Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
It’s been all about fish and eggs this week. If you’re a follower of the Primal Blueprint diet, you know you need to put a premium on protein. However, that doesn’t have to mean digging in to steak after steak after steak. Instead, try one of these flavorful fish recipes or, alternatively, go the easy – and cost efficient route – by whipping up a few of these egg recipes.
1 lb Atlantic Mackerel fillets
Juice from one medium orange (about 1/4 cup)
1 1/2 tbsp lemon juice
2 tbsp lime juice
1/3 cup of water
1/8 tbsp cayenne pepper
2 garlic cloves, minced
2 tbsp olive oil
2 tablespoons finely chopped fresh chives or scallions
Sautéed Kale Ingredients:
1 pound fresh kale, trimmed and chopped
1 garlic clove, minced
1 tbsp olive oil
2 tbsp pine nuts
2 tbsp lemon juice
In a small bowl, combine orange, lemon and lime juices in a bowl with cayenne pepper, garlic, olive oil and 1/3 cup of water to make the marinade. In a shallow dish, place mackerel fillets, pour 3/4 of the marinade over the top and allow to sit for at least 15 minutes (really, the longer the better!).
While waiting for the fish to set, boil the kale in a large pot 10 minutes or until tender. Drain well. In a skillet over medium heat, add oil and sauté garlic over medium heat until lightly golden. Add kale and sauté 5 minutes or until tender. Remove from heat. Prior to serving, stir in pine nuts and sprinkle in lemon juice.
When ready, place fish on a hot grill, baste with marinade and turn after about 3-4 minutes. Repeat on other side. Once cooked, remove from grill and top with remaining marinade and fresh chives/scallions. Serve immediately.
2 halibut steaks (about 6 ozs each)
Salt and pepper to taste
2 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
2 heads of broccoli
In a bowl, whisk together yolk, lemon juice, and mustard. Add oil to the yolk mixture and continue to whisk until the mixture emulsifies. If aioli appears too thick, you can add a few drops of water. Set aside.
To broil the fish, first clean and wipe fish to make it as dry as possible. Season with salt and pepper and place atop a pre-greased wire broiler. When broiling fish, be sure to turn often. If broiling fish with skin still attached, broil first on flesh side and then flip and broil briefly on skin side just long enough for skin to begin to brown.
Transfer broiled fish to serving platter and top with aioli sauce. Serve with steamed broccoli topped with remaining sauce.
5 large eggs
1 1/2 tsp curry powder
3 tbsp mayonnaise (extra credit if you make your own – go here for the recipe)
1/2 small onion, chopped
1/2 medium apple, chopped
1/4 cup almonds, walnuts or pecans (you decide!)
1 small bunch of scallions, chopped finely
Salt and Pepper to taste
Place the eggs in a pot and cover with cold water. Bring water to a gentle boil, then turn off heat and cover pot with lid. Let sit for seven minutes. Once those seven minutes are up, drain water from bowl and transfer eggs into a separate bowl filled with ice water until eggs are completely cooled (the idea being that we’re stopping the eggs from cooking).
While the eggs are cooling (or cooking…depends how anxious you are) combine the mayo and curry powder in a small bowl and set aside.
Next, crack and peel each egg (rolling them on the counter ought to create an “in” for the peeling) and place de-shelled eggs in a large bowl. Add the mayonnaise mixture, apple, pecans and scallions. Mash mixture with a fork until desired consistency is achieved. Add salt and pepper to taste. Serve atop a bed of lettuce or as the filling in lettuce rolls. Yum!
12 hard-boiled eggs
1 10 oz package frozen chopped spinach
1/4 cup mayonnaise
2 tbsp olive oil
1/2 tsp garlic powder
Salt and pepper to taste
Follow the above directions to create the hard-boiled eggs. Peel and set aside.
In a large pot, boil the spinach until tender. Drain and squeeze dry (otherwise you’ll have a runny mess on your hands!)
Take eggs, cut in half and remove yolk. In a separate bowl, combine yolk with spinach, mayonnaise, oil, garlic powder. Add salt and pepper to taste. Next, fill each egg white half with yolk mixture. Cover with plastic wrap and refrigerate until chilled.
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