Category Archives: Vegetarian

Creamy Whole30 Asparagus Soup (Paleo, Low Carb, AIP & Vegan Option)

This healthy Whole30 asparagus soup is so deliciously creamy without any dairy, and makes a wonderful low carb side dish to welcome Spring! You can even make it vegan or AIP-compliant with easy substitutions.

Whole30 Asparagus Soup

With the weather warming up, I’ve been seeing a bounty of asparagus at the farmers market, and it makes me so happy! It’s one of my favorite veggies and my husband and I love it it in all forms as a side dish.

Creamy Whole30 Asparagus Soup Recipe

However, I never actually made asparagus in a soup! I’ve had asparagus soups at restaurants before and I remember enjoying them, but I’m not sure why I never thought to make it at home until now. It’s just so tasty and easy!

This paleo and Whole30 asparagus soup is a one pot dish that’s done in 30 minutes from start to finish. It uses coconut milk to add that creamy texture, and it just makes such a wonderful and light side or appetizer that goes well with any protein dish. You can even make it vegan or AIP with easy peasy substitutions.

Whole30 Asparagus Soup
Whole30 Asparagus Soup

Make It a Main Dish

If you don’t want to cook multiple dishes and want to make this Whole30 asparagus soup a main dish, you totally can! I love adding protein to my veggies soups to make them heartier and more filling. Here are some yummy additions that would go well in this soup:

I would just add these in with the coconut milk at the end and let everything simmer for about 5 more minutes before taking off heat and serving.

Even with the added protein, this dish takes about 30 minutes, and you’ll love the amazing flavor of hearty asparagus that stand out in this soup!

Whole30 Asparagus Soup
Whole30 Asparagus Soup
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Creamy Whole30 Asparagus Soup (Paleo, Low Carb, AIP & Vegan Option)

This healthy Whole30 asparagus soup is so deliciously creamy without any dairy, and makes a wonderful low carb side dish to welcome Spring! You can even make it vegan or AIP-compliant with easy substitutions. 
Course Side Dish, Soup
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 6 servings
Calories 202kcal
Author Jean Choi

Ingredients

  • 2 lbs asparagus tough ends trimmed
  • 2 tbsp ghee or coconut oil for vegan or AIP
  • 2 garlic cloves minced
  • 1 yellow onion chopped
  • 1 tsp sea salt or more to taste
  • 1/4 tsp ground black pepper omit for AIP
  • 5 cups bone broth or chicken broth (or vegetable broth for vegan)
  • 1 cup full-fat coconut milk
  • juice of 1/2 lemon or more taste

Instructions

  • Wash the asparagus and chop in half.
  • In a large saucepan, heat ghee over medium heat.
  • Add garlic and onion and sauté until soft, about 2 minutes.
  • Add asparagus, salt, and pepper, and cook stirring for 5 minutes. 
  • Pour in bone broth, cover, and let it come to a simmer.
  • Turn down the heat to medium low and simmer for 15 minutes until the asparagus is cooked through and soft. 
  • Use an immersion blender to blender the contents until smooth. If you don’t have an immersion blender, you can transfer the contents to a regular blender to blend. Return back to the pot. 
  • Stir in coconut milk and lemon juice. 
  • Taste to add more salt, pepper, and/or lemon juice, before serving. 

Nutrition

Serving: 1serving | Calories: 202kcal | Carbohydrates: 10g | Protein: 11g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 12mg | Sodium: 472mg | Potassium: 437mg | Fiber: 4g | Sugar: 4g | Vitamin A: 22.9% | Vitamin C: 13.6% | Calcium: 4.9% | Iron: 21.8%
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.

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Paleo Lemon Crème Brûlée

This paleo lemon crème brûlée is the perfect dessert to welcome the warmer weather, and you’ll love the light and creamy flavor with the crunchy top layer!

paleo lemon creme brulee

It’s officially spring, which means bring on all the lemon desserts! Lemon flavored desserts are just my absolute favorite (this one’s still my go-to), and there’s about something that tart and sweet combo that makes me so so happy.

Paleo Lemon Crème Brûlée Recipe

Even when I had to go gluten free, crème brûlée was one of desserts that I could still enjoy at restaurants. It’s naturally gluten free, and even though it has dairy in it, my digestion is far less bothered by heavy cream which has a higher fat content, than something like milk. The custard is always so creamy and heavenly, which is balanced out by the crunchy and sugary top layer.

Well, I figured I would combine one of my favorite dessert recipes with my favorite flavor with this paleo lemon crème brûlée recipe and it’s been the best decision. Instead of heavy cream, I used full-fat coconut milk and mixed in some tart lemon zest into the custard filling.

paleo lemon creme brulee
paleo lemon creme brulee

Crème Brûlée Without a Blowtorch

While this recipe takes a bit of time to make, it’s quite easy and the end result is so amazing. The caramelized, crunchy topping is an absolute must for this paleo lemon crème brûlée, but I totally get that most of us do not own a blowtorch, nor do we want to invest in one just for this one recipe.

An easy solution is to use the broiler. After you add the coconut sugar, place under the broiler for about 5 minutes until the sugar is browned, bubbly, and caramelized. While this method works, the sugar layer won’t harden and get as crunchy as if you were to use a blowtorch. It’s a small sacrifice but the paleo lemon crème brûlée will still taste amazingly creamy and delicious!

paleo lemon creme brulee

Storing Leftover Crème Brûlée

If you know you won’t eat all the paleo lemon crème brûlées you make, you can store them in the refrigerator for 3-4 day. Just make sure you don’t caramelize the top beforehand if you know you won’t be eating them right away. The sugar may soften from the condensation if they are stored covered.

When you are ready to serve, add the coconut sugar and caramelize the top just before serving. It’s a perfect Spring dessert to eat at home or to serve guests after Easter brunch!

paleo lemon creme brulee
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Paleo Lemon Crème Brûlée

This paleo lemon crème brûlée is the perfect dessert to welcome the warmer weather, and you’ll love the light and creamy flavor with the crunchy top layer!
Course Dessert
Cuisine French
Prep Time 5 minutes
Cook Time 55 minutes
Custard cooling & chilling time 5 hours
Total Time 1 hour
Servings 4 servings**
Calories 427kcal

Ingredients

Instructions

  • Preheat oven to 325 degrees F, and boil a large pot of water. 
  • Whisk together egg yolks, vanilla extract, and lemon zest in a large bowl and set aside. 
  • Combine coconut milk, honey, and sea salt in a saucepan and heat over medium heat for about 5 minutes, stirring occasionally. Do not bring to a boil.
  • Slowly pour the coconut milk mixture over the egg yolk mixture while whisking constantly. 
  • Strain this mixture through a fine mesh strainer and use a back of a spoon to press down on the lemon zest to get all the liquid out. 
  • Place 4 8-oz ramekins in a baking pan, and pour the strained mixture into the ramekins. 
  • Pour enough boiling water into the baking pan to come halfway up the sides of the ramekins.
  • Bake for about 45-50 minutes until the custards are set (firm on the edges but slightly jiggly in the center).
  • Remove from the oven and use a tong to transfer to a cooling rack.
  • Cool for 1 hour, then cover with a plastic wrap.
  • Chill for at least 4 hours to overnight. 
  • Sprinkle 1 tsp of coconut sugar over each custard. Use a blowtorch, or place under a broiler for 4-5 minutes until the top is bubbly and caramelized.
  • Let it sit for 5 minutes. Serve topped with fruits, if desired.

Notes

You can make 6 smaller crème brûlées by using smaller ramekins. Reduce the cooking time to 30-35 minutes

Nutrition

Serving: 1serving | Calories: 427kcal | Carbohydrates: 28g | Protein: 6g | Fat: 34g | Saturated Fat: 27g | Cholesterol: 244mg | Sodium: 182mg | Potassium: 351mg | Fiber: 2g | Sugar: 24g | Vitamin A: 6.5% | Vitamin C: 4.1% | Calcium: 4.8% | Iron: 14.8%
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.

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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.

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