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
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.
Cacio e Pepe means “cheese and pepper” and that’s all you need to make this gloriously simple pasta dish. Yes, pasta. If you have a favorite brand of gluten-free pasta, go for it. If not, “zoodles” work well for this dish, too. What matters most here is not the noodle, it’s the cacio e pepe.
The type of cheese used for this classic Italian dish matters in a big way. It’s not just any cheese, it’s Pecorino Romano, an aged Italian cheese made from sheep’s milk. Don’t buy cheese labeled only “Romano,” and don’t buy it pre-grated. What you want is the real deal—a wedge of genuine Italian Pecorino Romano.
If you’ve ever perused Pinterest for recipes, you probably know about Mississippi Roast. A mouth-watering Internet sensation, Mississippi Roast is made by cooking chuck roast in a slow cooker with a stick of butter, powdered ranch dressing, powdered gravy or onion mix, and pepperoncini. Fans write about Mississippi Roast as if it’s the best thing they’ve ever eaten. If you’ve been salivating over Mississippi Roast, but haven’t tried it due to the long list of artificial ingredients in powdered mixes like ranch dressing, this is your lucky day.
West African Peanut Stew has many variations (different spices, different vegetables) but one thing is always the same, the broth is thickened with peanut butter (well, almost always….this delicious version is made with almond butter). Peanut butter adds a rich, creamy texture and a nutty flavor that makes this stew different from all others. West African Peanut Stew is so uniquely delicious that it’s definitely worth trying, peanuts and all.
Don’t fret. Unless you’re allergic to peanuts, a small amount of natural peanut butter every now and then won’t hurt you. And this peanut stew has a lot to offer. Besides tasting great, each bowl is filled with vitamin E from red palm oil, from spices, and vitamin K and folate from the collards.
The sweet and nutty taste of tigernuts makes the tiny tubers a perfect topping for salad. In this recipe, tigernuts garnish a salad made from acorn squash, kale and bacon. Each bite has a range of sweet, salty, spicy, and pleasantly bitter flavors.
Tigernuts are a Primal and paleo friendly snack that can be eaten straight out of the bag. Though the flavor is good, the texture of tigernuts can be a little dry and chewy when eaten alone. But when tossed into an olive oil drenched salad, with creamy acorn squash and fatty bacon, tigernuts don’t taste dry at all. In this salad, tigernuts are a tasty contrasting texture.
As ‘Real Food Dietitians’ and long-time readers and fans of Mark’s Daily Apple, we’re beyond excited for this incredible opportunity to share our simple and out-of-this-world Buffalo Chicken Salad recipe with you (a big thanks to Mark & team!). This recipe is Primal and Whole30-friendly and made with the NEW PRIMAL KITCHEN™ Ranch. You can’t go wrong with the irresistible combination of buffalo chicken and ranch dressing.
Our Buffalo Chicken Salad Lettuce Wraps are far from hard or boring. This recipe was inspired by our popular Slow Cooker Buffalo Chicken and created using Primal Kitchen Ranch and the Primal Kitchen Mayo made with heart-healthy avocado oil—the healthiest and cleanest ranch dressing and mayo on the market. Without hesitation, we give both the PRIMAL KITCHEN™ Ranch and PRIMAL KITCHEN™ Mayo our Real Food Dietitian stamp of approval!