Lemongrass Coconut Steak

November 04, 2024 by Nichole Perkins in Recipes

Lemongrass, also called Cymbopogon or citronella grass, is an aromatic tropical plant known for its bright flavor and anti-inflammatory compounds. Magical in uniqueness, it elevates this steak dish with its citrusy, flowery notes. We love to pair this steak with fresh greens or our Celeriac Noodles.

This recipe yields 4 servings.

INGREDIENTS

1½ pounds hanger, flatiron, or flap (bavette) steak, trimmed and cut into 1" cubes
2 fresh lemongrass stalks, bottom third only, tough outer layers removed, thinly sliced
2 serrano chiles (with seeds if you prefer more heat)
1 2"-piece ginger, peeled and thinly sliced
4 garlic cloves
1 13.5-oz. can unsweetened coconut milk
⅓ cup seasoned rice vinegar
Olive oil (for the grill)
Kosher salt
Handful of fresh cilantro, chopped (for serving)

For the Dressing
2 serrano chiles, chopped (seeds and all)
¼ cup fresh lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons red onion, finely chopped
2 teaspoon honey
Kosher salt (for taste)

680 grams hanger, flatiron, or flap (bavette) steak, trimmed and cut into 1" cubes
2 fresh lemongrass stalks, bottom third only, tough outer layers removed, thinly sliced
2 serrano chiles (with seeds if you prefer more heat)
1 2"-piece ginger, peeled and thinly sliced
4 garlic cloves
1 400 ml can unsweetened coconut milk
80 ml seasoned rice vinegar
Olive oil (for the grill)
Kosher salt
Handful of fresh cilantro, chopped (for serving)

For the Dressing
2 serrano chiles, chopped (seeds and all)
60 ml fresh lime juice
30 ml extra-virgin olive oil
10 grams red onion, finely chopped
10 ml teaspoon honey
Kosher salt (for taste)

Directions

Prepare the dressing by adding the chiles, lime juice, oil, onion, and honey in a small bowl and stirring until well combined. Season with salt and set aside.
Purée the lemongrass, chiles, ginger, garlic, coconut milk, and vinegar in a blender until smooth. Transfer to a medium bowl. Add the steak cubes and toss to coat completely. Cover with a large plate and let sit at room temperature at least 2-3 hours or chill up to 1 day.
Prepare a grill or cast iron on medium-high heat. Coat the cooking surface with a drizzle of olive oil. Drain marinade from meat and season lightly with salt. Put the meat on the grill or cast iron and turn every 2-3 minutes until the meat is browned all over and firm around edges with a bit of bounce in the center when gently pressed (this will take about 6–8 minutes). If using a meat thermometer, the center should read 149-160 degrees fahrenheit, or 65-72 degrees celsius.
Remove meat and let it rest for 10 minutes. Drizzle with dressing and top with fresh cilantro to serve.

Final Notes

*This protein-rich dish pairs beautifully with our Celeriac Noodles or Purple Sweet Potato Mash.

Kombucha-Braised Short Ribs

November 04, 2024 by Nichole Perkins in Recipes

Lightly sweet kombucha lends the perfect acidic note to these fall-off-the-bone short ribs. Fresh thyme, beef broth, and tomato paste yield a rich braise, which cooks into the meat and vegetables, resulting in one of our favorite fall and winter meals. When ready to serve, you'll have the perfect reduced gravy to blanket over fresh celery root purée or mashed potatoes.

This recipe yields 4-5 servings.

INGREDIENTS

5 pounds beef short ribs, bone-in (6-8 large pieces)
¼ cup cassava flour
2 bay leaves
2 cups large carrots, cut long ways
1 cup celery ribs, chopped
4 garlic cloves, minced
1 medium onion
2 teaspoons of fresh thyme
2 cups beef stock
2 tablespoons tomato paste
2 teaspoons black pepper, freshly cracked
2 teaspoons kosher salt
2 tablespoon olive oil
2 cups berry kombucha (or red wine)

2.25 kg beef short ribs, bone-in (6-8 large pieces)
31 grams cassava flour
2 bay leaves
400 grams large carrots, cut long ways
200 grams celery ribs, chopped
4 garlic cloves, minced
1 medium onion
5.5 grams of fresh thyme
475 ml beef stock
31 grams tomato paste
5.5 grams black pepper, freshly cracked
5.5 grams kosher salt
27.25 grams olive oil
475 ml berry kombucha (or red wine)

Directions

Preheat the oven to 350 degrees fahrenheit or 180 degrees celsius. Season the short ribs with salt and pepper, then coat in cassava flour. Heat the olive oil in a large dutch oven over medium-high heat. When the pan is hot, add the short ribs in batches, browning each side for 2-3 minutes. Transfer the ribs to a plate. Remove all but 2 tablespoons, or 28 grams of the fat from the pot.
Reduce the heat to medium. Add the onion, celery, and carrots. Cook, stirring constantly until softened, about 5 minutes. Add the garlic and cook, until fragrant, about 1 more minute. Add the tomato paste, and kombucha. Stir to incorporate then lower the flame to a simmer over medium heat and allow the liquid to reduce by ⅓, about 15 minutes.
Return the ribs to the pan along with any collected juices. Add the bay leaves, thyme, and beef stock. Increase the heat to high and bring to a boil, cover the pot, and transfer it to the oven. Cook until the ribs are tender and falling off the bone, about 2 hours.
Discard the bay leaves and thyme stems. Using tongs, transfer the meat to a serving platter and tent with a foil to keep warm if serving immediately.
Return the pan to medium-high heat and bring the liquid to a boil. Cook until reduced by about ⅓, 8-10 minutes. Pour the sauce over the meat, season with additional salt and pepper to taste. Garnish with parsley or chives and serve.

Tips

*Aim to use a kombucha that is made with minimum to no sugar.
*This meal pairs well with Celery Root Purée or our Sea Salt + Nutmeg Mashed Potatoes.

Crustless Chicken Pot Pie

November 04, 2024 by Nichole Perkins in Recipes

Chicken pot pie is an all-around comfort food, but the buttery pie crust isn't the healthiest option. This recipe for the homemade favorite calls for all the flavor and coziness without the crust. Plus, it's packed with nutrients from the vegetables, fresh herbs, and garlic. We especially love how it's a one-pan dish, keeping clean-up easy. If you crave some texture, pair it with crusty gluten-free bread or top it with GF bread crumbs.

This recipe yields 6 servings.

INGREDIENTS

3 chicken breasts, roasted and shredded
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, diced
1 cup carrots, diced
1 cup celery, diced
4 garlic cloves, minced
2 teaspoons dried thyme
2 teaspoons fresh parsley, finely chopped
2 teaspoons basil
½ cup cassava flour
3 cups chicken broth
⅔ cup milk, regular whole milk (use chicken broth if dairy-free)
1 cup frozen peas (keep frozen)
¼ cup fresh chopped parsley for topping
2 teaspoons fresh black pepper

3 chicken breasts, roasted and shredded
15 ml olive oil
30 ml butter
1 medium onion, diced
125 grams carrots, diced
125 grams celery, diced
4 garlic cloves, minced
2.8 grams dried thyme
2.8 grams fresh parsley, finely chopped
2.8 gramps basil
120 grams cassava flour
158 ml milk, regular whole milk (use chicken broth if dairy-free)
125 grams frozen peas (keep frozen)
13 grams cup fresh chopped parsley for topping
30 grams salt (taste and adjust as needed)
5 grams fresh black pepper

Directions

In a dutch oven or a large deep sauté pan, heat olive oil and butter over medium heat until the butter is melted. Add onions, carrots, and celery with a pinch of salt. Cook until tender, about 7-10 minutes, stirring occasionally.
Stir in garlic, thyme, parsley, and basil. Cook, stirring continuously, for about 30 seconds or until fragrant. Add flour and cook for 1 minute, continuing to stir.
Add chicken broth while stirring and scraping to loosen browned bits from the bottom of the pan. Add milk (or extra broth). Season with salt and black pepper, to taste. Bring to a simmer and cook for about 3 minutes or until thickened.
Stir in chicken and peas. Simmer for about 7-10 minutes until all of the vegetables are tender. Ladle into a deep plate or entré bowl, top with fresh parsley, and serve.

Tips

*This dish makes excellent leftovers. When reheating, add to a Dutch oven or all-purpose pan with 2 teaspoons of water and 2 teaspoons of arrowroot powder. Stir and heat slowly until the desired pot-pie thickness returns.
*To save time, buy an organic rotisserie chicken from the market and shred.

Turkish Fig Guacamole

September 16, 2024 by Guest User in Recipes

The sweetness of figs and the spiciness of chili flakes up the ante on the buttery avocado and, therefore, lends a ton of flavor to this guacamole. Plus, kids love the added texture of the chewy figs. This makes for a great afternoon snack, pre-dinner dip, or side dish.

This recipe yields 8 servings.

INGREDIENTS

4 large ripe avocados
2 large limes, juiced (⅓ cup)
1 teaspoon red chili flakes
½ teaspoon sea salt
1 cup chopped dried turkish figs

4 large ripe avocados
2 large limes, juiced (80 ml)
2.8 grams red chili flakes
3 grams sea salt
170 grams chopped dried turkish figs

Directions

In a large bowl add chopped avocados, lime juice, chili flakes, salt, and chopped figs. Mix lightly until everything is combined.
Serve in a chilled bowl. Top with extra chili flakes and extra dried fig pieces. Enjoy!

Tips

*The flesh of a cut avocado can turn brown due to oxidation, which happens when the fruit's enzymes are exposed to oxygen. We keep our guacamole tightly covered in the fridge to prolong the browning.
*If you want to turn up the spice, add 1 teaspoon of cayenne pepper.

Costa Rica Herb Chicken with Tropical Salsa

September 16, 2024 by Nichole Perkins in Recipes

It’s a bright, herby taste sensation inspired by Nichole’s travels in Costa Rica—perfectly cooked chicken thighs covered in cilantro, dill, and chopped chives. That's enough flavor on its own, but the sweet heat from the salsa, which is made of pineapple, peaches, and cucumber, gives this dish another level of flavor. We love to make this for company and equally love it atop lettuce cups for leftovers the next day.

This recipe yields 4 - 5 servings.

Ingredients

INGREDIENTS

For the chicken:
6 chicken thighs
⅓ cup fresh chopped cilantro
⅓ cup fresh chopped dill
3 tablespoons fresh chopped chives
2 tablespoons olive oil
2 tablespoons maple syrup
1 teaspoon sea salt
½ teaspoon pepper

For the Tropical Salsa:
2 fresh yellow peaches, chopped
1 mango, chopped
½ cucumber, chopped
2 jalapeños, finely diced with ribs and seeds removed
1 cup fresh pineapple, chopped
1 passion fruit, chopped (optional)

For the chicken:
6 chicken thighs
33.7 grams fresh chopped cilantro
33.7 grams fresh chopped dill
20 grams fresh chopped chives
30 ml olive oil
30 ml maple syrup
6 grams sea salt
1.15 grams pepper

For the Tropical Salsa:
2 fresh yellow peaches, chopped
1 mango, chopped
½ cucumber, chopped
2 jalapeños, finely diced with ribs and seeds removed
151.7 grams fresh pineapple, chopped
1 passion fruit, chopped (optional)

Directions

Preheat the oven to 375 degrees fahrenheit. In a large mixing bowl add chicken thighs, fresh chopped herbs, olive oil, maple syrup, salt, and pepper. Toss the chicken until each piece is evenly coated, cover. Let marinate for 30-60 minutes.
Once the chicken is marinated, place on a baking sheet lined with parchment and roast for 20-23 minutes. The chicken will appear golden and juicy. Remove from the oven and let rest for 5 minutes before slicing to serve.
In another mixing bowl, toss the peaches, mango, cucumber, jalapeños, pineapple, and passion fruit (if using) together. Serve the fresh salsa over the herb roasted chicken. Enjoy!

tips

*For leftovers, add the chicken and salsa to a bowl with a small splash of coconut aminos and dollop of mayo for a quick tropical chicken salad. You can serve in lettuce boats or atop bread.

Zucchini Cottage Cheese Flatbread

September 16, 2024 by Nichole Perkins in Recipes

What's best about this flatbread recipe is that it proves how quick and easy it is to make a healthy, grain-free bread. This version has ample minerals and protein, thanks to the eggs, zucchini, and cottage cheese. Great as a side or sandwich vehicle, it's delicious simply on its own or with a bit of ghee and sea salt on top.

This recipe yields 2 servings

Ingredients

INGREDIENTS

16 oz cottage cheese
2 eggs
1 cup grated and strained zucchini
1 pinch of salt
⅓ cup cilantro
⅓ cup of dill

460 grams cottage cheese
2 eggs
152 grams grated and strained zucchini
1 pinch of salt
34 grams cilantro
34 grams dill

Directions

Preheat the oven to 350. Grate zucchini and then place in a cheesecloth or kitchen towel and squeeze out as much excess liquid as possible. In a blender or food processor, add the cottage cheese, eggs, zucchini, salt, cilantro, and dill. Blend mixture until smooth.
Cover a large baking tray with parchment paper. Spread out the mixture, making it resemble a large pizza-like crust. Bake for 25-30 minutes or until the edges are golden brown. Remove from the oven and let cool before removing the flatbread from the parchment paper. Once cooled, cut the flatbread down the middle making two large pieces. Enjoy!

Tips

*These flatbreads are perfect for making breakfast and lunch wraps, soft-shell tacos, and even substituting for pizza crust.

Nashville Hot Chicken Tenders

July 29, 2024 by Nichole Perkins in Recipes

The breading on these spicy chicken tenders is perfectly PrimaFoodie-approved, meaning it's gluten-free and filled with nutrients. The cayenne packs a heat punch, which you can dial up or down depending on your desired spice level. And if you love hot sauce, this one is as delicious on its own and is perfect for adding flavor to any regular meal.

This recipe yields 4 - 5 servings.

Ingredients

3-4 large chicken breasts cut into 2/3-inch thick sticks
1 egg
1 tablespoon mayonnaise ayo
1 ½ tablespoon dijon mustard
1 tablespoon lemon juice
¾ cup almond flour
½ cup blanched almonds ground in a coarse mixture (or you can use more almond flour)
½ teaspoon onion powder
1 teaspoon sea salt alt
½ teaspoon pepper
¼ teaspoon garlic powder

Nashville Hot Sauce:
1/2 cup unsalted butter
3 tablespoons cayenne pepper
3 tablespoons coconut sugar
1 teaspoons salt
2 teaspoons ground black pepper
1 teaspoons garlic powder
1 teaspoon red pepper flakes
1 teaspoon smoked paprika
3 tablespoons fresh lemon juice
1 tablespoon honey

Directions

Preheat the oven to 400 degrees fahrenheit. Line a baking sheet with lightly oiled parchment paper. Set aside.
In a large bowl, whisk all the liquid ingredients. Dip the chicken tenderloins in the egg mixture and let rest for 5 minutes. Meanwhile, prepare the almond coating.
Place the almonds in a grinder or small food processor and pulse in 5-second bursts until it forms a coarse crumb.
In a bowl, whisk coarse almonds, almond flour, garlic powder, onion powder, salt, and pepper. Pick up the chicken tenderloins one at a time and place them in the bowl with almond flour coating. Sprinkle coating and press down to allow the coating to stick.
Place on a baking sheet. Bake for 10 minutes then flip and bake for another 7-10 minutes or until chicken is cooked through. Remove promptly to prevent dry chicken tenders.
Add all the Nashville hot sauce ingredients to a saucepan. Stir over low heat until combined. Mixture may not be completely smooth and that's okay. Coat tenders in the sauce or serve sauce on the side. Enjoy!

Tips

**You can air fry leftover chicken tenders and toss on top of fresh green salads or into tacos, a sandwich, a wrap, or use as the base of chicken salad.

Lemon Drop Cookies

July 29, 2024 by Nichole Perkins in Recipes

Who doesn't love a bright, fresh, lemony cookie? For these, the tart lemon zest marries with the coconut butter and sweet maple syrup, making for the softest, chewiest, perfectly biscuity cookies that melt in your mouth.

This recipe yields 10 servings

Ingredients

1/3 cup melted but cooled coconut oil
1/3 cup maple syrup
1 egg
1 tbsp lemon juice
2 cup almond flour
1/4 cup coconut sugar
1/2 tsp salt
1 tsp baking powder
2 lemons, zested
3 tbsp coconut butter
1 tsp maple syrup
1 tsp lemon zest
1 tbsp lemon juice

Directions

Preheat the oven to 350 degrees fahrenheit. Line a baking sheet with parchment paper.
In a large bowl, mix together the coconut oil, maple syrup, egg and lemon juice. In a separate bowl, combine the almond flour, coconut sugar, salt, baking powder and lemon zest. Slowly incorporate the dry ingredients into the wet using a whisk. Mix until into a soft, dough-like texture. Refrigerate the dough for at least 30 minutes or freeze for 15 minutes to let it stiffen.
Drop the dough onto a baking sheet forming 12 balls. Bake for 10-12 minutes or until just lightly golden brown. Cool on a wire rack.
While cookies are baking, add the glaze ingredients into a small bowl and whisk together.
Once the cookies have completely cooled, top with glaze.

Tips

**For an extra lemon kick, add more zest over the glazed cookies with a thin sliced lemon garnish. These cookies are delicious when served chilled.

Fig & Mint Ribeye Steak

July 29, 2024 by Nichole Perkins in Recipes

We paired classic juicy ribeye steak with fresh chopped mint and sweet figs—an herby sweet-salty combo that is an ideal summer night dinner en plein air. The bonus is that this recipe can be whipped together so quickly, so prep, cook, and clean-up time is super easy.

This recipe yields 4 servings.

Ingredients

4 ribeyes
¼ cup chopped mint
8 dried turkish figs, finely chopped
½ cup water
2 tablespoons olive oil
1 teaspoon salt, plus extra for the steaks
½ teaspoon pepper

Directions

In a blender or food processor add figs, mint, water, salt, and pepper. Blend until the mixture is smooth and thick. You might have to adjust by adding an extra splash of water depending on the texture of the figs.
In a large bowl add the ribeye steaks and massage in the salt and oil evenly on all sides the blended mint fig mixture over the steaks, making sure each is well coated. Let steaks marinate for 2-4 hours for optimum flavor.
Preheat the oven to 400 degrees fahrenheit. In a large steel or cast iron pan, on medium high, sear the steaks on both sides for 2 minutes. Transfer the browned steaks into the oven for 10 minutes. Remove and let rest for 5 minutes then slice, top with extra sliced figs, fresh mint, and cracked pepper to serve.

Pigs In a blanket

June 24, 2024 by Nichole Perkins in Recipes

These childhood favorites are wrapped in a PrimaFoodie-approved almond flour breading. As always, look for hot dogs with labels that say organic, grass-fed, and animal welfare-approved. These are summertime poolside snacks that can be whipped up in a hurry. Kids everywhere will come running.

This recipe yields 12 servings

INGREDIENTS

12 grass fed beef hotdogs
2 ½ cups almond flour
2 eggs large
5 tablespoon melted butter
1 ¾ teaspoon baking powder
2 tablespoons maple syrup
¼ teaspoon salt optional

2 ½ cups almond flour
2 eggs large
5 tablespoon melted butter
1 ¾ teaspoon baking powder
2 tablespoons maple syrup
¼ teaspoon salt optional
12 grass fed beef hotdogs

Directions

Cut the hotdogs in half (you will have a count of 24 total.) Pat dry and set aside to prep the blanket dough.
Preheat the oven to 350 F. Mix the dry ingredients in a large bowl - almond flour, baking powder, and salt.
In a separate bowl, whisk the eggs, maple syrup, and melted butter. Then add to the dry ingredients and combine into a dough with a fork or pastry blender.
Roll the dough into log (a sheet of parchment paper works well to assist with this). Cut the log into 24 pieces then twist around each hot dog.
Place dough-wrapped hot dogs on a parchment lined baking sheet or silicone baking mat, Bake for 15-20 minutes or until tops and edges are lightly golden. Serve with your favorite sauces and enjoy!

Red, White, and Blue Mini Fruit Pizza

June 24, 2024 by Nichole Perkins in Recipes

With a soft cookie base and a light and fluffy sweet topping, these mini marvels are wonderful for a festive Fourth of July bash or served on a three-tiered platter for high tea.

This recipe yields 12 tarts

INGREDIENTS

Cookie Base
3 cups blanched almond flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
¾ cup light/blonde coconut sugar
4 tablespoons butter, at room temperature
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup greek yogurt
Whipped topping
2 egg whites room temperature
3/4 cup maple syrup
1 teaspoon fresh lemon juice
1 teaspoon vanilla
Raspberries, blueberries, strawberries or other available berries for topping

3 cups blanched almond flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
¾ cup light/blonde coconut sugar
4 tablespoons butter, at room temperature
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup greek yogurt
Cookie Base
2 egg whites room temperature
3/4 cup maple syrup
1 teaspoon fresh lemon juice
1 teaspoon vanilla
Raspberries, blueberries, strawberries or other available berries for topping

Directions

In a large bowl, whisk together almond flour, baking soda and sea salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together sugar and butter at medium speed until fluffy, about 2-3 minutes. Add egg, almond extract, and vanilla and mix until smooth. Add greek yogurt and mix until smooth. Add dry ingredients and mix to combine.
Cover the mixing bowl so it is airtight and refrigerate 2 hours or overnight.
Roll into 12 balls and place on a parchment lined baking sheet. Bake at 350 degrees Fahrenheit for 12-14 minutes or until lightly golden. Watch carefully so they don’t overbake. Pull from the oven and let cool for 20 minutes before topping with whip and fresh berries.

Whip:

In a stand mixer add egg whites and whisk on high until the egg whites are stiff and can form a peak. While the egg whites whip, prepare the maple syrup.
In a small saucepan add maple syrup and bring to a boil for 3-4 minutes. Stir constantly to prevent burning. With a candy thermometer bring to 240 Fahrenheit. Once it’s reached the correct temperature remove it from heat. Quickly add the vanilla, and lemon juice to the stiffly whisked egg whites. While the mixer is on medium/high speed stirring constantly, add in the hot maple syrup. The mixture will double in size and be thick and fluffy.
Refrigerate until ready to use.
Top each cooled sugar cookie with the whipped topping and fresh berries. Serve in a cool place. Enjoy!

TIPS

**If opting for butter instead of coconut oil, unsalted butter will lend more control over the saltiness, and allow for a higher quality salt rather than the table salt that is used in most salted butter. Be sure to add in an extra ¼ teaspoon if so.

Smokey BBQ Pulled Beef

June 24, 2024 by Nichole Perkins in Recipes

The Fourth of July begs for something with BBQ flavor. Our version of this pulled beef can be made in the oven, opening up space on the grill for additional mains. Pair this with an array of vegetables, in a crunchy lettuce wrap, or as a taco base. Turn the heat level to 10 by adding additional red pepper flakes.

This recipe yields 4-5 servings

INGREDIENTS

2.5 pounds grass-fed beef roast or brisket
1 tablespoon butter or olive oil
¾ cup blackcurrant jam (or any berry jam of choice)
3 navel oranges juiced
¼ cup tomato paste
2 tablespoons balsamic vinegar
2 tablespoons liquid smoke
3 bay leaves
1 tablespoon of salt
1 teaspoon chipotle pepper
1 teaspoon red pepper flakes
1 teaspoon black pepper
¼ cup coconut sugar
¼ cup water or beef stock

1 tablespoon butter or olive oil
245 grams blackcurrant jam (or any berry jam of choice)
3 navel oranges juiced
55 grams tomato paste
2 tablespoons balsamic vinegar
2 tablespoons liquid smoke
3 bay leaves
1 tablespoon of salt
1 teaspoon chipotle pepper
1 teaspoon red pepper flakes
450 grams grass-fed beef roast or brisket
43 grams coconut sugar
60 ml water or beef stock

Directions

Preheat oven to 325 F.
Cut the meat into 6 or 7 3-inch cubes. Season all sides evenly with salt and pepper.
Heat dutch oven pan on medium/high heat, add butter or oil, and brown each side for 1-2 minutes.
Remove meat and add all remaining ingredients to the dutch oven. Stir together until combined. Return the browned meat back to the dutch oven and bake in the oven for 3 hours.
Remove beef from oven and shred with two forks, leaving in the jus. Read tips for different ways to serve.

TIPS

**Serve on a bun for pulled beef sandwiches or make tacos out of tortillas or lettuce wraps. This is also a great protein to add to salads.

French Onion Tomato Basil Frittata

May 21, 2024 by Nichole Perkins in Recipes

Frittatas are a great make-ahead dish because they're as delicious served piping hot out of the oven as they are at room temperature. The za'atar, a Middle Eastern blend of herbs, sumac, and sesame seeds, adds a layered depth of earthy and savory flavor that pairs perfectly with the brightness of the tomatoes and basil. This frittata makes for a perfect family brunch or casual lunch.

This recipe yields 8 servings

INGREDIENTS

10 eggs
1 ¾ cup of cottage cheese
2 teaspoons of salt
2 teaspoons paprika
2 teaspoons za'atar
3 cloves of garlic
3 tablespoons of butter or olive oil
1½ cup chopped onion
2 cups sliced mushrooms
1 cup rainbow cherry tomatoes
¼ cup fresh chopped basil, plus extra for topping
¼ cup chives (optional for topping)

10 eggs
14 ounces of cottage cheese
2 teaspoons of salt
2 teaspoons paprika
2 teaspoons za'atar
3 cloves of garlic
3 tablespoons of butter or olive oil
12 ounces chopped onion
8 ounces sliced mushrooms
6 ounces rainbow cherry tomatoes
5 grams fresh chopped basil, plus extra for topping

Directions

Preheat oven to 350 degrees Fahrenheit / 180 degrees Celsius. In a blender or food processor add eggs, cottage cheese, salt, paprika, za'atar, and garlic. Blend for 15-30 seconds until combined and set aside.
In a large sauté pan add onion and mushrooms with 2 tablespoons of butter. Stir on medium high heat for 7-10 minutes to caramelize. Once the mixture has browned and has a sweet fragrance, remove from heat and place in a bowl to set aside for assembling later.
In the same pan add the remaining 1 tablespoon of butter, sliced cherry tomatoes, and fresh basil. Cook on medium-high heat for 4-5 minutes to sweat out the moisture of the tomatoes. Be careful to not overcook so the tomatoes maintain most of their shape. Once the tomatoes have a bit of color and the basil is infused, remove from heat.
In a medium springform pan, oil the sides of the pan well and line the bottom with parchment paper. Next, add layers of the egg mixture, mushroom and onions, and the tomato basil mixture. Tilt pan or gently stir ingredients if necessary so each component is evenly distributed.
Place the springform pan on a baking sheet in case it leaks. Cover the top with foil and bake for 40-45 minutes or until the center is firm. Remove from the oven and let rest for 10-15 minutes before serving. Top with fresh herbs. Enjoy!

Tips

**To elevate this dish try topping with fresh pickled purple onion and avocado or your favorite hot sauce.

Carrot Cake with Coconut Maple Frosting

May 21, 2024 by Nichole Perkins in Recipes

Carrot cake attracts a loyal crowd of dessert lovers. This recipe hits all the notes—it's moist, lightly spicy, and perfectly nutty—and has zero refined sugar or dairy. Plus, you won't believe how decadent and creamy the frosting is, made of a magical combination of coconut yogurt and maple syrup.

This recipe yields 6-8 servings

INGREDIENTS

2 cups almond flour, super fine
¼ cup coconut flour
5 large eggs, room temperature
2 cups carrots, grated
½ cup unsalted butter, melted
¾ cup coconut sugar
2 teaspoons baking powder
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
½ cup chopped pecans or walnuts
Frosting
1 large container of vanilla unsweetened coconut yogurt (we used cocojune)
3 tablespoons maple syrup
1 teaspoon vanilla

28 grams coconut flour
5 large eggs, room temperature
300 grams carrots, grated
113 grams unsalted butter, melted
¾ cup coconut sugar
2 teaspoons baking powder
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
65 grams chopped pecans or walnuts
200 grams almond flour, super fine
Frosting
1 large container of vanilla unsweetened coconut yogurt (we used cocojune)
3 tablespoons maple syrup
1 teaspoon vanilla

Directions

Preheat the oven to 350 degrees Fahrenheit / 180 degrees Celsius. Use coconut oil to grease two 8-inch pans, or 5-inch pans for a taller cake.
2. In a large bowl, add the eggs, melted butter, and vanilla extract. Using a hand mixer, whip until frothy. Add the almond flour, coconut flour, coconut sugar, baking powder, cinnamon, nutmeg, and a pinch of salt. Mix until the batter looks smooth and creamy. Fold in the grated carrots and chopped nuts. Then evenly divide the batter between the prepared cake pans.
3. Bake for 25-30 minutes or until the tops look set and a toothpick inserted in the middle comes out clean. Remove cakes from oven and cool completely before frosting.
4. To assemble and frost the cake, place 1 cake layer on a serving plate and cover with half the frosting. Add the second layer and spread the remaining frosting. Top with a dusting of cinnamon and nuts for garnish. Refrigerate the cake for at least one hour before serving.

TIPS

* Stand mixer works just as well if it’s easier or available.

*Store leftover cake in an airtight container in the fridge for up to 7 days or. Or freeze for longer shelf life.

Mint Cacao Chip Milkshake

May 21, 2024 by Nichole Perkins in Recipes

The beauty of a smoothie is that you can make anything to satisfy whatever flavors you're craving. With nostalgia for mint chip ice cream, we 're leaning into this recipe of fresh mint leaves, nutty cacao nibs, and coconut cream. If you want it creamier, add more liquid. A bit more crunch? Add another teaspoon of cacao. Let this be your guide to create a satisfying milkshake-esque healthy breakfast or treat.

This recipe yields 1 serving

INGREDIENTS

15 whole mint leaves
¼ cup coconut cream
¼ cup water
3 walnuts
1 tablespoon cacao nibs
½ frozen banana
8-9 ice cubes
1 date
2 teaspoon honey
1 teaspoon vanilla
A pinch of salt

2 ounces coconut cream
2 ounces water
3 walnuts
1 tablespoon cacao nibs
½ frozen banana
8-9 ice cubes
1 date
2 teaspoon honey
1 teaspoon vanilla
A pinch of salt
15 whole mint leaves

Directions

1. Add all ingredients to a blender and blend on high until smooth and creamy.

2. Add water 1 tablespoon at a time until desired thickness is reached.

3. Serve in a glass and top with extra cacao nibs and fresh mint.

Teriyaki Meatballs with Smoked Paprika

May 21, 2024 by Nichole Perkins in Recipes

The teriyaki glaze gives these meatballs a sweet and savory spin. Any ground meat will work, but we opted for a mix of lean chicken and turkey. Browning the meatballs before baking them adds a richer depth of flavor. These are delicious when served hot, immediately out of the oven, and they also make incredible leftovers.

This recipe yields 5 servings

INGREDIENTS

Meatball Base
1 pound ground chicken
1 pound ground turkey
1 egg
1 tablespoon coconut aminos + extra to top at the end
2 tablespoons sesame oil
2 tablespoons fresh ginger, minced
1 teaspoon garlic powder
1 tablespoon smoked paprika
½ teaspoon salt
½ cracked pepper
2 tablespoons chopped green onion for topping garnish
Meatball Glaze
¼ cup balsamic vinegar
¼ cup coconut aminos
2 tablespoons sesame oil

16 ounces ground chicken
16 ounces ground turkey
1 egg
1 tablespoon coconut aminos + extra to top at the end
2 tablespoons sesame oil
2 tablespoons fresh ginger, minced
1 teaspoon garlic powder
1 tablespoon smoked paprika
½ teaspoon salt
½ cracked pepper
2 tablespoons chopped green onion for topping garnish
Meatball Base
Meatball Glaze
2 ounces balsamic vinegar
2 ounces coconut aminos
2 tablespoons sesame oil

Directions

1. Preheat the oven to 350 degrees farenheit/176 degrees celsius.

2. Prepare the glaze: In a small saucepan add balsamic vinegar and coconut aminos. Bring to a boil on medium-high heat for 2 minutes then reduce to a simmer for 6-7 minutes, stirring every 30 seconds to prevent burning. The liquid will start to appear thicker as it cooks. Remove from heat and let rest for 5 minutes. Whisk in the sesame oil. Set aside until meatballs are ready to be tossed.

3. In a large bowl, combine ground chicken, ground turkey, egg, coconut aminos, sesame oil, fresh minced ginger, garlic powder, smoked paprika, sea salt, and pepper. Mix until all ingredients are well incorporated.

4. Form the mixture into 12 balls.

5. Add 1 teaspoon of olive oil to a large steel pan over medium high heat. Brown the meatballs for 1-2 minutes on all sides. Transfer the meatballs into the oven and bake for 10-12 minutes or until meatballs are cooked through. Remove from heat.

6. Add meatballs to the glaze and toss around until they are well coated. Handle the meatballs with light hands to ensure they don’t break due to their tender texture.

5. Serve warm and enjoy!

TIPS

*These are great for leftovers heated up in an air fryer.

Pistachio Cookies

April 08, 2024 by Nichole Perkins in Recipes

These cookies have everything we want: chocolatey and nutty goodness, a crispy edge (thanks to the almond flour) that leads to a chewy center, and nutrient-dense pistachios and coconut oil. Even with their zero grains and refined sugars, these treats will fool any sweet tooth. We love how these don't spike our blood sugar like any average cookie would.

This recipe yields 12 cookies

INGREDIENTS

1/3 cup coconut oil (or butter)
1/2 cup coconut sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 3/4 cups fine blanched almond flour, packed
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup of pistachios, chopped
1/2 cup chocolate chips
Pinch of sea salt flakes, for topping (optional)
Extra pistachios (optional)

76 grams coconut oil (or butter)
63 grams coconut sugar
1 egg, room temperature
1 teaspoon vanilla extract
220 grams fine blanched almond flour, packed
1/2 teaspoon baking soda
1/4 teaspoon salt
60 grams of pistachios, chopped
40 grams chocolate chips
Pinch of sea salt flakes, for topping (optional)
Extra pistachios (optional)

Directions

Preheat oven to 350 degrees Fahrenheit/176 degrees Celsius. Line a large baking sheet with parchment paper.
In a large bowl, mix together melted coconut oil, coconut sugar, egg and vanilla extract until smooth and creamy.
Fold in almond flour, baking soda, and salt until combined. dd chocolate chips and pistachios, using a spatula until evenly distributed.
Chill dough in the refrigerator for 30 minutes.
Make 12 even balls out of the dough and place on baking sheet. Bake for 11-12 minutes, until cookies begin to turn golden brown on the edges.
Let cookies cool for 10-15 minutes before serving. Sprinkle flaky sea salt on top, if desired.

TIPS

Smokey Citrus Cod With Mango Salsa

April 08, 2024 by Nichole Perkins in Recipes

Cooking fish always gets the reputation that it's hard—when it's anything but. The key is to buy high-quality fish and keep the ingredients to a minimum. For this dish, the smokiness of the paprika lends a kick to the cod's gentle flavor. Everything comes together with the sweet coolness of the salsa.

This recipe yields 5-6 servings

INGREDIENTS

For the cod:
5-6 pieces wild caught cod
2 tablespoons olive oil
2 tablespoons smoked paprika
1 teaspoon chili flakes
2 lemons
For the salsa:
2 mangos, chopped
2 jalapeños, chopped
1 red pepper, chopped
1 orange, chopped
1/2 of a large cucumber, chopped
1 tablespoon white rice vinegar
1 teaspoon honey

For the cod:
5-6 pieces wild caught cod
2 tablespoons olive oil
2 tablespoons smoked paprika
1 teaspoon chili flakes
2 lemons
For the salsa:
2 mangos, chopped
2 jalapeños, chopped
1 red pepper, chopped
1/2 of a large cucumber, chopped
1 tablespoon white rice vinegar
1 teaspoon honey

Directions

For the salsa, toss all ingredients in a large bowl. Set aside until serving.
In a bowl, season the cod on both sides with paprika, chili flakes, salt, and pepper. Add cod to an oiled preheated pan on medium-high heat. Cook 3-4 minutes on each side or until golden brown and tender. Add a squeeze of fresh lemon juice on top.
Serve the cod over the fresh mango salsa.

Black Bean Avocado Tostadas

April 08, 2024 by Nichole Perkins in Recipes

Kids and adults love this lunch, dinner, or snack option. It could be the crunch of the tortilla or the satisfying layers. Either way, it's a hit—and a healthy one: Buttery avocados, filled with healthy fat and potassium, marry perfectly with the black beans, which get a kick of saltiness and umami from the coconut aminos.

This recipe yields 6-8 servings

INGREDIENTS

3 cups cooked black beans (850 grams or 2-15 ounce cans)
4 tablespoon coconut aminos
3 avocados, mashed
2 limes
3 tablespoons cilantro, chopped
Salt and pepper to taste
1 tablespoon ghee
6-8 eggs (optional)
Pickled onions for topping (optional)
Extra cilantro for topping (optional)
Hot sauce for topping (optional)
6-8 homemade tortillas of choice

4 tablespoon coconut aminos
3 avocados, mashed
2 limes
3 tablespoons cilantro, chopped
Salt and pepper to taste
1 tablespoon ghee
6-8 eggs (optional)
Pickled onions for topping (optional)
Extra cilantro for topping (optional)
Hot sauce for topping (optional)
6-8 homemade tortillas of choice
3 cups cooked black beans (850 grams or 2-15 ounce cans)

Directions

Preheat the oven to 350 degrees fahrenheit/176 degrees celsius. Brush a thin layer of olive oil on tortillas and lay them on a baking sheet. Bake for 5-7 minutes until they are browned and appear crispy.
In a bowl, add cooked black beans (rinsed and drained if using canned) and coconut aminos. Mash together until the beans resemble refried beans. In a second bowl, add avocados, the juice of two limes, and cilantro. Mash mixture together then add salt and pepper to taste.
In a pan on medium heat, melt ghee then crack eggs into the pan and cook for 5-7 minutes, leaving the yoke runny.
To serve, layer one crispy browned tortilla, a layer of the black bean mixture, a layer of the avocado mixture, and an egg. Top with pickled purple onions, cilantro, or hot sauce.

Strawberry Muffins

February 19, 2024 by Nichole Perkins in Recipes

Moist, light, and packed with nutrients and protein, these muffins satisfy our sweet tooth. The coconut oil combines with the almond flour, giving these an extra nutty flavor. They're perfect in the morning, smothered in ghee with a cup of coffee, or as an afternoon snack.

This recipe yields 12 muffins

INGREDIENTS

2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
3 large eggs
1/4 cup coconut oil, meltes and cooled
1/4 cup coconut sugar
1/4 cup almond milk
1/2 cup freeze-dried strawberries. crushed
Optional: ½ cup fresh strawberries for garnish

240 grams almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
3 large eggs
30 grams coconut oil, meltes and cooled
30 grams coconut sugar
30 grams almond milk
60 grams freeze-dried strawberries. crushed
Optional: 60 grams fresh strawberries for garnish

Directions

Preheat the oven to 350. Line muffin tin with muffin liners. In a large mixing bowl, add dry ingredients and mix well. Add the eggs, vanilla, coconut oil, coconut sugar, and almond milk and mix until a smooth dough remains. Fold through the strawberries.
Distribute the batter evenly amongst the muffin liners and bake for 22-24 minutes, or until a skewer comes out clean.
Remove the muffins from the oven and let them cool. Once cool, top with extra freeze dried strawberries, fresh chopped strawberries, or chocolate drizzle.