Category Archives: Nightshade Free

Paleo Cauliflower Gnocchi with Spinach and Mushrooms

This creamy paleo cauliflower gnocchi with spinach and mushrooms are so decadent and delicious, and easy to make! It’s a beautiful and rich meatless dish that everyone will love.

Paleo Cauliflower Gnocchi with Spinach and Mushrooms

With Spring just around the corner, I don’t want to give up on my rich and creamy dishes just yet. Thankfully, this paleo cauliflower gnocchi recipe is yummy and warming enough to be comforting, while tasting light enough for transitioning to warmer weather!

Paleo Cauliflower Gnocchi with Spinach and Mushrooms Recipe

I love a good gnocchi dish. There’s something about those soft and pillowy bites covered in a delicious sauce that bring me so much joy! These gnocchi are made with steamed cauliflower, making it a lower carb option, and they are grain free and paleo because they are made with cassava flour and coconut flour. However, you’ll never guess by the amazing taste and texture.

The combination of the paleo cauliflower gnocchi with cooked down mushrooms and spinach covered in a flavorful, creamy sauce is just heaven in one bite. With a beautiful melding of spices, garlic, and the cheesiness from nutritional yeast, it’s a dish you’ll want to make over and over again whether you are just with your family or have guests over!

Paleo Cauliflower Gnocchi with Spinach and Mushrooms
Paleo Cauliflower Gnocchi with Spinach and Mushrooms

Best Way to Enjoy These Paleo Cauliflower Gnocchi

This dish will taste the best served right after it’s cooked, hot and steaming. It’s filling enough to eat alone, but if you like some kind of protein at every meal, you can eat it alongside some roasted chicken or even stir in some cooked ground beef or sausages!

If you do have leftovers, I find that the best way to heat it up again is in a pan over medium heat for 3-4 minutes or until just heated through. Make sure not to reheat it for much longer than that, or the gnocchi will turn mushy!

Hope you enjoy this delicious paleo cauliflower gnocchi with spinach and mushrooms. It’s so delicious that it’s become one of my favorite recipes. I actually have another gnocchi recipe using avocado pesto as the sauce, so if you try out both, let me know which one you like more!

Paleo Cauliflower Gnocchi with Spinach and Mushrooms
Paleo Cauliflower Gnocchi with Spinach and Mushrooms
Print

Paleo Cauliflower Gnocchi with Spinach and Mushrooms

This creamy paleo cauliflower gnocchi with spinach and mushrooms is so decadent and delicious, and so easy to make! It’s a beautiful and rich meatless dish that everyone will love. 
Prep Time 20 minutes
Cook Time 26 minutes
Dough resting time 15 minutes
Total Time 46 minutes
Servings 4 servings
Calories 355kcal

Ingredients

Cauliflower Gnocchi

Sauce

Instructions

Cauliflower Gnocchi

  • Place a steamer insert into a large saucepan and pour in water to just below the bottom of the steamer.
  • Turn the heat to medium high and bring the water to a boil.
  • Bring down the heat to medium low to simmer, then add cauliflower florets, cover, and steam until tender, about 10 minutes.
  • Remove the cauliflower from the pot and transfer to a food processor. Blend until smooth.
  • Add cassava flour, coconut flour, egg, and sea salt, and pulse until combined and forms a dough.
  • Place the dough in the refrigerator for 15 minutes.
  • If dough is too sticky, add cassava flour 1 tbsp at a time while kneading until it reaches the right consistency.
  • Sprinkle some cassava flour on a large cutting board or a clean countertop.
  • Roll your dough into ropes about ½ to ¾ inch thick, then cut the ropes into pieces that are about 1 inch long. If you’d like, use a fork to create indents on the gnocchi.
  • Store half of the gnocchi in an airtight container in the refrigerator or the freezer, and save it for lagter. Use the other half for the this recipe. 

Sauce

  • In a deep dish pan, heat avocado oil over medium high heat.
  • Add the onion and sauté for 5 minutes, until browned and translucent.
  • Add the mushrooms, garlic, thyme, and dried oregano, and cook stirring for 5 minutes.
  • Add coconut milk, apple cider vinegar, and cauliflower gnocchi.
  • Wait until everything starts boiling, then turn down the heat to medium low. Cover, and let it simmer for 3 minutes.
  • Stir in nutritional yeast, spinach, salt, and pepper, then cover and simmer for 3 more minutes. 
  • Stir well and taste to adjust seasoning. Serve immediately.

Nutrition

Serving: 1serving | Calories: 355kcal | Carbohydrates: 31g | Protein: 9g | Fat: 23g | Saturated Fat: 17g | Cholesterol: 20mg | Sodium: 522mg | Potassium: 928mg | Fiber: 7g | Sugar: 6g | Vitamin A: 56.9% | Vitamin C: 57.7% | Calcium: 10.1% | Iron: 21.4%
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 Pear Upside Down Cake

This delicious and easy paleo pear upside down cake is moist, flavorful, and gorgeous the same time. It’s a perfect dessert for the holidays!

Paleo pear upside down cake

As I get my house ready to have my family over the for the holidays, I’m also planning out some of my favorite recipes to make for them. And if I know my dad, he LOVES his sweets. And while I’ll be making my spiced mixed nuts and chocolate chip cookies, I also want to wow them with a dessert that’s decadent and gorgeous at the same time after our Christmas dinner. Enter: this Paleo Pear Upside Down Cake.

Paleo Pear Upside Down Cake Recipe

Upside down cakes are always so pretty to me. With a delicious cake layer underneath a beautiful fruit pattern on top, it’s definitely something that looks fancy while being really easy to make. To use the produce of the current season, I decided to make this Paleo Pear Upside Down Cake since I’ve been seeing a lot of pears during my trips to the farmers market.

Not only is this cake moist and delicious, you can really taste the pear topping which is what I wanted. You don’t need much sweetener to make this cake shine. The ripe pears actually add a lot of flavor and sweetness, and the cake is made with coconut flour to keep it on the lower carb side.

Paleo pear upside down cake Paleo pear upside down cake

Tricks to Creating a Beautiful Spiral Topping

Upside down cakes are all about the gorgeous spiral patterned topping. Here are some tips to create this pattern easily:

  • Line the bottom of the cake pan with parchment paper. I use a pencil to trace the pan on the paper then cut it into a circle. You definitely don’t want the pear slices to the stick when you flip the cake upside down.
  • Use ripe pears that are still firm enough to slice easily. Mushy, overripe pears won’t hold their shape well.
  • Try to slice the pears into similar sizes so you have a uniform pattern. It’s also important to use 2 pears that are similar in shape and size as well.
  • Space out the slices evenly. They don’t have to be perfect but you’ll find it much easier to close the pattern into a circle with you do!

Don’t stress out if it doesn’t look as nice as you want it to. The cake layer will press down on the pears as they baking together and it’ll be quite forgiving towards any imperfections you have.

I hope you enjoy this yummy and decadent Paleo Pear Upside Down Cake, especially if you have some delicious seasonal pears on hand!

Paleo pear upside down cake Paleo pear upside down cake

Print

Paleo Pear Upside Down Cake

This delicious and easy paleo pear upside down cake is moist, flavorful, and gorgeous the same time. It's a perfect dessert for the holidays!
Course Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Cooling time 20 minutes
Total Time 50 minutes
Servings 8 servings
Calories 392kcal
Author Jean Choi

Ingredients

Pear Topping

Cake

Nutrition

Serving: 1slice | Calories: 392kcal | Carbohydrates: 30g | Protein: 8g | Fat: 27g | Saturated Fat: 22g | Cholesterol: 127mg | Sodium: 338mg | Potassium: 335mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3.8% | Vitamin C: 2.9% | Calcium: 4.4% | Iron: 13.1%

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.

Balsamic Garlic Roasted Mushrooms (Paleo, Whole30, Keto, AIP, Vegan)

These Balsamic Garlic Roasted Mushrooms are out-of-this-world delicious and flavorful, and they are a perfect side dish to any meal. Make them for the holidays because they cater to so many dietary needs and takes less than 20 minutes to make!

I have a love/hate relationship with the holiday season. I looove all the Christmas decorations and lights and seeing my family, but the stress of traveling, gift giving, and hosting can be a bit much. On top of that, it is the busiest time of the year in the blogging world.

HOWEVER, I do love the food that comes with all of it, especially all the delicious side dishes and desserts. And I can’t wait to serve these Balsamic Garlic Roasted Mushrooms over Christmas for my family because they came out freakin’ fantastic!

Balsamic Garlic Roasted Mushrooms Recipe

I’ve made these roasted mushrooms several times before and they are always a hit and one of my favorite sides to serve. They are so simple and easy to make, but the end result looks so gorgeous on the table and the flavor is just unbeatable from the umami of balsamic vinegar and the smokiness of garlic and thyme.

Balsamic Garlic Roasted Mushrooms

Great For a Potluck!

I love to serve these for holiday dinners and get-togethers, but they also do extremely well at potlucks because they travel so well and taste great warm or at room temperature. On top of that, these Balsamic Garlic Roasted Mushrooms cater to so many dietary needs if you are serving people with food restrictions or allergies.

Not only are they gluten and dairy free, they are also low carb, vegan, and even AIP-friendly! My mom tries to follow the autoimmune protocol, which is why this dish always gets made when we are together, AND because everyone always raves about them!

Keeping it AIP-friendly

There are only a few easy modifications you need to make to make this recipe AIP-friendly. Just substitute the cooking oil with coconut oil instead of ghee, and omit the ground black pepper. That’s it! It’s quite easy to cater to so many dietary needs when you are cooking with real food, and making a side dish like this for a big dinner ensures that everyone has a little bit of something to eat.

Don’t these photos make you drool? I need stop editing photos when I’m hungry because it always makes me want to eat what I shot. Good thing these Balsamic Garlic Roasted Mushrooms only take less than 20 minutes to make!

Balsamic Garlic Roasted Mushrooms

Print

Balsamic Garlic Roasted Mushrooms (Paleo, Whole30, Keto, AIP, Vegan)

These Balsamic Garlic Roasted Mushrooms are out-of-this-world delicious and flavorful, and they are a perfect side dish to any meal. Make them for the holidays because they cater to so many dietary needs and takes less than 20 minutes to make!
Course Side Dish
Cuisine American
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 6 servings
Calories 86kcal
Author Jean Choi

Ingredients

  • 3 tbsp balsamic vinegar
  • 2 tbsp ghee melted, or coconut oil for AIP or vegan
  • 3 garlic cloves minced
  • 1 tsp fresh thyme chopped
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper Omit for AIP
  • 2 lbs crimini mushroom

Instructions

  • Preheat oven to 400 degrees F. 
  • In a large bowl, add in balsamic vinegar, ghee, garlic, thyme, sea salt, and black pepper, and whisk together.
  • Add in the mushroom and toss together until coated.
  • Place the mushroom on a baking sheet in a single layer. 
  • Roast for 15 minutes, stirring halfway through, until golden and tender. 

Nutrition

Serving: 1serving | Calories: 86kcal | Carbohydrates: 6g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 205mg | Potassium: 692mg | Sugar: 3g | Vitamin C: 0.8% | Calcium: 3.2% | Iron: 3.7%

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.