Category Archives: Vegetarian

Easy Vegan & Paleo Peach Crisp

If you are a fan of yummy summer peach desserts, you are going to love this easy and crunchy vegan and paleo peach crisp, with soft sweet filling topped with crispy nutty topping!

Easy Vegan & Paleo Peach Crisp

It’s summertime which means I’ve been eating peaches nonstop. They are one of my favorite fruits and there’s nothing like taking a bite out of a peach that’s so ripe that the juices run down your chin.

Vegan & Paleo Peach Crisp Recipe

After hoarding a giant bag of peaches from the farmers market recently, I was left with some that had gone super ripe and needed to be used up quickly. So I ended up making this vegan and paleo peach crisp, and it might just be my new favorite summer dessert!

Ripe peaches are chopped and tossed with some coconut sugar mixture, then baked under a layer of sweetened pecan and almond crumble to make a light and decadent treat. I know it’s hot out but this recipe is definitely worth turning on the oven for.

Easy Vegan & Paleo Peach CrispEasy Vegan & Paleo Peach Crisp

Yummy Ways to Enjoy This Vegan & Paleo Peach Crisp

This vegan and paleo peach crisp can be eaten warm or chilled. However, I personally love it when it’s hot fresh out of the oven when the topping is nutty and crunchy. It’s delectable on its own, but to make it even better, feel free to serve it topped with something light and creamy like:

  • coconut yogurt
  • vegan ice cream…I bet vanilla would taste divine with it!
  • coconut whipped cream
  • sour cream… I know it sounds weird but I’ve tried this combo before and it’s amazing.

Easy Vegan & Paleo Peach Crisp

Best Way to Enjoy Leftovers

You’ll find that this vegan and paleo peach crisp is best enjoyed fresh out of the oven. However, if you do have leftovers, you can cover it up and store it in the refrigerator for 3-4 days. It’ll stay yummy, but the topping will lose its crunchiness in the fridge.

To get it crisp up again, you can just bake the whole thing in the 350 degree oven for 15-20 minutes until it firms up. I honestly love the crunchy topping so much that I think it’s worth the extra effort of heating it back up. But if you are feeling lazy (I’ve been there), you can just eat it cold and I bet you’ll still love it!

Easy Vegan & Paleo Peach Crisp

Easy Vegan & Paleo Peach Crisp

Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 8 minutes
Servings: 6 servings
Calories: 265 kcal
Author: Jean Choi

If you are a fan of yummy summer peach desserts, you are going to love this easy and crunchy vegan and paleo peach crisp, with soft sweet filling topped with crispy nutty topping!

Print

Ingredients

Filling

Crisp Topping

Instructions

  1. Preheat oven to 350 degrees F.

  2. In a large bowl, mix together all ingredients for the filling.

  3. Pour into an 8x8 baking pan or a 9-inch pie pan, and evenly spread out.

  4. Place the raw pecan halves in a food processor and pulse until crumbly.

  5. Add the rest of the ingredients for the crisp topping into the food processor and pulse together until sticky. 

  6. Spread out this mixture evenly over the peaches. 

  7. Bake in the preheated oven for 40 minutes, until the topping is golden brown and crispy.

  8. Serve with dairy free ice cream or coconut whipped cream. 

  9. Store the leftovers in the refrigerator covered, for up to 3 days. The topping won't be as crunchy after you store it, but you can bake it again until it gets crispy again. 

Nutrition Facts
Easy Vegan & Paleo Peach Crisp
Amount Per Serving (1 serving)
Calories 265 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 5g 25%
Sodium 118mg 5%
Potassium 311mg 9%
Total Carbohydrates 24g 8%
Dietary Fiber 4g 16%
Sugars 17g
Protein 3g 6%
Vitamin A 8.6%
Vitamin C 10.5%
Calcium 3.1%
Iron 5.4%
* 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.

Coconut Milk Thai Iced Coffee (Paleo, Vegan)

Enjoy this sweet and creamy Coconut Milk Thai Iced Coffee with all the flavors and no dairy! It’s a paleo and vegan version of everyone’s favorite iced coffee.

Coconut Milk Thai Iced Coffee

The first time I had Thai iced coffee, my first thought was, “WHAT IS THIS CRACK THAT I’M DRINKING?” No joke. It was love at first taste. It’s the creamiest coffee ever that’s deliciously sweet, and it basically tastes like coffee ice cream in liquid form.

Coconut Milk Thai Iced Coffee Recipe

With the temperature hitting the 90s these days, there’s just no way I’m drinking hot coffee in the mornings. So I decided to make a paleo and vegan version of my favorite iced coffee, and I’ve been absolutely loving it!

This Coconut Milk Thai Iced Coffee is so decadent without a hint of dairy. The key is to make a thick and creamy sweetened condensed milk using coconut milk, which is much easier than you think. All you have to do is simmer the coconut milk and a sweetener until it’s reduced, then add almond extract and cardamom to make it taste truly authentic. It’s seriously the best combination of flavors.

Coconut Milk Thai Iced CoffeeCoconut Milk Thai Iced Coffee

The Key to Tasty Coconut Milk Thai Iced Coffee

To make your coconut milk Thai iced coffee super yummy and not watered down, it’s important to make your coffee super strong. I used my espresso maker to brew my coffee, which turned out perfect. Then you can add plenty of ice to keep it cold and enjoy every sip!

You can even make the coffee and the sweetened condensed coconut milk ahead of time and enjoy it for a few days. Just make sure to whisk the coconut milk before pouring it over the coffee because it can separate as it sits in the refrigerator. It’ll combine well to it’s original creamy form once you shake it up a bit, so mix it up and enjoy the most delicious coffee, perfect to cool down with in the summer!

Coconut Milk Thai Iced Coffee Coconut Milk Thai Iced Coffee

Coconut Milk Thai Iced Coffee (Paleo, Vegan)

Course: Drinks
Cuisine: Thai
Prep Time: 5 minutes
Cook Time: 35 minutes
Chill Time: 1 hour
Total Time: 40 minutes
Servings: 4 servings
Calories: 197 kcal
Author: Jean Choi

Enjoy this sweet and creamy Coconut Milk Thai Iced Coffee with all the flavors and no dairy! It's a paleo and vegan version of everyone's favorite iced coffee.

Print

Ingredients

  • 4 cups strongly brewed coffee
  • Ice cubes
  • Additional dairy free milk optional

Sweetened Condensed Coconut Milk

Instructions

  1. Place the coffee in the refrigerator to let it chill.

  2. Add coconut milk in a saucepan. 

  3. Heat over medium high heat while whisking, until it starts to boil. 

  4. Reduce the heat to low to simmer, then add maple syrup.

  5. Simmer while whisking occasionally for 30 minutes, or until the mixture is reduced to half.

  6. Stir in cardamom powder and almond extract. 

  7. Remove from heat and let it cool. Refrigerate to chill for at least 1 hour.

  8. To make the Thai iced coffee, place ice cubes in 4 glasses. 

  9. Divide the coffee into the glasses.

  10. Whisk the sweetened condensed coconut milk if it's separated, and pour over the coffee.

  11. Stir together and enjoy! You can add more dairy free milk if you want it creamier.

Nutrition Facts
Coconut Milk Thai Iced Coffee (Paleo, Vegan)
Amount Per Serving (1 serving)
Calories 197 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 16g 80%
Sodium 37mg 2%
Potassium 303mg 9%
Total Carbohydrates 7g 2%
Sugars 3g
Protein 1g 2%
Calcium 0.5%
Iron 12.5%
* 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.

How to Make Perfect Zucchini Egg Nests (Paleo, Whole30, Keto)

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

Learn how to make the perfect zucchini egg nests that are sturdy, easy, and so yummy! They are a healthy breakfast item that’s paleo, Whole30, and keto-friendly.

Now that we finally moved into our new house (YESSSS), we are so excited to have get togethers with friends in our spacious home. Brunch is my favorite meal, so I’m thinking I need to host more weekend brunches for me and my girlfriends over the summer.

Whenever I host, I’m always looking for new recipe ideas that are fun and delicious, and zucchini egg nests have recently been on top of my mind to perfect. I’ve been refining this recipe over and over again because they have come out too watery or too weak to hold their shape while eating.

Zucchini Egg Nests Recipe

Well, after several attempts, I think I finally found a method to making the perfect zucchini egg nests that are not only so pretty to look at (yes, that matters!), but also sturdy, flavorful, and really easy! After you make it this way, I don’t think you’ll go back to any other method. It’s seriously comes out perfect every time.

Zucchini Egg NestsZucchini Egg Nests

How To: Perfect Zucchini Egg Nests

One of the most important part of making the perfect zucchini egg nests is to first sweat the zucchini to squeeze out as much moisture as possible. Without this step, they can come out watery or they won’t be sturdy enough to comfortably eat without falling apart. And another bonus to this method? You end up eating way more veggies in the process because the zucchini will shrink down to half their size after the moisture is squeezed out.

Another step that took my zucchini egg nests to the next level is separating the yolk from the whites, then mixing the egg whites with the zucchini. It might seem tedious but this helps the zucchini firm up really well during the baking process, and makes the yolks pop in color.

Lastly, use a jumbo muffin tin or a ramekin to help the egg nests hold their shape. This seriously helps so much!

Zucchini Egg NestsZucchini Egg Nests

Handsome Brook Farm Eggs

Before I get to the full recipe, I first want to highlight the importance of using the highest quality eggs for their nutrition profile, health benefits, and taste. Eggs are one of my grocery list items that I always try to purchase pasture raised, because there’s such a huge difference in quality when it comes to the different labels.

My recent favorite brand is Handsome Brook Farm, because they are so transparent about how their chickens are raised which I respect so much. Their hens get at least 108 square feet per bird on rotated pastures, and they believe that the happier and healthier the hen, the tastier the egg. Pasture raised is the most humane for the hen and more delicious and nutritious for us! How awesome is that??

If you want to learn more about egg labels and what they exactly mean (and don’t mean), you can read my post here.

Now go pick up some Handsome Brook Farm Organic, Pasture Raised Eggs and make these perfect zucchini egg nests! I hope you enjoy them as much as I did.

How to Make Perfect Zucchini Egg Nests (Paleo, Whole30, Keto)

Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Zucchini Sweating Time: 20 minutes
Total Time: 25 minutes
Servings: 6 egg nests
Calories: 94 kcal
Author: Jean Choi

Learn how to make the perfect zucchini egg nests that are sturdy, easy, and so yummy! They are a healthy breakfast item that's paleo, Whole30, and keto-friendly.

Print

Ingredients

  • 3 large zucchini or 4 small, enough to yield 6 cups spiralized
  • 1 tsp sea salt plus more to taste
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp ground black pepper plus more to taste
  • Ghee or coconut oil, for greasing
  • 6 Handsome Brook Farm eggs
  • Optional: Crushed red pepper, spices, fresh herbs like dill, cilantro, parsley for garnish

Instructions

  1. Use a vegetable peeler or a spiralizer to slice the zucchini in to noodles. 

  2. Place in a colander over a bowl and toss with sea salt until evenly coated.

  3. Let the zucchini noodles sit for 20 minutes so they can sweat.

  4. Preheat oven to 400 degrees F, and use ghee or coconut oil to generously grease a 6-cup jumbo muffin tin or 6 ramekins that are at least 3.5 inches in diameter.

  5. Use your hands to squeeze the zucchini noodles to release as much moisture as possible. 

  6. Place in a bowl and add garlic powder, onion powder, and ground black pepper. 

  7. Carefully separate the egg whites from the yolk. The easiest way to do this is crack an egg into your hand over a bowl, then pass the egg yolk from one hand to another until the whites drip down between your fingers into the bowl. 

  8. Place the yolks on a plate, and add the whites to the zucchini noodles and mix together. 

  9. Divide the zucchini noodles into the prepared muffin tin cups or ramekins. Create a nest and leave an indent in the center.

  10. Carefully place a yolk in the center of each zucchini nest. 

  11. Sprinkle with more salt and pepper.

  12. Bake for 15-20 minutes until the yolks are cooked to your liking. 

Nutrition Facts
How to Make Perfect Zucchini Egg Nests (Paleo, Whole30, Keto)
Amount Per Serving (1 egg nest)
Calories 94 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 187mg 62%
Sodium 465mg 19%
Potassium 324mg 9%
Total Carbohydrates 3g 1%
Dietary Fiber 3g 12%
Sugars 2g
Protein 7g 14%
Vitamin A 3.9%
Vitamin C 21.3%
Calcium 3.6%
Iron 8%
* 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.