Tag Archives: mushroom

Slow Cooker Paleo Wonton Meatball Stew

Cozy up with this Slow Cooker Paleo Wonton Meatball Stew. It’s so comforting and flavorful with all the Asian flavors mixed in!

Slow Cooker Paleo Wonton Meatball Stew

Isn’t it crazy how your standards change depending on what you get used to? Winter is finally here in Southern California which means that the low is in the 40s and the high is in the 60s. And guys? I’ve been freezing. I’ve lived in NYC for 10 plus years and grew up in New Jersey before that, and I can’t handle this cold that’s not even cold to most people in the country. Help, I’m weak. I guess that’s why I moved out here.

So, needless to say, it’s been a lot of soups, stews, and comforting meals around here. This Slow Cooker Paleo Wonton Meatball Stew is one of the things that have been warming us up on these chilly nights. It’s a yummy recipe made in the slow cooker and I love how all the flavors meld together during the low and slow cooking process. Best of all, it couldn’t be easier to make with this set-it-and-forget-it method.

Slow Cooker Paleo Wonton Meatball StewSlow Cooker Paleo Wonton Meatball Stew

The wonton meatballs are made with ground pork, and packed with delicious ingredients like cabbage, mushrooms, green onions, garlic, and ginger. They are cooked with onion, carrots, potatoes, and bok choy in a stew base flavored with coconut aminos (or tamari) and fish sauce. It’s a healthy stew that’s packed with all kinds of veggies and flavors, and it’s great for leftovers as well. I think I may double up the recipe the next time I make it because we only had enough for 2 meals for the two of us and we could have definitely enjoyed it several more times!

I guest posted this Slow Cooker Paleo Wonton Meatball Stew recipe on SoFabFood, so go check it out and let me know what you think!:

CLICK HERE FOR THE RECIPE!

Slow Cooker Paleo Wonton Meatball Stew

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!

Print

Ingredients

  • 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

Instructions

  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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Purple Cauliflower & Mushroom Paleo Quiche

Brighten up your Easter brunch table with this purple cauliflower and mushroom paleo quiche!

Purple Cauliflower Mushroom Paleo Quiche

If you are here thinking this is blueberry pie, sorry. This is actually a delicious and savory paleo quiche made with purple cauliflower to give it a deep purple hue. I know it might look a bit crazy, but trust me: it’s SO good!

It always amazes how colorful real food can be. I’m always fascinated by tumeric and beets and how they can just change the colors of anything they touch. And did you know these deep pigments of our food actually tell us something their nutrient profile? Each color signifies different micronutrient levels that are so beneficial to include in our diets. That’s why I always try to put a variety of colors on my plate!

Purple Cauliflower Mushroom Paleo Quiche

 

By the way, Easter is just around the corner and we don’t particularly celebrate it in our house since we aren’t religious, but I do enjoy the idea of this holiday. I honestly love any celebration that brings our loved ones together, and involves activities and games that everyone can join in on.

And what better way to celebrate than with healthy and delicious dishes that everyone can enjoy? I think this cauliflower and mushroom paleo quiche will be a perfect addition for this weekend’s brunch table. And if you don’t like the look of a purple quiche, you can just use regular ol’ white cauliflower instead and the flavor will be the same.

But Easter is all about beautiful colors, so why not have fun with it? I think kids will especially love it.

Hope you make this delicious paleo quiche, and have a happy and blessed Easter weekend!

Purple Cauliflower Mushroom Paleo QuichePurple Cauliflower Mushroom Paleo Quiche

Purple Cauliflower Mushroom Paleo Quiche

Purple Cauliflower & Mushroom Paleo Quiche

Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Author: Jean Choi
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Ingredients

For the crust

For the filling

  • 1 tbsp avocado oil
  • 1 small onion, diced
  • 8 oz mushrooms, sliced
  • 2 garlic cloves, minced
  • 1/2 tsp fresh thyme
  • 1 medium purple cauliflower, cut into florets
  • 1/2 cup full fat coconut milk
  • 1/4 cup nutritional yeast
  • 1 1/2 tsp sea salt, plus more to taste
  • 1 tsp freshly ground black pepper
  • 4 large eggs

Instructions

For the crust

  1. Heat oven to 400 degrees F.
  2. Grease a 10 inch quiche pan with cooking oil.
  3. In a large bowl, mix together almond flour, coconut flour, sea salt, and garlic powder.
  4. Add an egg, avocado oil, and water, and mix together until a dough forms.
  5. Press the dough into the pan until evenly flattened out on all sides.
  6. Bake for 10 minutes until golden.

For the filling

  1. Heat avocado oil in a skillet over medium high heat.
  2. Add onion, and cook stirring until softened, about 5 minutes.
  3. Add mushrooms and garlic, and sauté for 7-8 minutes until the mushrooms have sweat out and softened.
  4. Take off heat and stir in thyme.
  5. Fill a saucepan with 2 inches of water and bring to boil over medium high heat.
  6. Add cauliflower, close the lid and let steam for 7 minutes.
  7. Drain the cauliflower and let cool for 5 minutes.
  8. Place the cauliflower florets in a blender with coconut milk, nutritional yeast, sea salt, and pepper. Blend until smooth and creamy.
  9. Add eggs and pulse a few times until they are well mixed in.

For the quiche

  1. Add the cooked mushroom mixture to the baked quiche crust and spread it out evenly.
  2. Pour the blended cauliflower over the mushrooms.
  3. Bake for 30-35 minutes, until the center of the quiche is set.

Whole30 Gluten Free Purple Cauliflower and Mushroom Paleo Quiche