Tag Archives: tomato

Paleo Silky Egg Stir-Fry with Jumbo Shrimp (Whole30, Low Carb)

This delicious Paleo Silky Egg Stir-Fry with Jumbo Shrimp is a Whole30 and low carb Chinese dish full of umami. Serve over rice or cauliflower rice for a complete, flavorful meal!

Silky Egg Stir-Fry with Jumbo Shrimp

Stir-frys are our go-to on busy weeknights. I always have white rice or cauliflower rice on hand, and quickly heating up protein and veggies in a delicious sauce is always a winner that turns out to be a super tasty complete meal that both my husband I love.

Paleo Silky Egg Stir-Fry with Jumbo Shrimp Recipe

This is why I’m so excited to share this Paleo Silky Egg Stir-Fry with Jumbo Shrimp recipe with you today. It’s one of the quickest and easiest recipes, but has so much flavor. The first time my husband took a bite of this dish, he said, “Oh wow, very UMAMI!”

I thought this was so perfect and funny, because this paleo silky egg recipe is from my talented friend’s newest cookbook and her blog name is I Heart Umami. ChihYu Smith is my amazingly talented blogger friend, and she recently wrote a cookbook, Asian Paleo, and it’s filled so many amazing grain free Asian dishes like this one!

Silky Egg Stir-Fry with Jumbo Shrimp
Silky Egg Stir-Fry with Jumbo Shrimp

Asian Paleo Cookbook

After writing my own Asian cuisine centered cookbook, I was so excited to have this cookbook in my hand so I can expand my knowledge of Asian cooking. ChihYu, who was born and raised in Taiwan, took inspiration from various Asian countries (China, Japan, Korean, Thailand, Vietnam, etc) to create amazingly flavorful and authentic dishes that are free of gluten, soy, wheat, grains, dairy, and added sugar.

Asian Paleo is divided into 5 delicious sections to fit your mood:

  • Weeknight BFF features dinners that require little prep time and cooking time
  • Batch-Cooking Perfect features recipes that are perfect for prepping for the week ahead
  • Weekend Fun shows that you can still entertain friends while sticking to your Paleo diet
  • Easy Add-Ons range from vegetables to side dishes that perfectly pair with a variety of recipe
  • Flavor Pop includes recipes for healthy homemade condiments to replace gloppy, cloying store-bought sauces

Besides this Paleo Silky Egg Stir-Fry with Jumbo Shrimp recipe, here are some of the recipes that I’m most excited to try:

  • Filipino Skirt Steak and Cauliflower Fried Rice Brunch
  • Paleo Chicken Katsu
  • Romantic Steamed Seafood Dim Sum
  • Cold Ramen Noodles
  • Smoky Curly Sweet Potato Noodle Fries

…and so much more! If you love Asian cuisine this book is a must-buy and I highly recommend it. I love that the recipes are accessible and easy, which being healthy and flavorful at the same time!

Check Out Asian Paleo!

Asian Paleo cookbook
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Paleo Silky Egg Stir-Fry with Jumbo Shrimp (Whole30, Low Carb)

This dish is very popular in Hong Kong, Taiwan, and China because it’s super fast to make and tastes delicious. It could also be made without shrimp for a simple silky egg and tomato stir-fry. Serve with cauliflower rice or Simple Cauli Fried Rice (page 162 of Asian Paleo).
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 servings
Calories 370kcal
Author ChihYu Smith

Ingredients

  • 12 medium raw shrimp (about 1/2 lb), peeled and deveined
  • 6 large eggs
  • 1/2 tsp coarse sea salt plus a pinch
  • 1/8 tsp ground white pepper
  • 5 tbsp chopped scallions plus more if you like
  • 1 tsp arrowroot starch
  • 1 1/2 tbsp ghee
  • 2 medium firm (not ripe) tomatoes roughly chopped
  • 2 tbsp tomato paste
  • Toasted sesame oil for serving

Instructions

  • Blanch the shrimp by bringing a pot of water to boil, then add the shrimp. As soon as the shrimp turn pink and start curling, scoop them out and drain. Set aside.
  • Place the eggs, 1/2 teaspoon of salt, the white pepper, and 1 tablespoons of chopped scallions in a medium bowl. In a separate bowl, whisk the arrowroot starch with a little less than 1 tablespoon of water and add the egg mixture and gently whisk. Add the shrimp to the egg mixture.
  • Heat a large skillet over medium-high heat, add 1 tablespoon of ghee, and lower the heat to medium. Add the shrimp and egg mixture. Gently stir-fry until the eggs are about 70 percent cooked, similar to soft, runny scrambled eggs. Scoop the mixture out of the pan and set aside.
  • Add the remaining 1/2 tablespoon of ghee to the skillet, then add the remaining 3 tablespoon of scallions, the chopped tomato, and the tomato paste. Season with a small pinch of salt. Sauté for about 10 seconds. Add the shrimp and egg back to the pan and give a quick toss, about 5 seconds.
  • Serve hot with cauliflower rice. Drizzle with sesame oil and top with more scallions, if desired.
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 Chicken Cacciatore (Paleo, Whole30, Keto)[Video]

This easy but flavorful Instant Pot Chicken Cacciatore is a fast and delicious meal any time of the year, and it’s paleo, Whole30, and keto-friendly!

Instant Pot Chicken Cacciatore

Chicken Cacciatore is one of those Italian dishes that brings me so much comfort and joy. I love any meat dishes in spiced and simmered tomato sauce, and this Instant Pot chicken cacciatore is a perfect example of that. Not only does it taste like it’s been braised for hours, but it actually only take 10 minutes of cooking time in the Instant Pot!

Watch a Quick Video of This Instant Pot Chicken Cacciatore

And subscribe to my YouTube channel for more cooking videos and other fun tutorials!

The Most Flavorful Chicken Cut

I find that this Instant Pot chicken cacciatore recipe tastes the best and yields the most flavorful results when you use bone-in, skin-on chicken thighs. This cut brings out the most juice in the sauce AND the meat will turn out so tender as well. You can, of course, use other chicken cuts, like breasts or boneless, skinless thighs, if that’s what you prefer. I never tried but I bet drumsticks would be amazing as well!

Instant Pot Chicken Cacciatore
Instant Pot Chicken Cacciatore

The Instant Pot Size Matters

I cooked this Whole30 chicken cacciatore in a 6-qt Instant Pot. But, if you have one that’s larger, you may want to double the recipes for everything to come to pressure. If you DON’T want to make that much, you can also just double the broth. The sauce may come out a bit more watery, but the flavor will still be there!

Instant Pot Chicken Cacciatore

How to Serve This Instant Pot Chicken Cacciatore

This version of chicken cacciatore uses a lot of veggies, so you can totally feel satisfied eating it on its own. But if you want to prepare a side to go with it, these are some of my favorites:

  • zucchini noodles
  • cauliflower rice
  • spaghetti squash
  • gluten free pasta
  • paleo keto bread
  • polenta (if you eat grains)
  • rice
  • gnocchi

Hope you enjoy this Instant Pot Chicken Cacciatore, that’s full of rustic and comforting flavors. Please leave me a review below of how it turns out if you make it!

Instant Pot Chicken Cacciatore
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Instant Pot Chicken Cacciatore (Paleo, Whole30, Keto)

This easy but flavorful Instant Pot Chicken Cacciatore is a fast and delicious meal any time of the year, and it’s paleo, Whole30, and keto-friendly!
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Pressurizing/depressurizing time 30 minutes
Total Time 25 minutes
Servings 4 servings
Calories 440kcal

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 tbsp avocado oil
  • 3 garlic cloves minced
  • 1/2 onion chopped
  • 1/2 cup bone broth or chicken broth
  • 8 oz mushrooms sliced
  • 1 carrot sliced
  • 1 green bell pepper diced
  • 1 14-oz can of diced tomatoes
  • 1 tbsp tomato paste
  • 2 tbsp fresh parsley leaves chopped
  • 1/2 tsp fresh thyme
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1/2 cup pitted kalamata olives optional

Instructions

  • Season the chicken thighs with salt and pepper.
  • Heat a 6-qt Instant Pot to Sauté and add 2 tbsp of avocado oil.
  • Once it indicates that that pot is “hot” add the chicken thighs and brown on both sides for 3 minutes each. Remove from the pot and set aside.
  • Add onions and garlic to the Instant Pot and cook for 3 minutes. 
  • Pour in bone broth. Use a wooden spoon to deglaze the pot and scrap up the browned bits on the bottom. 
  • Select the “Cancel” function and add the rest of the ingredients, except chicken and olives, and stir together. 
  • Place the chicken thighs in the sauce.
  • Secure the lid, make sure the pressure valve is set to “Sealing.”
  • Cook on Manual for 10 minutes, and let it naturally release pressure for 10-15 minutes. 
  • Stir in kalamata olives, if using, and taste to adjust season.
  • Serve over cauliflower rice, rice, gluten free pasta, zoodles, spaghetti squash, or enjoy alone!
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 Whole30 Chili with Spaghetti Squash

This bean-free Whole30 Chili comes together easily in the Instant Pot, and the spaghetti squash adds such a flavorful and comforting taste and texture!

Instant Pot Whole30 Chili

Hey guys, did you hear??? I’m doing the Whole30 challenge this month after dining out waaaaaay too much and indulging in a mountain of sweets over the holidays, and EVERY new recipe for this month will be Whole30-compliant!

Even though I post a lot of Whole30 recipes, it’s actually been almost 2 years since I’ve done the challenge. I do eat mostly low sugar anyway but I’m really feeling sluggish lately so I thought it was a great time to try it out again and to be more intentional with my eating.

Instant Pot Whole30 Chili Recipe

The first recipe of this month is this amazingly flavorful and easy Instant Pot Whole30 Chili. Chili without beans is actually really delicious, and I don’t think you’ll miss the beans at all. However, I do like the heartiness that beans add, so I fancied up this Whole30 chili by adding spaghetti squash threads and the result is so comforting and cozy!

Instant Pot Whole30 Chili
Instant Pot Whole30 Chili

Spaghetti Squash in the Instant Pot

If you’ve never cooked spaghetti squash in the Instant Pot before, you are missing out BIG TIME. It’s SO much easier than roasting it in the oven, and you don’t even have to cut open the squash before cooking it.

You simply place the whole thing in the Instant Pot on a steamer rack over some water, and let it do all the work for you. I don’t think I’ll cook spaghetti squash any other way.

Great For a Make Ahead Meal!

If you are like me and don’t mind leftovers, this Instant Pot Whole30 Chili is a really great to make ahead of time so you can eat it for several meals. It also freezes really well so you can even divide them into individual portions before freezing them for emergency meals!

With some of the restrictions that the Whole30 challenge comes with, I so appreciate meals like this one that I can heat up quickly when I’m hungry, so make a big batch and enjoy!

Instant Pot Whole30 Chili
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Instant Pot Whole30 Chili with Spaghetti Squash

This bean-free Whole30 Chili comes together easily in the Instant Pot, and the spaghetti squash adds such a flavorful and comforting taste and texture!
Course Main Course, Soup
Prep Time 15 minutes
Cook Time 35 minutes
Pressure Building Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 399kcal

Ingredients

  • 1 small spaghetti squash
  • 1 tbsp coconut oil
  • 1 medium onion chopped
  • 4 garlic cloves minced
  • 2 lbs ground beef
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tbsp paprika
  • 2 tsp sea salt
  • 1 tsp onion powder
  • 1 tsp cinnamon
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1/2 tsp cayenne use more or less depending on your spice level
  • 1 28-oz can of diced tomatoes sugar free
  • 2 cups bone broth or beef broth
  • Jalapeño slices, lime juice, avocado, and/or cilantro for garnish

Instructions

  • Place a steamer rack in the Instant 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, remove the seeds, and use a fork to loosen the spaghetti squash threads. Set aside.
  • Empty the Instant Pot, then set it to “sauté” and add coconut oil.
  • Once the Instant Pot indicates that the pot is “hot,” add onion, garlic, and ground beef. Use a wooden spoon to break up the meat and cook stirring for 5 minutes, until the beef is no longer pink.
  • Turn off the Instant Pot, then add in red and green bell peppers, all the spices, diced tomatoes, and bone broth
  • Stir in spaghetti squash threads.
  • Close the lid and set it to Manual on HIGH for 10 minutes.
  • Once it beeps to a finish, you can quick release the pressure to eat it right away, or let it release pressure naturally if you want to eat it later.
  • Taste to adjust seasoning or add more broth if the chili is too thick. 
  • Serve hot alone or garnished with jalapeño slices, lime juice, avocado, and/or cilantro.

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.