Primal Gourmet https://cookprimalgourmet.com Easy and Delicious Paleo and Whole30 Recipes Wed, 22 Jan 2020 16:09:44 +0000 en-US hourly 1 https://wordpress.org/?v=5.3.2 Roasted Sweet Potatoes with Tahini https://cookprimalgourmet.com/roasted-sweet-potatoes-tahini-whole30 https://cookprimalgourmet.com/roasted-sweet-potatoes-tahini-whole30#respond Wed, 22 Jan 2020 16:45:53 +0000 https://cookprimalgourmet.com/?p=5528 Whether looking for a weeknight side dish or a meal-prep veg these Whole30 Roasted Sweet Potatoes with Tahini are just the ticket!

The post Roasted Sweet Potatoes with Tahini appeared first on Primal Gourmet.

]]>
Whether you’re looking for an easy, weeknight side dish, a meal-prep veg, or something to impress guests at dinner, these Roasted Sweet Potatoes with Tahini are just the ticket. They’re super easy to prepare, the tahini sauce can be made ahead of time, and they go great with just about everything, be it a juicy burger, my Emergency Roast Chicken or Prime Rib. If you want to get even fancier, try sprinkling them with a bit of Aleppo pepper and garnishing with fresh parsley!

Roasted Sweet Potatoes with Tahini Whole30 Paleo Primal Gourmet Easy Recipe Vegetable

The secret to getting these roasted sweet potatoes extra crispy and caramelized is to roast them on a sheet pan, cut side-down. I also advise against flipping them halfway. Opening the oven door just releases precious heat. Also, the heat conducted by the steel of the sheet pan helps brown the flesh of the sweet potato.

There’s a time and place for irregularly shaped produce, and this ain’t it. I recommend using smaller, evenly shaped sweet potatoes here for best results. A smaller sweet potato will cook through in 35 to 40 minutes. A larger one will need more time and at that point you run the risk of having the flesh char and burn before the centre has had a chance to soften. Using evenly shaped sweet potatoes will also ensure that they cook evenly throughout.

Roasted Sweet Potatoes with Tahini Whole30 Paleo Primal Gourmet Easy Recipe Vegetable

Roasted Sweet Potatoes with Tahini

Whether looking for a weeknight side dish or a meal-prep veg these Whole30 Roasted Sweet Potatoes with Tahini are just the ticket!

  • 4 small sweet potatoes (cut in half lengthwise)
  • 2 tablespoons avocado oil
  • kosher salt and freshly-cracked black pepper
  • ½ cup 100% pure toasted sesame seed paste (tahini)
  • 1 clove garlic (finely chopped)
  • 1 tablespoon lemon juice
  • ¼ teaspoon kosher salt
  • ½ cup ice cold water
  • 1 teaspoon Aleppo pepper (for garnish)
  • Fresh parsley leaves (for garnish)
  1. Preheat oven to 425F. Line a sheet pan with parchment paper.
  2. Rub the flesh of each sweet potato with avocado oil and season with salt and pepper. Place on the prepared sheet pan, cut side-down, and roast for 35-40 min or until fork-tender and the flesh is caramelized. Don’t bother flipping the potatoes halfway since this just lets valuable heat escape from the oven.
  3. While the potatoes roast, make the tahini sauce by combining sesame seed paste, garlic, lemon juice and salt in a bowl. Whisk until combined and a paste forms. While continuously whisking, slowly pour in the water a little bit at a time until the sauce is smooth and can coats the back of a spoon.
  4. Transfer the sweet potatoes to a serving platter, cut side-up, drizzle with tahini sauce, sprinkle with Aleppo pepper and garnish with parsley. Serve immediately.

The post Roasted Sweet Potatoes with Tahini appeared first on Primal Gourmet.

]]>
https://cookprimalgourmet.com/roasted-sweet-potatoes-tahini-whole30/feed 0
Creamy Curry Cauliflower Soup with Sausage Crumble – Whole30, Paleo https://cookprimalgourmet.com/curry-cauliflower-soup-whole30 https://cookprimalgourmet.com/curry-cauliflower-soup-whole30#respond Tue, 21 Jan 2020 16:45:39 +0000 https://cookprimalgourmet.com/?p=5440

This Whole30 Creamy Curry Cauliflower Soup with Sausage Crumble may look a little fancy, but I assure you, it’s super easy & comes together in around 30min.

The post Creamy Curry Cauliflower Soup with Sausage Crumble – Whole30, Paleo appeared first on Primal Gourmet.

]]>

This Creamy Curry Cauliflower Soup with Sausage Crumble may look a little fancy, but I assure you, it’s super easy & comes together in around 30min. The best part? It tastes even better the next day! Chances are you won’t have leftovers because it’s that good, but you get the point.

Whole30 Creamy Cauliflower Soup Sausage Crumble Paleo Primal Gourmet Easy Recipe

Tossing the cauliflower in curry powder and then roasting it in the oven until golden brown and crispy imparts a significant amount of flavour here. Curry powder, contrary to popular belief, is not a singular spice, but rather is a blend of spices. If you’re like my father and claim to despise the taste of curry powder, chances are you’re not a fan of cumin, which is usually the predominant flavour in a curry powder blend. If that’s the case, you’re better off tossing the cauliflower in some coriander, chili powder, turmeric, ground ginger, and fenugreek. Of course, every curry powder is made differently so it’s a great opportunity to experiment with different flavours and proportions.

Personally, I love curry powder and think it adds a lot of dimension to this Creamy Curry Cauliflower Soup. The flavours just work for me, especially with the sausage crumble that gets spooned overtop of the finished soup. I like to use Italian sausages here because they are usually made with fennel seeds, which pair nicely with the flavours in the curry powder. But you could just as easily use any Whole30-compliant sausage you like. Lamb merguez would probably be my second choice.

Whole30 Creamy Cauliflower Soup Sausage Crumble Paleo Primal Gourmet Easy Recipe

To get things extra creamy, I like to throw a Japanese yam into the soup. Not only does it add a bit of sweetness, but it thickens the soup really nicely. Regular potato can also be used if that’s what you have on hand, but yams are a great low-glycemic option.

Oh, and in case you missed it, I’ve partnered with KitchenAid to giveaway a K400 Blender! Check out the full contest details here.

Creamy Cauliflower Soup with Sausage Crumble – Whole30, Paleo

This Whole30 Creamy Curry Cauliflower Soup with Sausage Crumble may look a little fancy, but I assure you, it’s super easy & comes together in around 30min.

  • 1 head cauliflower (cut into florets)
  • Avocado oil
  • 1 teaspoon curry powder
  • ¼ teaspoon kosher salt (plus extra to taste)
  • ¼ teaspoon freshly-cracked black pepper (plus extra to taste)
  • 1 medium yellow onion (diced)
  • 3 cloves garlic (smashed, left whole)
  • 1 medium Japanese yam (cubed)
  • 1 quart chicken stock
  • ½ quart water
  • 4 compliant sausages (such as mild Italian, casings discarded)
  • 4 scallions (finely chopped, white & green parts separated)
  • 1 red chili pepper (such as Fresno, finely chopped)
  1. Preheat oven to 425F & line a baking sheet with parchment paper.
  2. In a bowl, combine the cauliflower, 2 tablespoons avocado oil & curry powder. Toss to coat, transfer to the prepared sheet pan and spread into a single layer. Roast in the oven until golden brown and tender, around 30 minutes.
  3. Preheat a Dutch oven or stockpot over medium heat for 5 minutes. Add 2 tablespoons avocado oil & heat until shimmering. Add onions and cook until soft and translucent, 4 minutes. Add garlic and cook 1 minute. Add chicken stock, water & yams, raise the heat to high & bring to a boil. Cover with a lid & cook until yams are fork-tender, around 12 minutes.
  4. While the yams cook, preheat 1 tablespoon avocado oil in pan over medium-high heat. Add the sausage and cook until crispy & well-done. Add the white parts of the scallions & the chili pepper. Cook an additional 2 minutes. Set aside.
  5. Working in batches so as not to overfill the blender, transfer the roasted cauliflower & the soup to a blender & blend until smooth.
  6. Return the blended soup to the pot, taste for seasoning & adjust with salt & pepper as desired. Ladle into serving bowls, garnish with sausage crumble & green parts of the scallions & serve.

The post Creamy Curry Cauliflower Soup with Sausage Crumble – Whole30, Paleo appeared first on Primal Gourmet.

]]>
https://cookprimalgourmet.com/curry-cauliflower-soup-whole30/feed 0
Giveaway – Primal Gourmet x KitchenAid https://cookprimalgourmet.com/giveaway-kitchenaid-blender https://cookprimalgourmet.com/giveaway-kitchenaid-blender#respond Tue, 21 Jan 2020 16:30:15 +0000 https://cookprimalgourmet.com/?p=5386

GIVEAWAY! I’ve partnered with KitchenAid to give away one (1) KitchenAid K400 Blender to one lucky winner! Enter now for your chance to win!

The post Giveaway – Primal Gourmet x KitchenAid appeared first on Primal Gourmet.

]]>

GIVEAWAY – Primal Gourmet x KitchenAid

Giveaway - Zwilling Pro 6-pc Knife Block Set

 Contest Ends 01/28/20 @ 23:59EST

Enter Now!

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

We are giving away one KitchenAid K400 Blender!

This contest is open to United States residents only.

please read full Terms and Conditions below

“Blend your best-tasting smoothies with the blender that delivers smooth results on tough ingredients. This blender is great for all of your best-tasting creations with 3 Preset Recipe Programs: Ice Crush, Icy Drinks, and Smoothie. Or, control the taste and texture to fit your personal preference with the 5-speed variable speed dial. The Soft Start® Feature starts the motor at a slower speed to pull food into the blade then quickly increases to the selected speed setting to avoid splatter. It also features Intelli-Speed® Motor Control, which senses contents and maintains the optimal speed to power through all ingredients.”

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 @kitchenaidusa 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 January 28, 2020 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 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 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 @kitchenaidusa 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

The post Giveaway – Primal Gourmet x KitchenAid appeared first on Primal Gourmet.

]]>
https://cookprimalgourmet.com/giveaway-kitchenaid-blender/feed 0
Whole30 Spicy Beef Stir Fry – Paleo https://cookprimalgourmet.com/whole30-spicy-beef https://cookprimalgourmet.com/whole30-spicy-beef#respond Mon, 20 Jan 2020 16:45:34 +0000 https://cookprimalgourmet.com/?p=5432

Whole30 Spicy Beef Stir Fry is a great recipe to learn. It's easy to make, comes together quickly, and can be tailored to use what you have on hand.

The post Whole30 Spicy Beef Stir Fry – Paleo appeared first on Primal Gourmet.

]]>

Whether you’re doing a round of Whole30 or not, this Spicy Beef Stir Fry is the perfect back-pocket dinner. It’s super easy to make and comes together in around 15 minutes. Not to mention the fact that it uses minimal ingredients yet packs a serious punch of flavour. Try serving it over a bed of cauliflower rice.

Spicy Beef Stir Fry Paleo Primal Gourmet Whole30 Easy Recipe

The secret to any stir fry is to get the ingredients prepped before cooking. That means washing, slicing and dicing before you even put the pan on the stove. The culinary term for this is mise en place (everything in its place). It’s especially important here because the stir fry should be cooked quickly over a fairly high heat. If you have to chop a vegetable midway, chances are that whatever is in the pan will start to burn.

Spicy Beef Stir Fry Paleo Primal Gourmet Whole30 Easy Recipe

Feel free to substitute whatever vegetables you have on hand to make your own version of this Whole30 Spicy Beef Stir Fry. After all, that’s exactly what I did! You can add celery, bok choy, cashews, green bell peppers, mushrooms, you name it. Go wild! The important thing to keep in mind, though, is not to overcrowd the pan too much, otherwise you will end up steaming the vegetables rather than stir-frying them.

The same is true of cooking over a heat that isn’t hot enough. High heat is the name of the game with this Whole30 Spicy Beef Stir Fry. It’s the high heat that will develop flavour on the meat and veggies. If you cook this stir fry over medium heat or lower, it will cause excess moisture to build in the pan, which will result in steaming the ingredients rather than frying them. Just think about those dazzling woks that are on display at your favourite Asian restaurant. Those things are being cooked over burners that run as high as 50,000 BTU! For reference, a conventional gas stove usually caps out around 18,000 BTU.

Since you are going to cook the spicy beef stir fry over high heat, it’s important to use a pan that can withstand the temperature. Carbon-steel, cast-iron and even stainless-steel are all good options here. Stay away from non-stick materials because they tend to break down at higher temperatures.

Made In, a Texas-based, direct-to-consumer company, makes great stainless-steel and carbon-steel cookware at an affordable price point. You can read my full review of their cookware here.

For cast-iron, you can’t go wrong with a Lodge skillet. They’re super affordable and extremely durable.

Spicy Beef Stir Fry – Whole30, Paleo

  • 1/3 cup coconut aminos
  • 1 teaspoon arrowroot starch
  • ½ pound beef steak of choice (such as top sirloin, flat-iron, bavette, Denver, skirt, flank, or inside round, thinly sliced)
  • 2 tablespoons avocado oil
  • 1 medium carrot (julienned)
  • 1 red bell pepper (julienned)
  • 1 spicy red chili pepper (such as Fresno)
  • ½ medium red onion (thinly sliced)
  • 1 clove garlic (finely chopped)
  • 1 teaspoon sesame oil
  1. In a bowl, combine the coconut aminos and arrowroot starch. Whisk until dissolved and no longer clumpy. Add the steak and toss to coat. Cover and set aside to let marinate for 15 minutes or up to 1 hour.
  2. Preheat a large cast-iron or carbon-steel pan over medium-high heat for 5 minutes. Raise the heat to high, add the avocado oil and heat until shimmering. Reserving the marinade, drain off as much of it as possible from the beef. Carefully add the beef to the hot oil (it will splatter) and cook, undisturbed, until browned, about 2 minutes. Flip the beef and continue to cook until browned on the opposite side, about 1 minute. Transfer the beef to a bowl and set aside.
  3. Lower the heat to medium high and add the carrot, bell pepper, chili pepper, and onion. Stir-fry the vegetables until they have softened slightly, 2 minutes. Add the garlic and cook an additional 60 seconds. Add the reserved marinade and sesame oil and cook, stirring regularly, for 2 minutes. Return the beef to the pan and toss to coat.
  4. Serve with cauliflower rice and enjoy immediately.

The post Whole30 Spicy Beef Stir Fry – Paleo appeared first on Primal Gourmet.

]]>
https://cookprimalgourmet.com/whole30-spicy-beef/feed 0
Copycat Ding’s Coleslaw – Whole30, Paleo https://cookprimalgourmet.com/dings-coleslaw-whole30-paleo https://cookprimalgourmet.com/dings-coleslaw-whole30-paleo#respond Wed, 08 Jan 2020 23:07:59 +0000 https://cookprimalgourmet.com/?p=5394

An easy and healthy copycat version of the famous Ding's Coleslaw from Houston's and Hillstone Restaurants. So good you'll be eating it with ALL THE THINGS!

The post Copycat Ding’s Coleslaw – Whole30, Paleo appeared first on Primal Gourmet.

]]>

If you’ve ever been to one of the many Houston’s or Hillstone restaurant locations in the States, you’ve likely tried their signature Ding’s Coleslaw. Personally, I always order it with a full rack of ribs and the shoestring fries. It is, hands down, one of my favourite meals of all time. It’s also a very nostalgic one because the Houston’s in North Miami is where we would sometimes go to celebrate a special family occasion.

My grandparents moved to North Miami Beach from Queens, New York, back in the mid-90s. Everything from the weather, to the food, to the strong Latino culture was intoxicating to me. I would try to visit my grandparents as often as humanly possible while they were still with us. Sometimes twice or three times a year. On occasion, I would even convince my parents to let me fly down alone so I could spend time with them. It’s not something many people know about me but Miami is very much my second home and has always held a special place in my heart. In fact, my wife and I have made the decision to spend a few months down south starting next week!

Ding's Coleslaw Houston's Hillstone Copycat recipe Paleo Primal Gourmet Whole30

On a recent trip to Miami, I didn’t miss the opportunity to indulge at my favourite restaurant. This time, though, I paid careful attention to Ding’s Coleslaw, which, for whatever reason, tasted even better than usual. In all my years of dining at Houston’s (nearly 20 years now, I think), I never once stopped to notice that the coleslaw had pickles in it! MIND BLOWN!

I also noticed an obscene amount of scallions, lots of fresh parsley and a rich and creamy mayo-based dressing, which definitely had some refined sugar in it. I knew I wanted to recreate a version of it as soon as I got home and that’s exactly what I did.

Since I’m doing the January Whole30 at the moment, I decided to omit the sweetener altogether. The coleslaw still came out delicious without it but if you want to make a paleo-friendly dressing that’s closer to the original Ding’s Coleslaw, try adding 1 tablespoon of honey or agave sweetener.

Copycat Ding's Coleslaw – Whole30, Paleo

An easy and healthy copycat version of the famous Ding's Coleslaw from Houston's and Hillstone Restaurants. So good you'll be eating it with ALL THE THINGS!

  • 1 cup whole30-compliant mayonnaise
  • 1.5 tablespoon whole30-compliant Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons prepared horseradish
  • 1 teaspoon granulated onion
  • ¼ teaspoon freshly-cracked black pepper
  • kosher salt to taste
  • 1 small head of cabbage – around 2.5 pounds (thinly shredded)
  • 10 scallions – thinly sliced
  • ½ cup finely chopped fresh parsley
  • ¼ cup finely chopped dill pickle
  1. In a large bowl, combine the mayonnaise, mustard, vinegar, horseradish, granulated onion and black pepper. Whisk the dressing to combine.
  2. Add the cabbage, scallions, parsley and pickles. Toss everything to coat, cover and refrigerate 1 hour. Taste the coleslaw for seasoning and adjust with salt and pepper as desired. Coleslaw can be made 4 to 5 days in advance.

The post Copycat Ding’s Coleslaw – Whole30, Paleo appeared first on Primal Gourmet.

]]>
https://cookprimalgourmet.com/dings-coleslaw-whole30-paleo/feed 0
Roast Beef Hash – Whole30, Paleoish https://cookprimalgourmet.com/roast-beef-hash-whole30 https://cookprimalgourmet.com/roast-beef-hash-whole30#respond Wed, 01 Jan 2020 22:43:35 +0000 https://cookprimalgourmet.com/?p=5352

This Roast Beef Hash makes the most out of your leftovers. It's quick, easy, filling and the hash can be made in advance for breakfast in a flash.

The post Roast Beef Hash – Whole30, Paleoish appeared first on Primal Gourmet.

]]>

Happy New Year! It’s January 1st and today marks the first day of my January Whole30! That means two things: new NSVs (non-scale victories) and ALL THE EGGS! Ha Ha! Let’s just say that this Roast Beef Hash is the first instalment in a month long journey of supporting Canadian egg farmers.

Whole30 Leftover Roast Beef Hash Pale Primal Gourmet Easy Breakfast Recipe

I’ll be honest, things got off to a slow start for me this morning. I woke up much later than usual and because we feasted until late last night, I didn’t have much of an appetite. To be fair, I rarely wake up with an appetite but during a round of Whole30, I do my best to get in a full breakfast, as the program recommends. So, rather than force feed myself, I listened to my body, had a couple cups of black coffee and caught up on some work until dinner time, which was earlier than usual. Call it an accidental intermittent fast.

The good news is that I planned ahead yesterday and made my Herb Crusted Prime Rib for New Year’s Eve dinner. With it came some delicious leftovers! Not only was dinner a huge hit with my family last night, but now I have the foundation for some amazing Roast Beef Hash for the next couple of days. It’s just one less thing for me to think about as I begin my Whole30.

Whole30 Leftover Roast Beef Hash Pale Primal Gourmet Easy Breakfast Recipe

You can use just about any leftover roast beef here. In fact, you can use leftover roast lamb as well. Heck, if you have some leftover steak, that will work as well! The point is, this roast beef hash is ideal for using up whatever you have in your fridge, especially if you have some corned beef lying around.

Because of my slow start this morning, I decided that breakfast for dinner was in order and boy, oh boy, did this roast beef hash hit the spot. To make my life even easier, I used up a leftover baked potato. This saved me a bit of time, but if you only have raw potatoes or sweet potatoes, those will work too. Just be sure to cook the raw potatoes first, before the veggies, because they need more time to soften.

Whole30 Leftover Roast Beef Hash Pale Primal Gourmet Easy Breakfast Recipe

If you are someone that is either allergic to eggs, or can’t have them at the moment for whatever reason, then you can absolutely omit them here. I wouldn’t say there is a replacement for them, but instead you can just add additional veggies and meat to fill you up. You can also enjoy this breakfast hash with a side of greens or a salad.

Roast Beef Hash – Whole30, Paleoish

This Roast Beef Hash makes the most out of your leftovers. It's quick, easy, filling and the hash can be made in advance for breakfast in a flash.

  • 1 tablespoon ghee
  • ½ red bell pepper (diced)
  • ½ medium red onion (diced)
  • Kosher salt
  • 1 leftover baked potato (diced)
  • 2 cups leftover roast beef or lamb (diced)
  • 4 to 6 eggs
  • ½ avocado (diced)
  • Compliant hot sauce of choice (such as Cholula or Siete, for serving)
  1. Preheat a non-stick or cast-iron skillet over medium-high heat. Add ghee and heat until melted. Add peppers and onion and season with a pinch of salt. Cook, stirring occasionally, until onions are soft and translucent, about 3 minutes.
  2. Add potatoes and cook, stirring occasionally, until potatoes are warmed through, about 3 minutes.
  3. Add beef and cook, stirring occasionally, until warmed through, about 3 minutes. If using a smaller pan, set half of the hash mixture aside at this point to make some room for the eggs. You can then return the hash to the skillet after the eggs have cooked.
  4. Crack each egg individually into a ramekin. Using a spoon or spatula, create a well in the hash and carefully pour the egg into the empty space in the pan. Repeat with each egg.
  5. Lower the heat to medium and cook until the eggs have reached your desired doneness. Transfer hash to a serving plate, garnish with avocado and enjoy with hot sauce of choice.

The post Roast Beef Hash – Whole30, Paleoish appeared first on Primal Gourmet.

]]>
https://cookprimalgourmet.com/roast-beef-hash-whole30/feed 0
13 Gift Ideas for the Home Cook | 2019 Gift Guide https://cookprimalgourmet.com/2019-gift-guide-home-cook https://cookprimalgourmet.com/2019-gift-guide-home-cook#respond Fri, 20 Dec 2019 18:20:01 +0000 https://cookprimalgourmet.com/?p=5308

Looking for something special for the home cook in your life? These gift ideas are a great place to shop for even the pickiest of foodies!

The post 13 Gift Ideas for the Home Cook | 2019 Gift Guide appeared first on Primal Gourmet.

]]>

As in years past, I’ve put together a small list of gift ideas for the home cook. Whether you’re shopping for your son or daughter headed off to college, or a friend who fancies themselves the biggest foodie in the world, this holiday gift guide is a great place to find inspiration for that food lover in your life.

13 Gift Ideas for the Home Cook 2019 Gift Guide Paleo Whole30 Primal Gourmet

Shopping after the holiday season? Even better! Some of these items might go on heavy discount come Boxing Day so be sure to check back if you’ve already finished playing Santa for your friends and family.

Each item in this gift guide has been carefully and thoughtfully hand-picked by yours truly. Those who know me, know that I take my recommendations very seriously. Everything listed here is either something I personally own or covet.

Either way, you can’t go wrong with one of these gifts in your virtual shopping cart. Speaking of, each of these items is available on Amazon, which is great for anyone that can’t find the time or patience to deal with holiday shopping in stores. It’s also great for last-minute shoppers looking for a fast shipping time through an Amazon Prime membership.

 

13 Gift Ideas for the Home Cook 2019 Gift Guide Paleo Whole30 Primal Gourmet

  1. Victorinox Fibrox 8” Chef’s Knife

  2. Hario V60 Electric Gooseneck Kettle

  3. OXO Salad Spinner

  4. The Defined Dish Cookbook

  5. Philips Smoke-Less Indoor Grill

  6. Truff Hot Sauce

  7. OXO Sprializer

  8. Ooni Portable Pizza Oven

  9. Peugeot Pepper Mill

  10. Victorinox Fibrox Knife Block

  11. Swissmar Trio Peeler Set

  12. Amazon Basics Digital Scale

  13. Chef’s Choice EdgeSelect Electric Knife Sharpener

The post 13 Gift Ideas for the Home Cook | 2019 Gift Guide appeared first on Primal Gourmet.

]]>
https://cookprimalgourmet.com/2019-gift-guide-home-cook/feed 0
Chicken Stroganoff – Paleo, Whole30 https://cookprimalgourmet.com/chicken-stroganoff-whole30-paleo https://cookprimalgourmet.com/chicken-stroganoff-whole30-paleo#comments Mon, 09 Dec 2019 16:28:55 +0000 https://cookprimalgourmet.com/?p=5286

You’ll never believe this Chicken Stroganoff is dairy free! It’s rich, creamy, delicious and comes together in no time at all. Did I mention it’s Whole30?

The post Chicken Stroganoff – Paleo, Whole30 appeared first on Primal Gourmet.

]]>

If you loved my Beef Stroganoff, you’re going to really enjoy this Chicken Stroganoff. It’s just as easy to prepare, virtually dairy-free, and super rich and creamy. In fact, I’ve even made it easier to prepare! The entire dish comes together in just 30 minutes and is excellent when served overtop of some mashed potatoes or homemade French fries. You can even pair it with some cauliflower purée for a low-carb dinner.

Chicken Stroganoff Whole30 Paleo Primal Gourmet Easy Recipe Gluten Free

Beef Stroganoff, the classic Russian delicacy, is far more common than any chicken version. But I don’t think that should stop anyone from trying this delicious sauce with white meat. I’d even go so far as to say that you can substitute pork cutlets or even some ground meat (chicken, beef or pork).

A classic stroganoff sauce is most often made with sour cream and just about everyone has their own spin on it. As with everything else he cooks, my father’s spin is extra garlic, lots of fresh dill and serving it over homemade french fries. It was always a treat when he made us stroganoff growing up, although he never once did it with chicken.

Here, I riff on his version but make things a bit lighter and healthier. It’s Whole30 compliant and Paleo friendly, which is an easier way of saying it’s free of grains, gluten, refined sugar, legumes and alcohol and virtually free of dairy since I use ghee. So, feel free to use it in your January Whole30 or fit it into your food freedom as you see fit.

Chicken Stroganoff Whole30 Paleo Primal Gourmet Easy Recipe Gluten Free

As with my Beef Stroganoff, I replace the traditional sour cream with coconut milk and a bit of lemon juice. However, I don’t go through the step of making a coconut sour cream here. Instead, I decided to try simplifying things and making them easier. Happy to say that things worked out!

The coconut milk gets reduced down with mustard and cooks with the onions and garlic, which helps to mellow out the flavours. Then, to reconstitute and loosen the sauce, I add the chicken stock. Adding fresh dill at the end also helps mask any coconut flavour. The result is a sauce that is rich, creamy and super delicious but doesn’t taste like coconut.

Chicken Stroganoff – Paleo, Whole30

You’ll never believe this Chicken Stroganoff is dairy free! It’s rich, creamy, delicious and comes together in no time at all. Did I mention it’s Whole30?

  • 2 chicken breasts (sliced in half lengthwise)
  • Kosher salt and freshly-cracked black pepper
  • 2  tbsp  avocado oil
  • 8 ounces cremini mushrooms – thinly sliced
  • 1 teaspoon ghee
  • 1/4  small red onion (thinly sliced)
  • 3  cloves  garlic – thinly sliced
  • 1  cup full-fat coconut milk
  • 1  tbsp Dijon or whole-grain mustard
  • 1  cup  chicken stock
  • 2  tbsp finely chopped fresh dill ( plus extra for garnish)
  • 1 teaspoon lemon juice
  1. Instructions
  2. Lightly season both sides of each chicken breast with salt and pepper
  3. Preheat a 12” stainless-steel or cast-iron skillet over high heat. Add avocado oil and heat until shimmering. Cook the chicken, undisturbed, until golden brown, around 4 minutes. Flip and cook an additional 3 to 4 minutes or until golden brown on the second side. Transfer the chicken to a serving platter and set aside. You can tent it with foil to keep it warm.
  4. Return the pan to the stovetop and lower the heat to medium. Add the mushrooms and ghee and season with a pinch of salt. Cook the mushrooms, stirring and scraping any brown bits on the bottom of the pan, until softened, 4 to 5 minutes.
  5. Once the mushrooms have browned and their moisture has evaporated, add the onions and cook, stirring, until softened, 3 to 4 minutes. Add the garlic and cook, stirring, 1 minute.
  6. Add coconut milk and mustard, bring to a simmer and cook, stirring regularly, until reduced by half in volume. Add the chicken stock, bring to a simmer and cook, stirring regularly, until reduced by half in volume.
  7. Remove from heat, add dill and lemon juice and season with black pepper to taste. Stir to combine, taste the sauce for seasoning and adjust with salt and pepper as desired.
  8. Spoon the hot stroganoff sauce overtop of the chicken and serve immediately.

The post Chicken Stroganoff – Paleo, Whole30 appeared first on Primal Gourmet.

]]>
https://cookprimalgourmet.com/chicken-stroganoff-whole30-paleo/feed 9
Coconut Shrimp Salad with Sesame-Ginger Vinaigrette https://cookprimalgourmet.com/coconut-shrimp-salad-paleo https://cookprimalgourmet.com/coconut-shrimp-salad-paleo#respond Sat, 07 Dec 2019 17:30:36 +0000 https://cookprimalgourmet.com/?p=5276

Crispy, crunchy, juicy Coconut Shrimp with only two ingredients? It's true! Try serving them over a crunchy salad with a homemade sesame-ginger vinaigrette.

The post Coconut Shrimp Salad with Sesame-Ginger Vinaigrette appeared first on Primal Gourmet.

]]>

Crispy, crunchy, juicy Coconut Shrimp with only two ingredients? Take all my money! OK, maybe not ALL my money because I need a couple of bucks to make the salad and sesame-ginger vinaigrette to serve the shrimp over.

I don’t know about you but I’ve long loved the combination of coconut and shrimp. Each is great individually, but put them together and I get really excited. The subtle sweetness from the coconut pairs really nicely with the delicate flavour of the shrimp. When gently fried until golden brown, the coconut gets crispy and develops a nutty flavour that takes things to the next level. Then again, I know there are more than a few of you who can’t stand the sight of either coconut or shrimp, so maybe skip this recipe altogether if that’s the case?

Coconut Shrimp Salad Sesame-Ginger Vinaigrette Paleo Primal Gourmet Easy Recipe

Most recipes for coconut shrimp involve dredging the shrimp in flour before coating it in a flour-based batter. The battered shrimp are then dipped in coconut and deep-fried in a neutral-flavoured oil with a high-smoking point, such as canola or peanut. There’s no denying that this process results in a supremely crispy, juicy and delicious finished product. Alas, it’s not exactly healthy.

It can, however, be made healthyish through a few clever paleo substitutions. That’s a story for another time (same place though – this blog) because as of late, time has been of the essence for me and I’ve found myself looking for more and more shortcuts in the kitchen. I thought to myself, I wonder if I could just coat the shrimp in some shredded coconut and call it a day. Turns out, I can and so can you!

The coconut doesn’t stick “perfectly” to the shrimp as it gets shallow-fried in a skillet and some of the shreds will inevitably fall off. But, with a firm pressing of the hands, enough of the coconut clings on to give you a nice crust on the shrimp. And, almost like a consolation prize, any of the coconut shreds that do fall off, get toasted in the oil and can be used as a garnish for the salad or anything else you want to serve the coconut shrimp with. So, be sure to keep any of those golden brown bits for later as you fry the shrimp.

Coconut Shrimp Salad Sesame-Ginger Vinaigrette Paleo Primal Gourmet Easy Recipe

Speaking of frying, I like to use coconut oil here. It has a high smoking point, but that isn’t all too important since you’re only cooking the shrimp at medium heat. The real reason I like it is because the flavour echoes the shredded coconut. If you don’t have coconut oil, you can substitute avocado oil or extra virgin olive oil. Keep in mind that the former is neutral in flavour and colour and the latter will impart a bit of flavour and colour.

The salad I serve the coconut shrimp with is an Asian-inspired one. You know those premade packages of salad you can find at the grocery store? Think of this as a homemade version that costs way less and tastes better.

Same goes for the Sesame-Ginger Vinaigrette, which is super easy to throw together and much healthier than anything store-bought. The secret ingredient? A bit of tahini paste (100% pure toasted sesame seed paste), which adds an extra pop of sesame flavour and acts as an emulsifier.

Coconut Shrimp Salad Sesame-Ginger Vinaigrette Paleo Primal Gourmet Easy Recipe

Coconut Shrimp Salad with Sesame-Ginger Vinaigrette

Crispy, crunchy, juicy Coconut Shrimp with only two ingredients? It's true! Try serving them over a crunchy salad with a homemade sesame-ginger vinaigrette.

For the Sesame-Ginger Vinaigrette:

  • ¼ cup extra-virgin olive oil
  • 1/8 cup rice wine vinegar
  • 1/8 cup coconut aminos
  • 1 tablespoon pure toasted sesame oil
  • 1 tablespoon 100% pure tahini paste
  • 1 teaspoon finely chopped fresh ginger
  • 1 teaspoon pure (organic maple syrup)
  • 1 clove garlic (finely chopped)
  • ¼ teaspoon kosher salt

For the Coconut Shrimp:

  • 17- ounces 16/20 jumbo shrimp (peeled and deveined, tails left intact)
  • ½ cup shredded desiccated coconut
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly-cracked black pepper
  • 1/3 cup coconut oil (plus more if needed)

For the Salad:

  • 2 heads romaine lettuce (roughly chopped into 1-inch ribbons)
  • 2 scallions (thinly sliced)
  • 2 mandarin oranges (segmented)
  • 1 cup thinly sliced purple cabbage
  • 1 carrot (julienned)
  • 1/3 cup toasted (unsalted cashews)
  • ½ red bell pepper (julienned)

For the Sesame-Ginger Vinaigrette:

  1. Add all of the ingredients to a medium bowl and whisk until emulsified. Cover and refrigerate until ready to serve, or up to 1 week.

For the Salad:

  1. In a large bowl, toss together all of the ingredients.

For the Coconut Shrimp:

  1. In a shallow bowl or plate, add the shredded coconut. Season with salt and pepper and stir through to incorporate.
  2. Rinse and pat shrimp very dry with paper towel. Coat both sides of each shrimp in the seasoned coconut. Be sure to press down firmly so that the coating sticks.
  3. Add coconut oil to a non-stick skillet and place over medium heat. Test the heat of the oil by adding a couple of loose shreds of coconut. If they sizzle, you know your oil is hot enough.
  4. Working in batches so as not to overcrowd the pan, cook the shrimp until golden brown on both sides, around 3 minutes per side. Transfer the cooked shrimp to a wire rack set over a rimmed sheet pan while you continue to cook the remaining shrimp. If cooking a large batch, you can keep the cooked shrimp warm in a 200F oven.
  5. Transfer any of the loose shreds of toasted coconut in the pan to a bowl lined with paper towel.

To serve:

  1. Add the tossed salad to individual serving bowls. Drizzle with the vinaigrette and top with the coconut shrimp. Garnish with a sprinkling of toasted coconut and enjoy immediately.

The post Coconut Shrimp Salad with Sesame-Ginger Vinaigrette appeared first on Primal Gourmet.

]]>
https://cookprimalgourmet.com/coconut-shrimp-salad-paleo/feed 0
Smoked Chicken Wings – Paleo https://cookprimalgourmet.com/smoked-chicken-wings-paleo https://cookprimalgourmet.com/smoked-chicken-wings-paleo#comments Fri, 06 Dec 2019 00:03:08 +0000 https://cookprimalgourmet.com/?p=5260

These Smoked Chicken Wings are sweet, spicy, crispy and loaded with wood-fired flavour. Try serving with homemade Alabama White BBQ Sauce for dipping.

The post Smoked Chicken Wings – Paleo appeared first on Primal Gourmet.

]]>

I cooked up 4 pounds of smoked chicken wings last night on my Traeger but didn’t get a chance to snap a photo before the sun went down at 5pm. So, today, I did what any reasonable human being would do and cooked another 4 pounds. I also made another batch of Alabama White BBQ sauce for dipping, because consistency is key.

Smoked Chicken Wings Paleo Primal Gourmet Easy Traeger Recipes

If you’ve never tried smoked chicken wings, you’re seriously missing out. They’ve got to be my absolute favourite way to cook wings. They also happen to be one of the easiest. You get amazing, wood-fired flavour from the Traeger, and thanks to an easy homemade spice rub, the wings are sweet, spicy and incredibly delicious.

The wings themselves are Paleo friendly. I use coconut sugar in the spice rub instead of the more traditional brown sugar found in most store-bought varieties. You get a similar sweet and sticky finish on the wings without the spike in your blood sugar.

While the smoked chicken wings cooked, I threw together a super easy and delicious Alabama White BBQ Sauce. The sauce is actually Whole30 compliant and goes great with roasted chicken as well. It’s creamy and has a lot of twang from the apple cider vinegar and prepared horseradish, which are the perfect balance for the sweet coconut sugar in the spice rub. This stuff is addictive so I recommend making a double batch.

I’m often asked to share tips and tricks for cooking on a Traeger so here are two steps I take to get

the best smoked chicken wings:

Smoked Chicken Wings Paleo Primal Gourmet Easy Traeger Recipes

Use a Binder:

Rubbing the wings in a bit of hot sauce not only imparts a bit of flavour, but it also works as a binder that will help the spice rub to stick to the wings. Mustard is another common binder amongst the barbecue community.

You can probably get away without using a binder on the wings, but keep in mind that smoke is water soluble so the moisture in the hot sauce will also help absorb some of the smokey flavour from the grill.

Smoke First, Grill Later:

I like to start off by cooking my wings at 165F for 30 minutes. This gives the wings a good amount of smoke flavour without cooking them through. I’ve also tried this step at 225F, but find that you don’t get quite the same amount of smoke flavour at the higher heat. Then, to finish cooking the smoked chicken wings and get the skin nice and crispy, I crank the heat up to 425F for another 30 to 35 minutes or until they’re around 175F internally.

 

See here for Alabama White BBQ Sauce recipe

Smoked Chicken Wings – Paleo

These Smoked Chicken Wings are sweet, spicy, crispy and loaded with wood-fired flavour. Try serving with homemade Alabama White BBQ Sauce for dipping.

  • 2  tbsp  coconut sugar
  • 1  tbsp  onion powder
  • 1  tbsp  garlic powder
  • 1  tbsp  paprika
  • 2  tsp  kosher salt
  • 1  tsp  cayenne pepper
  • 4 pounds free-range ( organic split, chicken wings)
  • 1 tablespoon hot sauce of choice – I used Cholula original
  • 1 <wprm-code>recipe Alabama White BBQ Sauce</wprm-code>
  1. Run the start-up cycle on your Traeger and preheat the grill to 165F.
  2. In a bowl, combine the coconut sugar, onion powder, garlic powder, paprika, salt and cayenne pepper. Stir until combined and set aside.
  3. Pat the wings dry with paper towel and add them to a large bowl. Pour in the hot sauce and toss the wings to coat. Lay the wings out in a single layer on a large sheet pan. Liberally and evenly season both sides of the chicken wings. If there is leftover spice rub, place in a sealable jar and store at room temperature for up to 30 days.
  4. Transfer the wings directly onto the preheated grill. Close the lid and smoke at 225F for 30 min.
  5. Raise the heat to 425F and cook the wings until deeply browned and crispy, or until 175F internally.
  6. Transfer the smoked chicken wings to a serving platter and serve with the Alabama White BBQ sauce.

The post Smoked Chicken Wings – Paleo appeared first on Primal Gourmet.

]]>
https://cookprimalgourmet.com/smoked-chicken-wings-paleo/feed 2