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

Archive for the ‘ Recipes ’ Category

26 Jun

Scallops and Bacon

scallops3I 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.
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I’m guilty.

I once spent a lot of money buying alternative meat products under the impression they were somehow “better” for me. If you’ve done it too, you know that aside from health, there are more important aspects of meat that necessitate buying the real thing. Taste, for example. There’s no taste comparison whatsoever between soy sausage and the real stuff, and really I can’t see how “quorn” quite cuts it for anybody.

19 Jun

Apple-Stuffed Roasted Chicken With Sweet Potato Chips

chicken 2After 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 a plate and serve that up – so I had to somehow emphasize them. To accomplish this, I used three different animal fats in the making of the dish. Bacon lard coated the oven-roasted chicken, the apples cooked in goose fat, and the sweet potato chips were fried in freshly-rendered beef tallow.

13 Jun

Heirloom Tomato Gazpacho with Hardboiled Eggs and Avocado

DSC 0049With 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 gruel and began incorporating fresh vegetables from the fields to liven up the dish. Onions, cucumbers, and various herbs were standard fare until Columbus brought back tomatoes and peppers from the New World. Today, gazpacho is best known as a cold tomato soup, but good gazpacho is much, much more than throwing a can of Campbell’s in the fridge. Truly excellent gazpacho must be fresh and feature a wide range of interplaying flavors. Consistency ranges from truly smooth and soupy to thick and chunky (almost like a salsa), but fresh vegetables and quality ingredients are always key.

6 Jun

Primal Jambalaya

jambalayaThere’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 savory tomato sauce. And of course it wouldn’t be Primal if we included the traditional rice, so we used pulverized cauliflower as a rice substitution. Give this dish a try and let us know what you think in the comment board!

2 Jun

The Simple Beauty of the Mackerel

mackerelI’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 that fall apart in our mouths and to feedlot lamb and beef you can’t even tell apart. Fish is supposed to taste like fish, and the fattier varieties – the ones with all the healthy omega 3 fats, like salmon, sardines, and mackerel – have the strongest flavors.

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