Tag: recipes

Easy Citrus Slaw Recipe – Keto, Primal, and Paleo

Coleslaw is an easy, tasty go-to when you’re looking for a versatile vegetable side for your meal when you want to balance a rich meal with a light salad, or when you need to add some crunch to your tacos and wraps. 

This creamy citrus coleslaw is a refreshing spin on traditional slaw that incorporates zingy lime and bright cilantro alongside cool cabbage. Lighter than the deli favorite, this zesty side goes great with fish tacos.

Coming in at 4 net carbs, you can work citrus coleslaw into any eating plan, whether you’re Primal, keto, or paleo. Want to make it vegan? Swap in vegan mayo in place of regular mayo. 

The best part? This citrus slaw comes together in five minutes! Bring it to a backyard BBQ, pack it along for your next beach day, or add a little citrusy crunch to a dinner of grilled meat or veggies.

Here’s how it’s done.

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13 Holiday Side Dishes (That Aren’t Potatoes)

While there’s nothing particularly wrong with potatoes (in fact, we happen to love this recipe for scalloped potatoes), not everyone in the Primal—let alone keto—camp wants to serve potatoes at the holiday. They’re a technically Primal choice, but they’re decidedly high in carbs and not as high in nutrients as other options. Primal and Primal-keto eating shouldn’t be about deprivation—just thoughtful decision-making on what’s a good choice for you when it comes to holiday eating. Today we’ve got 13 delicious side dish recipes that stay true to the richness and flavors of traditional holiday cooking. Which ones will you be serving?

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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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Gluten Free Sweet Potato Souffle Recipe

There’s just something cozy about autumn aromas coming from the oven by day, culminating with steaming plate of home-cooked comfort food. Even if you’re laying low for the holidays this year, you can re-create your favorite family recipes that bring you back home with every bite. No Thanksgiving spread is complete without sweet potatoes or yams, and this Gluten Free Sweet Potato Souffle Recipe delivers the creamy, sweet experience without all of the sugar that traditional recipes call for. This recipe calls for small amounts of coconut sugar and maple syrup so that you get the fall flavors you crave, without the sugar crash later. Here’s how to make it. Gluten-free Sweet Potato Souffle Recipe Serves: 8 Time in the kitchen: 60 minutes, including 35 minutes baking time Ingredients For the souffle 6 medium/large sweet potatoes (mine were 6-8” long) 1 tbsp. avocado oil 1/4 cup almond milk (I used Elmhurst1925 brand) 1 tbsp. maple syrup 1 tbsp. coconut sugar 1 tsp. vanilla extract 2 tbsp. coconut flour (I used Bob’s Red Mill Brand) 2 tbsp. almond flour 1-2 tsp. cinnamon pinch of salt 3 egg yolks 4 room temperature egg whites For the pecan topping 1.25 cups pecans – some halved, some crumbled 3 tbsp. very soft salted butter or ghee 1/2 cup + 2 tbsp. almond flour 1.5 tbsp. coconut sugar Directions Preheat your oven to 375 degrees Fahrenheit. Slice the sweet potatoes in half and toss them in avocado oil. Place them cut-side down on a baking dish or baking sheet and roast for about 50-60 minutes, or until they are soft. While the sweet potatoes are roasting, make the pecan topping. Place the pecans in a bowl along with the butter, half of the almond flour and coconut sugar. Mix to combine so the butter coats the pecans and a crumble forms. Gently fold in the remaining almond flour. Allow the sweet potatoes to cool a little, then scoop the insides out into a food processor. Add the almond milk, maple syrup, coconut sugar, and vanilla extract and pulse to combine. Then add the cinnamon, coconut flour, almond flour and salt and blend. Add the egg yolks and blend until smooth. Pour the sweet potato mixture into a large bowl. Whip the room temperature egg whites in a glass or metal bowl using a whisk or stand mixer until they start to get frothy (see the Tips section for tips on whipping your egg whites.) Keep whisking until soft peaks form. Gently fold the egg whites a little at a time into the sweet potato mixture until they are incorporated evenly into the sweet potatoes. Spread the sweet potato mixture into a lightly greased 9×13 baking dish. Sprinkle the pecan mixture all over the top. Reduce the oven heat to 350 degrees and bake for about 35 minutes, or until the sweet potato feels firm yet springy. Allow the souffle to cool for a few minutes before serving. Tips You can use your favorite milk in lieu … Continue reading “Gluten Free Sweet Potato Souffle Recipe”

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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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