Tag Archives: tomato

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! 

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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.

Instant Pot or Slow Cooker Paleo Buffalo Chicken Chili

This spicy and delicious Paleo Buffalo Chicken Chili is an easy set-it-and-forget-it meal whether you use a slow cooker or the Instant Pot!

Instant Pot or Slow Cooker Paleo Buffalo Chicken Chili

It’s officially soup season and I couldn’t be happier. Ever since I bought myself an Instant Pot, soup and stew-making has been incredibly easy especially on busy weekdays. I love that it also has a slow cooker function so I was able to test out this recipe using both methods and it turned out fabulous each time.

This Paleo Buffalo Chicken Chili is the result of combining my 2 loves: buffalo chicken and a good hearty chili. I just love how each spoonful of chili has a chock full of yummy ingredients, and adding the spicy, addicting flavor of buffalo sauce just seemed like a magical combo. And it was!

Instant Pot or Slow Cooker Paleo Buffalo Chicken Chili

The chili itself is really delicious, but the various toppings you can add to it brings out the flavors and textures even more. I really like to load on the toppings as you can see, but my husband kept it simple with just a slice of toast to enjoy this Paleo Buffalo Chicken Chili. The possibilities are endless so top it with whatever your heart desires. I listed some delicious options in the recipe below.

Between the slow cooker and the Instant Pot method, I do like the Instant Pot better because it literally takes a fraction of the time and the texture is more favorable. I find that slow cooking food makes them a little bit more “mushy,” but I know some people don’t mind this. Nevertheless, both methods yield a delicious and filling chili and you’ll want to eat it all the time during the colder months!

Instant Pot or Slow Cooker Paleo Buffalo Chicken ChiliInstant Pot or Slow Cooker Paleo Buffalo Chicken Chili

Instant Pot or Slow Cooker Paleo Buffalo Chicken Chili

Instant Pot or Slow Cooker Paleo Buffalo Chicken Chili

Author: Jean Choi

This spicy and delicious Paleo Buffalo Chicken Chili is an easy set-it-and-forget-it meal whether you use a slow cooker or the Instant Pot!

Print

Ingredients

  • 1 1/2 lbs boneless skinless chicken thighs or breasts
  • 2 cups riced cauliflower
  • 1 large onion chopped
  • 2 stalks of celery chopped
  • 2 carrots chopped
  • 5 garlic cloves minced
  • 1 tbsp tomato paste
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 3 cups bone broth can sub with chicken broth or water
  • 1 14-oz can of diced tomatoes
  • 1/4 cup hot sauce + more, to taste*
  • Optional garnishes: Jalapeño slices, drizzle of coconut milk, nutritional yeast, cilantro, avocado slices, tortilla chips, and/or lime wedges

Instructions

Instant Pot Method

  1. Add all ingredients, except garnishes, to the Instant Pot and stir.
  2. Close the lid, make sure the pressure valve is set to seal, then set it to manual for 15 minutes.
  3. Once it beeps to finish, open the pressure valve to let steam escape.
  4. Open the lid, remove the chicken and shred it with 2 forks.
  5. Add back in the chicken and stir to combine.
  6. Add more hot sauce, if desired.
  7. Serve with optional garnishes.

Slow Cooker Method

  1. Add all ingredients to the slow cooker and stir.
  2. Cover and cook 4 hours on HIGH or 8 hours or LOW.
  3. Once finished, remove the chicken and shred it with 2 forks.
  4. Add back in the chicken and stir to combine.
  5. Add more hot sauce, if desired.
  6. Serve with optional garnishes.

Recipe Notes

*All hot sauce have different spice levels so start out with 1/4 cup and add more later, if needed!

Instant Pot or Slow Cooker Paleo Buffalo Chicken Chili