fish and chips recipeFancy fish dishes have their place, but we’d rather roll up our sleeves and dive into a salty, crunchy, no-fuss Fish and Chips platter any day. It’s the perfect rainy-day comfort food. Crispy pan-fried coating wrapped around tender white fish – it’s the perfect combination for dipping.

When you first go Primal, Keto, paleo, or other version of grain-free, it’s easy to assume fried food is off the table. We think that you can eat virtually anything you want, as long as you find the right way to make it with ingredients that won’t slow you down. Here’s a Primal spin on Fish and Chips with all the flavor and none of the fried food hangover.

Grain-free Fish and Chips Recipe

Serves: 4-5

Time in the kitchen: 50 minutes, including 25-35 minutes bake time

Fish and Chips Recipe

Ingredients

Directions

Preheat your oven to 400 degrees Fahrenheit. Cut the potatoes into fries and spread them out on a large parchment covered sheet pan for 10 minutes. Toss the potatoes in 2 tablespoons of Primal Kitchen Avocado Oil, salt and pepper and lay them spread out in a single layer so they aren’t overlapping or touching one another. Roast for 10-15 minutes, then flip them over. Continue roasting for about 10 minutes or until they are golden on the outside and soft on the inside.

While the potatoes are roasting, prepare the fish. Combine the tapioca starch, almond flour, baking soda, salt and pepper in a large bowl. Whisk in the eggs and lemon juice.

Heat the butter and remaining avocado oil in a pan over medium-high heat. While the butter and oil are heating, dredge the fish portions in the batter. When the fat in the pan begins to bubble, dredge and add the fish portions to the pan one at a time. Wait 10 seconds or so after adding each portion to the pan.

Try to have the butter and oil mixture heating in the pan while you are dredging the fish portions in the batter, that way you can quickly move the fish from the batter to the hot pan to get that nice crispy and light fried coating.

The temperature of the pan and oil will decrease as you add each piece of fish to the pan, so wait 10 seconds or so before adding each additional portion so the oil stays hot enough. Cook the fish portions for about 3 minutes on each side. Check the internal temperature of the thickest portion of fish with a meat thermometer. You are aiming for an internal temperature of 145 degrees. If your fish is not up to temperature yet, you can continue to cook the fish for 1-2 minutes on either side, carefully flipping the fish in between. You can also transfer the pan to the oven to finish off the fish.

When the fish is cooked through, use a fish spatula to transfer the fish to a plate or sheet pan with a couple of pieces of paper towel over it to absorb any extra oil.

Serve the fish and chips hot with a few wedges of lemon, fresh parsley, and tartar sauce.

Nutrition Information (1/5 of recipe, without tartar sauce):

Calories: 475
Total Carbs: 35 grams
Net Carbs: 33 grams
Fat: 27 grams
Protein: 25 grams

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coconut shrimp recipeCrispy on the outside, tender on the inside, coconut shrimp is a perfect appetizer or main event for any back patio supper.

Last-minute seafood cravings? No problem. This coconut shrimp recipe comes together in less time than it would take to pick up take out. It is prepared in the oven instead of the traditional pan-fry method, which creates a crunchy coating with hands-off cook time and easy cleanup.

Let’s get started.

Crispy Grain-free Coconut Shrimp Recipe

Serves: 4

Time in the kitchen: 12 minutes, up to 20 minutes if you have to peel and devein your shrimp

coconut shrimp recipe

Ingredients

  • 1 lb. peeled and deveined shrimp (we used size 16-20 shrimp per lb)
  • ½ cup finely shredded coconut (unsweetened)
  • 6 Tbsp. fine almond flour
  • ¼ tsp. salt
  • ¼ tsp. paprika
  • ¼ tsp. onion powder
  • ¼ tsp. black pepper
  • 1 large egg
  • Primal Kitchen® Cocktail Sauce

Directions

Rinse your shrimp and pat dry. Preheat your oven to 400 degrees Fahrenheit and set up a sheet pan with a baking rack on top of it.

In a bowl, combine the shredded coconut, almond flour and spices. Whisk your egg into a second bowl.

coconut shrimp recipe

Dredge the shrimp in the egg, and then carefully toss them into the coconut mixture. Use a fork or spoon to carefully move the breaded shrimp from the bowl to the baking rack. Continue doing this until all of the shrimp are coated.coconut shrimp recipe

Bake the shrimp for approximately 6-8 minutes, or until the shrimp is pink and opaque. Serve immediately with Primal Kitchen Cocktail Sauce and enjoy!

coconut shrimp recipe

Tips:

  • We used large wild-caught shrimp for this recipe (about 16-20 shrimp per pound), but you can experiment with using smaller shrimp if you’d like. You may need to adjust cooking time slightly depending on the size of your shrimp – shorter cooking time for smaller shrimp, longer cooking time for larger shrimp or prawns.
  • We like to buy raw shrimp that has the shells and tails on. It takes only a few minutes to peel and devein them. The easiest way to do this is to set up a few bowls of water. In one, peel the shrimp. Then move the shrimp over to the second bowl. Run your knife carefully down the back of the shrimp vertically and scoop out the vein. Then rinse the shrimp in the bowl of water to remove any residual vein or shell.
  • You can freeze the shells in a freezer bag and use them to make shrimp stock later.

coconut shrimp recipe

Nutrition Information (per ¼ of recipe):

Calories: 268
Total Carbs: 5 grams
Net Carbs: 4 grams
Fat: 15 grams
Protein: 28 grams

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crab cakes recipeCrab cakes may remind you of cocktail parties, weddings, or sun-soaked getaways to the seashore where you seek refuge from the sun at a fish shack that serves only the freshest local seafood. Most traditional crab cake recipes include breadcrumbs or flour (or both) and are deep fried in vegetable oil so the end result is a greasy, bready puck that disrespects the naturally sweet, succulent essence of lump crabmeat. We remade the classic crab cake to make it Primal and keto-friendly. Don’t be put off by the long list of ingredients; we like the way the vegetables and seasonings accentuate the crab, but if you prefer a pared-down version, the crab, almond flour, herbs, mayo, egg, lemon juice, salt and pepper would make a perfectly lovely crab cake, too.

Mini Keto & Primal Crab Cakes

Ingredients

crab cakes recipe

  • 8 oz. lump crabmeat
  • 2/3 cup almond flour
  • 1/3 cup parsley, chopped
  • 1/3 cup celery, chopped
  • 1/4 cup dill, chopped
  • 1/4 cup carrot, chopped
  • 1/4 cup red onion, minced
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. paprika
  • 2 1/2 Tbsp. Primal Kitchen Mayo
  • 1 tsp. dijon mustard
  • 1/2 tsp. lemon juice
  • 1 egg
  • 2 Tbsp. Primal Kitchen Extra Virgin Olive Oil or Avocado Oil

Instructions

Preheat oven to 350ºF. Squeeze out any excess liquid from the crabmeat.

crab cakes recipe

Combine the crabmeat, almond flour, parsley, celery, dill, carrot, onion, salt, pepper, and paprika in a bowl. Mix in the mayo, mustard and lemon juice. Whisk the egg and mix it in with the crab mixture.

Form 16 small crab cake balls from the mixture.

crab cakes recipe

Heat the oil in an oven-safe pan over medium heat. Once hot, add the crab cakes to the pan and sear for 1-2 minutes. Carefully flip the crab cakes over and sear for an additional 1-2 minutes. Transfer the pan to the oven for about 15 minutes, or until the crab cakes are firm.

Allow them to cool slightly before removing them from the pan. Insert toothpicks and arrange them on a platter. Create a quick dipping sauce by mixing your favorite Primal Kitchen Mayo with a little lemon juice and paprika.

crab cakes recipe

Nutrition Information per serving (per crab cake):

Calories: 83
Total Carbs: 2 grams
Net Carbs: 1 gram
Fat: 7 grams
Protein: 24 grams

The post Mini Keto and Primal Crab Cakes appeared first on Mark’s Daily Apple.

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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

Ingredients:

  • 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)

Instructions:

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

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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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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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Teriyaki is a classic accompaniment for salmon, but concerns about soy may have kept you away from enjoying this combo. No more. Primal Kitchen® No-Soy Teriyaki brings the taste to new life. And it goes perfectly with this Primal- and keto-friendly cauliflower rice mix. Scallions, carrots, garlic and orange add all the nuance and brightness you’d expect from this Asian-inspired bowl. It’s a perfect dinner any night of the week (or leftovers lunch).

Servings: 2

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

Salmon:

Cauli-Rice:

  • 2 eggs
  • 1 Tbsp. Primal Kitchen® Avocado Oil
  • 1/2 Tbsp. sesame oil
  • 1/2 cup chopped carrot
  • 1/2 cup chopped green onion
  • 2 cloves minced garlic
  • 1 tsp. minced ginger
  • 3 cups cauliflower rice
  • 2 Tbsp. coconut aminos
  • To garnish: sesame seeds, green onion, sriracha

Instructions:

Preheat the oven to 350 ºF/176 ºC. In a small bowl, combine the Primal Kitchen Teriyaki Sauce and ½ tablespoon sesame oil. Brush the salmon all over with the sauce and allow it to marinate at room temperature for 10-15 minutes.

Place an orange slice on top of each pieces of salmon and place them on a parchment covered sheet pan on top of the crushed salmon. Bake until the salmon is just opaque in the center. The length of time will depend on the thickness of the salmon pieces, but estimate around 15 minutes. Remove the salmon from the oven and sprinkle with sesame seeds.

While the salmon is cooking, whisk the eggs together in a small bowl. Heat a large skillet over medium high heat. Once hot, add the avocado oil and shortly after the whisked egg. Use a rubber spatula to carefully flip the egg over once the omelet sets. Once the egg has set, remove it with the spatula, place it on a plate and cut it into make small strips.

In the same pan, add the remaining ½ tablespoon of sesame oil and the chopped carrot over medium heat. Saute until the carrot starts to soften, then add half of the green onion. Stir for 30 seconds or so and add the garlic and ginger. Heat until fragrant and add in the cauliflower rice. Heat over medium-high heat quickly for 2-3 minutes, until the rice begins to soften. Add the coconut aminos in 1 tablespoon at a time, stirring in between so the cauliflower can absorb some of the liquid. Once the cauliflower is browned and has softened, add the remaining green onion and the chopped egg and toss. Remove the pan from the heat and add any garnishes you like. Serve alongside the salmon.

Nutrition Information:

  • Calories: 408
  • Net Carbs: 13 grams
  • Fat: 20 grams
  • Protein: 37 grams

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Foil pack dinners offer the ease and convenience of single packs with zero clean-up: an attractive option for anyone looking to make the most of their evenings (while still putting a healthy meal on the table).

We think this light and tasty salmon with asparagus pack is the perfect spring dinner—and Primal Kitchen Lemon Turmeric Dressing and Marinade makes it even easier. Four main ingredients, and supper is served!

Servings: 2

Time In the Kitchen: 15 minutes

Ingredients:


Instructions:

Heat oven to 375ºF.

Divide raw asparagus and place half as well as a half salmon fillets in 2 large sheets heavy-duty foil. Fold up all sides of foil slightly to form rim. Pour 3 tablespoons of Primal Kitchen Lemon Turmeric Dressing & Marinade over each fillet half and asparagus stalks.

Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer in shallow pan.

Bake 15 min. or until fish flakes easily with fork. Cut slits in foil with sharp knife to release steam before opening packet. Top with additional dressing, lemon slices and chopping parsley as desired.

Nutritional Information (per serving):

  • Calories: 378
  • Net Carbs: 5 grams
  • Fat: 26 grams
  • Protein: 31 grams

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