Primal Gourmet http://cookprimalgourmet.com Paleo Primal and Healthy Recipes Tips and Kitchen Trips Tue, 23 Oct 2018 22:40:45 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.8 Paleo Grilled Short Ribs http://cookprimalgourmet.com/paleo-grilled-short-ribs http://cookprimalgourmet.com/paleo-grilled-short-ribs#respond Tue, 23 Oct 2018 22:40:45 +0000 http://cookprimalgourmet.com/?p=3776 These Paleo Grilled Short Ribs are quick, easy and insanely delicious! I used the TFal OptiGrill Smart to perfectly cook them with no effort at all...

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These Paleo Grilled Short Ribs are an inspired version one of my absolute favourite Korean dishes, LA Galbi. They’re dead-simple, best prepared ahead of time and take only a few minutes to cook. In fact, thanks to the TFal OptiGrill Smart, they go from grill to plate even quicker because the OptiGrill cooks both sides at the same time! Not to mention the fact that it allows you to grill in the comfort of your kitchen, even in the winter!

Paleo Grilled Short Ribs Primal Gourmet Easy TFal OptiGrill Recipe

Growing up and living in Toronto, I had, and still have, access to an abundance of amazing Korean restaurants (and winters)! Koreatown, which runs between Bathurst and Christie on Bloor St, has about 20 Korean restaurants in a span of one block. Closer to where I grew up in North York, there’s a stretch of Yonge St that is known as Koreatown North, equally packed with amazing Korean restaurants. Some are even open 24hrs, which was pretty clutch back in my bar-hopping days.

Aside from some of the Tofu houses, most of the Korean restaurants serve an LA Galbi. Thin, cross-cut, marinated short ribs that are grilled to perfection, oftentimes right on the table. They’re often served with bowls of steamed white rice, leaves of romaine lettuce, slices of raw garlic, and plenty of banchan (an assortment of Korean side dishes and pickles that accompany every meal).

Paleo Grilled Short Ribs Primal Gourmet Easy TFal OptiGrill Recipe

The word Galbi translates to ‘ribs’ in Korean and there are a variety of recipes that use this delicious cut of meat. Galbi jjim, for example, are braised, thick-cut short ribs that will knock your socks off. Aside: best galbi jjim in Toronto? Song Cooks at Yonge and Steeles, hands down!

I’ve come across a few theories that attempt to explain the origin of LA Galbi and one that seems quite likely is that the ‘LA’ prefix was added after Korean immigrants developed this specific cut of short ribs in Los Angeles. Unlike thicker, more traditional cuts of short rib, which run lateral to the bone, the LA Galbi are thinly sliced perpendicular to the bone for quick grilling. Luckily, this has since become a very popular cut of meat and can be found at a number of butcher shops and even big grocery stores.

Most, if not all, of the Korean Grilled Short Ribs recipes I’ve encountered contain copious amounts of sugar, alcohol, soy or other foods that don’t sit well with me personally. So, I set out to develop my own recipe that incorporated the same delicious flavours I’ve come to love in my favourite Korean spots in Toronto, but without the unnecessary lethargy that comes after indulging.

Paleo Grilled Short Ribs Primal Gourmet Easy TFal OptiGrill Recipe

I should also note here that most Grilled Short Ribs recipes call for grated Asian or Bosc pears. These are excellent, delicious, healthy sources of sugars and I encourage you to experiment with these ingredients in your own cooking. However, I found them to be a bit too mild in sweetness and had a more consistent result with honey as the main sweetener in my marinade.

Though perhaps not as complex or nuanced in flavour as some of my favourite versions (it’s hard to beat meat marinated in soju), I’m very happy to say that these Paleo Grilled Short Ribs come very close to the “originals” (heavy quotations since LA Galbi seems to be a transplant itself). Dare I say, they’re even better than some of the less-than-amazing ones I’ve eaten over the years? Bold statement, I know!

3 Secrets for Delicious Paleo Grilled Short Ribs:

  1. Let the meat marinate overnight. Short ribs are a fatty cut and can stand up to just about any flavours you throw at them. Thankfully, the marinade is so unbelievably easy and comes together quickly so you can get on with the rest of the day.
  2. Moisture is the enemy. Be sure to pat the ribs dry before grilling or they will steam in their own juices. The Tfal OptiGrill Smart has deep, sloped grooves that allow you to achieve picture-perfect grill marks while simultaneously channeling moisture away from the food. Both are very important in this recipe!
  3. Grill them hard and fast. In other words, you want to crank up the heat to full blast to get an amazing crust on the meat without overcooking the inside. Here again, the Tfal OptiGrill Smart is great because the grill cooks both sides at once and maintains an even and high heat.

I hope you enjoy this recipe for Paleo Grilled Short Ribs as much as I do!

Paleo Grilled Short Ribs Primal Gourmet Easy TFal OptiGrill Recipe

*This recipe was developed in partnership with TFal Canada. All opinions and thoughts expressed are the author’s alone.

Paleo Grilled Short Ribs

These Paleo Grilled Short Ribs are quick, easy and insanely delicious! I used the TFal OptiGrill Smart to perfectly cook them with no effort at all…

  • 2 lbs grilling short ribs – thinly cut across the bone
  • 1 cup coconut aminos
  • 1/3 cup freshly-squeezed orange juice
  • 1/3 cup rice wine vinegar
  • ¼ cup honey ((omit for Whole30 version))
  • 2 tbsp toasted sesame oil
  • 2 tbsp garlic – grated
  • 1 tbsp fresh ginger – grated
  • 1 onion – grated
  • kosher salt
  • black and white sesame seeds – for garnish
  • thinly sliced green onion – for garnish
  1. In a large mixing bowl, add all ingredients except the short ribs and salt. Whisk until thoroughly combined.
  2. Rinse short ribs under cold water to wash away any shards of bones that occurred during butchering. Pat ribs dry with paper towel. Season both sides lightly with kosher salt. (Seasoning the meat directly vs. the marinade allows you to gauge exactly how much salt is required)

  3. Add seasoned short ribs to a large, zip-top bag and pour in the marinade. Seal the bag and massage the marinade all over the meat. Open a corner of the seal, squeeze out all the air, then close the bag. Place bag on a tray or plate and refrigerate overnight or at least 4 hours.
  4. When ready to grill, remove ribs from marinade and place on a tray lined with paper towel. Pat very dry with paper towel.
  5. Transfer reserved marinade to a small stockpot. Add ½ cup of water and cook over med-low heat until reduced by half. Transfer reduced sauce to a serving bowl and set aside.
  6. Preheat the OptiGrill Smart using the steak pre-set. Grill ribs in batches, with lid closed, approximately 4 minutes or until the pre-set cooking mode time has elapsed. Tip: as the meat cooks, it will reduce in size. For perfect grill marks, alternate stacking the ribs one atop the other to achieve direct contact with the grates (see @primal_gourmet Instagram Stories for demonstration).
  7. Transfer grilled ribs to a serving platter and brush one side with reduced sauce. Garnish with sesame seeds and thinly sliced green onion. Serve with cauliflower rice and an assortment of side dishes, such as kimchi, sautéed mushrooms, and Korean pickles.

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Pan-Seared Pork Chops, Spiced Butternut Squash and Fried Apples http://cookprimalgourmet.com/pan-seared-pork-chops http://cookprimalgourmet.com/pan-seared-pork-chops#respond Mon, 22 Oct 2018 23:20:29 +0000 http://cookprimalgourmet.com/?p=3768 Welcome the Autumn season into your home with this recipe for Pan-Seared Pork Chops, Spiced Butternut Squash and Fried Apples!

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What takes 30 minutes, screams Autumn and will feed a family of four for under $20 (depending on where you shop)? These Pan-Seared Pork Chops with Spiced Butternut Squash and Fried Apples.

Maybe it’s just me, but I feel like pork chops are one of those ‘love-it-or-hate-it’ cuts of meat. They’ve gotten a bad rap over the years and I completely understand why.

For starters, they’re very easy to overcook and once they reach the point of being well-done, you might as well call them shoe leather. It doesn’t help that food safety boards have warned us time and again to avoid consuming raw or undercooked pork products for fear of trichinosis. Don’t get me wrong, I am definitely not telling you to consume raw pork. However, if using a high-quality product, I think there is a tiny bit of wiggle room when cooking them medium-well or even medium-rare.

Pan-Seared Pork Chops, Spiced Butternut Squash and Fried Apples

I have to admit that it’s taken me a very long time to hop on the pork chop bandwagon. It’s just not something I grew up with or ever had an interest in eating. Besides, every time I did eat pork chops, they were terribly overcooked (see shoe leather reference above).

This all changed the night I had the most insanely delicious pork chop at Montecito in Toronto. It absolutely blew my mind and kept me coming back for more. Until, one day, when they took it off their seasonal menu. That was one of the worst days of my life.

Despite my recent love affair with the ‘other white meat’, I still don’t cook it all that often. What can I say? Old Jewish habits die hard. But the other day, while peering through the glass of the butcher’s counter, I spotted some beautiful chops that were screaming my name. They had wonderful fat caps running along their edges and I just couldn’t resist taking them home with me. I should mention that four chops set me back just over $6. Not a bad deal considering the New York steaks next to them clocked in at $34/lb.

With it being Autumn and all, I decided to cook with some seasonal flavours. Toronto is overflowing with squash and apples at the moment and both work very well with the pork. A few simple, warm spices from my pantry and some fresh thyme in the fridge would tie it all together. That, and some simple cooking techniques.

Pan-Seared Pork Chops, Spiced Butternut Squash and Fried Apples

How to Cook Pork Chops

Reverse Searing 

If given the choice, I advocate buying pork chops that are at least 1.5” thick. Theoretically, a thicker cut of meat should allow you to develop a nice crust without overcooking the middle. By the same token, if you raise the heat of the pan too high, you run the risk of burning the outside before the inside has a chance to cook through.

So, the name of the game here is to estimate the heat and time you will need to ensure that your meat is cooked evenly throughout.

For pork chops that are 1.5” or thicker, I recommend using a reverse-sear technique outlined here.

This method is sometimes referred to as the poor-man’s sous vide. Although it is not as accurate as a sous vide machine, it requires no fancy equipment and will allow you to gradually raise the heat of what your cooking with a fair amount of accuracy. Then, simply finish in a screaming hot, cast-iron skillet to achieve a perfect crust. The results are always amazing!

Pan-Searing

If you are cooking pork chops that are less than 1.5” thick, you can probably get away with cooking them fully in the pan. This is how I cooked the pork chops here and the results were terrific.

The trick is to continually baste the chops using the technique outlined in my Perfect Steak video here.

Pan-Seared Pork Chops, Spiced Butternut Squash and Fried Apples

Welcome the Autumn season into your home with this recipe for Pan-Seared Pork Chops, Spiced Butternut Squash and Fried Apples!

For the Spice Butternut Squash

  • 1 butternut squash – peeled and diced
  • 1 red onion – diced
  • 1 tsp sweet paprika
  • 1 tsp cayenne pepper
  • ½ tsp cinnamon
  • ½ tsp kosher salt – plus more for finishing
  • 2 tbsp avocado oil

For the Pork Chops and Fried Apples

  • 4 pork chops – bone-in or boneless (approximately 1” thick)
  • 2 apples of choice – peeled and cut into slices
  • 2 cloves garlic – smashed but left in their skin
  • 4 whole sprigs fresh thyme
  • 2 tbsp ghee
  • 1 tbsp apple cider vinegar
  • ¼ cup chicken stock
  • kosher salt and black pepper

For the Spice Butternut Squash

  1. Preheat oven to 400F. In a large mixing bowl, add 2 tbsp avocado oil, paprika, cayenne, cinnamon and salt. Stir to combine. Add diced squash and onions to bowl and toss to coat. Transfer vegetables to a baking sheet or roasting pan lined with parchment paper. Roast approximately 30 minutes or until golden brown and fork-tender.

For the Pork Chops and Fried Apples

  1. Dry Brine: rinse pork chops with cold water and dry well with paper towel. Liberally season all sides with kosher salt and place on a wire rack set over a tray. Refrigerate, uncovered for 4-24hours.
  2. Preheat a large, cast-iron skillet over medium heat for at least 5 minutes. Then turn the heat to medium-high heat and add 2 tbsp avocado oil.
  3. Working in batches so as to not overcrowd the pan, carefully lay pork chops in the hot oil. Cook 3-4 minutes then flip and add ghee and thyme to the pan. CAUTION: the oil may splatter once you add the fresh thyme.
  4. Move the chops towards the back of the pan, place the thyme and garlic on top of each chop, then carefully tilt the pan towards you so that the oil starts to pool at the bottom. Use a large spoon to continuously baste the chops with the oil as they continue to cook for 2-3 minutes, or until the pork chops are cooked to desired doneness.
  5. Transfer cooked pork chops, thyme and garlic to a cutting board or wire rack and let rest 5-7 minutes before slicing against the grain.
  6. Reduce heat to medium and discard all but 1 tbsp of rendered fat in the pan. Add apples and toss to coat. Remove garlic from its skin and roughly chop before adding it to the pan with the apples. Add stock and vinegar and cook until reduced by half. Taste for seasoning and adjust salt and pepper as required. Set aside.
  7. To serve: arrange roasted squash on a large platter, top with sliced pork chops and fried apples. Garnish with sprigs of thyme and enjoy!
  8. *Optional: using a sharp knife, make a perpendicular incision every inch or so along the fat cap of each pork chop. This will prevent the meat from curling in the pan, and will achieve a more even browning along the surface of the meat.

Optional: using a sharp knife, make a perpendicular incision every inch or so along the fat cap of each pork chop. This will prevent the meat from curling in the pan, and will achieve a more even browning along the surface of the meat.

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Sausage, Potato and Kale Soup – Whole30 http://cookprimalgourmet.com/sausage-potato-kale-soup-whole30 http://cookprimalgourmet.com/sausage-potato-kale-soup-whole30#respond Thu, 18 Oct 2018 23:53:00 +0000 http://cookprimalgourmet.com/?p=3749 This Sausage, Potato and Kale Soup is the ultimate bowl of comfort food during the colder months. It's easy, delicious and makes for great leftovers!

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Sausage, Potato and Kale Soup

I submit this Sausage, Potato and Kale situation as evidence that I’ve fully committed to soup season. Especially true considering I just made some Roasted Acorn Squash soup last night! If you’re reading this somewhere hot and sunny, I envy you. Perhaps you’re even still drinking iced coffee! Jealous! Then again, you’re also missing out on one of life’s greatest pleasures… the loving embrace of a warm soup on a cold day.

Who am I kidding? I gladly eat soup year ‘round. Even during the hottest of months!

Sausage, Potato and Kale Soup Whole30 Paleo Primal Gourmet Easy Recipe

I didn’t set out with any specific recipe in mind today when I made this Sausage, Potato and Kale soup, though it does recall rustic versions of Caldo Verde.

On the contrary, it was born like most weeknight meals: with a deep dive into my fridge to see what I had on hand and what was going bad.

Sausage, Potato and Kale Soup Whole30 Paleo Primal Gourmet Easy Recipe Sausage, Potato and Kale Soup Whole30 Paleo Primal Gourmet Easy Recipe Sausage, Potato and Kale Soup Whole30 Paleo Primal Gourmet Easy Recipe

Vegetables? The first thing I noticed was a lonely leek lying in the crisper drawer. I could hear it whisper, “make me into soup.” This led me to check on the carrots and celery, both starting to wilt ever so slightly. OK, I thought, we’re almost in business!

What’s this I see? A bag of pre-washed kale that Catalina bought for her morning smoothies? Too bad, so sad. Into the soup it will go! She’ll thank me later.

A quick rummage through the pantry and I discovered a handful of red potatoes, most starting to grow spuds. No worries, I thought, these will do just fine!

Sausage, Potato and Kale Soup Whole30 Paleo Primal Gourmet Easy Recipe Sausage, Potato and Kale Soup Whole30 Paleo Primal Gourmet Easy Recipe

Protein? Surely, I needed something to sustain my hunger as the weather dips. Alas, I always keep a well-stocked freezer for exactly such occasions. Italian sausages were sitting in the top drawer! Thank you, past Ronny!

Seasoning? As luck would have it, there was some fresh thyme and parsley in the fridge. I could pair them with some dry bay leaves for earthy tones and some heat from paprika and chili flakes.

So far, so good, I thought. What about liquid? No homemade stock, I’m afraid. I did have a carton of store-bought stuff though.

Sausage, Potato and Kale Soup Whole30 Paleo Primal Gourmet Easy Recipe

Sausage, Potato and Kale Soup Whole30 Paleo Primal Gourmet Easy Recipe

Sausage, Potato and Kale Soup Whole30 Paleo Primal Gourmet Easy Recipe

Boom! We’re off to the races! Happy to report this tasted even better than expected, which is why it often pays off to set the bar low, and everything is Whole30 to boot!

 

Sausage, Potato and Kale Soup – Whole30

This Sausage, Potato and Kale Soup is the ultimate bowl of comfort food during the colder months. It’s easy, delicious and makes for great leftovers!

  • 4 Italian sausages ((spicy, medium or mild – removed from casing))
  • 2 celery stalks – diced
  • 2 carrots – diced
  • 1 leek – roughly sliced
  • 1 head kale – roughly chopped into ribbons
  • 5 red potatoes – cubed
  • 2 cloves garlic – finely sliced
  • 2 tbsp fresh parsley – roughly chopped
  • 1 tbsp fresh thyme leaves
  • 2 bay leaves
  • 1.5 tsp sweet Spanish paprika
  • 1 tsp dried chili flakes (optional)
  • 1 tbsp Extra Virgin Olive Oil ((EVOO))
  • 1 litre chicken stock
  • kosher salt
  1. Preheat a large stock pot or Dutch oven over medium heat.
  2. Using a paring knife, make a shallow incision along the length of the sausage. Peel back the casing and discard. Add the sausage meat to the pot along with EVOO.
  3. Using a wooden spoon, break the sausage into large chunks approximately 1” thick, or smaller if so desired. Brown sausage on all sides (approx. 8min total).
  4. Add celery, carrots and leeks. Cook until vegetables have slightly softened (approx. 10-12 min). Add garlic and cook an additional 60 seconds. Then add paprika and chili flakes and cook 60 seconds more.
  5. Add stock, potatoes, thyme and bay leaves. Stir and bring everything to a steady simmer. Cover with lid and cook until potatoes are fork tender (approx. 12-14 min).
  6. Add kale and cook 3-4 minutes. Taste for seasoning and adjust salt as required. *Tip: if the soup is too salty or thick, simply add water ½ a cup at a time until desired consistency and taste is achieved.
  7. Add fresh parsley and stir everything to combine.
  8. Ladle into individual serving bowls and enjoy!

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Easy Roasted Squash Soup – Whole30, Paleo http://cookprimalgourmet.com/easy-roasted-squash-soup-whole30 http://cookprimalgourmet.com/easy-roasted-squash-soup-whole30#respond Wed, 17 Oct 2018 22:56:56 +0000 http://cookprimalgourmet.com/?p=3739 This Easy Roasted Squash Soup is a classic version of one of my favourite fall comfort foods. It's smooth, creamy and delicious!

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I’m not in the habit of making promises I can’t keep so rest assured when I say that this Roasted Squash Soup is as easy and delicious as it gets! You’ll need only a handful of readily available ingredients and just a bit of time.

Easy Roasted Squash Soup Whole30 Paleo Primal Gourmet Recipe

I think this recipe is best made with acorn squash, but you can substitute butternut if preferred. Just be sure to factor in the yield of each variety since they are different sizes. In other words, one butternut squash does not equal one acorn squash.

No matter which squash you choose, you will want to roast it in the oven for maximum flavour. The flesh will get beautifully caramelized and infuse the soup with an amazing depth that you otherwise miss out on.

Easy Roasted Squash Soup Whole30 Paleo Primal Gourmet Recipe

To keep things extra easy, I simply cut the squash in half and roast them flesh side up with the skin on. I then scoop out all of the flesh once it has finished cooking. Not only does this save you the time and hassle of peeling tough squash skin, but it also results in more yield.

As written, this Roasted Squash Soup is paleo friendly. For an unexpected hit of flavour, I like to drizzle a few swirls of maple syrup overtop of each bowl right before serving. The maple goes so well with the squash. To keep things Whole30, simply omit the maple syrup swirls. It’s still delicious.

Easy Roasted Squash Soup Whole30 Paleo Primal Gourmet Recipe

One last note on flavouring: I strongly encourage you to use spicy, Spanish smoked paprika in this soup. This makes a world of difference and it’s best to use a high-quality spice here. After all, aside form salt and pepper, this is the only thing that’s going to enhance the flavour of the roasted squash soup so make sure you’re using something that tastes good from the get go! Look for one that’s made in Spain and comes in a metal tin. La Chinata makes great paprika.

You don’t necessarily have to drop buckets of money on spices (the tin I use costs $3). In most cases, you just have to know where to look. Personally, I buy my all of my Spanish paprika (smoked, spicy, sweet and spicy smoked) from Home Sense here in Toronto. Home Sense is a housewares store and beside selling discounted rugs and candelabras, they happen to stock a good selection of paprika! Who woulda thunk it?!

Easy Roasted Squash Soup Whole30 Paleo Primal Gourmet Recipe

Easy Roasted Squash Soup – Whole30, Paleo

This Easy Roasted Squash Soup is a classic version of one of my favourite fall comfort foods. It’s smooth, creamy and delicious!

  • 1 acorn squash
  • 1 carrot – diced
  • ½ yellow onion – diced
  • 1 leek – finely sliced, (green tops discarded)
  • 2 cloves garlic – finely chopped
  • 1.5 litres chicken (or vegetable stock)
  • 1 tbsp spicy (smoked Spanish paprika)
  • 3 tbsp Extra Virgin olive oil – plus extra ((EVOO))
  • 100 % pure organic maple syrup – for garnish ((omit for Whole30))
  • kosher salt and pepper
  1. Preheat oven to 400F. Slice squash in half, lengthwise. Use a spoon to scoop out seeds. Drizzle the flesh of each half of the squash with a bit of EVOO and season with a pinch each of salt and pepper. Place squash halves on a roasting tray, flesh side up, and roast 40-45 min or until fork tender.
  2. While the squash roasts, chop the carrots, onion, leek and garlic. Then, preheat a large stockpot or Dutch oven over med heat. Add three tablespoons EVOO along with the carrots, onion, and leek. Season with a pinch of salt and sweat veggies until they are soft (approx. 12-15min).
  3. Add garlic and cook an additional 60 seconds. Add paprika and cook 60 more.

  4. Deglaze the pot with stock and bring everything to a steady simmer.
  5. Remove squash from oven and carefully spoon out all of the flesh from each half – discard the skin. Add the roasted squash flesh to the soup and cook 5-10 minutes, stirring regularly.
  6. Transfer soup to a high-powered blender (or use an immersion blender) and purée the soup until smooth and creamy. Return soup to pot and taste for seasoning. Adjust salt and pepper as required.
  7. Ladle Roasted Squash Soup into individual serving bowls, season with an extra crack of black pepper and garnish with swirls of EVOO and maple syrup.

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Spiced Lamb Shanks – Whole30, Paleo http://cookprimalgourmet.com/spiced-lamb-shanks-whole30-paleo http://cookprimalgourmet.com/spiced-lamb-shanks-whole30-paleo#comments Sat, 06 Oct 2018 20:11:13 +0000 http://cookprimalgourmet.com/?p=3726 The secret to these Spiced Lamb Shanks is ras el hanout, the magical North African spice blend. Try serving overtop of some creamy cauliflower purée.

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The secret to these Spiced Lamb Shanks is ras el hanout, a wonderful and complex blend of spices that hails from North Africa, most likely Morroco. It is believed to have been originally created by spice dealers who combined the best spices they had on offer. Ras el hanout translates to ‘Head of the shop’, as in the best of the best, or cream of the crop. In other words, a Moroccan spice dealer’s reputation sometimes comes down to their ras el hanout.

Spiced Lamb Shanks Whole30 Primal Gourmet Paleo Easy

It’s an earthy blend of warm spices. The main notes, at least the ones I tend to pick up on, are cinnamon, clove, nutmeg, ginger, and all spice. But that’s just the beginning. Many ras el hanout blends have upwards of 40 to 50, if not 100+, spices. It all depends on the blend you buy, or the one you make from scratch.

Around 8 or 9 years ago, Catalina and I had the pleasure of visiting Morroco, albeit only as part of a day trip. We were travelling throughout Spain and made our way south towards Gibraltar. While staying in the port city of Algeciras, we decided to book a last-minute tour of northern Morroco. The itinerary included a ferry ride to Ceuta before crossing the border and heading to Tangier. The day consisted of a guided tour through Tangier’s medina, and visits to rug and spice shops. The day ended with a big lunch of chicken tagine with couscous and vegetables. Sadly, the food was nothing to write home about.

Spiced Lamb Shanks Whole30 Primal Gourmet Paleo Easy

The spice shop tour was probably my favourite part of the day. We sampled different blends and learned about various medicinal properties. I grabbed a couple of bags of some turmeric-laced stuff. When I asked the shop owner what he called the blend, he flipped the bag over and showed me a sticker that read, ‘Spice for chickens’. I turned over the other bag, which read ‘Spice for Beefs’.

It wasn’t until years later that I even heard the words ras el hanout. No one mentioned it while we were in Morocco. Not quite sure why. Perhaps they had a hard time selling it to tourists when it was labeled as such? It’s entirely possible that one of the blends I purchased was the shop’s ras el hanout.

This past summer, I happened to find a bottle of ras el hanout while in Romania, of all places. These Spiced Lamb Shanks are the first thing I’ve made with it and I can happily say that they did not disappoint.

Spiced Lamb Shanks Whole30 Primal Gourmet Paleo Easy

The warm, earthy tones in the spices are balanced by the sweetness from the pomegranate juice. The aromatic vegetables also help to infuse the meat and sauce with tons of flavour.

I served everything overtop of some creamy cauliflower purée, which soaked up all of the reduced sauce like a velvety sponge. And for some texture, I topped the dish with some toasted, slivered almonds.

To speed things along, I used a pressure cooker to cook the lamb shanks. Cosori recently sent me their 6qt multicooker to review and I figured this would be a great test. Initial reactions are positive. It was fairly easy to use and delivered a great finished product. Though less popular than the infamous Instant Pot, it’s a good option for anyone that wants to give it a try. I’ll have to keep testing it before making any firm statements.

Spiced Lamb Shanks Whole30 Primal Gourmet Paleo Easy

In the meantime, you can read my Instant Pot review here. Especially if you are considering, or haven’t considered, owning an electric pressure cooker.

If you don’t have an electric pressure cooker, you can definitely make these Spiced Lamb Shanks in a Dutch oven. Personally, I think the dry heat from the oven produces a better finished product because some of the liquid in the pot evaporates and concentrates as the intramuscular fibres of the lamb break down. With a pressure cooker, all of the moisture is kept in the pot. Thus you have to take the time to further reduce the sauce after the lamb has cooked. Not a big deal, considering you reduce the cooking time by more than half and it’s a less involved process.

I’ve included both versions below so that you can pick your poison.

Spiced Lamb Shanks Whole30 Primal Gourmet Paleo Easy

Spiced Lamb Shanks – Whole30, Paleo

~Pressure Cooker Version~]

The secret to these Spiced Lamb Shanks is ras el hanout, the magical North African spice blend. Try serving overtop of some creamy cauliflower purée.

  • 3 lamb shanks
  • 2 med yellow onions – cut into quarters
  • 4 large carrots – cut into 2” pieces
  • 2 stalks celery – cut into 2” pieces
  • 1 bulb fennel – cut into wedges (tops discarded and fronds reserved for garnish)
  • 5-6 cloves garlic – smashed (peeled and left whole)
  • 1 cup 100% pomegranate juice
  • 1.5 cups chicken or beef stock
  • Kosher salt and freshly cracked black pepper
  • Ras el Hanout spice mix
  • Cayenne pepper (optional)
  • 1 tbsp avocado oil
  • Toasted slivered almonds – for garnish
  1. Rinse lamb shanks and pat dry with paper towel. Season all sides with Ras el Hanout, salt, pepper and cayenne pepper.
  2. Switch pressure cooker to sauté mode. When the pot is hot, add 1 tbsp avocado oil and brown all sides of the shanks. Work in batches so as to not overcrowd the pot. Transfer browned meat to a tray and set aside.
  3. Add pomegranate juice and use a wooden spoon to scrape any brown bits on the bottom of the pot.
  4. Nestle lamb shanks in the bottom of the pot, cover with onions, celery, carrots, fennel and garlic. Pour in stock and bring liquid to a simmer.
  5. Switch setting to manual, high pressure and set the cooking timer for 75min. Close the lid and set valve to the sealing position.
  6. Once cooking timer has transpired, release pressure manually. Using a slotted spoon, carefully transfer lamb shanks and vegetables to a tray. Personally, I discard all vegetables except the carrots at this point. But you’re the boss, applesauce.

  7. Switch setting to sauté and cook the sauce at a steady simmer until reduced by half (approx. 12-15min), stirring occasionally. *Tip: resist the urge to thicken the sauce with arrowroot starch. Instead allow the sauce to slowly cook down so as to naturally thicken and intensify the flavours.
  8. Serve lamb shank and carrots over cauliflower purée. Spoon reduced sauce overtop and garnish with toasted almonds and reserved fennel fronds.

 

Spiced Lamb Shanks – Whole30, Paleo

~Stovetop Version~

The secret to these Spiced Lamb Shanks is ras el hanout, the magical North African spice blend. Try serving overtop of some creamy cauliflower purée.

  • 3 lamb shanks
  • 2 med yellow onions – cut into quarters
  • 4 large carrots – cut into 2” pieces
  • 2 stalks celery – cut into 2” pieces
  • 1 bulb fennel – cut into wedges (tops discarded and fronds reserved for garnish)
  • 5-6 cloves garlic – smashed (peeled and left whole)
  • 1.5 cup 100% pomegranate juice
  • 2 cups chicken or beef stock
  • Kosher salt and freshly cracked black pepper
  • Ras el Hanout spice mix
  • Cayenne pepper (optional)
  • 1 tbsp avocado oil
  • Toasted slivered almonds – for garnish
  1. Preheat oven to 325F.

  2. Rinse lamb shanks and pat dry with paper towel. Season all sides with Ras el Hanout, salt, pepper and cayenne pepper.

  3. Preheat a Dutch oven over med-high heat. When the pot is hot, add 1 tbsp avocado oil and brown all sides of the shanks. If necessary, work in batches so as to not overcrowd the pot. Transfer browned meat to a tray and set aside.

  4. Add pomegranate juice and use a wooden spoon to scrape any brown bits on the bottom of the pot.
  5. Nestle lamb shanks in the bottom of the pot, cover with onions, celery, carrots, fennel and garlic. Pour in stock and bring liquid to a simmer. Cover with a lid and transfer to preheated oven. Cook for 3-3.5 hours or until meat is fall-off-the-bone tender. *Personally, I discard all vegetables except the carrots at this point. But you’re the boss, applesauce.

  6. Serve lamb shanks and carrots over cauliflower purée. Spoon sauce overtop and garnish with toasted almonds and reserved fennel fronds.

The post Spiced Lamb Shanks – Whole30, Paleo appeared first on Primal Gourmet.

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Asian Smoked Salmon – Whole30, Paleo http://cookprimalgourmet.com/asian-smoked-salmon-whole30 http://cookprimalgourmet.com/asian-smoked-salmon-whole30#comments Sun, 30 Sep 2018 17:24:31 +0000 http://cookprimalgourmet.com/?p=3576 This Asian Smoked Salmon is easy, delicious and Whole30 and Paleo compliant. It requires only 5 ingredients and thanks to the Traeger, is fool-proof!

The post Asian Smoked Salmon – Whole30, Paleo appeared first on Primal Gourmet.

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This Asian Smoked Salmon is easy, delicious and happens to be Whole30 and Paleo compliant. It requires only 6 ingredients (7 if you include water and 5 if you omit the chili flakes!) and thanks to the Traeger, is absolutely fool-proof!

I love this grill so much that I’ve partnered with @TraegerCulinary to GIVE ONE AWAY! Click here to enter for your chance to win!

Traeger Grills Giveaway Primal Gourmet Traeger Grills Giveaway Primal Gourmet

There are a few things I learned over the course of testing this Asian Smoked Salmon situation. The first is you must, MUST, start with a quality filet of salmon. Because there are so few ingredients, the salmon has very little to hide behind. Using a sub-par salmon will yield sup-bar results. Personally, I like to use wild-caught salmon. I purchase frozen filets of wild coho salmon from a local grocer at a reasonable price. It is lean and has a fairly strong flavour, but I don’t mind.

Asian Smoked Salmon Traeger Whole30 Paleo Recipe Easy

I will admit, I do prefer the texture of farmed salmon. It’s fatty, meaty, milder and melts in your mouth. The trade off, however, is that most farmed salmons are high in toxins, treated with antibiotics and even colouring. Not to be a fearmonger, but did you know that certain salmon farms can custom colour match the flesh of the fish to suit your marketing strategies? I encourage you to read more about the topic before making a decision for yourself. I made the switch a long time ago and haven’t looked back since.

The other trade secret I picked up when testing this Asian Smoked Salmon is the process of brining the fish before smoking. In it’s most basic form, the process of ‘brining’ refers to soaking (in this case fish) in a salt-water solution. You can also opt for a dry-cure and rub the fish with a salty rub of sorts. It can be flavoured with herbs, spices and citrus. Get as crazy as you like.

I went for a brine this time around so that I could impart some Asian-inspired flavours by using coconut aminos. Not only does it infuse the salmon with a delicious sweetness, but it also adds a beautiful caramel colour.

Asian Smoked Salmon Traeger Whole30 Paleo Recipe Easy Asian Smoked Salmon Traeger Whole30 Paleo Recipe Easy Asian Smoked Salmon Traeger Whole30 Paleo Recipe Easy

There are a few benefits to brining or curing your salmon before smoking it. In fact, the same rules applies to roasting salmon.

  1. The salt acts as an antimicrobial agent.
  2. Curing is a very old technique of preserving fish. Meaning, if you cure or brine before smoking it will likely have a longer shelf/refrigeration life. The same is true of just smoking.
  3. It allows you to impart some incredible flavours into the fish.
  4. Brining sets the stage for developing a pellicle (a dry, tacky surface that helps the smoke to ‘stick’ to the fish)
  5. You will reduce the build up of albumin as the fish cooks.

Most brines call for 1tbsp of kosher salt for every cup of water. In testing, I found this to be a bit too salty. Especially true for those who fail to read the recipe specifics and choose to use table salt in the place of kosher salt. Consider yourself forewarned!

Asian Smoked Salmon Traeger Whole30 Paleo Recipe Easy

I found some success in using 1.5 tsp for every cup of water. Granted, I was testing 1lbs filets at a time. The filets were approximately 1″ thick at most. If you are cooking a 5lb salmon filet that is upwards of 2″ thick, than a saltier brine may be necessary. Either way, make sure you are using a kosher salt in your brine.

In terms of smoking the fish, I could not be happier with my Traeger. It is unbelievably easy to use.

Essentially, the Traeger works as an outdoor convection oven powered by wood pellets. There is no direct heat or flame-contact with the food. Instead, a hopper feeds wood pellets to a heat chamber that causes the pellets to combust. The lower the temperature setting, the more smoke is produced because of the rate at which the heating element is working. The higher the temperature setting, the less smoke is produced.

Asian Smoked Salmon Traeger Whole30 Paleo Recipe Easy Asian Smoked Salmon Traeger Whole30 Paleo Recipe Easy

On the Pro22 model, everything is controlled via the analog temperature knob. The grill itself is electronically powered so you do need to have access to an electrical outlet or generator to use it. It’s as easy as turning the dial and letting the grill do the work.

I’ve managed to turn out some unbelievable food on my Traeger and am a huge fan of the product. If you keep up with my Instagram you know this to be true. Honestly, prior to getting these grills I developed a serious love-hate relationship with smoking. I couldn’t keep a consistent temperature if my life depended on it. And since smoking is all about the long game, I couldn’t be happier with the user-friendliness of the Traeger.

Asian Smoked Salmon Traeger Whole30 Paleo Recipe EasyAsian Smoked Salmon Traeger Whole30 Paleo Recipe Easy Asian Smoked Salmon Traeger Whole30 Paleo Recipe Easy

If you do not have a smoker, but still want to cook this recipe, you can simply follow all of the instructions leading up to the smoking. Then, simply slow-roast the fish in your oven at 275F until the salmon reaches an internal temperature of 145F. You won’t get the smokey flavour, but you’ll still be rewarded with a delicious finished product!

Asian Smoked Salmon Traeger Whole30 Paleo Recipe Easy

 

 

Asian Smoked Salmon

This Asian Smoked Salmon is easy, delicious and Whole30 and Paleo compliant. It requires only 5 ingredients and thanks to the Traeger, is fool-proof!

  • 1 lb wild coho salmon
  • 1.5 tsp diamond crystal kosher salt
  • 1 cup boiling water
  • 1 cup coconut aminos
  • 1 clove garlic ( – grated)
  • 1 tbsp dijon mustard (- compliant)
  • 1 tsp chili flakes (optional)
  1. Combine boiling water and salt in a bowl. Stir to combine and let cool to room temperature. Add ¼ cup coconut aminos, garlic, mustard and chili flakes (optional). Stir to combine.

  2. Rinse and pat salmon dry with paper towel. Place in a zip-top bag and pour in the brine. Squeeze as much air out of the bag as possible, seal and refrigerate 3-4 hours.
  3. Remove salmon, pat very dry with paper towel and place on a parchment-lined baking sheet. Discard brine. For best results, let sit 2-3 hours uncovered in the fridge to fully dry and develop a pellicle.
  4. Set Traeger to smoke setting. When white smoke builds, transfer salmon on baking sheet to the grill. Smoke for 45min with lid closed – no peaking.
  5. Meanwhile, heat remaining ¾ cup coconut aminos in a small stockpot set over med-low heat. Reduce coconut aminos until they are at least ½ the original volume. Set aside.
  6. Wipe off any white albumin with paper towel and baste with reduced coconut aminos. Raise heat to 225F. Cook an additional 45 min or until internal temp of the thickest part of the salmon is 145F. Baste salmon with reduced coconut aminos every 20 minutes and once more before serving.

  7. Serve alongside grilled vegetables of choice and any remaining sauce for dipping.

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GIVEAWAY – PRIMAL GOURMET X TRAEGER GRILLS http://cookprimalgourmet.com/giveaway-primal-gourmet-traeger-grills http://cookprimalgourmet.com/giveaway-primal-gourmet-traeger-grills#comments Sun, 30 Sep 2018 16:26:51 +0000 http://cookprimalgourmet.com/?p=3452 GIVEAWAY! I've teamed up with my friends at Traeger Grills to give away one (1) Pro22 Traeger Grill to one lucky winner! Sign up now for your chance to win!

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GIVEAWAY – Primal Gourmet x Traeger Grills

Giveaway - Traeger Pro22 Giveaway

 Contest Ends 10/07/18 @ 23:59EST

Enter Now!

Traeger Pro22 Giveaway
Traeger Pro22 Giveaway

I’ve partnered with my friends @TraegerCulinary to bring you an amazing GIVEAWAY!

We are giving away One (1) Traeger Pro22 Grill!

This contest is open to United States and Canadian residents only.

please read full Terms and Conditions below

I’ve been cooking on my Traeger for over a year now and absolutely love it. It’s easy to use, delivers consistent results, and the flavours are insane! For more information on Traeger Grills and the Pro22 model, please visit the Traeger site.

Here are some specs for the Pro22 grill:

  • Cooking capacity: 572 sq. in.
  • Pellet hopper capacity: 18 lbs.
  • Height: 49 in | Width: 41 in | Depth: 27 in
  • Weight: 103 lbs
  • Digital Pro Controller with AGL
  • Dual Meat Temperature Probes
  • Extra Grill Rack
  • 18 lbs. of hopper capacity
  • Hopper Clean Out
  • Sawhorse Chassis
  • Side Lift Bar
  • All-Terrain Wheels
  • Easy to clean porcelain grill grates
  • Powerful steel construction and durable powder coat finish
  • Versatility to grill, smoke, bake, roast, braise, and BBQ
  • Fueled by 100% pure hardwood pellets. Real wood, Real Flavor

HOW TO ENTER:

  1. Complete each of the fields in the entry form above. Include your full name, email address, Instagram username (e.g. @user_name) and Country of Residence.
  2. Follow @primal_gourmet and @traegerculinary on Instagram.
  3. Tag at least one friend on the corresponding Instagram post comments on the @primal_gourmet Instagram account.

TERMS AND CONDITIONS

1. The promoter is: Primal Gourmet.

2. The contest is in no way sponsored, endorsed or administered by, or associated with Instagram, Facebook, or any other social media platform.

3. There is no entry fee and no purchase necessary to enter this competition.

4. By entering this competition, an entrant is indicating his/her agreement to have their email gathered by the promoter and third parties involved in this contest.

5. Competition is running on Instagram and Facebook social platforms.

6. Multiple contest entry form submissions are not permitted and will be disqualified.

7. Closing date for entry will be October 7, 2018 at 23:59 EST. After this date no further entries for the competition will be permitted. No responsibility can be accepted for entries not received for whatever reason.

8. Contest open to person 18 years of age and older. Contest limited to United States and Canadian residents only.

9.The rules of the competition and how to enter are as follows:

10. The promoter reserves the right to cancel or amend the competition and these terms and conditions without notice in any event, for any reason, or anticipated breach of any applicable law or regulation or any other event outside of the promoter’s control. Any changes to the competition will be notified to entrants as soon as possible by the promoter.

11. The promoter is not responsible for inaccurate prize details supplied to any entrant by any third party connected with this competition.

12. The prize is as follows:

The prize is as stated and no cash or other alternatives will be offered. The prizes are not transferable. Prizes are subject to availability and we reserve the right to substitute any prize with another of equivalent value without giving notice.

13. The winners will be notified by email and/or direct message on Instagram within 7 days of the contest closing date.

14. All entries received must have public Instagram accounts at the time of contest winner selection so that each winner can be verified by promoter and/or its agents to check that each individual entry follows @primal_gourmet and @traegerculinary on Instagram.

15. If the winner cannot be contacted or does not claim the prize within 7 days of notification, the promoter reserves the right to withdraw the prize from the winner and pick a replacement winner.

16. The winner (after notification) will inform the promoter and or its agents when and where the prize can be delivered.

17. The winner must agree to posting that he/she has won the contest on his/her Instagram.

18. By entering this competition, an entrant is indicating his/her agreement to be bound by these terms and conditions.

19. The winner agrees to the use of his/her name and image in any publicity material, as well as their entry. Any personal data relating to the winner or any other entrants will be used solely in accordance with current Canadian and US data protection legislation and will not be disclosed to a third party without the entrant’s prior consent.

20. The winner’s name will be available 28 days after closing date by emailing the promoter.

21. Entry into the competition will be deemed as acceptance of these terms and conditions.

Primal Gourmet Paleo Recipes

The post GIVEAWAY – PRIMAL GOURMET X TRAEGER GRILLS appeared first on Primal Gourmet.

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GIVEAWAY – PRIMAL GOURMET X DEMEYERE http://cookprimalgourmet.com/giveaway-primal-gourmet-demeyere http://cookprimalgourmet.com/giveaway-primal-gourmet-demeyere#respond Sat, 29 Sep 2018 18:15:49 +0000 http://cookprimalgourmet.com/?p=3472 GIVEAWAY! I've partnered with Demeyere to give away one (1) Demeyere Industry Stainless-Steel 10-piece cookware set! Enter now for your chance to win!

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GIVEAWAY – Primal Gourmet x Demeyere

Giveaway - Demeyere Industry Stainless Steel 10-pc Set

 Contest Ends 10/06/18 @ 23:59EST

Enter Now!

I’ve partnered with my friends @Demeyere_USA  to bring you an amazing GIVEAWAY!

We are giving away One (1) Demeyere Industry Stainless-Steel 10-piece Cookware Set!

This contest is open to United States and Canadian residents only (excluding the province of Quebec).

please read full Terms and Conditions below

“This state-of-the-art cookware series incorporates 5-Ply clad construction with flat-base technology for stable, rapid and lasting heat distribution. Distinctive over sized and textured handles are welded in place for comfortable control and the SILVINOX treatment ensures a flawless scratch resistant finish that is easy to maintain.”

Here are some specs:

  • Five-ply construction features a thick aluminum-alloy core between layers of pure aluminum for superb heat distribution.
  • Commercial-quality 18/10 stainless-steel cooking surface is durable and nonreactive.
  • Silvinox surface treatment maintains a flawless silvery white finish that looks new even after years of use.
  • Flat base technology ensures no hot spots for even cooking.
  • Flat base stability prevents warping when heated.
  • Dishwasher safe.
  • Made in Belgium by Demeyere, a pioneer in stainless-steel cookware.

Each 10-piece set includes:

  • 2-qt. saucepan with lid.
  • 4-qt. saucepan with lid.
  • 9 1/2″ fry pan.
  • 11″ fry pan.
  • 3-qt. sauté pan with lid.
  • 8-qt. stockpot with lid.

For more details and points of sale for this Demeyere Industry Stainless-Steel Cookware Set, see here.


HOW TO ENTER:

  1. Complete each of the fields in the entry form above. Include your full name, email address, Instagram username (e.g. @user_name) and Country of Residence.
  2. Follow @primal_gourmet and @demeyere_usa on Instagram.
  3. Tag at least one friend on the corresponding Instagram post comments on the @primal_gourmet Instagram account.

TERMS AND CONDITIONS

1. The promoter is: Primal Gourmet.

2. The contest is in no way sponsored, endorsed or administered by, or associated with Instagram, Facebook, or any other social media platform.

3. There is no entry fee and no purchase necessary to enter this competition.

4. By entering this competition, an entrant is indicating his/her agreement to have their email gathered by the promoter and third parties involved in this contest.

5. Competition is running on Instagram and Facebook social platforms.

6. Multiple contest entry form submissions are not permitted and will be disqualified.

7. Closing date for entry will be October 6, 2018 at 23:59 EST. After this date no further entries for the competition will be permitted. No responsibility can be accepted for entries not received for whatever reason.

8. Contest open to person 18 years of age and older. Contest limited to United States and Canadian residents only.

9.The rules of the competition and how to enter are as follows:

10. The promoter reserves the right to cancel or amend the competition and these terms and conditions without notice in any event, for any reason, or anticipated breach of any applicable law or regulation or any other event outside of the promoter’s control. Any changes to the competition will be notified to entrants as soon as possible by the promoter.

11. The promoter is not responsible for inaccurate prize details supplied to any entrant by any third party connected with this competition.

12. The prize is as follows:

The prize is as stated and no cash or other alternatives will be offered. The prizes are not transferable. Prizes are subject to availability and we reserve the right to substitute any prize with another of equivalent value without giving notice.

13. The winners will be notified by email and/or direct message on Instagram within 7 days of the contest closing date.

14. All entries received must have public Instagram accounts at the time of contest winner selection so that each winner can be verified by promoter and/or its agents to check that each individual entry follows @primal_gourmet and @demeyere_usa on Instagram.

15. If the winner cannot be contacted or does not claim the prize within 7 days of notification, the promoter reserves the right to withdraw the prize from the winner and pick a replacement winner.

16. The winner (after notification) will inform the promoter and or its agents when and where the prize can be delivered.

17. The winner must agree to posting that he/she has won the contest on his/her Instagram.

18. By entering this competition, an entrant is indicating his/her agreement to be bound by these terms and conditions.

19. The winner agrees to the use of his/her name and image in any publicity material, as well as their entry. Any personal data relating to the winner or any other entrants will be used solely in accordance with current Canadian and US data protection legislation and will not be disclosed to a third party without the entrant’s prior consent.

20. The winner’s name will be available 28 days after closing date by emailing the promoter.

21. Entry into the competition will be deemed as acceptance of these terms and conditions.

 Primal Gourmet Paleo Recipes

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GIVEAWAY – PRIMAL GOURMET X MIYABI http://cookprimalgourmet.com/giveaway-primal-gourmet-miyabi http://cookprimalgourmet.com/giveaway-primal-gourmet-miyabi#respond Fri, 28 Sep 2018 10:15:05 +0000 http://cookprimalgourmet.com/?p=3637 GIVEAWAY! I've partnered with Miyabi to give away two (2) Miyabi 5000FCD Kaizen 8" Gyutohs! Enter now for your chance to win!

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GIVEAWAY – Primal Gourmet x Miyabi

Giveaway - Traeger Pro22 Giveaway

 Contest Ends 10/05/18 @ 23:59EST

Enter Now!

I’ve partnered with my friends @Miyabi_USA to bring you an amazing GIVEAWAY!

We are giving away two (2) Miyabi 5000FCD Kaizen 8″ Gyuoths!

This contest is open to United States and Canadian residents only (excluding the province of Quebec).

please read full Terms and Conditions below

Everyone deserves to experience the beauty, sharpness and romance of a Japanese knife. I’ve been a huge fan of Miyabi for years and have had the pleasure of working with them on some incredible projects. It’s a privilege to be able to give away one gorgeous Miyabi 5000FCD Kaizen 8″ Gyutohs to two lucky winners!

“‘Kaizen’ Japanese for ‘improvement’? or ‘change for the better’? is a way of life. This series combines the latest technology with sleek, modern lines and centuries of knife-making artistry. Forged 49 layer construction with an FC61 super steel core protected by 48 alternating layers of stainless steel ground to expose a unique Damascus design and wavy katana edge. The new ergonomically shaped black Pakka wood handle features a striking mosaic pin, red decorative ring and end-cap with logo. Handcrafted in Seki, Japan.”

Specs:

  • Ergonomically shaped black Pakka wood handle elegantly enhanced with a mosaic pin, red decorative ring and a metal end-cap featuring the MIYABI® logo
  • Hand polishing reveals a unique Damascus design
  • Forged 49-layer construction – FC61 super steel core is encapsulated by 48 layers of stainless steel
  • FRIODUR® twice ice-hardened blade is extremely hard and robust, with hardness of 61 HRC
  • Traditional Honbazuke hand honed edge creates an ultra-sharp cutting edge of 9.5°- 12° angle (19°-24° total)

HOW TO ENTER:

  1. Complete each of the fields in the entry form above. Include your full name, email address, Instagram username (e.g. @user_name) and Country of Residence.
  2. Follow @primal_gourmet and @miyabi_usa on Instagram.
  3. Tag at least one friend on the corresponding Instagram post comments on the @primal_gourmet Instagram account.

TERMS AND CONDITIONS

1. The promoter is: Primal Gourmet.

2. The contest is in no way sponsored, endorsed or administered by, or associated with Instagram, Facebook, or any other social media platform.

3. There is no entry fee and no purchase necessary to enter this competition.

4. By entering this competition, an entrant is indicating his/her agreement to have their email gathered by the promoter and third parties involved in this contest.

5. Competition is running on Instagram and Facebook social platforms.

6. Multiple contest entry form submissions are not permitted and will be disqualified.

7. Closing date for entry will be October 5, 2018 at 23:59 EST. After this date no further entries for the competition will be permitted. No responsibility can be accepted for entries not received for whatever reason.

8. Contest open to person 18 years of age and older. Contest limited to United States and Canadian residents only, excluding the province of Quebec.

9.The rules of the competition and how to enter are as follows:

10. The promoter reserves the right to cancel or amend the competition and these terms and conditions without notice in any event, for any reason, or anticipated breach of any applicable law or regulation or any other event outside of the promoter’s control. Any changes to the competition will be notified to entrants as soon as possible by the promoter.

11. The promoter is not responsible for inaccurate prize details supplied to any entrant by any third party connected with this competition.

12. The prize is as follows:

The prize is as stated and no cash or other alternatives will be offered. The prizes are not transferable. Prizes are subject to availability and we reserve the right to substitute any prize with another of equivalent value without giving notice.

13. The winners will be notified by email and/or direct message on Instagram within 7 days of the contest closing date.

14. All entries received must have public Instagram accounts at the time of contest winner selection so that each winner can be verified by promoter and/or its agents to check that each individual entry follows @primal_gourmet and @miyabi_usa on Instagram.

15. If the winner cannot be contacted or does not claim the prize within 7 days of notification, the promoter reserves the right to withdraw the prize from the winner and pick a replacement winner.

16. The winner (after notification) will inform the promoter and or its agents when and where the prize can be delivered.

17. The winner must agree to posting that he/she has won the contest on his/her Instagram.

18. By entering this competition, an entrant is indicating his/her agreement to be bound by these terms and conditions.

19. The winner agrees to the use of his/her name and image in any publicity material, as well as their entry. Any personal data relating to the winner or any other entrants will be used solely in accordance with current Canadian and US data protection legislation and will not be disclosed to a third party without the entrant’s prior consent.

20. The winner’s name will be available 28 days after closing date by emailing the promoter.

21. Entry into the competition will be deemed as acceptance of these terms and conditions.

Primal Gourmet Paleo Recipes

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GIVEAWAY – PRIMAL GOURMET X 8FIT http://cookprimalgourmet.com/giveaway-primal-gourmet-8fit http://cookprimalgourmet.com/giveaway-primal-gourmet-8fit#respond Thu, 27 Sep 2018 21:28:38 +0000 http://cookprimalgourmet.com/?p=3698 GIVEAWAY! I've partnered with my friends at 8fit to give away three (3) 8fit Pro Memberships! 8fit is an award-winning, fully integrated fitness app that I absolutely love!

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GIVEAWAY – Primal Gourmet x 8fIT

Giveaway - 8Fit Pro Memberships

 Contest Ends 10/04/18 @ 23:59EST

Enter Now!

Customizable Workouts

Instructional Video Guides

Built-In Meal Planner

I’ve partnered with my friends @8fit to bring you an amazing GIVEAWAY!

We are giving away Three (3) 8fit Pro Memberships!

This contest is open to everyone in the world! No country restrictions!

please read full Terms and Conditions below

I created this Whole30 Chicken Jardinière in celebration of my @Whole30Recipes and 8fit giveaway!

I couldn’t think of a better meal in the fall months than a big pot of chicken stew. It’s super simple to make, loaded with vegetables, lean protein and healthy carbs, and perfect for meal prep Sunday. You can grab the full recipe here.

I’ve been using the 8fit app for a little while now and am blown away by its functionality!

With one app, I can create a fitness plan that meets my personal goals and then schedule and track fully customizable workouts with the built-in calendar. I have the added benefit of video instructions to guide me through new movements. Built in timers and cues keep me on track throughout the workouts and the integrated playlists add some necessary tunes to keep me engaged.

In addition to the fitness side of the app, users have access to over 700 delicious and nutritious recipes for all kinds of dietary needs, including Paleo! There is also a built-in grocery list function to help make life easier. And if you’re a macro counter, you’ll love the nutritional profiling of each recipe.

It’s like having a personal trainer and nutritionist in your pocket, except without the heavy price tag or unnecessary yelling!

But don’t take my word for it! Download your free trial here. No strings attached and you have nothing to lose (except maybe that stress you’ve been carrying around!).


HOW TO ENTER:

  1. Complete each of the fields in the entry form above. Include your full name, email address, Instagram username (e.g. @user_name) and Country of Residence.
  2. Follow @primal_gourmet and @8fit on Instagram.
  3. Tag at least one friend on the corresponding Instagram post comments on the @primal_gourmet Instagram account.

TERMS AND CONDITIONS

1. The promoter is: Primal Gourmet.

2. The contest is in no way sponsored, endorsed or administered by, or associated with Instagram, Facebook, or any other social media platform.

3. There is no entry fee and no purchase necessary to enter this competition.

4. By entering this competition, an entrant is indicating his/her agreement to have their email gathered by the promoter and third parties involved in this contest.

5. Competition is running on Instagram and Facebook social platforms.

6. Multiple contest entry form submissions are not permitted and will be disqualified.

7. Closing date for entry will be October 4, 2018 at 23:59 EST. After this date no further entries for the competition will be permitted. No responsibility can be accepted for entries not received for whatever reason.

8. Contest open to person 18 years of age and older. No country restrictions apply.

9.The rules of the competition and how to enter are as follows:

10. The promoter reserves the right to cancel or amend the competition and these terms and conditions without notice in any event, for any reason, or anticipated breach of any applicable law or regulation or any other event outside of the promoter’s control. Any changes to the competition will be notified to entrants as soon as possible by the promoter.

11. The promoter is not responsible for inaccurate prize details supplied to any entrant by any third party connected with this competition.

12. The prize is as follows:

The prize is as stated and no cash or other alternatives will be offered. The prizes are not transferable. Prizes are subject to availability and we reserve the right to substitute any prize with another of equivalent value without giving notice.

13. The winners will be notified by email and/or direct message on Instagram within 7 days of the contest closing date.

14. All entries received must be verifiable at the time of contest winner selection so that each winner can be verified by promoter and/or its agents to check that each individual entry follows @primal_gourmet and @8fit on Instagram. The promoter is not responsible for accounts that can not be verified.

15. If the winner cannot be contacted or does not claim the prize within 7 days of notification, the promoter reserves the right to withdraw the prize from the winner and pick a replacement winner.

16. The winner (after notification) will inform the promoter and or its agents when and where the prize can be delivered.

17. The winner must agree to posting that he/she has won the contest on his/her Instagram.

18. By entering this competition, an entrant is indicating his/her agreement to be bound by these terms and conditions.

19. The winner agrees to the use of his/her name and image in any publicity material, as well as their entry. Any personal data relating to the winner or any other entrants will be used solely in accordance with current Canadian and US data protection legislation and will not be disclosed to a third party without the entrant’s prior consent.

20. The winner’s name will be available 28 days after closing date by emailing the promoter.

21. Entry into the competition will be deemed as acceptance of these terms and conditions.

Primal Gourmet Paleo Recipes

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