Happy Monday, everybody. I’m welcoming you to my backyard today with one of my all-time Primal (and keto) favorites: grilled steak. It doesn’t get much better than a juicy New York strip hot off the grill. Throw in a generous side of broccolini and some steak sauce (I happen to know a good one), and that’s dinner for me.

Grilling a steak isn’t hard work, but a few things can make a big difference for the end result. Check out the video below to see how I do it.

Mark’s Grilled Steak Recipe

Servings: 1-2

Prep Time: less than a minute

Cooking Time: 9+ minutes (depending on how well done you like your steak)

Ingredients:

Instructions:

About 10-20 minutes before grilling, take the steak out of the refrigerator and allow it to come to room temperature. In the meantime, heat the grill to high. Rub or spray avocado oil on the grill to prevent sticking just before putting the steak on.

Season the steak well with salt and pepper. Place the steak on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. I like to leave the grill lid up at this point.

Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135ºF), 5 to 7 minutes for medium (140ºF) or 8 to 10 minutes for medium-well (150ºF). I put the grill lid down for this last part of cooking.

Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 10 minutes before slicing. Add your favorite sauces (including Primal Kitchen Steak Sauce), and dig in! Enjoy, everyone.

Nutritional Information (per 6 ounce serving, grass-fed):

  • Calories: 175 
  • Net Carbs: 0 grams
  • Fat: 12.75 grams
  • Protein: 17.25 grams

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The post Primal+Keto Cooking Made Easy: Mark’s Grilled Steak appeared first on Mark’s Daily Apple.

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It’s Memorial Day weekend, and we know many of you will be celebrating with friends and family. To that end, we’ve got a perfect addition to your Primal and Primal-keto menu: the cowboy burger. With tender portobello mushroom caps, grass-fed beef, bacon, BBQ flavor (you know we’ll be using our very own Primal Kitchen® Classic BBQ Sauce), crispy onions, cheddar and more, it’s so much more than your average burger. Enjoy—and have a Happy (and Healthy) Memorial Day, everyone!

Servings: 4

Prep Time: 30 minutes

Cook Time: 45 minutes

Ingredients:

Burgers:

  • 1 lb. Grass-fed Ground Beef
  • 1/3 lb. Bacon Slices
  • 1/4 cup Parsley
  • 1 tsp. Garlic Powder
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Paprika
  • 1/4 tsp. Salt
  • 1/4 tsp. Black Pepper
  • 2 oz. sliced Grass-fed Cheddar (optional)
  • ¼ cup Primal Kitchen® Classic BBQ Sauce
  • ½ cup sliced Tomatoes
  • 1 cup Butter Lettuce

Crispy Onions:

  • 1 Yellow Onion, thinly sliced
  • 2 Tbsp. Coconut Milk
  • 1 tsp. Lemon Juice
  • 1/4 cup Almond Flour
  • Pinch of Salt and Pepper

Mushroom “Buns”:

  • 4 Portobello Mushroom Caps
  • 2 Tbsp. Balsamic Vinegar
  • 1 Tbsp. Olive Oil

Instructions:

Preheat the oven to 350 ºF. Mix the coconut milk and lemon juice together and toss the onion slices in them. Allow them to marinate for 30-45 minutes at room temperature.

Roast the bacon at 350 ºF for approximately 30 minutes. Reserve the bacon fat and 4 slices of bacon. Roughly chop the remaining bacon. Allow the bacon to slightly cool and combine the beef, chopped bacon, parsley, garlic powder, onion powder, paprika, salt and pepper in a bowl. Form the meat into 4 patties. Heat a small amount of the reserved bacon fat over medium-high heat in a skillet and add the patties to the pan once hot. Sear the burger patties for 1 minute on each side and then transfer the pan to the oven. Allow the burgers to cook until they reach your desired internal temperature. Place a slice of cheddar on each of the patties and place back into the oven for 1 minute until they melt.

Heat the oven to 375 ºF. In a dish or shallow bowl, combine the almond flour with a pinch of salt and pepper. Remove the onions from the coconut milk mixture and dredge them the almond flour mixture. Lay them flat on a parchment covered sheet pan so they are barely touching and bake at 375 ºF for 15 minutes. Flip the onions over and spread them out before letting them bake for another 5-10 minutes, or until they are well browned and starting to crisp.

Clean the mushroom caps with a damp towel. Remove the stem and use a spoon to remove the gills on the underside. Toss the mushroom caps in the balsamic vinegar and olive oil. Place them gill side down on a baking sheet and roast for about 15 minutes at 375 ºF, or until soft.

Assemble the burgers by placing a portobello mushroom on the bottom, followed by the burger, bacon slice, BBQ sauce, lettuce, tomato and crispy onions.

Nutrition Information: (1 Burger Patty, ¼ cup portion Onion Pieces, 1 cup Portobello)

  • Calories: 592
  • Net Carbs: 10 grams
  • Fat: 40 grams
  • Protein: 42 grams

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This juicy burger has bacon on it… and in it! Laid on top of fresh lettuce and topped with the classic onion-and-tomato combo, you can be sure that burger night just got a little bit baconer—I mean, better.

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We’re calling this bad boy the “Big Meat” Burger not just because it’s a half pound of thick, juicy beef (although that’s plenty of reason). With two beef patties, two cheese slices, pickles, shredded lettuce and our own “special sauce”—a.k.a. Primal Kitchen® Thousand Island Dressing, you might just be thinking of another “Big M–” burger now. (Wink.)

While we might be channeling some Big Memories here, fast food’s got nothing on this Primal Giant. With omega-3 rich grass-fed beef, aged cheddar, healthy monounsaturated fat based Primal Kitchen dressing, and a low-carb, grain-free Unbun, you’ll enjoy all the savory goodness you remember…with none of the guilt. And don’t forget to enter the giveaway (details below) for an amazing package of Primal Kitchen and Unbun goodies.

Servings: 2

Time In the Kitchen: 20 minutes

Ingredients:

Instructions:

Mix ground beef with salt and black pepper. Divide beef into four parts, and shape into patties. (Make the patties on the thinner side, since they’ll “shrink” while cooking.)

Grill or broil for approximately 6-8 minutes, depending on preference and thickness of patties.

Place cooked patties on plate, and top each with cheese slices. Put a drop of water on each cheese slice and cover the plate with a large pot lid (the water then creates steam to help melt the cheese).

For buns, spread the cut side of each with ghee or butter and griddle until toasted.

To add sesame seeds to buns, brush buns with egg white and sprinkle on seeds. Bake for 2 minutes at 275 ºF/135 ºC until egg white is cooked.

Place one cheese covered patty on bottom bun. Add shredded lettuce, pickle slices and one tablespoon Primal Kitchen Thousand Island Dressing. Stack the second patty and top with lettuce, dressing and pickles. Then add the top bun. Do the same for the second burger. Enjoy!

Nutritional Information (per burger):

  • Calories: 750 
  • Carbs: 21.8 grams
  • Fat: 61.2 grams
  • Protein: 27.2 grams

Now For the Giveaway…

We’re offering (1) lucky winner the chance to win an epic gift pack with (1) pack of each of the Unbun products + $50 of Primal Kitchen products, including the NEW Thousand Island Dressing.

To enter:

1) follow @marksdailyapple + @ketobuns
2) tell us your favorite burger topping
3) winner will be selected Thursday, May 16th

Thanks for stopping by, everybody! Have a recipe you’d like to see us create, let us know down below.

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Thanks to the good folks at Paleohacks for today’s recipe.

This rich keto chili is made with two types of beef and slow cooked in bone broth for stick-to-your-ribs heartiness. This rich and simple crockpot recipe combines sirloin steak, ground bison, sweet bell peppers, and smoky ancho chiles for a recipe that is anything but ordinary. Best of all, this chili can be prepped ahead of time for a meal that reheats in a pinch throughout a busy week.

The stock for this chili is made from bone broth, or slow-simmered beef bones. When bones simmer in water overnight, they release their amino acids into the liquid, creating a liquid golden broth full of gut-healing collagen. We love this potent and flavorful bone broth recipe with leeks and rosemary, but you can also purchase plain bone broth online or in most grocery stores if you’re in a pinch.

Most of the flavor in this chili comes from dried ancho chiles. These are made from smoked poblano peppers, condensing their sweetness and adding a complexity to chili that raw pepper alone can’t match. This pepper is not spicy, making it one the whole family can enjoy. You can find dried ancho chiles in the ethnic foods aisle of most grocery stores.

Lean ground bison and tender chunks of sirloin beef are browned in a skillet before being added to the crockpot. This gives them a chance to caramelize, deepening the flavor of the chili. Both grass-fed beef and bison are rich in omega-3 fatty acids and contain more free-radical fighting antioxidants like vitamin-E than their factory-farm counterparts.

Get started by heating ghee in a large skillet over medium heat. Add onions and garlic. Sauté for 5 minutes, then pour them into the crockpot. Next, turn up the heat to medium-high and add the diced steak and ground bison to the skillet to brown for seven or eight minutes. Drain and discard any fat, then pour the meat over the onions in the crockpot.

Add the ancho chiles, tomatoes, bone broth and dried herbs to the crockpot, then cover and set to low heat for six hours. Add a chopped green bell pepper to the crockpot for the last hour of cooking to help keep it crisp. Ladle the chili into bowls and garnish with freshly chopped cilantro.

Looking for more keto recipes? Check out these 23 paleo and keto-friendly snacks.

Time In the Kitchen: 10 minutes

Cook Time: 6 hours, 15 minutes

Servings: 6

Tools:

  • Large skillet
  • Crockpot

Ingredients:

  • 1 tbsp ghee
  • 1 small white onion, chopped
  • 1 tsp minced garlic
  • 1/2 lb sirloin steak, cubed
  • 1 lb ground bison
  • 2 medium, dried ancho chili peppers, finely chopped
  • 2 (14.5 oz) cans diced tomatoes
  • 2 cups beef or bison bone broth
  • 2 tbsp cumin
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1 green bell pepper, chopped
  • Chopped cilantro, for serving

Instructions:

1. Heat ghee in a skillet over medium heat. Add the onions and garlic and sauté for 5 minutes, stirring occasionally. Pour the onions into the crockpot and return skillet to the stovetop.

2. Add the diced steak and ground bison to the skillet and turn the heat up to medium-high. Brown the meat for 7-8 minutes, stirring occasionally. Drain and discard any fat. Pour the meat into the crockpot.

3. Add the ancho chiles, tomatoes, bone broth, cumin, oregano, paprika and sea salt to the crockpot. Cover and set to low heat for 5 hours.

4. Add the bell pepper to the crockpot and cook on low heat for one more hour.

5. Ladle the chili into bowls and garnish with cilantro.

Nutritional Info:

  • Calories: 257
  • Carbs: 4.7 grams
  • Fat: 11 grams
  • Protein: 34 grams

Thanks again to Paleohacks for today’s recipe. Have a great Sunday, everyone.

The post 2 Meat, 2 Pepper Chili appeared first on Mark’s Daily Apple.

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People don’t talk about oxtail stew these days, but it’s a true Primal-worthy classic. With an arguably richer taste than beef and more succulent feel when cooked for stew or soup, oxtail might just become a new favorite. But the real difference (and reason behind the appealing stewed texture) is the ample connective tissue—an incredible source of collagen for the benefit of skin, hair, joint health, performance and more. (Since we used bone broth here in lieu of water or regular stock, this recipe is one of the best you can make for collagen content.) You’ll enjoy warming up with this gelatinous, flavorful and hearty dish on a late winter night. And you might consider making an extra batch: it tastes even better the next day.

Time In the Kitchen: 25 minutes (plus cook time)

Servings: 4

Ingredients:

  • 2 pounds grass-fed oxtail
  • 1 1/4 cup beef bone broth
  • 1/4 cup Primal Kitchen® Barbecue Sauce
  • 1 lb. small red potatoes (about 6), cut into bite-size pieces
  • 4 large carrots, cut into 1-inch-thick slices
  • 1 large onion, cut into bite-size pieces
  • 2 slices nitrate-free bacon, cut into 1-inch pieces
  • Salt and pepper to taste

Instructions:

Heat Instant Pot on Saute and crisp chopped bacon. Remove and drain on paper towel.

Season oxtail and sear on all sides in bacon fat (3 min per side).

Add in other ingredients and cook 45 minutes on Manual High (Sealed). Let vent 15 minutes.

For slow cooker: cook bacon and sear oxtail in separate pan. Then cook all ingredients in slow cooker on low for 8 hours.

Nutritional Information (per serving):

  • Calories: 719 
  • Net Carbs: 24.6 grams
  • Fat: 36 grams
  • Protein: 67 grams

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Nothing says comfort food quite like sloppy joes. The go-to of potlucks and family dinners for generations, they’ve got the tangy and hearty flavor even kids gravitate to. Many versions, including canned sauces, however, contain added sugars or even high fructose corn syrup—such a shame, since the basic ingredients of sloppy joes need no sweeteners when done right.

Bring this classic back to your healthy menu with this recipe for delicious sloppy joe meat sauce—and the grain-free buns to deliver that goodness. Enjoy!

Grain-Free Buns

Servings: 4 Buns

Time in the Kitchen: 15 minutes, plus 15 minutes to bake

Ingredients:

  • 1 ½ cups super-fine blanched almond flour (165 g)
  • ½ teaspoon kosher salt (2.5 ml)
  • ½ teaspoon baking soda (2.5 ml)
  • 4 large eggs, separated
  • 5 tablespoons Primal Kitchen® Avocado Oil (75 ml)
  • 1 tablespoon honey (15 ml)
  • ½ teaspoon apple cider vinegar (2.5 ml)
  • ¼ teaspoon cream of tartar (1.25 ml)
  • Optional: Poppy seeds or sesame seeds to sprinkle on top
  • Tools: Silicone bun mold

Instructions

Preheat oven to 375 ºF/190 ºC.

In the bowl of a food processor, mix together the almond flour, salt and baking soda so that no clumps remain.

Add the egg yolks, avocado oil, honey and apple cider vinegar. Blend until thick and smooth.

In the bowl of an electric mixer, combine the egg whites and cream of tartar. Using the whisk attachment, whisk until the egg whites are fluffy and soft peaks form (when the whisk is lifted out of the egg whites, a soft peak should pull up).

Pour 1/3 of the egg whites into the food processor. Pulse until combined, scraping down the sides as needed. Add another 1/3 of the egg whites, and pulse again until combined into a wet batter.

Scrape the dough out of the food processor and into the bowl with the remaining egg whites. Use a spatula to gently fold the egg whites into the dough. Fold and mix until there are no white streaks, but be gentle; the air in the egg whites helps the dough rise into a loaf with a light texture.

Place the bun pan on a baking sheet. Fill each bun container in the bun pan with ½ cup of batter. If desired, sprinkle poppy seeds or sesame seeds on top of the buns.

Bake 15 to 20 minutes, until the buns are lightly browned and a toothpick inserted into the bun comes out clean.

Set the bun pan on a rack to cool. When the buns are cool, remove from the pan. (You may need to invert the bun compartments to get the buns to pop out.)

The buns will keep fresh for several days in a sealed plastic bag.

Nutritional Information

  • Calories: 485
  • Carbs: 8.75 grams
  • Fat: 43 grams
  • Protein: 15 grams

Sloppy Joe Meat Sauce

Servings: 4-6

Time in the Kitchen: 15 (plus 40 minutes to let sauce cook)

Ingredients:

Instructions:

Saute peppers with 2 tablespoons of avocado oil until slightly softened. Add garlic and saute for 3 more minutes. Set aside.

Place ground beef and onion in a large skillet. Turn heat to medium and cook and stir the mixture constantly until the beef is browned and forms small crumbles, about 10 minutes.

Add cooked pepper mix to the meat skillet. Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet.

Mix in ketchup, Worcestershire sauce, BBQ sauce, mustard, salt, and black pepper. Return mixture to a simmer. Reduce heat to low and simmer, stirring occasionally, until the liquid has evaporated and the mixture is thick, about 40 minutes.

Nutritional Information (assuming 6 servings)

  • Calories: 256
  • Carbs: 8 grams
  • Fat: 10 grams
  • Protein: 33 grams

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This meal adds new flavors to the leftover short ribs from last week’s comfort food recipe—and pairs the ribs with a colorful slaw that offers a boost of probiotic magic.

It’s an easy, quick meal that balances the richness of short ribs with fish sauce and balsamic vinegar with the fresh crunchiness of a slaw sweetened (slightly) by our popular Primal Kitchen® Sesame Ginger Dressing. It’s a colorful and flavorful choice for a midweek dinner or a large dinner party.

Ingredients:

For Ribs

  • Leftover short ribs and broth from this companion recipe
  • 2-inches ginger root, peeled and finely chopped (5 cm)
  • 2 tablespoons coconut aminos (30 ml)
  • 1 teaspoon fish sauce (5 ml)
  • 1 tablespoon balsamic vinegar (15 ml)

For Slaw

Instructions:

Add the leftover ribs and broth from earlier companion recipe along with ginger, coconut aminos, fish sauce and balsamic vinegar to the Instant Pot.

Secure the lid and make sure the pressure release valve is set to “sealing.” Select the “manual” setting and set the cooking time for 5 minutes on high pressure. After the cooking time, do a quick release by moving the pressure release valve to “venting.”

While the ribs are in the Instant Pot, make the sesame ginger slaw.

Add napa cabbage, red cabbage, chopped scallions, and diced carrot, and kimchi (optional) to a large serving bowl. Drizzle on a generous amount of Primal Kitchen Sesame Ginger Vinaigrette, and toss.

Top with sesame seeds. Take the ribs out of the pot and select the “sauté” setting. Simmer the sauce 3 to 5 minutes to thicken.

Serve the ribs, with sauce drizzled on top, and the sesame ginger slaw and kimchi on the side.

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Short ribs are an underappreciated cut of meat. Slow cooking brings out their full potential, but the added time is worth the wait. Juicy, succulent and flavorful, short ribs can be paired with any number of vegetables for stews (often a more fork-tender choice than traditional stew meat) or served separately with salads or sides. We’ve got two recipes highlighting the versatility of short ribs. (Check back next week for the second….)

For this recipe, the ribs are paired with sweet potatoes and spinach for nutrient-rich one-pot meal. And we’ve sized the recipe for a double batch of short ribs with instructions for when and how to set them aside. The result? The ease of two delicious dinners with less time and prep.

Servings: 4 (plus extra 4 servings of ribs alone)

Time in the Kitchen: 35 minutes (plus 25 minutes cook time)

Ingredients:

  • 3 pounds bone-in beef short ribs (about 2 inches thick) (1.5 kg)
  • 1 1/2 teaspoons salt (7.4 ml)
  • 1 tablespoon Primal Kitchen® Avocado Oil (15 ml)
  • 4 cloves garlic, sliced
  • 1 tablespoon tomato paste (15 ml) (save the rest for recipe #3)
  • 2 cups beef bone broth (475 ml)
  • 8 ounces frozen spinach (230 g)
  • 2 sweet potatoes, peeled and cut into 1-inch pieces (2.5 cm)

Instructions:

Season ribs with salt.

Select the sauté setting on the Instant Pot. Add oil and sear the ribs for about 2 minutes per side, so they are lightly browned. This will have to be done in batches since all the ribs won’t fit in the pot at once.

In a small bowl, whisk together the tomato paste and bone broth.

Set all the browned short ribs aside on a plate and pour the bone broth and tomato paste into the pot. Add the garlic cloves. Use a wooden spoon or spatula to scrape up any bits of meat that have stuck to the bottom of the pot.

Add the short ribs.

Secure the lid and make sure the pressure release valve is set to “sealing.” Select the “manual” setting and set the cooking time for 25 minutes on high pressure.

After 25 minutes, quick release by moving the pressure release valve to “venting” (watch out for the release of hot steam)

Remove half of the ribs and liquid from the pot. Put this half of the ribs and liquid in a food storage container. Store it in the refrigerator for another meal (check back next week for that recipe!).

Add the spinach and sweet potatoes to the Instant Pot with the remaining short ribs and liquid. Mix well so the meat, potatoes and spinach are mostly covered with liquid.

Secure the lid and make sure the pressure release valve is set to “sealing.” Select the “manual” setting and set the cooking time for 5 minutes on high pressure. After the cooking time, do a quick release by moving the pressure release valve to “venting.”

Remove the meat. Use a knife to slice/shred the meat from the bones.

Serve the short rib meat in bowls with the sweet potatoes and spinach. Add sea salt to taste.

Nutritional Info (per serving):

  • Calories—372
  • Net Carbs—14 grams
  • Fat—21 grams
  • Protein—28 grams

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