A few years ago, I wrote a post describing all the things that avowed Primal eaters can learn from p...
The creamed spinach many of us grew up with was too often overdone and underwhelming. It’s a genuine shame because spinach can and should retain its bright and distinct taste in the final dish as well as texture. In this recipe, you’ll find both. Sauteed mushrooms and shallots add nuance to what remains full, fresh flavor.
We’ve used coconut cream here, but use regular dairy or any non-dairy cream you prefer. Serving suggestion: Top with some parmesan, Parmigiano-Reggiano or pecorino at the end for a nice finish. We love this with a juicy beef roast.Read More
Ribeye steaks get lots of love, but there’s something about a ribeye roast that makes for an unforgettable meal. Tender, juicy, marbled to perfection, it’s a main course that’s perfect for anytime, but especially a holiday table.
And we went for the best with this recipe—specifically a ButcherBox grass-fed ribeye roast. Just a few minutes of prep the night before and five ingredients bring out the premium taste of this cut with a beautifully roasted and garnished presentation to wow the guests.Read More
Thanksgiving is only a couple weeks away and in the United States this means one thing: turkey. Few other foods seem to dominate a holiday like this bird with a mind-boggling demand of 45+ million turkeys each Thanksgiving). Last week we offered a Primalized update—and upgrade—to the traditional pumpkin pie. This week we thought we’d whip up recipes for both the main event—the bird itself—and a lower carb alternative to its usual mashed potato pairing with a delicious and equally creamy accompaniment: mashed parsnips.Read More
Beauty isn’t everything and celery root is living proof. There’s nothing about its knobby, gnarled, beige appearance that would entice you to put it in your shopping cart. You’ve probably passed by it a hundred times nestled between the turnips and rutabagas, not even realizing what an amazing root vegetable you’re missing in your life.
The flavor of celery root strongly resembles celery, but there’s also something potato-like about it in both taste and texture. It’s often eaten as a salad, grated then left raw or quickly blanched and mixed with mayonnaise, lemon and mustard. This time of year we prefer to cook celery root a little longer before serving. Peeled and cut into pieces, this vegetable can be braised, boiled, baked or sautéed. If you’re tired of using cauliflower as a mashed potato stand-in, give mashed celery root a try. Even better, gently simmer celery root, then puree it into a creamy soup.Read More
Hearty salads have the best of all worlds: ample protein, copious vegetables, and big flavor. And when they’re seasonally inspired? All the better…
We’re loving this earthy autumn dish right now. Seared steak, fall vegetables and tangy mustard vinaigrette—together they make the perfect salad supper.Read More
These days you can find a wide array of grain-free pastas with genuinely delicious flavor and texture. If you like the taste of pasta but want to limit the pasta carbs, add meat and veggies so less pasta goes further in the dish. Chicken thighs are a great choice to this end. Experiment with adding in veggies like spinach, baby broccoli, mushrooms or bell peppers, and create a variety of versions to your own taste.
For the sauce, use a full-fat coconut milk for the richest flavor, or use traditional full-fat dairy milk or your favorite milk substitute along with our new Primal Kitchen® No-Dairy Vodka Sauce.Read More