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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

Recipe By Primal Kitchen Family Coming to Town? Menu planning for big holiday events can be easy! Ingredients 4 boneless skinless chicken breasts (about 1.25 lbs.) 1/2 packed cup thawed and drained frozen spinach 1/2 cup room temperature cream cheese 1/2 cup shredded Romano cheese 1/4 cup Primal Kitchen Pesto Mayo 1 tsp. garlic powder 1 tbsp. Italian seasoning, divided 1/4 tsp. salt 1/4 tsp. pepper 1.5 tbsp. Primal Kitchen Olive Oil 4 oz. fresh mozzarella sliced tomato fresh basil Directions Preheat your oven to 375 degrees Fahrenheit. In a bowl, combine the spinach, cream cheese, Romano cheese, pesto mayo, garlic powder and 1 teaspoon of Italian seasoning. Place the chicken breasts between two pieces of parchment and pound with a mallet until they’re about ½ inch thick. Carefully butterfly them by making a slice about ¾ of the way in the side of the chicken breast until you have a pocket for the spinach stuffing. Season the chicken breasts on all sides with the remaining Italian seasoning, salt and pepper. Stuff the chicken breasts with the spinach mixture. Heat the olive oil in a pan on your stovetop over medium heat. Once hot, place the chicken in the pan. Sear for 3-4 minutes, then carefully flip them over and sear for 3-4 minutes on the opposite side. Place the pan in the oven and bake until the internal temperature of the stuffed chicken reads 165 degrees Fahrenheit on a meat thermometer. Slice the fresh mozzarella and place a slice or two on top of each piece of chicken. Place the pan back in the oven until the cheese with 1-2 slices of tomato and fresh basil. Enjoy the chicken with your favorite gluten-free pasta, zucchini noodles, or just a a side dish.

Recipe By Primal Kitchen Ingredients 1 14-pound turkey (We used a ButcherBox all-natural turkey fed an all-vegetable diet) 1 ½ cups Primal Kitchen Avocado Oil & Vinegar Vinaigrette & Marinade Plenty of salt 1 large onion, quartered 4 apples, sliced 4 carrots, cut into 3”-long pieces 4 celery stalks, cut into 3”-long pieces 12 garlic cloves, separated 6 sprigs fresh rosemary 10 stems fresh thyme 10 stems fresh sage 2 sticks unsalted butter, melted Freshly cracked black pepper Equipment 1 Meat Injector Syringe (We used this one.) 1 large meat roasting pan with metal grate 1 roll aluminum foil 1 turkey baster Blender Meat thermometer Instructions The night before you roast the turkey... If frozen, make sure the turkey is thawed completely before starting preparation process. Remove giblets and neck from body cavity of turkey and rinse turkey thoroughly with cool water. Pat turkey dry completely with paper towels. Blitz Avocado Oil & Vinegar Vinaigrette in a blender for 10–15 seconds. Pour vinaigrette into injection syringe and start poking the needle into the flesh of the turkey and injecting the vinaigrette inside the bird. You want to insert the needle just far enough into the meat that the vinaigrette doesn’t just run out of the bird. Add more vinaigrette to the syringe as necessary until you’ve evenly injected vinaigrette all over the bird. Plan to make about 30–40 injections into a large bird. Place the turkey in the refrigerator, covered, if desired, for about 12 hours to allow the vinaigrette to distribute throughout the bird. The day you want to roast the turkey… Remove turkey from the refrigerator and allow to come to room temperature on the counter, about 20 minutes or so. Season the turkey liberally inside and outside with salt. Place cut onions, apples, carrots, celery, garlic, and half of the herbs inside of the cavity of the turkey. Scatter any remaining fruit, veggies, and herbs onto the bottom of the turkey roasting pan. Place stuffed turkey on top of the roasting rack. Preheat oven to 325ºF. In a saucepan over medium-low heat, melt better. Set aside to cool. Pour half of the melted butter on top of the bird. Massage butter onto the outside skin of the turkey with your hands so that it’s completely coated. Grind fresh cracked black pepper on top of the turkey. Place a tent of aluminum foil over the turkey and place in the oven. Roast for approximately 15 minutes per pound. For our 14-pound bird, we roasted it in the oven for about 3.5 hours total. About one hour before the cooking time is done for the size of your turkey, remove the aluminum foil tent. Baste the turkey with remaining melted butter and allow to roast and brown for another hour. When the cooking time is complete, remove the turkey from the oven. Insert a meat thermometer inside the breast of the turkey (away from any bone) and read the temperature. A reading of 173ºF indicates that the turkey is fully cooked. Allow the turkey to rest for 20–30 minutes before carving (you can tent it with aluminum foil again to keep it warm).

By Primal Kitchen Recipes Ingredients For the smoothie: ½ cup alternative milk of choice (or use dairy milk, if desired) ½ cup coconut milk solid (save the liquid from the can) ½ cup ice 1 scoop Primal Kitchen Collagen Peptides ¼ teaspoon pure peppermint extract Two drops of liquid stevia For the red swirl on top: 1 teaspoon beet powder 2-3 tablespoons coconut milk liquid Instructions Place all of the smoothie ingredients into a high-speed blender and mix until smooth and frothy. Pour smoothie into a glass. Whisk together beet powder with coconut milk liquid, starting with 2 tablespoons of liquid. Add another tablespoon of liquid, if needed. Mixture should be liquid. Drizzle the red swirl topping on top of the smoothie using a spoon to make a swirl pattern. Enjoy! PRIMAL KITCHEN(™) Collagen Peptides help support hair, skin, and nails, and pair perfectly with savory soups, shakes, smoothies, coffee, and even baked goods

Recipe By Jordan's Skinny Syrups Ingredients: 2 tbsp Sugar Free Peppermint Bark Syrup 2 tbsp Sugar Free Mocha Syrup or Sugar Free White Mocha 1 cup Almond Milk 1/2 cup Brewed Coffee Whipped Heavy Cream Optional: Crushed Sugar Free Peppermint Optional: Sugar Free chocolate curls Directions Combine Skinny Syrups and milk in a small saucepan. Cook at a low-medium heat, stirring often, until warm. Remove from heat and pour into mug. Slowly add coffee into mug and mix until combined. Top with whipped heavy cream. Add crushed sugar free peppermint and sugar free dark chocolate curls if desired. Enjoy! Shop Jordan's Sugar Free Peppermint Bark and Sugar Free Mocha Syrups to make this delicious latte all holiday season!

Recipe Found at Birch Benders Ingredients 1 pouch of Birch Benders Keto Ultimate Fudge Brownie Mix 1 large package fresh strawberries 1/2 cup coconut cream, canned 1 1/2 cups keto-friendly chocolate chips Directions Bake brownies using Birch Benders Keto Ultimate Fudge Brownie Mix in a square baking pan (per package instructions) and let cool. For the chocolate strawberry layer, first top the brownies with sliced strawberries. Then slowly melt ½ cup of canned coconut cream with 1 ½ cups of keto chocolate chips over a double boiler. Pour the melted chocolate mixture over the strawberries let set in the fridge for about 20 minutes. Slice and enjoy!

Recipe & Photo Found at Birch Benders Ingredients 1 Pouch (per desired number of layers) Birch Benders Keto Chocolate Cake Mix 10 oz (per desired layers) Birch Benders Keto Vanilla Frosting 2 Cups Fresh Figs 1 Cup Keto Caramel Sauce Optional Pistachios for Garnish Directions Preheat oven to 350°F. Prepare 9" cake pans (depending on desired number of layers) Prepare Birch Benders Keto Chocolate Cake Mix as per recipe instructions on the package. Bake according to the directions on the cake mix package. After baking, let layers of cake cool on a wire rack. Once cooled, stack cakes on top of each other, using a Keto friendly Vanilla Frosting between each layer. Slice figs and chip pistachios for optional garnish. Drizzle keto caramel sauce on top of cake and decorate with figs and nuts. Enjoy!