Category Archives: Side

“Roasted” Garlic Lemon Paleo Instant Pot Broccoli

Make perfectly steamed Paleo Instant Pot Broccoli, along with the most delicious “roasted” garlic lemon dressing, all without turning on the oven!

Roasted Garlic Lemon Paleo Instant Pot Broccoli

Broccoli is one of those side dishes that’s a staple in our house. It goes well with almost all dishes, and it’s one of the few vegetable that my husband actually enjoys. I used to love roasted broccoli, but recently switched over to the steamed version. Either way, broccoli is just so delicious in all forms, and I especially love it seasoned with garlic and lemon.

One of the newest ways I’ve been cooking broccoli that’s been a LIFE CHANGER is in the Instant Pot. It’s so easy, SO quick, and there are just so many less dishes at the end of it all. In this “Roasted” Garlic Lemon Paleo Instant Pot Broccoli, both the garlic and broccoli are cooked in the Instant Pot and all if it’s done in less than 30 minutes.

Roasted Garlic Lemon Paleo Instant Pot Broccoli

Roasted Garlic Lemon Paleo Instant Pot Broccoli

You may be confused with the instructions when it says that you set the Instant Pot to 0 minutes for the broccoli, but that’s correct. The broccoli will cook super quickly as the Instant Pot comes to pressure, and that’s all it needs. You release the pressure as soon as you hear it beep, and you’ll have a perfectly cooked broccoli that’s ready to be seasoned.

And the “roasted” garlic lemon dressing, guys. I kinda wanna put it on EVERYTHING. It’s such a great flavor combo and I couldn’t stop eating these until they were gone. If you are in need of a new way to prepare your broccoli, I highly recommend you try this Instant Pot method, because it’s absolutely delicious. I’m pretty sure this will be the only way we cook broccoli until we get sick of it!

Roasted Garlic Lemon Paleo Instant Pot Broccoli

"Roasted" Garlic Lemon Paleo Instant Pot Broccoli

Course: Side Dish
Prep Time: 2 minutes
Cook Time: 20 minutes
Total Time: 22 minutes
Servings: 6 servings
Calories: 122 kcal
Author: Jean Choi

Make perfectly steamed Paleo Instant Pot Broccoli, along with the most delicious "roasted" garlic lemon dressing, all without turning on the oven!

Print

Ingredients

  • 1 small head of garlic
  • 1 cup water
  • 2 tbsp + 1 tsp extra virgin olive oil
  • 2 heads of broccoli separated into florets (about 6 cups of florets)
  • 2 tbsp lemon juice
  • 1/2 tsp sea salt plus more to taste
  • 1/2 tsp ground black pepper Omit for AIP
  • Sprinkle of crushed red pepper, for garnish Optional: omit for AIP

Instructions

  1. Slice off the top of the garlic head. 

  2. Pour water into the Instant Pot and fit a steamer basket over the water. 

  3. Place the garlic head on the steamer and drizzle 1 tsp of olive oil over it.

  4. Close the the lid and make sure the pressure valve is set to SEALING. Set it to HIGH on MANUAL for 8 minutes. 

  5. Once it beeps to a finish, wait 10 minutes for the pressure to release naturally. 

  6. Open the lid and carefully remove the garlic and set aside to cool. Leave the water and the steamer basket in the Instant Pot.

  7. Add broccoli florets to the Instant Pot on the steamer basket, while the water is still hot.

  8. Close the the lid and make sure the pressure valve is set to SEALING. Set it to MANUAL for 0 minutes. 

  9. Immediate release the pressure valve once it beeps to a finish and open the lid. 

  10. Transfer the broccoli florets to a mixing bowl.

  11. Once the garlic is cool enough to handle, gently squeeze out the cloves and place in a blender.

  12. Add 2 tbsp of olive oil, lemon juice, salt, and pepper to the blender with the garlic cloves and blend until smooth and creamy.

  13. Pour the lemon garlic sauce over the broccoli. Gently toss together. Taste and add more sea salt, if needed.

  14. Garnish with crushed red peppers, if using, and serve.

Nutrition Facts
"Roasted" Garlic Lemon Paleo Instant Pot Broccoli
Amount Per Serving (1 serving)
Calories 122 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 457mg 19%
Potassium 664mg 19%
Total Carbohydrates 15g 5%
Dietary Fiber 5g 20%
Sugars 3g
Protein 6g 12%
Vitamin A 25.3%
Vitamin C 223.3%
Calcium 9.5%
Iron 8.2%
* 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.

100 Plant Based Whole30 Recipes

This huge collection of plant based Whole30 recipes is just the thing you need to get yourself started on a healthy and sugar free lifestyle that includes high amounts of vegetables!

100 Plant Based Whole30 Recipes

As we approach the new year, I’ve been hearing about many of you who want to try the Whole30 in January which I think is great! However, I’ve also been receiving several questions like, “How do I do the Whole30 without eating a ton of meat?” or… “Is there a way to do the Whole30 by focusing more on vegetables?” And the answer is, HECK YES.

I don’t know why there is such a widely accepted perception that going paleo or Whole30 is so meat heavy. While I do include some kind of protein in all my meals because that’s what makes me feel the best, that’s only a small portion of my plate. 70-80% of my diet is actually vegetables. I love all the micronutrients that I get from eating a large amount of plants and veggies so that’s what I like to focus on.

And to help you do the same for your Whole30 challenge, I put together 100 plant based Whole30 recipes from myself and my fellow bloggers that are healthy and so delicious. While some of these recipes do include meat, vegetables are the star of the dish and make up the majority of the ingredients. I hope this round-up helps you realize that a veggie-heavy Whole30 challenge is definitely possibly and can even be quite easy!

MAIN DISHES

Greek Veggie Bowls by Lexi’s Clean Kitchen

Cauliflower Rice Pilaf with Mint and Peas by Empowered Sustenance

Pesto Portobello Pizza by What Great Grandma Ate

Tomato Mushroom Spaghetti Squash by What a Girl Eats

Paleo Pesto Spaghetti Squash w/ Crispy Chicken & Bacon by Tessa, The Domestic Diva

Breakfast Hash with Poached Eggs by The Organic Kitchen

Zucchini Noodle Pad Thai by Tasty Yummies

Sweet Potato + Pepper Breakfast Tray Bake by From Pasta to Paleo

Baked Zucchini and Eggplant with Oregano and Mint by Paleo Bee

Paleo Vegan Bruschetta Sweet Potato ToastBruschetta Sweet Potato Toast by What Great Grandma Ate

Simple Chinese Stir Fry Cabbage with Dried Shrimp (Paleo, Gluten Free, Keto) by Oh Snap! Let’s Eat!

Spiced Lamb Patties and Cauliflower Tabbouleh by The Organic Kitchen

Roasted Sweet Potatoes With Walnut Parsley & Garlic by Eat Drink Paleo

Loaded Grilled Eggplant with Creamy Herb Sauce by Lexi’s Clean Kitchen

Instant Pot Paleo Cauliflower Mushroom Risotto by What Great Grandma Ate

Dill Caper Sole by Healy Eats Real

Braised Cabbage With Potatoes & Chilli by Eat Drink Paleo

Paleo Asian Chicken “Noodle” Salad by What Great Grandma Ate

Purple Cauliflower Mushroom Paleo QuichePurple Cauliflower and Mushroom Paleo Quiche by What Great Grandma Ate

Pan Fried Brussels Sprouts with Bacon & Dried Cranberries by Raia’s Recipes

Coconut Pea Puree + Baked Sole Flowers by Yang’s Nourishing Kitchen

SIDES

Bone Broth Braised Greens by Tasty Yummies

Sheet Pan Roasted Vegetables – 3 Ways by I Heart Umami

Paleo Turmeric Cauliflower “Rice” Recipe [Keto, AIP] by Paleo Flourish

roasted carrots with carrot top pestoRoasted Carrots with Carrot Top Pesto by What Great Grandma Ate

Mexican Green Beans by Low Carb Maven

Whole Roasted Cauliflower With Black Sesame Yogurt Sauce by Strength and Sunshine

Brussels Sprouts and Fingerling Potato Hash by The Organic Kitchen!

Simple Paleo Roasted-Caramelized Butternut Squash by Tessa, The Domestic Diva

Sautéed Kale with Balsamic Glazed Shallots by Taste Abounds

Cauliflower Roasted with Bacon and Caramelized Green Onions by Low Carb Maven

Paleo Roasted Root Vegetables by Oh Snap! Let’s Eat

Tomato Basil Cauliflower Rice by Strength and Sunshine

Pan Fried Green Beans Almondine Recipe With Bacon And Garlic by Wholesome Yum

Pesto Cauliflower Bites by What Great Grandma Ate

Healthy Dairy Free Scalloped Potatoes by Tessa, The Domestic Diva

Rustic Rosemary Thyme Mashed Potatoes by Strength and Sunshine

Low-Carb Roasted Radishes With Chives by Today in Dietzville

Chipotle-Style Cilantro Lime Cauli-Rice by Raia’s Recipes

Grain-Free Potato Latkes with Onions and Garlic by Raia’s Recipes

Smokey Turmeric Cauliflower Rice by Today in Dietzville

Roasted Beets, Yams, and Carrots by What Great Grandma Ate

SALADS

Bok Choy Salad with Apple and Persimmon by A Calculated Whisk

Creamy Bacon Beet Salad by What Great Grandma Ate

Roasted Vegetable Salad with Balsamic Vinaigrette by The Organic Kitchen

Triple Green Kale Salad by I Heart Umami

Detoxifying Cabbage Salad by Real Nutritious Living

Roasted Bell Pepper Eggplant Salad by What Great Grandma Ate

Cauliflower Broccoli Rice Salad by Low Carb Maven

Simple Paleo Coleslaw by What Great Grandma Ate

Zucchini Ribbon Salad with Avocado by Oh Snap! Let’s Eat!

Paleo Roasted Brussels Sprouts SaladRoasted Brussels Sprouts Salad by What Great Grandma Ate

Tahini Celeriac Potato Salad by Strength and Sunshine

Low-Carb Classic No-Tato Salad by Today in Dietzville

Harissa Potato Salad by Strength and Sunshine

Paleo Spicy Thai Noodle Salad by Oh Snap! Let’s Eat!

Start-Loving Sardines Salad by What Great Grandma Ate

Red Cabbage Slaw With Creamy Avocado & Coriander by Eat Drink Paleo

Easy Broccoli Cranberry Salad With Bacon And Walnuts by Wholesome Yum

Curtido (Salvadoran Spicy Cabbage Slaw) by What Great Grandma Ate

SOUPS

Broccoli and Kale Green Soup by From Pasta to Paleo

Instant Pot Paleo Thai Carrot Soup by Tessa, The Domestic Diva

Instant Pot Vegetable Beef Stew by Today in Dietzville

Curry Butternut Squash Soup by Pure and Simple Nourishment

Creamy Carrot and Ginger Soup by Wholesome Delicious

Roasted Vegetable Soup by The Organic Kitchen

Hubbard Squash Soup with Pistachio Gremolata by A Calculated Whisk

Bacon Green Bean SoupBacon Green Bean Soup by What Great Grandma Ate

Low-Carb Zuppa Toscana by Today in Dietzville

Savory Sweet Potato and Coconut Soup by Real Nutritious Living

Paleo Broccoli Soup with Olive & Nut Pesto by Eat Drink Paleo

Snacks

Paleo Zucchini Tater Tots by Empowered Sustenance

The Best Guacamole Ever by What Great Grandma Ate

Paleo Potato Hummus with Crudités by A Calculated Whisk

Paleo Roasted Cauliflower Dip by Paleo Flourish

Gluten Free Paleo Spinach and Artichoke CupsPaleo Spinach and Artichoke Cups by What Great Grandma Ate

Spicy Chipotle Kale Chips by Today in Dietzville

Baked Yucca (Cassava) Fries by Strength and Sunshine

Irresistible Smoky Israeli Eggplant Dip by Tessa, The Domestic Diva

Low-Carb Cauliflower Hash Browns by Eat Drink Paleo

Tostones with Garlic Cilantro Mayonnaise by Yang’s Nourishing Kitchen

Baked Zucchini Chips by Wholesome Yum

Baked Sweet Potato Wedges with Chipotle Cashew Dip by The Organic Kitchen

Daikon Radish Fries by What Great Grandma Ate

Dairy-Free Instant Pot Queso by Today in Dietzville

Baba Ganoush by Empowered Sustenance

Crispy Plantain Curly Fries by What Great Grandma Ate

Roasted Red Pepper Zucchini Hummus by What Great Grandma Ate

SAUCES & CONDIMENTS

Creamy Chimichurri Sauce Paleo VeganCreamy Chimichurri Sauce by What Great Grandma Ate

Wild Fermented Salsa by Yang’s Nourishing Kitchen

Fermented Cilantro Chimichurri by Today in Dietzville

Pineapple-Turmeric-Ginger Probiotic Sauerkraut by Yang’s Nourishing Kitchen

Fermented Pickles with Green Tea and Dill Flowers by Yang’s Nourishing Kitchen

Easy Mason Jar Sauerkraut by What Great Grandma Ate

Easy Homemade Pickle Chips by Raia’s Recipes

The Easiest Quick Pickled Onions by What Great Grandma Ate

DRINKS

Paleo Vegan Pumpkin Spice LattePaleo and Vegan Pumpkin Spice Latte by What Great Grandma Ate

Paleo Vegan Shamrock Shake by What Great Grandma Ate

Pumpkin-Cranberry Smoothie (Omit sweetener) by Tessa, The Domestic Diva

Beet Kvass by What Great Grandma Ate

Pink Beet Latte by What Great Grandma Ate

Instant Pot Paleo Cauliflower Mushroom Risotto

If you are looking for a quick and easy side dish, this Instant Pot Paleo Cauliflower Mushroom Risotto is so tasty and healthy and takes less than 30 minutes to make!

Instant Pot Paleo Cauliflower Mushroom Risotto

Ever since I started learning about how therapeutic and healing mushrooms can be, I’ve been trying to incorporate it more and more into my diet. Mushrooms are high in vitamins, minerals, and antioxidants, and they are known for their cancer-fighting properties, as well as their ability to boost immunity. With the sudden change in temperature, I’m all about getting that immune boost and nutrient density in any form.

I’ve always loved risotto. It’s always the one thing in Italian restaurants that I can count on because it is naturally gluten free since it’s made of rice. However, I feel my best when I eat lower in carbs so I took on the challenge of making a Whole30-friendly and grain-free version, and I’m happy to report that this Cauliflower Mushroom Risotto turned out fantastic.

Instant Pot Paleo Cauliflower Mushroom Risotto

What makes this recipe so easy is that you can make it in the Instant Pot in no time. After just 15 minutes of cook time, you’ll have the most creamy and delicious Cauliflower Mushroom Risotto that tastes fancy and decadent enough to impress your guests.

I think this dish will make a great side dish over the holidays, along with your turkey, ham, or roast. It’s a yummy way to add a healthy dose of veggies during meals when you know you’ll be a bit more indulgent usual like on Thanksgiving and Christmas!

Instant Pot Paleo Cauliflower Mushroom Risotto Instant Pot Paleo Cauliflower Mushroom Risotto

Instant Pot Paleo Cauliflower Mushroom Risotto

Instant Pot Paleo Cauliflower Mushroom Risotto

Course: Side Dish
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Author: Jean Choi

If you are looking for a quick and easy side dish, this Instant Pot Paleo Cauliflower Mushroom Risotto is so tasty and healthy and takes less than 30 minutes to make!

Print

Ingredients

  • 1 medium head of cauliflower
  • 1 tbsp ghee or coconut oil for AIP or dairy sensitivity
  • 1 small onion diced
  • 1 lb small shiitake mushrooms, sliced or cremini or white mushrooms
  • 3 garlic cloves minced
  • 2 tbsp coconut aminos
  • 1 cup full-fat coconut milk
  • 1 cup bone broth or chicken broth or vegetable broth
  • 1/4 cup nutritional yeast
  • 1/2 tsp sea salt or more, to taste
  • 2 tbsp tapioca starch
  • Ground black pepper to taste (omit for AIP)
  • Chopped parsley for garnish

Instructions

  1. Remove the leaves off the cauliflower and cut off the florets from the roots. 

  2. Use a cheese grater or a food processor with a grater attachment, and grate the cauliflower into the size of rice. 

  3. Add ghee or coconut oil to the Instant Pot and set it to "Sauté." Let it heat for 5 minutes and make sure to coat the bottom of the pan.

  4. Add onion, mushrooms, and garlic and cook stirring for 7 minutes, until the mushrooms have sweat and are tender. 

  5. Add coconut aminos, and stir cooking for 5 minutes until the vegetables are browned. Turn off the Instant Pot.

  6. Add cauliflower rice, coconut milk. bone broth, nutritional yeast, and sea salt. Stir everything together.

  7. Seal the lid, make sure the pressure valve is set to close, and set the Instant Pot to "Manual" for 2 minutes. 

  8. Once it finishes to a beep, immediately release the pressure valve and open the lid. 

  9. Sprinkle tapioca starch over the risotto and stir until thickened. Add more salt if desired. Add ground black pepper, if using.

  10. Serve warm, sprinkled with chopped parsley.

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.