Gluten Free Turmeric Sugar Cookies

Turmeric Cookie

These are not so primal.

Ok glad that’s out of the way. But for real these cookies are not paleo or primal but they are delicious and gluten free! I came across this recipe on this blog and thought the idea was crazy – turmeric in cookies? Now I don’t really cook with turmeric a ton but I’ve used it to make golden milk when I feel like I’m getting sick and when we happen to have milk on hand, which is rare.

Turmeric Cookie Bite

So I decided to try to make the above recipe but by swapping out a few things. I didn’t want to make it complicated by trying to substitute a paleo flour for the regular flour as it would be hard to replicate without making too many tweaks. So I kept it simple and used this Bob’s Red Mill 1:1 gluten free flour. Along with the flour change I used brown sugar instead of white sugar. Why? Because I wanted to. You can also use coconut palm sugar if you are concerned about the glycemic index and insulin response of brown sugar as coconut sugar has a lower GI and insulin response. At the end of the day though a carb is a carb and brown sugar and coconut sugar is still sugar. So take that as it is (not to mention brown sugar is a lot cheaper).

doTerra Turmeric Essential Oil

The turmeric in the cookies was added with ground turmeric to get the flavor and yellow color but to really enhance the flavor I used some doTerra turmeric essential oil drops. I don’t suggest you use just any turmeric essential oil in the recipe as doTerra is certified pure therapeutic grade essential oils. Other essential oils specifically say on the bottle to not consume internally, doTerra on the other hand can be taken internally. We are working to eliminate toxins in our home, so cooking with essential oils isn’t the main use. We are using them for so many things in our home as natural solutions to replace toxins. My wife sells CPTG doTerra oils here if you want to buy some for yourself.

The whole family loves these cookies so much that when I came home from work the next day there was only three left for me… so I ate them of course. I don’t always eat cookies or sweets but once in awhile it’s good to indulge and one or two cookies won’t throw you off your health goals.


Gluten Free Turmeric Sugar Cookies
  1. 1/2 pound (2 sticks) salted butter, at room temperature
  2. 1 2/3 cups (333 grams) dark brown sugar (or coconut sugar)
  3. 2 large eggs
  4. 2 teaspoons vanilla extract
  5. 2 teaspoons ground turmeric
  6. 2 teaspoons baking powder
  7. 2 drops doTerra turmeric essential oil
  8. 2 1/3 cups (299 grams) Bob’s Red Mill 1:1 gluten free flour
  1. Heat the oven to 375.

  2. Add the butter and brown sugar to a bowl and beat until mixed and light and fluffy.

  3. Add the eggs and vanilla. Mix together thoroughly until fluffy again.

  4. Add the ground turmeric, baking powder and the drops of doTerra turmeric essential oil and mix on low again until all is thoroughly combined.

  5. After everything is mixed well enough place the bowl in the fridge for at least 30 minutes.

  6. After the dough is chilled, roll the dough into balls and place onto cookie sheets with parchment paper or nonstick sheets (whichever you prefer). I fit about 6 balls on each sheet. Do not smash these down, they will fall naturally.

  7. Bake for 9 to 11 minutes until slightly brown around the edges and slightly cracking on top. If they look puffy that’s ok, they will fall when you take them out.

  8. Let them cool on the tray for a bit then transfer to a cooling rack.

  9. Enjoy!
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Locusts and Honey Bars

Locusts and Honey Bars

I really do have a thing for insects. I’ve reviewed a handful of protein bars that are made with cricket flour, I’ve even made some cricket tacos, I’ve made some cricket noatmeal and I was even in an insect recipe competition with this spaghetti squash recipe. Everyone seems to be talking about crickets though, recently they’ve been in the news for how great they are for your gut health.


So I started wondering why are crickets getting all the attention? Then I remembered that crickets have a sort of big brother: grasshoppers. After doing some research I found out that grasshoppers are eaten all over the world like a bunch of other insects, but more specifically grasshoppers (chapulines) are very popular in Mexico. So I decided to reach out to one main supplier for grasshoppers in Mexico called Merci Mercado. They were more than willing to help me out with this recipe and sent me some ground grasshoppers and whole grasshoppers.


Now I was thinking about what would be a good recipe to make with grasshoppers and what came to mind was how in the Bible, John the Baptist, was known for eating a diet of “locusts and honey”. My kids, and even myself, have always found this idea intriguing that this nomad dude lived off of such a strange diet. So I thought why not try to build off this idea and make some Locusts (Grasshopper) and Honey bars. Now I know I’m not using actual locusts for this recipe, but according to wikipedia “Locusts are certain species of short-horned grasshoppers in the family Acrididae that have a swarming phase”. So nevertheless, locusts can be considered a type of grasshopper, therefore these bars shall be called locusts and honey bars!

Looking around

I looked around for a few recipes that were similar to Larabars and RXBARs and I came across this recipe. I used this recipe as a guide but made some tweaks with the nuts and protein source. I believe this came out as a great protein bar and hopefully you’ll feel the same. My kids sure do have no problem eating them! Enjoy!


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Get all your ingredients together

Throw in the almonds and macadamia nuts

Ground Nuts
Grind them up to a french press coffee ground consistency like in the photo

Throw in the dates

Raw Honey
Raw honey

Grasshopper Flour
Ground Grasshoppers

Cacao Powder
Cacao powder

Water for moisture
After it’s all ground up add a little water to give it some moisture

Pour the mixture
Pour the mixture into the pyrex dish and then press in the whole grasshoppers

Press them in
It should look something like this

After the fridge cut them up
Place them in the fridge for at least an hour, then after an hour take them out and cut them into however many bars you want

Plate em
Get em on a plate


Locusts and Honey Bars
  1. 1 cup raw or toasted almonds

  2. 1 cup raw or roasted macadamia nuts

  3. 1/2 cup ground grasshoppers

  4. 1 1/2 cups dates

  5. 2 tablespoons raw honey

  6. 1/2 cup cacao powder

  7. 2–4 tablespoons water

  8. Handful of whole roasted grasshoppers for topping

  1. Pour the almonds and macadamia nuts in a food processor. Pulse until they’re ground up pretty good.

  2. After the nuts are ground up, add the dates, honey, ground grasshopper and cacao powder. Pulse until they’re all mixed well together.

  3. Add in some tablespoons of water until the texture seems moist enough to press into a pyrex dish.

  4. After the texture is good line a square pyrex dish with parchment paper and press the mixture into the dish until distributed evenly. Then take the whole grasshoppers and evenly spread them out on top and slightly press them into the mixture.

  5. Refrigerate for about an hour then when you’re ready to eat take them out and cut into as many squares as you like. Keep refrigerated and enjoy!

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10 No Brainer Primal Dinner Ideas

10 No Brainer Primal Dinner Ideas

Awhile ago I wrote a post about 10 on the go primal breakfast ideas. It’s one of my more popular posts which hopefully means it was helpful to you all, so I thought I should do a similar post about 10 No Brainer Primal Dinner Ideas.

The reality is meals can be hard and as you get busier, more tired and add kids in the mix – dinner can often feel like a chore. If you absolutely don’t feel like cooking you should check out my Freshly review which is as easy as it comes, with only a few downsides it’s a great option for the tired and overworked. But if you can muster up some energy to put dinner together but you’re pressed for time or ideas, check out some of my go to options for dinner that not only feeds me but also feeds my family of 5 – myself, my wife and 3 kids.

1. Rotisserie chicken and roasted veggies

This is a staple in our home. Normally I do this the days I go grocery shopping because I can grab a chicken that’s all ready to go. Leaving me with just having to roast some veggies when I get home from the store. Get your oven up to 425. Toss a tray or two full of frozen or fresh veggies (broccoli is my favorite) mixed with olive oil, salt and pepper and roast until brown – 25–45 minutes. Then while that’s roasting and gettin near the end, 10 min or so, cut up your chicken. Don’t be intimidated by the whole bird. Once you figure out how to cut it up, it’s no big deal. My dad showed me how to cut up a whole chicken but this video can help too.

2. Spaghetti squash and meat sauce

This sounds more complicated than it really is. All you need is a couple jars of spaghetti sauce, ground beef and a spaghetti squash. Look for a spaghetti sauce with olive oil and no industrial seed oils (ie canola oil, soybean oil, etc…) and no added sugar. This post runs through this idea a little more. Roast the spaghetti squash cut in half on a baking tray with a few tablespoons of water at 375 for 35 minutes. While it’s roasting cook the ground beef and break it up. In another pot warm up the sauce on low heat and mix the two together once the meat’s brown and done cooking. When the spaghetti squash is done just shred the inside with a fork and serve with the meat sauce.

3. Eggs and bacon

Dead simple. Bake your bacon. Cook up some eggs. Scrambled, fried, hardboiled – however you like. Just because it’s dinner doesn’t mean you can’t have a “breakfast” food. It’s all just food.

4. Kalua pork on a potato

I follow Nom Nom Paleo’s recipe for this kalua pork. All you do is slow cook the pork shoulder overnight and during the next day. When it’s ready and you’re ready to eat just microwave a couple potatoes (or steam cauliflower if you keto’ers so wish) and top the potatoes (or cauliflower) with the pork. If you do dairy, throw on some cheese and sour cream – but don’t leave out chopped chives!

5. Pork chop and a salad

Get a couple pork chops. Sprinkle both sides with salt and pepper and then grill over high heat for 5 min on each side, or until the internal temp is 145. While these are grilling toss some mixed greens with blue cheese, walnuts, olive oil and balsamic vinegar. In 10 minutes you’ll have a deliciously primal dinner.

6. Big bag salad

Don’t make this more complicated than it needs to be. Grad a bag of salad. This one is my favorite. Toss the salad with your own salad dressing since the included dressing has some bad seed oils. I just toss my salad with olive oil and balsamic vinegar. Add meat if you like or go without. Then enjoy!

7. Taco bowl

This one sounds intimidating too, but I promise it’s not. All you really need is ground beef, chopped romaine and precut cauliflower rice. The Domestic Man’s recipe is what I follow for the taco seasoning and everything else. Then you can follow my recipe for cilantro cauliflower rice. Once everything is cooked, assemble your bowl and add your toppings. My favorite are avocado, black olives, cheese and chipotle salad dressing.

8. Burger and fries

Buy premade burger patties or use frozen burger patties. Now I know I’m normally down on seed oils but this Alexia brand tastes great and comes in handy. One batch of fries cooked in this oil won’t kill you. Just toss the fries on a tray for 25 min in a 425 oven. While they’re cooking, grill your burgers. When they’re done assemble your burgers with some romaine, tomatoes, onions and avocados. As an added treat I like to eat my fries with this mayonnaise!

9. Pick up a pizza

Some days you just have to do it. One unhealthy meal won’t make you unhealthy just as one healthy meal won’t make you healthy. And if you must – most places have gluten free options too, making this unhealthy meal slightly more healthy.

10. Your own body fat

I’m echoing my breakfast post with this one: Now I’m not talking about cannibalism, I’m suggesting that you practice intermittent fasting from time to time. You don’t always have to eat dinner. If you’re body is a fat adapted, your body can switch to using stored body fat for energy instead of relying on sugar (carbs). It’s a common misconception that we need to eat 3 meals a day. Eat when you’re hungry, and if you’re not hungry at dinner – don’t eat!

That’s it guys. I hope some of these ideas will work for you and your family – or in the very least maybe sparked some no brainer primal dinner ideas of your own. If you have some no brainer primal dinners that you and your family love to eat, please leave a note in the comments. Take care!

Simple Sesame Seed Butter Cookies

Simple Sesame Seed Butter Cookies

When I’m at work the first meal I eat during the day is around 11:30 am and normally it’s a pretty huge salad with some side of meat like canned sardines or canned tuna. Then I’ll eat dinner with my family around 6:00 pm. So somewhere in between there I snack on jerky, macadamia nuts or my favorite – some sort of nut/coconut butter. I prefer coconut butter or my own macadamia coconut butter where I just enjoy it by the spoonful. Nut butters or coconut butter is a good high fat snack to eat and will fill you up quick. I do like almond butter but it’s not my favorite.

Simple Sesame Seed Butter Cookies

So one day I was at this new grocery store by my work and I saw some sesame seed butter. I bought it thinking I would switch up the kind of butter I would snack on in the afternoon. Well when I took my first spoonful of it, it tasted absolutely terrible by itself. I’ve used Tahini (sesame seed butter) before on a faux hummus recipe with eggplant, but never by itself. So I had to do something with this huge jar of sesame seed butter I was left with. So what better thing to make than cookies. I turned to my favorite cookie recipe and just took out the chocolate and added the sesame seed butter instead of the almond butter. I think they turned out great and my kids thought so as well.

Simple Sesame Seed Butter Cookies

Simple Sesame Seed Butter Cookies
  1. 1 cup sesame seed butter
  2. ¾ cup coconut sugar
  3. 1 egg
  4. 1 egg yolk
  5. 1½ teaspoons vanilla extract
  6. 1 teaspoon baking soda
  7. ¼ teaspoon salt
  8. 1 teaspoon sesame seeds
  9. additional sesame seeds for topping
  1. Preheat oven to 350 degrees.
  2. In a bowl mix the sesame seed butter with the coconut sugar, vanilla extract, baking soda, salt and sesame seeds.
  3. In a separate bowl whisk the egg and egg yolk. After the eggs are whisked, mix them together with the other ingredients until thoroughly mixed together.
  4. Line a couple baking sheets with parchment paper and form about 6 balls of dough per baking sheet (12 total cookies). Smash down slightly with a fork. Then bake 6 at a time for about 10–12 minutes. When they’re done sprinkle some additional sesame seeds on top and let cool. Try not to eat them all in one sitting.
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Dad’s Smoked Ribs

Dad's Smoked Ribs

Ok now these aren’t actually my Dad’s Smoked Ribs. My Dad makes great ribs, he always has, I’ve written about them here. What I wanted to do though was tweak my Dad’s recipe a bit and try to get his ribs a little more smokier. So for the past few months I’ve been testing out this method and it works great. Ask my family, they’ll tell you how much they love these ribs. I make two racks and they all get eaten that night pretty much.

Dad's Smoked Ribs

Now I know this method is sorta cheating if you ask someone who’s really into smoking meats. They would never dare boil or put the ribs in the oven – right – but not everyone has a smoker and this is the next best method, in my opinion, if all you have is a Weber and an oven. You can get some great fall off the bone ribs that have a wonderful smokey taste to them if you follow this recipe. So this recipe is really a combination of my Dad’s ribs and my coworker’s Dad’s ribs where his dad finishes his ribs off in the Weber to get the smokey flavor. This step where you finish them off in the Weber basically replaces the last two steps of my Dad’s recipe where you return the ribs to the oven uncovered for 30 minute, then throw them on the grill. I’ll explain it all in the details below.

Just know this: If all you have is an oven and a Weber this is the easiest way to make fall off the bone great tasting smokey ribs.

Dry Rub
Dry Rub

Butter knife to remove membrane
Butter knife to remove membrane

Get your hand under there and start pulling
Get your hand under there and start pulling

Pull the whole membrane off
Pull the whole membrane off

Dry rub and put in the oven for 2.5 hours
Dry rub, fill dish with some water and put in the oven covered with aluminum foil for 2.5 hours

30 minutes before they come out of the oven get the chimney going
30 minutes before they come out of the oven get the chimney going

These are the coals I use
These are the coals I use

Soak the chips also for at least 30 min
Soak the chips also for at least 30 min

After 2.5 hours pull the ribs out of the oven and brush with BBQ sauce
After 2.5 hours pull the ribs out of the oven and brush with BBQ sauce

Pour the coals to one side of the Weber and place the wood chips on top of the coal
Pour the coals to one side of the Weber and place the wood chips on top of the coal

Dad's Smoked Ribs
Load the brushed ribs in the Weber on the opposite side of the coals. It’s ok to stack them a bit.

Leave them to smoke for 1 hour
Leave them to smoke for 1 hour

After 1 hour pull them off the Weber
After 1 hour pull them off the Weber

Then slice em and eat em all up!
Then slice em and eat em all up!

Dad's Smoked Ribs
  1. Rub
  2. 2 tablespoons kosher salt
  3. 2 tablespoons paprika
  4. 4 teaspoons granulated garlic
  5. 4 teaspoons chili powder
  6. 2 teaspoons black pepper
  7. 1 teaspoon ground cumin
  8. Sauce
  9. BBQ Sauce of your choice (I like this KC Masterpiece)
  10. Meat
  11. 2 Racks of Pork Ribs (Baby or Spare, I prefer Baby Back for this because they fit easier in my Weber)
  12. Tools
  13. Weber
  14. 2 Pyrex Dishes
  15. Basting Brush
  16. Hickory Wood Chips
  17. Natural Hardwood Lump Charcoal
  18. Chimney Starter
  1. Preheat oven to 300.
  2. Remove the back membrane of the ribs with a butter knife. You MUST do this step or else the ribs will all stick together and not fall off the bone. You’ll most likely need to cut down the rack of ribs into smaller sections to fit in the glass dish.
  3. Apply the dry rub to both sides of the ribs. Place ribs in the glass dish and line the bottom with around a half inch of water. Cover with aluminum foil and bake for 2.5 hours.
  4. 30 minutes before you take the ribs out of the oven start the chimney with the lump charcoal. Once you get the chimney going soak a couple handfuls the wood chips in water.
  5. Right before you take the ribs out of the oven, load the charcoal to one side of the Weber. Then place the wood chips on top of the charcoal.
  6. When the ribs come out of oven cover with sauce and put in the Weber on the opposite side of the coals for 1 hour. Put the lid on with the bottom and top vent open all the way. Don’t open at all for 1 hour.
  7. After the 1 hour, take the ribs out and brush again with a light coat of BBQ sauce while they’re still hot.
  8. Then… Enjoy!
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