Have you ever made a grilled salad? You may think of salad as a cold food, but you’ll want to keep an open mind for this sweet, savory, smoky salad that’s just as refreshing as a cool, crisp salad on a hot day.
Hearts of romaine hold up well to the grill and develop a smoky wilt that balances out sweet grilled fruits and a tangy homemade balsamic dressing. This grilled romaine salad makes an excellent side dish that will become the star of any backyard barbecue.
To make it a main dish, grill your favorite chicken, steak, salmon or shrimp to top it with. Feel free to play around with the toppings to fit your diet or preferences. If you don’t have access to a grill, you can “grill” the lettuce, stone fruit and peppers on a hot cast iron grill pan on your stovetop.
Here’s how to make it.
Read MoreKabobs typically have a warm-spiced Middle-eastern or a sweet Hawaiian flair. We’re changing it up and marinating our chicken kabobs in your favorite Italian flavors, like garlic, basil, lemon, and an herby marinade. You’re going to love this spin on the traditional meat-and-veggie-on-a-stick experience.
Getting together for backyard barbecues again? These Italian chicken and basil kabobs make a showstopping entreé that will wow the entire patio with its jewel-toned vegetables and its flavorful marinade.
We could talk about grilled chicken kabobs all day, but we’d rather make them (and eat them!). Here’s how to do it.
Read MoreWhen you ask people what foods they learned to cook first as a child, most often they’ll tell you scrambled eggs. Even though a kid can do it, there’s a lot of variation to your scrambled eggs. They can be dry or watery, fluffy or flat. That goes for other egg methods too – there’s a big difference between an overcooked hard-boiled egg and a perfectly jammy egg. So, I put together a tutorial on how to cook eggs perfectly, no matter how you like them. Eggs cook quickly and are inexpensive, so you can try your hand at a cooking method you’ve never done before! If you mess up, you’re out a few pennies and a few minutes, and you can try again. Let’s start with the most intimidating of the cooking methods: poaching eggs. How to Make Poached Eggs For poached eggs, you want to use super fresh eggs. A fresh egg will have a firmer, tighter white that will stay together better when poaching. Fill a pot with water no greater than 2 inches high, about the height of a teaspoon if you measure it from the tip of the bowl to the beginning of the spoon handle. Bring the water to just barely a simmer and add a pinch of salt. You should be able to see some bubbles at the bottom of the pot. Using a meat thermometer, watch for your water to come to around 190 degrees. Then you’re ready to go. When you can maintain 190 degrees, crack an egg into a small ramekin. Use a large spoon to swirl the water in the pot to break up any bubbles at the bottom of the pot. Spin the water gently with the spoon in a circular motion around the inside of the pot to create a small vortex so there’s a still spot of the water in the middle and the rest of the water is spinning around it. In this middle spot, gently press the ramekin into the water as you are pouring the egg into it. Watch your fingers – the water will burn! The lip of the ramekin cup should go under the water as you pour the egg in. The egg will swirl in the pot and the egg white will start to solidify. If the white part is loose and starts to travel around the pot, gently spin the water around the inside edge of the pot again with a spoon to encourage the egg white to stay together. Set your timer for around 4 minutes. At the four-minute mark, use a slotted spoon to gently pull the poached egg out of the water. The egg is done when the yolk has a nice spring to it and still feels soft and liquidy in the middle, but the white is pretty firm. Poached eggs are delicious on so many things. We served ours on toasted sweet potato slices, arugula, and topped them with a pinch of salt and … Continue reading “How to Cook Eggs Perfectly, Every Time: Poached, Sunnyside Up, Jammy, and More”
Read MoreSoon after starting a carnivore diet, you may be wondering what to eat to keep things interesting. With an eating style that’s so restrictive, it’s easy to get bored quickly. That’s where sauces, dressings, and marinades come in. If you’re pure carnivore, those are out, but a lot of people are adopting a Carniflex style of eating so that they can add flavor and variety to their meals. It’s been the Primal philosophy all along that you’ll stick with a healthy habit if 1. it doesn’t feel too restrictive, and 2. you can keep things exciting! Primal Health Coach Brian has been eating a Carniflex style diet for some time now, and he’s here to share his tips and tricks to avoid getting stuck in a rut. One of his favorite hacks is to use ground beef for the convenience and versatility it offers. He came up with four different Carniflex ground beef bowls that he makes in just minutes for a quick breakfast, lunch, or dinner. Why Use Ground Beef on a Carnivore or Carniflex Diet? Ground beef has a lot of appeal to carnivore dieters for its: Ease of preparation. Ground beef cooks in minutes, and it’s as simple as browning it in a pan. No fancy techniques required. Versatility. You can experiment with mixing a lot of things like organ meats, sauces, marinades, collagen, herbs… the possibilities are endless. Cost effectiveness. Carnivore can be expensive, if you’re reaching for a ribeye or three every day. But ground beef is cheaper and just as satisfying. Carnivore Diet Cost: Steak vs. Ground Beef Ground beef is a lot less expensive than steak. If you watch for sales, you can easily find grass-fed ground beef, fresh or frozen, for around $5 a pound. You might find bulk or conventional ground beef cheaper, and you might find it more expensive, too. At the time this article was published, you can expect to pay around $5 a pound. A lot of carnivore diet beginners go the “Costco ribeye” approach where conventional (not organic or grass-fed) ribeyes are aorund $15/pound. To give you an idea of the cost of enhancements: About $0.70 for a serving of Primal Kitchen® collagen peptides Roughly $0.60 for 2 servings of Primal Kitchen® sauce $0.50 for 2 pasture raised eggs 1 oz of liver – maybe $0.50 for an oz if buying from high quality source, but you might find it much cheaper So, you’re looking at around $7-8 for a 1 pound meal. https://youtu.be/L0f5uoZar78 On the Carnivore Diet, You Don’t Just Eat Muscle Meat Muscle meat is nutritious, but has a very limited nutritional profile. You can incorporate a broader range of nutrients by using organ meats, like heart, liver, tripe, etc. A lot of people consider collagen an organ meat and include collagen protein as a way to round out amino acids in your meal. If organs make you squeamish, you can sneak them into ground beef bowls like these, or chop them finely and add … Continue reading “4 Budget Carniflex Recipes: Cost-effective Ground Beef Bowls for the Carnivore Diet”
Read MoreIs there anything more nostalgic than a chocolate chip cookie with a tall glass of milk? If you thought a cookies and milk snack was a thing of the past, we’ve got you covered. This keto chocolate chip cookies recipe is just as satisfying as the cookies you remember from Grandma’s kitchen. And, they’re totally dunk-worthy, so have a glass of milk, almond milk or macadamia nut milk ready when they come out of the oven. The combination of almond flour and coconut flour maintains a chewy texture. If you prefer your cookies flatter and crunchier or fluffier and lighter, I included ways to adjust your baking soda and baking powder to achieve the cookie style you remember eating as a kid. Let’s make your new favorite chocolate chip cookie recipe. How to Make Keto and Gluten-free Chocolate Chip Cookies Ingredients 1/4 cup softened and room temperature salted butter 1/4 cup almond butter 1/2 Tbsp. vanilla extract 1/2 cup granulated monkfruit sweetener (or coconut sugar if not keto) 2/3 cup + 1 tbsp. almond flour 2 tsp. coconut flour 1/2 tsp. baking powder (or for a flatter, crunchier cookie, use ¼ tsp. baking soda and 1/4 tsp. baking powder) 1 large egg 120g chopped dark chocolate (we used 85%) Directions Preheat your oven to 350 degrees Fahrenheit. In a bowl, combine the soft butter, almond butter and vanilla extract. Mix in the sweetener, almond flour and coconut flour. Whisk the egg and mix it into the dough. Allow the dough to rest for 3-5 minutes, then mix in the baking powder. Chop your chocolate and fold it into the dough. Use an ice cream scoop to scoop out 8 balls of dough onto a parchment covered baking sheet. Bake for 11-14 minutes, or until the undersides of the cookies are just golden. Allow them to cool slightly prior to moving them to a cooling rack. Tips Different brands of coconut flour can vary in absorbancy. For this recipe I used Whole Foods brand Coconut flour. You may want to start with 1 teaspoon of coconut flour and allow the dough to rest for a few minutes to thicken up, and then adjust up to 2 teaspoons based on the thickness of the dough. If you’re not Keto or don’t want to use a sugar substitute, this recipe is excellent with coconut sugar. Just sub the sweetener 1:1. For flatter, crunchier cookies, use ¼ tsp. baking powder and ¼ tsp. baking soda. For a slightly fluffier cookie that doesn’t flatten out, use ½ tsp. Baking powder. For this recipe, we recommend either roughly chopping up your favorite dark chocolate bar, or using chocolate chunks. How many carbs are in a chocolate chip cookie? The carb count in traditional chocolate chip cookies varies, as cookies vary in size and sugar content. These cookies contain less than 2g of net carbs each. Does that mean you can have cookies for breakfast? That’s entirely up to you! Can you freeze chocolate chip cookies? You … Continue reading “Keto and Gluten Free Chocolate Chip Cookies”
Read MoreSpring is right around the corner, but for now, the air outside still bites back. This warm-spiced beef pho recipe is just what you need to warm up. Starting with a steaming bowl of rich broth, you build your soup with your favorite ingredients and allow the flavors to get to know each other as they quick-cook right in your bowl. While you may love to have an occasional bowl of pho at your favorite neighborhood pho place, you may want a more paleo, Primal, or keto-friendly option. Some places use excessive MSG, and traditionally pho is built upon a substantial pile of carby rice noodles. When you make it yourself, you can put whatever you want in your bowl. The Best Beef for Pho, and How to Prepare It For this recipe, we used top sirloin and carefully sliced it extra thin with a sharp knife. That’s it! You can also use other types of steak, like eye of round. Fattier cuts may be more difficult to slice thin, so opt for leaner cuts of beef for pho. How to Make Beef Pho at Home Ingredients For the broth: 2 lbs marrow bones 2 lb oxtail Primal Kitchen Avocado Oil Spray 1 onion, cut into quarters 3 green onions 2 inch piece ginger, cut into thick slices 4 cloves garlic 1 tsp. coriander seed 1/2 tsp. black peppercorn 1 cinnamon stick 1-2 star anise 1/4 cup coconut aminos 1/2 tbsp. coconut sugar or 1-2 carrots Optional: 1-2 Tbsp. fish sauce 6-7 cups water Beef Pho Add-in Ingredient Ideas 1/2-1 lb. very thinly sliced top sirloin Noodle of choice: shirataki noodle, kelp noodles, zucchini noodles, hearts of palm noodles Herbs: mint, basil, cilantro Thinly sliced vegetables like daikon radish and/or carrot Hot peppers Sriracha, fish sauce, coconut aminos, red pepper flakes Lime wedges Directions Preheat your oven to 425 degrees. Lay your marrow bones and oxtail on a sheet pan. Roast for 20 minutes, then flip them over and roast for an additional 20-25 minutes. On a second tray, toss the onion, green onions, garlic and ginger in a spray of avocado oil. Roast for 15-20 minutes. In a small skillet, toast the coriander, peppercorns, cinnamon and star anise for about 1 minute over medium heat, or until fragrant. Once the bones and vegetables are roasted, place them all into an instant pot. Add the toasted spices, coconut aminos, and coconut sugar. Pour in 6-7 cups of water, or until the liquid is halfway between the 1/2 and 3/4 fill lines. Secure the lid on the Instant Pot and set it to the Soup/Stew Function. Set the Instant Pot to high pressure for 1 hour 45 minutes. After the pot finishes cooking and beeps, allow it to naturally release for 20 minutes. Allow the broth to cool slightly, then strain the broth into containers. Reserve any meaty bits from the oxtail for the soup or other purposes. At this point, you can either refrigerate the broth to let the fat … Continue reading “Pressure Cooker Beef Pho Recipe”
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Sometimes, trending recipes aren’t what you were expecting. Other times, they’re a hit with your whole family. This is one of those times. This TikTok tortilla hack turns a plain old tortilla into a hearty meal or treat in just a few minutes, and the possibilities for fillings are endless. We’re offering up a few recipes to get you started, but soon you’ll find yourself adding a little of this or that to put your own creative spin on the popular folded tortilla wrap.
Read MoreWe usually think of lattés as sweet, frothy, maybe caffeinated, and something you sip in the morning. Now, we’re flipping the concept of the latte on its head, using rich bone broth as the base. Today, we’re offering two variations of bone broth latté recipes: one creamy, golden turmeric bone broth latte with warm sweet spices, and another featuring aromatic garlic and herbs. Both creamy, full-bodied, and flavorful.
Whether you have a bone broth latte for breakfast, as an afternoon pick-me-up, or to wind down in the evening, you’ll find yourself reaching for this quick and easy snack option all the time. Warm, soothing, satisfying, and surprisingly filling – what’s not to love? Soon, you’ll find yourself getting creative and coming up with your own variations.
Read MoreAround 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.
Read MorePaté 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 it with sliced fresh vegetables. You could also try it with your favorite almond flour crackers.
Here’s how it’s done.
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