Category: Vegetables

Air Fryer Green Beans – Quick and Easy Recipe!

The air fryer is already your favorite appliance for making chicken wings and crispy Brussels sprouts, but you haven’t unlocked its full potential until you try this quick and easy air fryer green beans recipe. Flavorful, crispy green beans are the perfect addition to your next game day smorgasbord. Trying to get your kids to eat more veggies? Look no further than this fun finger food. Serve these air fryer green beans with Primal Kitchen Ranch Dip to tempt even the pickiest eater. (What kid doesn’t love dipping?)

Although you can air fry frozen vegetables, this recipe works best with fresh, firm green beans. Try it and let us know how it turns out!

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Creamed Spinach Recipe

Creamed spinach gets a bad rap because the version many of us grew up with was too often overdone and underwhelming. It’s a shame because cooked spinach can and should be bright and delicious!

This recipe will show you how to make creamed spinach that retains its appealing taste and texture in the final dish. Sautéed mushrooms and shallots add nuance, and since this creamed spinach is made without cream cheese, it’s not too heavy. If you omit the parmesan, the recipe is even dairy-free!

We love this spinach served with a juicy beef roast. Cheese lovers should try adding some Parmigiano Reggiano or pecorino at the end for a nice finish.

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Dehydrating Food at Home: How to Get Started

It’s easy to see why food preservation would have been critical to our ancestors’ survival. Being able to store food to eat later meant they were protected against unsuccessful hunts and less-than-fruitful gathering. Moreover, they could migrate into regions where access to fresh food varied by season.

Drying was probably one of the earliest methods of food preservation paleolithic humans discovered, no doubt quite by accident. There’s evidence that our ancestors were drying food to preserve it as early as 10,000 to 12,000 BCE. Along the way, they also learned how to ferment, smoke, and use ash, salt, fat, and even peat bogs to keep food from spoiling. Each of these methods works in its own way by discouraging the growth of microorganisms that cause food to go bad. In the case of dehydrating, microbes require water to proliferate. No water, no rotting.

As food preservation methods go, drying, or dehydrating, has several advantages. Dehydrated food is shelf-stable and lightweight, making it a space-efficient and energy-efficient option—no refrigeration required. It’s perfect for homesteaders, parents, hikers, and backpackers who want to make portable, healthy snacks and meals to reconstitute later.

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Warm Spinach Salad Recipe

“Warm” and “salad” might not be two words you’d normally associate, but we promise you that this warm spinach salad recipe has the goods!

This high-protein salad boasts colorful, nutrient-dense veggies and healthy fats. Roughly chopping the greens ensures that you get bite-sized greens in every delicious bite, and the crispy bacon, crunchy apples, and perfectly roasted butternut squash are downright delightful together.

It’s is also very versatile and customizable. Spinach salad is a classic, but any greens—baby kale, Swiss chard, beet greens, or a combination—will work here. Instead of butternut squash, substitute delicata squash or kabocha. Swap out the walnuts for pecans or pine nuts and the goat cheese for feta. Try it with ranch dressing instead of honey mustard. You can’t go wrong. Once you get the warm spinach salad experience, you’ll want to try loads of different variations.

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Low-carb TikTok Inspired Salmon Rice Bowls

If you’re on TikTok and you come across food and recipe videos from time to time, there’s no doubt you’ve seen Emily Mariko’s viral Salmon Rice recipe. Here at Mark’s Daily Apple, we swooned as hard as everyone else, but wanted a lower carb, grain-free option.

We got to work on making a Primal version, and we finally get to see what all the excitement is about. Well, it lives up to the hype, and it’s going into our weekly rotation. The best part is, if you keep salmon and cauliflower rice in the freezer, you’ll probably have the ingredients on hand to adapt the recipe according to what’s in your fridge.

Here’s how to make it.
Low-carb TikTok Inspired Salmon Rice Bowls

Ingredients

2 6oz. wild-caught salmon portions
3 tablespoons Primal Kitchen® No Soy Teriyaki
1 tablespoon sesame oil
4 cups cauliflower rice (I used frozen)
Nori sheets
Sesame seeds
More No Soy Teriyaki or coconut aminos

Toppings Options

1 shredded carrot
6 sliced radishes
3 chopped scallions
1 sliced avocado
Kimchi
Cucumbers
Daikon
Snap peas
Shredded bell pepper
Pickled veggies
Pickled onion
Fried egg

Spicy Mayo

3 tablespoons Primal Kitchen Mayo
Sriracha sauce, to taste

Directions
Place the salmon portions in a glass dish. Combine the sesame oil and teriyaki sauce in a small bowl and pour the mixture all over the salmon.

Bake the salmon at 375 degrees for about 12-15 minutes, or until the internal temperature reaches at least 145 degrees Fahrenheit.

Roast your cauliflower rice on a sheet pan until it is tender but not too browned.

When the salmon is fully cooked and has cooled for a little bit, shred it with two forks. Toss half of the salmon with the cauliflower rice and place it into two bowls. Place the rest of the salmon on top of the cauliflower.

Add your favorite toppings to the bowl. We used peeled carrot, sliced radishes, scallions, and sliced avocado. You could also use things like kimchi, cucumbers, pickled radishes or onions. Feel free to top with more of the no soy teriyaki or some coconut aminos.

In a small bowl, mix together the mayo with as much or as little sriracha sauce as you’d like. Drizzle the spicy mayo on top of the bowls.

Garnish with sesame seeds or seaweed seasoning and place some nori sheet pieces on the side and enjoy!

Tips

These bowls can be made with leftover salmon or other proteins like shredded chicken or steamed or sauteed shrimp. You can also put a fried egg on top.
Topping ideas: radishes, cucumbers, green onion, carrot, daikon, thinly shredded cabbage, avocado, sliced pepper, zucchini noodles, snap peas

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Mark’s Big-Ass Keto Salad

For years now, all those who know me (including readers of the blog) have heard me talk about my daily “big-ass salad.” It’s been my lunch of choice for a couple of decades at least, and I don’t see that ever changing. Over the years I’ve adapted it to my personal tastes, nutritional experiments, and—lately—my keto practice.

Some people minimize vegetable intake when they’re eating keto. I’ve never found that necessary or beneficial. In fact, I highly recommend plenty of above-ground vegetables and even berries for an optimally varied, nutrient-dense keto diet. That’s my Primal take because personally I practice keto with an eye toward strategy, not restriction.

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