Category Archives: Whole30

“Roasted” Garlic Lemon Paleo Instant Pot Broccoli

Make perfectly steamed Paleo Instant Pot Broccoli, along with the most delicious “roasted” garlic lemon dressing, all without turning on the oven!

Roasted Garlic Lemon Paleo Instant Pot Broccoli

Broccoli is one of those side dishes that’s a staple in our house. It goes well with almost all dishes, and it’s one of the few vegetable that my husband actually enjoys. I used to love roasted broccoli, but recently switched over to the steamed version. Either way, broccoli is just so delicious in all forms, and I especially love it seasoned with garlic and lemon.

One of the newest ways I’ve been cooking broccoli that’s been a LIFE CHANGER is in the Instant Pot. It’s so easy, SO quick, and there are just so many less dishes at the end of it all. In this “Roasted” Garlic Lemon Paleo Instant Pot Broccoli, both the garlic and broccoli are cooked in the Instant Pot and all if it’s done in less than 30 minutes.

Roasted Garlic Lemon Paleo Instant Pot Broccoli

Roasted Garlic Lemon Paleo Instant Pot Broccoli

You may be confused with the instructions when it says that you set the Instant Pot to 0 minutes for the broccoli, but that’s correct. The broccoli will cook super quickly as the Instant Pot comes to pressure, and that’s all it needs. You release the pressure as soon as you hear it beep, and you’ll have a perfectly cooked broccoli that’s ready to be seasoned.

And the “roasted” garlic lemon dressing, guys. I kinda wanna put it on EVERYTHING. It’s such a great flavor combo and I couldn’t stop eating these until they were gone. If you are in need of a new way to prepare your broccoli, I highly recommend you try this Instant Pot method, because it’s absolutely delicious. I’m pretty sure this will be the only way we cook broccoli until we get sick of it!

Roasted Garlic Lemon Paleo Instant Pot Broccoli

"Roasted" Garlic Lemon Paleo Instant Pot Broccoli

Course: Side Dish
Prep Time: 2 minutes
Cook Time: 20 minutes
Total Time: 22 minutes
Servings: 6 servings
Calories: 122 kcal
Author: Jean Choi

Make perfectly steamed Paleo Instant Pot Broccoli, along with the most delicious "roasted" garlic lemon dressing, all without turning on the oven!

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Ingredients

  • 1 small head of garlic
  • 1 cup water
  • 2 tbsp + 1 tsp extra virgin olive oil
  • 2 heads of broccoli separated into florets (about 6 cups of florets)
  • 2 tbsp lemon juice
  • 1/2 tsp sea salt plus more to taste
  • 1/2 tsp ground black pepper Omit for AIP
  • Sprinkle of crushed red pepper, for garnish Optional: omit for AIP

Instructions

  1. Slice off the top of the garlic head. 

  2. Pour water into the Instant Pot and fit a steamer basket over the water. 

  3. Place the garlic head on the steamer and drizzle 1 tsp of olive oil over it.

  4. Close the the lid and make sure the pressure valve is set to SEALING. Set it to HIGH on MANUAL for 8 minutes. 

  5. Once it beeps to a finish, wait 10 minutes for the pressure to release naturally. 

  6. Open the lid and carefully remove the garlic and set aside to cool. Leave the water and the steamer basket in the Instant Pot.

  7. Add broccoli florets to the Instant Pot on the steamer basket, while the water is still hot.

  8. Close the the lid and make sure the pressure valve is set to SEALING. Set it to MANUAL for 0 minutes. 

  9. Immediate release the pressure valve once it beeps to a finish and open the lid. 

  10. Transfer the broccoli florets to a mixing bowl.

  11. Once the garlic is cool enough to handle, gently squeeze out the cloves and place in a blender.

  12. Add 2 tbsp of olive oil, lemon juice, salt, and pepper to the blender with the garlic cloves and blend until smooth and creamy.

  13. Pour the lemon garlic sauce over the broccoli. Gently toss together. Taste and add more sea salt, if needed.

  14. Garnish with crushed red peppers, if using, and serve.

Nutrition Facts
"Roasted" Garlic Lemon Paleo Instant Pot Broccoli
Amount Per Serving (1 serving)
Calories 122 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 457mg 19%
Potassium 664mg 19%
Total Carbohydrates 15g 5%
Dietary Fiber 5g 20%
Sugars 3g
Protein 6g 12%
Vitamin A 25.3%
Vitamin C 223.3%
Calcium 9.5%
Iron 8.2%
* 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.

Paleo Dill Pickle Dip

On game days and gatherings, this creamy and addicting dairy free and Paleo Dill Pickle Dip is just the thing all the pickle lovers will devour!

Paleo Dill Pickle Dip

Can’t believe the Super Bowl is less than a week away and I haven’t shared any game day recipes yet! Don’t worry though. I’m coming in hot with a fabulous dip recipe that I think you’ll love. This Paleo Dill Pickle Dip is dairy free but yet, still so creamy and addicting. And best of all, it is so easy to make. You just throw everything in the blender until it comes together.

A high speed blender works best with this recipe for that extra creamy texture, but if you don’t have one, just blend for several minutes until the grittiness of the almond flour goes away. I don’t have a fancy blender so that’s what I did. I kept blending for about 5 minutes while tasting it every minute, and the texture smoothed out perfectly by the end of it. I couldn’t stop eating it with some potato chips and fresh vegetables!

Paleo Dill Pickle Dip Paleo Dill Pickle Dip

Also… did you notice that I added a nutrition info section to my newer recipes? You can find them below the instructions. I’ve had several requests from the readers for it and I debated long and hard whether I should add it or not, because I’m all about listening to the body and intuitive eating, instead of counting macros, calories, etc.

However, if you feel that it’ll help you one way or another, I’m happy to provide that information. Just be mindful that our body is not a math equation. Focus on quality over quantity, and really try to feel what your body is needing instead having to fit into a certain number goal. I plan to go back to my older posts to add the nutrition information for those as well, so let me know if there are any specific recipes that you want to see that data for more than others, and I’ll work on those first.

Anyway, hope you enjoy this quick and easy Paleo Dill Pickle Dip for your next gathering. It’s guaranteed to be a popular one, because after all, who doesn’t love pickles? The crunchy pickle and onion bits in the smooth dip just makes it a perfect texture and you won’t be able to stop with just one scoop.

Paleo Dill Pickle Dip

Paleo Dill Pickle Dip

Paleo Dill Pickle Dip

Course: Appetizer, Snack
Prep Time: 1 minute
Cook Time: 5 minutes
Total Time: 6 minutes
Servings: 8 servings
Calories: 137 kcal
Author: Jean Choi

On game days and gatherings, this creamy and addicting dairy free and Paleo Dill Pickle Dip is just the thing all the pickle lovers will devour!

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Ingredients

  • 1 1/2 cup blanched almond flour
  • 1/4 cup full-fat coconut milk or your milk of choice
  • 1/4 cup dill pickle juice
  • 1 tsp apple cider vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 cup chopped dill pickles
  • 1/4 cup chopped red onions
  • 1/2 tsp dried dill weed

Instructions

  1. Place blanched almond flour, coconut milk, dill pickle juice, apple cider vinegar, garlic powder, and sea salt in a high powdered blender, and blend until smooth and creamy.

  2. Fold in dill pickles, red onions, and dill weed. 

  3. Serve chilled with chips and vegetables. 

Recipe Notes

If you don't have a high powered blender, you may need to blend for up to 5 minutes or the texture might end up gritty.

Nutrition Facts
Paleo Dill Pickle Dip
Amount Per Serving (0.25 cup)
Calories 137 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 386mg 16%
Potassium 29mg 1%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Sugars 0g
Protein 4g 8%
Vitamin A 0.5%
Vitamin C 0.1%
Calcium 5.2%
Iron 6.2%
* 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.

3-Ingredient Slow Cooker or Instant Pot Salsa Verde Chicken

This Slow Cooker or Instant Pot Salsa Verde Chicken only takes 3 ingredients and it may be the easiest batch cooking recipe for your weekly meal prep! 

Slow Cooker or Instant Pot Salsa Verde Chicken

I honestly debated about whether I should post this recipe because it’s so stinkin’ simple and easy. I mean, can it really be considered a recipe? However, it’s one of my favorite ways to cook chicken when I know I have a super busy week coming up. Not only is it only 3 ingredients, it’s so versatile and can be repurposed in so many ways.

I’ve been cooking this Salsa Verde Chicken for a long time now. A few years ago, I used to cook it in the slow cooker, but these days, the process takes just a fraction off the time in the Instant Pot so it’s somehow become even easier which I didn’t even know was possible. I’ve included instructions for both methods below depending on what gadget you have.

Slow Cooker or Instant Pot Salsa Verde Chicken

Slow Cooker or Instant Pot Salsa Verde Chicken

There are so many ways to enjoy this 3-Ingredient Slow Cooker or Instant Pot Salsa Verde Chicken. Of course, it’s delicious on its own with a side of veggies like this Curtido. However, to mix it up a bit, you can add it over a salad, in a burrito bowl, as taco meat, in taquitos, or in a nacho casserole. I think it’ll also be delicious topped with some eggs for breakfast, with a side of avocados. Honestly, the possibilities are endless.

If you think of any other ways to use this recipe, let me know. It’s so fun to get creative with one protein in the kitchen and it’s such a great way to save money at the same time!

Slow Cooker or Instant Pot Salsa Verde Chicken Slow Cooker or Instant Pot Salsa Verde Chicken

Slow Cooker or Instant Pot Salsa Verde Chicken

3-Ingredient Slow Cooker or Instant Pot Salsa Verde Chicken

Course: Main Course
Prep Time: 1 minute
Cook Time: 15 minutes
Total Time: 16 minutes
Servings: 12 servings
Calories: 138 kcal
Author: Jean Choi

This Slow Cooker or Instant Pot Salsa Verde Chicken only takes 3 ingredients and it may be the easiest batch cooking recipe for your weekly meal prep! 

Print

Ingredients

  • 3 lb boneless, skinless chicken breasts or thighs
  • 1 tsp sea salt
  • 1 cup store-bought salsa verde preferably sold refrigerated with clean ingredients

Instructions

  1. Sprinkle the chicken all over evenly with sea salt. 

Slow Cooker Method

  1. Place the chicken in the slow cooker. 

  2. Pour salsa verde over the chicken and mix together.

  3. Cook on HIGH for 3-4 hours or on low for 6-7 hours. 

  4. Once the chicken is done cooking, transfer the chicken to a cutting board or a bowl and shred with 2 forks. 

  5. Add the chicken back into the slow cooker and stir together with the salsa verde sauce. Keep on LOW until ready to eat. 

Instant Pot Method

  1. Place the chicken in the Instant Pot

  2. Pour salsa verde over the chicken and mix together.

  3. Close the lid and make sure the pressure-release valve is closed.

  4. Cook at high pressure on Manual for 15 minutes. Once the Instant Pot beeps to signal that it's done, let it sit for 5-10 minutes to allow the pressure to release naturally until the lid opens.

  5. Transfer the chicken to a cutting board or a bowl and shred with 2 forks. 

  6. Add the chicken back into the Instant Pot and stir together with the salsa verde sauce. Keep warm until ready to eat. 

Nutrition Facts
3-Ingredient Slow Cooker or Instant Pot Salsa Verde Chicken
Amount Per Serving (4 oz chicken breast)
Calories 138 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Cholesterol 72mg 24%
Sodium 460mg 19%
Potassium 457mg 13%
Total Carbohydrates 1g 0%
Sugars 1g
Protein 24g 48%
Vitamin A 3%
Vitamin C 2.5%
Calcium 0.6%
Iron 2.3%
* 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.