Tag Archives: coconut milk

Paleo Lemon Poppy Seed Muffins

These Paleo Lemon Poppy Seed Muffins are so deliciously tart and they are a great on-the-go breakfast on busy mornings! Perfect with a cup of coffee.

Paleo Lemon Poppy Seed Muffins

My mood has been on an all time high recently now that the weather is finally warming up, the days are crazy long,  and it really feels like Spring. And along with that, I’m looking forward to all the lighter and more colorful dishes, along with some grill recipes and tart baked goods to celebrate this new season.

And when I say tart baked goods, I mean all things lemon and citrus based. I just love the sour and sweet combo and I find it so refreshing and delicious, which is why I was so excited to make these Paleo Lemon Poppy Seed Muffins. These are grain free and nut free, made with cassava flour, and they are so lemony and Spring-y. I’ve been enjoying one in the morning with a hot mug of coffee to wash it all down and it’s been just the thing I need to brighten up my breakfast dish.

Paleo Lemon Poppy Seed Muffins

Paleo Lemon Poppy Seed Muffins

While the muffins themselves are fluffy and delicious on their own, I highly recommend you make the coconut lemon glaze to drizzle on top of them. It adds an extra lemony flavor to make this recipe shine even more, and adds a bit more moisture which is always good news when it comes to muffins.

Also, don’t forget the poppy seeds. They add a nutty and slightly fruity flavor, which complements so well with the lemons and makes the muffins extra tasty and special!

I guest posted these Paleo Lemon Poppy Seed Muffins recipe on Lauren Geertsen’s blog, Empowered Sustenance, so go check it out there. I hope you love them as much as I do!:

CLICK HERE FOR THE RECIPE!

Paleo Lemon Poppy Seed Muffins

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.

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Paleo White Chicken Chili

Delicious and creamy Paleo White Chicken Chili is an easy and comforting weeknight dinner that’s Whole30 compliant and full of flavor!Paleo White Chicken ChiliPaleo White Chicken Chili

Hi friends! Did you see my NEW COOKBOOK announcement? I’m so so thrilled to let you know that I’ve been working on a Korean Paleo cookbook and it will be out in December 2018. Not only is this one of my biggest dreams coming true, it is one of the best moments in my blogging career and I’m so thankful for this opportunity.

It’s been my goal for the past 2 years to have a paleo cookbook with all the delicious Korean foods I grew up on, which is why you haven’t been seeing many Korean recipes on this blog. I’ve been saving it all for this little dream of mine!  I’ll keep you updated about it as I keep working, but I’ll be talking about it more and more in a few months. So in the meantime… let’s talk about this recipe!

Which one do you like better: traditional red chili or white chili?

If you asked me before I started making white chili at home, I would have picked red chili all the way. But this Paleo White Chicken Chili has been on rotation in our house for several weeks now and the hubs and I just can’t get enough.

Paleo White Chicken Chili

Not only is the creaminess of this chili just like a blanket in a bowl, I love how you can really taste the spices without them being overpowered by strong flavor of tomatoes that’s usually in red chili. It’s just so comforting and flavorful, and best of all, super easy to make!

Another great part about this recipe is all the yummy toppings that you can put on it which adds additional flavor and textures. For me, I can go wild with all the cilantro and avocado slices, but you can customize the toppings with whatever you like, such as jalapeño slices, cheese, sour cream, lime juice, and tortilla chips. 

I guest posted this Paleo White Chicken Chili recipe on Lauren Geertsen’s blog, Empowered Sustenance, so go check it out and let me know what you think:

CLICK HERE FOR THE RECIPE!