Archive for the ‘Primal’ Category

I got a new cook book for my birthday called Everyday Ketogenic Kitchen
I didn’t care for the texture so my hubby and I switched it up a bit.
This is the result.

Very Low Carb Peach and Blackberry Tart/Cheesecake

First blend these together until smooth:
15 oz Ricotta
3 oz Cream Cheese(chop into small pieces to ease blending with the ricotta)
3 Eggs
1/3 cup Pure Whey Isolate Protein Powder(not a protein powder blend)
1.5 teaspoons Vanilla Extract

Then add and blend a little to mix well:
1 cup Almond Flour

Then add and blend till smooth:
1 cup Frozen Peach Slices(I blended in half, then chopped the other half and only mixed them in well)

Then sprinkle these across the top before baking:
2 cups Fresh Blackberries

Bake in the oven for 40 minutes at 325 degrees. Let cool and chill in the fridge before trying to cut,
the center will be more cheese cake like, while the outer edges are a bit more solid.

Notes: For some people this is not sweet enough. For those people, drizzle a bit of honey on the top.


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Yummy Gluten Free Biscuits


1 Cup Tapioca Starch (or Cassava flour/starch or a mix of the two)
3/4 Cup Corn Meal Flour
1/4 Cup Coconut Palm Sugar
1 Tablespoon Whey Protein Powder
3 – 4 Ounces Shredded Mozarella Cheese (I used a Mozarella/Provolone mix)
1/4 Cup Olive Oil
1/4 Cup Whipping Cream
2 Eggs


Preheat oven to 375 degrees.

Mix Dry ingredients together. Add the shredded cheese. Put the wet ingredients into a measuring cup and stir/blend till smooth, then add it to the other ingredients and mix until fully combined.

Divide evenly into a 12 cup muffin pan that has been lavishly buttered.

Bake for 15 minutes, then pop them out of the pan and place on a wire rack. Eat them hot with butter and jam.

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  • 2-3 pounds of ground pork
  • Five cloves of roasted garlic or crushed raw
  • 2 teaspoons of black pepper
  • 2 teaspoons of paprika
  • 1 tablespoon of sea salt
  • 1 tablespoon of fennel
  • 1 tablespoon of basil
  • 2 teaspoons of parsley
  • 1 teaspoon of thyme
  • 1 teaspoon of Marjoram
  • 2 teaspoons crushed red pepper
  • 1 tablespoon of molasses
  • 1/4 cup of red wine


  • Crush garlic and add to meat
  • Add spices and mix thoroughly
  • Add molasses and wine and mix thoroughly

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Polish sausage


  • 2-3 pounds of ground pork
  • Five cloves of roasted garlic or crushed raw
  • 2 teaspoons of garlic powder
  • 1 tablespoon of paprika
  • 1 tablespoon of sea salt
  • 1 teaspoon celery seed
  • 2 teaspoon of Marjoram
  • 2 teaspoons black pepper
  • 1 tablespoon of maple syrup


  • Crush garlic and add to meat
  • Add spices and mix thoroughly
  • Add syrup and mix thoroughly



Cook with sauerkraut or as patties

This is very yummy

Notes:  I had to edit this because when I bought more ground pork and made it again, it came out very salty.  I increased the meat to spice ratio and it worked out better.
The second time I also roasted the garlic and I like the flavor better with it roasted.
Lastly, my suggestion is to make it in small batches.

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2 lbs Ground Turkey
3 lbs Ground Beef
1/2 – 1 lb Chorizo Sausage
2 Onions chopped
5 cloves of garlic, Chopped
1 large or 2 medium sweet potatoes grated (like hash browns)
2 Yellow Squash chopped
Roasted tomatoes or large can of tomatoes
Bell Peppers to taste (some people do not like them)
V-8 Juice
Olive Oil or butter

Salt,  to taste
Black Pepper
Ancho Chili powder
Crushed Red pepper
Chipotle Chili Powder
Chili Powder,
Garlic Powder

This is a large batch so use an appropriate pan.

1) Brown Garlic and onion in oil
2) Thoroughly mix ground meats together,
3) add base amount of spices to the meat
4) brown meat in pan, breaking it up into small pieces (bite sized)
5)  Add V-8 juice and a shot of whiskey  (op)
6) let simmer for 20 minutes
7) add in roasted tomatoes (or a can), coarsely chopped squash and shredded sweet Potato
8) Let simmer another 20 minutes
9) Add in bell peppers and chorizo sausage (chopped into pieces)
10) cover and let simmer for 20 minutes,  – taste and season appropriately.

Add a pat of butter if needed,
Even with all those spices, this chili did not come out very hot (but then again I live in Ga, and the peppers do not seem hot like they were in California)

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OMG!! I can not tell you how good this was..  It simply has to be experienced.

The original recipe came from Smitten Kitchen .  We took that recipe and turned it primal.

Here is our version:

Ingredients for the crumble:
1/2 cup of ground pecans
1/8 cup of date sugar
1 and a half tablespoons of molasses
1/2 cup of cassava flour
1 tsp ground ginger
1 tsp cinnamon
1 dash of nutmeg
1/4 cup of butter.

Ingredients for the Filling
2 large pears cored and sliced  ( I left the skin on)
3/4 cup of fresh cranberries
1/2 Tablespoon lemon juice
dash of lemon zest
1/8th cup of molasses
1/8th cup of maple
1 tsp of vanilla
1 Tablespoon of arrowroot.



Preheat oven to 350

Stir together the ground pecans, flour, date sugar,  and spices.
Melt butter and then add molasses.
Mix the butter/molasses mixture into the flour mixture until it has the consistency of putty.  Set aside

In a bowl mix up the filling ingredients, add the arrowroot last.

Move the filling to a buttered baking dish.  Spread the crumble mixture evenly over the top.  Bake for 30 minutes

Note:  we are goign to try it with apples as well.  I’ll let you know how it comes out.

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1. Roast Carrots and Turnips

  •  Preheat oven 425 degrees
  • peel and chop turnips into chunks
  • chop Carrots into chunks
  • drizzle with olive oil,
  • Add spices    salt, pepper, garlic, paprika, cumin, turmeric
  • add spicy paprika or other spicy hot spice
  • Roast for 40 minutes

2.     Pull out and let cool

3. cook bacon until crispy.

4. Mix with Mayo

  • Pour veges into a bowl
  • crumble bacon
  • add chopped onion (op)
  • Add mayo to taste



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