Saturday, September 3, 2016

PRIMAL KITCHEN™ Honey Mustard Vinaigrette Short Ribs & Radicchio Salad

Welcome! If you want to lose weight, gain muscle, increase energy levels or just generally look and feel healthier you've come to the right place.

Here's where to start:

  1. Visit the Start Here and Primal Blueprint 101 pages to learn more about the Primal lifestyle.
  2. Subscribe to my weekly newsletter to receive an eBook called Primal Blueprint Fitness and more - all for free.
  3. Cut to the chase by visiting There you'll find books, food, and the best supplements on the planet to help you take control of your health for life.

Thanks for visiting!

PrimalShort ribs are often braised for hours, but when the weather outside is hot and you don’t want to turn on the oven, there’s a better way. Marinate those ribs, and throw ‘em on the grill.

PRIMAL KITCHEN™ Honey Mustard Vinaigrette serves double-duty here as a marinade for meat and a dressing for salads. The vinaigrette does all the work while you sit back and relax. There’s no chopping or stirring needed to put this 4-ingredient meal together, and your kitchen will stay so clean, it won’t even look like you’ve made dinner.

As a marinade, the vinaigrette’s tangy mustard flavor pairs perfectly with beef and the honey caramelizes the edges of the ribs as they cook. As a salad dressing, the vinaigrette adds a hint of sweetness to balance the bitter and spicy flavors in the radicchio and arugula salad. Piled together on a plate, the grilled honey mustard short ribs and the radicchio salad are a bold and flavorful combination. It’s a meal you’ll want to eat all summer.

Servings: 4

Time in the Kitchen: 30 minutes plus 2 hours to marinate


  • 1 1/2 pounds boneless short ribs, 1 1/2 -inch thick (680 g/38 mm)
  • 1/2 cup plus 1/4 cup PRIMAL KITCHEN™ Honey Mustard Vinaigrette, divided (120 ml + 60 ml)
  • 1 head radicchio, cut into fourths, leaving the leaves attached at the bottom core
  • 4 large handfuls arugula


In a large sealable plastic bag, combine the short ribs with 1/2 cup/120 ml PRIMAL KITCHEN™ Honey Mustard Vinaigrette. Toss and turn the bag to make sure all the meat is coated in vinaigrette. Marinate 2 hours in the refrigerator.

Remove the ribs from the marinade, and season lightly with salt.

Prepare a grill for medium-high heat; lightly oil grate.

Grill short ribs, turning as needed until lightly charred on all sides, 8 – 12 minutes total.

Let the ribs rest 10 minutes, then slice against the grain.

While the ribs are resting, brush the radicchio wedges lightly with olive oil. Grill the radicchio wedges 1 to 2 minutes on each side until charred. Remove from the grill, trim off the bottom core, and thinly slice the leaves.


In a large bowl, toss the radicchio and arugula with 1/4 cup/60 ml PRIMAL KITCHEN™ Honey Mustard Vinaigrette.

Serve the sliced short ribs over the radicchio and arugula salad.


Not Sure What to Eat? Get the Primal Blueprint Meal Plan for Shopping Lists and Recipes Delivered Directly to Your Inbox Each Week. Now Available as an App!


from Mark's Daily Apple

Zucchini, Ricotta and Lemon Pizza

My recipe for a simple summer evening: Invite friends over, uncork a bottle of rosé and make a few of these zucchini ricotta pizzas. With just a handful of ingredients, these end-of-summer pizzas are an elevated version of the typical tomato-and-cheese variety.

For ease, I opted for store-bought pizza dough, found in most deli departments. I’m thankful that I can find fresh dough at my local pizzeria down the block, but if you’re not so lucky, any prepared crust will do. Or make a batch of your own. If I know that pizza is going to be a regular on our menu, I’ll make a triple batch of dough and freeze the individual portions.

Lemon on a pizza might sound strange, but it pairs perfectly with thin strips of zucchini and creamy ricotta. The tart citrus juice cuts through the rich cheese and provides just a hint of bright flavor with every bite. I’m a sucker for chives and lemon together, so I use them both in the ricotta mixture and as a garnish. Though, this is a summer pizza, so any herb will do. If your garden is overflowing with basil or parsley, feel free to use either one instead.

Zucchini, Ricotta and Lemon Pizza
Serves 4

1 zucchini, peeled to make thin zucchini “ribbons” (about 3/4 cup ribbons)
1/4 teaspoon salt, divided
1 large lemon, zest and 2 tablespoons lemon juice, divided
3 teaspoons olive oil, divided
1/2 cup thinly sliced tomatoes
1 ball pizza dough (or one 12-inch prepared dough)
1/2 cup ricotta cheese
1/2 tablespoon finely chopped chives, plus more for garnish
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Preheat oven to 475 degrees F with a rack in the center. Lightly coat a pizza pan or stone with nonstick cooking spray and place on the rack. (If you don’t have a pizza peel or way to transfer the pizza, skip placing the pan in the oven to preheat and prepare the pizza right on the pan.)

Cut off the ends of the zucchini and use a vegetable peeler to peel the zucchini into very thin vertical ribbons. Toss the zucchini ribbons with 1/8 teaspoon salt and place in a colander over the sink. Let drain for 15 minutes to remove excess water. Pat the zucchini dry with a paper towel or kitchen towel. Toss with 1 teaspoon lemon juice, 1 teaspoon olive oil and half of the zest, and set aside.

Wrap the tomato slices in a paper towel and gently press down, removing excess water. Set aside.
Stretch pizza dough into a round large enough to fit on the pizza pan (or directly onto the pan, if not using a pizza peel). Whisk together the ricotta, 1 tablespoon lemon juice, half of the zest, and the remaining salt, pepper and chives.

Spread the ricotta over the prepared dough, leaving a small border for the crust. Evenly scatter the tomato slices and zucchini ribbons over the ricotta cheese. Lightly drizzle with remaining 2 teaspoons olive oil and sprinkle with Parmesan cheese and additional chives.

Transfer pizza to the oven and cook until crust is golden brown and cheese is bubbly, 12 to 15 minutes.
Per serving (2 slices): Calories 367; Fat 8.4 g (Saturated 3 g); Cholesterol 15 mg; Sodium 546 mg; Carbohydrate 55.4 g; Fiber 2.7 g; Sugars 1.6 g; Protein 14.6 g;

Alex Caspero MA, RD, RYT is a Registered Dietitian Nutritionist and Yoga Teacher. She is the founder of Delish Knowledge (, a resource for healthy, whole-food vegetarian recipes. In her private coaching practice, she helps individuals find their “Happy Weight.” 

from Healthy Eats – Food Network Healthy...

Clean Eating Zucchini Pie Recipe

Clean Eating Zucchini Pie Recipe

I took a cooking class in July on making nut cheeses and milks and learned a lot that I hope to share with you here shortly.

The teacher in this class is apparently a prolific gardener, and had… Read more →

from The Gracious Pantry