Chocolate Spice Veggie Muffins

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Muffins usually don't come to mind when considering a nutrient-dense breakfast, but these pack in many minerals and vitamins, thanks to the spinach, carrots, and spices. The rich cocoa, filled with antioxidants, covers the vegetables' flavor, so what kiddos (and adults) have are warm, decadent, flavorful chocolate bites perfectly sweetened by maple syrup. We love these for morning or an afternoon snack, covered in ghee. 

This recipe yields 12 servings

INGREDIENTS

  • 1 cup overripe bananas
  • 1 cup grated carrots
  • 1 cup spinach
  • 2 eggs
  • ¼ cup maple syrup
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ cup cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • 2 teaspoon apple cider vinegar
  • ¼ cup coconut oil
  • ½ cup chocolate chips (optional)
  • 130 grams overripe bananas
  • 130 grams grated carrots
  • 60 grams spinach
  • 2 eggs
  • 82 grams maple syrup
  • 4 grams baking powder
  • 4 grams baking soda
  • 3 grams ground cinnamon
  • 100 grams cocoa powder
  • 1.6 grams salt
  • 5 mL vanilla extract
  • 125 grams almond flour
  • 10 mL apple cider vinegar
  • 55 grams coconut oil
  • 85 grams chocolate chips (optional)
  • Flakey salt for topping (optional)

Directions

  1. Preheat your oven to 350°F (176°C). Line a 12-hole muffin tin with liners. Set aside.

  2. Combine eggs, banana, carrots, spinach, maple syrup, coconut oil, vinegar, and vanilla in a blender. Blend until smooth. Add the almond flour, baking powder, baking soda, salt, cocoa powder, and cinnamon. Pulse a few times until combined. Lastly, fold in chocolate chips (if using).

  3. Portion batter into prepared muffin tins. Top with extra chocolate chips, if desired. Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean. Be careful to not over bake. Let cool in the pan for 5 minutes before transferring to a cooling rack. Enjoy!

Tips

*Allow the muffins to cool completely before storing in an air-tight container in the fridge or freezer.

 

Sweet Potato Spinach Tots

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Potato puffs are one of those sides that always make us go, yes! These sweet potato versions have all the crispness and flavor of conventional ones with way more health benefits, including beta-carotene, vitamin C, and magnesium. We love them as a savory side for any meal. They're especially great for kiddos who are picky about eating their greens, as the spinach is quietly folded in.

This recipe yield 4-5 servings.

INGREDIENTS

  • 2 cups sweet potatoes, shredded and peeled (approximately 2 medium sweet potatoes)
  • ¼ cup almond flour
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • 1-2 tablespoons extra virgin olive oil
  • 1 egg beaten
  • ½ cup fresh chopped spinach
  • 315 grams sweet potatoes, shredded and peeled (approximately 2 medium sweet potatoes)
  • 32 grams almond flour
  • 1 gram garlic powder
  • 3 grams sea salt
  • 15 - 30 mL extra virgin olive oil
  • 1 egg beaten
  • 30 grams fresh chopped spinach

Directions

  1. Preheat the oven to 400° Fahrenheit (204° Celsius0. On a lined parchment baking sheet coat the surface of the sheet well with 1 tablespoon of olive oil or butter.

  2. Place the shredded sweet potatoes in a bowl and mix with a pinch of salt and let sit for 10-15 minutes to draw out moisture. Next, place the sweet potato in a cheesecloth or lightweight kitchen towel and squeeze the excess moisture out of the sweet potatoes over a bowl or sink.

  3. In a medium-sized mixing bowl, mix the moisture-strained sweet potatoes with the rest of the ingredients, except the olive oil. Mix well. Lastly, lightly fold in the fresh chopped spinach.

  4. Using a spoon, scoop the sweet potato mixture. Form a tater tot with your fingers and place on the oiled pan. Repeat until the sweet potato mixture is gone. Lightly coat the tops of the tater tots with olive oil.

  5. Bake for 15 minutes then flip. Bake for an additional 15 minutes or until golden on the outside and tender on the inside. Serve with your favorite sauce and enjoy!

Tips

*These tots are amazing for kids or elevated as an appetizer paired with a sauce of your choice. These are amazing as a savory side for breakfast, lunch, or dinner. Freeze or refrigerate and reheat in the oven or air fryer.   

 

Cheesy Cauliflower Bites

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Whether it's a party, weeknight dinner, or Saturday snack, these always win with everyone. The cauliflower marries with the almond flour and cheese, making buttery, satisfying bites. Dip them in ketchup or a favorite sauce, or eat them alone. They're so darn good every time.

This recipe yields 4-5 servings.

INGREDIENTS

  • 4 cups cauliflower florets
  • 1 large egg
  • ⅔ cup almond flour
  • ½ teaspoon of sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons melted butter
  • ¼ cup grated cheddar cheese
  • ¼ cup grated parmesan cheese
  • 500 grams cauliflower florets
  • 1 large egg
  • 85 grams almond flour
  • 3 grams sea salt
  • 3 grams freshly ground black pepper
  • 27 grams melted butter
  • 30 grams grated cheddar cheese
  • 30 grams grated parmesan cheese

Directions

  1. Preheat the oven to 400°. Line a baking sheet with parchment paper and set aside. Bring an inch of water to a boil in a medium pot. Place the cauliflower in a steamer basket set over the boiling water. Cover and steam the florets for 5 minutes, until they’re soft and easily pierced with a fork.

  2. Working in batches, place the steamed florets in the food processor or blender and pulse for 10 seconds until they are finely chopped. Transfer each batch of meal to a clean, thin dish towel or piece of cheesecloth. Continue to process the remaining florets. Once all the cauliflower is cool enough, gather the corners of the towel and, working over the sink, squeeze out as much liquid as you can. Transfer the squeezed cauliflower to a large bowl. 

  3. Add the egg, parmesan, and cheddar cheeses, almond flour, and salt and pepper to taste in the bowl with the cauliflower. Mix everything together. Allow the mixture to rest for 5 minutes so it can come together.

  4. On a lined baking sheet generously coat with 1 tablespoon of melted butter. Use your hands to form bite sized tots, about 1-inch long by ½-inch wide, placing them on a baking sheet about 1-inch apart. All the tots should fit on one pan. Lightly brush the tops of the tots with the remaining butter. Bake for about 20 minutes, until golden brown. Flip the tots and continue to cook for another 10-15 minutes, until they are browned all over.

  5. While the tots are hot, sprinkle with additional salt and serve with ketchup, if desired.

Tips

*These cauliflower bites are so versatile. They pair beautifully with ketchup for kids or elevated with truffle oil, chimichurri, or your sauce of choice. Store leftovers in the fridge or freezer and reheat in the oven or air fryer for a crispy fresh snack. 

 

Lemongrass Coconut Steak

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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

  1. 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.

  2. 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.

  3. 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.

  4. 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

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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

  1. 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. 

  2. 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. 

  3. 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.

  4. 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.

  5. 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

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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

  1. 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.

  2. 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.

  3. 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.

  4. 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

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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

  1. In a large bowl add chopped avocados, lime juice, chili flakes, salt, and chopped figs. Mix lightly until everything is combined. 

  2. 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

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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

  1. 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.

  2. 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.

  3. 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

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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

  1. 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. 

  2. 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

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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

  1. Preheat the oven to 400 degrees fahrenheit. Line a baking sheet with lightly oiled parchment paper. Set aside.

  2. 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.

  3. Place the almonds in a grinder or small food processor and pulse in 5-second bursts until it forms a coarse crumb.

  4. 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. 

  5. 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. 

  6. 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

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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

  1. Preheat the oven to 350 degrees fahrenheit. Line a baking sheet with parchment paper.

  2. 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. 

  3. 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. 

  4. While cookies are baking, add the glaze ingredients into a small bowl and whisk together.  

  5. 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

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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

  1. 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. 

  2. 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.

  3. 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

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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
    • #REF!
  • 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
    #REF!
  • 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

  1. Cut the hotdogs in half (you will have a count of 24 total.) Pat dry and set aside to prep the blanket dough.

  2. Preheat the oven to 350 F. Mix the dry ingredients in a large bowl - almond flour, baking powder, and salt. 

  3. 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.

  4. 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. 

  5. 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

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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
    • #REF!
  • 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
    #REF!
  • 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

  1. In a large bowl, whisk together almond flour, baking soda and sea salt. Set aside.

  2. 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.

  3. Cover the mixing bowl so it is airtight and refrigerate 2 hours or overnight.

  4. 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:

  1. 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.

  2. 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.

  3. Refrigerate until ready to use.

  4. 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

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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
    • #REF!
  • 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
    #REF!
  • 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

  1. Preheat oven to 325 F. 

  2. Cut the meat into 6 or 7  3-inch cubes.  Season all sides evenly with salt and pepper.

  3. Heat dutch oven pan on medium/high heat, add butter or oil, and brown each side for 1-2 minutes. 

  4. 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.

  5. 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

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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

    #REF!
  • 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)
    #REF!
  • 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

  1. 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.

  2. 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. 

  3. 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.

  4. 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. 

  5. 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

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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
    #REF!
  • 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

  1. 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

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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

    #REF!
  • 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
    #REF!
  • 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

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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
    #REF!
  • 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

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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)
    #REF!
  • 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

  1. Preheat oven to 350 degrees Fahrenheit/176 degrees Celsius. Line a large baking sheet with parchment paper. 

  2. In a large bowl, mix together melted coconut oil, coconut sugar, egg and vanilla extract until smooth and creamy. 

  3. Fold in almond flour, baking soda, and salt until combined. dd chocolate chips and pistachios, using a spatula until evenly distributed.

  4. Chill dough in the refrigerator for 30 minutes. 

  5. 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.

  6. Let cookies cool for 10-15 minutes before serving. Sprinkle flaky sea salt on top, if desired.

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.