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

Archive for the ‘ Recipes ’ Category

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 […]

25 Apr

Chicken and Avocado Sandwich with Spinach Bread

Adapted from a lunchtime favorite from a hip Washington, D.C. bistro, this sandwich is hearty enough to see you through the final frigid days of winter but, with the inclusion of only the freshest ingredients, will have you thinking of summer afternoons spent lingering at a sidewalk café. As an aside, we want to mention […]

22 Apr

Handy Primal Sandwich Alternatives (Or, Sub Subs)

Last week, I got this email from a reader: I work 12 hour ER shifts.  Our cafeteria is too expensive and the food is horrendous anyway (where do you think hospital food gets that reputation?)  My staple has been making half sandwiches by just folding a single piece of bread around some meat, cheese or […]

18 Apr

Slow-Cooked Asian Pepper Steak

If you’ve been following the Primal lifestyle for any degree of time, you know that we fully endorse steak. But in reality, we all know that every now and again, a steak, as tasty as it is, can get a bit… well, boring. This recipe, however, puts an Asian twist on a traditional steak dinner […]

15 Apr

The Allure of Crock Pots

I recently received an email from a reader: Mark, First of all, I have enjoyed getting to know more about the Primal Blueprint and I have found it to be very useful. Perhaps you have addressed this before, but do you have any primal recipes for crock pots? I am on the go quite a […]

14 Apr

The Low-Carb Wonders of Jicama

Jicama is that white, crispy tuberous root that the fruit cart guys always douse in chile power and lime and serve on a stick. The naturally-occurring oligofructose inulin lends it a slightly sweet flavor. It’s tasty, refreshing, and seemingly innocuous – but is it loaded with carbs? It seems a little carby, and I’ve mostly […]

11 Apr

Slow-Cooked Cabbage, Tomatoes and Meatballs

Last week we discussed the merits of canning your own foods. So you canned a bunch of tomatoes and now you need a good reason to use ‘em! Enter the following unstuffed cabbage recipe: Ingredients: 1 large head of cabbage 1 pound of ground meat (turkey, chicken, beef…you decide) ½ pound of spicy sausage, casing […]

4 Apr

Early Spring Greens Soup

The environmentalists are always urging you to go green, and now we are too…at least when it comes to soup. Admittedly this is more of a side dish than a full dinner entree, but we couldn’t pass on the opportunity to share a recipe that includes all those beautiful and delicious early spring greens. And […]

28 Mar

Roasted Pork Loin with Apples, Onions and Sauerkraut

This week we gave you brief history of sauerkraut, explained why you might want to add it to your diet, and even gave you a step-by-step guide to making your own. But we all know man cannot live on sauerkraut alone. The solution? A special edition of “What’s for Dinner Tonight?” that not only includes […]

27 Mar

The Many Uses of Coconut Flour

A barrage of comments to our post on low-carb thickeners confirmed that while coconut flour is terrible for thickening sauces, it does serve other purposes. Our last post on a Primal flour – almond meal – went over well, so I figured the time was ripe for a look at coconut flour. Coconut flour is […]

24 Mar

The Wonderful, Pungent World of Sauerkraut

Although fermented cabbage has been around in some form or another since ancient times – Roman author Pliny the Elder wrote of the stuff in the first century A.D. – modern methods for making sauerkraut were developed sometime between the 16th and 18th centuries. It’s primarily known as a German staple, but most other European […]

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