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

Archive for the ‘ Recipes ’ Category

9 Aug

Jicama, Carrots and Raspberries in a Thyme Dressing

Mark’s daily salad is so good that it’s easy to eat it every single day of the year. But it’s nice to change things up from time to time, so with the Primal Challenge in mind I wanted to share a rustic salad recipe that’s both tasty and uncomplicated. I frequently use it as an […]

8 Aug

Crab Cakes

Note from Mark: You’re on board with the challenge, but what should you eat? No worries. The Worker Bees and I have you covered. Every Saturday and Sunday during the 30-day challenge we’ll be bringing you some delicious Primal recipes. (Sorry, no Weekend Link Love for the next few weeks!) Enjoy! ___________________________ There are certain […]

31 Jul

How to Render Bacon Fat (plus a Fennel and Dill Omelet Recipe)

Hey-o, Worker Bee here. There’s been recent talk about how to render bacon fat, so with that in mind I’ve put together a how-to photo blog, as well as a follow-up recipe for how to put that leftover fat to good use. Rendering bacon fat is as easy firing up a skillet and cooking bacon […]

30 Jul

Asian Cucumber Salad

Cool as a cucumber. In the summer months, this phrase takes on a literal meaning. Cucumbers are primarily composed of water, making them the perfect summer thirst-quencher. Look for cukes that are dark green, firm, slender and un-waxed so you can eat the fiber-rich skin. Persian cucumbers, smaller and rarely bitter, are especially popular these […]

25 Jul

Turkey Meatballs with Broccoli-Carrot Mash

As an MDA Worker Bee always on the lookout for new Primal dishes I’ve developed a few tricks. My favorite method is by scanning different restaurant menus and then finding substitutes for highly-processed or high-carb ingredients, and through a system of trial-and-error, creating a new Grok-inspired treat. Last week I wandered around Brooklyn’s Smith Street […]

24 Jul

Kohlrabi Buffalo Wraps

Farmers’ markets are unpredictable. What’s being sold one week in abundance may not be sold at all the next week. Sometimes this is a seasonal shift, sometimes vendors just run out of produce early and sometimes, well, who knows? The size and shape of produce at farmers’ markets is also unpredictable and never as uniform […]

18 Jul

Carrot Walnut Bread

Worker Bee here – bringing you another weekend Primal recipe. This time it’s all about modern foraging for a simple, creative summer dish. The weekend at Mom’s was long and full of summer picnics, food served trough-style in big aluminum pans, set out for questionably long periods of time in the hot summer sun; food […]

17 Jul

Summer Squash Noodles

Sometimes chefs seem like magicians. How else could they transform food into shapes and flavors that seem impossible to replicate at home? Training, yes, but let’s also not forget that just like every good magician has a few props, (a double-sided quarter here, some disappearing ink there) so does a good chef. Maybe the perfectly […]

11 Jul

Broccoli Rabe Pesto with Baked Cod

During the summer, it’s easy to turn into an impulse buyer. How can you not come home from the store or farmers’ market with more than you need when there’s all that irresistible produce out there? Freezing is one way to handle the excess. Getting creative in the kitchen is another way. Start by looking […]

8 Jul

Frozen Primal Custard

The toughest thing about eating Primal has nothing to do with dessert. Especially not when this little custard cup is so delightfully in tune with the Primal lifestyle and all its nutritive guidelines. I must admit how I’ve missed, a little bit, the crusty, flaky sweet-filled stuff of cakes and pies and cookies ever since […]

4 Jul

Lamb with Blueberry Wine Reduction

There’s no such thing as a free lunch. You’ve heard that before, right? Economic theories aside, the saying means nothing comes free. Everything is a process, including food. Most of us already know that. We know how important it is that we take the time to understand – or at least think about – where […]

3 Jul

Cherry Thyme Confit with Pork Chops

Confit loosely translates as “cooking or preserving something in its own juices.” Typically, this refers to cooking or preserving meat in its own fat. You’ve heard of duck confit, right? It’s a simple and brilliant cooking method. If something is delicious, it just makes sense that cooking it in its own flavors is going to […]

27 Jun

Wandering in the Kitchen

Yesterday we brought you Scallops and Bacon from a brand new Worker Bee. Today new Worker Bee #2 has another delicious Primal recipe. Enjoy! __________________________ There is something to be said for letting your mind wander. Even in the kitchen. Even when you have a rather sharp kitchen tool in your hand. Even when you’re […]

26 Jun

Scallops and Bacon

I have an exciting announcement to make. Mark’s Daily Apple has two new Worker Bees! And both are primed and ready to bring you delicious Primal recipes every week. So read on and be sure to check back tomorrow for another delectable dish. ____________________________ I’m guilty. I once spent a lot of money buying alternative […]

19 Jun

Apple-Stuffed Roasted Chicken With Sweet Potato Chips

After all the animal fat talk this week, I figured a recipe was in order. But how could I make a dish that revolved around animal fat? Animal fats usually are just cooking aids, rather than stars of the show – it wasn’t like I could just plop a few ounces of rendered lard on […]

13 Jun

Heirloom Tomato Gazpacho with Hardboiled Eggs and Avocado

With summer basically here, I thought a nice gazpacho recipe was in order. Gazpacho is the chilled, tomato-based raw soup that originated in Andalusia, Spain, possibly after the Moorish incursion brought a simple peasant’s soup of olive oil, water, garlic, and stale bread to the region. Fortunately, those peasants soon grew tired of their meager […]

6 Jun

Primal Jambalaya

There’s nothing easier than throwing a bunch of fresh ingredients into a pot and calling it dinner! We love this cooking method which is why we put together this Primal twist on a classic Louisiana Creole dish. It includes three kinds of meat and a bunch of veggies that are all brought together in a […]

2 Jun

The Simple Beauty of the Mackerel

I’d like to direct your attention to an incredibly underappreciated member of the marine kingdom – the mackerel. Its many detractors deride it for its “fishiness,” which is ridiculous. Aren’t we eating fish here? That’s like people who complain about free-range steaks tasting too “beefy.” We’ve grown accustomed to flavorless protein, to dry chicken breasts […]

9 May

Fiddlehead Ferns With Bacon, Browned Garlic and Onion, and White Wine Reduction

As promised yesterday, I’ve prepared an incredibly simple yet delicious Primal Fiddlehead Fern recipe. I originally planned on making a big dish, with lots of ingredients, but I realized that doing so could weaken the presence of the fern. Since these things are relatively rare, I wanted to make sure they were the stars of […]

2 May

Coconut Encrusted Chicken Salad

Yesterday we covered the many nutritional benefits of coconut oil, so I wanted to follow it up with a delicious recipe featuring this tasty fat. I tried this recently and it really hit the spot. If you are making the transition to the Primal lifestyle this may be just the breaded chicken alternative you need […]

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