Tag: Keto Recipes
Around 10 years ago, chia seeds exploded onto the food blog scene as a “superfood” ingredient – both for its tendency to form a viscous gel when soaked, and for its fiber and omega-3 content. While plant-based omega-3s aren’t as useful to the body as an omega-3 you would get from fish or a supplement, it’s still a great way to make a tasty dessert that works with Paleo and Primal guidelines. Because of their neutral flavor, chia seed puddings are fun to experiment with, and a great way to enjoy dessert if you’re avoiding traditional pudding ingredients.
Paté sounds intimidating on so many levels. Chances are, you didn’t grow up making or eating it. You have to use a French accent when you pronounce the é at the end as “ay.” Then there’s the part where it’s made of liver, and the concept of organ meats may make you think twice. We put together a chicken liver paté recipe that’s easy to make and softens the gamey flavor of liver with aromatic onion, garlic, and herbs. We also use dijon mustard and balsamic vinegar to add a bright backdrop to what will become your new favorite dip.
The rich, creamy spread pairs best with some crunch, so we’re serving them with sliced fresh vegetables. You could also try them with your favorite almond flour crackers.
Here’s how it’s done.
Coleslaw is a go-to when you’re looking for a versatile vegetable side for your meal, when you want to balance a rich meal with a light salad, or when you need to add some crunch to your tacos and wraps. This citrus coleslaw is a refreshing spin on traditional slaw that incorporates zingy lime and bright cilantro alongside cool cabbage.
Coming in at 4 net carbs, you can work citrus coleslaw into any eating plan, whether you’re Primal, keto, or paleo. Want to make it vegan? Swap in vegan mayo in place of regular mayo. The best part? It comes together in five minutes!
Here’s how it’s done.
Cranberry sauce adds a pop of color and tangy zing to any Thanksgiving spread. Problem is, cranberries are naturally pretty sour on their own, and the sweetness you taste in most recipes usually comes from more sugar than a can of soda.
If you’re going to indulge in sweets, save it for dessert. This cranberry sauce recipe is sweetened with applesauce, with the option to use maple syrup, honey, or your favorite natural sweetener if you want to tone down the tartness.
It’s easy to make, and likely the quickest recipe you’ll make for your whole Thanksgiving celebration. Here’s how to do it.
Cranberry Sauce Recipe with No Added Sugar
Time in the kitchen: 15 minutes
18 oz. fresh cranberries (we love Honestly Cranberry)
1 cup water
1/2 cup applesauce
3 Tbsp. fresh squeezed orange juice
2 Tbsp. honey
Zest from ½ orange
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground ginger
Place the cranberries and water in a pot and heat over medium heat.
Mix in the applesauce, orange juice, honey, and orange zest.
When the pot comes to a boil, reduce it to a simmer and stir in the ground cloves and ginger and the cinnamon.
Allow the sauce to simmer for around 12 minutes, stirring occasionally, until the sauce reaches the consistency of your liking. Taste the sauce occasionally and adjust the sweetener to taste.
Serve this cranberry sauce alongside your favorite meat or holiday meal. It’s also delicious as a lower sugar sweet option when paired with a bit of coconut cream, dark chocolate or fresh whipped cream.
– If the cranberry sauce is too tart for you as written, feel free to add additional honey. You could also use maple syrup.
– Depending on the strength of your stove top burner and the size of your cranberries, you may need a little more or less time for the sauce to finish cooking.
Nutrition Facts (1/8 of recipe):
Total Carbs: 13g
Net Carbs: 10g
Today’s recipe is courtesy of Ashleigh van Houten, nutrition journalist, public speaker, certified health coach, and self-proclaimed muscle nerd. Ashleigh recently released her new organ meats cookbook, It Takes Guts, available in stores now! Liver is a superfood that’s packed with pre-formed nutrients like vitamin A, zinc, folate, and more, which are important nutrients to get for everyone, and especially people who are experimenting with a carnivore diet. Understandably, a lot of people find it intimidating. Even if you didn’t grow up with it, liver is a food that is easy to learn to love. You just need the right recipes to make it happen. This appetizer is a delicious way to introduce liver into your life. Wrap anything in prosciutto and it’ll be a crowd-pleaser! Here, the rich, creamy sweetness of chicken livers pairs really well with crispy, salty prosciutto. (You can use thin-sliced bacon, too.) You definitely want to eat this delicious and protein-packed appetizer immediately, as soon as the livers come out of the skillet. Serves: 6 appetizers Time in the kitchen: 1 hour to soak livers, then 15 minutes active time Prosciutto-wrapped Chicken Liver Recipe Ingredients 6 whole chicken livers, split into 2 lobes each (12 pieces total), cleaned (see instructions) Ground black pepper 12 slices prosciutto Fresh thyme or rosemary sprigs, for garnish Special Equipment 2 (9-inch) wood skewers, soaked in water for 1 hour Instructions To clean all animal livers, first rinse them in cold water, then trim any white connective tissue or membranes with a sharp paring knife. Soak them for one hour in cold water with one tablespoon of apple cider vinegar or a pinch of salt. Pat the livers dry with a paper towel. Lightly season with pepper. Using 1 strip of prosciutto per lobe, wrap the strips tightly around the liver pieces so that they are entirely covered. Using the skewers to hold the prosciutto in place, insert the prosciutto-wrapped livers onto the skewers, 6 per skewer. Preheat a barbecue grill to medium heat, or preheat a grill pan on the stovetop over medium heat. Grill the skewers, turning them every few minutes, until the prosciutto is crispy and the liver is just cooked through, about 7 minutes. Serve hot with a garnish of fresh thyme or rosemary. NOTE: If you have leftovers, store them in the fridge for up to 5 days. To reheat, throw them back in a skillet over medium heat with some butter until re-crisped, about 3 minutes. Ashleigh VanHouten is a health and nutrition journalist, public speaker, certified health coach, and self-proclaimed muscle nerd. She has written for Paleo Magazine for more than eight years, along with a number of other health publications. She hosts the Muscle Maven Radio podcast, which has been downloaded more than 1.5 million times, where she’s interviewed some of the biggest names in health and wellness, including Mark Sisson, Dave Asprey, and Steph Gaudreau. She’s also worked with other top-rated health-related podcasts, such as Barbell Shrugged, Muscle Intelligence, and … Continue reading “Prosciutto Wrapped Chicken Liver Appetizer Recipe”
There’s nothing like sitting around the fire in the fall, sipping on something warm in your mug. And where there’s a fire, there are s’mores.
If you’re eating closer to the way your ancestors did, you probably politely pass when the s’mores come out. Now, you can join in the fun. You’ll never be left wanting for campfire s’mores again thanks to these Paleo graham crackers and homemade gooey marshmallows.
Making your own crackers may be intimidating, but it’s easy. The dough comes together quickly and is fun to roll and cut out. They would be a great activity to do with kids or friends, and the dough is egg-free so you can taste it before baking.
If you have time, we highly recommend making your own marshmallows. We’ve linked a few great recipes below. If you’re in a bind, there are also some decent pre-made options for marshmallows, like Smashmallow® brand.
Here’s how to do it.
The sun may have set on summer, but fall grilling is just getting started. Today, we’re putting a keto spin on a Chilean favorite, the Completo Hot Dog.
What Is a Completo Hot Dog?
What is a keto completo? It’s two things. First, it’s a fun tongue-twister (say “keto completo” five times fast).
More seriously though…
A completo hot dog is the South American interpretation of the loaded hot dog. You start with a warm hot dog roll, add a frank hot off the grill, then stack it with ingredients that take it from a humble hot dog to a next-level “complete” meal that fits in your palm … barely.
The Keto Bread is fantastic with this hot dog. The batter will fill about 5 hot dog molds, but will depend on the mold size. Make sure the molds are well greased (we like to spray them with Avocado Oil Spray), and then fill the molds 1/2 to 2/3 of the way. If you want to skip the bread, you can also wrap the hot dog in large leaves of butter lettuce.
Let’s get to it.
Completo Hot Dog Recipe
Time in the kitchen: 15 minutes plus time to bake the keto hot dog rolls, if using
1 batch Keto Bread, baked in hot dog mold trays
5 grass-fed or pasture raised beef hot dogs
2 small to medium avocados
Juice from ½ lime
1/2 cup sauerkraut (bought or homemade)
1/4 chopped red onion
2 chopped tomatoes
Avocado oil mayo, to drizzle on top
Preheat your oven to 350 degrees Fahrenheit. Prepare the Keto Bread recipe based on the instructions and pour the bread mixture into 4-6 hot dog molds, depending on the size of the molds. Bake at 350 for about 18 minutes, or until the buns are firm and golden.
Preheat your grill to medium high heat. Once hot, place the hot dogs on the grill. Flip them every 30 seconds or so until they are hot and have nice grill marks.
Cut the avocados and scoop out the inside, discarding the pit. Mash the avocado with the lime juice.
Carefully slice the sides of the hot dog bun just enough to be able to place the hot dog in them, but not enough that they split. Nestle the hot dog in the middle.
Spread some of the avocado mixture on top of the hot dog. Add the chopped onion, tomato and sauerkraut on top.
Place some of the Primal Kitchen Mayonnaise in a squeeze bottle or piping bag and drizzle it all over the top of the hot dog. Repeat with the remaining hot dogs. Enjoy immediately!
Nutrition Facts (assuming recipe makes 5 hot dogs, without the mayonnaise):
Total Fat: 69g
Total Carbs: 15g
Net Carbs: 6g
It’s the tail end of zucchini season. After you’ve grown tired of zucchini noodles, zucchini bread, and all the other zucchini creations, what’s left? Zucchini brownies are a great way to use up the last of your zucchini, while sneaking in some veggies into your dessert.
Here’s how to make them.
Keto egg wraps are a keto dieter’s best friend. You can fill them with your favorite taco or burrito fillings, or make a satisfying sandwich wrap without racking up tasteless carbs from a tortilla. Fill and roll to your heart’s content, just like you would any wrap. Here, you’ll prepare the egg omelette for this collard wrap in a similar fashion to how we prepared the egg “tortilla” in the Keto Burrito. The collard greens add a nice crunch and help the wrap hold together a little better than egg alone. How to Roll Like a Pro When folding up your wrap, orient your piece of parchment like a diamond with a point facing you. Build the collard wrap in the center of the parchment and then place the toppings and fillings on top. Carefully fold the parchment point closest to you up and over the collards and fillings. Continue to roll and tuck in the sides of the wrap as you go. Keto Egg Wrap with Collard Greens Recipe, 3 Ways Serves: 1 Time in the kitchen: 20 minutes Ingredients Egg Wrap Base: 6 collard green leaves Avocado oil spray 1 Tbsp. avocado oil 3 large eggs 1 tsp. water Salt and pepper Veggie Egg Wrap Option: 1/2 Tbsp. avocado oil 1 cup sliced mushrooms ¼ cup sliced shallots ½ Tbsp. mayo of choice (we like Primal Kitchen® Pesto Mayo) Spicy Egg Wrap Option: 1-2 slices pepper jack cheese 1 Tbsp. spicy BBQ sauce or spicy ketchup Sliced jalapeños Buffalo Egg Wrap Option: 1 chicken sausage, cooked and sliced down the middle 1 Tbsp. buffalo sauce Directions To make the eggs, spray your seasoned cast iron pan with avocado oil spray. Preheat your oven to 350 degrees Fahrenheit and place the pan in the oven for 10-12 minutes to heat up. In a bowl, combine 3 eggs and 1 teaspoon of water with a pinch of salt and pepper and whisk together with a fork. Once the pan is quite hot, place the hot pan on your stovetop and heat over medium-high heat. Swirl 1/2 tablespoon of avocado oil in it and then quickly add the egg mixture to the pan and spread it out if necessary with a rubber spatula. As the edges of the egg begin to set, tilt the pan slightly while pulling up the egg from the edges with a spatula. This will allow the raw egg in the middle to fill the spaces in the pan so it can set. Allow the egg to cook until it is almost set, continuing to periodically run the spatula under the edges of the egg. Using your spatula and hand, carefully flip the egg over and allow it to cook for another 15-30 seconds. Remove the omelette from the pan. For the veggie option, heat the avocado oil in the pan. Once hot, add the sliced shallots. Sauté for about 2 minutes, or until soft. Add the mushrooms and saute until the mushrooms are tender. Season with … Continue reading “Keto Egg Wrap with Collard Greens Recipe, 3 Ways”
Whether you’re having friends over for dinner or you’re short on time on a weeknight, balsamic glazed chicken is a simple no-fuss meal that you can serve with virtually any side dish.
This recipe comes together in less than 15 minutes and will become your new go-to balsamic chicken recipe.
Ideally, you’ll pound the chicken breasts so they’re around ?” thick. This will make sure they cook quickly but will keep them super moist and juicy once cooked.
Depending on the type of broth and coconut aminos you use, you may need to add a little additional salt at the end of cooking.
Lightly crush your garlic before slicing to release its fragrant compounds.
Let’s get started.
Garlic Balsamic Chicken Recipe
Time in the kitchen: 15 minutes
1.5 lbs. boneless chicken breasts
3 Tbsp. Primal Kitchen® Olive Oil
5 clove sliced garlic
3.5 Tbsp. Primal Kitchen® Balsamic Vinegar
2-3 Tbsp. chicken broth
1.5 Tbsp. coconut aminos
2 Tbsp. basil
1 cup cherry tomatoes
salt and pepper
More fresh basil
Pound the chicken breasts between two pieces of parchment using a meat mallet until they are uniform in thickness. Season both sides of the breasts liberally with salt and pepper.
Heat the olive oil in a pan over medium heat. Once hot, add the sliced garlic and stir until the garlic is fragrant. Place the chicken breasts in the pan and saute for 2 minutes on each side.
Add the balsamic vinegar and coconut aminos. Bring the mixture to a boil, then flip over the chicken again and reduce the heat to a simmer.
Add the broth and the tomatoes and give the pan a gentle shake. Continue cooking over medium heat over the stovetop, turning the chicken every minute or so to coat it in the balsamic mixture. Add a small amount of extra broth as needed.
Cook until the internal temperature of the chicken reaches 165 degrees Fahrenheit and the tomatoes are soft. Garnish with fresh basil and enjoy!
Nutrition Info (serves 4):
Total Fat: 13g
Total Carbs: 6g
Net Carbs: 5.3g