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1 butternut squash, peeled, halved and seeded

2 teaspoons extra virgin olive oil, divided

1/4 teaspoon salt, divided

1/4 teaspoon black pepper, divided

1 sweet onion, medium dice

1 carrot, medium dice

2 garlic cloves, minced

3 celery stalks, medium dice

1 32-ounce container vegetable broth

2 cups Planet Oat Original



Preheat oven to 400 degrees F. Line a baking sheet with tinfoil. Rub butternut squash halves with 1 teaspoon olive oil and sprinkle with 1/4 teaspoon salt and 1/4  teaspoon black pepper. Roast for 45 minutes to an hour, until tender and caramelized, flipping halfway through cooking time. Remove from the oven.

Meanwhile, heat remaining teaspoon of olive oil in a large pot over medium-low heat. Add onion and sweat 5 minutes until softened and translucent. Add the carrot, garlic, and celery and cook until softened, about another 5 minutes. Add butternut squash to pot and break up with a wooden spoon into chunks. Add vegetable broth and bring to a boil, then reduce to a simmer. Stir in Planet Oat and heat over low heat until soup is warmed through. Remove from heat. Using an immersion blender, carefully (liquid is very hot!) blend soup until smooth. Alternatively, let cool, then puree in a blender. Season with salt and black pepper.

Serve soup with croutons (homemade or store-bought), chives and toasted salted pumpkin seeds, if desired.





1 tablespoon Primal Kitchen Avocado Oil

1 pound wild-caught shrimp

1 teaspoon Spice Cave Sea Seasoning

½ Jar Primal Kitchen No-Dairy Roasted Garlic Alfredo Sauce

20 oz. zucchini noodles

2 cups grape tomatoes, quartered

2 tablespoon Italian parsley, chopped



  1. In a large skillet over medium-high heat, add avocado oil.
  2. Add shrimp and sprinkle with ½ teaspoon seasoning. Cook for 2–3 minutes on one side.
  3. Turn shrimp over and sprinkle with remaining ½ teaspoon seasoning.
  4. Cook for 2–3 minutes on the other side, or until shrimp is pink. Remove shrimp from pan and set aside.
  5. In the same skillet, pour in ½ jar of Primal Kitchen No-Dairy Roasted Garlic Alfredo Sauce. Heat for 1 minute.
  6. Add zoodles to the skillet, tossing to coat in the sauce. Cook zoodles for 3–4 minutes, stirring frequently.
  7. Add shrimp back into the skillet. Add the sliced tomatoes to the skillet as well, and toss to combine.
  8. Remove skillet from heat and plate the dish. Sprinkle each plate with plenty of chopped fresh parsley and enjoy!


Winter Kale Salad with Pecan Crusted Chicken

This salad is so delicious and nutritious, you’ll want to eat it all year round.  Pecan crusted chicken can be eaten on its own or paired with nutrient-rich Kale greens and Pomegranate seeds. It’s perfect for any protein-rich meal plan.


3 T White balsamic vinegar

1 T Maple syrup

1 tsp Grainy mustard

3 T Olive oil

Salt & pepper, to taste

Pecan Chicken

2 T Maple syrup

2 T Grainy mustard

Salt & pepper, to taste

Bell & Evans boneless skinless breasts

6 ounces of pecans, finely ground

4 T Unsalted butter


1 Head of kale, washed, stems removed & roughly chopped

4 oz. mixed greens, washed

1 Honey crisp apple, cored, cut into 4 & thinly sliced

4 oz. Goat cheese crumbles, for garnish

1/3 cup pomegranate seeds, for garnish




  1. Combine balsamic vinegar, maple syrup, and mustard. Blend ingredients well.
  2. Slowly whisk in olive oil until well emulsified.
  3. Season with salt and pepper.

Pecan Chicken

  1. Preheat oven to 350°F.
  2. In a medium-sized bowl blend maple syrup and mustard. Season with salt and pepper.
  3. Add chicken to bowl and mix until well coated.
  4. Place pecans on a large baking sheet. Gently press both sides of chicken into nuts ensuring they stick.
  5. Melt butter over medium heat in a large skillet. Sauté chicken until golden brown. Approximately 5 minutes per side.
  6. Place chicken in a 350°F oven for 10-15 minutes until thoroughly cooked to an internal temperature of 170°F as measured by a meat thermometer. Allow to rest and cool.


  1. Combine kale, mixed greens, and apple. Toss with dressing.
  2. Garnish with goat cheese & pomegranate seeds.
  3. Top with sliced pecan-crusted chicken.



2 lb. ground pork

1 white onion finely chopped

1/4 cup plus 2 Tbsp. coconut aminos

2 Tbsp. toasted sesame oil

1 cup green cabbage shredded

1/4 tsp. black pepper

Olive oil for cooking

For the sauce:

1 can full-fat coconut milk

1 cup Kettle & Fire Chicken Bone Broth

2 Tbsp. coconut aminos

2 Tbsp. freshly grated ginger


  1. Preheat your oven to 400 degrees Fahrenheit.
  2. In a large bowl, prepare your meatball mixture. Combine ground pork, onion, coconut aminos, and sesame oil and mix. Let sit for five minutes.
  3. While your meatball mixture rests, prepare your sauce. Whisk together coconut milk, chicken bone broth, coconut aminos, and fresh ginger in a pot over medium heat. Allow to cook for 5 minutes, then remove from heat.
  4. Return to your meatball mixture. Add the cabbage, and mix again.
  5. Heat a cast-iron skillet over medium-high heat. Drizzle with olive oil.
  6. Form your meatballs into small balls, roughly 1 to 1.5 inches in diameter. Place into the cast skillet. Sear for roughly 2 minutes, flip, then sear for another 2 minutes.
  7. Turn off the burner, and pour the sauce mixture directly into the cast iron pan with the meatballs. Transfer the entire pan to the oven.
  8. Cook the meatballs for an additional 15 minutes, until cooked thoroughly.


Quinoa + Zucchini Noodle Salad

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8oz Zucchini Noodles*

2 cup mesclun mix

1 cup cooked quinoa

1/2 cup bell pepper

1/2 cup cherry tomato

1/4 cup red onion

2 T fresh basil

Balsamic Dressing

1 T balsamic vinegar

1 t dijon mustard

1 t honey

1 t lemon juice

3 T olive oil



Dice bell peppers, cherry tomatoes, and red onion to the same size and set aside in a bowl. Chiffonade basil by first stacking leaves on top of one another. Roll leaves along the length and make fine cuts across the rolled leaves to create thin strips of basil.


Balsamic Dressing

Combine balsamic vinegar, dijon mustard, honey, and lemon juice in a small bowl and whisk together.   Slowly pour in olive oil while continuing to whisk until oil is completely incorporated.



In a serving bowl combine cooked quinoa (cold),   vegetable noodles, diced vegetables, & mesclun mix. Add balsamic dressing and toss until all ingredients are completely coated with dressing. Season to taste with salt and pepper. Garnish with basil.