Category Archives: Recipe

Marbled Paleo Chocolate Pumpkin Bread

This marbled paleo chocolate pumpkin bread is so moist and delicious, and so easy to make using canned pumpkin! It’s the perfect treat to welcome the cooler weather.

top view of marbled paleo chocolate pumpkin bread

As soon as the weather cools down, I’m ready to dig into to all things PUMPKIN. While I do like pumpkin savory dishes, pumpkin desserts are truly where my heart lies. I do have a paleo and grain free pumpkin bread recipe on the blog already, but I decided to put a fun twist on it with this Marbled Paleo Chocolate Pumpkin Bread!

Marbled Paleo Chocolate Pumpkin Bread Recipe

If you are looking for a healthy gluten free pumpkin bread that tastes indulgent and seasonal, look no further. This chocolate pumpkin bread has the perfect balance of flavors between chocolate and pumpkin, and it’s relatively low in sugar.

On top of that, it’s so pretty but so easy to make! Just mix the batter and then pop it in the oven. If you love pumpkin, you are definitely going to want to make this paleo pumpkin bread recipe that has decadent chocolate swirled into each slice.

sliced chocolatey paleo pumpkin bread recipe
marbled healthy gluten free pumpkin bread, sliced on a plate

Ingredients in Marbled Paleo Chocolate Pumpkin Bread

This paleo pumpkin bread recipe requires just 10 ingredients and they are most likely in your cabinet already if you follow a grain free or gluten free diet:

  • semi-sweet chocolate chips (I use this dairy free, paleo version)
  • coconut flour
  • blanched almond flour
  • baking soda
  • pumpkin pie spice
  • pumpkin puree
  • maple syrup
  • ghee
  • eggs
  • vanilla extract

I just use canned pumpkin puree because it’s just easier, but you can use leftover cooked pumpkin if you have that on hand for an even better flavor! I’ve used fresh pumpkin for making grain free pumpkin bread before, and it really does make the bread more tasty and pumpkin-y.

grain free pumpkin bread recipe, stacked slices

Tips for Making Marbled Paleo Chocolate Pumpkin Bread

Here are some tips and substitutions to make this delicious and healthy gluten free pumpkin bread:

  • Make sure you are using pure pumpkin puree and NOT pumpkin pie mix. The latter is filled with sugar and other spices and flavorings.
  • If you don’t have ghee, you can substitute with coconut oil.
  • Use blanched almond flour and NOT almond meal. Almond meal will make the texture more dense.
  • I do not recommend you substitute the flours with anything else.
  • When folding in melted chocolate chips, make sure to fold with a rubber spatula just a few times so you can see the marbling in the final product.

I recommend you enjoy with a hot mug of coffee because it’s just the perfect combination with this chocolatey and decadent grain free pumpkin bread!

Slices of chocolate paleo pumpkin bread recipe

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Marbled Chocolate Paleo Pumpkin Bread

This marbled paleo chocolate pumpkin bread is so moist and delicious, and so easy to make using canned pumpkin! It's the perfect treat to welcome the cooler weather.
Course Breakfast, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Servings 10 servings
Calories 215kcal

Ingredients

Instructions

  • Preheat oven to 325 degrees F, and line a 8.5×4.5 loaf pan with parchment paper so the ends hang off the long sides of the pan.
  • In a double boiler or in the microwave, melt the chocolate chips until smooth. Go to the next steps while the chocolate cools.
  • In a large mixing bowl, stir together coconut flour, almond flour, baking soda, and pumpkin pie spice.
  • In a separate bowl, whisk together pumpkin puree, maple syrup, ghee, eggs, and vanilla extract until combined.
  • Add the wet ingredients into the dry ingredients and stir until just combined.
  • Pour the melted chocolate over the batter, and fold a few times with a rubber spatula until it's just swirled in.
  • Pour the batter into the prepared loaf pan.
  • Bake in the preheated oven for 60-65 minutes, until a toothpick inserted into the center comes out clean.
  • Remove from the oven and cool completely for 1 hour before removing from the pan using the parchment paper.
  • Slice before serving.

Nutrition

Serving: 1slice – makes 10 | Calories: 215kcal | Carbohydrates: 17g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 81mg | Sodium: 187mg | Potassium: 127mg | Fiber: 4g | Sugar: 9g | Vitamin A: 78.2% | Vitamin C: 1.4% | Calcium: 3.8% | 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.

Whole30 Sweet Potato Chili (Instant Pot, Slow Cooker, or Stovetop)

This delicious and comforting Whole30 sweet potato chili is easy, healthy, and can be made in the Instant Pot, the slow cooker, or on the stovetop!

whole30 sweet potato chili

I can’t ask for anything better than a good, hearty chili on a crisp Fall day. Not only is a delicious chili warming and comforting, it’s an easy soup to make that’s easily customizable with the ingredients and spices. I personally love a grain free, paleo chili without beans, so I added sweet potatoes instead in this Whole30 version and it’s such an amazing alternative!

Whole30 Sweet Potato Chili Recipe

Adding sweet potatoes in this chili is such a great addition both texture and flavor-wise. It adds bulk in the soup that beans do in the classic version, and the sweetness also balances out the spiciness of the paleo chili in the most wonderful way.

Also, this Whole30 and paleo sweet potato chili is so easy to make! You can make Instant Pot sweet potato chili (my favorite method), or use the slow cooker or just cook it on the stovetop. All three of these methods require minimal active cooking, and most of the time is spent in simmering the ingredients together to meld the flavors together.

instant pot sweet potato chili
whole30 chili in a bowl

How To Make Whole30 Sweet Potato Chili

All three of the methods are very similar in the steps. You sauté the hardy veggies first to bring out the flavor, then brown the meat with them, and finally add the rest of the ingredients to simmer together. At the end, you can taste to adjust seasoning, and add your favorite garnishes to add a bit of crunch and additional flavor.

I usually make Instant Pot sweet potato chili, because it’s the quickest method. I’m not always the best at planning my meals ahead of time so I love that it’s just 10 minutes of cook time when I need to whip up a yummy dinner at the last minute. Plus, you only have to clean up the inner pot once you are done!

The slow cooker and the stove top methods for this Whole30 and paleo sweet potato chili are also very easy, but they do take a bit longer. However, this paleo chili will still turn out super tasty no matter how you want to cook it, because it’s such a forgiving recipe if you want to substitute or omit the spices or the veggies.

slow cooker paleo chili

What to Serve With Paleo Sweet Potato Chili

I’ve eaten this Instant Pot sweet potato chili alone many times and it’s so delicious and satisfying on its own! I didn’t feel like I was missing anything.

However, if you are not doing the Whole30 challenge and you want something a little extra, these are some of my favorite foods to serve with this paleo chili:

How To Store and Freeze This Chili

I love to make a huge batch of this Whole30 sweet potato chili and save the leftovers for emergency food. It such a great freezer friendly meal that reheats well. Just separate into individual portions in a freezer-friendly containers, and you can freeze them for up to 3 months!

whole30 sweet potato chili

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Whole30 Sweet Potato Chili (Instant Pot, Slow Cooker, Stovetop Options)

This delicious and comforting Whole30 sweet potato chili is easy, healthy, and can be made in the Instant Pot, the slow cooker, or on the stovetop!
Course Main Course, Soup
Cuisine American
Keyword beanless chili, instant pot chili, instant pot paleo chili, instant pot sweet potato chili, instant pot whole30 chili, instant pot whole30 soup, paleo chili, Paleo sweet potato chili, slow cooker paleo chili, whole30 soup
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 servings
Calories 295kcal

Ingredients

  • 1 tbsp avocado oil
  • 1 large onion chopped
  • 2 stalks of celery sliced
  • 2 large carrots chopped
  • 2 lbs lean ground beef
  • 4 garlic cloves minced
  • 2 medium sweet potatoes cut into 1/2 inch chunks
  • 1 red bell pepper diced
  • 3 tbsp chili powder
  • 3 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tbsp sea salt
  • 2 tsp ground black pepper
  • 1/2 tsp cayenne pepper omit if you don't like spicy chili
  • 28 oz crushed tomatoes canned
  • 4 cups bone broth or beef broth or chicken broth
  • 1/4 cup tomato paste
  • Optional: Avocado slices, jalapeno slices, cilantro, chopped red onion, lime slices, and/or coconut cream for garnish

Instructions

Instant Pot Method

  • Set the Instant Pot to Sauté. Once it indicates that it's "hot", add avocado oil, onion, celery, and carrots, and cook stirring for about 3 minutes until the onions are tender.
  • Add ground beef and garlic and sauté while breaking up the meat with a wooden spoon until mostly browned, about 7 minutes.
  • Turn off the Instant Pot and add the rest of the ingredients (except garnishes). Stir together.
  • Close the lid, seal, and set on MANUAL for 10 minutes.
  • Once it beeps to a finish, quick release the vent.
  • Taste to adjust seasoning and serve warm, topped with your favorite garnishes.

Slow Cooker Method

  • In a large skillet over medium heat, add avocado oil, onion, celery, and carrots, and cook stirring for about 3 minutes until the onions are tender.
  • Add ground beef and garlic and sauté while breaking up the meat with a wooden spoon until mostly browned, about 7 minutes.
  • Transfer to a slow cooker and add the rest of the ingredients.
  • Cover and cook on low for 6 hours, or until sweet potatoes are tender.
  • Taste to adjust seasoning and serve warm, topped with your favorite garnishes.

Stovetop Method

  • In a large saucepan over medium heat, add avocado oil, onion, celery, and carrots, and cook stirring for about 3 minutes until the onions are tender.
  • Add ground beef and garlic and sauté while breaking up the meat with a wooden spoon until mostly browned, about 7 minutes.
  • Add the rest of the ingredients (except garnishes), stir together, and raise the heat to medium high to bring to a boil.
  • Reduce the heat to medium low to simmer and cook for 15-20 minutes, until the sweet potatoes are tender.
  • Taste to adjust seasoning and serve warm, topped with your favorite garnishes.

Notes

To freeze, cool completely and separate into individual portions in freezer-friendly containers. Store in the freezer for up to 3 months. 

Nutrition

Serving: 1serving – makes 8 | Calories: 295kcal | Carbohydrates: 24g | Protein: 33g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 987mg | Potassium: 1148mg | Fiber: 7g | Sugar: 9g | Vitamin A: 205.1% | Vitamin C: 40.5% | Calcium: 10.4% | Iron: 35.7%
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.

Whole30 Buffalo Chicken Dip (Paleo, Keto)

This Whole30 and keto buffalo chicken dip is so creamy and addicting even without cheese, and it’s the perfect snack to serve on game day or get-togethers!

whole30 buffalo chicken dip

A good buffalo chicken dip is always a popular low carb and keto game day food that everyone reaches for. The flavor is just so addicting, it’s so perfect with veggies or chips, and you just never get sick of it! While the traditional version is made with cheese, this paleo and Whole30 buffalo chicken dip doesn’t include any dairy but still tastes fantastic whether you eat cheese or not!

Whole30 Buffalo Chicken Dip Recipe

This homemade buffalo chicken dip is extremely easy to make and comes together very quickly if you use precooked chicken. You just mix the ingredients and bake, so it’s a perfect crowd-pleasing recipe that takes minimal effort for a party or a get-together.

The creaminess of the mayonnaise and the tanginess of the nutritional yeast are the perfect substitute for cheese, and the baking process really melds all the flavors together to create a phenomenal dairy free and paleo buffalo chicken dip.

keto game day food
paleo buffalo chicken dip fresh out of the oven

Tips for Making This Whole30 Buffalo Chicken Dip

  • To make this low carb buffalo chicken dip recipe super easy for you, you can use leftover cooked chicken or rotisserie chicken.
  • If you only have raw chicken on hand, you can pan fry 1 lb of chicken breasts or thighs over medium high heat 5-6 minutes on each side before shredding them to use in this recipe.
  • My favorite hot sauce to use for making my own buffalo sauce is Frank’s Red Hot Original. If you use another hot sauce with a different spice level, you may want to adjust the amount in the recipe.
  • This paleo buffalo chicken dip will last up to 4-5 days chilled. To reheat the leftovers, you can microwave it or heat it again in a 350 degree oven for 10-15 minutes.
Grain free tortilla chip dipped in low carb buffalo chicken dip

Ways to Serve This Homemade Buffalo Chicken Dip

  • If you are looking for a Whole30 and keto game day food, you can serve this low carb buffalo chicken dip with your favorite low carb vegetables to dip with. My favorite are cucumbers, carrots, celery sticks, and sliced bell peppers.
  • If you aren’t necessarily Whole30 or keto, I love eating this yummy dip with grain free crackers or tortilla chips!
  • My husband and I love this paleo buffalo chicken dip even as a meal because we are so obsessed with buffalo chicken. It’s delicious with a side of rice or cauliflower rice!

If you are looking for a homemade buffalo chicken dip that’s healthy, low carb, and Whole30, you’ll love this easy and flavorful recipe that’s always a crowd-pleaser and gone in no time. It’s a great dairy free and keto game day food for your favorite sports season, or if you just want make something delicious for a small get-together!

Whole30 buffalo chicken dip close up

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Whole30 Buffalo Chicken Dip (Paleo, Keto)

This Whole30 and keto buffalo chicken dip is so creamy and addicting even without cheese, and it's the perfect snack to serve on game day or get-togethers!
Course Appetizer, Snack
Cuisine American
Keyword game day appetizer, game day snacks, homemade buffalo chicken dip, keto game day food, low carb game day recipe, paleo buffalo chicken
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8 servings
Calories 291kcal

Ingredients

  • 3 cups cooked shredded chicken about 1 lb raw
  • 1 cup paleo mayonnaise
  • 1/3 cup hot sauce or more to taste (I like Frank's Red Hot Original)
  • 1 cup sliced green onions
  • 1/4 cup nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried dill
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp celery seeds

Instructions

  • Preheat oven to 350 degrees F.
  • Place all ingredients in a large bowl and mix well. You can taste and add more hot sauce if you prefer.
  • Transfer to a small baking dish and smooth out the top with a spatula.
  • Bake in the preheated oven for 20 minutes until the edges are lightly browned and bubbly.
  • Serve warm with celery, carrots, cucumbers, and/or your favorite veggies. You can also enjoy with gluten free crackers or tortillas if you are not doing the Whole30.

Notes

To reheat the leftovers, you can microwave it or heat it again in a 350 degree oven for 10-15 minutes.

Nutrition

Serving: 1serving | Calories: 291kcal | Carbohydrates: 2g | Protein: 14g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 630mg | Potassium: 207mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3.6% | Vitamin C: 11.9% | Calcium: 1.8% | Iron: 5.9%
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.