While the kids hunt for pastel-hued colored eggs, and neon-colored plastic eggs that pop open to reveal candy, stickers, or tiny toys inside, the adults usually look forward to Easter brunch or family dinners that traditionally include glazed spiral ham or rack of lamb, potato salad, crisp green beans and roasted asparagus. Primal Kitchen’s Easter ham uses a bone-in spiral ham, which is precut for easy carving and is already cooked. Simply heat in a low oven for a couple of hours, and brush with Primal Kitchen sweet and savory No-Soy Island Teriyaki for an all-in-one sauce without the brown sugar, soda, or syrup used in other ham glazes. This two-ingredient Easter ham recipe provides a show-stopping centerpiece for any holiday meal.
Why Do We Eat Ham on Easter?
Sweet, salty, and savory, Easter ham provides a delectable main dish that serves a crowd. It pairs well with young spring green vegetables like asparagus or a baby gem lettuce salad, snappy green beans or buttered sweet peas, and the salty, savory flavor of the ham accentuates the creaminess of potato salad.
Flavor aside, why do we tend to eat ham on Easter? The tradition appears to date back to the sixth century in Europe, where pig farmers would slaughter, cure, and hang pigs during the fall. Ham would be one of the few meats available to eat by early spring, the timing of which conveniently matched that of the Easter holiday of Christianity. It’s reasonable to believe that early settlers in America brought these traditions with them.
- 1 spiral ham (8–10 pounds)
- 1 bottle
How to Cook an Easter Spiral Ham
Time: 2 hours 35 minutes
- Preheat oven to 250ºF.
- Remove packaging on the ham, and remove any plastic disk that may be on the underside of the ham bone.
- Place ham in a shallow roasting pan, cut side down.
- Bake ham for about 1 hour and 40 minutes (for an 8-pound ham), or 2 hours and 10 minutes (for a 10-pound ham).
- Remove ham from oven and baste with
- Apply several coats of the teriyaki sauce to the ham. Place ham back in the oven to bake for another 20 minutes.
- Total bake time for spiral ham: Bake ham for about 15 minutes per pound until the internal temperature reaches 140ºF (about 2 hours for an 8-pound ham, and 2 hours and 30 minutes for a 10-pound ham; these times are estimates, and your oven may differ.).
- Remove ham from oven once the internal temperature reaches 140ºF. Spoon juices over top of the ham, and tent with aluminum foil to keep warm.
- Let ham rest for 15 minutes before carving and serving.
How was your snack party? As I talked about Primal Kitchen Plant-Based Queso, Ranch Dip and Buffalo Sauce a while ago, you must be looking forward to the next article to introduce more products. Easy, delicious meals.
Making classic dishes without dairy? It’s all gravy! Primal Kitchen is bringing No Dairy Mushroom Gravy to the family table, for all the iconic, velvety flavor without soy, canola, gluten, or dairy.
Good gravy, this vegan Mushroom Gravy is delicious! Made without soy, canola, gluten or grains, fix your family favorites with this Whole30 Approved®, Keto Certified, and Certified Paleo Organic gravy. Made with cashew butter, this USDA Organic gravy is filled with savory flavor and features the classic creamy, silky texture you know and love.
If you’ve got multiple diets sitting down to the dinner table this year, add Mashed Cauliflower Recipe to the menu for your festive feast. Mashed Cauliflower is a whipped potato alternative that packs the same flavor without butter or dairy. Made with Primal Kitchen Rosemary Garlic Vegan Mayo and topped with all-new No-Dairy Mushroom Gravy, this creamy, smooth crowd-pleasing vegan mashed cauliflower comes together fast. View the full recipe at here.
Make more time for memories with this easy, updated alternative to the family meal staple. Classic flavor meets upgraded ingredients with Primal Kitchen No Dairy Classic Turkey Gravy, made with turkey bone broth. Keto Certified, Certified Paleo, and Whole30 Approved®, this turkey gravy is brimming with robust flavor and velvety texture. Poultry seasoning, coconut cream, poultry seasoning, and coconut aminos come together for the homestyle, umami flavor. Made without dairy, gluten, grains or soy, our gravy adds savory taste to holiday meals like Turkey, and comforting flavor to vegetables.
Real ingredients, classic flavor, no cooking required? That’s gravy. Primal Kitchen No Dairy Classic Turkey Gravy is made with turkey bone broth for the savory flavor and creamy texture you know and love from your homemade favorite.
Last week, I introduced a brand new-level plant-based Queso sauce. This time, I confirmed that Primal Kitchen has solved your snacking. They’re dunking on your average dip with Ranch Dip and Buffalo Ranch Dip. Take snacking to new soaring heights with decadent, creamy taste and high-quality ingredients to boot. Show off these snacky superheroes made with avocado oil with flavor-filled ways to make these easy party dips your own.
The right pairing turns these party dips into the scene-stealers of the party platter, so try these combos for taste-making snacks.
Buffalo Ranch Dip and…
Sweet Potato Fries
Air Fried Chicken Tenders
Crispy Green Beans
Ranch Dip and…
Cauliflower Buffalo Bites
Homemade Potato Chips
The fact is chips dip, veggies dunk. If stuffing more greens into your little one’s routine (okay, maybe your routine, too) feels like dodging a wrench at the dinner table, pair less-than-desirable veggies with full-flavored rich and spicy ranch dip. Broccoli is fine, but broccoli dunked in dreamy, delicious dairy-free Ranch dip? Now it works.
Dive in with finger foods that are the perfect load-bearing pairing to Primal Kitchen keto ranch dip. These inspired picks can carry the weight of your go-to dip duo while still adding a little flavor on their own.Get maximum dip-per-scoop with…Celery Sticks, Sliced Bell Pepper or Potato Wedges.
Take snacks, side dishes, party platters, and any other plate to the next-level of perfection with swoon-worthy dips from Primal Kitchen. Make your next nosh one to remember with these snack hacks:
- DIY a buffalo ranch chicken dip by…just adding chicken to Primal Kitchen Buffalo Ranch Dip!
- Make veggies extra-appealing as an after-school nibble when paired with Ranch Dip.
- Recreate your favorite wing spot right at home and double dip.
- Replace cream cheese in jalapeño poppers with Primal Kitchen dips for a delicious swap!
When you clean up your diet and start eating real food, it’s the sauces, dressing, dips and toppings that can make an otherwise bland meal exciting. That’s why the founder Mark Sisson created Primal Kitchen condiments and dressings—to add uncompromisingly delicious flavor to every single bite.
Easy, cheesy, and no-dairy dreamy! Do you want to make crave-worthy Loaded “Cheese” Fries with Primal Kitchen No-Dairy Queso-Style Plant-Based Dip? In Queso emergency, reach for this dip! NEW Primal Kitchen Queso Style Plant-Based Dip is a delicious, no-dairy dream made with creamy pumpkin seed butter. Sugar-free and vegan, this creamy queso features a hint of jalapeños for just a kick of mild chili flavor.
It’s easy to be not-cheesy. This no-dairy, queso-style dip is vegan, sugar-free, and made with a touch of jalapeños and creamy pumpkin seed butter for the thick, velvety texture and taste you know and love. Made with mindfully chosen ingredients like diced tomatoes, roasted red bell pepper puree and jalapeño peppers, you can now keep queso on the menu. This dip favorite features your most-loved flavor with an updated, brag-worthy ingredient list. Top burritos, make Paleo-friendly nachos or add a dollop to classic chili.
The best queso for quesadillas? No-Dairy Queso-Style Dip from Primal Kitchen, of course! Made with leftover rotisserie chicken, gluten-free tortillas, and a dollop of this all-new queso dip, this kicky quesadilla is the perfect work-from-home lunch recipe, last-minute kid-friendly dinner, or savory snack.is made with creamy pumpkin seed butter and a hint of jalapeño and is sugar-free, vegan, and Whole30 Approved®.
The secret to restaurant-style quesadillas is a cast-iron pan on medium heat, topped with avocado oil. This high-heat cooking oil will get that crispy crunch on your quesadillas with a mild flavor that lets the other ingredients shine. Wait until the top tortilla begins to heat up before flipping to ensure your ingredients stay in the quesadilla. View the full recipe at here.
Hello, Summer Summer. Summer means ice cream and popsicles! No matter you desire for the summer treats by yourself, or your kids are asking for the summer sweets all the time. It’s always nice to prepare these vivaciously scarlet, collagen-spiked frozen pops in the fridge, which will evoke the carefree, slower days of summer.
Watermelon Strawberry Matcha Pops
- 1 cup watermelon
- 1 cup frozen strawberries
- 2 scoops
- 1/2 cup unsweetened coconut milk (canned)
- 2 scoops
- Place watermelon and frozen strawberries in a blender, and blend until smooth. Add the Collagen Quench and pulse until incorporated.
- Pour the watermelon-strawberry mixture into each frozen pop mold, leaving about 1/2 inch of space at the top of the molds. Place the lids and sticks inside each mold. Freeze for 3 hours.
- Pour 1/2 cup of room-temperature coconut milk into a small bowl or glass measuring cup. Add the Matcha Collagen Keto Latte Drink Mix, and whisk until combined.
- Remove the pops from the freezer, and open the lids. Pour the coconut matcha mix to fill the rest of each pop mold, replace the lids, then place back in the freezer for 1 hour.
- To remove the frozen pops from the molds, place the mold under warm running water; run the warm water over the outside of the pop mold until it’s easy to pull the stick and slide the pop out of the mold.
Nutrition info (per serving: 1 frozen pop):
Carbs: 6 grams
Fat: 3 grams
Protein: 2 grams
Collagen Quench Triple Berry
Supplements are a cinch with PRIMAL KITCHEN™ Collagen Quench in Triple Berry! This collagen peptide mix supplements smoothies, shakes, and drinks for a boost of vitamin C and flavor in every sip. Each serving offers 10g of type 1 and 3 collagen and supports hair, skin, and nails‡. With a delicious and fruity taste, Triple Berry Collagen Quench is the perfect addition to your everyday routine!
- 10g of Collagen in Every Serving
- Keto Certified & Paleo Friendly
- 250% DV Vitamin C per Serving
Matcha Collagen Keto Latte Drink Mix
Make it Matcha! Add delicious, earthy matcha to your mornings with an easy, non-dairy drink mix. This Primal Kitchen® Collagen Keto Latte offers support for hair, skin, and nails with 10 grams of collagen per serving and uncompromisingly delicious taste. Enjoy hot, over ice, or mixed with your favorite milk or milk alternative.
- Keto Certified & Paleo Friendly
- No Dairy, Whey, or Soy Ingredients
- 10g Type 1 & 3 Collagen to Support Hair, Skin, & Nails
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
- 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
- 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 MayoThis 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 totally uncompromisingly 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