Broccoli is such a versatile vegetable, and it’s fantastic in Summer salads. This salad is simple with a flavorful lemon tahini dressing. Broccoli and the other veggies in this salad are hearty, so the salad will hold up well as leftovers. The beauty of this recipe is getting all of the different
vegetables in one bite since they are chopped very small. While I may find chopping veggies back and forth on a cutting board until very fine a therapeutic and enjoyable experience, many don’t and will want to chop
everything up more quickly! To do so, roughly chop your veggies and
then pulse them in a food processor until they are chopped quite small.

Summer Broccoli Salad Recipe

Serves: 4

Time in the kitchen: 5-10 minutes to prep, and we recommended chilling for 30 minutes before serving to enhance flavor

keto broccoli salad

Ingredients

  • 6 cups finely chopped Broccoli (about 3-4 large broccoli crowns)
  • ½ cup minced red onion
  • ½ lb. chopped red radishes
  • 1 cup chopped cucumber
  • ½ cup chopped parsley
  • 2 cloves minced garlic
  • Juice from 1 large lemon
  • 5 Tbsp. tahini paste
  • 3 Tbsp. water
  • 3 Tbsp. Primal Kitchen Extra Virgin Olive Oil
  • salt and pepper

Directions

Give your broccoli a fine chop using a knife.

keto broccoli salad recipe

Chop your red onion, radishes, and cucumber to be about the same size.

The easiest way to chop it up if you don’t want to do so by hand is to give it a rough chop with a knife, then pulse it in a food processor until you have very small pieces. Combine the broccoli, red onion, radishes, cucumber and parsley in a large bowl.

In another bowl, combine the lemon juice and tahini paste. Mix using a fork or a whisk. Add the water in slowly as you mix. The final result should look like a thin sauce that coats a spoon well.

If it is still too thick, you can add an additional tablespoon of water. Whisk in the Primal Kitchen Extra Virgin Olive Oil and garlic, and season with salt and pepper to taste.

keto broccoli salad recipe

Pour the dressing on top of the salad and mix well. Allow the flavors to meld together for at least 30 minutes prior to serving.

keto broccoli salad recipe

Nutrition Info (1/4 recipe):

Calories: 277
Fat: 21g
Total Carbs: 18g
Net Carbs: 10g
Protein: 10g

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Hearty salads have the best of all worlds: ample protein, copious vegetables, and big flavor. And when they’re seasonally inspired? All the better…

We’re loving this earthy autumn dish right now. Seared steak, fall vegetables and tangy mustard vinaigrette—together they make the perfect salad supper.

Servings: 3

Prep Time: 30 minutes

Cook Time: 90 minutes

Ingredients:

Salad:

  • 3 cups cubed Butternut Squash
  • 1 large Delicata Squash, seeds removed and sliced into rings (about 1.5-2 cups)
  • 1 head Cauliflower, cut into florets
  • 1 lb. Brussels Sprouts, halved
  • 1 Tbsp. chopped Fresh Rosemary
  • 4 cloves Garlic, grated
  • 3 cups chopped Lacinato Kale
  • 1/4 cup Primal Kitchen® Avocado Oil or Olive Oil
  • Salt and Pepper
  • 1 medium Apple, quartered and thinly sliced

Steak:

  • 1 lb. Tri-Tip Steak (but feel free to use another cut like sirloin, skirt, etc.)
  • 1 Tbsp. Primal Kitchen Avocado Oil
  • 1/2 Tbsp. Red Wine Vinegar
  • 2 cloves Garlic, grated
  • Salt and Pepper

Dressing:

Instructions:

Preheat your oven to 375 degrees Fahrenheit. Toss the butternut and delicata squash with 1.5 tablespoons of avocado oil and a sprinkle of salt and pepper. Lay the squash pieces on a parchment covered sheet pan in a single layer. Roast for 20 minutes, flip the squash over and roast for an additional 20 minutes, or until the squash is nicely roasted.

Toss the brussels sprouts and cauliflower florets in 1.5 tablespoons of oil, rosemary, garlic, and a pinch of salt and pepper. Lay the brussels sprouts cut side down on a parchment covered sheet pan. Roast for 20 minutes, or until the underside of the Brussels sprouts are golden, then flip over and roast for an additional 10 minutes or until tender.

Massage the chopped kale in the last tablespoon of oil and a pinch of salt and arrange on a sheet pan. Roast for around 10-15 minutes.

Lay the cauliflower on another sheet pan and roast for 20 minutes. Give the florets a shake or flip and continue roasting until browned and tender.

Place a seasoned cast iron pan in the oven to preheat for 15-20 minutes. In a small bowl, combine the avocado oil, red wine vinegar, salt and pepper. Toss the steak in the mixture and allow it to marinate for about 10 minutes.

Once the pan is very hot, place it over a burner on medium heat. Add the steak and sear it for 1-2 minutes on each side. Transfer the pan to the oven and continue cooking until it reaches your desired internal temperature (125 degrees for rare, 135 degrees for medium-rare, 145 degrees for medium). Remove the steak from the pan and allow it to rest for 10 minutes before slicing.

To make the dressing, whisk all of the dressing ingredients together and add salt and pepper to taste.

Combine all of the roasted vegetables together in a large bowl. Top with the sliced steak and apple slices and drizzle on the dressing.

Nutrition Information per serving (¼ of recipe):

  • Calories: 618
  • Total Carbs: 48 grams
  • Net Carbs: 35 grams
  • Fat: 35 grams
  • Protein: 35 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

Servings: 2

Prep Time: 5 minutes

Cook Time: 20-25 minutes

Ingredients:

Instructions:

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).

Place them in a bowl and drizzle with avocado oil and balsamic dressing. Sprinkle with salt and pepper. Toss to combine.

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

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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….

Servings: 3

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients:

Pork:

Broccoli Salad:

  • 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

Instructions:

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

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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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Salads can be as Big-Ass or as simple as mood and time dictate, but they always should be flavorful. We love this classic (and keto-friendly) recipe for a quick side or (topped with some bacon crumbles) a light lunch or dinner. The best part…it’s made with staple ingredients that are easy to keep on hand.

Bright, colorful, crisp and rich, it’s a great choice for a midweek family supper or even an impromptu dinner party.

Servings: 4

Time In the Kitchen: 5 minutes

Ingredients:

Instructions:

In a small mixing bowl, combine about 1 cup of Primal Kitchen Ranch Dressing with blue cheese. If you’d like a thicker dressing, add 1–2 tablespoons Primal Kitchen Mayo. Mix well and refrigerate.

Place iceberg wedges on 4 plates. Sprinkle evenly with tomatoes and green onions. Drizzle with blue-cheese ranch dressing.

Nutritional Information (without mayo):

  • Calories: 388
  • Net Carbs: 12 grams
  • Fat: 35 grams
  • Protein: 6 grams

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Salads aren’t just for summer, and this recipe proves it. Warm, hearty, rich, with the deep flavors of mixed mushrooms, bacon (we have you at that, right?) and mustard dressing, this delicious side—or full-on meal—will make a believer out of you. Salads, done well, are for all seasons.

But there’s more…. We’re loving the crunch of toasted pine nuts and the addition of poached eggs. It might just be the quintessential winter salad—and we’re guessing a new Primal favorite for your health-conscious table.

Servings: 4

Time In the Kitchen: 20 minutes

Ingredients:

  • 2 bunches rainbow or Swiss chard
  • 2 cups sliced mushrooms (any variety; a mix is great, too)
  • 6 strips crisp, cooked bacon, crumbled
  • ½ cup toasted pine nuts
  • 1/3 cup plus 2 teaspoons Primal Kitchen® Avocado Oil
  • 2 tablespoons apple cider vinegar
  • 1/3 cup Primal Kitchen Organic Spicy Brown Mustard
  • 1 large shallot, minced
  • 1 garlic clove, finely minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Optional: Poached eggs

Instructions:

Wash, dry and chop rainbow/Swiss chard (Tip: Tear leaves off first and then chop stems.)

Heat 2 teaspoons avocado oil in a large skillet over medium heat. Add sliced mushrooms, sprinkle with salt and pepper, and saute until lightly browned, about 7 minutes.

Remove mushrooms from skillet and set aside.

Add chard to the pan and cook until wilted, about 3–4 minutes. Sprinkle with salt, stir, and add to a large mixing bowl.

Add remaining avocado oil, vinegar, mustard, shallot, garlic, thyme, salt and pepper to a mason jar. Shake well until emulsified, and add dressing to bowl with the chard.

Add mushrooms, bacon, and pine nuts to bowl. Toss well to mix.

Optional: Serve with chopped hard-boiled eggs or one poached egg per salad.

Nutritional Information (per serving, with one poached egg):

  • Calories: 474
  • Net Carbs: 9 grams
  • Fat: 39 grams
  • Protein: 18 grams

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