Tag Archives: cauliflower

Whole30 & Paleo Pizza Stuffed Peppers

If you are missing pizza on your Whole30 or low carb diet, you’ll want to make these Paleo Pizza Stuffed Peppers that’s delicious and full of hidden veggies!

Whole30 Paleo Pizza Stuffed Peppers

This is a recipe that’s easy to make, healthy while tasting indulgent, and so fun to eat for both adults and kids. One of the things I miss on my paleo/gluten free diet is a good slice of pizza. I lived in NYC for 10 years and my love for pizza still stays strong. So I have a few recipes already that replicate that delicious pizza taste, and this is one of my favorites.

These Whole30 & Paleo Pizza Stuffed Peppers are jam packed with your favorite pizza flavors, and you can customize it with various toppings. I added pepperoni to mine because I freakin’ love pepperoni. If you aren’t on a sugar detox and/or if you are looking to make this more keto and higher in fat, you can always add some cheese as well. I don’t do well on most dairy so I left it out and it was still delicious.

Whole30 Paleo Pizza Stuffed Peppers

I also snuck in some extra nutrients in these Paleo Pizza Stuffed Peppers by having half of the filling be cauliflower rice instead of all meat. So if you have picky eaters in your house who eat around the veggies on their plates, you can be sure that they’ll eat all vegetables in this recipe without even knowing.

Eating healthy does not have to be bland, tasteless, and boring, and these Paleo Pizza Stuffed Peppers are a definite proof of that. If you try out this recipe, let me know what you think of it below! I seriously love hearing your thoughts and comments, and it helps me keep improving my content. Thanks all!

Whole30 Paleo Pizza Stuffed PeppersWhole30 Paleo Pizza Stuffed Peppers

Whole3 & Paleo Pizza Stuffed Peppers

Course: Main Course
Prep Time: 5 minutes
Cook Time: 53 minutes
Total Time: 58 minutes
Servings: 4 stuffed bell peppers
Author: Jean Choi

If you are missing pizza on your Whole30 or low carb diet, you'll want to make these Paleo Pizza Stuffed Peppers that's delicious and full of hidden veggies!

Print

Ingredients

  • 4 bell peppers any color
  • 1 tbsp coconut oil
  • 1 small onion chopped
  • 4 garlic cloves minced
  • 1/2 lb ground beef
  • 2 cups cauliflower rice about 1/2 head of cauliflower
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 cup marinara or pizza sauce sugar free
  • 1 tsp dried oregano
  • Optional: 2 oz chopped pepperoni*, plus more for topping omit for sugar detox
  • Optional: Your favorite shredded cheese
  • Chopped basil leaves, red pepper flakes, garlic powder, and/or your favorite topping for garnish

Instructions

  1. Preheat oven to 375 degrees F, and grease a baking dish just big enough to fit the 4 bell peppers standing upright.

  2. Slice off the tops of the bell peppers and scrape out the seeds and membranes.

  3. Bring a large pot of water to a boil over high heat, then add the bell peppers to the water and let them boil for 10 minutes.

  4. Transfer the bell peppers to the baking dish, standing them upright. 

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

  6. Add onion and garlic and cook stirring for 3 minutes.

  7. Add ground beef, cauliflower rice, sea salt, and ground pepper. Cook stirring until the beef is browned and the cauliflower rice is soft and cooked through, about 5-7 minutes. 

  8. Add marinara or pizza sauce and dried oregano, and stir into the mixture. Cook for 2-3 minutes until the sauce is heated through and thickened.

  9. Remove from heat and stir in pepperoni, if using.*

  10. Spoon the meat mixture into the bell peppers evenly until they are all filled up. Top with more pepperoni pieces and cheese, if using.

  11. Bake in the oven for 30 minutes.

  12. Serve sprinkled with your favorite toppings. 

Recipe Notes

* If you aren't using pepperoni, you may want to add a bit more sea salt to taste.

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.

Instant Pot Paleo Cauliflower Mushroom Risotto

If you are looking for a quick and easy side dish, this Instant Pot Paleo Cauliflower Mushroom Risotto is so tasty and healthy and takes less than 30 minutes to make!

Instant Pot Paleo Cauliflower Mushroom Risotto

Ever since I started learning about how therapeutic and healing mushrooms can be, I’ve been trying to incorporate it more and more into my diet. Mushrooms are high in vitamins, minerals, and antioxidants, and they are known for their cancer-fighting properties, as well as their ability to boost immunity. With the sudden change in temperature, I’m all about getting that immune boost and nutrient density in any form.

I’ve always loved risotto. It’s always the one thing in Italian restaurants that I can count on because it is naturally gluten free since it’s made of rice. However, I feel my best when I eat lower in carbs so I took on the challenge of making a Whole30-friendly and grain-free version, and I’m happy to report that this Cauliflower Mushroom Risotto turned out fantastic.

Instant Pot Paleo Cauliflower Mushroom Risotto

What makes this recipe so easy is that you can make it in the Instant Pot in no time. After just 15 minutes of cook time, you’ll have the most creamy and delicious Cauliflower Mushroom Risotto that tastes fancy and decadent enough to impress your guests.

I think this dish will make a great side dish over the holidays, along with your turkey, ham, or roast. It’s a yummy way to add a healthy dose of veggies during meals when you know you’ll be a bit more indulgent usual like on Thanksgiving and Christmas!

Instant Pot Paleo Cauliflower Mushroom Risotto Instant Pot Paleo Cauliflower Mushroom Risotto

Instant Pot Paleo Cauliflower Mushroom Risotto

Instant Pot Paleo Cauliflower Mushroom Risotto

Course: Side Dish
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Author: Jean Choi

If you are looking for a quick and easy side dish, this Instant Pot Paleo Cauliflower Mushroom Risotto is so tasty and healthy and takes less than 30 minutes to make!

Print

Ingredients

  • 1 medium head of cauliflower
  • 1 tbsp ghee or coconut oil for AIP or dairy sensitivity
  • 1 small onion diced
  • 1 lb small shiitake mushrooms, sliced or cremini or white mushrooms
  • 3 garlic cloves minced
  • 2 tbsp coconut aminos
  • 1 cup full-fat coconut milk
  • 1 cup bone broth or chicken broth or vegetable broth
  • 1/4 cup nutritional yeast
  • 1/2 tsp sea salt or more, to taste
  • 2 tbsp tapioca starch
  • Ground black pepper to taste (omit for AIP)
  • Chopped parsley 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. 

  3. Add ghee or coconut oil to the Instant Pot and set it to "Sauté." Let it heat for 5 minutes and make sure to coat the bottom of the pan.

  4. Add onion, mushrooms, and garlic and cook stirring for 7 minutes, until the mushrooms have sweat and are tender. 

  5. Add coconut aminos, and stir cooking for 5 minutes until the vegetables are browned. Turn off the Instant Pot.

  6. Add cauliflower rice, coconut milk. bone broth, nutritional yeast, and sea salt. Stir everything together.

  7. Seal the lid, make sure the pressure valve is set to close, and set the Instant Pot to "Manual" for 2 minutes. 

  8. Once it finishes to a beep, immediately release the pressure valve and open the lid. 

  9. Sprinkle tapioca starch over the risotto and stir until thickened. Add more salt if desired. Add ground black pepper, if using.

  10. Serve warm, sprinkled with chopped parsley.

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 Bacon Alfredo Casserole

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

This Whole30-friendly and Paleo Bacon Alfredo Casserole is so comforting and delicious, you won’t miss the gluten and dairy at all!

Paleo Bacon Alfredo Casserole

Ever since you lovely readers told me how much you loved my Paleo Chicken and Rice Casserole, I’ve been trying to create more casserole recipes on my blog which I’ve been lacking in. So when the folks at Path of Life reached out to me about using one of their yummy frozen products to create a dish, I thought this was a great opportunity to do just that!

Path of Life is a family owned, natural and organic food company that creates clean and healthy frozen side dishes and produce that are high in quality and delicious in flavor. I was especially interested in their frozen vegetable side dishes because I’m always looking for ways to whip up a meal that’s quick and easy, and these side dishes looked like such a convenient and healthy way to do that.

I decided to try out their All Natural Roasted Garlic Cauliflower because I love how simple and clean the ingredients are: cauliflower, extra virgin olive oil, roasted garlic, parsley, sea salt. Yes, pleaaase. All the frozen side dishes can be prepared in just 4 minutes in the microwave, but I decided to go a slightly different route to make this Paleo Bacon Alfredo Casserole.

Paleo Bacon Alfredo Casserole

Paleo Bacon Alfredo Casserole

Paleo Bacon Alfredo Casserole

For this paleo-fied version, I used sweet potatoes for the noodles and Path of Life All Natural Roasted Garlic Cauliflower to make the dairy-free alfredo sauce, which turned out so creamy and decadent without even a hint of dairy. I’m always giddy about the power of cauliflower to make sauces and soups so thick and smooth, and I loved that I didn’t need to add much spices to the sauce because the seasoning on the cauliflower was already really great for this recipe.

This Paleo Bacon Alfredo Casserole was so warm and comforting, and my husband and I really enjoyed the combination of the garlicky cauliflower alfredo sauce with the salty bacon. It is hearty enough to be a meal on its own, but it’s also very veggie-heavy so you can eat it as a side dish if you are looking for a bit more protein!

Paleo Bacon Alfredo CasserolePaleo Bacon Alfredo Casserole

Paleo Bacon Alfredo Casserole

Paleo Bacon Alfredo Casserole

Course: Main Course
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Author: Jean Choi

This Whole30-friendly and Paleo Bacon Alfredo Casserole is so comforting and delicious, you won't miss the gluten and dairy at all!

Print

Ingredients

  • 1 lb sweet potatoes, peeled preferably thick in width
  • 8 oz bacon slices chopped
  • 2 garlic cloves minced
  • 2 packages Path of Life All Natural Roasted Garlic Cauliflower OR 5-6 cups of raw cauliflower florets For Food Safety and Quality, make sure to cook to a temperature of 165 degrees Fahrenheit.
  • 1 can full-fat coconut milk
  • 1/4 cup nutritional yeast
  • 1 tbsp apple cider vinegar
  • Salt and pepper, to taste
  • 1 egg whisked

Instructions

  1. Preheat oven to 350 degrees F.

  2. Use a vegetable peeler or a spiralizer to slice the sweet potatoes into noodles. Place in a 9x9 baking dish.

  3. Heat a large saucepan over medium heat. Cook chopped bacon in the saucepan until brown and crispy, about 10-15 minutes. Transfer the bacon to a plate lined with a paper towel, and leave 1 tbsp of bacon grease in the saucepan.

  4. Add garlic to the sauce and cook for 1 minute until fragrant.

  5. Add coconut milk and Path of Life All Natural Roasted Garlic Cauliflower. Let it come to a boil, then reduce the heat to medium low and simmer for 10 minutes covered, until the cauliflower is completed defrosted and tender.

  6. Add nutritional yeast, apple cider vinegar, and salt and pepper. Use an immersion blender to puree until smooth and creamy. If you don't have an immersion blender, work in batches in a blender.

  7. Pour the cauliflower alfredo sauce over the sweet potato noodles and toss to coat. Let cool for 15 minutes.

  8. Add in the whisked egg and bacon, and stir to mix everything together.

  9. Bake for 40 minutes. 

  10. Cool for 10 minutes before serving. 

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.