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
Salade nicoise might just be the original “Big Ass Salad”. A French classic, Salade nicoise is a rainbow of ingredients arranged on top of lettuce: green beans, purple potatoes, hardboiled eggs, tomatoes, olives, fresh herbs and, usually, tuna. This recipe follows the French preparation pretty closely—with once exception. Instead of opening a can of tuna, try sardines instead.
Although there’s nothing wrong with using tuna for this salad, it’s a good idea to balance your protein intake from different sources. What do sardines have to offer? Sardines are largely free of the heavy metals other, larger fish tend to accumulate (like tuna). They provide ample calcium, iron, protein, selenium, magnesium and omega-3s.
PRIMAL KITCHEN® Caesar Dressing is everything you want in Caesar salad dressing—creamy and garlicky with a punch of lemon and pepper. It’s the perfect dressing for a simple bowl of crisp romaine lettuce, but if you want to take your Caesar salad to the next level, you’ll toss in more flavor and nutrients with smoked salmon, avocado, and kale.
This salad can be plated at home like a regular salad, or cleverly brought to work in a glass jar. Layering the dressing and ingredients in a jar stores everything neatly (no salad dressing leaks!) and keeps the salad crisp and fresh. When it’s lunchtime, just shake the salad into a bowl. The dressing will pour out on top of the greens, avocado and salmon, instantly making a Caesar salad your coworkers will envy.
Pad Thai is a favorite take-out dish for many, but when it arrives tasting too sweet, oily, and starchy it’s not worth the splurge. When ordering Pad Thai, you can ask restaurants to hold the peanuts, but you’ll have less luck asking them to leave out sugar, vegetable oil, or rice noodles. Especially rice noodles, since they make up most of the dish.
Although rice noodles aren’t the worst noodles out there, it’s possible to enjoy the sweet, funky flavor of Pad Thai without them. Made without noodles, refined oil, or too much sugar, this Pad Thai salad is a winner. Crunchy purple cabbage and bean sprouts are tossed with egg and shrimp and a bold dressing inspired by the flavors of traditional Pad Thai.
Still craving those noodles? Then go ahead and toss rice noodles into the salad, too.
Oysters are most often served raw, or smoked in a can, so it’s easy to forget about good ‘ol oyster stew. Not exactly chowder or bisque, oyster stew is an uncomplicated meal. It’s little more than oysters and milk (or cream) warmed in a pot. It’s perfect in its simplicity.
So why mess with perfection? Milk, that’s why. It’s not for everyone. If you’re one of those people, then you’ll be happy to know that oysters and coconut milk is not such a bad combination. In fact, it’s delicious.
This coconut milk oyster stew is briny, savory, buttery and slightly sweet from the coconut milk. Fresh chives and chunks of melting butter (or ghee) finish the dish, elevating it from good to amazing.
Here we have the rare Primal recipe that tells you to forgo homemade and instead use three store-bought condiments: Korean gochujang, kimchi, and PRIMAL KITCHEN™ Mayo. With this trio of ingredients, you can whip up a wildly flavorful shrimp appetizer. Plus, you’ll get some beneficial probiotic bacteria with every bite.
To make this addictive recipe, you’ll marinate shrimp in Korean gochujang, a fermented chili paste with a spicy and slightly sweet flavor. On the side, finely chopped kimchi is blended with Primal Mayo to make a full-flavored, pungent and creamy sauce for dipping. Quick, easy and delicious!
A blend of Cajun spices coat these salmon burgers, adding gentle heat to the flavorful, crispy blackened crust. These are pure salmon—no eggs, breadcrumbs or other fillers are needed to hold the juicy burgers together.
When looking for a new way to prepare salmon, don’t forget about burgers. Salmon burgers don’t take much longer to make than a salmon fillet, especially since the cooking time for burgers is only about 5 minutes. Served over salad greens with your favorite dressing, or a dollop of mayonnaise on the side, salmon burgers are a tasty way to get your omega-3s.