Ribs, sweet potatoes and green beans from the garden

Ribs were super easy!
Make your own ketchup fromPrimal Blueprint Cookbook.
Sprinkle ribs with salt and pepper. Chop 2 onions and put on top of ribs.
In another bowl mix apple cider vinegar, worstershire, ketchup, salt, red pepper, and chili powder, then drizzle over ribs.
Cook at 350 for an hour and a half covered with foil.

Mini lettuce tacos

I cooked the skirt steak in a crockpot for about 4 hours on low with hot sauce, lime juice, and salt. Then we wrapped them in lettuce with our favorite toppings... 

Morrocan Chicken and Zucchini

Yummmmmy!! Smells like nothing I have ever smelled before. It's from the Primal BluePrint Cookbook... Super good!

Torchys tacos in a bowl... Can't be beat!

Ribs with fresh squash and salad

The trickiest part of making "primal" ribs is the sauce. It is tricky how much sugar is in bbq sauce, so be careful when purchasing. Ribs are very easy to cook if you have a great sauce. 

Lemon Caper Chicken alongside Chard with Roasted Beets

To make the lemon caper sauce, 

I just saute the chicken in a skillet with olive oil after sprinkling salt and pepper.

Then when the chicken is done I add about 1/4th a cup of white wine or chicken broth and the juice of about 2 good juicy lemons. 

Let that warm up with the chicken then mix in cream or coconut milk until it is the desired color. Remember to stir it as you go, so you have a good gauge of how much to put in. 

Let the juices simmer until you reach your desired consistency. You don't want it to be very soupy.

Right before serving add capers. I love a lot of them!

Bon Apetit!~

Meatloaf with a Spectacular Citrus Salad

Good Eats Meatloaf

Recipe modified by one from Alton Brown on the Foodnetwork

Prep Time:

25 min

Inactive Prep Time:

--

Cook Time:

45 min

Level:

--

Serves:

6 to 8 servings

Ingredients

• 6 ounces of ground flax seed
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• 1/2 red bell pepper
• 18 ounces ground chuck
• 18 ounces ground sirloin
• 1 1/2 teaspoon kosher salt
• 1 egg

For the glaze:

• 1/2 cup primal catsup
• 1 teaspoon ground cumin
• Dash Worcestershire sauce
• Dash hot pepper sauce
• 1 tablespoon honey

Directions

Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Printed from FoodNetwork.com on Mon Mar 28 2011

© 2011 Television Food Network, G.P. All Rights Reserved

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Buffalo Lime Taco Lettuce Wraps

I never noticed before all of the junk that is in normal taco seasoning, so this recipe caused me to go on a hunt for a "healthy way" to season tacos...
When I read the ingredients for store bought taco seasonings, I noticed there was sugar, flour, corn starch, several assorted "gums", and preservatives and artificial flavors.  Since I am on a mission to avoid, excess junk in my food, I decided to figure out a better way.
After cooking the buffalo meat, I squeezed about 1/2 cup of lime juice on it to give it a kick.
Then I mixed in chili powder, garlic powder, dried onions, cumin, salt and pepper. It takes a lot of seasoning for the meat to catch on to the flavor, so it all totaled about 1/4 cup.
These tacos were great. For toppings, we added onion, cilantro, sour cream, cheese, and fresh tomatoes.

Italian Braised Chicken

This was a Better Homes and Gardens Recipe that I adapted to make it more primal...

2-2 1/2 lbs of chicken 

1 fennel bulb cored and cut into thin wedges.

1 medium yellow sweet pepper

1 medium onion 

3 cloves of garlic

1 teaspoon fresh snipped rosemary or 1/2 tsp dried rosemary

1 teaspoon fresh snipped oregano or 1/2 tsp dried oregano

1/4 tsp crushed red pepper

1 14.5 oz can of diced tomatoes undrained

1/2 cup dry white wine or chicken broth

1/4 cup tomato paste

1/4 cup parmesan cheese

1 tablespoon fresh snipped parsley

I put everything into the crock-pot except the cheese and parmesan cheese. Place chicken in first and then everything else on top. Cover and cook on low for 5-6 hours or on high for 2 1/2-3 hours.

Sprinkle each serving with parsley and parmesan.

For a super tasty alternative, I used goat cheese instead of parmesan. It is alot creamier and has tons of flavor! 

"SWEET AS LEAH" SCALLOPS

This dish was inspired by my sister who said "it was the best thing she had ever cooked", so  how could I not try it the next night! 

1. Preheat oven to 375. 

2. Wrap scallops in bacon and hold together with a toothpick. (We used Wright's maple bacon, which is our favorite! I think any bacon will do the trick!)

3. Bake in oven for 15 minutes.

4. While that is cooking combine the following ingredients into a small saucepan...: the juice of one lemon, 1tablespoon of butter, 1 clove of garlic, and add two tablespoons of honey.

5. Simmer on the stove until it is all melted together.

6. After 15 minutes of baking scallops, pour the sweet lemon butter garlic juiciness over the scallops. 

7. Flip them over and get both sides with the goodness.

8. Place back in the oven for 15 more minutes at the same 375 temperature.

Healthy and Deee-lish-us!

Meatballs, organic tomato sauce, carrots, and a salad!

Beef with Broccoli

I love Beef with Broccoli take out but I am just not sure what all is in that delicious treat! So here is my Primal version.  

Ingredients:

1 pound skirt or flank steak

1 head of broccoli

5 handfuls of bean sprouts

4 teaspoons of minced garlic

1/4 cup of cilantro

1/4 cup of mint

1/2 cup wheat free Tamari 

1 tablespoon chinese 5 spice (You can buy it or look it up online, its not too hard to make out of spices you probably have on hand. I think its cinnamon, cloves, etc...)

Cauliflower steamed then lightly chopped in blender to look like rice.

1. Marinate the meat in chinese 5 spice powder, garlic, and 1/2 cup of wheat free Tamari Sauce for several hours.

2. Melt 3 tablespoons of butter in a pan and Saute all of the above in a skillet until meat is cooked well.

3. Add broccoli until cooked well.

4. (Begin steaming cauliflower for rice substitute if you want it.)

5. Add bean sprouts to beef and broccoli and cook for 3-4 minutes.

6. If the meat mixture looks dry add more Tamari.

7. Add chopped cilantro and mint at the last minute before serving.

SMOKED BRISKET

Brisket is my favorite and a much talked about subject in my family. Everyone has a special way of cooking it to perfection.  I wish it didn't make the whole house smell like smoke for a week, but it is really worth it! Lucky for me my boyfriend enjoys smoking a brisket so much that he doesn't even care that it takes up his entire day and sometimes nights! 

I love it by itself and then mix it will eggs for breakfast. I also love a brisket wrap in lettuce.

This one is fabulous because I can eat it for multiple meals!

Super Easy Onion Pork Chops

My Austin Zola taught me about this one. She dumps one packet of onion soup mix over some pork chops and then chops up half an onion and throws it in the oven. I loved the simplicity but after reading what is in onion soup that was not an option... So I went to the farmers market and asked my favorite spice lady how she would do it.  Here is my version...

Onion Soup Mix 

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon parsley dried or fresh

8 teaspoons of chopped onion dried 

1/4 teaspoon salt

1/4 teaspoon celery salt

4 teaspoons beef boullion flavoring (I used an organic one that was a liquid so I just poured it over the chops before putting the powder mix on top.)

Mix together in a bowl.

Preheat oven to 350

Chop 1/2 of an onion and put on top of pork chops in oven safe dish. 

Drizzle a very small amount of honey on pork chops, about 1 tablespoon.

Pour powder mix over chops.

Cover chops with foil.

Bake at 350 for 30 minutes 

Lower temp to 300 for 30 minutes.

ENJOY!!

Chicken Fajitas with Lettuce Wraps

What is Primal?

To me, it means No GRAINS, No SUGARS, and as many fruits and vegetables as I can squeeze into the day! It means organic, fresh, grass-fed, protein from a reliable source. It means food that will support my energy levels and the demand that I place on myself through workouts.  To me, being PRIMAL is not just a diet, it is amazingly good food that makes me excited to be cooking dinner. I have been doing it for just a few months and it just fits. It works well with my life! Try it!

Steak from the grill, sweet potatoe, brussell sprouts, and spinach from my garden!

Yummy!!

Sweet and Spicy Silky Chicken...

It all started with a fresh chicken from the farmers market and super fresh ingredients...

I served the chicken and spicy silky sauce over cauliflower and it was one that I will repeat again!

This one is so many steps that I am going to take this time to say, I would cook this and many others for you every week if you contact Texas Bonvivant! 

I just can't give away all of my secrets!

At Texas Bonvivant they can help by shopping for you or by having the whole meal prepared and ready at your door. It is your choice for what works for you, but it will be organic fresh food food prepared to be primal and delicious! 

Eggs done a Different Way!

Zucchini Egg Bake
Ingredients:
1/2 lb. Sausage or bacon
3 c. Shredded Zucchini drained
( you can shred with a food processor or a cheese grater)
5 eggs
1/2 c aged Parmesan cheese
1 small onion
Preheat oven to 350.

1. Cook sausage in skillet until done then take out of the pan and set aside.
2. Chop a small onion and sauté in the oil from the sausage
3. Chop 4 cloves of garlic put in with onions.
4. Add 1/2 tsp salt and pepper then take onion mix out of the pan and add to sausage.
5. Saute shredded zucchini in the same pan until it all looks cooked, about 5-10 min.
6. Take out and squeeze excess water. Zucchini has a lot of excess water, I usually put it in a towel and squeeze.
7. Turn off heat and combine all ingredients back into the pan together.
8. Add eggs.
9. Place in a baking dish, I usually use a 9x13 glass casserole dish.
10. Add cheese on top before putting in the oven.
11. Bake for 25-30 min until cheese is melted.

This is great as a side for dinner or for a healthy breakfast. I like to cook it early in the week, then I have breakfast for the rest of the week. Let me know what you think!

Tender Fall Apart Brisket with Carmelized Onions, Tomatoes, and Mashed Cauliflower

I got this recipe at Marks Daily Apple Blog. I usually just go
there for ideas and inspiration, but I copied this recipe almost like it was listed and it was aMaZinG!!
I think it might be the best one yet!!

I made two small modifications by leaving out the celery, just because I didn't have any.  Also, I chose to cook it on low all day long in the crock pot, instead of in the oven, which was about 8 hours for our 4 pound brisket.

I steamed some cauliflower, then blended it in the blender with a little butter, salt, pepper, and heavy cream.

If there is something you must try, THIS IS IT! Enjoy!

I have copied the recipe below: 

Ingredients:

4 Servings

• 2 pounds beef brisket
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons oil
• 2 white or yellow onions, sliced
• 4 celery stalks, sliced
• 4 garlic cloves, roughly chopped
• 1/4 cup apple cider vinegar
• 1 tablespoon dried parsley
• One 28-ounce can diced or whole tomatoes or 3 cups chopped fresh tomatoes with juice
• 1-2 cups beef stock

Instructions:

Preheat oven to 350 degrees.

Season brisket with salt and pepper. Over medium-high heat, add oil to either a Dutch oven or a skillet. Brown the brisket on each side, 8-10 minutes total. Set the meat aside.

Turn heat down to medium. Add onions and celery to the same skillet and sauté until nicely browned, about 12 minutes. Add garlic and vinegar and scrape up any browned bits stuck to the pot. Add dried parsley, tomato and stock and bring to a simmer.

Return brisket to the Dutch oven, or transfer everything into an oven-proof dish that is large enough to hold the meat and vegetables. (You can also transfer the ingredients into a slow cooker at this point, instead of using the oven).

Braise in the oven, covered with a lid or tight foil, for 2 1/2 hours or until the meat is tender enough that it easily pulls apart with a fork.

Primal chicken tenders with jalapeño cilantro chimichurri salad

I saw a lady eating fried chicken tender salad the other day and I wanted one too.  So, I came home and made my own rendition, but primalized!!

1. Beat up some chicken breasts with a mallat until flat, cut into strips.

2. get out 3 small (cereal size) bowls

    a. 3 egg whites

    b. almond flour 1/2 a cup or so

    c. coconut shavings and ground flax seeds to calm down some of the coconut flavor, but flax is not necessary.

3. Dip each strip in the bowls
4. lightly saute in a pan with oil, I used grapeseed oil, for 3-5 on each side.

5. Lay on a bed of lettuce after cooking.

6. Begin Chimichurri Sauce

Chimichurri Sauce

1. In a blender or chopper or food processer

    add: one bunch of cilantro, 1 red bell pepper, 1 tsp salt, 2 tbsp olive oil, 1 tsp of white vinegar

2. Serve!

The best part is that I can eat this healthy salad while my non-dieting partner can eat the same chicken tenders with gravy and mashed potatoes and he is super stoked that I cooked his favorite meal!