Tag Archives: tomato

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 Tomato Galette

This grain free and Paleo Tomato Galette is not only delicious, but it’s gorgeous and rustic with the browned crust, heirloom tomatoes, and basil topping. 

Paleo Tomato Galette

If I had to choose between sweet and savory galettes, savory wins EVERY time. When I’m treating myself, I gravitate towards salty treats rather than desserts, so I’ve been enjoying this new Paleo Tomato Galette recipe that has all the flavors I love.

Paleo Tomato Galette Recipe

I dreamed up this recipe this past weekend when I picked up some heirloom tomatoes from the farmers market. They were so vibrant that I immediately thought of how gorgeous they would look in a galette. Also, I just love how heirloom tomatoes taste. I don’t usually love regular tomatoes, but I can eat heirlooms all day! So. Much. Flavor.

Of course, you can use regular tomatoes to make this galette if you can’t find heirloom ones.

Paleo Tomato Galette

Creamy Cashew Cheese

The base topping for this Paleo Tomato Galette is creamy and decadent “cheese” made with cashews. However, if you can eat dairy, you can substitute with your favorite cheese. I bet parmesan or mozzarella would be amazing (so jealous of you lactose tolerant folks). I actually really love the texture and flavor of cashew cheese and it tastes great with the sliced tomatoes in this recipe.

Paleo Tomato Galette

Working With Paleo Galette Dough

When making the dough for this paleo tomato galette, it can be a bit tricky because paleo dough has to be handled differently than a regular gluten dough. Here are some simple tricks to yielding a delicious and crispy dough:

  • Make sure the butter you use when making the dough is hard and cold. It won’t work if it’s soft.
  • The dough will seem too wet when you first put it together. Wrapping it in a plastic wrap and refrigerating it ensures that it firms up so you can roll it out easily.
  • Roll the dough between 2 parchment papers so it won’t stick to anything.
  • Once you load up the fillings, the easiest way to fold the dough over the tomatoes is to use the bottom parchment paper to lift up the dough. Do this bit by bit as you go around the entire galette.
  • If the dough rips while folding, you can just use your fingers to close up the gaps.

Follow these simple tips, and you’ll end up with a delicious and yummy crust you won’t be able to get enough of! Hope you enjoy this recipe while it’s still tomato season. Don’t forget to leave me a comment if you try it out!

Paleo Tomato Galette

Paleo Tomato Galette

Paleo Tomato Galette

Course: Appetizer, Main Course
Prep Time: 10 minutes
Cook Time: 35 minutes
Resting Time: 2 hours
Total Time: 45 minutes
Servings: 6 servings
Calories: 431 kcal
Author: Jean Choi

This grain free and Paleo Tomato Galette is not only delicious, but it's gorgeous and rustic with the browned crust, heirloom tomatoes, and basil topping. 

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Ingredients

Crust

Cashew Cheese

  • 2/3 cup raw cashews soaked for at least 2 hours, then drained
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1 garlic clove
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 tbsp water or more, as needed

Filling

  • 1 1/2 lb heirloom or regular tomatoes sliced
  • Salt and pepper to taste
  • Basil leaves for garnish

Instructions

Crust

  1. Combine almond flour, arrowroot flour, and sea salt in a food processor and pulse a few times to combine.

  2. Add butter and pulse several times until crumbly.

  3. Add in an egg, honey, and apple cider vinegar and pulse again until the dough sticks together when you pinch it. The dough should be a bit sticky.

  4. Wrap the dough in a plastic wrap and flatten it out into a disc.

  5. Refrigerate for 1 hour.

Cashew Cheese

  1. Combine all ingredients for the cashew cheese in a blender and blend until smooth and creamy. 

  2. Add more water if the mixture seems too thick. It should be the consistency of smooth hummus.

  3. Set aside until ready to use.

Tomato Galette

  1. When the dough is chilled, preheat oven to 375 degrees F.

  2. Place the dough between 2 parchment papers and roll into a circle about 1/4 inch thick. Remove the top parchment paper.

  3. Spread the cashew cheese in the middle of the dough, leaving about 2 inches around the edges.

  4. Lay the sliced tomatoes on top of the cashew cheese.

  5. Sprinkle the tomatoes with salt and pepper.

  6. Use the bottom parchment paper to fold the dough over the edges of the tomatoes, sealing the dough with your fingers if it rips.

  7. Brush the whisked egg yolk on the dough edges.

  8. Slide the parchment paper and the tomato galette on to a baking sheet.

  9. Bake for 35 minutes.

  10. Cool for 5 minutes, then sprinkle with basil leaves before slicing and serving.

Nutrition Facts
Paleo Tomato Galette
Amount Per Serving (1 slice)
Calories 431 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 9g 45%
Cholesterol 90mg 30%
Sodium 508mg 21%
Potassium 398mg 11%
Total Carbohydrates 27g 9%
Dietary Fiber 5g 20%
Sugars 6g
Protein 11g 22%
Vitamin A 27.6%
Vitamin C 21.4%
Calcium 9.1%
Iron 14.7%
* 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.

Roasted Greek Salad (Paleo, Whole30, Vegan)

This paleo, Whole30, and vegan Roasted Greek Salad is so vibrant and healthy with various yummy vegetables, and it’s the perfect dish to bring to a picnic or a potluck! 

Roasted Greek Salad Paleo Whole30 Vegan

You know what food makes me feel the best? A Hugh Jass salad with all the vegetables with a generous dose of healthy fats. Then add a yummy protein like chicken, steak, or salmon and that’s a perfect meal to me.

Recently, I’ve been way more into roasted vegetables than raw ones because they are easier to digest and they are so much tastier to me. Roasted veggies also last so much longer if you have leftovers in the fridge without wilting down like fresh ones, and cooking up a big batch once to eat throughout the week makes it so much easier to get in my daily dose of vegetables. That’s what got me making this Roasted Greek Salad, and the combination of various vegetables in this recipe tastes divine coated in some lemony Greek-inspired dressing.

Roasted Greek Salad Paleo Whole30 Vegan Roasted Greek Salad Paleo Whole30 Vegan

I mean… how gorgeous is this assortment of nature’s candy? This is definitely my version of “eat the rainbow.” After you roast most of the veggies, you then add in olives, cucumber, and the dressing, and mix them all together. So many delicious flavors and textures in one dish!

This Roasted Greek Salad also tastes better the longer it sits after the flavor has some time to build, so it’s great for bringing to a picnic or a potluck. It’s also great for batch cooking and eating throughout the week. I’ve been pretty busy these day, so having this salad for leftovers as an easy side has been such a lifesaver!

Roasted Greek Salad Paleo Whole30 Vegan Roasted Greek Salad Paleo Whole30 Vegan

Paleo Roasted Greek Salad

Course: Salad, Side Dish
Cuisine: Greek
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 104 kcal
Author: Jean Choi

This paleo, Whole30, and vegan Roasted Greek Salad is so vibrant and healthy with various yummy vegetables, and it's the perfect dish to bring to a picnic or a potluck! 

Print

Ingredients

  • 1 bunch of asparagus tough ends trimmed and cut into 2 inch pieces
  • 1 red onion sliced
  • 1 1/2 cups cherry tomatoes halved
  • 1 red bell pepper cored and chopped
  • 1 tbsp avocado oil or coconut oil
  • 1/2 cup kalamata olives
  • 1 cup cubed cucumber

Dressing

  • 2 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 2 garlic cloves minced
  • 1 tsp dijon mustard
  • 1/2 tsp oregano
  • 1/2 tsp sea salt plus more to taste
  • 1/4 tsp ground black pepper

Instructions

  1. Preheat oven to 400 degrees F. 

  2. Place asparagus, onion, cherry tomatoes, and red bell pepper on a baking sheet. 

  3. Add avocado oil and toss together to coat.

  4. Lay the vegetables in an even layer and roast for 20 minutes, stirring them halfway through. 

  5. While the vegetables are roasting, combine all ingredients for the dressing in a mason jar. 

  6. Screw on the lid and shake vigorously until emulsified. Set aside. 

  7. Once the vegetables are done cooking, transfer them to a large mixing bowl. 

  8. Add kalamata olives and cucumbers. 

  9. Pour the dressing over the vegetables and toss together until combined. Add more salt if needed.

  10. Serve at room temperature. 

Nutrition Facts
Paleo Roasted Greek Salad
Amount Per Serving (1 serving)
Calories 104 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Sodium 384mg 16%
Potassium 179mg 5%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 1g 2%
Vitamin A 17.3%
Vitamin C 46.2%
Calcium 1.9%
Iron 2.8%
* 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.