Sunday, June 30, 2019

Primal + Keto Pizza

When people say they won’t do keto because they find it too limiting, we shake our heads because it just doesn’t have to be that way. Rich and hearty salads, succulent meats, tender roasted veggies, tempting snacks and desserts—there’s not much you can’t eat on keto if you know how to do it.

This fresh and flavorful pizza is proof positive that you don’t need to give up great food (even comfort food!) to enjoy all the health benefits of keto living. We love this recipe for the substantial crust, the creamy cheese, bright tasting sauce and all the amazing toppings. (Hint: make a couple crusts at a time and freeze one between waxed paper in a sealed freezer bag.) Once you try this pizza, you’ll definitely want to make it again!




  • 1 cup sliced Cremini/button mushrooms
  • ¼ cup sliced red onion
  • 2 Campari tomatoes, quartered
  • ½ Tbsp. olive oil
  • ½ Tbsp. Primal Kitchen Avocado Oil
  • 2 cloves garlic, minced
  • ¼ tsp. dried oregano
  • Pinch of salt


  • 4 oz. cooked Italian sausage, sliced
  • 4 oz. fresh mozzarella
  • 1/3 cup Raos Marinara Sauce
  • 3 Tbsp. thinly sliced fresh basil
  • olive oil to brush the crust with


Preheat the oven to 375º degrees. In a bowl, combine the almond flour, flaxseed, collagen and 1 tablespoon of tapioca starch. Stir in the salt, garlic powder, dried oregano and baking soda. Slowly add in the coconut milk, olive oil and avocado oil. Whisk the egg and add it to the dough. Allow the dough to rest for a few minutes.

Toss the mushrooms, red onion and campari tomatoes with the olive oil, avocado oil, minced garlic, oregano and salt. Lay the vegetables out on a parchment covered sheet pan and roast for 15-20 minutes, flipping once in between.

Slice the fresh mozzarella into thin slices and place them between two pieces of paper. Allow them to dry out like this for 30 minutes.

Dust another parchment covered sheet pan with half a tablespoon of tapioca starch. Pour out the dough onto the parchment and spread it out so it is in a rectangular shape. Sprinkle more tapioca starch on the dough and your hands as you work. The dough will be sticky so you can also use a silicone spatula to help you spread. Sprinkle the last of the tapioca starch over the top of the crust and spread it until it’s a rectangular shape around 10”x6”. Bake the pizza for ~10 minutes or until the crust is just set.

Heat a grill over medium heat. While it is heating, remove the crust from the oven. Spread on the marinara sauce, leaving a small amount of crust around the outside of the pizza. Sprinkle half of the basil all around the sauce. Lightly press the mozzarella slices onto the sauce. Arrange the sausage slices and mushroom mixture on the pizza. Brush a little olive oil on the crust. Carefully move the pizza from the pan to the grill, making sure to place it over indirect heat. Cover the lid and cook for 2-3 minutes, or until the cheese starts to melt slightly and the bottom of the crust is a little browned. Remove the pizza from the grill and garnish with the remaining basil immediately. Cut into 6-8 squares and enjoy!

**This pizza has a dense crust that’s a perfect vehicle for all sorts of topping goodness. The pizza crust is pre-baked and then grilled with the toppings. If you don’t have a grill, you can bake the pizza from start to finish in the oven – prebake the crust as directed and then finish baking at 400 ºF for about 5-7 minutes after you’ve added the toppings. This recipe uses fresh mozzarella which is dried out before baking, but it will get watery on your pizza if you grill it for too long. If you want more of a melted and browned cheese, swap out fresh mozzarella for a block or shredded mozzarella that has moisture already removed.

Nutrition Information (1/6 of pizza):

  • Calories: 367
  • Total Carbs: 9 grams
  • Net Carbs: 5 grams
  • Fat: 29 grams
  • Protein: 17 grams

The post Primal + Keto Pizza appeared first on Mark's Daily Apple.

from Mark's Daily Apple

Clean Eating Grilled Garden Salad Recipe

This Grilled Garden Salad is the perfect salad for summer!

It’s the season of sunshine and summer grilling. Bring home your bounties from the Farmer’s Market and savor this exquisite grilled garden salad.

Yes, it might be another salad, but it is so much more! It is healthy and a definite must for anyone that is eating clean. But it’s also perfect for grilling enthusiasts and sharing at summer events.

Today’s recipe is from Natalya at

An overhead shot looking down into this beautiful bowl of Clean Eating Grilled Garden Salad. The colors are like a grilled veggie rainbow!

This salad is made with grilled vegetables and a homemade sauce. Keep this recipe close by because everyone is going to ask you for it!


This is an elevated garden fresh salad. Instead of just chopping up raw veggies from your garden, you’ll be taking different ones and grilling them.

Then, you’ll be drizzling it with lime and oil or Tiffany’s Clean Eating Green Goddess Dressing. Place raw veggies with the grilled ones, all on top of a bed of lettuce.

What you have is a stunning salad that steals the show and becomes the main course.


This garden salad has both grilled vegetables and crispy raw greens. Keeping everything fresh in the refrigerator might be a challenge. You don’t want the grilled veggies to make your lettuce soggy.

All combined, this salad will last about two days in the refrigerator. Store it in an airtight container with a lid. That will help you salad stay as fresh as possible.

A white bowl containing this Clean Eating Grilled Garden Salad looks vibrant with grilled corn, peppers, zucchini and some fresh cherry tomatoes in a bed of salad greens.


If you are going to pack this salad as a work lunch, don’t combine the ingredients for the salad before you pack it.

To keep your lettuce crispy, follow one of these tips:

  • Layer the grilled veggies first. Put the veggies and sauce on the bottom and the crispy greens on top. Then mix them together during lunch. This method works great when you use a small mason jar.
  • Use separate containers. Another super simple hack? Just store everything in separate containers and mix them when you get to work.
  • Adding protein to your garden salad. What is your favorite meat to put in a garden salad? This is a really tangy sauce with a hint of spice, so it can pair well with almost any meat or protein source you choose.
      • Here are some popular choices:
        • Chickpeas – If you are vegan, these can add protein and a nice texture.
        • Hardboiled eggs
        • Chicken
        • Steak
        • Cheese
        • Salmon – Fish and veggies are best friends in the culinary world. And they will give you a hearty but light lunch.

Remember to subscribe to my free, Gracious Pantry Newsletter to receive all my latest recipes in your inbox! Click here to sign up!



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Clean Eating Grilled Garden Salad Recipe

A delicious, garden-fresh salad straight from your grill!

  • 1 lb. mini bell peppers
  • 1 head green leaf lettuce ((or red leaf))
  • 2 cobs corn
  • 1 lb. cherry tomatoes
  • 2 small zucchinis
  • 1 large lime
  • 1/4 cup avocado oil
  • salt and pepper (to taste)
  1. Slice mini bell peppers into halves lengthwise.

  2. Cut zucchini and jalapeno pepper into rings.

  3. Season with a bit of salt and grill everything until you reach a golden color.

  4. Cut lettuce into bite size pieces.

  5. Cut cherry tomatoes in halves.

  6. In a serving bowl place lettuce, followed by grilled veggies and tomatoes.

  7. In a separate dish combine together lime juice, oil and salt and pepper.

  8. Drizzle over the salad right before serving.

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

The post Clean Eating Grilled Garden Salad Recipe appeared first on The Gracious Pantry.

from The Gracious Pantry

Saturday, June 29, 2019

Beach Days + Beautycounter July 4th Promo + Links of Interest

Mal and I were up and at ’em yesterday morning. We each wanted to squeeze in a quick workout before a day at Duxbury Beach. Unfortunately, our workouts weren’t quick enough because when we arrived at 7:45 AM, non-resident was at capacity. Whomp whomp. We were bummed, but we made the best of our drive to Duxbury by stopping at Coffee Shack (in Marshfield) on the way home.

Butterscotch iced coffee? Yes, please! I was kind of bummed about the beach, but an Coffee Shack iced coffee and half of a sprinkle donut made it sooooo much better!

Quinn actually took the whole beach thing way better than we thought. The “overflow” beach that we were directed to was really blah (so many rocks), so he understood why we decided not to stay. Plus, we had to lug all of our stuff onto the beach – first world problems, right?

Anyway, we got our iced coffees and donuts and headed home. We played in Quinn’s pool (aka the best $40 we’ve spent this summer) and hung around the house until mid-afternoon. Then, around 3:00 PM, we headed back to the beach. (We missed the Great White sighting!)

FYI: My rainbow hat is from the RUN PROUD line at Brooks. I lovvvveee it. It’s definitely my go-to summer hat!

Driving on the beach in the afternoon was a success! We got on, no problem. Cheers to the beach!

Duxbury drive-on beach was worth the wait, and we had THE BEST time!!

Quinn found a wooden stick, which entertained him for the whole afternoon and into the evening. He fought waves in the ocean, we played Tick Tack Toe, wrote our names and other words (“brave the wave”) in the sand, and we drew body tracings of one another.

And, of course, the seaweed that washed up on the beach was a BIG HIT! Haha!

FYI: My bathing suit is from thredUP. Surprisingly, they have amazing affordable and high-quality bathing suits! And I’m wearing Kohv Sunglasses, which you might remember from last summer. I wore them a ton, and they’re just $20 a pair. You can save 10% of any pair of Kohv sunglasses with code carrotsncake!

After the beach, we stopped by The Anchor for drinks and dessert. I ordered a spicy cucumber margarita – delish!

And we shared the giant homemade chocolate chip cookie ice cream sandwich. Holy cow, it was delicious! We actually enjoyed one for my birthday too, so we’ve had 2 in 2 weeks. Ha! We are in love! 🙂

All in all, it was an amazing beach day. Have I mentioned how much I love the South Shore in the summer? 🙂

Links of Interest

From time-to-time I come across interesting articles on the internet, so I rounded up some recent favorites to share with you guys. I hope you enjoy them as well!

Beautycounter July 4th Promotion

The “Flex Your Freedom Promo” runs today through July 5 – and you don’t want to miss this one!!

Customers who spend $175 USD (or $200 CAD) or more will receive a choice of either:

Both are incredible sets, and I personally use products from both of them. A skin-care set is a great way to test-drive our regimens to find the one that perfectly suits your complexion.

Have oily and blemish-prone skin? Countercontrol mattifies and clears without irritation. Looking for up to 24 hours of high-tech hydration? Countermatch gives your skin exactly what it needs.


P.S. If you’re thinking about becoming a Beautycounter consultant, there are some INCREDIBLE incentives going on right now! Tomorrow (Sunday) is the last day for new enrollees to get a FREE Countertime Collection ($424 value) if they purchase the Deluxe or Best Sellers starter set (the products are 40% off)! PLUS, you’ll get the 4th of July promo set for FREE too and a Cote nail polish set! Holy cow so many freebies! Just select me as your mentor! 🙂

The post Beach Days + Beautycounter July 4th Promo + Links of Interest appeared first on Carrots 'N' Cake.

from Carrots 'N' Cake

Friday, June 28, 2019

Avocado Egg Burger (Plus a Giveaway!)

There’s just something about an egg burger. The runny yolk and savory taste of beef together feel about as rich and decadent and satisfying as it gets. Add avocado with the typical burger fixings, and you’re looking at the king of keto burgers.

This might not become your everyday burger, but we’d call it one of those must-have burger experiences. The fresh tastes, the creamy textures, the sheer audacity of it—few burgers inspire the way this one does.

Servings: 4 burgers

Prep Time: 10 minutes

Cooking Time: 10 minutes


  • 1 pound of grass-fed beef
  • 4 eggs fried in avocado oil
  • 4 firm avocados
  • 3 tsp. sesame seeds
  • 8 slices of red onion
  • 4 slices of tomato
  • 3 Tbsp. Primal Kitchen® Chipotle Lime Mayo
  • 2/3 cup microgreens
  • Salt and pepper to taste


Form hamburger into 4 patties. Grill for 8-10 minutes on medium heat. Sprinkle salt and pepper on finished burgers as desired.

Fry eggs on high heat for 2 minutes to get crispy edges and a soft, runny, yolk.

Peel avocado and discard pit. Cut beefsteak or vine-on tomatoes into slices. Cut red onion slices. Wash microgreens and dry.

Stack burger with bottom of avocado, then onion, tomato slice, burger, microgreens, egg, and Chipotle Lime Mayo. Then top with other avocado half. Enjoy!

Nutritional Information (per burger):

  • Calories: 398
  • Total Carbs: 3.5 grams
  • Net Carbs: 2.9 grams
  • Fat: 29.4 grams
  • Protein: 27.7 grams

Now For the Giveaway…

Enter to win: $100 in keto staples from Primal Kitchen (including the keto starter kit + collagen + protein bars), a copy of the Keto Reset book and Keto Reset Cookbook, PLUS a month supply of Vital Farms Eggs and Butter (in coupon form) and some Vital Farms swag!

To Enter:
1. FOLLOW @vitalfarms@primalkitchenfoods, @marksdailyapple & @theprimalblueprint

2. TAG a friend below that would love this Avo Burger just as much as you!

3. BONUS entries for signing up for our Keto newsletter:

Open to U.S. only. The giveaway will close on Monday July 1st, 2019, at 11:59 pm (PST), and winners will be announced and contacted via IG direct message on Tuesday, July 2nd.


The post Avocado Egg Burger (Plus a Giveaway!) appeared first on Mark's Daily Apple.

from Mark's Daily Apple

Weekly Link Love — Edition 35

Research of the Week

In a study paid for by Impossible Foods, a novel yeast product used in the meat-less Impossible Burger was found to trigger weight gain and raise blood markers related to kidney disease in rats.

Researchers discover DMT-making neurons.

Smoking cigarettes is associated with negative changes in personality.

Antidepressant usage linked to an increase in suicide.

Giving elite runners’ gut microbes to mice made the mice more athletic.

Type 2 diabetics who lower their cholesterol may suffer more diabetic polyneuropathy.

New Primal Blueprint Podcasts

Episode 350: Endurance: Dr. Craig Marker: Host Brad Kearns talks with Dr. Craig Marker about the right way to do high intensity interval training.

Episode 351: Palmer Kippola: Host Elle Russ chats with Palmer Kippola about treating and overcoming autoimmunity.

Episode 352: Keto Q&A: Host Brad Kearns answers listener questions.

Each week, select Mark’s Daily Apple blog posts are prepared as Primal Blueprint Podcasts. Need to catch up on reading, but don’t have the time? Prefer to listen to articles while on the go? Check out the new blog post podcasts below, and subscribe to the Primal Blueprint Podcast here so you never miss an episode.

Media, Schmedia

Bad dog food brands.

Certain anticholinergic drugs linked to dementia.

Interesting Blog Posts

Do LDL particles cross the endothelium?

A look inside the sports fan’s brain.

Social Notes

How I coffee.

Everything Else

First steps for a baby gorilla. Brings me back.

Which creatures do we find scariest and most disgusting?

Everest as mountain of human fecal matter. Sad to see.

Things I’m Up to and Interested In

Podcast I enjoyed: Dr. Jason Fung talks fasting on Dr. Peter Attia’s podcast.

Article I found interesting: LDL and the Immune System.

I found another reason to avoid hospitals unless necessary: Hospital flies that carry antibiotic-resistant bacteria.

Another good podcast: George Henderson on Human Performance Outliers.

Great point: Why are we subsidizing our own disease burden?

Question I’m Asking

If there’s a problem with GMO, is it something inherent to the “GMO-ness” or is it whatever trait they’re inserting?

Recipe Corner

Time Capsule

One year ago (Jun 23 – Jun 29)

Comment of the Week

“New, Limited Release from Primal Kitchen: Collagen with Ground Placenta

New Recipe: Collagen Cord Blood Smoothie
Chock full of essential amino acids and stem cells, this tasty smoothie can …”

– Way ahead of you, Paleo Bon Rurgundy.


The post Weekly Link Love — Edition 35 appeared first on Mark's Daily Apple.

from Mark's Daily Apple

Waving Hi From Bald Head Island

The Original Four have been coming to Bald Head for twenty-something years. The island has changed so much since there was only a general store where you could rent VHS tapes and buy a microwave popcorn or batteries. We used to come over for the day and explore by golf cart. Back then it was a humble, wild island. We felt like we were in some magical movie riding through the tunnel of trees on Federal Road. These days the island is much more developed. Not only is there a full grocery store, but there are two huge beach clubs, both with restaurants, and a hoppin’ Harbor scene with multiple dining and bar spots, a coffee and ice cream shop, and more.

But was hasn’t changed is how fun this island is for kids. Mazen loves the golf carts as much as we did, and when I took him on a biking adventure earlier this week he had the same sense of adventure I used to feel, especially when we stopped to hunt for alligators.

Birch likes the beach!

He didn’t love it so much on the first day – he was visibly shaking when we put his toes in! Poor little buddy was scared. But he’s spent more time out next to the big, deep ocean and is more comfortable now. Sitting on a blanket next to the sand is too tempting as a snack, but he loved the little splash pool we brought out for him.

His suit

These two obviously love all things beach!

We haven’t been doing that much swimming after a boy got bitten by a shark on THIS BEACH LAST WEEK. Everyone has gotten in, but we just aren’t hanging out in the ocean like in previous years.

Paddle surfing = a great way to be on the water instead of in!

The new club pool has been a great escape

There is zero entry, a splash park, a playground, and a huge (fenced in!) baby pool!

Plus a great new restaurant!

I had this most delicious bang bang shrimp and kale salad!!

Leftovers with more shrimp + pita chips!


I have gotten in a run every other day or so. It’s funny that I used to run 8 miles on this island at my leisure and now I am thankful to escape the house for a two mile jog at sunrise!


Yogurt + cereal + PB + fruit x3 days in a row!

The Porch

The screened in porch on our house is so wonderful! We’ve had all of our dinners out there, and there’s a lovely little loveseat for reading and napping.

Perfect for reading + ice cream after dark!

I’m reading When Life Gives You Lululemons


Low Country Boil

We made our annual low country boil with shrimp, sausage, potatoes, corn and green beans.

Fiesta Night

And we had fiesta night with guacamole and fish bowls.

Date night at Mojos

Artichoke + crab dip

Mahi mahi

Fried shrimp

Thanks to the grandparents for entertaining the children!

One more day to go!

The post Waving Hi From Bald Head Island appeared first on Kath Eats Real Food.

from Kath Eats Real Food