Ground Beef With Sliced Bell Peppers

  • Coconut Oil
  • Onions
  • Ground Beef
  • Spinach
  • Spices
  • Bell Pepper

 

  1. Cut an onion in little pieces.
  2. Put coconut oil on pan, turn up the heat.
  3. Add onion to pan, stir for a minute or two.
  4. Add ground beef.
  5. Add some spices (I use a spice mix, but salt and pepper work fine).
  6. Add spinach.
  7. (Optional) If you want to spice things up a bit, add some black pepper and chili powder.
  8. Stir fry until ready, serve with a sliced bell pepper.

Ground Beef With Sliced Bell Peppers

Primal Chili Cheese Dogs

  • 3 sweet potatoes, sliced in 1/2 length wise
  • fat, you choose
  • 6 hot dogs (We used Sugar Free Dogs from US Wellness Meats, you could also use sausage)
  • 1 lb. ground beef
  • 1 15 oz. can fire roasted tomatoes, liquid drained, chopped finely
  • 2 Chipotle peppers in adobe sauce, chopped
  • 1/2 red onion, diced
  • 2 cloves garlic, minced
  • 1 T chili powder
  • 1/2 t cocoa powder (optional)
  • S&P
  • 3 oz. raw sharp cheddar cheese, grated

 

  1. Get your oven to 450°F. Coat your sweet potato halves in a couple tablespoons of your fat choice. Stick on a baking sheet and roast in the oven until the skins have slightly charred and the insides are soft, about 30 minutes.
  2. While the sweet potatoes are roasting, start the chili.
  3. Add a few tablespoons of fat to a saute pan. Let it get nice and hot, and then add the onions and garlic, saute until softened, about 10 minutes. Add the chopped chipotle peppers, tomatoes, chili powder, cocoa powder and S&P. Using your hands, crumble the beef into the pan, making sure to break up any big crumbles with a spatula or whatever. Let the beef cook through and simmer the chili until everything else is done.
  4. Once the potatoes are done, remove them from the baking sheet and place the hot dogs on the same baking sheet. Throw them into the oven and let them blister and get hot, about 7 minutes.
  5. While that’s happening, grate your cheese and scoop out the insides of your sweet potatoes. Save the inside mush for an awesome post workout protein shake.
  6. To assemble, place the sweet potato skin on a plate. Place a hot dog on top, spoon on a bit of chili and top with some grated cheese.

Primal Chili Cheese Dogs

Chicken salad with crumbled boursin

  • 6 cups mixed greens
  • 1 cup sliced roasted red bell peppers (from a jar)
  • 1 cup shredded carrot
  • 8 ounces cooked skinless chicken breast, diced
  • 8 tablespoons Garlic and Roasted Red Pepper Boursin cheese
  • Your favorite low carb salad dressing

 

  1. Divide greens among four salad bowls. In a mixing bowl, combine peppers, carrot, and chicken and toss to combine.
  2. Evenly divide chicken mixture among the four salads. Top with crumbled Boursin and drizzle with dressing.

Chicken salad with crumbled boursin

Herby Avocado Hummus

  • 1 large clove garlic
  • 1/2 serrano chile, (seeds and all) roughly chopped
  • 3/4 teaspoon salt
  • 2 cups roughly chopped cilantro leaves (it’s fine if some stems are still attached)
  • about 1/2 cup mint leaves
  • 1/4 cup plus 2 tablespoons olive oil
  • Juice of 2 limes
  • pinch cumin
  • 1/2 teaspoon coriander
  • One 14-ounce can chickpeas, rinsed and drained
  • 1/2 of an avocado
  • Extra herbs for garnish
  • Bagel or pita chips, or baby carrots, for dipping

 

  1. Combine the garlic, serrano, and 1/4 teaspoon salt in a small food processor or blender and pulse until finely chopped. Add the cilantro and mint, pulsing to turn them into a paste. Now pour in 1/4 cup olive oil, one lime’s worth of juice, and the cumin and coriander and process until they turn into a sauce, adding a tablespoon of water if necessary to make the sauce smooth. Scoop out 1/4 cup of the chimmichurri-like paste and reserve for drizzling.
  2. Put the chickpeas and avocado into the food processor with the remaining herb sauce. Pulse until it turns into a hummus-like consistency, adding the remaining 2 tablespoons of olive oil as you go. Add the remaining 1/2 teaspoon salt. Squeeze in another half lime’s worth of juice – or a whole lime if you like more tang. Taste, and add more lime/olive oil/salt to taste.
  3. Garnish with a generous drizzle of the reserved sauce and a couple of mint or cilantro leaves. Serve with your favorite dippers: chips, carrots, cucumbers, or pita triangles.
  4. The finished dip will keep for several days in the fridge. Any leftover herb paste will keep for a few days as well and makes an excellent marinade for chicken!

Herby Avocado Hummus

Grilled Ratatouille

  • 1 small eggplant, sliced lengthwise 1/3 inch thick
  • 1 zucchini, sliced lengthwise 1/4 inch thick
  • 1 yellow squash, sliced lengthwise 1/4 inch thick
  • 1 orange or yellow pepper, cored and sliced into rings
  • 1 red pepper, cored and sliced into rings
  • 1 medium red onion, peeled and cut into rings
  • 1 pint cherry or grape tomatoes
  • ¼ cup roughly chopped basil
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 tablespoon balsamic
  • ¼ cup olive oil
  • Sea salt
  • Skewers

 

  1. Heat a charcoal grill.
  2. In a shallow dish, place half of the olive oil. Brush the eggplant, squash, zucchini, and peppers with oil on both sides and season with salt and pepper. String the tomatoes onto skewers and brush with oil. Arrange the veggies on the grill.
  3. Grill on both sides until nice char marks form and each vegetable becomes tender (about 10 minutes for eggplant, 8 for zucchini/squash, 8 for peppers, 5 for tomatoes, 10 for onions).
  4. Remove the veggies to a cutting board and roughly chop. Combine the basil, balsamic, and remaining oil in a mixing bowl. Add the chopped veggies and toss to combine. Taste for seasoning and add more salt as necessary.
  5. Enjoy alongside grilled meat or fish, or as a topping for pasta, hot or at room temperature.

Grilled Ratatouille

Chicken, Hearts of Palm, and Avocado Chop Chop Salad

For the Salad

  • 1 bone-in, skin-on chicken breast
  • Olive oil
  • Salt and pepper
  • One 14-ounce can hearts of palm, cut into chunks (about 1 1/3 cups)
  • 1 cup frozen corn kernels, thawed under running water and drained
  • 3 roasted red peppers, washed well and drained, then cut into bite-sized pieces
  • 2 ripe avocados, cut in half, pit removed, cut in a cross hatch then scooped out
  • Cilantro for garnish

For the Vinaigrette

  • 2 teaspoons apple cider vinegar
  • 1 tablespoon fresh squeezed lime juice (about half a lime)
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • 2 tablespoons vegetable oil
  • ¾ teaspoon kosher or sea salt, or more to taste
  • ¼ teaspoon oregano
  • 1 scallion, white and light green parts, sliced
  • 1/2 teaspoon honey
  • ¼ teaspoon freshly ground black pepper

 

  1. Preheat the oven to 425°F. Wash the chicken and dry it very well with a paper towel. Place it on a parchment- or foil-lined baking sheet. Drizzle with olive oil and sprinkle liberally with salt and pepper. Bake for 35 minutes, or until the skin is crispy and the juices from the chicken run clear. Cool completely – at least 1 hour, but you can also store for a couple days in the fridge. (Hint: if you like crispy chicken skin, eat it right away, before you refrigerate.)
  2. Remove the chicken from the bone as neatly as possible. Cut into bite-sized cubes and place them in a large bowl. Add the hearts of palm, corn, red peppers, and avocados.
  3. In a second bowl, make the vinaigrette: whisk together the vinegar, lime juice, and mustard. Slowly drizzle in both oils, whisking as you go so the dressing emulsifies. Add the salt, oregano, scallion, honey, and pepper, and combine.
  4. Pour most of the dressing over the salad and toss gently so you don’t smush the avocado. Serve, garnished with cilantro.

Chicken, Hearts of Palm, and Avocado Chop Chop Salad

Miso-Roasted Asparagus

  • 2 bunches asparagus, trimmed
  • 1 garlic clove minced with salt
  • 4 teaspoons white miso
  • 4 teaspoons white wine
  • 2 teaspoons rice vinegar
  • 1 tablespoon soy
  • 1 tablespoon sesame oil
  • Pinch salt

 

  1. Preheat the oven to 375°F.
  2. Combine the minced garlic, miso, white wine, rice vinegar, soy sauce, sesame oil, and a pinch of salt and mix well. I like to do this step in my mini prep–it comes together really fast.
  3. Line a baking sheet with parchment. The marinade usually burns a bit in the oven, so this will save your baking pan.
  4. Place the asparagus on the parchment and drizzle the marinade across. Toss to coat all the spears.
  5. Roast the asparagus for about 35 minutes, tossing once, until they are tender and browned. Serve immediately or at room temperature.

Miso-Roasted Asparagus

Creamy Habanero & Tomato Soup

  • 3 tablespoons safflower oil (or olive oil)
  • 1 medium onion, thinly sliced
  • 1/2 of a habenero pepper, seeds discarded unless you’re a masochist, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons adobo from a can of chipotle in adobo sauce (fine to use a little chopped up chile too)
  • 1/2 teaspoon salt
  • 1 28-ounce can whole tomatoes
  • 1 cup water
  • 1 1/2 teaspoons light brown sugar
  • 1/4 cup cream

 

  1. Pour the oil into a lidded heavy-bottomed stockpot or Dutch oven over medium heat. Cook the onion and habanero until the onion is translucent, stirring often, about 10 minutes. Add the tomato paste, stir, and cook for 1 minute. Add the salt, adobo, tomatoes, water, and sugar. Break up the whole tomatoes slightly with your cooking spoon.
  2. Bring to a boil. Then cover the soup and lower the heat so the liquid simmers. Cook for 30 minutes.
  3. After 30 minutes, remove from the heat and cool slightly. Purée, using an immersion blender or carefully transferring the contents of the pot to a blender. Blend until smooth. Pour in the cream and stir. Taste for salt – you’ll likely want a pinch more to make the flavors pop. Return the soup to medium-low heat and reheat the soup til hot. Serve with warmed tortillas or simple quesadillas.

Creamy Habanero Soup

Arugula & Radicchio Salad with Pomegranate, Pecans, and Pecorino

For the salad:

  • 2 1/2 ounces washed arugula leaves, dried well
  • 1/2 small radicchio, trimmed of outer leaves and sliced thinly
  • 1/2 endive, trimmed of outer leaves and sliced thinly
  • 1 carrot, peeled and grated
  • Seeds from half a pomegranate–about 1/4 to 1/3 cup
  • 1/4 cup pecans, toasted and coarsely broken up
  • About 10 thin slices of pecorino cheese, shaved from a wedge with your peeler

For the blood orange dressing:

  • 2 tablespoons freshly squeezed blood orange juice (regular orange juice is fine too)
  • 2 teaspoons Dijon mustard
  • 6 tablespoons olive oil
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper

 

  1. In a salad bowl, combine the arugula, radicchio, and endive and grated carrot. Toss.
  2. For the dressing: Whisk together the orange juice and mustard. Slowly drizzle in the oil 1 tablespoon at a time, whisking the whole time. Go especially slowly as you drizzle that first tablespoon, to make sure the dressing emulsifies. Add the salt and pepper. Taste on a lettuce leaf and add more salt if needed.
  3. Pour half the dressing over the veggies in the salad bowl and toss to distribute. Artfully top with the pecans, pecorino shavings, and pomegranate. Serve, passing more dressing on the side.

Arugula & Radicchio Salad with Pomegranate, Pecans, and Pecorino

Seared Scallops with Pancetta and Brussels Sprouts

  • 2 tablespoons olive oil, divided
  • ¼ pound pancetta, cut into ½-inch cubes
  • 1 medium shallot, thinly sliced (about 1/4 cup)
  • 1 pound brussels sprouts, roughly chopped or shredded with a mandoline (about 6 cups)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon unsalted butter
  • 12 large scallops

 

  1. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat until shimmering. Add pancetta and cook, stirring, until most of the fat is rendered and it begins to crisp, about 2 minutes. Add shallots and brussels sprouts, season with salt and pepper, and cook, stirring, until browned, about six minutes. Stir in vinegar, scraping up any brown bits, then transfer to a plate and set aside. Wipe out skillet with a paper towel. 
  2. Pat the scallops dry and season generously with salt and pepper. Return skillet to medium-high heat and add butter. Heat until foaming subsides, then add the scallops and allow to cook without moving until golden brown on first side, 2 to 3 minutes. Flip, return the brussels sprouts mixture to warm through and continue cooking until scallops are barely cooked through, about 2 minutes longer. Serve immediately.

SEARED SCALLOPS WITH PANCETTA AND BRUSSELS SPROUTS