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.
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.
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.
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.
Pasta night needn’t be a thing of the past when you adopt Primal Blueprint eating principles. While there’s a host of packaged paleo and even keto pasta choices out there these days, the simplest, whole food option is the humble spaghetti squash.
Here we’ve taken full advantage by using the remaining shell as a festive bowl once we’ve shredded the “noodles” from the inside. With meatballs, peppers, onions, marinara and mozzarella, you’ll enjoy all the flavors of your favorite pizza.
There’s such simplicity in pairing a delicious pasta sauce with zoodles or spaghetti squash, but sometimes you want to pull out all of the stops. When you feel like getting fancy, this Primal pasta is the perfect idea!
Since the Primal pasta recipe is not low-carb, we’ve also included a Keto option that is cheese based. Keep in mind that the Paleo recipe is a boiled pasta, while the Keto option is baked.