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Recipe By Better Body Foods INGREDIENTS 1-pound boneless chicken thighs, chopped 2 tsp thyme 1 tsp cumin kosher salt & freshly ground pepper 2 Tbsp BBF Coconut MCT Oil 1 large white onion, diced 2 jalapeños, seeded and chopped 4 cloves garlic, minced 1 6-ounce can of diced green chiles 4 cups chicken stock 1 cup water juice of 1/2 lime 1 cup fresh cilantro 1 medium avocado, sliced 1 cup shredded cabbage 6 sprigs cilantro 1/2 cup shredded cheddar cheese DIRECTIONS 1. Season the chicken with salt and pepper and set aside. 2. Heat the mct oil in a large saucepan over medium heat. 3. Add the onion, jalapeño and garlic and cook until soft, about 6 minutes. 4. Transfer to a blender, add the chiles, cilantro, cumin, thyme and a splash of chicken broth. 5. Puree until smooth. Return to the saucepan, add the stock and water and cook over medium heat until the sauce boils. 6. Add the chicken, cover and simmer until the chicken is cooked through, about 10 minutes. You May Also Like: Lemon Blueberry Keto Muffins or Eggplant Parmesan By Better Body Foods Try it in Coffee to make it Bulletproof

Recipe By Primal Kitchen Most baked salmon recipes include panko or seasoned breadcrumbs in the topping that gets spooned on generously before baking, but our grain-free sauce uses only a mixture of Dijon mustard and extra virgin olive oil, lemon zest or juice, thyme, garlic, and salt and pepper to flavor the wild-caught salmon filet. All it takes is about five minutes of preparation before you can slide the salmon into the oven and let it do all the work. Time: 25 minutes Servings: 2 Ingredients 1/4 cup fresh thyme, de-stemmed 1/4 cup Primal Kitchen Dijon Mustard 1/2 tablespoon lemon zest or 1 tablespoon fresh lemon juice 1 tablespoon Primal Kitchen Extra Virgin Olive Oil or Avocado Oil 3 cloves garlic, minced Pinch of salt and black pepper 1-pound wild salmon fillet Instructions Preheat oven to 375ºF. Add thyme to a bowl. Add Dijon mustard, lemon zest or juice, olive oil, garlic, salt, and pepper to the bowl. Mix well to combine. Place salmon fillet skin-side down on a piece of parchment paper on a baking sheet. Make sure all bones are removed (run your hand over the salmon to feel for any bones). Spread the mustard mixture on top of the salmon, coating it generously. Place salmon in the oven and bake for 18–20 minutes. Remove from oven and serve right away.

By Primal Kitchen Ingredients 3 cups fresh basil, packed 2 cups parmesan cheese, grated 1 1/2 cups pine nuts, lightly toasted 4 cloves garlic 1 1/4 cups Primal Kitchen Extra Virgin Avocado Oil 1/2 teaspoon salt 1/2 teaspoon black pepper, ground *You can also use Primal Kitchen Extra Virgin Olive Oil Instructions Add all ingredients except for the oil into a high-speed blender (we used a NutriBullet) or food processor. Cover the blender or food processor with the lid. Pulse for three seconds five times (for a total of 15 seconds) to combine. Then, with the motor running, drizzle in oil in the top of the blender (remove the stopper first) or processor. Blend the ingredients on low for 20–30 seconds until the ingredients are blended evenly. You may need to remove the lid and scrape down the sides of the blender or food processor, and to mix the ingredients together if they clump and won’t blend easily. Replace the lid and pulse a few more times until well combined. The consistency should be a spoon able sauce. Remove from blender or food processor and use immediately or pour into a mason jar or container with an air-tight lid. Store any unused pesto in the refrigerator for 4 to 7 days. You can also freeze pesto in ice cube trays or in resealable freezer bags for up to 2 months (thaw before using).

This low carb lemon coconut chicken salad is so delicious! Recipe By Vicky Abrams at So Nourished This flavorful dish can be quickly whipped up in a matter of minutes. The crispy outside coupled with the moist inside chicken is what make this the most amazing and satisfying salad. The lemon zest and coconut come together to offer a little bit of tang and a subtle sweetness that will totally satisfy your taste buds. This is definitely the type of salad that you can really sink your teeth into. The hearty lemon coconut chicken guarantees that you get a great burst of flavor while you fill satisfy your hunger. Ingredients 3 tablespoons coconut flour 2 tablespoons shredded unsweetened coconut 1 tablespoon fresh lemon zest 1 large egg 2 tablespoons organic coconut oil 4 boneless chicken thighs 3 tablespoons apple cider vinegar 2 tablespoons organic olive oil 1 teaspoon Dijon mustard 6 cups fresh spring greens salt and pepper Instructions Place the coconut flour in a shallow dish and the unsweetened shredded coconut and lemon zest in another. Beat the egg in another dish then heat the coconut oil in a large skillet over medium-high heat. Season the chicken with salt and pepper then dredge in the coconut flour and dip in the egg. Coat the chicken with the coconut and lemon zest mixture then add to the skillet. Cook for 5 minutes on each side until the coating is browned and the chicken cooked through. Whisk together the apple cider vinegar, olive oil, and Dijon mustard in a small bowl. Divide the spring greens between four small salad plates and place a piece of chicken on each. Drizzle with the dressing and serve immediately. MACROS PER SERVING: • 440 Calories • 33.5g of Fat • 22g of Protein • 6g of Net Carbs Dr. Rosmy Barrios, MD This article has been medically reviewed by Dr. Rosmy Barrios, MD. Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.

Recipe Found at Sweetleaf Stevia This low-carb entree is bursting with flavor, and provides omega 3s everyone needs! Our compliments to the chef. Serves: 4 Calories: 370 Meal Type: Dinner, Keto-Diet, Main Dishes, SweetLeaf Fans Recipe courtesy of Briana DeBolt and Chamere Orr @afullliving Ingredients 1 lb. fresh wild salmon ½ tsp. Himalayan pink salt ¼ tsp. black ground pepper Thinly sliced lemon and orange slices, for topping the salmon ½ shallot, about 30 grams Juice of ½ orange Juice of 1 lemon Juice of 1 lime 1 tsp SweetLeaf® Liquid Stevia Valencia Orange Sweet Drops® ¼ cup extra virgin olive oil 1 handful parsley leaves Directions Preheat your oven to 350 degrees. Pat your salmon dry, and season both sides of the fish with salt and pepper. Place the salmon skin side down on a cast-iron skillet or casserole dish on top of just a dollop of olive oil to prevent it from sticking. Layer the fish with very thin slices of lemon and orange. Place the salmon in the oven, uncovered, and cook for about 15 minutes (The salmon will not be cooked through at this point). Begin making the glaze by finely mincing shallot. Set it aside. In a small bowl, strain the orange, lemon, and lime juice through a small metal sieve. Starting with 1 tsp., add Valencia Orange Sweet Drops to taste. Add olive oil, minced shallots, parsley, salt and pepper. Whisk everything together. Remove salmon from oven. Remove citrus slices then set aside. Place salmon on tin foil big enough to wrap up. Cover the salmon with the glaze, then layer the citrus back on top. Wrap the foil tightly before putting it back in the oven. The salmon will need to cook for probably about 10-15 more minutes, until the internal temperature reaches 145 degrees. Serve the salmon with any side you’d like. Garnish with more parsley. Our Sweet Story Wisdom Natural Brands, the parent company of SweetLeaf, was founded by James A. May after meeting the Guarani people and seeing the benefits of plants in their culture. In 1982, James established Wisdom Natural Brands, which was the first company to bring stevia to consumers in the United States. This earned him the name “The Father of Stevia.” From there, his company launched SweetLeaf to produce the highest quality stevia products on the market today.

Recipe By Primal Kitchen Recipe By Primal Kitchen Ingredients For the tacos... 1 lb halibut Salt Pepper Spice Cave “Sea” Spice Blend Siete Cassava and Coconut Tortillas Primal Kitchen Avocado Oil For the batter dip... 1/2 cup Otto’s Cassava Flour 1/2 cup arrowroot flour 1 tsp salt Up to 1 cup sparkling water For the toppings... Cabbage (red and green) Avocado slices Fresh cilantro Primal Kitchen Cilantro Lime Dressing Instructions h Heat a couple of tablespoons of  Primal Kitchen Avocado Oil in a deep fryer at 350 degrees. Mix together the cassava flour, arrowroot flour, and salt in a large mixing bowl. Add sparkling water to the dry mix until you achieve roughly the consistency of pancake batter. If you add too much water, don’t worry! Just add a little more cassava flour (one tablespoon at a time) until you get just the right thickness. Heat the tortillas on medium heat (approximately 30-seconds on each side) and keep them warm by covering them in a towel. Thinly slice the cabbage and avocado. Remove the skin of the halibut and cut it into strips. Season with Spice Cave “Sea” spice blend and salt. Dredge the halibut in batter dip and deep fry it for 5-6 minutes (or until golden to your liking). Drain on a paper towel. Assemble your tacos by layering your tortillas with fish, avocados, and cabbage. Top with Primal Kitchen Cilantro Lime Dressing Enjoy!

Recipe By Primal Kitchen This ready-made Keto Certified, Paleo Certified, Whole30 Approved pasta sauce made with avocado oil Arrabbiata sauce is a spicy marinara sauce made with tomatoes and crushed chiles or red pepper flakes. Primal Kitchen Arrabbiata Sauce uses two types of tomatoes—organic tomato puree made from tomato paste and water plus organic diced tomatoes. This spicy arrabbiata sauce gets its heat from organic crushed red chiles Ingredients 1 package Keto Friendly Palmini Lasagna Noodles 1/2 lb. grass-fed ground beef 1 1/2 cups Primal Kitchen Arrabbiata Sauce 3 Tbsp. parmesan cheese, freshly grated 3 Tbsp. parsley, chopped Instructions Rinse and drain the lasagna noodles in a colander in the sink. Place on clean kitchen towels to dry. Heat a large skillet over medium-high heat. Brown the ground beef, breaking up any large clumps. Once the meat is browned, add in the Arrabbiata Sauce and stir well. Stack the dried lasagna noodles on a cutting board in one block. Cut the lasagna sheets in half or thirds, depending on how thick you like your noodles. Add the noodles to the meat sauce, and heat for 2–3 minutes. Divide the pappardelle and meat sauce onto 3 plates. Sprinkle each plate with 1 Tbsp. each parmesan cheese and parsley.

By Primal Kitchen Ingredients 1 Tbsp. Primal Kitchen Extra Virgin Olive Oil 1 lb. lean grass-fed ground beef* 1 jar Primal Kitchen Arrabbiata Sauce 1 egg, beaten 15 oz. whole milk ricotta cheese 1/4 cup organic parsley, chopped 2 1/2 cups whole milk mozzarella cheese, shredded 1/2 cup parmesan cheese, grated 2 packages Palmini Lasagna Noodles *Use lean ground beef to prevent the lasagna from falling apart and being too greasy. Equipment 13x9-inch heat-safe baking dish with a lid Instructions Preheat oven to 350ºF. In a large skillet over medium-high heat, add Primal Kitchen Extra Virgin Olive Oil. Add ground beef. Break up large chunks with a heat-safe spatula, stirring frequently, until browned. Remove meat from skillet and place in a bowl. Add Arrabbiata Sauce to bowl and stir to combine with the meat. Set aside to cool a bit. Meanwhile, combine egg, ricotta, parsley, 1 1/4 cups mozzarella cheese, and 1/4 cup parmesan cheese. Stir to combine. Rinse hearts of palm lasagna noodles in a colander over the sink. Dry on clean kitchen towels Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of lasagna noodles, 1/3 of the ricotta mixture, and 1 cup of the remaining meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce, and cheeses. Cover with lid. Bake 1 hour or until heated through. Remove the lid of the dish after 45 minutes in the oven to bronze the cheese on top of the lasagna. Remove from oven and let stand, partially covered, for 15 minutes before slicing. Store any leftover lasagna in an airtight container in the refrigerator for up to 5 days. Freeze any extras by wrapping each slice of lasagna in parchment paper and storing in a resealable bag for up to 3 months.

Recipe By Primal Kitchen Recipes This pasta is similar to shirataki noodles, pasta made from hearts of palm are a lower carb alternative to pasta made with flour (including nut-based flours) in this keto vegan spaghetti. These gluten-free noodles provide the texture, chew, mouthfeel, and bland flavor that allow the sauce and toppings to shine. We paired the swirly hearts of palm noodles with our vegan Low carb Primavera Sauce, which is made with avocado oil; beets, tomatoes, apples to get a gorgeous fuchsia hue; and cashew butter for creaminess with no dairy. This four-ingredient keto vegan spaghetti is the perfect pantry dish to throw together in less than 10 minutes. Ingredients 1 package Palmini linguine 1/2 cup Primal Kitchen Pasta Sauce 3 Tbsp. vegan parmesan 3 Tbsp. parsley, chopped Instructions Place Keto friendly linguine in a colander in the sink. Drain noodles and rinse well, allowing all water to drain after rinsing. Heat Keto friendly Primal Kitchen Pasta Sauce in a pot over medium-high heat. Add drained noodles, and stir with tongs to combine the sauce and noodles. Heat sauce and noodles until both are hot, about 3 minutes. Chop parsley. Divide spaghetti onto 3 plates (or store extra servings in a glass container with lid in the refrigerator). Sprinkle 1 tablespoon parsley and 1 tablespoon vegan parmesan on top of each plate of spaghetti.

Recipe By Primal Kitchen Ingredients 1, 2 1/2-oz. bag Epic Pork Rinds 1 small yellow onion 2 poblano peppers 2 garlic cloves, skins removed 1 Tbsp. Primal Kitchen Avocado Oil 2 boneless, skinless chicken breasts 1/4 cup Primal Kitchen Mayo with Avocado Oil 1/4 cup Oaxaca cheese* 1 Tbsp. cilantro leaves, chopped Optional: pico de gallo Instructions Preheat oven to 350ºF. Place pork rinds in a food processor and pulse until they resemble coarse breadcrumbs. Alternatively, place the pork rinds in a resealable bag that's closed, and use a rolling pin or a potato masher to crush the rind s until they resemble coarse breadcrumbs. Cut the stem off of the poblano pepper, and remove the seeds. Dice the pepper, onion, and garlic. In a skillet over medium-high heat, add avocado oil. When the oil is warm, add the onions, garlic, and peppers and cook, stirring frequently, until softened, about 5 minutes. Season with salt and pepper, stir, then remove from the heat. Slice chicken breasts lengthwise down the middle until you're about 3/4 of the way through the entire breast. Leave one side uncut so the breast has a little pocket. Pat the chicken breasts dry with a clean kitchen towel. Stuff the cooked onions and peppers equally into each chicken breast. Place half of the cheese in each chicken breast pocket. Coat the outside of each chicken breast with half of the mayo.

Keto Friendly Low Carb Recipe Ideas by Primal Kitchen Chimichurri sauce is elegant enough to serve at a formal dinner party yet simple enough to make on even the busiest weeknights. Ingredients For the tenderloin 1 pork tenderloin (1 lb.) 2 teaspoons minced garlic 1 teaspoon Italian herb seasoning blend ¼ cup Primal Kitchen Honey Mustard Vinaigrette ½ teaspoon salt ½ teaspoon pepper 2 teaspoons Primal Kitchen Dijon Mustard For the Chimichurri sauce 1/2 Bottle Primal Kitchen Greek Dressing 2 cups fresh parsley 1 clove garlic Directions Heat grill to medium heat. Combine tenderloin marinade ingredients in a bowl. Brush meat with marinade ingredients. Let stand 10 minutes. Grill meat 20 to 25 minutes or until done (145ºF), turning and brushing occasionally with remaining marinade mixture after 15 minutes. Transfer meat to cutting board and let stand for three minutes.

Keto Shredded Beef Tacos Recipe By Primal Kitchen Keto Style Green Curry Pork Tacos Recipe By Better Body Foods Modified for Keto by Healthy Life Selections Cilantro Lime Fish Tacos Recipe By Primal Kitchen Keto Avocado Tacos Recipe By Primal Kitchen Crispy Keto Taco Cups Crisp and crunchy outside, filled with perfectly spiced beef, juicy tomatoes, and creamy avocados, every bite will be more flavorful than the last. These low-carb taco cups are a fun and easy twist for your next taco night! Recipe + photo by @cleaneaterr