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By Primal Kitchen *If you aren't vegan or Whole30 and can tolerate dairy, you can add about 1/3 cup of crumbled feta cheese to the salad to add salty, creamy contrast to the sweet watermelon and mint. Adding 1/3 cup crumbled feta cheese adds 217 calories, 3 grams of carbs, 18 grams of fat, and 12 grams of protein to the salad. Get inspiration from classic flavor and texture pairings such as salty and sweet, creamy and crunchy, salty and spicy, or soft and crispy. Ingredients 16 large strawberries, sliced 1/2 English cucumber, sliced into half moons 4 cups watermelon, diced with seeds removed 1/3 cup fresh mint leaves 2 tablespoons Primal Kitchen Balsamic Vinaigrette & Marinade Instructions Arrange all ingredients on a large plate. Drizzle salad with Balsamic Vinaigrette & Marinade. Enjoy!

By Primal Kitchen Make this delicious recipes in 15 minutes or less. This keto-friendly egg roll in a bowl uses pre-shredded tri-color coleslaw in a bag to make prep and cook time. Ingredients 1 tablespoon Primal Kitchen Avocado Oil 1 pound ground pork 1 bag tri-color coleslaw 1/4 cup chopped red bell pepper 1/4 cup Primal Kitchen No-Soy Island Teriyaki 2 green onions, sliced 2 tablespoons peanuts, macadamia nuts, or almonds, chopped (for garnish) 3 pieces fresh pineapple (for garnish, if desired) Instructions In a large skillet over medium high heat, add avocado oil. Place ground pork in the skillet, breaking up the large chunks with a wooden spoon or heat-safe spatula. Cook the pork, stirring frequently and breaking up any larger clumps, until browned (about 4–5 minutes). Remove the pork from the skillet and drain on a paper towel-lined plate. Dump the coleslaw and chopped red bell pepper into the skillet. Cook for 3–4 minutes, stirring frequently. Add No-Soy Island Teriyaki to the skillet, stirring until combined. Remove from heat and plate, sprinkling sliced green onions and chopped nuts (we used peanuts) on top of each portion. Garnish with pieces of pineapple, if desired.

By Primal Kitchen A well crafted chocolate cake can persuade even the staunchest anti-dessert person to indulge in a bite... or three. The best chocolate cake recipes yield a meltingly tender crumb and flavor that balances the bitter undertone of real cocoa with added sweetener. Thick chocolate icing crowns the umber-colored cake with creaminess that lingers on the tongue and earthy cocoa that underlines the point that this is an all-chocolate situation. Our version of a flourless chocolate cake—in our opinion, the best chocolate cake recipe—is a vegan one. This vegan chocolate cake doesn't use butter, eggs, flour or other grains, oil, sugar, or artificial sweeteners. We achieved the tender cake by using our vegan mayo—an egg-free mayo that uses potato protein for emulsification (a fancy way of saying mixing ingredients together that don't combine easily) and a vegan-friendly egg substitute. This recipe is a riff on Martine Partridge's grandmother's chocolate mayo cake recipe, which appeared in The Primal Kitchen Cookbook. Ingredients 1 1/2 cups finely ground cashew flour (could sub almond flour) 1/4 cup coconut flour, sifted 1/4 cup unsweetened, pure cocoa powder 1 teaspoon baking soda 1/4 teaspoon sea salt 3 tablespoons Bob's Red Mill Egg Replacer 1/2 cup maple syrup 1/2 cup Primal Kitchen Vegan Mayo 1 teaspoon pure vanilla extract 1/2 cup keto dark chocolate chips, melted 1/2 cup plus 6 tablespoons filtered water Instructions: In a separate bowl, mix egg substitute with 6 tablespoons of water. Let egg replacement sit for 1 minute to thicken. Once egg replacement has thickened, add maple syrup, mayo, vanilla, and cooled melted chocolate to the egg replacement. Use a stand mixer or electric mixer (you can also use an immersion blender) and beat together on high for 1 minute. Alternate adding the dry ingredients and the filtered water in two batches each to the egg and mayo mixture. Beat to combine. You should have a pourable batter without lumps. Pour batter into prepared cake pan, and bake for 40–45 minutes, or until cake is set in the center. The cake is done when a toothpick or cake pick inserted into the center comes out clean. Remove from the oven and allow to cool for 30 minutes before removing cake from the springform pan. After 30 minutes, remove the cake from the pan and place on large plate or cooling rack to cool completely. Frost as desired. You can use our vegan chocolate frosting recipe (see below), or frost with whipped coconut cream topped with fresh berries and/or chocolate shavings. Alternatively, you could omit the frosting and dust the cake with powdered monk fruit, or a mix of powdered monk fruit and cocoa. How to Make Vegan Chocolate Frosting Time: 15 minutes Servings: 18 Ingredients 1 1/2 cups coconut oil, softened (not melted) 1 1/2 cups powdered monk fruit 1 teaspoon pure vanilla extract 5 tablespoons cocoa powder Instructions Combine the softened coconut oil with the monk fruit in a bowl; use a stand mixer or electric mixer to beat until there are no lumps. Add the vanilla and cocoa powder to the frosting. Beat together until well combined. Chill the frosting in the refrigerator for 10 minutes before using. Once cake cools completely, frost with the vegan chocolate frosting using an offset spatula or a butter knife. If you made the cake in two or more cake pans, frost the top of each layer first, then place the unfrosted cake layer on top of the frosted one. Repeat steps until all layers are on top of the cake. When you get to the top layer of the cake, add enough frosting to the top layer to frost the top of the cake as well as the sides of the cake. Refrigerate any leftover frosting in an airtight container for up to one week. You might also like these other dessert recipes: Easy Dessert Recipes Chocolate Cassava Cake Chocolate Beet Cake Keto Chocolate Hazelnut Truffles Mexican Collagen Hot Chocolate No-Dairy Keto Mint Chip Ice Cream Keto Buckeyes No Dairy, No Bake Golden Cheesecake Bites No Bake Paleo Blueberry Cheesecake

Recipe By Primal Kitchen April 24, 2020 These cauliflower wings in sugar-free, vegan, Whole30, and paleo-friendly Primal Kitchen Buffalo Sauce before baking to give the cauliflower wings plenty of kicky spice. Ingredients 1 head cauliflower, broken into florets 1/2 bottle Primal Kitchen Buffalo Sauce 1 cup almond flour Primal Kitchen Avocado Oil Spray Primal Kitchen Vegan Ranch Dressing for dipping, if desired Instructions Place cauliflower florets into a large bowl. Add Primal Kitchen Buffalo Sauce and toss to coat each cauliflower floret in the sauce (use tongs if you'd like). Sprinkle cauliflower florets with almond flour, using the tongs to distribute evenly. Sprinkle with more almond flour so that each floret is well coated. Spray the tray of an AirFryer* with avocado oil. Place cauliflower florets on the AirFryer tray and place inside the AirFryer. Bake for 20 minutes at 400ºF, checking the florets every 5 minutes after they've cooked for 10 minutes and shaking the AirFryer basket. Remove from AirFryer and plate with sliced celery and carrots. Serve with Primal Kitchen Vegan Ranch Dressing.

Recipe By Primal Kitchen May 1, 2020 A little sweet, tangy, sour, and a lot refreshing, this collagen drink tumbles down the throat as easily as the powdered stuff you may remember from childhood without any of the artificial flavors or chemicals. Time: 5 minutes Servings: 2 Ingredients 1 cup brewed green tea, cooled 1/2 cup frozen mango 1/2 cup frozen dragon fruit 2 scoops Primal Kitchen Dragonfruit Collagen Quench Juice of 1 lime 2 cups of ice 1 cup unsweetened coconut milk 2 slices of lime, for garnish Instructions Place first five ingredients into a blender. Blend until completely smooth.

December 03, 2019 By Primal Kitchen Recipes This is a two ingredient recipe A touch bitter, a tiny bit astringent, a few dashes vegetal, matcha is vividly verdant, like the budding leaves that sprout in early spring. This traditional Japanese beverage, whisked together with water until frothy, can be a bit too grassy in flavor for some when sipped straight up, so the matcha latte—made with lightly frothed milk and honey for sweetness—appeals to those who want something a bit creamier and sweeter. If you’re new to matcha, it may take some time for you to find one that you like—there are various grades, origins, and brands of matcha, many of which aren’t sold in the U.S. We’ve simplified the hunt and created a keto-friendly version of a matcha latte with collagen Ingredients 4 scoops Primal Kitchen Matcha Collagen Keto Latte Drink Mix 2 cups unsweetened almond or coconut milk (16 ounces) Instructions In a small saucepan over medium-high heat, warm the milk until it starts to bubble a bit on the sides. Stir milk and allow to simmer (you don’t need a roiling boil here, just a few small and gentle bubbles) for about 1 minute. Pour warm milk into a blender. Add Matcha Collagen and mix on high speed until well combined and a little frothy (about 20 seconds). Be careful to place the lid of the blender on tightly. You may also want to hold a kitchen towel on top of the top while you blend to avoid any hot liquid splashing out. Pour into two mugs and serve. You might also like these other warm collagen drink recipes: 2 Minute Keto Chai Tea Latte with Collagen 3 Collagen Tea Latte Recipes Warm Winter Collagen Brews Pumpkin Spice Collagen Latte Goldyn Coconut Collagen Latte Mexican Collagen Hot Chocolate Vanilla Collagen Hemp Latte Collagen-infused Cocoa with Primal Marshmallows

By Primal Kitchen Ingredients 1 large leek 1 bunch kale 1 pound ground turkey 1 teaspoon dried Italian seasoning 1 teaspoon ground sage 1 teaspoon plus a pinch of sea salt 1 teaspoon black pepper 3 tablespoons Primal Kitchen Avocado Oil 1 dozen eggs ¼ cup nutritional yeast Primal Kitchen Avocado Oil Spray Primal Kitchen Unsweetened Ketchup or Whole30-approved hot sauce, if desired Instructions Preheat oven to 350ºF. Trim the dark green part, as well as the root end, off the leek. Peel off the brittle outer layer, if desired. If your leek stalk is very large, you can cut the stalk in half. Slice the leek into ¼-inch pieces. Fill a large bowl with water (more than halfway up the sides). Drop your sliced leeks into the water, breaking up any pieces that are stuck together. Allow leeks to soak for about 10 minutes in the water. Remove the leeks from the water, scraping the very top of the surface of the water only (the sand and grit falls from the leeks to the bottom of the bowl, so you don’t want to pick up any of that when you remove the leeks). Allow the leeks to drain on a clean kitchen towel. Wash and dry the kale leaves. Cut the stem off of the leaves (or tear the leaves off of the stems). Chop kale into bite-sized pieces. In another large bowl, add ground turkey. Add Italian seasoning, sage, ½ teaspoon salt, and ½ teaspoon pepper. Mix well. Heat 2 tablespoons avocado oil in a large skillet over medium-high heat. Add ground turkey, and break up the meat with a wooden spoon. Cook until browned, about 8–10 minutes, stirring frequently. Remove turkey from the skillet and set aside. Place the same skillet back on medium-high heat. Heat 1 tablespoon avocado oil in skillet. Add leeks. Cook leeks for 3–4 minutes, stirring frequently. Add ½ teaspoon salt and ½ teaspoon black pepper. Add kale to the skillet on top of the leeks. Cook kale, stirring occasionally, just until it wilts. In a separate bowl or liquid glass measuring cup, crack 12 eggs. Add nutritional yeast and a pinch of salt. Whisk eggs until well beaten. Spray a baking dish with avocado oil. Place all of the cooked ground turkey in the bottom of the dish. Add cooked veggies on top of turkey. Pour the egg mixture on top. Using a wooden spoon, stir the mix gently so it’s even in the dish. Bake in a 350ºF oven for 45 minutes to 1 hour (cooking time will vary depending on the size of your baking dish, and your oven), or until the eggs are set completely. Remove the casserole from the oven and allow it to cool for 5 minutes before slicing into 6 portions. Serve with Primal Kitchen Unsweetened Ketchup (it’s Whole30!) or a Whole30-approved hot sauce, if desired. Wrap any uneaten portions in parchment paper, and refrigerate or freeze. The casserole should keep wrapped in the refrigerator for 4 days.

Now You Can Enjoy Your Own Copycat Starbucks Sous Vide Egg Bites From Home! Now you can add your own variations and make them healthier. You know exactly what is going into them and you can change up the add ins every time,. Ingredients: 5 large Cage Free Eggs 1/2 cup Shredded Gruyere Cheese 1/3 cup Heavy cream 2 tbsp Water (plus 1 cup more to fill your Instant Pot) 1/8 Tsp Black Pepper Diced Green and Red pepper (if desired) 1 Cup Minced Spinach 1/8 Tsp Salt Coconut Oil or Avocado Oil 1 Pkg of Bacon ( if desired) Directions: 1. Grease the egg bite mold insert cavities with Coconut oil or Avocado Oil 2. Wrap bacon halves around the silicone mold inserts (if making with bacon) 3. Using a mixer or blender. Combine eggs, cheese, cream, 2 tablespoons (29 ml) water, sea salt, and black pepper at high speed, until smooth and slightly frothy. 4. Add diced peppers and/chopped spinach into the mixture 5. Pour the egg mixture evenly into the molds about 3/4 full. Tightly cover the mold insert w/foil. 6. Pour 1 cup of water into the Instant Pot and place the trivet with handles inside. Carefully place the egg bite mold onto the trivet. Close the lid, set the steam valve to seal, press the manual button, then set the time for nine minutes on high. 7. After completion, let set for 5 min more to let the natural steam release, then flip the valve to do a Quick Release for any remaining pressure. 8. Using oven mitts, lift the trivet out of the pressure cooker. Remove foil & allow to cool for 5 more minutes 9 Once you see them shrink, flip the mold over a plate and let them pop out. 10. Serve and enjoy! You Can Also Use These Silicone Molds For So Much More! What a Deal !

You can make tasty meals at home with the Sous Vide cooking method. Sous vide is less mess and clean up as well as less ruining or over-cooking and less cooking fumes. A Essential Tool for Modern Life! Now you can be in control of the temperature of your steaks and meats with the sous vide! Sous vide cooking retains more nutrients and vitamins than other cooking methods, is more flavorful and increases food safety as well. A sous vide machine would make changes to your cooking style. The sous vide uses a high quality heating element yet it's super quiet. It utilizes a thermal immersion circulator which is an easy technique that allows you to enjoy making your food perfectly and hassle-free. It quietly circulate the water to cooker your food and has a large digital LED display that is easy to read. The sous vide cooker cooks the sealed food under water, 100% locking in flavor! From Steak, Chicken, Pork, Seafood, Egg, Pasta to Dessert, Vegetarian, everything comes out perfectly! What Foods Can You Make Using A Sous Vide? A sous vide machine would make changes to your cooking style. The sous vide is easy to use, safe and easy to clean. Order Yours Today!

This nutty tahini smoothie is rich and satisfying keto-friendly and high-fat blend that you can serve for breakfast, as a snack or dessert, too. Ingredients 1 can 13.5 oz can of coconut milk (no guar gum) 1 ripe avocado, halved, pitted and peeled 2 packets Whole Earth Stevia Leaf & Monk Fruit zero calorie sweetener 7 tsp tahini paste 1 tbsp coconut oil, melted 1 tsp vanilla 1/2 tsp ground ceylon cinnamon 1 cup ice cubes 2 tbsp toasted unsweetened shredded coconut 3 tsp toasted sesame seeds Instructions: Combine coconut milk, avocado, Whole Earth packets, tahini paste, coconut oil, cocoa powder, vanilla and cinnamon into a blender, Add ice cubes and purée until smooth. Pour contents into 2 Glasses. Garnish with toasted coconut and sesame seeds. Share with a friend. Serves 2 Products Recommended For This Recipe

Ingredients For the crust: 1 1/2 cups almond flour 3 tablespoons keto brown sugar substitute 1 teaspoon ceylon cinnamon 1/2 cup granulated erythritol sweetener 4 tablespoons melted butter For the filling: 2 cups heavy cream 24 ounces cream cheese, softened (3 8 ounce packages) 1 cup powdered erythritol sweetener 1 teaspoon organic vanilla extract juice of 1/2 lemon Instructions Mix all of the crust ingredients in a small bowl with a fork until it looks like wet sand. Line the bottom of a 10 inch springform pan with parchment paper. Using your hands press the crust mixture into an even layer in the bottom of the pan. You may also work the crust up the sides of the pan edge if you prefer. In a larger mixing bowl, beat the heavy cream until stiff for approximately five minutes. In a separate bowl, using a mixer, beat the cream cheese, lemon juice, and vanilla extract. Slowly add the powdered erythritol sweetener and beat until fluffy and combined, about 1 minute. Combine the cream cheese mixture to the whipped cream, approximately thirty seconds. Using a spatula, spread the cheesecake mixture in the springform pan. Be sure the top is level. Chill for about 6 to 8 hours before eating and keep cold until ready to serve. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

For those of you that aren't familiar with maca, it's a natural superfood that's been known to increase energy and stamina. It can actually help nourish and balance your body and this delicious recipe has it packed right in! Recipe Found on So Nourished Updated April 22,, 2020 by Vicky Abrams Ingredients 1/2 cup chopped spinach 1 cup coconut butter 1/2 cup maca powder 1 teaspoon mint extract 1/4 cup coconut oil divided 1 cup organic dark chocolate cacao nibs Instructions Soften the coconut butter in the microwave then place it in a blender. Add the spinach, maca powder, and mint extract then blend until well combined. Spoon in 2 tablespoons of the coconut oil and blend until smooth. Melt together the remaining coconut oil with the dark chocolate in a double boiler. Spoon the chocolate into a mini muffin pan, filling each cup about a third. Freeze for 5 minutes until firm. Spoon the maca mixture into the muffin pan, filling the cups the rest of the way. Freeze for another 5 minutes until firm then remove from the molds to serve.