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

Archive for the ‘ Recipes ’ Category

15 Apr

The Allure of Crock Pots

5xk0wjI 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 bit and would love to have a few healthy options.

Thanks and keep up the great work!

John

Great suggestion. Slow cooking is more relevant than ever, with free time evaporating and the need for easy Primal fare made with minimal effort only increasing. When the novelty wears off and the prospect of coming up with home cooked Primal meals every day begins to loom, I think a lot of people will turn to the crock pot.

14 Apr

The Low-Carb Wonders of Jicama

jicamaJicama 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 avoided it (a difficult task in Southern California where fruit carts beckon from every other street corner) for that very reason, but a couple reader comments have prompted an investigation.

If my informed, Primal readership was supporting jicama consumption, surely there was more to it.

11 Apr

Slow-Cooked Cabbage, Tomatoes and Meatballs

1356065666 18f3dc209f 1Last 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 removed
½ cup minced onion
1 tsp caraway seeds
1 tsp ground coriander
1 tbsp garlic powder
1 16 oz can tomatoes – including the juice
3 tbsp vinegar
1 carrot – unpeeled, ends chopped off
Salt and pepper to taste

4 Apr

Early Spring Greens Soup

greensoupThe 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 besides, “What’s for Side Dish Tonight?” doesn’t quite have the same ring to it.

Ingredients:
6 green onions, chopped
2 tbsp butter
2 tbsp olive oil
6 stalks of asparagus, ends trimmed and cut into bite-sized pieces
2 cups spinach, chopped (fresh is preferable, but if all you have is frozen, that will work too!)
1 cup watercress
1 cup arugula or other dark leafy green, chopped
3 cups vegetable broth
Salt and pepper to taste
1 lemon, zest only

28 Mar

Roasted Pork Loin with Apples, Onions and Sauerkraut

porktenderloinThis 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 the aforementioned fermented cabbage (extra points if you use your own homemade version), but also incorporates a few of the tips and strategies we profiled in our recent Depression Diet post: this recipe only has a few ingredients, uses a relatively inexpensive cut of meat, makes good use of inexpensive spices to add flavor and freezes beautifully. Not bad, ey?

Now on to the recipe…

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