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.
Prep Time: 20 minutes
Cooking Time: 15 minutes
For the Chimichurri:
- 1 cup cilantro (stems removed)
- 4 cloves garlic
- 1/3 cup+ Primal Kitchen® Greek Dressing
- Salt (to taste)
For the Rub:
- 1 Tbsp. Four Sigmatic 10 Mushroom Blend Mix
- 3 Tbsp. Paprika
- 1 Tbsp. Salt
***This will make extra rub (more than you’ll need)
You will also need:
- A large head of cauliflower
- Primal Kitchen Avocado Oil
- Red pepper flakes
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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Whether you’re planning a summer barbecue or an informal dinner, you can never go wrong with cole slaw. Creamy, tangy and crunchy, it’s always a crowd pleaser. But most cole slaw recipes use ingredients that contain sugar or other added sweeteners as well as mayo made with industrial seed oils. Not this recipe. Here you’ll find a healthier version all around and one that even fits the needs of a keto dieter—with all the fresh taste you’ve come to expect.
The goodness of Primal Kitchen® Mayo (made from healthy avocado oil) and Primal Kitchen Organic Spicy Brown Mustard mix with the bright colors and nutrients of cabbage, carrots and green onion—with a few extras to create a zesty and creamy side you’ll want to serve every week. (Personally, we think they go exceptionally well with these tempting Low-Carb Ribs.…)
Time in the Kitchen: 20 minutes
- 1/2 cup Primal Kitchen Mayo
- 2 Tbsp Primal Kitchen Organic Spicy Brown Mustard
- 2 Tbsp full fat organic sour cream
- 1/4 cup dill relish
- 2 tsp organic apple cider vinegar
- 1/4 cup grated carrot
- 1/2 cup chopped green onion
- 2-3 tsp horseradish (depending on how spicy you like it)
- 3 cups (about half a head) of shredded green cabbage
- 1 cup shredded red cabbage
- 1 Tbsp celery seed
- Salt/Pepper to taste
Shred cabbage, grate carrot, and chop green onion.
Mix mayo, mustard, apple cider vinegar, horseradish, celery seed, sour cream, and relish. Pour over veggie mix and toss to fully coat. Salt and pepper to taste. Serve and enjoy!
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It’s hard to decide which is more delicious, these savory bacon and cheddar keto muffins, or the original blueberry flavor. Both flavors are made from the same basic recipe with a simple gluten-free ingredient list that includes almond flour, butter, heavy cream and an egg.
The lightly sweetened blueberry version is a delicious morning treat, but this combination of bacon and sharp cheddar is equally hard to resist. Who doesn’t love bacon? These rich and flavorful muffins are perfect for busy mornings (keep a batch in the fridge or freeze, and warm one in the microwave) or for leisurely weekend brunches.
Servings: 12 muffins
Time in the Kitchen: 30 minutes
- 2 ½ cups finely ground almond flour (280 g)
- ¼ teaspoon baking powder (1.25 g)
- ½ teaspoon baking soda (2.5 g)
- 1/4 teaspoon salt (1.25 g)
- ¼ cup unsalted butter, melted and cooled to room temperature (60 g)
- 3/4 cup heavy cream (180 ml)
- 1 egg
- 4 pieces cooked bacon, crumbled
- 3 ounces sharp cheddar cheese, cut into tiny squares (85 g)
Heat your oven to 375 °F/190 ºC and line a muffin pan with 12 liners, or use a silicone muffin pan.
In a medium bowl, whisk together almond flour, baking powder, baking soda and salt.
In a large bowl, whisk together butter, heavy cream and egg until smooth. Stir in the bacon and cheddar.
Combine the almond flour mixture with the bowl of wet ingredients, stirring gently to combine. The batter will be very thick.
Spoon the batter into the muffin tin, filling the cups almost to the top.
Bake until the muffins are lightly browned on top and a toothpick inserted into a muffin comes out clean, about 16 minutes.
For optimal freshness, store bacon and cheddar keto muffins in the refrigerator. They keep well for 3 to 5 days. The muffins also freeze well and can be defrosted and heated in the microwave before eating.
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Cooking large batches of vegetables makes it easier to eat veggies throughout the week. Pre-cooked veggies can be added to salads or served as a side dish, making both lunches and dinners easier to throw together.
Roasting large batches of vegetables on sheet pans is a great way to stock your fridge with ready-to-eat veggies. Another easy strategy is filling up the slow cooker and walking away for a couple hours.
Slow cooked vegetables don’t have to be soft and mushy. In this recipe, bell peppers, summer squash, zucchini and green beans emerge from the slow cooker tender with a little crunch left in them. These veggies are still fresh and brightly colored, and keep well in the fridge for several days.
Time in the Kitchen: 15 minutes, plus 2 hours to cook
Servings: 6 to 8
- 1 to 2 yellow bell peppers, cut into ½-inch thick strips
- 1 to 2 orange bell peppers, cut into ½-inch thick strips
- 2 to 3 small yellow crookneck squash, cut into slices approx. 1-inch wide and 3-inches long
- 2 to 3 small zucchini, cut into slices approx. 1-inch wide and 3-inches long
- 8 ounces green beans (226 g)
- 1 red or yellow onion, peeled, halved and quartered
- 6 garlic cloves, peeled and sliced
- ½ cup Primal Kitchen® Avocado Oil (120 ml)
- 1/2 teaspoon kosher salt (2.5 ml)
Recipe Note: The type, and amount, of vegetables used in this recipe can vary. Experiment with different combinations of vegetables that you like. When deciding how many vegetables to use, aim to fill ¾ of the slow cooker. Seasonings such as dried herbs and seasoned salt or pepper can also be used to add extra flavor.
Put all the veggies in the crockpot. Pour the avocado oil on top, and season with salt. Toss the veggies well with your hands to coat evenly in oil. Cook on high for 2 hours.
After 2 hours, taste the vegetables to see if the texture is to your liking. If you prefer softer vegetables, cook the vegetables longer.
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This is a very simple recipe, with one secret ingredient: a little splash of fish sauce to add umami flavor to dark, leafy greens.
Sautéed greens are a quick and very healthy side dish for any meal. The most common set-up is olive oil, garlic and greens (which is delicious) but this recipe assumes that you want even more flavor, or perhaps a different type of flavor that will make greens more interesting (and less bitter).
Fish sauce is just the thing. It only takes a teaspoon of high-quality fish sauce to boost the flavor of greens. You can stop there, or add even more layers of flavor with ingredients like coconut milk, ginger, or red pepper flakes.
If dark leafy greens aren’t a regular part of your diet, use this recipe as inspiration to start eating more.
Servings: 2- 4
Time in the Kitchen: 15 minutes
- 1 tablespoon Primal Kitchen® Avocado Oil (or other oil) (15 ml)
- 1 bunch dark, leafy greens (try kale or collards), leaves torn from stems and cut into thin strips*
- 4 scallions, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 teaspoon fish sauce (5 ml)
- Use coconut oil instead of avocado oil
- Add ¼ cup/60 ml coconut milk at the same time as the fish sauce
- Add red pepper flakes, or a sliced hot chili when garlic is added
- Add chopped ginger when garlic is added
- Try different types of greens: kale, collards, Swiss Chard, mizuna, bok choy
*The easiest way to chiffonade, or thinly slice, the leaves of greens is to tear or cut the leaves from the stems, stack a few leaves into a pile, then roll the pile into a tight cigar and slice
Heat a wide skillet over medium-high heat. Add oil. When the oil is hot and shimmering, add green onions. Cook until lightly browned, 3 minutes. Add garlic, then quickly add greens in handfuls, stirring and adding more as the greens wilt.
Sauté about 3 minutes, stirring the greens several times and adding more oil if the skillet seems dry.
Add fish sauce. Stir and cook 20 seconds more, then turn off heat and put a lid on the skillet. Let the greens sit for 3 minutes, to steam and soften, before serving.
The post Midweek Quick Cooking: Easy Sautéed Greens with Fish Sauce appeared first on Mark’s Daily Apple.
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