Category Archives: Nightshade Free

Paleo Pumpkin Pecan Pie

Combine your 2 favorite pie toppings together with this paleo pumpkin pecan pie! It’s guaranteed to please all your holiday dinner guests. 
Paleo Pumpkin Pecan Pie

It’s holiday season, but more importantly, it’s pie season! There’s always a debate on Thanksgiving about which pie to make and which pie is better, but let me settle that for you by combining my two favorite pies together with this paleo pumpkin pecan pie.

Paleo Pumpkin Pecan Pie Recipe

I usually tend to reach for pumpkin pie first, but I do love the crunchy texture of pecan pie as well. In this recipe, pumpkin pie filling is layered under the pecan pie filling, and the result is so ridiculously delicious and satisfying.

It has the smooth velvety pumpkin on the bottom and the sweet and nutty pecan halves on the top, all on top of a flaky paleo pie crust that’s a winner every time.

Paleo Pumpkin Pecan Pie Paleo Pumpkin Pecan Pie

Keep the Crust from Burning

Since there’s a double layer to this paleo pumpkin pecan pie, it does take longer to cook than other pies. Because of this, the crust could darken and burn while cooking, so I do recommend that you cover the crust with aluminum foil. Also, for the last 20 minutes of baking time, you’ll need to bake the whole thing covered so the filling can cook through and the pecan topping won’t turn blacka.

Make It Ahead of Time

Since holiday hosting can be stressful and overwhelming, this paleo pumpkin pecan pie will be a dessert that’ll make your life a bit easier because it can be made 3 days in advance! Honestly, when I’m hosting Thanksgiving, the last thing I wanna think about is how I can fit another dish in the oven. Having things like this pie that I can make or prep ahead of time is always welcome.

What’s your favorite pie? I think this one might be my new favorite, and I’ll be making it over and over again every year!

Paleo Pumpkin Pecan Pie

Paleo Pumpkin Pecan Pie

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Paleo Pumpkin Pecan Pie

Combine your 2 favorite pie toppings together with this paleo pumpkin pecan pie! It's guaranteed to please all your holiday dinner guests. 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Cooling time 20 minutes
Total Time 1 hour 40 minutes
Servings 12 servings
Calories 373kcal
Author Jean Choi

Ingredients

Pie Crust

Pumpkin Filling

Pecan Layer

Instructions

  • Preheat oven to 350 degrees F, and grease a 9-inch pie pan.
  • Place all ingredients for the crust, except egg, to the food processor and pulse until crumbly.
  • Pulse in the egg until a dough forms.
  • Press the dough into the greased pie pan. 
  • Use a fork to lightly pierce the dough all over the surface to prevent it from puffing up.
  • Bake for 10 minutes. 
  • Let it cool for 5 minutes.
  • In a bowl, whisk together all ingredients for the pumpkin filling. 
  • Pour into the cooled pie crust and spread out evenly.
  • In a separate bowl, whisk together all ingredients for the pecan layer, EXCEPT pecans. 
  • Stir in pecans.
  • Spoon the pecan layer over the pumpkin evenly.
  • Cover the crust with aluminum foil, then, bake for 60 minutes.
  • Remove from the oven, cover with aluminum foil, and bake for 20 more minutes. 
  • Let it cool 15 minutes then serve right away, or you can store cooled Paleo Pumpkin Pecan Pie covered in the refrigerator for up to 3 days.

Nutrition

Serving: 1slice | Calories: 373kcal | Carbohydrates: 21g | Protein: 7g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 193mg | Potassium: 113mg | Fiber: 3g | Sugar: 9g | Vitamin A: 65.3% | Vitamin C: 1.2% | Calcium: 6.2% | Iron: 9.2%

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.

Instant Pot Hard Boiled Eggs + Hard Boiled Egg Snacks 3 Ways (Paleo, Whole30, Keto)

Learn how to make Instant Pot hard boiled eggs that’s perfect and easy to peel every time, plus 3 simple and healthy snack ideas you can make with them!

I love my deviled eggs (case in point: pickle deviled eggs, bacon ranch deviled eggs, and beet deviled eggs). However, sometimes I’m lazy and I don’t feel like dealing with mashing the yolks and putting them back in the whites. So I’ve been snacking on these super duper easy egg snacks that are Whole30 and keto-friendly, and not only are they super yummy, they are really pretty to serve over the holidays!

Watch a Quick Video of These Hard Boiled Egg Snacks

And subscribe to my YouTube channel for more cooking videos and other fun tutorials

Instant Pot Hard Boiled Eggs

To make your life even easier, I highly recommend making hard boiled eggs in the Instant Pot! Not only is it quick and simple to do, the eggs come out consistently perfect every time. Best of all, somehow the eggs are so easy to peel without the shell sticking to the whites. I don’t think I’ll ever make hard boiled eggs any other way.

Instant Pot Hard Boiled EggsInstant Pot Hard Boiled Eggs

Cook Time Variations

For this specific recipe, I decided to leave the yolks slightly soft in the center since I’m not making deviled eggs.I love soft yolks in general and this texture pairs so well with the various toppings I used in the hard boiled egg snacks especially well.

However, if you prefer true hard boiled eggs without any softness, make sure to let the Instant Pot naturally release pressure for 5 minutes instead of quick releasing like I did. This will help the yolk cook more so you can achieve your desired result.

Get Creative with Your Toppings

After you make the Instant Pot hard boiled eggs, it’s time to make hard boiled egg snacks! I provided 3 of my favorite topping combinations that I’ve been enjoying, but of course, you can get creative and make your own topping combos as well.

I think I’ll be serving these snacks over the holidays as an appetizer while we wait for the turkey or ham to cook. Not only are they super tasty and full of healthy fats, they pop with color on the table making it so festive for special occasions!

Instant Pot Hard Boiled EggsInstant Pot Hard Boiled Eggs

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Instant Pot Hard Boiled Eggs + Hard Boiled Egg Snacks 3 Ways (Paleo, Whole30, Keto)

Learn how to make Instant Pot hard boiled eggs that's perfect and easy to peel every time, plus 3 simple and healthy snack ideas you can make with them!
Course Appetizer, Snack
Prep Time 1 minute
Cook Time 5 minutes
Pressurizing time 10 minutes
Total Time 6 minutes
Author Jean Choi

Ingredients

Instant Pot Soft Boiled Eggs

  • 1 cup water
  • 2-12 eggs
  • Ice bath

Mustard Salmon Eggs

  • Hard boiled eggs
  • Dijon mustard
  • Smoked salmon cut into small pieces
  • Fresh dill

Prosciutto Mayo Eggs

  • Hard boiled eggs
  • Paleo mayonnaise
  • Prosciutto sliced cut into small pieces
  • Pickles cut into small chunks

Bacon Ranch Eggs

Instructions

Instant Pot Hard Boiled Eggs

  • Pour water into the Instant Pot, and place a steamer basket or the trivet it came with over the water.
  • Place the eggs on the steamer basket or the trivet.
  • Close the lid, and make the sure the pressure valve is set to Sealing.
  • Cook on high on Manual for 5 minutes, and prepare an ice bath.
  • Once it beeps to a finish, quick release the pressure.*
  • Immediately transfer the eggs to the ice bath and let it cool for at least 5 minutes. 
  • Peel the eggs when you are ready to eat them. They should be peel easily!

Hard Boiled Egg Snacks 3 Ways

  • Slice the hard boiled eggs in half. 
  • Top each half with the ingredients listed for each egg snack. The amount depends on your taste preference!
  • You can store hard boiled eggs and egg snacks in the refrigerator for up to one week. 

Notes

*This quick release method will make hard boiled eggs that are slightly soft in the center, which are better to make the 3 snack recipes. For full hard boiled eggs, naturally release pressure for 5 minutes before opening the lid. 

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.

Creamy Paleo Carrot Soup with Bacon (Whole30, AIP Option)

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MyCalphalonKitchen #CollectiveBias

This creamy paleo carrot soup is slightly sweet and so comforting, and you’ll love the flavorful crispy bites from the bacon. It’s also Whole30 and AIP friendly!

Creamy Paleo Carrot Soup with Bacon

Now that it’s officially soup weather, I’m sharing my first soup of the season with this Paleo Carrot Aoup with Bacon. There’s something so comforting and cozy about a creamy soup and it’s extra delicious when combined with crispy, salty bacon.

Creamy Paleo Carrot Soup with Bacon Recipe

Not only is this recipe super flavorful, it’s actually really easy and quick and it takes a total of 30 minutes to make! The hardest part is the chopping of the bacon and vegetables and the rest is all done in the pot and the blender. And I recently got a brand new blender that I’m LOVING (it was looooong overdue) so the blending part was super fast as well!

Creamy Paleo Carrot Soup with Bacon
To get your hands on the Calphalon Precision Control™ blender, make sure to go check it out here, or click on the image below!:

Calphalon Precision Control™ Blender

My previous blender was totally beat up and about 6 years old, so I was super excited to check out Calphalon Precision Control™ Blender that’s newly released. I have several Calphalon products at home so I knew how high quality they are and I’m a big fan of this brand.

My favorite part of this blender is that it has self-adjusting, speed-controlled power blades sense the mixture’s thickness and adjust the speed accordingly to thoroughly blend. How cool is that? Not only that, the 1.5 liter jar is BPA-free and dishwasher safe, and it has a powerful 900-watt motor–so necessary for someone who uses kitchen gadgets all the time like me!

Plus, I really love the slick, matte black design, and it looks so good on my countertop.

Creamy Paleo Carrot Soup with Bacon

Where to Purchase a Calphalon Precision Control™ Blender

If you also want to get your hands on my new favorite blender, you can only find them at Target. Calphalon actually has a whole new line of products out, which includes this blender, and you can find all of them here. I’m actually thinking of getting their waffle maker because I’ve been wanting one for so long.

Whole30 & AIP Friendly

Not only is this Creamy Paleo Carrot Soup full of healthy and good-for-you ingredients like vegetables, bone broth, and coconut milk, it’s actually Whole30 compliant and you can make AIP friendly by omitting the ground black pepper and paprika. It’ll still be deliciously flavorful, and you’ll definitely want to serve it as part of your Thanksgiving dinner!

Creamy Paleo Carrot Soup with Bacon

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Creamy Paleo Carrot Soup with Bacon (Whole30, AIP Option)

Course Side Dish, Soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 255kcal
Author Jean Choi

Ingredients

  • 6 oz sugar-free bacon chopped (about 4 slices)
  • 1 medium onion diced
  • 4 garlic cloves minced
  • 1 lb carrots chopped
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper Omit for AIP
  • 4 cups bone broth or chicken broth
  • 1 cup full-fat coconut milk
  • Optional: Chopped fresh parlsey for garnish
  • Optional: Smoked paprika for garnish - Omit for AIP

Instructions

  • Heat a dutch oven or a large pot over medium heat. 
  • Add chopped bacon and cook until crispy, about 5 minutes.
  • Remove the bacon bits with a slotted spoon and set aside. Leave about 2 tbsp of bacon grease in the pot, and save the rest for cooking.
  • Turn the heat up to medium high and add onion, garlic, carrots, salt, and pepper.
  • Cook stirring for 5 minutes until fragrant and the onions are translucent.
  • Add the broth, close the lid, and bring to a boil.
  • Once boiling, reduce the heat to medium low and let it simmer for 10 minutes until the carrots are cooked through.
  • Pour everything into a blender and blend until smooth and creamy, working in batches if needed. 
  • Return the soup back to the pot and stir in coconut milk. 
  • Heat over medium low heat for 5 minutes until everything is heated through. 
  • Divide the soup into bowls, then garnish with bacon, parsley, and smoked paprika, if using. Serve warm.

Nutrition

Serving: 1serving | Calories: 255kcal | Carbohydrates: 11g | Protein: 11g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 18mg | Sodium: 499mg | Potassium: 415mg | Fiber: 2g | Sugar: 4g | Vitamin A: 252.8% | Vitamin C: 8.3% | Calcium: 4% | Iron: 9.2%