Tag: Keto Recipes

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 afterthought. With this Grilled Greek Summer Veggies recipe, a platter overflowing with colorful marinated and grilled vegetables steals the show.

This is the perfect vegetable side dish for summer. It’s very no-fuss, keeps well in the refrigerator to eat throughout the week, and can feed a crowd.

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How to Cook and Eat an Artichoke

Artichokes are a mysterious vegetable, and a lot of people are intimidated by them. How do you cook an artichoke? How do you cut into it? What parts do you eat? And how does it taste? You may have had marinated artichoke hearts that come in a jar, or you’ve noticed little strips of artichoke in your spinach dip. But eating a whole artichoke is a lot different than having prepared hearts. In this article, I’m going to show you how to prepare and eat an artichoke, along with my favorite dipping sauces. Are Artichokes Good For You? Coming in at 6g of net carbs per whole artichoke, it’s something you’ll want to add to the rotation if you’re keto. Artichokes are also an antioxidant powerhouse, and they have lots of gut-happy resistant starch. How to Buy Artichokes If you’ve never bought whole artichokes before, you might wonder how to choose good ones. Here’s what to look for: Tight leaves. Your artichoke should look like a giant flower bud. Leaves should not be curling out like a blooming flower. Heft. Pick up a few, and feel their weight. Heavier artichokes are fresher, and lighter ones are older and perhaps dried out. Brown streaks on the outside, or not. A little browning on the outside is nothing to be concerned about. Some people say that the ones with brown streaks are sweeter because the frost that caused them brings out the natural sugars. Once your artichokes are cleaned and steamed properly, the leaves and heart are excellent vehicles for dips. How to Cook an Artichoke (Steam Method) Serves: 2-4 Time in the kitchen: 45 minutes, including 35 minutes steaming time Ingredients 2 artichokes Primal Kitchen® Mayo with Avocado Oil, or Rosemary and Garlic Vegan Mayo if you cannot tolerate eggs 1 lemon Fresh cracked black pepper Directions To prepare an artichoke, first cut off most of the stem on top, leaving about ¼” of the stem left intact. Cut off the tough bottom of the artichoke, about 1” worth. Use kitchen scissors to trim the tough prickly ends of the artichoke leaves. Cut a lemon in half and rub the cut side all of the cut end of the artichoke. Set up a steamer by filling a pot with some water and a squeeze of lemon. Once the water is boiling, set the heat so the water is at a steady simmer. Set up the steamer basket inside and place the artichokes in the basket cut side down. Place the lid on and allow the artichokes to steam for around 30 minutes, 35 minutes if they’re quite large. You know they’re finished when you can put a knife through the center of the stem with little resistance. Allow the artichokes to cool. Combine your favorite Primal Kitchen Mayo with a squeeze of lemon and fresh cracked pepper. How to Eat an Artichoke This part is easy. Once your artichoke is cooled, peel the leaves off of one by one, dip in … Continue reading “How to Cook and Eat an Artichoke”

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Keto Burrito 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

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Instant Pot “Sous Vide” Egg Bites Recipe

The low-carb community was pretty pumped when coffee shops first started to serve sous vide egg bites. Until then, most breakfast options came between a couple of slices of a bagel or croissant. Coming in around $5 for two little egg bites, it was only a matter of time before people started looking for make-at-home versions. Do You Need a Sous Vide to Make Egg Bites? Let’s first put it out there that food cooked sous vide is delicious. The temperature is so precisely controlled that there’s virtually no risk of overcooking or undercooking, and for the most part, it’s a hands-off cooking method. Still, it’s cost-prohibitive for a lot of kitchens – you’re looking at a couple hundred dollars for a decent system, which is more than the average household wants to spend on an appliance they’ll use only occasionally. The solution? These adorable little egg bites are not actually made in a sous vide, but instead in an Instant Pot. The end result is a light and fluffy egg bite bursting with flavor. Ideally, these egg bites would be made in a silicone egg mold, but they also turn out well in ½ pint mason jars. If you don’t have an Instant Pot, there is an oven modification below. This recipe makes 10 egg bites (5 egg bites of each flavor) which are great for an on-the-go breakfast or protein-packed snack. Feel free to experiment with your favorite add-ins. Instant Pot “Sous Vide” Egg Bites Recipe Serves: 5 Time in the kitchen: 25 minutes, including 18 minutes cook time Ingredients 7 large eggs 3 Tbsp. milk of choice (unsweetened and unflavored if you’re using non-dairy milk) ½ cup chopped cooked broccoli florets 1 oz. Crumbled Feta Cheese 3 slices crumbled Cooked Bacon ½ cup Chopped Spinach, cooked and drained well Salt and Pepper Primal Kitchen® Avocado Oil Spray Directions Combine the eggs, milk and a pinch of salt and pepper. For a fluffier egg bite, swap out the milk for ¼ cup of cottage cheese. Blitz them together in a blender, and separate the beaten eggs evenly into two bowls. In one bowl, add the chopped broccoli and feta and whisk to combine. In the second bowl, add the crumbled bacon and spinach and whisk to combine. Liberally spray the insides of your mason jars with Primal Kitchen Avocado Oil spray. Each bowl of egg mixture will make 5 egg bites. Scoop out about ¼ cup of the feta broccoli egg batter into the jars, until the mixture is equally divided between 5. Do the same with the bacon, spinach, and egg mixture. If you are using an egg mold, fill the egg molds until they are a little more than ¾ of the way full. Cover the mouth of each mason jar with a small piece of foil. If you are using an egg mold, cover them with the accompanying lid (if oven safe) or with foil. Add 1.25 cups of water to the Instant Pot, and … Continue reading “Instant Pot “Sous Vide” Egg Bites Recipe”

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Crispy Grain-free Coconut Shrimp 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.

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Instant Pot Chicken Bone Broth Recipe (with Stovetop Option)

Once you start making your own Instant Pot chicken bone broth, you’ll never buy salty packaged chicken broth from the store again. It’s fully prepped in minutes, you probably have all of the ingredients on hand, it costs pennies per serving, and we suspect you’ll make roast chicken a little more often knowing that a steaming pot of bone broth will follow.
What Is Bone Broth? The Difference Between Broth and Stock
A lot of people use the words “broth” and “stock” interchangeably, when in fact, they’re not prepared the same way. Each has its own characteristics and uses.

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Keto Hawaiian BBQ Meatza Pizza Recipe

Have you ever heard of a meatza? It’s the low-carb, grain-free answer to pizza cravings once you’ve adopted a keto, paleo, Primal, or Whole 30® way of living.

Meatzas are just as versatile as pizza. You can use virtually any ground meat as the “crust” base, and top it with endless combinations of pizza toppings. From traditional sauce and uncured pepperoni, to veggie lovers’, to caramelized onions and herbs, anything goes. We tapped into some tropical inspiration for this Keto Hawaiian BBQ Meatza. It’s flavorful and spicy, with a touch of sweet. To cool the kick and take a flavor journey to the islands, add some chopped mango or pineapple right before serving.

The best part is, they’re easy to make! If you’ve ever tried to make a grain-free or cauliflower pizza crust from scratch, you’ll appreciate how simple these are.

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Keto Angel Food Cake

For whatever reason, angel food cake seems to make its yearly debut during that time when warmer weather breaks. Is it the toppings – fresh berries, or a perfectly ripe peach? Is it those first rays of sunshine after a cold winter that make you want something pillowy soft and sweet? There could be a hundred reasons why angel food cake is a slice of spring on a plate. Angel food cake may be something you considered a cheat, until now. Traditional angel food cake recipes call for a lot of sugar – since there’s no frosting, the cake has to be sweet on its own. This keto angel food cake recipe gives you all of the light, airy sweetness without the aftermath that comes with a sugary dessert. And, it’s surprisingly easy to make. Proper whisking of the egg whites can be intimidating, but you won’t mess it up. The key is to stop whisking when you get “soft peaks.” You’ll know you’re there when you can make small rolling hills in your egg white mixture by slowly lifting your whisk out of the bowl. Here’s how to do it. Keto Angel Food Cake Recipe Serves: 6 Time in the kitchen: 25 minutes, including 15 minutes bake time Ingredients 1/2 cup almond flour 1/4 cup + 1 Tbsp. Lakanto powdered monkfruit 2:1 sweetener 3 Tbsp. coconut flour pinch of salt 9 large egg whites 1 tsp. vanilla extract 3/4 tsp. cream of tartar coconut whipped cream, chopped dark chocolate, or fresh berries (optional) Directions Prior to whisking up the egg whites, preheat your oven to 350 degrees Fahrenheit and line a 8” cake pan with parchment paper. Mix the almond flour, granulated monk fruit sweetener, coconut flour and a pinch of salt in a small bowl and set aside. Crack the egg whites in a clean, dry mixing bowl. Whisk vigorously with a whisk or hand mixer until the mixture becomes very frothy. Add the cream of tartar and vanilla extract and continue whisking vigorously. You want to continue whisking until the egg whites become just slightly stiff and form soft peaks when you lift up the whisk. Once the egg whites look white, instead of clear, and you can make peaks on the surface with your whisk, carefully fold the dry ingredients into the egg whites with a flexible spatula, adding the dry ingredients a little at a time until the batter is mixed. Do this gently to prevent the egg whites from collapsing. Quickly pour the batter into the lined round pan and place it into the oven. Bake for 15-17 minutes, or until the cake begins to brown on top and the center feels firm. Remove the cake from the oven and allow it to cool. Top your cake slices with dollops of coconut cream, chopped dark chocolate and fresh strawberries. Tips For a Perfect Keto Angel Food Cake The whisked egg whites are delicate, so gently (but quickly) fold in the dry ingredients and place … Continue reading “Keto Angel Food Cake”

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