Here you will find a selection of my favorite Primal Recipes, that I have concocted myself and the dishes are DELICIOUS! These dishes are regular stables in my weekly diet. I usually try to cook 2 – 4 batches so that I, for example, have dinner, plenty for lunch and then another 2 servings at least left over which I will freeze for days when I don’t have time to cook. 

I love to cook, but these days I am quite tied up and don’t have always the time. Cooking is also very therapeutic if you put time and love into it. creating your own wonderful food is a very fulfilling feeling. having left overs is a great idea so cook for 10! Be Primal and love it!  

Recipe Favorites - with adjustable servings

Coconut Flower Pancakes
Print Recipe
Coconut Flower Pancakes
    Servings Prep Time
    4 People 30 Minutes
    Servings Prep Time
    4 People 30 Minutes
    Coconut Flower Pancakes
    Print Recipe
    Coconut Flower Pancakes
      Servings Prep Time
      4 People 30 Minutes
      Servings Prep Time
      4 People 30 Minutes
      Ingredients
      • 1/4 Cup Coconut Flower
      • 1/2 Teaspoon Baking Powder Hain, Sodium & Gluten Free
      • 1 Pinch Sea Salt
      • 2 Tablespoon Organic Refined Coconut Oil
      • 3 Each Eggs From pasture raised chickens or organic
      • 1 Teaspoon Vanilla Extract
      • 1/2 Cup Unsweetened Mixed Coconut or Almond Milk
      • 1 Tablespoon Grass fed butter for cooking
      Servings: People
      Instructions
      1. Whisk the eggs thoroughly so that they are fluffy Mix the coconut oil well with the eggs Add the coconut/almond milk and vanilla extract, Add the coconut flour, baking powder and salt and mix with a fork. Do not worry if substance appears a bit lumpy. That is ok. Melt the butter in a skillet Use 1/2 half cup to measure and poor the pancake mix into skillet. Flatten a little gently and cook at medium temperature. Check the underside of the pancake carefully before flipping gently. Coconut pancakes are more delicate than regular flour pancakes so more care is needed here.
      Recipe Notes

      This recipe should make around 7-9 small to medium sized pancakes.  I like to serve this with fresh berries and bacon.

      Steamed Mussels
      Print Recipe
      Steamed Mussels with Tomato Sauce in Garlic Broth
        Servings Prep Time
        4 People 1 Hour
        Cook Time Passive Time
        30-45 Minutes 3 Minutes
        Servings Prep Time
        4 People 1 Hour
        Cook Time Passive Time
        30-45 Minutes 3 Minutes
        Steamed Mussels
        Print Recipe
        Steamed Mussels with Tomato Sauce in Garlic Broth
          Servings Prep Time
          4 People 1 Hour
          Cook Time Passive Time
          30-45 Minutes 3 Minutes
          Servings Prep Time
          4 People 1 Hour
          Cook Time Passive Time
          30-45 Minutes 3 Minutes
          Ingredients
          • 1/4 Cup olive oil
          • 1 Each Onion
          • 6-8 Cloves garlic
          • 1 Bunch Fresh Parsley
          • 1 28 Ounce Can Organic Tomato Puree
          • 6 Lbs Mussles Scrubbed
          • 1/2 Teaspoon Dried Pepper Flakes
          • 1/2 Teaspoon Thyme
          • 1/2 Cup White Wine
          • Sea Salt & Pepper As Needed
          Servings: People
          Instructions
          1. In a large pot, heat the oil moderately low heat (very important, as you do not want to oxidize the olive oil. Olive oil is only good to cook with at low temperature). Add the onion, garlic and red pepper flakes and cook, stirring quite frequently to make sure all is cooked evenly and until translucent. Add the white wine after about 3 minutes of cooking, turn up the heat to medium and let the wine steam off a bit, for around 3 minutes.
          2. Add the Tomato pure, thyme and parsley, reduce the heat back to medium low and let the sauce simmer partially covered for a good 30 – 45 minutes. Once the sauce is ready, add the mussels, cover with a tight lid, turn the heat up to medium high, let the mussels simmer in the sauce for 3 minutes, rolling the pot around a little every so often so that the mussels get soaked in the sauce. Once the mussels are all open, this dish of magic is ready to serve.
          Recipe Notes

          Tip: Don’t overload the pot with mussels, as they won’t cook well that way. So in other words make sure you use a very large pot!  In the old days I used to serve this with French baguette. Now I serve this with a smile and no belly!

          Bolognese Meat Sauce with Zuchini Spaghetti
          Print Recipe
          Bolognese Meat Sauce with Zuchini Spaghetti
            Servings Prep Time
            4 People 30 Minutes
            Cook Time Passive Time
            45 Minutes 15 Minutes
            Servings Prep Time
            4 People 30 Minutes
            Cook Time Passive Time
            45 Minutes 15 Minutes
            Bolognese Meat Sauce with Zuchini Spaghetti
            Print Recipe
            Bolognese Meat Sauce with Zuchini Spaghetti
              Servings Prep Time
              4 People 30 Minutes
              Cook Time Passive Time
              45 Minutes 15 Minutes
              Servings Prep Time
              4 People 30 Minutes
              Cook Time Passive Time
              45 Minutes 15 Minutes
              Ingredients
              • 1 Lb 100% Grass-fed Ground Beef
              • 1/2 Red or White Onion Finely chopped
              • 4 Cloves garlic Finely chopped
              • 1 28 Oz Can Organic Diced Tomatoes
              • 4 Tablespoon Bacon Grease / Butter / Ghee For cooking
              • 1 Pinch Red Pepper Flakes
              • 1 Teaspoon Sea Salt
              • 1 Teaspoon Worcestershire Sauce
              • 4 Shakes Cumin
              • 2 Shakes Ground Nutmeg
              • 4 Shakes Cayenne Pepper
              • 6 Shakes Dried Basil
              • 5 Shakes Dried Oregano
              • 1 Tablespoon Cavenedes Greek Spice If you can find it - it's great
              • 1 Tablespoon Tomato Paste
              • Fresh Ground Black Pepper
              • 1.5 Tablespoon Dijon Mustard
              Servings: People
              Instructions
              1. Using a large and deep skillet heat the bacon grease (butter or ghee) to medium. Then sauté the onions, garlic and red pepper flakes for about 5 minutes until translucent, then remove from skillet. Crank the heat up to medium high and add the minced beef. Sauté and and stir frequently for about 5 minutes until the beef is almost fully cooked. Add the onions, garlic and red peppers, stir in and cook for another minutes. Then add all the remaining ingredients to the mix. Lower the heat to medium low and simmer for 45 minutes with closed lid. Remove from heat and let the sauce sit for 15 minutes.Serve over Zucchini Spagetti (or pasta if you are not Primal), add fresh grated Parmesan Reggiano.
              2. Slice the Zucchini into thin slices using a simple vegetable peeler. Do not into the seeds. Drop the Zucchini slices into boiling water for 3 minutes, strain and serve.
              Meatballs with Tomato Sauce and Zucchini Spaghetti
              Print Recipe
              Meatballs with Tomato Sauce and Zucchini Spaghetti
                Servings Prep Time
                4 People 15 Minutes
                Cook Time
                20 Minutes
                Servings Prep Time
                4 People 15 Minutes
                Cook Time
                20 Minutes
                Meatballs with Tomato Sauce and Zucchini Spaghetti
                Print Recipe
                Meatballs with Tomato Sauce and Zucchini Spaghetti
                  Servings Prep Time
                  4 People 15 Minutes
                  Cook Time
                  20 Minutes
                  Servings Prep Time
                  4 People 15 Minutes
                  Cook Time
                  20 Minutes
                  Ingredients
                  Meatballs (Makes around 12)
                  • 2 Lb 100% Grass-fed Ground Beef
                  • 2 Egg Yokes
                  • 2 Large Garlic Cloves Finely chopped
                  • 2 Tablespoon Dijon Mustard
                  • 1 Tablespoon Red Pepper Flakes
                  • 1/2 Teaspoon Ground Nutmeg
                  • 1 Tablespoon Cavenders All Purpose Greek Seasoning
                  Tomato Sauce
                  • 1/2 Large Red Onion
                  • 4 Large Garlic Cloves Finely chopped
                  • Salt & Pepper Generously
                  • 1 Tablespoon Tomato Paste
                  • 1 Tablespoon Dried Oregano Flakes
                  • 1 Tablespoon Dried Basil Flakes
                  • 1 Dash Worcestershire Sauce
                  • 1 Tablespoon Butter or Ghee
                  • 20 oz Can of Organic Tomato Sauce
                  Additional Ingredients
                  • Fresh Mozzarella Cheese
                  • Parmesan cheese
                  Servings: People
                  Instructions
                  Meatballs
                  1. In a large mixing bowel add the meat first, then add all ingredients on top of the meat and mix well with your hands. Do not over work the meat, handle gently and just enough to mix in the ingredients well. Then take palm sized chunks of the mixed ground beef, kneed and roll into balls using both hands. Set aside until the Tomato Sauce is prepared and simmering.
                  2. Heat a large skillet to high temperature (no oil or butter needed), add the meatballs and brown them evenly all around for about 3 minutes. This is just to seal the meatballs and to give them a nice browning. The rest of the cooking will be done in the oven. Set aside in large oven proof glass baking dish.
                  Tomato Sauce
                  1. Heat butter or ghee in deep pan to medium high heat. Sauté onions, garlic and red pepper flakes for 3-5 minutes or until translucent. Add the tomato sauce and all other ingredients and stir well. Cover ad simmer at low to medium heat for 20 minutes.
                  The Finish
                  1. Make sure your oven is pre-heated to 450F. Once tomato sauce is done, pour the sauce over the meatballs in the glass baking dish. Add thing slices of fresh Mozzarella to cover the top of the sauce. Grate some fresh Parmesan Cheese on top as well. Slide the dish into the oven and bake for 20 minutes. Remove carefully with oven gloves and let it sit and cool down for 5 minutes before serving over ideally a large bed of Zucchini Spaghetti or if you are not Primal pasta.