We’re officially celebrating 16 years here on Mark’s Daily Apple! To kick off a week of celebratory content we’re highlighting some of our most popular recipes here on the blog. From morning coffee to Mark’s Big-Ass Salad to slow-cooked pork carnitas, there’s a recipe for every occasion. If you recreate any of our top recipes, be sure to share photos with us on the MDA Instagram!
There’s nothing better than enjoying a fresh scone with your morning coffee or tea. Since fall is now in full swing it’s only appropriate that even morning scones have a hint of pumpkin. Not only does pumpkin mix well with spices such as cinnamon, ginger, cardamon but there are also numerous health benefits to pumpkin. Plus, this recipe for pumpkin scones calls for almond flour, making it gluten-free. If you’re looking for more texture, add chopped nuts to the scone dough like pecans or walnuts.
How to make gluten-free pumpkin scones
First, preheat your oven to 375 degrees Fahrenheit. Next, combine the milk and vinegar and let rest for about 5 minutes. While you’re waiting combine the almond flour, 5.5 tablespoons of tapioca, sugar, coconut flour, baking powder, spices and salt in a bowl. Add the cold butter to the bowl and cut the butter into the flour mixture using a fork or pastry cutter. In the end, the butter should be in very tiny pieces incorporated into the flour and the resulting flour should look like crumbly sand.
Add the milk mixture, pumpkin and vanilla to the bowl and mix together with a spatula or spoon until just combined. Let the dough rest for 2-3 minutes. Place a piece of parchment or a silicone mat on a sheet pan and sprinkle the remaining tapioca starch on it. Scoop the dough out on the pan and form it into a ball. Form the dough into a flattened round disk about an inch or so thick. Use a large knife to cut the disk into 6 or 8 sections.
Place the pan in the oven at 375 degrees for about 20 minutes. Remove the pan from the oven and use a knife to cut deeper into the slices. Place the pan back in the oven for 10 more minutes. Remove the pan from the oven again and use the knife to carefully separate the cut sections so each scone is a separate triangle so each side of the scone can be exposed to the heat in the oven. Reduce the heat to 350 degrees and continue baking for about 10-15 minutes, or until the undersides of the scones are slightly golden. Let the scones cool before handling them.
Enjoy the scones as is, or drizzle them with your choice of melted coconut butter mixed with stevia or monkfruit drops, or an icing made from powdered sugar or sugar substitute like powdered erythritol and milk.
This quick and easy green bean casserole is the perfect addition to any holiday dinner. This recipe calls for Primal Kitchen’s Mushroom Gravy to help cut down on the preparation time. In no time you’ll have a warm and comforting dish that will compliment any meal. We keep things simple with onions and mushrooms, but if you’re looking to switch things up this recipe would be great with chopped bacon or bacon grease instead of butter.
How to make green bean casserole
First, preheat your oven to 375 degrees Fahrenheit. Then steam your green beans until they are tender. While they are steaming, prepare your crispy onions. Cut the onion in half and slice it into very thin half moons. Toss the onions in a bowl with oil, then add the almond flour, thyme and salt and pepper and gently mix until just combined.
Lay the onions out in a single layer on a sheet pan and roast in the oven for 7-10 minutes. Give the onions a shake or toss and continue roasting until they are golden. I recommend watching them because they can quickly go from browned to burnt. Set aside while you finish the green beans.
Heat the butter in a large oven-safe skillet on the stovetop over medium heat. Once melted and bubbling, add the chopped onion and sauté until golden, then add the garlic and cook until fragrant. Add the mushrooms and allow them to cook for about 2 minutes, or until they are just tender. Pour in the Mushroom Gravy and coconut milk and bring the mixture to a simmer.
Strain the steamed green beans and add them to the skillet. You can also add some coconut aminos or even a squeeze of lemon if you’d like. Mix in the thyme, pepper and salt and let the sauce start bubbling again. Fold the green beans into the sauce and cook on the stovetop until the green beans are well coated in the sauce and the sauce thickens slightly. Season with salt and pepper to taste. Transfer the skillet to the oven and bake for 10 minutes.
After 10 minutes, take the skillet out of the oven and spread the crispy onions on top all over the green beans. Place the skillet back in the oven for about 10 more minutes. The sauce the green beans are in should be fairly thick, and will further thicken as the casserole cools. Allow the casserole to cool slightly, then serve and enjoy!
When people think of comfort food there’s a good chance that mac and cheese comes to mind. This creamy, gooey, and cheesy dinner time meal can easily transport you back to childhood days when you wished every meal could be mac and cheese. While we don’t suggest having mac and cheese every night, this keto cauliflower mac and cheese recipe is a great option for when you’re craving that nostalgic taste.
Made with a helping of cauliflower this recipe leans into a variety of spices, such as paprika and mustard powder while also being topped off with our new No-Dairy Cheez Sauce. If you’re looking to switch it up you can also swap out half of the instructed cauliflower for butternut squash, which is perfect for the fall season.
How to make keto cauliflower mac and cheese
First, preheat your oven to 350 degrees Fahrenheit. Then, in a bowl, combine the avocado oil, garlic powder, onion powder, paprika, black pepper, thyme, mustard powder and salt. Fold in the cauliflower until the spice mixture coats all of the pieces of the cauliflower. Lay the cauliflower out in a single layer on a baking dish or sheet pan. Roast in the oven for about 30-40 minutes, or until the cauliflower is tender and golden. Allow everything to cool slightly.
Place the cauliflower in a bowl and pour the No Dairy Cheez Sauce on top along with the milk. Stir to combine and then stir in the almond flour. Pour the cauliflower mixture into a greased 9×9 baking dish.
Crush up your pork rinds in a bag. Crush them so that about half of the pork rinds form a coarse powder and the rest crushed up a bit less in order to give the mixture texture. Pour the pork rinds into a bowl and combine with the parsley and almond flour. Pour this mixture on top of the cauliflower and spread it all over the top of the cauliflower.
Place the baking dish in the oven and bake for about 15-20 minutes, or until the pork rinds are golden. Allow to cool slightly and serve!
Looking for a warm and cozy meal? Our beef stew is the perfect meal to cook for a dinner spent inside. Filled with plenty of vegetables, such as radishes and carrots this stew can be cooked on the stovetop or in the oven for ease. Not only is this Keto Beef Stew great on its own, you can easily top it on cauliflower rice or mash.
The great thing about making your own snack food at home is that you control what goes into it. This Sweet and Savory Keto Trail Mix combination is no exception. You can have a little sweet and a little salty together without any fear of sending your healthy diet into a nosedive. When you make this recipe in your own kitchen, tailor it to your own preference. Add a little more or less everything but the bagel seasoning. Cut back on the chocolate if you like, or, for that matter don’t add any – the coconut flakes will add plenty of sweetness for some. However you make it, this trail mix is still a fresher, healthier option than most store-bought versions.
The combination of nuts and seeds brings plenty of healthy protein and fat to this snack mix. You can make these separately or toss them together to enjoy a combination of sweet and savory. This is a perfect non-perishable snack to take hiking or camping (it is, after all, trail mix) or, keep an airtight container in your car or at work for snacking during the day.
How to make savory keto trail mix
Briefly baking this combination of nuts and seeds gives it a rich, toasted flavor and slight crunch that’s hard to beat. First preheat your oven to 325 degrees Fahrenheit. Then place all ingredients in a bowl and toss to combine. Lay them out on a sheet pan in a single layer. Bake the mix for 7-10 minutes, tossing them once while cooking. Keep an eye on them to ensure nothing burns while cooking. Give the trail mix another toss and allow it to cool before eating.
How to make sweet keto trail mix
For this recipe combine all ingredients together in a bowl and enjoy! For another variation, you can melt the chocolate with a small dollop of coconut oil and toss the nuts in this mixture, then lay the trail mix out on a pan in a single layer and refrigerate until a hard bark forms.
Eggplant on the grill is such a simple and delicious side dish! In this recipe, we salt the eggplant to help remove some of the water and moisture from the slices so that you get a flavorful bite that’s crispy on the outside and tender on the inside. Enjoy the eggplant as is with a sprinkle of fresh herbs, or drizzle on balsamic vinegar, tahini sauce or Primal Kitchen Italian Dressing or Balsamic Vinaigrette.
We like using Italian, Graffiti, Chinese or Japanese eggplant for this recipe. They are meaty, firm, and hold up to grilling well. Feel free to adjust grill time depending on your grill and any parts of it that are hotter than others. The end result should be crispy on the outside and soft and flavorful on the inside without being chewy. If the flesh of your eggplant ends up chewy but the outside is already too browned, reduce the heat of your grill a little and cook the eggplant for longer – chewy eggplant usually means it’s undercooked.
Salmon burgers are the perfect dinnertime meal. Not only are they nutritious, but when made on the stovetop are a quick meal to enjoy with the entire family. Plus, salmon includes vitamin D3, B-vitamins, magnesium, iron, and selenium. You can’t beat that. Our recipe also calls for a low-carb bun, but you can always switch it out for lettuce or collard greens. Our patties are so delicious and packed with flavor that we wouldn’t blame you if you even omitted the wrapping all together to eat the burger and and slaw on their own!
How to make salmon burgers
For this recipe we’re using wild-caught salmon filets, which include healthy omega-3 fats and far fewer toxins than farmed salmon. In order to prep the salmon you’ll want to cut the skin of the salmon away from the flesh. Then finely mince the salmon filet with a knife or by pulsing the salmon in a food processor. If you are using the food processor, cut the filet into large chunks, then pulse until a mince forms. Be sure not to over-process! The salmon should look similar to the below photo.
Next, place the salmon in a bowl along with the egg, almond flour, green onion, bell pepper, mayo, coconut aminos, black pepper, coriander, onion powder, paprika, cumin and salt. Mix to combine. Form the salmon mixture into 4 equal sized patties and place on a sheet pan.
How to cook salmon burgers
The great part about this recipe for salmon burgers is there are multiple cooking methods! If you’re running short on time and don’t have time for cooking with an oven, throw these patties on the stovetop for an efficient cooking method.
Cook the salmon burgers in the oven: Before you start cooking ensure your oven is preheated to 375 degrees Fahrenheit. Once your patties are formed bake for 18-22 minutes, or until the patties are firm and the salmon is fully cooked, flipping once during cooking. Set aside to cool.
Cook the salmon burgers on the stovetop: You can also make the burgers in a skillet on the stovetop. Heat a tablespoon or so of avocado oil in a skillet over medium heat and add the burgers. Cook for about 4 minutes on each side, or until the burger is cooked through.
Salmon burger toppings
Our salmon burgers also come with a homemade slaw made with broccoli or cabbage slow then tossed with the chipotle lime mayo and squeeze of lemon. You can also add extra minced red bell pepper or green onion to this mixture if you’d like. As for additional toppings, feel free to mix and match based on your liking! We used sliced tomato and red onion this time around.
Looking to satisfy a sweet craving but don’t want to forfeit nutritious ingredients? Our easy smoothie bowls are the perfect start to the day or even a mid-day, hearty snack. We’ve created two recipes that include a variety of fruits and vegetables such as raspberries, cauliflower, broccoli and more. Plus, both recipes include our Primal Kitchen Vanilla Whey Protein Drink Mix for an added boost of protein.
Since these smoothie bowls also call for frozen fruits and vegetables the prep time is minimal. Using frozen fruits and vegetables will also make the smoothie bowls thick and spoonable. We’ve listed a variety of topping ideas to use as the finish touch but the sky’s the limit with toppings! Use your favorite nuts, seeds, fruit, or anything else you’d like.
With only a few ingredients, our sausage and egg casserole is the perfect leisurely brunch dish, or grab-and-go nibble for a busy morning. The baked eggs are firm enough to be sliced into finger food, which is a great hack for adults rushing to work, teenagers off to school, or for little ones who prefer eating with their hands to using a fork. Plus, with about 4g of carbs per serving, this recipe makes for a simple, keto breakfast or ideal low-carb mid-day bite.
More carnivorous folks can enjoy this gluten-free breakfast casserole with just sausage and eggs, but you can sneak in a veggie, too. Eggs are a great vehicle for sautéed greens. We use arugula in this recipe, but you can easily substitute or add kale or swiss chard. For extra flavor you can even toss in some mushrooms, onions, or bell peppers.
However you make it, this sausage and egg casserole is simple, healthy, and delicious. What more can you ask for from your breakfast?
How to make a sausage and egg casserole
The ingredients for our sausage and egg casserole are fairly simple. You’ll want to gather together eggs, milk (or milk alternative), Primal Kitchen Avocado Oil, ground chicken sausage, arugula, cauliflower rice, and shredded cheese (we used goat cheese).
Then, in a bowl, whisk together the eggs, milk, 1 tablespoon of avocado oil and a good pinch of salt and pepper.
In a skillet, heat a tablespoon of avocado oil over medium heat. Once hot, add your sausage and brown the meat, stirring occasionally. Once fully cooked through, add the cauliflower rice and cook until tender, then mix in the arugula. Remove the skillet from the heat and allow the heat from the skillet and meat to wilt the arugula. Allow the mixture to cool for a few minutes.
Once the sausage mixture has cooled slightly, whisk it into the egg mixture a little at a time to prevent the eggs from scrambling. Sprinkle on about 2/3 of the cheese mixture. Then use avocado oil spray or butter to grease a 12×8 baking dish. Pour the egg mixture in and top with the remaining cheese.
Bake at 375ºF for 40-45 minutes, or until the top and edges of the bake are browned and the casserole feels firm to the touch. Consider reducing the time 5-10 minutes if baking in a 13×9 pan. Allow the bake to cool, then cut into 6 or 8 pieces and top with chopped parsley or green onion.
Can you freeze this sausage and egg casserole?
Yes, you can freeze this breakfast casserole! The casserole can go directly into the oven from the freezer. For ease, you can even freeze this casserole after it’s been cut up into individual serving sizes.