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
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.
These are the real deal—crepes that are almost identical to regular crepes, with one simple difference: they’re made from gluten-free cassava flour. Stuff these buttery crepes with either sweet or savory fillings, and they’re a delicious treat for breakfast or brunch.
The great thing about cassava flour is that it’s a whole food that can be used to make gluten-free, grain-free, nut-free baked goods. Although cassava flour isn’t a perfect replacement for all-purpose flour, it’s pretty darn close. It’s fun to experiment in the kitchen with cassava flour, but also expensive. A 2-pound bag can set you back around $20.
Tapioca crepes are a popular food in Brazil that just happens to also be Primal and paleo friendly. Made from tapioca flour, these crepes are naturally gluten-free. They have a completely neutral flavor that works with both sweet and savory fillings. Often eaten for breakfast or for a snack, the crepes can be filled with scrambled eggs, shredded meat, avocado and lox, roasted vegetables and pesto, fresh berries, or melted dark chocolate.
Basically, tapioca crepes are an edible container for just about anything.
These crepes are thin and light with a chewy texture and crispy edges. The technique for making the crepes can take a little practice to perfect, but it’s very straightforward: moistened tapioca flour is sifted into a dry, hot pan and in less than a minute, the flour melds together into a crepe. Spreading salted butter onto the crepe as soon as it comes out of the pan adds more flavor, for both sweet and savory fillings.
On mornings when a bowl of oatmeal is what your body craves, this hearty and comforting Primal breakfast cereal is exactly what you need. Coconut flakes, almonds, pecans, and the milk of your choice are blended into a creamy, oatmeal-like cereal that’s sweetened with a single Medjool date and topped with fresh berries.
Make Primal oatmeal in the morning, or the night before. Serve it hot, or cold. Personalize your bowl by using different types of nuts and non-dairy milks, sweetening with pure maple syrup instead of a Medjool date, and adding more flavor and nutrients with add-ins like butter, cinnamon, Primal Fuel, powdered gelatin or chia seeds. However you do it, “oatmeal” doesn’t get any tastier than this.
This is not your typical breakfast of eggs, potatoes and bacon. Instead, we’re talking about braised pork belly (the same cut that bacon comes from), sweet potatoes roasted with smoked paprika butter, and the runny yolk from a fried egg drenching the whole thing.
First, the pork belly. This is a cut of pork with a huge amount of flavor for a relatively low cost. Succulent and fatty, it’s one of the easiest cuts of pork to cook into mouth-watering tenderness. It takes several hours to braise pork belly, so plan to start this recipe the day before (and if you want more leftovers, plan to buy 3 pounds of pork belly, instead of 2).
Bibimbap, a dish made up of white rice mixed with vegetables, meat, egg and a fermented condiment or two, is Korean comfort food. A quick Primal change (switching out white rice for cauliflower rice and modifying the beef marinade) turns Bibimbap into comfort food that’s also quite healthy.
The crowning glory of this flavorful one bowl meal is gochujang, a fermented paste made of chili peppers, soybeans, rice, and salt. The flavor is salty, slightly sweet and spicy. If you like your food spicy, there are infinite ways to use gochujang. Serve it with meat and vegetables, scrambled eggs, or stirred into soup and stews.