Category Archives: Whole30

Cauliflower Mexican Rice (Paleo, Vegan, Keto, Whole30)

Get a taste of Mexican restaurant at home with this yummy paleo and vegan Cauliflower Mexican Rice. It tastes like the real deal but it’s Whole30 and keto-friendly!

Cauliflower Mexican Rice Paleo Vegan Whole30 Keto

One of the things I judge a Mexican restaurant by is the rice that they serve on the side. When it’s done well, it’s perfectly cooked, fluffy, and flavored so deliciously with yummy spices. It goes so well with the main dish and my husband actually loves it even more than I do, and will often eat my share after he finishes his.

Because we are both such fans, I decided to recreate the dish at home with this Cauliflower Mexican Rice and I love the way it turned out. It has all the flavors of a restaurant style rice but it’s packed with veggies from the cauliflower and super low in carbs for those of you on the ketogenic diet.

Cauliflower Mexican Rice Paleo Vegan Whole30 Keto Cauliflower Mexican Rice Paleo Vegan Whole30 Keto

This Cauliflower Mexican Rice recipe is actually much easier and simpler to make than real rice because cauliflower cooks so much faster. I got this on the table in less than 20 minutes and you really can’t beat that when you are looking for a quick and simple side dish on a busy weekday.

I think it goes well with any main dish, but I especially love it alongside some Salsa Verde Chicken, Chili Lime Instant Pot Short Ribs, and Instant Pot Barbacoa as the flavors complement with each other so perfectly. The cilantro and lime are totally optional and I actually don’t think they are added into Mexican rice at restaurants usually, but I think they brighten up the rice both visually and taste-wise so I always like to finish off with them for this recipe.

Hope you enjoy this delicious Cauliflower Mexican Rice as much as we did, and let me know what you served it with in the comments below if you end up making it!

Cauliflower Mexican Rice Paleo Vegan Whole30 Keto Cauliflower Mexican Rice Paleo Vegan Whole30 Keto

Cauliflower Mexican Rice (Paleo, Vegan, Keto, Whole30)

Course: Side Dish
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 11 minutes
Total Time: 16 minutes
Servings: 4 servings
Calories: 53 kcal
Author: Jean Choi

Get a taste of Mexican restaurant at home with this yummy paleo and vegan Cauliflower Mexican Rice. It tastes like the real deal but it's Whole30 and keto-friendly!

Print

Ingredients

  • 1 medium head of cauliflower
  • 1 tbsp coconut oil
  • 1/2 medium onion diced
  • 2 garlic cloves minced
  • 1 tsp chili powder
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/2 cup tomato sauce
  • Optional: Cilantro and 1 tbsp lime juice for garnish

Instructions

  1. Remove the leaves off the cauliflower and cut off the florets from the roots. 

  2. Use a cheese grater or a food processor with a grater attachment, and grate the cauliflower into the size of rice. Set aside. 

  3. Heat coconut oil in a large skillet over medium high heat. 

  4. Add diced onion and cook stirring for 4-5 minutes until translucent. 

  5. Add garlic and cook stirring for 1 minute. 

  6. Add the cauliflower rice, chili powder, sea salt, and black pepper, and stir together.

  7. Add tomato sauce and sauté for about 5 minutes, while stirring frequently. 

  8. If using, add in cilantro and lime juice. 

  9. Serve warm. 

Nutrition Facts
Cauliflower Mexican Rice (Paleo, Vegan, Keto, Whole30)
Amount Per Serving (1 serving)
Calories 53 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 471mg 20%
Potassium 214mg 6%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 1g 2%
Vitamin A 6.7%
Vitamin C 20%
Calcium 1.6%
Iron 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.

Paleo Instant Pot Butter Chicken (Whole30, Keto)

This quick and easy Paleo Instant Pot Butter Chicken is so creamy and packed with flavor from the combination of delicious spices. Pair it with cauliflower rice for a great low carb, keto meal! 

Paleo Instant Pot Butter Chicken (Whole30, Keto)

Anytime my husband asks where we should go out to eat for dinner, I always say Thai or Indian. We are so fortunate to live close to various immigrant communities, so we have some amazing ethnic cuisine spots that are authentic and so dang delicious.

I recently tried butter chicken for the first time at a local Indian restaurant, and I never knew how creamy and delicious it is. The only problem is that I didn’t realize it was made with cream, and being dairy intolerant, I was bloated for a long time afterwards and it was not a pleasant experience.

But hey, I’m not the one to give up if I taste something yummy. I ended up recreating that delicious meal at home using coconut milk as the creamy base, and it turned out pretty darn fantastic. And even better, I made it in the Instant Pot which made it so easy and I just love how the whole thing turned out.

Paleo Instant Pot Butter Chicken (Whole30, Keto)Paleo Instant Pot Butter Chicken (Whole30, Keto)

My homemade Paleo Instant Pot Butter Chicken comes together in less than 30 minutes and the whole process is so simple. The sauce is buttery and slightly spicy from the delicious combination of spices, and we just couldn’t get enough and went back for seconds.

We enjoyed it on top of white rice, but if you want to make it low carb and keto-friendly, you can also serve it with cauliflower rice. I can’t wait to put this on rotation in the future on busy weeks. The leftovers reheat really well so it’s great for batch cooking, and it’s so good that you won’t mind eating it on repeat!

Paleo Instant Pot Butter Chicken (Whole30, Keto)

Paleo Instant Pot Butter Chicken

Course: Main Course
Cuisine: Indian
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Servings: 8 servings
Calories: 339 kcal
Author: Jean Choi

This quick and easy Paleo Instant Pot Butter Chicken is so creamy and packed with flavor from the combination of delicious spices. Pair it with cauliflower rice for a great low carb, keto meal! 

Print

Ingredients

  • 2 tbsp ghee or coconut oil
  • 1 medium onion chopped
  • 4 garlic cloves minced
  • 1 inch fresh ginger minced
  • 2 lb chicken thighs cut into 2 inch pieces
  • 1 tsp garam masala
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 15 oz can of tomato sauce
  • 1/2 cup full-fat coconut milk
  • Lime juice for garnish
  • Cilantro or parsley for garnish

Instructions

  1. Set Instant Pot to the Sauté setting and heat ghee in the pot until the Instant Pot indicates that it's "hot."

  2. In the meantime, place the chicken in a bowl and add all the spices to it (from garam masala to ground black pepper) and gently toss together. Set aside. 

  3. Add onion, garlic, and ginger and cook stirring for 3-4 minutes until the onions are translucent. 

  4. Add the spice coated chicken to the pot and sauté for 5 minutes until mostly browned. 

  5. Add tomato sauce and stir together.

  6. Close the lid of the Instant Pot. Set it on MANUAL for 5 minutes. 

  7. Once it beeps to a finish, let the pressure release naturally for 10 minutes. 

  8. Open the lid and stir in coconut milk. 

  9. Garnish with lime juice and parsley or cilantro, and serve over cauliflower rice!

Nutrition Facts
Paleo Instant Pot Butter Chicken
Amount Per Serving (1 serving)
Calories 339 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 10g 50%
Cholesterol 120mg 40%
Sodium 745mg 31%
Potassium 447mg 13%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 19g 38%
Vitamin A 7.3%
Vitamin C 2.5%
Calcium 5.5%
Iron 9.2%
* 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.

How to Dye Easter Eggs Naturally

Learn how to dye Easter eggs naturally using real food ingredients, and without any chemical laden food dyes. It’s easy and the colors are so vibrant and fun!

How to Dye Easter Eggs Naturally

Growing up, painting and decorating eggs was one of my favorite Easter activities. I’ve always loved coloring and colors, in general, and I still find dying eggs a very fun and relaxing activity that I look forward to.

These days, I don’t use artificial dyes which are filled with chemicals and toxins that are linked to hyperactivity, cancers, kidney failures, and various other health risks. Did you know that in Europe, most foods with artificial coloring come with a warning label?

Because of this, I dye Easter eggs naturally with dyes made with fruits, veggies, and other food items that you may easily have in your kitchen already. The result isn’t as strong and even as artificial food dyes, but I prefer the rustic and speckled look of these eggs more and I think they are far more beautiful.

How to Dye Easter Eggs Naturally How to Dye Easter Eggs Naturally

I especially love how the blue turned out. I made the dye for it using red cabbage leaves and the result is such a gorgeous and vibrant shade of blue. My second favorite is the purple eggs made with grape juice, which turned out with a very cool, uneven design that makes them look almost galaxy-like.

The whole process is so easy and it’s something you can do as a family, even with little kids. And you won’t have to worry that they might put the dye in their mouths, as all the ingredients are 100% real food. But if you want to cut time and use prepackaged dyes, you can purchase these natural, plant based food dyes that are toxin free.

If you do decide to dye Easter eggs naturally, let me know how they turn out! I love getting comments from you guys of what you think of my recipes or tutorials, whether they are positive or negative (in a CONSTRUCTIVE way). It helps me improve my content and keep growing as a blogger!

How to Dye Easter Eggs Naturally

How to Dye Easter Eggs Naturally

How to Dye Easter Eggs Natually

Author: Jean Choi

Learn how to dye Easter eggs naturally using real food ingredients, and without any chemical laden food dyes. It's easy and the colors are so vibrant and fun!

Print

Ingredients

Hard boiled eggs

  • Brown shelled eggs for color green
  • White shelled eggs for all other colors
  • Water
  • Ice

Dye base

  • 2 cups water
  • 2 tbsp white vinegar

For red/deep pink

  • 2 cups shredded beets

For orange

  • 2 cups yellow onion skin

For yellow

  • 1/4 cup turmeric powder

For green and blue (use brown eggs for green and white eggs for blue)

  • 2 cups shredded red cabbage

For purple (omit water for this one)

  • 2 cups grape juice

For brown (omit water for this one)

  • 2 cups strong brewed coffee cooled

Instructions

Hard boiled eggs

  1. Bring water to a boil in a pot over medium high heat.  

  2. Gently lower the eggs into the water so they don't break, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes.

  3. Prepare a large bowl with an ice bath.

  4. Once the eggs are done cooking, transfer them to the ice bath for at least 15 minutes. 

For red/deep pink, orange, yellow, green, and blue

  1. Place 2 cups of water and color ingredient in a saucepan. 

  2. Heat over high heat until the mixture comes to a boil. 

  3. Turn down the heat to low and simmer for 30 minutes.  

  4. Let the dye liquid cool for one hour, then strain. 

  5. Place the liquid in a jar or a glass container, then add vinegar.

  6. Add the eggs into the dye then place in the refrigerator for 24 hours.

  7. Once the eggs have dyed to your liking, carefully remove from the dye and place on a paper towel lined plate and let them air dry. Try not to wipe or smudge with your fingers until completely dry. 

For purple and brown

  1. Combine the color ingredient and vinegar in a jar. 

  2. Add eggs to the dye.

  3. Place in the refrigerator for 24 hours. 

  4. Once the eggs have dyed to your liking, carefully remove from the dye and place on a paper towel lined plate and let them air dry. Try not to wipe or smudge with your fingers until completely dry.

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.