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contestpollA couple weeks back I asked you to film and share your favorite Primal Blueprint recipes for a chance to win $1500 in gift certificates to US Wellness Meats. This particular contest has always been a 21-Day Challenge staple, but this year, I upped the ante by moving the contest over to Instagram, thus limiting videos to just 15 seconds each. The response was nothing short of amazing, as you guys came through with 35 top-notch entries!

Picking a short list of favorites was challenging, so the Worker Bees and I threw our favorites into a pot and chose the first five. I’m telling you, all of this year’s submissions were pretty amazing.

While there can only be one winner, I want to give a huge thanks to everyone that took the time to submit a video. I hope you had as much fun making them as we had watching them!

Watch all the videos in the playlist below, then vote for your favorite in the poll at the bottom of the page.

Voting will close and a winner will be announced at 4 pm PST, Wednesday, January 27.

Tuna Patty Wraps Ingredients: 2 cans of tuna fish (sustainably sourced, of course), drained 1 TBS fresh, chopped parsley 1 TBS lemon juice 1 TBS coconut flour 2 tsp tapioca flour/starch 1 egg, beaten ½ tsp paprika Finely chopped red onion (about ¼ c. depending on preference) Salt & Pepper, to taste Directions: In a large skillet or cast iron, heat ghee over med/ med-high heat. You want about a half inch of ghee (or fat of choice) in pan. Meanwhile, mix all ingredients thoroughly. If your ghee is still not hot enough, put the tuna mix in the fridge while the pan heats up. Once pan is ready, form small tuna cakes that are about 2 or 3 inches in diameter. Cook for 2-3 min on each side, being sure not to overcrowd the pan, until they are nicely browned on both sides. In my large cast iron, I can cook 5 at a time. The fat should be hot enough that the tuna patties sizzle/bubble immediately. Once cooked, allow to cool slightly on a paper towel. Serve on lettuce with desired toppings (avocado, mayo, hot mustard, pickles, etc.). Makes about 6-8 patties, depending on size #15SecPrimal @MarksDailyApple

A video posted by Joanna Noel (@joannanoel3051) on

#jonasblizzard2016 got me thinking about tropical foods! Like this #15secprimal Spicy Shrimp Avocado & Mango Ceviche for Two 💑👩‍❤️‍👩👨‍❤️‍👨💏👩‍❤️‍💋‍👩🙌🌴☀️🌴☀️🍤🍤🍤🍤It’s really too easy to make, loaded with healthy fats, packed with protein & has all the colors of the 🌈: For the ceviche: ✔️10 small shrimp (uncooked, peeled & deveined) ✔️1/3 cup lime juice ✔️2/3 avocado, cubed & divided (halve avocado when cutting & be sure to keep avocado skin halves intact) ✔1/2 small mango, cubed & divided ✔️1/2 cup cherry tomatoes, chopped (about 5 cherry tomatoes) ✔️2 tbsp red onion, chopped ✔️1 Tbsp cilantro, chopped ✔️1/2 jalapeño pepper, chopped ✔️Himalayan pink salt to taste For the sauce: ✔️1/3 avocado ✔️1 Tbsp full-fat canned coconut milk ✔️Juice of a lime wedge ✔️Himalayan pink salt to taste ✔️1/8 tsp crushed red pepper (optional) ✔️Water to thin if necessary Combine shrimp & lime juice, allow shrimp to marinate 10-15 minutes, until pink & opaque. Add avocado, mango, tomato, red onion, cilantro, jalapeño & salt, stir to combine. In a food processor or blender, combine remaining third of avocado, coconut milk, lime juice, salt & crushed red pepper, process until smooth. Scoop ceviche mixture into empty avocado skin shells & top with avocado sauce, serve immediately! 🍤🍤🍤🍤🍤🍤🍤🍤🍤🍤🍤🍤🍤🍤🍤🍤🍤🍤 @marksdailyapple @primalkitchenfoods @primalpublish #primalblueprint #15secprimal #paleo #paleodiet #paleodiet #marksisson #rdchat #registereddietitian #dietitian #healthy #healthyeats #healthyfood #eatclean #eathealthy #cleaneats #cleaneating #food #foodie #foodporn #foodstagram #primal #yummy #mmm #nomnom #nutrition #nutritionist #pb21day

A video posted by Charlotte Martin, RDN 🙋 (@charlottemartinrdn) on

Who hash! This is a wonderful recipe because of how versatile it can be! You can take anything you find in your fridge and throw it in. Put coconut oil in your pan on medium heat. Once warm, put in half of a red onion, garlic, and a chopped (medium sized) sweet potato. Cook these until the sweet potatoes are well done. In the meantime, put coconut oil in another pan for your choice of meat. Cook thoroughly. Add the meat into the who hash. Mix in whatever other ingredients you would like to use (carrots, celery, spinach, peppers, other veggies or meats) and stir. In the same pan you cooked the meat, scramble up anywhere from 2-8 eggs. Add these in when they are done. Mix the whole combination once again, add spices, and serve. I put mine on a rainbow chard leaf for a lunch wrap. Enjoy!! #15secprimal @marksdailyapple #paleo

A video posted by Reb (@rockclimbinlady) on

Slow Cooked Pork Carnitas Delicious, versatile and simple. Like 3 ingredients kind of simple. That’s right. Ingredients: 5 lb. (2.26 kg) bone-in pork shoulder 5 garlic cloves 1 tbsp. (approx. 18 g) salt or more if you like Directions: Slice 5 cloves of garlic into halves or thirds. Puncture the pork and insert the sliced garlic into the slots. Place the pork shoulder into the slow cooker and cover with salt. No need to add extra liquid. Cover and slow cook on high for 6 hours or until the pork shreds easily with a fork. Pan fry shredded pork with juice from the slow cooker – add more fat of choice if needed. Fry until brown on one side. Eat it with eggs, salsa, guac or anything else you want to make awesome. Variations: Also tastes great cooked with any combination of cumin, onion, oregano, cilantro, orange juice/zest or jalapenos. #15SecPrimal #slowcookedpork #carnitas @marksdailyapple

A video posted by Gilly (@undertheprimalsun) on

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