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Servings	Cook Time
8 people	1 hour 10 minutes

We love sharing with you our favorite recipes

13 x 9 Baking Pan
2 Cans of Palmini Lasagna
2 large Eggs
1 ½ Cup of Ricotta
1 lb of Ground Beef
2 Cups of Marinara Sauce
1 Cup of Diced Onions
1 tbsp of Minced Garlic
2 tbsp of Parsley
1 tbsp of Basil
1 tbsp of Oregano
1 tsp of nutmeg
Salt and Pepper
½ Cup of Parmesan Cheese
1 Cup or Mozzarella (or Provolone)

Preheat Oven to 400 degrees.
Sauté diced onions, ground beef and minced garlic, with preferred amount of salt and pepper, in a large skillet over medium heat until browned.
Reduce heat and add half of the parsley with the basil, oregano and marinara sauce to the skillet. Mix well and let the meat sauce simmer while stirring occasionally.
In a large mixing bowl, mix ricotta cheese and the rest of the parsley with nutmeg and the eggs.
Take Palmini Lasagna Sheets and drain the water before rinsing thoroughly.
In a lightly greased pan, layer the Palmini Lasagna Sheets. Then add an even layer of the meat sauce, followed by the ricotta cheese mixture, repeat the process.
Top with a final layer of ricotta cheese, mozzarella or Provolone, and Parmesan cheese.
Bake in Oven at 400 degrees for 20 minutes.
Let cool and serve!

Servings	Cook Time
3 people	15 minutes

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Portions According to Preference

Palmini Pasta

Zucchini

Snow Peas

Edamame

Pepper

Carrot

Honey

Coconut Aminos

Bagel Spice

Garlic Powder

Salt

Sauté the vegetables with a tiny bit of olive oil. When the veggies are soft, add the sauce/spices. Then add the pasta and cover the pan. Wait a little bit, uncover, and enjoy!

Servings	Cook Time
3 people	15 minutes

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2 cups Fresh basil

1/3 cup Pine nuts

3 garlic cloves minced

1/2 cup grated parmesan cheese

1/2 cup extra virgin olive oil

1/4 tsp salt to taste

1/8 tsp pepper to taste

Squeeze of fresh lemon

Add 2 cups basil and 1/3 cup pine nuts to food processor – pulse several times.

Add 3 minced garlic cloves and 1/2 cup grated parmesan cheese – pulse several times.

Drizzle in the 1/2 cup extra virgin olive oil as the food processor runs for about 2-3 minutes on high.

Add in salt and pepper to taste. and run for about 30 more seconds.

This recipe serves 4 as a light lunch or 2 really hungry people. You can scale up the recipe as much as you’d like or scale it back to suit your needs. I like to use organic tempeh, but you could substitute chicken or hard boiled eggs would be good too.

Servings	Cook Time
4 people	25 minutes

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3-4 cups raw kale, torn or sliced (can sub any other leathery green)

1 whole Avocado, diced or sliced

4 oz tempeh (half a package, usually), seared in a hot skillet with avocado oil and 1/2 inch diced (can substitute seared tofu, chicken, egg)

1/2 can of heated Palmini noodles (sub white beans)

1/4 cup sunflower seeds or pepitas

1 tablespoon hemp seeds

salt and fresh ground black pepper to taste

FOR DRESSING

1 tablespoon dijon mustard

1 tablespoon Olive Oil

Juice of half a lemon

1 tablespoon Apple Cider Vinegar

In a small bowl, whisk together the dressing ingredients.

Place 1/2 of the kale in a large mixing bowl and top with a tablespoon of the dressing. Massage the kale until slightly wilted.

Heat a skillet on the stove at mid-high heat. Add coconut oil or avocado oil. Once hot, add in the other 1/2 of the kale. Cook until crispy, add sea salt. Here is Nutrition with Chelsea’s crispy kale recipe!

In another skillet, heat avocado oil, add sliced tempeh, and cool until golden brown.

Once kale is almost cooked, I like to add in the Palmini noodles. Cook until warm.

Add the rest of the salad ingredients, toss to combine. If slicing the avocado, reserve it until you’re done tossing and top the salad with it. Top with an extra squeeze of lemon and season to taste with salt as needed.

Store leftovers in an airtight container in the fridge. They’ll last 5-7 days.

Servings	Cook Time
6 people	30 minutes

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3/4 cup Almond butter

1/4 cup Coconut aminos

1/4 cup Lime juice

1 cup Water

2 Medium garlic cloves, minced

2 tablespoons Minced ginger

1/4 cup Olive oil

1 tablespoons Coconut vinegar

1 squirt Liquid stevia

Other Ingredients:

2 cans of Palmini noodles

3 Boneless chicken breast

2 tablespoons Coconut oil

1/2 teaspoon Sea salt

1 pound Bok choy, 1-inch slices

In a medium bowl, whisk all sauce ingredients together until it’s smooth.

Follow cooking instructions for Palmini noodles (located on the back of the can.)

Meanwhile, in a large saucepan over medium-high heat, melt coconut oil. Add chicken and sea salt; sauté until lightly browned and cooked through. Add bok choy and sauté about four more minutes, until it’s softened.

Serve chicken and bok choy over the Palmini noodles. Drizzle the sauce on top and mix well.

This is one of those recipes you just HAVE to try to believe. The sauce is the perfect combination of creamy and spicy, and the noodles are hands down the best pasta substitute I’ve had. This dish will definitely be a regular on our meal plan.

Servings	Cook Time
3 people	20 minutes

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1 can of Palmini Noodles

1 lb Fresh Shrimp

1 Cup of Heavy Whipping Cream

1/2 Chicken or Vegetable Stock

1 cup Parmesan Cheese

2 tbsp Kerrygold or real butter

1 tbsp Minced Garlic

1 tbsp Parsley

Pinch red pepper flakes

¼ – ½ tsp of the following spic

Chili Powder

Paprika

Oregano

Garlic

Onion

Before beginning, you need to ensure the Palmini is rinsed very well. Empty can into a strainer and rinse for about 5 minutes with cold water, 2 minutes with hot water, and 5 more mins with cold water.

Heat about 1 tbsp of avocado or olive oil in a pan, then toss in shrimp. Season with half of the season mix above, plus salt and pepper to taste, and cook until pink. Set aside.

In a large/deep sauté pan, melt the butter over medium-high heat. Add in the minced garlic and heavy cream and allow to come to a boil. Immediate lower the heat and allow to simmer for about 2 minutes. Add the parmesan cheese and rest of the spices, including the parsley, and continue to mix until the cheese is all melted. You may add more chili powder or red pepper flakes if you wold like more spice. The sauce will reduce and become very thick. Add enough of the stock to thin it out where it will coat the back of a spoon.

Toss in the shrimp and Palmini noodles and cook uncovered until the noodles are hot (about 3-4 minutes but may vary with your stove).

I garnished the top by throwing half a tomato petite diced into the pan I cooked the shrimp in with some butter and heavy cream. It reduced down to a nice little sauce.

Enjoy!!

When rinsed well, the noodles don’t really have a taste (like normal pasta) but aren’t bouncy or rubbery like other noodle substitutes. They have a little bit of a crunch to them but are not firm. The best I can describe them would be like a steamed broccoli stem. They are absolutely fantastic!!

This palmini with creamy butternut squash is a fantastic dairy-free recipe that even the mac-n-cheese lovers will love. Palmini noodles are purely made out of hearts of palm and are low in calorie and carb. The cashews and butternut squash make this sauce so rich and creamy without having to add any cream. This holiday dish makes an ideal side to Thanksgiving turkey and it won’t sabotage your figure!

Servings	Cook Time
6 people	1 hour

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14 oz Jars Palmini Linguine

2 cups Coconut milk (or any milk)

1 cup Cashews, soaked

1/2 Butternut squash

2 1/2 cup Coconut milk

1/4 tsp Cumin

1/4 tsp Nutmeg

1/4 tsp Turmeric

1 tsp Sea Salt

1/2 tsp Black Pepper

Extra-virgin olive oil cooking spray

2 Garlic cloves, minced

1/2 Onion, chopped

Toppings:

1 tbsp Fresh sage, chopped

Chili flakes

Rinse the palmini linguine with cold water and drain. Place in a large glass container and pour 2 cups of coconut milk or milk of choice and refrigerate anywhere from 1 hour to 12 hours. The milk will neutralize the acidity of the palmini and will remove the veggie taste.

Soak the cashews in water for 2-4 hours. Drain the water at the end.

Preheat oven to 400 F.

Line a baking sheet with parchment paper and place the butternut squash facing up. Bake for 45 minutes, until the squash is soft.

Once the squash is ready, scoop out the inside and toss into a high powered blender along with soaked cashews, coconut milk, cumin, nutmeg, turmeric, sea salt and black pepper. Blend until the mixture is pureed into thick consistency.

Heat a large skillet over medium heat and spray with olive oil. Add the onion and garlic. Sauté for a minute, until onion is translucent.

Drain and rinse palmini linguine. Add to the skillet and add part of the butternut squash sauce. If you have left over sauce, save it for later or freeze it. Toss the linguine using tongs and turn off heat. Top with fresh sage and chili flakes.

Servings	Cook Time
4 people	35 minutes

2 tbsp Extra Virgin Olive Oil, divided

5 bratwurst sausages (about 1 lb), casings removed

1 tbsp Fennel Seeds

1 Medium Carrot grated

2 tbsp Garlic, finely chopped

1 Oregano

1 tsp Red Pepper Flakes (or more if desired)

1/4 cup Ruby port wine

1-28 oz Can whole peeled tomatoes

3 Bay Leaves

1 can Palmini Pasta, rinsed and drained

2/3 cups Parmesan Cheese, grated

1/2 cup Parsley, finely chopped

In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add bratwurst and fennel seeds and cook until the sausage starts to brown, about 5 minutes. Add grated carrot and cook until sausage is completely cooked through, about 5 more minutes.

Add an additional tablespoon of oil to the skillet and stir in garlic, oregano, and red pepper flakes. Cook until fragrant, about 30 seconds. Stir in port and bring to a boil and cook until the wine almost evaporates, about 1-2 minutes. Add the whole peeled tomatoes and bay leaves. Reduce heat to medium and simmer for 15 minutes, until the flavors combine. Discard bay leaves.

Add Palmini pasta to the ragu and stir in parmesan and parsley until combined, about 3 minutes. Serve on plates and garnish with additional parsley and parmesan if desired.

Panda-Express-Keto-Palmini-Chow-Mein-Noodles

Servings	Cook Time
3 people	15 minutes

1 can Palmini Low Carb Noodles

1 half an Oonion sliced thin

1 stalk of Celery

50 g Snow Peas fine julienne’d

50 g Green Cabbage sliced thin

2 tbsp Tamari or soy Sauce

1 tbsp Dark soy Sauce

2 tbsp Avocado oil

2 cloves Garlic, minced

1 tbsp Ginger, minced

To begin, pre-soak the Palmini in milk or water for 45 minutes per directions on the can. This will help create a more neutral tasting noodle. Since most of us reading this are keto and don’t have milk, just use water or if you’re really feeling it, mix a little water with heavy cream and let soak. Thoroughly rinse and drain.

Preheat a wok or any pan and add in avocado oil, and then begin to fry vegetables (except the Palmini!) in a wok until tender.

Add ginger and garlic and continue to stir fry until fragrant.

Next, stir in Palmini and stir fry for 2-3 minutes, or until tender and hot.

Finally, add soy sauce, and serve with your favorite dish!

Servings	Cook Time
6 people	45 minutes

We love sharing with you our favorite recipes

2 cans Of Palmini Pasta

3 lbs Cleaned shrimpchicken, baked + diced

8 cups Chicken broth

Celery

Carrots

Onions

1 teaspoon Thyme

2 teaspoons Parsley

4 Bay leaves

1 teaspoon pepper

Salt and additional pepper to taste

Parsley (optional) to garnish

Preheat oven to 350. Season chicken breasts and bake until cooked through

Set in fridge to cool. Dice carrots, onions, celery – however much you want, I added 1 onion, 1 whole celery stock, and 1 bag of matchstick carrots (found at Publix, easier to dice).

Sauté veggies in a saucepan until soft (about 20 minutes) and season with salt and pepper. In a large pot, pour in broth and add the bay leaves and start to boil.

Add veggie combo and the rest of the spices and simmer for 15 minutes, stirring occasionally.

While simmering, dice up chicken and add to the pot and simmer for about 5-10 minutes.

Open and drain the Palmini cans and add them to the pot.

Simmer again forabout 5 minutes.

Top with parsley if desired

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09 836 8595 or hello@eatpalmini.co.nz

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