• food,  New York,  San Diego,  WorldWide

    Flourless Vegan Chocolate Cake for Father’s Day

    Chocolate Cake is the best dessert for Father’s Day, because all the men that I know love chocolate flavor desserts. I don’t know the science behind it, but I am sure about the idea of chocolate cake for Father’s Day. This cake is one for all, it is flourless, and it is vegan. Can we do anything better? I think this will be the perfect choice.

    A well crafted chocolate cake can persuade even the staunchest anti-dessert person to indulge in a bite… or three. The best chocolate cake recipes yield a meltingly tender crumb and flavor that balances the bitter undertone of real cocoa with added sweetener. Thick chocolate icing crowns the umber-colored cake with creaminess that lingers on the tongue and earthy cocoa that underlines the point that this is an all-chocolate situation.

    Primal Kitchen’s version of a flourless chocolate cake—in their opinion, the best chocolate cake recipe—is a vegan one. This vegan chocolate cake doesn’t use butter, eggs, flour or other grains, oil, sugar, or artificial sweeteners. This recipe achieved the tender cake by using Primal Kitchen’s vegan mayo—a mayo without eggs that uses potato protein for emulsification (a fancy way of saying mixing ingredients together that don’t combine easily) and a vegan-friendly egg substitute. Call it an “old-timey” or even a “Great Depression” cake recipe, as this recipe is a riff on Martine Partridge’s grandmother’s chocolate mayo cake recipe, which appeared in The Primal Kitchen Cookbook.

    Flourless Vegan Chocolate Cake


    • 1 1/2 cups finely ground cashew flour (could sub almond flour)
    • 1/4 cup coconut flour, sifted
    • 1/4 cup unsweetened, pure cocoa powder
    • 1 teaspoon baking soda
    • 1/4 teaspoon sea salt
    • 3 tablespoons Bob’s Red Mill Egg Replacer
    • 1/2 cup maple syrup
    • 1/2 cup Primal Kitchen Vegan Mayo
    • 1 teaspoon pure vanilla extract
    • 1/2 cup dark chocolate chips, melted
    • 1/2 cup plus 6 tablespoons filtered water


    • Preheat oven to 325ºF.
    • Lightly grease a 9-inch springform pan with coconut oil or avocado oil spray. Line the bottom of the pan with parchment paper that’s cut to fit the bottom.
    • Note: You can use this cake recipe to bake one large 9-inch round cake, or you can use smaller cake pans and create to create a layered cake. Simply divide the cake batter evenly among the cake pans and bake each cake pan for the same amount of time. If you use smaller cake pans, you’ll need to adjust the bake time—the smaller layers won’t require as much bake time, so keep an eye on your cakes so they don’t over cook and dry out.
    • Sift the coconut flour—place a bowl underneath a fine-mesh sieve. Pour the coconut flour onto the fine-mesh sieve and tap the side of the sieve with your hand. The flour should tumble into the bowl and leave any clumps in the sieve (discard those).
    • In a small bowl, combine the cashew flour, sifted coconut flour, cocoa powder, baking soda, and salt.
    • Melt the chocolate chips in the microwave, or in a double boiler on the stove (place a heat-safe bowl on top of a pot with lightly boiling water, and stir the chocolate chips until they melt). Cool the chocolate before combining with other ingredients.

    • In a separate bowl, mix egg substitute with 6 tablespoons of water. Let egg replacement sit for 1 minute to thicken.
    • Once egg replacement has thickened, add maple syrup, mayo, vanilla, and cooled melted chocolate to the egg replacement. Use a stand mixer or electric mixer (you can also use an immersion blender) and beat together on high for 1 minute.
    • Alternate adding the dry ingredients and the filtered water in two batches each to the egg and mayo mixture. Beat to combine. You should have a pourable batter without lumps.
    • Pour batter into prepared cake pan, and bake for 40–45 minutes, or until cake is set in the center. The cake is done when a toothpick or cake pick inserted into the center comes out clean.
    • Remove from the oven and allow to cool for 30 minutes before removing cake from the springform pan. After 30 minutes, remove the cake from the pan and place on large plate or cooling rack to cool completely.
    • Frost as desired. You can use our vegan chocolate frosting recipe (see below), or frost with whipped coconut cream topped with fresh berries and/or chocolate shavings. Alternatively, you could omit the frosting and dust the cake with powdered monk fruit, or a mix of powdered monk fruit and cocoa.

    How to Make Vegan Chocolate Frosting

    Time: 15 minutes

    Servings: 18


    • 1 1/2 cups coconut oil, softened (not melted)
    • 1 1/2 cups powdered monk fruit
    • 1 teaspoon pure vanilla extract
    • 5 tablespoons cocoa powder


    • Combine the softened coconut oil with the monk fruit in a bowl; use a stand mixer or electric mixer to beat until there are no lumps.
    • Add the vanilla and cocoa powder to the frosting. Beat together until well combined.
    • Chill the frosting in the refrigerator for 10 minutes before using.
    • Once cake cools completely, frost with the vegan chocolate frosting using an offset spatula or a butter knife.
    • If you made the cake in two or more cake pans, frost the top of each layer first, then place the unfrosted cake layer on top of the frosted one. Repeat steps until all layers are on top of the cake. When you get to the top layer of the cake, add enough frosting to the top layer to frost the top of the cake as well as the sides of the cake.
    • Refrigerate any leftover frosting in an airtight container for up to one week.

    Vegan Mayo

    This ‌most-loved‌ ‌mayo‌ ‌just‌ ‌got‌ ‌a‌ ‌plant-based,‌Certified‌ ‌Paleo‌ ‌upgrade.‌ ‌PRIMAL‌ ‌KITCHEN®‌ ‌Vegan‌ ‌Mayo‌ ‌is‌ ‌made‌ ‌with‌ ‌avocado‌ ‌oil,‌and‌ ‌without‌ ‌eggs,‌ ‌soy,‌ ‌canola,‌ ‌or‌ ‌aquafaba.‌ ‌‌PRIMAL KITCHEN ‌used‌ ‌minimal,‌ ‌high-quality‌ingredients‌ ‌to‌ ‌make‌ ‌a‌ ‌clean,‌ ‌vegan‌ ‌mayo‌ ‌with‌ ‌all‌ ‌the‌ ‌flavor‌ ‌and‌ ‌texture‌ ‌you‌ ‌love.‌Keto‌ ‌Certified‌ ‌and‌ ‌Whole30‌ ‌Approved®,‌ ‌this‌ ‌Vegan‌ ‌Mayo‌ ‌is‌ ‌creamy,‌ ‌tangy,‌ ‌and‌ ‌totally‌‌uncompromisingly‌ ‌delicious.‌

    Find this new vegan favorite in the refrigerated section of the store…then keep it cool in the fridge at home. The PRIMAL KITCHEN® tried-and-true pantry favorite, Mayo, got a plant-based, simple-ingredient update! Primal Kitchen Vegan Mayo may be eggs-empt from eggs, but this spread and dip is big on creamy flavor. Made with avocado oil, a fat is loved at Primal Kitchen, this Vegan Mayo is Keto and Paleo Certified. What makes this vegan mayo so unique? PRIMAL KITCHEN use potato protein as their functional emulsifying ingredient. Sugar-free and made without soy, canola, pea protein, or aquafaba, this Whole30-Approved® condiment is a must-have for folks on elimination diets or for those avoiding eggs.

    PRIMAL KITCHEN® Vegan Mayo is also proud to wear the Non-GMO Project Verified label. So go on, dunk crudité, fried zucchini, and sweet potato fries. Stir Vegan Mayo in tuna salad and coleslaw, and slather on collard green and lettuce wraps. Spread this dreamy dip on sandwiches, add a dollop to savory soups… and so much more!

    • Made with Avocado Oil & Potato Protein: No Pea Protein or Aquafaba
    • Certified Paleo & Keto Certified, Whole30 Approved®
    • Non-GMO Project Verified, Plant-Based, Vegan & Sugar-Free
  • food,  New York,  San Diego,  WorldWide

    Winner Winner Chicken Dinner

    Craving rice, but without the carbs? Go for cauliflower rice! Combine savory cauliflower “rice” with chicken, sprouts, broccoli, and ghee for a warm and cozy meal.

    Instant Pot Honey Mustard Chicken & Roasted Roots with Cauliflower Rice

    (Recipe by Tracey Grant)


    • 1-1.5-pound chicken breast, cut into large chunks
    • 1/2 cup Primal Kitchen® Honey Mustard Vinaigrette
    • 1.5 teaspoon salt
    • 2 carrots, cut into coins
    • 2 parsnips, cut into coins
    • 10-20 Brussels sprouts, trimmed and quartered
    • 1 red onion, halved and sliced
    • 1 small head broccoli, cut into florets
    • 2 tablespoons Primal Kitchen® Avocado Oil
    • 16 ounce cauliflower rice (roughly 3 cups)

    • 2 tablespoons ghee
    • 2 tablespoons fresh rosemary, chopped


    • Combine chicken with 1/4 cup honey mustard and 1/2 teaspoons salt, stir to combine. Cover and let marinate for a minimum of an hour. (Tip: Marinate for up to an entire day to get full flavor!)
    • Preheat oven to 425-degrees. Combine carrots, parsnips, brussels sprouts, onion and broccoli. Toss veggies in avocado oil and salt to combine. Distribute in a single layer on parchment lined baking sheet or glass baking dish. Roast for 30-40 minutes, stirring occasionally, until golden brown.
    • While roots are roasting, transfer chicken to an Instant Pot. Cook on high pressure for 12 minutes.
    • Melt ghee in a large skillet over medium heat. Add the cauliflower rice and 1/2 teaspoons of salt. Stir to combine, then sauté over medium heat until tender and starting to brown.
    • When the chicken is done, allow to de-pressurize naturally, then open pot and transfer chicken to large bowl.
    • Use the sauté function to reduce the remaining liquid by half, forming a sauce. Shred chicken with two forks and combine with the sauce from the Instant Pot, plus add an additional 1/4 cup Primal Kitchen® Honey Mustard Vinaigrette
    • When the cauliflower rice is golden, stir in fresh rosemary.
    • Serve chicken with rosemary cauliflower rice and roasted roots.
    • Enjoy!

    Honey Mustard Vinaigrette & Marinade

    A dressing that really cuts the mustard! PRIMAL KITCHEN® Honey Mustard Vinaigrette & Marinade is the perfect companion in so many different dishes, from grilled chicken to butter lettuce salads and beyond. Sweet, savory, and so, so good, this dressing is made with avocado oil and without added refined sugars, soy ingredients, gluten, or grains.

    Founder Mark Sisson mustard all of his strength to create this seriously delicious recipe when he first whipped it up in his kitchen at home! PRIMAL KITCHEN® Honey Mustard Vinaigrette & Marinade is Certified Paleo and Keto Certified, and packed with sweet and savory flavor! Glaze grilled chicken or drizzle over salads with this dressing made with avocado oil, organic stone ground mustard, and organic honey. PRIMAL KITCHEN skipped refined sugars, gluten, grains, dairy, soy, and canola oil to make this marvelous marinade, swapping in high-quality, real-food ingredients for a tangy taste you’ll love.

    • Made with Pure Avocado Oil and Real Ingredients
    • Gluten Free, Certified Paleo & Keto Certified
    • No Dairy, Refined Sugar, Soy, Canola

    If you are a busy person who doesn’t like to take care of the long process for a fanny dinner. Here is a Lazy and Quick Winner Winner Chicken Dinner Recipe by myself. Just using Primal Kitchen’s Honey Mustard Vinaigrette & Marinade to marinade the chicken drumsticks in the morning. And put them into an air fryer after work, after about 40 minutes, enjoy your winner dinner. Primal Kitchen’s Honey Mustard Vinaigrette & Marinade is so flavorful that you don’t even need to mix any other seasonings, maybe just salt & pepper for you taste. It is so simple, everyone can enjoy this without efforts.

  • food,  Health,  Los Angeles,  San Diego,  WorldWide

    Making Healthy Pizza So Easy at Home with Primal Kitchen’s Unsweetened Red Pizza Sauce Made With Avocado Oil!

    When you want pizza fast, you can order delivery or you can bake your own at home. If you want a pizza your way, you can either customize your shop-made pie and pay the extra fees for cherry picking your toppings or you can build your own pizza at home.

    With the wide array of frozen and ready-made pizza crusts available now, including refrigerated ready-made dough, gluten-free, frozen cauliflower and veggie-spiked pizza crusts, you can have the best of both worlds by combining the convenience of a ready-to-top-and-bake pizza crust with red sauce or white sauce or just olive oil and your favorite toppings. But before you top your pre-made pizza crust, make sure to read the package instructions, as most refrigerated or frozen pizza crusts require some bake time in the oven before being adorned with toppings.

    Made with a frozen almond flour pizza crust, easy veggie pizza comes together in about 25 minutes. Below is Primal Kitchen‘s veggie pizza recipe only needs simple ingredients and takes very short time.

    Veggie Pizza with Red Sauce (in 25 Minutes!)

    Time: 30 minutes total (5-min prep, 25-min bake time) Servings: 3



    • Preheat oven to 425ºF.
    • Place a baking sheet or pizza stone in the middle rack of the oven while it heats up.
    • Place unpacked pizza crust on the preheated baking sheet or pizza stone (use oven mitts to handle the sheet or stone). Bake pizza crust for 11–15 minutes, or until lightly browned.
    • Remove the pizza crust from the oven.
    • Spoon on red pizza sauce and, with the back of the spoon, spread it out on the bottom of the crust. Top the pizza crust with all of the veggies and cheese coins.
    • Place the pizza in the oven and bake for 6–10 minutes, or until the cheese is melted and lightly golden. Remove the pizza from the oven and allow to cool for about 5 minutes before slicing.
    • Sprinkle the cooked pizza with fresh parsley, and enjoy!

    The pizza comes out beautiful, we say this probably is the best home-making pizza ever. As Ryan is still on Keto diet, a cheat meal doesn’t count as the cheat part any more, he is very happy about that. Next time, we will take a challenge to make the following deep dish pizza at home with Primal Kitchen’s Unsweetened Red Pizza Sauce!

    The culinary equivalent of a momma bear hug, Chicago-style deep dish pizza nests its toppings in a sturdy bowl of crust whose walls wrap protectively around the oozing, oven-sizzled ingredients that are blanketed by a chunky layer of red pizza sauce. Its comfort is thick, deep, and layered. Unlike the shoulder-tap-for-two-seconds hug delivered by a thin-crust pizza, the deep dish pizza grabs your attention on first sight with its sheer size and heft before nuzzling you in a warm embrace as you bite into its layers, fork and knife required.

    Perfect cool-temperature food, let me introduce Primal kitchen’s deep dish pizza recipe includes a grain-free crust, keto-friendly toppings, and unsweetened red pizza sauce baked in a cast iron skillet. This deep dish pizza recipe takes about an hour to prep and bake so you can have a homemade Friday night pizza and movie night ready in a reasonable amount of time.

    Deep Dish Pizza (Grain-Free)

    Time: 1 hour Servings: 8

    Grain-Free Deep Dish Pizza Crust Ingredients

    • 2 cups tapioca flour
    • 1/2 cup coconut flour
    • 2 large eggs
    • 1/2 tsp. sea salt
    • 4 Tbsp. Primal Kitchen Avocado Oil
    • 1 tsp. dried Italian herbs

    • 1 cup water, recently boiled

    Grain-Free Deep Dish Pizza Ingredients

    • 1 lb. Italian sausage (your choice of spicy or sweet)
    • 1/2 cup mushrooms, chopped
    • 1/2 cup bell peppers, diced (any color)
    • 2 cups mozzarella cheese, shredded or sliced
    • 2 cups (1 jar) Primal Kitchen Unsweetened Pizza Sauce
    • 1/4 cup basil leaves


    • Place a 12-inch cast iron skillet in the oven and preheat the oven to 425ºF. Leave the skillet in the oven for 10 minutes after the oven has preheated.

    To make the pizza crust:

    • Place the flours, eggs, salt, dried herbs, and 3 Tbsp. of avocado oil into a blender or food processor. Pour in 1 cup of hot water. Process until smooth. Let the mixture sit in the blender for 10 minutes.

    Continue prepping the pizza…

    • In the meantime, in a skillet over medium-high heat on the stove, remove the Italian sausage from its casings and heat in the skillet. Break up any large clumps of sausage and cook until browned. When browned, remove from the skillet to a plate and set aside. Turn off the stove.
    • Remove the skillet from the oven with oven mitts. Add 1 Tbsp. of avocado oil to the skillet and swirl it around to coat the skillet. Pour the dough into the hot skillet and spread it out evenly with a spatula.
    • Put the pizza dough in the oven and bake for 15 minutes.
    • Remove the pizza crust from the oven, and add the sausage, mushrooms, bell peppers, and cheese. Spoon on the pizza sauce over the toppings and spread out with a spatula.
    • Place the pizza back into the oven and cook for another 20 minutes. Remove the pizza and place the basil leaves on top of the pizza sauce. Bake for another 5 minutes, or until the cheese is bubbling. Remove the skillet from the oven, and allow to cool for 10 minutes before slicing.

    The‌ ‌‌pie’s‌‌ ‌the‌ ‌limit!‌ ‌Unsweetened,‌ ‌made‌ ‌with‌ avocado‌ ‌oil,‌ ‌Keto‌ ‌Certified,‌ ‌Certified‌ ‌Paleo,‌ ‌and‌ ‌Whole30‌ ‌Approved®,‌ ‌Primal Kitchen’s savory‌ ‌pizza sauce‌ ‌is‌ ‌primed‌ ‌for‌ ‌a‌ ‌pizza‌ ‌party.‌ ‌This sauce is made without added sugar, so go ahead, slather your favorite cauliflower or flatbread crust in this pizza sauce, and top with roasted peppers, olives, avocado, BBQ chicken, and fried eggs for a tasty twist on the tried-and-true, however you slice it!

  • food,  Health,  Los Angeles,  New York,  San Diego,  WorldWide

    Get your Cinco de Mayo fiesta on with Garlic Aioli Fish Tacos and Collagen Margaritas

    Fresh from the sea and packed with tropical vibes and classic Mexican flavor, tacos are perfect for the coming Cinco de Mayo! With fresh halibut crisped up to perfection and topped with ricotta, cabbage, cilantro, and avocado, then drizzled with Primal Kitchen® Garlic Aioli Mayo —these crispy fish tacos are a guaranteed hit at any fiesta.

    Infused with Primal Kitchen Avocado Oil and all the zest and flavor of Garlic Aioli Mayo, this Cinco de Mayo tacos will have your taste buds in total delight. Plus, they’re made without gluten or dairy, and are Whole30 friendly. Make this celebration one of the best parties of the year.


    For the tacos…

    For the sauce…

    • 1/4 cup Primal Kitchen Garlic Aioli Mayo
    • 1/4 cup Cocoyo Plain Coconut Yogurt
    • 1 chipotle chili pepper in adobo sauce
    • Juice of one lime

    For the batter dip…

    For the toppings…


    Garlic Aioli Mayo

    Holy moley, this is garlic aioli. Meet Primal Kitchen® Garlic Aioli Mayo, the perfect condiment companion to your artichokes, chicken sandwiches, and salad wraps. Made with avocado oil and organic cage-free eggs, this beloved mayo gets an upgrade with zesty lemon and flavorful garlic.

    For Primal Kitchen®, it all started with a jar of mayonnaise. Now, our first and favorite mayo is all dressed up in organic lemon oil and garlic oil to make this tasty aioli! Made with avocado oil, organic cage-free eggs, and without added sugars, gluten, soy, canola oil, or artificial ingredients, this real-food mayo packs flavor without compromise. This Garlic Aioli Mayo is a classic overachiever: Whole30 Approved®, Certified Paleo and Keto Certified. Savory, creamy, and perfect on everything from steak to crab cakes.

    • Made With Avocado Oil & Real High-Quality Ingredients
    • Whole30 Approved®
    • Primal Approved, Paleo & Keto Certified


    Avocado oil combined with organic, cage-free eggs, organic vinegar and salt, and Primal Kitchen has one awesome-tasting mayonnaise!

  • food,  Health,  Los Angeles,  New York,  San Diego,  WorldWide

    Primal Kitchen’s Keto Friendly Spicy Chicken Sandwich Just Joined The Spicy Chicken Sandwich Battle

    The battle of crunchy friend chicken sandwiches hasn’t finished yet. Which one is your favorite, Chick-fil-A or Popeyes, or KFC? I guess there is no one that you can try if you are on a keto diet. But what you can do is to make a keto friendly chicken sandwich at home with Primal Kitchen’s Mayo with Avocado Oil and Buffalo Sauce.

    This recipe’s spicy chicken sandwich is keto friendly, thanks to a keto bun, pork rind-coated chicken tenders, and a mix of our Keto Certified Buffalo Sauce and Mayo with Avocado Oil. It’s a keto version of a Nashville hot chicken sandwich, but one that can be made easily anytime at home. If you don’t have or don’t want to use keto-friendly bread, this savory, crunchy, sour, spicy sandwich can be made into a wrap—collards or romaine provide a sturdy enough leaf to contain the heft.



    • Preheat oven to 400ºF.
    • In a food processor, pulse pork rinds until they are the consistency of bread crumbs. You can also place pork rinds and parmesan into a plastic baggie, seal it, and pound it into small bits using a rolling pin.
    • Pour crumbs into a tray or a large plate. In a medium-sized saucepan over medium heat, melt butter or ghee. When melted, pour butter into a tray or large plate.
    • Coat chicken tenders in butter, and then coat in crumb mixture. Press as much coating onto each breast as possible. Bake chicken for 20 minutes, or until fully cooked (to be safe, insert a meat thermometer in the thickest part of the breast. The internal temperature should be 160º when fully cooked.).
    • Dilute mayo with water; stir and set aside.
    • Assemble the keto spicy chicken sandwiches. Split the buns apart. Tear each large piece of iceberg lettuce into 2 smaller pieces, and place 1 piece on top of each bun bottom. Layer 2 chicken tenders on top of each piece of lettuce, drizzle on some buffalo sauce, add 2 more chicken tenders on top, and drizzle with more buffalo sauce. Add 2 pickles then 1 more piece of lettuce. Spoon on mayo, another 2 pickles, then the tops of the buns to close the sandwich.

    Keto Friendly Zucchini Fries
    (make your sandwich meal to a combo!)



    • Preheat oven to 425ºF.
    • Cut the ends off of each zucchini. Cut each zucchini in half lengthwise, and cut each half into quarters. Cut each zucchini quarter into matchsticks (the size and shape of fries).
    • Add 1 cup grated parmesan cheese, dried herbs, garlic powder, almond flour, and salt to a bowl or glass container.
    • In a separate bowl or glass container, whisk together eggs with a fork until they are well combined.
    • Dip each zucchini matchstick in the eggs a few times, then dip into the cheese and flour mixture a few times until well coated. Place the zucchini fries on a parchment-lined baking sheet spaced apart in one layer. Repeat coating process until all matchsticks are coated.
    • Bake zucchini fries for 30 minutes. Remove from oven and serve with Primal Kitchen Rosemary Garlic Vegan Mayo or Primal Kitchen Organic Unsweetened Ketchup.

    Now, time to enjoy the best spicy chicken sandwich in the keto world!

  • food,  Health,  Los Angeles,  New York,  San Diego,  WorldWide

    Making Keto Sushi And Keto Hand Rolls at Home with Primal Kitchen’s Help

    What can you eat at a sushi bar when you are on a Keto diet? Dive into all of the sashimi, which are slices of raw fish. If your local sushi joint offers rice-free rolls that contain cauliflower rice or other ingredients, dig in! Additional keto-friendly sushi choices include hand rolls without rice filled with spicy tuna or spicy salmon or other fish, and vegetables such as sliced avocado, cucumbers, bell peppers, carrots, or pickled turnips and radishes.

    Making keto sushi and keto hand rolls at home can be the best option because you can control the ingredients used. Experiment with sushi-grade tuna, other high-quality raw fish, or use pole-caught canned salmon or tuna to keep things super simple. Use keto-friendly condiments like Primal Kitchen’s Keto Certified mayos made with avocado oil or Primal Kitchen’s Keto Certified Buffalo Sauce if you want an extra spicy kick.

    Keto Spicy Salmon Hand Rolls

    Seas the day and grab a bite of this Keto Salmon Hand roll with Jalapeño Lime Vegan Mayo and SeaSnax! Spicy jalapeño hits rich, full-flavored salmon with a delicate crunch of savory SeaSnax. Kicking the Keto Month off with this easy and delicious recipe.

    What do you need:


    • Preheat oven to 375ºF.
    • Place salmon onto a sheet pan sprayed with Avocado Oil. Bake for 25 minutes, or until salmon flakes easily with a fork.
    • Meanwhile, grate garlic cloves and chop green onions. If using store-bought cauliflower rice, scroll down to the next step.
    • Wash and dry the head of cauliflower. Remove the leaves and cut away the core of the stem. Break the cauliflower into florets, removing any extra-long pieces of stem.
    • Place cauliflower florets into a food processor, and pulse until florets resemble rice. Work in batches, as it can be challenging to pulse an entire head of cauliflower at once.
    • Heat a large frying pan to medium-high heat and add riced cauliflower, garlic, and 1/3 cup of Sesame Ginger Vinaigrette. Cook until tender, approximately 7–8 minutes.

    Keto Spicy Salmon Hand Rolls instructions, continued

    • Arrange all of your hand roll ingredients to assemble the hand rolls.
    • Place the cooked salmon in a bowl and flake the filets with a fork.
    • Place your cauliflower rice in a bowl and sprinkle with green onion. Have the mayo and the sesame seeds ready.

    How to Assemble Hand Rolls

    • Place the seaweed in the palm of your hand, shiny side down, and add a thin layer of cauliflower rice on the left third of the nori sheet. Place fillings—salmon, mayo, sesame seeds—vertically across the middle of the rice.
    • Fold the bottom left corner of nori over and begin folding into a cone shape. Keep rolling the nori sheet to form a cone.

    Let’s pair a drink with this yummy hand roll, how about a Japanese style Matcha Keto Latte? Primal Kitchen created a keto-friendly version of a matcha latte with collagen. This version uses just two ingredients and comes together in a flash—no dainty bamboo whisk needed.

    2 Ingredient Matcha Keto Latte with Collagen



    • In a small saucepan over medium-high heat, warm the milk until it starts to bubble a bit on the sides. Stir milk and allow to simmer (you don’t need a roiling boil here, just a few small and gentle bubbles) for about 1 minute.
    • Pour warm milk into a blender. Add Matcha Collagen and mix on high speed until well combined and a little frothy (about 20 seconds).
    • Be careful to place the lid of the blender on tightly. You may also want to hold a kitchen towel on top of the top while you blend to avoid any hot liquid splashing out.
    • Pour into two mugs and serve.

    A Keto friendly Japanese brunch can be totally made at home with these simple and easy recipes. Are you ready to make your Keto diet to a next level? Bringing Primal Kitchen’s Keto friendly products back home, and you can find tons of Keto recipes on their website. Say goodbye to your old boring Keto recipe book, and welcome to a new Primal Kitchen Keto world.