Tag: Keto Recipes

Keto Egg Wrap with Collard Greens Recipe, 3 Ways

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”

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Garlic Balsamic Chicken with Cherry Tomatoes Recipe

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.

Quick tips:

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
Serves: 4

Time in the kitchen: 15 minutes
Ingredients

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

Directions
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):
Calories: 446
Total Fat: 13g
Total Carbs: 6g
Net Carbs: 5.3g
Protein: 50g

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Turn Your Grill Into a Smoker, Plus a Smoked Pork Chops Recipe

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.

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Tuna Poke Bowl 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”

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Keto Chai Ice Cream Bon Bons Recipe

Bon bons sound so fancy, don’t they? It’s like saying “ice cream bites,” but with a French accent and a posh flair. You may get the impression that ice cream bon bons are difficult to make, but here’s a secret: they’re easy. If you can scoop ice cream, you can pull it off. And if you use Keto Pint Ice Cream, you can make low-carb keto ice cream bon bons without churning a thing. Go ahead. Show off a little. We used Primal Kitchen® Chai Tea Collagen Latte Drink Mix to give these keto bon bons a warm, cozy spice flavor against a chilled ice cream backdrop, plus collagen that your skin and hair love as a bonus. Don’t wait for your next opportunity to share a batch of bon bons. Make a tray, keep them in the freezer, and pop one whenever a sweet moment strikes. Keto Chai Ice Cream Bon Bons Recipe Time in the kitchen: 60, including 45 minutes in the freezer Makes: 10 bon bons, or more if you decide to use more ice cream Ingredients 3 oz. coconut butter 2 oz. cacao butter 1 Tbsp. coconut oil 1.5 scoops Primal Kitchen Chai Tea Collagen Keto Latte Drink Mix ½ tsp. vanilla extract 1 (or more) pints Keto Pint Ice Cream (Coffee or Sea Salt Caramel) Directions Finely chop the cacao butter. Scoop out the coconut butter and spoon both into a heat-safe bowl. Set up a double boiler by heating a few inches of water in a pot. Once the water is hot, reduce the heat to low and place the bowl over the pot so it’s resting on top of it. Use a whisk and begin mixing the cacao butter and coconut butter to encourage it to melt. Remove the bowl from the heat right before the cacao butter is fully melted, and continue to whisk when it’s removed from the heat. Whisk in the coconut oil until the mixture is uniform. Add the collagen powder and vanilla extract and whisk until combined. Set the mixture aside. Scoop out the ice cream using an ice cream scoop and place each scoop on a sheet pan with a piece of parchment on it. Place the scoops of ice cream in the freezer for 30-45 minutes to harden. Once the scoops of ice cream have set, place a scoop of ice cream on a spoon or spatula and spoon the white chocolate mixture on top. Cover the ice cream twice with white chocolate, allowing the chocolate to coat all sides of the ice cream. Carefully place the finished bon bon on a piece of parchment and repeat with the remaining ice cream. Place the bon bons in the freezer to allow them to set and harden. Dust a little of the chai collagen on top and enjoy!   Tips When setting up the double boiler, set the burner over low heat and only let the coconut butter and cacao butter come near being fully melted before removing … Continue reading “Keto Chai Ice Cream Bon Bons Recipe”

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Refreshing Summer Mocktail Recipes Using Alcohol Alternatives

There’s something about a cocktail that can turn any mundane activity into a celebration. The colorful garnish, the refreshing fizz, the pretty glass… it’s the whole package. For various reasons you just might not want alcohol. That doesn’t mean you have to skip out on the cocktail experience. These mocktails feature Ritual alcohol alternatives, which add the same bite and flavor enhancement that a shot of tequila or gin adds to a cocktail, without the boozy effects. Here are three refreshing summer mocktails using Ritual’s keto-friendly alcohol alternatives. We’ve partnered with Ritual Zero Proof to give 5 lucky winners one of each of their keto-friendly alcohol alternatives: a gin alternative, tequila alternative, and a whiskey alternative, and we’ll throw in $100 in Primal Kitchen keto friendly products too. Head on over to the Mark’s Daily Apple Instagram page for details on how to enter. Closes 7/29/2020, so enter ASAP! Refreshing Summer Mocktail Recipes Using Alcohol Alternatives Tip: For a calorie-free and sugar-free option, we use liquid monk fruit sweetener in place of simple syrups that are typically used in cocktails. Some may prefer no sweetener while others will prefer a few drops, so add sweetener to taste. Dragonfruit Margarita Serves: 1 Time in the kitchen: 2 minutes Ingredients 1 oz. Ritual Tequila Alternative 2 scoops Primal Kitchen Dragonfruit Collagen 1/2-1 oz. lime juice 1 oz. water 6 oz. club soda or seltzer 1-2 drops liquid monkfruit sweetener Slices of lime Ice Directions Pour some salt onto a small plate. Press a slice of lime around the rim of a glass and then press the rim of the glass into the salt to make the salt rim. Combine the Primal Kitchen Dragonfruit Collagen, tequila and water in a shaker or blender and mix until well combined. Pour over ice. Stir in the lime juice and pour in the club soda. Add liquid monkfruit sweetener to taste and garnish with slices of lime. Nutrition Information Calories: 70 Fat: 0g Total Carbohydrates: 5g Net Carbohydrates: 4g Protein: 10g Blackberry Gin Fizz Serves: 1 Time in the kitchen: 2 minutes Ingredients 1.5 oz. Ritual Gin Alternative 10 blackberries 4-6 oz. cucumber melon seltzer 1-2 drops liquid monkfruit sweetener 1 oz. lime juice Sliced cucumber Ice Optional: mint or basil leaves Directions Add the gin and half of the blackberries to a glass (you can add basil or mint at this time too). Muddle the gin and blackberries together. Add ice, lime juice, seltzer and cucumber slices and stir. Add in additional cucumber slices and the remaining blackberries as garnish. Nutrition Information Calories: 38 Fat: 0g Total Carbohydrates: 11g Net Carbohydrates: 6g Protein: 1g Bubbly Whiskey Cherry Lemonade Serves: 1 Time in the kitchen: 2 minutes Ingredients 1.5 oz. Ritual Whiskey Alternative 6 pitted cherries Juice from 1/2 lemon Optional: juice from ½ orange 6 oz. sparkling lemon seltzer Liquid monkfruit sweetener to taste Slices of lemon and cherries to garnish Ice Directions Muddle the cherries and whiskey together. Add the lemon juice and orange … Continue reading “Refreshing Summer Mocktail Recipes Using Alcohol Alternatives”

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Hawaiian BBQ Chicken “Big Ass Salad” Bowls with Quick Pickles 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
Ingredients
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

Directions
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!

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Grilled Greek Summer Veggies Recipe

When planning a BBQ menu, the meat is usually the star, and the sides are an