Tag Archives: cashews

Whole30 & Paleo Tuna Zoodle Casserole

Take your classic comfort food to a new healthier level with this delicious and creamy Whole30 & Paleo Tuna Zoodle Casserole. Comes together quickly, and so easy as well!

This is a sponsored post written by me on behalf of Starkist Selects E.V.O.O.® All opinions expressed in my post are my own.

Whole30 & Paleo Tuna Zoodle Casserole closeup

Did anyone grow up eating tuna casseroles? Being raised in a Korean American household, we never had them and I didn’t try it until I was older. I actually thought they sounded pretty lame before tasting my first bite, but I realized how wrong I was after. The creamy rich flavor was amazingly comforting and I didn’t expect it to be so addicting!

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Whole30 & Paleo Tuna Zoodle Casserole Recipe

I recently made this paleo tuna casserole using zucchini noodles to create a healthier and lower carb version of the classic dish, and I was honestly surprised by how crazy good it was. I honestly did not miss real gluten noodles or the cheese at all, and this paleo tuna zoodle casserole is now on regular rotation in our house.

I’ll share my tricks to making yummy zoodles and dairy free cream sauce below, and these 2 really bring the textures and flavors together along with the mushrooms and StarKist Selects E.V.O.O.® Yellowfin Tuna.

Paleo Tuna Casserole with StarKist Selects E.V.O.O.
Paleo tuna zoodle casserole plated with a fork

Why I Chose StarKist Selects E.V.O.O.® Yellowfin Tuna

The quality of tuna for this tuna zoodle casserole recipe is really what makes this dish so flavorful and delicious. I just love that StarKist® is creating such high quality products that are so affordable, and their StarKist Selects E.V.O.O.® Pouches are great for creating a quick meal or a snack, even on-the-go.

Most importantly, I love that these seafood products are all wild-caught and are packed in cold-pressed extra virgin olive oil. I was pleasantly surprised that the pouches contained mostly fish and the meat wasn’t submerged in olive oil, so I didn’t have to drain them like I have to do with cans.

The ingredients for all their pouches are squeaky clean and simple, and it’s been my go-to for when I need a quick snack or when I want to use it in recipes like this paleo tuna zoodle casserole recipe!

Whole30 & Paleo Tuna Zoodle Casserole

Tips for Making Whole30 & Paleo Tuna Zoodle Casserole

What’s really important when making this paleo tuna casserole is that the zucchini isn’t watery. That will mess with the texture of the entire dish and add too much liquid when you want it to be rich and creamy. Here are my top tips for making a tuna zoodle casserole that you’ll want over and over again:

  • After spiralizing the zucchini, generously sprinkle and toss with salt and let it sit for at least 30 minutes. This will “sweat” the zucchini and make it easier for you to squeeze out all the moisture, so it doesn’t make the tuna zoodle casserole liquid-y during the cooking process.
  • No need to drain StarKist Selects E.V.O.O.® Yellowfin Tuna pouches before adding them during cooking. However, if you are using canned tuna, make sure to drain well before using it in the recipe.
  • When making the cashew cream sauce, I found that I didn’t need to soak the cashews in water. However, if you don’t own a high-speed blender, you may want to soak the cashews for an hour so they break down more easily for a creamy sauce.

If you aren’t a fan of mushrooms, you can make easy substitutions with other vegetables like green peas, carrots, bell peppers, and/or celery! If you are gluten and dairy free like me, this tuna zoodle casserole recipe is such a delicious way to enjoy your favorite comfort food while feeling great at the same time.

Other recipes you might love…

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Whole30 & Paleo Tuna Zoodle Casserole

Course Main Course
Cuisine American
Keyword paleo casseroles, paleo comfort food, paleo tuna casserole, whole30 casseroles, whole30 comfort food, zucchini noodle recipes
Prep Time 10 minutes
Cook Time 25 minutes
Zucchini “Sweating” Tiime 30 minutes
Servings 4 servings
Calories 348kcal

Ingredients

  • 2 large zucchini or 3 small
  • 1 tsp sea salt plus more to taste
  • 3 pouches StarKist Selects E.V.O.O.® Yellowfin Tuna (2.6 oz each) – Drain if you are using canned
  • 1 tbsp avocado oil or your cooking oil of choice
  • 1/2 medium onion chopped
  • 8 oz mushrooms sliced
  • 3 cloves garlic
  • pepper to taste

Cashew Cream Sauce

  • 3/4 cup raw cashews
  • 3/4 cup bone broth or chicken broth or water
  • 2 tbsp lemon juice
  • 1 tsp onion powder

Instructions

  • Preheat oven to 350 degrees F.
  • Use a spiralizer or a vegetable peeler to slice the zucchini into zoodles (zucchini noodles).
  • Chop the zoodles roughly so they aren't too long.
  • Place the zoodles in a colander over a bowl and sprinkle with sea salt. Let this sit for 30 minutes to sweat while you prepare the rest of the ingredients.
  • Place all ingredients for the cashew cream sauce in a high speed blender and blend until smooth and creamy. Set aside.
  • Heat avocado oil in a large skillet over medium heat.
  • Add onion and sauté for 3-4 minutes until fragrant.
  • Add mushroom and garlic with salt and pepper and cook stirring for 5 minutes until the mushroom slices are softened.
  • Stir in StarKist Selects E.V.O.O.® Yellowfin Tuna and break apart the meat. Remove from heat.
  • Wrap the zoodles in a paper or kitchen towel and squeeze out as much liquid as possible.
  • Stir zoodles and the cashew cream sauce into the tuna and vegetable mixture.
  • Transfer to a 9×9 baking dish and bake for 12-15 minutes until lightly browned.
  • If you'd like, you can serve with chopped parsley and/or red pepper flakes!

Nutrition

Serving: 1serving – makes 4 | Calories: 348kcal | Carbohydrates: 15g | Protein: 23g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 23mg | Sodium: 763mg | Potassium: 625mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3.9% | Vitamin C: 28.3% | Calcium: 3.2% | Iron: 12.6%

This is a sponsored post written by me on behalf of Starkist Selects E.V.O.O.® All opinions expressed in my post are my own.

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“Cheesy” Paleo Broccoli Casserole (Gluten Free, Whole30)

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This is a sponsored post written by me on behalf of OXO. I was compensated and received a product to try. I fully stand behind this product, and the opinions are 100% my own.

This “Cheesy” Paleo Broccoli Casserole is dairy free and Whole30, but you’ll never know it by the delicious, creamy taste! It’s a perfect holiday side dish. Cheesy Paleo Broccoli Casserole

Ever since I’ve had to give up gluten and dairy because of my food intolerances, I had to start getting super creative for the holidays. I actually really enjoy the process of experimenting in the kitchen and recreating my favorite dishes free of allergens without sacrificing on the flavor.

I recently made this “Cheesy” Paleo Broccoli Casserole without a hint of cheese, and I may have to make it every year for holiday get-togethers because it turned out fantastic.

“Cheesy” Paleo Broccoli Casserole Recipe

The “cheesy” creamy sauce in this recipe is made with a combination of spices, cashews, coconut milk, and nutritional yeast, and I honestly think it tastes better than real cheese. The best part is that you won’t feel weighed down afterwards like you do with real cheese, and the creamy texture with the crunchy broccoli is just the best combo.

You can use either fresh or frozen broccoli for this casserole, which makes the cooking process easy and quick because if you use frozen florets,  you don’t even have to defrost them!

Cheesy Paleo Broccoli Casserole

Cheesy Paleo Broccoli Casserole

Easy Cooking with OXO Products

To make this “Cheesy” Paleo Broccoli Casserole, I used some of these OXO products, which made preparing this side dish so dang easy and fun! The OXO products I used are:

  • Glass 3 Qt Baking Dish with Lid (love that it comes with a lid, and it can go from freezer to oven without the need to thaw),
  • Herb Stripping Comb (it strips kale and herb leaves from multiple stems at one time with a simple pull, and it made stripping parsley leaves for this recipe so easy and quick!),
  • and lastly, my favorite, One Stop Chop (a manual food processor).

The One Stop Chop was my favorite because the blades are extremely sharp, so it makes chopping onions and other vegetables a breeze. Plus, the bottom suctions to the counter really well so it doesn’t budge while you are turning the handle! I know I’ll be using this one multiple times over the holidays when I’m cooking 5 dishes at once.

Cheesy Paleo Broccoli Casserole

My Favorite Kitchen Equipments for Making Holiday Dishes

If you go through my kitchen, you’ll probably figure out that I really love OXO products. Their products are always high quality and last a really, really long time. I’ve had some of their glassware for 4+ years and they are still going strong.

If you are a fan of holiday dishes like me and you are planning to bake a ton this season, definitely check out their glass bakeware! They come in all different shapes and sizes, and I love that many of them have lids to easily store your leftovers in the fridge.

I hope you enjoy this gluten free and Whole30 “Cheesy” Paleo Broccoli Casserole, because it’s such a delicious way to enjoy your vegetables and get your kids to eat them as well!

Cheesy Paleo Broccoli Casserole

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"Cheesy" Paleo Broccoli Casserole

This "Cheesy" Paleo Broccoli Casserole is dairy free and Whole30, but you'll never know it by the delicious, creamy taste! It's a perfect holiday side dish. 
Servings 12 servings
Calories 176kcal
Author Jean Choi

Ingredients

  • 2 lbs broccoli florets about 8 cups, fresh or frozen
  • 1 tbsp coconut oil
  • 1 onion chopped
  • 4 garlic cloves minced
  • Parsley flakes for garnish

"Cheese" Sauce

  • 1 1/2 cup full-fat coconut milk
  • 1 cup raw cashews
  • 3/4 cup nutritional yeast
  • 1/3 cup apple cider vinegar
  • 2 tbsp dijon mustard
  • 1 tsp onion powder
  • 2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp smoked paprika
  • 2 eggs

Instructions

  • Preheat oven to 350 degrees F.
  • Place broccoli in a 9x13 baking dish in an even layer.
  • Heat 1 tbsp of coconut oil a skillet over medium high heat.
  • Add onion and garlic and cook stirring until fragrant, about 5 minutes. 
  • Remove from heat and add to the baking dish over the broccoli.
  • In a blender, add all ingredients for the "cheese" sauce, except eggs, and blend until smooth and creamy. 
  • Pulse in the eggs until just mixed together.
  • Pour over the vegetables and stir together. 
  • Bake for 1 hour until golden.
  • Sprinkle with parsley flakes and serve warm.

Nutrition

Serving: 1serving | Calories: 176kcal | Carbohydrates: 11g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 360mg | Potassium: 443mg | Fiber: 3g | Sugar: 2g | Vitamin A: 11% | Vitamin C: 83.3% | Calcium: 5.4% | Iron: 14.1%

What is your signature seasonal side dish? Do you have any favorite OXO products you always use?

This is a sponsored post written by me on behalf of OXO.

Sheet Pan Paleo Philly Cheesesteak (Whole30, Low Carb)

This Whole30-friendly Sheet Pan Paleo Philly Cheesesteak is an easy and delicious 30-minute weeknight meal you’ll want over and over again! 

Sheet Pan Paleo Philly Cheesesteak

I grew up in the east coast in a small suburban town in New Jersey. I do identify myself as a New Yorker because I spent 10 years there starting in college, but throughout all that time, I’ve made several trips to Philadelphia which was close and convenient enough to jump on a bus and go.

There, I’ve had countless number of Philly cheesesteaks (half of them sober) and they were freakin’ delicious. What’s not to love about thinly sliced steak and veggies covered in cheese all nestled in a bun?

Sheet Pan Paleo Philly Cheesesteak Recipe

These days, I avoid cheese and bread so I decided to make my own allergen-friendly version, and this Sheet Pan Paleo Philly Cheesesteak takes me right back to my college days. This version is also super easy because everything is baked in one pan, making the cooking and cleaning process a breeze without sacrificing on the flavor. My husband, who is the dishwasher in the house, loves sheet pan meals especially!

Sheet Pan Paleo Philly Cheesesteak

Keeping It Dairy and Gluten Free

Philly cheesesteaks are usually served with melted provolone cheese, but I decided to make a delicious and creamy cashew cheese to drizzle over the cooked meat and vegetables instead. The combination of textures and flavors is just so delicious and you won’t miss the dairy at all!

As for the bread, I don’t really miss that part so I just eat this Paleo Philly Cheesesteak alone (the filling is the best part, after all), but if you want, you can get gluten free bread or even tortillas to eat it like tacos. I really love Canyon Bakehouse hot dog buns or Siete Foods Tortillas.

Just because you are avoiding dairy, gluten, or any other food groups, doesn’t mean you can’t enjoy delicious foods! You just gotta get a bit creative in the kitchen. Hope you enjoy this Sheet Pan Paleo Philly Cheesesteak, and please comment with your feedback because I love reading them.

Sheet Pan Paleo Philly Cheesesteak

Sheet Pan Paleo Philly Cheesesteak

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Sheet Pan Paleo Philly Cheesesteak

This Whole30-friendly Sheet Pan Paleo Philly Cheesesteak is an easy and delicious 30-minute weeknight meal you'll want over and over again! 
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Resting time 5 minutes
Total Time 25 minutes
Servings 4 servings
Calories 318kcal
Author Jean Choi

Ingredients

  • 1 lb flank steak or ribeye steak
  • 1 onion sliced
  • 2 green bell peppers cut into strips
  • 8 oz mushrooms sliced

Steak and Vegetable Seasoning

Cashew Cheese

Instructions

  • Preheat oven to 400 degrees and grease a sheet pan or line it with parchment paper.
  • Place the steak whole in the middle of the sheet pan and spread the vegetables around it.  
  • Whisk together the steak and vegetable seasoning and pour it over the steak and vegetables. 
  • Gently toss together and massage the seasoning into the steak, and distribute evenly. 
  • Bake for 15 minutes.
  • While the steak is baking place all ingredients for the cashew cheese in the a blender and blend until smooth and creamy. Add more water for a thinner consistency. Set aside.
  • Once the steak and vegetables are done baking, turn on the broiler and broil for 5 minutes. 
  • Remove from the oven and let the steak rest for 5 minutes.
  • Slice the steak and serve drizzled with the cashew cheese sauce. 
  • Eat it alone, or with Canyon Bakehouse hot dog buns or Siete Foods Tortillas to keep it gluten free!

Nutrition

Serving: 1serving | Calories: 318kcal | Carbohydrates: 13g | Protein: 29g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 758mg | Potassium: 801mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4.4% | Vitamin C: 63.7% | Calcium: 3.9% | Iron: 16.3%

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