Ingredients

• 1 medium spaghetti squash (roasted at 400 degrees for 25 minutes, then cooled)
• 2 TRIBALÍ Mediterranean beef patties (grilled, then cooled)
• 2 heaped tablespoons chopped red onion
• 1/2 cup chopped cucumber
• 1/4 cup chopped roasted red peppers
• 1/2 cup marinated artichokes
• 1/4 cup sliced olives
• 2 tablespoons olive oil
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon oregano
• 10 drops stevia or sweetener to taste
• 3 tablespoons freshly chopped mint

Directions

STEP 1

Cut spaghetti squash in half 9longways). Lightly sprinkle with salt and pepper. Roast squash in a preheated 400 degree oven for 25 to 30 minutes until the edges are golden brown. Let cool completely.

STEP 2

Grill thawed Tribali "mediterranean style" beef patties for 3-4 minutes per side. Remove from heat and let cool.

STEP 3

In a small mason jar, add lemon juice, olive oil, salt, pepper, oregano, and stevia/sweetener. Shake well until combined.

STEP 4

Assemble bowls by adding cooled spaghetti squash and all ingredients to a large bowl. Refill spaghetti squash skins and serve. Sprinkle with freshly chopped mint.

INGREDIENTS

• 1 TRIBALÍ Chipotle Chicken Patty
• 1 large egg
• 1/2 medium avocado
• 1/4 teaspoon salt
• 1 pinch pepper
• 1 pinch red pepper flake
• 1 thick slice sourdough bread
• 2 tablespoons finely chopped tomato
• 1/2 tablespoon finely chopped red onion
• 1/2 tablespoon finely chopped cilantro

DIRECTIONS

Step 1

Slice avocado in half and scoop flesh into a small bowl. Add salt, pepper, and red pepper flake. Mash ingredients together with a fork. Set aside.

 Step 2

Heat a pan under medium fire and coat with olive oil, avocado oil, or non-stick spray. Add patty to pan and cook on one side for 2-3 minutes. Flip patty and cook on other side. Crack egg onto pan, cook until desired doneness, add salt and pepper to taste. Toast bread.

Step 3

Assemble by adding mashed avocado mixture to bread. Add TRIBALÍ patty and then fried egg. Garnish with tomatoes, red onion, and cilantro.

INGREDIENTS:

DIRECTIONS:

-1 Tbs. ghee or coconut oil

-1 TRIBALÍ Foods Mediterranean Patty

-1 Tbs. olive oil

-1 Tbs. balsamic vinegar

-Sea Salt

-Black pepper

-A few parsley sprigs, minced

-½ of a whole scallion, minced

-5 fresh mint leaves, minced

-½ tsp. dried oregano

-2 cups baby kale

-5 green olives

-5 kalamata olives

-½ medium cucumber, sliced

-5 cherry tomatoes, sliced

1. Add ghee or coconut oil to a skillet set to medium-low heat.  Cook TRIBALÍ Foods Mediterranean Patty until browned, about 10-12 minutes, flipping halfway. 

2. In a large mixing bowl, add olive oil, balsamic vinegar, and sea salt and black pepper (to taste), parsley, scallion, mint and oregano and mix well.

3. Toss in remaining ingredients.

4. Serve patty over your salad.

Enjoy!

INGREDIENTS:

DIRECTIONS:

-1 Tbs. ghee or coconut oil

-2 TRIBALÍ Foods Pork and Sage Breakfast Sliders

-2 cups cauliflower rice

-½ cup blueberries

-Sea salt

-Black Pepper

-Pinch of ground nutmeg

-A few parsley sprigs, minced

-½ of a whole scallion, minced

1. Add ghee or coconut oil to a skillet set to medium-low heat. Cook TRIBALÍ Foods Pork & Sage Breakfast Sliders until browned, about 3.5-4.5 minutes per side.

2. When the sliders are cooked through, break up with a metal spatula and add in cauliflower rice, cooking until it has softened, about 3 minutes.

3. Season with sea salt and black pepper (to taste) and a pinch of ground nutmeg and mix well.

4. Serve with blueberries garnish with parsley and scallion.

Enjoy!

INGREDIENTS:

DIRECTIONS:

-1 small sweet potato, sliced

-1 Tbs. ghee

-Sea salt

-Black pepper

-2 TRIBALÍ Foods Chicken & Apple Breakfast Sliders

-2 cups baby spinach

-½ cup cherry tomatoes, sliced

-A few parsley sprigs, minced

-½ of a whole scallion, minced

1. Preheat oven to 350F.

2. Place sliced sweet potato on a baking sheet lined with parchment paper.  Rub with ghee and sprinkle with sea salt and black pepper to taste.

3. Bake sweet potatoes until they are soft and beginning to brown, about 12 minutes per side.

4. While sweet potatoes are baking, cook TRIBALÍ Foods Chicken & Apple Breakfast Sliders in the remaining ghee in a skillet set to medium-low heat until browned, about 3.5-4.5 minutes per side.

5. Add spinach to the skillet while the sliders are cooking and cook until wilted, just a couple of minutes.

6. Serve sliders and spinach on a plate alongside sweet potatoes and sliced cherry tomatoes, garnishing with parsley and scallion.

Enjoy!

INGREDIENTS

• 6 Baby Portabella Mushroom Caps
• 6 TRIBALÍ Pork & Sage Sliders
• 2 Tomato Slices, quartered
• 2 Slices Sharp Cheddar Cheese, quartered
• 6 Strips of Bacon
• 3 Tbsp Primal Kitchens Garlic Aioli Mayonnaise

DIRECTIONS

De-gill and destem the mushroom caps, then set aside.

Slice your tomato.

Cook sliders and mushrooms in separate pans over medium heat.

Once done, remove the mushrooms and spread the aioli on them (about ½ tbsp per cap)

Melt cheese on the sliders and when melted place one on each mushroom cap.

Cook bacon in empty pan while cutting tomato slices in to quarters.

Finish layering the sliders (mushroom, aioli, slider, cheese, tomato) and then remove the bacon.

Top off each with a slice of bacon and hold in place with a toothpick if you choose!

Enjoy!

-1 TRIBALÍ Foods™ patty of choice
-2 cups of iceberg lettuce, roughly chopped
-6 cherry tomatoes, chopped in half
-1/3 cup of caramelized diced yellow onion
(about half an onion’s worth)
-1/4 cup Primal Kitchen® Unsweetened & Organic Ketchup

Optional Toppings:
-guacamole fried egg, or crumbled bacon

Side Suggestion:
-roasted sweet potato fries drizzled with
Primal Kitchen® Ranch Dressing

 1. Heat a cast-iron skillet over high heat. Add a few tablespoons of avocado oil. Add diced onion. Season with salt and pepper. Let sizzle for a few minutes to sweat.

2. Add about a cup of water to the onions and let simmer until the water evaporates.

3. Stir the onions around until they pick up a nice, brown color from the caramelized pan bits. Remove onions from pan
and cool before mixing into sauce.

4. Mix Primal Kitchen® Unsweetened & Organic Ketchup,
Primal Kitchen® Avocado Oil Mayo,           Primal Kitchen® Organic Mustard, finely diced dill pickles and caramelized diced
yellow onions in a bowl. Set aside.

5. Then, preheat a heavy skillet. Place frozen patty in skillet and turn burner to medium-low heat. Pan fry 5-6 minutes per side.

6. Place patty on top of iceberg lettuce and top with cherry tomato and other optional toppings.

7. Drizzle burger with ‘Extra Special Sauce’.

-1 TRIBALÍ Foods™ Chipotle Chicken Patty

-1 medium-sized sweet potato, peeled & cubed

-1/4 cup of onions, diced

-1/4 cup of mushrooms, diced

-1/2 zucchini, spiralized into zoodles

-1 tbsp. ghee

-1 egg

-1/2 avocado sliced

-Whole30® compliant salsa

-1-2 tbsps. Primal Kitchen® Chipotle Lime Mayo

-1 tbsp. Extra Virgin Olive Oil

-salt & pepper

-1 green onion sliced lengthwise, chilled in cold water to 'curl' for garnish

 1. Peel and cube sweet potato and set aside.

2. Melt ghee in a skillet, sauté onion and mushrooms.

3. Add sweet potatoes. Cook and stir until potatoes are tender. Season
with salt & pepper.

4. In a separate pan, heat up Extra Virgin Olive Oil. Add TRIBALÍ Foods™
Chipotle Chicken Patty and cook following package instructions.
Set aside.

5. In chicken patty pan, melt ghee and fry 1 egg to your liking.

6. Remove hash from sauté pan and plate. In the same pan, melt
ghee and sauté zoodles. Season with salt & pepper.

7. Lay down sweet potato hash and zoodles. Place TRIBALÍ Foods
™
Chipotle Chicken Patty on top of vegetables. Top with fried egg.
Garnish with sliced avocado and scallions. Serve with a side of salsa
and Primal Kitchen® Chipotle Lime Mayo for dipping.

-1 TRIBALÍ Foods™ Mediterranean Style Beef Patty
-1 unripe plantain, peeled and halved crosswise
-1/4 cup Primal Kitchen® Avocado Oil
-1/2 tsp. garlic powder
-1/2 tsp. salt
-1 slice of tomato
-1 sliced onion
-2 lettuce leaves

For the sauce:
-3 tbsps. Primal Kitchen® Avocado Oil Mayo
-1 1/2 tbsp. Primal Kitchen® Ketchup
-1/2 tsp. garlic powder

 1. Heat oil in a skillet over medium-high heat.

2. Add plantain halves and fry in avocado oil, turning once, until light brown,
about 3 minutes.

3. Transfer to a cutting board and split each plantain in half lengthwise,
keeping them hinged on the inward, curved side.

4. Place on cutting board; cut side down and using a plate, flatten each into
a 1/4” thick, semi-round disk.

5. One at a time, return each plantain disk to the oil and fry, turning once,
until crip and golden brown, about 4 minutes.

6. Using tongs, transfer to paper towls to drain.

7. Preheat a heavy skillet. Place frozen patty in skillet and turn burner to
medium-low heat. Season with salt and garlic powder. Pan fry 5-6 minutes
per side.

8. In a small bowl, mix Primal Kitchen® Avocado Oil Mayo, Primal Kitchen®
ketchup and garlic powder until well combined.

9. Assemble plantain burger with lettuce, tomato, onion, mayo-ketchup and
beef patty. Feel free to also add avocado or even an egg. Enjoy!

• 2 TRIBALÍ Foods Chipotle Chicken Patties
• 4 large green collard leaves
• 2 eggs
• 4 strips of Whole30 compliant bacon
• 1 beefsteak tomato
• 1 avocado
• 2 tbsp. Primal Kitchen® Avocado Mayo
• 2 tbsp. Primal Kitchen®  Mustard

Ingredients

Directions

• 2 TRIBALÍ Foods Chipotle Chicken Patties (precooked and diced)
• 9 eggs, beaten
• 1/2 cup diced green chilis
• handful of chopped cilantro
• 1/2 avocado
• 1-2 green onion stalks, thinly sliced
• 1 tsp. ghee

1. Preheat oven to 325°

2. Grease baking dish with ghee
3. Prepare TRIBALÍ Foods Chipotle Chicken Patties as directed. Let cool.
4. In a large bowl, beat eggs well. (The more air bubbles, the fluffier
your frittata will be!)
5. Chop chicken patties into bite sized pieces and add to eggs.
6. Add diced green chilis, as well as green onions and a pinch of sea
salt.
7. Tear up a handful of cilantro and add to eggs.
8. Mix ingredients and pour into ghee-greased baking dish.
9. Bake for approximately 35 minutes or until egg is set in center.
10. Serve with sliced avocado & garnish with chopped cilantro.

Ingredients

• 1 zucchini
• 1 avocado
• Mixed greens
• Pinapple salsa: Pineapple, bell pepper, onion, jalapeno,1/2 lime, sea salt & pepper

Directions

To make the pineapple salsa, cut up all ingredients & combine in bowl. Spiralize zucchini using spiralizer.

Ingredients

• Sweet potatoes
• Tomato
• Lettuce
• Avocado
• Chipotle Chicken Patty
• Cilantro Microgreens

Directions

Roast sweet potatoes at 400 degrees for 40 minutes. Flipping halfway through. Cook chipotle chicken patty according to instructions. Layer everything in to make a lettuce sammy!

INGREDIENTS

• Green Beans
• Yellow Squash
• Zucchini
• Spinach
• Mushrooms
• Tribali Foods Umami Patty
• Cilantro Microgreens
• Toasted Sesame Seeds
• Garlic
• ¼ cup Coconut Aminos

DIRECTIONS

Sauté all of the veggies in the skillet

Combine ¼ cup coconut aminos with grated garlic, sea salt & pepper. Add sauce to the sautê. In separate pan, heat umami patty according to package instructions. Add spinach, vegetables & patty to bowl.

INGREDIENTS

• ½ cup clean mayonnaise
• 1 tablespoon taco seasoning
• Juice of one lime
• 1 cup chopped tomatoes
• ½ cup canned black beans, drained and rinsed
• 4 Tribalí Chipotle Chicken Patties, cooked and chopped
• Salt and pepper
• Iceberg Lettuce

DIRECTIONS

Cook the 2 Tribalí Chipotle Chicken Patties following the package instructions. Chop them into bite sized pieces and set aside. In a large bowl combine mayonnaise with taco seasoning and lime juice and stir to combine. Season with salt to taste. Add in tomatoes, black beans and chopped chipotle chicken patties and toss to coat. Scoop into leaves of iceberg lettuce and eat like a taco!

INGREDIENTS

• 1 tablespoon coconut oil
• ¼ cup chopped onions
• 3 large sweet potatoes, peeled and shredded
• 1 cup chopped green beans
• ½ cup chopped carrots
• 1 teaspoon minced fresh ginger
• 2 eggs
• salt to taste
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• ½ teaspoon ground ginger
• ¼ cup Coconut Aminos
• 4 TRIBALÍ Umami Beef Patties

DIRECTIONS

Place a large skillet over medium high heat. Add 1 tablespoon of coconut oil and let that heat up. Then add chopped onions and let cook for about 2 minutes, stirring occasionally. Add in your sweet potato rice and let cook for about 6 minutes, stirring occasionally until it starts to get tender.  Add green beans and carrots and stir to combine. Cover and let cook for another 4 minutes until everything is tender.

Make a well in the middle of the pan by pushing the sweet potato mix against the sides.  In a small bowl mix eggs with a pinch of salt and a few grinds of pepper. Pour egg mixture into the well of the pan and stir them occasionally, trying not to combine with the sweet potato mix. Once eggs are scrambled, stir them together with the sweet potato mix.

Add in ½ teaspoon pepper, ½ teaspoon garlic powder and coconut aminos. Season to taste with salt if necessary. Stir to combine and season more to taste if necessary.

Cook the TRIBALÍ Umami Beef Patties according to package directions and serve on top of the fried rice.

INGREDIENTS

• 1 (8.5oz) jar of sun dried tomatoes packed in oil
• 1 teaspoon minced garlic
• ½ cup chopped walnuts
• ¼ cup olive oil
• 1 tablespoon chopped  fresh basil
• Salt and pepper to taste
• 5 Parsnips, spiralized into noodles
• 1 teaspoon olive oil
• 4 Tribalí Mediterranean Patties

DIRECTIONS

In a food processor or high powdered blender combine sun dried tomatoes and their oil, garlic and walnuts and blend for  30 seconds - 1 minute until only slightly chunky. Add in basil and pulse a couple of times just to chop it up. Season with salt and pepper to taste. Place a pan over medium high heat and add 1 teaspoon of oil to the pan. Toss in spiralized parsnips and sauté, stirring occasionally for 5-7 minutes or until tender. Add pesto to the pan and toss until coated and heated through. Cook the Mediterranean Patties according to package directions and serve on top of the noodles.