Tag Archives: coconut milk

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:


Paleo & Vegan Chocolate Sweet Potato Pudding

This Paleo & Vegan Chocolate Sweet Potato Pudding is a healthy and decadent treat with a sweet potato base, but you’ll never know it’s chock full of nutrients!

Paleo Vegan Chocolate Sweet Potato PuddingPaleo Vegan Chocolate Sweet Potato Pudding

So do you remember those chocolate pudding cups that use to come in those plastic containers and foil lids that you peel off? I think they still make them, but I remember loving them growing up. I mean, chocolate is one of my favorite flavors so there was no reason not to love that creamy and decadent treat that I would indulge in everyday after school.

Well, now that I’m a real adult and more aware of what ingredients are lurking in those things, I’ve turned to this homemade version that’s even more delicious and so much healthier. This Paleo & Vegan Chocolate Sweet Potato Pudding’s main ingredients is cooked sweet potatoes, which gives that natural creaminess and sweetness without sacrificing the flavor!

Paleo Vegan Chocolate Sweet Potato PuddingPaleo Vegan Chocolate Sweet Potato Pudding

When I first made this pudding, I couldn’t believe how delicious it was. The texture and the flavor is seriously on point, if not better than what I remember eating as a kid. I ate it on its own because it was so good, but you can eat it with cookies, use as a fruit dip, or even as frosting! If you do use it as frosting, I recommend you chill it first so it can harden a bit and hold up better.

Hope you try out this recipe because it’s tastes super chocolate-y and decadent, but you’d never guess how clean and healthy it is.


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!



  • 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


  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.

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