When The Primal Kitchen Cookbook showed up in our mailbox, we couldn’t wait to start cooking from it! It’s written by Mark Sisson & his friends in the community… you know Mark, right? Co-Founding Father of Paleo, inventor of The Primal Blueprint, creator of The Primal Kitchen line of foods including avocado oil mayo and the boys’ favorite chocolate hazelnut collagen bars, two-time guest on our podcast, and all around super nice and incredibly knowledgeable health guru… yes, that Mark Sisson.
His brand new cookbook is full of incredible recipes – he’s even sharing the recipes to some of the most popular condiments from his Primal Kitchen line, like Honey Mustard Vinaigrette and Chipotle Lime Mayo in case you want to make them at home if you ever run out!
We sat down and wrote out all the recipes we wanted to make from this book; the list was SO long – it quickly turned into a nearly two-week meal plan! You can get The Primal Kitchen Cookbook here and follow along.
Mark is also letting us share his recipe for Spicy Tuna Poke Bowls, which was our FAVORITE recipe we tried from this menu – you’ll find it at the bottom of this post! The sauce for the tuna is out of this world fantastic – we’d recommend you put it on just about anything and everything! Seriously, if you check out my Instagram you’ll see I ate it nearly daily for weeks ♥
Our Family Meal Plan with The Primal Kitchen Cookbook
Sunday
Cole’s Cherry Crumble Pie recipe from our blog
Avocado Oil Ice Cream (pg 305) from The Primal Kitchen Cookbook
Crazy Good Smoked Chicken recipe from our blog
Monday
Creamy Ranch Coleslaw recipe from our blog using Primal Kitchen Mayo
Molasses Horseradish Mustard Ribs recipe from our blog
Roasted Berry Parfaits (pg 277) from The Primal Kitchen Cookbook
Tuesday
Baked Greek Salmon over Asparagus and Red Peppers (pg 215) from The Primal Kitchen Cookbook
note: for AIP-purposes we subbed carrots for the red peppers and it was great!
Wednesday
Cheesy Zucchini Slices (we customized our toppings like pizza!) (pg 149) from The Primal Kitchen Cookbook
Loaded Potato Wedges (pg 177) from The Primal Kitchen Cookbook – these were a family favorite, soooo good!
Wild Ranch Dressing (pg 21) from The Primal Kitchen Cookbook
Thursday
Chicken Caesar Burgers (pg 259) from The Primal Kitchen Cookbook
Grilled Peach and Walnut Salad (pg 113) from The Primal Kitchen Cookbook
Friday
Spicy Tuna Poke Bowls (pg 107) from The Primal Kitchen Cookbook (recipe shared below!!)
No Rice Tuna Hand Rolls (pg 143) from The Primal Kitchen Cookbook
Chocolate Protein Ice Cream (pg 275) from The Primal Kitchen Cookbook
Saturday
Leftovers – we love cooking extra and planning in a leftovers night!
Sunday
Paleo Mayo Waffles (pg 67) and Protein Pancakes (pg 79) from The Primal Kitchen Cookbook
Pork Loin Salad with Date Vinaigrette (pg 125) from The Primal Kitchen Cookbook
Monday
Creamy Spiced Turmeric Chicken (pg 253) from The Primal Kitchen Cookbook
Moroccan Carrot Salad (pg 189) from The Primal Kitchen Cookbook
Tuesday
Honey Mustard Vinaigrette Short Ribs with Radicchio Salad (pg 261) from The Primal Kitchen Cookbook
Wednesday
Basil Pork Burgers with Mushrooms and Garlic Mayo (pg 227) from The Primal Kitchen Cookbook – these were another family favorite we will definitely make again, a surprising flavor combo that worked so WELL!
This is so easy to convert to be nightshade-free, just skip the red pepper flakes- the sauce is so amazingly flavorful they're really not needed. My boys LOVED this meal and are already asking for it again... anytime they ask for salad I'm on board!
Ingredients
- 8 cups mixed greens
- 1 cucumber, thinly sliced
- 1 cup grated carrots
- 1 scallion, minced
- 2 avocados, halved and sliced
- 1 pound wild-caught ahi or yellow fin tuna (sushi grade), diced
- 1/2 cup Primal Kitchen Mayo or Classic Mayo (pg 13)
- 1 Tbs sesame oil
- 1/2 tsp dried red pepper flakes - leave out if you don't want spicy
- 1 tsp sea salt
- 1 Tbs coconut aminos
- 2 tsp black sesame seeds
- finely sliced nori
Instructions
- Set out 4 salad bowls, filling each with 2 cups of mixed greens.
- Divide the cucumber, carrot, scallion, and avocado between each salad bowl.
- In a separate mixing bowl, add the mayo, sesame oil, dried red pepper flakes, sea salt, and coconut aminos. Whisk to combine.
- Slice the sushi grade tuna (with the grain) into 1/2 to 1-inch bite-sized pieces. Add the tuna to the mixing bowl and gently fold until evenly coated with the dressing.
- Divide the spicy tuna between the four salad bowls, tossing all the ingredients together.
- Garnish with black sesame seeds and sliced norie (try using kitchen scissors to slice), if you like.
The recipes in this meal plan can be found in The Primal Kitchen Cookbook!
Food photos in this post are from Mark’s gorgeous cookbook, by the talented Janée Meadows!
As always, you can print the meal plan or recipe without photos by using the features at the top of the page or top of the recipe, just say “print without photos” ♥
