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
Hardboiled eggs are a perfect snack, but even a perfect snack can get boring sometimes. This recipe offers a slight variation—and, oh, what a difference! A mild-flavored hard-boiled egg turns into an umami flavor bomb. This egg practically melts in your mouth, thanks to a yolk that is creamy and runny instead of dry and chalky. The soft, rich middle is a delicious contrast to the salty flavor and firm texture of the outer egg white.
Try a soft-boiled egg once, and you might never go back to hard-boiled. The change is easy to make—simply boil the eggs a few minutes less. Eggs are the ultimate Primal food source, full of protein, healthy fats, and a variety of vitamins and minerals. The more ways you can enjoy them, the better. A carton of soft-boiled tamari and kombu eggs is a healthy and easy go-to snack to keep in the fridge.
Guacamole is an easy sell. Put a bowl out at a party, and immediately the entire group is hovering over the bowl ready to dip in. So, imagine what might happen when a bowl of bacon guacamole is served. Stand back—this is a flavorful, high-fat snack that people are going to run towards.
Basic guacamole doesn’t really need a recipe. In essence, it’s just avocados, lime and salt. However, if your usual go-to has tasted a little ho-hum lately, this recipe will guide you back to an amazing bowl of guacamole. Ripe avocados are mashed with shallot, garlic, cilantro, lots of lime, and yes, bacon. Bacon is the perfect salty, crunchy topper for guacamole.
Today’s guest recipe is served up by a good friend to Mark’s Daily Apple—Maria Emmerich, well-known author and health blogger.
I grew up overweight and unhealthy. I love food and I will always love food. I have just decided to make keto my lifestyle, not only for me but my whole family.
Planning ahead has helped me stick to this lifestyle and keep the weight off for over a decade. One downfall I suffered from in the past was dinner parties and family gatherings where I had nothing healthy to eat so I would fall off the wagon, which often derailed me from my lifestyle for too long. Too many times I have gone to a family gathering or dinner party to be dissapointed at the keto options served at the table. To keep me prepared, I always love to bring an appetizer and a dessert to share. As a hostess, I am always grateful when a guest offers to bring a dish to pass, and I find that every time I offer to bring something the host is more than happy that I help out.
This Primal recipe for wonton soup will save you time and unnecessary carbs. Just skip the wonton wrappers—it’s as simple as that. Instead, roll the ground pork filling into tiny meatballs and drop them directly into a pot of simmering broth. In a few minutes, the juicy little meatballs flavored with tamari, ginger and sesame oil are done. Ladle the gluten-free won ton soup into a bowl, garnish with scallions, and dinner is served.
The broth for this wonton soup is easy to make and deeply flavorful. Just take chicken stock and simmer briefly with ginger, green onions, and kombu. Kombu is a type of seaweed sold in dried strips. It adds minerals (like iodine, magnesium, manganese and iron) to broth. It also adds very subtle umami flavor. Kombu is a great supplemental food to keep in your panty. It keeps almost indefinitely and can be added to any type of soup without noticeably affecting the flavor. It’s a really easy way to get some of the health benefits of seaweed, without actually eating seaweed.
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!
Today’s guest recipe was written by George Bryant, author of The Paleo Kitchen and founder of Civilized Caveman.
I’m elated to share this recipe with you, but first let me introduce myself. I’m George Bryant, a.k.a. Civilized Caveman, and you can check me out at my home base, Civilized Caveman Cooking. My passion is helping people to achieve their goals and dreams and to live a life they love. I do this in our Hugs & Bacon Tribe, teaching people weight loss, fat loss, movement, mindset, and so much more.
But enough chit chat… Let’s talk about ranch dressing. Looking at this recipe, you might think it’s about the peppers or filling. It’s not! This recipe was created for one reason and one reason only: so I would have an excuse to eat more of this ranch dressing.