tamarind coconut chicken | lemongrass cauliflower fried rice
INGREDIENTS
2 lbs boneless skinless chicken thighs
1 medium head of cauliflower, dices or pre packaged
1 can Whole30 compliant coconut milk
5 tablespoons @basbaas tamarind date sauce [ Whole30 compliant ]
2 tablespoons coconut aminos
1 stem lemongrass, chopped
3 tablespoons coconut oil
2 large cloves garlic, diced
1 lemon, juiced + zested
½ cup green onions, diced
1 egg, beaten
salt + pepper
STEPS
well season chicken:
season chicken with salt + pepper.
mix coconut milk + tamarind date sauce + coconut aminos + 1 tbsp coconut oil in bowl
pour ½ of mixture over chicken, marinade in fridge 2 hrs.
preheat oven, 350 degrees.
arrange marinated chicken in a single layer in a roasting pan.
pour remaining mixture over chicken.
bake chicken, 30 minutes.
turn on broiler + broil for an additional 5-7 minutes or until crispy.
remove from oven + let rest
reserve leftover pan sauce.
+lemongrass cauliflower fried rice+
combine lemongrass + lime juice + in bowl, set aside.
*if using fresh cauliflower*
place the cauliflower florets food processor
pulse until crumbly + resembles rice.
heat 2 tbsp coconut oil in pan, medium high.
add garlic + green onions, saute 1 min.
add cauliflower, saute 3 mins.
add beaten egg into cauliflower, cook 30 secs + stir
pour in lemongrass lime mix, saute 2 mins.
plate lemongrass cauliflower fried rice + chicken
drizzle with leftover pan sauce.
The Whole Farm Burger
el·e·ments
2 @tribalifoods chipotle chicken patties
2 tribalí umami beef patties
1 whole tomato, sliced
1 whole red onion, sliced
1 small jalapeno, sliced
1 head butter lettuce [ @gothamgreens ]
½ cup Whole30 compliant mayo [ @primalkitchenfoods ]
½ cup @tessamaes bbq sauce
salt + pepper
in·can·ta·tion
mix mayo + bbq sauce together, set aside.
cook the @Tribalí burgers according to package directions.
assemble lettuce on plate.
top with burgers +lettuce + tomato + jalapeno.
drizzle with mayo + horseradish sauce.
top with addition lettuce leaf.
optional toppings:
whole30 compliant bacon + avocado + mango+ fried egg + Whole30 compliant ranch
@nocrumbsleft marinated onions + Whole30 magic elixirs
Crispy Duck | Pickled Beets | Turmeric Carrot Puree
el·e·ments
2 duck mallard breasts
6 - 8 medium carrots, peeled + diced
1/2 - 3/4 cup Whole30 compliant coconut milk
1 teaspoon turmeric powder
1 sweet onion, chopped
1 tsp sweet paprika
4 tbsp coconut oil
2 garlic cloves
sea salt + pepper
in·can·ta·tion
+pickled beets+
*see recipe in previous video post*
+carrot turmeric puree+
preheat oven, 400 degrees
line onions + carrots + garlic cloves on sheet pan.
season with turmeric + sweet paprika + salt + pepper.
coat with 2 tablespoons coconut oil.
bake for 30 mins.
remove from oven, let chill.
add cooled veggies to blender
add 2 tablespoons coconut oil and 1/4 cup coconut milk.
blend till smooth.
add additional coconut milk + sp if needed.
+duck+
pat dry duck breast.
score skin of duck with knife.
rub skin of duck skin with sea salt, generously
let rest, 10 mins
place duck breasts in cast iron pan, skin side down
gradually turn up the heat to medium.
fry duck, 5-10 mins.
turn, cook 3-4 mins.
remove from pan, rest.
slice on the diagonal, once cool.
serve with:
carrot turmeric puree + sliced pickled beets
garnish:
thyme
swordfish | pineapple | lime chutney | baked avocado
el·e·ments
2 [6 oz] swordfish steaks
2 limes, juiced + zested
2 tablespoons fresh ginger, grated
2 tablespoons coconut aminos
4 garlic cloves, minced
½ cup fresh pineapple, diced
olive or avocado oil
parsley
salt + pepper
in·can·ta·tion
whisk lime juice + ginger + aminos + garlic + oil + sp in bowl.
dip fish + avocado halves in lime mix.
line both on baking pan.
broil, high
avocados, 2 mins
fish, 10 mins.
combine pineapples + lime mix in saucepan, medium heat
reduced, 8 mins
plate avocados
cut swordfish into cubes
top with pineapple lime chutney + sea salt
garnish:
parsley
Magick Mushroom Jerk Chicken
el·e·ments
3-4lbs bone in, skin on chicken thighs [6-8]
1 cup @ thenewprimal spicy marinade
½ cup whole30 approved or compliant coconut aminos
½ cup whole30 approved or compliant ketchup [tessamaes]
½ cup Whole30 approved or compliant jerk seasoning [ primal palate]
1 ½ tablespoons nom nom paleo magic mushroom powder [whole30 compliant]
1 cup green onions, diced
½ tablespoon hemp seeds
olive oil | ghee spray [pureindian]
white + black pepper
in·can·ta·tion
well seasoned chicken:
mix all dry spices in large bowl [set aside ¼ tbsp]
add chicken + spices.
coat generously + rub aggressively in mix.
rest for 30 minutes, room temp
new bowl + whisk:
wet seasonings
spicy marinade + ketchup + coco aminos
+ ½ cup green onions + ¼ tbsp spice mix
coat cast iron pan with oil | ghee + heat, high
add chicken, skin side down.
pour wet seasoning mix generously over chicken.
cook on high, 2 mins
lower heat, medium high + cook 2- 3 mins.
turn chicken, skin side up + cook about 8 minutes.
turn chicken, skin side down + cover pan w/ lid
transfer to oven.
bake, 350 + 30 mins.
garnish:
green onions + hemp seeds
optional side pairings:
cauliflower rice + plantains
filet MIGNON | porcini mushroom dijon cream
INGREDIENTS
porcini dijon mustard cream sauce
1 1/2 ounces porcini mushrooms
3 tablespoons chicken stock
1 1/2 cups coconut cream
2 tablespoons chopped shallots
1 teaspoon dijon mustard
1 tablespoon olive oil
salt + pepper
filet
2-8 oz filet or top sirloin steaks
4 teaspoons sea salt
4 teaspoons fresh cracked pepper
6 tablespoons ghee
2 garlic cloves, minced
1 bundle fresh thyme
STEPS
+sauce+
add shallots + porcinis + olive oil in saucepan, medium high
saute, 4 mins.
remove ½ of mushroom, set aside.
add the chicken stock + reduce by half, 3 mins.
add coconut cream + mustard
cook, medium low- about 15 mins.
season with salt + pepper.
+filet+
preheat oven, 400 degrees
heavy season filets with salt + pepper
heat 3 tablespoons ghee in skillet, high
sear the filets in the hot pan, 2-3 mins x side
baste.
place steak + skillet in oven, 6-8 minutes
remove from oven, plate + rest
plate remaining mushrooms.
drizzle with dijon cream sauce.
garnish:
thyme
optional side pairings:
mashed sweet potatoes + oven roasted asparagus
JALAPENO CHICKEN SALAD BLISTERED BELL PEPPERS
INGREDIENTS
4 bell peppers
1-2 pounds chicken breast, boneless + skinless
2⁄3 cup Whole30 compliant or approved mayo
½ cup Whole30 compliant traditional mexican hot sauce
2 tablespoons fresh cilantro, chopped
2 tablespoons avocado oil
1⁄2 cup red onion, chopped
1⁄2 cup jalapenos, chopped
2 tablespoons lime juice
1 tablespoon cumin
salt + pepper
STEPS
well season chicken:
sp + cumin + 1 tbsp lime juice + 1 tbsp avo oil + ½ cup hot sauce
[mix everything above + chicken in plastic bag w/ seal, massage aggressively]
marinate, 2hrs
[overnight max]
preheat oven, 375.
add 1 tbsp avocado oil to cast iron pan.
heat, medium high.
add marinated chicken to hot pan.
cook to golden brown, 5-7 mins each side.
cover chicken + transfer to oven
bake, 15 mins-ish [temp 165]
plate chicken+ rest till room temp.
shred chicken, set aside
mix:
chicken + mayo + 2 tbsp lime juice + onions + jalapenos + cilantro + sp in bowl.
toss until evenly coated.
cover + chill.
peppers:
cut tops off + remove insides.
flash blister peppers:
[use tongs, please]
heat burner | broiler, high
slightly roast peppers, directly over | under flame.
10/15 seconds per side.
plate peppers + fill with jalapeno lime chicken salad.
garnish:
cilantro + lime + hot sauce + avocado
Chilean Sea Bass | Citrus Mint Sauce
el·e·ments
2 four oz portions chilean sea bass [or favorite whitefish], skin on
4 endives, halved
2 meyer lemons
2 small grapefruits
2 cara cara oranges
4 tablespoons Whole30 compliant ghee [ @pureindianfoods]
1 bundle of fresh mint
1 garlic clove, finely chopped
1/3 cup extra-virgin avocado oil [@primalkitchenfoods]
sea salt
in·can·ta·tion
+citrus mint sauce+
using 1 of each citrus.
gently grate the skins for zest, save some for garnish.
slice + juice citrus into small bowl.
muddle + chop mint, about 1/4 cup.
whisk garlic + oil + mint + citrus juice + ¼ of zest + dash of salt in a medium bowl.
set aside.
slice remaining citrus into ¼ inch thick rounds.
remove rinds + arrange on plate.
+endives+
heat 1 tbsp ghee in pan, medium high.
add garlic + endives, cut side down.
brown, about 4 mins.
turn endives + stir garlic.
cook 2 minutes, until tender.
remove endives, set aside.
heat off + reserve garlic ghee in pan for fish.
+fish+
fish should be room temp + pat skin dry + sea salt season.
[drier the fish, crispier the skin, closer to god]
add ½ tbsp of ghee to reserved pan.
heat high medium, till shimmering.
place fish skin side down in pan.
with spatula, press + hold, 30 secs.
cook 4 mins, until skin is crisp.
turn + baste.
cook 2 minutes longer.
plate + rest fish.
combine citrus mint sauce + endives into pan.
heat medium low, 1 minute.
plate fish onto sliced citrus.
drizzle with sauce + garnish with fresh mint.
SMOKED SALMON & LEEK FRITTATA
INGREDIENTS
2 ounces of smoked salmon, chopped
1 tablespoon fresh lemon juice
1 tablespoon ghee or olive oil
1 medium leek, thinly sliced
1 cup kumatos, diced
1 sprigs of thyme
2 cups arugula
6 large eggs
salt + pepper
STEPS
preheat the broiler.
melt ghee or oil in cast iron pan, medium high.
add the leek + tomatoes sauté, 4 mins.
whisk together eggs + lemon juice + arugula + thyme + salt + pepper + salmon.
pour the mixture over the leeks + tomatoes, medium low heat.
cover pan + cook , about 4 mins.
place pan under broiler, 1-2 mins.
remove from heat + rest.
slice + serve.
whole30 basic eggs + bacon
el·e·ments
6 eggs [@vitalfarms]
5 oz. Whole30 compliant or approved bacon, in slices [ @PedersonFarms]
sliced jalapenos [optional]
fresh parsley [optional]
in·can·ta·tion
fry bacon in pan, medium high heat til crisp.
plate + set aside
reserve rendered bacon grease in pan.
crack eggs, 2 at time, into bacon grease pan.
heat pan, medium low heat.
cook eggs, 5 mins
don't flip, remove from heat.
cover with lid, 2 mins
salt + pepper
garnish:
jalapenos + parsley
CRISPY PROSCIUTTO BROCCOLI SALAD
INGREDIENTS
1 cup Whole30 compliant or approved mayo [@PrimalKitchenCo]
1 package of Whole30 compliant or approved prosciutto [@Applegate]
2 tablespoons red wine vinegar
6 cups chopped fresh broccoli
1 medium onion, diced
½ cup shelled unsalted sunflower seeds
½ cup Whole30 compliant unsweetened cranberries [@thrivemkt]
½ cup golden flax seeds
salt + pepper
STEPS
combine mayo, onions, cranberries, vinegar in large bowl.
add broccoli + stir to coat.
cover + chill, 2 hrs.
sprinkle + stir in sunflower seeds, flax seeds + prosciutto.
salt + pepper to taste.
CUCUMBER | TOMATO | CITRUS VINAIGRETTE SALAD ⠀
cucumber | tomato | citrus vinaigrette salad ⠀
⠀
el·e·ments⠀
⠀
⠀
1 lime, juiced⠀
1 lemon, juiced⠀
1 large red onion⠀
4 small cucumbers⠀
1 teaspoon oregano⠀
1 clove of garlic, diced⠀
5-6 large heirloom tomatoes⠀
1 1/2 tablespoon red wine vinegar⠀
1 bundle of fresh cilantro, chopped⠀
2 tablespoons avocado oil [or olive oil]⠀
sea salt + pepper⠀
⠀
in·can·ta·tion⠀
⠀
⠀
slice tomatoes + cucumbers + onion [about ¼ inch thick]⠀
season with salt + pepper, set aside.⠀
mix oregano + oil + red wine vinegar + lemon lime juice + garlic in large bowl.⠀
transfer sliced veggies + cilantro into bowl with oregano citrus mix.⠀
gently toss, coating well. ⠀
season with salt + pepper, if need.⠀
chill in fridge.⠀
⠀
optional pairing:⠀
grilled chicken | salmon⠀
sliced avocado⠀
sauce: avocado
aji verde
I N G R E D I E N T S
1-2 medium fresh jalapeños, diced
2 ripe avocados
1 ¼ cups fresh cilantro
1 medium clove garlic
1 tablespoon Primal Kitchen Avocado Oil
2 tablespoons fresh lime juice
½ cup Primal Kitchen Mayonnaise
1/3 cup of water
sea salt to taste
W O R K
1. Combine all ingredients except mayonnaise in a blender. Blend on high speed until smooth sauce forms. Add more water if necessary. season to taste with salt and pepper.
2. Transfer to a jar with a tight fitting lid and refrigerate for up to 1 week
RADISH | DANDELION | BEET | TOMATO | SARDINES
el·e·ments
1 heirloom tomato, sliced.
1 beet, sliced
5 oz. dandelion greens
5 french radishes
1 can or fresh sardines, drained
in·can·ta·tion
1. Slice vegetables into pieces.
2. Arrange greens and fill the plate with vegetables.
3. Sprinkle with salt, pepper and drizzle with Primal Kitchen Green Goddess Dressing.