prosciutto wrapped chicken liver recipeToday’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


  • 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


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 Paleo Magazine Radio. Combining her formal education and professional experience in marketing and communications with her passion for healthy eating, exercise, and learning, Ashleigh works in a consulting role for a number of professionals in the health and wellness world, working alongside individuals like Dr. Gabrielle Lyon, Ben Pakulski, and Elle Russ. Find recipes like these in her new cookbook, It Takes Guts, available in stores now! Find out more at


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balsamic chicken recipeWhether you’re having friends over for dinner or you’re short on time on a weeknight, balsamic glazed chicken is a simple no-fuss meal that you can serve with virtually any side dish.

This recipe comes together in less than 15 minutes and will become your new go-to balsamic chicken recipe.

Quick tips:

  • Ideally, you’ll pound the chicken breasts so they’re around ?” thick. This will make sure they cook quickly but will keep them super moist and juicy once cooked.
  • Depending on the type of broth and coconut aminos you use, you may need to add a little additional salt at the end of cooking.
  • Lightly crush your garlic before slicing to release its fragrant compounds.

Let’s get started.

Garlic Balsamic Chicken Recipe

balsamic chicken recipeServes: 4

Time in the kitchen: 15 minutes


  • 1.5 lbs. boneless chicken breasts
  • 3 Tbsp. Primal Kitchen Olive Oil
  • 5 clove sliced garlic
  • 3.5 Tbsp. Primal Kitchen Balsamic Vinegar
  • 2-3 Tbsp. chicken broth
  • 1.5 Tbsp. coconut aminos
  • 2 Tbsp. basil
  • 1 cup cherry tomatoes
  • salt and pepper
  • More fresh basil


Pound the chicken breasts between two pieces of parchment using a meat mallet until they are uniform in thickness. Season both sides of the breasts liberally with salt and pepper.

balsamic chicken recipe

Heat the olive oil in a pan over medium heat. Once hot, add the sliced garlic and stir until the garlic is fragrant. Place the chicken breasts in the pan and saute for 2 minutes on each side.

balsamic chicken recipeAdd the balsamic vinegar and coconut aminos. Bring the mixture to a boil, then flip over the chicken again and reduce the heat to a simmer.

balsamic chicken recipe


Add the broth and the tomatoes and give the pan a gentle shake. balsamic chicken recipeContinue cooking over medium heat over the stovetop, turning the chicken every minute or so to coat it in the balsamic mixture. Add a small amount of extra broth as needed.

balsamic chicken recipe

Cook until the internal temperature of the chicken reaches 165 degrees Fahrenheit and the tomatoes are soft. Garnish with fresh basil and enjoy!

balsamic chicken recipe

Nutrition Info (serves 4):

Calories: 446
Total Fat: 13g
Total Carbs: 6g
Net Carbs: 5.3g
Protein: 50g


The post Garlic Balsamic Chicken with Cherry Tomatoes Recipe appeared first on Mark’s Daily Apple.

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big ass salad chicken BBQAll raw. All cooked. A little of both. With meat, or without. Artfully arranged in a pretty plate or thrown together in a to-go container as your run out the door. There are infinite ways to assemble your “Big Ass Salad.”

What’s the best way to make yours?

The best “Big Ass Salad” is the one you’ll make, and the one you’ll enjoy eating.

With flavorful veggies, sweet BBQ chicken, and salty pickles, this version of the BAS keeps your taste buds interested. It’s easy to put together, and you can easily adapt it with the veggies you have on hand.

Here’s how to make it.

Hawaiian BBQ Chicken “Big Ass Salad” Bowls with Quick Pickles Recipe

big ass salad chicken BBQ

Serves: 2-3, depending on bowl size

Time in the kitchen: 15 minutes


For the Chicken

For the Quick Pickles

  • 1 medium cucumber thinly sliced
  • 2 garlic cloves smashed
  • 5-8 peppercorns (optional)
  • 1 tbsp fresh dill
  • 1/2 cup water
  • 1/4 cup white vinegar
  • 1/4 cup white wine vinegar
  • 1 tsp salt

For the Bowl

  • 1 head romaine lettuce, torn
  • 1 cup cooked riced cauliflower (frozen and rinsed to thaw, for ease!)
  • 1 beefsteak tomato roughly chopped
  • 1/4 red onion diced
  • 1/2 cup cheddar cheese shredded (optional)
  • 1/4 cup Primal Kitchen Cilantro Lime Dressing and Marinade


For the Chicken

Season chicken with a salt and pepper to taste and marinate in a large bowl. In a small bowl, whisk 1/2 cup of the BBQ sauce, and lime juice. Pour the sauce over the chicken and marinate for an hour or two.

Sear chicken on medium-high heat until internal temperature reaches 160 degrees. Once cooled, slice against the grain into strips.

For the Pickles

Fill a jar or large bowl with dill, cucumber, garlic, and peppercorns. Heat the water, vinegar, and salt in a saucepan over medium-high heat. Once the liquid starts to bubble, remove from heat and pour into the jar with the cucumbers. Allow to cool  then refrigerate.

big ass salad chicken BBQ

For the Bowls

Arrange the salad ingredients in each bowl. Layer on the cooled and sliced grilled chicken, then top the bowls with the remaining BBQ sauce.
Garnish with cilantro and pour on a generous amount of Cilantro Lime Vinaigrette. Enjoy!

Recipe courtesy of guest contributor Abby Rice, wellness blogger at Everyday From A. Adapted for the Primal lifestyle from the original version, featured here. Many thanks, Abby!


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instant pot chicken bone brothOnce you start making your own Instant Pot chicken bone broth, you’ll never buy salty packaged chicken broth from the store again. It’s fully prepped in minutes, you probably have all of the ingredients on hand, it costs pennies per serving, and we suspect you’ll make roast chicken a little more often knowing that a steaming pot of bone broth will follow.

What Is Bone Broth? The Difference Between Broth and Stock

A lot of people use the words “broth” and “stock” interchangeably, when in fact, they’re not prepared the same way. Each has its own characteristics and uses.

  • Broth. Broth is made from simmered meat and serves as the base for soups. Meat broths are not nearly as rich and flavorful as stock.
  • Stock. Stock is made from bones and cuts of meat that have a lot of connective tissue. To break down the tough cartilage and ligaments, stocks are simmered for much longer than broths.
  • Bone broth. Bone broth is always made with bones and connective tissue, and usually some amount of meat. It is simmered long enough for the bones’ mineral content to break down into the liquid. Of the three variations, bone broth is the most rich in collagen and nutrients, and the most satisfying to sip on.

There’s no need to buy packaged broth when you can make your own easy and nutritious broth for a fraction of the price. All you need are the bones and carcass from roast chicken night, plus a few vegetable odds and ends you probably already have in your fridge or pantry. You can experiment with your favorite herbs, but any combination of thyme, sage, rosemary and parsley will work well.

The lemon is optional and does impart a stronger flavor on the broth. Additionally, adding a small amount of acid helps break down the bones, so you get a higher mineral content in your broth. If you plan to freeze the broth to use in a variety of dishes, you may want to leave the lemon out. If you plan to primarily use the broth immediately in soups or for sipping, the lemon is a lovely addition.

Here’s the easiest way to make bone broth.

Instant Pot Chicken Bone Broth Recipe


1 previously roasted chicken carcass
2 large carrots, halved
2 stalks celery, halved
¼ onion
3 cloves garlic
1 small bunch thyme
1 small bunch sage
8-10 cups water
1 tsp. black peppercorns
1/4 lemon (optional)

instant pot chicken bone broth recipe


If you are using an Instant Pot, place all of the ingredients in the pot except for the salt and top with water. Set the Instant Pot to “Pressure Cook” and cook at high pressure for 40 minutes. Allow the pressure to naturally release before removing the lid. Strain the broth and add salt to taste. Add to your favorite soups, stews, or just sip on its own.

instant pot chicken bone broth recipe

No Instant Pot? If you are making the broth on the stove, place all of the ingredients in your pot. Bring the liquid in the pot to a boil and remove and scum that accumulates on the top of the liquid. (It’s not dangerous, but your broth will come out more clear if you remove it.)

Reduce the heat so the liquid is simmering and cover the pot. Simmer for about 2-3 hours, or until the broth is flavorful and the vegetables are very soft. Strain your broth and season with salt.

Use or consume your broth within 3-4 days, or freeze some in jars or containers for later.


The post Instant Pot Chicken Bone Broth Recipe (with Stovetop Option) appeared first on Mark’s Daily Apple.

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Have you ever heard of a meatza? It’s the low-carb, grain-free answer to pizza cravings once you’ve adopted a keto, paleo, Primal, or Whole 30® way of living.

Meatzas are just as versatile as pizza. You can use virtually any ground meat as the “crust” base, and top it with endless combinations of pizza toppings. From traditional sauce and uncured pepperoni, to veggie lovers’, to caramelized onions and herbs, anything goes. We tapped into some tropical inspiration for this Keto Hawaiian BBQ Meatza. It’s flavorful and spicy, with a touch of sweet. To cool the kick and take a flavor journey to the islands, add some chopped mango or pineapple right before serving.

The best part is, they’re easy to make! If you’ve ever tried to make a grain-free or cauliflower pizza crust from scratch, you’ll appreciate how simple these are.

Keto Hawaiian BBQ Meatza Pizza Recipe

Serves: 2 as a main, up to 6 as a snack

Time in the kitchen: 30 minutes, including 20 minutes bake time

keto meatza recipe


keto meatza recipeMeatza Base

  • 1.5 lbs ground chicken thigh
  • 1/3 cup + 2 tbsp fine almond flour
  • 1/2 tbsp coconut flour
  • 1 tsp Primal Kitchen® Olive Oil or Avocado Oil
  • 1/2 tsp salt
  • ½ tsp black pepper
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • 1 egg


  • 1/4 cup Primal Kitchen Mango Jalapeno BBQ Sauce
  • 1/4 cup sliced onion
  • 1 jalapeño, thinly sliced
  • 3/4 cup shredded mozzarella cheese
  • Optional additional toppings: avocado, pineapple, mango, cilantro


keto meatza recipePreheat your oven to 400 degrees Fahrenheit. Mix all of the meatza ingredients together in a bowl until well combined.

Line a large sheet pan with parchment paper. Divide the meat mixture into two and make two round flattened patties about 1/2” thick. Bake for 10 minutes, then flip the meatzas over and bake for an additional 5-10 minutes, or until their internal temperature is at least 165 degrees Fahrenheit and they are browned on the outside. Allow the meatzas to cool for a few minutes.

keto meatza recipeSpread the Primal Kitchen Mango Jalapeno BBQ Sauce on the meatzas. Arrange half of the sliced onion and jalapeno on top, then sprinkle with cheese.

keto meatza recipe

Top with the remaining onion and jalapeno. Turn on your broiler and place the meatzas under the broiler until the cheese is melted.

keto meatza recipeTop with any additional of your favorite toppings and slice the meatzas up!

keto meatza recipe

Nutrition Information (1/6 of recipe):

Calories: 264
Total Carbs: 6 grams
Net Carbs: 5 grams
Fat: 14 grams
Protein: 29 grams


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These days you can find a wide array of grain-free pastas with genuinely delicious flavor and texture. If you like the taste of pasta but want to limit the pasta carbs, add meat and veggies so less pasta goes further in the dish. Chicken thighs are a great choice to this end. Experiment with adding in veggies like spinach, baby broccoli, mushrooms or bell peppers, and create a variety of versions to your own taste.

For the sauce, use a full-fat coconut milk for the richest flavor, or use traditional full-fat dairy milk or your favorite milk substitute along with our new Primal Kitchen® No-Dairy Vodka Sauce.

Servings: 4

Prep Time: 5 minutes

Cook Time: 30 minutes


  • 1.5 Tbsp. Primal Kitchen® Avocado Oil or Olive Oil, divided
  • 1 lb. Boneless Skinless Chicken Thighs
  • 1.25 cups chopped Yellow Onion
  • 4 cloves Garlic, grated
  • ½ cup Full Fat Coconut Milk (or other dairy/non-dairy milk of choice)
  • 1.5 cups Primal Kitchen No-Dairy Vodka Sauce
  • 1 box Chickapea Penne Pasta
  • 2-4 Tbsp. Reserved Pasta Water
  • 2 Tbsp. Fresh Shredded Basil
  • Pinch of Red Pepper Flakes
  • Salt and Pepper to taste


Heat one tablespoon of oil in a pan over medium heat. Sprinkle the boneless chicken thighs with salt and pepper, and add them to the pan once it is hot. Sear for 2 minutes on each side, then cover the pan and reduce the heat to medium-low. Once the chicken reaches an internal temperature of at least 165 degrees Fahrenheit, remove the thighs from the pan and allow them to rest for 5-10 minutes before slicing or cutting into chunks.

In the same pan (or another, whatever you prefer) add the remaining oil and heat it over medium heat. Once hot, add the chopped onion. Stir with a wooden spoon for 3-4 minutes, or until the onion is browned and soft. Add in the grated garlic and heat until the garlic is fragrant. Add in the Vodka Sauce and coconut milk and reduce the heat to medium low. Stir for 1-2 minutes, or until the sauce has thickened and come together.

Prepare the Chickapea pasta according to the directions on the box, but boil the pasta to be slightly undercooked. Drain the pasta, reserving about ¼ cup of pasta liquid. Pour the drained pasta into the pan with the vodka sauce and stir over medium-low heat until the pasta reaches your desired doneness. Add in the chicken and stir. Add the reserved pasta water 1 tablespoon at a time until the sauce reaches the thickness of your liking. Top the pasta with a pinch of red pepper flakes, a sprinkle of salt and pepper and the shredded basil. Enjoy!

Nutrition Information per serving (1/4 of recipe):

  • Calories: 547
  • Total Carbs: 50 grams
  • Net Carbs: 40 grams
  • Fat: 21 grams
  • Protein: 40 grams


The post Penne Alla Vodka appeared first on Mark’s Daily Apple.

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White chili is called white chili for three reasons. One, it’s made with chicken, not beef. Two, it’s made with white beans. Three, it’s sometimes thickened with milk and flour, or cream.

Does white chili have a place at the Primal table? Absolutely. It’s easy to dispense with the milk and flour, since thickening the chili isn’t crucial to its flavor. What about the beans?  You can keep them in the chili if you like (although perhaps in smaller amounts than most recipes call for). Or, substitute cubes of white sweet potato to provide a creamy but slightly firm texture that’s similar to beans. Like beans, celery root also has a neutral, but earthy flavor.

Then, heap on the shredded chicken, peppers, cilantro, green onions and everything else that makes white chili so delicious. Without beans or dairy, this white chili is a lighter meal than regular white chili, but no less satisfying.

Servings: 3

Prep Time: 30 minutes

Cooking Time: 30 minutes

Notes: For a lower carb dish, sub the white sweet potato for celery root, rutabaga or turnip. For a hotter chili, use more poblano peppers or add in diced jalapenos. Save cooking and prep time by using frozen riced cauliflower. This chili is delicious served with avocado. You can also add some shredded cheese if you do dairy.


  • 2 Tbsp. Primal Kitchen® Avocado Oil
  • 1 poblano pepper, chopped
  • 1/2 cup chopped red onion
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped green pepper
  • 3 cloves garlic, minced
  • 2 tsp. ground cumin
  • ½ Tbsp. coriander
  • 1/2 Tbsp. dried oregano
  • 1/2 tsp. paprika
  • 1 tsp. salt
  • 1 lb. boneless chicken thighs
  • 1 cup diced white sweet potato
  • 2 cups cauliflower rice
  • 4 cups water
  • 1/4 cup chopped cilantro
  • *avocado and cilantro to garnish


Heat 1 tablespoon of avocado oil in a pot over medium heat. Once hot, add the chopped red onion and peppers. Saute for about 3 minutes, until the vegetables have softened. Add the garlic and saute until fragrant. Remove the vegetables from the pot.

Combine the cumin, coriander, oregano, paprika and salt together. Sprinkle half of the mixture all over the chicken thighs.

Add the remaining olive oil. Once hot, add the chicken thighs to the pan. Cook them for 2 minutes on each side. Pour the water into the pot. Once the water begins to bubble, bring the water to a simmer and cover the pot. Cook for about 10-15 minutes, or until the chicken reaches an internal temperature of at least 165 degrees and begins to be soft enough to shred. Remove the chicken from the pot and set it aside to be shredded.

Add the diced sweet potato, half of the cauliflower rice and the remaining spice blend to the pot. Cover the pot again and cook until the sweet potatoes are soft. Use an immersion blender to blend the potatoes and cauliflower in with the broth. Bring the pot to a simmer again and add in the remaining cauliflower rice, shredded chicken and onion/pepper mixture. Continue to gently heat for about 5 minutes, or until the cauliflower rice has softened. Add in the chopped cilantro and season with salt or spices as necessary. Serve with more cilantro and avocado slices.

Nutrition Information (per serving):

  • Calories: 360
  • Total Carbs: 22 grams
  • Net Carbs: 16 grams
  • Fat: 16 grams
  • Protein: 33 grams


The post White Chicken Chili appeared first on Mark’s Daily Apple.

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This sticky and slightly sweet balsamic sauce is one of the simplest recipes you’ll find. Four ingredients. Five minutes’ total effort. It doesn’t get much easier than that—especially for meat this finger-licking delicious. Bonus: It’s Primal+keto—and family-friendly. Serve it up at your next family dinner or hosted gathering.

Note: We love this sauce on drumsticks, but it’s also perfect for bone-in, skin-on chicken thighs. Serve with your favorite salad or vegetable.

Servings: 3

Prep Time: 5 minutes

Cook Time: 50 minutes



Preheat your oven to 400 ºFahrenheit. Combine the marinade ingredients together. Pour 1/3 of the marinade into a bowl and toss drumsticks in the marinade. Lay the drumsticks on a parchment-covered sheet pan and brush with any residual marinade from the bowl. Bake for 15-20 minutes.

Bake the drumsticks for 20 minutes. During this time, simmer the remaining marinade over medium-low heat until the sauce begins to bubble. Stir frequently until the sauce has thickened to the consistency of runny honey and set aside. After 20 minutes in the oven, remove the drumsticks and brush half of the thickened marinade on top of them. Bake for another 10 minutes. Brush remaining marinade on top and place the drumsticks back in the oven until they reach an internal temperature of 165-170 degrees. Allow to rest for 5 minutes before eating.

Nutrition Information (per drumstick):

  • Calories: 307
  • Total Carbs: 5 grams
  • Net Carbs: 5 grams
  • Fat: 21 grams
  • Protein: 26 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.

Servings: 3

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

Romesco Sauce

  • 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

For serving:

  • 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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