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

Contest: Share a Primal Recipe Link

The Prize:

What’s better than ghee? 100% organic ghee. And where do you find 100% organic ghee? Pure Indian Foods. According to PIF, they provide the only 100% organic ghee available in the market that has been made using the milk of pastured cows grazing on rapidly growing green grass in spring and fall only, when their milk is most nutritious. Pure Indian Foods will be sending one case (12 jars) of 7.8 oz. jars of Grassfed Organic Ghee (retail value over $130), and one Assorted Sampler Pack containing one 7.8 oz. jar of each of their six Herbal/Spice infused ghee flavors (retail value $89.95) to the lucky winner of this contest.

Check out Pure Indian Foods on Facebook and take advantage of this special offer: use discount code “ORGANIC-GHEE” when checking out and receive $5 off any order over $25. Valid until 9/30/2011.

The Contest:

Every Saturday I publish a Primal Blueprint recipe, but this Saturday is different. This Saturday I want you to point the Mark’s Daily Apple community to a delicious, must-try recipe you’ve found in the interwebs. In other words, include a link in the comment board below to a Primal meal you recommend. The link needs to be to another site, not MDA, and the recipe needs to be decidedly Primal; no vegetable oil fried wheat cakes topped with sugary sugar. Also, please include the name and/or a brief description of the dish.

Examples: – Paleo Beef Curry

and – How to Make Kombucha from Scratch

Feel free to link to your own blog if you’re a Primal foodie blogger.

By the end of this contest the comment board will be a resource for the community, with (hopefully!) hundreds of links to Primal bloggers around the world that are dishing out healthy meal ideas.

Note: All comments with links have to be manually approved by a moderator before they are published in the comment board. Your patience is appreciated.

The Deadline:

September 19, 10:00 a.m. PST. You’ve got the weekend to find and publish your favorite Primal recipe link in the comment board.

Who is Eligible:

Anyone in the world that knows how to copy and paste a Primal recipe link to a comment board.

How a Winner is Chosen:

A random drawing will be held among all entrants. Check back on Monday to see all the submissions!

To track all the contests visit the 2011 Primal Blueprint 30-Day Challenge Contest Page for daily updates.

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. Angie wrote on September 17th, 2011
  2. Keema & Sweet Potato Omelette

    This is one of my favorite breakfasts, made of leftovers from one of my favorite, simple dinners. It’s an unusual omelette, sweet and Indian-spiced, packed with protein, fat -(including coconut!) and safe starch. Perfect for an active day!

    BarbeyGirl wrote on September 17th, 2011
    • I LOVE keema. I LOVE sweet potato. Never thought of putting them together in an omelet before. Sounds gorgeous! Of course… this means I need to make enough keema that we have leftovers. A rarity in our house!

      Angie@BiPolarPaleo wrote on September 18th, 2011
  3. Ropa Vieja inspired Flank Steak with Tomatoes, Olives, and Sweet Peppers…

    Tom Denham wrote on September 17th, 2011
  4. Sara wrote on September 17th, 2011
  5. I’m liking a lot of these recipes that have already been posted.

    Here’s “Broiled Steelhead Trout with Rosemary, Lemon, and Garlic,” which I’ve made many times:

    cjl wrote on September 17th, 2011
  6. Hey everybody, I am a french follower of MDA, and I’d say you’d be surprised to see how many traditional french recipes are actually primal, or very close to it.
    So my suggestions for today’s contest is a traditional recipe from my home region:
    not sure if a kidgoat is something easy to get on the other side of the atlantic, but I highly recommend it, especially if it she´s been fed 100% with her grassfed mumy’s milk. (my neighbor is a goatherd which helps).
    Here it goes:
    however this recipe says to serve with potatoes which is kind of wrong and not even that traditional, the traditional recipe which goes with it is actually the awesome green paté “Farci Poitevin” which is a hell of a primal recipe ( just skip the unnecessay 2 spoonfulls of flour), full of fany greens and fat.

    bon appetit!

    Nicolas wrote on September 17th, 2011
    • I noticed this about French cooking recently myself! I just checked out several books on french cuisine from the library. :)

      holly wrote on September 18th, 2011
      • I love French cuisine, everything is all creamy and buttery, and its easy to substitute traditional breadcrumbs in breading (which is quite popular) with ground almonds or dessicated coconut, so bon appetit :-)

        Milla wrote on September 19th, 2011
    Perfect Pot Roast by Linda Larsen, Guide

    I have made this once. I liked it. The “gravy” is delish.
    Not a Primal site, but I first found some flax
    “bread” and other low-carb Primal/Paleo friendly recipes here before I stumbled across MDA.

    Hilda Weigl wrote on September 17th, 2011
  8. Chris wrote on September 17th, 2011

    Margarita Pork Chops! I love this one! It was recently posted on a site I visit OFTEN, Purely Primal: Cooking with the Good Stuff. I like to sneak in primal meals when I cook for friends, just to show them how awesome the food is. My husband, father-in-law, and good buddy LOVED this one. But then again, they call pork “vitamin P”…so I’m pretty sure they would have liked anything with pork.

    Lindsey wrote on September 17th, 2011
  10. Flo wrote on September 17th, 2011
  11. Tyler wrote on September 17th, 2011
    Everyday Paleo, and this is so simple!

    Jen wrote on September 17th, 2011
  13. Tomato Basil Coconut Egg Scramble


    William wrote on September 17th, 2011
    – Making your own spice blends (to flavor up all that delicious meat!)

    Deanna Eberlin wrote on September 17th, 2011

    Grain-Free Garlic Rosemary Crackers

    Cause sometimes I just want a god damn cracker for dipping in to my quac.

    Richard wrote on September 17th, 2011
  16. Deanna Eberlin wrote on September 17th, 2011
  17. Always a fan of the coconut flour pancakes.

    Russell wrote on September 17th, 2011
  18. Braised beef short ribs with cabbage. I have made this recipe several times and it is so easy and so delicious. Just switch the veggie oil for olive or coconut.

    Doug wrote on September 17th, 2011
  19. So amazing. Buffalo works good too!

    – Lamb Burgers

    John wrote on September 17th, 2011
  20. This one is from Sarah Fragoso–quick, very easy and delicious. She suggests you pressure cook the sweet potatoes but since I don’t have a pressure cooker and I love mashed sweet potatoes, I buy a huge bag every week and bake them in aluminum foil ahead of time for about an hour at 425. I add heavy cream, Kerrygold grassfed butter and cinnamon to my mashed sweet potatoes.

    Fritzy wrote on September 17th, 2011
  21. – Pulled pork! It’s what Grok Jesus would have eaten.

    Hunter wrote on September 17th, 2011
  22. Ginger wrote on September 17th, 2011

    Chocolate Chip cookies!
    Just replace the grape seed oil with coconut oil!

    Dean wrote on September 17th, 2011
  24. Meffins (egg and sausage muffins) from Breakfast article in Weston Price journal. Article here:

    Recipe is about 3/4 way down page. Article a good read — everything recommended not completely primal, though this recipe is. For your convenience, here is it:


    Makes about 1 dozen

    1 pound ground pastured pork (other ground meats work too)
    12 pastured eggs, beaten Salt and pepper to taste
    about 1 cup cheese, shredded or crumbled
    1 cup cottage cheese
    1 cup chopped veggies of choice (onion, garlic, peppers, carrots, green onions, are all good)
    Herbs and spices of choice (sage, thyme, rosemary, garlic powder, onion, powder, chili powder, etc.)

    Preheat oven to 350 degrees. Grease 12 muffin cups. Brown sausage in skillet on medium heat and transfer to bowl. Use the leftover grease to sauté chopped veggies (adding extra fat if necessary; butter, ghee, coconut oil, lard or tallow). In a large bowl, beat eggs then add sausage, cottage cheese, sautéed veggies, onion, garlic powder, salt, pepper and other herbs or spices of your choosing. Spoon approximately 1/4 cup of egg/sausage/veggie mixture into each muffin cup, sprinkle with cheese and cook between 15 to 20 minutes, until egg has set.

    Karen wrote on September 17th, 2011
  25. OMG – best pulled pork/carnitas EVER! Scoop into romaine hearts and top with homemade guac.

    Junk Free Kitchen wrote on September 17th, 2011
  26. Vanessa wrote on September 17th, 2011

    These balsamic roasted beets have become a favorite, even my picky 6 year old likes them!

    Karen wrote on September 17th, 2011
  28. I invented this for those who handle dairy:

    Primal Berry Pudding Pie

    1/2 cup Greek or drained full fat yogurt (cultured!)
    2 tbl sour cream (fermented!)
    1/2 cup berries (frozen raspberries are cheaper and work great)
    1/4 cup chopped walnuts

    Mix it all together (or spoon the rest over the walnuts) and let sit for 10 minutes. It’s a fantastic dessert or lunch without any sweetener.

    WereBear wrote on September 17th, 2011
  29. I hate eggs, but like this so much I make them about once a week! And I love that by changing up the seasonings or cheese you can have a different flavor.

    LizMc wrote on September 17th, 2011
  30. thanks Mark for holding this great giveaway and spreading the word on ghee! I love the flavor in this Asian meatballs recipe:

    I sub in grass fed beef and coconut oil and it comes out great every time. I also love adding this to salads.

    alain wrote on September 17th, 2011
  31. I have so much fun making this recipe for breakfast ….

    It’s a Saturday morning “HIT” in our house!! :)

    Karen Gale wrote on September 17th, 2011
  32. Rhonda Fleming wrote on September 17th, 2011
  33. stacey clayton wrote on September 17th, 2011
  34. Paleo Pasta! Very tasty… The biggest complaint when I tell people about becoming primal is… “What about Pasta!?”

    JP wrote on September 17th, 2011
  35. – Paleo Granola recipe

    Just made this (though a bit differently) for a food swap today! And GUESS WHAT?! Instead of coconut oil, I actually used GHEE – how perfect! It was really, really delicious and I think the ghee gave it a richer taste than the coconut oil actually. Here are the ingredients I ended up using:

    -dried unsweetened coconut
    -sliced almonds (they give a really great cereal texture)
    -sesame seeds
    -TINY bit of honey
    -vanilla extract

    Sooooooo good – and now I get to share it with people who aren’t Paleo but this granola tastes 10x better than the oat crap anyway!

    Enjoy :)

    KS wrote on September 17th, 2011
  36. Paul Halliday wrote on September 17th, 2011
  37. Sarah Redmon wrote on September 17th, 2011
    • Holy crap, lady! Wow. :)

      Ginger wrote on September 17th, 2011
    • I’ve been drinking my coffee black since we started the paleo lifestyle. Maybe it’s time to switch things up?! Thanks for posting this!

      Angie@BiPolarPaleo wrote on September 18th, 2011
    • I’ve been coffee free since starting the ‘challenge’ ’cause I don’t want to do dairy. No dairy, nasty coffee. But I miss my coffee. I’ll try your recipe and see if I can tolerate coffee without sugar and cream. Thank you!!

      WJ Purifoy wrote on September 20th, 2011
      • I didn’t have any dates on hand to make date syrup so I made an unsweetened version of this. Since I’ve been drinking my coffee black, I didn’t mind the missing sweetness. It was super spicy and delicious.

        Angie@BiPolarPaleo wrote on September 25th, 2011
  38. Mark wrote on September 17th, 2011
  39. We’ve been making our own sauerkraut. It’s easy to do and is awesome because it’s always there if you haven’t planned a veggie to go with your protein for a given meal. If you’re at all dubious about making this, I recommend checking out the book Wild Fermentation from the library – the one with the DVD. The DVD is a workshop of him making sauerkraut and answered a lot of the questions I had.

    Nicole wrote on September 17th, 2011

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