Buffalo Cauliflower "Wings"

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These cauliflower florets develop a meaty and caramelized taste that is satisfying. Perfect on their own, they quickly get amplified with the tangy, rich buffalo sauce. A game-day win.

This recipe yields 4 servings

INGREDIENTS

  • 24 ounces cauliflower florets
  • 1 cup Primal Kitchen Buffalo sauce
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 680 g cauliflower florets
  • 240 ml Primal Kitchen Buffalo sauce
  • 1 teaspoon sea salt
  • ½ teaspoon pepper

Directions

1. 1. Preheat the oven to 375 degrees Fahrenheit / 190 degrees Celsius.
2. In a large bowl, toss the cauliflower florets with the Primal Kitchen sauce, sea salt, and pepper.
3. Place in the oven and roast for about 30 minutes, flipping at the halfway point.
4. Serve with Primal Kitchen Ranch Dip or any of your favorite dips.

Tips

**We used Primal Kitchen’s Buffalo Sauce Made with Cashew Butter.

 

Butternut Squash "Steaks"

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Creating a vegetable ‘steak’ sounds like it would involve scientific magic. Quite the opposite. Searing and baking the butternut squash just right, so it still has ample texture to hold up to the butter sage sauce, is the secret to this dish—which makes for an incredible side or delicious main dish.

This recipe yields 4 servings

INGREDIENTS

  • 1 butternut squash
  • ½ tablespoon coconut oil
  • 2 tablespoons ghee
  • 12 fresh sage leaves
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon freshly ground cloves
  • 2 garlic cloves, crushed
  • ½ lemon, juiced
  • 1 butternut squash
  • ½ tablespoon coconut oil
  • 2 tablespoons ghee
  • 12 fresh sage leaves
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon freshly ground cloves
  • 2 garlic cloves, crushed
  • ½ lemon, juiced

Directions

1. Preheat the oven to 350 degrees Fahrenheit / 175 degrees Celsius.

2. Cut the top and bottom off of a butternut squash, then cut the neck off from the bulbous base. Peel the neck and slice into 4 rectangle slices or “steaks”. 

3. In a pan, heat coconut oil on high heat. Add butternut squash “steaks” to the pan. Sear squash on high for about 5 minutes per side, until they are golden brown. Watch them closely, flipping as needed, to avoid burning.

4. Add ghee, sage leaves, salt, pepper, garlic, and cloves to the pan. Use a basting brush to rub the ghee and herbs on the squash. Then place in the oven for 10 minutes.

5. Every few minutes, open the oven and baste the squash with the butter sage sauce.

6. Cook squash until fork tender. Then remove and serve, pouring the remaining butter sage sauce over the squash and squeezing ½ lemon on top.

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Southwest Sweet Potatoes

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A zesty blend of cumin, chili powder, cayenne pepper, and clove lends big-time flavor to this hearty vegetarian meal. (And we say “meal” as the sweet potato packs a satisfying and nutrient-dense punch.) Black beans offer additional protein, while the cherry tomatoes give a juicy sweetness. We love ours drizzled with Primal Kitchen Cilantro Lime Dressing & Marinade.

This recipe yields 4 servings

INGREDIENTS

  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons sea salt
  • 1 yellow bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 yellow onion, chopped
  • 1 garlic clove, chopped
  • 10 cherry tomatoes, chopped
  • 1 can black beans (or ½ cup dry)
  • ¼ cup fresh cilantro
  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons sea salt
  • 1 yellow bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 yellow onion, chopped
  • 1 garlic clove, chopped
  • 10 cherry tomatoes, chopped
  • 1 can black beans (or 64g dry)
  • 15g fresh cilantro

DIRECTIONS

  1. Preheat the oven to 400 degrees Fahrenheit.

  2. Pierce sweet potatoes with a fork and bake them for about an hour or until you can easily pierce with a fork.

  3. In a skillet on medium heat, add olive oil, onion, and garlic. Cook for five minutes or until onions are fragrant.

  4. Add zucchini, yellow bell pepper, cumin, chili powder, cayenne, and sea salt. Cook until vegetables are soft.

  5. Add cherry tomatoes, cilantro, and black beans and cook for another 2 minutes.

  6. When the potatoes are done, remove them from the oven and cut halfway down the middle. Using a fork, fluff the inside of the potato to make room for filling.

  7. Scoop the vegetable-bean filling into each potato. Garnish with fresh cilantro and drizzle with Primal Kitchen Cilantro Lime Dressing & Marinade.

TIPS

**If you prefer roasted vegetables, toss onion, garlic, zucchini, and yellow pepper in olive oil and spices. Lay them flat on a cooking sheet and bake for about 20 minutes at 375 degrees. Remove from the oven and toss with cilantro, beans, and cherry tomatoes before adding to the potatoes.

Green Lentil and Squash Salad

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This bright salad is the answer to every lunch conundrum. It goes with everything and is just as satisfying on its own. Plus, the lentils add a good amount of protein so it will keep you satiated. Although we used organic butternut squash here, we encourage you to incorporate your favorite squash that’s in season. 

This recipe yields 4 servings

INGREDIENTS

  • ½ cup green lentils
  • 1 cup kale, chopped
  • ½ red onion, chopped
  • ½ butternut squash, chopped
  • 2 cloves of garlic, chopped
  • 3 tablespoons olive oil, divided
  • Juice of ½ lemon
  • 1 teaspoon sea salt, divided
  • 1 teaspoon pepper, divided
  • 64 g green lentils
  • 128 g kale, chopped
  • ½ red onion, chopped
  • ½ butternut squash, chopped
  • 2 cloves of garlic, chopped
  • 3 tablespoons olive oil, divided
  • Juice of ½ lemon
  • 1 teaspoon sea salt, divided
  • 1 teaspoon pepper, divided

DIRECTIONS

  1. Place ½ cup of dry lentils in a pot with 1½ cups of water. Bring to a boil then reduce to a simmer. Cook for about 15 minutes or until the water has absorbed.

  2. Meanwhile, peel and chop butternut squash into small squares. Toss with 2 tablespoons of olive oil and a ½ teaspoon of both sea salt and pepper. Place them on a baking tray and let them roast in the oven for 25 minutes at 375 degrees Fahrenheit / 190 degrees Celsius.

  3. Heat a skillet on medium heat. Melt 1 tablespoon of olive oil. Cook red onions and garlic in the skillet for 3-5 minutes or until they start to turn translucent.

  4. Add the kale to the skillet and cook for another 3-5 minutes or until the kale is wilted.

  5. In a separate bowl, toss together lentils, kale onion mixture, and butternut squash.

  6. Squeeze half a lemon over the whole salad and add remaining salt and pepper. Toss again until combined.

TIPS

**Balsamic vinegar also goes nicely with this salad. 

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Breakfast Frittata

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Frittatas are morning crowd pleasers, whether it’s my family around the breakfast table or a gathering of friends for a festive holiday brunch. An array of colorful vegetables and lively spices are a feast for the eyes and the palate. 

This recipe yields 6 servings

INGREDIENTS

  • 1 bell pepper (any color), chopped
  • 1 small zucchini, chopped
  • 3 teaspoons olive oil, divided
  • 1 teaspoon sea salt, divided in half
  • ½ teaspoon black pepper, divided in half
  • 4 eggs
  • 1 tablespoon filtered water
  • 1 teaspoon herbes de Provence
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ cup chopped leek leaves
  • ½ cup baby spinach
  • 2 plum or Roma tomatoes, sliced
  • 1 tablespoon freshly chopped basil
  • 1 bell pepper (any color), chopped
  • 1 small zucchini, chopped
  • 3 teaspoons olive oil, divided
  • 1 teaspoon sea salt, divided in half
  • ½ teaspoon black pepper, divided in half
  • 4 eggs
  • 1 tablespoon filtered water
  • 1 teaspoon herbes de Provence
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ cup chopped leek leaves
  • ½ cup baby spinach
  • 2 plum or Roma tomatoes, sliced
  • 1 tablespoon freshly chopped basil

Directions

  1. Preheat oven to 350 degrees Fahrenheit / 175 degrees Celsius.

  2. Place bell pepper and zucchini on a baking sheet and toss with olive oil, sea salt, and black pepper. Bake for 15 minutes.

  3. Meanwhile, using a whisk or a fork, beat 4 eggs in a large bowl with water. Add herbes de Provence, thyme, oregano, and remaining sea salt and pepper. 

  4. Heat 2 teaspoons olive oil in an oven-safe skillet over medium heat. Add leeks and spinach. Cook for approximately 5 minutes or until the vegetables begin to wilt.   

  5. Add roasted pepper and zucchini to the pan. 

  6. Pour egg mixture on top of vegetables and cook for 2-3 minutes over medium heat.  Do not scramble, just let them set.

  7. Place round slices of tomatoes and basil on top of egg mixture and transfer to the oven.

  8. Bake 20-30 minutes. Eggs should be set, not runny. 

  9. Serve warm.  

Tips

**You can add whatever vegetables you like to this dish. The method is the same. I suggest roasting vegetables before adding to the frittata as we did with the pepper and zucchini; it makes them more flavorful. 

**I cooked this frittata in a 10-inch cast-iron skillet. For a larger crowd, you can use a bigger skillet and double it. 

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Ratatouille

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This popular traditional stewed vegetable dish hails from France’s sunny southern region, where fresh produce seems to always be in abundance. Ratatouille is delicious as a satisfying side dish, a bright and flavorful main course, or underneath an egg for a hearty breakfast. 

This recipe yields 6 servings

INGREDIENTS

  • 2 Roma tomatoes
  • 1 yellow squash
  • 1 zucchini
  • ½ red bell pepper
  • ½ yellow bell pepper
  • 1 cup leeks (use only green part for SIBO and low-FODMAP protocols)
  • 1 tablespoon + ¼ cup olive oil
  • 2 cloves garlic (use 1 tablespoon garlic-infused olive oil for SIBO and low-FODMAP protocols)
  • 1 14-ounce can diced tomatoes (no added fillers)
  • 1 teaspoon sea salt, divided in half
  • ½ teaspoon ground black pepper, divided in half
  • ⅛ teaspoon crushed red pepper flakes
  • ¼ teaspoon basil
  • ¼ cup chopped parsley
  • ¼ teaspoon thyme
  • ¼ teaspoon oregano
  • ¼ teaspoon rosemary
  • 2 Roma tomatoes
  • 1 yellow squash
  • 1 zucchini
  • ½ red bell pepper
  • ½ yellow bell pepper
  • 128 g leeks (use only green part for SIBO and low-FODMAP protocols)
  • 1 tablespoon + 60 ml cup olive oil
  • 2 cloves garlic (use 1 tablespoon garlic-infused olive oil for SIBO and low-FODMAP protocols)
  • 1 14-ounce can diced tomatoes (no added fillers)
  • 1 teaspoon sea salt, divided in half
  • ½ teaspoon ground black pepper, divided in half
  • ⅛ teaspoon crushed red pepper flakes
  • ¼ teaspoon basil
  • ¼ cup chopped parsley
  • ¼ teaspoon thyme
  • ¼ teaspoon oregano
  • ¼ teaspoon rosemary

Directions

1. Thinly slice tomatoes, squash, and zucchini into round discs. 
 
2. Chop bell peppers and leeks.  

3. Preheat the oven to 375 degrees Fahrenheit / 190 degrees Celsius.

4. Preheat a cast iron skillet or similar oven-safe pan on medium heat. Add 1 tablespoon olive oil to pan. 

5. Add peppers, leeks, and garlic (or garlic-infused olive oil).

6. Allow leeks and peppers to cook for approximately 5-7 minutes.

7. Add diced tomatoes, ½ teaspoon of sea salt, ¼ teaspoon of black pepper, red pepper flakes, and basil. Use a spatula to mix and cook for another few minutes. 

8. Place tomato, squash, and zucchini rounds in concentric circles around the pan, starting on the outer edge and working towards the center. 

9. In a small bowl, mix the ¼ cup / 60 ml olive oil with parsley, thyme, oregano, rosemary, and remaining salt and pepper.

10. Using a baster, paint the mixture on top of the squash. 

11. Cover with foil and place in the oven for 30 minutes. 

12. Remove the foil and allow it to cook for another 15 minutes. 

Tips

**You may need to adjust the quantity of vegetables depending on the size of your skillet. I use my 10-inch cast iron pan. 

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Chimichurri Sauce

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Chimichurri is a versatile sauce traditional in Argentinian cuisine. It has a tangy, garlicky flavor that livens up meat dishes, tacos, and even roasted vegetables. You can really dial up the heat by adding hot red peppers or even jalapeño. For our family meals, I keep it mild with just a hint of dried red pepper flakes. 

This recipe yields 6 servings

INGREDIENTS

  • ⅓ cup Primal Kitchen Organic Extra Virgin Olive Oil
  • 2 tablespoons apple cider vinegar
  • ½ cup parsley
  • ¼ cup cilantro
  • ¼ cup chopped red onion
  • ¾ teaspoon dried oregano
  • ½ teaspoon sea salt
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon ground black pepper
  • 3 cloves garlic
  • 80 ml Primal Kitchen Organic Extra Virgin Olive Oil
  • 2 tablespoons apple cider vinegar
  • 64 g parsley
  • 32 g cilantro
  • 32 g chopped red onion
  • ¾ teaspoon dried oregano
  • ½ teaspoon sea salt
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon ground black pepper
  • 3 cloves garlic

Directions

  1. Place all the ingredients in a small food processor and pulse until well combined. 

Tips

**Make sure you don’t over process the mixture. Chimichurri is meant to be a little bit chunky to really bring out the flavor. 

 
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Matcha Latte

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The Japanese ceremonial art of making matcha tea is beautiful and meditative. In some tea houses and shops here in LA, you can still experience the full traditional ritual. The creators take pride in their product and hospitality. The key to a great matcha tea is the bamboo whisk that stirs the powdery tea so it’s smooth and creamy. If you don’t have a whisk, a chopstick or wooden spoon will suffice. 

This recipe yields 1 serving

INGREDIENTS

  • 1 teaspoon matcha powder
  • ½ cup hot water (ideally 175 degrees Fahrenheit)
  • 1 tablespoon maple syrup (can substitute honey)
  • ½ cup Brazil nut milk (or any nut milk)
  • 1 tablespoon coconut cream
  • 1 teaspoon matcha powder
  • 120 ml cup hot water (ideally 175 degrees Fahrenheit / 80 degrees Celsius)
  • 1 tablespoon maple syrup (can substitute honey)
  • 120 ml cup Brazil nut milk (or any nut milk)
  • 1 tablespoon coconut cream

Directions

  1. In a mug, mix matcha powder with hot water.

  2. Once the powder is fully dissolved, stir in maple syrup (or honey).

  3. In a separate saucepan, heat nut milk. Add coconut cream to the milk and heat, but do not boil.

  4. Pour the milk mixture on top of the matcha mixture. Stir or briefly use a frother to mix and foam the top.

  5. Enjoy!

TIPS

**Matcha is pure green tea and can have a bitter taste. If you like the flavor, experiment with adding more powder. Be sure that the powder fully dissolves in the hot water to avoid a chalky texture. 

**If you do not have pure coconut cream, use canned coconut milk. Simply skim the thick layer of cream off the top after opening the can. Be sure not to shake before opening.

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Chocolate Avocado Mousse

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Few desserts are as rich and silky as this chocolate mousse. Made with coconut milk and avocado for optimal creaminess, and maple syrup, dates, and banana for non-refined sweetness, this version is equally indulgent as it is nutrient-dense. And  it only takes minutes to whip up, making it a perfect impromptu treat.

This recipe yields 12 ounces (three 4-ounce servings)

INGREDIENTS

  • ¼ cup coconut milk
  • 2 tablespoons maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 avocado
  • 1/4 banana (frozen or room temp)
  • 3 pitted dates
  • 5 tablespoons cacao powder
  • A pinch of sea salt
  • 60 ml coconut milk
  • 2 tablespoons maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 avocado
  • 1/4 banana (frozen or room temp)
  • 3 pitted dates
  • 5 tablespoons cacao powder
  • A pinch of sea salt

Directions

  1. Place all ingredients into a high-power blender, starting with the liquid ingredients first to cover the blade. Blend until smooth.

  2. Divide into 4-ounce mason jars and chill in the refrigerator until ready to serve. 

  3. Garnish with raspberries or cacao nibs to taste and serve chilled.

Tips

**Banana can be an overpowering flavor. Start with one-quarter and add more as desired for flavor and consistency. 

**A food processor may be used in lieu of a blender. 

Pumpkin Muffins

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It’s autumn, which means pumpkin-flavored everything. But instead of reaching for the artificial flavoring, opt for using the real thing. The plump orange winter squash is low in calories but nutrient dense, offering a healthy dose of beta carotene, fiber, potassium, and vitamin C. Plus, it’s delicious baked in these muffins, which boast plenty of warming spices to satisfy your every fall-induced flavor desire.

INGREDIENTS

  • ½ cup coconut sugar
  • 2-¼ cups almond flour
  • 2 tablespoons arrowroot powder
  • 2 tablespoons coconut flour
  • 3 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon cloves
  • ½ teaspoon ginger
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 3 eggs
  • 1 can pumpkin
  • ½ cup maple syrup
  • 1 teaspoon vanilla
  • 64 g coconut sugar
  • 290 g almond flour
  • 2 tablespoons arrowroot powder
  • 2 tablespoons coconut flour
  • 3 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon cloves
  • ½ teaspoon ginger
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 3 eggs
  • 1 can pumpkin
  • 120 ml maple syrup
  • 1 teaspoon vanilla

DIRECTIONS

  1. In a medium-sized bowl, mix all the dry ingredients. 

  2. In a separate bowl, whisk together eggs, pumpkin, maple syrup, and vanilla.

  3. Pour the wet mixture into the bowl with the dry ingredients and whisk together until all the ingredients are well incorporated. 

  4. Scoop evenly into a non-stick muffin pan. 

  5. Bake at 375 degrees Fahrenheit / 190 degrees Celsius for 20 minutes.

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Romesco Sauce

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Romesco sauce is a versatile staple to keep on hand. The red bell pepper, garlic, almonds, and cayenne marry together to create a rich, layered flavor. It adds a brightness to vegetables and meats, and also makes for a hearty pizza sauce.

This recipe yields 8oz

INGREDIENTS

  • 1 medium red bell pepper
  • 1 clove of garlic
  • ½ cup Primal Kitchen Organic Extra Virgin Olive Oil
  • ½ cup almonds
  • ¼ cup crushed canned or fresh tomatoes
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons parsley
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 medium red bell pepper
  • 1 clove of garlic
  • 120 ml Primal Kitchen Organic Extra Virgin Olive Oil
  • 64 g almonds
  • 32 g crushed canned or fresh tomatoes
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons parsley
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • Salt and pepper to taste

Directions

  1. Add all ingredients into a high-power food processor. 

  2. Blend and add additional olive oil as necessary until the sauce is smooth.

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Moroccan Kabobs

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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

  1. 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.

  2. Cut peppers and onions into square shapes and zucchinis into rounds.

  3. Place all veggies in a bowl with marinade. Incorporate well and then let sit. 

  4. Arrange vegetables to assemble the kabobs on a tray.

  5. Feed the kabob through each vegetable.

  6. Turn grill on medium heat.

  7. 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.

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Ethiopian Stew

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