Category Archives: Whole30

Paleo Silky Egg Stir-Fry with Jumbo Shrimp (Whole30, Low Carb)

This delicious Paleo Silky Egg Stir-Fry with Jumbo Shrimp is a Whole30 and low carb Chinese dish full of umami. Serve over rice or cauliflower rice for a complete, flavorful meal!

Silky Egg Stir-Fry with Jumbo Shrimp

Stir-frys are our go-to on busy weeknights. I always have white rice or cauliflower rice on hand, and quickly heating up protein and veggies in a delicious sauce is always a winner that turns out to be a super tasty complete meal that both my husband I love.

Paleo Silky Egg Stir-Fry with Jumbo Shrimp Recipe

This is why I’m so excited to share this Paleo Silky Egg Stir-Fry with Jumbo Shrimp recipe with you today. It’s one of the quickest and easiest recipes, but has so much flavor. The first time my husband took a bite of this dish, he said, “Oh wow, very UMAMI!”

I thought this was so perfect and funny, because this paleo silky egg recipe is from my talented friend’s newest cookbook and her blog name is I Heart Umami. ChihYu Smith is my amazingly talented blogger friend, and she recently wrote a cookbook, Asian Paleo, and it’s filled so many amazing grain free Asian dishes like this one!

Silky Egg Stir-Fry with Jumbo Shrimp
Silky Egg Stir-Fry with Jumbo Shrimp

Asian Paleo Cookbook

After writing my own Asian cuisine centered cookbook, I was so excited to have this cookbook in my hand so I can expand my knowledge of Asian cooking. ChihYu, who was born and raised in Taiwan, took inspiration from various Asian countries (China, Japan, Korean, Thailand, Vietnam, etc) to create amazingly flavorful and authentic dishes that are free of gluten, soy, wheat, grains, dairy, and added sugar.

Asian Paleo is divided into 5 delicious sections to fit your mood:

  • Weeknight BFF features dinners that require little prep time and cooking time
  • Batch-Cooking Perfect features recipes that are perfect for prepping for the week ahead
  • Weekend Fun shows that you can still entertain friends while sticking to your Paleo diet
  • Easy Add-Ons range from vegetables to side dishes that perfectly pair with a variety of recipe
  • Flavor Pop includes recipes for healthy homemade condiments to replace gloppy, cloying store-bought sauces

Besides this Paleo Silky Egg Stir-Fry with Jumbo Shrimp recipe, here are some of the recipes that I’m most excited to try:

  • Filipino Skirt Steak and Cauliflower Fried Rice Brunch
  • Paleo Chicken Katsu
  • Romantic Steamed Seafood Dim Sum
  • Cold Ramen Noodles
  • Smoky Curly Sweet Potato Noodle Fries

…and so much more! If you love Asian cuisine this book is a must-buy and I highly recommend it. I love that the recipes are accessible and easy, which being healthy and flavorful at the same time!

Check Out Asian Paleo!

Asian Paleo cookbook
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Paleo Silky Egg Stir-Fry with Jumbo Shrimp (Whole30, Low Carb)

This dish is very popular in Hong Kong, Taiwan, and China because it’s super fast to make and tastes delicious. It could also be made without shrimp for a simple silky egg and tomato stir-fry. Serve with cauliflower rice or Simple Cauli Fried Rice (page 162 of Asian Paleo).
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 servings
Calories 370kcal
Author ChihYu Smith

Ingredients

  • 12 medium raw shrimp (about 1/2 lb), peeled and deveined
  • 6 large eggs
  • 1/2 tsp coarse sea salt plus a pinch
  • 1/8 tsp ground white pepper
  • 5 tbsp chopped scallions plus more if you like
  • 1 tsp arrowroot starch
  • 1 1/2 tbsp ghee
  • 2 medium firm (not ripe) tomatoes roughly chopped
  • 2 tbsp tomato paste
  • Toasted sesame oil for serving

Instructions

  • Blanch the shrimp by bringing a pot of water to boil, then add the shrimp. As soon as the shrimp turn pink and start curling, scoop them out and drain. Set aside.
  • Place the eggs, 1/2 teaspoon of salt, the white pepper, and 1 tablespoons of chopped scallions in a medium bowl. In a separate bowl, whisk the arrowroot starch with a little less than 1 tablespoon of water and add the egg mixture and gently whisk. Add the shrimp to the egg mixture.
  • Heat a large skillet over medium-high heat, add 1 tablespoon of ghee, and lower the heat to medium. Add the shrimp and egg mixture. Gently stir-fry until the eggs are about 70 percent cooked, similar to soft, runny scrambled eggs. Scoop the mixture out of the pan and set aside.
  • Add the remaining 1/2 tablespoon of ghee to the skillet, then add the remaining 3 tablespoon of scallions, the chopped tomato, and the tomato paste. Season with a small pinch of salt. Sauté for about 10 seconds. Add the shrimp and egg back to the pan and give a quick toss, about 5 seconds.
  • Serve hot with cauliflower rice. Drizzle with sesame oil and top with more scallions, if desired.
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.

Chocolate Mushroom Paleo No Bake Energy Balls (Reishi & Chaga)

Boost your immunity with these antioxidant rich Chocolate Mushroom Paleo No Bake Energy Balls, and learn the amazing health benefits of reishi and chaga mushrooms!

Chocolate Mushroom Paleo No-Bake Energy Balls

Mushrooms are all the rage right now. I’ve been seeing mushroom coffee and various supplements popping up everywhere, and at first I thought that it was just a food trend that was bound to go away soon. That was until I tried it out myself, and was amazed at the difference I felt in my energy and health!

I’ve been drinking it in tea form for over a week now, and I’ve been gradually sleeping better and feeling better, and it’s become part of my daily self care routine that I really really enjoy.

Chocolate Mushroom Paleo No Bake Energy Balls Recipe

While I love the taste of these antioxidant rich mushrooms in tea form, I totally get it if you are not into the medicinal, slightly bitter flavor. I grew up taking traditional herbs from acupuncturists so I’m used to this kind of taste, but if you are not, these Chocolate Mushroom Paleo No Bake Energy Balls are the perfect way to incorporate this superfood into your diet.

These paleo no-bake energy balls are only sweetened with medjool dates, and combined with pecans, cacao powder, shredded coconut, and all healthy, real-food ingredients. I also like to add a scoop of grass-fed collagen for an extra boost of nutrients and protein. It’s so chocolatey and delicious, and you won’t taste the mushrooms at all!

Chocolate Mushroom Paleo No-Bake Energy Balls
Chocolate Mushroom Paleo No-Bake Energy Balls

Reishi vs Chaga

Reishi and chaga are 2 of the most popular superfood mushrooms that I use in this recipe, with amazing health benefits. Both of these have been used in traditional Chinese medicine for thousands of years for boosting immune health, promoting longevity, and while increasing the body’s resistance to environmental toxins and stress.

Reishi

Among the two, reishi helps you sleep better, reduces stress level, and even improves symptoms of seasonal allergies and asthma. It’s also known for improving your hormonal health, which is constantly at a risk of being in imbalance with the amount of toxins we are exposed to in the modern world.

I really like taking reishi at night before bed, and I’ve been sleeping noticeably better; much longer and deeper. As someone who has never been a great sleeper, this alone make it a lifesaver in my book. I also think it’s been helping with my nasal congestion during pregnancy, which I’m so thankful for!

Chaga

Chaga is rich source of antioxidants and boosts your immune system like no other by increasing the production of white blood cells! It’s also known to lower inflammation in the body and improve cognitive function by providing calm energy.

I like my matcha latte in the morning, so I take my chaga tea in the afternoon when my brain tends to slow down a bit. It really has been helping a lot with keeping me focused throughout the end of my work day without any caffeine. I’m actually quite sensitive to caffeine after 12pm, so this is the perfect way for me to get my energy up while also helping me relax enough to fall asleep at a proper time at night.

However, the full benefits of Reishi and Chaga can’t be unlocked unless they’re combined with complementary plants.

This is why how you enjoy these two superfoods and their formula actually matter. After looking at various products on the market (there are SO many these days!), I chose Pique Tea’s Mushroom Elixirs to get my daily dose of these medicinal mushrooms. There’s a reason why these elixirs work so well: they have actually designed their tea to maximize their bioavailability and potency.

TCM Mushroom Elixirs

Each of their chaga and reishi teas are combined with other beneficial herbs to boost their health properties so you can absorb all the immune boosting nutrients that your body can take advantage of:

Chaga Energy Elixir

  • Organic wild-harvested chaga: Immune, anti-inflammatory and anti-viral support. Improves brain function and increases energy. Revitalizes the spirit.
  • Organic burdock root: Boost energy and support detoxification, including elimination of heavy metals.
  • Organic N.American ginseng: Boost energy, strength and stamina and enhance brain function.

Reishi Calm Elixir

  • Organic reishi: For immune, anti-inflammatory and anti-viral support. Mood regulation and stress reduction. Replenishes the spirit.
  • Organic jujube date: Replenishes energy, circulation, Qi in blood.
  • Organic goji berry: Combat stress and fatigue. Support eye health.
  • Organic monk fruit: Promote respiratory health and sweeten without raising blood glucose levels.

If you want to try them out yourself, make sure to check them out in the following link. If you don’t like it or if you don’t feel the beneficial health effects, you can return the unused carton for a full refund and free shipping!

Try Pique Tea TCM Mushroom Elixirs

To enjoy, all you have to do is add hot water to each of these elixirs and the tea crystals will dissolve right away. If you want to drink them cold, I add hot water to dissolve the tea first, and then top it with ice after. You can even add a sweetener or your favorite dairy free milk as well.

However, if you just can’t get used to the taste or if you want to enjoy it in a delicious snack/dessert form, these Chocolate Mushroom Paleo No Bake Energy Balls are seriously the tastiest way to enjoy them, without being able to taste the mushroom flavor at all!

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Chocolate Mushroom Paleo No Bake Energy Balls (Reishi & Chaga)

Boost your immunity with these antioxidant rich Chocolate Mushroom Paleo No Bake Energy Balls, and learn the amazing health benefits of reishi and chaga mushrooms!
Prep Time 5 minutes
Chilling time 15 minutes
Total Time 5 minutes
Servings 15 energy balls
Calories 96kcal

Ingredients

  • 1 cup pecans or walnuts
  • 1 cup medjool dates
  • 2/3 cup shredded coconut unsweetened
  • 1/4 cup cacao powder or cocoa powder
  • 1 tbsp chaga and/or reishi mushroom powder I used 1 packet of each
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • Optional: 1 scoop grass-fed collagen Use code GREATGRANDMA10 for 10% off your entire order

Instructions

  • Place all ingredients in a food processor and blend until crumbly and sticky. You should be able to pinch the mixture into a dough with your fingers.
  • Transfer to a bowl and mix well so all the ingredients are well dispersed. 
  • Use your hands to form into 15 even balls.
  • Refrigerate or freeze for 15 minutes until they firm up. 
  • Optional: you can roll the balls in cacao powder or shredded coconut before enjoying. 
  • Enjoy right away, or you can refrigerate in an airtight container for up to a week or freeze for up to 1 month.
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.

Chorizo Breakfast Twice Baked Sweet Potatoes (Paleo, Whole30)

These Chorizo Breakfast Twice Baked Sweet Potatoes are not only fun and delicious to eat, but easy to make as well. Topped with runny eggs and avocado lime sauce, they’ll be your new favorite Whole30 breakfast.

Chorizo Breakfast Twice Baked Sweet Potatoes-

While I love a super simple breakfast with just bacon and eggs on busy mornings, I do like to switch it up once in a while with dishes that take a bit more time and love in the kitchen. I don’t do it often, but adding starches like sweet potatoes to my breakfast makes it so comforting, and they are totally worth the extra effort with how delicious they turn out!

Chorizo Breakfast Twice Baked Sweet Potatoes Recipe

These Chorizo Breakfast Twice Baked Sweet Potatoes are one of those recipes and I just adore the flavor combo. Sweet potatoes are baked until soft and mashed with cooked chorizo, and the whole thing is baked again topped with an egg. I also like to drizzle each potato half with a creamy and tangy avocado lime sauce, and this with the spicy chorizo, sweetness of the sweet potatoes, and the creaminess of the runny eggs is just perfection in one bite.

Chorizo Breakfast Twice Baked Sweet Potatoes-

Prep It A Day Ahead

While these breakfast twice baked sweet potatoes do take a bit of baking time, you can definitely prepare them the day before so you can sleep in in the morning. Just follow all the steps and stop before you have to crack the eggs into the sweet potatoes. You can keep the prepared sweet potato halves and the avocado lime sauce in the refrigerator until the morning, when you’ll complete the recipe by baking everything the 2nd time.

The taste will still be fantastic and the sauce color will stay vibrant from the addition of the lime juice. And the best part? You only have to spend 15 minutes on cooking on the day you serve them. So perfect, especially if you are hosting a weekend brunch for a group, like on Mother’s Day or Easter!

Chorizo Breakfast Twice Baked Sweet Potatoes-
Chorizo Breakfast Twice Baked Sweet Potatoes
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Chorizo Breakfast Twice Baked Sweet Potatoes (Paleo, Whole30)

These Chorizo Breakfast Twice Baked Sweet Potatoes are not only fun and delicious to eat, but easy to make as well. Topped with runny eggs and avocado lime sauce, they’ll be your new favorite Whole30 breakfast.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 359kcal

Ingredients

  • 4 sweet potatoes medium to large
  • 2 tbsp avocado oil or coconut oil
  • 1/2 cup chopped onions
  • 2 garlic cloves minced
  • 1 lb chorizo (sugar and nitrate free) removed from casing
  • 8 eggs
  • Salt and pepper to taste

Avocado Lime Sauce

  • 1 ripe avocado
  • 1/4 cup packed cilantro
  • 1/4 cup lime juice
  • 1/4 cup water or more, if needed

Instructions

  • Preheat oven to 400 degrees F. 
  • Wash and scrub the sweet potatoes, and cut them in half lengthwise.
  • Use 1 tbsp of avocado oil to coat the potato halves and place them on a baking sheet.
  • Bake for 40-45 minutes until tender. 
  • While the sweet potatoes are baking, heat 1 tbsp of avocado oil in a skillet over medium high heat.
  • Add onion and garlic and sauté for 5 minutes until soft and fragrant.
  • Add chorizo, and cook stirring for 10 minutes while breaking it up. Remove from heat when the chorizo is cooked through.
  • Add all ingredients for the avocado lime sauce in a blender and blend until smooth and creamy. Add more water if you prefer a thinner consistency, and set aside.
  • Remove the sweet potatoes from the oven and scoop out the flesh from the skin into a large bowl (I like to use a grapefruit spoon).
  • Mash the sweet potato flesh with a fork.
  • Add the chorizo mixture, and stir together.
  • Evenly divide the mixture into the sweet potato skins, and make a well in the center.
  • Carefully crack an egg into each well and season with salt and pepper.
  • Place back in the oven and bake for 15 minutes.
  • Serve drizzled with avocado lime sauce.

Notes

Prep it the day before:
If you’d like, you can complete up to step 12 the day before, and keep everything in the refrigerator until you are ready to finish the rest of the steps the next day. This cuts down on cooking down to just 15 minutes on the day you are serving these!
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.