Category: Meal Type

Air Fryer Pickles Recipe (Primal, Paleo, and Keto)

Last week we gave you a recipe for air fried green beans, and today we’re back again with another fun and oh-so-easy way to use your air fryer: fried pickles!

That’s right, you can “fry” pickles for a crunchy, salty snack in minutes. This particular fried pickle recipe skips the questionable fry oil and batter in favor of a breading made with Primal-friendly ingredients. Whip up a batch of these, get out the Trivial Pursuit, and host an at-home pub quiz with gluten-free beer or these Primal mocktails for the abstainers.

Here’s the recipe:

Read More

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!

Read More

Keto Sandwich Roll-ups with Dipping Sauce – Two Ways!

Searching for a good keto sandwich option, no bread required? Well look no further than these low-carb, grain-free meat and cheese roll-ups. Who needs bread or a tortilla when you have all this deliciousness? After all, the best part of sandwiches isn’t the bread. It’s what’s inside that really matters.

And these keto roll-ups aren’t your average lettuce wrap! Nope, these feature crispy cheese on the outside with savory fillings, perfectly paired with some of our favorite dipping sauces. Enjoy them warm for an easy work-from-home lunch or after-school snack. Chilled, they’re great for lunchboxes or hitting the trail. A sandwich roll-up is a nice break from trail mix when you’re on a long hike. Throw them in an insulated lunch bag with a lightweight ice pack, and you’re good to go.

This recipe suggests making them in an oven, but a toaster oven will also work. Use the ideas below as inspiration to come up with your own meat, cheese, and sauce creations.

Read More

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.

Read More

How to Make Gluten-free Roux

Roux (pronounced “roo”) is a thickening agent that chefs add to sauces, soups, and stews to give them a more pleasing texture. It is a staple of French cooking, though in the U.S. we typically associate it more with Cajun or Creole staples like gumbo.

Roux is made by cooking one part fat and one part flour together to form something resembling smooth gravy. White flour is a no-go when eating Primally, but never fear, you aren’t doomed to a lifetime of thin, runny étouffée, moussaka, and scalloped potatoes!

Today, I’ll show you how to make a traditional roux and how to swap in Primal-friendly ingredients for a gluten-free option.

Read More

Chinese Five Spice Baked Pork Chops with Sautéed Escarole

This recipe for baked pork chops seasoned with Chinese five spice powder and served with sautéed escarole is a fantastic way to add some flavor to your usual dinnertime meal while still keeping it quick and easy!

If you’re not familiar with these ingredients, Chinese five spice powder is a blend of—you guessed it—five different spices: star anise, fennel seeds, peppercorns (traditionally Szechuan peppercorns), cloves, and cinnamon. It really punches up these pork chops, giving them both a little heat and a sweet aromatic flavor.

You might know escarole as a salad green, but like most greens, it’s capable of so much more than that. In this recipe, a hint of vinegar, a pat of butter, and a scant drizzle of maple syrup turn escarole into a warm side dish that’s perfect with pork. It’s a bold medley of sweet, salty, and pleasantly bitter flavors. The bitter flavor of escarole can be a “love it” or “hate it” thing. This recipe is meant to woo the haters and please those who enjoy escarole’s natural bitterness.

A very large head of escarole wilts down to four small servings when cooked. Plan to serve another side with the meal, or, if you really love escarole, cook two heads instead of one.

Read More

Latest Posts