Category Archives: Holidays

Bacon Ranch Deviled Eggs

These paleo Bacon Ranch Deviled Eggs are the most delicious finger food that’s full of healthy and yummy fats. Make them for your next party or gathering!

Paleo Bacon Ranch Deviled Eggs-2

You guys, I think I have a new favorite deviled eggs recipe. Actually, it’s a toss up between this one and my Pickle Deviled Eggs recipe, and it’s really hard to decide which one I love more.

I made these Bacon Ranch Deviled Eggs because my husband has a serious ranch obsession that won’t quit. I don’t love ranch so I didn’t think I would like these THAT much, but I was surprised by how tasty these turned out. And it really does taste like ranch!

Paleo Bacon Ranch Deviled Eggs

Theses Bacon Ranch Deviled Eggs are a perfect finger food for parties and gatherings, or if you just want a healthy, low carb afternoon snack. I just love the combination of the textures: smooth and creamy yolk mixture with the crunchy and salty bacon bits.

And with 2018 quickly approaching, this little appetizer will go great with your champagne as the ball drops, but it’s an all around great recipe for all year round. I hope you try it because my husband couldn’t stop raving about it. He actually doesn’t even love the healthy kind of ranch, and prefers the type you buy bottled up at grocery stores filled with additives and vegetable oils. So the fact that he really liked these deviled eggs with none of that harmful stuff makes me so so happy and I think any ranch lover in your life will enjoy these as well!

Paleo Bacon Ranch Deviled Eggs Paleo Bacon Ranch Deviled Eggs

Course: Appetizer, Snack
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 deviled eggs
Author: Jean Choi

These paleo Bacon Ranch Deviled Eggs are the most delicious finger food that's full of healthy and yummy fats. Make them for your next party or gathering!

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Ingredients

  • 3 slices thick cut sugar-free bacon, chopped preferably pasture-raised and nitrate free
  • 6 eggs
  • 1/4 cup paleo mayonnaise
  • 1 tsp dijon mustard
  • 1 tsp dried chives
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp dried dill
  • Salt and pepper to taste
  • Chopped fresh chives for garnish

Instructions

  1. Fry the chopped bacon in a skillet over medium heat until they are browned and crispy, about 5 minutes. Set aside. 

  2. Bring water to a boil in a saucepan.

  3. Take out eggs straight from the fridge, then lower the eggs into the water so they don't break, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes

  4. Prepare a large bowl with an ice bath. Once the eggs are done cooking, place them in the ice bath for at least 15 minutes.

  5. Peel the eggs under cold running water.*

  6. Cut the eggs in half lengthwise. Take out the yolks and place in a bowl.

  7. Add paleo mayonnaise, dijon mustard, dill, onion powder, garlic powder, chives, salt, and pepper to the yolks, and then add the bacon bits, reserving about 1 tablespoon to set aside.

  8. Mash with a fork until fully combined and creamy, then fill the egg whites with the mixture evenly.

  9. Garnish with reserved bacon bits and chopped chives. 

  10. Refrigerate about 4 days.

Recipe Notes

*There are many ways to cook hard-boiled eggs, but I found that this method makes the best, easy-to-peel egg without the shell sticking to the whites. If you prefer another method, you can cook it in any way that works best for you!

Lemon Mint Matcha Champagne

Try this Lemon Mint Matcha Champagne if you want to enjoy an easy and healthy cocktail that’s delicious and low in sugar! 
Lemon Mint Matcha Champagne

Introducing: the very first cocktail recipe on What Great Grandma Ate!

It’s true that I’m not much of a drinker. Ever since suffering from candida overgrowth and having to still go through symptoms now and then, I tend to stay away from alcohol most of the time. However, I do feel left out of imbibing socially now and then, and with Christmas just around the corner, I thought it was a great time to introduce this low sugar cocktail that I love especially with the addition of matcha.

Lemon Mint Matcha Champagne

While I usually don’t indulge in alcohol, I never say no to champagne at weddings, New Year’s Eve, or any kind of celebration. They are so delicious and sparkly, especially when they are dry. So I combined my love for matcha and champagne to make you this Lemon Mint Matcha Champagne.

The result is a subtly sweet and fizzy drink with a hint of matcha to help you feel giddy, while helping you stay up until the ball drops. It’s a fun drink for anytime of the year, but I know I’ll definitely be making this for New Years, and I hope you do too!

Lemon Mint Matcha Champagne Lemon Mint Matcha Champagne

Lemon Mint Matcha Champagne

Course: Drinks
Prep Time: 3 minutes
Cook Time: 1 minute
Total Time: 4 minutes
Servings: 2 cocktails
Author: Jean Choi

Try this Lemon Mint Matcha Champagne if you want to enjoy an easy and healthy cocktail that's delicious and low in sugar! 

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Ingredients

  • Leaves from 4 fresh mint sprigs plus more for garnish
  • Juice from 1/2 lemon
  • 2 tsp honey
  • 2 oz sake about 1/4 cup
  • 1 tsp matcha powder
  • Chilled dry champagne
  • 2 thinly sliced lemon wheels for garnish

Instructions

  1. In a cocktail shaker, muddle the mint leaves and lemon juice.

  2. In a separate bowl, combine sake and honey and stir to dissolve the honey. 

  3. Add matcha powder and sake and honey mixture to the shaker, and fill with ice. 

  4. Shake vigorously, then strain into 2 cocktail glasses.

  5. Top the glasses with champagne. 

  6. Garnish with mint leaves and lemon wheels, and enjoy!

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 Cranberry Pistachio Chocolate Cookies

These yummy and crunchy Paleo Cranberry Pistachio Chocolate Cookies are a delicious addition to your holiday dessert table!

Paleo Cranberry Pistachio Chocolate Cookies

I made these Paleo Cranberry Pistachio Chocolate Cookies on a whim to send out as holiday gifts to my friends and family, and thank goodness I did. I took one bite of these cookies and they are so delicious and amazing, and has the perfect amount of crunch from the pistachios. I probably would’ve have finished the whole thing in one sitting if I didn’t have to pack them up and ship them out.

I honestly didn’t give these cookies much thought when I first started making them and wasn’t even planning to share them with you. I just saw that I had pistachios and dried cranberries in my pantry and decided that they would go great together in cookie form. So I tested out a batch and I couldn’t believe how yummy they turned out, so I made 2 more batches to share them for the holidays (and the recipe with you!).

Paleo Cranberry Pistachio Chocolate Cookies

I love adding flaky sea salt to dessert recipes. The flavor and the texture they give are just the best, and I highly recommend you sprinkle some on these cookies to really let the tastes of cranberries and pistachios shine. It also gives such a festive, holiday look, and they remind me of light snowfall.

If you looking for gluten and grain free cookies that are a bit more special and fun than your regular old sugar cookies or chocolate chip cookies, you’ll love these Paleo Cranberry Pistachio Chocolate Cookies. Hope you enjoy!

Paleo Cranberry Pistachio Chocolate CookiesPaleo Cranberry Pistachio Chocolate Cookies

Paleo Cranberry Pistachio Chocolate Cookies

Prep Time: 5 minutes
Cook Time: 14 minutes
Total Time: 17 minutes
Servings: 24 cookies
Author: Jean Choi

These yummy and crunchy Paleo Cranberry Pistachio Chocolate Cookies are a delicious addition to your holiday dessert table!

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Ingredients

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

  2. In a large mixing bowl, stir together almond flour, coconut flour, cacao powder, coconut sugar, baking soda and sea salt. 

  3. In a separate bowl, whisk together coconut oil, egg, and vanilla extract. 

  4. Pour wet ingredient into dry ingredient, and stir together until well mixed.

  5. Fold in pistachios and cranberries. 

  6. Scoop with a large rounded tablespoon to drop dough onto the lined baking sheet. Flatten slightly. 

  7. Bake for 12-13 minutes, until golden brown.

  8. If using, top each cookie with a pinch of flaky sea salt. Cool completely (at least 15 minutes) before removing from parchment paper.

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.