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Citrus Herb Chicken Wings by Whole Sisters

Ingredients:

  • 1 cup almond flour
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 package chicken wing and drumettes
  • 1 1/2 cups The New Primal Citrus Herb Marinade and Cooking Sauce
  • 1 lime, juiced
  • 1 tsp ginger, grated

Instructions:

Flour Mixture:

  1. Combine almond flour, chili powder, garlic powder, salt and pepper in a bowl. Stir well to incorporate all the ingredients.
  2. Dredge chicken wings and drumlettes in the dry mixture, shake off any excess mixture.
  3. Place on parchment lined baking sheet.
  4. Bake at 450 for 45 minutes.

Sauce: 

  1. Place 1 1/2 cups of The New Primal Citrus Herb Marinade in a sauté pan.
  2. Bring to a boil; then reduce to a simmer for 20 minutes. Stir often as sauce will begin to thicken up.
  3. Remove from the heat; add lime juice and ginger.
  4.  Add cooked wings and drumlettes to the sauce, coat well.

Final Bake:

  1. Place coated wings and drumlettes on the same lined parchment paper you used to bake them in.
  2. Bake at 500 degrees for 5 minutes.
  3. Serve!

*Recipe created by The Whole Sisters, Nan and Nicole!

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Grilled Drumsticks & Citrus Herb Cauli Rice by LexisCleanKitchen

Ingredients:

  • 1 pound chicken drumsticks
  • 1/2 cup The New Primal Citrus Herb Marinade and Cooking Sauce + 3 tablespoons, divided
  • 1 pineapple, cut into rings
  • 1 tablespoon avocado oil or oil of choice
  • 1 red bell pepper, sliced
  • 1 green or yellow bell pepper, sliced
  • 1 head broccoli, cut into florets
  • 1 cup snap peas
  • 1 cup sliced purple cabbage
  • 1 package cauliflower rice, or 12 ounces
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Pinch red pepper flakes
  • Juice of 1/2 lime
  • 1 tablespoon each: chopped mint, parsley, cilantro
  • Garnish with lime wedges, sliced scallions, and chopped cilantro

Instructions:

  1. Pat chicken dry and season with salt and pepper. Marinate chicken in 1/2 cup of marinade for 2 hours or up to 8 hours/overnight.
  2. Heat grill to medium heat and grill drumsticks for 7 minutes on each side or until no pink remains.
  3. Grill pineapple rings for 2 minutes on each side.
  4. In a large skillet, heat oil and sauté veggies for 5-8 minutes until tender.
  5. Add in cauliflower rice, remaining sauce (3 tbsp), spices, lime juice, and herbs.
  6. Let cook over low heat for 5 minutes.
  7. Assemble plates and devour!

*Recipe created by Lexi’s Clean Kitchen! 

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Classic Marinated Beef Short Ribs

Ingredients:

  • 3 pounds beef short ribs
  • 1 large white onion, chopped
  • 1 clove garlic, roasted
  • 1 carrot, peeled and chopped
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 1 bunch sage
  • 2 cups beef broth
  • 2 cups The New Primal Original Marinade and Cooking Sauce
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 3 tablespoons coconut oil

Instructions:

  1. Marinate the short ribs for 6 hours in The New Primal Original Marinade and Cooking Sauce. Remove from Marinade.
  2. Preheat your oven to 350 degrees.
  3. Heat the coconut oil in a large roasting pan over medium high heat.
  4. Sear the short ribs on all sides until a golden brown crust forms.  Remove the short ribs and set aside.
  5. Add the carrot, onion, and garlic to the roasting pan. Cook on medium high heat until the onion becomes translucent and the contents on the bottom of the pan begin to lift.
  6. Add the short ribs back to the pan as well as remaining ingredients.
  7. Add beef broth, and 1 ½ cups of The New Primal Original Marinade and Cooking Sauce.
  8. Bring to a simmer, cover, and place in preheated oven until short ribs are fork tender. (about 3 hours)
  9. Remove short ribs.
  10. Strain the sauce from the remaining vegetables and reduce by ½ for a rich sauce to top the short ribs.
  11. Serve with Sweet Potato Gratin!

*Recipe created by Jeremiah Schenzel and Nick Dowling from Charleston, SC!

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Short Ribs + Sweet Potato Gratin

Ingredients:

  • 2-3 large sweet potatoes
  • 1 stick unsalted butter – softened
  • ½ cup creamy almond butter
  • 1 teaspoon curry powder
  • 1 teaspoon cumin
  • 3 cloves garlic, roasted

Instructions:

  1. Preheat oven to 350 degrees.
  2. Thinly slice the sweet potatoes – using a mandolin for more precise cuts.
  3. Combine the almond butter, butter, spices, and roasted garlic in a bowl.  Stir until a consistent mixture forms.
  4. Grease an oven safe baking dish. Place a layer of potatoes, followed by a layer of the almond spread.  Repeat.  Bake until you can insert a knife with no resistance, about 30-40 minutes.  Allow to cool and remove from pan with a spatula.
  5. Serve along side The New Primal Classic Marinated Beef Short Ribs. Enjoy immediately!

*Recipe created by Jeremiah Schenzel and Nick Dowling from Charleston, SC!

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Spicy Marinated & Braised Veggies

Ingredients

  • 1 whole eggplant, halved
  • 1-2 medium zucchinis, halved and sliced
  • 1-2 yellow summer squash, halved and sliced
  • 1 bunch asparagus, blanched
  • 1 portobello mushroom cap, cleaned and sliced
  • Pea shoots
  • 1 cup quinoa – cooked
  • 1 tablespoon of fresh lemon zest
  • 1 cup of The New Primal Spicy Marinade and Cooking Sauce
  • Salt to taste

Instructions

  1. Half and score the eggplant. Marinate eggplant halves and mushrooms, flesh side down with The New Primal Spicy Marinade and Cooking Sauce for 6 hours
  2. Remove eggplant and mushroom slices and set aside.
  3. Sauté the zucchini, squash, and onion in 1 Tbsp of coconut oil for 2-3 minutes. Add the mushrooms and sauté for another minute. Stir in the quinoa and set aside.
  4. Remove the eggplant from the marinade and char the skin over a high flame, until the skin is crispy while the flesh remains soft. Cool slightly and slice into rounds.
  5. Place asparagus in a large serving platter; add sautéed vegetables with quinoa and top with the crisp eggplant. Garnish with pea shoots.
  6. Serve and Enjoy!

*Recipe created by Jeremiah Schenzel and Nick Dowling from Charleston, SC!

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Citrus Herb Marinated Chicken

Ingredients:

  • 2-1/2 pounds skinless chicken thighs, bone-in
  • 2 cups of The New Primal Citrus Herb Marinade and Cooking Sauce
  • 1 medium onion, diced
  • 2 cloves garlic, smashed
  • 1 ½ inch of ginger, peeled and roughly chopped
  • 2 cups chicken bone broth

Instructions:

  1. Marinate the chicken thighs in The New Primal Citrus Herb Marinade and Cooking Sauce for 6 hours.
  2. Remove from marinade and place in a slow cooker on high with onion, garlic, bone broth, and ½ of the marinade liquid.
  3. Cook the chicken on high for 4 hours or until chicken can be pulled apart with a fork.
  4. Use in salads, soups, or as Chicken Lettuce Wraps in the following recipe!

*Recipe created by Jeremiah Schenzel and Nick Dowling from Charleston, SC!

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Chicken Lettuce Wraps & Asian Slaw

Ingredients

PURPLE CABBAGE SLAW:

  • 1/2 cup carrot, shredded
  • 1/2 purple cabbage, shredded
  • 1/3 cup red onion, finely diced
  • 4 tablespoons tamari
  • ½ lemon, juiced
  • ½ lime, juiced
  • 1 garlic clove, grated
  • ¼ cup cilantro leaves
  • ½ tablespoon salt

LETTUCE WRAPS

  • ­1 tablespoon toasted sesame seeds
  • Citrus and herb marinated chicken from previous recipe
  • Purple cabbage slaw from above
  • 1 jalapeño, thinly sliced
  • 1 head butter lettuce, leaves detached

Instructions

  1. Start with chicken previously marinated in The New Primal Citrus Herb Marinade and Cooking Sauce, pull apart with fork.
  2. Combine all ingredients and let sit refrigerated for at least 1 hour, stirring occasionally.
  3. To assemble, pile the lettuce leaves with a spoonful of chicken and the slaw. Top with a sprinkle of sesame seeds and jalapeño.
  4. Feast immediately!

*Recipe created by Jeremiah Schenzel and Nick Dowling from Charleston, SC!

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