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Recipe By Primal Kitchen Ingredients 4 cups kale ½ English or hothouse cucumber, sliced ½ avocado, sliced 1 chicken breast, cooked and sliced 4 tablespoons Primal Kitchen Avocado Oil & Vinegar Vinaigrette & Marinade 1 teaspoon Trader Joe’s Everything But the Bagel Seasoning Instructions Wash and dry the kale and cucumber. Tear the kale leaves from the stems. Cut kale leaves into bite-sized pieces. Dice the kale stems. Place kale leaves and stems in a large bowl. Top with cucumber, avocado, and chicken slices. Drizzle with avocado oil & vinegar dressing. Sprinkle with seasoning mix. Enjoy!

By Primal Kitchen Ingredients 3/4 cup cashew flour 3/4 cup cassava Flour 1/4 cup Primal Kitchen Vanilla Coconut Collagen Fuel 1 Tbsp aluminum-free baking powder 1 Tbsp Bob's Red Mill Gluten-Free Egg Replacer (+ 2 Tbsp water) 2 Tbsp Primal Kitchen Avocado Oil Primal Kitchen Avocado Spray Oil 1/2 tsp salt 1 cup water Maple syrup (to taste) Instructions Heat the waffle iron, and spray it down with Primal Kitchen Avocado Spray Oil Mix egg replacer with the two tablespoons of water. Let it set for a minute to thicken. Add the rest of the ingredients together in a mixing bowl, and whisk, adding the egg replacer. Slowly pour the batter into the waffle iron in servings. Cook waffles for 3-4 minutes each. Note: Since these waffles  are gluten and grain free they may take a little longer than the waffle iron automatically indicates. Let them cook until they are lightly golden brown and crunchy on the outside. Top with berries, hemp seeds, and a drizzle of maple syrup. Enjoy! By Primal Kitchen Recipes - Order Your Primal Kitchen Product Use Promo Code: GETPRIMAL

Recipe By Primal Kitchen Ingredients: ¼ white onion, diced 1 teaspoon fresh lime juice ½ teaspoon salt 1 tablespoon fresh cilantro, chopped 4 strips bacon 1 cup whole milk cheddar, jack cheese, or Mexican cheese blend, shredded Primal Kitchen Avocado Oil Spray 1 teaspoon Primal Kitchen Avocado Oil 5 large eggs 1 tablespoon whole milk ¼ teaspoon freshly ground black pepper 1 small avocado, pitted and cut into cubes Fresh cilantro Lime wedges Primal Kitchen Spicy Ketchup Instructions: Preheat oven to 400ºF. Optional: Make pico de gallo: Place diced tomato, white onion, fresh lime juice, chopped cilantro, and ¼ teaspoon salt into a bowl. Stir until well combined. Set aside. (tomatoes are not keto so eat them sparingly) Bake the bacon in the oven on a sheet pan at 400ºF for about 15 minutes or until crispy. In a large skillet over medium heat, spray skillet with Primal Kitchen Avocado Oil Spray Place ⅓-cup of the shredded cheese into the skillet, making a 5-inch wide circle. Melt the cheese until the edges become golden brown, about 3-4 minutes. Carefully flip the cheese with a spatula and allow to cook for 1 minute on the other side. Place a rolling pin or a wooden spoon wrapped about the width you want for one taco with parchment paper or a clean brown bag (and tied together) over a medium-sized mixing bowl. Gently remove cheese round from skillet with the spatula and drape it over the rolling pin positioned over the bowl. Repeat cooking steps with the rest of the cheese until you’ve made 3 cheese rounds. In the same skillet over medium-low heat, add a tablespoon of avocado oil. In a large bowl, crack open eggs. Pour in milk and add ¼ teaspoon salt and pepper. Whisk until fully combined. Pour eggs in skillet and allow to cook, stirring frequently, for 2-3 minutes or until eggs are fully scrambled. Place cheese taco shells onto a plate. Divide scrambled eggs evenly into 3 shells. Crumble bacon strips on top of eggs in each taco, and add tomato, avocado, and cilantro leaves. Spritz with lime wedges. Serve with Primal Kitchen Spicy Ketchup sauce. Sauce Directions: Add 1/3 cup Primal Kitchen spicy ketchup and a tablespoon or two of white vinegar (or to taste) to a small bowl. Mix well, then serve. By Primal Kitchen Recipes - Order Your Spicy Ketchup Use Promo Code: GETPRIMAL

Organic Unsweetened Ketchup Rated 4.8 out of 5 Stars 838 Ratings If you haven’t heard about this unsweetened, organic, uncompromisingly delicious condiment yet, it’s time to ketchup. PRIMAL KITCHEN® Ketchup is full of the classic taste you remember, tidied up with high-quality ingredients... So go ahead, dress up hot dogs, hamburgers, fries, and more with this homestyle favorite! $5.99 Enter Promo Code: GETPRIMAL

Recipe By Primal Kitchen April 20, 2020 This is a creative grain-filled tortilla replacement: Use a pitted avocado. Dispense with the guacamole, use a freshly cut avocado spritzed with a bit of lime juice as a boat for taco-spiced ground meat, diced tomatoes, queso blanco (if you eat dairy), and a two-ingredient creamy sauce made with lime juice and mayo. To make vegan keto avocado tacos, instead of the ground meat, substitute: mashed lupini beans (these have about 13 grams of protein and 6 grams of net carbs per half cup) 3 tablespoons of hemp seeds mixed with 1/4 cup pepitas (about 18 grams of protein and 4 grams of net carbs) Keto Avocado Tacos Time: 15 minutes Servings: 6 Ingredients 1 tablespoon Primal Kitchen Avocado Oil 1 pound ground bison (or any ground meat of your choice) 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons keto-friendly taco seasoning (see recipe below) 3 avocados 1 medium tomato 6 tablespoons queso blanco or feta cheese crumbles 1 tablespoon cilantro, chopped 2 limes, juiced 4 tablespoons Primal Kitchen Mayo with Avocado Oil Instructions In a large skillet over medium-high heat, add 1 tablespoon avocado oil. Add ground meat, breaking it up with a wooden spoon or heat-safe spatula. Cook until browned, about 7 to 8 minutes, breaking up any big chunks as it cooks. Season with salt and pepper, and taco seasoning. Remove the cooked meat from the skillet on a kitchen towel-lined plate to drain. Turn stove off. Meanwhile, cut tomatoes in half. Use a spoon to scoop out the seeds. Dice tomatoes. In a small bowl, add mayo and juice from 1 lime. Stir together until combined. Cut avocados in half and remove the pits. Spritz each avocado half with lime juice to prevent them from browning. Plate the avocados and spoon about 1/4 cup of meat (or any vegan protein source listed above) on each sliced avocado. Top each avocado taco with a sprinkle of diced tomatoes, about a tablespoon of queso blanco (if using), a bit of chopped cilantro, and the creamy sauce. Keto-Friendly Taco Seasoning Time: 2 minutes Servings: 6 1/4 cup chili powder 1/8 cup ground cumin 2 tablespoons sea salt 2 tablespoons black pepper 2 tablespoons paprika or chipotle powder 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons dried cilantro or oregano Instructions Combine all ingredients in a small mason jar. Screw lid on tightly. Shake to combine. Store in a cool, dry cupboard.

The "Pink Drink" is on Starbucks secret menu but is easily one of their best selling drinks. We would love to sip on these all summer long but that doesn't fit into our summer plans, so we made a skinny copycat version! Recipe By Jordan's Skinny Syrups Ingredients 1 pump (1/2 Tbsp) Strawberry Rose Skinny Syrup (0 calories, 0 sugar, 0 carbs) 1 pump (1/2 Tbsp ) Dragon Fruit Collagen Quench From Primal Kitchen 1 cup unsweetened coconut milk (40 calories, 0 sugar, 1g carbs) 1/4 cup frozen sliced strawberries (14 calories, 2g sugar, 3g carbs) Ice Note: You can also dehydrate your strawberries at home to make it even more like the Starbucks Pink Drink Version. Instructions Combine all ingredients in a large glass with ice. Stir and enjoy!

By Primal Kitchen Recipes May 20, 2020 Hazy, electric magenta like the last rays of daylight that streak the sky before the sun sinks below the horizon, this summer vodka cocktail with dragon fruit-flavored collagen will brighten even thundery, oppressively humid days. The recipe for this keto-friendly summer vodka cocktail couldn't be easier—a shot of vodka, a scoop of Keto Certified Collagen Quench Dragonfruit, and a splash of pineapple juice. This fruity, flirty cocktail can also be made into a summery punch suitable for the whole family if you leave out the vodka. Ingredients 8 ounces water 1 scoop Primal Kitchen Collagen Quench Dragonfruit 1 shot of vodka (omit if you'd prefer a mocktail) 1 splash (about 1 ounce) pineapple juice 1 slice of pineapple for garnish 1/2 cup ice Instructions Add one scoop of Dragon Fruit Collagen Quench to water, mix and let sit for 5 minutes. Add a shot of vodka and a splash of pineapple juice, and stir. Serve over ice and garnish with a pineapple slice. You might also like these other collagen drinks: Berry Keto Hard Seltzer with Collagen Keto Spiced Ginger Fizz Mango Dragon fruit Refresher Cucumber Juice with Collagen Lower Carb Tropical Collagen Mojito Strawberry Rose and Skinny Margarita Nutrition info (per serving): Calories: 148 Carbs: 6 grams Fat: 0 grams Protein: 5 grams

Recipe By Primal Kitchen Ingredients 1 pound ground bison 1/4 cup nutritional yeast 1/2 cup coconut milk, unsweetened 1 large egg, beaten (or 1 flax egg) 1/4 cup almond flour 1 teaspoon dried basil 2 teaspoons onion powder 2 cloves garlic, grated 1 teaspoon salt 1/2 teaspoon black pepper or red pepper flakes 1 tablespoon Primal Kitchen Avocado Oil 1 package spiralized zucchini noodles, cooked 1 jar Primal Kitchen Roasted Garlic Marinara Sauce Grated parmesan cheese, if desired, for serving Torn basil leaves, if desired, for serving Instructions Place the first 10 ingredients into a large mixing bowl. Combine all the ingredients together until combined; don't over mix. Lightly oil your hands and roll meat mixture into 12 equally-sized meatballs. Heat a large frying pan or cast iron skillet over medium heat. Add oil to the pan. Add meatballs to the hot pan, spacing them out evenly in the pan. Cook the meatballs for about 1 1/2 minutes per side, turning at least four times. Cook meatballs for 12 to 15 minutes total, or until browned on all sides. Meanwhile, cook the zoodles and drain. Add Roasted Garlic Marinara to the pan with the meatballs. Heat for 3 to 4 minutes until warmed through. Serve the meatballs and sauce on top of the zoodles. Use a Zoodle Maker

Recipe By Primal Kitchen Ingredients 6 eggs 1/2 teaspoon salt or 1 teaspoon of white vinegar 2 tablespoons Primal Kitchen Mayo with Avocado Oil 2 tablespoons Primal Kitchen Dijon Mustard 1 teaspoon paprika Instructions Please refer to the method outlined above for cooking hard boiled eggs. Once your eggs have cooked and cooled, peel the eggs carefully and discard the shells. Tip: Keep the egg shells and place in the dirt or soil of any vegetable plants you have. The calcium and other minerals in the shells will enrich the soil. Cut the peeled eggs in half. Gently scoop out the egg yolks from the whites, and place the egg yolks in a bowl. Add mustard and mayo to the egg yolks, and stir well to combine. Mash up the egg yolks with the back of a fork to get a smooth yolk. If you’d like a fancier presentation, place the smooth egg yolk mixture in a piping bag or a resealable bag. Seal the bag and snip off the bottom corner on the bag. Place the egg whites on a plate or platter, and pipe the egg yolk mixture into the holes in the egg whites. Or, you can spoon the egg yolk mixture into the holes in the egg whites. Dust the deviled eggs with paprika. Store any leftover deviled eggs in a covered container in the refrigerator for up to 5 days. 3 Steps to Cooking Perfect Hard Boiled Eggs 1. Use enough water to cover eggs in a saucepan. The optimal amount of water you use depends on how many eggs you want to boil at once, and also the size of your eggs. Fill a saucepan about a quarter of the way with cold tap water. Place the eggs in a single layer at the bottom of the saucepan to see if you need to add any additional water. Cover six eggs with an inch of water; cover 7 to 12 eggs with two inches of water. If you want to boil more than 12 eggs, use a separate saucepan or prepare them in batches. 2. Put the saucepan with the eggs on a burner, turn it on, and bring the water to a rolling boil. If you’re worried about the egg shells cracking, you can add 1/2 teaspoon of salt to the water or add about a teaspoon of white vinegar to the water. Once the water is at a rolling boil, turn off the heat. Place a lid on the saucepan and let the eggs sit (don’t remove from the warm burner) for 10–12 minutes. Depending on how solid you like your egg yolks, the eggs should be perfectly cooked after sitting in the hot water for 10–12 minutes. If you prefer your eggs not fully hard cooked, remove the saucepan from the warm burner after about 9 minutes. If you live at higher altitude, it may take a few extra minutes of sitting to achieve your desired egg texture. It never hurts to test one egg in the batch to see if it’s done to your liking; peel one egg and cut it open to check. If it’s not quite done, let it sit on the warm burner, covered, a few extra minutes. 3. Using the lid to help, strain the warm water from the saucepan. Remove the lid and run cold water on top of the eggs to cool them. If you’ve cooked a large batch of eggs, you can remove the eggs with a slotted spoon and place them in a large bowl of ice water. Allow eggs to cool down before peeling. Store hard boiled eggs in a covered container in the refrigerator (unless you enjoy the smell of sulphur inside your fridge). Use within five days.

By Jordan's Skinny Syrup Recipes This Keto Friendly Frosting Is So Yummy You'll Hardly Believe You Are On A Diet! Ingredients 1/2 cup butter room temperature 1 cup Swerve confectioners 2 tbsp Lemon Elderflower Skinny Syrup 2 tablespoons milk of choice Directions Combine all ingredients into mixing bowl, mix until creamy! Enjoy!

Recipe By Jordan's Skinny Syrups Ingredients 1 shot of vodka 1 shot of Sugar Free Vanilla Syrup 1 shot milk 1 shot half & half or heavy cream Ice Directions In a cocktail shaker, combine vodka, Sugar Free Vanilla Syrup, milk and plenty of ice. Cover and shake vigorously. Strain into a martini glass & enjoy!

Skinny Moscow Mule Recipe By Jordan's Skinny Mixes Ingredients 4 oz club soda 2 oz of Tito’s vodka 1 Tbsp Spice World squeezable minced ginger 1.5-2 Tbsp. Skinny Syrups Simple Syrup 1/2 fresh lime - squeezed Garnish- mint leaf and lime wedge Directions Make your own skinny ginger beer by gently stirring to combine 4 oz club soda with 1 Tbsp Spice World Squeezable Minced Ginger, then sweeten to taste with Jordan's Simple Syrup from Skinny Mixes (We recommend 1.5- 2 Tbsp). In a copper mug with ice, squeeze 1/2 lime and stir with 2 oz vodka. Top with your freshly made skinny ginger beer and stir to combine. Garnish with a mint leaf and wedge of lime.