Tag Archives: eggs

Chorizo and Butternut Squash Baked Eggs (Paleo, Whole30)

Breakfast couldn’t be easier and tastier with these paleo and Whole30 Chorizo and Butternut Squash Baked Eggs. They are perfect for a holiday brunch!

Chorizo Butternut Squash Baked Eggs

It’s been a long time since I posted a baked eggs or a frittata recipe (by the way… what the heck is the difference between the two??). That’s because I prefer my eggs sunny side up with the yolk drippy and runny.

However, baked eggs are great for a group or if you want to make them ahead of time to eat on busy mornings. And, I must say, that the flavors of chorizo and butternut squash together just might have changed my mind about them!

Chorizo and Butternut Squash Baked Eggs Recipe

The combination of chorizo and butternut squash is my new favorite recent discovery. There’s something so addicting about the spicy, salty chorizo with the subtly sweet and soft butternut squash. And when they are baked together with eggs, spinach, onion, and spices, there’s honestly nothing better. I’m honestly drooling just writing about it!

Chorizo Butternut Squash Baked Eggs

Chorizo Butternut Squash Baked Eggs

Make Up To 2 Days Ahead!

While you can make the whole thing, freeze the leftover slices, then defrost them when you want to eat them, you can also make part the recipe components ahead of time and finish cooking them the morning that you want to eat them. I recommend the latter if you want freshly baked, best tasting eggs for a get-together or a holiday brunch to save on time and effort when you have so many other things happening.

All you have to do is cook the ingredients ahead of time, all the way through adding spinach, and then refrigerator them before adding the eggs the next day and baking the whole thing together. You can do this up to 2 days ahead of time to get the hardest part of the recipe out of the way!

Chorizo Butternut Squash Baked Eggs Chorizo Butternut Squash Baked Eggs

Chorizo and Butternut Squash Baked Eggs (Paleo, Whole30)

Servings: 6 servings
Calories: 338 kcal
Author: Jean Choi

Breakfast couldn't be easier and tastier with these paleo and Whole30 Chorizo and Butternut Squash Baked Eggs. They are perfect for a holiday brunch!

Print

Ingredients

  • 1 tbsp coconut oil
  • 1/2 medium onion diced
  • 3 garlic cloves minced
  • 3 1/2 cups butternut squash cubes 1/2 inch
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 8 oz chorizo removed from casing
  • 4 oz spinach
  • 6 eggs
  • 1/2 cup full-fat coconut milk
Nutrition Facts
Chorizo and Butternut Squash Baked Eggs (Paleo, Whole30)
Amount Per Serving (1 serving)
Calories 338 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 12g 60%
Cholesterol 196mg 65%
Sodium 744mg 31%
Potassium 664mg 19%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 2g
Protein 16g 32%
Vitamin A 213.8%
Vitamin C 28.8%
Calcium 9.4%
Iron 17.1%
* 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.

Instant Pot Meatballs in Tomato Sauce (Paleo, Whole30)

These Instant Pot Meatballs in Tomato Sauce are the ultimate comfort food that’s paleo, Whole30, and kid-friendly! Enjoy it over zucchini noodles or cauliflower rice to keep it low carb.

I can’t believe I haven’t had a classic Italian meatballs recipe on my blog until now. It’s mostly because my husband isn’t a huge fan of tomatoes or tomato based sauces, but I love them. I still make them and he’ll eat them, but I try not to make it too many times in the week for his sake.

However, these Instant Pot Meatballs in Tomato Sauce might be on regular rotation because they are SO comforting and delicious, so I’m planning to make them again and again (sorry, Charlie!).

Instant Pot Meatballs in Tomato Sauce Recipe

With the weather cooling down and the days getting shorter, I’ve been craving comfort food more and more. These Instant Pot Meatballs in Tomato Sauce fit the bill and are great for the entire family, even kids will go crazy for these! Best of all, it’s easy to make a large batch of (takes only 30 minutes!) and easy to cleanup since it’s all made in the Instant Pot, so it’s a good one to make on a busy weeknight.

With spices like oregano, garlic, and onions, it has all the familiar and cozy flavors that everyone loves!

Instant Pot Meatballs in Tomato SauceInstant Pot Meatballs in Tomato Sauce

Keeping it Whole30 or Low Carb

These Instant Pot Meatballs in Tomato Sauce are fantastic on their own, but they are saucy enough that you can serve over your favorite gluten free pasta or some white rice.

However, if you are doing the Whole30 challenge or you want to keep low carb, you can serve them over:

  • zucchini noodles,
  • spaghetti squash,
  • or cauliflower rice.

These options are also a great way to add some extra veggies into your diet. These meatballs also freeze and defrost beautifully without changing the texture or flavors so go make them a big batch to enjoy for days!

Instant Pot Meatballs in Tomato Sauce

Instant Pot Meatballs in Tomato Sauce

Instant Pot Meatballs in Tomato Sauce (Paleo, Whole30)

Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 8 servings
Calories: 388 kcal
Author: Jean Choi

These Instant Pot Meatballs in Tomato Sauce are the ultimate comfort food that's paleo, Whole30, and kid-friendly! Enjoy it over zucchini noodles or cauliflower rice to keep it low carb.

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Ingredients

Meatballs

  • 2 lbs ground beef
  • 2 eggs
  • 3 garlic cloves minced
  • 2 tbsp nutritional yeast optional
  • 2 tsp oregano
  • 2 tsp onion powder
  • 1 1/2 tsp sea salt
  • 1 tsp ground black pepper

Tomato Sauce

  • 2 tbsp avocado oil or coconut oil
  • 2 garlic cloves minced
  • 1 onion diced
  • 28 oz canned crushed tomatoes
  • 1/4 cup water
  • 2 tbsp tomato paste
  • 2 tsp sea salt
  • Optional: Chopped parsley and red pepper flakes for garnish

Instructions

  1. Combine all ingredients for the meatballs in a large bowl and mix together. Do not overmix.

  2. Roll into balls the size of golf balls and set aside.

  3. Set the Instant Pot on Sautè and add avocado oil.

  4. Once the Instant Pot signals that it's "hot,' add onion and garlic and cook stirring for 5 minutes until soft and fragrant.

  5. Press Cancel on the Instant Pot, and then add crushed tomatoes, water, tomato paste, and sea salt. 

  6. Add the meatballs and gently spoon the sauce from the bottom until they are coated with sauce.

  7. Close the lid, make the sure the pressure valve is set to Sealing. 

  8. Cook on Manual on high pressure for 7 minutes.

  9. Once the Instant Pot beeps to a finish, let the pressure release naturally for 10 minutes.

  10. Open the lid and serve over cooked spaghetti squash, zucchini noodles, or cauliflower rice!

Nutrition Facts
Instant Pot Meatballs in Tomato Sauce (Paleo, Whole30)
Amount Per Serving (1 serving)
Calories 388 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 9g 45%
Cholesterol 121mg 40%
Sodium 1273mg 53%
Potassium 720mg 21%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Sugars 5g
Protein 23g 46%
Vitamin A 6.7%
Vitamin C 14.2%
Calcium 7.5%
Iron 22.7%
* 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 Pumpkin Cornbread (With No Corn)

If you are a pumpkin lover, you are going to want to make this Paleo Pumpkin Cornbread made with coconut flour and honey and no grains! It’s amazing drizzled with honey and butter.Paleo Pumpkin Cornbread

My very first pumpkin recipe of this season is here, and it does not disappoint! If you avoid most grains like me and are missing some cornbread in your life, this Paleo Pumpkin Cornbread may just fulfill your cravings. I used to be OBSESSED with cornbread growing up and used to get cornbread muffins anytime I saw them, so I’m so excited that this recipe turned out so well.

Paleo Pumpkin Cornbread Recipe

These days, corn and gluten bother my stomach, so I have to make my own paleo and grain free version that I can enjoy. And with Fall just around the corner, I thought it would be super tasty to add one of my favorite ingredients this time of year: pumpkin!

The result is pretty darn fantastic, if I do say so myself. While there is no corn in this, the combination of coconut flour and honey really do impart that cornbread flavor well with the slight sweetness, and the added pumpkin creates another level of flavor that goes so well with the rest of the ingredients.

Paleo Pumpkin CornbreadPaleo Pumpkin Cornbread

Texture Difference from Regular Cornbread

Because this Paleo Pumpkin Cornbread is gluten- and grain-free and has pumpkin added in, the texture will be a bit different than regular cornbread that you are familiar with. Pumpkin has a ton of moisture so whenever you add it to a recipe, especially baked goods, you have to expect a moister and denser result.

If you don’t like how moist it turns out, I highly recommend you take individual cut squares and toast them in the oven or on a pan. This will dry it up a bit and firm it up a bit like a regular cornbread. Plus, the toasty crispiness you get from outer layer and edges just makes it even more delicious, which I’m a huge fan of!

This Paleo Pumpkin Cornbread is best served with some chili or soup, but you can eat it alone like I do after toasting it with a pat of butter and a drizzle of honey. I purposely didn’t make it too sweet so I can add a bit more honey to it afterwards, because it’s seriously so good that way!

Paleo Pumpkin Cornbread (With No Corn)

Course: Side Dish
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 9 servings
Author: Jean Choi
If you are a pumpkin lover, you are going to want to make this Paleo Pumpkin Cornbread made with coconut flour and honey and no grains! It's amazing drizzled with honey and butter.


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Ingredients

  • 1 cup coconut flour
  • ¼ cup tapioca starch
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 3 eggs
  • 1 cup canned pumpkin puree
  • ½ cup coconut milk
  • ¼ cup ghee melted and cooled
  • 3 tbsp honey omit for sugar-free option

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.