Category Archives: Recipe

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
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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 Irish Soda Bread

This grain free and paleo Irish soda bread is crusty on the outside, while soft and delicious on the outside. It’s delicious slathered with ghee or butter!

Paleo Irish Soda Bread

The first time I tried an Irish soda bread was actually in Ireland 8 years with my then-boyfriend and now-husband. It was our first big trip together ever since we started dating and this was before I went completely gluten free.

I remember tasting the soda bread at a restaurant in Dublin without expecting much, but I was surprised by how much I like it. It was crusty, soft, slightly sweet, and amazing with a slather of butter.

Paleo Irish Soda Bread Recipe

With St. Patty’s Day quickly approaching, it made me think of that trip and decided to make this grain free and paleo Irish soda bread. At first bite, it took me right back to Dublin! With the crusty exterior and the soft inside, it is amazing and I’ve been enjoying it with some ghee or butter each day.

Paleo Irish Soda Bread
Paleo Irish Soda Bread

What is Irish Soda Bread?

Soda bread is a classic humble Irish quick bread made with the most basic ingredients: flour, baking soda, buttermilk and salt. The crust is hard and the inside is soft, and there are various version of it.

My paleo Irish soda bread has different components to make the recipe grain free and dairy free, and I added dried fruits for a touch of delicious sweetness. However, the texture and flavor is definitely authentic and if you are avoiding wheat, I think you’ll love this on St. Patrick’s Day or anytime you get a hankering for bread!

Paleo Irish Soda Bread

Storing This Paleo Irish Soda Bread

This bread is the best tasting fresh out of the oven because it dries out the longer it sits. However, if you do have leftovers, you can wrap it in plastic wrap and place in a resealable bag. Store in the refrigerator for up to a week, and reheat just before serving!

Paleo Irish Soda Bread
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Paleo Irish Soda Bread

This grain free and paleo Irish soda bread is crusty on the outside, while soft and delicious on the outside. It’s delicious slathered with ghee or butter!
Course Appetizer
Cuisine Irish
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 servings
Calories 169kcal

Ingredients

Instructions

  • Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine almond flour, coconut flour, baking soda, baking powder, and sea salt. Stir together. 
  • Stir in dried apricots and/or raisins and disperse evenly.
  • In a separate bowl, whisk together coconut milk, eggs, apple cider vinegar, and honey.
  • Pour wet ingredients to dry and mix together until a dough forms. 
  • Shape the dough into a circle that’s 7 inches wide and place on the baking sheet.
  • Use a knife to cut an X on top of the dough.
  • Bake for 30-35 minute until toothpick inserted in the center comes out clean.
  • Cool for 30 minutes before slicing. 
  • Enjoy with ghee or butter!

Nutrition

Serving: 1serving | Calories: 169kcal | Carbohydrates: 12g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 257mg | Potassium: 139mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1.2% | Vitamin C: 0.5% | Calcium: 6.3% | Iron: 7.4%
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 & Whole30 Salmon Cakes with Zucchini (Nut Free, Keto)

These low carb, Whole30 salmon cakes are moist and flavorful with hidden zucchini, and only take 15 minutes to make! They are a delicious, kid-friendly recipe as well.

Whole30 Salmon Cakes with Zucchini

If you’ve been following along for a while on my blog, you probably know that I’m a huge fan of easy and simple recipes. I try to stay away from long and complicated dishes, because I know that you guys, like me, are busy and don’t have a ton of time to spend in the kitchen. So, of course, I created another recipe for you that’s super quick to make that’s also healthy and so flavorful!

Paleo & Whole30 Salmon Cakes with Zucchini

These Whole30 salmon cakes are just the thing to make if you are short on time. They only take 15 minutes to make from start to finish, and they are moist enough to eat on their own without needing to dip them in anything!

My biggest pet peeve is fish cakes that are dry and have you reaching for a drink that closest to you to keep it down. The zucchini and the mayonnaise in these Whole30 salmon cakes actually provide so much moisture while the coconut flour and eggs help them the cakes bind together so they are sturdy and tasty.

Whole30 Salmon Cakes with Zucchini
Whole30 Salmon Cakes with Zucchini

Kid-Friendly Snack or a Meal!

Because these are great for little hands and so fun to eat, I bet kids will love them as well! And it’s also a great way to sneak some veggies in them, because of the zucchini, but they’ll never be able to taste them in these Whole30 salmon cakes.

Whole30 Salmon Cakes with Zucchini

Dipping Sauce Ideas for These Whole30 Salmon Cakes

While these salmon cakes are delicious on their own, you can definitely add more flavor and fun by dipping them in a tangy sauce! Here are some of my favorite ideas:

I just ate these with plain mayo because that’s what I had on hand and they were fantastic! What would you dip these Whole30 salmon cakes in? Tell me in the comments below!

Whole30 Salmon Cakes with Zucchini
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Paleo & Whole30 Salmon Cakes with Zucchini (Nut Free, Keto)

These low carb, Whole30 salmon cakes are moist and flavorful with hidden zucchini, and only take 15 minutes to make! They are a delicious, kid-friendly recipe as well.
Course Appetizer, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Zucchini sweating time 15 minutes
Total Time 13 minutes
Servings 10 salmon cakes
Calories 108kcal
Author Jean Choi

Ingredients

  • 1 1/2 cups grated zucchini
  • 3/4 tsp sea salt divided
  • 2 6 oz cans of wild salmon drained
  • 2 eggs
  • 2 garlic cloves minced
  • 3 tbsp coconut flour
  • 2 tbsp paleo mayonnaise
  • 1 tbsp dijon mustard
  • 1/2 tsp onion powder
  • 1/4 tsp ground black pepper
  • 2-3 tbsp coconut oil or your preferred cooking oil

Instructions

  • Place grated zucchini in a colander and sprinkle evenly with 1/4 tsp sea salt. Toss together gently. 
  • Let it sit for 15 minutes, then use your hands to squeeze out all the liquid.
  • Place in a mixing bowl with 1/2 tsp of seal salt and the rest of the ingredients, except coconut oil.
  • Use a 1/4 cup measurement to gather the mixture into patties about 1/2 inch thick. 
  • Heat 1 tbsp of coconut oil in a skillet over medium heat. Cook the cakes for 3-4 minutes per side until golden, adding more oil as you go. 
  • Serve with your favorite sauce.

Nutrition

Serving: 1salmon ake | Calories: 108kcal | Carbohydrates: 2g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 348mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2.4% | Vitamin C: 7.9% | Calcium: 1.2% | Iron: 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.