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

Mark's Daily Apple

8 Jul

Frozen Primal Custard

The toughest thing about eating Primal has nothing to do with dessert. Especially not when this little custard cup is so delightfully in tune with the Primal lifestyle and all its nutritive guidelines.

I must admit how I’ve missed, a little bit, the crusty, flaky sweet-filled stuff of cakes and pies and cookies ever since switching to the eating habits of Grok. But this eggy last course, which combines the best parts of all my favorites – the sweetness of a cookie, the texture of a chilled cake, the satisfying warm flavor of a gooey brownie or buttered scone, ends the yen. It’s a bit of an in-between dessert; not quite the high-carb, sugar shock item that once came with trips to the Jewish bakery or Dairy Queen – those summer after-dinner memories! – but more of a cheesecake, a flan, or even, when frozen, a sweet and delicate Italian ice that tastes a little bit like egg nog.

Keep reading…

7 Jul

The Dirty on Dirty Cow Poop: E. Coli

E. coli, that plucky little strain of intestinal bacteria, has popped up in the news again. You’re probably pretty familiar with its recent appearances (Taco Bell, packaged spinach, alfalfa sprouts, and most famously ground beef – all pretty Primal foods, except for, well, one of ‘em). You may even be alarmed at its apparent ubiquity in our food supply. This time, though, you have no reason to fear it – it was traced back to a Danville, VA Nestle plant pumping out infected cookie dough – unless you’re having one of those hazy 80/20 days where it’s more like 20/80 and you wake up covered in wrappers with that weird chemical film in your mouth that can only come from processed junk. If that’s the case, you might want to exercise caution.

So what is E. coli, exactly?

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6 Jul

Dear Mark: Phenylketonurics and Chewing Gum

Dear Mark,

I’ve gone Primal and am loving it! But now you’ve got me questioning everything – even my beloved gum. I’m an avid chewer of the stuff and had never thought twice about. I took a closer look recently and saw all kinds of things I didn’t recognize including a warning about phenylketonurics. What are they and what about all the artificial sweeteners? Would Grok chew gum? If so, what are the healthiest options?

Keep reading…

5 Jul

Weekend Link Love – Edition 57

Forget about the Iron chefs, Alton Browns, and Rachel Rays; learn from the original. Cheeseslave writes a delightful tribute to Julia Child, a TV Chef who wasn’t afraid to cook with fat.

Planning on living a hundred years? Be sure to save enough money! The Washington Post reports that Larry Haubner may lose his savings before he loses his health. He’s 107 and still pumping iron!

America is growing fatter and waiting time at the emergency room is growing longer. Coincidence? Via Trust for America’s Health and Healthbolt, respectively.

If your lust for bacon wasn’t satisfied by last week’s Bacon & Scallops recipe, try Food Renegade’s Bacon and Avocado Egg Salad.

Keep reading…

4 Jul

Lamb with Blueberry Wine Reduction

There’s no such thing as a free lunch. You’ve heard that before, right? Economic theories aside, the saying means nothing comes free. Everything is a process, including food. Most of us already know that. We know how important it is that we take the time to understand – or at least think about – where it came from and, if it was prepared for you, how and what it was made from. Food choices are a philosophy of life, a display of respect for ourselves and our surroundings. And bad food choices are more than a stomach ache!

A few weeks ago, in the name of showing a little appreciation for local farmers, I went to a chic but homey restaurant nearby to sample from their menu of locally-grown and organic ingredients. (They even have organic beer!) I tried an appetizer of roasted lamb, aged balsamico and sage, and decided right then and there this dish held all the power of the entree. I would have to replicate it.

Keep reading…

© 2016 Mark's Daily Apple

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