Category Archives: Side

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.

Crispy Whole30 Home Fries

These crispy and flavorful Whole30 home fries are so easy to make and are such a delicious breakfast item for both weekdays and weekends!

Crispy Whole30 Home Fries

Anytime I’m dining out for brunch, how delicious and crispy the home fries are makes or breaks my brunch experience no matter how great the main menu item is. Is anyone else the same way? I really love all different types of fries, but they need to be flavorful and crispy at the same time. I clearly have very strong feelings about this.

So, to ensure that I get my favorite types of fries every time and to add one of my favorite foods in to my meals during my Whole30, this month I decided to make it at home and it’s all I’ve been eating recently!

Crispy Whole30 Home Fries Recipe

These Whole30 home fries are just the way I like them: crispy on the outside, and soft and pillowy on the inside. It’s so comforting and delicious all year around and it’s such a crowd pleaser recipe, because who doesn’t love home fries? If you are planning to host a brunch or you are attending a brunch potluck, this is a must-make.

Crispy Whole30 Home Fries

Crispy Whole30 Home Fries

Easy One Pot Recipe

What makes these crispy Whole30 home fries even more awesome is that it’s a one pot recipe, making cleanup a breeze. Instead of using a separate pot to parboil the potatoes, you can do it in the same skillet, cooking off the water in the process.

Then, you crisp up the potatoes with some oil and ghee, and the result is perfectly textured and crusted home fries you can serve alongside some eggs or sausages!

Crispy Whole30 Home Fries
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Crispy Whole30 Home Fries

These crispy and flavorful Whole30 home fries are so easy to make and are such a delicious breakfast item for both weekdays and weekends!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 37 minutes
Total Time 42 minutes
Servings 5 servings
Calories 248kcal

Ingredients

  • 2 tbsp avocado oil divided
  • 1 medium onion chopped
  • 1 red bell pepper chopped
  • 2 lb red potatoes scrubbed and cubed
  • 1 1/2 cups water
  • 1 tbsp apple cider vinegar
  • 1 tsp sea salt divided
  • 2 tbsp ghee or more if needed
  • 1/2 tsp ground black pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1 tsp freeze dried chive rings for garnish

Instructions

  • Preheat 1 tbsp of avocado oil in a deep 12-inch skillet over medium high heat.
  • Add onion and bell pepper to the skillet and sauté until softened and browned, about 7 minutes.
  • Remove from the skillet and add potatoes with water, apple cider vinegar, and 1/2 tsp of sea salt.
  • Increase the heat to high and let everything come to a boil. 
  • Let the water boil, while tossing every few minutes, until completely reduced and the potatoes start sticking to the bottom of the pan, about 10-13 minutes.
  • Lower the heat to medium high and add 1 tbsp of avocado oil and ghee to the potatoes and stir to coat. 
  • Make sure the potatoes are in an even layer and turn them every few minutes until they are browned and crispy, about 15 minutes.
  • Once the potatoes are browned, stir in onion and bell pepper.
  • Add 1/2 tsp sea salt, black pepper, paprika, and garlic powder, and stir together. 
  • Remove from heat and sprinkle with chive rings before serving. 

Nutrition

Serving: 1serving | Calories: 248kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 505mg | Potassium: 907mg | Fiber: 4g | Sugar: 4g | Vitamin A: 17.4% | Vitamin C: 57.7% | Calcium: 2.6% | Iron: 8.5%

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.