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

Archive for the ‘ Recipes ’ Category

21 May

Fish Tartare: A Recipe from Good Fat, Bad Fat

In honor of Primal Blueprint Publishing’s newest release, Good Fat, Bad Fat by Romy Dollé, we thought we’d share another recipe from this healthy fat resource. If you missed the Rösti with Fried Egg recipe from Tuesday, be sure to check that out too. While this recipe calls for 3.5 ounces of sushi rice, keep […]

14 May

Whole Roasted Green Curry Chicken in Coconut Milk

It’s easy to be intimidated by recipes for homemade Thai curry paste, what with the long list of sometimes hard-to-find ingredients and all. So this recipe keeps things as simple as possible, using a slightly modified list of ingredients that can be found in most grocery stores. Throw all the ingredients into a food processor, […]

7 May

One Sheet-Pan Roasted Salmon and Red Cabbage

There’s nothing better than a meal that leaves you only one pan to wash. In this recipe, red cabbage and scallions are roasted on the same pan as salmon (or other fish of your choice). It’s a simple but gorgeous meal, and one that can be eaten hot out of the oven or cold the […]

30 Apr

Dark Chocolate Brazil Nut and Coconut Bars

Looking for a new homemade dessert to satisfy your sweet tooth? One that’s fancy enough to serve at a dinner party, but can also be thrown into a backpack on your next hike? These dark chocolate coconut and Brazil nut bars are pretty to look at, easy to make, stay fresh for weeks and are […]

23 Apr

Chicken Bone Broth Four Ways

Just like beef bone broth, the flavor of chicken broth can be transformed by adding a variety of nourishing and invigorating ingredients. For example, here are some killer flavor enhancers: ginger, garlic, kombu, spices, herbs, citrus, coconut milk and fish sauce. Simmering these ingredients in chicken broth gives you something that’s more flavorful than plain […]

16 Apr

Southwest Drumsticks with PRIMAL KITCHEN™ Chipotle Lime Mayo

Who can resist meat with a built-in handle? No utensils needed for drumsticks, just a stack of napkins or the willingness to lick your fingers clean. Which is a pleasure, when they’re covered with chicken fat and zesty Southwest spices. Southwest drumsticks are coated in coconut flour and spices, baked until brown and crispy, then […]

9 Apr

Warm Coconut and Pancetta Kale

When you want something green on your plate but don’t feel like salad, then this warm coconut and pancetta kale is a go-to side dish. It pairs well with any type of meat or seafood. It’s easy to make. And although kale can taste good raw with just a drizzle of lemon and olive oil, […]

2 Apr

Polish Hunter’s Stew (Bigos)

There are a lot of different recipes out there for Polish Hunter’s Stew (also called Bigos). But in the end, it’s always about two things: meat and cabbage. Hunter’s Stew is a hearty dish made from bacon, kielbasa, a pound or more of meat, plus both fresh cabbage and sauerkraut. If you’re a real hunter, the […]

26 Mar

Sardine Butter and Parmigiano-Reggiano Sesame Crisps

Sardine Butter. Does the combination of these two words have you salivating or grimacing? Canned sardines are a delicious, nutritious fish, but they aren’t everyone’s favorite. The flavor can be a little, well, fishy. But there are a lot of omega-3s and other nutrients packed into those small, oily little fish, so finding a way […]

19 Mar

West African Nut Stew

West African nut stew is usually West African peanut stew. Peanut butter is whisked into the broth to give the stew a rich texture and slightly sweet, nutty flavor. Although a little peanut butter isn’t something that most people, even those following a Primal diet, need to avoid at all costs, it’s good to have […]

12 Mar

Quick-Pickled Mussels with Seared Cherry Tomatoes

Pickling mussels after they’re cooked is a good way to serve them as an appetizer. A large batch can be made the day before and set out at room temperature with toothpicks. Although, when the mussels are served with seared cherry tomatoes, you’ll need a spoon to scoop up all the garlicky, juicy goodness. And […]

5 Mar

Marinated Olives and Nuts

Olives and nuts marinated in extra virgin olive oil with rosemary, lemon zest, fennel seeds and hot pepper, is a savory, salty snack swirling with healthy fat, antioxidants, fiber, iron and copper. Plus, it’s a two-for-one recipe, in that you can eat the olives and nuts and then use the flavored olive oil for cooking […]

27 Feb

Beef Bone Broth Variations

Bone broth has been getting so much buzz, it doesn’t need a lengthy introduction. By now, you probably know that sipping a warm mug of broth is not only soothing, but also a nourishing source of gelatin. So you keep a supply of bone broth in your refrigerator or freezer*. And you’re sipping mugs of it, […]

20 Feb

Kimchi Pancakes

Kimchi is great as a side dish, but it’s also really delicious as a main ingredient. Take kimchi soup, for example. Or, these savory egg pancakes laced with kimchi, scallions and garlic, and served with sesame dipping sauce. It’s important to supplement your diet with fermented foods and these savory pancakes are a tasty way […]

13 Feb

Vietnamese Short Rib Stew

There are many variations of Vietnamese beef stew, but what they all have in common are intensely aromatic herbs and spices. Star anise, cinnamon, lemongrass, cilantro, mint, basil…these ingredients turn beef stew into a vibrant meal, rather than a bland, beige bowl of meat. Those herbs and spices don’t just smell good, though. There’s a […]

6 Feb

Primal Furikake

Furikake is a Japanese seasoning made from dried fish (bonito), sesame seeds, dried seaweed, salt, sugar, and often msg. A Primal version is easy to make–simply drop the sugar and msg–and you have a versatile seasoning for just about everything. The ratio of ingredients can be tailored to your own taste, so simply use this […]

30 Jan

Duck Carnitas Tacos

Mexican carnitas are made from meat that’s been slow-cooked in fat. Usually, this means pork braised in lard. But duck legs covered in a thick layer of fatty skin are ideal for this sort of cooking. Not only do you end up with easy, really delicious duck carnitas, you’ll have a little extra rendered duck […]

23 Jan

Cashew Turmeric Chicken Salad (Plus a Contest)

Cashew cream is a vegan obsession that can certainly have a place in a Primal kitchen. To make cashew cream, simply blend cashew nuts with water. A little bit of water makes thick, spreadable cream—and a lot of water turns cashew cream into cashew milk. Either way, the texture is smooth and creamy while the flavor is […]

16 Jan

Artichoke Deviled Eggs with Capers

Today’s guest post is an original recipe from my eldest, Devyn Sisson! Devyn is hard at work writing her first cookbook, Kitchen Intuition. In the meantime, check her out on Instagram for more recipes and kitchen tips. I’m Devyn, aka, The Intuitive Chef, aka, Ms. Kitchen Intuition. Whatever alias I go by, “Dev” is always […]

9 Jan

Oyster Po’ Boy Salad

An oyster po’ boy is a classic New Orleans sandwich made of oysters breaded in cornmeal and fried until crisp. Set on a white roll, slathered in mayo and topped with iceberg lettuce and tomatoes, it isn’t exactly health food. But if you ditch the white bread and cornmeal, the oyster po’ boy can be […]

© 2016 Mark's Daily Apple