Primal Mayo has arrived, a delicious and healthful Primal and Paleo approved mayonnaise that’s made from real food ingredients and tastes like real mayonnaise. Finally, mayonnaise can once again be a convenient condiment that’s always in your fridge, rather than something you have to whisk together by hand every time!
Even if you’re not someone who regularly craves mayonnaise, a jar of Primal Mayo in your fridge makes it really easy to whip up all sorts of delicious salad dressings, sauces and dips. In this recipe, Primal Mayo is quickly transformed into zesty lime dressing and smoky chipotle sauce. Both the slaw and the sauce bring a ton of flavor to simple fish tacos.
This is a recipe from Primal Blueprint Publishing’s popular cookbook Primal Cravings: Your Favorite Foods Made Paleo. The 125 recipes in Primal Cravings are all are low-sugar, grain-free, gluten-free, and industrial oil-free. What’s more, unlike typical substitute recipes in many other paleo cookbooks, these new and original grain-free baking methods have almost exclusively eliminated the need for the typical expensive agents like almond flour and other nut flours and nut butters.
This week we’re bringing you another tropically infused recipe to warm your winter weather blues!
If crab cakes and coconut shrimp had a love child, I’d imagine it would be something like this. The Keatley’s have put a clever spin on the two classics and taken it a step further by pairing it with a lively Pineapple Salsa.
Perfectly sweet and savory, this recipe is sure to please Primal and non-Primal fans alike. And at around 25 minutes from prep to finish, you’ll have an impressive appetizer or light dinner that’s full of flavor but doesn’t have you spending a lot of time in the kitchen.
Mustard greens are usually paired with bacon, or fatty pork of some kind, and there’s no argument here that it’s not a delicious combination. But the pungent mustard flavor in these dark, leafy greens is also a fine side with fatty salmon –
especially when the two are brought together with a bright honey-mustard vinaigrette.
The honey mustard vinaigrette is used two ways here, as a topping for the salmon before it cooks and as a warm sauce when the dish is served (you’ll also have a little leftover to use on a salad later in the week). This slightly sweet, tangy vinaigrette will go well with any dark leafy green so it’s a great one to whip up when your CSA box is over-stuffed with kale, mustard greens, spinach or the like. Since dark green leafy vegetables are considered one of the most nutrient-dense foods available, it’s a shame to let them wilt away in your refrigerator.
Meals like this oven-baked chowder are exactly the type of recipes that instantly become keepers. Why? The chowder is deeply flavorful and the fish and veggies cook perfectly every time, with little assistance from you. Plus, it’s a one-pot meal that serves up both protein and veggies and leaves behind only a few dirty dishes.
Change the recipe up seasonally with different vegetables, or stick with this tried and true combination of parsnips, carrots and bell pepper. Using different types of fish is an option, too; sea bass and halibut are always delicious, and wild salmon, of course, is never a bad choice for its abundant omega-3s.
Is this traditional chowder? No, but it’s just as good (or maybe even better).
Shrimp Fra Diavolo is an Italian-American creation of shrimp tossed into a spicy sauce made from little more than tomatoes, garlic and red pepper flakes. This recipe throws in mussels too, because it seems like a crime to make a seafood dish without them. Namely, because mussels are delicious, but also because tucked into each blue-gray shell is a healthy serving of protein, B-vitamins, selenium, zinc, magnesium and manganese.
You could make this dish entirely with mussels and turn it into Mussels Fra Diavolo, if only shrimp didn’t play such a key role in transforming the tomatoes into a rich and flavorful sauce instead of just bland marinara. The trick? Browning shrimp shells then simmering them in broth creates a quick but really flavorful seafood stock. The stock can then be used as a base for any soup, bisque, chowder or sauce you make.
Nori is known and loved as a wrap for sushi, but you don’t need a gob of rice to enjoy the mild-flavored, toasted sheets of seaweed. Toasted nori sheets can be ground into powder (a coffee grinder works well for this) and the powder can sprinkled liberally as a seasoning for meat, seafood, vegetables, sauces and dressings. In other words, if you like the flavor of seaweed you can add nori powder to just about anything.
Like other types of sea vegetables, nori is a good source of healthy minerals, so the more ways you have to add it to your diet, the better. Mash nori powder up with butter (and melt it over meat and roasted veggies), blend it with sea salt, or, follow this recipe and whisk nori into a vinaigrette.