Tag Archives: eggs

How to Dye Easter Eggs Naturally

Learn how to dye Easter eggs naturally using real food ingredients, and without any chemical laden food dyes. It’s easy and the colors are so vibrant and fun!

How to Dye Easter Eggs Naturally

Growing up, painting and decorating eggs was one of my favorite Easter activities. I’ve always loved coloring and colors, in general, and I still find dying eggs a very fun and relaxing activity that I look forward to.

These days, I don’t use artificial dyes which are filled with chemicals and toxins that are linked to hyperactivity, cancers, kidney failures, and various other health risks. Did you know that in Europe, most foods with artificial coloring come with a warning label?

Because of this, I dye Easter eggs naturally with dyes made with fruits, veggies, and other food items that you may easily have in your kitchen already. The result isn’t as strong and even as artificial food dyes, but I prefer the rustic and speckled look of these eggs more and I think they are far more beautiful.

How to Dye Easter Eggs Naturally How to Dye Easter Eggs Naturally

I especially love how the blue turned out. I made the dye for it using red cabbage leaves and the result is such a gorgeous and vibrant shade of blue. My second favorite is the purple eggs made with grape juice, which turned out with a very cool, uneven design that makes them look almost galaxy-like.

The whole process is so easy and it’s something you can do as a family, even with little kids. And you won’t have to worry that they might put the dye in their mouths, as all the ingredients are 100% real food. But if you want to cut time and use prepackaged dyes, you can purchase these natural, plant based food dyes that are toxin free.

If you do decide to dye Easter eggs naturally, let me know how they turn out! I love getting comments from you guys of what you think of my recipes or tutorials, whether they are positive or negative (in a CONSTRUCTIVE way). It helps me improve my content and keep growing as a blogger!

How to Dye Easter Eggs Naturally

How to Dye Easter Eggs Naturally

How to Dye Easter Eggs Natually

Author: Jean Choi

Learn how to dye Easter eggs naturally using real food ingredients, and without any chemical laden food dyes. It's easy and the colors are so vibrant and fun!

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Ingredients

Hard boiled eggs

  • Brown shelled eggs for color green
  • White shelled eggs for all other colors
  • Water
  • Ice

Dye base

  • 2 cups water
  • 2 tbsp white vinegar

For red/deep pink

  • 2 cups shredded beets

For orange

  • 2 cups yellow onion skin

For yellow

  • 1/4 cup turmeric powder

For green and blue (use brown eggs for green and white eggs for blue)

  • 2 cups shredded red cabbage

For purple (omit water for this one)

  • 2 cups grape juice

For brown (omit water for this one)

  • 2 cups strong brewed coffee cooled

Instructions

Hard boiled eggs

  1. Bring water to a boil in a pot over medium high heat.  

  2. Gently lower the eggs into the water so they don't break, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes.

  3. Prepare a large bowl with an ice bath.

  4. Once the eggs are done cooking, transfer them to the ice bath for at least 15 minutes. 

For red/deep pink, orange, yellow, green, and blue

  1. Place 2 cups of water and color ingredient in a saucepan. 

  2. Heat over high heat until the mixture comes to a boil. 

  3. Turn down the heat to low and simmer for 30 minutes.  

  4. Let the dye liquid cool for one hour, then strain. 

  5. Place the liquid in a jar or a glass container, then add vinegar.

  6. Add the eggs into the dye then place in the refrigerator for 24 hours.

  7. Once the eggs have dyed to your liking, carefully remove from the dye and place on a paper towel lined plate and let them air dry. Try not to wipe or smudge with your fingers until completely dry. 

For purple and brown

  1. Combine the color ingredient and vinegar in a jar. 

  2. Add eggs to the dye.

  3. Place in the refrigerator for 24 hours. 

  4. Once the eggs have dyed to your liking, carefully remove from the dye and place on a paper towel lined plate and let them air dry. Try not to wipe or smudge with your fingers until completely dry.

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 Sloppy Joe Casserole

This easy Whole30 friendly and Paleo Sloppy Joe Casserole is a perfect weeknight family dinner recipe, and it’s great for leftover as well! It’s a delicious twist on a childhood favorite.

Paleo Sloppy Joe Casserole

Oh boy. I made a new recipe that I’m probably going to make over and over again. I don’t know if I can even describe this Paleo Sloppy Joe Casserole in a way that’s accurate enough to justify how tasty it is. It’s basically sloppy joes in a casserole form (duh), baked with extra sauce to coat the spaghetti squash that it’s cooked with. The concept is so simple, but the flavors are so comforting and takes me back to my childhood home cooked meals.

I’ve been loving getting creative in the kitchen lately ever since I handed in my manuscript for my Korean Paleo cookbook, now that most of my energy isn’t spent on creating and perfecting recipes for the cookbook. Also, I’ve been eating SO MUCH Korean food during the cookbook writing process, so all-American dishes like this Paleo Sloppy Joe Casserole is such a welcome change in the kitchen.

Paleo Sloppy Joe CasserolePaleo Sloppy Joe Casserole

This recipe is pretty dang easy on its own, but becomes even easier if you own an Instant Pot. The first thing you are going to have to do is cook your spaghetti squash, and if you use the Instant Pot method, you don’t even have to cut the squash before cooking it. I love that because cutting a whole squash is always a pain in the butt involving a lot of arm muscles, the ones I don’t have. Time to fit in some arm workouts.

The rest of the steps are pretty straightforward, and you’ll glad to hear that the leftovers are delicious as well. I’ve tried reheating it in the oven and in the microwave, and they both tasted great and retained moisture well. It’s a great weeknight meal to feed a family, and if you have a busy week coming up, double up the recipe and cook it in a 9×13 baking dish to enjoy the leftovers for days!

Paleo Sloppy Joe Casserole Paleo Sloppy Joe Casserole

Paleo Sloppy Joe Casserole

Course: Main Course
Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 50 minutes
Servings: 5 servings
Calories: 334 kcal
Author: Jean Choi

This easy Whole30 friendly and Paleo Sloppy Joe Casserole is a perfect weeknight family dinner recipe, and it's great for leftover as well! It's a delicious twist on a childhood favorite.

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Ingredients

  • 1 medium spaghetti squash
  • 1 tbsp coconut oil
  • 1 lb ground beef
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 cup tomato sauce
  • 1/2 cup paleo ketchup or your favorite Whole30 ketchup if on a sugar detox
  • 1 tbsp coconut aminos
  • 1 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 1 tsp sea salt
  • 2 eggs whisked

Instructions

  1. Preheat the oven to 400 degrees F. Cut the spaghetti squash in half and place cut side down on a baking sheet. Bake for 30-35 minutes until the squash is cooked through and the skin is soft when you press on it.

  2. OR, use the Instant Pot method to cook the spaghetti squash: Place the steamer rack that came with the Instant Pot in the pot, and pour in 1 cup of water. Place the whole spaghetti squash, uncut, on the rack. Screw on the lid, make sure the pressure valve is closed, then cook for 20 minutes on manual. Release the pressure immediately and open the lid. Cut the squash in half.

  3. Remove and discard the seeds, then transfer the threads of the spaghetti squash to an 10x10 baking dish. 

  4. Lower or preheat the oven to 350 degrees F. 

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

  6. Add ground beef, onion, and garlic, and cook stirring until the beef is browned, about 5-7 minutes. 

  7. Drain the liquid from the skillet. 

  8. Add tomato sauce, ketchup, coconut aminos, apple cider vinegar, dijon mustard, and sea salt, and stir together. Remove from heat.

  9. Pour the sloppy joes mixture over the spaghetti squash and stir together with a fork. Let it cool for 10 minutes. 

  10. Mix in whisked eggs until well combined. 

  11. Bake in the oven for 1 hour. 

  12. Cool for 10-15 minutes before serving.

Nutrition Facts
Paleo Sloppy Joe Casserole
Amount Per Serving (1 serving)
Calories 334 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 9g 45%
Cholesterol 129mg 43%
Sodium 1128mg 47%
Potassium 546mg 16%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 8g
Protein 19g 38%
Vitamin A 8.6%
Vitamin C 8%
Calcium 4.5%
Iron 15.3%
* Percent Daily Values are based on a 2000 calorie diet.

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 Asian Meatloaf

Give a fun Asian twist to a classic comfort food dish with this gluten free and paleo Asian Meatloaf. It’s crazy easy to make yet so full of flavor!

Paleo Asian Meatloaf

Growing up in a Korean household, meatloaf wasn’t something we ate in our home. I somehow first learned about it in college, and I remember being completely grossed out at the concept. “It’s like a loaf of bread… but with meat??? Ew…” And then I tried it at a local restaurant in Brooklyn and it completely changed my mind. It was delicious, comforting, and packed with flavor, and it surprised me in the best way.

Ever since, I’ve been making various gluten free versions at home, especially when there are no protein sources other than ground meat in the fridge. This Paleo Asian Meatloaf recipe was inspired by ALL the Korean cooking I’ve been doing for the Korean Paleo Cookbook (finally available for pre-order!), and it’s one of my favorite versions yet!

Paleo Asian Meatloaf Paleo Asian Meatloaf

As with all meatloafs (meatloaves?), the instructions are super simple. Mix meat, binder (an egg, in this case), and veggies together and bake them in a delicious, flavorful ketchup base sauce. In this recipe, you’ll find that the sauce is heavy on the coconut aminos to bring out the umami Asian flavor and it actually goes surprisingly well with a bit of ketchup mixed in there.

If you end up having leftovers, take the slices of the meatloaf and pan fry them in a little bit of oil for a few minutes on both sides. This will create a slight char and moisten up the meat again and they’ll taste as good as new! So delicious with some veggies and rice on the side. It’s an easy weeknight dinner since most of the work is done in the oven so you can enjoy that time doing other more important things, and you’ll have a tasty, filling meal at the end of it.

Paleo Asian Meatloaf Paleo Asian Meatloaf

Paleo Asian Meatloaf

Course: Main Course
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 322 kcal
Author: Jean Choi

Give a fun Asian twist to a classic comfort food dish with this gluten free and paleo Asian Meatloaf. It's crazy easy to make yet so full of flavor!

Print

Ingredients

Meatloaf

  • 1.5 lb ground beef
  • 1 egg whisked
  • 1/2 medium onion chopped
  • 2 green onions chopped, plus more for garnish
  • 2 garlic cloves minced
  • 2 tbsp coconut aminos
  • 1 tbsp fish sauce
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper

"Soy" Glaze

Instructions

  1. Preheat oven to 350 degrees F. 

  2. Combine all ingredients for the meatloaf in a large bowl, and mix well.

  3. Transfer the mixture to a 9x5 loaf pan.

  4. Bake for 45 minutes.

  5. While the meatloaf is baking, stir together "soy" glaze ingredients in a small bowl.

  6. Once the meatloaf is done cooking, remove from the oven and carefully tilt it over the sink to pour out the juice that has cooked out of the meat. 

  7. Pour the glaze over the meat, spreading it out with a spatula, and bake in the oven for 10 more minutes. 

  8. Sprinkle with chopped green onions and let the meatloaf cool for 10 minutes before slicing them to serve. 

Nutrition Facts
Paleo Asian Meatloaf
Amount Per Serving (1 serving)
Calories 322 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 8g 40%
Cholesterol 107mg 36%
Sodium 728mg 30%
Potassium 358mg 10%
Total Carbohydrates 5g 2%
Sugars 1g
Protein 20g 40%
Vitamin A 1.9%
Vitamin C 2.1%
Calcium 3.1%
Iron 13.3%
* Percent Daily Values are based on a 2000 calorie diet.

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.