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

Mark's Daily Apple

17 Jan

Paleo Pancakes Two Ways (Plus a Contest!)

banana-pancakes-klenkeHey, primal pals. Leslie Klenke here! You may know me from Primal Blueprint Publishing’s 2014 release Paleo Girl, my MDA Success Story, the Primal Blueprint Certified Expert Directory, or maybe you took one of my workshops at last year’s PrimalCon. I was so excited when Mark asked me to write a guest post today that I decided I was going to treat you all to two recipes!

Let me start by saying I love breakfast, and I have no shame in admitting that I’ve eaten breakfast food for every meal of my day on more than one occasion. My go-to favorite is eggs over medium paired with bacon and avocado—but sometimes it’s fun to be a little indulgent. Sometimes you just need pancakes.

Keep reading…

16 Jan

Challenging Conventional Thinking Left Me 100 Pounds Lighter and Medication-Free

It’s Friday, everyone! And that means another Primal Blueprint Real Life Story from a Mark’s Daily Apple reader. If you have your own success story and would like to share it with me and the Mark’s Daily Apple community please contact me here. I’ll continue to publish these each Friday as long as they keep coming in. Thank you for reading!

real_life_stories_stories-1-2My family is from Scotland and, when I was just shy of four, we moved to St. Louis, which is still my home. I was an active kid who loved playing in the woods more than traditional sports, although I did play soccer for a few years. When I was 17, my father died of cancer of the esophagus at the age of 48. This triggered a depression that would follow me for years. I worked long hours—a night shift job I absolutely hated. I started packing on pounds and, before long, I was 215 lbs of fat. I’m just under 5’9”. At the time, I was in my early 20’s and single, so I tried a popular diet program back then—one where you join the program, meet with a counselor, and buy all of your meals. They asked what you wanted to weigh and would give you your money back if you kept the weight off for one year. I went from 215 lbs to 169 lbs in less than three months, eating only their food and bike riding. Some people thought I was ill. All I cared about were the numbers on the scale. I quit the program the day I reached my goal of 169 lbs and quickly started to gain my weight back with a vengeance. I got married a year later and by then was 205 lbs. Everyone said I looked fit and was very happy over all, but I wasn’t eating the program’s food anymore. I hadn’t learned any nutritional lessons, and I was back to my old ways.

Keep reading…

16 Jan

Contest: Ask Me a Question. Win Fat.

The Prize:

l_347948picmonkeycollage_lardduckpurelardFatworks Premium FatsFatworks big fat mission: to educate the mainstream population about the benefits of using REAL cooking oils like tallow, lard and duck fat while crafting these traditional fats the most natural way possible. For years fat has been slandered, beat up, picked on and falsely accused! But no longer, for we are the Defenders of Fat! Far from being unhealthy, new research strongly supports the idea that fat works as a vital part of a healthy and balanced lifestyle. If you are passionate about cooking with the highest quality foods and understand the importance of real fat then you already know Fatworks. And to you we say, “Welcome Fellow Fatworker!” Glad you finally arrived.

The winner of today’s contest will get a four pack of the following premium fats: 1 Fat Bastard* (that’s a half gallon brick of Fatworks Grass Fed Tallow), 1 jar of Pasture Raised Leaf Lard, 1 jar of Pastured Raised Pure Lard and 1 jar of Pasture Raised Duck Fat.

BONUS: Use promo code PrimalFat for 15% off any order.

*Check out Fatworks on Twitter, Instagram, and Facebook.  

Keep reading…

15 Jan

This One Simple Trick Will Make All Your Meals Taste Better

Empty plate on wooden backgroundI have several close friends in the restaurant industry, and whether they’re helming hip eateries or Michelin-rated restos requiring reservations booked months in advance, these chefs and owners are all very good at what they do: giving people food that tastes really, really good and gets them coming back for more on a regular basis. Yes, they pick the choicest ingredients and use the freshest produce. Yes, they employ cutting edge kitchen skills and cooking techniques. But a lot of restaurants do all those things and never get over the hump to become truly great. So, how do they do it?

They have one simple trick. It’s universally accepted among people in the know that hewing to this trick is the key to making it or breaking it in the restaurant industry. That’s how crucial this weird trick actually is. Today, I’m going to introduce it you and explain how you can use it to excel in the Challenge.

Keep reading…

15 Jan

Contest: Share Your Success Story

The Prize:

snack-stick-caddies-all-flavors

Nick’s Sticks – Need a Primal snack? Like your beef grass-fed? Nick’s got you covered on both counts with his Grass-Fed Beef Sticks. His Snack Sticks are made with 100% grass-fed beef or free-range turkey and seasoned with Redmond organic salt. The lucky winner of these delicious treats will receive one 25-pack (2 sticks per pack) of beef sticks and one 25-pack of turkey sticks. Total retail value: $150.

BONUS: Use coupon code MDACHALLENGE at checkout for 10% off any order of Nick’s Sticks.

Keep reading…

© 2014 Mark's Daily Apple

Subscribe to the Newsletter and Get a Free Copy
of Mark Sisson's Fitness eBook and more!