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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.



Rubio’s Gives Free Chips & Guac on National Avocado Day

Rubio’s Coastal Grill is giving away free, freshly made chips and guacamole with any order, in celebration of National Avocado Day on Friday, July 31, 2020. Rubio’s guacamole is made onsite daily, using rich Hass avocados, cilantro, garlic, lime juice and natural sea salt.

Simply redeem the coupon ( at any of Rubio’s participating locations.

Not all avocados are created equal. So Rubio’s Coastal Grill sources only Hass avocados for a buttery flavor and a rich, creamy texture. It’s also why, in Rubio’s humble opinion, they’re the very best in the world.

These delicious Hass avocados arrive in Rubio’s kitchens where the staffs pit, peel, mash, and slice them daily. You’ll find them in Rubio’s handmade guacamole or sliced up on top of many of your favorite dishes.

Operations at Rubio’s have shifted greatly due to COVID-19.

While food safety and cleanliness have always been a top priority at Rubio’s, new initiatives include tamper-proof seals on all delivery orders, daily health checks for all team members, protective face coverings and gloves, extensive sanitizing and disinfecting of restaurants and patios, strict social distancing protocols inside and outside, and contact-free curbside or express pickup and free delivery, on all orders of $20 or more.

Guests are encouraged to order through the Rubio’s app and

For more information about Rubio’s Coastal Grill and to view the menu, visit Rubio’sFacebook and Instagram.


Easy, Delicious and Healthy Recipes for This Summer from BetterBody Foods

Do you want some ideas on what to cook for this long stay-home summer? BetterBody Foods has developed the following yummy dishes! All ingredients are available on Amazon.

1. Peanut Butter Nut burger
Serves 4 | Calories: 496 | Fat: 31 grams Carbs: 14 grams | Protein: 44 grams | Fiber: 4 grams
  • 1 pound ground beef or ground turkey
  • 4 hamburger buns
  • Toppings: – Lettuce  – Tomato  – Pickles – Onions
  • PBFit Peanut butter spread
1. Preheat the grill to 400 degrees.
2. Form meat into 4 patties and salt and pepper to taste
3. Grill patties to desired doneness.
4. Remove from the grill and place on buns.
5. Top with toppings and generously pour PBfit Peanut Butter Spread.

2. Cauliflower salad with Plant Junkie Turmeric Ranch dressing

Serves 12| Calories: 163| Fat: 12 grams Carbs: 8 grams | Protein: 2 grams | Fiber: 2 grams



  1. Place all ingredients into a large bowl.
  2. Pour dressing over ingredients and gently fold till all ingredients are coated with dressing.
3. Grilled Flank Steak with Quinoa Mustard Stuffing 

Serves 8-10 | Calories: 352 | Fat: 13 grams Carbs: 29 grams | Protein: 29 grams | Fiber: 4 grams


  • 16-18 ounce Flank Steak
  • 2 cups cooked BBF Quinoa
  • ¼ cup stone ground mustard
  • 3 ounces goat cheese or 1 egg
  • Salt and pepper to taste
  • 1 cup fresh spinach chopped
1. In a large bowl combine the quinoa, mustard, goat cheese or egg, chopped spinach and salt and pepper. Stir to combine and form a paste like filling.
2. Flatten flank steak out and spread filling on three-quarters of the steak.  3. Roll the flank steak into one long roll, rolling from the longest side.
4. Once you have rolled the steak up, tie the steak with the butcher twin spacing out about 1 – ½ inches depending on how large of a portion you cut.  5. Cut your steaks into desired portions and skewer with sticks.  Let chill for about 30 minutes before putting them on the BBQ.
6. BBQ at 450 degrees for 5-6 minutes on each side depending on how well you like your steaks done.
7. Let rest for 2-3 minutes. Remember to remove the skewers and butcher twin before serving.
BetterBody Foods believes the journey to a better life starts with better food. That’s why they travel the globe to find better ingredients so they can provide you with better food choices… because we all know that life is better when you eat better.

The Healthy and Yummy Salad Dressings You Need for Summer Salads

What is the oil I consider as the best oil in the market? I will say avocado oil. Although I love coconut oil and olive oil as well, they have somehow more limited than avocado oil. Coconut oil usually has very strong coconut flavor, it good for certain things, but not for everything. How about olive oil? I love using olive oil for low-heat cooking, but for high-heat, I guess avocado oil is my first healthy choice. But actually no matter high-heat or low-heat, even for salad dressing, avocado oil is still one of the healthiest oil used for cooking.

As summer is really here, I want to introduce you some healthier salad dressing alternatives than the classic ones in the market. They are Vegan Ranch Dressing, Caesar Dressing and Balsamic Vinegar from Primal Kitchen.

Ranch Dressing

Dunk, dip, and dress your veggies. PRIMAL KITCHEN® Ranch Dressing is made with avocado oil, organic eggs and without dairy, sugar*, canola, soy or artificial ingredients for a spiffed-up classic ranch dressing you and your family will love on everything from summer salads to buffalo chicken wings.

(I put this ranch dressing on my duck breast salad, it works great)

Everyone’s favorite dressing is getting the real-food treatment with real ingredients. PRIMAL KITCHEN® Ranch Dressing is made with Avocado Oil, organic cage-free eggs and real-food flavor. PRIMAL KITCHEN made this drizzling and dipping favorite without canola, soybean, or sunflower oils. Dress up salads without dairy and gluten, dunk veggies in a Whole30 Approved® dressing, and enjoy that same creamy, tangy taste you love! Why compromise? This ranch is Keto Certified and Paleo friendly. Dunk, dip and drizzle: use this ranch with reckless abandon on veggies, wings, and salad bowls.

  • Made with Pure Avocado Oil, Organic, Cage-Free Eggs and Real Ingredients
  • Whole30 Approved®, Paleo Friendly, Keto Certified, Certified Gluten Free
  • No Dairy, No Sugar*, Soy, Canola (*Not a low-calorie food. See nutrition information for fat content)

 Caesar Dressing
Hail Caesar Dressing and Marinade made with avocado oil! PRIMAL KITCHEN® has a dressing to rule them all, made without gluten, dairy, soy, or canola oils. Salads and wraps, rejoice—this marinade reigns with organic eggs, organic apple cider vinegar and organic herbs and spices. This Whole30 Approved® dressing is perfect drizzled on romaine salads or sizzled on chicken.
(I used it for my quinoa salad with eggs and avocado, it is amazing!)
(Caesar salad with this caesar dressing, love it )

Long live Caesar Dressing! PRIMAL KITCHEN® gave this most-loved marinade a real-food makeover with avocado oil and organic ingredients like organic, cage-free eggs and apple cider vinegar. This dressing is Whole30 Approved®, Keto Certified, Paleo Friendly so drizzle, sizzle, dress, and dunk while staying on track. It’s that classic Caesar dressing you know and love, without sugar*, gluten, dairy, soy, or canola oils, and with a kick of black pepper and organic spices. This Caesar rules with high-quality ingredients and bold flavor, so enjoy it on salad staples, like romaine with parmesan. Or, work magic on meats as a marinade!

  • Made with Pure Avocado Oil, Organic, Cage-Free Eggs and Real Ingredients
  • Keto Certified, Whole30-Approved®, & Paleo Friendly
  • No Dairy, No Sugar, Soy, or Canola
What’s more iconic than balsamic? PRIMAL KITCHEN® Balsamic Vinaigrette and Marinade captures that classic sweet, tangy taste with the ingredients you love, like organic balsamic vinegar, avocado oil, and organic lemon juice. This vinaigrette is Whole30 Approved® and ready to glaze on veggies or drizzle on leafy salads.
(Mediterranean Chicken with Cauliflower Rice, check the recipe at here)

Bold and ready to braise, glaze, and marinade! Delicious flavors from high-quality ingredients make PRIMAL KITCHEN®  Balsamic Vinaigrette and Marinade a pantry essential. Sweet, tangy, and perfect on anything from a caprese salad to roasted veggies, this dressing is paleo and keto friendly and Whole30 Approved® . PRIMAL KITCHEN’s Balsamic Vinaigrette is also made to marinade with organic balsamic vinegar and avocado oil. This product is Non-GMO Project Verified and made with high-quality ingredients: no added sugars, soy, or canola oils, artificial ingredients, or additives.

  • Made with Avocado Oil
  • Whole30-Approved®, Paleo & Keto Certified
  • Made Without Sunflower, Soy, Canola, or Safflower Oils

Primal Kitchen products are unlike any others that you’ll find in the grocery store. The entire collection aims to satiate exquisitely with real, simple, exceptional ingredients—like avocado oil, collagen, oil of oregano and apple cider vinegar—that contain no dairy, gluten, grain, refined sugar or soy.

Food can lead you down a path of disease, pain and despair. It can lift you up to new heights so you can find the greatest amount of pleasure, joy and contentment from every moment possible. Enjoying excellent health and wellness, loving time with family and friends, valuing a good night’s sleep, relishing a brisk workout, appreciating better productivity at work, and savoring every bite of food you eat.


My Kamado Joe’s New Best Friend – Primal Kitchen’s Hawaiian Style BBQ Sauce

When I complained to my husband Ryan about the fact that we can’t go out to eat, I was truly meaning it. Of course I miss the restaurant foods, especially BBQ! How can we make charcoal grilled steak, pulled pork, and lamb chops like the ones we eat at a professional BBQ place? No way. But! I was wrong. Because Ryan got a Kamado Joe’s! Yes, the big red baby. It is pretty pricy, but he loves it, and we use it everyday. So if you ask me is Kamado Joe’s worthy of the price? I will say yes for sure. From then on, I don’t miss BBQ restaurant at all. We tried steaks, ribs, whole duck… all come out amazing! And how about a pulled pork sandwich? I think we need a great BBQ sauce.

Primal Kitchen gives us a perfect solution when we find they have a Hawaiian BBQ Style Sauce, making our smoky pulled pork a nice tropical flavor, so yummy.

But what if you don’t have a Kamado Joe’s or if you don’t like pulled pork? Hawaiian BBQ Sauce is still a great sauce that you can use for many other things. Let’s take a closer look about this fantastic sauce.

Hawaiian Style BBQ Sauce

Add a little “aloha” to pulled pork or cauliflower bites with PRIMAL KITCHEN® Hawaiian Style BBQ Sauce! This island-inspired sauce is USDA Organic, Non-GMO Project Verified, Whole30 Approved® and Certified Paleo…and full of flavorful ingredients like organic pineapple juice and coconut aminos. Braise and glaze for huli huli chicken, or slather on salmon.

Take a tropical taste-trip to Hawaii with PRIMAL KITCHEN® Hawaiian Style BBQ Sauce! Infused with island-inspired, mouth-watering ingredients like coconut aminos, organic pineapple juice, and natural smoke flavor, this succulent sauce is savory and sweet. Slather onto gluten-free buns with cooked cubed pork for a Polynesian-fusion bao bun, baste grilled meats, or switch up a pineapple turkey teriyaki burger with this smoky, full-bodied sauce. USDA Organic and Non-GMO Project Verified, this versatile sauce is made without high-fructose corn syrup, and is Whole30 Approved® and Certified Paleo.

  • USDA Organic, Non-GMO Project Verified
  • Whole30 Approved®, Certified Paleo
  • No High-Fructose Corn Syrup
Using this sauce for a Paleo and Whole30 Lettuce Cups

The quick, five-ingredient (seasoning and cilantro aside) Whole30 and paleo lettuce cups recipe is the perfect weeknight dinner recipe when you’re short one time, bothered from your commute, and starving. Simply chop a bell pepper, brown ground pork, stir together a few other ingredients, and dinner’s done. Primal Kitchen Hawaiian-Style BBQ Sauce accents the unctuous ground pork and sweetness of the red bell pepper and pineapple with smoky, savory, Island-kissed flavor. Scoop straight from the skillet, or pile atop of lettuce leaves, and devour.

Paleo and Whole30 Lettuce Cups

Time: 15 minutes

Servings: 6


  • 1 pound ground pork
  • 1 cup red bell pepper, diced
  • 1 cup pineapple tidbits (no sugar added)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Primal Kitchen Hawaiian-Style BBQ Sauce
  • Butter lettuce, cleaned and separated into cups
  • 1 teaspoon cilantro, chopped


  • In a large skillet over medium-high heat, add ground pork. Break meat up with a wooden spoon or spatula. Cook meat until browned, stirring frequently, about 4–5 minutes.
  • Remove meat from skillet and drain on a plate lined with paper towels.
  • Add diced red bell pepper to skillet and cook for 2 minutes, stirring frequently.
  • Add pineapple tidbits to the skillet and cook for 1 minute.
  • Add pork back to the skillet. Sprinkle with salt and pepper, and stir. Pour in BBQ sauce, and stir well.
  • Serve the pork in lettuce cups. Sprinkle with cilantro, and serve.

Nutrition Info (per serving; about 3 ounces of the meat mixture):

Calories: 270

Carbs: 10 grams

Fat: 16 grams

Protein: 21 grams

Nutritional information calculated using Cronometer.

About Mark Sisson & PRIMAL KITCHEN®

Mark Sisson, New York Times bestselling author, media personality, ex-endurance athlete (5th place USA Marathon Championship, 4th place Hawaii Ironman finish) founded the PRIMALKITCHEN® brand in 2015. He has been educating the world on nutrition and the benefits of fat and protein for the last decade via his blog,

With the launch of the PRIMAL KITCHEN® brand, Mark Sisson delivers on his mission to create uncompromisingly delicious condiments, sauces, cooking oils, collagen peptides and pantry staples that are made with fats we love and clean ingredients, and contain no dairy, gluten, grain, refined sugar or soy. PRIMAL KITCHEN is the maker of the #1 condiment in natural grocery, the #1 salad dressing brand in natural grocery, and #1 product in six key condiment categories in natural grocery: mayo, salad dressing, BBQ sauce, steak sauce, ketchup and avocado oil.  As Mark would say, Eat Like Your Life Depends on It, because it does. Learn more at


National Ice Cream Day: Olive Oil & Tea are the New Secret Ingredients for 2020

This year on National Ice Cream Day, Bel Lavoro Olive Orchards (home to Cut1886 Extra Virgin Olive Oil and Steep Echo Tea) is celebrating America’s favorite frozen desserts with a chilling, new spin on an age-old summertime treat.
Featuring the olive oil and an olive leaf based tea from the olives grown at their 350-acre orchard in the hills above Santa Barbara, Bel Lavoro founder and owner Kimberly Branum has created three new ice cream and sorbet recipes that will rival the favorite ice-cream and sorbet flavors that usually make it to the top of the traditional lists. “I realize that olive oil and tea aren’t the usual ingredients you think about when making an ice cream and sorbet, but it truly makes for a delicious blend,” notes Branum. “These three recipes are without a doubt my new favorite summertime treats.”
Featuring only fresh, organic ingredients with olive oil and olive leaf tea as their base, the three flavors include:
  • Cut1886 Olive Oil Ice Cream
  • Steep Echo Repose Tea Sorbet
  • Cut1886 Olive Oil and Lemon Sorbet

Bel Lavoro Olive Oil Ice Cream
1 3/4 cups whole milk
¼ cup heavy cream
¼ teaspoon kosher salt
½ cup plus 2 Tbsp. sugar
4 large egg yolks
¼ cup extra-virgin olive oil
Special Equipment – An ice cream maker
Bring milk, cream, salt, and ½ cup sugar just to a simmer in a medium saucepan, stirring to dissolve sugar; remove from heat. Whisk egg yolks and 2 Tbsp. sugar in a medium bowl until pale, about 2 minutes. Gradually whisk ½ cup hot milk mixture into yolks. Whisk yolk mixture into remaining milk mixture in saucepan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon, 2–3 minutes. Strain into a medium bowl set in a large bowl of ice water; whisk in oil. Let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions. Transfer ice cream to a container, cover, and freeze until firm, at least 4 hours.
Serve with fresh figs or add in some roasted pepitas or pine nuts for a twist.
Lemon and Olive Oil Sorbet
(This is seriously good)
3 cups water
2 cups sugar
Lemon zest from two lemons
1 1/2 cups of lemon juice
2/3 cups Cut1886 olive oil
Sea salt
Combine water, sugar and lemon zest and bring to a boil.  Reduce heat and simmer to reduce liquid and create syrup (about 10 minutes).  Cool to room temperature.  Add lemon juice and olive oil.  Process in ice cream maker.
The mixture will take additional time to set up and freeze due to the olive oil.  Sprinkle with sea salt lightly when serving.
Steep Echo Sorbet — Repose
Steep Echo teas take your sorbet to a new level.  Instead of using water to create the base, I brew tea and create the syrup base from the reduction.  Easy — but taste is fresh and refined.
4 cups of water
3 Steep Echo Repose sachets
1 cup sugar
Lemon zest (two lemons)
3/4 to 1 cup of lemon juice
In a medium saucepan, boil the water and add the facets to steep for 10 minutes.  Remove sachets, add lemon zest and sugar.  Bring to a boil and then simmer for 10 minutes to reduce the mixture.  Add lemon juice.  I like tart over sweet so I would add 1 cup of lemon juice.  If you would like a sweeter version — reduce to 3/4 cup.  Process in ice cream maker.  Garnish with mint leaves or rose petals.
“We couldn’t think of a better day to celebrate and share the benefits of using olive oil and olive leaf based teas for making ice-cream and sorbet than National Ice Cream Day,” notes Bel Lavoro founder and owner Kimberly Branum. “The flavors are perfectly refreshing making them the ideal summer treat.”
More about Cut1886 and Steep Echo Tea:
Cut1886 Extra Virgin Olive Oil:
Now delivering its first exclusive batch of 2500 cold-pressed bottles for sale, certified organic and harvested by hand, Cut1886 was blended by a Master Miller to extract the most beautiful flavor profiles and colors from the trees. Medium bodied with a mix of herb and nut flavors and a touch of spice, the oil is perfectly balanced, crafted from a small batch and in limited quantities based on the fruit yields and the health of the trees.
Steep Echo Tea:
Steep Echo is a collection of the finest all natural olive leaf teas. Each of the teas brings together hand-harvested organic olive leaf with a collection of natural botanicals curated by the best artisans in the trade. The fusion of these ingredients thoughtfully present a rare blend of detail, depth and nuance that elevates each flavor and accentuates the health benefits of the olive leaf.
Featuring five caffeine free blends (Tend, Ascent, Bloom, Hush and Repose) that have been tailored to match any moment. Steep Echo is one of very few tea makers worldwide to exclusively use the olive leaf for its production.
To find Bel Lavoro, one must venture onto a winding road leading to a hideaway and homestead that features over 350 olive trees growing naturally on the hills above the not-to-distant sea below. It is in this picturesque location that nature has delivered a well-spring that ends its journey at the orchard’s doorstep. Combined with a grow-friendly climate that mixes cool ocean breezes with the warm sunlight, Bel Lavoro finds itself in the exact right spot in which to create the organic olives that have become the main ingredient in its two new artisan, olive-based products.
About Bel Lavoro:
Owned and operated by the Branum family, Bel Lavoro was purchased sight unseen by this then Seattle-based family in 2010, and upon their first visit, the Branum’s discovered that olive trees surrounded their new home. After years of research, education and trial (and error), Kimberly Branum and her son Brandon dedicated themselves to developing products that are harvested by hand through timeless practices. Their calling has become their occupation and today they are ready to share the fruits of the labor: a collection of the finest organic teas and oils, drawn from fruits, vegetables and herbs irrigated by natural spring water.