As the summer heat peaks, you probably don’t want to stand over your grill. Luckily, you can turn your grill into a smoker, creating a largely hands-off cooking process.
The taste of smoked meat screams summer to me, especially after spending the last eight years in North Carolina. If you want to try your hand at smoking at home but don’t have a dedicated smoker, you can actually transform your propane grill into a makeshift smoker. The process is fairly simple, but smoking time can be lengthy if you’re smoking a large cut of meat. So, a full tank of propane and some time at home are necessary to make it happen.
In this post, we’ll walk you through transforming your gas grill into a smoker and use bone-in pork chops as our test recipe.
Raw fish, when done right, is one of the most delicious ways to get your protein. You may be more than willing to visit a sushi or poke restaurant, but the idea of making poke bowls at home can be intimidating. Once you try it once, you’ll realize it’s incredibly fast and easy. If you can get your hands on some high-quality tuna, you can make all of your salty, sweet, and tangy poke dreams come true. What Is Poke? Poke is a traditional Hawaiian dish that’s made with fresh raw fish, usually tuna, marinated in a salty and sweet soy-based sauce. A typical poke bowl starts with a bed of rice, layered with artfully arranged marinated fish and your choice of toppings like avocado, radish, cucumber, sesame seeds, seaweed, scallions, cilantro … the possibilities are endless. If you’re following a Primal lifestyle, you might hesitate to get behind the ingredients you find in most poke, like sugar-sweetened soy sauce marinades and the high-carb bed of rice. But you probably know by now that living Primally doesn’t mean you have to miss out. With a few simple swaps, we created a poke bowl that won’t derail your progress. If you can cut a sushi-grade tuna portion into cubes, you can make this tuna poke bowl recipe. Soon, you’ll get creative with toppings and make it your own. Let’s get started. Tuna Poke Bowl Recipe Time in the kitchen: 2o minutes Serves: 2 Ingredients 10 oz. cubed yellowfin tuna 1/4 cup Primal Kitchen® Sesame Ginger Dressing 2 Tbsp. coconut aminos 1/2 Tbsp. sesame oil 1 tsp. rice wine vinegar or coconut vinegar ¼ tsp. salt 2 Tbsp. scallions 2 tsp. sesame seeds 1/2 thinly sliced or chopped cucumber 1 bunch thinly sliced radishes (about 1 cup) 1 large carrot sliced into ribbons 3 cups roasted cauliflower rice 2 Tbsp. Primal Kitchen® Mayo (classic or vegan) 1 Tbsp. Primal Kitchen® Buffalo Sauce (or sriracha to taste) Additional sliced scallions and sesame seeds to garnish Additional garnishes: avocado, seaweed wraps, chopped mango or pineapple Directions In a bowl, combine the Primal Kitchen Sesame Ginger Dressing, coconut aminos, sesame oil, rice wine vinegar and salt. Fold in the tuna along with the scallions and sesame seeds. Allow the tuna to marinate while you prepare the rest of the dish. Roast the cauliflower rice in a 375 F degree oven until browned. Slice the cucumbers and radishes and use a vegetable peeler to peel the carrot into ribbons. Mix together the Primal Kitchen Mayo with either the Primal Kitchen Buffalo Sauce or a squeeze of Sriracha sauce until it reaches your desired spiciness. Arrange a bowl with the tuna, raw veggies and cauliflower rice. Top with scallions and sesame seeds as well as a drizzle of the spicy mayo. Tips Always use sushi-grade fish if you are consuming fish raw. Sushi-grade tuna is handled appropriately to ensure raw quality. If you aren’t a fan of tuna, you can use salmon. If raw fish isn’t your … Continue reading “Tuna Poke Bowl Recipe”
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!
Chicago is known for its deep dish pizza. In Southern California, you have tacos on every corner. Philadelphia loves their cheesesteaks. And you know you’re in Nashville when every third restaurant claims they have the best Hot Chicken in town. If you’re looking for the crispy kick of hot chicken but you’re nowhere near Music City, we’ve got you covered. Our Nashville Hot Chicken recipe tastes just like the real thing, without the fried food hangover from oxidized frying oil and grain-based breading. Yes, it can be done. This recipe is fairly involved, but it’ll be worth it in the end. Not sure about the heat factor? You can adapt this recipe from slightly zingy to three-alarm fire. If you want to break a sweat, taste the coating mixture and the hot chicken sauce before you apply, and add more cayenne. If you want to scale back the spice level, simply reduce the cayenne pepper accordingly. If you want your chicken to have just a subtle zip, you can completely omit the cayenne. The chicken will still have a nice kick thanks to the Primal Kitchen® Buffalo Sauce. The best way to make the prep for this dish run smoothly is to set up a station with three coatings. Move the chicken like an assembly line down each coating mix. Some of the almond flour coating will clump up as you start dredging the chicken in it. That’s okay! Press these clumps into the chicken as you bread. It will create great texture for the final product. If you don’t have chicken thighs, you can use chicken breast. Follow the same directions, and bake at 400 degrees instead. You can also lightly spray the chicken with a spritz of Primal Kitchen Avocado Oil Spray prior to baking to prevent the chicken from drying out. We used coconut sugar in the sauce since it melts with heat and helps the sauce come together. If you’d prefer to use a sugar substitute, your best bet may be a liquid sweetener, like a monk fruit extract based sweetener, but we have not tested this substitution. Here’s how to make it. Gluten Free Nashville Style Hot Chicken Recipe Ingredients 1 lb. boneless chicken thighs 1 cup almond flour 7 Tbsp tapioca starch 1/2 cup coconut milk (or other full-fat milk) ¼ cup Primal Kitchen Buffalo Sauce 1 Tbsp coconut flour 1 tsp lemon juice ½ tsp paprika ½ tsp onion powder ½ tsp garlic powder ½ tsp salt ½ tsp black pepper 1/8-1/4 tsp cayenne pepper Butter lettuce or iceberg lettuce Pickles Sauce 1.5 Tbsp Primal Kitchen Avocado Oil 3 Tbsp Primal Kitchen Buffalo Sauce 3 Tbsp water 1 tsp paprika 1 tsp sweetener ¼ tsp cayenne pepper ¼ tsp chili powder ¼ tsp garlic powder ¼ tsp salt Directions Pound the chicken between two pieces of parchment paper until they are of even thickness. Set up three containers or shallow dishes. In the first, mix together two tablespoons of tapioca starch and one … Continue reading “Gluten Free Nashville Style Hot Chicken Recipe”
Everyone loves a good burrito. They’re hearty, filling, and you can stuff them with whatever you’re in the mood to eat. Wrap them up, and they make a convenient and flavorful meal on the go. Can you have burritos when you’re keto, though?
When you’re keeping your carbs low, good burritos can seem out of reach. Traditional flour tortillas send your carb counts through the roof, and inflammatory grains drain you of all of your energy. Other store-bought tortilla options are either just as carby, they have questionable ingredients, or they simply just don’t hold up.
We found a way. This keto burrito recipe has all of the flavor you’re looking for, without the carb-loaded carrying case. Instead, we use a thin, crepe-like egg pancake that compliments any burrito ingredient combination you can dream up.
Here’s how to make it.
Keto Burrito 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.