It’s two days away from Thanksgiving here in the United States, and that means a significant portion of my readership is scrambling to put together a Primal menu. Things are easier now with the rise of the ancestral health community and the growing preponderance of related recipe blogs, but a lot of you are still wasting precious time combing through their volumes or converting standard Thanksgiving recipes into Primal-friendly recipes. You have better things to do. You have family and friends to visit, footballs to toss (or kick, as the case may be), piles of polychromatic leaves to roll around in, and thanks to give. Even if you’re an international reader, don’t celebrate Thanksgiving or know quite what it’s all about, you still like to eat great food.
Bacon pancakes sound like a sinful breakfast treat, but these slightly sweet, mostly savory cakes require no repentance. Fluffy, moist and salty with just hint of sweetness, bacon pancakes can be served with a light drizzle of maple syrup, or a dollop of sour cream and a hit of hot sauce.
Peruse the list of ingredients for these Primal pancakes and you’ll see the usual suspects (coconut flour, eggs, butter) mixed with bacon and chives. But this recipe also has something completely new: gelatin. Why add gelatin to pancakes? Because you can, without affecting the flavor or texture.
The following recipe is pulled straight from the pages of the new Primal Blueprint Publishing publication Primal Cravings. Authors Brand and Megan Keatley really know how make delicious Primal dishes, and often with surprisingly few ingredients. This recipe doesn’t disappoint on both counts. Start day 13 of your 21 day challenge off right and give this recipe a try today. Now, enter Brandon and Megan…
A big problem with making a good go at Primal eating is breakfast. The reason is twofold. One, we’re all so used to standard American breakfast fare of the last 30 years (processed carbs and sugar, think: cereal, bagels, pastries, juice) and two, it’s early and you have a job or class or something to get to, who has time to cook?
Crispy, crackling nuggets of pork belly are better than traditional bread croutons, any day of the week. Pork belly “croutons” add crunch and saltiness to salad, plus they have a succulent, fatty middle that a square of stale bread can’t compete with.
But you probably don’t need to be sold on loving meat croutons over bread croutons. So let’s get right down to the recipe. How does one turn a tough slab of pork belly into gorgeous layers of thin, crispy skin, velvety fat and tender meat? It’s easier than you think. Plus, pork belly is a relatively inexpensive cut of meat and easy + inexpensive + incredible flavor = Primal happiness.
Ginger and lemongrass meatballs are so moist and uber flavorful that they don’t need any sauce. This blend of lamb and pork boldly seasoned with ginger, lemongrass, garlic, basil and cilantro will knock you out with flavor and aroma. Just serve the meatballs on a plate with a side of braised scallions for dinner or stash them all in the fridge for some high-protein snacking. Either way, you can’t go wrong.
Meatballs are a terrific vehicle for getting more lamb into your diet. Why use ground lamb instead of beef? Lamb is a great source of B vitamins, niacin and zinc, and it’s one of the richest sources of CLA. If you want to make these meatballs entirely out of lamb, go for it. Just be extra careful not to overcook them, as it’s easy to overcook lamb resulting in a tough rather than tender meatball.
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