Broccoli is such a versatile vegetable, and it’s fantastic in Summer salads. This salad is simple with a flavorful lemon tahini dressing. Broccoli and the other veggies in this salad are hearty, so the salad will hold up well as leftovers. The beauty of this recipe is getting all of the different
vegetables in one bite since they are chopped very small. While I may find chopping veggies back and forth on a cutting board until very fine a therapeutic and enjoyable experience, many don’t and will want to chop
everything up more quickly! To do so, roughly chop your veggies and
then pulse them in a food processor until they are chopped quite small.
The low-carb community was pretty pumped when coffee shops first started to serve sous vide egg bites. Until then, most breakfast options came between a couple of slices of a bagel or croissant. Coming in around $5 for two little egg bites, it was only a matter of time before people started looking for make-at-home versions. Do You Need a Sous Vide to Make Egg Bites? Let’s first put it out there that food cooked sous vide is delicious. The temperature is so precisely controlled that there’s virtually no risk of overcooking or undercooking, and for the most part, it’s a hands-off cooking method. Still, it’s cost-prohibitive for a lot of kitchens – you’re looking at a couple hundred dollars for a decent system, which is more than the average household wants to spend on an appliance they’ll use only occasionally. The solution? These adorable little egg bites are not actually made in a sous vide, but instead in an Instant Pot. The end result is a light and fluffy egg bite bursting with flavor. Ideally, these egg bites would be made in a silicone egg mold, but they also turn out well in ½ pint mason jars. If you don’t have an Instant Pot, there is an oven modification below. This recipe makes 10 egg bites (5 egg bites of each flavor) which are great for an on-the-go breakfast or protein-packed snack. Feel free to experiment with your favorite add-ins. Instant Pot “Sous Vide” Egg Bites Recipe Serves: 5 Time in the kitchen: 25 minutes, including 18 minutes cook time Ingredients 7 large eggs 3 Tbsp. milk of choice (unsweetened and unflavored if you’re using non-dairy milk) ½ cup chopped cooked broccoli florets 1 oz. Crumbled Feta Cheese 3 slices crumbled Cooked Bacon ½ cup Chopped Spinach, cooked and drained well Salt and Pepper Primal Kitchen® Avocado Oil Spray Directions Combine the eggs, milk and a pinch of salt and pepper. For a fluffier egg bite, swap out the milk for ¼ cup of cottage cheese. Blitz them together in a blender, and separate the beaten eggs evenly into two bowls. In one bowl, add the chopped broccoli and feta and whisk to combine. In the second bowl, add the crumbled bacon and spinach and whisk to combine. Liberally spray the insides of your mason jars with Primal Kitchen Avocado Oil spray. Each bowl of egg mixture will make 5 egg bites. Scoop out about ¼ cup of the feta broccoli egg batter into the jars, until the mixture is equally divided between 5. Do the same with the bacon, spinach, and egg mixture. If you are using an egg mold, fill the egg molds until they are a little more than ¾ of the way full. Cover the mouth of each mason jar with a small piece of foil. If you are using an egg mold, cover them with the accompanying lid (if oven safe) or with foil. Add 1.25 cups of water to the Instant Pot, and … Continue reading “Instant Pot “Sous Vide” Egg Bites Recipe”
Crispy on the outside, tender on the inside, coconut shrimp is a perfect appetizer or main event for any back patio supper.
Last-minute seafood cravings? No problem. This coconut shrimp recipe comes together in less time than it would take to pick up take out. It is prepared in the oven instead of the traditional pan-fry method, which creates a crunchy coating with hands-off cook time and easy cleanup.
Let’s get started.
Once you start making your own Instant Pot chicken bone broth, you’ll never buy salty packaged chicken broth from the store again. It’s fully prepped in minutes, you probably have all of the ingredients on hand, it costs pennies per serving, and we suspect you’ll make roast chicken a little more often knowing that a steaming pot of bone broth will follow.
What Is Bone Broth? The Difference Between Broth and Stock
A lot of people use the words “broth” and “stock” interchangeably, when in fact, they’re not prepared the same way. Each has its own characteristics and uses.
A flavorful, home-cooked meal that takes just a few minutes of prep work? Yes, please! No matter how you serve it – on a salad, alongside your favorite slaw, with plantains, or tucked into grain-free tortillas – Instant Pot Hawaiian BBQ Pork is comfort food perfection. All you need to do is a quick chop, a quick sear, and your Instant Pot takes care of the rest. As a bonus, you can make more than you need and stash the extras in the fridge or freezer for later. No Instant Pot? No problem! You can make this dish using your stovetop and oven. Modifications are listed below. Let’s get started. For more like this, instantly download the Keto Reset Diet Recipe Sampler Instant Pot Hawaiian BBQ Pork Recipe Serves: 4-6 Time in the kitchen: 65 minutes, including 60 minutes hands-off cook time Ingredients 2.5 lbs pork butt or shoulder, cut into 4-5 chunks 1.5 tbsp. Primal Kitchen® Avocado Oil or Olive Oil 1.5 cups chopped onion 3 cloves chopped garlic 1/2 tbsp. garlic powder 1/2 tbsp. paprika 1 tsp. black pepper 1 tsp. ground ginger 1 tsp. salt 3/4 cup chicken broth 1/4 cup Primal Kitchen Hawaiian BBQ Sauce 1/4 cup coconut aminos 1 tsp. dijon mustard Toppings (optional): avocado, cheese, chopped tomatoes and onions, or chunks of pineapple. Directions Combine the paprika, salt, pepper, ginger, and garlic in a bowl. Toss the pork chunks in the spices until they are covered on all sides. Add the oil to your Instant Pot insert and press the Sauté function. Once the oil begins to heat, add the chopped onion. Sauté the onion for 2-3 minutes. Add the chopped garlic and stir until it is fragrant. Add the chunks of pork to the pot and brown for 1-2 minutes on both sides. Whisk the broth, Primal Kitchen Hawaiian BBQ Sauce, coconut aminos and mustard in a bowl and pour the sauce on top of the pork. Hit the Cancel function and then select the Manual Pressure Cook function. Set the timer for 35 minutes on high pressure and secure the valve. Once the timer is up, allow the pressure to manually release for 12 minutes, then flip the vent to quick-release to finish releasing any steam. Remove the lid and use two forks to shred the meat. Preheat your oven to 375 degrees. Pour the meat and sauce in a large pyrex or sheet pan and bake for about 15 minutes or until it bubbles and the sauce begins to thicken slightly. The more shallow the pan is, the more quickly the pork will crisp up. Don’t Have an Instant Pot? Simply soften the onions and garlic, sear the pieces of pork, and add the broth and other ingredients to the pot. If needed, add more broth so the broth covers at least the bottom half of the meat. Bring the liquid to a boil and reduce to a simmer. Cover and place the pot in a 325 degree oven for around … Continue reading “Instant Pot Hawaiian BBQ Pork Recipe”
Have you ever heard of a meatza? It’s the low-carb, grain-free answer to pizza cravings once you’ve adopted a keto, paleo, Primal, or Whole 30® way of living.
Meatzas are just as versatile as pizza. You can use virtually any ground meat as the “crust” base, and top it with endless combinations of pizza toppings. From traditional sauce and uncured pepperoni, to veggie lovers’, to caramelized onions and herbs, anything goes. We tapped into some tropical inspiration for this Keto Hawaiian BBQ Meatza. It’s flavorful and spicy, with a touch of sweet. To cool the kick and take a flavor journey to the islands, add some chopped mango or pineapple right before serving.
The best part is, they’re easy to make! If you’ve ever tried to make a grain-free or cauliflower pizza crust from scratch, you’ll appreciate how simple these are.