Tag Archives: spinach

Paleo Instant Pot Saag Paneer (Whole30, Keto, Vegan Optional)

Get a taste of your favorite Indian food at home with this easy and delicious Paleo Instant Pot Saag Paneer. It’s ready in under 30 minutes!

Paleo Instant Pot Saag Paneer

I’ve been craving Indian food a lot lately. I’ve recently made my Instant Pot Butter Chicken, and now I made this Instant Pot Saag Paneer to eat throughout the week. I think it’s because my husband’s not a huge fan of Indian food so we rarely try out Indian restaurants, and Indian isn’t ever a top choice for some reason when I dine out with friends. So naturally, I solve that problem by making it for myself at home and I’m 100% a-okay with that.

This Paleo Instant Pot Saag Paneer is probably the simplest version you’ll ever find. Instead of paneer and cream, coconut cream is used to thicken it, and I use frozen spinach to make it even easier. You don’t even need to thaw it before throwing it all in the Instant Pot to cook it all up.

Paleo Instant Pot Saag Paneer Paleo Instant Pot Saag Paneer

I love how this recipe makes it so easy and delicious to eat a ton of greens at once. I’ve been loading it up on cauliflower rice and chicken thighs and I just can’t get enough. It’s also Whole30 and keto friendly, and full of yummy and healthy fats to keep you satisfied. I usually eat some kind of protein for every meal, and I found that I don’t always need it with this hearty recipe, so it can also be a great vegan main dish if you use coconut oil instead of traditional ghee.

I used to think cooking Indian food would be difficult and time consuming, but now I’m realizing that that’s definitely not true especially if you have an Instant Pot. I’m hoping to have more similar recipes for you in the future so stay tuned and check back, or subscribe to my newsletter!

Paleo Instant Pot Saag Paneer Paleo Instant Pot Saag Paneer

Paleo Instant Pot Saag Paneer (Whole30, Keto, Vegan Optional)

Course: Main Course, Side Dish
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 servings
Calories: 124 kcal
Author: Jean Choi

Get a taste of your favorite Indian food at home with this easy and delicious Paleo Instant Pot Saag Paneer. It's ready in under 30 minutes!

Print

Ingredients

  • 2 tbsp ghee or coconut oil for vegan
  • 6 garlic cloves minced
  • 1 inch fresh ginger minced
  • 1 serrano or jalapeño pepper chopped (optional)
  • 1 medium onion chopped
  • 4 tsp garam masala
  • 4 tsp cumin
  • 2 tsp turmeric
  • 2 tsp sea salt plus more to taste
  • 1/2 tsp cayenne pepper optional
  • 1 14-oz can of coconut cream
  • 2 lbs frozen spinach 2 16-packs
  • 2 tbsp apple cider vinegar

Instructions

  1. Heat the Instant Pot to "Saute" and add ghee.

  2. Once the Instant Pot signals that it's "hot," add in garlic, ginger, serrano or jalapeño pepper, and onion. 

  3. Stir cooking for 5 minutes until fragrant.

  4. Add in the garam masala, cumin, turmeric, sea salt, cayenne (if using), and coconut cream, and stir together. 

  5. Hit "cancel" to turn off the Instant Pot. 

  6. Add in frozen spinach and stir. 

  7. Close the lid, make sure the pressure valve is set to "Sealing," then set it to Manual on high pressure for 15 minutes. 

  8. Quick pressure release once it beeps to a finish.

  9. Use an immersion blender to blend everything together, or transfer to a regular blender to puree together. I like to leave mine a bit lumpy. 

  10. Stir in apple cider vinegar. Taste and add more salt, if needed.

  11. Serve over cooked chicken and/or cauliflower rice. 

Nutrition Facts
Paleo Instant Pot Saag Paneer (Whole30, Keto, Vegan Optional)
Amount Per Serving (1 serving)
Calories 124 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 6g 30%
Cholesterol 9mg 3%
Sodium 672mg 28%
Potassium 458mg 13%
Total Carbohydrates 8g 3%
Dietary Fiber 4g 16%
Sugars 1g
Protein 4g 8%
Vitamin A 267.5%
Vitamin C 12.9%
Calcium 16.3%
Iron 17.2%
* 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.

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Paleo Breakfast Spaghetti Squash Boats

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

These Paleo Breakfast Spaghetti Squash Boats are a comforting meal filled with all your favorite breakfast items, while being healthy and delicious!

Paleo Breakfast Spaghetti Squash Boats

I usually like my breakfast to be quick and easy because I like to get a lot done in the morning, but on weekends, I like to take some time and effort into making a brunch item that’s extra special for me and my husband. These Paleo Breakfast Spaghetti Squash Boats came together on one such occasion on a lazy Saturday and it was one of the most delicious brunch meals I’ve cooked at home filled with all the yummy ingredients.

If you’ve never heard of spaghetti squash boats, they are cooked halved spaghetti squash filled with whatever your heart desires, and you eat it straight out of the hardy squash skin. It’s so fun to eat and while being decadent and light at the same time. In this recipe, I loaded my spaghetti squash boats with a mixture of spinach, onion, Jones Dairy Farm All Natural Turkey Sausage, and a runny egg, and the combination of flavors and textures is pretty dang amazing.

Paleo Breakfast Spaghetti Squash BoatsPaleo Breakfast Spaghetti Squash Boats

If you’ve never heard of Jones Dairy Farm, they are a company that makes yummy and healthy breakfast sausage and smoked meats that are antibiotic free and certified gluten free. I was immediately attracted to their clean list of ingredients that are easily recognizable. And the taste of the various breakfast sausage I’ve tasted are all so delicious and flavorful, and really great in recipes like this Paleo Breakfast Spaghetti Squash Boats.

I was easily able to find the turkey sausage used in this recipe at a Sprouts near my house, but they are available at various stores nationwide so you can check out their website to find out if they are near you as well. And while you are there, browse through their other products as well and see what they are up to on their Facebook, Twitter, Instagram, Pinterest, and YouTube! They are often sharing drool worthy recipes that include their sausage and meats, which always inspire my next breakfast.

Hope you enjoy these  Paleo Breakfast Spaghetti Squash Boats as much as we did! They were so good that I was scraping the bottom of the squash skin to get every last strand, so don’t be surprised if you find yourself doing the same. Hey, it’s no judgement zone when it comes to eating on this blog!

Paleo Breakfast Spaghetti Squash Boats Paleo Breakfast Spaghetti Squash Boats

Breakfast Spaghetti Squash Boats

Course: Breakfast
Prep Time: 5 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 10 minutes
Servings: 2 servings
Calories: 397 kcal
Author: Jean Choi

These Paleo Breakfast Spaghetti Squash Boats are a comforting meal filled with all your favorite breakfast items, while being healthy and delicious!

Print

Ingredients

Instructions

  1. Preheat the oven to 400 degrees F. Cut the spaghetti squash in half and remove the seeds. 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 the seeds, then use a fork to loosen up the flesh of the spaghetti squash, but leave them inside the skin. Set aside.

  4. Preheat the oven to 425 degrees F.

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

  6. Add onions and sauté for 4-5 minutes until translucent. 

  7. Add garlic and stir together for 1 minute until fragrant. 

  8. Add Jones Dairy Farm All Natural Turkey Sausage, spinach, coconut milk, salt, and pepper, and cook stirring until the sausage is cooked through and the spinach has wilted down, about 5 minutes

  9. Stir in tapioca starch until the mixture is slightly thickened, then remove from heat. 

  10. Top the spaghetti squash halves with the sausage and spinach mixture, dividing them evenly. 

  11. Make an indent in the middle of the squash halves and crack an egg into each indent.

  12. Bake in the oven for 20 minutes, until the egg whites are cooked through and the yolks are still runny. 

  13. Sprinkle with red pepper flakes, if using, and serve hot.

Nutrition Facts
Breakfast Spaghetti Squash Boats
Amount Per Serving (1 spaghetti squash boat)
Calories 397 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 14g 70%
Cholesterol 163mg 54%
Sodium 802mg 33%
Potassium 1046mg 30%
Total Carbohydrates 35g 12%
Dietary Fiber 7g 28%
Sugars 11g
Protein 18g 36%
Vitamin A 172.9%
Vitamin C 42.4%
Calcium 21.2%
Iron 28.5%
* 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.

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Paleo Spinach and Artichoke Cups

Keep your guests happy with these creamy and delicious Paleo Spinach and Artichoke Cups, whether it’s game day, a holiday party, or any celebratory gathering!

Gluten Free Paleo Spinach and Artichoke Cups

What is it about snacks and appetizers that are bite sized? They are so fun and I love that you don’t feel like you are making a huge commitment when you dig into them. I’ve been dreaming of these Paleo Spinach and Artichoke Cups for a while now but have been pushing off on creating a recipe for them because life and other projects got in the way. With Christmas and New Years coming up, I think now is the perfect time to share it with you.

I don’t know about you, but my family loves the snacking part more than the actual meal whenever we get together, so I try to make some yummy appetizers for everyone. One of my other favorite party food to serve is my Prosciutto “Cheese” Stuffed Mushrooms and I have a feeling both those mushrooms and these Paleo Spinach and Artichoke Cups will be on the snacking table this year.

Gluten Free Paleo Spinach and Artichoke Cups

These mini cups are deliciously creamy and cheesy without any dairy involved. They are actually vegan as well in case you need to cater to multiple food restrictions! The crust itself is perfectly flaky but still sturdy enough to hold the filling, and the spinach and artichoke filling is delicious enough to eat on its own (and I definitely definitely have).

Hope you end up making this recipe, and if you do, let me know if you like it in the comments below! I’ve been loving reading about what you liked and disliked about my recipes, and constructive criticism is always welcome. It’s how I keep improving so I can make better and better creations for you!

Gluten Free Paleo Spinach and Artichoke Cups Gluten Free Paleo Spinach and Artichoke Cups

Paleo Spinach and Artichoke Cups

Course: Appetizer, Snack
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 24 mini cups
Author: Jean Choi

Keep your guests happy with these creamy and delicious Paleo Spinach and Artichoke Cups, whether it's game day, a holiday party, or any celebratory gathering!

Print

Ingredients

For the crust

For the spinach and artichoke filling

  • 1/2 cup raw cashews soaked for at least 4 hours
  • 2 garlic cloves
  • 1/4 cup coconut milk
  • 3 tbsp lemon juice
  • 2 tsp nutritional yeast
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • 1/8 tsp ground black pepper
  • Pinch of cayenne pepper optional
  • 1/4 14oz can of artichoke hearts (about 1/2 cup) drained and chopped
  • 3 oz frozen spinach (about 1 cup) thawed

Instructions

  1. Preheat oven to 350 degrees F and grease a 24-cup mini muffin tin or 2 12-cup mini muffin tins.

  2. Place all ingredients for the crust in a blender and pulse until mixed and can be formed into a dough. Add a little bit more coconut oil if the dough seems too dry.

  3. Knead the dough a few times, then divide it equally into the muffin tin cups. Use your hands to press the dough to the bottom and the sides to form a shell.

  4. Bake for 5 minutes. Remove from the oven and let cool for 5 minutes.

  5. Drain the cashews, and squeeze out the liquid from the artichoke hearts and thawed spinach. 

  6. Place cashews, garlic, coconut milk, lemon juice, nutritional yeast, onion powder, sea salt, ground black pepper, and cayenne pepper (if using) in a blender, and blend until smooth and creamy. 

  7. Stir in spinach and artichoke hearts to the creamy cashew mixture. 

  8. Spoon the filling mixture evenly into the baked dough, about 1 rounded teaspoon per each dough cup. 

  9. Bake for 15-20 minutes until the dough is golden and the top of the filling starts to brown. 

  10. Remove from oven and cool for 5-10 minutes before digging in.  

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.

15 reply