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

Servings: 1

Time In the Kitchen: 15 minutes

Ingredients:

  • 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

Instructions:

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.

Nutritional Information:

  • Calories: 406
  • Carbs: 10.8 grams (9.8 net carbs)
  • Fat: 24.6 grams
  • Protein: 33.7 grams

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As we head into midsummer, we’re already enjoying the first early harvests. This summer ratatouille is the perfect choice for showcasing and enjoying the very best of the summer season’s produce.

Whether you’re serving it as a savory vegan and vegetarian main course or as a generous side dish for some backyard barbecue, this dish is sure to impress all your guests.

Servings: 4

Prep Time: 30 minutes

Cooking Time: 80 minutes

Notes: The ingredients are broken down by type of vegetable for easy arranging later on, but you can cut down on bowls and prep by combining the zucchini and squash/bell pepper ingredients together. Allowing the eggplant to marinate separately ensures the slices stay moist and flavorful while cooking. You can also experiment with different herbs and herb blends with this dish, including basil, rosemary, herbs de provence, etc. Your options are endless! The vegetables are arranged in an oven-safe dish and covered with aluminum foil prior to baking. If you’d like to avoid foil, make this dish in a lightly greased dutch oven and cover it with a lid instead.

Ingredients:

Eggplant mix:

Zucchini mix:

Squash mix:

  • 1 1/2 cups sliced yellow squash
  • ½ cup sliced and halved red bell pepper
  • 1 Tbsp. olive oil
  • 1 Tbsp. chopped parsley
  • 1 clove garlic, minced

Tomato and shallot mix:

Garnish: parsley and thyme

Instructions:

Combine the eggplant ingredients in a bowl and toss until all of the slices are well coated. Set aside and marinate for 30 minutes.

Combine the shallot ingredients in another bowl and allow the tomatoes and shallots to marinate for 30 minutes.

Toss the sliced zucchini ingredients in a bowl.

Toss the squash and pepper ingredients in another bowl.

Preheat your oven to 350 ºF. Grease a square or round baking dish or small dutch oven with a little olive or avocado oil.

Carefully arrange the eggplant, zucchini, and squash rounds and red pepper slices in an alternating pattern around the dish, being sure to arrange them so the rounds are perpendicular to the bottom of the dish. Continue arranging the slices; you can work from the inside out or the outside in depending on what’s easiest to you. Continue until the dish is either very full or you run out of vegetables. If you have some slices left over, you can push some slices aside to make room for the remaining slices.

Top the dish with the shallot and tomato mixture, drizzling all of the liquid from the bowl around the dish. Tightly cover the dish with foil or pop the lid on if you are using a dutch oven. Place the ratatouille in the oven for 45-50 minutes.

Remove the foil/lid to check to see if the vegetables are just tender. If the vegetables aren’t tender, you can place the dish back in the oven for another 15-20 minutes. Uncover the dish and place it back in the oven for an additional 20 minutes. Sprinkle with salt and pepper and garnish with extra thyme and parsley.

Nutrition Information (¼ of ratatouille):

  • Calories: 242
  • Total Carbs: 12 grams
  • Net Carbs: 8 grams
  • Fat: 22 grams
  • Protein: 3 grams

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When people say they won’t do keto because they find it too limiting, we shake our heads because it just doesn’t have to be that way. Rich and hearty salads, succulent meats, tender roasted veggies, tempting snacks and desserts—there’s not much you can’t eat on keto if you know how to do it.

This fresh and flavorful pizza is proof positive that you don’t need to give up great food (even comfort food!) to enjoy all the health benefits of keto living. We love this recipe for the substantial crust, the creamy cheese, bright tasting sauce and all the amazing toppings. (Hint: make a couple crusts at a time and freeze one between waxed paper in a sealed freezer bag.) Once you try this pizza, you’ll definitely want to make it again!

Ingredients:

Crust:

Mushrooms:

  • 1 cup sliced Cremini/button mushrooms
  • ¼ cup sliced red onion
  • 2 Campari tomatoes, quartered
  • ½ Tbsp. olive oil
  • ½ Tbsp. Primal Kitchen Avocado Oil
  • 2 cloves garlic, minced
  • ¼ tsp. dried oregano
  • Pinch of salt

Toppings:

  • 4 oz. cooked Italian sausage, sliced
  • 4 oz. fresh mozzarella
  • 1/3 cup Raos Marinara Sauce
  • 3 Tbsp. thinly sliced fresh basil
  • olive oil to brush the crust with

Directions:

Preheat the oven to 375º degrees. In a bowl, combine the almond flour, flaxseed, collagen and 1 tablespoon of tapioca starch. Stir in the salt, garlic powder, dried oregano and baking soda. Slowly add in the coconut milk, olive oil and avocado oil. Whisk the egg and add it to the dough. Allow the dough to rest for a few minutes.

Toss the mushrooms, red onion and campari tomatoes with the olive oil, avocado oil, minced garlic, oregano and salt. Lay the vegetables out on a parchment covered sheet pan and roast for 15-20 minutes, flipping once in between.

Slice the fresh mozzarella into thin slices and place them between two pieces of paper. Allow them to dry out like this for 30 minutes.

Dust another parchment covered sheet pan with half a tablespoon of tapioca starch. Pour out the dough onto the parchment and spread it out so it is in a rectangular shape. Sprinkle more tapioca starch on the dough and your hands as you work. The dough will be sticky so you can also use a silicone spatula to help you spread. Sprinkle the last of the tapioca starch over the top of the crust and spread it until it’s a rectangular shape around 10”x6”. Bake the pizza for ~10 minutes or until the crust is just set.

Heat a grill over medium heat. While it is heating, remove the crust from the oven. Spread on the marinara sauce, leaving a small amount of crust around the outside of the pizza. Sprinkle half of the basil all around the sauce. Lightly press the mozzarella slices onto the sauce. Arrange the sausage slices and mushroom mixture on the pizza. Brush a little olive oil on the crust. Carefully move the pizza from the pan to the grill, making sure to place it over indirect heat. Cover the lid and cook for 2-3 minutes, or until the cheese starts to melt slightly and the bottom of the crust is a little browned. Remove the pizza from the grill and garnish with the remaining basil immediately. Cut into 6-8 squares and enjoy!

**This pizza has a dense crust that’s a perfect vehicle for all sorts of topping goodness. The pizza crust is pre-baked and then grilled with the toppings. If you don’t have a grill, you can bake the pizza from start to finish in the oven – prebake the crust as directed and then finish baking at 400 ºF for about 5-7 minutes after you’ve added the toppings. This recipe uses fresh mozzarella which is dried out before baking, but it will get watery on your pizza if you grill it for too long. If you want more of a melted and browned cheese, swap out fresh mozzarella for a block or shredded mozzarella that has moisture already removed.

Nutrition Information (1/6 of pizza):

  • Calories: 367
  • Total Carbs: 9 grams
  • Net Carbs: 5 grams
  • Fat: 29 grams
  • Protein: 17 grams

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There’s just something about an egg burger. The runny yolk and savory taste of beef together feel about as rich and decadent and satisfying as it gets. Add avocado with the typical burger fixings, and you’re looking at the king of keto burgers.

This might not become your everyday burger, but we’d call it one of those must-have burger experiences. The fresh tastes, the creamy textures, the sheer audacity of it—few burgers inspire the way this one does.

Servings: 4 burgers

Prep Time: 10 minutes

Cooking Time: 10 minutes

Ingredients:

  • 1 pound of grass-fed beef
  • 4 eggs fried in avocado oil
  • 4 firm avocados
  • 3 tsp. sesame seeds
  • 8 slices of red onion
  • 4 slices of tomato
  • 3 Tbsp. Primal Kitchen® Chipotle Lime Mayo
  • 2/3 cup microgreens
  • Salt and pepper to taste

Instructions:

Form hamburger into 4 patties. Grill for 8-10 minutes on medium heat. Sprinkle salt and pepper on finished burgers as desired.

Fry eggs on high heat for 2 minutes to get crispy edges and a soft, runny, yolk.

Peel avocado and discard pit. Cut beefsteak or vine-on tomatoes into slices. Cut red onion slices. Wash microgreens and dry.

Stack burger with bottom of avocado, then onion, tomato slice, burger, microgreens, egg, and Chipotle Lime Mayo. Then top with other avocado half. Enjoy!

Nutritional Information (per burger):

  • Calories: 398
  • Total Carbs: 3.5 grams
  • Net Carbs: 2.9 grams
  • Fat: 29.4 grams
  • Protein: 27.7 grams

Now For the Giveaway…

Enter to win: $100 in keto staples from Primal Kitchen (including the keto starter kit + collagen + protein bars), a copy of the Keto Reset book and Keto Reset Cookbook, PLUS a month supply of Vital Farms Eggs and Butter (in coupon form) and some Vital Farms swag!

To Enter:
1. FOLLOW @vitalfarms@primalkitchenfoods, @marksdailyapple & @theprimalblueprint

2. TAG a friend below that would love this Avo Burger just as much as you!

3. BONUS entries for signing up for our Keto newsletter: https://www.primalkitchen.com/pages/keto-reset

Open to U.S. only. The giveaway will close on Monday July 1st, 2019, at 11:59 pm (PST), and winners will be announced and contacted via IG direct message on Tuesday, July 2nd.

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The light taste of fish is often overpowered by heavy sauces. We’ve found marinades to be a great alternative. Some healthy oil means they hold up better to the heat of baking or grilling as well. A quintessential summer flavor for said marinade? Cilantro lime of course! And we’ve got the marinade ready-made, to boot…. We’ve complemented this quick delicacy with fresh green beans, garnished with red pepper, red onion and some cilantro for an easy and tasty dinner pairing.

Servings: 3

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients:

Green Beans:

  • 2 cups green beans, ends trimmed
  • 1/4 cup chopped red pepper
  • 3 cloves garlic, sliced
  • 1 Tbsp. Primal Kitchen Avocado Oil
  • 1 tsp. red wine vinegar
  • salt and pepper to taste
  • 1/4 cup chopped cilantro
  • 2 Tbsp. minced red onion
  • Additional cilantro, minced red onion and avocado, to garnish

Directions:

Soak a cedar plank in water for 2 hours. While the plank is soaking, preheat the oven to 375 ºFahrenheit.

Toss the green beans, red pepper, garlic, avocado oil, red wine vinegar, and a pinch of salt and pepper together. Lay the mixture out on a parchment-covered sheet pan. Roast for 15 minutes, then flip the vegetables over with a spatula. Roast until the green beans and are well roasted and top with minced onion and cilantro.

In a bowl, combine the Primal Kitchen Cilantro Lime Dressing and Marinade, garlic, cilantro, salt, pepper, cumin, onion powder and red pepper. Cut the cod filet into 2-3 portions and gently toss them in the sauce. Allow them to rest for 5 minutes.

Fire up your grill. The fish will need to cook over indirect heat. Take the cedar plank out of the water and place on a paper towel. Place the plank on the grill for 2 minutes. Flip the plank over and place the fish portions on top of the plank and spoon and remaining marinade over the top. Cover the lid and cook for about 15 minutes, or until the fish is firm and opaque. The cooking time may vary slightly depending on the thickness and size of the portions of fish. Top with chopped cilantro, minced onion and avocado slices and serve alongside the green beans.

Nutrition Information (4 oz. cod and 1/3 of green beans):

  • Calories: 240
  • Total Carbs: 11 grams
  • Net Carbs: 9 grams
  • Fat: 12 grams
  • Protein: 22 grams

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Chicken salad is a classic and a frequent sight at summer potlucks and luncheons. But the PUFA oils and high carb breads it usually comes with put a damper on what should be a good thing. Thankfully, this recipe offers a healthy re-do that satisfies a paleo, Primal, and keto standard—not to mention appetite.

Next time you cook up a chicken dinner, prepare a bit extra to put together this easy dish. It makes for a perfect workday lunch or fast weeknight meal.

Servings: 4

Time in the Kitchen: 20 minutes (not counting chicken cook time)

Ingredients:

Instructions:

In a large bowl, combine cooked and shredded chicken with celery, Primal Kitchen Mayo, Primal Kitchen Spicy Brown Mustard, salt, and thyme. Toss until chicken is well coated.

Cover bowl and refrigerate until ready to eat.

Just before serving, toss with chopped pecans. Serve in butter lettuce cups.

Nutritional Info (per serving):

      • Calories: 485
      • Total Carbs: 2.2 grams (1 gram net carbs)
      • Protein: 52 grams
      • Fat: 31 grams

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Last week I shared with you how I cook my steaks. Today I’m covering another grilled favorite—chicken. A lot of people hesitate to grill chicken, especially skinless chicken, and rightly so. Its leanness means that high heat has the propensity to dry it out…unless you know how to marinade well. My daughter, Devyn, came up with what’s become my favorite way to grill chicken. It’s simple and virtually effortless. See what I mean….

Devyn’s Grilled Chicken Recipe

Ingredients:

Instructions:

Cut chicken breast in half so pieces are roughly the same size and thickness. Place chicken breast pieces in a medium sized bowl. Pour both Primal Kitchen Italian and Greek Dressings and Marinades over the chicken. Turn chicken over to make sure all surface area is well covered.

Place chicken thighs in a separate bowl and pour in 1/2 cup Primal Kitchen No-Soy Teriyaki Sauce.

Marinate each set of chicken pieces for 30 minutes to an hour in the refrigerator.

Take the chicken out of the refrigerator and let come to room temperature for 10-15 minutes.

Spray grill with Primal Kitchen Avocado Spray Oil. Light the grill in the meantime at a medium setting.

Remove the chicken breast cutlets from the marinade and place on the preheated grill. Cook for about 2-3 minutes per side or until there’s a nice char on the outside and juices run clear (internal temperature should be about 156 ºF).

For chicken thighs, grill on each side for 3-4 minutes per side depending on size.

Cover for 5 minutes once done cooking.

Serve and enjoy!

Nutritional Information (1 medium chicken breast):

  • Calories: 358
  • Net Carbs: 0 grams
  • Fat: 21 grams
  • Protein: 37 grams

Nutritional Information (1 large chicken thigh):

  • Calories: 171
  • Net Carbs: 3 grams
  • Fat: 5.4 grams
  • Protein: 25 grams

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With June here, we’re all about grilling. For some lighter fare, we love these Primal- and keto-friendly kabobs with summer veggies. Primal Kitchen® Lemon Turmeric Dressing and Marinade makes this dish incredibly easy and flavorful—without much time and effort on your part. Just a few minutes at the kitchen, another few at the grill, and this delicious, low-carb dinner is served. It’s great for a quick family meal or an impromptu get-together.

Ingredients:

  • Bag of Jumbo Shrimp (16-20/pound)
  • 2 Medium Red Bell Peppers
  • 1 Large Yellow Squash
  • 1 Large Red Onion
  • 1 Large Zucchini
  • 1 cup of Primal Kitchen Lemon Turmeric Dressing and Marinade
  • 3 Tbsp. Fresh Italian Parsley
  • 1 Lemon
  • Sea salt and black pepper (to taste)
  • Optional: 2 cups of Butter Lettuce (or other greens of choice)

Instructions:

Let shrimp marinate in Primal Kitchen Lemon Turmeric Dressing and Marinade for 15-30 minutes.

Wash and chop vegetables into bite-sized chunks (about 1 1/2-inch pieces). Alternate vegetable pieces with marinated shrimp on skewers.

Spray grill grate with Primal Kitchen Avocado Spray Oil to prevent sticking (very important when grilling seafood). Heat the grill to medium/medium-low.

Grill kabobs for 1-2 minutes per side.

Serve on top of butter lettuce with lemon wedges. Drizzle with additional Lemon Turmeric Dressing as well as salt, pepper, and parsley.

Nutritional Info (per kabob, without optional lettuce):

  • Calories: 248
  • Total Carbs: 13 grams
  • Fat: 18 grams
  • Protein: 12 grams

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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 first time I had cauliflower and mushrooms together, it was a beautiful moment. (Thank you to that incredible German cook.) It was also a game changer for how I saw cauliflower. There’s no error in calling these steaks here. When you pair cauliflower and mushrooms together, in this case a delicious adaptogen mushroom mix from friends at Four Sigmatic, what you have is a smoky-tasting, umami-rich feast. I could easily put away a few of these all by themselves, but what I love even more is the added kick that paprika and fresh chimichurri (one of my favorite sauces) give these steaks. I can’t think of a better vegetarian- and vegan-friendly dish—one that will bring even meat lovers to the table (and asking for more). Enjoy, everyone.

Servings: 4

Prep Time: 20 minutes

Cooking Time: 15 minutes

Ingredients:

For the Chimichurri:

For the Rub:

***This will make extra rub (more than you’ll need)

You will also need:

Instructions:

Preheat oven to 400 ºF/200 ºC.

Mix the Four Sigmatic 10 Mushroom Blend Mix with the paprika and salt. Set aside.

Cut the cauliflower heads into 1 inch thick steaks. Place on parchment lined cooking sheet. Drizzle liberally with Primal Kitchen Avocado Oil, and sprinkle generously with the mushroom-paprika rub. Put in the preheated oven and roast for 15 minutes.

To make the chimichurri, separate the leaves from the cilantro and chop leaves finely. Mince the garlic cloves. Mix both 1/3 cup of Primal Kitchen Greek Dressing. (Use more dressing if needed for right consistency.) Set aside.

Take out the roasted cauliflower steaks. Pour the chimichurri over the cauliflower. Top with red pepper flakes. Serve hot.

Nutritional Information (per steak—1/4 of cauliflower head):

  • Calories: 342
  • Carbs: 5.6 grams
  • Fat: 31 grams
  • Protein: 4.75 grams

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