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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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