Tag: Keto Recipes
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 provide nearly endless options for make-ahead breakfasts, quick keto burritos, and tacos, as well as wraps for easy keto lunch and dinner recipes. These low-carb egg wraps cook quickly in a cast-iron skillet in the time—about 30 seconds per side—it takes to warm a grain-free tortilla or store-bought egg wrap with cauliflower. These fast, versatile, and neutral-tasting egg wraps give keto dieters a budget-friendly alternative to spendy packaged keto-friendly tortillas, wraps, and substitutes for carb-filled grains. Not to be confused with keto egg roll wraps or wrappers, our keto egg wrap recipe starts with a simple egg pancake or thin egg omelet. You could use this egg wrap in place of traditional egg roll wrappers made with flour; simply fill the egg wrap with cabbage slaw and ground pork. To keep it easy, roll up this egg roll bowl recipe in one of these egg wraps. Our keto egg wraps are seasoned simply with salt and pepper to allow the flavors of the other ingredients added to the egg wraps to shine. If you remember the bland taste of flour tortillas—homemade corn tortillas possess a bit more oompf—you want the same thing here. Pile veggies, protein, a bit of cheese or smashed avocado, keto-friendly sauces, or mayo inside the egg wrap, and you’ll appreciate the nuances of the fats, meats, or plants. The keto egg wraps serve as a vessel for holding flavor and fade into the background; that’s what you want. Keto egg wraps are part omelet, part crepe but less fussy than both to prepare. 5 Easy Steps to Cooking Keto Egg Wraps Spray a seasoned cast-iron skillet with avocado oil spray. Preheat the oven to 350ºF and place the pan in the oven for 10–12 minutes to heat up. Combine eggs, water, salt, and pepper in a bowl, and whisk together with a fork. Remove the hot skillet from the oven (use oven mitts!) and place the hot pan on the stove turned on to medium-high heat. Swirl ½ tablespoon of avocado oil in a hot skillet with a few gentle wrist circles. Pour egg mixture into the skillet and spread it out evenly with a spatula. Once the eggs start to pull away from the sides of the skillet, tilt the skillet and gently pull the egg from the edges. Doing so will allow the raw egg in the middle to fill the pan’s spaces so it can set—this should take about 30 seconds. Run the spatula underneath the egg, place one hand over the top of the egg wrap and carefully flip the egg over. Allow it to cook for another 30 seconds on the other side. Remove the egg wrap from the pan, fill, and wrap. How to Roll Egg Wraps Like a Pro We use parchment paper to help roll the egg wraps neatly and provide a ready-to-grab-and-eat vessel for storage. If you don’t have parchment or don’t want to use unnecessary paper, leave it out. The wraps will roll … 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, garlic balsamic glazed chicken is a simple no-fuss meal that you can serve with virtually any side dish.
This one-pan chicken dish is the best of all worlds: quick, easy, and delicious! The recipe comes together in less than 15 minutes and will become your new go-to recipe for turning boring chicken breasts into something scrumptious the whole family wants to eat.
Tips for Cooking Juicy and Flavorful Chicken Breasts on the Stove Top
Pound the chicken breasts so they’re around 1/4-inch thick, ideally. This lets them cook quickly but stay super moist and juicy.
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.
One-Pan Garlic Balsamic Chicken Skillet 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, about 1/4-inch thick. 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 brown 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, tomatoes, and sliced basil, and give the pan a gentle shake. Continue cooking over medium heat on 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 to keep the skillet from drying out.
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: 5.5g
Simple Side Dishes for an Easy Weeknight Meal
Pair delicious garlic balsamic glazed chicken with one of these side dishes for a quick, healthy meal:
Cheesy Keto Biscuits
Sautéed Green Beans with Garlic and Almonds
Ranch Cauliflower Mash
More Easy Chicken Recipes from Mark’s Daily Apple
Green Goddess Chicken
Sheet Pan Chicken with Cauliflower Rice, Olives and Feta
Devyn’s Grilled Marinated Chicken (with video!)
The flavor and aroma of smoked meat scream 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.
You can use this same set-up to cook any meat from chicken wings to brisket to pork roasts. Turning your grill into a smoker is fairly simple. All you need is:
A full tank of propane
Time – smoking takes longer than grilling, especially for large cuts of meat
In this post, I’ll walk you through transforming your gas grill into a smoker and then show you how to make simple, tasty smoked pork chops that will get you hooked on smoking meats at home. Get ready to get smoky!
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”
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”
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”
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
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
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!
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.