Primal Gourmet http://cookprimalgourmet.com Paleo Primal and Healthy Recipes Tips and Kitchen Trips Mon, 21 May 2018 21:38:22 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.3 Whole30 Guacamole with Spiced Pepitas http://cookprimalgourmet.com/recipe/whole30-guacamole-spiced-pepitas http://cookprimalgourmet.com/recipe/whole30-guacamole-spiced-pepitas#respond Mon, 21 May 2018 21:37:51 +0000 http://cookprimalgourmet.com/?post_type=recipe&p=2824 This Guacamole is Whole30 and Paleo compliant but you'd never guess it was healthy! Try serving with veggies and Spiced Pepitas for added spice and crunch.

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I’ve never met a guacamole I didn’t like. Except those pre-packaged guacs you sometimes find in the lettuce section of the grocery store. I don’t like those. Nothing against you if that’s your idea of a good time. I will, however, question whether or not you have a soul.

I’m sure there are some half-decent products out there but pre-made guacamole in general is not the best idea. The main ingredient in all guacamoles is avocado (at least, it should be) and if you’ve ever cut into one you know how short of a window you’re dealing with when it comes to taste and texture. The average lifecycle of an avocado usually goes something like this: hard, hard, hard, hard, hard, ripe, spoiled.

I get it! You didn’t plan ahead and forgot to purchase avocados. You go to the store and all the avocados are hard as rocks but you’ve got friends coming over and are in desperate need of some guac. What do you do? Do you buy the pre-made stuff?

NO! Absolutely not! Nor do you try microwaving a hard avocado because that just doesn’t work. Instead, you need to start getting into the habit of ALWAYS HAVING AVOCADOS ON HAND. Otherwise, no guac for you! You’re better than that pre-made stuff. You know you are!

When your avocados do finally come around to being perfectly ripe, it’s time to make some guacamole. You can use my all-time favourite Guacamole recipe, for which I have a YouTube video. It’s got a secret ingredient that adds a subtle smokey and spicy kick. I highly recommend it but I’m also highly biased.

If you’re looking for something a bit simpler, possibly more ‘authentic’, then this Guacamole recipe might be more your speed. It’s unbelievably basic but also outrageously delicious. It just so happens to be Whole30 compliant and is always a crowd pleaser.

What is not necessarily authentic is the side of Spiced Pepitas I am serving it with. Nor are the veggie dippers.  The idea is to first dip the veggie into the guac and then into the pepitas. The guac will act as a glue and the pepitas add some crunch and spice.

Sure, you can serve this with tortilla chips (paleo-compliant ones or otherwise), but the veggies keep things light and nutritious. I say give them a shot. But you’re the boss, applesauce!

Whole30 Guacamole Spiced Pepitas Primal Gourmet Paleo Easy Recipe

Whole30 Guacamole with Spiced Pepitas
Servings
3-4people
Servings
3-4people
Ingredients
For Whole30 Guacamole
Instructions
For Whole30 Guacamole
  1. Add all ingredients in a mixing bowl. Stir until smooth yet slightly chunky. Taste for seasoning and adjust salt or lime juice as required. Serve immediately.
For Spiced Pepitas
  1. Add pepitas to a cool, non-stick skillet. Set over medium heat and toast seeds until slightly warm (approx. 4-5min). Add EVOO and paprika. Toss everything to coat and cook an additional 3-4 minutes, stirring constantly to avoid burning. Season with a pinch of flakey sea salt. Transfer to serving bowl and let cool before serving with guacamole and sliced veggies.

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Whole30 Sweet Potato, Pepper and Kale Hash http://cookprimalgourmet.com/recipe/whole30-sweet-potato-pepper-kale-hash http://cookprimalgourmet.com/recipe/whole30-sweet-potato-pepper-kale-hash#respond Sun, 20 May 2018 17:40:28 +0000 http://cookprimalgourmet.com/?post_type=recipe&p=2822 This Whole30 Sweet Potato, Pepper and Kale Hash is a healthy, delicious and hearty way to start the day. Feel free to substitute with veggies on hand.

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Apologies in advance for the single image accompanying this post but I’m working on borrowed time. Things have been more than the usual hectic as Catalina and I have recently moved into our new home. Between minor renovations, installations and trying to figure out which internet provider to go with, I’ve had little time for cooking, let alone snapping photos and writing recipes. Yes, that’s right, we still don’t have internet. I’m working from a personal hotspot. I know, first world problems.

I’ll be damned, though, if I let anything get between me and making brunch on a Sunday! There are few things I love more than a delicious, hearty Breakfast Hash and I felt myself in need of something comforting this afternoon. I also needed a way to use up some veggies tucked away in the fridge. The fact that it’s made in a single skillet (easy cleanup) is a bonus.

Today’s version is a Whole30 Sweet Potato, Pepper and Kale Hash. As with my Whole30 Western Hashyou can feel free to make certain substitutions depending on what you have on hand. For example, swap the red peppers for green or yellow. Use chard instead of kale. Go for white-fleshed Japanese yams instead of the sweet potato.  Or substitute jalapeños for serrano, fresno or any type of chili you like. As always, you’re the boss, applesauce.

Whole30 Sweet Potato, Pepper and Kale Hash Primal Gourmet Paleo Easy Breakfast Recipe

Whole30 Sweet Potato, Pepper and Kale Hash
Servings
2people
Servings
2people
Ingredients
Instructions
  1. Heat cast-iron skillet over med-high heat. Add 2 tbsp avocado oil along with sweet potato. Cover with lid and cook until fork tender (approx. 8 min), stirring occasionally.
  2. Add peppers and onion and toss everything to combine. Cook 4-5 min or until veggies have slightly softened.
  3. Push veggie mixture to one side of the skillet. Add kale to the empty side of the skillet and cook 2-3 min undisturbed (this should give the kale a bit of a char). Toss everything to combine.
  4. Use a spatula to make 4 wells. Drizzle a tiny bit of avocado oil in each well and proceed to crack an egg into each of the pockets. Cover with lid and cook until desired consistency is reached (approx. 5-6 min for firm whites and medium yolks).
  5. Remove from heat and garnish with avocado and cilantro. Serve directly in the skillet or individually in plates.

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5 Easy Healthy Breakfast Ideas http://cookprimalgourmet.com/5-easy-healthy-breakfast-ideas http://cookprimalgourmet.com/5-easy-healthy-breakfast-ideas#respond Wed, 16 May 2018 16:12:05 +0000 http://cookprimalgourmet.com/?p=2803 5 Easy Healthy Breakfast ideas to get you through the week! Some are Paleo, some are Whole30, others are both! Either way, you'll have breakfast covered!

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Breakfast, arguably the most important meal of the day, tends to be the one people struggle with the most. I admit that I too have a hard time eating a balanced breakfast. I’m not always hungry first thing in the morning or I am in a rush to get out the door. Too often, I skip breakfast altogether. On occasion, this is not necessarily a bad thing. I’ve heard more and more about the benefits of intermittent fasting. However, I know that avoiding breakfast can sometimes lead to poor choices throughout the day – usually due to insatiable cravings for foods that overcompensate for a missed meal.

The following is a list of Easy Healthy Breakfasts that can either be made ahead of time or very quickly. They are all tried-and-true recipes that I personally love and have shared on the blog before. I’ve just consolidated them here for easy access.

Some are Paleo, some are Whole30, others are both. Be sure to read the ingredients of each to find out which one works best for you.

1. CPG Paleo Granola

Paleo Granola Primal Gourmet Whole30 Easy Recipe

Think of it more like a make-ahead trail mix that goes great with fresh fruit and a splash of coconut and almond mylk.

 

2. Whole30 Prosciutto, Pepper, Mushroom Egg Muffins

Whole30 Egg Muffins Paleo Primal Gourmet Healthy Easy Breakfast Recipe

These Egg Muffins are Whole30 lifesavers. They can be made ahead of time, stored in the fridge and eaten on-the-go. Try them with a dash of your favourite compliant hot sauce.

3. Marcela’s Easy Paleo Pancakes

Paleo Pancakes Easy Recipe Best Sunday Breakfast Primal Gourmet

With only 4 simple ingredients, these Paleo Pancakes are super easy to make! I serve them with fresh fruit, some nut butter and a drizzle of organic maple syrup.

 

4. Almond-Date Chia Pudding

This Almond-Date Chia Pudding is a clutch, make-ahead breakfast idea. Simply soak the chia seeds in some naturally-sweetened nut mylk and serve it throughout the week with fresh fruits, nuts and seeds. Perfect for on-the-go breakfasts as well.

 

5. Whole30 Western Hash

whole30 Western Hash Paleo Primal Gourmet Easy Breakfast

Whole30 Western Hash is my idea of the ultimate Sunday Brunch. Not only will it easily feed 2-4 people (depending on size of pan and/or guest list), but it is also a great way to use up veggies in your fridge!

It doesn’t hurt that everything gets cooked up in a single pan!

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Whole30 Chicken Shwarma http://cookprimalgourmet.com/recipe/whole30-chicken-shwarma http://cookprimalgourmet.com/recipe/whole30-chicken-shwarma#respond Mon, 14 May 2018 22:31:04 +0000 http://cookprimalgourmet.com/?post_type=recipe&p=2796 This Whole30 Chicken Shwarma is easy, delicious and takes no time at all to prepare. Try serving it with an equally easy homemade garlic sauce!

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Shwarma, shawarma, donair, döner, or kebap, is a Middle Eastern preparation of spiced and marinated meat that is slowly roasted upright, on a spit. No matter what you call it, it’s delicious and one of my all time favourite foods. It can be made with chicken, beef, lamb or any combination. You can find it served in a pita, on a laffa, or any other type of local flat bread. It is also commonly eaten as part of an entrée with salad, rice and/or potatoes. If you venture to central Mexico you will find a very similar dish, typically made using pork, called ‘al pastor’ (shepherd style), which likely arrived with Lebanese immigrants. If you ask me, the Mexicans do it best by serving their version on a tortilla! What can I say? I’m partial to tacos!

Whole30 Chicken Shwarma Paleo Primal Gourmet Easy Recipe

Shwarma typically takes at least two days to prepare. The meat needs to be marinated for at least 24 hours before it is arranged on a very large metal spit and slowly roasted for hours. Before serving, the meat is sliced (either by hand or with an electric meat shaver) and usually crisped over a griddle top. The whole process is time-consuming and requires specialty kitchen equipment, which makes it particularly difficult for home cooks who want to enjoy some freshly-made shwarma at home. Sure, you can order some take-out if you want, but I think shwarma needs to be eaten fresh and on the spot. The meat needs to be juicy and crispy and the only way to get that magical combination of textures is to devour it immediately.

Whole30 Chicken Shwarma Paleo Primal Gourmet Easy Recipe

For the past year or so I’ve been tinkering with this recipe. I’ve worked diligently to figure out a way to not only recreate the flavours and textures I love so much, but also to do it without any of the kitchen gadgets I lack. Yes, I could have purchased this Shwarma Grill on Amazon for a hundred bucks, but I have this odd feeling that I would use it only once before it got stashed away, never to see the light of day again.

I also wanted to see if I could cut the prep time. There is a time and place for marinating meat and yes, this chicken does taste better when left to soak in all of those beautiful spices overnight. However, it tastes very, very good without any of the marinating time. As with my Emergency Roast Chicken recipe, you can make the decision to marinate or not.

Whole30 Chicken Shwarma Paleo Primal Gourmet Easy Recipe

I’m very happy to say that at long last, I think I’ve finally done it! At least, I’m as close as I’m going to get to delicious homemade shwarma without taking a trip to the Middle East and begging vendors to share their secrets with me. If I’m being honest, I knew for a long time that the secret to this dish was cooking the meat in a cast-iron skillet.

What took me forever to figure out was the spice-mixture. I tried countless combinations but nothing really brought me back to my memories of eating shwarma in Israel or my favourite spots in Toronto. Speaking of, you’ll notice that there are quite a few spices used in this recipe. Each is as important as the next, no matter how small the measurement. I, therefore, encourage you to use all of the spices and if you don’t have them, seek them out! A Middle Eastern grocery store is probably your best best. Otherwise, you may have to order online if that is an option.

Whole30 Chicken Shwarma Paleo Primal Gourmet Easy Recipe

Given the fact that this recipe takes less than 20 minutes to prepare, start to finish, I have to go on record in saying that I hesitate to call it proper shwarma. Instead, I would call it a bootleg version since I skip all of the marinade time and don’t use a spit. Having said that, I would put this up against the top spots in my city and think you will love it. Oh, it just so happens to be Whole30 compliant as well!

Whole30 Chicken Shwarma
Servings
4People
Servings
4People
Ingredients
For Chicken Shwarma
For Garlic Sauce
Instructions
For Garlic Sauce
  1. Add mayo, garlic and lemon juice to a small mixing bowl. Stir until fully combined. Cover and refrigerate until ready to serve.
For Chicken Shwarma
  1. Rinse and pat chicken dry with paper towel. Slice into thin strips, width-wise, and transfer to mixing bowl along with all of the spices and 2 tbsp avocado oil.
  2. Preheat cast-iron skillet over med-high heat. Add 1 tbsp of avocado oil and the chicken. Spread meat evenly across the pan and cook undisturbed until browned (approx. 6-8min). Note: you may have to cook in batches so as not to overcrowd the pan. Flip chicken and cook additional 4-5 minutes or until fully cooked through and crispy.
  3. Serve shwarma with a side salad, potatoes and/or cauliflower rice. Drizzle garlic sauce overtop and season everything with a dash or two of sumac.

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Whole30 Fennel, Arugula & Grapefruit Salad http://cookprimalgourmet.com/recipe/whole30-fennel-arugula-salad http://cookprimalgourmet.com/recipe/whole30-fennel-arugula-salad#respond Tue, 08 May 2018 15:17:10 +0000 http://cookprimalgourmet.com/?post_type=recipe&p=2790 This Whole30 Fennel, Arugula and Grapefruit salad is easy, delicious and very pretty. In other words, it's perfect for Mother's Day!

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This Whole30 Fennel, Arugula and Grapefruit salad is easy, delicious and very pretty, if I do say so myself. In other words, it’s a great idea for a Mother’s Day lunch, brunch or even dinner. If your family is more keen on going out for a celebratory meal, that’s cool too. But there is something extra special about preparing a meal for the most important woman in your life. I mean, it’s the least you can do for the person who gave birth to you!

Fennel Arugula Grapefruit Salad Whole30 Paleo Primal Gourmet Easy Mother's Day Recipe

Personally, I like to serve this salad alongside a simply-prepared lean protein such as grilled chicken or fish. See, for example, this Fennel Salad with Marlin. It would also go great with some hard boiled eggs if you’re looking to have it for a light, brunch-type situation. The fennel is crisp, the arugula adds some peppery bite, the ruby red grapefruit lends some sweetness and acidity to the dish and the apple gives a subtle and unexpected crunch. Everything gets dressed in a very simple vinaigrette before being topped with crushed pistachios for a bit of texture and flavour! If allergic to nuts, feel free to substitute your favourite toasted seeds (such as pepitas or sunflower).

Fennel Arugula Grapefruit Salad Whole30 Paleo Primal Gourmet Easy Mother's Day Recipe

If you’re new to fennel, this salad is a great way to get your feet wet, so to speak. Fennel has a very mild and sweet anise flavour (think black liquorice) that is delicious both raw and cooked. For a similar version of this salad, albeit with roasted fennel, see this recipe here.

Fennel Arugula Grapefruit Salad Whole30 Paleo Primal Gourmet Easy Mother's Day Recipe

Fennel is fairly fibrous so the secret to eating it raw is to finely slice or shave it. The best tool for the job is a Japanese MandolineI always recommend this Benriner model, which can be found on Amazon for a good price. As always, I solicit this kitchen tool with a word of warning: BE CAREFUL! This is likely the sharpest blade in your kitchen and most people underestimate how dangerous a tool a mandoline can be. You can purchase a pair of Cut Resistant Gloves to prevent injury, or use the included safety guard that comes with the mandoline.

Whole30 Fennel, Arugula & Grapefruit Salad
Servings Prep Time
2people 5minutes
Cook Time
5minutes
Servings Prep Time
2people 5minutes
Cook Time
5minutes
Ingredients
Instructions
  1. Add fennel and arugula to a large mixing bowl.
  2. Add EVOO, grapefruit juice, balsamic glaze and a tiny pinch of salt and pepper to a small mixing bowl. Whisk vigorously to combine. Taste for seasoning and adjust salt and pepper as required. Note: this vinaigrette lacks an emulsifier so it is normal for the dressing to separate if set aside.
  3. Pour vinaigrette overtop of salad and gently toss everything to coat. Transfer salad to serving platter and garnish with reserved fennel fronds, grapefruit segments, apple and pistachios. Serve on its own or alongside a lean protein of choice.

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Whole30 Thai Larb Salad http://cookprimalgourmet.com/recipe/whole30-thai-larb http://cookprimalgourmet.com/recipe/whole30-thai-larb#respond Mon, 30 Apr 2018 21:24:18 +0000 http://cookprimalgourmet.com/?post_type=recipe&p=2783 This Whole30 Thai Larb is quick, easy, and delicious. It takes around 20minutes to prepare and can be made ahead of time!

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I’ve never made Thai Larb before. In fact, I never even tried it while in Thailand. I know, what kind of person am I? I truly feel like I’ve been missing out because holy moly, it’s good!

I found out about this quick and easy Thai dish from my friend Alex of @thedefineddish. If I’m not mistaken, she’s made it a couple of times on her IG stories and every time she does it looks delicious. Not sure what took me so long to try it for myself. If you want to check out her recipe you can click here. She mentions that ground pork is her meat of choice so I was very happy when I was digging through my freezer and found some ground wild boar tucked away for a rainy day!

Whole30 Thai Larb Primal Gourmet Easy Paleo Recipe

This Thai Larb recipe is based off of Alex’s for the most part, with a few minor adjustments. I didn’t have shallots, so I used red onion. I didn’t have Thai basil or mint so I stuck with fresh cilantro. Lastly, I didn’t have Thai bird chilies so I used jalapeño. If you have the ingredients I did not, use them! It will undoubtedly make this a much tastier dish.

I also slightly altered the cooking directions – don’t kill me, Alex! Personally, I like to brown the meat before sautéeing the aromatics. I find that it helps develop more flavour and also allows for more control over the rendered fat from the pork (in this case wild boar). In other words, when you brown the meat, shallots and garlic together, the veggies will inevitably absorb some of the rendered fat in the meat. Moreover, the meat won’t brown as nicely due to the moisture being drawn out from the aromatics. Yes, browning the meat first is an additional step but it’s one that I think is worth taking, especially when cooking with pork which tends to be quite fatty. By browning the meat first, you can discard as much or as little rendered fat as you wish. If using beef or chicken you will not have this problem so feel free to follow Alex’s instructions.

Oh, one last thing, I did add a splash or two of coconut aminos to the sauce. It adds a beautiful, caramel colour to the meat and imparts some sweetness that balances the umami of the fish sauce and acid from the citrus.

Whole30 Thai Larb
Ingredients
Instructions
  1. Heat a large, cast-iron skillet over med-high heat. Add ground meat and brown in batches until caramelized and fully cooked (approx. 10-12 min). Use a slotted spoon to transfer to a bowl - set aside. Discard all but 1-2 tbsp of rendered fat.
  2. Lower heat to medium and add onion, garlic, ginger, jalapeño and lemongrass to skillet. Season with a 1/2 pinch of kosher salt and sautée until onion is soft and translucent (approx. 6-8 min).
  3. Return cooked meat along with coconut aminos, fish sauce and lime juice. Toss everything to coat and cook additional 2-3minutes or until sauce has reduced by half. Add chopped coriander at the last minute and toss to combine.
  4. Taste for seasoning and adjust with fish sauce and coconut aminos, as required.
  5. Serve overtop of a bed of chopped lettuce with a side of sliced cucumbers. Garnish with sliced chilies, fresh coriander and top with a fried egg.

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CPG Paleo Granola http://cookprimalgourmet.com/recipe/paleo-granola http://cookprimalgourmet.com/recipe/paleo-granola#respond Sun, 29 Apr 2018 21:11:02 +0000 http://cookprimalgourmet.com/?post_type=recipe&p=2779 CPG Paleo Granola can be eaten as a trail mix on the go, or try it with some fresh fruit and coconut milk as a breakfast cereal.

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If you’re like me, you miss eating breakfast cereal. It’s delicious, convenient and cheap. It’s also always available, everywhere, all the time. My favourite? As a kid it was any sugary boxed carbohydrate I could get my hands on. As a teenager it was the more sophisticated, yet equally sweet, Golden Grahams. As a young adult, specifically one that was always dieting and trying to lose weight, I went the healthier route with Honey Nut Cheerios because apparently they lowered cholesterol. Or was it the unflavoured Cheerios that did that? On second thought, I don’t think either of them did. Finally, as a slightly older young adult, I realized that the added sugar in my Honey Nut Cheerios wasn’t such a good idea and swapped it for the unsweetened rolled oat cereals, granola and mueslis. You know, the ones that all the skinny Europeans were eating with their Greek yogurt. Surely, those svelte humans had all the answers.

Paleo Granola Primal Gourmet Whole30 Easy Recipe

All of the cereal came to a very abrupt halt in 2013 and I can safely say that it’s been about 5 years since I’ve purchased a box of cereal! You can add pre-packaged salad dressings to that list as well. I’d like to say the same for dairy milk but up until about 6 months ago Catalina couldn’t kick the habit of adding it to her coffee. That is until I FINALLY got her onto coconut milk (Arroy D brand to be specific). Let’s just say my grocery bills are significantly higher these days but it’s a cost I’m happy to pay.

Recently, I happened upon a package of paleo granola at the store. It was grain and refined-sugar free and mostly comprised of nuts, seeds, dried fruit, honey and spices. It was good! Really good! So good that I went back for more the next time I was at the store. The problem? It was expensive! Really expensive! So expensive that I didn’t buy it a third time and instead bought all of the ingredients to make it in bulk at home!

Paleo Granola Primal Gourmet Whole30 Easy Recipe

This recipe for CPG Paleo Granola is my take on that delicious, nutty bag of joy. It costs a fraction of the price as the pre-packaged stuff if you can find a good bulk ingredients store. It can also be made well in advance and stored in the fridge (where most nuts and seeds should be kept) and portioned out throughout the week. You can enjoy it as a trail mix on the go or add it to a bowl with some fresh fruit and serve with a combination of coconut milk and almond milk. It’s the best damn cereal I’ve had in 5 years. Then again, it’s the only cereal I’ve had in 5 years!

Paleo Granola Primal Gourmet Whole30 Easy Recipe

CPG Paleo Granola
CPG Paleo Granola can be eaten as a trail mix on the go, or with fresh fruit and coconut milk as a breakfast cereal.
Ingredients
Instructions
  1. Combine all ingredients, except garnish, in a mixing bowl or large ziplock bag. Store in fridge until ready to eat.

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Whole30 Half-Smashed Garlic and Dill Potatoes http://cookprimalgourmet.com/recipe/half-smashed-garlic-dill-potatoes-whole30 http://cookprimalgourmet.com/recipe/half-smashed-garlic-dill-potatoes-whole30#respond Wed, 25 Apr 2018 22:53:36 +0000 http://cookprimalgourmet.com/?post_type=recipe&p=2765 These Half-Smashed Garlic and Dill Potatoes are an old family recipe. I grew up eating these and hope to pass along the tradition to you.

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These Half-Smashed Garlic and Dill Potatoes are a very old family recipe. My father always made this for us growing up and to this day they conjure up nostalgic memories of my childhood. The kitchen windows would be fogged up from all the steam and the air would be perfumed with the aromas of fresh garlic and dill. Maybe my mother would be roasting a chicken in the oven or my father would be grilling lamb chops in a frying pan on the stove. I didn’t know it then because I was blinded by junk (read more about my troubled youth here), but this is the food that makes me happiest. Simple, flavourful, family-style, peasant food. Potatoes, the most humble food if ever there was such a thing, boiled and tossed with some equally simple ingredients. They taste even better when served piping hot at a table without cellphone data or wifi.

Half-Smashed Garlic Dill Potatoes Whole30 Paleo Primal Gourmet

The nuts and bolts of this childhood staple have remained unchanged. The act of half-smashing the potatoes while still in the pot is something my father taught me. After all, why dirty another bowl when you can just serve things in the pot you cooked them in? I did, however, tweak the recipe slightly to keep things Whole30 compliant and just healthier in general. My father used copious amounts of margarine! That’s right, margarine! This was back during the days when margarine was being marketed as heart-healthy and butter was demonized. I think he knows better now but every so often I’ll see him eyeing the Becel containers at the store. Old habits die hard!

Instead of margarine, or even butter for that matter, I like to use a combination of ghee and extra virgin olive oil. I feel like this gives you the best of both worlds flavour and texture-wise. EVOO has a wonderful, silky finish that I feel is missing from ghee and butter. However, ghee has far more flavour and does wonders on potatoes.

Be warned: I’ve kept measurements very much in line with my father’s rules, which means flavours are big and bold! My father eats garlic raw, like an apple, so if that’s not your cup of tea (or if you are allergic) feel free to tone it down or omit. Otherwise, have at it and enjoy the sharp, robust strength of mother nature’s best aromatic!

Half-Smashed Garlic Dill Potatoes Whole30 Paleo Primal Gourmet Half-Smashed Garlic Dill Potatoes Whole30 Paleo Primal Gourmet Half-Smashed Garlic Dill Potatoes Whole30 Paleo Primal Gourmet Half-Smashed Garlic Dill Potatoes Whole30 Paleo Primal Gourmet Half-Smashed Garlic Dill Potatoes Whole30 Paleo Primal Gourmet Half-Smashed Garlic Dill Potatoes Whole30 Paleo Primal Gourmet Half-Smashed Garlic Dill Potatoes Whole30 Paleo Primal Gourmet Half-Smashed Garlic Dill Potatoes Whole30 Paleo Primal Gourmet Half-Smashed Garlic Dill Potatoes Whole30 Paleo Primal Gourmet

Half-Smashed Garlic and Dill Potatoes
Ingredients
Instructions
  1. Bring a large pot of water to a boil. Season water with five-finger pinch of salt, lower heat to med-high and cook potatoes until fork tender (approx. 20min)
  2. Drain water and add garlic, dill, ghee, oil and a pinch each of salt and pepper to the pot with the potatoes. Cover pot with lid and shake everything like it owes you money. Ideally, half the potatoes will be smashed and the others will be whole (hence recipe title).
  3. Taste for seasoning and adjust as required.
Recipe Notes

The trick is to add the garlic and dill while the potatoes are still very hot. The residual heat from the potatoes and the pot will cook the garlic ever so slightly and take some of the edge off of their sharp flavour.

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Whole30 Everything-But-The-Bagel Salad http://cookprimalgourmet.com/recipe/every-thing-but-the-bagel-salad http://cookprimalgourmet.com/recipe/every-thing-but-the-bagel-salad#respond Mon, 23 Apr 2018 22:52:38 +0000 http://cookprimalgourmet.com/?post_type=recipe&p=2706 This Whole30 Everything-but-the-Bagel Salad is loaded with all of your favourite bagel toppings! It can be made ahead or served for weekend brunch!

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A few weeks ago a very kind reader sent me a care package with some Trader Joe’s Everything-but-the-Bagel Seasoning – four jars to be exact. There were also some chocolates in the shape of Pringles chips. Those didn’t last very long.

Whole30 Everything-But-the-Bagel Salad Paleo Primal Gourmet Healthy Easy Lunch Idea

The seasoning contains black and white sesame seeds, poppy seeds, dehydrated onion and garlic and sea salt. Like the name hints, it’s the seasonings you’ll find on an ‘Everything’ bagel. Come to think of it, I don’t know Everything bagels usually include onion and garlic? In any case, it seems like this seasoning has taken the America by storm and people are putting it on everything from avocado toast to fried eggs. People in Canada aren’t the wiser since we don’t have Trader Joe’s up here. We do have a pretty good health care program though!

I don’t eat many bagels these days. I do, however, eat a lot of salads so what better way to use the seasoning than on an Everything-but-the-Bagel Salad? This salad can be prepared ahead of time and is perfect for work lunches during the week or even a Sunday brunch. I’ve had it both ways (on several occasions) and have yet to be disappointed.

Both the seasoning and the salad ingredients are Whole30 and Paleo compliant. However, if you are going to use smoked salmon, as recommended, please be sure to read the ingredients list since most are made with sugar. Nanuk makes a delicious sugar-free smoked salmon if you can find it. Note that most gravlax (cured fish) are made with sugar and/or alcohol, such as vodka.


Whole30 Everything-But-The-Bagel Salad
Servings Prep Time
2-3people 10minutes
Cook Time
6minutes
Servings Prep Time
2-3people 10minutes
Cook Time
6minutes
Ingredients
Instructions
  1. Bring a pot of water to a boil. Gently submerge eggs using a slotted spoon. Cook exactly 6 minutes for runny yolks and cooked whites (or longer, as desired). Transfer cooked eggs to ice bath and cool 2-3 minutes.
  2. Prepare salad by spreading lettuce across a serving platter. Top with piles of onion, tomatoes, cucumber, avocado and radish. Drape slices of salmon overtop.
  3. Peel eggs and add to salad. Slice eggs in half, length-wise directly over salad so that none of the runny yolks are lost.
  4. Drizzle salad with EVOO and lemon juice and season with Everything-but-the-Bagel seasoning. Garnish with capers.

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German Warm Potato and Asparagus Salad http://cookprimalgourmet.com/recipe/german-potato-asparagus-salad-whole30 http://cookprimalgourmet.com/recipe/german-potato-asparagus-salad-whole30#respond Mon, 16 Apr 2018 23:18:37 +0000 http://cookprimalgourmet.com/?post_type=recipe&p=2691 This German Warm Potato and Asparagus Salad requires minimal ingredients that you most likely already have on hand. Best served, well, warm!

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You may have caught me making this German Warm Potato and Asparagus Salad on my Instagram stories a few weeks back. If not, there should be a saved story in my ‘Highlights’ reel. It’s marked “Rack ‘o Lamb” – which is an odd title for a potato salad. In my defence, I did serve it with a rack of lamb, the recipe for which can be found here! If you can’t watch Instagram stories on your mobile device or tablet, please try to find someone who can.

On March 29, I successfully defended my PhD dissertation! Hallelujah! It still hasn’t sunk in! Most mornings I wake up feeling as though there is still research and writing to be done. Alas, I digress. My defence date just so happened to fall on the day before the Easter and Passover long weekend and Catalina’s family was coming over for a holiday dinner. I wanted to cook something that was easy, delicious, healthy and would feed a crowd. At the same time, I wanted something that felt celebratory and would punctuate each of the holidays rolled into one. Enter this German Warm Potato and Asparagus SaladAlso enter the awesome Reverse-Seared Rack of Lamb that I served it with (not pictured).

This salad ticked all the boxes and I was even able to make use of things I already had on hand. That meant that I didn’t need to make a special trip to the store for ingredients. Not to mention the fact that I also had a rack of lamb tucked away in the ice box just screaming “special occasion”!

This ties into a much bigger issue that I think most people have with entertaining and that’s the idea that you have to go out of your way to make things special. Yes, you should be sourcing great ingredients for special events. But there’s no need to over-complicate things or make it unhealthy. And there’s nothing wrong with using what you have on hand. The best meals are the ones served around conversation, laughter and music and as long as you can sustain those (perhaps with the assistance of a glass or two of red wine), you and your guests should have a fantastic time. I mean, the food should be delicious too but it doesn’t need to be Michelin-star rated.

German Potato and Asparagus Salad Paleo Primal Gourmet Whole30 Healthy Easy Recipe Ideas

But is it Whole30?

You may or may not know that I do not follow a Whole30 protocol 365 days a year. I do, however, develop a lot of Whole30 compliant recipes. The reason being, I believe in the program, love the challenge of developing delicious recipes that fall within the limits of the food rules, and know that many people are constantly looking for recipes or inspiration to facilitate their own experience. It brings me an overwhelming amount of joy to know that this blog has become a small part of people’s health journeys. Impact is the ultimate reward and accomplishment that I can experience as a food/recipe blogger. I want you to know it’s not something I take lightly.

When I’m not doing a round of Whole30, I am following a Paleo blueprint. There are, of course, some overlaps between Paleo and Whole30 and this merits a separate blog post so keep your eyes peeled for that when I have some time to get around to it. Hopefully now that I don’t have a PhD deadline looming over my existence I will be a bit more productive on the blogosphere.

Having said the above, please note, this German Warm Potato and Asparagus Salad is neither Paleo nor Whole30 – but it can be both or either with a few simple adjustments!

German Potato and Asparagus Salad Paleo Primal Gourmet Whole30 Healthy Easy Recipe Ideas

Paleo Version:

White potatoes are not an ingredient I would consider paleo, mostly due to their high-glycemic rating. In fact, I’m not sure I know anyone that would consider white potatoes paleo. Not that there’s anything wrong with that. A few years ago, I stopped eating white potatoes altogether. They have always been a gateway food for me. Something that triggers a switch inside my mind and sends me on a downward spiral consuming all the refined carbs in sight. It was only after my January 2018 Whole30 that I started to slowly reintroduce them. Much to my surprise, I found that I tolerated them very well. I had better control and didn’t feel lethargic after consuming them. My reaction to potatoes has been far better than white rice, which is not something I expected.

To keep things paleo in this recipe, try substituting Japanese yams. As opposed to the orange-fleshed sweet potatoes you may be familiar with, Japanese yams are white-fleshed with a purplish skin. They are delicious, much less sweet than their orange cousins and make an excellent white potato substitute, both colour and texture-wise. Boil them whole to lock in the nutrients during the cooking process and peel them after. Proceed to cut them into cubes and add them to the salad along with the rest of the ingredients.

Whole30 Version:

The only adjustment you will need to make to keep things Whole30 is to omit the honey. That’s it, everything else falls in line with the rules of the program. See? Easy!

German Potato and Asparagus Salad Paleo Primal Gourmet Whole30 Healthy Easy Recipe Ideas

 

German Warm Potato and Asparagus Salad
Servings Prep Time
4people 10 minutes
Cook Time
20minutes
Servings Prep Time
4people 10 minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Bring a large pot of water to a boil. Lower temperature to med-high and season water with 2 tsp kosher salt. Add potatoes and cook until fork tender (approx. 18-20min).
  2. Meanwhile, add garlic, mustard, sherry vinegar, honey, and EVOO to a large mixing bowl.
  3. Once potatoes are cooked, transfer to a cutting board and reserve cooking water. Cut potatoes into quarters and add to mixing bowl with dressing along with thinly-sliced onion. Gently toss everything to coat. Taste for seasoning and adjust as required.
  4. Add asparagus to pot used to cook potatoes. Blanch 90 seconds and transfer to ice bath 2-3 minutes to stop cooking and set the colour. Drain and add asparagus to dressed potatoes. Gently toss once more to coat.
  5. Serve in bowl or transfer to a platter. Garnish with a drizzle more of EVOO and a pinch of flakey sea salt, such as Maldon.
Recipe Notes

This German Warm Potato and Asparagus Salad is best served, well, warm. However, it can be prepared ahead of time and served at room temperature as well. You can also reheat it slightly in the oven before guests arrive. It can also be eaten cold the next day, making it a great option for a picnic!

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