Category Archives: Side

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.

Yummy Paleo Keto Bread

This super easy and delicious paleo keto bread is made with all clean ingredients with only 2 grams of net carbs! Such a healthy way to enjoy bread without spiking up your blood sugar.

Yummy Paleo Keto Bread

If you follow me on Instagram, you know I love my toasts in all forms, especially avocado toasts. I usually just buy gluten free bread because they are easy and convenient, but lately, I’ve been sticking to a lower carb diet because I feel so much better that way. So, in order to keep my toast habit going, I decided to make my own paleo keto bread, and I’ve been loving it!

Yummy Paleo Keto Bread Recipe

This paleo keto bread loaf recipe is so easy and so fluffy. The prep time is so quick, because all you have to do is mix the ingredients together before pouring the batter into the baking pan before throwing it in the oven.

The base is made with low carb almond flour, and I just love how the texture is so much like actual bread! It’ll definitely fulfill your bread cravings without spiking up your blood sugar, whether you eat it alone or top it with your favorite spread and/or toppings.

Yummy Paleo Keto Bread

Yummy Paleo Keto Bread

Using the Correct Psyllium Husk

This paleo keto bread recipe uses psyllium husk powder to help with the bread-y texture. It’s actually quite easy to find these days, especially if you search online. However, not all psyllium husk powders are the same. Some of them, when baked, actually imparts a bluish-purple color to the baked good which can be quite off-putting.

I found that this psyllium husk powder is high quality, works well, and doesn’t change the color of my bread, and I’ve baked with it several times now. However, if you have another brand already on hand and the purple color doesn’t bother you, feel free to use it in this recipe because it won’t affect the flavor at all!

Yummy Paleo Keto Bread

What to Expect With This Paleo Keto Bread

Just like most grain free breads, this bread will not rise like a regular, flour bread. Yes, it will rise some, but don’t expect it to double in size. Feel free to double the recipe and use the same sized pan if you want a true loaf-sized bread. You may need to adjust the baking time accordingly.

Also, this bread will be light and airy, and not hardy and crusty. I love toasting each slice before serving to give it a little more texture, then topping with mashed avocados or cream cheese.

It’s such a great way to enjoy bread on a low carb diet, so I hope you enjoy!

Yummy Paleo Keto Bread
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Yummy Paleo Keto Bread

This super easy and delicious paleo keto bread is made with all clean ingredients with only 2 grams of net carbs! Such a healthy way to enjoy bread without spiking up your blood sugar.
Course Breakfast, Side Dish
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 16 slices
Calories 131kcal

Ingredients

Instructions

  • Preheat oven to 350 degrees F and line a 9×5 loaf pan with parchment paper.
  • In a large mixing bowl, stir together almond flour, flaxseed meal, psyllium husk, baking soda and sea salt.
  • Stir in eggs, ghee, and apple cider vinegar.
  • Add warm water, and mix well to make sure everything is combined.
  • Pour the dough into the prepared baking pan, and smooth out the top. 
  • Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean.
  • Cool the bread completely before removing from the pan.
  • Slice and enjoy!

Nutrition

Serving: 1slice (16 slices) | Calories: 131kcal | Carbohydrates: 4g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 167mg | Potassium: 25mg | Fiber: 2g | Vitamin A: 1.2% | Calcium: 4.3% | Iron: 4.5%
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 Cobb Salad (Paleo, Keto)

This delicious and filling Whole30 Cobb Salad contains all the flavors you love in a classic cobb with a healthier twist! I promise, you won’t miss the cheese at all.

Whole30 Cobb Salad

I know salads have a reputation of being “boring,” but my favorite meals with the most flavor are hearty salads with all the yummy ingredients. It all depends on what you add to a salad, and it’s important to include some delicious protein, fats, and textures to make them fun, vibrant, and keep you satiated for hours!

Whole30 Cobb Salad Recipe

This Whole30 Cobb Salad is a definitely a recipe that filling enough to be a meal on its own, and you’ll love it if you are a fan of classic cobb salads. It has hard boiled eggs, crunchy bacon, meaty chicken, along with the most refreshing combo of veggies like romaine lettuce, tomatoes, and avocado.

The only thing it doesn’t include is to make it Whole30 and paleo is the blue cheese, but I don’t think you’ll miss it at all. The dressing is simple but adds a ton of flavor without the cheese! BUT, if you are keto and/or you aren’t bothered by dairy, feel free to add it to your liking.

Whole30 Cobb Salad
Whole30 Cobb Salad

Great for Potlucks and Picnics

This Whole30 Cobb Salad can be made ahead of time and is actually quite portable! It’s especially great during the Spring and Summer, because it’s so refreshing and the great weather makes dining outside so much more pleasant. Plus it’s such a crowd-pleasing recipe!

If you do decide to travel with this Whole30 cobb salad, you do need to make a small change in the recipe to keep it fresh and delicious. Because the lettuce can get soggy once the dressing is on it, just follow the instructions as is without the lettuce. Once you are ready to serve, you can add the lettuce and toss gently before enjoying!

Whole30 Cobb Salad
Whole30 Cobb Salad
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Whole30 Cobb Salad (Paleo, Keto)

This delicious and filling Whole30 Cobb Salad contains all the flavors you love in a classic cobb with a healthier twist! I promise, you won’t miss the cheese at all. 
Course Main Course, Salad
Prep Time 5 minutes
Cook Time 18 minutes
Egg cooling time 5 minutes
Total Time 23 minutes
Servings 4 servings
Calories 521kcal

Ingredients

  • 3 eggs
  • 6 slices bacon sugar & nitrate free
  • 4 cups chopped romaine lettuce
  • 2 cups cooked chicken diced
  • 1 cup cherry tomatoes halved
  • 1 avocado diced or sliced
  • 3 stalks of green onions chopped

Dressing

Instructions

Hard-boiled eggs

  • Stovetop MethodBring water to a boil in a saucepan. Take out eggs straight from the fridge, then lower the eggs into the water gently, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes. Prepare a large bowl with an ice bath. Once the eggs are done cooking, place them in the ice bath for at least 5 minutes. Peel the eggs under cold running water.
  • Instant Pot Method:  Pour 1 cup of water into the Instant Pot, and place a steamer basket or the trivet it came with over the water. Place the eggs on the steamer basket or the trivet. Close the lid, and make the sure the pressure valve is set to Sealing. Cook on high on Manual for 5 minutes, and prepare an ice bath. Once it beeps to a finish, quick release the pressure for slightly soft-centered eggs (like in my photos) or let it naturally release pressure for 5 minutes for true hard-boiled eggs. Immediately transfer the eggs to the ice bath and let them cool for at least 5 minutes before peeling.

Bacon

  • Fry bacon slices in a pan over medium heat until even browned and crisp, about 7 minutes.
  • Drain and roughly crumble. Set aside.

Assemble

  • Place romaine lettuce on the bottom of a large salad bowl.
  • Top with chicken, eggs, bacon, cherry tomatoes, avocado, and green onions.
  • In a separate bowl, combine all ingredients for the dressing and whisk together.
  • Drizzle over the salad and toss together gently before serving.

Notes

If you are making this ahead of time, follow the instructions but leave out the lettuce until it’s time to serve. 

Nutrition

Serving: 1serving | Calories: 521kcal | Carbohydrates: 8g | Protein: 27g | Fat: 42g | Saturated Fat: 9g | Cholesterol: 197mg | Sodium: 518mg | Potassium: 712mg | Fiber: 4g | Sugar: 2g | Vitamin A: 91.1% | Vitamin C: 18.9% | Calcium: 5.3% | Iron: 14.9%
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.