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
Liver is one of the most nutrient dense foods on the planet. A little bit is all you need to get a healthy dose of the vitamin A, copper, folate and zinc that liver offers. So, serving liver as an appetizer, instead of a main course, makes plenty of sense.
If you never eat liver because you’re not entirely confident about how to cook it, try this: skewer it and grill it. It really is that easy. Use chicken livers, which are naturally small and easy to skewer. Grill for about 6 minutes, then pour on the butter and fresh herbs. It’s hard to find an appetizer that is both easier to make and healthier than this one.
Sushi hand rolls might sound like an extravagant treat, but this recipe turns hand rolls into a super-easy snack. Kids love these salmon hand rolls after school (maybe omit the hot chiles?) and adults love them pretty much any time of day or night.
The switch is subbing out raw sashimi grade tuna and using smoked salmon instead. This avoids the issue of mercury from tuna, and makes it easier to pack hand rolls for an afternoon snack at school or work without worrying about spoilage. Plus, the omega-3s from fatty salmon and the monounsaturated omega-9 fatty acids from Primal Kitchen Mayo® mean these hand rolls are both a nutritious and delicious snack.
Satay is often served as an appetizer, but it makes a fantastic main course when served with a rich, creamy satay sauce and crisp raw veggies on the side.
In this Primal version of beef satay, sugar is skipped entirely in both the marinade and the satay sauce. It isn’t missed, with coconut milk and macadamia nuts adding plenty of natural sweetness. The meat gets its intense flavor from soaking just 1 hour in a richly seasoned marinade that is sweet, salty and deliciously pungent. The mellow macadamia satay sauce served on the side balances the bold flavors of the meat, although giving the sauce a good, spicy kick is essential—without it, the sauce isn’t nearly as good.
Carnitas are usually made from pork that’s slow-cooked in lard until the meat melts down into tender little morsels. Those little morsels are then fried until crispy around the edges. Pork carnitas is delicious, there’s no doubt about it. This version of carnitas is delicious too, although quite different from the classic recipe.
Instead of pork, lamb is subbed in. Lamb carnitas can be served in Primal tortillas or heaped in a bowl with cilantro, shredded cabbage, avocado, sour cream, and hot sauce. This is a flavorful departure from traditional lamb dishes and provides a delicious new way to ingest all the amazing nutrients lamb has to offer, like 8 essential amino acids, several B vitamins, niacin, zinc, iron and conjugated linoleic acid (CLA).
Fish Pie is a classic English dish, probably one of those originally invented to use up fish that was less than fresh. Slathered in mashed potatoes, cheese, and a creamy white sauce, the idea was to cover up the fish, not make it the main focus.
This recipe for Primal fish pie takes a completely different approach. The dish is still covered in a buttery mashed potato crust, but underneath is a light and flavorful filling. Fresh salmon and cod are layered with leeks, zucchini and fresh herbs, and flavored with lemon and Dijon.
If ever there was a dessert that you could feel good about eating, this is it. Made only from wholesome, healthy fat ingredients, these intensely rich frozen fudgesicles also provide collagen and antioxidants with every lick. Dark chocolate and PRIMAL KITCHEN Collagen Fuel are whisked into coconut oil, coconut milk and macadamia butter, then frozen. These are fat bombs on a stick, and unbelievably good.
Dense and chewy like regular fudgesicles, but much less sweet, these bars are for dark chocolate and coconut lovers. Easy to make, and easy to love, they’re a frozen treat you can enjoy all summer.