Tag Archives: carrot

Paleo & Vegan Carrot Cake Pops (No-Bake)

There paleo & vegan Carrot Cake Pops are so fun and easy, and require no time in the oven! They are a yummy treat for Spring, but you can make them any time of the year.

Paleo & Vegan Carrot Cake Pops

Carrot cakes are one of my favorite Springtime desserts. They are so gorgeous, and I love that they are not too sweet most of the time compared to other desserts. While I don’t mind a slice or 2, my husband and I are not big on sweets so it’s always a waste when I make a full cake. We always end up throwing out leftovers or giving them away.

Enter: These Paleo & Vegan Carrot Cake Pops

Cake pops are just the best solution for people like us. Not only do you end up making small bite-sized versions of a full cake, they are so much for fun to eat for both adults and kids! There are also no leftovers because you end up making just 8 of them at a time with this version.

In this recipe, the cake balls are raw and not baked, making them extra easy to make. But, don’t worry, they’ll still taste just like carrot cake, with half the amount of work!

Paleo & Vegan Carrot Cake Pops
Paleo & Vegan Carrot Cake Pops

Optional Special Equipments

While these paleo and vegan carrot cake pops are so much more fun to eat on sticks like lollipops in my opinion, the sticks are definitely not necessary. You can just make into cake balls and eat them with your fingers like donut holes!

However, if you want make them into full cake pops and have them look pretty and display them nicely, these are just the 2 things you need:

  • Lollipop sticks: These are super cheap, made with paper, and you get a lot with one purchase. I used these for this recipe and they were sturdy and worked really well!
  • Cake pop stand or styrofoam block: Once you coat the cake pops with the coconut butter glaze, you can always lay them down gently on parchment paper, but that may leave a mark on the side that touches the paper. If you want the glaze to look smooth all around, cake pop stands are a great way to keep them standing while the glaze hardens. Plus, they are great for displaying when you are serving them. For a cost-friendly option. I save styrofoam blocks I receive in packages to stick the cake pops in them, and this works really well too!
Paleo & Vegan Carrot Cake Pops

How to Store These Paleo & Vegan Carrot Cake Pops

These carrot cake pops actually store really well, and you can keep them in the refrigerator for up to 5 days in an air tight container. If you need them to last longer, you can keep them in the freezer for up to 3 weeks! When you are ready to enjoy them, just take one out and let it sit on the counter for 30 minutes to defrost before you bite in.

If you need a quick and yummy dessert to serve your guests over Easter or get togethers, I highly recommend these paleo and vegan carrot cake pops because they are so quick and easy, and are always a crowd pleaser!

Paleo & Vegan Carrot Cake Pops
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Paleo & Vegan Carrot Cake Pops (No-Bake)

There paleo & vegan Carrot Cake Pops are so fun and easy, and require no time in the oven! They are a yummy treat for Spring, but you can make them any time of the year. 
Prep Time 5 minutes
Cook Time 5 minutes
Freezing time 20 minutes
Total Time 10 minutes
Servings 8 cake pops
Calories 137kcal

Ingredients

Carrot Cake Balls

  • 1/2 cup finely shredded carrots
  • 1/2 cup pitted medjool dates
  • 1/2 cup pecans*
  • 1/3 cup shredded coconut
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp sea salt

Coconut Butter Glaze

Instructions

  • Place all ingredients for the carrot cake balls in a food processor, and pulse until ground and a sticky dough forms. 
  • Grease your hands and roll the dough into 8 even balls.
  • Place in the freezer for at least 20 minutes so the carrots cake balls harden.
  • While they are freezing, combine coconut butter, coconut oil, maple syrup, and vanilla extract. Microwave for 15 seconds at a time until melted and liquified, OR use a a double boiler over medium low heat to melt the ingredients together.
  • Prepare a plate lined with parchment paper, or I sometimes save styrofoam blocks from packages to stick the cake pops in to.
  • Remove the carrot cake balls from freezer and stick a popsicle stick into each one.
  • Use the sticks as a handle, and roll each ball in the coconut butter glaze so all sides are covered. Tap a few times afterwards to get the excess glaze off.
  • If you’d like, sprinkle some chopped pecans and cinnamon immediately.
  • Place the cake pops on the parchment paper or stick into a styrofoam, and let them cool for 10-15 minutes until the glaze hardens.
  • Enjoy immediately or store in the refrigerator for up to 5 days.

Notes

*You can substitute with walnuts if that’s what you have on hand.

Nutrition

Serving: 1cake pop | Calories: 137kcal | Carbohydrates: 11g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Sodium: 54mg | Potassium: 127mg | Fiber: 2g | Sugar: 8g | Vitamin A: 27% | Vitamin C: 0.6% | Calcium: 1.6% | Iron: 2.6%
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Creamy Paleo Carrot Soup with Bacon (Whole30, AIP Option)

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MyCalphalonKitchen #CollectiveBias

This creamy paleo carrot soup is slightly sweet and so comforting, and you’ll love the flavorful crispy bites from the bacon. It’s also Whole30 and AIP friendly!

Creamy Paleo Carrot Soup with Bacon

Now that it’s officially soup weather, I’m sharing my first soup of the season with this Paleo Carrot Aoup with Bacon. There’s something so comforting and cozy about a creamy soup and it’s extra delicious when combined with crispy, salty bacon.

Creamy Paleo Carrot Soup with Bacon Recipe

Not only is this recipe super flavorful, it’s actually really easy and quick and it takes a total of 30 minutes to make! The hardest part is the chopping of the bacon and vegetables and the rest is all done in the pot and the blender. And I recently got a brand new blender that I’m LOVING (it was looooong overdue) so the blending part was super fast as well!

Creamy Paleo Carrot Soup with Bacon
To get your hands on the Calphalon Precision Control™ blender, make sure to go check it out here, or click on the image below!:

Calphalon Precision Control™ Blender

My previous blender was totally beat up and about 6 years old, so I was super excited to check out Calphalon Precision Control™ Blender that’s newly released. I have several Calphalon products at home so I knew how high quality they are and I’m a big fan of this brand.

My favorite part of this blender is that it has self-adjusting, speed-controlled power blades sense the mixture’s thickness and adjust the speed accordingly to thoroughly blend. How cool is that? Not only that, the 1.5 liter jar is BPA-free and dishwasher safe, and it has a powerful 900-watt motor–so necessary for someone who uses kitchen gadgets all the time like me!

Plus, I really love the slick, matte black design, and it looks so good on my countertop.

Creamy Paleo Carrot Soup with Bacon

Where to Purchase a Calphalon Precision Control™ Blender

If you also want to get your hands on my new favorite blender, you can only find them at Target. Calphalon actually has a whole new line of products out, which includes this blender, and you can find all of them here. I’m actually thinking of getting their waffle maker because I’ve been wanting one for so long.

Whole30 & AIP Friendly

Not only is this Creamy Paleo Carrot Soup full of healthy and good-for-you ingredients like vegetables, bone broth, and coconut milk, it’s actually Whole30 compliant and you can make AIP friendly by omitting the ground black pepper and paprika. It’ll still be deliciously flavorful, and you’ll definitely want to serve it as part of your Thanksgiving dinner!

Creamy Paleo Carrot Soup with Bacon

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Creamy Paleo Carrot Soup with Bacon (Whole30, AIP Option)

Course Side Dish, Soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 255kcal
Author Jean Choi

Ingredients

  • 6 oz sugar-free bacon chopped (about 4 slices)
  • 1 medium onion diced
  • 4 garlic cloves minced
  • 1 lb carrots chopped
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper Omit for AIP
  • 4 cups bone broth or chicken broth
  • 1 cup full-fat coconut milk
  • Optional: Chopped fresh parlsey for garnish
  • Optional: Smoked paprika for garnish - Omit for AIP

Instructions

  • Heat a dutch oven or a large pot over medium heat. 
  • Add chopped bacon and cook until crispy, about 5 minutes.
  • Remove the bacon bits with a slotted spoon and set aside. Leave about 2 tbsp of bacon grease in the pot, and save the rest for cooking.
  • Turn the heat up to medium high and add onion, garlic, carrots, salt, and pepper.
  • Cook stirring for 5 minutes until fragrant and the onions are translucent.
  • Add the broth, close the lid, and bring to a boil.
  • Once boiling, reduce the heat to medium low and let it simmer for 10 minutes until the carrots are cooked through.
  • Pour everything into a blender and blend until smooth and creamy, working in batches if needed. 
  • Return the soup back to the pot and stir in coconut milk. 
  • Heat over medium low heat for 5 minutes until everything is heated through. 
  • Divide the soup into bowls, then garnish with bacon, parsley, and smoked paprika, if using. Serve warm.

Nutrition

Serving: 1serving | Calories: 255kcal | Carbohydrates: 11g | Protein: 11g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 18mg | Sodium: 499mg | Potassium: 415mg | Fiber: 2g | Sugar: 4g | Vitamin A: 252.8% | Vitamin C: 8.3% | Calcium: 4% | Iron: 9.2%

Paleo Shrimp Pad Thai

This post was sponsored by Green Giant as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

This gluten free and Paleo Shrimp Pad Thai gives the Thai classic dish a low carb makeover using spiralized carrots for the noodles! 

Gluten Free Paleo Shrimp Pad Thai

Pad Thai is one of those dishes that I really love at Thai restaurants. There’s something about that salty and sweet combo that is just so addicting. However, being gluten free, I sometimes get nervous about ordering Pad Thai when I’m dining out since I’m never sure about the ingredients they use in the sauce and the noodles. This is why I haven’t had it in a long time at a restaurant, and it’s just not worth the stomach bloat and pains that I experience if I’m exposed to gluten.

Well, I’m not too sad about it because I’ve been making variations of it at home that’s healthier and cleaner, and I’ve been having so much fun recreating and experimenting with the flavors that I love so much. One of my favorite grain free and low carb versions is this Paleo Shrimp Pad Thai that’s packed with so much umami and yumminess and I’m so excited to share the recipe with you.

The noodles are made with spiralized carrots, and it couldn’t be easier to prepare with the Green Giant® Veggie Spirals that you can find at the freezer section of Walmart. They are the perfect, gluten free swap-in for traditional pasta, and most importantly, they are made with 100% vegetables and no other preservatives or weird ingredients.

Gluten Free Paleo Shrimp Pad ThaiGluten Free Paleo Shrimp Pad Thai

I especially appreciated the simple cooking instructions: You can either microwave the noodles or sauté them, and then they are ready to eat in soups, salads, or as an entree, easily substituted into any dish that use noodles. I used and followed the sauté method for this recipe and it was perfectly cooked by the end of it.

There are 4 different vegetables that are currently sold under Green Giant® Veggie Spirals: zucchini, carrots, butternut squash, and beets. While I will definitely be trying out all of them, I thought the spiralized carrots would fit best with the flavor profile of this Paleo Shrimp Pad Thai and I wasn’t wrong. This dish came out fabulous and my husband asked for seconds, so it’s definitely a winner!

If you are want to check out Green Giant® Veggie Spirals, you can learn more about where you can find them, along with other fun recipes ideas, here. Because if you are like me, you love cooking with spiralized veggies, but they can be a pain in the butt to prepare and they add to more dishes you have to do. I always appreciate finding out about these new products that make healthy cooking at home so easy and convenient!

Gluten Free Paleo Shrimp Pad Thai

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Paleo Shrimp Pad Thai

This gluten free and Paleo Shrimp Pad Thai gives the Thai classic dish a low carb makeover using spiralized carrots for the noodles! 
Course Main Course
Cuisine Thai
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 4 servings
Calories 341kcal
Author Jean Choi

Ingredients

  • 1/3 cup almonds
  • 2 tbsp coconut oil divided
  • 1 lb raw peeled and deveined shrimp preferably wild-caught
  • 1 package of Green Giant® Veggie Spirals Carrot or about 4 cups of spiralized carrots
  • 1/2 onion sliced
  • 2 eggs whisked
  • 2 green onions cut into 1 inch pieces
  • Cilantro for garnish
  • 1 cup mung bean sprouts

Pad Thai Sauce

  • 2 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 tbsp honey
  • 1 tsp coconut aminos
  • 2 garlic cloves minced
  • 1-2 bird's eye chili pepper, chopped finely omit if you don't like spicy

Instructions

  • Whisk together the ingredients for the Pad Thai Sauce and set aside. 
  • Heat a large skillet over medium low heat. 
  • Add the almonds to the skillet and toast them while stirring frequently until they are golden brown and smell fragrant, about 4-5 minutes.
  • Remove the almonds from the skillet and chop them roughly. Set aside.
  • Heat 1 tbsp of coconut oil in the skillet over medium high heat.
  • When the pan is hot, add the shrimp and onions to the pan. Stir fry for 3 minutes until the shrimp are opaque and the onions are somewhat translucent.
  • Remove the shrimp and onions from the pan and set aside.
  • Add 1 tbsp of coconut oil in the same skillet. 
  • Add Green Giant® Veggie Spirals Carrot. Cover the skillet and let it cook for 8 minutes, stirring occasionally to ensure even cooking.*
  • Push the carrot spirals aside and add the eggs and green onions and let them cook while stirring occasionally until the eggs are almost cooked through, about 1 minute.
  • Add the the shrimp and onions back in to the pan, with mung bean sprouts and Pad Thai Sauce. Stir together for about 30 seconds.
  • Remove from heat and toss chopped toasted almonds and cilantro. 
  • Serve immediately. 

Notes

*If using fresh spiralized carrots, stir fry uncovered for 2 minutes.

Nutrition

Serving: 1serving | Calories: 341kcal | Carbohydrates: 19g | Protein: 31g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 367mg | Sodium: 1701mg | Potassium: 356mg | Fiber: 3g | Sugar: 7g | Vitamin A: 11.1% | Vitamin C: 17.9% | Calcium: 23.1% | Iron: 20.2%