Cucumber Ginger Mint “Mojito” Popsicles

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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

  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.

TIPS

**Beach Day Approved!

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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Avocado and Cacao Shake

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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

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

  2. 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.

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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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Fancy Deviled Eggs

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No home kitchen is complete without a go-to recipe for deviled eggs that you can count on come party time. A brunch classic at our house, these deviled eggs up the ante with smoked salmon, along with the savory flavors of tahini and Dijon mustard. 

This recipe yields 16 deviled eggs 

INGREDIENTS

  • 8 eggs
  • 4 ounces smoked salmon
  • 2 tablespoons tahini
  • 2 tablespoons Primal Kitchen Organic Dijon Mustard
  • 2 tablespoons chives, minced
  • 2 tablespoons lemon juice
  • 1 tablespoon coconut fat
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon ground black pepper
  • Salmon roe and/or chives, for garnish
  • 8 eggs
  • 115 g smoked salmon
  • 2 tablespoons tahini
  • 2 tablespoons Primal Kitchen Organic Dijon Mustard
  • 2 tablespoons chives, minced
  • 2 tablespoons lemon juice
  • 1 tablespoon coconut fat
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon ground black pepper
  • Salmon roe and/or chives, for garnish

Directions

  1. Bring a pot of water to a rolling boil. Gently place eggs in the pot, lowering them in with a spider whisk. Cook for 12 minutes. Remove from the pot and allow to cool.

  2. Once eggs are cool, gently peel off shells and cut in half lengthwise. Carefully spoon out the yolk into a mixing bowl and arrange egg whites on a plate. Lightly salt the whites.

  3. Add salmon, tahini, mustard, chives, lemon juice, coconut fat, salt, and pepper to the mixing bowl.

  4. Using a spatula, mix together until it forms a creamy consistency. 

  5. Using a spoon, fill the egg whites with some of the salmon filling.

  6. Garnish with salmon roe or chives.  

Tips

**You can also mix the filling in a standing mixer fitted with the paddle attachment; however, this is not necessary.

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Maple Glazed Salmon

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Sweet and savory, this salmon dish is reminiscent of traditional teriyaki recipes (but without the added sugar and salt). Maple syrup is one of nature’s healthiest sweeteners, and gluten-free Tamari soy sauce brings the zing. I serve this dish on busy weeknights to elevate dinnertime without spending a ton of time in the kitchen. 

This recipe yields 2 servings

INGREDIENTS

  • 2 tablespoons maple syrup
  • 2 cloves of garlic
  • 1 tablespoon gluten-free Tamari soy sauce
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound wild caught salmon filet
  • 1 teaspoon fresh sesame seeds
  • 2 tablespoons maple syrup
  • 2 cloves of garlic
  • 1 tablespoon gluten-free Tamari soy sauce
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound wild caught salmon filet
  • 1 teaspoon fresh sesame seeds

Directions

  1. Mix maple syrup, garlic (or garlic-infused olive oil), soy sauce, sea salt, and pepper in a small bowl.

  2. In a small glass baking dish, place salmon and pour syrup mixture on top. Cover and allow to marinate in the refrigerator for at least 20 minutes.

  3. Preheat the oven to 400 degrees Fahrenheit / 200 degrees Celsius.

  4. Remove fish from the refrigerator and sprinkle with sesame seeds.

  5. Bake for 8-10 minutes or until desired doneness. 

TIP

**For SIBO and low-FODMAP protocols, replace: maple syrup with honey, garlic with 1 tablespoon garlic-infused olive oil, and tamari with coconut aminos

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Whole Roast Chicken

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Cooking a whole chicken is a little less intimidating than cooking a whole turkey, but in both cases, avoiding a dry bird is the goal. The key to this recipe’s moist and tender meat is ensuring the chicken is fully bathed in the lemon juice and spice mixture. In addition to yielding tender pieces, the process also results in a bright, mouthwatering flavor. 

This recipe yields 1 roast chicken

INGREDIENTS

  • 1 5-pound whole chicken
  • 1 lemon, juiced
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon thyme
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 2.25 kg whole chicken
  • 1 lemon, juiced
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon thyme
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano

Directions

1. Remove chicken from refrigerator 20 minutes before desired baking time, allowing it to come closer to room temperature. 

2. Preheat oven to 400 degrees Fahrenheit / 200 degrees Celsius. 

3. Drizzle lemon juice into the bottom of a clear glass baking dish large enough to fit chicken. Add all spices to dish.

4. Using cold water, thoroughly rinse chicken in an empty sink. Remove innards.

5. Dry chicken thoroughly with a paper towel.  

6. Use sea salt to salt the top and underside of skin.

7. Place prepared chicken in baking dish, using your hands to rub juice and spice mixture until the entire chicken is covered. For extra flavor, be sure to get under the skin.

8. Place in oven and bake for 1 hour.  

Tips

**I use a Le Creuset baking dish with a lid. After 45 minutes in the oven, remove lid to brown and crisp the outside of the chicken skin for the last 15 minutes. 

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Sumac and Pomegranate Roasted Carrots

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I love cooking with the Middle Eastern spice sumac for its bright, lemony flavor and vibrant red hue. Pairing it with cilantro, pomegranate seeds, and tahini dressing enlivens roasted carrots in the most beautiful way. 

This recipe yields 6 servings

INGREDIENTS

  • 1 pound carrots
  • 1 tablespoon olive oil
  • 1 tablespoon duck fat or coconut oil
  • 1 tablespoon sumac
  • PrimaFoodie Tahini Dressing
  • 1 tablespoon chopped cilantro
  • ⅛ cup pomegranate seeds
  • 450 g carrots
  • 1 tablespoon olive oil
  • 1 tablespoon duck fat or coconut oil
  • 1 tablespoon sumac
  • PrimaFoodie Tahini Dressing
  • 1 tablespoon chopped cilantro
  • 2 tablespoons pomegranate seeds

Directions

1. Preheat oven to 425 degrees Fahrenheit / 220 degrees Celsius.

2. Line a baking sheet with parchment paper. Put carrots on the sheet and drizzle with olive oil, duck fat (or coconut oil), and sumac. Toss evenly and distribute carrots across the sheet, making sure they have plenty of room.
 
3. Bake for 20-30 minutes until tender.

4. Whip up PrimaFoodie tahini dressing.

5. When carrots are finished, remove from oven and transfer to a serving plate.

6. Drizzle with tahini dressing, chopped cilantro, and pomegranate seeds and chopped cilantro. 

7. Serve.  

Tips

**If you are not on a SIBO protocol, adding garlic to this roasted carrot dish is delicious. De-shell whole cloves and place them on the baking sheet with the carrots during the last 10-15 minutes of cook time. 

**If you are not a fan of cilantro, you can also top these carrots with fresh thyme or parsley.

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Ratatouille

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

This recipe yields 6 servings

INGREDIENTS

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

Directions

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

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

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

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

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

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

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

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

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

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

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

Tips

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

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Pistachio Lemon Cake

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Pistachio flour is another gluten-free hero of the kitchen. It lends a hearty texture to this cake, along with a nuttiness that gets brighter with the addition of lemon and vanilla. And the color is stunning. Depending on what time of year it is, we love to top ours with fresh sliced citrus or seasonal berries. 

This recipe yields 1 9-inch cake

INGREDIENTS

  • 3 cups pistachio flour
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ⅓ cup olive oil
  • ¾ cup maple syrup
  • 3 eggs
  • 1 lemon, juiced
  • 1 teaspoon lemon extract
  • 1 tablespoon vanilla
  • Ghee or coconut oil for greasing baking pa
  • 380 g pistachio flour
  • 32 g coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 80 ml olive oil
  • 180 ml maple syrup
  • 3 eggs
  • 1 lemon, juiced
  • 1 teaspoon lemon extract
  • 1 tablespoon vanilla
  • Ghee or coconut oil for greasing baking pa

Directions

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

  2. Using a pastry blender or fork, mix together pistachio flour, coconut flour, baking soda, and sea salt.

  3. In a separate bowl, whisk together olive oil, maple syrup, eggs, lemon juice, lemon extract, and vanilla.

  4. Gently incorporate dry ingredients into wet mixture using a whisk or spatula. 

  5. Pour mixture into a well-greased 9-inch baking pan. (Ghee or coconut oil works well for this. Depending on your pan, you may need to use parchment paper, as well.)

  6. Bake for 20 minutes. Remove from the oven and allow to cool. Add toppings as desired and serve.  

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Chimichurri Sauce

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

This recipe yields 6 servings

INGREDIENTS

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

Directions

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

Tips

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

 
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Bacon Wrapped Asparagus

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Bacon + anything is always a winner, but this easy side dish ups the ante. The bacon comes out crispy, and the asparagus vibrant and perfectly roasted. Plus, the rendered fat adds some natural sweetness. This is a dish for a weekend dinner party or to add some specialness to a weeknight meal. 

This recipe yields about 6 servings

INGREDIENTS

  • 1 bunch asparagus
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 package bacon (sugar free)
  • 1 bunch asparagus
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 package bacon (sugar free)

Directions

  1. Preheat oven to 400 degrees Fahrenheit / 200 degrees Celsius.

  2. Break asparagus stalks at their natural breaking point and place them on a baking sheet.

  3. Toss the asparagus in olive oil, salt, and pepper.  

  4. Group asparagus in groups of three to five depending on thickness and size.

  5. Gently wrap asparagus bundles with individual slices of raw bacon.

  6. Bake for 20 minutes or until asparagus is soft and bacon is crispy.

Tips

**Our Tahini Dressing pairs well with this delicious side dish.

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Matcha Latte

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

This recipe yields 1 serving

INGREDIENTS

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

Directions

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

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

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

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

  5. Enjoy!

TIPS

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

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

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Chocolate Avocado Mousse

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

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

INGREDIENTS

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

Directions

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

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

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

Tips

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

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

Ginger Beet Smoothie

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Too often smoothies are made with the best of intentions but the finished result is a sugar bomb of fructose and little nutrition. This immunity-boosting recipe is the antidote. Beets boast an impressive lineup of iron, folate and B6, while spinach and strawberries pack loads of vitamin C. Add the antioxidants and bioactive compounds from the ginger, and you have a supercharged smoothie you can feel good about drinking daily.

This recipe yields 2 servings

INGREDIENTS

  • 1 large beet
  • 1 handful spinach
  • 1 inch fresh ginger
  • 1 handful strawberries
  • ¼ cup coconut milk
  • 1 handful ice
  • 1 large beet
  • 1 handful spinach
  • 2.5 cm fresh ginger
  • 1 handful strawberries
  • 60 ml coconut milk
  • 1 handful ice

Directions

Blend all ingredients in a high-powered blender and drink immediately. The mixture can also be stored in a Mason jar in the refrigerator for up to 3 days. 

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Linzer Torte Jam Cookies

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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

  1. Mix all wet ingredients in a bowl.

  2. In a separate bowl, mix all dry ingredients.  

  3. Slowly add dry ingredients to the wet and mix until well incorporated.

  4. Using a rolling pin, roll the dough until it is about ⅛ inch thick.

  5. Use cookie cutters to create fun shapes.

  6. Bake at 350 degrees Fahrenheit / 175 degrees Celsius for 7-10 minutes or until edges have started to brown.

  7. Remove from the oven and allow to cool. Top with PrimaFoodie homemade Berry Jam. 

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Red Velvet Muffins

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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

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

  2. Mix almond flour, baking soda, salt and cacao powder in a bowl and set aside.

  3. Place eggs, coconut oil, maple syrup, lemon juice, vanilla and cooked beets in a food processor and blend for about 15 seconds.   

  4. Slowly add the dry ingredients to the food processor and mix until fully incorporated.

  5. Scoop into a muffin tin.

  6. 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.

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Tomato Basil Soup

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Aromatic, fresh, and herbaceous, this beloved soup is inviting year-round. The deeper flavor comes from slowly roasting the tomatoes until they become jammy and extra sweet. Finish with a drizzle of olive oil and a sprig of fresh basil. (Note: Since tomatoes aren’t readily available in all farmers’ markets this time of year, be sure to opt for the organic variety from your local market.

INGREDIENTS

  • 3 pounds fresh tomatoes
  • 1 cup carrots chopped
  • 4 tablespoons olive oil
  • 1 tablespoon sea salt
  • 1 teaspoon black pepper
  • 1 onion
  • 3 tablespoons garlic, chopped finely
  • 3 tablespoons ghee
  • 1 14 oz jar tomato paste
  • 1 cup basil leaves, chopped
  • 4 cup chicken stock or broth
  • 1.3 kilograms fresh tomatoes
  • 128 g carrots chopped
  • 4 tablespoons olive oil
  • 1 tablespoon sea salt
  • 1 teaspoon black pepper
  • 1 onion
  • 3 tablespoons garlic, chopped finely
  • 3 tablespoons ghee
  • 400 g jar tomato paste
  • 128 g basil leaves, chopped
  • 1.4 liters chicken stock or broth

Directions

  1. Cut the tomatoes in half lengthwise and toss in olive oil, salt and pepper. Place on a baking sheet and roast at 400 degrees Fahrenheit / 200 degrees Celsius for 45 minutes. 

  2. In a large dutch oven or pot, melt the ghee. Add onions and cook on medium-high heat until they become translucent and aromatic.  

  3. Add garlic and carrots to the pot. Cook for another 5 minutes to soften the carrots.

  4. When the tomatoes finish roasting, add them to the dutch oven along with the chicken stock, tomato paste and basil. 

  5. Simmer uncovered for 30 minutes to an hour. Then use an immersion blender to blend all the ingredients in the pot into a thin, soupy consistency.

  6. Garnish with fresh basil and serve.  

Tip

**For  a thinner consistency, pour the ingredients into a Vitamix or high power blender and blend on high for 30-40 seconds (Just remember to hold the cap of the blender so that soup doesn’t explode out the top). Further, more broth or olive oil can be added while blending to achieve desired consistency.

**Any variety  of tomatoes can be used. Plum tomatoes and Roma tomatoes are equally delicious. Ripe tomatoes will result in a richer flavor. 

**Leftovers can be stored in a tightly sealed mason jar and frozen for up to 3 months. Be sure not to pour over the shoulder of the mason jar, to avoid the glass cracking once the liquid freezes and expands. Also, covering the soup with a thin layer of olive oil seals in the soup and helps prevent freezer burn.

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Carrot Ginger Soup

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Another satisfying soup recipe to whip up this winter is carrot ginger soup. This 8-ingredient recipe is simple and easy. With fresh carrots and a hint of ginger, it’ll make your chilly days brighter.

INGREDIENTS

  • 2 pounds carrots
  • 2 tablespoons coconut oil
  • 1 tablespoon sea salt
  • 1 teaspoon pepper
  • 2 tablespoons ghee
  • 2 yellow onions
  • 6 cups chicken broth
  • 2 tablespoons powdered ginger
  • 10 ounces coconut milk
  • 2 kilograms carrots
  • 2 tablespoons coconut oil
  • 1 tablespoon sea salt
  • 1 teaspoon pepper
  • 2 tablespoons ghee
  • 2 yellow onions
  • 1.4 liters chicken broth
  • 2 tablespoons powdered ginger
  • 15 ml coconut milk

Directions

  1. Roughly chop all carrots and toss them with coconut oil, salt and pepper. Evenly disperse them on a baking sheet and roast in the oven for 45 minutes at 375 degrees Fahrenheit / 190 degrees Celsius.

  2. In a dutch oven or large stock pot, melt the ghee over medium-high heat. Add onions and cook for about five minutes or until the onions are translucent.    

  3. Remove carrots from the oven and place them directly in the pot. Add chicken broth, coconut milk and ginger. Reduce heat to a high simmer and cook for about 20 minutes.

  4. Transfer to a Vitamix and blend until smooth. Taste. Season with extra salt or ginger as desired. Serve warm.

Tips

**As always, ghee can be substituted for a richer fat like leftover bacon grease or duck fat. Coconut oil also works.

**Blend the soup in two batches to avoid overcrowding the blender. Carrots are very fibrous, so you might need to add a little extra broth to help the soup move through the blades or for a thinner consistency. If you use an immersion blender, you don’t have to deal with transferring. This works just as well.

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