Is it a Primal Energy Bar or the perfect Primal dessert? Call them what you will, these delicious little morsels deliver a healthy dose of fat and protein and satisfy an urge for something sweet. Frozen Coconut Macadamia Bars are incredibly easy to make and have an deliciously decadent flavor and texture.
Macadamia nuts and coconut oil add a naturally sweet taste. Coconut flakes and chia seeds add a crunchiness that contrasts perfectly with the otherwise smooth and creamy texture of the bars. That’s it for ingredients. Just pop the bars in the freezer and 30 minutes later they’re done. Keeping the bars frozen is essential; if left out too long they’ll start to melt. The cold texture is partly what makes them so delicious, almost like a Primal ice cream bar.
Burgers and avocados are a natural pairing, but instead of piling slices of avocado on top, why not stuff guacamole inside? The inspiration for this simple but genius recipe came from the Civilized Caveman, who adds sun dried tomatoes to his avocado-stuffed burgers.
In the version here, burgers with a Southwest vibe are stuffed with lime-spiked guacamole. The combination of spicy seasonings and refreshing avocado is hard to beat. Yes, of course you could just serve guacamole on the side with regular burgers, but it’s not the same. When the guacamole is stuffed inside the burger, something magical happens. The meat and avocado become one.
Porchetta is the ultimate meal for pork lovers. Crispy, crackling pork skin; fatty, melt-in-your mouth pork belly; and moist shoulder (or loin) are rolled together in every bite. It’s pork, three ways, in one amazing dish.
When made strictly according to tradition, porchetta is a massive culinary undertaking: a whole, boned-out pig is stuffed with its entrails, herbs and spices and slow roasted in a wood oven. As amazing as this may sound, it’s not exactly manageable for most home cooks. Which is why easier versions of porchetta, like this one made from pork shoulder (or loin) wrapped in pork belly, have become so popular.
Every home cook should have a no-fail recipe for roasted chicken, one you can count on to always deliver golden skin and well cooked, moist, flavorful meat. So what’s the secret? Well, there are several:
Buy Smaller Chickens
Smaller chickens – those weighing 4 1/2 pounds (2 kg) or less – cook fast and evenly, resulting in moister meat. Unfortunately, many stores only sell whole chickens that weigh 5 pounds (2.5 kg) or more. However, if you get stuck with a big chicken, pre-seasoning can help.
Pre-Season the Bird
No matter what size of bird you have, salting a chicken in advance will make the meat (especially the white meat) more flavorful and tender. Ideally, salt the chicken 24 hours ahead of time, but even a few hours can make a difference.
Enchiladas are often a mess of ingredients in a casserole pan, the two main ingredients being tortillas and a heavy blanket of cheese. But it doesn’t have to be that way. In this Primal enchilada recipe, it’s all about the meat.
Chuck roast is slow-cooked with fresh tomatoes and dried chiles. The result is tender, shredded beef and a thick, mildly spicy sauce. Serve in a bowl with avocado, green onion and other garnishes, or spoon the beef onto Primal tortillas. Either way, Primal enchiladas are a filling and healthy meal.
Set aside an hour for cooking and then walk away while the meat and sauce do their thing in the oven. Ancho chiles give the sauce a smoky, earthy flavor and are only mildly spicy. They can be found at most grocery stores. If you want a sauce with more kick, chop up a hot pepper and throw it in the pot, too.
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