Heading into winter, we’ve been drinking our favorite immune system defense booster by the gallon. You can’t beat this tea for energy, defense, and feeling better if you’re already under the weather.
Primal Palette’s Ginger Tea
- 1/2 teaspoon fresh organic ginger root
- Splash of organic lemon
- Dab of organic raw honey
- Hot water. Boiling is fine. Around 185 degrees is perfect
Chocolate-Dipped Bananas With Almond Butter
Hollow out your banana, dip the end in melted cacao (or vegan chocolate chips), roll in nuts (could also use coconut flakes) and fill with almond butter!
This ingenious treat comes from our friends at Just Eat Real Food.
Green Machine Smoothie
- 12oz cup of water, with about 1.5 inches of ice.
- Between 1t - 2T of Vitamineral Green.
- 2 scoops Biochem whey protein. I like the vanilla.
- 1 organic banana (experiment with other fruits & veggies).
Toss all ingredients into a blender. 30 seconds on ice breaker mode, 1 minute on smoothie. Guaranteed no lunch time crash after this one!
Guilt-Free Fruit Salad
Who doesn’t love a good fruit salad? Sadly most recipes call for added sugar, honey, or even cream to make it sticky, and it just isn’t fruit salad tossed in a bowl all alone. Grokta threw this together on a hunch for breakfast last weekend and it was just too amazing not to share! The combination of the juice, bananas, and swishing/shaking lent a creamy texture you’d only expect with naughtier concoctions.
- 2 bananas, sliced into half inch bites
- 1/2 cup cored and diced organic strawberries
- 1/4 cup organic raspberries, gently washed
- 1/4 cup organic black berries
- 3 peeled and sectioned mandarins
- 1 Tbsp organic apple juice
- 1/2 small organic lemon or 3 teaspoons lemon juice
- Wash, Peel, and prepare all fruits and put them into a lidded bowl.
- Add the apple juice and lemon juice
- Close with the lid and swish or gently shake until the fruit is coated with the juices
- Serve immediately or for best results chill for 30 minutes before serving.
Pan Fried Bananas
This is an amazingly easy and delicious snack or addition to breakfast! If you do it right the outside is slightly crispy with bits of caramelized chewy goodness while the inside is delectably warm and super sweet.
- 1 banana per person
- Coconut Oil
- Ground Cinnamon
- With one banana per person, slice to 1/2 inch thick, sprinkle with cinnamon
- Have an old jar or can ready to pour hot excess oil into.
- Using a skillet proportionate to your batch (I used a 5 inch teflon skillet for 2 bananas) put enough coconut oil to cover the bottom of the pan and stand about 1/3 the height of your banana slices.
- Heat the oil at just above medium heat until you can tell it might start smoking soon,
- Now add banana slices in a single layer, flat side down in the oil. Immediately turn down the stove to just under medium heat.
- Fry the bananas untouched for approximately 1.5 minutes. Flip one over to check for that golden crust. Use your best judgment on extra time, but check in 30 second intervals.
- Once you’ve flipped the entire batch over, carefully drain off most of the oil. Leave enough to still coat the bottom of the pan.
- Continue cooking for 2 minutes and then serve hot!
Stove Top Grilled Teriyaki Mahi Mahi Skewers Recipe
Grokta surprised me with this one the other night and it was so good I went back for seconds and requested leftovers the next day. Easy, colorful, delicious and primal/paleo friendly. What’s not to love? As always, if you give it a try, let us know what you think in the comments!
- Cubed fresh/wild mahi mahi fish
- Red and green bell pepper
- Celtic sea salt or Palm Island Hawaiian sea salt
- Gluten free organic teriyaki sauce
- Brush all ingredients with olive oil
- Take a stove top grilling pan or large skillet and cover with tin foil
- Coat foil lightly with olive oil and place pan over burners on medium heat. Our pan covered two burners
- Flip occasionally, then with about two minutes left, brush with teriyaki sauce
- Garnish with sesame seeds and serve hot
- This is a complete meal with the fish and veggies, but to compliment the Asian flavor of the dish, a nice unsweetened black iced tea or jasmine tea goes nicely
- Watch the salt
Pumpkin-Apple Butter Glazed Pecans Recipe
Try out this easy and delicious primal-friendly holiday snack. Read on for the full recipe »
Pistachio-Cilantro Pesto Chicken Recipe
Grokta found this recipe on Epicurious the other night and gave it a go, much to my delight. Think I practically ate the enamel off the plate it was so good. Hope you like it as much as we did, and let us know in the comments if you try it out!
- Since I had skinless chicken, I just put the most of the pesto on top (instead of under the skin) and threw the rest on as sauce/garnish before serving.
- Your favorite steamed veggies
- Watch the salt
Smoked Salmon Deviled Eggs Recipe
Taken from page 88 of The Best of Fine Cooking, Make-Ahead Holidays magazine, this is the recipe I bought the whole magazine for. Packed with flavor, this is a time tested crowd-pleaser with an entirely new spin. I secretly lamented not putting just a little daub of cream cheese on top of each one, it was so much like a lox sandwich. I think I might do that for the Thanksgiving batch! Read on for the full recipe »
This was absolutely delicious with a crunchy outside and a savory flavor steeped into the fillet. Read on for the full recipe »
The Velvet Elvis Smoothie Recipe
Ingredients (serves 2)
- 12oz spring water or organic milk
- 6oz ice cubes
- 2 organic bananas, quartered
- 4 tbsp nut butter (Justin’s almond butter is our favorite)
- 1 heaping scoop of your favorite whey protein
Toss everything in a blender. Use ice breaker on pulse for about a minute, then switch to milkshake setting or medium-high until everything is thoroughly mixed.
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