This easy, simple pesto recipe offers a perfect go-go recipe when you want that classic basil and pine nut pesto flavor. What will you use it for?
Easy Peasy Primal Pesto
Time In the Kitchen: 5 minutes
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1/3 cup pine nuts
- 1/2 cup fresh Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Primal Kitchen® Extra Virgin Avocado Oil (or olive oil if preferred)
Put torn basil leaves, garlic cloves and pine nuts in a food processor or blender. Pulse for about 10 seconds or until garlic appears well chopped. Add cheese and salt and pepper. Run processor while you pour in oil and blend well into a spoonable sauce. (If you’ll be storing rather than using right away, add a squeeze of fresh lemon juice to maintain color.) Enjoy!
Nutritional Information (per serving):
- Calories: 392
- Total Carbs: 4 grams
- Net Carbs: 3.5 grams
- Fat: 39 grams
- Protein: 5.5 grams
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Pasta and meatballs are a classic, comforting dish, but there’s more possibilities than the carb-heavy grain pasta and beef meatball version. You’ll find these chicken hemp meatballs to be a little lighter and more nuanced. Over a helping of spiralized zucchini, it’s the perfect match of freshness and taste, but let’s not stop there. With a rich but bright Romesco sauce, this dish opens up a whole new world of Italian flavor.
Tips: Enjoy these meatballs over your favorite primal noodle. You can use raw zucchini noodles or lightly saute or roast them prior to eating. You can also serve these meatballs over cauliflower rice, spaghetti squash or sweet potato noodles. If you don’t have hazelnuts, you can switch up the romesco sauce by substituting almonds or walnuts. For more flavor, roast the nuts prior to blending them into the sauce.
Prep Time: 25 minutes
Cooking Time: 60 minutes
- 12 oz. ground chicken thighs
- 2 Tbsp. EVO Hemp Hearts
- 2 Tbsp. minced red onion
- 2 Tbsp. chopped parsley
- 2 Tbsp. almond flour
- ½ Tbsp. olive oil or avocado oil
- 2 cloves garlic, minced
- ¼ tsp. ground black pepper
- ¼-1/2 tsp. salt
- 1 large egg
- 1 red bell pepper (about 1 cup) + drizzle of Primal Kitchen Avocado Oil
- ½ roma tomato (about ¼ cup)
- 3 Tbsp. hazelnuts
- 2.5 Tbsp. chopped parsley
- 1.5 Tbsp. olive oil
- 1/2 Tbsp. red wine vinegar
- ½ Tbsp. EVO Hempseed Oil
- 1 clove garlic, minced
- 2 cups spiralized zucchini
- Chopped parsley and hemp seeds, to garnish
Preheat your oven to 375 ºF. Rub avocado oil all over the pepper and tomato and place it in the oven on a parchment covered sheet pan or oven-safe dish. The tomato will only need 15-20 minutes to be nicely roasted. Remove the tomato and set it aside once roasted and soft. Flip the pepper every 15 minutes or so until the skin of the pepper is nicely charred. This will take about 50-60 minutes in all. Set the pepper aside with the tomato to cool.
In a bowl, combine all of the meatball ingredients together. Allow the mixture to rest for 5 minutes. Form 9-12 meatballs from the mixture and place them on a lightly oiled sheet pan or glass dish. Bake for about 20 minutes or until they reach an internal temperature of 165 ºF.
Peel the stem of the pepper off and discard the stem and the seeds inside of the pepper. Run the pepper under water and peel off and discard the skin of the pepper. Place the pepper, tomato, and remaining romesco ingredients in a blender or food processor and blitz until the nuts are small and a sauce forms. You can leave the sauce a little rustic and chunky or blend it more to make it smooth.
Spoon some of the romesco sauce over your zucchini and top with the chicken meatballs. Spoon the remaining sauce on top and garnish with chopped parsley and hemp hearts. Enjoy!
Nutritional Information (3 servings, per serving):
- Calories: 435
- Total Carbs: 14 grams
- Net Carbs: 10 grams
- Fat: 28 grams
- Protein: 33 grams
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When it comes to side dishes, simple is best. A list of ingredients you can count on one hand is the way I like to do it. This dish delivers on ease and offers plenty of solid nutrition and great Primal taste. Cooking up great flavor starts with quality ingredients, for sure, but don’t underestimate the power of a great sauce or seasoning—and the right cooking method. Roasting vegetables is one of the surest ways to bring out a richer, deeper taste. Brussels sprouts work great for this. Add some balsamic and bacon, and you’ve got an amazing side for any meaty main course.
Bacon & Balsamic Brussels Sprouts
Prep Time: 5 minutes
Cook Time: 20-25 minutes
- 14 Brussels sprouts
- 1/4 cup Primal Kitchen® Avocado Oil
- Salt & pepper to taste
- 3 strips cooked bacon
- 1/3 cup Primal Kitchen Balsamic Dressing
- Optional: 1/3 cup blue cheese crumbles
Preheat oven to 425 ºF.
Cut the ends off of the Brussels sprouts and then slice in halves or quarters (if pieces are very large).
Roast for 20-25 minutes. Remove the Brussels sprouts from the oven. Then toss with cooked bacon pieces. Add blue cheese crumbles if desired.
Nutritional Information (per serving without cheese):
- Calories: 488
- Total Carbs: 9.2 grams
- Net Carbs: 7.5 grams
- Fat: 49 grams
- Protein: 5.2 grams
The post Primal + Keto Cooking Made Easy: Bacon and Balsamic Brussels Sprouts appeared first on Mark’s Daily Apple.
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Dessert can be a final course—or it can be a true finale. This show-stopping pie definitely fits the latter category. Imagine setting this on the table in front of family and guests. Who do you think would be able to resist the colorful, creamy treat? We thought so.
A little fluffier than cheesecake, the lighter filling is a great complement to a dense but sweet crust that will leave graham crackers in the dust. But the best thing? It’s low-carb, Primal and even keto-friendly.
Servings: 10 medium slices
Time In the Kitchen: 25 minutes
Cook Time: 15 minutes
Chill Time: 4 hours
- 2 1/2 cups almond flour
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 2 Tbsp. butter, melted
- 1 packet (or scoop) Primal Kitchen® Vanilla Collagen Fuel
- 8 oz. organic cream cheese, softened
- 4 cups fresh strawberries, divided
- 2 cups organic heavy cream
- 2 Tbsp. Swerve (or more to taste)
- 2 tsp. vanilla
- 1 Tbsp. gelatin
- 5 Tbsp. boiling water
For crust, blend almond flour, Collagen Fuel, baking soda and salt in a bowl. Add butter and mix well.
Scrape the batter into a 9-inch springform pan. Smooth the crust mixture over the bottom and up the sides with your fingers or a rubber spatula.
*Note: if crust doesn’t come together, add a little more melted butter.
Place the pie on a cookie sheet (to keep the bottom from burning), and bake for 15 minutes at 350 ºF.
For pie filling, add boiling water to gelatin and whisk (by hand/hand mixer or in a standing mixer) until completely dissolved. Add cream cheese to gelatin and whip for about two minutes. (If using a standing mixer, scrape out cream cheese mixture into a side bowl.)
Whip the heavy cream until soft peaks form. Then add vanilla and whip until stiff peaks form. Add the cream cheese mixture to the whipping cream and whip until just combined.
Mash half of the berries, and chop the other half.
Add the mashed berries to the whipped cream/cream cheese mixture. Using an immersion blender or mixer, blend until creamy with no lumps remaining. Add Swerve to taste.
Pour into crust and chill for four hours.
Nutritional Information (per medium slice, 1/10th of pie):
- Calories: 453
- Net Carbs: 8.7 grams
- Total Carbs: 13 grams
- Fat: 42 grams
- Protein: 10 grams
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Popsicles, ice cream, and icy drinks—did you say goodbye to all these summer treats when you embarked on a keto diet? Well, with these recipes, you can have your frozen goodie and fuel ketosis, too.
These low-carb frozen keto treats include everything that’s great about an icy-cool dessert, but cut out all the sugar, additives, and excess carbs.
Enjoy simple 3-ingredient chocolate Popsicles, or jazz them up with a chocolate drizzle and a sprinkle of sea salt.
Cool down with gorgeously swirly coconut milk Popsicles sweetened naturally with blueberries, lime juice, and mint. If you’re a chocolate lover, try an amazingly fudgy Popsicle or a no-churn ice cream.
Get ready to cool down this summer with your favorite frosty keto treat!
PaleoHacks | Copycat Starbucks Keto White Drink
Drive up to this healthy homemade version of a Starbucks classic when you blend wholesome ingredients like peach white tea, coconut cream, and vanilla extract with a cup of ice.
Ketogasm | Keto Popsicles with Coconut Milk
Coconut milk and blueberries swirl together with lime juice and mint for a beautifully sophisticated pop.
PaleoHacks | Keto Chocolate Frosty
You’ll still have to choose between straw and a spoon when you cozy up to this thick and chocolatey favorite.
Sugar-Free Mom | Keto Strawberry Fudge Popsicles
Think of chocolate-covered strawberries, only frozen and on a stick!
What Great Grandma Ate | Creamy Keto Fudgesicles
It’s a rich and creamy take on a classic, but without all the sugar.
Healthy Little Peach | Strawberry and Cream Popsicles
You only need a handful of ingredients, a blender, and a Popsicle mold to whip up these icy cold treats.
The Big Man’s World | 3-Ingredient Keto Vanilla Ice Cream
Do you have a can of coconut milk, some cashew butter, and vanilla stevia? Then you can enjoy this easy-peasy, no-churn ice cream.
Gnom-Gnom | 3-Ingredient Paleo and Keto Chocolate Popsicles
We love the plain chocolate version, but you can jazz things up with a dark chocolate drizzle, toasted nuts, or a touch of espresso powder.
Sugar-Free Mom | Keto Butter Pecan Ice Cream
Use an ice cream maker to get this classic flavor as fluffy and pure as the original.
Peace Love and Low Carb | Mixed Berry Coconut Creamsicles
It’s like your favorite fruit salad, mixed with cream and popped onto a stick.
Gnom-Gnom | No Churn Paleo and Keto Vanilla Ice Cream
Your ice cream scooper will be begging to dig into this full-fat, uber-creamy treat.
Beaming Baker | 4-Ingredient Almond Butter Ice Cream
We love a tasty spoonful of almond butter, but it’s infinitely better when blended with coconut cream and stashed in the freezer for awhile.
I Breathe I’m Hungry | No Churn Keto Chocolate Ice Cream
Whipped egg whites are the secret behind this intensely indulgent treat.
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If you’re looking for a quick keto-friendly lunch, look no further. In less than ten minutes, you can throw together these tuna wraps using one of our favorite greens for all your wrap needs—collard green leaves. A bit of Primal-friendly mayo, some veggies, and a bit of fresh lemon juice give plenty of creamy flavor to this easy (and economical) meal you can grab and go with.
Check it out….
Collard Green Tuna Wraps
Servings: 12 wraps
Time In the Kitchen: 10 minutes
- 2 collard leaves
- 1 tin of tuna
- 2 Tbsp. Primal Kitchen Mayo (your favorite flavor)
- Salt and pepper to taste
- 2 squeezes fresh lemon juice
- 1/4 cup cucumber (cut into matchstick shape)
- 1/4 cup shredded carrots
- 1/8 cup radish (cut into matchstick shape)
- 1/4 avocado (in slices)
Wash and dry collard leaves. Use a paring knife to cut the stems.
In a small bowl, combine tuna with mayo, salt and pepper, and lemon juice. Mix well.
Place collard leaves on a flat surface (1 large leaf per wrap). Top each leaf with tuna mixture and veggies, placing all ingredients on one end of the leaf.
Wrap up it up like you would a burrito—fold the leaf over top of the mixture and keep rolling, tucking both sides in as you roll. Cut the wrap in half. (You can use a toothpick to secure if desired.) Repeat the process with the other wrap. Enjoy!
Nutrition Information (1 wrap):
- Calories: 244
- Total Carbs: 5.7 grams
- Net Carbs: 24.5 grams
- Fat: 18 grams
- Protein: 18 grams
The post Primal + Keto Cooking Made Easy: Collard Green Tuna Wraps appeared first on Mark’s Daily Apple.
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Today we’re serving up a Primal+keto dinner you’ll put on the regular rotation for its flavor and ease: succulent pork tenderloin, made juicier and richer with a honey mustard marinade alongside a cool, crunchy broccoli salad with celery, radishes macadamia nuts and bacon.
Customize with your favorite marinade flavors as well as your veggies, nuts or seeds of choice. Midweek meals just got more delicious….
Prep Time: 20 minutes
Cook Time: 30 minutes
- 12 oz. Pork Tenderloin
- 6 Tbsp. Primal Kitchen® Honey Mustard Marinade
- 3 cloves Garlic, grated
- 1/2 Tbsp. Chopped Rosemary
- 1 tsp. Thyme
- Pinch of Salt and Pepper
- 4 slices Bacon
- 3 cups chopped Broccoli Florets
- 2.5 Tbsp. Primal Kitchen Garlic Aioli Mayo
- 1 Tbsp. Bacon Fat
- 1/2 Tbsp. Lemon Juice
- 3 Tbsp. Macadamia Nuts
- 2 Tbsp. diced Red Onion
- 1/2 cup Radishes, cut into matchsticks
- 1/4 cup diced Celery
Preheat the oven to 375 degrees Fahrenheit. Once hot, place a seasoned and lightly oiled cast iron pan in the oven for 15-20 minutes until it is hot.
In a bowl, combine the Primal Kitchen Honey Mustard Dressing and Marinade, garlic, rosemary, and thyme. Taste the mixture and season accordingly with salt and pepper. Add the pork tenderloin and rub the marinade all over it. Allow the pork to marinate in the fridge for 15-30 minutes.
Once the pan is hot, set it over your stove top burner over medium-high heat. Lightly pat the pork dry with a paper towel and place the pork in the pan, making sure to slightly tuck the tail of the tenderloin under itself. Sear the pork for 2-3 minutes on each side, then place the pan into the oven. Remove the pork when it reaches your desired internal temperature, between 145-160 degrees. Spoon any extra juices from the pan over the pork and allow it to rest for 10-15 minutes before slicing.
(If you are preparing it on a grill, preheat one side of the grill over medium-high heat, and the other over low heat. Lightly oil the grill grate and pat the pork to remove any residual liquid. Place the pork on the side that’s set to medium-high heat and grill for 2-3 minutes on one side, then flip it over for an additional 2-3 minutes. Repeat this again and grill for an additional 1-3 minutes on each side, then transfer the pork to the side with the lower heat. Cover the grill and grill under the internal temperature reaches between 145-155 degrees. Since the tail is so much thinner than the rest of the tenderloin, slightly tuck the tail of the tenderloin under the rest of the pork when cooking to prevent the thinner end from overcooking and drying out.)
To make the broccoli salad, roast the bacon on a sheet pan at 375 degrees for about 20 minutes, or until it reaches the doneness of your liking. Roughly chop the bacon and set it aside. Reserve a tablespoon of the bacon fat for the next step.
Combine the Primal Kitchen Garlic Aioli Mayo with a tablespoon of bacon fat and the lemon juice. Toss the chopped broccoli with the mayo mixture and fold in the bacon, macadamia nuts, onions, radishes and celery. Season with salt and pepper to taste and serve with the pork tenderloin. Enjoy!
Nutrition Information (4 oz. Pork and 1/3 of Salad):
- Calories: 506
- Total Carbs: 12 grams
- Net Carbs: 9 grams
- Fat: 39 grams
- Protein: 28 grams
The post Honey Mustard Pork Tenderloin with Bacon Broccoli Salad appeared first on Mark’s Daily Apple.
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Yes, you can have desserts while on keto! These totally sugar-free and low-carb recipes prove that it’s not only possible, but also deliciously satisfying.
The trick to keto desserts is relying on healthy fats to provide richness while using low-carb sweeteners like monk fruit or stevia.
On this list, you’ll find a bevy of keto-approved dessert options, from fudgy brownies to dairy-free cheesecakes. Need a birthday cake recipe? We’ve got that covered. Craving candy? Try a keto and Paleo “PB&J” cup, no peanut butter necessary.
When a sweet craving strikes, these keto-friendly desserts are here to keep you on track.
#1 Our Paleo Life | Keto Chocolate Peppermint Fat Bombs
These candy-like treats are loaded with healthy fats from cocoa butter, coconut oil, coconut butter, and MCT oil.
#2 PaleoHacks | Keto Chocolate Avocado Brownies
We love these uber-rich, sugar-free brownies made possible with a healthy dose of creamy avocado.
#3 Paleo Running Momma | Fudgy Keto Brownies
If you’re not keen on avocado in your brownies, no worries. Try these impossibly rich, super-fudgy brownies instead.
#4 PaleoHacks | Keto “PB&J” Cups
Nix the lectin-filled peanut butter and whip up these almond butter cups with a stevia-sweetened raspberry jelly.
#5 Healy Eats Real | Classic Vanilla Coconut Flour Cake
Need a keto birthday cake recipe? This classically indulgent vanilla cake stays fluffy and light with a keto buttercream frosting. Top with berries for a pop of keto-friendly color!
#6 PaleoHacks | Keto Chocolate Cloud Cookies
Whip up these fluffy cloud cookies to see the power of egg whites in action.
#7 Pretty Pies | Key Lime Parfaits
Why bake up a whole key lime pie when you can enjoy these no-bake, keto-friendly parfait cups instead?
#8 PaleoHacks | Strawberry Cashew Fat Bombs
Cashew butter and coconut butter are the creamy base of these fat bombs, made complete with freeze-dried strawberries and a dash of lemon juice.
#9 Food Faith Fitness | Whipped Shortbread Cookies
I can’t believe there’s no butter! These buttery keto shortbread cookies are made from dairy-free ghee.
#10 PaleoHacks | Keto Almond Fruit Apricot Crumb Bars
If you’re a fan of apricots, you’ll love these healthy bars with a coconut cream layer and a crumbly almond flour topping.
#11 The Big Man’s World | No Bake Salted Caramel Energy Balls
All you need is five minutes and five ingredients for these sunflower seed butter treats!
#12 PaleoHacks | Keto White Chocolate Truffles
While you can’t technically have white chocolate on keto, these sneaky truffles combine coconut butter and coconut cream to achieve a similar effect.
#13 PaleoHacks | Keto Eggnog Cheesecakes Made in a Muffin Tin
A simple almond-cinnamon crust sits at the bottom of these rich eggnog cheesecakes, made with coconut cream, nutmeg, and cashews.
#14 PaleoHacks | Slow Cooker Keto Blueberry Lemon Cake
Did you know you can make keto cake in a slow cooker? Yeah, that means you don’t have to turn your oven on!
#15 PaleoHacks | The Best Keto Chocolate Chip Cookies
If you’re a chocolate lover, you’re not going to want to miss these classic chocolate chip cookies.
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As Mark has always said, the key to great food is the sauces and seasonings. This simple and versatile compound butter is yet another way you can add more flavor and richness to just about any Primal or keto meal you make. Fresh herbs add a bright taste and butter lends a smooth richness to everything from roasted vegetables to hearty omelettes to varied fish and meat dishes. Use your favorite herbs for the perfect taste you’ll enjoy!
- 1 stick butter (softened at room temperature)
- 1 Tbsp. fresh parsley
- 1 Tbsp. fresh basil
- 1 Tbsp. fresh oregano
- 1/2-1 Tbsp. fresh thyme
- Note: If using dried herbs instead of fresh, cut the amount of herbs in half
If using fresh herbs, wash, dry and roll together into a “cigar” shape, and finely slice, gathering up the herb pieces and cutting the pile until the pieces are very small. (If you’re using dried herbs, combine in a small bowl.)
Place the chopped herbs in the same small bowl as a stick of softened butter. Use a fork to mash the butter and combine the herbs with the butter.
When combined, place the compound butter on a small sheet of waxed paper or parchment paper, and roll into a log. Twist the ends to seal. Refrigerate for an hour to harden.
Take a tablespoon or more to add to omelettes, roasted vegetables, meats, or other dishes for added flavor and richness.
Note: To maintain freshness, store in the refrigerator in the rolled paper and a plastic container.
Other flavor options: chipotle powder, chili powder, cumin, fresh garlic, tarragon.
Nutritional Information (1 tablespoon = 1 serving):
- Calories: 82
- Total Carbs: 0 grams
- Fat: 9.2 grams
- Protein: 0 grams
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Omelettes are a regular go-to for me. There’s no faster or easier way to whip up a healthy and filling meal than this. If I’m not eating a big-ass salad for lunch, you can bet it’s an omelette instead. Eggs offer a good dose of protein as well as plenty of essential minerals. Veggies, meat and a little cheese add their own nutrients and make for constant variety. It’s one of those Primal-keto staples I never get tired of. Let’s dig in.
Mark’s Big-Ass Omelette
Time In the Kitchen: 15 minutes
- 3 large eggs
- 1/4 bell pepper
- 1/4 cup chopped mushrooms
- 1/4 cup chopped onion
- 1/3 cup chopped ham
- 3 Tbsp. feta cheese
Heat butter in a skillet over medium heat.
Crack three eggs in a bowl and whisk until well combined. Set aside.
Add veggies to the skillet and saute for a few minutes until cooked. Add salt and pepper to taste, if you’d like, and stir the veggies well. Add any pre-cooked protein you’d like to use (we used diced ham in this version) and warm for 20-30 seconds.
Add whisked eggs to skillet. Allow to cook for a couple of minutes, scraping down the sides of the skillet with your spatula every now and then. Swirl the eggs around a bit with your spatula as the eggs start to cook on the bottom of the pan.
When the eggs are mostly set, sprinkle some cheese, if desired, on the eggs before folding the omelette over. Using your spatula, lift up one side of the eggs and very carefully flip that side over top of the other side.
Carefully slide the omelette out of the pan and onto a plate. Serve immediately with a side of bacon or sliced avocado if desired.
- Calories: 406
- Carbs: 10.8 grams (9.8 net carbs)
- Fat: 24.6 grams
- Protein: 33.7 grams
The post Primal+Keto Cooking Made Easy: Mark’s Big-Ass Omelette appeared first on Mark’s Daily Apple.
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