These macadamia nut cookie bars are our take on a classic blondie recipe. Blondies have more fun, right?
Blondie bars are similar to brownies, but instead of cocoa they feature vanilla and, usually, brown sugar. We wanted ours to be a Primal, paleo, and keto-friendly dessert recipe, so these bars get their signature flavor from monk fruit sweetener and something cool and unexpected: macadamia nut butter!
Macadamia nuts are a good source of monounsaturated fats, and a quarter-cup of macadamias provides 77 percent of your daily manganese requirement and 28 percent of your copper. And don’t even get us started on their creamy texture, which makes these blondie cookie bars all the more decadent.
Read MoreHomemade tomato soup is always a crowd-pleaser, but when you add gluten-free meatballs to the recipe, you get a dish that kids and adults alike will clamor for. This tomato soup has a rich, pure tomato flavor plus a spicy kick that turns up the heat. This recipe will make you forget canned tomato soup altogether!
Gluten-free mini-meatballs are the surprise star of the show. Most meatballs are made with breadcrumbs as a binding agent. Instead, these Primal and paleo meatballs hold together with the help of a small amount of almond flour and their petite size, perfect for eating with a spoon.
Bonus: The recipe makes plenty of meatballs to freeze and enjoy later!
Read More“Warm” and “salad” might not be two words you’d normally associate, but we promise you that this warm spinach salad recipe has the goods!
This high-protein salad boasts colorful, nutrient-dense veggies and healthy fats. Roughly chopping the greens ensures that you get bite-sized greens in every delicious bite, and the crispy bacon, crunchy apples, and perfectly roasted butternut squash are downright delightful together.
It’s is also very versatile and customizable. Spinach salad is a classic, but any greens—baby kale, Swiss chard, beet greens, or a combination—will work here. Instead of butternut squash, substitute delicata squash or kabocha. Swap out the walnuts for pecans or pine nuts and the goat cheese for feta. Try it with ranch dressing instead of honey mustard. You can’t go wrong. Once you get the warm spinach salad experience, you’ll want to try loads of different variations.
Read MoreSavory, smokey, and dripping with creamy cheese, the Philly cheesesteak is an iconic loaded sandwich made traditionally with beefsteak, a hoagie roll, and oodles of melted cheese. We skipped the roll and redid the cheese sauce recipe for a Primal take on this Pennsylvania local favorite! Not totally authentic, granted, but delicious nonetheless.
You really can’t go wrong with thinly sliced steak topped with caramelized onions, sautéed mushrooms, and peppers. Sear the thinly sliced steak for only a minute, sauté the mushrooms and peppers until tender, and cook the onions until brown and sweet.
Pile it all high on plate—Philly cheesesteak isn’t about dainty serving sizes—and enjoy!
Read MoreSimple, creamy, and comforting, this homemade, healthy butternut squash soup is the ideal weeknight dinner. This classic cup of soup features a delicate, earthy flavor with a rich and velvety texture. Bring this autumn squash soup recipe into your rotation year-round! Try serving it with fresh microgreens or steak bites on the side.
How to Make Butternut Squash Soup
Skip the store-bought squash soup or the overpriced bowl at the lunch counter and make butternut squash soup right at home.
Tip: you’ll need a blender or food processor to make sure your soup has the right consistency.
Read MoreLove is in the air today at Mark’s Daily Apple, and nothing says “I love you” like cooking a meal for the people who mean the most to you.
How about starting the day with a healthy breakfast featuring these heart-shaped Primal pancakes? And because we go the extra mile for the people we love (including ourselves!), we made these pancakes pink by adding freeze-dried raspberry powder—the perfect touch for our Valentine’s Day theme.
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