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: Vegetables

Waffle Iron Sweet Potato Hash Browns

Sweet potatoes have a lot going for them as a breakfast potato of choice. Shredded into hash browns, they make a bigger flavor statement than regular old potato hash browns, and the sweetness is a perfect contrast with salty bacon and eggs.

Sweet potatoes are also strong sources of beta-carotene, manganese, and copper and safe sources of starch.

Sure, sweet potato hash browns can be cooked in a skillet. But if you have a waffle iron in the back of the cupboard that’s not being used for waffles any more, then pull it out. A waffle iron quickly and easily turns shredded sweet potatoes (and regular potatoes) into hash browns. The strings of sweet potato are both tender and crispy, with sweet, buttery flavor. Pile them high on plate and they’ll fly off the breakfast table (and the dinner table, too).

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Winter Squash, Leek and Chard Frittata

A frittata is the perfect meal any time of day, cold or hot, eaten with a knife and fork or with your hands. It’s the type of dish a person is tempted to use as a receptacle for leftovers, throwing in bits of meat and cooked vegetables, wilted herbs and an old knob of cheese. It’s hard to go wrong with a frittata, but if you want to go really, really right, this is the recipe.

The sweet and earthy flavors of winter squash, leeks and Swiss chard swirl together here in a frittata with a creamy, custard-like texture. The secret to the heavenly texture is full-fat dairy; without it, frittatas often have the texture of a kitchen sponge. Dairy isn’t for everyone, but if you tolerate dairy well, then there’s no reason to abstain. Full-fat dairy has more than just rich, delicious flavor to offer.

In this frittata recipe, crème fraiche adds amazing flavor and texture, although the same amount of yogurt, cream, or grated cheese can be substituted. And if this frittata has too many veggies for you and not enough meat, then go ahead and add some prosciutto or cooked bacon. You won’t be sorry.

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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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Resistant Starch Potato Salad

This is a guest recipe from Caitlin Weeks, a holistic nutritionist, author and creator of the wellness hub Grassfedgirl.com.

This recipe combines the benefits of resistant starch and the deliciousness of a classic potato salad. You’ll love this (easy) Primal upgrade to a barbecue favorite!

Servings: 4 to 6

Prep time: 20 minutes plus 8 hours inactive

Cook time: 30 minutes

Ingredients:

  • Sea salt and pepper
  • 8 medium potatoes
  • 1/4 to 1/3 cup Primal Kitchen™ Mayo or homemade
  • 2 tablespoons mustard (gluten free)
  • 1 bunch green onions
  • 4 boiled eggs

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Creamy Cucumber Noodle Salad with Cherry Tomatoes (Plus Bonus Shopping Guide!)

This is a guest post from Diana Rodgers, the author of Paleo Lunches and Breakfasts on the Go, and The Homegrown Paleo Cookbook: Over 100 Delicious, Gluten-Free, Farm-to-Table Recipes, and a Complete Guide to Growing Your Own Healthy Food. Below is a recipe from her book using Primal Kitchen™ Mayo. In her book, you’ll also learn how to grow tomatoes, cucumbers, and the herbs needed for this recipe yourself! If you don’t have a green thumb and prefer to buy your produce at a farmer’s market, check out Diana’s tips following the recipe about how you can save money and still eat great on a Primal Blueprint diet. You can learn more about Diana at www.sustainabledish.com.

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Rosemary Aioli and Kaleidoscope Fries

This is a guest post from Leslie Klenke, author of Paleo Girl, and our very own Marketing Manager here at Primal Nutrition, LLC. Don’t miss the Paleo Girl One-Year Anniversary Giveaway with over $1,700 worth of paleo prizes. Expires June 18.

Hi, friends! Leslie here, and I’m amped to be back on the MDA blog again—this time I’m coming at ya with a delicious recipe I whipped up using Primal Kitchen™ Mayo!

I’m a mayo fanatic. I used to feel gross for having an obsession with the condiment (because of the unhealthy industrial seed oils and the shame from mayo haters), but now that Primal Kitchen has launched the world’s first healthy mayo—made with pure avocado oil—I don’t have to feel like such a weirdo for dipping my fries in its creamy magic.

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