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Keto Cooking 101Tried-and-true recipes designed to get you into ketosis in no time
About Thrive MarketTa b l e o f C o n t e n t sAbout Thrive MarketIn the Thrive Market Pantry0000Thrive Market is an online, membership-based market making the highestTa p r e c i p e t i t l e sand ingredientsto learn m ore !quality, healthy and sustainable products available for every budget,lifestyle, and geography.Learn moreAbout This Cookbook1Breakfast2Visit the Thrive Market blog for articles and advice from wellnessexperts, healthly lifestyle hacks, and (of course!) more delicious andnutritious recipes.Lunch12Go to the blogDinner22Dessert41Drinks56In the Thrive Market PantryWhen you’re using high-quality ingredients, it doesn’t take much for yourSnacks60food to taste great. In the Thrive Market test kitchen, we’re committedto stocking our pantry with organic and non-GMO products made bycompanies that care about your health and the environment. We can tasteThank You62the difference in every recipe and we know you will, too. And because webelieve that buying brands you trust shouldn’t be a luxury, you’ll never haveto break the bank to fill your cupboards with wholesome goodness.
About This CookbookSince we launched Thrive Market in 2014, we’ve developed quite a collection oforiginal recipes to suit a wide variety of lifestyles, allergies, and diets—includingthe much-buzzed-about keto diet. We’re excited to share these recipes as ameans to help you achieve your health and wellness goals.From easy Instant Pot Pork Carnitas to light-as-a-feather Keto Cloud Bread,these recipes are designed to make your experience with the ketogenic eatingplan as easy as possible. There’s nothing elaborate or overwrought here—justsimple, straightforward dishes that you can whip together (even on a busyweeknight!) and satisfy everyone at the table.After all, something powerful happens when we come together to enjoy goodfood. That spirit of sharing is infused in every page of this book and is theinspiration for Thrive Market—to bring people together to make healthy foodaccessible for everyone.We hope you love these recipes as much as we do and that they inspire youto get in the kitchen and start cooking. Make food that makes you feel happy,healthy, and satisfied—and remember to share it with your friends, family,and community!1
Breakfast23
B r e a k fa s tWalnut Milkyield7 cups active timeB r e a k fa s t10 mins tota l t i m e8 hrs & 10 minsAlmond milk might be the most popular dairy alternative to DIY, but don’t forget aboutcashews, pecans, and walnuts. In this easy recipe, the nuts just need an overnight soakKeto Sous VideEgg Bitesyield7 servings active time10 mins tota l t i m eSous-vide, which involves vacuum-sealing foods and cooking them in a temperaturecontrolled water bath, is a go-to technique for restaurant chefs that results in preciseplus a whirl in the blender to make a rich, toasty beverage that’s perfect in smoothies,internal temps for the finished dishes. But the process can feel a bit cumbersome to pullwith granola, or on its own.off at home—enter the Instant Pot. These egg bites, which are spiked with MCT oil for anenergy boost, are the perfect quick breakfast or post-workout snack.INGREDIENTS10eggs2 TbsThrive Market OrganicMCT Oil½ cupunsweetened almond milkINGREDIENTS1 tspsea salt2 cupsThrive Market Organic½ cupGouda cheese, shreddedWalnut Halves and Pieces7slices cooked bacon,7 cupsfinely choppedfiltered water, plus morefor soaking½ tsp¼ tsp35 minsThrive Market OrganicINSTRUCTIONSGround Cinnamonspecial equipmentThrive MarketSilicone egg molds, trivetHimalayan Pink SaltAdd eggs, MCT oil, almond milk, andsalt to a blender; blend until smooth.INSTRUCTIONSDistribute cheese and bacon evenly intoPlace walnuts in a large bowl and coverthe compartments of the silicone moldwith at least 1 inch of water; let soak atand cover with egg mixture; secure foilleast 8 hours or up to overnight. Drainover the top.and rinse the walnuts, then add themto a high-speed blender along withAdd 1 cup water to the Instant Potthe filtered water, cinnamon, and salt.and place the trivet inside. Place filledBlend until frothy, about 1 minute. Strainsilicone mold on top of the trivet. Lockthrough a nut milk bag, gently squeezingthe lid in place and seal the pressureto release milk from the walnut pulp.valve. Press the Steam button and setRefrigerate and use within 4 days.the timer to 8 minutes. Let the pressurerelease naturally for 8 minutes, thenmanually release any remaining steambefore unlocking the lid. Remove thesilicone mold and let stand for 2 minutesbefore serving.45
B r e a k fa s tB r e a k fa s tKeto LemonRicottaPancakesyield10 pancakes active time35 minsgluten-free flours with rich ricotta cheese, lemon, and almond extract for a mellow,citrusy flavor. Make breakfast time even easier by mixing all the dry ingredientstogether the night before.INSTRUCTIONSfor the dry ingredientsWhisk the dry ingredients in a large⅔ cupThrive Market Almond Flourbowl; in a medium bowl, whisk the wet¼ cupThrive Market Organicingredients. Add the wet ingredients toCoconut Flourthe dry and stir until blended. Let batter½ tspThrive Market Baking Sodasit for 1 minute. If it seems too thick, add¼ tspsaltwater, two tablespoons at a time, untilyou achieve the desired consistency.for the wet ingredients3large eggsMelt coconut oil in a large skillet over½ cupricottamedium-high heat. Spoon ¼ cup of4-6 Tbs waterbatter onto the skillet and gently flatten–Zest and juice of 1 large lemonwith the bottom of the measuring cup.1 TbsSwerve confectioners sugarCook for 2 to 3 minutes, then flip andreplacementcook for an additional 1 to 2 minutes.almond extractServe with coconut whipped cream andfresh raspberries.6tota l t i m eStart your keto morning off right with a lemony short stack. The batter blendsINGREDIENTS½ tsp10 mins 7
B r e a k fa s tKeto Breadyield8 to 10 slices active timeB r e a k fa s t20 mins tota l t i m e1 hr & 10 minsMissing bread on your keto diet? Head to the kitchen to bake this loaf, pronto! It combines gluten-free flours like almond and tapioca with melted coconut oil—all pantrystaples you might already have on hand.CoconutCreamedSpinach WithEggsyield5 servings 7eggs, room temperature½ cupDr. Bronner’s Organic VirginCoconut Oil, melted & cooled2 cupsalmond flour½ cuptapioca flour1 tspgluten-free baking powder1 tspsea salt½ tspbaking soda2 Tbscoconut oil, divided1 lbspinach1onion1clove garlic1 cupcoconut milk2 tspDijon mustard–Juice of 2 lemons¼ cupnutritional yeast¼ tspnutmeg–Sea salt–Freshly ground pepperINSTRUCTIONS5large eggsPreheat oven to 350 degrees and line aPinchcayenne pepperthey’re all but irresistible.Preheat oven to 375 degrees. Heat onetablespoon coconut oil in an oven-prooflarge bowl until light and fluffy, aboutskillet over medium heat. Add spinach;2 minutes. Add the melted coconut oilsauté until wilted. Remove spinach toand mix until combined. Using a rubbera colander; squeeze out any excessspatula, fold in almond flour, tapiocaliquid and set aside. Heat remaining oilflour, baking powder, salt, and bakingin skillet and sauté onion until golden.soda; pour batter into loaf pan.Add garlic and cook, stirring constantly,30 seconds. Add coconut milk, mustard,Bake for 45 minutes, or until a toothpicklemon juice, nutritional yeast, nutmeg,inserted comes out clean. Place loafsalt, and pepper. Stir, then cook on lowunder broiler for 3 to 4 minutes, until theuntil mixture reduces and thickenstop is golden brown.slightly. Add spinach and stir to combine. Create five indentations in mixtureSet pan on a cooling rack and cool theand carefully break eggs into each.bread completely before slicing. Refrigerate in an airtight container for up toBake for about 10 minutes, until whites5 days.are set. Remove from oven, sprinkle withcayenne, and serve immediately.830 minsrounded by firm whites. Nestled into a skillet full of dairy-free coconut creamed spinach,INSTRUCTIONSUsing a hand mixer, whisk eggs in atota l t i m eeasier to pull off than poached, baked eggs come out just right: runny golden yolks sur-loaf pan with parchment paper, leaving a2-inch overhang on the sides.15 mins Baking might just be the perfect way to prepare eggs. A little fancier than scrambled, butINGREDIENTSINGREDIENTSactive time9
B r e a k fa s tB r e a k fa s tKeto &Whole30CompliantLoco Mocoyield4 servings active time30 mins tota l t i m e50 minsTravel to the Hawaiian islands and you might come across loco moco on a local menu.There are plenty of ways to whip up this hearty dish, but it’s traditionally made by sliding ahamburger patty over a bed of white rice, then topping it with a fried egg and thick browngravy. To keep it keto, we swap in cauliflower rice and use lots of wholesome ingredientslike coconut oil, grass-fed beef, and beef bone broth.INGREDIENTSfor the hamburgerfor the cauliflower riceand water in a small bowl until smooth;2 TbsThrive Market Organic Virgin½ cupwateradd to the gravy and stir until thickened,Coconut Oil, divided2 cupscauliflower riceabout 2 minutes. Stir in coconut milk1medium shallot, minced1 Tbssaltand simmer for an additional 2 minutes,1 lbThrive Market 100%Grass-Fed Ground Beefthen reduce heat to keep the gravyfor the toppings1 tspThrive Market Organic Paprika4eggs, fried1 tspThrive Market Organic Ground4scallions, thinly slicedCumin–Thrive Market Organic1 tspThrive Market OrganicGarlic Powder1 tspsalt1 tspThrive Market OrganicCrushed Red Pepper, to taste–Hot sauceINSTRUCTIONSBring water to a boil in a small skillet,then add cauliflower rice and salt; stiruntil warmed through. Cover and cookuntil all the water has evaporated.Add a spoonful of cauliflower rice to aplate. Top with ground beef, gravy, andmake the hamburgerone egg. Top with scallions and a sprin-Thrive Market Organic VirginAdd coconut oil and shallot to a largekle of crushed red pepper. Finish withCoconut Oilcast iron skillet set over medium heat.hot sauce for an extra kick.1small shallot, mincedSauté for 3 minutes, then add ground1 lbassorted mushrooms,beef, breaking up the meat with a wood-choppeden spoon. Add paprika, cumin, garlic1 Tbsthyme leaves, choppedpowder, salt, and pepper. Cook until3 cupsThrive Market Grass-Fed Beefbeef is no longer pink, about 5 minutes.Bone BrothTransfer meat to a plate using a slotted1 tspsaltspoon.¼ cupwater2 TbsThrive Market Organicmake the gravyTapioca FlourAdd coconut oil to the same skillet alongThrive Market Organicwith shallot, mushrooms, and thyme.Coconut MilkSauté for 4 to 6 minutes, or until mush-1 Tbs½ cuprooms have browned and liquid hasevaporated. Add bone broth and salt;bring to a simmer. Whisk tapioca flour10make the cauliflower riceassemble the dishGround Pepperfor the gravywarm.11
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LunchLunchBibimbap Bowlyield2 servings active time25 mins tota l t i m e40 minsWhen you’ve got comfort food on the brain, this popular Korean dish hits just the rightnotes—a touch of sweetness from the grated pear and a bit of spice from gochujang (afermented chili paste). Ground beef adds richness while fresh veggies keep things light.Bibimbap is one keto-friendly, crave-worthy meal that’s perfect for lunch, dinner, or anytime you’re looking to spice things up in the kitchen.INGREDIENTSINSTRUCTIONSfor the noodlesmake the noodlesmake the eggs:2packages Miracle NoodleStrain noodles and rinse well. Fill a smallIn a nonstick skillet, heat 1 teaspoonShirataki Ricesaucepan halfway with water and bringghee over medium-low heat. Fry eggstoasted sesame oilto a boil. Add noodles and stir 1 to 2until yolks are runny but whites are firm,minutes; strain and toss with toasted2 to 4 minutes each.2 tspfo r t h e v e g e ta b l e s1 tspOrganic Valley Farms Ghee2carrots, cut into matchsticks1large zucchini, cut intomatchsticks2 Tbsgochujangfor the beefsesame oil.assemble the bowl:m a k e t h e v e g e ta b l e s :Place half the noodles in a bowl. ArrangeIn the same saucepan, heat 1 teaspoona portion of vegetables, beef, and bokghee; add carrots and sauté for 1 minute.choy around the perimeter. Top with anAdd zucchini and gochujang, stirringegg and scallions. Serve immediately.until coated; remove to a bowl.make the beef:1 tspOrganic Valley Farms GheeWipe the skillet clean and add 1 tea-½ lbground beefspoon ghee. Brown the ground beef,1ripe pear, peeled and gratedabout 2 to 3 minutes, then add grated2 Tbscoconut amino saucepear, 2 tablespoons coconut amino1 tspchili garlic saucesauce, and chili garlic sauce. Simmeruntil the pear has broken down, about 5for the bok choy3to 7 minutes.small baby bok choy,thinly slicedmake the bok choy:1 Tbscoconut amino sauceFill a large saucepan halfway with water1 tsptoasted sesame oiland bring to a boil. Add bok choy and1 tspsesame seedsblanch for 1 to 2 minutes; drain, squeezing out any excess water. Toss bok choyfor the eggs1 tspOrganic Valley Farms Ghee2large eggswith remaining 1 tablespoon coconutaminos, 1 teaspoon toasted sesame oil,and sesame seeds.for the garnish314scallions, thinly sliced15
LunchLamb BurgersWith PistachioPestoyield4 servings active timeLunch20 mins tota l t i m e32 minsPrimal Kitchen mayos and oils are tried-and-true favorites at Thrive Market, which iswhy we’re fans of founder Mark Sisson’s collection of paleo recipes, “The Primal KitchenKeto CloudBreadCookbook.” It’s filled with everything from simple sauces and smoothies to crave-worthyyield8 to 10 breads each round is then scooped onto a parchment-lined sheet tray for baking.INGREDIENTSfor the burgersINGREDIENTS1 ½ lbsground lamb1 tspcumin¼ tspcinnamon¼ tspallspice1 tsplemon juice½ tspsalt2 ozcream cheese, room¼ tspblack pepper¼ cupmint leaves, finely chopped¼ cupparsley, chopped21 cuppistachios½ cupPrimal Kitchen Extra Virgintemperature¼ tsplemon juice, or more to taste¼ cupmint leaves, loosely packed–A pinch of saltThrive Market OrganicOnion PowderThrive Market OrganicGround PepperINSTRUCTIONSPreheat oven to 300 degrees and line aAvocado Oil1 tsplarge eggs, room temperatureand separated⅛ tspgarlic clovesheet tray with parchment paper. Addegg whites and lemon juice to a largebowl. Using a hand mixer, whisk until stiffpeaks form. In another large bowl, whiskthe egg yolks, cream cheese, onionINSTRUCTIONSpowder, and pepper until combined.make the burgersMix together the ground lamb, spices,Gently fold in one-quarter of thechopped mint, and parsley. Form fourwhipped egg whites at a time. Continuepatties and pan-fry or grill them, about 4with remaining whites until all the eggsto 6 minutes per side.have been folded in. Divide egg mixtureinto 8 to 10 equal portions and scoopm a k e t h e p i stac h i o p e stothem onto the prepared pan. SpreadWhile the burgers are cooking, blendeach round with the back of a spoon un-together garlic, pistachios, avocado oil,til ½-inch thick. Bake 25 to 30 minutes,lemon juice, whole mint leaves, and saltor until lightly browned. Cool completelyin a food processor. Serve burgers withon a wire rack. Refrigerate in a reseal-pesto drizzled on top.able plastic bag for up to 5 days.Reprinted from “The Primal Kitchen Cookbook: Eat LikeYour Life Depends On It!” copyright 2017 by MarkSisson. Published by Primal Nutrition, Inc.16tota l t i m e55 minsketo-inspired sandwiches. The “cloud” is made by whipping egg whites into stiff peaks;burgers with a vibrant pesto.125 mins This bread is light as a feather (no flour required!), and makes the perfect base formeals like loaded potato wedges, honey mustard salmon, and these flavorful lambfo r t h e p i stac h i o p e stoactive time17
LunchLunchGrilled RomaineSalad WithAvocado-LimeDressingyield6 servings tota l t i m eYou grill sausages, corn on the cob, and even pizza—so why not lettuce? If romainehearts aren’t yet a part of your barbecue repertoire, they should be. The outer leavessoften and char as they grill, while the core remains crunchy. Drizzle them with anavocado-lime dressing and serve warm for a show-stopping summer salad.INGREDIENTSINSTRUCTIONSfor the dressingmake the dressing1avocado, pittedCombine avocado, cilantro, lime juice,¼ cupcilantro leavessalt, pepper, onion powder, and cayenne–Juice of 3 limesin a blender or food processor and–Large pinch sea saltblend until smooth. Drizzle in olive oil–Freshly ground pepperand blend until smooth. Set aside.1 tsponion powder–Small pinch cayenne pepper–Thrive Market Extra VirginHeat grill to medium. Brush romaineOlive Oilhearts with olive oil. Grill 20 seconds ongrill the romaine heartseach side.for the dressing6romaine hearts, slicedassemble the saladlengthwise into halvesServe warm romaine hearts drizzled–Olive oil, for grillingwith dressing and topped with quar-2-4hard boiled eggs, quarteredtered eggs and parmesan.(optional)–Grated parmesan cheese(optional)1810 mins19
LunchKeto InstantPot Carnitasyield5 to 6 servings Lunchactive time10 mins tota l t i m e1 hrWhen you use an Instant Pot, this recipe is a weeknight hero. Lots of bold spices like paprika, garlic powder, cumin, and cayenne flavor a pork butt until it’s fall-apart tender andready for lunch. Keto-friendly and Whole30-compliant, this pot of carnitas will satisfy thewhole family. (Don’t be surprised if everyone wants seconds.)INGREDIENTSINSTRUCTIONS1 ½ tsp Thrive Market Organic PaprikaCombine the spices in a small bowl,1 ½ tsp saltthen rub spice mixture all over the pork.1 tspThrive Market OrganicAdd onions, water, and lime juice to theGarlic PowderInstant Pot, then place pork on top. LockThrive Market Organicthe lid in place and seal the pressureGround Cuminvalve.1 tsp½ tspThrive Market OrganicGround PepperCook on high pressure for 35 minutes.Thrive Market OrganicLet the pressure release naturally forCayenne Pepper15 minutes, then quick release. Use two32 oz Thrive Market Bonelessforks to shred the meat. To serve, addBoston Pork Buttpork to butter lettuce leaves and top1large yellow onion, slicedwith avocado slices, chopped cilantro,1 cupwaterred onion, and radishes.–Juice from 3 limes¼ tsp1toppingsButter lettuceSliced avocadoChopped cilantroSliced red onionSliced radishes2021
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DinnerDinnerKetoCauliflowerGnocchiyield2 to 3 servings active timetota l t i m e1 hr & 10 minsGnocchi is typically made with potatoes, a keto diet no-no. But we found a way to enjoythis Italian comfort food using cauliflower as a starch stand-in—and we might like thisversion even more than the original! Each gnocchi is pillowy soft, and a drizzle of brownbutter scented with woody thyme doesn’t hurt, either.INGREDIENTSINSTRUCTIONSfor the gnocchimake the gnocchimake the sauce andassemble the dish1 Tbsplus 1 teaspoon sea saltAdd 1 tablespoon salt to a large pot of8 cupscauliflower floretsboiling water. Add cauliflower and cookAdd butter to a large skillet over me-3 ozcream cheese, roomuntil tender, about 15 minutes; drain.dium heat and let it brown, swirling thetemperaturePlace florets on a clean dish towel andpan to prevent burning. When butter is½ cupThrive Market Almond Floursqueeze out excess water.browned, add thyme leaves, salt, and¼ cupThrive Market OrganicPlace strained cauliflower, creamgnocchi. Swirl the pan to coat gnocchi,Coconut Flour, plus morecheese, almond flour, coconut flour,and warm through for 2 to 3 minutes.for dustingegg yolks, parmesan, and remaining 1Serve immediately.2egg yolksteaspoon salt in a food processor; pulse½ cupgrated parmesan cheeseuntil dough forms. Dust a work surfacewith coconut flour and turn out dough;for the saucegently form into a disc. If dough seems6 Tbsunsalted butterwet, sprinkle with 1 tablespoon coco-2 Tbsthyme leavesnut flour at a time, until dough comes1 tspsalttogether easily.Cut dough into 5 pieces and roll into¾-inch thick logs, then slice into 1-inchpieces. Lightly press each piece with afork to add ridges. Place gnocchi on asheet tray dusted with coconut flour andfreeze 30 minutes. (You can also freezethem up to 2 weeks ahead.)2425 mins 25
DinnerInstant Pot KetoButter Chickenyield4 servings active timeDinner10 mins tota l t i m e40 minsWith a stocked spice rack and a few fresh ingredients, you’re well on your way to a hearty,keto-friendly Indian dinner made right in the Instant Pot. The butter and cream supply theInstant PotKeto Ribsadded fat you need, while cauliflower rice keeps the dish grain-free.yield2 to 3 servings active time10 mins tota l t i m e1 hrMost dry rubs are made with brown sugar, but we’ve created a keto-friendly alternativeusing a replacement that’s just as sweet (and still helps you stick to your diet). With aflavorful coating from garlic powder, onion powder, and paprika, plus a quick steam in thepressure cooker, these ribs cook up extra tender in about half the time you’re used to.INGREDIENTSINGREDIENTS1 ½ lbsboneless skinless chicken1 TbsThrive Market Organic Paprikathighs, trimmed½ Tbssugar replacement28 oz can Thrive Market½ Tbssea saltOrganic Crushed Tomatoes1 tspThrive Market Organic11 tspGarlic PowderThrive Market Organic Garlic1 tspPowder1 tspOnion PowderThrive Market Organic½ tspGround Ginger1 tspsea salt1 tspThrive Market Organicgaram masala1 tspThrive Market Organic1package Thrive Market Pastured Baby Back Pork Ribs½ cupThrive Market Organic AppleCider Vinegar½ cupGround Pepper½ tspThrive Market OrganicGround PepperGround Cumin1 tspThrive Market OrganicThrive Market OrganicwaterINSTRUCTIONSCayenne Pepper4 Tbsunsalted butter, cubedWhisk together all the spices, then rub⅔ cupheavy creamthe mixture on both sides of the ribs.¼ cuppacked cilantro leaves,Add apple cider vinegar and water tochoppedthe Instant Pot. Insert trivet, then placeCauliflower rice, for servingthe ribs on top, standing on their side. If–needed, curl ribs around the pot so thepieces aren’t touching.INSTRUCTIONSAdd all ingredients except butter,Lock lid and seal the pressure valve;cream, and cilantro to the Instant Pot;cook on high pressure for 30 min-stir. Lock the lid, seal the pressure valve,utes. Release pressure naturally for 15and press the Poultry button. Cook forminutes, then manually release. While15 minutes on high pressure, then nat-the steam releases, preheat broiler andurally release pressure for 10 minutes.line a sheet tray with parchment paper.Manually release remaining pressure,Remove the ribs from the pot and placethen press the Sauté button and simmerthem on the sheet tray. Broil for 2 to 3for 5 minutes, or until the sauce hasminutes, until slightly crisp.thickened. Stir in the butter, cream, andcilantro; stir. Serve over cauliflower rice.2627
DinnerDinnerKeto CabbageLasagnayield4 to 6 servings active time25 mins tota l t i m e1 hr & 5 minsThere’s no need to feel deprived on a keto diet, especially when there’s lasagna! Cabbage leaves stand in for noodles to help you enjoy the satisfaction of comfort food whilesticking to your meal plan. There’s a bit of prep involved, but it’s completely worth it onceyou slice into this golden, cheesy, and bubbling dish.INGREDIENTSINSTRUCTIONS1large head green cabbagePreheat oven to 350 degrees and bringCover with foil and bake for 30 to 352 TbsThrive Market Organic Extraa large pot of salted water to a boil. Re-minutes, or until bubbling. Remove foilVirgin Olive Oilmove as many large leaves as possibleand bake an additional 10 minutes. Allow1medium yellow onion, dicedfrom the cabbage. (If some tear, you canto stand 10 minutes before slicing and½ lbThrive Market 100%still use them in the pan.) Parboil leavesserving.Grass-Fed Ground Beeffor 5 minutes; drain on a towel-lined tray.2 tspsalt, divided, plus morefor the waterWarm oil in a large skillet over mediumThrive Market Organicheat. Add onion and sauté for 5 minutes,Ground Pepperthen add ground beef, 1 teaspoon salt,2 cupspart-skim ricotta cheeseand black pepper. Cook 5 to 7 minutes,2large eggsor until meat is cooked through. Drain½ cupgrated parmesan cheeseany excess grease and set aside to cool.¼ cupchopped parsley2 cupsThrive Market OrganicMix ricotta, eggs, parmesan, parsley,Marinara Pasta Sauceand remaining 1 teaspoon salt in a large2 cupsshredded mozzarella cheesebowl. Spoon 2 tablespoons tomato1 cupThrive Market Organic Pittedsauce into an 8x8-inch baking dish.Green Olives, choppedLayer 3 to 4 cabbage leaves to cover1 tspthe bottom of the pan, then spoon 4dollops of ricotta mixture over leaves;carefully spread to cover. Arrange halfof the meat mixture over the ricottalayer; sprinkle with ½ cup mozzarellaand ½ cup olives. Dollop with a few moretablespoons of tomato sauce. Repeatwith another layer of meat mixture, followed by ricotta, and remaining ½ cupolives, then cover the top with cabbageleaves. Spread remaining sauce overthe cabbage and sprinkle with remaining mozzarella.2829
DinnerKeto PorkChops WithMushroomSauceyield2 servings active timeDinner5 mins tota l t i m e30 minsWe can’t contain our (keto) love for this easy and impressive dinner for two. Besides,combining fatty ingredients like butter and cream with earthy mushrooms and perfectlycooked pork chops is the perfect way to celebrate date night—or even just a regularTuesday. The recipe uses a splash of white wine, so pull out a couple of glasses and enjoya sip while you cook.INGREDIENTSINSTRUCTIONS2(1 ¼-inch thick) Thrive MarketPreheat oven to 350 degrees. SeasonPastured, Bone-In Porkpork with 1 teaspoon salt, garlic powder,Rib Chopsthyme, and pepper. Add 1 tablespoon1 ½ tsp sea salt, dividedbutter to a cast iron skillet over medi-½ tspThrive Market Organicum-high heat. Sear pork for 4 minutesGarlic Powderper side, until a golden crust forms.½ tspThrive Market Organic ThymeTransfer pork to a plate.¼ tspThrive Market OrganicGround PepperTo the same pan, add remaining 23 Tbsunsalted butter, dividedtablespoons butter and mushrooms,8 ozcremini mushrooms, slicedarranging them in a single layer. Let¼ cupdry white winemushrooms caramelize (resist the urge½ cupheavy creamto stir at this stage!), about 3 to 4 min-½ cupThrive Market Organicutes. Add remaining ½ teaspoon salt,Chicken Bone Broththen stir and cook for 2 minutes more.2 Tbscream cheeseAdd wine and let it reduce, then pour2 Tbsparsley, choppedin the heavy cream and chicken broth.Add cream cheese and whisk until incorporated. Simmer sauce until slightlythickened, about 3 to 5 minutes. Returnchops to the pan and reduce heat to low.Baste chops with sauce and simmer 2to 3 minutes, then place pan in the ovenand cook about 5 minutes, or until theinternal temperature reaches 145 F to150 F. Let stand for 5 minutes beforeslicing. Sprinkle with parsley.3031
DinnerDinnerPortobelloAu Poivreyield4 servings active time10 mins tota l t i m e30 minsMeet the meatless cousin of steak au poivre, the classic French recipe that involves aseared filet mignon covered with coarsely cracked pepper. Mark Bittman swaps in thickportobello mushrooms for a veggie-based approach. You’ll love the thick coconut milksauce drizzled over the top—it makes the dish feel extra indulgent. If you can’t find greenpeppercorns, substitute lots of cracked black pepper and a squeeze of lime juice.INGREDIENTSINSTRUCTIONS1 Tbsgreen peppercorns in brine,Crush the green peppercorns on arinsed and drainedcutting board with the side of your knife.jalapeño, seeded andAdd the jalapeño or shallot and garlicchopped, or 1 large shallot, cutto the food processor and sprinkleinto chunkswith salt and pepper. Pulse until finely3garlic cloveschopped but not puréed. Add the–Saltcoconut milk and green peppercorns–Thrive Market Organic Groundand pulse once or twice just to combine;Peppertaste and adjust the seasoning.114 Tbs4¼ cup13.5 oz can Thrive MarketOrganic Coconut MilkAdd 2 tablespoons coconut oil to a largeThrive Market Organic Virginskillet over medium-high heat. Rub theCoconut Oilremaining 2 tablespoons coconut oil onlarge portobello mushroomthe mushroom caps, then sprinkle bothcaps, or 6 small (about 1 ½sides with salt and lots of pepper. Whenpounds total)the oil is hot, add the mushrooms to thechopped fresh cilantro,pan, taking care not to crowd them. (Iffor garnishthey’re very large, you might be able tofit only 2 at a time.) Cook, undisturbed,until browned and crisp on the bottom,6 to 8 minutes. Turn and repeat on theother side. Transfer the mushrooms to aserving platter.Pour the peppercorn sauce into the panand cook, scraping up any browned bits,until slightly thickened, 2 to 3 minutes.Pour the warm sauce over the mushrooms, garnish with cilantro, and serve.Reprinted with permission from “Dinner for Everyone byMark Bittman,” copyright 2019. Photography by AyaBrackett. Published by Clarkson Potter, an imprint ofPenguin Random House.3233
DinnerInstant PotChicken Adoboyield4 to 5 servings Dinneractive time15 mins tota l t i m e1 hrNeed a “set it and forget it” keto or Whole30 recipe? This one might be the easiest ever.Not only is the ingredients list short, the dish takes almost no effort. Simply add chickenKale-HempPestoyield1 cup active timeRicher and heartier than basil pesto, this kale-hemp version boasts a mild flavor thatworks beautifully on everything from zoodles to roasted veggies. Bonus: It’s keto-friendly!to the Instant Pot, cover it in aromatic sauces and spices, then let the pressure cooker doits thing. Cook up some rice, cauliflower rice, or another favorite starch to serve alongside, and get ready to dig in.INGREDIENTS2 lbsThrive Market Free-Range,Organic Chicken Thighs,trimmed¾ cupThrive Market Organic AppleCider Vinegar½ cupThrive Market OrganicCoconut Amino Sauce1INGREDIENTShead of garlic, peeled½and smashed3Bay Leaves1 tspThrive Market OrganicGround Pepper–Flaky salt, to taste1 Tbschopped cilantro, for garnish–Steamed cauliflower rice,bunch curly kale, thick stemsremovedThrive Market Organic½ cuphemp seeds2cloves garlic–Large pinch sea salt1 Tbsgrated parmesan cheese(optional)for servingINSTRUCTIONS–Juice of 2 lemons½ cupolive oilINSTRUCTIONSPlace chicken thighs in the Instant Pot,Place kale, hemp seeds, garlic, salt,then add the apple cider vine
About This Cookbook Since we launched Thrive Market in 2014, we’ve developed quite a collection of original recipes to suit a wide variety of lifestyles, allergies, and diets—including the much-buzzed-about keto diet. We’re excited to share these recipes as a
