Meet Mark

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...

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Category: Beef

Beef Curry Stew in Edible Acorn Squash Bowls

In this acorn squash recipe you get a two for one: A delicious edible bowl, plus the generous amounts of fiber, potassium, vitamin C, and magnesium that acorn squash provides.

Any type of squash can be a bowl, but the size and shape of acorn squash makes it an especially good choice. Cut the squash in half, lightly coat in oil or butter, then roast until soft. Fill it with soup, stew, chili, or meat sauce. A pile of sautéed greens in a squash bowl isn’t a bad way to go, either.

In this recipe, a spoonful of the roasted squash bowl with a spoonful of the coconut beef curry stew poured inside is like edible autumn. Warm spices, creamy coconut milk, tender beef, sweet squash…this dish has it all. Plus, crunchy, salty squash seeds sprinkled on top if you like.

Servings: 4

Time in the Kitchen: 40 minutes, plus 1 hour to roast in the oven

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Primal Baked Pasta

All the comfort and flavor of baked pasta, without the carbs or gooey cheese? Sign me up! This recipe for Primal baked “pasta” uses a favorite noodle substitute, celery root, as a stand-in for the texture of penne pasta. Italian sausage, mushrooms and marinara fill out the dish, along with a sprinkle of Parmigiano-Reggiano on top.

The marinara sauce is homemade and it’s a keeper, for its perfect simplicity and rich flavor. It’s a sauce that can be used for all your pasta-like dishes, from zucchini noodles to spaghetti squash.

This recipe uses canned, whole tomatoes because they have a more consistently intense flavor than fresh tomatoes do as the seasons change. Canned whole tomatoes also tend to taste better than diced/chopped or pureed canned tomatoes. Unfortunately, they’re harder to find in BPA-free packaging, but not impossible. If you can’t find BPA-free whole tomatoes, then use a good brand of BPA-free chopped tomatoes instead.

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Southwest Brisket with Pickled Jalapeños

Brisket is comfort food, there’s no doubt about it. It’s nothing fancy, just
a big ‘ol piece of meat slow-cooked until tender, but man, is it good. In this recipe, traditional brisket is given Southwest flair with spices, peppers and pickled jalapenos. You can even add cilantro, if you like.

This recipe is loaded with peppers, both sweet and spicy. The bell peppers slow cook along with the meat, and the jalapeños are quick-pickled with vinegar and used as a garnish. Peppers are there for Southwest flavor, but also because they have vitamin C and B and carotene, and the capsaicin in the spicy ones can potentially be an effective anti-inflammatory.

This is a plan-ahead type of recipe, one you might want to start on the weekend with the intent of feasting early in the week. Mainly because time is brisket’s best friend. Time to soak up the seasoning, time to cook, and time to lie around before being reheated and eaten.

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Espresso-Rubbed Prime Rib Roast

This is a guest post from Autumn Smith, co-founder of PaleoValley.

Do you remember the time you had that amazing meal at your favorite local restaurant? Or, the time you splurged on a sumptuous steak at that 5 star restaurant? Well, you don’t have to break the bank or a sweat. Here’s a recipe you can try that will leave your guests raving.

As someone who has been creating recipes for the past 15 years, I had a slight adjustment transitioning into Paleo, but it was a truly enjoyable experience. I discovered how to take my favorite childhood dishes, and with a few “tweaks” I transformed them into mouth-watering 100% healthy recipes.

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Portobella Chorizo Burgers

This is a guest post by Emily Schromm, of SuperheroUnleashed.com.

Good morning, world! Emily Schromm here. My philosophy is this: there is an inner superhero in us all, and it’s OUR duty to UNLEASH it. I am from Denver, Colorado, unleashing my own superhero by way of lifting heavy things, eating bacon, and training clients all around the world. Formerly on some reality television shows and also recently named Women’s Health Magazine’s Next Fitness Star, you better believe it took some good gut-healing food and lots of lifting for me to feel the confidence I feel today. Now, by way of that good food and online training, it’s my calling to help all I can in feeling that same confidence.

I want to share one of my favorite recipes with you guys. This recipe is simple and wonderful for two reasons: it not only impresses everyone you make it for with little to no effort on your part, it makes the BEST breakfast casserole the next day.

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Bangin’ Liver

This is a guest post from Mary Shenouda, Paleo Chef and Lifestyle Coach.

Mary, here! You may know me as Mary, The Paleo Chef. Or perhaps you know me as the #EatPlayCrush Girl on Instagram. Or maybe you don’t know me at all, in which case, nice to virtually meet you.

I am here today to spread some OFFAL LOVE!

We all know the benefits of having liver in our diet, BUT I know many of you have no idea how to cook it in a way that is also delicious.

Enter Bangin’ Liver from my Eat Play Crush 5 Day Guide!

Wait, don’t scrunch your face up just yet. Every single client that has claimed to detest liver is now a be’liver! Get it?

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