Pumpkin Pancakes with Ginger + Nutmeg

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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. 

 

Spicy Super Bowl Wings

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There’s a reason why wings are the quintessential party protein: They’re easy to make and complement most any side dish or dip. Plus, the dark meat on chicken is hard to mess up, which means these make for moist, tender bites every time. Just make sure you make extra for unexpected guests. 

This recipe yields about 25 wings

INGREDIENTS

  • 3 pounds chicken wings
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 3 teaspoons crushed red pepper
  • 1 Tablespoon olive oil
  • 4 kg chicken wings
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 3 teaspoons crushed red pepper
  • 1 Tablespoon olive oil

Directions

1. Preheat the oven to 425 degrees Fahrenheit / 220 degrees Celsius.
2. In a large bag combine all ingredients except the olive oil and shake well. Set in the refrigerator for at least 30 minutes before cooking.
3. After the chicken has been in the refrigerator for 30 minutes, remove and add the olive oil to the bag. Shake well.
4. Place the wings on a baking tray lined with parchment paper taking care to space them evenly on the tray.
5. Bake for 20 minutes. Then flip and bake for another 15 minutes. Then flip once more for another 5 minutes.


TIPS

**Serve with Primal Kitchen Ranch Dip or any of your favorite dips.

 

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.

 

Garlic and Rosemary Fries

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Making French fries from scratch takes some additional effort up front, but the pay-off is so worth it. The freshly cut potatoes lend a richer taste that, in this case, complements the fresh rosemary and garlic. What results here is the fry of our dreams: crispy on the outside and soft and pillowy on the inside. Each bite is herby perfection.

This recipe yields 4 servings

INGREDIENTS

  • 8 yukon gold potatoes
  • 1 tablespoon olive oil
  • 5 cloves of garlic, crushed
  • 5 sprigs of fresh rosemary or 1 tablespoon dried
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 8 yukon gold potatoes
  • 1 tablespoon olive oil
  • 5 cloves of garlic, crushed
  • 5 sprigs of fresh rosemary or 1 tablespoon dried
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper

Directions

1. Preheat the oven to 450 degrees Fahrenheit / 230 degrees Celsius.
2. Wash potatoes and cut them into fry shapes. Place them in a bowl and cover with filtered water. Let them sit for at least 10 minutes.
3. Drain the water from the bowl and add the remaining ingredients. Toss the potatoes so the garlic and herbs are evenly incorporated.
4. Spread them on a baking tray lined with parchment. Make sure they are not overcrowded. Use multiple trays if necessary so the fries have plenty of space to crisp.
5. Bake for 10 minutes. Then flip and bake for another 10 minutes.
6. Bonus step: Place fries in a skillet on high heat with 1 tablespoon of bacon grease or coconut oil. Cook until crispy.

Tips

**We paired this recipe with Primal Kitchen’s Organic Unsweetened Ketchup.

 

Slow Cooker Chicken Tikka Masala

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While the origins of this beloved dish are widely contested (some say it was created in Britain, others say its roots are firmly planted in India), the fact remains that this hearty meal has won countless hearts because of how cooking it in a tandoor oven lends it a smoky, layered flavor. Our variation calls for a slow cooker oven, which allows for the same richness from the ghee, tomatoes, and fresh onions to meld together to make this slightly sweet, complex, indulgently rich meal.

This recipe yields 6 servings

INGREDIENTS


  • For Tikka Masala:
  • 3 lbs chicken breast, cubed
  • 1 yellow onion, chopped
  • ½ cup chicken broth
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ghee
  • 2 garlic cloves, finely chopped
  • 2 tablespoons garam masala
  • 1 tablespoon turmeric
  • 2 teaspoons chili powder
  • 1 can tomato paste (6 ounces)
  • 1/2 can full fat coconut
  • 1 teaspoon pepper
  • 1 teaspoon sea salt

  • For Cauliflower Rice:
  • 1 head cauliflower
  • 1 tablespoon ghee
  • 1 teaspoon sea salt

  • For Tikka Masala:
  • 1.3 kilograms chicken breast, cubed
  • 1 yellow onion, chopped
  • 120 ml chicken broth
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ghee
  • 2 garlic cloves, finely chopped
  • 2 tablespoons garam masala
  • 1 tablespoon turmeric
  • 2 teaspoons chili powder
  • 1 can tomato paste (170 g)
  • 1/2 can full fat coconut
  • 1 teaspoon pepper
  • 1 teaspoon sea salt

  • For Cauliflower Rice:
  • 1 head cauliflower
  • 1 tablespoon ghee
  • 1 teaspoon sea salt

Directions

1. Put all ingredients except the coconut milk into a slow cooker or dutch oven and cook on high for 4 hours or low for 8 hours stirring every few hours.
2. Add coconut milk and stir.
3. Use the grater attachment on a food processor to chop cauliflower into rice.
4. In a skillet over medium heat, add ghee, cauliflower rice and sea salt.
5. Cook for 5 minutes or until rice is soft.
6. Serve Tikka Masala over top of cauliflower rice.


 

Leek and Potato Soup with Fresh Thyme

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Each bite of this hearty soup abounds with a layered complexity: the creaminess of the potatoes; the springy, onion-y notes of the leeks; and the bright green finish of the thyme. Find your deepest soup bowls and fill to the top. Drizzle with olive, top with sea salt, and serve with your favorite crusty bread (ours will be gluten-free) for a perfect winter’s night dinner.

This recipe yields 8 servings

INGREDIENTS

  • 6 russet potatoes, quartered
  • 4 leeks (white part), roughly chopped
  • 4 cups bone broth
  • 1 can coconut milk
  • 1 tablespoon ghee
  • 3 cloves garlic, roughly chopped
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper
  • 3 celery stalks, roughly chopped
  • 3 sprigs of fresh thyme (½ teaspoon dried)
  • 6 russet potatoes, quartered
  • 4 leeks (white part), roughly chopped
  • 950 ml bone broth
  • 1 can coconut milk
  • 1 tablespoon ghee
  • 3 cloves garlic, roughly chopped
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper
  • 3 celery stalks, roughly chopped
  • 3 sprigs of fresh thyme (½ teaspoon dried)

Directions

1. In a large dutch oven, heat ghee over medium heat.
2. Peel and quarter the potatoes.
3. Add potatoes, leeks, celery, bone broth, garlic, salt, pepper and thyme. Bring to a low boil for about 20 minutes or until the potatoes are soft.
4. Using an immersion blender, blend the soup until smooth then add the coconut milk and blend again.
5. Allow the soup to simmer another 20 minutes or until it has thickened to desired consistency.

 

Broccoli White Bean Soup

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The secret to this velvety soup? The addition of coconut milk and ghee, which both lend a buttery creaminess to the slow-cooked onions and broccoli.  Everything comes together in the immersion blender, leaving room for additions or subtractions to your liking. We love ours topped with red pepper flakes, but fresh herbs go just as nicely. 

This recipe yields 6 servings

INGREDIENTS

  • 1 lb broccoli florets
  • 1 can white beans (cannellini) or ½ cup dry
  • 1 yellow onion, roughly chopped
  • 1 tablespoon ghee
  • 2 tablespoons apple cider vinegar
  • 3 cloves garlic, chopped
  • 3 cups bone broth + more for desired consistency
  • 1 cup kale (or spinach)
  • ¼ cup coconut milk
  • ¼ cup parsley, chopped
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 450 g broccoli florets
  • 1 can white beans (cannellini) or 64 g cup dry
  • 1 yellow onion, roughly chopped
  • 1 tablespoon ghee
  • 2 tablespoons apple cider vinegar
  • 3 cloves garlic, chopped
  • 710 ml bone broth + more for desired consistency
  • 128 g kale (or spinach)
  • 60 ml coconut milk
  • 32 g parsley, chopped
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes

Directions

1. In a dutch oven over medium heat, add ghee, onion and garlic and cook until translucent and fragrant.
2. Add broccoli, kale, white beans, bone broth, apple cider vinegar, parsley, sea salt and pepper. Turn heat down to low and let simmer for 15 minutes until broccoli is tender.
3. Use an immersion blender to blend down to a soup consistency, add coconut milk and more bone broth as needed for desired consistency.
4. Lastly, add red pepper flakes. Omit for those sensitive to spicy food.

 

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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Coconut Pumpkin Soup

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Autumn’s answer to a perfect weeknight meal (and next-day lunch): a place to marry one of our favorite seasonal squashes with rich coconut milk, warming spices, and ghee. When the weather is chilly, there is nothing cozier than a big bowl of this soup. 

This recipe yields 6 servings

INGREDIENTS

  • 2 pumpkin pie pumpkins
  • 1 yellow onion, roughly chopped
  • 2 tablespoons of ghee
  • 3 cloves garlic, chopped
  • 2 cups bone broth or vegetable stock
  • ½ cup coconut milk
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon sea salt
  • ½ teaspoon ground pepper
  • 1 tablespoon apple cider vinegar
  • 2 pumpkin pie pumpkins
  • 1 yellow onion, roughly chopped
  • 2 tablespoons of ghee
  • 3 cloves garlic, chopped
  • 475 ml bone broth or vegetable stock
  • 120 ml cup coconut milk
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon sea salt
  • ½ teaspoon ground pepper
  • 1 tablespoon apple cider vinegar

Directions

1. Preheat the oven to 400 degrees Fahrenheit / 200 degrees Celsius. Cut the tops off of 2 pumpkin pie pumpkins, and clean out the seeds. Next, cut them in half and place them face down on a parchment lined baking tray. Roast them in the oven for about 30 minutes or until fork tender. Remove from the oven and let them cool.

2. In a dutch oven or heavy bottomed pan, heat the ghee over medium heat. Add onion and garlic and cook until fragrant.

3. When the pumpkins are cool enough to touch, peel off the skin, and add them to the onion.

4. Add broth, coconut milk, cinnamon, nutmeg, cloves, salt and pepper.

5. Using an immersion blender, blend all the ingredients together until it makes a smooth creamy consistency. Add 1 tablespoon of apple cider vinegar to brighten the flavors. Add more broth as needed for desired consistency. 

Tips

**Always save pumpkin seeds for roasting. They are great in trail mix or for a salty snack.

**Add apple cider vinegar in small increments as needed, maximum 2 tablespoons. Make sure to taste test before adding more.

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Turkey Pumpkin Chili with Nutmeg & Cinnamon

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Folding these two quintessential fall spices into this hearty meal brings out the sweetness of the tomatoes and pumpkin. Turkey is our preferred protein here, but organic ground chicken or beef works, as does opting for only vegetables. The finished result is a chili that is incredibly layered and satisfying. 

This recipe yields 8 servings

INGREDIENTS

  • 2 pumpkin pie pumpkins
  • 1 tablespoon ghee
  • 1 tablespoon coconut oil
  • 2 lbs ground turkey
  • 1 yellow onion
  • 1 green pepper
  • 1 yellow pepper
  • 3 garlic cloves
  • 28 ounces fire roasted diced tomatoes
  • 6 ounces tomato paste
  • 1 cup bone broth
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 teaspoons sea salt, divided
  • 1 teaspoon ground pepper
  • 1 can black beans
  • 2 pumpkin pie pumpkins
  • 1 tablespoon ghee
  • 1 tablespoon coconut oil
  • 900 g ground turkey
  • 1 yellow onion
  • 1 green pepper
  • 1 yellow pepper
  • 3 garlic cloves
  • 28 ounces fire roasted diced tomatoes
  • 170 g tomato paste
  • 240 ml bone broth
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 teaspoons sea salt, divided
  • 1 teaspoon ground pepper
  • 1 can black beans

Directions

1. Preheat the oven to 400 degrees Fahrenheit / 200 degrees Celsius. Cut tops off of pumpkins and clean out the inside, saving seeds to roast later for a fall snack. Cut pumpkins in half and brush the inside with coconut oil and a pinch of sea salt. Place face down on a baking sheet lined with parchment and roast for 30 minutes or until fork tender. 

2. In a large dutch oven, heat the ghee over medium heat. Add the onion and garlic and cook until fragrant, about 5 minutes.

3. Add peppers and cook for another 5-8 minutes or until peppers are soft.

4. Turn the heat up and add ground turkey. Mix until all the turkey is browned.

5. Reduce heat to low and add tomatoes, tomato paste, bone broth, and all the spices. 

6. When the pumpkin is finished, take it out of the oven and let it cool. When it’s cool enough to handle, remove the skin and cut into small cubes. 

7. Add pumpkin and black beans to the pot and stir. 

8. Serve with toppings of your choice. Avocado and leek crema are our favorite. 

Tips
**Another pumpkin technique is to peel pumpkin when raw and cut into cubes. Add coconut oil and sea salt and roast for about 15-20 minutes at 400 degrees.

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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.

Classic Stuffed Peppers with Cauliflower Rice

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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

  1. Preheat oven to 375 degrees Fahrenheit / 190 degrees Celsius.

  2. 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.

  3. Make cauliflower rice using the grater attachment of a food processor. Pulse until its a fine rice-like consistency. Set aside.

  4. 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.

  5. Turn up to high heat and add ground beef and the remaining sea salt. Once beef is browned, add tomato paste.

  6. Lastly, add cauliflower rice. Mix all the ingredients together until well combined.

  7. Fill each bell pepper to the top with beef and vegetable mixture.

  8. Cover with foil and bake for 35 minutes or until peppers are tender.

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Coconut Ginger Turmeric Popsicles

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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

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

  2. Pour the mixture into a popsicle mold and let them sit in the freezer for 1 hour.

  3. After 1 hour has passed, insert the popsicle sticks and let them freeze for another 4 hours or until completely frozen. 

Blackberry Bliss Popsicles

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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

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

  2. Pour the mixture into a popsicle mold and let them sit in the freezer for 1 hour.

  3. After 1 hour has passed, insert the popsicle sticks and let them freeze for another 4 hours or until completely frozen.

 

Rosemary Vanilla Popsicles

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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

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

  2. Pour the mixture into a popsicle mold and let them sit in the freezer for 1 hour.

  3. After 1 hour has passed, insert the popsicle sticks and let them freeze for another 4 hours or until completely frozen.

Turmeric and Sesame Chicken Tenders

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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

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

  2. 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.

  3. 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.

  4. 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.

  5. 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. 

 
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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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Basilberry Mocktail

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This recipe yields 3 drinks

INGREDIENTS

  • 1 cup water
  • 1 cup honey
  • 3-5 strawberries
  • 4 basil leaves
  • 1 oz lemon juice
  • 1 heaping green tea leaves or 1 green tea bag, steeped
  • Ice
  • 240 ml water
  • 240 ml honey
  • 3-5 strawberries
  • 4 basil leaves
  • 1 oz lemon juice
  • 1 heaping green tea leaves or 1 green tea bag, steeped
  • Ice

TIPS

**Do not over muddle the basil or it will become bitter.
**Lemon juice acts as a natural sour; for more tanginess, add more lemon juice.
**To make this mocktail a cocktail, you can use 2 ounces of bourbon to replace the green tea. 

Original recipe by Botanical Mixology.

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Heirloom Cherry Tomato Tarte with Nettle Basil Pesto

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This flaky, crumbly crust filled with juicy peak-season tomatoes and pesto sauce make this tarte substantial enough for a full meal. We love ours sprinkled with fresh basil.

INGREDIENTS


  • For Dough:
  • 1 cup almond flour + ½ cup arrowroot or tapioca flour, sieved together
  • Large pinch salt
  • ½ teaspoon lemon zest
  • 6 tablespoons coconut oil, softened but not melted
  • 1 egg
  • 2 tablespoons clover honey

  • For Pesto:
  • 1 bunch stinging nettle
  • ¼ cup pine nuts
  • 1 bunch basil (plus additional torn pieces for topping)
  • ½ cup olive oil
  • 5 cloves roasted garlic
  • Squeeze fresh lemon juice
  • Lemon zest to taste
  • Salt to taste

  • For Tarte:
  • 1 cup heirloom cherry tomatoes

  • For Dough:
  • 128 g almond flour + 64 g arrowroot or tapioca flour, sieved together
  • Large pinch salt
  • ½ teaspoon lemon zest
  • 6 tablespoons coconut oil, softened but not melted
  • 1 egg
  • 2 tablespoons clover honey

  • For Pesto:
  • 1 bunch stinging nettle
  • 32 g pine nuts
  • 1 bunch basil (plus additional torn pieces for topping)
  • 120 ml olive oil
  • 5 cloves roasted garlic
  • Squeeze fresh lemon juice
  • Lemon zest to taste
  • Salt to taste

  • For Tarte:
  • 128 g heirloom cherry tomatoes

Directions

For Dough:

  1. Place sieved flour in a mixing bowl and whisk in salt and lemon zest.

  2. Using your hands or a pastry cutter, mix in coconut oil until it reaches the texture of sand.

  3. In a small bowl, whisk egg with honey (it helps if honey is warm) until mostly combined.

  4. Pour wet mixture into dry mix and stir with a wooden spoon until combined. It should be thick but not too sticky to handle. Add a tablespoon of water if too dry.

  5. Wrap tightly and refrigerate while you prep the pesto. (You can also make the dough in advance and freeze.)

For Pesto: 

  1. Blanch stinging nettle for 20-30 seconds, drain and, when cool, gently squeeze water out and remove stems. Freeze stems for future use (they’re great to use in smoothies).

  2. Toast pine nuts in a dry skillet over medium-low heat until golden (approximately 3-5 minutes). 

  3. Add nettle and basil into a blender or food processor and pulse until well combined. 

  4. Add olive oil, garlic, lemon juice, lemon zest, and salt and continue to pulse until combined. Add more olive oil as desired; I made this recipe thicker with less oil, so it would be a sturdier base for the tomatoes.

  5. Add pine nuts to food processor and pulse until fine. Add additional salt to taste. 

For Tarte: 

  1. Slice cherry tomatoes in half, sprinkle with a bit of salt, and place on a clean dish towel cut side down to draw out some of the moisture.

  2. Roll out dough between parchment paper until roughly ⅓-inch thick. 

  3. Spread pesto around the middle of the dough (approximately ¼-inch thickness), leaving roughly 2 inches of perimeter without pesto. 

  4. Add tomatoes, cut sides up, on top of pesto. 

  5. Heat oven to 375 degrees Fahrenheit / 190 degrees Celsius.

  6. Using the underside of the parchment to help, fold the edges of the tarte up until it touches the layer of pesto and tomatoes. 

  7. Place on baking sheet and pop in the refrigerator until oven is preheated (this step is optional).

  8. Place in the middle rack of the oven and cook for 20-25 minutes.

  9. Allow tarte to cool on the pan, add torn basil to top, and serve warm or at room temperature. 

    Original recipe by The Compliant Cook.

 
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