• food,  New York,  San Diego,  WorldWide

    Thanksgiving Leftover Recipes from Primal Kitchen

    Whether you entertained many at a big family affair, friendsgiving, or neighborhood potluck, or you kept it more intimate and close to home this year, Thanksgiving leftovers happen. If you loosened the belt buckle a few notches or premeditated a few extra servings and you wore your Thanksgiving pants to dinner (remember Joey’s super stretchy sweatpants on Friends?), then you may not be in the mood to heat-and-eat the exact same leftovers from Thanksgiving dinner the next day or two.

    You can pile a little bit of all of the savory leftovers into a wrap or sandwich, or stuff it into a casserole dish with a little extra gravy and a prayer that it’ll turn into something more attractive when it’s heated.

    You can also take individual leftover ingredients and reimagine something new with them—leftover baked or boiled potatoes can become potato salad with bacon or slices of sweet potato toast that you smear with mashed avocado and top with a fried egg.

    Leftover Turkey Recipe

    Rotisserie Chicken Salad

    This 15-minute, no cook chicken salad recipe uses an entire rotisserie chicken, a few pantry items, chopped produce, and bacon for smoky saltiness. Perfect for meal prep for a few days of lunches or an easy no-cook dinner for four on a busy weeknight, this rotisserie chicken salad melds the herby tang of our Ranch Dressing with the creamy richness of Primal Kitchen’s Mayo with Avocado Oil, and the spatter of sharp black pepper with a little sweet from chopped apple, a little bite from chopped onion, and the crisp, clean crunch of celery.

    This template is easy to switch up, too, according to what you have available in your pantry and fridge. Don’t have celery? Use chopped raw green beans or shaved asparagus instead. Don’t have a white onion? Use chopped scallions or shallots. Sub a pear or even pecans, cashews, or sunflower seeds of the apple. You can also use any creamy Primal Kitchen dressing to switch things up (try Dreamy Italian or Green Goddess). Serve in butter lettuce cups for a handheld lunch or dinner that requires nothing else but a napkin.

    Nutrition info (per serving):

    Calories: 503

    Carbs: 11 grams

    Fat: 42 grams

    Protein: 27 grams



    • Remove all of the meat from the bones of the rotisserie chicken, and place in a large bowl (it’s OK if some of the skin is left on the meat).
    • Save the chicken carcass to make chicken bone broth. You can place the bones in a resealable freezer-safe bag to freeze for later use.
    • Wash and dry the leaves of the butter lettuce. Divide the leaves into bundles of about 4 lettuce leaves per bundle.
    • To the bowl with the rotisserie chicken, add mayo, ranch dressing, black pepper, onion, celery, apple, and bacon. Mix well to combine.

    Leftover Potato Recipe

    Classic Potato Salad with Bacon

    Classic American potato salad is the perfect picnic partner to accompany almond-crusted chicken tenders, butter lettuce salad, and homemade lemonade. Its creamy, slightly tangy flavor shines on the side of barbecue faves like pulled pork, smoked turkey or chicken, and salmon sizzling with smoky-sweet barbecue sauce. Bring it into the backyard to serve alongside grilled burgers, chicken thighs, hot dogs, and ribs.

    Nutrition info (per serving):

    Calories: 249

    Carbs: 24 grams

    Net Carbs: 22 grams

    Fat: 17 grams

    Protein: 5 grams



    • Cut the potatoes into uniform pieces.
    • Boil the potatoes in a large pot of salted water for about 15 minutes, or until slightly al dente (see How Long to Boil Potatoes section above for more details).
    • Drain the potatoes.
    • Mix mayo and mustard together in a large bowl. Add potatoes, bacon, and dill. Mix gently until just combined.
    • Refrigerate potato salad for an hour before serving.

    Interested? Follow the scent of the turkey bone broth (don’t throw out that turkey carcass in the dash to clean up!), and head into the kitchen to make these Thanksgiving leftover recipes that’ll put a new spin on classic Thanksgiving ingredients.

  • food,  Health,  San Diego,  WorldWide

    What Recipes Can A Bottle of Dijon Mustard Bring to You?

    Bring on the dijon! PRIMAL KITCHEN® Dijon Mustard is here and full of complex, spiced flavor. Dare to dress up your favorite dishes in this USDA Organic, Certified Paleo, Keto Certified, and Whole30 Approved® delicious dijon mustard.

    PRIMAL KITCHEN Dijon Mustard is full of real-food flavor, making this new mustard a must for every pantry! Made with a short list of simple, high-quality, ingredients like organic mustard seeds, vinegar, and organic spices, this condiment is Certified Paleo and Keto Certified.

    PRIMAL KITCHEN® Dijon Mustard is proud to wear the Non-GMO Project Verified and Whole30 Approved® labels, so serve on sausages and burgers at your next cookout. Feeling creative? Combine this dijon with avocado oil and honey to make a delicious glaze for roasted root vegetables, or add a dash to PRIMAL KITCHEN’s Mayo for a divine dijonnaise for potato, chickpea, or tuna salads. Go gourmet and mix this dijon mustard with PRIMAL KITCHEN® Avocado Oil, chopped rosemary, and thyme to brush onto pork chops or pork loin. You can’t go wrong with organic dijon!

    • USDA Organic
    • Certified Paleo, Keto Certified
    • Whole30 Approved®

    Ryan and I put the Dijon Mustard on beef ribs, it works pretty well. Actually there are much nicer recipes on PRIMAL KITCHEN’s website, here are a couple of them that you can take a look here.

    Perfect 4-Ingredient Keto Deviled Eggs

    Simple, handheld, real-food snacks that even kids enjoy, deviled eggs are great keto, Primal/paleo, Whole30, and vegetarian (if you eat eggs) options that can be made in advance, packed in to-go containers, and served with just about any outdoor dining or picnic menu recipe. The crumbly sunshine-yellow egg yolks need little else but a few dabs of mayo made with avocado oil, dijon mustard, and maybe a bit of salt (if desired) to enhance their rich flavor without altering their gorgeous golden color.

    Perfect deviled eggs aren’t always easy to produce, but following a tried-and-true method of cooking hard boiled eggs can ensure that you get the perfect sunny, firm yolks and yielding yet solid egg whites. Try our method (see How to Make Hard Boiled Eggs) below to get perfectly cooked hard boiled eggs.

    Time: 27 minutes

    Servings: 6



    • Please refer to the method outlined above for cooking hard boiled eggs. Once your eggs have cooked and cooled, peel the eggs carefully and discard the shells. Tip: Keep the egg shells and place in the dirt or soil of any vegetable plants you have. The calcium and other minerals in the shells will enrich the soil.
    • Cut the peeled eggs in half. Gently scoop out the egg yolks from the whites, and place the egg yolks in a bowl. Add mustard and mayo to the egg yolks, and stir well to combine. Mash up the egg yolks with the back of a fork to get a smooth yolk.
    • If you’d like a fancier presentation, place the smooth egg yolk mixture in a piping bag or a resealable bag. Seal the bag and snip off the bottom corner on the bag. Place the egg whites on a plate or platter, and pipe the egg yolk mixture into the holes in the egg whites. Or, you can spoon the egg yolk mixture into the holes in the egg whites.
    • Dust the deviled eggs with paprika. Store any leftover deviled eggs in a covered container in the refrigerator for up to 5 days.

    Keto & Whole30 Dijon Mustard Salmon

    A tasty one sheet-pan lunch or dinner main dish that’s keto, Whole30, Primal/paleo, family-friendly, less than 10 ingredients, and ready in less than 30 minutes? You’ll want to add this dijon mustard salmon recipe to your regular dinner and meal prep rotation (note: It’s delicious cold). Most baked salmon recipes include panko or seasoned breadcrumbs in the topping that gets spooned on generously before baking, but our grain-free sauce uses only a mixture of dijon mustard, extra virgin olive oil, lemon zest or juice, thyme, garlic, and salt and pepper to flavor the wild-caught salmon filet. All it takes is about five minutes of preparation before you can slide the salmon into the oven and let it do all the work.

    To make a full 25-minute dinner or lunch, roast vegetables on another sheet pan. Simply cut the vegetables you’d like to roast about the same size, toss with about a tablespoon of extra virgin olive oil and salt and pepper, and roast while you prepare and bake the salmon. Vegetable side dishes that roast in about 25 minutes include: asparagus, cherry tomatoes, green beans, shredded Brussels sprouts, small cubes of eggplant or zucchini.


    • Preheat oven to 375ºF.
    • Add thyme to a bowl. Add dijon mustard, lemon zest or juice, olive oil, garlic, salt, and pepper to the bowl. Mix well to combine.
    • Place salmon fillet skin-side down on a piece of parchment paper on a baking sheet. Make sure all bones are removed (run your hand over the salmon to feel for any bones). Spread the mustard mixture on top of the salmon, coating it generously.

    • Place salmon in the oven and bake for 18–20 minutes. Remove from oven, and serve right away.