Category Archives: Nut Free

Paleo Silky Egg Stir-Fry with Jumbo Shrimp (Whole30, Low Carb)

This delicious Paleo Silky Egg Stir-Fry with Jumbo Shrimp is a Whole30 and low carb Chinese dish full of umami. Serve over rice or cauliflower rice for a complete, flavorful meal!

Silky Egg Stir-Fry with Jumbo Shrimp

Stir-frys are our go-to on busy weeknights. I always have white rice or cauliflower rice on hand, and quickly heating up protein and veggies in a delicious sauce is always a winner that turns out to be a super tasty complete meal that both my husband I love.

Paleo Silky Egg Stir-Fry with Jumbo Shrimp Recipe

This is why I’m so excited to share this Paleo Silky Egg Stir-Fry with Jumbo Shrimp recipe with you today. It’s one of the quickest and easiest recipes, but has so much flavor. The first time my husband took a bite of this dish, he said, “Oh wow, very UMAMI!”

I thought this was so perfect and funny, because this paleo silky egg recipe is from my talented friend’s newest cookbook and her blog name is I Heart Umami. ChihYu Smith is my amazingly talented blogger friend, and she recently wrote a cookbook, Asian Paleo, and it’s filled so many amazing grain free Asian dishes like this one!

Silky Egg Stir-Fry with Jumbo Shrimp
Silky Egg Stir-Fry with Jumbo Shrimp

Asian Paleo Cookbook

After writing my own Asian cuisine centered cookbook, I was so excited to have this cookbook in my hand so I can expand my knowledge of Asian cooking. ChihYu, who was born and raised in Taiwan, took inspiration from various Asian countries (China, Japan, Korean, Thailand, Vietnam, etc) to create amazingly flavorful and authentic dishes that are free of gluten, soy, wheat, grains, dairy, and added sugar.

Asian Paleo is divided into 5 delicious sections to fit your mood:

  • Weeknight BFF features dinners that require little prep time and cooking time
  • Batch-Cooking Perfect features recipes that are perfect for prepping for the week ahead
  • Weekend Fun shows that you can still entertain friends while sticking to your Paleo diet
  • Easy Add-Ons range from vegetables to side dishes that perfectly pair with a variety of recipe
  • Flavor Pop includes recipes for healthy homemade condiments to replace gloppy, cloying store-bought sauces

Besides this Paleo Silky Egg Stir-Fry with Jumbo Shrimp recipe, here are some of the recipes that I’m most excited to try:

  • Filipino Skirt Steak and Cauliflower Fried Rice Brunch
  • Paleo Chicken Katsu
  • Romantic Steamed Seafood Dim Sum
  • Cold Ramen Noodles
  • Smoky Curly Sweet Potato Noodle Fries

…and so much more! If you love Asian cuisine this book is a must-buy and I highly recommend it. I love that the recipes are accessible and easy, which being healthy and flavorful at the same time!

Check Out Asian Paleo!

Asian Paleo cookbook
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Paleo Silky Egg Stir-Fry with Jumbo Shrimp (Whole30, Low Carb)

This dish is very popular in Hong Kong, Taiwan, and China because it’s super fast to make and tastes delicious. It could also be made without shrimp for a simple silky egg and tomato stir-fry. Serve with cauliflower rice or Simple Cauli Fried Rice (page 162 of Asian Paleo).
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 servings
Calories 370kcal
Author ChihYu Smith

Ingredients

  • 12 medium raw shrimp (about 1/2 lb), peeled and deveined
  • 6 large eggs
  • 1/2 tsp coarse sea salt plus a pinch
  • 1/8 tsp ground white pepper
  • 5 tbsp chopped scallions plus more if you like
  • 1 tsp arrowroot starch
  • 1 1/2 tbsp ghee
  • 2 medium firm (not ripe) tomatoes roughly chopped
  • 2 tbsp tomato paste
  • Toasted sesame oil for serving

Instructions

  • Blanch the shrimp by bringing a pot of water to boil, then add the shrimp. As soon as the shrimp turn pink and start curling, scoop them out and drain. Set aside.
  • Place the eggs, 1/2 teaspoon of salt, the white pepper, and 1 tablespoons of chopped scallions in a medium bowl. In a separate bowl, whisk the arrowroot starch with a little less than 1 tablespoon of water and add the egg mixture and gently whisk. Add the shrimp to the egg mixture.
  • Heat a large skillet over medium-high heat, add 1 tablespoon of ghee, and lower the heat to medium. Add the shrimp and egg mixture. Gently stir-fry until the eggs are about 70 percent cooked, similar to soft, runny scrambled eggs. Scoop the mixture out of the pan and set aside.
  • Add the remaining 1/2 tablespoon of ghee to the skillet, then add the remaining 3 tablespoon of scallions, the chopped tomato, and the tomato paste. Season with a small pinch of salt. Sauté for about 10 seconds. Add the shrimp and egg back to the pan and give a quick toss, about 5 seconds.
  • Serve hot with cauliflower rice. Drizzle with sesame oil and top with more scallions, if desired.

Nutrition

Serving: 1serving | Calories: 370kcal | Carbohydrates: 11g | Protein: 26g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 610mg | Sodium: 1183mg | Potassium: 706mg | Fiber: 2g | Sugar: 6g | Vitamin A: 42.6% | Vitamin C: 29.9% | Calcium: 15.5% | Iron: 22.8%
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.

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Chorizo Breakfast Twice Baked Sweet Potatoes (Paleo, Whole30)

These Chorizo Breakfast Twice Baked Sweet Potatoes are not only fun and delicious to eat, but easy to make as well. Topped with runny eggs and avocado lime sauce, they’ll be your new favorite Whole30 breakfast.

Chorizo Breakfast Twice Baked Sweet Potatoes-

While I love a super simple breakfast with just bacon and eggs on busy mornings, I do like to switch it up once in a while with dishes that take a bit more time and love in the kitchen. I don’t do it often, but adding starches like sweet potatoes to my breakfast makes it so comforting, and they are totally worth the extra effort with how delicious they turn out!

Chorizo Breakfast Twice Baked Sweet Potatoes Recipe

These Chorizo Breakfast Twice Baked Sweet Potatoes are one of those recipes and I just adore the flavor combo. Sweet potatoes are baked until soft and mashed with cooked chorizo, and the whole thing is baked again topped with an egg. I also like to drizzle each potato half with a creamy and tangy avocado lime sauce, and this with the spicy chorizo, sweetness of the sweet potatoes, and the creaminess of the runny eggs is just perfection in one bite.

Chorizo Breakfast Twice Baked Sweet Potatoes-

Prep It A Day Ahead

While these breakfast twice baked sweet potatoes do take a bit of baking time, you can definitely prepare them the day before so you can sleep in in the morning. Just follow all the steps and stop before you have to crack the eggs into the sweet potatoes. You can keep the prepared sweet potato halves and the avocado lime sauce in the refrigerator until the morning, when you’ll complete the recipe by baking everything the 2nd time.

The taste will still be fantastic and the sauce color will stay vibrant from the addition of the lime juice. And the best part? You only have to spend 15 minutes on cooking on the day you serve them. So perfect, especially if you are hosting a weekend brunch for a group, like on Mother’s Day or Easter!

Chorizo Breakfast Twice Baked Sweet Potatoes-
Chorizo Breakfast Twice Baked Sweet Potatoes
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Chorizo Breakfast Twice Baked Sweet Potatoes (Paleo, Whole30)

These Chorizo Breakfast Twice Baked Sweet Potatoes are not only fun and delicious to eat, but easy to make as well. Topped with runny eggs and avocado lime sauce, they’ll be your new favorite Whole30 breakfast.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 359kcal

Ingredients

  • 4 sweet potatoes medium to large
  • 2 tbsp avocado oil or coconut oil
  • 1/2 cup chopped onions
  • 2 garlic cloves minced
  • 1 lb chorizo (sugar and nitrate free) removed from casing
  • 8 eggs
  • Salt and pepper to taste

Avocado Lime Sauce

  • 1 ripe avocado
  • 1/4 cup packed cilantro
  • 1/4 cup lime juice
  • 1/4 cup water or more, if needed

Instructions

  • Preheat oven to 400 degrees F. 
  • Wash and scrub the sweet potatoes, and cut them in half lengthwise.
  • Use 1 tbsp of avocado oil to coat the potato halves and place them on a baking sheet.
  • Bake for 40-45 minutes until tender. 
  • While the sweet potatoes are baking, heat 1 tbsp of avocado oil in a skillet over medium high heat.
  • Add onion and garlic and sauté for 5 minutes until soft and fragrant.
  • Add chorizo, and cook stirring for 10 minutes while breaking it up. Remove from heat when the chorizo is cooked through.
  • Add all ingredients for the avocado lime sauce in a blender and blend until smooth and creamy. Add more water if you prefer a thinner consistency, and set aside.
  • Remove the sweet potatoes from the oven and scoop out the flesh from the skin into a large bowl (I like to use a grapefruit spoon).
  • Mash the sweet potato flesh with a fork.
  • Add the chorizo mixture, and stir together.
  • Evenly divide the mixture into the sweet potato skins, and make a well in the center.
  • Carefully crack an egg into each well and season with salt and pepper.
  • Place back in the oven and bake for 15 minutes.
  • Serve drizzled with avocado lime sauce.

Notes

Prep it the day before:
If you’d like, you can complete up to step 12 the day before, and keep everything in the refrigerator until you are ready to finish the rest of the steps the next day. This cuts down on cooking down to just 15 minutes on the day you are serving these!

Nutrition

Serving: 1sweet potato half | Calories: 359kcal | Carbohydrates: 17g | Protein: 16g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 199mg | Sodium: 779mg | Potassium: 425mg | Fiber: 3g | Sugar: 3g | Vitamin A: 194.6% | Vitamin C: 9% | Calcium: 5.1% | Iron: 13.3%
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.

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Paleo Air Fryer Tostones (Whole30, Vegan, AIP, Low FODMAP)

These paleo air fryer tostones make the most addicting snack while being extra easy and crispy in the air fryer! You can use minimal amount of oil for this Whole30 and vegan recipe without any frying or splattering.

Paleo Air Fryer Tostones

Tostones (also called patacones) are probably one of my favorite things to eat. They are a Caribbean and Latin American dish made with green plantains that are twice fried. They are cut into chunks and fried until they soften and are heated through, and then you smash them into a flat discs before frying them again until they are golden and crispy. It’s just the most addicting snack.

While the fried version is the original method, I recently started experimenting using the air fryer method and I love it. It comes out just as crispy and delicious, and the process is so much easier!

Paleo Air Fryer Tostones Recipe

Personally, I feel that using the air fryer requires you to be less “hands-on” during the entire process which makes my life easier and allows me to cook other dishes at the same time. You don’t have to worry about the oil splattering everywhere, and you only have to flip the slices once in the air fryer basket.

Paleo Air Fryer Tostones
Paleo Air Fryer Tostones

Less Oil, Less Mess

Anytime there’s a frying or deep frying recipe, it does require a good amount of oil. And it’s so important to use high quality oils with a high smoking point like coconut oil or avocado oil for this purpose, so they don’t oxidize and cause harm to our health. I find that I don’t deep fry often, because it can actually get quite expensive in paleo cooking because these high quality oils are higher in price.

Thankfully, you can use just a fraction of cooking oil if you have an air fryer, and these paleo air fryer tostones still turn out so flavorful and crispy. On top of that, cleanup is just SO much easier because you don’t have to wipe down your countertop and stovetop from the oil splattering everywhere!

Paleo Air Fryer Tostones

My Favorite Dips with These Paleo Air Fryer Tostones

These tostones are delicious eaten on their own, especially with a splash of lime juice. However, if you want to spice it up even more with a yummy dip, these are some of my favorites:

Hope you enjoy this yummy Whole30 and AIP air fryer recipe. It’s so simple and easy, but so addicting and flavorful. It’s definitely on repeat in our house!

Paleo Air Fryer Tostones
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Paleo Air Fryer Tostones (Whole30, Vegan, AIP, Low FODMAP)

These paleo air fryer tostones make the most addicting snack while being extra easy and crispy in the air fryer! You can use minimal amount of oil for this Whole30 and vegan recipe without any frying or splattering.
Course Appetizer, Side Dish, Snack
Cuisine Caribbean
Prep Time 7 minutes
Cook Time 10 minutes
Soaking time 1 minute
Total Time 12 minutes
Servings 4 servings
Calories 147kcal

Ingredients

  • 2 green plantains
  • 2 cups water
  • 2 tsp sea salt plus more to taste
  • 4 tsp coconut oil or avocado oil
  • Optional: Lime juice

Instructions

  • Preheat air fryer to 400 degrees F for 5 minutes, and combine water and salt in a large bowl. 
  • Cut the ends off the plantains and make a vertical slit through the skin, so you can easily remove the peel. 
  • Cut the plantains into 1-inch thick slices.
  • Toss the plantain slices with 2 tsp coconut oil. 
  • Cook in the air fryer in a single layer for 5 minutes.
  • Immediately remove the plantains and smash each slice with the bottom of a jar or a mug while they are hot. 
  • Soak the flattened slices in salt water for 1 minute, then pat dry with a paper towel.
  • Brush each flattened slice generously the rest of the coconut oil (2 tsp) front and back.
  • Place back in the air fryer for 5 minutes, gently flipping them halfway through. 
  • Sprinkle with lime juice, if using, and sea salt. 
  • Serve immediately alone or with your favorite dip like guacamole. 

Nutrition

Serving: 1serving | Calories: 147kcal | Carbohydrates: 28g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Sodium: 554mg | Potassium: 446mg | Fiber: 2g | Sugar: 13g | Vitamin A: 20.2% | Vitamin C: 20% | Calcium: 0.6% | Iron: 3%
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.

13 reply