Sunday, April 28, 2019

Tips for Being Consistent, Quitting the Blog & How What I Eat Affects Quinn

Hi, friends!

Happy Monday! I hope you had a lovely weekend! 🙂

Here’s the most recent episode of Carrots ‘N’ Cake Instagram Live. If you missed the 24 hour replay, it’s shared below for your viewing pleasure. If you have any questions that you’d like for me to answer in the next video, please let me know – either comment below or send me an email!



In this episode, I cover the following topics:

The post Tips for Being Consistent, Quitting the Blog & How What I Eat Affects Quinn appeared first on Carrots 'N' Cake.

from Carrots 'N' Cake

Keto Pulled BBQ Ranch Chicken Sliders

“Pulled” BBQ is a classic for potlucks, parties, game day spreads and casual family dinners. No wonder—it’s easy to make ahead (in big batches no less) and even does well for leftovers.

Still, the sauce and buns traditionally haven’t been low-carb friendly…until now.

Today we’ve got another comfort food re-do. Healthy Primal and even keto complementary, this recipe puts another favorite back on the menu.

Servings: 8

Time in the Kitchen: 30 minutes


Keto Buns:

  • ¼ cup (½ stick) unsalted butter, softened + additional for greasing ramekins
  • ¼ cup Primal Kitchen® Avocado Oil
  • 1 tsp. honey
  • 1.5 cup + 2 Tbsp. (70g) almond flour
  • 10 Tbsp. (65g) ground flaxseed
  • ½ Tbsp. baking powder
  • ¾ tsp. salt
  • 3/4 tsp. baking soda
  • 6 eggs
  • 2 Tbsp. full-fat coconut milk

BBQ Ranch Chicken:

  • 1 cup Primal Kitchen BBQ Ranch
  • 2 lbs. boneless skinless chicken breast
  • 2 tsp. onion powder
  • 1/2 Tbsp. paprika
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 2 Tbsp. Primal Kitchen Avocado Oil
  • 1.5 cup water or broth
  • ¼ cup thinly sliced scallions

Toppings (optional):

  • 4 cups baby arugula
  • ½ cup thinly sliced tomatoes
  • 2 small avocados, sliced (about 1.5 cups, 400g)
  • Dressing of choice, if desired (We love Primal Kitchen Ranch Dressing with this recipe.)


Preheat the oven to 325 ÂșFahrenheit and grease 8 small ramekins (about 2.5” in diameter) well with butter. If you don’t have dedicated ramekins, you can also use small circular pyrex containers (they are approximately one cup in size).

Whisk the butter, Primal Kitchen Avocado Oil and honey together in a mixing bowl. Add the almond flour, ground flaxseed, baking powder, baking soda and salt together to the bowl and mix until combined. Whisk the eggs and coconut milk in a separate bowl and fold them into the mixing bowl until everything is well combined. Allow the mixture to rest for a minute or so and then give the batter another mix.

Pour equal amounts of batter into each of the ramekins. Bake the buns in a 325 ÂșF oven for 18-20 minutes. The tops of the buns should be golden and fairly firm. Allow them to fully cool before running a knife around the inside of the ramekin. Gently twist the buns to help loosen them from the ramekins. Slice the buns in half lengthwise and set aside.

To prepare the chicken, flatten the chicken breasts by placing them between two pieces of parchment paper and pounding with a mallet until they are uniform in width (around ½” thick). Flattening the chicken breasts prior to cooking ensures that they are all the same thickness and therefore will cook evenly and in a similar time frame. The overall amount of time it takes for the chicken to cook will depend upon the size and thickness of the chicken breasts.

Combine the onion powder, paprika, chili powder, garlic powder, and salt in a bowl. Rub the mixture all over the chicken and place the chicken in the fridge to marinate for an hour.

Remove the chicken from the refrigerator. Heat the Primal Kitchen Avocado Oil in a pot or deep pan over medium heat. Once hot, add the chicken breasts to the pan, keeping them in a single layer so they aren’t overlapping. Sear the chicken for 2 minutes on each side.

Add the water or broth to the pot and bring the liquid to a boil. Reduce the heat so the liquid is simmering and cover with the lid. Allow the chicken to simmer for 5 minutes, then flip the chicken breasts over and cover again. Continue cooking until the chicken reaches an internal temperature of 165 ÂșF (about 15-20 minutes total, depending on the size of the chicken breasts).

Remove the chicken breasts from the pot and shred them using two forks (or your hands, if you allow the chicken to cool a little first). Place the shredded chicken back into the pot and stir in the Primal Kitchen BBQ Ranch and half of the sliced scallions. Cover the pot and heat the chicken over medium-low heat for about 5 minutes. Uncover the pot and give the chicken a stir. If it looks too dry, you can add a little more dressing or water/broth. Remove the pot from the heat and stir in the remaining scallions. Allow the chicken to cool for a few minutes, stirring once or twice to help the chicken absorb any remaining sauce.

Create your sliders by scooping a portion of the pulled chicken on one half of the bun. Stack a slice or two of tomato on top followed by a couple of slices of avocado. Serve alongside an arugula salad for a full meal.

If you’d prefer to keep this dish even lower in carbohydrates, you can forego the tomatoes and/or avocados in the garnish and salad. A bit of chopped radish and/or a thin slice of red onion would work well instead.

Nutritional Information (per Bun):

  • Calories: 215
  • Net Carbs: 2 grams
  • Fat: 21 grams
  • Protein: 4 grams

Nutritional Information (per serving of BBQ Ranch Chicken):

  • Calories: 244
  • Net Carbs: 2 grams
  • Fat: 14 grams
  • Protein: 27 grams

Nutritional Information (per serving)—1 Keto Bun, 1/8 portion of BBQ Ranch Chicken with Fixings and Salad

  • Calories: 610
  • Net Carbs: 7 grams
  • Fat: 47 grams
  • Protein: 37 grams

The post Keto Pulled BBQ Ranch Chicken Sliders appeared first on Mark's Daily Apple.

from Mark's Daily Apple

Clean Eating Easy Macaroni Salad Recipe

This easy macaroni salad recipe is light, delicious and perfect for sunnier days and barbecues!

I do love a good pasta salad! And since the warmer, sunnier days are upon us here in northern California, I thought I’d celebrate finally seeing the sun after all that rain we had by enjoying some sunny weather food.

Macaroni salad is such a versatile dish! You can put pretty much anything into pasta and call it a pasta salad. But people do have their traditional recipes that they make over and over, and this is one of mine. It has a bit of an Italian flare, and it pairs well with just about any food you can pull off a grill.

A glass bowl sits filled with just-mixed, clean eating easy macaroni salad. A wooden spoon is nestled into the salad at the side of the bowl.


I hate labeling anything as “good” or “bad”. (Although, I always hold the opinion that all processed junk is just that. Junk) That being said, it will all depend on what you put into it. The noodles here are whole grain and the mayo is made with healthy fats. So as long as you don’t exceed your fat intake for the day, there’s no reason to feel guilty about eating a whole grain pasta salad with healthy ingredients.


As with most foods made with good ingredients, this will last for 3 to 5 days in the fridge.

An overview shot of this clean eating easy macaroni salad recipe, looking down into the bowl at this colorful dish.


This type of pasta salad is great because it can be a main meal or a side dish. As a side dish, it pairs well with any typical barbecue food you enjoy. Summer foods are great with macaroni! The best pairing that I know of is, with baked beans. YUM!!!


Honestly, you can put just about anything in a good pasta salad. Typically, it will have mayonnaise and other additions as you see with this recipe. But it doesn’t have to include the mayo. There are tons of pasta salads that don’t use any mayo at all. The sky is pretty much the limit with pasta salads and what’s “traditional” in one region will be different in another area. So it’s pretty much just what you want it to be!


Yes and no. Here’s an article that gives you lots of information on freezing pasta salad.


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Clean Eating Easy Macaroni Salad

A delicious, creamy, pasta salad that is super easy to make.

  • 1/2 lb. macaroni ((whole grain is best))
  • 1/2 cup chopped red bell peppers ((chopped fine))
  • 1/2 cup chopped red onion ((chopped fine))
  • 1/2 cup chopped tomatoes ((chopped small))
  • 1/2 tbsp. garlic powder
  • 1/4 cup mayonnaise ((clean, store bought or homemade – see link above))
  • 1/4 cup chopped, fresh basil
  • salt (to taste)
  • 1 tbsp. balsamic vinegar ((or more to taste))
  1. Boil your pasta to package directions.

  2. While the pasta cooks, chop your veggies and place all the remaining ingredients in a medium mixing bowl.

  3. When the past is done, (rinse if pasta is gluten free, do NOT rinse if it’s regular pasta) cool a bit and then add it to the mixing bowl.

  4. Stir well to combine.

  5. Taste and adjust any of the ingredients to your liking. There really is no way to do this wrong unless you add too much salt!

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

The post Clean Eating Easy Macaroni Salad Recipe appeared first on The Gracious Pantry.

from The Gracious Pantry