The popular story of how low-carb diets work goes something like this: Reducing your carbohydrate...
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
Salisbury steak, it’s been said, was named after Dr. J. H. Salisbury, a 19th-century physician and lover of ground and minced beef. Dr. Salisbury was convinced that meat, especially when ground up, could cure a wide variety of ailments. While some of Dr. Salisbury’s medical claims are a bit dubious, he was spot on with one: Food plays a huge role in a person’s health.
Salisbury steak is not usually considered health food. Blame it on T.V. dinners that pre-package Salisbury steak with mashed potatoes, corn, a brownie and lots of processed ingredients. But homemade Salisbury steak is comfort food you can feel good about—especially if you buy ground beef from a trusted butcher (or grind it yourself) to make sure you’re getting high-quality meat. If possible, buy grass-fed.
Go ahead and get rid of all those other gluten-free, Paleo-friendly chocolate cake recipes. This is the only one you need. Why? The intense dark chocolate flavor, the smooth, rich texture, and the simple list of ingredients make this cake a winner. This chocolate cake is dense in the middle, and has a brownie-like chewiness around the edges. The “flour” is made from unsweetened cocoa powder and raw almonds blended together. The moist, dense texture comes from melted dark chocolate, coconut oil, and a secret ingredient…PRIMAL KITCHEN™ Mayo.
I’m Melissa Joulwan, but you can call me Mel. I have a killer recipe for you today. But first, I’ll tell you a little about myself. I’m the author of the paleo cookbooks Well Fed, Well Fed 2, and the soon-to-be-released Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less (pre-order now!). I also write a blog called MelJoulwan.com (formerly The Clothes Make The Girl), where I write about my triumphs and failures in the kitchen, in the gym, and in life. I’m also a former rollergirl known as Melicious, but I’ve mostly stopped knocking people down for fun. Mostly.
Is it a crepe? A wrap? A tortilla? You can call them anything you want and wrap them around whatever you’d like. The result is always the same: delicious.
Zucchini and thyme flavor these light but durable wrappers that can hold an array of savory fillings. In this version, a combination of fluffy scrambled eggs, lox, and chives make a winning breakfast crepe.
Other tasty fillings include sautéed mushrooms, grilled shrimp, bacon, and ground meat. Or, skip the fillings and stack up a few zucchini crepes on your plate, top with crème fraiche, and think of them as savory pancakes.
This is not your typical breakfast of eggs, potatoes and bacon. Instead, we’re talking about braised pork belly (the same cut that bacon comes from), sweet potatoes roasted with smoked paprika butter, and the runny yolk from a fried egg drenching the whole thing.
First, the pork belly. This is a cut of pork with a huge amount of flavor for a relatively low cost. Succulent and fatty, it’s one of the easiest cuts of pork to cook into mouth-watering tenderness. It takes several hours to braise pork belly, so plan to start this recipe the day before (and if you want more leftovers, plan to buy 3 pounds of pork belly, instead of 2).
Kimchi is great as a side dish, but it’s also really delicious as a main ingredient. Take kimchi soup, for example. Or, these savory egg pancakes laced with kimchi, scallions and garlic, and served with sesame dipping sauce.
It’s important to supplement your diet with fermented foods and these savory pancakes are a tasty way to do it. Kimchi is just one of many fermented foods that can help build up an army of gut flora for you. These pancakes also use potato starch as an ingredient, a resistant starch that can feed gut bacteria. However, the starch is heated, which can negate its RS function. So in this case, the potato starch is mainly there to give the pancakes a crispy and chewy texture without using regular all-purpose flour.