they aren't too long.
  • Place the zoodles in a colander over a bowl and sprinkle with sea salt. Let this sit for 30 minutes to sweat while you prepare the rest of the ingredients.
  • Place all ingredients for the cashew cream sauce in a high speed blender and blend until smooth and creamy. Set aside.
  • Heat avocado oil in a large skillet over medium heat.
  • Add onion and sauté for 3-4 minutes until fragrant.
  • Add mushroom and garlic with salt and pepper and cook stirring for 5 minutes until the mushroom slices are softened.
  • Stir in StarKist Selects E.V.O.O.® Yellowfin Tuna and break apart the meat. Remove from heat.
  • Wrap the zoodles in a paper or kitchen towel and squeeze out as much liquid as possible.
  • Stir zoodles and the cashew cream sauce into the tuna and vegetable mixture.
  • Transfer to a 9×9 baking dish and bake for 12-15 minutes until lightly browned.
  • If you'd like, you can serve with chopped parsley and/or red pepper flakes!

Nutrition

Serving: 1serving – makes 4 | Calories: 348kcal | Carbohydrates: 15g | Protein: 23g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 23mg | Sodium: 763mg | Potassium: 625mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3.9% | Vitamin C: 28.3% | Calcium: 3.2% | Iron: 12.6%

This is a sponsored post written by me on behalf of Starkist Selects E.V.O.O.® All opinions expressed in my post are my own.

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Keto Vanilla Wafers (Vegan & Paleo Option)

This keto vanilla wafers recipe uses 5 ingredients (not counting salt) and tastes so much like the original with only 1 gram of carbs per cookie. You can easily adapt it to make it paleo or vegan!

keto vanilla wafers stacked in front of a glass of milk

Do you love Vanilla Wafers, or ‘Nilla Wafers? They may seem like plain, boring cookies, but I loved them. There was something so addicting about those light and crispy cookies, and they weren’t too sweet so you could eat a whole bunch in one sitting. Well, today, I’m bring you homemade vanilla wafers in low carb, keto form and they taste just like the original!

Keto Vanilla Wafers Recipe

While these may seem like simple keto cookies (only 5 ingredients!), I actually had to test them out several times because I really wanted to get the texture just right: light, flaky, and crispy, while being soft in the center.

Making these keto vanilla wafers without eggs was key to making them get to that perfect texture that’s soft and crispy at the same time. Eggs are great for creating moist and chewy cookies, but that’s not what you are going for in these homemade vanilla wafers! You want them a bit more sturdy, especially if you’ll be using them in another recipe like banana pudding, as a cake crust, or even just enjoying them dunked in almond milk or coffee like me.

keto and paleo vanilla wafers fresh out of the oven
homemade vanilla wafers dunked in milk

Easy Substitutions to Make These Into Vegan or Paleo Vanilla Wafers

These simple keto cookies can easily be adjusted to make them vegan or paleo-friendly with simple adjustments and substitutions. I know not everyone needs or wants to be low carb, and would rather not purchase extra ingredients like Swerve (my favorite 0 carb sweetener), so here’s how you can make these keto vanilla wafers paleo and/or vegan!

For paleo vanilla wafers: All you have to do is replace the sweetener with coconut sugar, which most people have in their pantry if they regularly cook and eat paleo. That’s it! The rest of the ingredients will stay the same. Keep in mind that replacing Swerve with coconut sugar may result in darker cookies, because coconut sugar imparts a deep, amber color in baked goods.

For vegan vanilla wafers: Replace the sweetener with coconut sugar like for paleo vanilla wafers, AND replace the ghee with the same amount of coconut oil. Ghee gives these homemade vanilla wafers that rich and buttery flavor that’s present in the original version of these cookies, but using coconut oil will still yield delicious results!

Things to Note About This Keto Vanilla Wafers Recipe

  • Make sure to use blanched almond flour, NOT almond meal. Almond meal will yield crumbly cookies that won’t hold together well.
  • These easy and simple keto cookies won’t spread much during baking. Make sure to flatten them lightly before putting them in the oven. I used the bottom of a bowl to do this.
  • If you decide to make them paleo or vegan and use coconut sugar instead of Swerve, keep in mind that the cookies will turn out darker than you see in the photos. It won’t affect the flavor though!
  • The baking time will be affect the texture of your homemade vanilla wafers. I found that 25 minutes was great if you want to enjoy the cookies alone. If you are making them to add to a dessert recipe that adds moisture to the cookies, bake them for full 30 minutes so they crisp up further.
  • You can store them in an airtight container. Keep in mind that they’ll soften a bit after a day of storage, but will still be delicious!

I honestly couldn’t stop eating these once I made them and they really do taste so much like the original. I hope you enjoy this keto vanilla wafers recipe, and make sure to leave a review below if you end up making them!

keto vanilla wafers

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Keto Vanilla Wafers (Vegan & Paleo Option)

This keto vanilla wafers recipe uses 5 ingredients (not counting salt) and tastes so much like the original with only 1 gram of carbs per cookie. You can easily adapt it to make it paleo or vegan!
Course Dessert
Cuisine American
Keyword easy keto cookies, easy keto dessert, easy vanilla wafers recipes, homemade vanilla wafers, paleo vanilla wafers, simple keto cookies
Prep Time 5 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Servings 24 cookies
Calories 86kcal

Ingredients

Instructions

  • Preheat oven to 325 degrees F and line a baking sheet with parchment paper.
  • In a large bowl, combine almond flour, Swerve (or coconut sugar), baking powder and sea salt, and mix together.
  • Add ghee and vanilla extract and mix until a dough forms.
  • Scoop 1 tablespoon at a time and drop them on the prepared baking sheet, and flatten lightly with the bottom of a bowl. These cookies won't spread much.
  • Bake for about 25 minutes or until golden brown on the edges. If you are using them in another dessert recipe, bake for 30 minutes so they crisp up.
  • Cool for at least 30 minutes before enjoying or transferring to a cooling rack. The cookies will be too soft to handle at first, but will harden as they cool.

Nutrition

Serving: 1cookie – makes 24 | Calories: 86kcal | Carbohydrates: 2g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 25mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Calcium: 2.9% | Iron: 2.1%
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 & Vegan Pistachio Ice Cream (Only 4 Ingredients!)

This paleo and vegan pistachio ice cream recipe is eggless but ultra thick and creamy, and so easy to make! Both churn and no-churn methods are included.

paleo and vegan pistachio ice cream in a bowl

Ever since I came back from Italy, I’ve been dreaming of pistachio ice cream. I tried it for the first time in gelato form while I was there, and it instantly became my new favorite flavor. I loved that the taste of pistachios was subtle but detectable, and the ice cream itself wasn’t too sweet.

I was determined to create a homemade pistachio ice cream without dairy or eggs once I got back home, and I finally succeeded in creating a recipe that’s pretty darn close to the version I had there!

Paleo & Vegan Pistachio Ice Cream Recipe

This is one of those recipes that proves that an eggless ice cream can be amazingly thick and creamy. It’s dairy free because it’s made with coconut milk, but I honestly couldn’t taste the coconut at all. The flavor of the pistachios with almond extract seems to be what shines through the most.

paleo vegan pistachio ice cream recipe in pan getting scooped
thick and creamy pistachio eggless ice cream

How to Make Pistachio Ice Cream

This paleo and vegan pistachio ice cream is so easy, that even kids can do it! Because this is an eggless ice cream, you don’t need to heat up the mixture before freezing. There are only 4 ingredients that you add to the blender:

  • Pistachios
  • Coconut milk
  • Maple syrup
  • Almond extract

Once everything is blended together, all your need to do is pour it into an ice cream maker so the mixture can churn and firm up! It really doesn’t get any easier than that, and even without the eggs, this pistachio ice cream recipe will turn out so thick and creamy. It really does taste like the gelatos I had in Italy, both in flavor and texture!

Lastly – this is totally optional, but I like to chop up pistachios and sprinkle it over the ice cream before serving. It adds a delicious crunch, and I highly recommend you try it.

Homemade pistachio ice cream sprinkled with chopped pistachios

Don’t Have an Ice Cream Maker?

That’s okay! I’m happy to share how to make pistachio ice cream without one. I do highly recommend investing in an ice cream maker because the difference in texture you’ll get between churn vs no-churn ice cream is pretty big, in my opinion. I have this inexpensive one and it works so well. However, you can still make this homemade pistachio ice cream if you don’t own one yet:

  • Once you blend up the ingredients, pour in a loaf pan in an even layer and freeze.
  • Optional (takes more work): If you want your pistachio ice cream extra creamy, mix it every 30 minutes with a metal spoon for the first 2 hours.
  • Once frozen and ready to eat, you’ll need to thaw the ice cream on the counter for about 15 minutes before scooping. No-churn ice cream is usually harder and icier than churned versions!

Let me know how it works for you! You’ll still get the amazing flavors of this paleo and vegan pistachio ice cream, but it just won’t be creamy as the texture you may used to in store-bought ice creams.

Overhead shot of pistachio ice cream recipe
pistachio ice cream served in a bowl

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Paleo & Vegan Pistachio Ice Cream (Only 4 Ingredients!)

This paleo and vegan pistachio ice cream recipe is eggless but ultra thick and creamy, and so easy to make! You can really taste the pistachio flavor shine through, and both churn and no-churn methods are included.
Course Dessert
Cuisine American
Keyword coconut milk ice cream, eggless ice cream, homemade ice cream, no churn ice cream, pistachio dessert
Prep Time 5 minutes
Churning & Freezing Time 2 hours 30 minutes
Servings 6 servings
Calories 334kcal

Ingredients

Instructions

  • Combine 1 cup coconut milk and pistachios in a high powered blender and blend until smooth and creamy.
  • Add the rest of the ingredients and blend together.
  • Taste and add more maple syrup if you want it sweeter. It'll taste less sweet once frozen.
  • Pour the mixture into an ice cream maker and churn following the manufacturer's directions. The mixture should firm up and turn into a ball after about 20-30 minutes. (See NOTES if you don't have an ice cream maker.)
  • Transfer to an airtight container and freeze for at least 2 hours.
  • Serve in a bowl or cone (these are gluten free), sprinkled with chopped pistachios.

Notes

Don’t have an ice cream maker?
  • Once you blend up the ingredients, place in a loaf pan in an even layer and freeze.
  • Optional (takes more work): If you want your pistachio ice cream extra creamy, mix it every 30 minutes with a metal spoon for the first 2 hours.
  • Once frozen and ready to eat, you’ll need to thaw the ice cream on the counter for about 15 minutes before scooping. No-churn ice cream is usually harder and icier than churned versions!

Nutrition

Serving: 1serving (makes 6) | Calories: 334kcal | Carbohydrates: 14g | Protein: 5g | Fat: 31g | Saturated Fat: 22g | Sodium: 33mg | Potassium: 421mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1.3% | Vitamin C: 4.4% | Calcium: 3.2% | Iron: 12.5%
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.