Tag Archives: walnuts

Paleo & Whole30 Grilled Peach Salad With Bacon

This crunchy, sweet, and savory Paleo & Whole30 Grilled Peach Salad with bacon is a refreshing summer salad that comes together in no time. The lemon date vinaigrette ties the flavors together beautifully!

Whole30 Grilled Peach Salad With Bacon

Summer is all about peaches and grilling for me, so I was beyond excited to see the first sign of peaches at the farmers market over the weekend. While I love juicy and drip-down-your-chin peaches on their own, one of my favorite ways to enjoy any fruit is by grilling them! If you’ve never tried grilling fruits before, you are missing out big time.

Paleo & Whole30 Grilled Peach Salad With Bacon Recipe

Grilling fruits caramelizes their natural sugars and really brings out their flavors to a whole new level. That’s what makes this Whole30 grilled peach salad so incredibly delicious.

Grilled peach slices are combined with salty bacon, toasted crunchy walnuts, and refreshing cucumbers and onions, all over a bed of slightly bitter arugula, then drizzled with a lemon date vinaigrette that makes the flavors pop and meld together in the most amazing way.

Whole30 Grilled Peach Salad With Bacon

Summertime Favorite

While this paleo and Whole30 grilled peach salad is quite simple and quick to make, the flavor profile and its fancy presentation makes it suitable for your next dinner party as well. Not only that, the components are meaty and filling enough to serve as a meal, and that’s how I’ve been enjoying it for a delicious way to up my fruits and veggie intake.

Whole30 Grilled Peach Salad With Bacon

Keep It Whole30

If you are in the middle of the Whole30 challenge, this salad is the perfect way to indulge in the best summer flavors without any added sugar. Just make sure your bacon is Whole30-compliant (no sugar or nitrates!) and use the vinaigrette recipe as written in the instructions.

If you are NOT doing the Whole30, you can substitute dates with honey for the vinaigrette, since you are more likely to have that on hand than medjool dates.

Hope you take advantage of summer’s best flavors and make this Paleo & Whole30 Grilled Peach Salad With Bacon!

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Paleo & Whole30 Grilled Peach Salad With Bacon

This crunchy, sweet, and savory Paleo & Whole30 Grilled Peach Salad with bacon is a refreshing summer salad that comes together in no time. The lemon date vinaigrette ties the flavors together beautifully!
Course Main Course, Salad
Prep Time 10 minutes
Cook Time 14 minutes
Servings 3 servings
Calories 467kcal

Ingredients

Lemon Date Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 tsp dijon mustard
  • 1 tsp fresh thyme
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 pitted medjool date 2 tsp honey if not on Whole30

Grilled Peach Salad with Bacon

  • 1/2 cup walnuts
  • 4 slices thick cut bacon
  • 2 peaches sliced
  • 4 cups arugula packed
  • 1 cup diced cucumber
  • 1/2 medium red onion sliced

Instructions

  • Place all ingredients for the vinaigrette in the blender and blend until smooth. Set aside.
  • Heat a dry skillet over medium heat. Add walnuts and heat until browned and fragrant, about 4-5 minutes. Remove from the pan and set aside.
  • In the same skillet, add the bacon and cook for 5 minutes until crispy.
  • Remove from heat and roughly chop into small pieces. Reserve the bacon fat.
  • Heat a grill or a grill pan over medium high heat.
  • Brush the peach slices with the bacon fat on both sides.
  • Grill the peach slices until grill marks appear, about 2 minutes on each side.
  • Assemble the salad: Place arugula, cucumber, and red onion in a large bowl. Top with toasted walnuts, bacon, and grilled peaches. Drizzle with the prepared vinaigrette.
  • Toss to coat before serving.

Nutrition

Serving: 1serving – makes 3 | Calories: 467kcal | Carbohydrates: 24g | Protein: 9g | Fat: 39g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 616mg | Potassium: 538mg | Fiber: 4g | Sugar: 17g | Vitamin A: 19.8% | Vitamin C: 26.3% | Calcium: 8.3% | Iron: 8.2%
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 Chocolate Banana Bread with Walnut Topping

This Paleo Chocolate Banana Bread is delicious and crunchy from the walnut topping, and great for breakfast or any time of the day. It’s a comforting recipe all year round!

paleo chocolate banana bread

If you know me at all, you know I’m not a sweets person. I can’t even remember the last time I got dessert at a restaurant, and I was perfectly fine not having cake for my birthday. I do enjoy a piece of extra dark chocolate daily but that’s pretty much it. However, with the weather getting slightly cooler, my sweet tooth has been acting up recently.

Paleo Chocolate Banana Bread Recipe

After I was away for the weekend, I was delighted to come back to super brown and ripe bananas. Hello there, future delicious baked good. I guess I “forgot” to eat you. So in order to not let these bananas go to waste, I whipped up this paleo chocolate banana bread and I’m pretty dang obsessed.

paleo chocolate banana bread These paleo chocolate banana bread slices are sweet without being overpowering and the chocolate chips in them really make the banana flavors shine. They are moist, sturdy, and so amazing drizzled with butter or almond butter.

Crunchy Walnut Topping

When I’m eating anything, sweet or savory, I love biting into something crunchy. Bacon? Please overcook it so it’s almost burnt. Oh, did you over-bake those cookies? I’ll take them, no problem. For this paleo chocolate banana bread recipe, I added chopped walnuts for the topping to add the crunch factor and they are such a great combo with the soft and moist bread layer.

If you are not into the crunchy texture like me, you can leave it and it’ll still be super delicious and wonderful. Hope you enjoy this recipe, because it’s such a great breakfast on a busy day or if you just want to indulge in something slightly sweet and decadent in the afternoon!

paleo chocolate banana breadpaleo chocolate banana bread

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Paleo Chocolate Banana Bread with Walnut Topping

This paleo banana bread is deliciously sweet and crunchy from the cacao walnut topping. It's a comforting dessert all year round!
Course Breakfast, Dessert
Prep Time 5 minutes
Cook Time 1 hour
Cooling time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 274kcal
Author Jean Choi

Ingredients

Instructions

  • Heat oven to 350 degrees.
  • Line a 9x5 loaf pan with parchment paper so the edges are hanging over two sides.
  • Mash the bananas in a large bowl. I like to leave them slightly clumpy so I taste small chunks of banana in the bread later.
  • Add eggs, almond butter, 1/4 cup coconut oil, maple syrup, and vanilla extract to the bananas and mix well.
  • Add coconut flour, baking soda, baking powder, cinnamon, and sea salt and mix well.
  • Fold in chocolate chips.
  • Pour the mixture into the prepared loaf pan.
  • In a separate bowl, mix together chopped walnuts and 1 tbsp coconut oil.
  • Sprinkle the topping mixture evenly over the bread batter.
  • Bake for 55-60 minutes, until toothpick inserted in the center comes out clean.
  • Let the bread cool in the pan for 15 minutes before removing it, using the parchment paper edges. 
  • Let it cool for 30 more minutes before slicing.

Nutrition

Serving: 1slice | Calories: 274kcal | Carbohydrates: 22g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 172mg | Potassium: 302mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2.1% | Vitamin C: 4.1% | Calcium: 8.2% | Iron: 9.1%

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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Whole30 Roasted Squash Salad (Paleo, Vegan)

Celebrate Fall with this tangy and sweet Whole30 Roasted Squash Salad, that’s full of flavor and delicious textures. It makes a wonderful side to any holiday dish!

Whole30 Roasted Squash Salad

I’ve been eyeing squash and gourds at every grocery store lately, and I know you’ve been enjoying seeing them pop up this season if you are a huge squash fan like me. My favorite squash is kabocha squash and I seriously think its the best tasting one out there. I’m actually a bit biased because it’s the type I grew up eating the most, and I didn’t even know about butternut squash until in college.

Whole30 Roasted Squash Salad Recipe

This delicious and warm salad can be made using either kabocha or butternut squash, and I think I may have to make it over and over again throughout the next few months and the holidays. It’s wonderfully tangy and sweet without any processed sugars, and there are so many different textures and flavors that complement each other so ridiculously well.

Whole30 Roasted Squash Salad

Keeping It Whole30

If you are doing the Whole30 challenge (which I highly recommend you try out!), make sure to purchase dried cranberries without any added sugar. It may seem hard to find at a regular grocery store, but I get mine on Amazon here. They are super tasty both alone and used in recipes, and I love that they contain less sugar and carbs than the typical ones that we are used to.

Also, to add a bit more sweetness without using processed sugar to this Whole30 Roasted Squash Salad, a dried medjool date is used in the dressing and the result is pretty darn fantastic. Remember to soak the date in warm-hot water for 5-10 minutes to soften it up so it can blend well. It’s the type of dressing that I’ll be making over and over again to use as my go-to dressing over any salad!

Perfect Holiday Side Dish

With the holidays coming up, I highly recommend you make this easy and hearty salad to serve alongside turkey, ham, or any main dish. It’s a crowd pleaser that goes so well with any protein and I’m even thinking about making it for a holiday potluck I may be attending in the coming months.

Hope this Whole30 Roasted Squash Salad helps you enjoy this wonderful season, and make the holidays and gatherings a bit easier if you plan to try out the Whole30 challenge during those times. Enjoy!

Whole30 Roasted Squash Salad

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Whole30 Roasted Squash Salad (Paleo, Vegan)

Celebrate Fall with this tangy and sweet Whole30 Roasted Squash Salad, that's full of flavor and delicious textures. It makes a wonderful side to any holiday dish!
Course Salad, Side Dish
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 226kcal
Author Jean Choi

Ingredients

  • 2 lb kabocha squash or butternut squash, peeled and cubed
  • 1 tbsp coconut oil
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 2 tsp ghee or coconut oil
  • 1/2 cup raw walnut halves
  • 2 cups salad greens
  • 1/4 cup dried cranberries no sugar added
  • 1/4 red onion thinly sliced

Dressing

  • 1 pitted medjool date soaked in warm water until soft, then drained
  • 2 tbsp extra virgin olive oil
  • 2 tbsp water
  • 2 tbsps apple cider vinegar
  • 1 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp coriander
  • 1/4 tsp cinnamon

Instructions

  • Preheat oven to 400 degrees F.
  • Place cubed squash in a baking pan and toss with coconut oil, sea salt, and pepper, until evenly coated.
  • Roast for 18-20 minutes until tender, turning the pan halfway through.
  • While the squash is roasting, heat a large skillet over medium heat.
  • Add ghee and walnuts, and stir together for 5 minutes until the walnuts are golden and fragrant.
  • Remove from the skillet and set aside.
  • Remove the squash from the oven.
  • While the squash cools a bit, place all the dressing ingredients in a blender and blend until smooth.
  • In a large salad bowl, add salad greens, roasted squash, toasted walnuts, dried cranberries, and red onion. 
  • Drizzle the dressing over everything, and toss gently to coat.
  • Serve warm. 

Nutrition

Serving: 1serving | Calories: 226kcal | Carbohydrates: 23g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 602mg | Potassium: 629mg | Fiber: 3g | Sugar: 10g | Vitamin A: 44.4% | Vitamin C: 26.9% | Calcium: 5.6% | Iron: 7.1%

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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