Keto Pulled BBQ Ranch Chicken Sliders

“Pulled” BBQ is a classic for potlucks, parties, game day spreads and casual family dinners. No wonder—it’s easy to make ahead (in big batches no less) and even does well for leftovers.

Still, the sauce and buns traditionally haven’t been low-carb friendly…until now.

Today we’ve got another comfort food re-do. Healthy Primal and even keto complementary, this recipe puts another favorite back on the menu.

Servings: 8

Time in the Kitchen: 30 minutes

Ingredients:

Keto Buns:

  • ¼ cup (½ stick) unsalted butter, softened + additional for greasing ramekins
  • ¼ cup Primal Kitchen® Avocado Oil
  • 1 tsp. honey
  • 1.5 cup + 2 Tbsp. (70g) almond flour
  • 10 Tbsp. (65g) ground flaxseed
  • ½ Tbsp. baking powder
  • ¾ tsp. salt
  • 3/4 tsp. baking soda
  • 6 eggs
  • 2 Tbsp. full-fat coconut milk

BBQ Ranch Chicken:

  • 1 cup Primal Kitchen BBQ Ranch
  • 2 lbs. boneless skinless chicken breast
  • 2 tsp. onion powder
  • 1/2 Tbsp. paprika
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 2 Tbsp. Primal Kitchen Avocado Oil
  • 1.5 cup water or broth
  • ¼ cup thinly sliced scallions

Toppings (optional):

  • 4 cups baby arugula
  • ½ cup thinly sliced tomatoes
  • 2 small avocados, sliced (about 1.5 cups, 400g)
  • Dressing of choice, if desired (We love Primal Kitchen Ranch Dressing with this recipe.)

Instructions:

Preheat the oven to 325 ºFahrenheit and grease 8 small ramekins (about 2.5” in diameter) well with butter. If you don’t have dedicated ramekins, you can also use small circular pyrex containers (they are approximately one cup in size).

Whisk the butter, Primal Kitchen Avocado Oil and honey together in a mixing bowl. Add the almond flour, ground flaxseed, baking powder, baking soda and salt together to the bowl and mix until combined. Whisk the eggs and coconut milk in a separate bowl and fold them into the mixing bowl until everything is well combined. Allow the mixture to rest for a minute or so and then give the batter another mix.

Pour equal amounts of batter into each of the ramekins. Bake the buns in a 325 ºF oven for 18-20 minutes. The tops of the buns should be golden and fairly firm. Allow them to fully cool before running a knife around the inside of the ramekin. Gently twist the buns to help loosen them from the ramekins. Slice the buns in half lengthwise and set aside.

To prepare the chicken, flatten the chicken breasts by placing them between two pieces of parchment paper and pounding with a mallet until they are uniform in width (around ½” thick). Flattening the chicken breasts prior to cooking ensures that they are all the same thickness and therefore will cook evenly and in a similar time frame. The overall amount of time it takes for the chicken to cook will depend upon the size and thickness of the chicken breasts.

Combine the onion powder, paprika, chili powder, garlic powder, and salt in a bowl. Rub the mixture all over the chicken and place the chicken in the fridge to marinate for an hour.

Remove the chicken from the refrigerator. Heat the Primal Kitchen Avocado Oil in a pot or deep pan over medium heat. Once hot, add the chicken breasts to the pan, keeping them in a single layer so they aren’t overlapping. Sear the chicken for 2 minutes on each side.

Add the water or broth to the pot and bring the liquid to a boil. Reduce the heat so the liquid is simmering and cover with the lid. Allow the chicken to simmer for 5 minutes, then flip the chicken breasts over and cover again. Continue cooking until the chicken reaches an internal temperature of 165 ºF (about 15-20 minutes total, depending on the size of the chicken breasts).

Remove the chicken breasts from the pot and shred them using two forks (or your hands, if you allow the chicken to cool a little first). Place the shredded chicken back into the pot and stir in the Primal Kitchen BBQ Ranch and half of the sliced scallions. Cover the pot and heat the chicken over medium-low heat for about 5 minutes. Uncover the pot and give the chicken a stir. If it looks too dry, you can add a little more dressing or water/broth. Remove the pot from the heat and stir in the remaining scallions. Allow the chicken to cool for a few minutes, stirring once or twice to help the chicken absorb any remaining sauce.

Create your sliders by scooping a portion of the pulled chicken on one half of the bun. Stack a slice or two of tomato on top followed by a couple of slices of avocado. Serve alongside an arugula salad for a full meal.

If you’d prefer to keep this dish even lower in carbohydrates, you can forego the tomatoes and/or avocados in the garnish and salad. A bit of chopped radish and/or a thin slice of red onion would work well instead.

Nutritional Information (per Bun):

  • Calories: 215
  • Net Carbs: 2 grams
  • Fat: 21 grams
  • Protein: 4 grams

Nutritional Information (per serving of BBQ Ranch Chicken):

  • Calories: 244
  • Net Carbs: 2 grams
  • Fat: 14 grams
  • Protein: 27 grams

Nutritional Information (per serving)—1 Keto Bun, 1/8 portion of BBQ Ranch Chicken with Fixings and Salad

  • Calories: 610
  • Net Carbs: 7 grams
  • Fat: 47 grams
  • Protein: 37 grams

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Salmon Foil Pack

Foil pack dinners offer the ease and convenience of single packs with zero clean-up: an attractive option for anyone looking to make the most of their evenings (while still putting a healthy meal on the table).

We think this light and tasty salmon with asparagus pack is the perfect spring dinner—and Primal Kitchen Lemon Turmeric Dressing and Marinade makes it even easier. Four main ingredients, and supper is served!

Servings: 2

Time In the Kitchen: 15 minutes

Ingredients:

Instructions:

Heat oven to 375ºF.

Divide raw asparagus and place half as well as a half salmon fillets in 2 large sheets heavy-duty foil. Fold up all sides of foil slightly to form rim. Pour 3 tablespoons of Primal Kitchen Lemon Turmeric Dressing & Marinade over each fillet half and asparagus stalks.

Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer in shallow pan.

Bake 15 min. or until fish flakes easily with fork. Cut slits in foil with sharp knife to release steam before opening packet. Top with additional dressing, lemon slices and chopping parsley as desired.

Nutritional Information (per serving):

  • Calories: 378
  • Net Carbs: 5 grams
  • Fat: 26 grams
  • Protein: 31 grams

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Keto Zoodle Alfredo

People say they love pasta, but often what they really crave is the sauce. Not that pasta is merely a “filler,” however. Noodles offer a nice texture and lighter feel—putting the sauce in a proper proportion of taste and richness within the overall dish. That may be especially true with alfredo, one of the richest sauces around. Its creamy fullness is hard to resist, and with this low-carb zoodle recipe, you won’t have to.

Servings:6

Time in the Kitchen: 20 minutes

Ingredients:

  • 3 spiralized zucchinis
  • 1 tub (250 g) organic cream cheese
  • 1 cup macadamia milk
  • 1 cup grated Parmesan cheese
  • pinch of ground nutmeg
  • 1 tbsp. Italian parsley (optional for garnish)
  • salt and pepper to taste

Instructions:

Boil zoodles in sea-water-salty water for a few minutes and drain.

For sauce, heat cream cheese with 1 cup each milk and Parmesan in a nonstick pot. Bring to a soft boil.

Season with a dash of ground nutmeg, and salt and pepper to taste.

Put zoodles in serving dish or broil-safe dish if you wish to broil for a baked look as pictured.

Pour enough sauce on zoodles and broccoli to cover them. (Note: This recipe makes enough sauce to cover almost twice as many Zoodles as pictured. There will be plenty for leftovers!)

Top zoodle mixture with extra Parmesan, black pepper and chopped Italian parsley.

Broil if desired. Serve on its own or with baked chicken, and enjoy!

Nutritional Info (per serving):

  • Calories: 230
  • Carbs: 5.2 grams
  • Fat: 20 grams
  • Protein: 8.7 grams

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2 Meat, 2 Pepper Chili

Thanks to the good folks at Paleohacks for today’s recipe.

This rich keto chili is made with two types of beef and slow cooked in bone broth for stick-to-your-ribs heartiness. This rich and simple crockpot recipe combines sirloin steak, ground bison, sweet bell peppers, and smoky ancho chiles for a recipe that is anything but ordinary. Best of all, this chili can be prepped ahead of time for a meal that reheats in a pinch throughout a busy week.

The stock for this chili is made from bone broth, or slow-simmered beef bones. When bones simmer in water overnight, they release their amino acids into the liquid, creating a liquid golden broth full of gut-healing collagen. We love this potent and flavorful bone broth recipe with leeks and rosemary, but you can also purchase plain bone broth online or in most grocery stores if you’re in a pinch.

Most of the flavor in this chili comes from dried ancho chiles. These are made from smoked poblano peppers, condensing their sweetness and adding a complexity to chili that raw pepper alone can’t match. This pepper is not spicy, making it one the whole family can enjoy. You can find dried ancho chiles in the ethnic foods aisle of most grocery stores.

Lean ground bison and tender chunks of sirloin beef are browned in a skillet before being added to the crockpot. This gives them a chance to caramelize, deepening the flavor of the chili. Both grass-fed beef and bison are rich in omega-3 fatty acids and contain more free-radical fighting antioxidants like vitamin-E than their factory-farm counterparts.

Get started by heating ghee in a large skillet over medium heat. Add onions and garlic. Sauté for 5 minutes, then pour them into the crockpot. Next, turn up the heat to medium-high and add the diced steak and ground bison to the skillet to brown for seven or eight minutes. Drain and discard any fat, then pour the meat over the onions in the crockpot.

Add the ancho chiles, tomatoes, bone broth and dried herbs to the crockpot, then cover and set to low heat for six hours. Add a chopped green bell pepper to the crockpot for the last hour of cooking to help keep it crisp. Ladle the chili into bowls and garnish with freshly chopped cilantro.

Looking for more keto recipes? Check out these 23 paleo and keto-friendly snacks.

Time In the Kitchen: 10 minutes

Cook Time: 6 hours, 15 minutes

Servings: 6

Tools:

  • Large skillet
  • Crockpot

Ingredients:

  • 1 tbsp ghee
  • 1 small white onion, chopped
  • 1 tsp minced garlic
  • 1/2 lb sirloin steak, cubed
  • 1 lb ground bison
  • 2 medium, dried ancho chili peppers, finely chopped
  • 2 (14.5 oz) cans diced tomatoes
  • 2 cups beef or bison bone broth
  • 2 tbsp cumin
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1 green bell pepper, chopped
  • Chopped cilantro, for serving

Instructions:

1. Heat ghee in a skillet over medium heat. Add the onions and garlic and sauté for 5 minutes, stirring occasionally. Pour the onions into the crockpot and return skillet to the stovetop.

2. Add the diced steak and ground bison to the skillet and turn the heat up to medium-high. Brown the meat for 7-8 minutes, stirring occasionally. Drain and discard any fat. Pour the meat into the crockpot.

3. Add the ancho chiles, tomatoes, bone broth, cumin, oregano, paprika and sea salt to the crockpot. Cover and set to low heat for 5 hours.

4. Add the bell pepper to the crockpot and cook on low heat for one more hour.

5. Ladle the chili into bowls and garnish with cilantro.

Nutritional Info:

  • Calories: 257
  • Carbs: 4.7 grams
  • Fat: 11 grams
  • Protein: 34 grams

Thanks again to Paleohacks for today’s recipe. Have a great Sunday, everyone.

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Keto Waffle Breakfast Sandwich (+ a Giveaway!)

Breakfast: it’s perhaps the menu with the most stumbling blocks for those living low-carb. Eggs are great, but—let’s face it—get old without some variety. At times we may find ourselves missing the traditional breakfast classics we might have enjoyed at one point—even when we know they don’t fit our current health goals.

But who said keto was about deprivation? Not us, for sure. With a huge array of keto-friendly classic recipes, we’re hellbent on showing the world just how great keto eating can be—with real food, full flavor and no compromises. So, back to breakfast now…. We dare you to bring this savory keto waffle breakfast sandwich to work—and see just how many people you convert.

Enjoy—and be sure to check out this week’s giveaway with our friends at Birch Benders (below)!

Servings: 2 sandwiches

Time In the Kitchen: 30 minutes

Ingredients:

  • 3/4 cup Birch Benders Keto Pancake and Waffle Mix
  • 1/2 water
  • 1 tbsp coconut oil
  • 2 eggs
  • 3 slices bacon
  • 2 sandwich slices of cheddar (or cheese of choice)

Instructions:

Mix Birch Benders Keto Pancake and Waffle Mix with water and coconut oil according to package instructions.

Grease mini waffle iron with Primal Kitchen® Avocado Spray Oil. Pour batter into waffle iron and cook according to iron instructions.

While mini waffles are cooking (or before), scramble 2 eggs in small skillet.

Cook 3 strips of bacon (in oven at 400 ºF/205 ºC).

When mini waffles are done, let cool slightly on plate or cooling rack.

When cooled, top two of the waffles with cheese slices, 1 1/2 bacon strips each, and divided scrambled egg. Top with the remaining two mini waffles to make 2 sandwiches.

For a little extra spice, add Primal Kitchen Chipotle Lime Mayo. Now dig in….

Now For the Giveaway…

Have we won you over yet to Birch Benders easy and incredible mixes? (They have a paleo version, too, btw.)

Just follow @marksdailyapple and @birchbenders on Instagram and comment on today’s MDA Instagram giveaway photo with your favorite keto recipe.

One lucky (random) winner will score a Primal Kitchen package worth $100: Vanilla Collagen Fuel, Classic Mayo, Chipotle Lime Mayo, Ranch Dressing, Green Goddess Dressing, and Caesar Dressing.

Good luck—and bon appetit!

Nutritional Information (per sandwich):

  • Calories: 415
  • Net Carbs: 6.6 grams
  • Fat: 32.6 grams
  • Protein: 22 grams

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Low-Carb & Keto Chayote “Apple” Crisp

Chayote squash is having its day in the sun as of late, but it’s been used for centuries in Latin American cooking and baking. The chayote squash (also known as mirliton squash) is a mild-tasting, relatively low carb, and versatile fruit with a good dose of vitamin C. Because of its hardness, you’ll definitely want to eat it cooked, but the end result will be worth it: a tender but slightly crisp fruit that bears a resemblance to pear or jicama and that takes on the particular flavors of any recipe—sweet or savory.

Note: there’s a little extra prep involved with chayote, but we think the additional few minutes are well worth the approximately 50 grams of carbs spared (full recipe).

Time In the Kitchen: 20 minutes

Servings: 6

Ingredients:

Filling

  • 5 cups chayote squash
  • 1 tbsp cream of tartar
  • 5 tsp cinnamon
  • 1 tbsp lemon juice
  • 1/2 cup Swerve (or equivalent of favorite sugar-free sweetener (e.g. monk fruit, etc.)

Crumble Topping

Instructions:

Preheat oven 350 ºF/175 ºC

Prep the squash. (This video has a good rundown of the process.) In a nutshell, cut the top inch off the fruit and let the liquid bubble up on the exposed flesh of the fruit. Rub the cut top piece over the exposed area for a full minute to draw up and out more liquid. This will create a froth as pictured. After the full minute, wipe off this froth with a clean paper towel. (Although the liquid/froth is completely safe, it may cause a mild tingly feeling if you get it on your fingers.)

Cut the fruit in half and remove the seed, along with the white flesh directly around it.

Cut squash into 1/4 inch slices.

Place in pot along with cinnamon, arrowroot or cream of tartar, lemon juice and sweenter. Cook over medium heat for about 10 minutes so that the squash starts to become tender.

Pour into ramekins.

Put all the crumble topping ingredients into a food processor and pulse until the butter is well incorporated and it looks good and crumbly.

Pour over top of squash.

Bake 30 minutes (or 45 minutes if baking as an 8-inch pie)

Nutritional Information (per serving)

  • Calories: 345
  • Net Carbs: 8 grams
  • Fat: 28 grams
  • Protein: 12 grams

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Instant Pot Oxtail Stew

People don’t talk about oxtail stew these days, but it’s a true Primal-worthy classic. With an arguably richer taste than beef and more succulent feel when cooked for stew or soup, oxtail might just become a new favorite. But the real difference (and reason behind the appealing stewed texture) is the ample connective tissue—an incredible source of collagen for the benefit of skin, hair, joint health, performance and more. (Since we used bone broth here in lieu of water or regular stock, this recipe is one of the best you can make for collagen content.) You’ll enjoy warming up with this gelatinous, flavorful and hearty dish on a late winter night. And you might consider making an extra batch: it tastes even better the next day.

Time In the Kitchen: 25 minutes (plus cook time)

Servings: 4

Ingredients:

  • 2 pounds grass-fed oxtail
  • 1 1/4 cup beef bone broth
  • 1/4 cup Primal Kitchen® Barbecue Sauce
  • 1 lb. small red potatoes (about 6), cut into bite-size pieces
  • 4 large carrots, cut into 1-inch-thick slices
  • 1 large onion, cut into bite-size pieces
  • 2 slices nitrate-free bacon, cut into 1-inch pieces
  • Salt and pepper to taste

Instructions:

Heat Instant Pot on Saute and crisp chopped bacon. Remove and drain on paper towel.

Season oxtail and sear on all sides in bacon fat (3 min per side).

Add in other ingredients and cook 45 minutes on Manual High (Sealed). Let vent 15 minutes.

For slow cooker: cook bacon and sear oxtail in separate pan. Then cook all ingredients in slow cooker on low for 8 hours.

Nutritional Information (per serving):

  • Calories: 719 
  • Net Carbs: 24.6 grams
  • Fat: 36 grams
  • Protein: 67 grams

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Tahini Fudge

Fudge…the creamy, rich squares of pure decadence we might associate with the holidays (or with trips to grandmother’s house). A little sure went a long way, but still…. With versions that typically call for everything from three cups of sugar to marshmallow fluff to sweetened condensed milk, fudge isn’t exactly a realistic Primal option. In fact, however much we may have loved it as kids, most of us have tastes too far adapted from this level of sweetness for it to hold the same temptation anymore. (Does anyone’s teeth hurt right about now?)

But that was then. This is now—with a whole different, Primal take on this classic. We happen to think this recipe is what fudge was always meant to be—all the rich texture and creamy feel (from healthy fats)…with a fraction of the carbs. Enjoy!

Ingredients:

  • 1 packet of Primal Kitchen® Collagen Peptides (optional for nutrition benefit)
  • 1/2 c organic tahini
  • 3/4 c organic coconut butter
  • 1/4 c SunButter (no sugar added)
  • 1/2 fresh vanilla bean
  • 3 tbsp maple syrup
  • 1/2 bar of unsweetened chocolate
  • Sea salt flakes to top

Instructions:

Melt and mix everything (except the chocolate and salt) in a double-broiler. Let cool to room temp.

Chop the chocolate into chips and stir into fudge mixture.

Pour into a silicon cube tray, sprinkle with salt flakes and let chill in the fridge until super firm.

*Store covered in the fridge.

Nutritional Information (per serving):

  • Calories—312
  • Carbs—9 grams
  • Fat—27.5 grams
  • Protein—7 grams

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