Tag: Primal recipes

13 Holiday Desserts

Although our holiday menus revolve around the delicious meats and savory sides, there’s still a soft spot for many of us when it comes to holiday sweets. Whether it’s baking cookies this time of year or serving show-stopping desserts at our holiday tables, we might give a little more leeway for treats as part of the special occasion. Below we’ve got recipes for every taste and preference—from Primal to keto, chocolate to peppermint, candy to mousse, pie to cheesecake…and even a jarred Primal cookie mix for gift-giving. Enjoy, and let us know what treats you’ll be baking and sharing this holiday.

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Apple Dump Cake Recipe – Gluten Free, Grain Free, Paleo

Apple dump cake is one of those desserts that makes everyone ask for your recipe after the first bite. It’s also known for its ease of preparation – all you have to do is layer ingredients and top it with lots and lots of butter before baking.

Apple dump cake is traditionally made with incredibly sugary canned fruit and store bought cake mix. Instead of mixing the cake up with oil or butter and eggs, the fruit and cake mix are layered in a baking dish, and drizzled with a sea of melted butter all over the top.

Our updated take on this cake is most certainly an occasional treat, but made with fresh apples and a paleo-friendly dry mix, it’s a super speedy option for dessert. If you’d like to cut the carbs down, you can use a granulated monk fruit sweetener in lieu of the coconut sugar. And, if you’re short on time and you don’t want to make the dry mix below, you can use a paleo store bought mix, like the one from Simple Mills.

Top this off with your favorite ice cream, keto-friendly or not, and an optional quick caramel sauce (recipe included).

Let’s get started!
Gluten Free, Paleo Apple Dump Cake Recipe
Serves: 6

Time in the kitchen: 1 hour, including 45 minutes bake time

Ingredients

3.5 cups diced apples
7 Tbsp. coconut sugar, divided
1 tsp. cinnamon
1 cup almond flour
1/4 cup tapioca starch
1/2 Tbsp. coconut flour
1/2 tsp. baking soda
5 Tbsp. melted salted butter

Optional Caramel:

1/3 cup full fat coconut milk
3 Tbsp. coconut sugar
1/2 tsp. vanilla extract
Pinch of salt

Directions
Preheat your oven to 350 degrees Fahrenheit. Dice your apples in small pieces and toss them with 2 tablespoons of coconut sugar and the cinnamon.

In a bowl, combine the remaining coconut sugar, almond flour, tapioca starch, coconut flour and baking soda.

 

Grease a small baking dish and pour the apples into it. Smooth out the apple layer.

Sprinkle the dry ingredients all over the apples.

Slowly pour the melted butter all over the top of the baking dish, trying to cover as much of the dry ingredients as you can.

If it seems like a lot of butter, you’re doing it right.

Bake the dump cake at 350 degrees for 40-45 degrees, or until the top is golden.

To make the caramel sauce, combine the coconut milk, coconut sugar, vanilla and pinch of salt in a small saucepan over medium low heat.

Bring to a boil and reduce to a simmer. Simmer, stirring occasionally, until the sauce thickens and can be coated with a spoon. Scoop the dump cake onto plates, drizzle the sauce on top and enjoy!

Nutrition Info (? of recipe, without caramel):
Calories: 314
Total Fat: 20g
Total Carbs: 34g
Net Carbs: 30g
Protein: 4g

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Snickerdoodle Latte Recipe

You can do mornings one of two ways. You can pour plain coffee into your mug with the sole purpose of jumpstarting your day. Or, you can wrap your fingers around a frothy mug of warm, sweet-spiced coffee and gift yourself a well-deserved moment of calm and quiet before you dive into your responsibilities. Today, we’re going with the hug-in-a-mug option. This snickerdoodle latte warms your soul and tastes like a holiday cookie.

If you can mix cream into your coffee, you can make this snickerdoodle latte. It’ll be your new favorite way to great the day.

Here’s how to make it.

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Cranberry Sauce Recipe: No Sugar Added

Cranberry sauce adds a pop of color and tangy zing to any Thanksgiving spread. With so many savory and hearty flavors on the table, this old-school side adds balance to your plate. Unfortunately, cranberries are naturally pretty sour on their own, and the familiar 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 no sugar added cranberry sauce recipe is sweetened with applesauce. You can use maple syrup, honey, or your favorite natural sweetener if you want to tone down the natural tartness. A fresh, homemade no added sugar cranberry sauce is the perfect side dish to your turkey and green bean casserole for the holiday feast.

No sugar-added cranberry sauce is easy to make, and will likely be the quickest recipe you’ll make for your whole Thanksgiving celebration. Here’s how to make a whole berry cranberry sauce from scratch, right at home.
How to Make Cranberry Sauce With No Added Sugar
Time in the kitchen: 15 minutes

Serves: 8-10

Ingredients

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

Directions
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.

Tips:
– 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):

Calories: 60
Fat: 0g
Total Carbs: 13g
Net Carbs: 10g
Protein: 0g

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Prosciutto Wrapped Chicken Liver Appetizer Recipe

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”

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Better S’Mores [Primal, Gluten Free, Paleo, and Keto]

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.

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Keto Completo Hot Dog Recipe

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
Serves: 5

Time in the kitchen: 15 minutes plus time to bake the keto hot dog rolls, if using

Ingredients

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

Directions
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):
Calories: 766
Total Fat: 69g
Total Carbs: 15g
Net Carbs: 6g
Protein: 25g

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Fudgy Keto Zucchini Brownies Recipe

Brownies are the classic bake sale staple that can take you right back to childhood…the ooey-gooey texture, the overwhelming aroma of chocolate, the fudgy middle. Growing up, the absolute best brownies were a treat for special days at school. Dusted with powdered sugar, these dense squares would taste so good (until you were falling asleep at your desk at 3pm, in a full sugar haze). 

Update the nostalgic classic with Fudgy Keto Zucchini Brownies. This delectable treat is the perfect solution for any leftover zucchini lying around after making zoodles or zucchini bread. With just a ¾ cup of shredded zucchini, eggs, chocolate and a handful of pantry staple items, you can whip mouthwatering chocolate zucchini brownies up in just thirty minutes.

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5 Bento Box Lunch Ideas for Adults with Recipes

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”

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Garlic Balsamic Chicken Skillet with Cherry Tomatoes Recipe

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
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, 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):
Calories: 302
Total Fat: 13g
Total Carbs: 6g
Net Carbs: 5.5g
Protein: 40g
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:

Mashed Parsnips
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!)

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