Give The Kitchen A Spring Spruce-up and Add A Little Primal to Your Pantry
Spring has sprung and brunch is back! Who doesn’t like a delicious yummy brunch at a weekend late morning or early afternoon. You decide your brunch time. But what I love is to have a lazy Saturday morning, doing nothing but drinking coffee, and then checking some recipes of what I will make for today’s brunch, for me and my hubby.
Flavor is in bloom and this petal-pink box is packed with a bouquet of pantry staples from Primal Kitchen. I am so lucky to receive this big cute box from Primal Kitchen, it totally surprised me and at the same time, it encourages me to make some real fancy brunches. Shall we get started?
First weekend’s brunch, let’s take it easy please. Here is a great brunch recipe on Primal Kitchen’s newspaper. Follow the simple steps, it is so easy! Intensely satisfying to savor on a lazy Sunday morning after half-finishing the crossword in the weekend paper, Primal Kitchen’s keto eggs benedict eases you into the day of rest without any anxiety over a broken homemade hollandaise sauce.
Skip the weekend brunch drama and ease at least half of the pressure by using Primal Kitchen warm-and-pour jarred Hollandaise Sauce. This keto-friendly, no dairy Hollandaise Sauce made with cashew butter brings ready-made ease to your breezy weekend brunch. If we could only package perfectly poached eggs, you could have easy eggs benedict any morning. For now, check out this section on how to poach eggs for tips.
Keto Eggs Benedict
Ingredients
- ¼ cup Primal Kitchen Hollandaise Sauce
- 1 Tbsp. white or apple cider vinegar
- 2 slices baked ham or Canadian bacon, cooked
- 2 eggs
- ½ tsp. paprika
- 1 Tbsp. chives, chopped
- 5 slices avocado
Directions
- Warm the hollandaise sauce in a small saucepan over medium-low heat. Stir occasionally while you prepare the other ingredients.
- In a skillet over medium heat, warm the slices of ham for about 3 minutes per side.
- Meanwhile, in a medium-sized pot over medium heat, bring three inches of water to a simmer. Add 1 tablespoon of vinegar to the water.
- Crack 1 egg into a small bowl. Lower the bowl gently into the simmering water. Use the same bowl to crack the other egg—lower the other egg in the simmering water.
- Set a timer for 3 minutes. When the time is up, use a slotted spoon to remove the eggs. Place a clean kitchen towel underneath the slotted spoon to catch any excess water.
- Place the poached eggs on top of the ham slices. Spoon the warmed hollandaise sauce gently on top of the poached eggs. Sprinkle the eggs with paprika and chopped chives.
- Serve the keto eggs benedict with slices of avocado on the side.
If you’re planning a brunch with your friends or family, you need something prepared beforehand to make the day easier and less stressful. This pineapple glazed ham can be a perfect centerpiece. Cutting down on prep steps and have a ham glaze that’s Whole30 approved, paleo-friendly, and tastes every bit as sweet and savory. The pineapple glazed ham you may remember from your childhood, Primal Kitchen’s ham glaze with pineapple juice and cashew butter might become your new fave. It’s a workhorse in a jar of umami, sweet, savory, and warm spices like pineapple juice concentrate, organic coconut aminos, organic Dijon Mustard, ginger, cloves, and cinnamon.
Pineapple Glazed Ham
Ingredients
- 1, 5 lb. bone-in ham, fully cooked
- 1 jar Primal Kitchen Ham Glaze
Directions
- Preheat the oven to 325ºF.
- Score the fat cap of the bone-in ham by making ¼-inch deep cuts in a diamond pattern all across the top and side of the visible fat on the outer surface.
- Place ham on a roasting rack, wire cooling rack, or heat-safe plate in a large oven-safe Dutch oven or casserole dish with a lid. Pour about an inch or two of water underneath the rack or plate.
- Brush the outside of the ham with the ham glaze. Slide the ham into the middle rack of the oven, uncovered, to bake for an hour.
- After an hour, remove the ham from the oven and baste with the juices at the bottom of the dish, and brush some additional Ham Glaze on top. Cover the ham with the lid—if you don’t have a lid, tent the ham loosely with aluminum foil.
- Cook the ham for an additional 1–1 ½ hours, removing the ham every 30 minutes to baste with the ham juices and additional Ham Glaze as needed.
- The ham is done when a meat thermometer inserted into the thickest portion registers 140ºF.
- When the ham is done, remove it from the oven and let rest for 15 minutes, covered, before slicing.
Brunches are not only the Spring thing to me. As a girl who lives in South California, brunch is almost every weekend. I love taking the time at home, cooking something that I really look forward, especially if can be sharing with my husband who is on Keto diet for almost 2 years, and also my mother in law, who joined in the Keto family half a year ago. Primal Kitchen is my best friend to introduce healthy and yummy foods into my family. My husband loves it, and I love it. The even better thing is, there is a tons of great recipes on their website and instagram, which is easy to follow. The results always make us happy.
When you clean up your diet and start eating real food, it’s the sauces, dressing and toppings that can make an otherwise bland meal exciting. That’s why Mark Sisson created Primal Kitchen condiments and dressings—to add uncompromisingly delicious flavor to every single bite.
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