Primal Gourmet http://cookprimalgourmet.com Paleo and Whole30 Recipes Tips and Kitchen Tricks Wed, 09 Oct 2019 11:00:12 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.11 Bulletproof Coffee: What is It and Should You Drink It? http://cookprimalgourmet.com/bulletproof-coffee-drink http://cookprimalgourmet.com/bulletproof-coffee-drink#respond Wed, 09 Oct 2019 11:00:12 +0000 http://cookprimalgourmet.com/?p=4883

If you've never tried Bulletproof Coffee, it's a great way to start the day! Here are a few things you should know about the infamous beverage.

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What is Bulletproof Coffee?

Bulletproof coffee is a term coined by Dave Asprey. It refers to a blended beverage consisting of brewed coffee, grass-fed butter or ghee, and MCT oil. When combined, these ingredients work together to make a delicious, filling and energizing drink that tastes similar to a latte. Asprey first got the idea for blending coffee with butter in Tibet, where it’s common to drink tea with yak butter.

Oftentimes, collagen peptides are added to the beverage for additional nutrition and benefits. It’s also common to add adaptogens like lion’s mane, reishi, and ashwagandha to help the body deal with stress.

Bulletproof Coffee What is It and Should You Drink It Paleo Primal Gourmet Whole30

Why Drink Bulletproof Coffee?

Personally, I drink bulletproof coffee because I love the way it tastes, it makes me feel satiated, it curbs my hunger, and it provides an even-keeled dose of energy. The fat in the butter or ghee helps the body to metabolize the caffeine in the coffee, resulting in a more controlled feeling of energy. It sounds strange, and perhaps its psychosomatic, but it feels as though I can actually feel the caffeine slowly coursing through my body. I also don’t feel the same type of jitters and crash I experience when I drink a lot of black coffee on its own.

In addition to the above reasons, those who follow a keto diet tend to drink bulletproof coffee because of the MCT oil, which, in a nutshell, helps produce ketones and stimulate weight loss.

Do You Drink Bulletproof Coffee with Your Breakfast?

This is one of the most frequently asked questions I receive, especially for those who are looking for quick and easy breakfasts during a round of Whole30.

The short answer is it depends if I’m doing a round of Whole30 or not. When doing Whole30, I rarely, if ever, drink a bulletproof coffee and instead choose to eat a full, balanced breakfast. If for some reason I don’t have breakfast planned ahead or don’t have the time, then I’ll make a bulletproof coffee as a last resort.

If you’re not familiar with the program, Whole30 advocates having a breakfast made from whole foods. Homemade smoothies are advised against because they are typically high in sugar from an abundance of fruits, and low in proteins and fats. They’re also quickly consumed and digested by the body, which doesn’t provide the same amount of satiation as a breakfast made from whole foods that need to be chewed.

If I’m not doing a round of Whole30, I like to enjoy my Bulletproof coffee on its own and will avoid food for at least 2 hours before or after. When combined with the caffeine from the coffee and fat from the ghee or butter.

Typically, I will drink a bulletproof coffee as soon as I wake up and won’t eat anything until lunch. Not because I’m trying to starve myself, but because I am genuinely not hungry.

Bulletproof Coffee What is It and Should You Drink It Paleo Primal Gourmet Whole30

How Do You Make Bulletproof Coffee?

It’s as simple as combining 10 to 12 ounces of brewed coffee, 1 tablespoon of grass-fed butter or ghee, 1 teaspoon to 1 tablespoon of MCT oil and one serving of collagen peptides, if using, in a blender and blending on high speed for 45 to 60 seconds or until fully emulsified and frothy.

To cut down on cleanup, I actually like to use an immersion blender to blend the drink in a wide-mouth mason jar or mug. If you try this at home, it’s important to only add a little bit of coffee to the mug at first. Then blend until well combined and, with the blender running, slowly pour in the remaining coffee. The already blended coffee creates a foamy layer that will prevent some of the coffee from splashing and spilling over the top.

Bulletproof Coffee Ingredients:

Brewed Coffee of Choice

Grass-Fed Butter or Ghee

MCT Oil

Collagen Peptides

The type of coffee you use and the method you use to brew it are quite important in terms of both flavour and effect. I recommend choosing organic, fair-trade, and freshly-roasted beans, if possible, for the best possible flavour and nutritional profile. The type of beans and roast you choose are personal preference. I’m a medium-roast kinda guy.

In terms of method, a pour-over, like this Chemex, will result in the least acidic cuppa joe. A French press will deliver a more robust flavour profile. A programmable coffee maker, like this one, is hit or miss. Depending on the settings, type of grind, timing, etc., the coffee could be great or it could fall flat. My recommendation? Brew coffee however you like it and in a way that is most convenient for you! You’re the boss, applesauce!

I do not, however, recommend using coffee brewed from k-cups or capsule-type machines, like a Nespresso, for example. The flavours and effects just aren’t the same in my opinion.

Bulletproof Coffee

If you’ve never tried Bulletproof Coffee, it’s a great way to start the day! Here are a few things you should know about the infamous beverage.

  • 10 to 12 ounces brewed coffee of choice
  • 1 tablespoon grass-fed butter or ghee
  • 1 teaspoon to 1 tablespoon MCT oil
  • 1 serving collagen peptides (optional)
  1. In a blender, combine all of the ingredients and blend on high speed until fully incorporated and frothy. Pour into serving mug and enjoy.

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Dill Pickle Fried Chicken – Gluten-Free, Paleo http://cookprimalgourmet.com/dill-pickle-fried-chicken-gluten-free http://cookprimalgourmet.com/dill-pickle-fried-chicken-gluten-free#comments Thu, 03 Oct 2019 20:11:52 +0000 http://cookprimalgourmet.com/?p=4868

If you didn’t know any better, you’d never guess this Dill Pickle Fried Chicken is 100% gluten-free, grain-free and Paleo friendly!

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If you didn’t know any better, you’d never guess this Dill Pickle Fried Chicken is 100% gluten-free, grain-free and Paleo friendly! I’m telling you, it’s the real deal. Tender, juicy, crispy and insanely delicious!

This Dill Pickle Fried Chicken is actually very similar to my Popcorn Chicken recipe. There are just three minor differences. First and foremost, in this recipe I brine the chicken in some dill pickle juice overnight. The pickle juice doesn’t impart much pickle flavour, but it does season and tenderize the meat thanks to the salt and acid in the liquid. It’s also just a great way to use up pickle juice, which usually goes down the drain.

In an ideal world, you would serve the Dill Pickle Fried Chicken with my homemade Dill Pickle Mayo. It’s a match made in heaven! But you can’t go wrong with your favourite hot sauce and some lemon wedges for squeezing.

Dill Pickle Fried Chicken Gluten Free Grain Free Paleo Whole30 Primal Gourmet Easy Recipe

Secondly, I don’t bother cutting up the chicken thighs into smaller pieces and choose to leave them whole. I find it to be a more adult version, and I quite like being able to take a bite out of the chicken as I would if I were eating traditional fried chicken.

Lastly, for the Dill Pickle Fried Chicken I season the egg wash with some vinegar-based hot sauce. This gives the chicken a bit of twang and pop of flavour that is otherwise missing. You can, of course, omit the hot sauce if preferred. You’re the boss, applesauce.

Beyond those three minor differences, the recipes are almost identical. After being brined in the pickle juice, the chicken is thoroughly dried, dredged in arrowroot starch, dipped in the egg wash and breaded with cassava flour.

Each of these components is crucial for flavour and texture. The arrowroot starch coats the chicken and helps the egg wash to stick to it, which in turn acts a glue for the cassava flour.

Dill Pickle Fried Chicken Gluten Free Grain Free Paleo Whole30 Primal Gourmet Easy Recipe

But What If I Don’t Have Cassava Flour?

Short answer? Get some! It’s by far the most versatile alternative flour and thanks to places like Thrive Market, you can get it for a reasonable price and delivered to your door.

Speaking of, if you want to try Thrive Market you can click here for 25% OFF your first order and a Free 30-Day Membership. 

If, however, you can’t get your hands on cassava flour, the best alternative to use is a combination of 1-part arrowroot starch and 2 parts almond flour. In other words, if using ½ cup arrowroot starch, mix it with 1.5 cups almond flour. The arrowroot starch will ensure an even coating and the almond flour adds flavour and texture.

Do I Have To Use Chicken Thighs?

Nope, but they are usually the juiciest and most flavourful. You can definitely substitute chicken breast if preferred. You can also use bone-in and skin-on pieces if you like. Those have even more flavour. But the catch is you will likely have to cook them for a little longer and possibly finish them in them in the oven to prevent them from burning in the pan. I haven’t tried this recipe with bone-in, skin-on chicken just yet so I’m afraid I don’t have a time. But that just means I’ll have to make a batch!

Dill Pickle Fried Chicken Gluten Free Grain Free Paleo Whole30 Primal Gourmet Easy Recipe

Tips for Extra Crispy Dill Pickle Fried Chicken

  1. Keep the Oven Running

Unless you plan on only frying a couple of thighs, you’ll need to work in batches so as not to overcrowd the pan. So, before you even get started, preheat your oven to 225F so that you can keep the cooked pieces of chicken warm while you finish frying the rest. This will prevent the already fried chicken from getting soggy, which is common with alternative flours.

  1. Score the Skin Side.

The real secret to perfectly crispy, crunchy fried chicken is developing a great breading. Using boneless chicken puts us at a disadvantage (in addition to using alternative flours) because the skin side is very smooth and covered by a filmy layer that isn’t very sticky. To circumvent this, I like to gently score it with a sharp knife in a crosshatch pattern. This way, I can work the dredge into the crevasses.

  1. Dredge Like You Mean It

Once you’ve scored the skin side, you’ll need to work the flour into the crevasses. Think of them like little pockets of crispy potential. The clumpier you can make the breading, the crunchier your chicken will be. Don’t be afraid to really work it in there. Scrunch it up in your hands. You can be pretty aggressive here.

  1. Dredge Immediately Before Frying

Unlike regular wheat and rice flours, alternative flours like arrowroot starch tend to get gluey once they’ve come into contact with liquids. Once this happens, it’s nearly impossible to get a nice, crispy crust. So, it’s very important to dredge the chicken immediately before frying so that it doesn’t get gluey.

  1. Use a Non-Stick Pan and a Smaller One at That

Traditional wisdom calls for cast-iron when frying chicken. It’s true, cast-iron is the king of materials for all things fried. It’s not the greatest conductor of heat but it retains heat extremely well and distributes it more evenly than other materials. However, it also tends to soak up some of the oil and, unless you have a well-seasoned pan, can cause things to stick to the bottom. This is especially true when frying things dredged in alternative flours, which are not nearly as sticky as regular flours.

To avoid this, I use a non-stick skillet. The pan doesn’t absorb any oil and nothing ever sticks.

Also, I like to use a smaller sized pan because it forces the oil up along the sides of the chicken, meaning I need to use less oil to achieve a shallow fry. The larger the pan, the more oil you’ll need!

  1. Work in Batches

One of the most important factors for crispy fried chicken is the heat of the oil. Ideal frying temperature is 350F. The more chicken you add to the pan, the more the temperature will drop. Especially if you are frying chicken straight from the fridge. To maintain an ideal temperature, fry the chicken in batches. This also ensures each piece of chicken makes full contact with the oil and bottom of the pan, which helps get it golden brown.

  1. Cook the Skin Side Last

Remember those score marks we made on the skin side of the chicken? I guarantee they won’t be as pretty looking as the other side of the thighs. So, I recommend frying the chicken skin side-up at first. The first side you fry always gets the best colour.

  1. It’s OK to Flip More Than Once

If you need to flip more than once, go for it. If anything, the chicken will get a bit crispier, kind of like it’s been twice-fried. Just make sure you give it your best shot to develop a good, golden-brown colour on the chicken before serving.

Dill Pickle Fried Chicken – Gluten-Free, Paleo

If you didn’t know any better, you’d never guess this Dill Pickle Fried Chicken is 100% gluten-free, grain-free and Paleo friendly!

  • 2 to 2.5 pounds boneless (skinless chicken thighs, or boneless, skinless breasts)
  • 1 teaspoon freshly-cracked black pepper
  • ¾ cup dill pickle juice
  • 2 cups cassava flour
  • 1 cup arrowroot starch
  • Kosher salt
  • 2 large eggs
  • 1 tablespoon vinegar-based hot sauce (such as Frank’s, Crystal or Tabasco, plus extra for serving)
  • 2 tablespoons water
  • ¾ cup avocado oil (plus more if needed, for frying)
  • 1 lemon (cut into wedges, for serving)
  • 1 batch Dill Pickle Mayo (for serving (optional))
  1. Trim chicken of excess fat and lightly score the skin side with a sharp knife. This will help the flour to stick.
  2. Lightly season the chicken with the pepper and transfer it to a zip-top bag set in a bowl to catch any drips. Pour in the dill pickle juice, seal the bag and refrigerate overnight.

  3. When ready to cook, place the cassava flour, arrowroot starch, and eggs into three separate bowls. Season the cassava flour and arrowroot starch with ¼ teaspoon salt each. Add the hot sauce and water to the eggs and whisk vigorously until frothy.
  4. Dredge each piece of chicken in the arrowroot starch, then dip into the egg wash, and finally dredge in the cassava flour.
  5. Heat a 10-inch non-stick skillet over medium-high heat. Add the avocado oil and heat for 1 to 2 minutes, until it shimmers. Working in batches, carefully add the breaded chicken, scored side-up at first, to the hot oil and cook until golden brown, about 5 minutes. Flip and cook for an additional 4 minutes, or until the thickest part registers 185F on an instant read thermometer.
  6. Transfer the fried chicken to the cooling rack. Lightly season with a pinch of salt and serve with hot sauce, Dill Pickle Mayo, if desired, and lemon wedges.

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Whole30 Zuppa Toscana http://cookprimalgourmet.com/whole30-zuppa-toscana http://cookprimalgourmet.com/whole30-zuppa-toscana#respond Tue, 01 Oct 2019 15:44:53 +0000 http://cookprimalgourmet.com/?p=4861

Loaded with bacon, sausage, potatoes and kale, this Whole30 Zuppa Toscana is a healthy and delicious way to welcome the colder months.

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Loaded with bacon, sausage, potatoes and kale, this Whole30 Zuppa Toscana is a healthy and delicious way to welcome the colder months. Not only is it delicious and super hearty, but it’s also incredibly easy to make and will only take you a little over 30 minutes. The best part is this recipe serves 6 to 8 so you’ll likely have some leftovers for lunch or dinner the next day! And believe me when I tell you that this soup tastes even better the next day!

whole30 zuppa toscana paleo primal gourmet easy delicious soup recipe kale

You may already be familiar with Zuppa Toscana. If not, it’s a popular menu item at the Olive Garden. Many years ago, there were a few Olive Garden locations in Toronto, but they’ve long since closed down. I think I ate there once after a swim meet as a child (I swam competitively for about 7 years), but I can’t imagine having ordered anything with vegetables as a kid! Especially with pasta on the menu!

When I came across a copycat recipe for Zuppa Toscana on the ol’ Google, I had to give it a try. I mean, look at it, it’s a thing of beauty! But I really wanted to lighten it up a bit and replace the heavy cream with something Whole30-friendly.

whole30 zuppa toscana paleo primal gourmet easy delicious soup recipe kale

This Whole30 Zuppa Toscana is actually fairly similar to my Sausage, Kale and Potato Soup, but with a few minor differences. I should say that both are incredibly delicious so if you can’t decide between one and the other, just flip a coin! The Sausage Kale and Potato Soup includes additional aromatics like carrot, leeks, and celery as well as fresh herbs, like parsley and thyme. It also includes paprika for colour. It’s definitely a more robust soup and packs a bit more nutrition, which is great but can also be a bit trickier when it comes to feeding picky kids (or adults for that matter).

Whole30 Zuppa Toscana, on the other hand, is a bit simpler in terms of ingredients. There are less vegetables (a bit of an easier sell) and it looks creamy thanks to the sneaky addition of some coconut milk for colour, richness and a velvety texture. The coconut milk is a substitute for the heavy cream in the original Olive Garden recipe and keeps things Whole30-friendly.

And since I know you’ll ask, the answer is no, you can’t taste the coconut milk! Not even in the slightest! The secret is to cook and reduce the coconut milk with the onions, garlic and spices BEFORE adding the chicken stock. Reducing the coconut milk actually mellows out the flavour, as opposed to adding it at the end as you would a dairy-based cream.

If, however, you like the taste of coconut milk, you can simply add it at towards the end of the cooking process to finish the soup. You’re the boss, applesauce!

whole30 zuppa toscana paleo primal gourmet easy delicious soup recipe kale

One last note: I used sweet Italian sausages in casings because it’s very difficult to find Whole30 compliant bulk sausage meat in Toronto. Feel free to use any compliant sausage you like but I think Italian ones taste best in this soup. I also like adding fennel seeds and dried red chili flakes, which are both commonly used in Italian sausages, to bump up the flavours already present. Depending on the sausage you use, you may not need to do this. For best results, fry a small piece of sausage before making the soup and give it a taste. If you feel like it can do with a bit more fennel or chili flakes, add them individually. Otherwise, just use the sausages as they come.

Whole30 Zuppa Toscana

Loaded with bacon, sausage, potatoes and kale, this Whole30 Zuppa Toscana is a healthy and delicious way to welcome the colder months. 

  • 4 strips Whole30 compliant bacon (thinly sliced)
  • 1 pound Whole30 compliant sweet or hot Italian sausage (pork, chicken, or turkey, casings removed)
  • 1 large yellow onion (diced)
  • 4 cloves garlic (finely chopped)
  • 1 teaspoon dried red chili flakes (optional)
  • 1 teaspoon dried fennel seeds (optional)
  • ½ cup full-fat coconut milk
  • 1.5 pounds russet potatoes (diced (substitute red or yellow potatoes))
  • 1 quart Whole30 compliant chicken stock
  • 2 bay leaves (dried or fresh)
  • 1 head Tuscan kale, thinly sliced into ribbons (also called cavolo nero, lacinato kale, dino kale or black kale)
  • kosher salt and freshly-cracked black pepper to taste
  1. Add bacon to a cold stock pot and set over medium-high heat. Cook the bacon, stirring regularly, until browned, about 6 minutes. Transfer the bacon to a plate lined with paper towel and set aside.
  2. Add the sausages and use a wooden or metal spoon to break them into small pieces. Cook, stirring occasionally, until the sausages are browned and cooked through, about 7 minutes. Transfer the sausage to a bowl and set aside.
  3. Discard all but 2 tablespoons of the fat in the pot. If necessary, add extra-virgin olive oil. Add the onions and cook, scraping any brown bits on the bottom of the pot, until slightly soft and translucent, about 4 minutes. Add the garlic, chili flakes and fennel seeds, if using, and cook an additional 60 seconds. Add the coconut milk and cook until reduced by ¼ in volume, about 2 minutes.
  4. Add the chicken stock, potatoes and bay leaves. Bring the liquid to a boil, lower the heat to medium-low and cover partly with a lid. Cook until the potatoes are fork tender, about 15 minutes.
  5. Add the kale and cook until significantly wilted, about 3 minutes. If necessary, add water or chicken stock to cover. Return the cooked sausage to the pot and stir through. Let the soup simmer for 5 minutes for the flavours to come together. Taste for seasoning and adjust with salt and pepper as desired.
  6. Ladle the soup into individual serving bowls and garnish with the reserved bacon.

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Dairy-Free Bananas Foster http://cookprimalgourmet.com/dairy-free-bananas-foster http://cookprimalgourmet.com/dairy-free-bananas-foster#respond Wed, 25 Sep 2019 21:52:24 +0000 http://cookprimalgourmet.com/?p=4850

It's everything you love about a classic Bananas Foster, minus the dairy and refined sugar. Trust me when I say, it's outrageously delicious and easy!

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Bananas Foster is a classic dessert made with bananas caramelized in a sauce of butter, brown sugar, cinnamon, and alcohol (usually rum and banana liqueur). Bananas foster originated in New Orleans and is usually prepared table side in restaurants because of the dazzling flambé that occurs from igniting the alcohol while it bubbles away in the pan. The bananas and sauce are then served over a scoop or two of vanilla ice cream for a rich and creamy dessert.

Dairy-Free Bananas Foster Paleo Primal Gourmet Easy New Orleans Dessert

Here, I’ve cleaned up the dessert ever so slightly to make it both dairy and refined sugar-free so that everyone can enjoy it, particularly those with food sensitivities, restrictions or allergies. But believe me when I tell you that this dessert is every bit as delicious as the traditional one.

Dairy-Free Bananas Foster Paleo Primal Gourmet Easy New Orleans Dessert

Believe it or not, the first time I made bananas foster was actually a few days ago, when I catered a private dinner (this is a new venture for me and I’m very excited about it!). At first, the clients said that they had dessert covered but on the day of the dinner, they asked if I could prepare something. The caveat was that it had to be dairy-free because of certain restrictions.

Dairy-Free Bananas Foster Paleo Primal Gourmet Easy New Orleans Dessert

I scratched my head thinking about what I could possibly make on such short notice that was also dairy-free. Bananas foster came to mind and I quickly tested a recipe before heading to the clients’ home.

Instead of the butter in the sauce I used coconut oil and also swapped out brown sugar for coconut sugar (the latter substitution was made because I don’t have any sugar in the house and didn’t have time for another trip to the store). Lastly, to make the bananas foster complete, I scooped on some dairy-free, coconut milk ice cream. Luna and Larry’s Salted Caramel and Chocolate is my personal favourite.

Dairy-Free Bananas Foster Paleo Primal Gourmet Easy New Orleans Dessert

There was no way to avoid the booze, however. The clients readied their phones by the stove and hit record as I set the alcohol aflame, nearly burning off my hair in the process. Just kidding. I’m bald!

I was very happy as I heard my clients clanking spoons and moaning “ooohs” and “aaahs”. My guess is your family and friends will love it just as much!

Dairy-Free Bananas Foster

It’s everything you love about a classic Bananas Foster, minus the dairy and refined sugar. Trust me when I say, it’s outrageously delicious and easy!

  • ¼ cup coconut oil
  • 1/3 cup coconut sugar
  • ½ teaspoon ground cinnamon
  • 2 ounces rum (substitute bourbon or brandy)
  • 2 bananas (cut in half and then sliced horizontally)
  • 2 scoops dairy-free ice cream (for serving)
  1. Add coconut oil and coconut sugar to a cold skillet and set over medium heat. Cook, stirring often, until the coconut sugar begins to form a syrup and separate from the oil, 4 to 5 minutes. Stir in the cinnamon and cook 30 seconds.
  2. Carefully pour in the rum and let cook 15 seconds. Light a match and carefully position it over the edge of the pan to ignite the alcohol. Cook the sauce until the flames subside.
  3. Add the bananas, cut-side down, and cook until slightly soft, 1 to 2 minutes. Flip the bananas and cook for an additional 60 seconds.
  4. Spoon the bananas into a serving bowl, top with ice cream and spoon the remaining sauce overtop. Serve immediately.

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Collagen Peptides: What Is It and Why Should You Use It? http://cookprimalgourmet.com/collagen-peptides-use http://cookprimalgourmet.com/collagen-peptides-use#respond Wed, 25 Sep 2019 14:30:55 +0000 http://cookprimalgourmet.com/?p=4834

Collagen Peptides are an absolute powerhouse supplement. It helps improve skin, hair, nails, gut health and promotes better sleep.

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Collagen, once obscure and only spoken of in the context of lip augmentation, is now a readily available supplement that can be found in nearly every health food store or purchased online. Collagen peptides, the hydrolyzed form of collagen, is an absolute powerhouse. Some have even called it the fountain of youth. Its incredible benefits are promoted by everyone from supermodels, to professional athletes to parents trying to reverse the signs of no longer sleeping! I’m part of the last group of folks, in case it wasn’t already obvious.

Thrive Market not only carries a fantastic variety of collagen peptides, but they also stock their own Private Label one, which is high-quality and more affordable than most of the competition.

New to Thrive Market? Click here to receive 25%-OFF your first purchase and a FREE 30-Day Trial.

Thrive Market Collagen Peptides Grass Fed Primal Gourmet Paleo Whole30

Buy on Thrive Market

What is Collagen and What Are Collagen Peptides?

Collagen is made up of a group of amino acids that are found in around 30% of the human body. Collagen is a main component of our joints, tendons, ligaments, bones, skin and hair. As we all know, the older we get, the more these parts of our body start to break down, resulting in issues like lower bone-density, arthritis, hair loss, and wrinkles. Supplementing with collagen peptides and eating collagen-rich foods can help maintain and repair these parts of our body.

There are 3 different types of collagen. Type I makes up around 90% of the collagen in our bodies and is found in bones, ligaments, joints, skin, and tendons. Type II is found in the cartilage and type III is in the marrow and lymph.

Collagen peptides are a hydrolyzed version of collagen, meaning they undergo a process that breaks down the molecules and makes them much easier to digest and absorb by the body. Hydrolization also makes the collagen peptides soluble in water, making it very easy to use as a supplement.

Although it is very convenient, you don’t have to supplement with collagen peptides to enjoy the many benefits of collagen. Collagen is found in animal bones and joints and one of the best (and most affordable) ways to reap its rewards is in the form of bone broth. Unlike regular broth or stock, which does not cook for long enough to break down the collagen in animal bones, bone broth can take up to 72 hours. The result is an intensely flavored liquid that is delicious and packed with collagen.

The catch, of course, is that bone broth takes time to make and it isn’t the easiest thing to transport. This is where collagen peptides come in. They’re easy to store, can be carried with you, and can be mixed into just about any liquid or beverage.

Why Should You Use Collagen Peptides?

One of the main reasons collagen is such an effective compound and supplement is because of the presence of glycine. Glycine is an amino acid found in collagen. In a 2009 study, glycine was found to be a semi-essential amino acid that should be supplemented with to ensure a healthy metabolism. At the same time, it’s great for digestive health because it decreases inflammation in the lining of your gut. An intake of glycine before bed can also help improve the quality of sleep.

Some of the major benefits of collagen are that it:

  • improves quality of skin, hair and nails
  • repairs torn cartilage and damaged joints
  • helps fix ‘leaky gut’ syndrome
  • helps builds stronger teeth
  • helps raise your immune system
  • improves quality of sleep
  • improves overall health

Unfortunately, our bodies don’t produce enough glycine to maintain and support our daily needs. Therefore, it’s important to supplement with collagen peptides or consume collagen-rich bone broths to up your daily intake.

When Should You Use Collagen Peptides?

Collagen can be consumed any time of day. It’s particularly good before bed time because it improves quality of sleep. It’s also excellent as part of a pre-workout beverage because it can help deliver nutrients to the joints and bones and decrease recovery time.

How Should You Use Collagen Peptides?

Because most collagen peptides are virtually flavorless and hydrolyzed, they easily dissolve in most liquids. In my experience, collagen peptides dissolve better in hot liquids. When mixed into a cold liquid they tend to clump up.

My favorite way to enjoy collagen peptides is in my Bulletproof coffee. I add one serving to 350ml of coffee along with 1 tablespoon of grass-fed butter or ghee and 1 tablespoon of MCT oil. I blend the ingredients together for around 45 seconds to make the richest and creamiest “latte”. It sounds strange at first but it’s delicious!

You can also add collagen peptides to smoothies, matcha lattes or even soups and broths for an additional boost of nutrition.

Which Collagen Peptides Should You Buy?

There are some amazing collagen peptides on the market these days. I’ve tried ones from Bulletproof and Vital Proteins, each of which are great. As mentioned, Thrive Market carries a wide variety of collagen peptides at around 25%-50% below retail so it’s a great place to shop.

Thrive Market also carries their private label collagen peptides. Along with their alternative flours, cooking oils, and MCT oil, I’m a big fan of the Thrive Market Collagen Peptides. It’s a great value and each 11.1 gr serving contains 2.5 gr of Glycine and 10 gr of protein. The collagen is derived from the hide of grass-fed, antibiotic and hormone-free, pasture-raised cows. It’s neutral in flavor and dissolves easily in liquids, making it a perfect addition to smoothies and Bulletproof coffees.

This post is sponsored by Thrive Market. All thoughts and opinions are the author’s alone. Thank you for supporting the brands that support me.

 

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Whole30 Grilled Chicken Romesco – Paleo http://cookprimalgourmet.com/whole30-grilled-chicken-romesco http://cookprimalgourmet.com/whole30-grilled-chicken-romesco#respond Wed, 18 Sep 2019 22:02:40 +0000 http://cookprimalgourmet.com/?p=4839

This Whole30 Grilled Chicken Romesco is easy enough to make on a weekday but fancy enough to serve at a dinner party. Did I mention it's Whole30 friendly?!

The post Whole30 Grilled Chicken Romesco – Paleo appeared first on Primal Gourmet.

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This Whole30 Grilled Chicken Romesco is incredibly delicious, super easy to perfect and requires only a few ingredients. The chicken and romesco sauce take less than an hour to cook and can both be made in the oven or on the grill. The best part is that even though the grilled chicken romesco is in fact very easy, it looks and sounds fancy enough that you can make it for a dinner party!

Whole30 Grilled Chicken Romesco Paleo Primal Gourmet Easy Dinner Idea

If the grilled chicken looks familiar to you it’s because it’s identical to my Emergency Roast Chicken. The only difference is that I grilled it on my Traeger wood pellet grill, which infused it with delicious wood-fired flavour! Seriously, I have yet to cook chicken on my Traeger and not have it come out perfectly!

As always, I prefer to half-spatchcock the bird, cutting along only one side of the backbone and leaving the other side intact. The bits of meat along the backbone are actually my favourite part of the chicken. I think of it as the chef’s cut and keep it all to myself, nibbling away at it while I carve the rest of the bird for my family. Not only is it delicious, but it’s also great to reserve for homemade bone broth. I also like to keep the backbone intact while roasting because it renders precious, schmaltzy juices into the roasting pan, which you can then use to baste the bird if cooking in the oven.

The romesco sauce is the perfect accompaniment to the grilled chicken. It’s super flavourful, incredibly quick and easy to make (especially if you’re in a pinch), and requires only 6 readily available ingredients – 5 if you don’t count dried herbs. Despite its simplicity, it will impress and have family and guests asking for more.

Whole30 Grilled Chicken Romesco Paleo Primal Gourmet Easy Dinner Idea

Traditionally, romesco sauce is made with tomatoes and almonds. Personally, I find it just as delicious without and often omit both of these ingredients. It may not be “traditional” or “authentic” but it tastes good to me and my family!

I’ve actually shared the romesco sauce recipe before. I love it with roasted sausages because as the sausages cook, they drip their delicious juices down onto the red peppers and onions and add a tremendous amount of flavour to the finished sauce.

Here, I decided to pair the romesco with grilled chicken and made everything on my Traeger grill. The beauty of the Traeger is that it works very similar to a convection oven in that it uses indirect heat to cook food. This means that just about anything that can be cooked in an oven can be cooked on a Traeger. The difference is that the Traeger uses 100% all-natural wood pellets, which adds a delicious wood-fired flavour.

Whole30 Grilled Chicken Romesco Paleo Primal Gourmet Easy Dinner IdeaIf you have a conventional grill, you should cook the chicken and vegetables over indirect heat. If cooking in the oven, follow the exact same instructions, times and temperatures. As mentioned, the Traeger works just like an oven so things don’t change.

I should also mention that the romesco sauce can also be frozen for up to 6 months. Assuming, of course, you have leftovers to freeze. Chances are it will all be gobbled up. Simply store it in a sealable mason jar (with some head room to account for expanding frozen liquids) and allow to defrost at room temperature or in the fridge before serving. I don’t know about you but I’m itching for the moment red bell peppers go on sale so that I can make a giant batch of Romesco for the winter months.

To round out the dinner and complete the meal, I also grilled some baby potatoes and served the chicken romesco with a side salad that I threw together while everything cooked. Thank goodness for this little bit of beautiful weather we’re getting in Toronto at the moment because cooking outside was exactly what I needed!

Whole30 Grilled Chicken Romesco – Paleo

This Whole30 Grilled Chicken Romesco is easy enough to make on a weekday but fancy enough to serve at a dinner party. Did I mention it’s Whole30 friendly?!

For the Chicken:

  • 2 to 2.5- pound whole chicken
  • kosher salt and freshly-cracked black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh thyme or fresh rosemary

For the Romesco:

  • 2  large red bell peppers ( roughly chopped)
  • 1  med-size red onion (roughly chopped)
  • 3  cloves  garlic smashed (left whole and skin removed)
  • 1  tsp  dried oregano or 1tbsp fresh oregano
  • kosher salt and freshly cracked black pepper to taste
  • 1  tbsp  sherry vinegar
  • 4  tbsp  Extra virgin olive oil EVOO

For the Potatoes:

  • 1 pound baby potatoes (halved)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh thyme or fresh rosemary
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly-cracked black pepper

For the Chicken:

  1. Preheat Traeger or oven to 425F.
  2. Place chicken on a cutting board, breast side-dwon and use a sharp knife or pair of kitchen shears to cut along one side of the backbone, leaving the other side intact. Pat the chicken dry with paper towel, drizzle with olive oil and season with salt, pepper and thyme.
  3. Transfer chicken to the Traeger, breast side-up, and cook for approximately 45 minutes or until the thickest part of the thigh registers 185F.

For the Romesco Sauce:

  1. In a roasting tray, combine the bell pepper, onion, garlic, oregano, 2 tablespoons of olive oil, salt and pepper. Toss everything to coat. Transfer to the Traeger or oven and cook 30-35 min, tossing he vegetables halfway.
  2. Transfer all the vegetables and rendered juices to a high-speed blender along with 1 tbsp sherry vinegar. Blend on medium speed (if you have speed settings) until mixture is smooth. With the blender still running, slowly drizzle in the reamaining 2 tablespoons of olive oil. The goal is to achieve an emulsification. Turn blender off and taste romesco sauce for seasoning, adjusting with salt and pepper as desired. Transfer the sauce to a jar and set aside.

For the Potatoes:

  1. Line a sheet pan with parchment paper. Add potatoes, drizzle with olive oil and season with, thyme, salt and pepper. Toss everything to coat and arrange the potatoes cut side-down in a single, even layer.
  2. Transfer the potatoes to the Traeger or oven and cook for 30-35 minutes or until they are fork-tender and golden brown.

To serve:

  1. Spoon the romesco sauce onto a serving dish. Arrange chicken and potatoes overtop. Garnish with fresh oregano leaves.

Although each part of the recipe is written out individually, they should be put into the oven to cook at the same time.

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Salmon with Almond Caper Sauce – Whole30, Paleo http://cookprimalgourmet.com/salmon-almond-caper-sauce http://cookprimalgourmet.com/salmon-almond-caper-sauce#respond Tue, 10 Sep 2019 21:32:39 +0000 http://cookprimalgourmet.com/?p=4824

Pan-fried salmon filets are served with a delicious almond and caper sauce in this 15-minute, Whole30 and Paleo dinner recipe.

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Pan-fried salmon filets are served with a delicious almond caper sauce in this 15-minute, Whole30 and Paleo dinner recipe. It’s an easy-as-can-be, one-pan recipe that requires only a few ingredients and is perfect for a healthy weeknight meal alongside some steamed veggies or my Half-Smashed Garlic and Dill Potatoes.

Whole30 Salmon Almond Caper Sauce Paleo Primal Gourmet Easy 15 Minute Dinner Recipe

Feel free to use any salmon you like. Wild, fresh salmon is my fish of choice but a frozen filet would work in a pinch. Just be sure to let it thaw in the fridge before patting it very dry with some paper towel before cooking. Frozen fish is loaded with water and it’s important to get rid of surface moisture so that you get a delicious, golden-brown and crispy crust.

Whole30 Salmon Almond Caper Sauce Paleo Primal Gourmet Easy 15 Minute Dinner Recipe

Speaking of crust, I like to dredge the salmon filets in a bit of cassava flour for added texture. You can substitute almond flour or arrowroot starch, but I prefer cassava flour if given the choice. It’s neutral in flavour and more forgiving when it comes to dredging. Arrowroot starch can get gummy if you dredge the protein (fish, chicken, beef, etc.) ahead of time.

Whole30 Salmon Almond Caper Sauce Paleo Primal Gourmet Easy 15 Minute Dinner Recipe

The almond caper sauce is a mashup of two of my favourites: piccata and almondine. Toasting the almonds first is absolutely key. It brings out more of the nutty flavour and makes them a bit crunchier. Feel free to use slivered or sliced, blanched almonds.

Whole30 Salmon Almond Caper Sauce Paleo Primal Gourmet Easy 15 Minute Dinner Recipe

Likewise, the almond caper sauce can be made with grass-fed butter or ghee. Butter will give you a thicker and creamier sauce. But ghee will add a more pronounced flavour. I leave the decision up to you. Either way is delicious.

Salmon with Almond Caper Sauce

Pan-fried salmon filets are served with a delicious almond and caper sauce in this 15-minute, Whole30 and Paleo dinner recipe.

  • 3 tablespoons extra-virgin olive oil
  • 6 4- ounce salmon filets
  • Kosher salt and freshly-cracked black pepper
  • ¼ cup cassava flour (substitute arrowroot starch or almond flour)
  • ¼ cup blanched almonds (slivered or sliced)
  • 2 cloves garlic (finely chopped)
  • 3/4 cup chicken stock
  • 1 tablespoon fresh lemon juice
  • ¼ cup capers (drained)
  • 1 tablespoon grass-fed butter or ghee
  • 1 tablespoon fresh dill (finely chopped, plus 1 teaspoon extra for garnish)
  1. Preheat olive oil in non-stick skillet over medium-high heat.
  2. Season both sides of the salmon filets with salt and pepper. Dredge with cassava flour and cook in the hot oil, skin side-down at first, until golden brown, 3 to 4 minutes. Flip and cook until golden brown or to your desired doneness, 3 to 4 minutes. Transfer salmon to a serving platter and set aside.
  3. Lower the heat to medium-low and add almonds. Cook, stirring, until the almonds are golden, about 2 minutes. Add the garlic and cook 60 seconds.
  4. Add the chicken stock and cook until reduced by ¼ in volume. Add lemon juice and capers and stir through. Add butter or ghee and stir until emulsified. Add dill and stir through. Taste the sauce for seasoning and adjust with salt and pepper as desired.
  5. Spoon the almond caper sauce over the salmon filets, garnish with remaining fresh dill and serve immediately.

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Whole30 Chicken Cacciatore with Kale and Potatoes http://cookprimalgourmet.com/whole30-chicken-cacciatore http://cookprimalgourmet.com/whole30-chicken-cacciatore#comments Sun, 08 Sep 2019 17:53:49 +0000 http://cookprimalgourmet.com/?p=4817

Whole30 Chicken Cacciatore with Kale and Potatoes is rich and hearty Italian stew prepared "hunter style" in a tomato sauce with sautéed vegetables.

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Chicken Cacciatore is a hearty, rustic, Italian stew that’s absolutely brimming with flavour. It’s a one-pan meal that’s perfect for the Fall months when you crave something warm and a bit more filling, but not too heavy. The best part? It’s Whole30 compliant and easy enough to make on a weeknight.

Whole30 Chicken Cacciatore Kale Potatoes Primal Gourmet Easy Dinner

Chicken cacciatore is by far the more popular version of “alla cacciatore” recipes. If you’re feeling a bit more adventurous, you can use rabbit – equally delicious. In a nutshell, “Cacciatore” means hunter in Italian and the recipe that bears its name usually consist of braising meat (chicken or rabbit are more common) in a rich tomato sauce, with sautéed vegetables, herbs and wine.

Whole30 Chicken Cacciatore Kale Potatoes Primal Gourmet Easy Dinner

Here, I’ve fortified the classic Italian chicken stew with some fingerling potatoes and chopped kale. The result is an even heartier chicken cacciatore that can easily feed a crowd or be scaled down to serve two. The kale adds a lot of nutrition and a pop of colour. The potatoes make the dish feel more like a meal.

Whole30 Chicken Cacciatore Kale Potatoes Primal Gourmet Easy Dinner

To keep things Whole30 compliant, I substitute chicken stock for the wine and don’t bother dredging the chicken in any flour before browning.

Whole30 Chicken Cacciatore with Kale and Potatoes

Whole30 Chicken Cacciatore with Kale and Potatoes is rich and hearty Italian stew prepared “hunter style” in a tomato sauce with sautéed vegetables.

  • 2 tablespoons extra-virgin olive oil
  • 3 chicken quarters (cut into legs and thighs)
  • Kosher salt and freshly-cracked black pepper
  • 1 medium red bell pepper (julienned)
  • 1 medium yellow onion (thinly sliced)
  • 115 gr brown or white mushrooms (sliced)
  • 4 cloves garlic (smashed)
  • 1 cup chicken stock
  • 398 ml crushed tomatoes
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves (dried or fresh)
  • ½ cup Kalamata olives
  • ¼ cup capers (drained)
  • ½ pound fingerling potatoes (sliced in half)
  • 3 cups chopped kale
  1. Preheat oven to 425F.
  2. Preheat olive oil in a sauté pan over medium-high heat.
  3. Season both sides of the chicken with salt and pepper and cook, skin side down first, until golden brown, about 8 minutes. Flip and cook an additional 5 to 6 minutes until golden brown. Transfer the chicken to a tray and set aside.
  4. Discard all but 2 tablespoons of the fat in the pan and return it to medium-high heat. Add the peppers and onion and season with a pinch of salt. Cook, stirring often, until the onions are translucent. Add the mushrooms and cook until beginning to soften, about 4 minutes. Add garlic and cook until fragrant, about 60 seconds.
  5. Add the chicken stock and cook, scraping any brown bits on the bottom of the pan, until reduced by one quarter in volume. Add the crushed tomatoes, thyme, bay leaves, olives, capers, and potatoes, and season with ¼ teaspoon black pepper. Bring liquid to a steady simmer and return the chicken to the pan, submerging it only half way.
  6. Transfer the pan to the oven and cook 30 minutes, or until the potatoes are fork tender and the thickest part of the chicken registers 185F on a meat thermometer.
  7. Transfer chicken to a plate and stir in the kale. Cover with a lid and let sit until the kale is wilted, about 2 to 3 minutes. Taste the sauce for seasoning and adjust as desired. Return the chicken to the pan and serve.

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MCT Oil: What Is It and Why Should You Use It? http://cookprimalgourmet.com/mct-oil-use http://cookprimalgourmet.com/mct-oil-use#respond Wed, 04 Sep 2019 19:24:35 +0000 http://cookprimalgourmet.com/?p=4799

MCT Oil is an excellent addition to your daily routine. Try adding it to smoothies or your morning coffee or tea for a healthy source of fast-acting energy!

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You may have come across a bottle of MCT oil in your local health food store or on Thrive Market. Maybe a friend mentioned they started adding it to their morning smoothies. There’s even a chance that you’ve heard stories of strange individuals adding MCT oil to their coffee! Oh, the humanity!

For a few years now, MCT oil has been used by many as a healthy source of high-quality, easily digestible, saturated fat. It is particularly popular with those who follow a Keto diet because MCT oil stimulates the production of ketones, the byproducts of broken down fatty acids, which increase your metabolic rate and help your body to burn fat.

Thrive Market not only carries a fantastic variety of MCT oils from different brands for between 25% to 50%-off retail prices, but they also provide their own Private Label MCT oils, for an even better value!

New to Thrive Market? Click here to receive 25%-OFF your first purchase and a FREE 30-Day Trial.

Thrive Market C8 MCT Oil Primal Gourmet Paleo Whole30

Buy on Thrive Market

What is MCT Oil?

MCT oil is a highly refined form of saturated fatty acids. It is most commonly made from coconut oil and/or palm oil. It is flavourless, odourless, clear in colour and remains liquid at room temperature.

‘MCT’ refers to Medium-Chain Triglycerides, a medium-chain fatty acid that consists of 6 to 12 carbon atoms. In contrast, long-chain fatty acids, which are the most common form of fat in a person’s diet, contain between 13 and 21 carbon atoms. Short-chain fatty acids contain 6 or fewer carbon atoms.

Why Should You Use It?

I’m not a nutritionist, nor am I a registered dietitian or chemist, but I’ll do my best to explain why MCT oil is something you may want to consider incorporating into your daily routine.

Medium-chain triglycerides are metabolized more quickly by the body than other types of fats and are more easily converted into energy. Three medium-chain triglycerides in particular, Caproic Acid (C6), Caprylic Acid (C8), and Capric Acid (C10), are metabolized by the body in three steps, making them excellent sources of fast-acting fuel.

The main benefit of MCT oil is that it is quickly metabolized by the body and, in turn, provides an excellent source of healthy energy for the brain. It also leaves you feeling satiated, which curbs hunger and cravings.

Starting your day with MCT oil can be extremely helpful in sustaining healthy eating habits. If you feel satiated and full first thing in the morning, you’re less likely to overeat, binge or snack on unhealthy treats as the day goes on.

MCT oil has also been said to help with mental clarity and cognitive function. Especially when blended together with coffee and grass-fed butter or ghee (see “How Do You Use It” below).

Which MCT Oil Should You Buy?

It’s important to consider the brand and type of MCT oil you purchase because they’re not all created equally.

Coconut oil and palm oil are technically considered MCT oils because of the presence of medium-chain triglycerides. However, they are mostly composed of Lauric Acid (C12) chains, which are not as effective at converting to energy as C6, C8 and C10 chains.

Certain brands will purposely load their MCT oils with the cheaper and less effective Lauric Acid (C12) and market it as MCT oil because, technically, it is. The problem is you’re not getting the same quality.

Look for MCT oils that disclose and specify the type of medium-chain triglyceride they’re bottling.

I really like Thrive Market’s Private Label C8 MCT Oil because it’s made from 100% C8 caprylic acid and at $29.99 for a 32-ounce bottle, you’re getting high-quality at a great value that is actually cheaper than inferior products. It also comes in a convenient squeeze bottle, that makes it easier to measure servings.

Thrive Market C8 MCT Oil Primal Gourmet Paleo Whole30

Buy on Thrive Market

How Do You Use It?

As mentioned, MCT oil is flavourless, odourless and liquid at room temperature so it can easily be added to brewed coffee, tea, or smoothies. It can also be incorporated into salad dressings and vinaigrettes.

My personal favorite way to enjoy MCT oil is in my morning “Bulletproof” coffee. If you want to try this at home, you can add 10 to 12-ounces of brewed coffee, 1 tablespoon MCT oil, 1 tablespoon grass-fed butter or ghee, and 1 serving of Thrive Market collagen peptides to a high-speed blender. Blend everything for about 45 seconds, pour it into your favourite mug and enjoy while it’s still hot.

The fat from the grass-fed butter or ghee helps regulate the absorption of caffeine by the body, mitigating that jitter effect some people experience. The collagen peptides are an excellent source of protein that heals your gut and repairs skin, joints, hair, bones, muscles and teeth. The MCT oil provides a fast-acting fuel for your body and brain and helps regulate my hunger levels.

I know it sounds like a strange mix, but when these ingredients are blended together at high speed, they create the most amazing, silky, frothy, rich and delicious cup of coffee.

As a matter of fact, you can use the same recipe but substitute matcha or your favourite type of tea.

On days that I don’t have a Bulletproof coffee, I add MCT oil to my smoothies. It’s a great way to incorporate healthy fats that can easily be used as energy by the brain and body. Especially in a post-workout smoothie when your body needs to replenish energy stores.

Pro Tip: slowly introduce MCT oil into your diet 1 teaspoon at a time before building your way up to a 1 tablespoon serving. Otherwise, you might find yourself visiting the restroom before you’ve had a chance to finish your morning cuppa joe!

This post is sponsored by Thrive Market. All thoughts and opinions are the author’s alone. Thank you for supporting the brands that support me.

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Steak Fajitas Salad – Paleo, Whole30 http://cookprimalgourmet.com/whole30-steak-fajitas-salad http://cookprimalgourmet.com/whole30-steak-fajitas-salad#respond Tue, 03 Sep 2019 13:34:14 +0000 http://cookprimalgourmet.com/?p=4792

This Whole30 Steak Fajitas Salad is bursting with Tex-Mex flavours! It's the perfect addition to your weekly lineup of easy dinners or make-ahead lunches.

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The #SeptemberWhole30 is underway and this Steak Fajitas Salad is a great way to kick things off! It’s super easy to prepare, loaded with delicious Tex-Mex flavours, and leftovers are perfect for lunch the following day. Assuming, of course, you don’t eat it all the first night!

This recipe is actually very similar to these Flank Steak Fajitas, but with some minor differences. I made a few changes to the marinade, cooked the steak in a flat cast-iron skillet, as opposed to a grill pan, and serve everything as a salad instead of in lettuce cups.

Whole30 Steak Fajitas Salad Paleo Primal Gourmet Easy Recipe Grilling Cast-Iron

When it comes to steak fajitas, I am a big fan of using less expensive cuts of meat, such as flank steak, skirt steak, top sirloin medallions, flat-iron or even Denver steaks. These cuts taste best when they’re marinated, quickly seared to develop a crust, and cooked until medium-rare or medium in the centre.

Even though they would be incredibly delicious as fajitas, I wouldn’t use more expensive cuts, like ribeye, NY strip or tenderloin here. If I’m paying a premium for steak, I want to be able to taste the subtle nuances in its natural flavour and that’s best done with little more than some salt and pepper. But, hey, you’re the boss, applesauce.

Whole30 Steak Fajitas Salad Paleo Primal Gourmet Easy Recipe Grilling Cast-Iron

Today, I’ve used a flank steak and have decided to cook it in a cast-iron skillet. You can, of course, cook the steak on a grill, and if you watch my Instagram stories, you know that I love nothing more than cooking outdoors on my grill.

Even though the weather was nice enough to be outdoors, I went ahead and cooked inside because I’m often asked by my apartment-dwelling readers for recipes they can enjoy as well. The caveat is that if you’re cooking these Steak Fajitas indoors, make sure you have adequate ventilation in your kitchen or your smoke detector is going to be going off every minute.

If using a Traeger, cook the steak on a grill that has been preheated to 450F for approximately 8 to 10 minutes. Or, if using charcoal or gas, cook over direct, medium-high heat, for anywhere between 3 and 5 minutes per side, depending on the thickness of the steak. Then remove from heat and let the steak rest for at least 6 minutes before slicing against the grain.

Whole30 Steak Fajitas Salad Paleo Primal Gourmet Easy Recipe Grilling Cast-Iron

And because I’m often asked:

  1. I have been cooking with cast-iron cookware on electric stoves for years without any major issues. Just try not to slide the pan across the surface of the cooktop or it can scratch it. Aside from that, you should be fine.
  2. Please read this article for my Cast-Iron Cleaning and Maintenance You’ll also find a helpful video there that explains my process.

Steak Fajitas Salad – Whole30, Paleo

This Whole30 Steak Fajitas Salad is bursting with Tex-Mex flavours! It’s the perfect addition to your weekly lineup of easy dinners or make-ahead lunches.

  • ¼ cup avocado oil (plus extra for cooking)
  • ¼ cup lime juice
  • 2 cloves garlic (roughly chopped)
  • 1 teaspoon chipotle pepper powder
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1.5 pounds flank steak
  • Kosher salt and freshly-cracked black pepper
  • 1 medium red bell pepper – julienned
  • 1 medium green bell pepper – julienned
  • 1 medium red onion – thinly sliced
  • 2 heads romaine lettuce – roughly chopped
  • Whole30 compliant salad dressing or salsa of choice – I used Tessemae’s Cilantro Lime Ranch
  1. In a bowl, combine avocado oil, lime juice, garlic, chipotle powder, coriander, cumin, and oregano. Stir to incorporate and set aside.
  2. Using a fork, poke holes in the flank steak to let the marinade penetrate more quickly. Liberally season both sides with salt and pepper. Add the flank steak to a zip-top bag, pour in the marinade and massage to coat. Seal the bag, squeezing out as much air as possible, and refrigerate for 1 to 4 hours.
  3. 45 to 60 minutes before cooking, remove the steak from the fridge and let it come to room temperature. Preheat 2 tablespoons of avocado oil in a cast-iron skillet over medium-high heat. Add the steak and cook, flipping every 60 to 90 seconds, until the thickest part of the meat reads 140F to 145F on an instant read thermometer, about 8 to 9 minutes total, depending on the thickness of the steak.
  4. Transfer steak to a board and let it rest at least 6 minutes before slicing against the grain.
  5. Wipe the skillet clean and add 2 tablespoons avocado oil. Add the onion and red and green peppers and season with a pinch of salt. Cook, stirring often, until the vegetables have softened and slightly caramelized. Taste for seasoning and adjust salt as required.
  6. Add romaine lettuce to individual serving bowls. Top with sliced steak and sautéed vegetables, and drizzle with compliant salsa or dressing of choice. Enjoy!

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