Category Archives: Video

Dairy Free Matcha Latte (No Whisk Needed, Easy Clean Up) [VIDEO]

Learn how to make the easiest Dairy Free Matcha Latte. You don’t need a whisk, clean up is a breeze, and you’ll love how creamy and frothy it is!

Dairy Free Matcha Latte

It’s been a LOOOOONG time since I made a video, and I’m so excited to be back with a new one! I was really busy for the past several months working on my Korean Paleo Cookbook and haven’t had the time, but I really do enjoy making video and they are super fun for me. If you enjoy my video above, make sure to subscribe to my YouTube channel! I plan to bring you more videos in the future.

Today, I want to share how I make my matcha latte. Every time I post my matcha on Instagram, I receive several questions on how I make it so I’m finally sharing my matcha routine with you that I can point my readers to it whenever you are curious. It’s actually super duper easy and quick, and I don’t use a matcha whisk or strainer or a large blender. Clean up is a breeze and it makes the frothiest, smoothest matcha!

Dairy Free Matcha Latte

Dairy Free Matcha Latte

The image above shows some of the ingredients I use in my dairy free matcha latte and I want to break them down for you:

  • Ippodo matcha: I’ve been loving matcha ever since I brought some back from Japan when I traveled there, and I couldn’t find one that matched up to their quality and taste until I found Ippodo’s. Their matcha is so vibrant in color, harvested right, and it’s from Japan, and you won’t want to try other brands after you try theirs. You can save 10% off with my code WGGA10 here!
  • Grass fed collagen: Whether I’m drinking coffee or matcha, I always add a scoop of collagen. It has helped so much with healing my gut health, helping my hair and nails grow, and it’s also great for skin as well. I highly recommend Perfect Supplements’ Collagen Peptide because it’s high in quality, grass fed, and you can’t taste it at all. Get 10% off all their Perfect Brand products with code: GREATGRANDMA10!
  • Bulletproof Brain Octane Oil: This is an optional ingredient, but I love how much focus and energy it gives me in the morning. Naturally found in coconut oil, Brain Octane is quickly absorbed and changed into ketone bodies, giving you energy for better physical and mental performance. The caprylic acid in it is great for combatting digestive issues like candida and yeast. I highly recommend you start out with 1 teaspoon a day and work your way up because it can be a bit too much on the digestive system if you take too much in the beginning.

The rest is super simple. Place the ingredients in a mug and blend everything with an immersion blender (one of the cheapest, most useful tools in my kitchen). It takes just minutes to make, AND you won’t even have many dishes to do afterwards. It seriously makes the creamiest and frothiest matcha latte!

Dairy Free Matcha Latte

 

Dairy Free Matcha Latte

Prep Time: 1 minute
Cook Time: 2 minutes
Total Time: 3 minutes
Servings: 1 serving
Calories: 163 kcal
Author: Jean Choi

Learn how to make the easiest Dairy Free Matcha Latte. You don't need a whisk, clean up is a breeze, and you'll love how creamy and frothy it is!

Print

Ingredients

  • 1 1/2 cup water
  • 1/4 cup coconut milk or any other non-dairy milk of your choice
  • 1 tsp matcha powder Use code WGGA10 for 10% off
  • 1 scoop grass fed collagen Use code GREATGRANDMA10 for 10% off
  • Optional: 1-3 tsp Brain Octane Oil or MCT oil

Special equipment

  • Immersion blender

Instructions

  1. Using a stovetop or an electric kettle, heat water to a boil. 

  2. Let the steam escape from the water for about 1-2 minutes, so it's hot but not boiling. 

  3. In a mug that's big enough to fit the head of the immersion blender, add coconut milk, matcha, collagen, and Brain Octane Oil, if using.

  4. Fill the mug a little less than halfway with hot water. 

  5. Lower the immersion blender and start blending. Blend for about 1 minute until the matcha is dissolved and foamy. 

  6. Fill the rest of the mug with hot water. 

  7. Stir, and enjoy!

Nutrition Facts
Dairy Free Matcha Latte
Amount Per Serving (1 matcha latte)
Calories 163 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 10g 50%
Sodium 74mg 3%
Potassium 124mg 4%
Total Carbohydrates 1g 0%
Protein 13g 26%
Vitamin A 4%
Calcium 2.1%
Iron 14.4%
* 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.

Grain Free & Paleo Blender Pumpkin Bread [VIDEO]

Warm up your belly in the morning with a cup of coffee and this grain free and paleo Blender Pumpkin Bread. So easy to make and so flavorful!

Grain Free & Paleo Blender Pumpkin Bread

It’s finally getting chilly enough to put on a sweatshirt in the mornings and nights here in LA county, and that means it’s Fall in SoCal. And judging by how much you all LOVED my Pumpkin Spice Latte recipe, it looks like most of us are ready for all things pumpkin. I know I definitely am.

My next pumpkin recipe is this Blender Pumpkin Bread that I’m so excited to share. I first learned about blender breads on Pinterest and the concept was so simple and brilliant. All the batter ingredients get blended together and then all you do is pour it into a baking vessel to bake it. For someone who’s not a huge baker like myself, I loved this idea and have been experimenting in the kitchen ever since.

Grain Free & Paleo Blender Pumpkin BreadGrain Free & Paleo Blender Pumpkin Bread

I was so excited when I first made this Blender Pumpkin Bread because the flavor was ON POINT. And the texture is so fluffy, and it is absolutely delicious slathered with copious amounts of butter or ghee.

I don’t usually love sugary treats, but this recipe isn’t too overly sweet and really holds up well stored in the fridge. I’ve been eating it for breakfast toasted, along with a cup a coffee and a side of eggs.

If you love pumpkin, I highly recommend you try out this Blender Pumpkin Bread. It’s incredibly easy to make, and you’ll love how much moist and flavorful it is!

Grain Free & Paleo Blender Pumpkin BreadGrain Free & Paleo Blender Pumpkin Bread

Grain Free & Paleo Blender Pumpkin Bread

Grain Free & Paleo Blender Pumpkin Bread

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 1 loaf
Author: Jean Choi

Warm up your belly in the morning with a cup of coffee and this grain free and paleo Blender Pumpkin Bread. So easy to make and so flavorful!

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Ingredients

Pumpkin Seed Topping

  • 1/4 cup raw pumpkin seeds (or other seeds or nuts of your choice)
  • 2 tbsp coconut oil
  • 1 tbsp coconut sugar
  • 1/2 tsp cinnamon

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a 10 x 41⁄2-inch loaf pan with parchment paper so the ends hang over the sides.
  3. Combine pumpkin, eggs, coconut oil, maple syrup, and vanilla extract in a blender. Pulse a few times to combine. Scrape down the side and blend for 30 seconds until smooth.
  4. Add coconut flour, baking soda, pumpkin pie spice, cinnamon and sea salt, and blend again for 30 seconds.
  5. If the batter is too thick, add water a tablespoon and blend until it reaches the right consistency.
  6. Transfer the batter to the loaf pan.
  7. Make the pumpkin seed topping by combining all ingredients in a small bowl and mixing them together with your hands.
  8. Distribute the topping evenly over the top of the batter, gently pressing it in.
  9. Bake for 45-50 minutes, until the toothpick inserted in the center comes out clean.
  10. Let cool for 30 minutes before removing it from the pan by lifting it up using the parchment paper.
  11. Slice and serve warm, or store in the refrigerator in an airtight container for up to a week.

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.

Roasted Red Pepper Zucchini Hummus (Paleo, Vegan) [VIDEO]

This paleo and vegan roasted red pepper zucchini hummus is nut free and grain free, and it’s a delicious low-carb alternative to the chickpea version!

Roasted Red Pepper Zucchini Hummus paleo vegan

When I used to be a hummus lover (and boy, did I eat a TON of it), I used to always get the roasted red pepper flavor because it was so delicious. These days, I don’t eat much grains anymore, except for white rice occasionally, but I do get a hankering for a good hummus dip to go with my veggies and crackers now and then.

Recently, I’ve been seeing zucchini being used in such creative ways, like getting blended into smoothies and sauces to create a creamy texture. So I thought, why not try to make a hummus with it?

I was so surprised to find out how well this recipe turned out, especially after sweating out the zucchini to remove the moisture. I just love the versatility of this vegetable and I’m so happy I found a way to enjoy hummus without grains or nuts (which many paleo hummus is made of).

I’ve been eating this with almost everything (it was ESPECIALLY amazing on some grilled pork chops) and I just can’t get enough!

Roasted Red Pepper Zucchini Hummus paleo vegan

If you don’t love roasted red peppers, you can just do without it for a regular hummus or customize it any way you want! I’m planning to make an olive version next.

The video I posted above shows that I used 2 red bell peppers, but I’m adjusting the recipe to use one so you can taste the hummus part more than the bell peppers. I ended up doubling the other ingredients to blend again to even out the flavors, so excuse the minor detail error.

If you are avoiding grains and/or nuts, or if you are just looking for a great low carb dip recipe, try out this Roasted Red Pepper Zucchini Hummus and you’ll want to slather it on ALL the things!

Roasted Red Pepper Zucchini Hummus paleo veganRoasted Red Pepper Zucchini Hummus paleo vegan

Roasted Red Pepper Zucchini Hummus paleo vegan

Roasted Red Pepper Zucchini Hummus (Paleo, Vegan)

Course: Appetizer, Condiment
Cuisine: Mediterranean
Prep Time: 55 minutes
Cook Time: 12 minutes
Total Time: 1 hour 7 minutes
Author: Jean Choi

This paleo and vegan roasted red pepper zucchini hummus is nut free and grain free, and it's a delicious low-carb alternative to the chickpea version!

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Ingredients

  • 1 1/2 cups of peeled and cubed zucchini about 1 large zucchini
  • 1 red bell pepper halved, seeded, and cored
  • Juice from 1/2 lemon
  • 1/4 cup tahini
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves
  • 1 tsp cumin
  • 1 tsp sea salt
  • Optional: Fresh herbs, paprika, and/or olive oil for garnish

Instructions

  1. Use 1/2 tsp of sea salt to salt the zucchini and toss. Let sit for 20 minutes in a colander, then pat dry with a paper towel.
  2. Heat the oven to broil.
  3. Place the bell pepper on a baking sheet with the skin side up. Broil them for 5-10 minutes until the skin is black and charred.
  4. Place the bell pepper in a bowl, and cover with a plate so it can steam for 5 minutes. Uncover, peel the skin, then cut into chunks.
  5. In a food processor, combine lemon juice and tahini and blend until creamy.
  6. Add zucchini, olive oil, garlic, and 1/2 tsp of sea salt. Blend.
  7. Finally, add the roasted red peppers and blend until creamy. Add more salt if needed.
  8. Transfer to a bowl and refrigerate for at least 30 minutes so the hummus can thicken.
  9. Garnish with herbs, paprika or more olive oil, and serve cold.

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.