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

Archive for the ‘ Recipes ’ Category

5 Apr

Chicken Vindaloo

Chicken vindaloo is an Indian dish that can also be beef, lamb or pork vindaloo, depending what you’re in the mood for. It’s a dish known for being very spicy, but it doesn’t have to be if you make it at home. You can even skip the hot peppers entirely and still have an extremely […]

29 Mar

Slow-Cooked Chicken Adobo with Coconut Aminos

In this Primal version of Filipino chicken adobo adapted for a slow cooker, coconut aminos take the place of soy sauce. The result is a wheat-free, soy free meal that still has the authentic sweet, salty and slightly tart flavor that makes chicken adobo so good. While coconut aminos don’t taste exactly like soy sauce, […]

22 Mar

Homemade Beet and Berry Jello

Whether it’s a treat for your kids or a way to satisfy your own craving for retro dessert, making homemade jello is a fun experiment. The recipe couldn’t be easier – add 1 tablespoon of unflavored, powdered gelatin to 1 cup cold liquid then stir in 1/3 cup boiling water and chill until firm. The […]

15 Mar

Swedish Meatballs

Swedish meatballs can be a main course, but their small size is ideal for an appetizer, ready to be stabbed with a toothpick or picked up by hungry fingers. But if you’re not planning a festive smorgasbord in the near future, then just stash these meaty morsels in the fridge for middle of the week […]

8 Mar

Primal Ramen Soup

Ramen is Japanese soup made from pork broth, roasted pork, boiled noodles, and various toppings like vegetables, seaweed and egg. For many, the noodles are the main ingredient that the dish revolves around. But Primal ramen puts all the attention on the pork. Slow roasted pork, smoked pork shanks and bacon all play a role […]

1 Mar

A Beginner’s Guide: How to Culture Vegetables

Culturing raw vegetables can be a little intimidating. The process really is quite simple, but it seems like a lot to keep track of. What type of vegetables do you use? What do you culture with – salt, whey or freeze-dried culture? How do you make sure the culture doesn’t go bad during the fermentation […]

22 Feb

Crispy and Creamy Avocado Fries

Avocado fries have that tempting combination of a crispy outer layer, creamy middle and addictive fried flavor. Made with nothing more than avocado, coconut, egg, salt and spices, it’s a pure and healthful snack or salad topping loaded with beneficial fatty acids. Before you scarf down an entire plateful, keep in mind that a little […]

15 Feb

Celeriac Noodles with Parsley Pesto

There are several types of vegetables that can be used to mimic noodles (spaghetti squash, zucchini) but none do it as well as celeriac. Peeled strands of this rugged root will cook to al dente in less than 3 minutes, making a fine bowl of faux fettuccine. Celeriac noodles can be topped with any of […]

8 Feb

Coconut Amino Beef Skewers with Crispy Kale

You’ll taste a bold blend of ginger, garlic, lemongrass and the sweet/salty flavor of coconut aminos in every bite of these intensely flavored and aromatic strips of beef. Served with crispy coconut-sesame kale on the side, this is perfect party finger food and pretty great as a main course, too. If you haven’t cooked with […]

1 Feb

How to Make Flavored Salts

At first glance, flavored salt might strike you as a “why bother?” type of project. Who has time to make their own flavored salt when you can just grab a jar of seasoning salt from the spice aisle at the grocery store? But the arguments for making your own seasonings are much stronger than the […]

25 Jan

Buttermilk Marinated Pork Chops

Buttermilk is a marinade that pork responds to beautifully. Soak pork chops in buttermilk and the meat will stay juicy and tender, even if you overcook it just a bit. Overcooking a pork chop is easy to do. One minute it’s red and juicy and the next minute it’s tough and chewy. So if you […]

18 Jan

Swiss Chard Fritters

With some time and effort, you could probably shape these Swiss chard fritters into gorgeous, perfectly round discs. But here’s the thing – they’re going to be eaten up so quickly, it’s not really worth the effort. Straight out of a hot pan, Swiss chard fritters are crunchy on the outside, creamy in the middle […]

11 Jan

Kombu Ginger Chicken Soup

A warm bowl of chicken soup is thought to cure whatever ails you, in body and spirit. Add fresh ginger root and a kombu leaf to the pot, and the soup is even more nourishing. Ginger warms the body, potentially giving your immune system a kick-start during cold and flu season. It also has a […]

4 Jan

Moroccan Meatball and Egg Tagine

For breakfast or dinner, a meatball tagine hits the spot. Warmly spiced tomato sauce and meatballs are simmered together then topped with runny baked eggs that give the dish a creamy texture. Deeply flavorful and packed with protein and antioxidant-rich herbs and spices, a meatball tagine is immensely satisfying. Traditionally called Kefta Mkaouara (meatball tagine […]

28 Dec

Oysters Casino

Oysters Casino is a retro dish that should never go out of style. It’s the type of appetizer that’s so good you wish it was a main course, and maybe it could be, with a hefty salad on the side. To make Oysters Casino, oysters on the half shell are briefly baked in a bath […]

21 Dec

Whole Roasted Fish with Clams and Spicy Scallion Relish

A whole fish is an impressive entrée, especially this one roasted with clams and red peppers and topped with spicy scallion relish. It’s a fresh, vibrant meal that’s gorgeous to look at and has so much more flavor than a boneless, skinless fillet. Don’t be intimidated by cooking a whole fish; it’s actually quite easy […]

14 Dec

Grill-Roasted Prime Rib

There’s nothing quite as decadent as prime rib. A crispy, salty exterior and rare, tender interior marbled generously with fat is pure meat heaven. The only thing sinful about prime rib is cooking it wrong, resulting in a flabby or tough roast with little flavor. The cost of prime rib makes screwing up especially painful. […]

7 Dec

Lamb and Prune Tagine

The name of this recipe doesn’t really do the dish justice. Prunes just aren’t sexy ingredients, even if you call them dried plums. But the way they meld with lamb, creating a perfect sweet and savory flavor, is nothing short of transcendent. Every bite combines a meaty, tender morsel of lamb with a hint of […]

30 Nov

Primal Mocha

We’ve got a super simple recipe for you today. After all the Thanksgiving festivities, simpler is probably better in the recipe department. So, start with your favorite cup of piping hot coffee and drop in a square of high-quality dark chocolate. Add a pinch of cinnamon. You can stop there if you like. Or, gussy […]

26 Nov

A Primal Thanksgiving Menu (plus a Contest)

It’s two days away from Thanksgiving here in the United States, and that means a significant portion of my readership is scrambling to put together a Primal menu. Things are easier now with the rise of the ancestral health community and the growing preponderance of related recipe blogs, but a lot of you are still […]

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