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Creamy Horseradish Dip


1/2 cup mayonnaise (Whole30 compliant)

1 tablespoon prepared horseradish

1/8 teaspoon freshly ground black pepper

1/2 teaspoon salt

1/8 teaspoon fresh ground black pepper


In a small bowl, combine the mayonnaise, horseradish, salt, and the pepper and stir well. Add additional fresh ground pepper over top and serve with your favorite Beef Thins from The New Primal.

Recipe by @thewholesmiths

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Chimichurri Guacamole


1/2 cup chopped cilantro

1/3 cup chopped red onion (about 1/4 of a medium sized onion)

1/4 chopped flat leaf parsley

1 lime

3 cloves garlic, minced

1/2 jalapeño, deseeded and finely chopped

1/4 teaspoon red pepper flakes

1 teaspoon salt

3 tablespoons extra-virgin olive oil

4 avocados


Combine the cilantro, red onion, parsley, juice from 1/2 of the lime, garlic, jalapeño, red pepper flakes and 1/2 teaspoon of salt into a small bowl and stir to combine.

Add the avocado to a larger bowl and mash into a chunky consistency. Add about 2/3 of the chimichurri mix into the avocado along with the juice from the remaining half of lime and the remaining 1/2 teaspoon of salt. Stir to combine well.

Add the olive oil to the remaining 1/3 of the chimichurri mix and stir to combine. Pour the chimichurri sauce over top of the guacamole and serve with your favorite Beef Thins from The New Primal.

Recipe by @thewholesmiths

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Buffalo Chicken Dippers

(makes 10-12 individual servings)


2 pounds boneless skinless chicken tenders

1 teaspoon salt

1 cup of your favorite ranch dressing

4 carrots, peeled and cut into sticks

12 stalks celery, trimmed and cut into halves

1 bottle of The New Primal Medium Buffalo Sauce (You can also choose mild or hot depending on your preference)



Preheat your grill over high heat.

Salt your chicken tenders and add them to a large bowl. Pour 1/3 of The New Primal Buffalo Sauce over the chicken and stir to coat.

Skewer the chicken tenders onto 6 inch wooden skewers (cut yours down to make them shorter if necessary).

Add the skewers to the grill and grill on each side for 5-6 minutes. Brush additional buffalo sauce over top before removing them from the grill. Remove the sewers from the grill and let them rest for 5 minutes.

Add roughly 1 tablespoon of the ranch dressing into the bottom of a small cup. Add 2-3 carrot sticks, 2-3 sticks of celery to the cup along with one chicken skewer. Pour the remaining buffalo sauce into a bowl for extra dipping and serve.

Recipe by @thewholesmiths

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Buffalo Roasted Cauliflower



  1. Preheat the oven to 375 F. Line a large baking sheet with parchment paper.
  2. Combine the ghee, hot sauce, and minced garlic in a small bowl and mix until the ingredients are well incorporated.
  3. Place the cauliflower florets in a large bowl and toss with the sauce mixture until all the florets have some about equal amounts of the good stuff on them!
  4. Spread the cauliflower on the lined baking sheet and sprinkle with the sea salt.
  5. Bake for about 30-35 minutes, until the cauliflower is easily pierced with a fork, but not burned or mushy.
  6. If desired, serve with paleo ranch dressing (but I mean, why wouldn’t you?)

Recipe by @therealfoodwithdana

See full recipe here.

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Buffalo Chicken Chili

• 4 cups cooked boneless shredded chicken (great use for rotisserie chicken!)

• 4 stalks celery, diced

• 1 large onion, diced

• 2 tsp garlic, chopped

• 1 piece jalapeno, small dice

• 1 can rotel (diced tomato + chili)

• 2 bell peppers, diced (one orange, one yellow)

• 2 cups chicken stock or water

• 1 lime, juiced

• 1 tbsp avocado oil

• 1/4 cup cilantro, chopped

• 1/3 cup ​Noble Made Buffalo Sauce

• 1 can of coconut cream

• salt/pepper to taste


Turn on instant pot to saute function and add oil.

Once oil is warmed up, add garlic, onion, celery and bell pepper along with a pinch of salt. Saute for 5-7 minutes or until vegetables are softened.

To the instant pot, add cooked chicken, rotel, chicken stock, buffalo sauce and lime juice. Stir to combine all ingredients.

Cook on high pressure for 20 minutes.

Pressure release can be natural or quick release. Add in coconut cream and chopped cilantro and stir until combined.

Add in more buffalo sauce and salt & pepper until desired taste is reached.

Serve with cilantro and lime wedges for garnish

Recipe Created by Valerie
@thymeandjoy :
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Grain Free Boneless Buffalo Wings

Boneless Buffalo Chicken Bites are the perfect Whole30 meal or game day snack. Easy to make and oh-so tasty, these are the perfect party dish. Just choose your spice and turn up the heat on your gathering!


  • 2 pounds boneless, skin-on chicken tenders, cut in half
  • 3 teaspoons salt
  • 1 1/2 cups almond flour
  • 1/4 cup plus 2 tablespoons tapioca flour
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 3 large eggs, beaten
  • 1 cup coconut oil
  • 1 cup Noble Made Buffalo Sauce (Your choice of Mild, Medium or Hot)


  1. Season the chicken with 2 teaspoons of the salt and set aside.
  2. In a large bowl, combine the almond flour, tapioca flour, remaining 1 teaspoon salt, and the paprika. Pour the beaten eggs into a shallow bowl.
  3. In a large skillet or Dutch oven over medium heat, melt the coconut oil. Dip the chicken in the egg, letting the excess drip off, then roll in the flour mixture to coat. Set aside.
  4. Working in batches, fry the chicken until the crust is a light golden brown and the meat is cooked through, 2-3 minutes per side. Once cooked, place the chicken onto a paper-towel lined plate to drain.
  5. Once you have cooked all of the chicken bites, add them to a bowl and pour The New Primal Buffalo Sauce over top and gently toss to coat.
  6. Serve with optional carrots, celery and your favorite ranch dressing.
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Egg Roll Burger


• 1lb ground pork

• 1 egg

• 2 tbsp almond flour

• 2 tsp granulated garlic

• tbsp roasted sesame oil

• 1/4 cup green onion, chopped

• 2 tbsp Noble Made Classic Marinade

• salt/pepper to taste

• 1 tbsp avocado oil


Add all ingredient to a large bowl.

Mix together with hands until meat mixture is fully combined.

Form into 4 burger patties

Heat oil on skillet over medium high heat. Cook burgers 3-5 minutes on each side until cooked through

Recipe Created by Valerie
@thymeandjoy :
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Pulled Pork BBQ Pizza


• Pre-made frozen Whole Foods 365 Cauliflower crust

• 1/3 cup Paleo Pizza Sauce (I used liberated specialty foods – beyond paleo pizza & pasta sauce)

• 4oz paleo pulled pork (I used left over pulled pork from KeriBooksHealth instant pot recipe)

• 4 pieces cooked paleo turkey bacon

• Kite hill chive cream cheese

• 1 small sweet potato, seasoned & baked

• 1/2 cup spinach

• 1/4 cup sun-dried tomatoes

• The New Primal Mustard BBQ Sauce

• Avocado

• Nutritional yeast


  1. Preheat oven 425 degrees. Bake crust for 8 minutes; remove from oven.
  2. Pour pizza sauce on crust and spread evenly
  3. Evenly distribute spinach, pulled pork, paleo turkey bacon, sweet potato, sun-dried tomatoes and drizzle with The New Primal Mustard BBQ Sauce
  4. Crumble Kite Hill cream cheese on top
  5. Bake for another 3-4 minutes until crust is slightly browned
  6. Remove from oven. Let cool a bit and add fresh avocado and sprinkle nutritional yeast for some extra cheesy flavor.
  7. Keep The New Primal Mustard BBQ sauce near by for dipping purposes and enjoy!
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BBQ Meatloaf Burgers with Crispy Onions


BBQ Meatloaf Burgers:

1 ½ lbs ground beef

1 large egg

½ onion, finely diced

1 garlic clove, minced

¼ cup + 2 tbsp BBQ sauce

1 tsp paprika

1 tsp kosher salt

½ tsp ground black pepper

½ tsp garlic powder

½ onion powder

2 tbsp avocado oil

Crispy Onions:

1 onion, thinly sliced

2 eggs

½ cup arrowroot flour or tapioca flour

1 tsp kosher salt

½ tsp ground black pepper

½ tsp garlic powder

¼ cup avocado oil


BBQ Meatloaf Burgers:

Preheat oven to 350F. Line a baking sheet with parchment paper.

In in skillet, preheat over medium heat with 2 tbsp of avocado oil, diced onion and minced garlic.

Saute for 5-7 minutes or until onions become translucent. Remove from heat and set aside.

In a large bowl, add in ground beef, egg, ¼ cup BBQ sauce, seasonings, and the sauteed onion and garlic.

Mix until well combined, but don’t overwork the meat.

Once mixed, form into 6 burger patties. Place on baking sheet then use the rest of the BBQ sauce to spread it on top of the burgers.

Bake for 25-30 minutes depending on thickness of burgers.

Crispy Onions:

Meanwhile, preheat a skillet over medium-high heat with avocado oil.

In a shallow bowl, crack the eggs and beat until well combined.

In another shallow bowl, mix in arrowroot flour, kosher salt, black pepper, and garlic powder.

Add the onion slices to the eggs making sure they are completely coated.

Remove onion slices and place in arrowroot flour mixture. Make sure the onion slices are coated.

Using tongs, remove onions from arrowroot flour mixture, shake off excess, and then add to the preheated skillet.

Fry the onion slices for about 7-10 minutes or until golden brown making sure to flip the onions every so often.

Serve the crispy onions over the meatloaf burgers with a little more BBQ sauce.

Recipe by @dollyswholelife

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BBQ Chicken Skewers & Cauliflower Rice


• 2lbs. Organic Boneless Chicken Breasts

• Noble Made by The New Primal Mustard BBQ Sauce

• 1lb frozen organic cauliflower rice

• 1 bag frozen organic mixed veggies (peas and carrots)

• 1 medium organic sweet onion

• 4oz coconut aminos

• 2 tbsp sesame oil

• 1 tbsp avocado oil

• dry white wine

• 1 garlic clove (minced)

• 1 tsp each of coriander, turmeric, cumin

• 2 tsp chile powder

• Pinch of cayenne pepper

• Salt and pepper to taste

• Skewers


  1. Set oven to 350 degrees
  2. Cube chicken breast, add salt and pepper
  3. Quickly brown cubed chicken in avocado oil
  4. Add 4-6 (depending on size) chicken pieces onto skewers
  5. Generously smother chicken with Noble Made by The New Primal Mustard BBQ Sauce and cook in oven for 10 minutes, turn and cook an additional 10 minutes
  6. While chicken is cooking add sesame oil to a wok, add minced garlic until fragrant, begin to saute onion and veggies about 10 minutes.
  7. Deglaze with white wine
  8. When alcohol burns off add cauliflower rice and fold in veggies, cook 5 minutes
  9. Add coconut amigos and cook an additional 5 minutes
  10. Pull chicken out of oven and let rest for 5 minutes while you plate dirty rice
  11. top rice with skewers and enjoy!

Recipe by @yoloonayoyo

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4 Minute Buffalo Chicken Salad

Serving size: 4

Prep Time: 4 minutes


• 1 whole rotisserie chicken, I prefer Whole Foods naked rotisserie chicken because it is Whole30 Approved

• 1 whole poblano pepper, diced

• 1/2 cup red onion, diced

• 1/2 cup homemade mayo or Whole30 compliant mayo

• 2-3 tbsp. The New Primal Buffalo Sauce



  1. Took my previously shredded chicken, from my naked rotisserie chicken, mixed it with diced poblano pepper + diced red onion + homemade mayo + The New Primal Buffalo Sauce + salt + pepper
  2. Laid a bed of butter lettuce in  a bowl and topped it with the buffalo chicken salad
  3. Served with Jilz Crackers for making that perfect bite and additional super foods! (OMIT crackers if you are Whole30’ing)
  4. Save remainder of the chicken salad in a glass, air-tight container for another time!

Recipe by @cleanmodernmayhem

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Grilled Chicken & Roasted Vegetables

Soak the chicken breast in your favorite The New Primal marinade for a few hours, and grill it one you’re ready.

While the chicken is being grilled, chop up brussel sprouts into halves.

Toss them with some avocado oil, salt, and pepper, and then place hem face down onto a baking sheet.

Roast them at 400 F for about 20 minutes, or until they’ve reached your desired crispiness.

Once the chicken is cooked all the way through, slice it and drizzle The New Primal Mustard BBQ sauce allllllll over it 😉

Sit back, relax and enjoy your meal! Cute puppies are a bonus.

Recipe by Brittany @pleasantlypaleo

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Classic BBQ Ribs


1 rack baby back pork ribs

1/2 tsp salt

1c Noble Made by The New Primal Classic BBQ



  1. Preheat oven to 275 degrees F
  2. Remove shiny membrane covering the bony side of the rack
  3. Season the rack on all sides
  4. Place rack on 2 large pieces of aluminum foil, meaty side facing up
  5. Tightly wrap ribs in foil, crimping the edges tightly
  6. Place wrapped ribs on a baking sheet and bake for 3 hours on the center oven rack
  7. Remove from oven and carefully unwrap (meat will be pulling away from the bones) and cut into 3 rib sections
  8. Heat broiler on high
  9. Brush BBQ sauce on bony side of all slabs and broil for 2-3 minutes. Remove from broiler and flip so meat side is facing up. Brush on remaining BBQ sauce and broil 2-3 minutes or until the sauce is caramelized and bubbling (alternately, you can grill instead of broil to lock in the sauce flavor on the ribs
  10. Enjoy!

Thank you! If you have any questions, feel free to ask Kaitlyn @platedwhole



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Loaded Sweet Potatoes


1 + 3/4 lb of chicken breasts (for me this was 3 breasts)

3/4 cup your favorite bbq sauce (I used @thenewprimal)

1 tbsp Dijon mustard

Sea salt + pepper


1. Season each chicken breast generously with salt and pepper.

2. Lay breasts in crock pot as flat as possible.

3. Pour in bbq sauce and dijon, then stir to combine and evenly coat the chicken.

4. Cook on high for 3 hours (or low for 6-7 hours), shred chicken with 2 forks and stir

with sauce.

5. Let cook for another 30 minutes to soak up more of the juices.

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Buffalo Chicken Salad


1. 3 cups of cooked chicken, shredded

2. ½ cup of Whole30 approved mayo

3. ¼ cup of The New Primal Mild Buffalo Sauce

4. 1 carrot, sliced

5. 2 sticks/ribs of celery, sliced

6. Salt and pepper to taste


1. Add chicken, mayo, and buffalo sauce to bowl and mix together until every piece of chicken is

coated with mayo and sauce.

2. Add carrots and celery to bowl and mix gently.

3. Add salt and pepper to taste.

4. Refrigerate until ready serve.

Recipe Created @thedeliciousantidote
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Cauliflower Bites


  • 1 head cauliflower
  • Salt
  • Pepper
  • Garlic Powder
  • 1/4 cup Noble Made by TNP Classic BBQ Sauce
  • 1/4 Noble Made by TNP Hot Buffalo Sauce


  1. Preheat the oven 450F.
  2. Wash and chop the head of cauliflower. On a baking sheet lightly spray with olive oil and lay the cauliflower down on the sheet. Sprinkle with salt, pepper, and garlic powder. Bake for 15 minutes.
  3. Once cauliflower has baked for 15 minutes pull from oven and divided into two glass bowls. Toss one bowl in BBQ sauce and the other bowl toss in the hot sauce.
  4. Line the baking sheet with the cauliflower that has been tossed and bake for another 10-15 minutes. I like to broil the tops at the end to get them nice a crispy.
  5. You can serve as is or with ranch. (If on whole30 make sure ranch is compliant)
Recipe Created by Alisha
@norcal.mama :
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BBQ Spaghetti Squash Boats


  • 2 Tbs avocado oil
  • 1 medium spaghetti squash
  • 1 chicken breast
  • 1/4 onion chopped
  • 1/2 bell pepper chopped
  • 1 cup The New Primal bbq sauce
  • 1/2 jalapeno
  • 1 Tbs cilantro
  • Whole30 compliant ranch (optional)


  1. Cook spaghetti squash. Preheat oven to 400′ before cutting squash in 1/2. Scoop out the seeds, brush the inside with avocado oil, and bake on a lined baking sheet (face up) for 35-40 mins. Take out and let cool for 10 minute, and then add to a bowl and shred (don’t throw away squash boats)
  2. Cook chicken (grill, bake, or Instant Pot until able to shred) and then mix with 1/2 cup BBQ sauce.
  3. Heat skillet on medium heat with avocado oil. Saute onion & bell pepper for 3-5 mins, then let cool.
  4. Add sauteed veggies and chicken to squash and combine.
  5. Add mixture back into the two boats, then top with jalapeno, cilantro, remaining BBQ sauce, and ranch as desired.
  6. Enjoy!!!

Recipe Created by Dominique Mackins @charlestonfitfoodie

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Sweet Potato BBQ Chicken Sliders


  • 1 Tbs avocado oil
  • 1 medium sweet potato
  • 1 chicken breast
  • 1/2 cup The New Primal BBQ sauce
  • 1/2 avocado


  1. Preheat oven to 400′ and line a baking sheet with parchment paper. Cut sweet potato into 1/3 inch rounds and coat with avocado oil. Place on baking sheet and bake for 25 mins.
  2. Cook chicken (grill, bake, or Instant Pot until able to shred) and then mix with 1/2 cup BBQ sauce.
  3. Cut avocado into slices.
  4. When “buns” are finished cooking, assemble burgers by filling buns with bbq chicken and avocado.
  5. Enjoy!!!

Recipe Created by Dominique Mackins @charlestonfitfoodie

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Buffalo Spaghetti Squash Casserole


  • 2 Tbs avocado oil
  • 1 medium spaghetti squash
  • 2 chicken breasts
  • 1/2 onion chopped
  • 1 bell pepper chopped
  • 3 eggs
  • 1 cup The New Primal Medium Buffalo Sauce
  • 1/4 cup Whole30 compliant ranch


  1. Cook spaghetti squash. Preheat oven to 400′ before cutting squash in 1/2. Scoop out the seeds, brush the inside with avocado oil, and bake on a lined baking sheet (face up) for 35-40 mins. Take out and let cool for 10 minutes before shredding.
  2. Reduce heat to 350′
  3. Grease a 13 x 9 baking dish with avocado oil.
  4. Heat skillet on medium heat with avocado oil. Saute veggies 3-5 mins, then let cool.
  5. For the chicken: grill, saute, or cook in the oven as desired and then chop or shred into small pieces.
  6. Shred spaghetti squash and add it to a large bowl.
  7. Add sauted veggies, chicken, buffalo sauce, and ranch. Stir well.
  8. Whisk the eggs, then add to the other ingredients and mix well.
  9. Add all ingredients to baking dish and cook for 1 hour.
  10. Let cool and enjoy!!!

Recipe Created by Dominique Mackins @charlestonfitfoodie: See full recipe here

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Carolina BBQ Chicken Skewers



2 Chicken Breasts

2 Red Bell Pepper

1 Red Onion

1/2 Cup TNP Mustard BBQ Sauce

4 Wooden Skewers



1. Cut the following into large chunks: chicken breast, bell pepper, red onion

2. In a bowl, add chicken breast and 1/4 cup TNP Mustard BBQ Sauce and toss until well coated. Marinate for at least 2 hours

3. Add chicken and vegetables onto skewer in order until skewer is evenly assembled

4. Grill on medium high heat until chicken is cooked through (about 12-15 minutes)

5. Drizzle with remaining BBQ sauce

Recipe Created by Valerie Skinner @Thymeandjoy: See full recipe here

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BBQ Pineapple Pulled Pork


  • 4lb Pork Butt or Shoulder
  • 8oz TNP Classic BBQ Sauce
  • 15oz Can Pineapple Tidbits (no sugar added)
  • 1 tbsp Smoked Paprika
  • 2 tbsp Coarse Sea Salt
  • 1/4 bunch Cilantro, chopped
  • 1/2 Red Onion, small dice


  1. Dry your pork butt with paper towels.
  2. Rub with salt and smoked paprika
  3. Cut into 2-3 pieces to fit evenly inside instant pot
  4. Drain canned pineapple juice over the meat and put aside pineapple chunks
  5. Cook on Manual high pressure for 90 minutes
  6. Once Pressure is reached, let meat sit on warm setting for 1.5 hours
  7. Remove meat, add it to a bowl and discard liquid and fat
  8. Shred pork with a fork
  9. Add 5oz BBQ sauce (or until desired texture is reached) to pork and mix thoroughly
  10. Top with pineapple chunks, cilantro and red onion

OPTIONAL: to crisp up pork, place on a single layer sheet pan and broil for 5 minutes before adding pineapple, cilantro and onion


  1. Follow steps 1-4
  2. Cook on HIGH 5-6 hours or LOW for 8 hours

Recipe Created by Valerie Skinner @Thymeandjoy: See full recipe here

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Buffalo Chicken Sliders


  • 1 lb ground chicken
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup red onion, small dice
  • 1/4 cup cilantro, chopped
  • 1/4 cup TNP Buffalo sauce


  • 1 tomato, sliced
  • 1/2 red onion, thin sliced
  • 1 cup romaine lettuce
  • 1/4 cup one minute mayo


  • 2 medium Japanese White Sweet Potato
  • 1 tbsp avocado oil
  • Salt/Pepper



  1. Preheat your grill or nonstick skillet.
  2. In a large bowl combine the ground chicken, salt, pepper, italian seasoning, parmesan and buffalo wing sauce. Mix until just combined. Form into patties.
  3. Grill or pan-fry patties until brown on both sides and cooked through, about 5 to 8 minutes


  1. Preheat your oven to 350
  2. Slice potato width wise into 1/2 inch medallions
  3. Brush with avocado oil
  4. Place on baking sheet in one single layer and bake for 15 minutes.
  5. Flip and bake for an additional 15 minutes or until cooked through
  6. Assemble with toppings

Recipe Created by Valerie Skinner @Thymeandjoy: See full recipe here

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Buffalo Chicken Frittata


  • 1 dozen Eggs
  • 2 cups Cooked Chicken Breast
  • 1/2 cup TNP Buffalo Sauce, divided in half
  • 2 shallots, chopped
  • 2 stalks Celery, small dice
  • 1/4 cup Cilantro, chopped
  • 1 Green Onion, chopped
  • 1 tbsp Ghee
  • salt/pepper


  1. Pre-heat your oven to 425
  2. Heat ghee in pan over medium-high heat
  3. Add celery and shallots and sauté about 5-7 minutes or until soft
  4. In one bowl, add 12 eggs, salt and pepper and whisk until combined.
  5. Add celery shallot mix and cilantro and stir together
  6. In a separate bowl, shred chicken breast and stir in desired amount of buffalo sauce.
  7. Add egg mixture to a well greased cast iron pan.
  8. Drop in shredded buffalo chicken evenly.
  9. Swirl remaining buffalo sauce on top and cook for 25 minutes or until cooked through.

Recipe Created by Valerie Skinner @Thymeandjoy: See full recipe here

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Buffalo Party Dip


  • 8 oz Raw Cashews
  • 1/3 cup Tahini
  • 1/2 cup TNP Buffalo Sauce
  • 2 cloves Garlic
  • Salt/Pepper to tasteInstructions
    1. Soak cashews overnight in filtered water.
    2. Drain and rinse.
    3. Add all ingredients to a high speed blender and blend until smooth and creamy.

Recipe Created by Valerie Skinner @Thymeandjoy: See full recipe here

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Citrus Herb Chicken Wings by Whole Sisters


  • 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


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.


  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


  • 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


  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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