Pumpkin Pancakes with Ginger + Nutmeg

October 25, 2022 by Nichole Perkins in Recipes

We'll take any conventional pancake recipe and raise you a gluten-free and decidedly more delicious version—with pumpkin, at that. The warm notes of cinnamon, nutmeg, and ginger make for an autumn breakfast you'll want to make over and over.

This recipe yields 8 pancakes

INGREDIENTS

3 tablespoons coconut flour
⅛ cup cassava flour
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon sea salt
3 eggs
½ cup pumpkin puree
½ cup of almond milk (or non-dairy milk of choice)
2 tablespoons maple syrup
1 tablespoon coconut oil
½ lemon, squeezed
½ teaspoon vanilla extract

3 tablespoons coconut flour
⅛ cup cassava flour
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon sea salt
3 eggs
64 grams pumpkin puree
2.25 ounces almond milk (or non-dairy milk of choice)
2 tablespoons maple syrup
1 tablespoon coconut oil
½ lemon, squeezed
½ teaspoon vanilla extract

Directions

1. Combine all the dry ingredients into a bowl and stir with a fork or pastry blender.

2. In a separate bowl, beat eggs, pumpkin, nut milk, maple syrup, vanilla, and lemon. Add coconut oil and mix well.

3. Add the dry ingredients to the wet and whisk.

4. Heat a skillet to medium/low heat and scoop ¼ cup of batter into the pan. Allow it to cook low and slow. About 3 - 5 minutes on each side.

5. Serve with maple syrup.

TIPS

**Although the batter has the consistency of a regular pancake mix, it will take longer than expected to cook. In order not to burn them, cook them low and slow.

Classic Stuffed Peppers with Cauliflower Rice

September 20, 2021 by Nichole Perkins in Recipes

Stuffed Bell Peppers: This is one of our all-time favorites for when the temperatures drop. The red peppers and vegetables get sweeter as they bake, rendering this dish a cozy, comforting meal for fall. We love using organic beef for its protein and richness, but opting for vegetables only is just as satisfying.

This recipe yields 6 servings

INGREDIENTS

6 bell peppers
1 lb ground beef
1 yellow onion, chopped
1 zucchini, chopped
2 carrots, chopped
1 head of cauliflower, finely processed into rice
2 tablespoons olive oil
3 garlic cloves, chopped
6 ounces tomato paste
1 tablespoon sea salt, divided
1 teaspoon pepper

6 bell peppers
450 g ground beef
1 yellow onion, chopped
1 zucchini, chopped
2 carrots, chopped
1 head of cauliflower, finely processed into rice
2 tablespoons olive oil
3 garlic cloves, chopped
170 g tomato paste
1 tablespoon sea salt, divided
1 teaspoon pepper

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit / 190 degrees Celsius.
Cut a thin slice off the top of all six bell peppers and clean out the inside, disposing of the seeds and membranes. Place them face up in a glass baking dish lined with parchment paper. Set aside.
Make cauliflower rice using the grater attachment of a food processor. Pulse until its a fine rice-like consistency. Set aside.
In a skillet over medium heat, add olive oil, onion, garlic, zucchini, carrot and ½ tablespoon sea salt. Cook until onion is fragrant and zucchini has softened.
Turn up to high heat and add ground beef and the remaining sea salt. Once beef is browned, add tomato paste.
Lastly, add cauliflower rice. Mix all the ingredients together until well combined.
Fill each bell pepper to the top with beef and vegetable mixture.
Cover with foil and bake for 35 minutes or until peppers are tender.

Coconut Ginger Turmeric Popsicles

July 12, 2021 by Nichole Perkins in Recipes

We like to think of these as evolved creamsicles. The rich coconut milk lends a satisfying creaminess that blends so nicely with the pepper, warm vanilla, and cinnamon. And the gorgeous bright color? That’s the anti-inflammatory turmeric.

INGREDIENTS

1 can full fat coconut milk
4 tablespoons of honey
2 teaspoons ground turmeric
¼ teaspoon ground black pepper
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger

1 can full fat coconut milk
4 tablespoons of honey
2 teaspoons ground turmeric
¼ teaspoon ground black pepper
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger

DIRECTIONS

Add all ingredients to a high powered blender and blend until smooth.
Pour the mixture into a popsicle mold and let them sit in the freezer for 1 hour.
After 1 hour has passed, insert the popsicle sticks and let them freeze for another 4 hours or until completely frozen.

Blackberry Bliss Popsicles

July 12, 2021 by Nichole Perkins in Recipes

Everything you need after a long day in the summer sun: The natural sugars from the antioxidant-rich blackberries blend with the tartness of the lemon juice and the floral notes of the rosewater to give your system a fancy, quenching treat. The bit of sea salt will help to replenish lost electrolytes.

This recipe yields 6 popsicles

INGREDIENTS

10 oz frozen blackberries
½ cup water
2 heaping tablespoons honey
1 tablespoon rosewater
1 teaspoon vanilla
¼ teaspoon sea salt
½ lemon, juiced

285 g frozen blackberries
120 ml water
2 heaping tablespoons honey
1 tablespoon rosewater
1 teaspoon vanilla
¼ teaspoon sea salt
½ lemon, juiced

DIRECTIONS

Add all ingredients to a high powered blender and blend until smooth.
Pour the mixture into a popsicle mold and let them sit in the freezer for 1 hour.
After 1 hour has passed, insert the popsicle sticks and let them freeze for another 4 hours or until completely frozen.

Rosemary Vanilla Popsicles

July 12, 2021 by Nichole Perkins in Recipes

Herby, bright, and juicy, these pops get their layered flavor from the warm vanilla, fresh rosemary, and sweet honey.

This recipe yields 6 popsicles

INGREDIENTS

2 cups of frozen strawberries
½ cup water
½ lemon, juiced
2 tablespoons fresh rosemary
½ teaspoon vanilla
¼ cup honey

260 g frozen strawberries
120 ml water
120 ml lemon, juiced
2 tablespoons fresh rosemary
½ teaspoon vanilla
60 ml honey

DIRECTIONS

Add all ingredients to a high powered blender and blend until smooth.
Pour the mixture into a popsicle mold and let them sit in the freezer for 1 hour.
After 1 hour has passed, insert the popsicle sticks and let them freeze for another 4 hours or until completely frozen.

Cucumber Ginger Mint “Mojito” Popsicles

July 12, 2021 by Nichole Perkins in Recipes

This is one of our favorite ways to highlight the season’s fresh cucumber. Plus, it’s a hydrating dose of vitamins on a stick. The ginger and mint add a little kick, while the honey adds a perfect amount of sweetness.

This recipe yields 6 popsicles.

INGREDIENTS

1 cucumber, peeled and chopped
½ lime, juiced
½ cup fresh mint leaves
1 inch fresh ginger
1 cup water
4 tablespoons honey

1 cucumber, peeled and chopped
½ lime, juiced
64 g fresh mint leaves
2.5 cm fresh ginger
240 ml water
4 tablespoons honey

DIRECTIONS

Add all ingredients to a high powered blender and blend until smooth.
Pour the mixture into a popsicle mold and let them sit in the freezer for 1 hour.
After 1 hour has passed, insert the popsicle sticks and let them freeze for another 4 hours or until completely frozen.

TIPS

**Beach Day Approved!

Turmeric and Sesame Chicken Tenders

June 14, 2021 by Nichole Perkins in Recipes

It’s all about the crisp when it comes to perfect chicken tenders, which these deliver on. Coconut flour lends a nuttiness and the sesame seeds an additional crunch. Serve these with your favorite dipping sauce, atop fresh mixed greens, or next to our Green Lentil and Squash Salad. They’ll please the kids and adults in your household.

This recipe yields 6 chicken strips

INGREDIENTS

1 ½ pounds boneless, skinless chicken thighs, cut into strips
¼ cup coconut flour
¼ cup olive oil
6 tablespoons white sesame seeds
1 tablespoon turmeric
½ teaspoon cayenne
½ teaspoon sea salt
½ teaspoon ground black pepper

680 g boneless, skinless chicken thighs, cut into strips
32 g coconut flour
60 ml olive oil
6 tablespoons white sesame seeds
1 tablespoon turmeric
½ teaspoon cayenne
½ teaspoon sea salt
½ teaspoon ground black pepper

DIRECTIONS

Preheat the oven to 375 degrees Fahrenheit / 190 degrees Celsius.
Place three flat glass baking dishes on the counter. In the first dish, spread the coconut flour. In the second, pour the olive oil. In the third dish, mix sesame seeds, turmeric, cayenne, sea salt and black pepper.
Slice chicken thighs into long strips, about 3 per thigh. Take each strip and dip it in the coconut flour (shaking off excess), then in the olive oil, then in the sesame mixture, and place them evenly spaced on a baking tray lined with parchment paper.
Bake at 375 degrees Fahrenheit / 190 degrees Celsius on convection for fifteen minutes, then flip and bake for another 10-15 minutes or until chicken is crispy and cooked through.
Serve with your choice of dipping sauce.

TIPS

**For dipping sauce, I recommend my tahini dressing. For a sweeter option, mix 1 part stone ground mustard with 1 part honey.

Avocado and Cacao Shake

June 14, 2021 by Nichole Perkins in Recipes

If you’re craving something rich and chocolatey, this decadent smoothie is an indulgent treat that is dense in nutrients. Buttery avocado and nutty almond milk blend together to give it a creaminess without any dairy.

This recipe yields 4 servings

INGREDIENTS

1 cup almond milk
3 tablespoons cacao powder
1 ripe banana
½ avocado
3 tablespoons honey
12 ice cubes

240 ml almond milk
3 tablespoons cacao powder
1 ripe banana
½ avocado
3 tablespoons honey
12 ice cubes

DIRECTIONS

Blend all ingredients together in a high power blender until smooth.
Serve promptly.

TIPS
**For a more ice cream-like consistency, stop blending after about thirty seconds. For a smoother milkshake consistency, blend until all the ice is smooth.

Linzer Torte Jam Cookies

February 08, 2021 by Nichole Perkins in Recipes

There are times when we’re craving a decadent dessert (hello, Red Velvet), and then there are times when a simple, lightly sweet cookie with a cup of tea is perfect. These gluten-free, vegan treats are inspired by the classic Linzer Torte Cookie. Nutty and jammy, the almond flour gives them a perfect richness and crumble. (They’re equally as good sandwiched or as an open-faced jam cookie.)

This recipe yields 12 cookies

INGREDIENTS

¼ cup melted coconut oil
⅓ cup maple syrup
½ teaspoon vanilla extract
2 cups almond flour
½ cup hazelnut flour
⅛ teaspoon salt

32 g melted coconut oil
80 ml cup maple syrup
½ teaspoon vanilla extract
260 g cups almond flour
64 g hazelnut flour
⅛ teaspoon salt

Directions

Mix all wet ingredients in a bowl.
In a separate bowl, mix all dry ingredients.
Slowly add dry ingredients to the wet and mix until well incorporated.
Using a rolling pin, roll the dough until it is about ⅛ inch thick.
Use cookie cutters to create fun shapes.
Bake at 350 degrees Fahrenheit / 175 degrees Celsius for 7-10 minutes or until edges have started to brown.
Remove from the oven and allow to cool. Top with PrimaFoodie homemade Berry Jam.

Red Velvet Muffins

February 08, 2021 by Nichole Perkins in Recipes

A healthy riff on a beloved treat, these PrimaFoodie-approved Red Velvet cupcakes get their deep crimson color from natural beets (which, in fact, were used in earlier recipes from the 1930s and 1940s). The rich cocoa, vanilla, and coconut oil bring the decadence to the next level.

This recipe yields 12 muffins

INGREDIENTS

2 ½ cups almond flour
¾ teaspoon baking soda
¼ teaspoon salt
2 large eggs
⅓ cup coconut oil
¾ cup maple syrup
Juice of half a lemon
1 tablespoon vanilla
1 medium size beet (cooked and peeled)
3 tablespoons cacao powder

230 g almond flour
¾ teaspoon baking soda
¼ teaspoon salt
2 large eggs
80 ml coconut oil
180 ml maple syrup
Juice of half a lemon
1 tablespoon vanilla
1 medium size beet (cooked and peeled)
3 tablespoons cacao powder

Directions

Preheat oven to 350 degrees Fahrenheit / 175 degrees Celsius.
Mix almond flour, baking soda, salt and cacao powder in a bowl and set aside.
Place eggs, coconut oil, maple syrup, lemon juice, vanilla and cooked beets in a food processor and blend for about 15 seconds.
Slowly add the dry ingredients to the food processor and mix until fully incorporated.
Scoop into a muffin tin.
Bake for 20-25 minutes at 350 degrees Fahrenheit / 175 degrees Celsius.

TIPS

**I cook mine on the shorter side, keep them on the counter then reheat them in the air fryer for 5-10 minutes and they come out lightly crisp on the outside and perfectly moist on the inside every time.

**To cook beets, fill the bottom of a pot with water and bring to a boil. Cut off the leafy green stem and place beet root in a steamer basket above the boiling water. Cover with a lid and steam for about 30 minutes or until beets are soft and can be pierced with a fork. Remove from the heat and allow them to cool. Once cool enough to handle, peel the skin off the beet root. Now they are ready to eat or use for baking.

**Always keep the beet root water from your steamed beets. You can drink it plain, or add it to a smoothie. It has wonderful nutrients and a beautiful red color.

Delicata Squash and Sausage Pizza with Fresh Arugula

October 19, 2020 by Nichole Perkins in Recipes

Everyone loves pizza. It feels indulgent even when it’s healthy. Such is the case with this easy-to-create gluten- and dairy-free version, which is packed full of flavor and nutrients thanks to the savory sauce, seasonal squash, and fresh arugula on top. Plus, there’s something so satisfying about making your own pizza at home.

INGREDIENTS

For Crust:
2¼ cups almond flour
2 tablespoons arrowroot powder
1 teaspoon salt
½ teaspoon pepper
½ teaspoon baking soda
½ teaspoon rosemary
½ teaspoon thyme
½ teaspoon oregano
3 eggs
¼ cup olive oil

For Sauce:
1 medium red bell pepper
1 clove of garlic
½ cup 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

For Toppings:
1 tablespoon olive oil
1 medium delicata squash
½ red onion
½ red onion
Arugula

For Crust:
290 g cups almond flour
2 tablespoons arrowroot powder
1 teaspoon salt
½ teaspoon pepper
½ teaspoon baking soda
½ teaspoon rosemary
½ teaspoon thyme
½ teaspoon oregano
3 eggs
60 ml olive oil

For Sauce:
1 medium red bell pepper
1 clove of garlic
120 ml 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

For Toppings:
1 tablespoon olive oil
1 medium delicata squash
½ red onion
½ red onion
Arugula

INGREDIENTS

For Crust:

2-¼ cups almond flour
2 tablespoons arrowroot powder
1 teaspoon salt
½ teaspoon pepper
½ teaspoon baking soda
½ teaspoon rosemary
½ teaspoon thyme
½ teaspoon oregano
3 eggs
¼ cup olive oil

For Sauce:

1 medium red bell pepper
1 clove of garlic
½ cup 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

For Toppings:

1 tablespoon olive oil
1 medium delicata squash
½ red onion
Sausage
Arugula

DIRECTIONS

For Crust:

Add all dry ingredients into a mixing bowl.
In a separate bowl, combine the eggs and olive oil and whisk until frothy.
Slowly pour the wet mixture into the dry ingredients, folding it in with a spatula until it is completely incorporated.
Place the dough onto a piece of parchment paper, adding another piece of parchment paper on top. Using a rolling pin, roll the dough out until it is ¼-inch / .6-cm thick.
Place on a pizza stone or a tray and bake at 350 degrees Fahrenheit / 175 degrees Celsius for 10-15 minutes.
Remove crust from the oven, add sauce and toppings of choice.

For Sauce:

Add all ingredients into a high-power food processor.
Blend and add additional olive oil as necessary until the sauce is smooth.

For Toppings:

Heat olive oil in a large skillet.
Add delicata squash and cook until golden brown on both sides. Set aside.
Add red onion to the pan and cook until caramelized. This step should only take a few minutes. Set aside.
Add sausage and cook until thoroughly browned. Set aside.

For Pizza:

Spread a thin layer of Romesco sauce on the baked pizza crust.
Layer cooked squash, onion, and sausage mixture.
Cook for 10-15 min in the oven at 350 degrees Fahrenheit / 175 degrees Celsius.
Serve right out of the oven topped with some fresh arugula.