Primal Gourmet http://cookprimalgourmet.com Paleo Primal and Healthy Recipes Tips and Kitchen Trips Fri, 06 Jul 2018 23:06:08 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.7 Thai Grilled Beef with Green Mango Salad http://cookprimalgourmet.com/recipe/thai-grilled-beef-mango-salad-whole30 http://cookprimalgourmet.com/recipe/thai-grilled-beef-mango-salad-whole30#respond Fri, 06 Jul 2018 23:06:08 +0000 http://cookprimalgourmet.com/?post_type=recipe&p=2915 This Thai Grilled Beef with Green Mango Salad is very easy to prepare and cooks in no time flat! Enjoy it during the summer months as a quick-and-easy, light meal.

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I’ve professed my love for Thai food before so I’ll spare you the rant here. I will, however, take this occasion to let you know just how much I love a good Thai-style Green Mango Salad. It’s sweet, sour, crunchy, salty, and super refreshing! When paired with some equally flavourful grilled beef, you’ve got a match made in heaven!

You may already know that Catalina and I spent about three weeks travelling through Thailand a few years back and I kid you not when I say that every single day was a culinary awakening. The sights, smells, and tastes never ceased to amaze. If you have the opportunity to visit Thailand, take it! Don’t even think twice – just go! And once you get there, EAT! All day, every day! Anyone that’s been to Thailand can surely back me up on this!

For those that can’t make the trip, the good news is that there are some pretty spectacular Thai restaurants popping up around Toronto (and probably your city as well). My favourite in Toronto is Sukhothai. Owned by a husband-and-wife team, it has grown into a veritable powerhouse and has come to dominate the Thai food scene with several locations and a few other spin-off restaurants, such as Pai and Kiin. Come to think of it, I’ve never ordered the Mango Salad at any of their restaurants. All the more reason to make a return trip, I suppose!

The one thing that surprised me the most from taking a cooking class in Thailand was the amount of sugar used in each recipe. Refined white sugar and/or palm sugar was being thrown around like crazy! Everything from my favourite Massaman Curry to the ultra ubiquitous Pad Thais were laced with sweeteners. The Green Mango Salad and Green Papaya Salad we often ordered in restaurants were also sweetened. I imagine many Thai restaurants are following the same practice here in Toronto and elsewhere.

Sure, sugar makes things delicious. Don’t think anyone can argue against that. However, I’ve come to realize that just about everywhere sugar is used in Thai cooking, you can replace it with honey. Exhibit A: Basil’s Thai Green Coconut Curry, a recipe I nicked from Basil’s Thai cooking class. Since then, I’ve been using honey instead of sugar and with some pretty spectacular results.

Grilled Thai Beef Green Mango Salad Whole30 Paleo Primal Gourmet Easy Recipe

For this Thai Grilled Beef with Green Mango Salad, you can certainly add a little bit of honey to the steak marinade and salad vinaigrette, if so desired. Or, if you are on a round of Whole30, you can omit it altogether for a compliant version. What most people don’t realize is that coconut aminos are slightly sweet in flavour and as the predominant ingredient in this dish, you probably won’t disappoint your sweet tooth all that much. I’ll let you decide which route you’d like to take. You’re the boss, applesauce.

A note on the Grilled Beef:

I normally tend to cook steak without marinading it. Reason being, if I’m buying steak, chances are I’m spending my paycheque on an expensive cut of grass-fed cattle and I have no intention of paying top dollar for something I’m just going to mask in a marinade.

For this reason, I recommend seeking out the less coveted cuts of meat for this recipe.

Look for cuts like London Broil, Flank, Skirt or Eye of Round, which are slightly tougher, cheaper and will take well to marinades.

The secret to making these cuts delicious, is very simple: DON’T OVERCOOK THEM. Unless of course you like eating shoe leather, in which case please feel free to cook your steak to a lovingly well-done crisp.

In the spirit of full disclosure, I have to admit that I committed the egregious sin of overcooking the steak in the photo. I did so in the sake of perfect grill marks because food photography is equal parts reality and smoke and mirrors.

The good news is that despite my culinary shortcomings, the steak came out super flavourful and Catalina and I ate every last bite with a smile on our faces. I was happy because the food tasted delicious. She was happy because I didn’t make a big mess in the kitchen. Win, win!

As always, if you cook this recipe and share it on social media, be sure to tag @primal_gourmet so I can follow along!

Thai Grilled Beef with Green Mango Salad
This Thai Grilled Beef with Green Mango Salad is very easy to prepare and cooks in no time flat! Enjoy it during the summer months as a quick-and-easy, light meal.
Ingredients
For Grilled Beef and Green Mango Salad
for Marinade/Vinagrette
Instructions
For Marinade/Vinaigrette
  1. Add all ingredients to a small mixing bowl and whisk to combine. Place steak in a ziptop bag and pour in half the marinade. Squeeze out all the air in the bag, seal, and refrigerate 1-4 hours.
  2. When ready to cook, remove steak from marinade and grill over high heat until cooked to desired doneness. Rest 5 minutes before slicing against the grain.
For Green Mango Salad
  1. Add all ingredients to a large serving bowl. Pour remaining marinade/vinaigrette overtop of salad and toss everything to coat. For best results, let the salad soak in the marinade for 30-40 min.
  2. Serve Green Mango Salad with Grilled Beef.

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Spanish Meatballs with Cherry Tomato Sauce – Whole30 http://cookprimalgourmet.com/recipe/spanish-meatballs-whole30 http://cookprimalgourmet.com/recipe/spanish-meatballs-whole30#respond Thu, 05 Jul 2018 23:15:33 +0000 http://cookprimalgourmet.com/?post_type=recipe&p=2907 These Spanish Meatballs with Cherry Tomato Sauce are an easy, delicious and rustic way to incorporate some healthy, lean protein into your diet.

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These Spanish Meatballs with Cherry Tomato Sauce are an easy, delicious and rustic way to incorporate some healthy, lean protein into your diet. They’re bursting with flavour, the meatballs can be assembled ahead of time, and they can be served in a variety of ways.

Oh, did I mention they’re Whole30 and Paleo?

Spanish Meatballs with Cherry Tomato Sauce Paleo Whole30 Primal Gourmet Easy Summer Recipe

In Spain, it is super common to find meatballs (albondingas) served as tapas (small, bite-sized eats). They’re typically made of pork and/or beef and cooked in a delicious tomato sauce. Similar to many Italian meatball recipes, the Spaniards like to add a bit of bread soaked in milk and/or cheese, such as manchego, to the meat mixture. Where they differ is their use of smoked paprika – my absolute favourite spice! It adds a beautiful kiss of smokey flavour that elevates the meatballs to a whole new level.

If you’re asking me, I like to serve these Spanish Meatballs with Cherry Tomato Sauce as a main course alongside some roasted potatoes and grilled veggies. If so desired, you can also spoon the meatballs and sauce overtop of some zoodles. As always, you’re the boss, applesauce.

As with other ‘globally specific’ recipes on the blog, I should note that these Spanish Meatballs are a healthy ode to the tapas I love to eat while travelling in Spain and I am by no means trying to be “traditional” or “authentic”.

Spanish Meatballs with Cherry Tomato Sauce Paleo Whole30 Primal Gourmet Easy Summer Recipe Spanish Meatballs with Cherry Tomato Sauce Paleo Whole30 Primal Gourmet Easy Summer Recipe Spanish Meatballs with Cherry Tomato Sauce Paleo Whole30 Primal Gourmet Easy Summer Recipe

First and foremost, I say ‘adios’ to the fillers. Personally, I’ve found that bread and cheese are unnecessary additions here. Granted, the bread adds a spongy, soft texture to the meatballs and the cheese gives it some creaminess and umami. However, they also leave me feeling bloated and lethargic. Plus, dairy triggers my asthma (you can read more about that here). Not to mention the fact that it’s the meat I’m after if I’m eating MEATballs.

I also substituted game meat instead of the traditional pork/beef combos. This time I used elk, but I imagine wild boar, venison and bison would work perfectly here! The gamey flavour pairs perfectly with the smoked paprika and rustic, garlicky tomato sauce.

As far as preparation goes, I’ve come across both pan-fried and oven-roasted Spanish meatballs. I’ve always preferred the pan-fried versions because of the richer flavour and caramelized, crispy edges. You’ll notice it’s the method I use in this recipe.

However, if you are preparing a large amount of meatballs for a big party or meal prep, it is way easier to simply lay the meatballs down on a parchment paper-line roasting pan and bake them at 400F for 40-45min (flip halfway), or until they reach an internal temperature of 160F.

Spanish Meatballs with Cherry Tomato Sauce Paleo Whole30 Primal Gourmet Easy Summer Recipe Spanish Meatballs with Cherry Tomato Sauce Paleo Whole30 Primal Gourmet Easy Summer Recipe

If you’re reading this in the summer months (it’s currently July), I urge you to seek out some ripe and juicy cherry tomatoes for the sauce. They cook super quickly and have a beautiful acidity to them. Don’t even bother trying to peel any of the tomato skins though. Just slice the tomatoes in half and toss them with sautéed garlic and onions. Trust me, it’s a thing of beauty!

If it’s winter or tomatoes are scarce, you can substitute some high-quality, tinned tomatoes that come in a BPA-free can, or even your favourite jarred marinara sauce.

I hope you enjoy these Spanish Meatballs with Cherry Tomato Sauce!

As always, if you cook this recipe and share it on social media, be sure to tag @primal_gourmet so I can follow along!

Spanish Meatballs with Cherry Tomato Sauce Paleo Whole30 Primal Gourmet Easy Summer Recipe

 

Spanish Meatballs with Cherry Tomato Sauce - Whole30
These Spanish Meatballs with Cherry Tomato Sauce are an easy, delicious and rustic way to incorporate some healthy, lean protein into your diet. They’re bursting with flavour, the meatballs can be assembled ahead of time, and they can be served in a variety of ways.
Servings
14-15meatballs
Servings
14-15meatballs
Ingredients
For Spanish Meatballs
For Cherry Tomato Sauce
Instructions
For the Spanish Meatballs
  1. Add all meatball ingredients into a large mixing bowl. Use your hands to mix until just combined. *Avoid overworking the meat or it will toughen.
  2. Use a spoon or melon baller to separate mixture into 14-16 golfball-sized portions. Rub your hands with tiny bit of oil or water and roll into meatballs.
  3. Preheat 1 tbsp EVOO in a non-stick or stainless steel skillet over med-high heat. Carefully add meatballs and brown in batches. Cook until golden brown and caramelized on all sides (approximately 12min total).
  4. Transfer cooked meatballs to a tray and set aside.
For the Cherry Tomato Sauce
  1. Discard all but 2-3 tbsp of rendered fat in the pan. If required, add an additional 2-3 tbsp EVOO.
  2. Drop heat to med-low and add onions. Season with a tiny pinch of salt and cook 3-4 min or until onions have softened slightly. Add garlic and chili peppers, cook an additional 1-2 minutes.
  3. Add tomatoes and cook 4-5 min or until slightly softened. Add stock or water and reduce by half (approx. 2-3min).
  4. Taste for seasoning and adjust sauce with salt and pepper as required. Return meatballs to pan and toss everything to coat.
  5. Transfer Spanish Meatballs and Cherry Tomato Sauce to a serving platter and garnish with freshly chopped parsley.

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Whole30 Asian Broccoli Salad with Crispy Shallots http://cookprimalgourmet.com/recipe/whole30-asian-broccoli-salad http://cookprimalgourmet.com/recipe/whole30-asian-broccoli-salad#respond Sat, 30 Jun 2018 15:49:07 +0000 http://cookprimalgourmet.com/?post_type=recipe&p=2902 This Whole30 Asian Broccoli Salad with Crispy Shallots is dead-simple, can be prepared ahead of time, tastes even better the next day, and requires only a few ingredients that, I hope, are readily available at a market near you. 

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Let me guess. You’re in search of a quick and easy side salad, perhaps one to accompany an epic BBQ? Or maybe you need something that you can prepare ahead of time and bring to a summer pool party or birthday party, preferably with a BBQ situation going on? Or maybe you just want to BBQ so that you can make a side salad? Can you tell I’ve got BBQ on my mind? No matter what the occasion, this Asian Broccoli Salad with Crispy Shallots has got you covered!

Whole30 Asian Broccoli Salad Paleo Primal Gourmet Easy Summer Recipe

It’s dead-simple, can be prepared ahead of time, tastes even better the next day, and requires only a few ingredients that, I hope, are readily available at a market near you.

The recipe, as it is written here, is Whole30 and paleo compliant. If you are not on a round of Whole30 and tend to like a sweeter broccoli salad, you can try adding a tablespoon or two of all-natural honey to the salad dressing. However, I strongly encourage you to first make and taste the dressing before sweetening it.

What most people don’t realize is that coconut aminos, which are used as a soy sauce substitute, are already quite sweet in flavour. If anything, you might need to add a bit of kosher salt to the dressing. Again, taste before adding.

Whole30 Asian Broccoli Salad Paleo Primal Gourmet Easy Summer Recipe

As for the broccoli, it can be added raw or blanched. Catalina and I tried it both ways and agreed we preferred the broccoli when raw. It’s crunchier, slightly bitter, which we like, and makes the salad easier to prepare. After all, it’s summer and I’m doing everything in my power to reduce cooking times and avoid additional pots and pans to clean.

I should also mention that the Asian Broccoli Salad dressing used here is highly versatile. Though I don’t have a recipe for it on the blog just yet, you can use this same dressing to make an Asian Coleslaw with shredded cabbage, carrot, scallions, and cilantro. It’s good, trust me!

As always, if you make this recipe and share it on your social media, be sure to tag @primal_gourmet so I can follow along!

Whole30 Asian Broccoli Salad Paleo Primal Gourmet Easy Summer Recipe

Whole30 Asian Broccoli Salad with Crispy Shallots
This Whole30 Asian Broccoli Salad with Crispy Shallots is dead-simple, can be prepared ahead of time, tastes even better the next day, and requires only a few ingredients that, I hope, are readily available at a market near you.
Ingredients
Instructions
  1. To a large mixing bow, add mayo, vinegar, coconut aminos, sesame oil, garlic and ginger. Whisk until smooth.
  2. To the dressing, add broccoli, onion and carrot and toss everything to coat. Cover with plastic wrap and transfer to refrigerator for 1-2 hours or overnight.
  3. When ready to serve, add avocado oil and shallots to a cold non-stick skillet. Set over med-low heat and cook until golden brown and crispy (approx. 15min) - stir often. Transfer crispy shallots to a plate lined with paper towel. Set aside to cool.
  4. Transfer broccoli salad to a large serving platter. Garnish with sesame seeds and crispy shallots.
Recipe Notes

*The Asian Broccoli Salad should ideally be prepared 1-2 hours in advance so that the flavours can develop before serving. It can also be prepared the day before.

**The crispy shallots should be made the day of and take approximately 15min to cook at med-low temperature.

***The shallots can burn very quickly so be sure to keep an eye on the heat and adjust it accordingly.

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16 Things to Cook This Long Weekend http://cookprimalgourmet.com/16-things-cook-long-weekend http://cookprimalgourmet.com/16-things-cook-long-weekend#respond Wed, 27 Jun 2018 20:51:35 +0000 http://cookprimalgourmet.com/?p=2885 Looking for Grilling Ideas? Check out this list of 16 Things To Cook This Long Weekend. All the recipes are Paleo and many are Whole30 compliant!

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I don’t know about you but I’m always counting the days until the next long weekend! They’re a time to relax, hang out with friends and family, and cook! As many of you know, I’m partial to grilling up a feast every chance I get and this coming long weekend I intend to throw down some serious eats over open flames! Not exactly sure what I’ll be cooking just yet but I am taking requests so if you fancy a new recipe, feel free to drop a line in the comments box below!

In an effort to help you ditch the monotony of frozen patties and depressing hot dogs, I’ve put together a list of my absolute favourite things to grill or have at a summer BBQ. All of the recipes are Paleo and many are Whole30 compliant. Just be sure to read the ingredients to find out which ones are right for you!

You’ll find everything from my famous Whole30 Greek Burgers, which should be consumed whether doing a round of Whole30 or not, to a refreshing Watermelon, Tomato and Jalapeño Salad. Feel free to add one or two recipes to your lineup or build an entire menu with an appetizer, main course and plenty of sides!

P.S. The Warm German Potato and Asparagus Salad is not to be missed! Trust me 😉

As always, if you cook a recipe be sure to share it on Instagram and tag @primal_gourmet so I can follow along!

Happy Cooking!

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Whole30 Elk Burgers with Caramelized Onions and Dijonnaise http://cookprimalgourmet.com/recipe/whole30-elk-burgers http://cookprimalgourmet.com/recipe/whole30-elk-burgers#respond Tue, 26 Jun 2018 18:29:01 +0000 http://cookprimalgourmet.com/?post_type=recipe&p=2872 These Whole30 Elk Burgers are topped with caramelized onions and slathered in a homemade Dijonnaise. You can also try it with ground beef if that's your jam!

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I don’t expect many people to make these burgers with elk, which is what I did. But those that do will not be disappointed! Elk, and game meat in general, is a delicious, healthy, sustainable and underrated source of protein. Elk and other game meat is becoming increasingly more available in grocery stores, farmer’s markets, butcher shops and even online. Oftentimes it is wild, as well as naturally grass-fed and free of hormones and antibiotics. It also happens to be delicious and lends itself perfectly to a variety of recipes, like burgers!

Whole30 Game Burger Caramelized Onions Dijonnaise Paleo Primal Gourmet Easy Grilling Recipe

If you’re in the Toronto area, you can check out the frozen meats section at Farm Boy in Etobicoke. They carry a variety of ground game meats as well as stew cuts. At around $10/lb for ground venison, bison, elk and wild boar, you can get some reasonably priced options relative to organic and grass-fed beef products at most butcher shops or farmer’s markets.

Whole30 Game Burger Caramelized Onions Dijonnaise Paleo Primal Gourmet Easy Grilling Recipe

Whole30 Game Burger Caramelized Onions Dijonnaise Paleo Primal Gourmet Easy Grilling Recipe Whole30 Game Burger Caramelized Onions Dijonnaise Paleo Primal Gourmet Easy Grilling Recipe Whole30 Game Burger Caramelized Onions Dijonnaise Paleo Primal Gourmet Easy Grilling Recipe Whole30 Game Burger Caramelized Onions Dijonnaise Paleo Primal Gourmet Easy Grilling Recipe

If you can’t find ground elk or venison, you can of course substitute ground beef or even lamb in this recipe. However, I am not particularly fond of this recipe with white meat, such as turkey or chicken. The spices, particularly smoked paprika, can be quite strong and overpowering, which is why elk is a perfect choice here. The slightly pungent sweetness from the elk pairs really nicely with the smoky spice of the Spanish paprika.

As far as toppings go, I tried a few combinations before finally landing on the perfect pairing of pickles, tomatoes, caramelized onions and a homemade Dijonnaise. Because game meat is typically rich in flavour yet lean in fat content, it’s important to balance profiles out with your accoutrements. The pickles add some tang, the tomatoes bring some juiciness to the party, the caramelized onions add some richness and the dijonnaise rounds everything off with a creamy, peppery kick of flavour.

Whole30 Game Burger Caramelized Onions Dijonnaise Paleo Primal Gourmet Easy Grilling Recipe

Whole30 Game Burger Caramelized Onions Dijonnaise Paleo Primal Gourmet Easy Grilling Recipe

As usual, everything gets loaded up onto an iceberg bun, which has quickly become my favourite burger delivery vehicle. The iceberg adds an insane amount of crunch and doesn’t leave me staving off a food coma once I’m done enjoying what just might be my new favourite summertime burger!

I hope you enjoy these Game Burgers as much as I do!

Whole30 Game Burger Caramelized Onions Dijonnaise Paleo Primal Gourmet Easy Grilling Recipe Whole30 Game Burger Caramelized Onions Dijonnaise Paleo Primal Gourmet Easy Grilling Recipe

Elk not your thing or hungry for more options?

Check out my other Paleo and Whole30 Burger options by clicking here!

Whole30 Elk Burgers with Caramelized Onions and Dijonnaise
These Whole30 Elk Burgers are topped with caramelized onions and slathered in a homemade Dijonnaise. You can also try it with ground beef if that's your jam!
Instructions
for Dijonnaise
  1. Add mayonnaise and Dijon mustard in a small bowl. Stir to combine, cover with plastic wrap and refrigerate until ready to serve.
for Caramelized Onions
  1. Heat 2 tbsp EVOO in a non-stick skillet over med-low heat. Add sliced onions and season with a pinch of salt. Sauté for approximately 30min, stirring regularly, or until onions are caramelized. Note: if onions dry out, add one or two tablespoons of water to the pan.
for Game Burgers
  1. Add ground meat, parsley, paprika and garlic powder to a large mixing bowl. Mix everything with your hands until just combined – avoid over mixing the meat or it will toughen.
  2. Divide mixture into 3 or 4 equal parts and form into patties. Indent the centre of each patty with your thumb to prevent burgers from balling. Brush both sides of each burger with a small amount of avocado oil and season with kosher salt and black pepper.
  3. Preheat a grill or cast-iron grill pan over med-high heat. Grill burgers until cooked to desired doneness (approx. 3 min per side for medium well).
  4. Serve burgers on iceberg lettuce buns and top with sliced pickles, tomatoes, caramelized onions and Dijonnaise.

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Whole30 Spiced Chicken Skewers http://cookprimalgourmet.com/recipe/whole30-spiced-chicken-skewers http://cookprimalgourmet.com/recipe/whole30-spiced-chicken-skewers#respond Mon, 25 Jun 2018 18:43:25 +0000 http://cookprimalgourmet.com/?post_type=recipe&p=2868 These Whole30 Spiced Chicken Skewers are easy, delicious and perfect for a summer time BBQ. Try serving with a salad and your favourite dipping sauce.

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These Spiced Chicken Skewers are ideal for summer time grilling. They’re an ode to the Middle Eastern flavours I love so dearly. Spices like turmeric, cumin and sumac all get combined and permeate the chicken with warm and bold flavours that conjure up feelings of summer. The skewers are easy, delicious and can be marinated a few hours in advance, which means you can enjoy more time with friends and family. They also happen to be Whole30 and Paleo but you’d never guess because of just how flavourful they are!

Before we dive into the recipe, I will try to anticipate some questions about the skewers themselves.

I recommend purchasing metal skewers because they are reusable and sturdy. If you decide to purchase metal skewers, I suggest looking for ones that are wide and flat, as opposed to round and narrow. These ones on Amazon seem like a decent purchaseThe flat edge will help hold the meat in place while grilling.

Alternatively, you can purchase disposable Bamboo skewers for pennies on the dollar. Not as eco-friendly but if you are cooking for a large party or event, this might be a more practical option.

Whole30 Spiced Chicken Skewers Paleo Primal Gourmet Easy Grilled Recipe Summer

Right, with that out of the way, let’s dive into the recipe…

I’ve made many chicken skewers in my day and have learned a few things along the way. Most importantly is the secret to a good marinade. Obviously, there are plenty of options to choose from but no matter what you decide I strongly encourage you to take the time to marinade your chicken for a few hours before grilling. You can, of course, choose to skip the marinating time, which I have been guilty of on more than one occasion, but in a perfect world everyone would be preparing things in advance, chicken skewers included.

As far as marinades go, there are several fundamental options to choose from.

You can go the conventional route and marinade the chicken with some oil and acid, such as lemon juice or vinegar. My Grilled Chicken Greek Salad is a perfect example of this. While the oil adds some flavour and prevents the meat from sticking to the grill, the acid helps tenderize the meat.

Another popular option for marinades is to use yogurt. This is very common in the Middle East and imparts an amazing amount of flavour in the meat. It also helps tenderize the meat and keep it juicy. However, for our purposes (i.e. paleo and Whole30 compliancy), yogurt is out of the question since it’s made from dairy.

Whole30 Spiced Chicken Skewers Paleo Primal Gourmet Easy Grilled Recipe Summer

Nevertheless, you can definitely substitute coconut yogurt, but this is best suited for South East Asian-inspired marinades because of the flavour combinations. Coconut yogurt is becoming more and more available in grocery stores so keep an eye out for it. The only downside is that it can be quite expensive, in which case you can try making your own by stirring the contents of a probiotic capsule into some coconut milk. More on coconut yogurt in a later blog post (stay tuned).

Perhaps less popular, albeit more delicious in my humble opinion, is marinating meat in mayonnaise. Yes, you read correctly mayonnaise. This is a very popular method for ensuring juicy, caramelized, delicious meat. A number of Mediterranean style restaurants in Toronto do this and the result is always fantastic. In fact, I first picked this trick up when I worked as a prep chef for a grand total of 2 days back when I was 17. It was my first and only experience working in a professional kitchen but I’m glad I walked away with a little nugget of insight because it’s been paying dividends ever since.

Since this recipe is paleo and Whole30, it’s important to either make your own mayonnaise using avocado oil or buy one that is compliant. You can head over to my saved Instagram Story highlights for the easiest paleo and Whole30 homemade mayo recipe.

As far as dipping sauces go, you can serve the grilled chicken skewers with your favourite hot sauce, tahini, or my famous Garlic Aioli.

Either way, I think you’re in for a treat that the whole family will enjoy!

Whole30 Spiced Chicken Skewers Paleo Primal Gourmet Easy Grilled Recipe Summer

Whole30 Spiced Chicken Skewers
Servings
8-9skewers
Servings
8-9skewers
Ingredients
For Skewers
Instructions
  1. Add all marinade ingredients to a large mixing bowl, stir to combine. Slice chicken into 1” pieces and add to marinade. Toss everything to coat, cover with plastic wrap and refrigerate 3-6 hours.
  2. When ready to cook, thread pieces of chicken onto metal skewers and alternate with slices of red onion and whole cherry tomatoes. Note: if using bamboo skewers, soak skewers in water 1 hour ahead of time.
  3. Preheat grill or grill pan to med heat. Cook kebabs over direct heat approximately 6-7 min per side or until meat reaches internal temperature of 160F.
  4. Remove from grill and cover with foil for 5 minutes before serving.

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One-Pan Whole30 Roasted Sausage and Romesco http://cookprimalgourmet.com/recipe/one-pan-whole30-sausage-romesco http://cookprimalgourmet.com/recipe/one-pan-whole30-sausage-romesco#respond Thu, 21 Jun 2018 14:30:00 +0000 http://cookprimalgourmet.com/?post_type=recipe&p=2865 This Sausage and Romesco is Whole30, paleo, takes around 30-40 minutes to prepare and is dead-simple! And everything gets cooked up in a single pan!

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This Sausage and Romesco is Whole30, paleo, takes around 30-40 minutes to prepare and is dead-simple! Did I mention that everything gets cooked up in a single roasting pan? Always a bonus!

In one fell swoop, this dish goes from quick-and-easy weeknight dinner to main course when entertaining. If so inclined, you can prepare the Romesco sauce separately ahead of time (reheat before serving) and simply grill or roast the sausages once guests or hungry children arrive.

One Pan Whole30 Sausage and Romesco Paleo Primal Gourmet Easy Recipe

I’ve been secretly leaning on this recipe for the past few weeks now. Every time I made it I felt the urge to share what I was up to on my Instagram Stories but decided to wait until I had everything posted to the blog first.

The sausages in this recipe are pretty straightforward and almost impossible to mess up. Just be sure to choose quality ones that are free of any junk or fillers. Personally, I’m a sucker for the hot Italian ones at Farm Boy or The Healthy Butcher. Also, try to look for sausages with casings that are intact on either side. A sausage with weak or open edges will lose its precious juices while cooking. The real trick, however, is using a meat thermometer to know when they’re perfectly cooked.

As always, I recommend this Lavatools Javelin digital meat thermometer. It’s the best bang for your buck and has served me very well over the years. You can get it on Amazon and it comes in a variety of colours. I think mine is Chipotle colour. I mean, what’s not to love?!

The Romesco is the real star of the show here. It’s super flavourful, incredibly quick and easy to make (especially if you’re in a pinch), and it’s made from only 6 readily available ingredients – 5 if you don’t count dried herbs. Despite its simplicity, it will impress and have family and guests asking for more.

The only reason not to make this Romesco sauce is because you have leftovers in the fridge! Speaking of, the Romesco will keep for about 5 days in the fridge and tastes just as good cold! I may or may not eat it with a spoon when Catalina’s not watching. Actually, that’s a lie! I don’t really care if she’s watching.

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

Because this recipe has so few ingredients, it’s important to use quality stuff. There’s really nothing to hide behind here. Take the time to find great sausages and equally good produce! Your hard work will be rewarded!

One-Pan Whole30 Roasted Sausage and Romesco
Servings
3-4people
Servings
3-4people
Ingredients
Instructions
  1. Preheat oven to 425F.
  2. Add red pepper, onion, garlic, and oregano to a roasting tray. Season with a pinch of salt and pepper and 2 tbsp EVOO. Toss everything to coat and spread vegetables evenly across the bottom of the tray. Place sausages directly overtop of vegetables. Brush the tops of the sausages with a bit of EVOO. Transfer to oven and roast 30-35 min (flip sausages halfway), or until sausages reach an internal temperature of 160F on an instant read thermometer.
  3. Remove roasting tray from oven. Set sausages aside and transfer all the vegetables and rendered juices to a high-speed blender along with 1 tbsp sherry vinegar. Blend on medium speed (if you have speed settings) until mixture is smooth and creamy. With the blender still running, slowly drizzle in 2 tbsp of EVOO (the goal is to achieve an emulsification). Turn blender off and taste Romesco for seasoning. Adjust as required.
  4. To plate, spoon Romesco onto a serving dish. Slice sausages in half and arrange overtop of Romesco. Garnish with fresh parsley leaves and a drizzle of EVOO.

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Pan-Roasted Eggplant, Spiced Hazelnuts and Tahini – Whole30/Paleo http://cookprimalgourmet.com/recipe/roasted-eggplant-whole30-paleo http://cookprimalgourmet.com/recipe/roasted-eggplant-whole30-paleo#respond Tue, 19 Jun 2018 21:52:06 +0000 http://cookprimalgourmet.com/?post_type=recipe&p=2863 This Eggplant with Tahini and Spiced Hazelnuts is a riff on a classic Middle Eastern recipe. It's Paleo and Whole30 compliant and absolutely delicious!

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This Eggplant with Tahini and Spiced Hazelnuts is a riff on a classic Middle Eastern recipe. You will often find roasted eggplant served with lemony, garlicky tahini and topped with chickpeas. Sometimes the eggplant is simply roasted in the oven. Other times it’s grilled over charcoal. The chickpeas can be stewed or they can be toasted. Either way, it’s a delicious paring and even more so when you’ve got the beautiful, silky tahini holding it all together.

Pan Roasted Eggplant Hazelnuts Tahini Paleo Whole30 Primal Gourmet Easy Recipe

The first time I made this dish I did it with chickpeas instead of the hazelnuts you see here. Partly because I LOVE chickpeas, but mostly because I was doing some R&D. Since chickpeas are a legume, they are neither paleo, nor Whole30 compliant. Legumes contain lectins, which can be problematic. Personally, I tend to avoid legumes on a regular basis. Believe it or not, legumes of all shapes and forms fall under the ol’ ‘Food without Brakes’ list for me. I can shovel down copious amounts of beans if I’m not careful and keep on coming back for more. I do, however, enjoy them on occasion and in this case I needed to figure out a way for everyone else to enjoy them without the IBS or other gut-related pleasantries.

I was racking my brain on how to modify this recipe so that it is both Paleo and Whole30 compliant. What could possibly replace chickpeas in terms of their shape, texture and flavour? Then, one fateful day, I was mindlessly fumbling my way through YouTube videos and saw a Bon Apétit episode on Mortar and Pestles of all things. Andy Baraghani was making a rustic Romesco sauce, which looked delicious. Quick tangent, I’ll share my insanely easy and delicious recipe for Sausage and Romesco in a day or two.

Anyways, in the video, Andy added hazelnuts to the Romesco, and they looked incredibly similar to chickpeas! Granted, they were peeled and their ivory interiors were revealed, unlike the skin-on ones I purchased from CostCo! It was at that point that a light bulb turned on in my tiny, little noggin and I thought, “Hey! Those would make a great substitute for that recipe I was losing my mind over!”.

Since hazelnuts are fairly tough, they need to be soaked in water overnight to introduce some moisture and soften a bit. They get really nice and plump, yet hold their shape perfectly. Soaking in water also allows the hazelnuts to stay moist while toasting in the hot oil and spices. Don’t get me wrong, if you don’t soak the nuts they will still be a beautiful and delicious topping over the roasted eggplant and tahini. However, they won’t necessarily give off the same flavour or texture as chickpeas. So, if it’s the legumes your after, be sure to soak your nuts!

 

As far as the eggplant goes, there are a few things to keep in mind:

 

  1. Pan-roasting: This is a great way to achieve amazing flavour and texture. Essentially, pan-roasting involves browning on the stovetop and then finishing it in the oven. In the case of the eggplant, you get a beautiful, golden brown, caramelized crust and super tender flesh. You can also grill the eggplant or even roast it whole, if you prefer.
  2. Drain the Eggplant of excess liquid: This is absolutely crucial if you do not want a bitter finished product. It’s a two-stage process if you are pan-roasting. First, you need to salt the eggplant flesh and rest it on a paper towel for at least 30min before cooking. You’ll notice some significant moisture release. Then, after cooking, it is important to get rid of as much of the rendered juices as possible. All those liquids that have been trapped in the eggplant are super bitter and unpleasant. If you are roasting the eggplant whole, simply drain the liquid after it is cooked.
  3. Avoid metal: eggplant and metal do not get along so do your best to avoid using metal colanders when draining the eggplants of their liquid. Instead, use a wooden carving board. My father taught me to prop up one side of the carving board onto a small, upside down bowl and have the other side of the board leaning over the edge of the sink. The liquid will run down the gradual slope directly into the sink.
Pan-Roasted Eggplant, Spiced Hazelnuts and Tahini - Whole30/Paleo
Servings
2people
Servings
2people
Instructions
  1. One day before cooking, add hazelnuts to a bowl and cover with water. Let sit overnight.
  2. The day of cooking, slice eggplant in half, lengthwise. Massage the flesh with a pinch of kosher salt and place flesh-side down on a tray or board lined with paper towel. Let moisture drain at least 30 min.
  3. When ready to cook, preheat oven to 425F.
  4. Heat 2 tbsp EVOO in a non-stick, oven-safe skillet over med heat. Lay the eggplant, flesh-side down and cook 10-12 minutes or until the flesh is golden brown and the skin starts to soften.
  5. Transfer pan to preheated oven and roast 10-12 minutes, or until flesh is very soft.
  6. Lay eggplant flesh-side down on a wooden carving board. Prop up one side of the board so that it forms a slope. Allow excess moisture to drain from eggplant for approx. 5min.
  7. Meanwhile, return pan to stove set to med heat and add 1 tbsp EVOO. Drain hazelnuts and add them to the pan. Cook 3-4 minutes before adding cumin, paprika, turmeric and a pinch of kosher salt. Toss everything to coat and cook for 2-3 minutes.
  8. To serve, plate eggplant flesh-side up, drizzle with tahini and top with spiced hazelnuts. Garnish with fresh parsley leaves and a tiny drizzle of EVOO. Serve with lemon wedges.

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German Potato Salad with Broccoli – Whole30 http://cookprimalgourmet.com/recipe/german-potato-salad-broccoli-whole30 http://cookprimalgourmet.com/recipe/german-potato-salad-broccoli-whole30#respond Fri, 15 Jun 2018 20:12:17 +0000 http://cookprimalgourmet.com/?post_type=recipe&p=2857 This German Potato and Broccoli Salad is easy, delicious and Whole30 compliant. It's best served warm but also tastes great cold!

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You may have already seen or tried my German Warm Potato and Asparagus Salad. If not, I highly recommend giving it a try. It’s easy to make, delicious and Whole30 compliant if you omit the honey.

The recipe you see here for German Potato Salad with Broccoli is very similar. In fact, it’s almost identical except for the fact that I used yellow-fleshed potatoes instead of baby potatoes and replaced the asparagus with broccoli. Turns out not everyone is a fan of asparagus! Who woulda thunk it? Personally, I can’t get enough of the stuff but if I’m being honest, it is quite expensive and has a very short season here in Toronto. Always good to have a backup plan, I guess.

German Potato and Broccoli Salad Whole30 Paleo Primal Gourmet Easy Recipe

German Potato and Broccoli Salad Whole30 Paleo Primal Gourmet Easy Recipe

I decided to give this take on a warm German potato salad with broccoli instead of asparagus and I was not disappointed. I’m not going to play favourites and tell you which version I like more. I think they both taste great and work just as easily cold as they do warm. I plan to make this again for Father’s Day lunch to go alongside some epic steaks on the grill.

I have a feeling it will be a hit but if I know my dad, I better triple the amount of garlic in the dressing!

The only thing to note here is the inclusion of a small amount of honey in the dressing. If you are on a round of Whole30, feel free to omit the honey to keep the salad compliant. Otherwise, a little bit goes a long way in terms of balancing the acidity from the vinegar and olive oil.

German Potato and Broccoli Salad Whole30 Paleo Primal Gourmet Easy Recipe German Potato and Broccoli Salad Whole30 Paleo Primal Gourmet Easy Recipe

German Potato Salad with Broccoli - Whole30
Servings
4people
Servings
4people
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, drain and transfer to the bowl with the dressing - reserve cooking water. Add thinly-sliced onion and parsley to the potatoes. Gently toss everything to coat. Taste for seasoning and adjust as required.
  4. Add broccoli to pot with reserved cooking water. If necessary, replace or add water in the pot. Blanch broccoli 2-3 minutes over high heat then transfer to ice bath 2-3 minutes to stop cooking and set the colour. Drain broccoli and add 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 some freshly-cracked black pepper.
Recipe Notes

This German Potato and Broccoli Salad is best served 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 or BBQ!

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Sheet Pan Spanish Chicken, Sweet Potato & Olives http://cookprimalgourmet.com/recipe/sheet-pan-chicken-sweet-potato-wole30 http://cookprimalgourmet.com/recipe/sheet-pan-chicken-sweet-potato-wole30#respond Mon, 11 Jun 2018 23:13:16 +0000 http://cookprimalgourmet.com/?post_type=recipe&p=2851 This Sheet Pan Spanish Chicken with Sweet Potatoes and Olives is easy, quick and delicious. Everything gets roasted on a single tray so clean up is a breeze!

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This recipe was developed in partnership with 8Fit. As always, any and all opinions expressed are mine alone.

 

A few months ago I teamed up with 8Fit, an award-winning, fully integrated fitness app, to create a healthy and delicious recipe. I truly believe fitness and food are the pillars of health. However, I know from personal experience that juggling a full-time job, growing an online platform and taking care of two hyperactive schnauzers can make it challenging to find time for working out and home-cooked meals (even for someone who loves to cook as much as I do).

That’s why I wanted to create a recipe that was easy, delicious, nutritionally balanced, could feed a crowd, and all be cooked in the time it took to complete an 8Fit home workout or yoga session.

Spanish Sheet Pan Chicken with Sweet Potatoes and Olives Whole30 Paleo Primal Gourmet

This Sheet Pan Spanish Chicken with Sweet Potatoes & Peppers ticked all those boxes. I’m talking only a few minutes of easy prep work and 40min of inactive cooking. It’s loaded with lean protein, nutritious veggies and complex carbohydrates. Did I mention everything gets roasted on a single sheet pan? In other words, clean up is a breeze! Also, the measurements can be easily adjusted depending on how many people or days you’d like to cook for.

I have no problem admitting that I am a slow adopter of technology. Some would even go so far as to call me a sceptic. I tend to be fairly old school and most of the time I prefer analog over digital. I mean, I still carry a Moleskine agenda to keep track of my day-to-day affairs!

Having said that, 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.

Spanish Sheet Pan Chicken with Sweet Potatoes and Olives Whole30 Paleo Primal Gourmet

I love the fact that I can select workouts and programs based on my goals. If I want to burn fat, there’s a program for that. If I feel like building muscle, I’ve got plenty of options. I never have to think up a weekly schedule, workout routine, or the order in which exercises should be performed. I simply press play and follow the prompts on my smart phone. It’s like having a personal trainer in my pocket, except without the heavy price tag or unnecessary yelling!

Speaking of price tags, I ditched my gym membership a few months ago so 8Fit has been extra helpful. Aside from cycling outdoors, almost all of my workouts are done in the comfort of my home. I realized a few years ago that I don’t need any fancy equipment or heavy weights to get in the best shape of my life. Almost everything can be done with a bit of creativity, just a few square feet of floor space, some chairs, and maybe a wall (for those killer wall sits). My wife loves it since she has access to guided Yoga routines and I’m looking forward to using the app while we travel!

Spanish Sheet Pan Chicken with Sweet Potatoes and Olives Whole30 Paleo Primal Gourmet

In addition to the fitness side of the app, I have access to over 700 delicious and nutritious recipes for all kinds of dietary needs, including Paleo! Depending on what I’d like to make, I can build a grocery list using the built in meal planner. And if you’re a macro counter, you’ll love the nutritional profiling of each recipe.

I’m thrilled to contribute this Sheet Pan Spanish Chicken with Sweet Potatoes and Peppers to the delicious recipe catalogue and am just as excited to try the other options! Visit 8Fit.com to learn more about the app or download on the App store or get it on Google Play.

Spanish Sheet Pan Chicken with Sweet Potatoes and Olives Whole30 Paleo Primal Gourmet

Sheet Pan Spanish Chicken, Sweet Potato & Olives
Servings
2people
Servings
2people
Ingredients
Instructions
  1. Preheat oven to 400F.
  2. Rinse & pat chicken dry. Season both sides with salt & pepper & add to a mixing bowl along with paprika, thyme, garlic powder, minced garlic & 2 tbsp EVOO. Toss to coat.
  3. Toss sweet potatoes, peppers and onions in 1 tbsp EVOO and a pinch each of salt and pepper. Lay veggies and chicken (skin-side up) on a sheet pan lined with parchment paper. Transfer to preheated oven and roast 40min or until internal temp of chicken is 185F (note: flipping veggies is unnecessary here). Add olives to sheet pan around the 30min mark.
  4. Garnish with parsley and serve.

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