Category Archives: Recipe

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

Paleo Pumpkin Pecan Pie

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: 373 kcal
Author: Jean Choi

Combine your 2 favorite pie toppings together with this paleo pumpkin pecan pie! It's guaranteed to please all your holiday dinner guests. 

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Ingredients

Pie Crust

Pumpkin Filling

Pecan Layer

Instructions

  1. Preheat oven to 350 degrees F, and grease a 9-inch pie pan.

  2. Place all ingredients for the crust, except egg, to the food processor and pulse until crumbly.

  3. Pulse in the egg until a dough forms.

  4. Press the dough into the greased pie pan. 

  5. Use a fork to lightly pierce the dough all over the surface to prevent it from puffing up.

  6. Bake for 10 minutes. 

  7. Let it cool for 5 minutes.

  8. In a bowl, whisk together all ingredients for the pumpkin filling. 

  9. Pour into the cooled pie crust and spread out evenly.

  10. In a separate bowl, whisk together all ingredients for the pecan layer, EXCEPT pecans. 

  11. Stir in pecans.

  12. Spoon the pecan layer over the pumpkin evenly.

  13. Cover the crust with aluminum foil, then, bake for 60 minutes.

  14. Remove from the oven, cover with aluminum foil, and bake for 20 more minutes. 

  15. 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 Facts
Paleo Pumpkin Pecan Pie
Amount Per Serving (1 slice)
Calories 373 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 8g 40%
Cholesterol 83mg 28%
Sodium 193mg 8%
Potassium 113mg 3%
Total Carbohydrates 21g 7%
Dietary Fiber 3g 12%
Sugars 9g
Protein 7g 14%
Vitamin A 65.3%
Vitamin C 1.2%
Calcium 6.2%
Iron 9.2%
* Percent Daily Values are based on a 2000 calorie diet.

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

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

Course: Appetizer, Snack
Prep Time: 1 minute
Cook Time: 5 minutes
Pressurizing time: 10 minutes
Total Time: 6 minutes
Author: Jean Choi

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!

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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

  • Hard boiled eggs
  • Ranch dressing
  • Bacon bits
  • Radish cut into small pieces

Instructions

Instant Pot Hard Boiled Eggs

  1. Pour water into the Instant Pot, and place a steamer basket or the trivet it came with over the water.

  2. Place the eggs on the steamer basket or the trivet.

  3. Close the lid, and make the sure the pressure valve is set to Sealing.

  4. Cook on high on Manual for 5 minutes, and prepare an ice bath.

  5. Once it beeps to a finish, quick release the pressure.*

  6. Immediately transfer the eggs to the ice bath and let it cool for at least 5 minutes. 

  7. Peel the eggs when you are ready to eat them. They should be peel easily!

Hard Boiled Egg Snacks 3 Ways

  1. Slice the hard boiled eggs in half. 

  2. Top each half with the ingredients listed for each egg snack. The amount depends on your taste preference!

  3. You can store hard boiled eggs and egg snacks in the refrigerator for up to one week. 

Recipe 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.

“Cheesy” Paleo Broccoli Casserole (Gluten Free, Whole30)

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This is a sponsored post written by me on behalf of OXO. I was compensated and received a product to try. I fully stand behind this product, and the opinions are 100% my own.

This “Cheesy” Paleo Broccoli Casserole is dairy free and Whole30, but you’ll never know it by the delicious, creamy taste! It’s a perfect holiday side dish. Cheesy Paleo Broccoli Casserole

Ever since I’ve had to give up gluten and dairy because of my food intolerances, I had to start getting super creative for the holidays. I actually really enjoy the process of experimenting in the kitchen and recreating my favorite dishes free of allergens without sacrificing on the flavor.

I recently made this “Cheesy” Paleo Broccoli Casserole without a hint of cheese, and I may have to make it every year for holiday get-togethers because it turned out fantastic.

“Cheesy” Paleo Broccoli Casserole Recipe

The “cheesy” creamy sauce in this recipe is made with a combination of spices, cashews, coconut milk, and nutritional yeast, and I honestly think it tastes better than real cheese. The best part is that you won’t feel weighed down afterwards like you do with real cheese, and the creamy texture with the crunchy broccoli is just the best combo.

You can use either fresh or frozen broccoli for this casserole, which makes the cooking process easy and quick because if you use frozen florets,  you don’t even have to defrost them!

Cheesy Paleo Broccoli Casserole

Cheesy Paleo Broccoli Casserole

Easy Cooking with OXO Products

To make this “Cheesy” Paleo Broccoli Casserole, I used some of these OXO products, which made preparing this side dish so dang easy and fun! The OXO products I used are:

  • Glass 3 Qt Baking Dish with Lid (love that it comes with a lid, and it can go from freezer to oven without the need to thaw),
  • Herb Stripping Comb (it strips kale and herb leaves from multiple stems at one time with a simple pull, and it made stripping parsley leaves for this recipe so easy and quick!),
  • and lastly, my favorite, One Stop Chop (a manual food processor).

The One Stop Chop was my favorite because the blades are extremely sharp, so it makes chopping onions and other vegetables a breeze. Plus, the bottom suctions to the counter really well so it doesn’t budge while you are turning the handle! I know I’ll be using this one multiple times over the holidays when I’m cooking 5 dishes at once.

Cheesy Paleo Broccoli Casserole

My Favorite Kitchen Equipments for Making Holiday Dishes

If you go through my kitchen, you’ll probably figure out that I really love OXO products. Their products are always high quality and last a really, really long time. I’ve had some of their glassware for 4+ years and they are still going strong.

If you are a fan of holiday dishes like me and you are planning to bake a ton this season, definitely check out their glass bakeware! They come in all different shapes and sizes, and I love that many of them have lids to easily store your leftovers in the fridge.

I hope you enjoy this gluten free and Whole30 “Cheesy” Paleo Broccoli Casserole, because it’s such a delicious way to enjoy your vegetables and get your kids to eat them as well!

Cheesy Paleo Broccoli Casserole

"Cheesy" Paleo Broccoli Casserole

Servings: 12 servings
Calories: 176 kcal
Author: Jean Choi

This "Cheesy" Paleo Broccoli Casserole is dairy free and Whole30, but you'll never know it by the delicious, creamy taste! It's a perfect holiday side dish. 

Print

Ingredients

  • 2 lbs broccoli florets about 8 cups, fresh or frozen
  • 1 tbsp coconut oil
  • 1 onion chopped
  • 4 garlic cloves minced
  • Parsley flakes for garnish

"Cheese" Sauce

  • 1 1/2 cup full-fat coconut milk
  • 1 cup raw cashews
  • 3/4 cup nutritional yeast
  • 1/3 cup apple cider vinegar
  • 2 tbsp dijon mustard
  • 1 tsp onion powder
  • 2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp smoked paprika
  • 2 eggs

Instructions

  1. Preheat oven to 350 degrees F.

  2. Place broccoli in a 9x13 baking dish in an even layer.

  3. Heat 1 tbsp of coconut oil a skillet over medium high heat.

  4. Add onion and garlic and cook stirring until fragrant, about 5 minutes. 

  5. Remove from heat and add to the baking dish over the broccoli.

  6. In a blender, add all ingredients for the "cheese" sauce, except eggs, and blend until smooth and creamy. 

  7. Pulse in the eggs until just mixed together.

  8. Pour over the vegetables and stir together. 

  9. Bake for 1 hour until golden.

  10. Sprinkle with parsley flakes and serve warm.

Nutrition Facts
"Cheesy" Paleo Broccoli Casserole
Amount Per Serving (1 serving)
Calories 176 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 27mg 9%
Sodium 360mg 15%
Potassium 443mg 13%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Sugars 2g
Protein 6g 12%
Vitamin A 11%
Vitamin C 83.3%
Calcium 5.4%
Iron 14.1%
* Percent Daily Values are based on a 2000 calorie diet.

What is your signature seasonal side dish? Do you have any favorite OXO products you always use?

This is a sponsored post written by me on behalf of OXO.