Tag Archives: coconut milk

Garlicky Whole30 Roasted Red Pepper Sauce (Paleo, Keto, Vegan)

You’ll want to put this delicious & easy Garlicky Whole30 Roasted Red Pepper Sauce on everything. It’s keto and vegan, and has an amazing addicting flavor!

garlicky whole30 roasted red pepper sauce

A few years back, I used to live in Northern California in Marin County and my husband and I were obsessed with this restaurant in town, where they served really high quality pasture raised and grass fed meats, cooked to perfection.

One of my favorite dishes on the menu was their pork chops served with roasted red pepper sauce. The sauce was so tangy and wonderful, and it was the perfect combo with the meat. Even my husband, who hates peppers, loved that sauce. I recently started thinking about that meal and decided to recreate that sauce at home, and I’m obsessed with the result!

Garlicky Whole30 Roasted Red Pepper Sauce Recipe

The one thing that made the sauce so special was how deliciously garlicky it tasted! The deep and earthy flavor came from the roasted garlic, and I tried to bring that into this Whole30 roasted red pepper sauce. If you’ve never roasted garlic before, it’s so easy and 100% worth it!

garlicky whole30 roasted red pepper sauce
garlicky whole30 roasted red pepper sauce

Ways to Enjoy This Whole30 Roasted Red Pepper Sauce

There are SO many ways to enjoy this tasty sauce, but here are some of my favorites:

  • Drizzled over chicken, lamb, pork, or even fish
  • As salad dressing
  • Over roasted veggies
  • As a spread in a sandwich (if you are on the Whole30)
  • On a burger
  • As a pasta sauce with zucchini noodles
  • As a dip for crackers or chips

Tell me: How else would you enjoy this garlicky Whole30 roasted red pepper sauce? It’s so versatile, so make a big batch and keep it in the fridge for when you need a yummy sauce!

garlicky whole30 roasted red pepper sauce
garlicky whole30 roasted red pepper sauce
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Garlicky Whole30 Roasted Red Pepper Sauce (Paleo, Keto, Vegan)

You’ll want to put this delicious & easy Garlicky Whole30 Roasted Red Pepper Sauce on everything. It’s keto and vegan, and has an amazing addicting flavor!
Course Condiment
Prep Time 5 minutes
Cook Time 30 minutes
Bell pepper steaming time 5 minutes
Total Time 35 minutes
Servings 10 servings
Calories 81kcal

Ingredients

Instructions

  • Preheat oven to 400 degrees F, and grease a baking sheet
  • Peel off the outer layer of the garlic head and cut off the top to expose a bit of the garlic cloves.
  • Place on a baking sheet and drizzle with 2 tsp of olive oil.
  • Place the bell peppers next to the garlic, cut side down.
  • Roast for 30 minutes until the garlic is tender and the bell peppers are charred on the outside.
  • Remove from the oven, and place the bell peppers in a bowl and cover with a plate so they can steam for 5 minutes.
  • Peel and discard the skin of the bell peppers.
  • Squeeze out the softened garlic cloves in to a blender, along with bell peppers, 2 tbsp olive oil, and the rest of the ingredients.
  • Blend until smooth and creamy.
  • Taste to adjust seasoning, and enjoy!

Nutrition

Serving: 1serving (about 2 tbsps) | Calories: 81kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Sodium: 119mg | Potassium: 113mg | Sugar: 1g | Vitamin A: 15.5% | Vitamin C: 38.6% | Calcium: 0.3% | Iron: 2.2%

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 Pear Upside Down Cake

This delicious and easy paleo pear upside down cake is moist, flavorful, and gorgeous the same time. It’s a perfect dessert for the holidays!

Paleo pear upside down cake

As I get my house ready to have my family over the for the holidays, I’m also planning out some of my favorite recipes to make for them. And if I know my dad, he LOVES his sweets. And while I’ll be making my spiced mixed nuts and chocolate chip cookies, I also want to wow them with a dessert that’s decadent and gorgeous at the same time after our Christmas dinner. Enter: this Paleo Pear Upside Down Cake.

Paleo Pear Upside Down Cake Recipe

Upside down cakes are always so pretty to me. With a delicious cake layer underneath a beautiful fruit pattern on top, it’s definitely something that looks fancy while being really easy to make. To use the produce of the current season, I decided to make this Paleo Pear Upside Down Cake since I’ve been seeing a lot of pears during my trips to the farmers market.

Not only is this cake moist and delicious, you can really taste the pear topping which is what I wanted. You don’t need much sweetener to make this cake shine. The ripe pears actually add a lot of flavor and sweetness, and the cake is made with coconut flour to keep it on the lower carb side.

Paleo pear upside down cake Paleo pear upside down cake

Tricks to Creating a Beautiful Spiral Topping

Upside down cakes are all about the gorgeous spiral patterned topping. Here are some tips to create this pattern easily:

  • Line the bottom of the cake pan with parchment paper. I use a pencil to trace the pan on the paper then cut it into a circle. You definitely don’t want the pear slices to the stick when you flip the cake upside down.
  • Use ripe pears that are still firm enough to slice easily. Mushy, overripe pears won’t hold their shape well.
  • Try to slice the pears into similar sizes so you have a uniform pattern. It’s also important to use 2 pears that are similar in shape and size as well.
  • Space out the slices evenly. They don’t have to be perfect but you’ll find it much easier to close the pattern into a circle with you do!

Don’t stress out if it doesn’t look as nice as you want it to. The cake layer will press down on the pears as they baking together and it’ll be quite forgiving towards any imperfections you have.

I hope you enjoy this yummy and decadent Paleo Pear Upside Down Cake, especially if you have some delicious seasonal pears on hand!

Paleo pear upside down cake Paleo pear upside down cake

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Paleo Pear Upside Down Cake

This delicious and easy paleo pear upside down cake is moist, flavorful, and gorgeous the same time. It's a perfect dessert for the holidays!
Course Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Cooling time 20 minutes
Total Time 50 minutes
Servings 8 servings
Calories 392kcal
Author Jean Choi

Ingredients

Pear Topping

Cake

Nutrition

Serving: 1slice | Calories: 392kcal | Carbohydrates: 30g | Protein: 8g | Fat: 27g | Saturated Fat: 22g | Cholesterol: 127mg | Sodium: 338mg | Potassium: 335mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3.8% | Vitamin C: 2.9% | Calcium: 4.4% | Iron: 13.1%

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.

“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.