Tag: Primal recipes
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.
When was the last time you made yourself a nice lunch for a work day? If you’re like most people, lunch is a bit of a scramble. That’s why we came up with 5 bento box lunch ideas for adults, so you can take a breather in the middle of the day with a meal that’s enjoyable and satisfying. We hear it a lot here at Mark’s Daily Apple: Breakfast is easy, and I make dinner for my family so that’s automatic. But lunch? Most days, I just wing it. I’ll skip it sometimes just because my day is underway, or I’ll eat something that’s quick – which isn’t always the best choice. Sound familiar? We hear you. Making yourself a nice meal smack in the middle of the day just isn’t tenable for most people. Prep for lunches doesn’t have to be an elaborate chore thanks to these adult lunch options. Perfect for on-the-go, these lunches utilize leftovers, basic ingredients, and quick-cooking items. When paired together, they create the perfect balanced Primal lunch. The best part? Most of these options can be made ahead and enjoyed throughout the week. Easy Italian Bento Lunch Ingredients Sausage of choice Mozzarella Roasted squash Italian dressing Cherry tomatoes Basil Roast and slice your favorite sausage, using a little avocado oil spray (optional) to prevent sticking. Slice up roasted zucchini and summer squash (or your favorite veggies), toss them in Italian dressing and roast on a sheet pan until golden. Assemble your lunch with the sliced sausages, mozzarella, the roasted squash, sliced tomatoes and garnish with fresh basil. Easy Burger Lunch Ingredients Burger of choice Roasted sweet potato rounds Avocado oil mayo Spicy mustard Raw veggies Whip up some burgers on the grill or stovetop (or better yet, use leftovers) for this lunch. Slice your favorite potato or sweet potato (or for a lower carb option, you can use rutabagas or turnips) and toss them in avocado oil. Roast them on a sheet pan at 400 degrees for 15 minutes, then flip them over and roast until they’re golden. Make burgers by using the sweet potato slices as “buns” and top your burgers with sliced tomato and red onion. Use your favorite Primal Kitchen condiments like Pesto Mayo, Dijon Mustard, and Spicy Ketchup to put on top. Serve with your favorite raw veggies. BIG Mason Jar Salads Ingredients Romaine lettuce Tomato Carrot Cucumber Nuts or seeds of choice Chicken breast or thighs Dressing of choice No tiny salads here! Use a 32oz or half gallon mason jar and fill with your favorite salad items. To prepare this salad, we marinated chicken (you can use breast or thigh) in your favorite dressing for a few hours. Roast the chicken on a sheet pan at 375 degrees until the internal temperature reaches at least 165 degrees Fahrenheit. Shred or chop the chicken, then layer it in your mason jars. For very large jars like this, we recommend pouring the salad into a large bowl before … Continue reading “5 Bento Box Lunch Ideas for Adults with Recipes”
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
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.
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”
We can generally get our hands on a watermelon any time of year, but these are the months when they actually taste sweet and juicy. As soon as watermelons come into season, my Summer Watermelon Salad comes out of hiding. It’s a late summer treat that reminds us that even though we’re hearing the first whispers of school starting and pumpkin spice, it’s still summertime.
This watermelon salad is a sweet, crunchy, tangy accompaniment to any summer meal.
Tip: feel free to leave the feta cheese out if you are dairy-free, or replace it with goat cheese or fresh mozzarella.
Summer Watermelon Salad Recipe
Time in the kitchen: 5 minutes
4 cups cubed watermelon
2 oz. crumbled feta cheese
1/4 cup basil
1 large tomato sliced into wedges
1 chopped cucumber
5 chopped radishes
1/3 cup sliced red onion
3 Tbsp. Primal Kitchen® Lemon Turmeric Dressing
salt and pepper
Chop the watermelon into ¾”-1” cubes. Slice the tomato into wedges and chop the cucumber and radishes.
Thinly slice the red onion and the basil.
Combine the watermelon, chopped basil, tomato, cucumber, radishes and red onion in a bowl. Pour in the Primal Kitchen Lemon Turmeric Dressing and fold it into the salad along with the feta.
Season with salt and pepper and garnish with more basil leaves.
Nutrition Information (¼ of recipe):
Total Carbohydrates: 19g
Net Carbohydrates: 17g