Mark's Daily Apple

Omelet Muffins

In a perfect world, we’d all sit down every morning to a leisurely, healthy breakfast. In the real world, however, we’ve all done our share of eating breakfast in our cars, on the bus or at our work desk. Sometimes, where you eat the breakfast you grabbed on your way out the door can’t be helped. What can be helped, however, is what you eat.

A grab-and-go breakfast is exactly what Amy Schoenherr had in mind when she submitted her recipe for Omelet Muffins to the Primal Cookbook Challenge. This easy and clever variation of a regular old omelet can be made in batches of a half-dozen or more and eaten throughout the week. Amy’s muffins, made almost entirely from eggs, are little powerhouses of protein, fat, nutrients and flavor. Mixing in a little water and mayonnaise keeps the eggs fluffy and moist while they bake. Other than that, what you mix in for added flavor is up to you. Anything you love adding to an omelet – diced vegetables, meat, and some cheese if you’re so inclined – you can add to this recipe to create your own personal omelet muffin.

Posted By: Mark Sisson

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Frittata Aleta

Eight-year-old Aleta is already thinking like a chef. Not only did she create a frittata packed with nutrients and flavor but she also chose vegetables with a stunning array of colors. Waves of dark green kale, purple cabbage and red pepper will brighten your morning when you sit down to Aleta’s frittata. A frittata is basically an Italian take on an omelet. The main difference is you avoid all the tricky folding and flipping and just let the eggs cook into a round, flat pancake. Almost any combination of vegetables and meat can be sautéed into a frittata, although we’re especially fond of this combination.

Posted By: Worker Bee

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Italian Sausage Meatballs with Fresh Herbs

Perhaps there is a more eloquent way to say it, but Shalon perfectly describes the flavor of the meatballs she entered in the Primal Blueprint Cookbook Contest with this quote: “They satisfy my mmm, goodness requirement.”

It’s true. “Mmm” is likely to be the first thing out of your mouth when you take a bite, thanks to a flavorful combination of ground beef (or bison) and sweet Italian sausage. Italian sausage is traditionally made from pork but chicken and turkey varieties are also out there. Fennel seed, which has a slightly sweet and very faint licorice-like flavor is the distinguishing characteristics of sweet Italian sausage. The Italian sausage perfectly matches other ingredients in the meatballs like fresh herbs, garlic and red pepper flakes. You can dip the meatballs in ketchup or mustard if you want, but with so much satisfying flavor packed into them you’ll be completely satisfied eating the meatballs unadorned.

Posted By: Mark Sisson

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Shepherd’s Pie

Shepherd’s Pie is comfort food at it’s best. Flavorful ground meat is mixed with a simple blend of peas, carrots and green beans, and in the recipe Cherie Randall submitted for the Primal Blueprint Cookbook Contest, topped with a creamy layer of buttery cauliflower puree. Once you’ve tasted the smooth texture and rich flavor of cauliflower whipped with butter you’ll want to start eating it straight out of bowl with a spoon. But for this recipe in particular it’s worth waiting to experience the whole dish together. Alone, ground meat and frozen vegetables may not seem like anything special. But when combined with the cauliflower puree into Shepherd’s Pie, the result is the type of home cooked meal all of us wish was waiting for us at the end of a long day.

Posted By: Worker Bee

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Meat Lover’s Guide to Marinating Meat (plus 10 Primal Marinades)

A Primal commitment to regular consumption of pastured, organic (expensive/hard-to-find) meats often means buying in bulk when a good price presents itself. Grass-fed steak runs rather pricey, so the average Grok on a budget can’t survive buying a juicy ribeye from Whole Foods every night; he’s got to pick his spots and stock up when he can. If that means buying fifteen pounds of New Zealand lamb leg steaks in a single go just because they dropped to four bucks a pound, so be it. Thus, we’re left with freezers full of identical cuts of steak, roasts, and slabs of meat, along with a serious conundrum: what the heck do we do with all that meat? Maybe good meat can stand on its own merit (along with a bit of salt and pepper), but even the purest of carnivores will eventually tire of eating the same cut prepared the same way, day after day. And if you’ve got picky kids or spouses, forget about serving the same roast or the same chicken thigh over and over. You’ve got to switch flavors up or risk burn out – and possible regression to fast food and frozen dinners.

Enter Primal marinades.

Posted By: Worker Bee

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