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
The sweet flavor of turnips adds mild but fantastic flavor to this hearty bison & egg scramble. Garnish with green onions for a simple but super-flavorful breakfast. Or, use almost the same combination of ingredients to bake a Primal Breakfast Casserole.
Turnips taste a bit like a cross between a radish and a potato. When cooked, the spicy flavor mellows and a gentle sweetness comes out. Smaller turnips tend to be less spicy than larger ones and have milder flavor overall. If possible, buy turnips with the greens still attached and scramble the greens in, too.
Preparing a healthy breakfast, lunch, and dinner seven days a week while living a busy life isn’t easy. Even when you know how to cook and what to eat (meat, fish, fowl, eggs, veggies, fruits, nuts and seeds) it’s still a challenge to come up with a variety of tasty meals. The best approach is to plan ahead at the start of each week so you can make one shopping trip for many meals. But who actually has time to plan ahead?
This week, it’s done for you. Below are five recipes that can be hammered out in a total of 35 minutes of focused cooking. All the planning is done for you; just shop and set aside some time in the kitchen. You’ll be rewarded five days straight when you open the fridge and a meal is waiting for you.
Whether you’re looking for a new breakfast idea or are fond of serving breakfast for dinner, shakshuka fits the bill. Instead of calling the dish shakshuka you can also just call it “Eggs Poached in Spicy Tomato Sauce” because that’s exactly what this straightforward but surprisingly delicious meal is.
Especially popular in Israel, shakshuka is loved around the world for its comforting flavor and simple preparation. Although the sauce is often sopped up with pita bread, it’s thick enough that you can skip the bread and eat it with a spoon (or spread extra sauce over a hunk of grilled meat for a really fantastic meal.)
Chilaquiles are a traditional breakfast made from last night’s feast. Leftover salsa and stale tortillas are heated up with a few eggs and any other leftovers you want to throw in the pan. Basically, it’s a scramble but one with spicy, fresh, lively flavor.
Luckily, stale tortillas don’t make or break the dish. Chilaquiles are plenty delicious with just eggs, homemade salsa, jalapenos and cilantro. If you like, slice up some homemade Primal tortillas and serve them on the side. You can also add meat, sour cream, cheese, green onions, avocado and any other ingredients you might usually put in a taco or burrito. Those who love traditional chilaquiles, however, will skip all that and just stick with a big plate of soft scrambled eggs drowning in sauce.
Grilling isn’t typically an early morning activity, but Grilled Eggs with Mexican Chorizo might change that. Of course, just because eggs are involved you don’t have to serve this tasty meal for breakfast. It’s also great as a side or main dish for dinner.
The method for grilling eggs is simple but ingenious: crack a raw egg into a bell pepper half and then grill until set. Cradled in the pepper, the egg cooks perfectly and the pepper is roasted by the flames, taking on a smoky, charred flavor. Fantastic as-is, you can bump the flavor up another notch by adding Mexican chorizo, a type of pork sausage that’s intensely seasoned with dried chiles, herbs and spices.
If you don’t have a lot of time to put a meal together there are plenty of fresh Primal meals, like a “big-ass salad” or an omelet, that take only minutes to make. There are times in life, however, when the two free hands it takes to chop up veggies or scramble an egg are occupied with something more pressing, like soothing a new baby or helping your kid with homework or typing a work email that must be sent. There are also times when the only ingredients left in your fridge are a few limp carrots and some unidentifiable leftovers and a trip to the market just isn’t going to happen.