Whole 30

Recipes Whole 30

WHOLE30 JOURNEY.

Eating Good Food Should Be Easy. Be sure to stock up on TRIBALÍ products to get you through your 30 day health journey so you don’t get stuck in a food “rut”. Check our FIND tab for a store near you and sign up for our monthly newsletter for recipe updates and more. Find delicious, totally compliant Whole30 meals.

Salad Bowl

With Thai Turkey patty

Salad Bowl

With Thai Turkey patty

INGREDIENTS:

DIRECTIONS:

-1 Tbs. ghee or coconut oil

-1 TRIBALÍ Foods Turkey Thai Patty

-1 Tbs. olive oil

-1 Tbs. coconut aminos

-Sea salt

-Black pepper

-1 cup baby kale

-1 cup baby spinach

-2 medium radishes, minced

-¼ cup blueberries

-1 medium stalk of celery, diced

-1 small nectarine, chopped

-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 Thai Turkey Patty until browned, about 10-12 minutes, flipping halfway.

2. In a large mixing bowl, add olive oil, coconut aminos, and sea salt and black pepper (to taste) and mix well.

3. Toss in remaining ingredients.

4. Serve patty over your salad.

Enjoy!

Breakfast Egg Cups

with Pork & Sage mini sliders

Breakfast Egg Cups

with Pork & Sage mini sliders

INGREDIENTS

6 TRIBALÍ "Pork & Sage" sliders

6 eggs

1/4 cup tomatoes (roughly chopped)

1/4 cup mushrooms (roughly chopped)

2 heaped tablespoons red onions (roughly chopped)

2 heaped tablespoons fresh parsley (roughly chopped)

2 heaped tablespoons fresh sage (roughly chopped)

1/2 teaspoon salt

1/4 teaspoon pepper

DIRECTIONS

Step 1

Preheat oven to 350 degrees and coat a muffin tin with non stick spray or butter.

Step 2

Add sliders to the bottom of pan and press each one down slightly. Crack an egg

on each slider. Sprinkle vegetables onto each egg. Add a pinch of salt and pepper.

Step 3

Bake for 25-30 minutes until eggs are set. Remove from oven and let cool for 5

minutes before removing from pan.

Sweet Potato Breakfast Hash

with Chipotle Chicken Patty

Sweet Potato Breakfast Hash

with Chipotle Chicken Patty

INGREDIENTS:

DIRECTIONS:

-1 Tbs. ghee or coconut oil

-1 medium sweet potato, diced

-½ red bell pepper, sliced

-½ yellow onion, sliced

-1 TRIBALÍ Foods Chipotle Chicken Patty

-A few parsley sprigs, minced

-½ of a whole scallion, minced

1. Preheat oven to 350F.

2. Add diced sweet potato, sliced red pepper and sliced onion to a cast-iron skillet and toss with ghee or coconut oil.

3. Season with sea salt and black pepper (to taste).

4. Bake in the oven until everything has softened and begun to brown, about 25 minutes.

5. Add the TRIBALÍ Foods Chipotle Chicken Patty to the skillet and continue baking until it has cooked through, about 12-15 minutes.

6. Remove from the oven and break the patty up with a metal spatula.

7. Serve with parsley and scallion.

Enjoy!

Greek Salad

With Mediterranean Patty

Greek Salad

With Mediterranean Patty

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!

Asian Plate

With Umami Beef Patty

Asian Plate

With Umami Beef Patty

INGREDIENTS:

DIRECTIONS:

-1 Tbs. ghee or coconut oil

-1 TRIBALÍ Foods Umami Patty

-1 Tbs. toasted sesame oil

-1 Tbs. coconut aminos

-½ tsp. garlic powder

-Sea salt

-Black Pepper

-2 cups of prepackaged shredded cabbage and carrot

-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 Umami Patty until browned, about 10-12 minutes, flipping halfway.

2. In a large mixing bowl, add toasted sesame oil, coconut aminos, garlic powder, and sea salt and black pepper (to taste) and mix well.

3. Toss in remaining ingredients.

4. Serve patty alongside your salad.

Enjoy!

Cauliflower Breakfast Skillet

With Pork and Sage Breakfast Sliders

Cauliflower Breakfast Skillet

With Pork and Sage Breakfast Sliders

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!

The Perfect Clean Keto Meal!

with Chipotle Chicken Patty

The Perfect Clean Keto Meal!

with Chipotle Chicken Patty

Ingredients

For the salad:
- 2 Tribali Chipotle Chicken patties, cooked following the package instructions
- 2 cups greens (spinach, arugula, kale)
- 1/2 avocado, halved and pitted
- 1/2 cup cherry tomatoes, halved
- juice of half a lime
- 1 tsp. cumin

For the dressing:
- 1/4 cup mayo (no sugar added)
- 1 tsp. lime juice
- 1/4 tsp. chili powder
- 1/4 tsp. smoked paprika
- 1/4 tsp. chipotle powder
- salt to taste

Get ready to send your taste buds on a Southwest-inspired flavor excursion. Using TRIBALÍ's free-range organic Chipotle Chicken Patties that are seasoned with zesty and smoky spices, this salad makes the perfect Clean Keto meal!

Directions

Add the cherry tomatoes, juice from half a lime, and cumin to a small bowl. Stir to combine and set aside to let the flavors develop.
Next, make the salad dressing. Combine all the ingredients into a small bowl and whisk thoroughly. Pro Tip: Be conservative with the chipotle powder, you can always add more. Taste the dressing and add more spices based on your preference.
Assemble the salad. In a large salad bowl, add the greens. Top the greens with the Tribali Chipotle Chicken patties, cumin-spiced tomatoes, and half an avocado.
Drizzle the salad dressing over the greens.
Enjoy!!

Thank you Karissa @cleanketolifestyle

Breakfast Plate

With Chicken and Apple Breakfast Sliders

Breakfast Plate

With Chicken and Apple Breakfast Sliders

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!

Curried Spinach

With Mediterranean Patty

Curried Spinach

With Mediterranean Patty

INGREDIENTS:

DIRECTIONS:

-1 Tbs. ghee or coconut oil

-1 TRIBALÍ Foods Mediterranean Patty

-1 small sweet potato, diced

-2 cups frozen spinach

-½ cup full-fat coconut milk

-Sea salt

-Black pepper

-1 tsp. curry powder

-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 Mediterranean Patty until it has browned, about 10-12 minutes, flipping halfway. While the patty is cooking, add in sweet potato and allow to soften.

2. Break up the patty with a metal spatula and add in frozen spinach, coconut milk, sea salt and black pepper (to taste), and curry powder. Mix well.

3. When everything is heated through and creamy, serve on a plate and garnish with parsley and scallion.

Enjoy!

Breakfast Salad

with Chicken & Apple mini sliders

Breakfast Salad

with Chicken & Apple mini sliders

INGREDIENTS FOR THE SALAD

4 TRIBALÍ Chicken & Apple Mini Sliders
2 TBS Primal Kitchen Garlic Aioli Mayo
2 TBS Lemon Juice
1 Medium Avocado roughly chopped
1 Medium tomato roughly chopped
1/4 tsp salt
pinch of pepper
2 TBS thinly sliced red or yellow onion
3 cups baby kale or spinach
INGREDIENTS FOR THE COCONUT COLLAGEN COFFEE

2 cups freshly brewed coffee
2 scoops Primal Kitchen Collagen Peptides
4 TBS coconut cream

DIRECTIONS FOR THE SALAD

Preheat a grill or griddle and cook the sliders for 4-6 minutes. Remove from pan and let cool. Cut into small pieces and set aside.
Add PK Aioli mayo, lemon juice, salt and pepper in a large bowl. Whisk well until smooth. Add chopped kale and massage dressing into leaves with hands.
Add chopped tomatoes, avocado, sliced onions, and chopped sliders. Toss to coat. Re-season if needed. Enjoy!

DIRECTIONS FOR COCONUT COLLAGEN COFFEE

Add all ingredients to a high speed blender and mix on high until frothy. Enjoy hot or over ice!

Burger Plate

INGREDIENTS:

DIRECTIONS:

-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’.

Homemade Beef Stew

INGREDIENTS:

DIRECTIONS:

-3-4 TribalÍ Foods™ Beef Patties
-Bonafide Provisions® Organic Beef Broth (24 oz)
-1 medium sized onion, diced
-1 garlic clove, minced
-3 tbsps. canned tomato paste
-2 carrots diced to 1/2”
-1 green bell pepper, diced
-2 sweet potatoes, diced
-1 can of chunky tomato sauce
-1/4 cup of celery, diced
-1 tbsp Extra Virgin Olive Oil
-1 tsp. dried parsley
-1 tsp. dried basil
-1/4 tsp. dried thyme
-1/4 tsp. dried oregano
-1 bay leaf
-salt & pepper, to taste

1. Heat a large stock pot over medium-high heat. Add the olive oil and heat.
Add the TRIBALÍ Foods™ Beef Patties, break up with a wooden spoon and
sauté, stirring frequently to break into bite size pieces, until browned and
no longer pink, 6-7 minutes.

2. Add in the onion and garlic and sauté until soft, stirring occasionally, 6-7
minutes.

3. Add the tomato paste, carrots, celery, bell pepper, sweet potatoes,
puréed tomatoes, beef bone broth, salt, pepper, and herbs.

4. Stir the soup, then top with a bay leaf. Cover and bring to a boil.

5. Once boiling, reduce heat to medium-low and simmer until the sweet
potatoes are tender, approximately 20 minutes.

6. Taste for seasoning and add any additional salt and pepper if needed.
Garnish with scallions.

Chipotle Chicken Plate

With Chipotle Chicken Patty

Chipotle Chicken Plate

With Chipotle Chicken Patty

INGREDIENTS:

DIRECTIONS:

-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.

Burger Salad

With Meditteranean Beef Patties

Burger Salad

With Meditteranean Beef Patties

INGREDIENTS:

DIRECTIONS:

-2 TRIBALÍ Foods™ Mediterranean Style Beef Patties
-2 tbsp. Bonafide Provision® Chicken Bone Broth
-1/2 red onion, sliced
-1/2 tomato, sliced
-1/2 avocado, sliced
-2 cups mixed greens
-1 tsp. salt
-1 tsp. garlic powder

For the sauce:
-3 tbsp. Primal Kitchen® Avocado Oil Mayo
-11/2 tbsp. Primal Kitchen® Ketchup
-1/2 tsp. garlic powder.

1. Preheat a heavy skillet. Place frozen patties in skillet and turn
burner to medium-low heat. Season with salt and garlic powder.
Pan fry 5-6 minutes per side. Slide into medium sized strips and
set aside.

2. In the same skillet, add 2 tbsp. Bonafide Provisions® Bone Broth
and onion. Sauté until onions are caramelized and set aside.

3. In a small bowl, mix Primal Kitchen® Avocado Oil Mayo, Primal
Kitchen® Ketchup, and garlic powder until well combined. Set
aside.

4. Assemble lettuce, tomato slices, avocado, caramelized onions

Patacon (Fried Plantain Burger)

With Meditteranean Beef Patty

Patacon (Fried Plantain Burger)

With Meditteranean Beef Patty

INGREDIENTS:

DIRECTIONS:

-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!

Dominican Style Breakfast

With Chicken and Apple Breakfast Sliders

Dominican Style Breakfast

With Chicken and Apple Breakfast Sliders

Ingredients

Directions

-1 pack of TRIBALÍ Foods™ Chicken and Apple Breakfast Sausages (8 pack)
-2 unripe plantains
-2 eggs
-1/2 cup Bonafide Provisions® Chicken Bone Broth
-1/2 avocado sliced
-2 garlic cloves
-2 tsp. olive oil or gh ee
-1 tsp. salt

For the sauce:
-3 tbsp. Primal Kitchen® Avocado Oil Ma yo
-11/2 tbsp. Primal Kitchen® Ketchup
-1/2 tsp. garlic powder

1. Peel the plantains and cut lengthwise, then divide each half into
two.

2. Boil the plantains in about 3 cups of water until they are tender.

3. Remove the plantains from the water and place in a blender or
food processor. Mix in olive oil or ghee, bone broth, salt and garlic
cloves and blend until smooth. Set aside.

4. Preheat skillet, and place frozen sausages in skillet on medium-
low heat. Pan fry 3- 4 minutes per side and set aside.

5. In the same skillet, add 1 tbsp. olive and pan fry 2 eggs for about 5
minutes. Set aside.

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

7. Assemble plate, drizzle mayo-ketchup as you choose and top with
avocado slices. Enjoy!

Chipotle Chicken Collard Burger

Created by Whole30 coach Jacob Heath Henriquez

Chipotle Chicken Collard Burger

Created by Whole30 coach Jacob Heath Henriquez

Ingredients

Directions

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

1. Preheat oven to 400°.
2. Heat skillet to medium-low and cook TRIBALÍ Foods patties 5-6 minutes
per side and remove from heat.
3. Fill a large mixing bowl with hot water and place collard greens in the
water to soften.
4. Place bacon on a baking sheet and bake for 10-12 minutes or until desired
crispiness.
5. Fry egg in the same skillet as chicken patty to your liking.
6. Cut v-shape into collard from the thick, stem side.
7. Overlap collards, dark green side down with ends.
8. Spread 1 tbsp. each of Primal Kitchen® Mayo and Mustard.
9. Layer with tomato, patty, avocado, bacon, and egg.

Bacon Avocado Sliders

Ingredients

Directions

1 TRIBALÍ Foods patty of choice
1 russet potato, sliced into 1/2 inch rings
1/4 avocado, mashed
1-2 pieces of Whole30 compliant bacon

1. Preheat oven to 375°.
2. Coat potato slices in olive oil and bake for 20 minutes, until cooked through.
3. Place TRIBALÍ Foods patty in a skillet on medium-high heat and cook until heated through, about 3-5 minutes per side.
4. Cook bacon in a skillet, on medium-high to desired crispiness.
5. Sandwich all toppings between two potato slices.
6. Serve alongside green salad or other veggies of choice.

Chipotle Chicken Frittata

with Chipotle Chicken Patties

Chipotle Chicken Frittata

with Chipotle Chicken Patties

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.

Mediterranean Beef Patty with Zoodles & Pineapple Salsa

with Mediterranean Beef Patty

Mediterranean Beef Patty with Zoodles & Pineapple Salsa

with Mediterranean Beef Patty

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.

Chipotle Chicken & Sweet Potato Bowl

with Chipotle Chicken Patty

Chipotle Chicken & Sweet Potato Bowl

with Chipotle Chicken Patty

Ingredients

Sweet potatoes
Mixed Greens
Avocado
Chipotle Chicken patty
Cucumber
Red bell pepper
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 the bowl!

Chipotle Chicken Lettuce Burger with Sweet Potato Fries

with Chipotle Chicken Patty

Chipotle Chicken Lettuce Burger with Sweet Potato Fries

with Chipotle Chicken Patty

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!

Umami Patty with Cilantro Avocado Sauce

with Umami Beef Patty

Umami Patty with Cilantro Avocado Sauce

with Umami Beef Patty

Ingredients

Zucchini
Spinach
Cucumber
Umami Patty
Cilantro Avocado Sauce: ½ avocado, ½ cup cilantro, ¼ cup plain yogurt, ¼ cup extra virgin olive oil, 2 tbsp water, Salt & pepper

Directions

Combine all of the cilantro avocado sauce ingredients in the food processor & blend. Saute zucchini & cook umami patty according to instructions.

Veggie Stir Fry with Umami Beef Patty

with Umami Beef Patty

Veggie Stir Fry with Umami Beef Patty

with Umami Beef Patty

Veggie Stir Fry with Umami Patty

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.

Chipotle Chicken Taco Frittata

with Chipotle Chicken Patties

Chipotle Chicken Taco Frittata

with Chipotle Chicken Patties

INGREDIENTS

2 Tribalí Chipotle Chicken Patties
1 teaspoon avocado oil
¼ cup chopped onions
½ cup chopped kale
½ cup chopped cherry tomatoes
8 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/8 teaspoon cumin
dash of paprika
1 tablespoon chopped cilantro
guacamole & salsa

DIRECTIONS

Cook the 2 Tribalí Chipotle Chicken Patties following the package instructions. Chop them into bite sized pieces and set aside.

Place a small oven safe skillet (about 8 inches) over medium high heat. When the pan gets hot, add oil and onions. Let onions cook for about 2 minutes or until soft. Add cherry tomatoes to the pan and let cook for another minute or until slightly soft. Add chopped patties to the pan and stir to disperse.

In a small bowl combine eggs, salt, pepper, garlic powder, chili powder, cumin and paprika. Whisk for about a minute until well combined.

Turn broiler on high to get warm. Pour eggs into pan and stir just to evenly distribute ingredients in the pan. Let sit for about 3-4 minutes or until the bottom is set. You will be able to tell when you shake the handle and only the top giggles a little. Then place the pan in your oven under the broiler and let the top cook for about 1-2 minutes or until it is set. Keep an eye on it, this will happen fast! Then slide the frittata out onto a cutting board and slice into pieces like pizza. Top with cilantro, guacamole and salsa!

Sweet Potato Fried Rice w/ Umami Beef Patties

with Umami Beef Patties

Sweet Potato Fried Rice w/ Umami Beef Patties

with Umami Beef Patties

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.

Sun Dried Tomato Pesto on Parsnip Noodles with Mediterranean Beef Patty

with Mediterranean Beef Patty

Sun Dried Tomato Pesto on Parsnip Noodles with Mediterranean Beef Patty

with Mediterranean Beef Patty

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.