Search Results

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!

Recipe & Photo from Truvia Ingredients 1 cup Truvia Sweet Complete Confectioners Sweetener 1 tsp pure meringue powder 3-4 Tbsp warm water 1 tsp vanilla extract (optional) 2-3 drops of color (optional) Directions In a small bowl whisk together Truvia Sweet Complete Confectioners Sweetener, meringue powder and 2 tbsp of warm water. Add additional tablespoons of water until desired consistency is achieved. It should drizzle off the end of the whisk in ribbons but shouldn't be too thin (Add optional flavor now). Divide into separate bowls and add food coloring in small amounts until the desired color is achieved. Place icing in small square plastic bags or piping bags with the very corner snipped off to pipe outlines. Frost cooled cookies. If you want a filled in design, Let the outlines dry at least 5-10 minutes before filling in. Store decorated cookies in a sealed container. Options (Will Affect Nutritional Information) To fill in the outlines, add 1-2 Tbsp of water to icing to thin out more, pipe frosting into the outline in a back-and-forth motion. It does not have to be perfect and there may be gaps, use a toothpick to fill the icing into the gaps. Let the filled icing dry completely before adding any additional icing decoration. To change the flavor, add extracts, try to use clear flavor to avoid color issues. Try peppermint for winter holiday, vanilla and/or cinnamon for fall and lemon for summer. You can mix colors, remember yellow and blue make green, blue and red make purple, yellow and red make orange.

Recipe & Photo from Truvia Ingredients Filling 2 cups fresh or frozen cranberries 3⁄4 cup water 1⁄2 Truvia Sweet Complete Granulated All-Purpose Sweetener 4 large eggs (yolks only), lightly beaten 4 Tbsp butter, cut into pieces Pavlova 4 large egg whites (makes sure egg whites are at room temperature) (save yolks for filling) 1⁄2 cup Truvia Sweet Complete Granulated All-Purpose Sweetener 1⁄2 tsp vanilla extract /or powdered vanilla (powder gives a more golden top) 1⁄4 tsp cream of tartar 1⁄8 tsp salt Directions FILLING 1. Place cranberries and water into a saucepan. Cook over medium-high heat, stirring occasionally, 15 minutes or until cranberries are very soft. 2. Place fine strainer over bowl. Pour cranberry mixture into strainer, pressing cranberries with back of spoon to squeeze out as much juice as possible. Discard cranberry pulp and skins. Return strained cranberry mixture to saucepan. 3. Stir in Truvia Sweet Complete Granulated All-Purpose Sweetener 4. Cook over medium heat, stirring until sweetener is dissolved. 5. Whisk egg yolks in bowl. Pour about 2 tablespoons hot cranberry mixture into egg yolks, whisking constantly. 6. Continue whisking, adding additional hot cranberry mixture, until about half of cranberry mixture has been added. 7.Return cranberry-egg mixture to saucepan with remaining cranberry mixture. Stir; continue cooking, stirring constantly, 4-5 minutes or until mixture reaches 165ºF and has thickened. 8. Remove from heat; whisk in butter until combined and butter is melted. Pour into bowl; refrigerate at least 1 hour or until completely cooled PAVLOVA: WHILE FILLING IS COOLING 9. Preheat oven to 250 F. Line baking sheet with parchment paper. Draw outline of two 6-inch diameter circles over the parchment paper, because the recipe makes two Pavlova desserts. 10. In the bowl of a stand mixer (or just a deep mixing bowl) beat egg whites, until frothy. Add sweetener, one tablespoon at a time and beat continuously on high for 6-7 minutes, until stiff peaks form. 11. Add cream of tartar, vanilla and salt. Beat until incorporated 12. Evenly divide batter into the two circles of parchment. 13. Create an indent in the center of each mound, this is where the filling will go. 14. Bake for 30 minutes. Turn oven off, let cool for 30 minutes in oven, then carefully remove parchment than transfer to a cooling rack to cool completely. 15. After cooling, top pavlovas with the cranberry curd.

Recipe Found at Jordan's Skinny Syrups Ingredients 2 Pumps of Sugar Free Sugar Cookie Syrup 2 Shots of Espresso Unsweetened Almond Milk Keto Whipped cream (optional) Directions: Heat almond milk over medium-low heat. Stir often and remove from heat once steaming. Froth steamed milk with a whisk or using a Milk Frother. In a mug, combine espresso and two pumps of Jordan's Skinny syrup in a mug and enjoy! Feel free to add some keto whipped cream to make it extra decadent. Pour the frothed milk over the combined espresso and syrup in a mug and enjoy! Feel free to add some whipped cream to make it extra decadent.

Recipe from So Nourished by Amanda Bochain Ingredients 1 cup fresh squeezed lemon juice 8 cups water 1/2 cup So Nourished monk fruit erythritol sweetener 8 slices lemon (optional) Instructions Place the monkfruit erythritol blend in a small pot along with 2 cups of the water. Bring to a boil and stir to dissolve the sweetener. Set aside to cool Once cool, mix the sweetened water, remaining water and fresh lemon juice in a large pitcher. Store in the fridge to cool and pour over ice when ready to enjoy! Garnish with lemon slices if desired.

Recipe & Photo Found at Scotty's Ingredients 1 package of scotty's everyday cupcake mix 1/2 cup of butter 2 cups of powdered sugar alternative 1 tsp of peppermint extract mini keto candy canes Instructions Preheat oven to 350° F Prepare scotty's everyday cupcake mix per instructions. Fill cupcake liners 3/4 full and bake for 20 minutes. Beat 1/2 cup butter, 2 cups powdered sugar alternative, and 1 tsp peppermint extract until creamy to make frosting. Frost cupcakes and decorate with crushed keto friendly candy pieces and a mini keto candy cane!

Enjoy this easy no bake treat the whole family will enjoy! Ingredients 8 Oz. Light Cream Cheese, Softened 1 Cup Raspberries, Frozen, Thawed, And Drained 1 Cup Heavy Cream 1 Tsp. Vanilla Extract SweetLeaf® Liquid Stevia Berry Sweet Drops® Directions In a stand mixer, cream the cream cheese until smooth in texture. Add the raspberries and blend until combined. Pour heavy cream into cream cheese and raspberries and blend on high until it becomes whipped in texture. Once whipped, add the vanilla extract and SweetLeaf® Liquid Stevia Berry Sweet Drops® and blend again. Makes 3 cups total.