We all have foods we miss when we ditch wheat, and lasagna tops the list for a lot of us. Think about it – it’s the ultimate comfort food: gooey cheese, zingy sauce, meat if you like, sometimes your favorite vegetables, all layered between stacks of tender noodles. Well, pull out that lasagna pan because this recipe is going feel completely indulgent. This celery root lasagna is the real deal, without the brain fog and digestive discomfort you get from grains. Even the most carb-addicted, pasta-loving person you know ask for seconds. In place of noodles, we’ll use thin sheets of celery root, a vegetable with a mild flavor and tender texture that does a fine job of impersonating a lasagna noodle. Never had celery root before? Let’s get to know celery root, or celeriac, a little better. What is celery root? Celery root, or celeriac, is a bulbous root vegetable with a bumpy skin and flesh like a firm potato. Their neutral flavor makes them versatile – you can roast them, mash them, they hold up to stews and slow-cooking, and when sliced, they make a great replacement for lasagna noodles. What does celery root taste like? Celery root has a texture similar to a parsnip and a neutral flavor that resembles a potato with a subtle celery qualtiy. Its subtle flavor makes it play well in a wide variety of dishes, and it holds up well as a pasta replacement. Is celery root keto? How many carbs are in celery root, or celeriac? Celery root contains 3 net carbs per 1/2 cup, which makes it a great addition to a keto lifestyle. People use it as a replacement for noodles, potatoes, and other higher carb root vegetables because of it’s neutral flavor and versatility. Do you have to peel celery root? The skin is fibrous and earthy, so it’s best to peel celery root and cook with the tender flesh. Time to give it a try in your new favorite lasagna recipe. Gluten Free Lasagna with Celery Root (Celeriac) Noodles Recipe Ingredients 1/4 cup organic extra virgin olive oil, divided 4-6 assorted tomatoes, cut into wedges 1/2 cup chopped red onion 3 cloves minced garlic 3 cloves garlic, smashed 1 lb. grass-fed ground beef 1/2 tsp. salt 1/2 tsp. black pepper 1/2 tbsp. dried oregano 2 tbsp. tomato paste 2-3 tbsp. broth 2 tbsp. fresh basil 3 large or 4 medium celery roots 2 tbsp. Butter 1.5 cups garlic marinara sauce 1/2 lb. shredded mozzarella 3 tbsp. parmigiano-reggiano cheese Directions Preheat your oven to 350 degrees Fahrenheit. Toss your smashed garlic and sliced tomatoes in 2 tablespoons of olive oil and lay on a parchment covered sheet pan. Roast for about 45 minutes, or until they are soft and a bit caramelized. While the tomatoes are roasting, fill a pot with water and a pinch of salt and bring to a boil. Wash your celery roots well and peel them. Slice them into very thin squares that are at … Continue reading “Gluten Free Lasagna with Celery Root (Celeriac) Noodles”
An artfully arranged rice bowl is a hearty meal that’s packed with a variety of colors, flavors, textures, and even temperatures. The thing is, the good stuff usually sits on top of a packed bed of rice, which could push your carbs over the edge if you’re trying to keep them low. Riced cauliflower is an easy substitute that creates just as satisfying a bowl as the real thing. While it looks like a lot of effort, this shrimp and cauli-rice bowl recipe comes together in just a few minutes.
Warm spiced shrimp against cool greens, crunchy radish, creamy avocado, and bright citrusy slaw is everything you’re craving in one bowl. Make it once, and it will work its way into your regular rotation.
Here’s how to put it together.
Coleslaw is a go-to when you’re looking for a versatile vegetable side for your meal, when you want to balance a rich meal with a light salad, or when you need to add some crunch to your tacos and wraps. This citrus coleslaw is a refreshing spin on traditional slaw that incorporates zingy lime and bright cilantro alongside cool cabbage.
Coming in at 4 net carbs, you can work citrus coleslaw into any eating plan, whether you’re Primal, keto, or paleo. Want to make it vegan? Swap in vegan mayo in place of regular mayo. The best part? It comes together in five minutes!
Here’s how it’s done.
Backyard gardens are putting forth the last of their bounty, and late summer vegetables are at their peak of freshness. To squeeze every last drop out of your harvest, give fermentation a try. Fermented vegetables date back hundreds of years. Back before we had freezers, people had to preserve food somehow. Somewhere along the line, someone figured out that salting food and letting it sit for a week creates a crunchy, tangy pickled vegetable that tastes better than what you started with. A lot of people find home fermentation to be intimidating. And it can be, at first. As long as you sanitize your cutting boards, jars, and tools with boiling water before you start, there’s a great chance you’ll end up with a beautiful pickle at the end. Here’s how to do it. Home Fermented Vegetables: Pickled Giardiniera Recipe Serves: 10-20, depending on serving size Time in the kitchen: 15 minutes, plus 5 days hands-off fermentation time Ingredients 1-2 heads cauliflower, cut into small florets 6-7 carrots 5-6 stalks celery 1 red bell pepper 1 large leek 1 lb. green beans 1 tsp. black peppercorns 3/4 tsp. mustard seeds 4 bay leaves 4 cloves garlic, smashed 1 small bunch oregano 3/4 tsp. red pepper flakes (or 1-2 sliced jalapenos) Water Salt Directions Using boiling water, sanitize whatever vessel you plan to use for your fermenting. Use care not to burn yourself! Wash all of your veggies and chop them. Double wash your leeks as they’re notorious for being very sandy. We recommend a 3.5% salt solution for your fermenting. To figure out how much salt you need, weigh your crock or jar on a small kitchen scale. Tare the scale while the empty jar is on it so the weight reads as 0g. Fill the jar with water until it’s a few inches from the lip of the jar. Record the mass of the water and then multiply the amount by 3.5% to find out how much salt you need. Pour the water out and add the appropriate amount of salt to the jar. Then, subtract the amount of salt you added from the total mass of the water that fits in the jar. This will give you the mass of water you need to add to the jar. At this point, pour the salt solution you created out into another jar, you’ll need it in a minute. Layer your crock or jar with all of the chopped veggies, the peppercorns, mustard seeds, bay leaves, oregano and red pepper flakes. Pour enough of your salt water solution into the jar so the vegetables are fully submerged. Alternatively, you can keep the salt water solution. Add a few crock fermentation weights to the top which will keep all of the vegetables submerged. Cover your jar with the appropriate lid. We used an airlock lid kit, which has a small hole in the lid that the airlock attaches to. Fill the airlock with the appropriate amount of water based on your … Continue reading “Pickled Vegetables, Two Ways: Home Fermented and Quick Pickles”
We can generally get our hands on a watermelon any time of year, but these are the months when they actually taste sweet and juicy. As soon as watermelons come into season, my Summer Watermelon Salad comes out of hiding. It’s a late summer treat that reminds us that even though we’re hearing the first whispers of school starting and pumpkin spice, it’s still summertime.
This watermelon salad is a sweet, crunchy, tangy accompaniment to any summer meal.
Tip: feel free to leave the feta cheese out if you are dairy-free, or replace it with goat cheese or fresh mozzarella.
Summer Watermelon Salad Recipe
Time in the kitchen: 5 minutes
4 cups cubed watermelon
2 oz. crumbled feta cheese
1/4 cup basil
1 large tomato sliced into wedges
1 chopped cucumber
5 chopped radishes
1/3 cup sliced red onion
3 Tbsp. Primal Kitchen® Lemon Turmeric Dressing
salt and pepper
Chop the watermelon into ¾”-1” cubes. Slice the tomato into wedges and chop the cucumber and radishes.
Thinly slice the red onion and the basil.
Combine the watermelon, chopped basil, tomato, cucumber, radishes and red onion in a bowl. Pour in the Primal Kitchen Lemon Turmeric Dressing and fold it into the salad along with the feta.
Season with salt and pepper and garnish with more basil leaves.
Nutrition Information (¼ of recipe):
Total Carbohydrates: 19g
Net Carbohydrates: 17g
All raw. All cooked. A little of both. With meat, or without. Artfully arranged in a pretty plate or thrown together in a to-go container as your run out the door. There are infinite ways to assemble your “Big Ass Salad.”
What’s the best way to make yours?
The best “Big Ass Salad” is the one you’ll make, and the one you’ll enjoy eating.
With flavorful veggies, sweet BBQ chicken, and salty pickles, this version of the BAS keeps your taste buds interested. It’s easy to put together, and you can easily adapt it with the veggies you have on hand.
Here’s how to make it.
Hawaiian BBQ Chicken “Big Ass Salad” Bowls with Quick Pickles Recipe
Serves: 2-3, depending on bowl size
Time in the kitchen: 15 minutes
For the Chicken
1 lb boneless skinless chicken breast
Salt and pepper to taste
3/4 cup Primal Kitchen® Hawaiian BBQ Sauce, divided
1 tbsp fresh lime juice
For the Quick Pickles
1 medium cucumber thinly sliced
2 garlic cloves smashed
5-8 peppercorns (optional)
1 tbsp fresh dill
1/2 cup water
1/4 cup white vinegar
1/4 cup white wine vinegar
1 tsp salt
For the Bowl
1 head romaine lettuce, torn
1 cup cooked riced cauliflower (frozen and rinsed to thaw, for ease!)
1 beefsteak tomato roughly chopped
1/4 red onion diced
1/2 cup cheddar cheese shredded (optional)
1/4 cup Primal Kitchen Cilantro Lime Dressing and Marinade
For the Chicken
Season chicken with a salt and pepper to taste and marinate in a large bowl. In a small bowl, whisk 1/2 cup of the BBQ sauce, and lime juice. Pour the sauce over the chicken and marinate for an hour or two.
Sear chicken on medium-high heat until internal temperature reaches 160 degrees. Once cooled, slice against the grain into strips.
For the Pickles
Fill a jar or large bowl with dill, cucumber, garlic, and peppercorns. Heat the water, vinegar, and salt in a saucepan over medium-high heat. Once the liquid starts to bubble, remove from heat and pour into the jar with the cucumbers. Allow to cool then refrigerate.
For the Bowls
Arrange the salad ingredients in each bowl. Layer on the cooled and sliced grilled chicken, then top the bowls with the remaining BBQ sauce.
Garnish with cilantro and pour on a generous amount of Cilantro Lime Vinaigrette. Enjoy!
Recipe courtesy of guest contributor Abby Rice, wellness blogger at Everyday From A. Adapted for the Primal lifestyle from the original version, featured here. Many thanks, Abby!