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

Mark's Daily Apple

6 Apr

Dear Mark: Another Reason to Stay Fit

Mark,

I really liked your post “This is why I Train.”  I’m still overweight and eat too many carbs, but I’m making progress.  I now work out a few times per week and have eaten more vegetables in the last two years than the previous thirty years combined.  Your blog has given me the best nutrition and fitness advice I’ve found anywhere on the internet, and it’s backed up with science, which is more than I can say for some of your competition.  Without voices like yours, the rest of us would be lost in a wilderness of misinformation.  Now, onto the important part of the email.

Keep reading…

5 Apr

Weekend Link Love – Edition 44

Amy at Thousand Mile Journey has 221 days until she turns 40. She’s cleaned out the pantry and gone full tilt Primal. Read her story, take a look at the exodus of food, and peruse her blog for some Primal meal ideas.

Also, check out Dollface’s Primal Journey. Another great, personal Primal blog with stories, tips, and recipes like low carb sushi.

If you haven’t gone Primal on Twitter yet, you’re missing some tasty tweets like Marc Van Dam’s Zucchini Hummu

And one more dish! Thanks, Ed, for finding this grilled cilantro chicken with pickled tomato and avocado salsa recipe. (note: brown sugar not entirely necessary, or just use a teaspoon).

Keep reading…

4 Apr

Early Spring Greens Soup

The 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

Keep reading…

3 Apr

Blinged Out Water?

Would you spend $55 for a bottle of glorified tap water? Me neither. Apparently, though, some people would. Priced at $55 per reusable (we’d hope so) frosted-glass Swarovski Crystal-encrusted bottle, Bling H2O is the latest in “designer water” (I know, I know, I thought it was a joke, too) – a small segment of the bottled water industry that saw enormous growth a year or two ago when credit was plentiful. I remembered hearing about it in 2006, back when it was mostly relegated to the celebrity set. Paris Hilton’s dog, for example, was said to sip exclusively on Bling H2O water (probably while munching on dry, grain-filled kibble, no doubt).

Keep reading…

2 Apr

How to Can Tomatoes

Canned TomatoesFor people of a self-reliant ilk (as Primal readers usually are), what better way to ensure the quality of your food than preparing it yourself? I post a lot of recipes for various meals on MDA, and I’ve urged readers to produce their own food if possible – either by hunting or gardening. There was even that sauerkraut guide last week. But until today, I haven’t tackled the age-old process of home canning.

In the past, I’ve been a bit critical of canned items, and rightfully so. The soups are often loaded with preservatives and lines and lines of unrecognizable ingredients, while canned fruit is usually soaking in a syrup bath. Canned vegetables are a great choice when fresh produce isn’t available, but you still have to check the ingredient list. Still, the convenience of canned goods can’t be beat, and all those concerns about unPrimal ingredients go out the window if you take it upon yourself to learn how to can your own food. Just as cooking at home allows you to make sure your meal is truly Primal, home canning allows you to control exactly what goes into your canned food.

Keep reading…

© 2016 Mark's Daily Apple

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