Lentil Pork Chili
This satisfying crockpot Lentil Pork Chili will soon become a household favorite.
Read MoreBBQ Sauce
Sweet (thanks to honey and molasses), savory (with the kick of tamari), and smoky (hello paprika and chili powder!). This versatile kid-friendly BBQ Sauce is a scene-stealer.
This recipe yields 24 ounces of BBQ Sauce.
INGREDIENTS
- 2-½ cups strained tomatoes (about 24 ounces)
- ¾ cup tomato paste (7 ounces)
- ½ cup apple cider vinegar
- ½ cup honey
- 2 tablespoons molasses
- 2 tablespoons tamari
- 2 tablespoons Primal Kitchen Organic Dijon Mustard
- ¼ teaspoon cinnamon
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3 teaspoons chili powder
- ¼ teaspoon fresh black pepper
- 2 teaspoons sea salt
- 600 ml strained tomatoes (about 24 ounces)
- 100 g tomato paste (7 ounces)
- 120 ml apple cider vinegar
- 120 ml honey
- 2 tablespoons molasses
- 2 tablespoons tamari
- 2 tablespoons Primal Kitchen Organic Dijon Mustard
- ¼ teaspoon cinnamon
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3 teaspoons chili powder
- ¼ teaspoon fresh black pepper
- 2 teaspoons sea salt
Directions
Combine all ingredients into a large stock pot over medium-high heat.
When liquid begins to bubble turn down to a simmer and let thicken for approximately 15-20 minutes.
Remove from heat and serve on top of ribs or as a dip for sweet potato fries.
Tzatziki
I love traditional tzatziki for its creamy-yet-light texture that is as tasty as it is versatile. I have been dairy-free for a long time, so I use coconut yogurt for a non-dairy version, but it can easily be swapped out with greek yogurt. When a summer trip to Greece isn’t in the cards, at least I can take my taste buds there.
This recipe yields 2 1/2 cups
INGREDIENTS
- 1 cucumber
- 1-1/4 teaspoon sea salt
- 1 cup dairy-free coconut yogurt
- ½ teaspoon lemon zest
- 1 tablespoon dill
- 1-½ tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon mint
- 1 cucumber
- 1-1/4 teaspoon sea salt
- 130 g dairy-free coconut yogurt
- ½ teaspoon lemon zest
- 1 tablespoon dill
- 1-½ tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon mint
Directions
Grate cucumber using a large-toothed grater. Once grated, place cucumber in a bowl with 1 teaspoon sea salt. Over time, the cucumber will release its water.
After at least 30 minutes, strain the cucumber and place on a paper towel.
Combine yogurt, lemon zest, dill, remaining salt, lemon juice, olive oil, and mint in a bowl and stir.
When cucumber is dry, add it to the yogurt mixture.
Serve with chips or drizzle over Moroccan Vegetable Kabobs.
Tips
**The cucumber should be as dry as possible to keep your sauce from being runny.
Moroccan Kabobs
A Moroccan-inspired spice blend, chermoula, lends these easy veggie kabobs an exotic kick. They’re a great summer barbecue side dish but we grill them year-round. Top them with this light and tangy Tzatziki Sauce for a colorful meal reminiscent of the Mediterranean.
This recipe yields 5 kabobs
INGREDIENTS
- For Chermoula Marinade:
- ½ cup cilantro
- ½ cup parsley
- 2 tablespoons fresh lemon juice
- 5 tablespoons olive oil
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 teaspoons ginger
- 1-1/2 teaspoons sea salt
- For Kabobs:
- ½ red pepper
- ½ yellow pepper
- ½ orange pepper
- ½ red onion
- 2 zucchinis
- Cherry tomatoes
- For Chermoula Marinade:
- 64 g cilantro
- 64 g parsley
- 2 tablespoons fresh lemon juice
- 5 tablespoons olive oil
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 teaspoons ginger
- 1-1/2 teaspoons sea salt
- For Kabobs:
- ½ red pepper
- ½ yellow pepper
- ½ orange pepper
- ½ red onion
- 2 zucchinis
- Cherry tomatoes
Directions
Put all marinade ingredients into a small food processor bowl and use the small chop blade to blend. Process for about 30 seconds or until ingredients become runny.
Cut peppers and onions into square shapes and zucchinis into rounds.
Place all veggies in a bowl with marinade. Incorporate well and then let sit.
Arrange vegetables to assemble the kabobs on a tray.
Feed the kabob through each vegetable.
Turn grill on medium heat.
Grill kabobs for 10 minutes, slightly turning them every few minutes.
Tips
**Divide up vegetable pieces for each skewer ahead of time to ensure equal numbers and sizes.
**If you are using wooden skewers make sure to soak them in water for 30 minutes before grilling so they don’t burn off.
**If you use metal skewers make sure you have an oven or grill mitt handy to help you rotate the vegetables because they will get very hot.
Jalapeño Salmon Cakes
It’s the peak of wild caught salmon season and I’m continually looking for new ways to prepare it. These cakes feature the herbaceous flavor of fresh dill plus the punch from a bit of jalapeño pepper. An easy-to-make and easier-to-enjoy weeknight meal.
This recipe yields about 10 rounds
INGREDIENTS
- 1 pound salmon
- 1 tablespoon olive oil
- 1 teaspoon sea salt + ½ teaspoon
- ¼ teaspoon freshly ground black pepper
- ¼ cup parsley
- 1 tablespoon fresh dill
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- 2 tablespoons jalapeño, chopped
- ¼ cup red onion, chopped
- 2 eggs
- ⅔ cup almond flour + 2 tablespoons
- 1 tablespoon ghee
- .5 kilogram salmon
- 1 tablespoon olive oil
- 1 teaspoon sea salt + ½ teaspoon
- ¼ teaspoon freshly ground black pepper
- 32 g parsley
- 1 tablespoon fresh dill
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- 2 tablespoons jalapeño, chopped
- 32 g red onion, chopped
- 2 eggs
- 85 g almond flour + 2 tablespoons
- 1 tablespoon ghee
Directions
Preheat oven to 400 degrees Fahrenheit / 200 degrees Celsius.
Season salmon with olive oil, ½ teaspoon sea salt, and black pepper. Cook for 8-10 minutes.
While the fish is cooking, mix remaining sea salt with parsley, dill, cumin, paprika, lemon juice, jalapeño, red onion, and eggs in a bowl.
Remove fish from the oven and allow it to cool.
When fish comes to room temperature, break it apart with your hands into small pieces.
Mix the fish with the spice mixture until everything is well incorporated.
Add almond flour to the mixture.
Using your hands, scoop a small amount of fish mixture into your hands and form into a patty. Place on a tray with parchment paper.
Place in the refrigerator for 30 minutes so that the cakes can condense.
After 30 minutes, remove cakes from the refrigerator.
Heat a large pan on medium-high heat with ghee.
Gently lower the salmon cakes into the pan and allow to cook for about 2 minutes on each side or until golden.
Remove from pan and serve with Primal Kitchen Tartar Sauce.
Tips
**As always, feel free to experiment with the spice level for your palate.
**As with most dishes, these are best served fresh from the frying pan. They do freeze well so if you are not ready to cook them immediately, you can freeze the rounds for a future meal.
Brussels Sprouts with Dates
Brussels sprouts can be an acquired taste, but I don’t know many people who can resist this candied delicacy when they’re prepared with sweet and chewy dates. A tasty weeknight side dish!
This recipe yields 5 servings (approximately 8 small brussel sprouts per serving)
INGREDIENTS
- 2 pounds of small Brussels sprouts
- 2 Tablespoons olive oil (for sauce) plus 1 extra tablespoon
- 1 teaspoon duck fat
- 1/2 teaspoon sea salt
- 5 pitted dates
- 2 Tablespoons of date syrup
- 1 kilogram of small Brussels sprouts
- 2 Tablespoons olive oil (for sauce) plus 1 extra tablespoon
- 1 teaspoon duck fat
- 1/2 teaspoon sea salt
- 5 pitted dates
- 2 Tablespoons of date syrup
Directions
Cut the ends off of the Brussels sprouts and then cut them in half vertically.
Toss the sprouts in olive oil, duck fat and ¼ teaspoon of salt.
Place them in an air fryer on 390 degrees Fahrenheit / 200 degrees Celsius degrees for approximately 15-17 minutes.
While the sprouts are cooking, pit and chop dates.
In a large bowl, mix the extra olive oil, dates, date syrup, and remaining sea salt.
Remove sprouts from the air fryer and add to the date sauce. Toss and serve.
Tips
**The more dates and date syrup you add the sweeter the dish will be, so it’s best to add slowly and taste as you go.
**If you don’t have an air fryer, you could easily roast the Brussels sprouts in the oven at 400 degrees Fahrenheit / 200 degrees Celsius for about 15-20 minutes.
**As with most things, bacon bits make a delicious addition.
Celeriac Noodles
Celeriac (a.k.a. celery root) is an under-celebrated root vegetable that has a distinctive herbaceous flavor. Its hearty texture makes for a satisfying pasta substitute and provides a nice comforting starch to any meal.
This recipe yields 4 servings.
INGREDIENTS
- 4 bulbs celeriac root
- 2 tablespoons bacon grease
- ½ teaspoon sea salt
- 4 bulbs celeriac root
- 2 tablespoons bacon grease
- ½ teaspoon sea salt
Directions
To prepare the celeriac, cut off both ends of the bulb with a chef’s or utility knife. Continue to shallowly slice the tough, bumpy skin around the bulb until you get to the white part. At this point, you can continue to cut with the knife or finish with a vegetable peeler until you get down to the white flesh.
Using a spiralizer, spiralize the celeriac bulb to create spaghetti-like strands.
Heat up a large skillet on medium-high heat with bacon grease.
Add celeriac noodles and allow them to cook for 10 minutes or until soft.
Remove from heat and toss with sea salt.
Serve as a side dish or top with pesto for a main entree.
Tips
*If you don’t keep bacon grease in your fridge, any high smoke point fat will work. This includes animal fats such as duck or chicken or coconut oil.
Roasted Broccoli
Broccoli’s reputation as a superfood is well-merited; its satisfying crunch packs a healthy punch with a wealth of antioxidants, fiber, and vitamin C. It also makes for a flavorful side dish. Roasting broccoli enhances its crisp texture as opposed to steaming it. If you add a mixture of extra virgin oil and duck fat, it will caramelize and become sweet.
This recipe yields 6 servings.
INGREDIENTS
- 4 broccoli stalks
- 1 tablespoon olive oil
- 1 tablespoon duck fat
- 1 teaspoon sea salt
- 4 broccoli stalks
- 1 tablespoon olive oil
- 1 tablespoon duck fat
- 1 teaspoon sea salt
Directions
Preheat oven to 350 degrees Fahrenheit / 175 degrees Celsius.
Cut off broccoli stems to create small florets.
Put florets in a bowl and pour olive oil on top.
Evenly sprinkle salt over broccoli.
Heat duck fat in a mini sauce pan or melt the duck fat down by rubbing it together in your hands.
With duck fat still on hands, toss the broccoli, olive oil and sea salt until coated evenly.
Place florets on a baking tray, leaving space between each floret so they roast rather than steam.
Roast for 30 minutes. To ensure a more even roasting, flip broccoli halfway through. Remove from the oven and serve.
Tips
*I use duck fat to stabilize the olive oil because of olive oil’s low smoke point.
**Broccoli stems are high FODMAP, which is why I only use the florets, but the stems are nutritious and can be delicious, as well.
Mint Sumac Sorbet
I love the zesty, lemony zing of sumac, especially when combined with mint in a refreshing chilled dessert. This simple sorbet recipe blends these bright flavors with berries for a fresh, healthy dessert my family enjoys all summer.
This recipe yields about 6 scoops.
INGREDIENTS
- 4 heaping cups frozen mixed berries (approximately 2 10-ounce bags)
- 1 cup fresh mint leaves or more for taste
- 1 tablespoon sumac
- ½ cup honey
- ½ lemon, squeezed
- ½ teaspoon sea salt
- 500 heaping grams frozen mixed berries (approximately 2 10-ounce bags)
- 128 grams fresh mint leaves or more for taste
- 1 tablespoon sumac
- 64 grams honey
- ½ lemon, squeezed
- ½ teaspoon sea salt
Directions
Put all ingredients into a food processor and blend for 15 seconds.
Using a spatula, fold ingredients over into themselves.
Process another 15 seconds or until it forms a dough-like consistency.
Serve and enjoy.
Tips
**Can be stored in an air-tight container and frozen.
**Use as much mint as you like for taste.
