Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
14 Jun

10 Foods I Couldn’t Live Without

If you had to subsist on ten foods for the rest of your life, which ten would you choose? That was essentially the question posed to me by a reader email. In it, Jamie made an elaborate setup: having been chosen to man a mission to Mars in the near future, I have to program my Food Machine for the trip. The Food Machine is a wondrous piece of technology that can create any Earth-based food from scratch, but the catch is that it can only store ten “recipes” and the programming has to take place before we leave. Once I’m up in the shuttle, I can’t change my mind. I’ll have to live with these foods for ten years (and maybe longer – who knows how things will go down). More than simply survive, I’ll have to thrive on these foods. I’ll have to get all the essential vitamins, minerals, fatty acids, so I had better get it right.

It was hard to choose. Obviously, it’s just a thought experiment, but I really tried to balance flavor/pleasure and nutritional completeness. Sticking to Primal foods, this usually takes care of itself, but, well, it’s ten years.

1. Wild Alaskan Sockeye Salmon with Extra Thick Skin

To me, skin-on sockeye salmon gives you two foods in one. The flesh is great stuff, no doubt – flaky, delicate, delicious – but the skin is perfection. Crispy sockeye skin is like bacon of the sea, and yet people avoid it. I don’t understand why. I go crazy for the stuff. In fact, I’m never one to eat off of others’ plates, except when skin-on salmon is served. People eat around it, they scrape the meat off, they push it aside so it hangs off the plate, forgotten. But not by me. I will eat your salmon skin if you don’t appreciate it. So, yeah. Endless amounts of salmon skin bacon? Sure, I’ll brave the red planet for that.

Salmon takes care of selenium and omega-3s, and it gets me part of the way there for vitamin D. The skin is particularly fatty and nutrient-rich.

2. Bone-In Grass-Fed Cowboy Ribeye

Nothing can replace the basic human urge to eat the occasional massive slab of animal except actually eating a big massive slab of animal, and the bone handle that comes attached to the cowboy ribeye is perfect for low-gravity situations.

It’s a great source of quality animal fat (including a modest amount of omega-3s), protein, B-vitamins, and – because the “grass” the cow “fed” on “grew” in nutrient-dense soil – minerals.

3. Grass-Fed Butter

The rich golden goodness of butter is tough to beat, and I can slather it on just about anything. For the fatty acid profile (including CLA), vitamin A, vitamin K2, and omega-3s, grass-fed butter makes the cut. But let’s be honest. This is mostly about the taste: the creaminess, the richness and the mouth-feel that satisfies like nothing else.

4. Broccoli

I need my cruciferous fix, and broccoli is that fix. The absorbent tops do a decent job of soaking up meat juice, sauce, and butter.

5. Blackberries

A good blackberry is good. I mean, who doesn’t like biting into a plump one and feeling all those tiny bulbs explode, releasing their juices into your mouth. Because they’re so physically imposing compared to the other berries, I can eat blackberries one at a time and be totally satisfied, whereas with really good blueberries or raspberries I find myself shoveling them in.

Blackberries are good sources of soluble fiber (gut flora food), vitamin C, and deliciousness.

6. Pasture-Raised Eggs

It came down between grass-fed lamb liver (see Honorable Mentions below) and eggs, and eggs won out. Poached, fried, baked, scrambled, hard-boiled, and even raw at times, I love eggs just about any way they’re served. And hey, they pack a healthy dose of selenium, iodine, phosphorus, molybdenum, choline, lutein, vitamins A, B2, B5, B12, E, D and K. Add to this 5.5 grams of protein per egg and essential fatty acids, and you’ve got yourself a delicious and decadent powerhouse food.

7. Spinach

Spinach offers calcium and magnesium in spades, pairs well with meat of any kind, can be sauteed, steamed, thrown into soups, or eaten raw, and provides roughage when I’m into that sort of thing.

While there’s some concern over excessive consumption of oxalates in spinach leading to kidney stones, I won’t be eating it exclusively nor in massive quantities. I can’t say the same for the vegetarian dude who gets stuck with me as a crew member.

8. Okinawan Sweet Potatoes

I’ve really grown enamored of these purple beauties. Best of all, using the Food Machine means I won’t have to settle for those light lavender-ish “purple” yams I sometimes get at the Asian markets. Instead, I can make sure I get the deepest, purplest potatoes around.

Okinawan sweet potatoes take care of any blue-related antioxidant compounds I might be missing by skipping on blueberries.

9. Grass-Fed Greek Yogurt

I need something fermented, and I think I’d get sick of kimchi or sauerkraut after awhile, so Greek yogurt it is. But not just any regular old Greek yogurt, though Fage is a great brand. I’d program the Greek yogurt from Papa Cristos in Los Angeles, a Greek restaurant/grocer that makes their own Greek yogurt on the premises. Ironically, it’s a Bulgarian dude that actually makes the stuff, but in the Greek fashion. This is thick, rich yogurt with more tang (and therefore probiotics) than Fage.

Good Greek yogurt (not the 0% fat nonsense) is rich in healthy dairy fat. And, since this is my fantasy, this particular Greek yogurt would be made from A2 casein milk cattle raised by the Masai on fertile grassland, so I bet you’d get some vitamin K2 in there somehow.

10. Macadamia Nuts

I just ran the previous nine items through Cronometer, and I hit the RDAs with ease, so this one is pure pleasure. Macadamia nuts are perfectly nutritious – good source of monounsaturated fats, ultra low in polyunsaturated fats – but, as far as nutritional requirements go, they weren’t required. Besides, I can’t truly enjoy my Greek yogurt without macadamias and blackberries mixed in (seriously, try it; it’s insanely good).

Honorable Mentions

Grass-Fed Lamb Liver – While beef liver is often described as nature’s multivitamin, lamb liver is pretty similar nutritionally but with a milder flavor. I honestly enjoy beef liver. I just think I could eat lamb liver on a regular basis, and never feel like it was a chore. Lamb liver takes care of tons of micronutrients: folate, selenium, choline, vitamin A, copper, all B-vitamins. Really it was a toss up between liver and eggs for me, and eggs won out.

Cheese – I thought about swapping out the broccoli for really great cheese but couldn’t pull the trigger. But dang, would I miss it…

Bacon – The presence of sockeye salmon skin made this an easier choice that it would have been otherwise. Sorry, bacon.

Bone Broth – While many have tried looking into the specific nutrient composition of bone broth, there has never really been a definitive answer given. Regardless, the stuff is tasty, makes a nice warm drink for those cold Mars winters, and definitely contains something worthwhile. I’m not talking your standard variety six-hour bone broth, mind you. I’m talking three-day epic bone-disintegrating broth with Sally Fallon herself manning the stock pot while being presided over by the spirit of Weston A. Price. Broth that solidifies at room temperature. Broth that doubles as shoe-gel inserts. Broth that, though nutritious and satisfying, still didn’t break into the top ten.

Other Berries – I love all berries, usually equally, but blackberries got my vote today because I’ve been wolfing them down and they’ve been particularly good this season. Ask me in a couple weeks and I might say raspberries.

Cabernet Sauvignon – I wasn’t sure if I had to include this in the foods or if I could sneak it in with the water. If not, I might end up swapping out the nuts for the wine. Eh, since this is a thought experiment, I’ll just go ahead and think that the latter is true.

Of course, I could live without all of these foods. Oh, but how I would suffer. Fortunately, I won’t be headed to Mars anytime soon and I can enjoy the rich bounty of whole foods that are part of the Primal Blueprint eating strategy from my terrestrial station.

So, that’s me, but what about you? Which ten foods would you program into the Food Machine to be eaten exclusively for the rest of your life? How would you ensure that you both survive and thrive on a diet of only ten foods? Let us know in the comment section!

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. What a great, fun post, Mark. You finally gave me a reason to try salmon. “Bacon of the sea.” Awesome.

    Kevin wrote on June 14th, 2011
    • YUMMY…I <3 salmon skin!

      Ika wrote on June 15th, 2011
      • I admit that I’ve been a skin-peeler from my salmon fillets, but I’m gonna try it now. I just bake my salmon fillets, skin-side-down, in a puddle of olive or coconut oil (350 for 15-20 minutes depending on thickness) and the skin’s all floppy. So is there a way to cook it crispy like bacon?

        Stuart wrote on June 16th, 2011
        • Crispy salmon skin or other fish for that matter. Cast iron pan is the best but a saute pan will do. Start it on a lower heat with oil in the pan skin side down and just let it cook for several minutes. Yes it is easy to burn it but even with a bit of char it rocks. Marinating the fish before helps to coat it with oils essential to creating the crispy skin. I usually just let it cook all the way on the skin side then just flip it over for a minute or two at the end.
          I’m sure there is a youtube with far more precise instructions but the stove top and the pan is the way to go.

          Keith Snyder wrote on June 16th, 2011

          Gordon Ramsay cooking crispy salmon:-)

          The salmon recipe is just past the crab meat forked potatoes.

          Katy wrote on June 17th, 2011
      • Me too. In fact, I’d much rather eat the skin than the flesh!

        Jenna Felicity wrote on July 24th, 2016
    • were do you get Bone-In Grass-Fed Cowboy Ribeye

      Larry wrote on June 20th, 2011
  2. I would need kale and dark chocolate.

    Nicky wrote on June 14th, 2011
    • +1 I’d switch these out for the spinach and macadamias, not that those aren’t good too.

      Harry wrote on June 14th, 2011
    • +1 on the Kale for me, I’d switch out broccoli for it. There are a few other finicky little switches I’d make as well to personalize it, but over all I’m very agreeable with that list of Mark’s.

      Jeff wrote on June 14th, 2011
    • I second the dark chocolate. Everything else is spot on! Bone in Ribeye! hhhhhhmmmmm

      Paleo Josh wrote on June 14th, 2011
    • So with you there!

      Tina wrote on June 15th, 2011
    • Absolutely!

      Von Allen wrote on June 16th, 2011
  3. 1. Pastured Eggs
    2. Wild Planet Sardines
    3. Coconut (in all its forms)
    4. Spinach
    5. Blueberries
    6. Grass Fed Steak
    7. Broccoli
    8. Pastured Chicken Livers
    9. Grass Fed Butter
    10. Lindt 85% Dark Chocolate

    Dave wrote on June 14th, 2011
  4. Your list is spot on Mark but I’d have to pull the butter in favour of basic raw Jersey double cream!
    That way I could have the cream and also make the butter, cream cheese, hard cheese, the icecream, the creme caramel AND the yogurt.

    Saving on the yogurt then gives me room to slip in that cabernet sauvignon!

    Localad wrote on June 14th, 2011
    • Good thinking, Localad!

      Mark Sisson wrote on June 14th, 2011
    • :) I like it!

      Betty wrote on June 14th, 2011
    • I would love to know how you make butter, cream cheese, hard cheese, and yogurt from double cream. I know the butter 1 has been posted before, but maybe you do it a different way and the rest of the recipes would be awesome to know…

      Rich wrote on June 15th, 2011
  5. The Cab would be top two for me, right along with the 90% dark chocolate.

    Brian wrote on June 14th, 2011
    • This is me, too. The rest of Mark’s list is totally doable for me for a 10 year stretch.

      Chellie B wrote on June 15th, 2011
  6. Mark,

    I would have to have banana’s and apple’s and maybe another fruit or two. I am not a big fish eater, but a good filet mignon would work along with pizza (I could make it ten years with pizza being a staple I think)and I would have to have a red wine if allowed. I love the bacon and would also bring salted cashews (love em!)


    Tim wrote on June 14th, 2011
  7. I’m glad salmon is #1 on this list and thanks for the idea of “salmon bacon!” That is a must try.

    I’ll add one of my favorites: beets. Something about this deep purpley red vegetable is just incredible. No salt, no seasoning, just boil them and enjoy.

    Jason Fitzgerald wrote on June 14th, 2011
    • They’re also very good raw.

      Beet Eater wrote on June 14th, 2011
    • Jason, you’ve got to try roasted beets. Slather in Coconut oil, wrap in aluminum foil and pop into a 350 oven for about and hour… Heaven!

      Ellis wrote on June 15th, 2011
      • that sounds amazing!

        FoCo Girl wrote on June 15th, 2011
    • oooh I’m with you!! LOVE beets. And Fennel, I’d really be sad without it.

      bkindle wrote on June 15th, 2011
  8. I’d need the 90% chocolate as well. Also, onions!

    Joseph wrote on June 14th, 2011
  9. I would have to second the 85% dark chocolate suggestion. It is great and one square completely satisfies me.

    Jake wrote on June 14th, 2011
  10. Grass fed ground beef, sweet potatoes, organic free range eggs, spinach, coconut butter, berries, wild salmon, sirloin steak, green apples, olive oil

    Gary Deagle wrote on June 14th, 2011
  11. Totally with you on the salmon skin!
    I love my grass fed T-bone especially the part where I bite the last bits off the bone!

    Kishore wrote on June 14th, 2011
  12. This is tough. I’m not sure what the macro/micro nutrient profile would be, but this is my top 10.

    1. Organic Fresh Pressed Coconut Oil
    2. Grass Fed Beef
    3. Wild Alasakan Salmon
    4. Tomatoes
    5. Eggs
    6. Wild Tuna
    7. Sweet Potatoes
    8. EVOO
    9. Organic Salad Greens
    10. Raspberries

    Jesse wrote on June 14th, 2011
  13. Wild salmon.
    Pastured chicken (I just plain like chicken better than beef, heresy, I know).
    Real backyard tomatoes.
    Fresh whole milk (to make cheese, yogurt & butter).

    jj wrote on June 14th, 2011
  14. Mark…

    I’ve already done a series of posts on this 😉

    I am down to 7 foods… the 6 food post is coming up at the end of June.

    My top 7 are…

    1. King Crab
    2. Chicken Eggs
    3. Avocado
    4. Onion
    5. Beef Steak
    6. Coconut
    7. Broccoli


    Primal Toad wrote on June 14th, 2011
    • Automatically assume everything is wild and organic of course!

      Primal Toad wrote on June 14th, 2011
      • I totally thought of your blog when I read this, Primal Toad!

        Nia wrote on June 15th, 2011
  15. That’s a nice looking list that anybody would be happy with, but I’ve got a real fat tooth so I’ve made a few changes.

    1. bacon
    2. bacon fat to dip it in
    3. pastured eggs
    4. coconut oil to cook them in
    5. pemmican
    6. oysters
    7. bone broth
    8. the bone in grass fed cowboy rib sounds so good right now. That’s going on my list.
    9. raw jersey double cream ice cream sounded amazing too, thanks to localad
    10. merlot

    I would be happy forever with that.

    Peggy The Primal Parent wrote on June 14th, 2011
  16. Mark –

    Great idea – its good to see other people’s faves.

    Glad to see spinach is on your list. It’s on mine as well. Here’s the easiest thing to do with it:

    5oz raw fresh spinach
    1 can (4.5oz) tomatoes w/ liquid
    1 tsp good olive oil
    Sea salt

    Makes a velvety smoothie, to drink or eat with a spoon. My fave thing to do is hold out the olive oil until after blending. Pour smoothie into cup or bowl and then drizzle the oil on top. It’s festive and decadent that way :-)

    I LOVE berries too, especially in smoothie. I’ve found that using frozen ones can make for a very sorbet-like consistency, if you add just a little bit of liquid and some coconut butter.

    Another thing I love is almond meal – it’s good in smoothies too, as well as plain (sometimes I eat 1/4 cup of it, dry, with a little spoon).

    But if there’s one thing I couldn’t live without is grapefruit (OK, I could live without them, but it wouldn’t be pleasant) :-)

    Thanks, by the way, for the links about overtraining. Hugely helpful. Here they are, if anyone wants to have a look:

    Great post, Mark. Thanks.

    Susan Alexander wrote on June 14th, 2011
  17. Coconut milk!

    Dave, RN wrote on June 14th, 2011
    • 1) coconut (for all coconut products)
      2) avocado
      3) grass-fed cow (can i ask for the whole damn cow?? that’ll give me meat, organs, and milk/cream … but that might be cheating on the question 😀 )
      4) raw cacao (for all chocolate things)
      5) eggs
      6) wild alaskan salmon
      7) El Yucateco habanero hot sauce
      8) raw honey
      9) sausage
      10) bobas to make bubble tea. 😀 … or maybe i should put some vegetables or fruit on this list instead. hehe.

      Amy wrote on June 15th, 2011
      • Honey, sausage, and boba. I guess space travel has you punting primal!

        Kala Nui wrote on June 15th, 2011
  18. Mark, if you like Sockeye, you should try steelhead. I’ve never had any salmon that I consider superior to a steelhead fillet with a little olive oil, salt and pepper on top and grilled over coals. True paradise.

    Hal wrote on June 14th, 2011
  19. The best I can afford/available of:

    1. Top loin beef steak
    2. Chicken Eggs
    3. Butter
    4. Broccoli
    5. Cauliflower
    6. Tomatoes
    7. Wild Sockey Salmon Skin On.
    8. Coconut Oil
    9. Olive Oil
    10. Cucumbers

    bobby wrote on June 14th, 2011
  20. Wow you basically hit my list spot on except the sweet potatoes. And only because I haven’t tried those.

    Maybe bacon instead of butter though. Can always use the bacon grease.

    Lee wrote on June 14th, 2011
  21. Will I be banned if I admit I’ve never, not once, tasted grass-fed butter? I’m bumping it to the top of my list, effective immediately.

    I’m feeling a little smug about my backyard blackberry bushes at the moment. They’re ripening nicely…

    My #11 would be the MDA primal energy bars. Yum!

    Anne wrote on June 14th, 2011
    • Once you do you’ll never go back! The flavor is amazing and the Omega 3 profile is so much better than grain fed butter. I eat it by the spoonful when I’m craving some good fat!

      Nutritionator wrote on June 14th, 2011
      • Yeah, I eat it a bit like cheese. The stuff we get here in Ireland (my namesake – hint, hint) is amazing.

        kerrybonnie wrote on June 14th, 2011
        • I can only dream of grass fed butter

          Lanna wrote on June 14th, 2011
        • Love Kerrygold butter. Wish I could find the cheese

          JC wrote on June 14th, 2011
        • KerryGold’s Dubliner cheese FTW.

          Chipin wrote on June 15th, 2011
    • Anne, before you try to find grass-fed cow butter, give a try towards finding Meyenberg Farms goat butter. The smell alone can sustain you. It smells like vanilla creme, and tastes better than any cow butter possibly could. I buy it by the case and freeze it till I need it.

      Ellis wrote on June 16th, 2011
  22. Cabot started selling 10% fat plain greek yogurt in the big tubs. Being from VT I’m sure the cows are pastured part of the year (ever had their butter?, it’s yellow and delicious!). The yogurt is the best, creamiest yogurt I’ve ever had.

    Katie wrote on June 14th, 2011
    • Good to know- I’ve been seeing this stuff in Giant; the price is better than the other greek yogurts too!

      Jules wrote on June 14th, 2011
    • Thank you for the kind words! Cabot’s farm family owners (and I) appreciate your support!

      Wendy wrote on June 15th, 2011
    • Unfortunately, I do not believe Cabot cows are grass fed … they eat corn … also, unfortunately, no where on their products or website indicate they are organic,

      Erin wrote on June 15th, 2011
      • Cabot does not offer organic products. Most of Cabot farms are not organic and have chose to remain that way due to their size and the expense of becoming certified. However, all 1,200 of our farm families work together to maintain the highest standards and insure that our products, including the World’s Best Cheddar, is produced in a natural way. You can read about what our cows eat here, if you’d like!

        Wendy wrote on June 16th, 2011
  23. Remember in the old Popeye cartoons how the situation would always get really grim. Then Popeye would eat a can of spinach, which somehow went directly to his bicep, allowing him to punch out whatever was bothering him? I’m like that with diet-wild-cherry-pepsi. I know it’s not primal, or even remotely healthy. And I’m fairly sure it doesn’t actually make my biceps bulge. But I swear the little Popeye jingle plays whenever I take that first swig of the stuff, and I’m ready to go. So I’d have to put it on my list.

    Oh, and bacon, too. Otherwise, Mark’s list is good.

    Adrian Betts wrote on June 14th, 2011
  24. Tough one
    1) eggs (patured and organic ofcourse
    2) Butter or better yet double cream from jersey cows( pastured)= creme fraise, butter and cream in one :)
    3) Dark chocolate 75 % fairtrade
    4) berries -wild blueberries slighly rated over raspberries.
    5) Big juicy red steak
    6)smoked wild salmon
    7) summer cabbage
    8) avocado
    9) almonds
    10) asparagus

    Henriette wrote on June 14th, 2011
  25. 1. Grassfed beef shanks
    2. Organic broccoli (fresh)
    3. Organic Eggs (XL because I like the yolk undercooked which is easier when they’re larger)
    4. Grassfed ground beef (nothing beats the texture)
    5. Peppers…all spicy varieties
    6. Kimchi
    7. Fish sauce (I can’t help it)
    8. Pasture Butter
    9. Mangos or pineapples
    10. Organic chicken (so I can eat the skin)

    Gina wrote on June 14th, 2011
  26. Kombucha, raw cheese, red onions, seaweed, salmon!

    YUM! This post made me so hungry.

    mmaucsc wrote on June 14th, 2011
  27. 1. Tesco finest 85 % chocolate
    2. Tecso finest 72 % chocolate
    3. Tesco finest 60% chocolate with orange
    4. Tesco finest 60% chocolate with pepper
    5. Tesco finest Swiss chocolate
    6. Tesco finest Milk chocolate
    7. Tesco finest White chocolate
    8. Lindt 85%
    9. Kit Kat
    10. Mars bar

    Mna Na Mara wrote on June 14th, 2011
    • LOL !

      Primal Palate wrote on June 14th, 2011
    • Awesome!

      Sandy wrote on June 15th, 2011
  28. Bacon of the sea, eh? Sounds a lot better when ya put it that way!

    My list is similar:
    Unsalted Kerrygold
    Bone Broth
    Brussels Sprouts
    Sweet potatoes
    King salmon

    Jules wrote on June 14th, 2011
  29. Now I’m hungry:

    Grass-Fed Beef Tenderloin
    Heirloom Tomatoes
    Arugula (Love this stuff)
    Pasture-raised Duck’s eggs
    Arctic Char with skin on
    Apples (old heirloom varieties)
    Pasture-raised raw Goat’s milk (can have the cream on the top sort of as yogurt)
    Bison Jerky (for the odd snack;))
    Dark Chocolate (at least 70%)

    + scotch, tea and water. See you on the red planet!

    Justin wrote on June 14th, 2011
    • Loving this list; trade you the jerky and char for avocados and albacore

      jaime wrote on June 15th, 2011
  30. Here’s my list in no particualr order:
    1. Wild Caught Salmon(I think we all agree on this one.)
    2. Avacodoes(I eat one almost every day)
    3. pastured eggs (I have a five eggs omelet almost every day)
    4. grass fed lamb chops (Thanks to my Croatian father, lamb has been a staple of my diet my whole life)
    5. bananas (my favorite fruit)
    6. whey protein(Can’t believe no one mentioned this one)
    7. a good green whole food supplement( Green Vibrance from Vibrant Health would be my pick)
    8. grass fed bison new york strips(I prefer bison over beef)
    9. grass fed whole fat yogurt(I know this might sound gross but I mix bananas and avacodoes in my yogurt. Don’t dis it til you try it. It’s awesome!)
    10. Miller High Life(I’m gonna be on Mars for 10 years!)

    Captain Caveman wrote on June 14th, 2011
    • I totally understand #10, but prefer the NorCal Margarita:

      And how can #6 & #7 be on your list of “Top Ten Foods You Couldn’t Live Without” – can they really be considered “Foods”?
      Why not just eat meat and vegetables? Meat is soooo delicious (regardless of source), why not eat the real thing?

      And bananas over berries? It’s your list, and therefore your call, but I beg to differ… I’d think yogurt+berries would be more delicious & nutritous than yogurt+bananas

      my list:
      1) any wild fish (salmon, tuna, sardines, oysters, smelt, etc.)
      2) spinach
      3) eggs
      4) bacon
      5) NorCal Margaritas
      6) avocadoes
      7) nuts (despite the omega 6s): macadamias+cashews usually, but sometimes with pecans, almonds, &/or pistachios
      8) berries (preferably blueberries, to avoid the seeds in my teeth)
      9) any meat (even mass-farmed; with a CLA supplement, which I do NOT consider as food)
      10) any other vegetable (I try to eat my water, rather than drink it)

      Honorable mention:
      beef jerky/nuggets, despite the additives;
      light beer – as I said, I understand your #10, but can’t you stand High Life Light? (possibly the best beer ever, despite Ultra having the highest alcohol%/carb ratio of any beer I’ve come across);

      Ben wrote on June 14th, 2011
      • Ditto on the NorCal margarita. I do it Robb Wolf syle: about 5PM, before dinner, on an empty stomach. As he says, it ‘changes your head’ but then by the time bedtime rolls around it won’t interfere with sleep! Pure genius.

        Abigail wrote on June 15th, 2011
      • Ahhh Miller High life, the champagne of beers!

        Desi wrote on June 16th, 2011
  31. Bone-in Ribeye steak
    Greens- turnip, collard, spinach
    chicken thighs

    Shaun wrote on June 14th, 2011
  32. What about sea salt?

    Pam wrote on June 14th, 2011
    • I’m going to pretend that water, seasonings and spices are included on the ship and don’t count against the ten.

      Mark Sisson wrote on June 14th, 2011
  33. All wild, grassfed, organic, pastured.

    1. Beef
    2. Asparagus
    3. Berries
    4. Eggs
    5. Garlic
    6. Coconut Oil
    7. Salmon
    8. Bacon
    9, Mac Nuts
    10. Garnet Yams

    (Wish I could have included dairy, but I’m intolerant. If I weren’t, I’d definitely add the butter in there somehow.)

    Suzan wrote on June 14th, 2011
  34. Hm, if we ever dined on salmon together, we’d be fighting it out over other people’s salmon skins. I adore the stuff.

    My own list:
    1. Salmon (I actually tend to go for steelhead trout, but that’s an environmental/conservation concern.)
    2. Grass-fed ribeye
    3. Grass-fed lamb liver (I’ve been eating livers and kidneys for breakfast this week; awesome stuff!)
    4. Tomatoes
    5. Cherries (Note to self: please do not eat your weight in cherries this year like you did last year.)
    6. Spinach
    7. Broccoli
    8. Bacon (I’m counting rendered fat as a package deal; I’m completely and utterly dairy intolerant, so this is my cooking fat of choice.)
    9. Roasted goose and its attendant offal and fat (Delicious and an amazing comfort food; my family’s always eaten goose rather than turkey for Thanksgiving.)
    10. Roasted and salted pumpkin seeds (Another family-memory comfort food; we’re a long way from home, after all!)

    Sudenveri wrote on June 14th, 2011
  35. 1. Wild Salmon
    2. Ntrate Free Bacon
    3. Free Range Chicken
    4. Grass Fed NY Strip
    5. Blueberriess
    6. Spinach
    7. Eggs
    8. Avocados
    9. Coconut (milk & oil)
    10. Broccoli

    Wow it was hard to narrow it down to just 10 favorite foods!

    Stephanie wrote on June 14th, 2011
  36. I just purchased a whole sockeye salmon yesterday…looking forward to cooking it in tinfoil on the BBQ!

    Chris Sturdy wrote on June 14th, 2011
  37. That sounds like my weekly menu + quite a few other things. Glad to hear I am meeting all my nutritional requirements! But Mark, how could you leave bacon off the list??!!

    Slowcooker wrote on June 14th, 2011
  38. I live in Maine so I will have to go with the following:
    1. Venison
    2. Moose and moose liver
    3. Wild Blue berries
    4. Lake trout
    5. Lobster
    6. Fiddle heads
    7. Sun Chokes
    8. Dandelion greens
    9. North Atlantic salmon
    10. Goat milk

    Acadian wrote on June 14th, 2011
  39. 1. BACON (I’d never tried baking it in the oven until recently–revolutionary.)
    2. Eggs
    3. Broccoli
    4. Blueberries
    5. Venison sausages
    6. Apples
    7. Spinach
    8. Avocado
    9. Almonds/Walnuts
    10. CHOCOLATE.

    Allie wrote on June 14th, 2011
  40. 1. grass-fed ground beef
    2. almonds
    3. pastured eggs
    4. EVOO
    5. wine
    6. chocolate
    7. coffee
    8. um… more beef
    9. ” ”
    10. ” “

    September wrote on June 14th, 2011
    • oh geez… what a nightmare mission that would be… I forgot my beloved hot sauce!

      September wrote on June 14th, 2011

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