Old Bay Seasoning Blend (Whole 30)

This recipe is for all my followers who reached out to me over my Primal Palate post concerned I wouldn’t be posting any more spice blend adaptions.

You don’t have to be concerned. I still have tons of seasoning blends in my to try pile that I want to adapt and try and I’ll probably find more as I look for and try new recipes.

Old Bay Seasoning Blend

I have been using this spice blend for so long I no long remember where I got it

1 TBS celery salt

1 TBS ground bay leaves

2 tsp fresh ground black pepper

1 tsp paprika

1/2 tsp mustard powder

1/8 tsp nutmeg

1/8 tsp cinnamon

1/8 tsp ground cloves

In a small bowl, combine all the ingredients. Store in a cool, dark place. Note: you will have to grind the bay leaves yourself. Use a spice grinder or mortar and pestle if you have one or the back of a spoon, if you don’t. You want the bay leaves ground as finely as possible.

Primal Palate Spice Blends — A Review

In Monday’s post, I said I have only been making simple meals lately. One way I have been keeping it simple is by using the Primal Palate spice blends I bought a few weeks ago.

I bought the spice blends because I was getting bored with my meals. Usually, when that happens I go to the library and get a new cookbook or head out to the farmers markets or my favorite natural food stores to pick out a new ingredient. The pandemic closed those doors to me so I decided to try ordering something new on line.

I chose Primal Palate because it is a small company that works with the Whole 30 program. If I am buying food it’s going to be stuff that is useful on any future Whole 30s I do.

I am really impressed with this company and its product. Here is why.

Things I Like:

1. The spice blends come in glass bottles with shaker lids so they are easy to use and clean and refill when you are finished with the blend.

2. The openings are large enough to fit a standard 1/2 teaspoon measuring spoon.

3. Every spice blend uses organic spices.

4. The spice blends smell amazing. Spices that have no smell, have no taste. When you remove the seal on each blend you don’t even need to bring your nose to the bottle to smell how good they taste.

5. They are versatile. One reason I started adapting spice blends for small batches is because it doesn’t make sense to buy a big bottle of a spice blend to use a small amount for one or two recipes then have the rest go to waste. I have found not only can you use Primal Palate spice blends for the specific recipes for them on the Primal Palate website, it is easy to use them for just about anything. I have used the spice blends for salad dressings, marinades, in soups, on several types of meat as a Rub, and over vegetables. I am sure I will discover more uses for them as time goes on.

Things I Don’t Like:

1. Most of the spice blends contain salt. This is my only and very minor complaint. The added salt in the spice blends can lead to overly salty food if you aren’t careful.

I am extremely happy with my purchase so much so I bought 6 more Primal Palate spice blends to play with and I will buy more bottles of my favorites as I run out. Will this mean I no longer adapt small batch spice blends? Of course not, there are dozens of spice blends out there to adapt and play with. However, Primal Palate spice blends will also have a place in my kitchen from now on.

This is not a sponsored or affiliated post. I recieved no compensation for my review. I love the product and thought it might be helpful to those of us who are experiencing food fatigue due to all the cooking from home we are now doing.

Sunrise Spice Blend (Whole 30)


Sunrise Spice (Whole 30)

Adapted From The Well Fed 2 Cookbook

2 teaspoons ground cinnamon

1 tsp ground marjoram

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp ground nutmeg

1/4 tsp paprika

1/4 tsp ground black pepper

1/8 tsp ground all spice

Combine all ingredients in a small bowl and mix well. This recipes makes enough spice to flavor 1/2 pound of meat and a ton of vegetables. I also use some of the spice blend sprinkled over my eggs and vegetables.

Garam Masala From Dried Spices (Whole 30)

Today’s post is 5 things you didn’t know about me.

1. I am scared of the dark. No, scared isn’t the right word. It’s more like terrified. It stems from when my apartment was broken into while I was home when I was younger.

2. I am a huge Star Trek nerd, all forms but especially Star Trek Deep Nine. I have collected the books and memorabilia since I was 12 years old.

3. I have 4 amazing nephews and 3 amazing nieces.

4. My favorite actor is Jeffery Dean Morgan. I have been a fan since people were going Jeffery Dean who? I got to meet him once, several years ago and it still makes me smile to think about it. Thank you, Ess.

5. My favorite books of all time are Gone With The Wind by Margaret Mitchell and the unedited version of The Stand by Stephen King.

There you go, 5 things you didn’t know about me. Now you do.

Garam Masala

Adapted From Vegan Richa

2 Tbs corriander

1 TBS cumin

1/2 tsp black pepper

1 tsp cinnamon

3/4 tsp cloves

1/2 tsp cardamom

1/4 tsp nutmeg

Combine all the ingredients in a small bowl. Mix well. Store in an airtight container in cool, dark place.

Whole 30 Recipe Round Up

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The most common question I get when I talk about the Whole 30 is “what do you eat?”.  I usually say “Damn good food” and show them my blog.  I have posted over 60 Whole 30 compliant recipe adaptions since I did my first Whole 30 in April.  I have tons more in my draft pile for me to work on in the coming weeks.  The thing that surprised me, as well as most people I talk about the Whole 30 to, is how much food you can eat when you eliminate so much.

Here are a few of my favorites.

  1.  Magic Mushroom powder
  2. Beef Stew
  3. Salisbury Steak
  4. Teriyaki Chicken
  5. Pan Fried Sardines
  6. Tuna Salad, 2 Ways (Whole 30)
  7. Turkey and Cranberry Meatballs
  8. Sloppy Joes