Looking for a warm and cozy meal? Our beef stew is the perfect meal to cook for a dinner spent inside. Filled with plenty of vegetables, such as radishes and carrots this stew can be cooked on the stovetop or in the oven for ease. Not only is this Keto Beef Stew great on its own, you can easily top it on cauliflower rice or mash.
The great thing about making your own snack food at home is that you control what goes into it. This Sweet and Savory Keto Trail Mix combination is no exception. You can have a little sweet and a little salty together without any fear of sending your healthy diet into a nosedive. When you make this recipe in your own kitchen, tailor it to your own preference. Add a little more or less everything but the bagel seasoning. Cut back on the chocolate if you like, or, for that matter don’t add any – the coconut flakes will add plenty of sweetness for some. However you make it, this trail mix is still a fresher, healthier option than most store-bought versions.
The combination of nuts and seeds brings plenty of healthy protein and fat to this snack mix. You can make these separately or toss them together to enjoy a combination of sweet and savory. This is a perfect non-perishable snack to take hiking or camping (it is, after all, trail mix) or, keep an airtight container in your car or at work for snacking during the day.
How to make savory keto trail mix
Briefly baking this combination of nuts and seeds gives it a rich, toasted flavor and slight crunch that’s hard to beat. First preheat your oven to 325 degrees Fahrenheit. Then place all ingredients in a bowl and toss to combine. Lay them out on a sheet pan in a single layer. Bake the mix for 7-10 minutes, tossing them once while cooking. Keep an eye on them to ensure nothing burns while cooking. Give the trail mix another toss and allow it to cool before eating.
How to make sweet keto trail mix
For this recipe combine all ingredients together in a bowl and enjoy! For another variation, you can melt the chocolate with a small dollop of coconut oil and toss the nuts in this mixture, then lay the trail mix out on a pan in a single layer and refrigerate until a hard bark forms.
Eggplant on the grill is such a simple and delicious side dish! In this recipe, we salt the eggplant to help remove some of the water and moisture from the slices so that you get a flavorful bite that’s crispy on the outside and tender on the inside. Enjoy the eggplant as is with a sprinkle of fresh herbs, or drizzle on balsamic vinegar, tahini sauce or Primal Kitchen Italian Dressing or Balsamic Vinaigrette.
We like using Italian, Graffiti, Chinese or Japanese eggplant for this recipe. They are meaty, firm, and hold up to grilling well. Feel free to adjust grill time depending on your grill and any parts of it that are hotter than others. The end result should be crispy on the outside and soft and flavorful on the inside without being chewy. If the flesh of your eggplant ends up chewy but the outside is already too browned, reduce the heat of your grill a little and cook the eggplant for longer – chewy eggplant usually means it’s undercooked.
Looking to satisfy a sweet craving but don’t want to forfeit nutritious ingredients? Our easy smoothie bowls are the perfect start to the day or even a mid-day, hearty snack. We’ve created two recipes that include a variety of fruits and vegetables such as raspberries, cauliflower, broccoli and more. Plus, both recipes include our Primal Kitchen Vanilla Whey Protein Drink Mix for an added boost of protein.
Since these smoothie bowls also call for frozen fruits and vegetables the prep time is minimal. Using frozen fruits and vegetables will also make the smoothie bowls thick and spoonable. We’ve listed a variety of topping ideas to use as the finish touch but the sky’s the limit with toppings! Use your favorite nuts, seeds, fruit, or anything else you’d like.
With only a few ingredients, our sausage and egg casserole is the perfect leisurely brunch dish, or grab-and-go nibble for a busy morning. The baked eggs are firm enough to be sliced into finger food, which is a great hack for adults rushing to work, teenagers off to school, or for little ones who prefer eating with their hands to using a fork. Plus, with about 4g of carbs per serving, this recipe makes for a simple, keto breakfast or ideal low-carb mid-day bite.
More carnivorous folks can enjoy this gluten-free breakfast casserole with just sausage and eggs, but you can sneak in a veggie, too. Eggs are a great vehicle for sautéed greens. We use arugula in this recipe, but you can easily substitute or add kale or swiss chard. For extra flavor you can even toss in some mushrooms, onions, or bell peppers.
However you make it, this sausage and egg casserole is simple, healthy, and delicious. What more can you ask for from your breakfast?
How to make a sausage and egg casserole
The ingredients for our sausage and egg casserole are fairly simple. You’ll want to gather together eggs, milk (or milk alternative), Primal Kitchen Avocado Oil, ground chicken sausage, arugula, cauliflower rice, and shredded cheese (we used goat cheese).
Then, in a bowl, whisk together the eggs, milk, 1 tablespoon of avocado oil and a good pinch of salt and pepper.
In a skillet, heat a tablespoon of avocado oil over medium heat. Once hot, add your sausage and brown the meat, stirring occasionally. Once fully cooked through, add the cauliflower rice and cook until tender, then mix in the arugula. Remove the skillet from the heat and allow the heat from the skillet and meat to wilt the arugula. Allow the mixture to cool for a few minutes.
Once the sausage mixture has cooled slightly, whisk it into the egg mixture a little at a time to prevent the eggs from scrambling. Sprinkle on about 2/3 of the cheese mixture. Then use avocado oil spray or butter to grease a 12×8 baking dish. Pour the egg mixture in and top with the remaining cheese.
Bake at 375ºF for 40-45 minutes, or until the top and edges of the bake are browned and the casserole feels firm to the touch. Consider reducing the time 5-10 minutes if baking in a 13×9 pan. Allow the bake to cool, then cut into 6 or 8 pieces and top with chopped parsley or green onion.
Can you freeze this sausage and egg casserole?
Yes, you can freeze this breakfast casserole! The casserole can go directly into the oven from the freezer. For ease, you can even freeze this casserole after it’s been cut up into individual serving sizes.
Cherry tomatoes add vibrant color to any dish. Whether you’re using them to drizzle on top of a grilled chicken salad or letting them simmer of a stove in a chicken skillet recipe to bring out all the flavor, cherry tomatoes are sure to liven up any dish. But what happens when it’s the end of the week and you still haven’t made a dent in that large box of cherry tomatoes you got from the store or local farmer’s market? That’s where this recipe comes in.
What’s the difference between cherry tomatoes and grape tomatoes?
There’s not a lot. One of the main differences comes in size. Grape tomatoes tend to be smaller and are oblong rather than round, just like a grape. Grape tomatoes also aren’t as sweet as cherry tomatoes. Nutritionally though, they’re pretty similar.
How to make a cherry tomato salad
Once you’ve gathered all your ingredient slice your cherry tomatoes and mozzarella in half. Place in a large bowl with the sliced onion.
Then, in a small bowl, combine the Primal Kitchen Balsamic dressing, basil, dijon mustard, garlic, salt and pepper.
Pour the balsamic mixture over the tomatoes, mozzarella and onions and gently fold it in until combined. Allow to marinate for 15-30 minutes before serving.
This salad can be made ahead of time. Just prepare and place in the fridge to marinate for up to a day, or until ready to serve. The oil in the dressing may solidify, but simply let the salad stand at room temperature for a few minutes and it should turn back to liquid.