Cucumber Ginger Mint “Mojito” Popsicles

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

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. 

 

Avocado and Cacao Shake

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.

 

Green Lentil and Squash Salad

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. 

 

Game-Changing Clean Products, Incredible Heroines, and More PrimaFavorites

Whether it’s discovering a new inclusive cookbook author or reaching for our tried-and-true clean products, we’re always looking to inspiring brands, projects, and people that make life more beautiful. Here’s a look at what we’re currently coveting, exploring, trying, and genuinely enjoying at PrimaFoodie.

PrimaFavorites: Summer 2021 Edition

School of Lunch Training Academy: “This new cooking academy is top of my list for summer fun. It is an investment, for sure, but a worthwhile one.” —Nichole Perkins, Founder and CEO

Jojoba Oil by Cliganic: “I used this oil all throughout my pregnancy and I’m still using it. I swear it’s why I didn’t get stretch marks—or at least part of the reason. Cliganic stands by using only clean, organic, natural oils and ingredients in their products, so there’s nothing added or potentially harmful.” —Adrienne Levy, Creative Director

Lorena, Light-Footed Woman Short Documentary: “Lorena is an ultra-marathon runner who lives in the mountainous Chihuahua region in Mexico. She has become well-known for winning national and international marathons—always running in her skirt and sandals. Lorena’s determination and simple love for running is what makes her story so refreshing and inspiring. This documentary is a gentle reminder that our passion and love for what we do is sometimes the best thing we can wear.“ —Emila Akrapovic, Associate Marketing Project Manager

Imperfect Foods: “The USDA estimates between 30 and 40 percent of our food supply is wasted. This is horrific considering the plight of food insecurity and the need for better access to nutritious meals. The team at Imperfect Foods is on the front lines fighting food waste. They corral rejected “ugly” produce, imperfect clean self-care items, excess inventory, and undervalued goods from local grocery stores and health food markets. You shop the site just like a regular market and it gets shipped directly to you in a recyclable box. And you generally spend around 30 percent less than you would at a regular grocer. While I aim to shop for all my produce at the farmers market, Imperfect Produce makes an excellent option for filling in pantry needs and making sure perfectly good organic treats, rice, and even nuts don't go wasted. “ —Stacey Lindsay, Editorial Director

Augustinus Bader: “I received this gem in my stocking this last year. It’s a clean version of a fancy face cream. I like ‘The Cream’ for Los Angeles and more humid climates like Tennessee and Texas, and ‘The Rich Cream’ for extremely dry climates like Utah and Colorado.” —Nichole

Mindful Goods Mesh Produce Bags: “I found that most of my plastic use came from using plastic produce bags at the grocery store, so I sought out reusable bags to bring with me to the market. These mesh bags come in three different sizes and they are easy to wash since they are made with cotton.” —Emila

Round Beach Towel: “I love round beach towels, there’s just something about the shape that makes me feel more elegant- These by Serena and Lily are especially comfy.” —Adrienne

Shhhowercap: “I’m a big fan of anything that serves both form and function. This shower cap is chic and looks good in your shower while it’s hanging, and it only takes a few minutes to dry. It’s waterproof, antibacterial, anti-humidity, machine-washable, and big enough to cover long hair in a top knot. The rubber grip around the hairline doesn’t ever stretch and wear out. Made of a patented fabric that feels better than plastic, these caps never wear out, which makes them sustainable.” —Nichole

Kuumba Made Amber & Sandalwood Fragrance Oil: “This oil-based scent is warm and sweet. I use the petite roll-on, but they also have up to 4oz sizes. This is my go-to fragrance because it’s natural and not overwhelming. A little goes a long way. I love how Kuumba made products are centered around creating natural skin care products that soothe, heal, and excite the senses.“ —Emila

Rosewater Spray: “I love a good rosewater mist—especially when I’m at the beach!” —Adrienne

‘Alice Waters Says People Who Call Her Elitist Just Don’t Get It’: “Alice Waters has unequivocally changed the way I approach food. From eating at her legendary restaurant Chez Panisse (and at her former petit eatery Cafe Fanny, a dreamlike spot) to reading her many cookbooks, I’ve found both inspiration and solace in her words about food accessibility and equity and seasonal cooking. Today, at 77, she’s just released a new book, a food manifesto of sorts. This New York Times article captures her fervor for food education and her constant fight to disabuse people of the notion that eating well and organic means spending a lot of money. “ —Stacey

Ursa Major Face Wipes: “Clean, soothing, and hydrating, these natural face wipes are my favorites to bring while traveling. It’s a quick way to refresh while on-the-go.” —Adrienne

The PrimaFoodie Guide to Conscious Small Brands: Austin Edition

Lately the most popular response to “where are you moving?” seems to be: “Austin.” This Texas city is attracting droves of people. We get why. Long famous for its vibrant music world, Austin is brimming with creativity and quality-of-life factors, including its local food business scene. A growing number of ethically focused purveyors and farmers are behind a bounty of conscious brands offering some of the country’s best in edible goods, from organic meats and eggs to sustainably sourced coffees. That is why we’ve been inspired to do our due diligence and vet the offerings. This shortlist sheds light on some of the best brands delivering quality and transparency to Austin (with a few shipping goods nationwide).

We say “shortlist” because—like all of our Conscious Small Brands Guides—this roundup is a work-in-progress. We’ll be adding to it as we continue to dig deeper into the offerings of this amazing city. (We’d love to hear from you: What are your go-to Austin brands that put sustainability and transparency first? Send us a note!) And if you’re in town, we urge you to chat face-to-face with the people behind the following companies. You can catch them on their farms or at the farmers’ markets, likely willing to answer your questions—as good folks behind transparent small brands tend to be.

Animal Farm Center

Animal Farm Center produces certified organic flowers, fruits, and vegetables via the practices of permaculture, a self-sustaining agricultural system. Although located closer to Houston, the team sells their goods at farmers’ markets in both the Houston and Austin regions.   

Austin Honey Company

Longtime farmer and Chile native Raul Vegara has been ethically harvesting honey in the States since 2004. Now as a beekeeper in Austin, he’s partnered with local Green Gate Farms to help establish his apiaries and provide pollination to organic agricultural production in the Austin region. Local residents flock to Vegara to buy his starter bee colonies, honey, and beeswax candles—but if you’re not in Texas you can find many of his goods for purchase online.

Bouldin Food Forest

The farmers at Bouldin Food Forest follow no-till or low-till farming methods, which means they employ practices that require the least amount of disturbance to the soil as possible. (This is aligned with regenerative farming.) The result is a bounty of vegetables and fruits that are nutrient-dense and sustainably produced that they sell at various Austin farmers’ markets.

Casper Fermented Vegetables

Inspired by traditional Jewish and Korean ancestral fermenting methods, Casper Fermented Vegetables offers sourdough, raw fermented vegetables, and kombucha that are produced in a sustainable East Austin food center. Founder Ben Hollander first fell in love with the process after watching his mother ferment their foods at home. He later earned a microbiology degree before creating Casper, which now sells at local farmers’ markets and retailers.

GFY Kitchen

GFY stands for “Gluten Free Yourself,” a catchy name to describe the handmade bread of this small brand. Baked daily, GFY’s breads are certified gluten-, corn-, and nut-free and made without preservatives. The endeavor all started when founder Tim Elias experienced anaphylaxis that was later determined to be triggered by gluten. Since he’s been on a quest to educate and provide clean, accessible, gluten-free products.

Happy Hendrix Farms

Happy Hendrix Farms started when Mike Hendrix and his partner, Chris Rutz raised a few baby chicks who grew to lay gorgeous eggs. Today the couple offers their free-range, organic eggs at local farmers' markets. What we most love is their love: When their hens stop laying, Mike and Chris continue to love and care for them for the rest of their lives.  

Hi-Fi Mycology

This tiny-but-mighty company initially began growing medicinal mushrooms to sell at the local Austin farmers markets, as well as to supply to the city’s restaurateurs. However, when word got out about their varieties—from immunity-boosting oyster to memory-promoting Lion’s Mane—Hi-Fi now offers their mushrooms to purchase online and ship nation-wide. 

New Leaf Agriculture

The concept behind New Leaf is extraordinarily inspiring. An Austin-based nonprofit, this social enterprise is part of the Multicultural Refugee Coalition that supports refugee families. The New Leaf team trains refugee farmers for paid organic and sustainable agricultural work that is” dignified, in-demand, and familiar from their countries of origin.” The produce is available through CSA box delivery and at various farmers’ markets.

Peeler Farms

The Peeler Family refers to themselves as “grass farmers'' because they see this as the foundation of their entire operation. Stemming from 100 years of cattle ranching history, the current team touts their Wagyu beef that is sustainably and ethically raised and sourced. Everything is conducted within their sight and control, from the breeding and raising to the finishing and packaging.

Shirttail Creek Farm

“Bugs, grass, lots of sass.” That’s how Shirttail Creek Farm describes the life and diet of its chickens. Everything offered from this Brenham, Texas farm, from its eggs to its chickens to its beef, stems from an animal that was allowed year-round sunshine and swaths of pasture on which to roam and graze.

Talisman Coffee

Talisman Coffee is steeped in family tradition: Sandro and Johanna are the coffee farmers who oversee the thirty-five-acre Nicaragua farm that supplies the shade-grown, hand-picked, sustainably processed, chemical-free beans, which brother and sister Fernando and Jo roast in Austin. Their varieties can be purchased at the local farmers' markets and online.

Zhi Tea

The self-proclaimed “tea freaks” behind Zhi Tea hold paramount practices that are ethical, sustainable, and fair-trade when sourcing, blending, and packaging their varieties of teas—all of which are grown without chemicals. Ranging from Pu-Erh to Matcha to Rooibos, and everything in between, this boutique company is a destination for high-end tea when in Austin or browsing online.    

 
For further exploring, read our
Guide to Portland, Oregon’s Best Conscious Small Brands

A Short Guide to PrimaFoodie-Approved Alternative Sweeteners

Reducing sugar is one of the hardest nutritional feats. For starters, we’re chemically wired to crave it. Continued research shows that sugar is as addictive—if not more addictive—than cocaine. Added to this is the hard fact that sugar is everywhere. Literally everywhere. It’s added to processed foods like sauces, condiments, packaged snacks, and drinks, and it’s naturally found in whole foods, including vegetables, fruits, and grains.

This all may sound overwhelming. In many ways, sugar is the substance that haunts us. But we can have agency over it—and this starts with rethinking how we sweeten our foods. A healthy start is to stop using any processed sugars, which include refined table sugars and sweeteners. These have a higher glycemic index that can cause our blood sugars to spike. (Processed sugars are also linked to inflammation and decreased immunity.)

On the contrary, there are some natural substances that lend a sweetness to foods and offer a healthier alternative to the ubiquitous white crystals. (Some also offer small amounts of beneficial nutrients.) Here are our seven PrimaFoodie favorite alternatives to conventional processed sugar.

Date Syrup

Date syrup is made by boiling down dates and straining them. The result is a thick, sweet syrup that’s perfect for desserts, drizzled on fruit, or even added to sauces. Dates provide a substantial amount of essential potassium, as well as vitamin B6, magnesium, and iron. 

PrimaFoodie Pick: Joolie’s Organic Medjool Date Syrup

Maple Syrup

It seems that maple syrup is finally getting the culinary attention it deserves. This mineral-rich liquid, which is made from concentrating the sap from the Sugar Maple Tree, is as excellent weaved into dressings and sauces as it is drizzled on pancakes and into desserts. When purchasing maple syrup make sure it is pure (there are many fake options on the shelves).

PrimaFoodie Pick: Butternut Mountain Farm Organic Maple Syrup and Coombs Family Farms Organic Maple Syrup

Coconut Nectar

The coconut palm tree flower releases a sweet sap via its flowers, which is then boiled down and turned into a thicker syrup that is rich in potassium, zinc, iron, and B vitamins. 

PrimaFoodie Pick: Coconut Secret Coconut Nectar

Coconut Sugar (also called Coconut Palm Sugar)

The next iteration of coconut nectar, coconut sugar comes from the coconut palm tree flowers. The sweet sap is boiled down, made into a syrup, and then dried and crystallized to form granules.  

PrimaFoodie Pick: Madhava Foods Coconut Sugar

Stevia

Native to Brazil and Paraguay, the stevia plant grows green leaves that are naturally sweet. Cultivators harvest and dry the leaves and then steep them in hot water to extract the steviol glycosides, which are the sweetest components. This is then usually made into a liquid or powder. Stevia does not impact the body’s blood sugar levels like sugar does. Because it is substantially sweeter than sugar, it can be cloying for some. We find Stevia best used for baking. It can fall victim to high amounts of processing, so always look for one that is pure and labeled organic and fair-trade certified.

PrimaFoodie Pick: Pyure Organic All-Purpose Stevia

Monk Fruit

Derived from the Asian siraitia grosvenorii plant, monk fruit is a versatile sweetener for baking or adding sweetness to sauces and dressings. It can be compared to stevia, mainly because it is naturally much sweeter than sugar and also doesn’t impact the body’s natural blood sugar levels. Monk fruit sweeteners haven’t been studied as much as other sweeteners, therefore it is important to treat them as alternatives to real, whole food and to use them occasionally in small amounts. Look for one that is processed in the purest way, without dextrose and other additives.

PrimaFoodie Pick: Lakanto Monk Fruit Sweetener

Honey

There's a good reason why honey is like liquid gold. This natural substance made from hardworking honeybees boasts numerous health properties including antioxidants and minerals (such as calcium, copper, iron, zinc, and more). It’s also varied in flavor depending on the type of nectar the bees extract. When choosing a honey, always look for raw and unfiltered varieties that ideally come from a local beekeeper. 

PrimaFoodie Pick: Check out all our favorites here.

PrimaFoodie Editor’s Note: While these seven alternative sweeteners do provide better options over conventional processed sugar, it is still important to consume these in moderation.

 

A Look at Regenerative Agriculture—and 3 Reasons Why It Matters for Everyone

For the past several decades, agricultural research has presented a startling trend: The nutrition content of the fruits and vegetables we grow in the US has been declining. Vitamins, proteins, and minerals have dropped—in some crops by approximately 50 percent since the 1950s.

The reasons for this point to the way we grow and cultivate fruits and vegetables today. Industrialized farming is extractive and harmful. These methods put an emphasis on higher yields, which fuels the use of toxic chemicals and the implementation of other egregious practices. The consequences of this is great suffering. The Earth’s soil is becoming more and more depleted (resulting in greater carbon dioxide levels in the air). Our fruits and vegetables are lacking nutrients. And humanity’s health is suffering.

Farmer Lee Jones sees—and lives—part of the solution. The head farmer at The Chef’s Garden, his family farm in Ohio, Farmer (as he’s called) practices regenerative agriculture, a method of farming that works to honor the Earth, rebuild soil and biodiversity, and reverse the detriments of climate change. Rather than solely extracting from the land, regenerative farming is about “rebuilding, regrowth, and rebirth,” as Farmer puts it, so that all stakeholders—people, animals, and planet—are honored. It focuses on “healthy soil, healthy vegetables, healthy people, healthy environment,” he says.

But again, this is only part of the solution. The other (arguably just as critical) part focuses on us: Consumers need to create the demand for regenerative farming and the produce it yields. The following points provide a jolt of awareness to get us all supporting better practices.

3 Reasons to Support Regenerative Agriculture

1. This method can rebuild the nutrients in our fruits and vegetables. Farmer’s work at The Chef’s Garden is proof. “What we’re seeing is nutrient levels of 300 to 500 times higher than the USDA average,” he says of his and his family’s yields.

2. Our health depends on it. “We produce food cheaper than any other country in the world yet we have the highest healthcare [costs],” says farmer. By continuing to support industrialized farming methods we are continuing to deprive ourselves of clean, nutrient-dense food, which puts our immunity and health at risk. 

3. The flavor and taste of our food will improve. Research shows that over the last 50-plus years, consumers’ satisfaction from fruits and vegetables have plummeted because of a decline in taste and texture. Regenerative methods will not only bolster nutrient content; it will bring the sweetness and snap back to fresh peas and the juiciness to just-picked tomatoes.

As Farmer says, “we didn’t get into this mess overnight and we’re not going to fix it overnight. What we can do is educate ourselves, share our knowledge, and “get out to the farmers markets” and support the farmers and efforts that are working in the right direction. 

Let’s all create the demand.  

Breakfast Frittata

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. 

 

Fancy Deviled Eggs

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.

Maple Glazed Salmon

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

 

The PrimaFoodie Guide to Honey

Honey is one of the ingredients I value most in my pantry. Its layered natural flavor, which can vary from floral to earthy to nutty, adds a sweetness to dishes. It’s an essential ingredient in my Sumactail and Basilberry Mocktail recipe. I also love adding it to dessert dishes like Baked Apple Jack to enhance the fruit. 

This sweet golden liquid is as good drizzled on roasted carrots as it is swirled into a glass of hot tea. But there’s so much more to it—and a lot that’s misunderstood. Here, we break it down.

xPrimaFoodie

Honey 101

A thick, rich, golden liquid, honey comes from the orchestrated teamwork of honeybees living in a colony. They work in harmony to extract nectar from flowers and other vegetal sources (hence the varying flavors), then engage in a detailed process of digesting and regurgitating the nectar so it mixes with their natural enzymes. Eventually this process causes the nectar to thicken into the golden, sweet goo that is honey.

Nutritional and Medicinal Properties

For centuries, cultures across the globe have been using honey for its nutritional elements and healing benefits. Research shows that honey, deemed a “flavorful liquid food of high nutritional value,” boasts numerous flavonoid antioxidants, as well as small amounts of various minerals including calcium, copper, iron, magnesium, manganese, phosphorus, potassium, and zinc. It also has a lower glycemic index than sugar.

In addition to being a nutrient-dense alternative to sugar and other conventional sweeteners, honey has many medicinal benefits— which is why ancient cultures have long used it as a cure for ailments. It naturally has anti-bacterial and anti-fungal properties, making it a protective salve. And studies have shown it to boast anti-inflammatory capabilities, to stimulate immune responses within a wound, and to provide allergy relief.  

Types of Honey 

Honey is as complex as it is delicious. This is because the busy bees that make it live in different regions across the globe and extract nectar from various sources of local vegetation. For example, when a honey is called ‘Orange Blossom Honey, this means that the bees mainly frequented orange blossoms for their nectar. The same goes for ‘Buckwheat Honey,’ ‘Lavender Honey,' ’Wildflower Honey,’ and countless other varieties. The flavor profiles and nutritional values will vary depending on where the bees have sourced their nectar.  

The Plight of the Bees

While it may seem easy enough to grab a jar of honey off the shelves, the complex world of honey's natural makers is in danger. ‘The plight of the honeybee,’ as stated by the advocacy group Friends of the Earth, is a serious issue. The globe’s honeybee population is rapidly declining due to use of fertilizers and pesticides, disease, habitat loss, and other unsustainable human-made practices. This presents dire consequences for essentially every ecosystem on earth, as bees’ pollination impacts the flourishing of countless vegetal species. Losing bees would create a great danger to our existing global food systems.

Growing Demand

Trend analysis shows a growing demand for honey—which, of course, fuels a need for its supply. As a result, honey has become greatly commercialized and industrialized to accommodate this growing need. Many commercial sourcing methods include forced, exploitative, and extractive measures and thus treat the bees with little to no consideration or care. In some industrial or commercial hives, human workers employ smoke techniques to extract bees. Others cut the queen bee’s wings to prevent her from leaving the colony to go to a new hive (thus impeding her ability to mate).  Some honeybees are fed artificial sweeteners, such as sugar water or high fructose corn syrup. This lacks nutrition leaving their immunity compromised.

Sustainable Sourcing

While all pure and natural honey is nature’s gold, not all honey on the shelves is equal. Unsustainable practices, cruel measures, and other cryptic means can often lead to adulterated, pesticide-laden, or even artificial honey. To ensure you get the highest product with the most concentrated nutrients, it’s important to look out for several things:

  • Local: The best honey to get is local honey. This ensures it’s fresh and derives from nectar from the region you live in (which can be great for combating allergies). You can source good quality, real raw honey from your local farmers market. As always, be sure to ask questions about harvesting and bee treatment—and get to know your farmers.  

  • Raw and Unfiltered: Raw honey is the densest in nutrients and healthy enzymes. That is because it has undergone limited to no processing from the hive to the jar, so it’s in its purest form. There may be some trace impurities in raw honey. Unfiltered honey may undergo a mild straining to remove some impurities, but it is done so in a way that honors the honey’s integrity. 

    Honey that is not marked pure raw or unfiltered means that it has likely been processed, blended with carrier ingredients (like corn syrup), or heated in a way that will jeopardize its natural purity. High amounts of heating and/or filtering often robs the liquid of its beneficial natural enzymes, chemical compounds, and antioxidant properties.

  • Humane Sourcing: As previously mentioned, honoring the integrity of the bees is critical. Aim to source from local farmers who humanely care for their bees or brands who put transparency and ethics first. 

What to Look for in the Market

Like shopping for eggs, sourcing a good quality honey in the market requires a bit of a dance. The first marker: Look on the jar to find the honey’s location of origin. Again, it’s always best to purchase honey that is harvested in the region you live in.

Some markets offer honey that is labeled organic, which would ideally mean that the bees are humanely treated and allowed to pull nectar from vegetation that hasn’t been treated with pesticides. This is ideal, but nearly impossible to fully guarantee. When ethical beekeepers bring their bees to source their nectar, it’s impossible to know if the bees are always pulling from vegetation that is, in fact, organic.  Therefore, when it comes to honey in the US, the organic marker is still nebulous. Most labeled organic are a blend of honeys from other countries, usually Mexico and Brazil. 

Rather than being lured in by the ‘organic label’ in this case, look for other markers that communicate that the honey has been ethically and locally produced in your region. True Source Certified, an independent third-party verification system, is an excellent marker as it verifies authenticity, purity, and traceability of ethically produced honey.

PrimaFoodie-Approved Brands

Here are some of our favorite honey brands at PrimaFoodie. Each follows ethical beekeeping and harvesting practices:

  • Honey Pacifica: With apiaries in southern California, Honey Pacifica has partnerships with local farmers to provide ample space, crops, and water for their honeybees.

  • Bloom Honey: Bloom Honey is unfiltered and unpasteurized. It’s also True Source Certified.

  • Blue Ridge Honey: Ethically produced, family owned, and local to California.

  • White Gold Honey: White Gold is based out of Canada. Although all of us at PrimaFoodie aim to source local honey in California, this company boasts excellent standards. They produce unheated, unfiltered, untreated, unprocessed pure raw honey.

The Life-Shifting Potential of a 'Mindset Detox': A Conversation with Coach Keren Eldad

We’re aware of the toxins that can build up in our bodies, say from eating lots of refined sugar or processed foods. We also know about the havoc this can wreak on our health. What many of us tend to overlook, however, is how our minds are also susceptible to toxicity. “Our mindsets can also be affected by toxins building up, through the accumulation of toxic thoughts,” says certified career and executive coach, Keren Eldad (whom we and her legions of fans call ‘Coach Keren.’)

Nagging and harsh narratives that play out in our heads, like I’m not good enough or I will never be successful are what Coach Keren calls “junk food thoughts.” They may seem banal, but their impact is harsh—and they can get in our way of living a truly authentic and happy life.

Enter ‘The Mindset Detox,’ Coach Keren’s brilliant strategy for freeing ourselves from toxic thoughts. It’s accessible to everyone and—as she outlines in conversation with Nichole here—an incredible antidote to overwhelm and unhappiness.


A Conversation with Coach Keren Eldad

What is ‘The Mindset Detox’ and why is it important?

The Mindset Detox is simple, and so important and relevant for everyone. The reason why a mindset—the established set of attitudes held by someone—“detox” is critical to most is because most people need one. Most people are feeling stressed, stuck, and just feeling like they are not living to the fullness of their potential. The latest Gallup poll and American Psychological Association figures consistently show that north of 60 percent of U.S. adults are feeling daily stress and worry, and this is just one area in which most of us could use a bit of a “cleanse” (to borrow from detox terminology).

We hear a lot about detoxing the body; about how there are chemicals in food that can be harmful, how pesticides can affect us, and how bacteria can build up in our systems. We hear about the perils of gluten, and sugar, and caffeine, and we are aware that the consumption of these can fill our bodies with harmful toxins, which can cause us to feel bad, or to at least not be in optimal health. Many of us are also aware that in order to alleviate the results of toxin buildup, many experts recommend a deep cleansing to help rid those toxins, and get you feeling better. 

My theory is that in the same way, our mindsets can also be affected by toxins building up, through the accumulation of toxic thoughts. Junk food thoughts, like I can’t get well, I won’t forgive this person, there isn’t enough time to catch up, and everyone else is doing so much better than me. If this rings true or familiar with anyone out there reading this, I believe the solution (or at least, the beginning of the solution) is The Mindset Detox.

Specifically, you may want to work your way out of the five most common negative patterns of thought that I have seen, as a certified coach and as a suicide counselor with CTL, towards undoing them and getting past them. These “toxic five,” based on my work with over 500 top-tier leaders and my years of experience as a crisis and suicide counselor are judgment, insecurity (self-judgment), negativity, blame and resentment, and impatience.

What is the best way to go about The Mindset Detox? Where do we start?

The best way to START is to recognize that we are not entirely happy. This is very hard to admit – but just as any search for a cleanse or cure begins in the body, it must start with the awareness of what does not feel so good. When we can identify that there are anxious thoughts we could live without, that guilt plagues us, or that we constantly compare ourselves to other people, or that we tend to blame others in moments of stress – we can also begin to target these and begin to do the work to unwind our mindsets from these patterns. In other words – to detox.

This depends on two things: 1. Admitting that you do not feel 100 percent great all the time, that you do not “have it all together,” that you do not know everything and that you could use some help or work on learning something new around here, and 2. Being able to welcome some uncertainty and discomfort into your life for a brief period while you go through your detox. Just as for most people (if they are anything like me) a cleanse is a shift that requires some effort and discomfort, same thing goes for a mindset detox. We have to relinquish old, habitual patterns of thought that will not just roll over and die. It will require a period of internal work. The good news is, with a great coach and excellent support system, this goes easier. In fact, you may even enjoy the learnings and the process of tackling and detoxing from each of the aforementioned five.

What are some ways to identify toxic thoughts?

It’s pretty easy to identify them but clearing them out is an entirely different matter. I am not too sure a clearing out of brain space is possible, at least not entirely, but a shift in focus IS–and that is what a detox is about.

Let’s begin with identification. I’m fairly certain, as I speak to people day in and day out about thoughts that trouble them, thoughts that scare them and thoughts that seem to feel heavy, that most people know what I’m talking about and can identify these very readily. But let me get specific here to give you some examples: When we dwell on how somebody hurt us or how something set us off our course. 

When we make constant comparisons, dwell on blame, harp on and on about how we never get ahead, on how we have been at this company for so long but don’t think we are being appreciated or are getting anywhere, and even on how terrible 2020 was – we are thinking toxic thoughts. If we let such thoughts linger without check, they will infect our entire lives, affect our attitude and self-image, and they will become a part of who we are. 

Like me, you probably know people who have let their toxic thoughts run away with them. They are bitter, cynical, sour, constantly complaining, stressed, anxious. They are probably also stuck in a negative rut–perhaps in a bad relationship, or perennially single, perhaps constantly in debt or going from job to job, and so on. Why is that? It’s because they let those thoughts take root. By now, their negative—or toxic–patterns of thinking - have not only become who they are, but self-fulfilling prophecies. 

And if you are honest, you probably also identify some such thoughts in YOU. These thoughts come to us all. What is of extraordinary value is our ability to identify them, our willingness to experience or sit with them, and our desire to learn how to focus our mind more on what we DO want to think than on what we DO NOT want to think. This is the work of the detox.

How can we start to shift our focus?

To unpack all patterns of toxic or negative thought would be too elaborate here, but let me begin to help you shift your focus from a negative thought with my number one favorite mindset-shifting exercise. I call it the Pause Principle. Here is how it works:

Every time you hit an obstacle or challenge from now on, I want you to do this: DO NOTHING. Literally hit pause. In this moment, take three steps: 

  1. Turn Inward. Recognize your reaction is the real enemy. Getting defensive, angry, jumping to conclusions–these are the actual problems. The tip off will be negative emotion. Stop yourself right there. 

  2. Question. Ask yourself: “Is what I see or how I see it the absolute truth? Is this the full story?” If not -get curious. 

  3. Reframe. Ask yourself: “How can I see this as an opportunity?”

What is an example of a moment when you have integrated this into your life?

A couple of years ago, I was seated on a flight from Miami to NYC, next to my friend-Latin American TV host Lili Estefan. We sat, we chatted, we drank wine. I was on top of the world. Then, that terrible thing happened. The one that sets us all off – even normally calm people: The plane got grounded, and we were asked to get off the plane. 

This truly incurred my wrath, first because I thought I would be late getting home, and mostly because I was in first class, and sitting next to a celebrity. But as we disembarked, I did that PAUSE in my head. 

In the pause–I first noted to myself that freaking out would not be a good reaction. To wit, as we walked back into the airport, I saw this lady totally take it out on a receptionist who couldn’t do anything for her. She was the problem. Next, I asked myself if the grounding was really so bad. As a stereotypically Jewish person, that was very easy for me to do, because I’ve had a lifetime of training for disasters. So, I conjured them up. I thought- who knows – we might have crashed? Maybe something was wrong with the plane? Maybe the pilot is going through a breakup and isn’t fit to fly?

And finally – in a pause that literally took about 17 seconds, I turned it around and instantly saw the opportunity. I mean, HELLO?  I was in the Miami airport, with a South American superstar. Lili and I turned that very long delay into an adventure. We ran around the airport in one of those golf carts making Instagram movies, and delighting not only everyone around us – but ourselves, too. We had dinner. It was fun. 

The bottom line is that though we did fly coach home, and we did get in late, we got a great story out of it. Plus, my IG following tripled that night, and I got three new clients in South America. 

How do you get out of feeling down and out when nothing seems to be going your way?

What you describe is a conflation of the toxic five. Feeling “stuck,” or “down” with general malaise is seldom only about insecurity or impatience. It’s more of a cluster of feelings. I think what this question is about to address is the feeling many people out there have, which is that they are stuck, or down. It’s like a nagging dissatisfaction.

If so, then I will assume that these people want motivation, and have heard all the advice on how to get motivated and even though they really want to move ahead, they just feel that they...can’t. If so – HOW does one get out of this and into the next level?

The first thing I can say to this is that I understand, and that I know how hard this state is. I remember being stuck myself–way back when I was considering getting divorced, or when I just couldn’t find the wherewithal to start my own business, or when my first business shut down, or when both my cats died in 2015 and I found myself having to start all over at the age of 36.

I mention these times in my life because I want anyone out there to know that they are not alone, and can get over any period of challenge or stagnation, no matter how prolonged. The way out is through the recognition of two useful perspectives:

  1. That you are not actually stuck. What is actually happening is that you are committed to certain patterns of behavior because they’ve helped you in the past. Now, if you are feeling stuck,then those behaviors have become more harmful than helpful. But if you understand that the reason why you can’t move forward is because you keep applying old formulas to a new level in your life, maybe you will embrace what you hear here today–because I will give you the new formula you can try in order to get new results. 

  2. That you are VERY powerful and CAN move forward if you want to. For those out there who are “stuck,” or feeling “down:” I would like to remind you of who you are. You are pure potential. You are a magnificent being with a LOT to offer. If you are stuck, you may have forgotten this. Take a second to remember who you are right now. You are not small. You are not meant to be small. Similarly, you will not be stuck forever. Figure out what’s missing in your life. What aren’t you doing or what are you doing too much of that’s causing you to feel so stuck?

To move forward, you will specifically need to embrace these two perspectives. You will also need let go of three things:

  1. the past,

  2. any blame towards yourself or others, and of course

  3. caring what anyone thinks about your upcoming transformation because you will 100 percent fail. That’s just how life works.

To begin to embody these principles and move forward, listen to the stories in your head. What are you telling yourself about what happened to you in the past? Does it involve blame, shame and regret? Does it involve judgment? AUDIT your stories for the toxic five.

If you identify any of the toxic five (and you likely will), ask yourself why you are stuck on these stories and what you can do to live with them, accept them, and move forward. You can't undo what has brought you here, but you can choose to find peace and to make it useful to you, which will allow you to see your reality in new ways and feel freer to change your attitude. All this takes is work and the earnest desire to grow.

Personally, I did this work just because I was so sick of being that person who whines all the time. Way back when, I had stories too–one to explain each of my problems. They kept me justifying why I was in a crappy marriage, why I didn’t like my job but really couldn’t start my own company, why I couldn’t afford vacation, and whatever else I was denying myself. 

As Rumi said, you were born with greatness. Once you realize this, and really receive it in your heart (it’s ok to mull it over; realizing you are awesome takes time) the rest, the “mindset detox” itself, is peanuts.

What are your top tips for daily mindset resets?

I have only three tips and I live by them:

  1. Meditate every day for 15 minutes and read as much uplifting content as you can, for 30 minutes, every day. Happy minds begin and end with what you feed them

  2. Two epic daily writing practices: A. Write to do lists each morning and watch your time and energy expenditure. You are not a machine, do not live like one; B. Write three things you appreciate each day in a gratitude journal. It will change your focus, which will change your life.

  3. Curate and hang out with people who are awesome, happy and rooting for your rise. Nobody, and I mean NOBODY, can do this alone.

For more of Coach Keren’s Mindset Detox tips, watch her IG Live conversation with Nichole HERE.

Whole Roast Chicken

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. 

 

Sumac and Pomegranate Roasted Carrots

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.

 

Ratatouille

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. 

 

We Need to Dismantle and Recreate the American Food Industry

The lack of transparency about how our food is grown and distributed, and the corrupt politics that have come to rule our most basic needs, impacts all of us. In the US, transparency and truth have been taken over by profit and monopolization, pushing two vital things that we need to thrive—clean water and nutritious food—further away from our reach. 

We need to be talking about this. If we don’t scrutinize it, we may not see it clearly in our day-to-day lives, but the issue will worsen. Some may not want to examine the facts. There’s too much to worry about in the world. Why can’t we simply trust that the food presented on the shelves in our local market is the best for us? I hear this, and I understand. But still: We cannot look away.

My advocacy for accessibility and transparency in food was born out of several things. My heath journey was the first catalyst. I have struggled with various autoimmune conditions throughout the majority of my life. I haven’t been taken seriously by conventional doctors when I broached taking a more holistic path. I’ve been brushed off by colleagues and friends, quickly told to try this prescription or avoid this ingredient. These obstacles prompted me to charter my own course; to educate myself in various protocols and disciplines to rid my system of toxins and nourish my body.

As I began to heal and to see the vitality that can come from eating a nutrient-rich diet that complements my constitutional needs, I faced a dichotomy. On one hand, I was empowered. Food really is medicine, and it is both the root cause and answer to so many health-related issues. This is incredible. On the other hand, nutritious food, and the information surrounding it, is not ubiquitous. So often, it is inaccessible, and a privilege. To make matters worse, our food system uses certain marketing tactics that make certain food appear to be healthier than they truly are. This is wrong.

This injustice became even more glaring when I became a mother. As any mother is, the health of my child became paramount. How can I ensure that the food my daughter eats isn’t going to hurt her? I can lead by example and teach her how to source and cook quality foods. I can embolden her to make the best choices for herself. To read food labels and follow her instinct. I can teach her to be a self-empowered, discerning consumer. But what about the larger world? What can I do about a food industry that cares more for corporate special interests than her health? Why do I need to worry about her being exposed to cancer-causing chemicals that are legally added to foods? How is this even allowed in this country?

In the US, large corporations have a chokehold on the very systems that are meant to protect us. We have this big ominous organization, the FDA, that is supposed to be looking out for us. The FDA approves certain foods and food-like substances, stating they are “safe” to claim space on our plates and in our bodies. What this does is give us a false sense of security. We think: This is FDA-approved, so it must be okay.

In truth, that is not the case. The FDA, and the entire food industry, is manipulated by the organizations with the most money and that have the most invested interest.  Look at any conventional brand, and the chances are great that it is owned or controlled by one of the large corporations, like Tyson. These corporations are more focused on profit than health, therefore they employ practices that cut costs and push large amounts of product into production. This is seen in the vast amounts of large-scale monoculture farming (like corn and soy), confined animal feeding systems, and the constant use of chemical fertilizers and antibiotics. All of these practices, and the many others, are bad for our health and planet.

Furthermore, the majority of the large-scale, corporate crops grown in the US are considered to be “commodity crops,” that are quickly turned into mass-produced, mass-marketed processed foods. How is that justified? How do we rationalize that in our minds?

Where it gets even more maddening (and scary), is when we look at other nations. During my international travels, I’ve researched the local food systems and talked to local farmers and chefs. The deplorable practices allowed in the US are often a distant concept across another border. What we pay a premium for here in the US—grass-fed, free-range, pesticide-free, organic, fresh—is the default in other countries.The European Nation is stricter with labeling. In the US, shelves are filled with food products covered in misleading food labels with meaningless buzzwords like “natural” and “made with organic ingredients.” The EU allows no such manipulation. Items can be labeled organic only if they are, in fact, 95 to 100 percent organic. Any shrewd claims are not allowed. 

The corruption woven through our food system is one of the most immediate threats to our health and planet today—and it extends to every part of our lives. This is why I want to unravel why it matters to care about the whole food system—on a national and global scale—just as much as it matters to care about what comes into our homes and onto our plates. We need to fight for transparency so we can make more informed choices in our day-to-day lives.

Using our voices, time, and dollars to expose the corrupt food industry can have an immediate effect that national politics cannot replicate. We are living during a time of global uncertainty and immense challenges and changes. When we fight as a team, we can galvanize efforts that are much stronger than going it alone. Today, tomorrow, and every day we can take actions—small and large—to participate in and protect the health of ourselves, our families, and our community. 

This can start on our plates.  

xPrimaFoodie


Why We Need to Talk about Our Food System: A Conversation with Dr. Robin Currey

To say there were learnings from Nichole’s recent conversation with Dr. Robin Currey would be a massive understatement. Our minds were stretched.

Dr. Currey, who is an ethnoecologist specializing in small-scale agricultural systems, teaches resilient sustainable communities and foods systems at Prescott College. Across the globe, she’s advised about the dire need for us to consider the small and big pictures about how our food is grown, distributed, and consumed. She also clarifies the often-misunderstood question of: What does a “sustainable” food system mean today? In essence, it encompasses “everything that has to do with keeping us nourished,” says Dr. Currey. “Anyone can eat, but the nourishment in terms of the kinds of foods that are going to help support our wellness, own individual health and wellness, in addition to the health of the planet[…] that’s what we’re looking at.”

Dr. Currey’s area of expertise is the raison d'être of PrimaFoodie. When Nichole set out to shift the tide of food awareness and clean eating, her motivation touched far beyond our plates. She wanted to reveal the layers of why there are such disparities when it comes to nutritional food access, how we can make clean eating equitable and accessible, and where we can start to make the system just—so it works to nourish every person. Her talk with Dr. Currey spotlights all of this.

We invite you to give their conversation a watch. We’d love to hear your biggest takeaways (send us a note on Instagram). Dr. Currey gives us much to consider, a lot of which is hard to face (particularly about the injustice issues surrounding the distribution channels of our food), but the upside is that we can all take part in making the system better—starting in our own homes. Every action counts.  As Dr. Currey says, we get focused on the specific foods that we eat “that we forget how all the different pieces work together.”




Pistachio Lemon Cake

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.