The bold flavor of mackerel (or sardines) is an asset in this dish, pairing perfectly with an equally bold tomato sauce that’s spicy, garlicky and richly seasoned with cumin, coriander, paprika and cinnamon.
If the fishy flavor or oiliness of mackerel and sardines puts you off then acidity, herbs and spices are the way to go. The acidic lemon and herb marinade in this recipe will mellow both the oiliness and the fishy flavor. Tomatoes add more acidity to the dish and there is no shortage of spices in the sauce.
Seaweed and olives might sound like an odd pairing, but dulse tapenade will convince you otherwise. It’s a salty spread with rich umami flavor that can be modified to please your palate. Love the flavor of seaweed? Then go light on the olives. Not so fond of seaweed? Add a big handful of Kalamatas and you’ll barely taste the seaweed at all.
Either way, dulse tapenade is packed with vitamins and minerals, including vitamin E, iodine, magnesium, iron and copper. Not to mention all the other trace minerals your body is probably missing out on.
The following recipe is pulled straight from the pages of the new Primal Blueprint Publishing publication Primal Cravings. Authors Brand and Megan Keatley really know how make delicious Primal dishes, and often with surprisingly few ingredients. This recipe doesn’t disappoint on both counts. Start day 13 of your 21 day challenge off right and give this recipe a try today. Now, enter Brandon and Megan…
A big problem with making a good go at Primal eating is breakfast. The reason is twofold. One, we’re all so used to standard American breakfast fare of the last 30 years (processed carbs and sugar, think: cereal, bagels, pastries, juice) and two, it’s early and you have a job or class or something to get to, who has time to cook?
This recipe comes from the creative culinary minds of Matt Whitmore and Keris Marsden authors of the recently released The Paleo Primer. Recall what I said earlier this week about Primal living having no need or patience for deprivation. Case in point, this indulgent but perfectly Primal dish. Now go try this recipe and pick up a copy of The Paleo Primer for many more recipes just like it, and you’ll be well on your way toward a successful 21-Day Challenge. Enter Keris and Matt…
Primal eating involves ditching the breads and wraps which can be tough if these have been your staple breakfast or lunch for years, but fear not! When you think about it’s actually the added flavors like garlic or herbs or the filling that really make a sandwich tasty. So this recipe captures the Mediterranean flavors of a baked Italian ciabatta except it’s packed with healthy protein and filled with healthy fats, so it will keep you going for hours!
Crispy, crackling nuggets of pork belly are better than traditional bread croutons, any day of the week. Pork belly “croutons” add crunch and saltiness to salad, plus they have a succulent, fatty middle that a square of stale bread can’t compete with.
But you probably don’t need to be sold on loving meat croutons over bread croutons. So let’s get right down to the recipe. How does one turn a tough slab of pork belly into gorgeous layers of thin, crispy skin, velvety fat and tender meat? It’s easier than you think. Plus, pork belly is a relatively inexpensive cut of meat and easy + inexpensive + incredible flavor = Primal happiness.
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