Tag Archives: nutritional yeast

“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

"Cheesy" Paleo Broccoli Casserole

Servings: 12 servings
Calories: 176 kcal
Author: Jean Choi

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. 

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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

  1. Preheat oven to 350 degrees F.

  2. Place broccoli in a 9x13 baking dish in an even layer.

  3. Heat 1 tbsp of coconut oil a skillet over medium high heat.

  4. Add onion and garlic and cook stirring until fragrant, about 5 minutes. 

  5. Remove from heat and add to the baking dish over the broccoli.

  6. In a blender, add all ingredients for the "cheese" sauce, except eggs, and blend until smooth and creamy. 

  7. Pulse in the eggs until just mixed together.

  8. Pour over the vegetables and stir together. 

  9. Bake for 1 hour until golden.

  10. Sprinkle with parsley flakes and serve warm.

Nutrition Facts
"Cheesy" Paleo Broccoli Casserole
Amount Per Serving (1 serving)
Calories 176 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 27mg 9%
Sodium 360mg 15%
Potassium 443mg 13%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Sugars 2g
Protein 6g 12%
Vitamin A 11%
Vitamin C 83.3%
Calcium 5.4%
Iron 14.1%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Paleo Shrimp Alfredo with Artichokes Hearts (Whole30, Keto, AIP)

This is a sponsored post written by me on behalf of Reese Specialty Foods. I was compensated and received a product to try. I fully stand behind this product, and the opinions are 100% my own.

This delicious and easy Paleo Shrimp Alfredo with Artichoke Hearts is lightened up by using zucchini noodles and creamy, dairy free sauce!

Paleo Shrimp Alfredo with Artichokes

The last time I had real alfredo sauce with real pasta was probably over 6 years ago at an Italian restaurant. I remember fully enjoying this delicious and creamy dish, and then feeling like I got hit with a tranquilizer gun from the high dose of carbs and a sharp stomachache from the dairy in the sauce. Yikes.

Paleo Shrimp Alfredo with Artichokes Hearts Recipe

So, of course, I had to recreate a grain and dairy free version of the dish I enjoyed eating so much, and I’m absolutely delighted with how it turned out. (And bonus: I feel great afterwards!) This Paleo Shrimp Alfredo is low in carbs by using zucchini noodles, and the sauce tastes like the real deal without a hint of dairy by using thick and decadent coconut cream.

Paleo Shrimp Alfredo with ArtichokesPaleo Shrimp Alfredo with Artichokes

Elevate Paleo Shrimp Alfredo with Artichoke Hearts

While I tried this recipe with the addition of a variety of vegetables, my absolute favorite so far has been tender and juicy artichoke hearts. I used Reese Quartered Artichoke Hearts for this recipe as part of their Step Out of Your Comfort Food campaign (#StepOutOfYourComfortFood), and I absolutely love the yummy flavor and texture it gives the dish.

Not only are their canned artichokes made with clean and simple ingredients, they’re flavorful and so versatile, great for a variety of dishes both cooked and uncooked. If you’ve never tried Reese artichokes before, I highly recommend you do. I especially appreciate it when I’m feeling too lazy to cut or cook up extra veggies to add to a dish. You just open the can, drain, and enjoy it to your liking.

Paleo Shrimp Alfredo with Artichokes

Save on Reese Artichokes!

Wanna try out Reese artichokes? You can get a discount on them all summer using the Ibotta app. Ibotta is a savings app that you can download on your phone to get rebates on your purchases, which I can always appreciate since I love me some savings. You can check out how you can save on Reese canned artichokes here.

You can also enter their summer sweepstakes for a chance to win a Kitchenaid Mixer, a $100 gift card to the grocer of your choice, and a Reese prize pack! Enter here for your chance to win.

I hope you try out this Paleo Shrimp Alfredo, and let me know how you like it! I’ve been heating up the leftovers lightly in the microwave, or you can even reheat it low and slow on the stove if you don’t own a microwave. It still tastes amazing reheated, but make sure you don’t heat it up too much because you can overcook the shrimp!

Paleo Shrimp Alfredo with Artichokes

Paleo Shrimp Alfredo with Artichokes Hearts (Whole30, Keto, AIP)

Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 35 minutes
Zucchini Sweating Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 565 kcal
Author: Jean Choi

This delicious and easy Paleo Shrimp Alfredo with Artichoke Hearts is lightened up by using zucchini noodles and creamy, dairy free sauce!

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Ingredients

  • 4 medium zucchini
  • 2 tsp sea salt divided
  • 2 tbsp ghee or coconut oil for AIP, divided
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 14-oz can coconut cream
  • 1 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper omit for AIP
  • 1/4 cup chopped parsley
  • 1 lb raw shrimp peeled and deveined
  • 1 14oz can of Reese Quartered Artichoke Hearts drained and moisture squeezed out

Instructions

  1. Use a vegetable peeler or spiralizer to slice the zucchini into noodles.

  2. Place the zucchini noodles in a colander over a bowl, and toss with 1 tsp of sea salt.

  3. Let this sit for 30 minutes to sweat the zucchini. Start cooking the shrimp and the sauce while the zucchini sits.

  4. Pat dry the shrimp with a paper towel and heat 1 tbsp of ghee in a large skillet over medium high heat. 

  5. Add shrimp in a single layer, and pan fry for 2 minutes on each side. 

  6. Remove the shrimp from the pan and set aside. 

  7. Heat another tbsp of ghee in the same skillet.

  8. Add onion and garlic and sauté for 3-4 minutes until the onions are translucent.

  9. Add coconut cream, lemon juice, nutritional yeast, 1 tsp sea salt, garlic powder, and ground black pepper. Stir together.

  10. Once the sauce begins to boil, reduce the heat to medium low to simmer for 20 minutes until reduced. Stir occasionally so the sauce doesn't stick and burn on the bottom. 

  11. Drain the zucchini and wrap in a paper towel to squeeze out the moisture.


  12. Stir in Reese Quartered Artichoke Hearts, zucchini noodles, and parsley, and let everything simmer for 5 more minutes while stirring frequently.

  13. Turn off heat and stir in shrimp. Serve warm. 

Nutrition Facts
Paleo Shrimp Alfredo with Artichokes Hearts (Whole30, Keto, AIP)
Amount Per Serving (1 serving)
Calories 565 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 31g 155%
Cholesterol 304mg 101%
Sodium 2362mg 98%
Potassium 698mg 20%
Total Carbohydrates 17g 6%
Dietary Fiber 6g 24%
Sugars 6g
Protein 32g 64%
Vitamin A 7.8%
Vitamin C 60.7%
Calcium 23.6%
Iron 29.6%
* 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 Cauliflower Nacho Cheese

Paleo cauliflower nacho cheese only takes 5 minutes to make, and it’s nut free and dairy free so anyone can enjoy it! 

Paleo Vegan Cauliflower Nacho Cheese

Well, the June gloom of Southern California is officially over! It’s hot and sunny over here, and I absolutely love it. I made it to the beach this past weekend, enjoyed some sunbathing, went on long walks around the neighborhood, and made this cauliflower nacho cheese sauce. It was glorious.

It’s been a very, very long time since I had cheese, but that doesn’t mean I don’t get cravings for it. Because CHEESE, guys. It’s just wonderful. Most dairy substitutes are made with nuts, but my digestion isn’t great when I eat a ton of nuts at a time. So when I recently saw that many bloggers were using frozen cauliflower in smoothies to make it creamy, I thought it would be a great idea to make this nacho cheese sauce with it. And it really delivers on the velvety texture!

Paleo Vegan Cauliflower Nacho Cheese

Sure, you can dip just about anything in this cauliflower nacho cheese, but I highly recommend you enjoy it with Siete Foods Tortilla Chips. They are just so darn crispy and delicious, and I’ve become a serious addict (especially the lime flavor!). If you don’t want to use it as a dip, you can even use it as sauce or dressing. I put it over some roasted potatoes the other day, and ermagah, the combination was amazing!

If you can’t eat the real stuff like me, and you want some cheese in your life, you gotta make this recipe. It’s healthy, nutritious, and allergen-free!

Paleo Vegan Cauliflower Nacho Cheese

Paleo Cauliflower Nacho Cheese

Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
Author: Jean Choi
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Ingredients

Instructions

  1. Place all ingredients in a high-powered blender.
  2. Blend until smooth and creamy.
  3. Use as dip, sauce, or dressing! This nacho cheese is great heated or chilled. Store in the refrigerator for up to 5 days.
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.

Cauliflower Nacho Cheese (Paleo, Vegan, Whole30)