Curated and considered for the modern primal life

Whole30 Creamy Kale Salad

Posted on February 01, 2017 by Barefoot Provisions

Whole30 Creamy Kale Salad

A creamy kale salad is literally what my dreams are made of. I feel awesome eating a ton of kale, and the creamy dressing always makes it taste AMAZING. 

Over the last year or two, I've made a gazillion dressing/sauce recipes using tahini and nut butter for yummy salads (some of my favorites include Minimalist Bakers and Melissa Joulwan's) but this one I'm sharing is one I've been eating constantly this round and just love it. 

Here's how to make it

You'll need (serves 1 large salad)

1 Tbsp Sesame Seed Butter/Tahini

1 Tbsp coconut aminos

1-2 Tbsp coconut milk, almond milk, or preferred milk to thin

Combine ingredients in a small ramekin. 

Massage kale with a little lemon juice and let sit until softened a bit. Pour dressing on, mix well, then top with your favorite salad fixings. We really love our CB's Umami Pumpkin Seeds on a kale salad. Grab some here

Posted on February 01, 2017 by Barefoot Provisions

#paleo, #primal, #recipe, #salad, #sides, #veggies, #whole 30, #whole30

Whole30 Breakfast Bake with Garlicky Pork & Eggs

Posted on January 09, 2017 by Barefoot Provisions

Whole30 Breakfast Bake with Garlicky Pork & Eggs

These are the best way to enjoy all the components of a delicious breakfast in one bite. I made these for dinner but it's totally acceptable to make these for any meal of the day.  These are full of protein from eggs, and good fats like pork lard, but get a nice dose of hidden veggies in the form of a creamy cauliflower sauce. 

Here's how to make it

You'll need:

1/2 lb ground pork 

6 eggs

pork lard or fat for frying eggs

12 oz cauliflower, chopped

1/2 Cup to 1 Cup tomato sauce or salsa

1/3 cup almond milk or broth

1 Tbsp Spice Cave seasoning or seasoning blend of choice


Cilantro and avocado for garnish


Start by cooking the pork with 1 Tbsp spice and some salt, breaking into a find grind until cooked through. Set aside in a bowl. Meanwhile, boil cauliflower until soft and drain. 

Whisk one egg, then cook it like a pancake. Repeat until all 6 egg pancakes are done. 

Take a handful of pork and create a line of pork in the middle of one egg pancake. Wrap and roll the egg to create an enchilada looking rollup. Place in greased casserole dish, overlapping egg sides down. 

After your casserole dish is filled with the rollups, puree the cauliflower with 1/3 cup almond milk or broth, garlic powder, salt, and your favorite seasoning blend until a creamy garlic sauce is formed. I put a pinch of turmeric in mine to give it some color. 

Pour 1 cup tomato sauce/salsa over the egg/sausage casserole, then pour the garlic sauce on top of the tomato sauce or salsa (you may not use all of this sauce. Save it for topping veggies later) Broil for 10 minutes, then top with cilantro and avocado before serving. 


Posted on January 09, 2017 by Barefoot Provisions

#paleo, #primal, #recipe, #sides, #whole 30, #whole30

Whole30 Everything But the Kitchen Sink Salad

Posted on December 20, 2016 by Barefoot Provisions

Whole30 Everything But the Kitchen Sink Salad

Remember those delicious broccoli salads you had at picnics and get togethers? It was super creamy, had some crunch, and a little sweetness. I loved it and still do. If you're in Austin at any point, head to Picnik and try their version of the classic. 

I took the same idea but added some more ingredients to it, enough that a serving could absolutely work as a full meal! It's full of healthy fats, protein, and TONS of veggies. Plus the creamy Whole30 Approved dressing is the perfect way to season it up. 

Here's how to make it

You'll need: (click to find the ingredients)

12 oz chopped broccoli (one head should work!)

4 sliced bacon, chopped

2 hard boiled eggs, chopped

1 Cup grapes, halved

2 Cups carrots, shredded or chopped

1 Cup celery, chopped

1/4-1/2 Cup red onion, diced fine

1/4 Cup Primal Kitchen Ranch

1/4 Cup Primal Kitchen Mayo

Salt and pepper to taste

*makes 8 cups

Combine all ingredients in a large bowl. Use for topping greens or filling lettuce cups. 

Posted on December 20, 2016 by Barefoot Provisions

#paleo, #primal, #recipe, #salad, #sides, #veggies, #whole 30, #whole30

Paleo Olive Tapenade

Posted on August 17, 2016 by Barefoot Provisions

The Perfect Paleo Olive Tapenade

Ever have a craving for a can of olives? No? Me either. To be honest, I find myself being pretty finicky about olives in general. My general rule is 1. green only, or 2. an exception for our botija olives, only because of their amazing texture and crazy awesome nutritional profile. I digress. While shopping for groceries the other day, I felt like getting a little bit out of my comfort zone, so I grabbed a small can of pitted black olives, with only water and salt added. 

Why are olives so great for us?

They're a great source of Vitamin E, copper, and calcium. You can read more about their nutritional profile, here. Vitamin E is great for healthy skin, nail, eyes, and immunity. So, if you want luscious locks, long nails, and radiant skin? Just grab the olives ;) 

Right after that random olive purchase, we got our first shipment of Simple Mills Almond Flour Crackers which meant it was game time. I pulled out my trusty little Ninja food processor and whipped up the most simple delicious black olive tapenade that I could have imagined.

Here's how to make it:

 You'll need:

- 3.8 oz (Drained weight) black olives

- 2-4 cloves of garlic (I'm typically fighting off vampires with my garlic intake, so needless to say I went with four.)

- 2 tbsp olive oil or avocado oil

- pinch of Real Salt

- juice of half a lemon

-handful of fresh basil

Combine everything in a food processor and blend until chopped and combined. 

Spoon into a dish and serve!

Posted on August 17, 2016 by Barefoot Provisions

#fats, #olives, #paleo, #recipe, #sides, #Tapenade, #whole 30, #whole30

Whole30 Umami Brussels Sprouts

Posted on July 16, 2016 by Barefoot Provisions

An easy, no-fuss veggie delight. 

Do you need another easy side dish for your Whole30? These umami brussels sprouts are a cinch to make and take only a couple of your favorite Whole30 pantry items.

Here's how to make them:

First, clean your brussels. I sometimes use frozen ones as I find I can save money this way. 

Next heat your favorite good fat in a skillet, preferably cast iron until very hot, about a tablespoon or two.

Pour in sprouts, carefully and let simmer in the oil. Sprinkle with some dried ginger powder, garlic, and some Spice Cave Land, Sea, or Wind blend.

Next, pour in a dash of Red Boat Fish Sauce, then a few dashes of coconut aminos. 

Let everything simmer and cook together, stirring regularly to make sure nothing is sticking or burring. You can turn heat down and adjust as needed.

Finally, before serving, throw in some almond slivers and toss everything together to coat.


Posted on July 16, 2016 by Barefoot Provisions

#asian, #healthy, #paleo, #recipe, #sides, #spice, #spice cave, #umami, #whole 30, #whole30

One Pan Roasted Chicken Thighs with Veggies (Whole30 Friendly)

Posted on June 30, 2016 by Barefoot Provisions

First off, there's not much that I hate as much as I hate dishes, so for me, "one pot" meals are the way to go. My cast iron skillet makes "one pot" meals SUPER easy. 

Ya know what else makes cooking delicious, Whole30 friendly meals easy? Good spices. We have a great selection of Whole30 approved, or Whole30 friendly spice blends including Teeny Tiny Spice, Primal Palate, and the new Spice Cave seasoning blends. 

I was playing around in the kitchen when I came up with this meal, using the Spice Cave Wind seasoning blend, which is made for any food "with wings." 

You'll need:

1 lb chicken thighs (boneless)

1-2 tbsp dijon mustard

2 tbsp olive oil (plus more to drizzle)

2 tbsp seasoning (I used Wind!)

1 large sweet potato

a handful of chopped carrots

and a handful of chopped celery


First, preheat oven to 425. 

While oven is heating up, chop veggies and set aside.

Coat chicken thighs with dijon mustard then sprinkle to coat with seasoning blend.

Heat olive oil in a cast iron or oven safe pan, then fry chicken to sear on each side. Remove and sit on a plate.

Deglaze anything that has stuck to the bottom by carefully adding a little water to pan.

Carefully add in potatoes, carrots, celery, then top with chicken, drizzling everything with olive oil, a pinch of salt, and more of your spice blend of choice.

Bake at 425 for about 20-25 minutes until chicken is done and veggies are tender. Toss halfway through if desired for an even cook. 

Serve with a dollop of your favorite primal or paleo mayo and enjoy! 

Posted on June 30, 2016 by Barefoot Provisions

#dinner, #paleo, #recipe, #sides, #whole 30, #whole30

Whole30 BTAM Sliders

Posted on June 15, 2016 by Barefoot Provisions

What's better than a BLT? Switch out that bread with a thick slice of roasted sweet potato, and add some good fats from Primal Kitchen Mayo and avocado, and that, my friends is how you upgrade a BLT, Whole30 style. 

To make these fun little sliders, slice a sweet potato or yam, horizontally, about 1/4 inch thick each, and cover with your favorite fat (ghee, tallow, lard, avocado oil, coconut oil) then sprinkle with some Real Salt

Next, roast at 350 for 5 minutes on each side until soft, but not floppy or flimsy. 

While roasting, fry some compliant bacon or pork belly in a skillet, chopped into bite size pieces (or grab a bag of Epic Bacon Bites or Bits). 

When potatoes are finished cooking, slather with a teaspoon of Primal Kitchen Mayo, or the NEW Chipotle Lime Mayo, a spoonful of mashed avocado, sprinkle on that bacon, then top with fresh cherry tomatoes and cilantro or scallions. Serve with a fresh salad topped with chicken or grilled fish for a delicious summer meal. 



Posted on June 15, 2016 by Barefoot Provisions

#dinner, #paleo, #recipe, #sides, #whole 30, #whole30

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