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 is a guest post from Mary Shenouda, Paleo Chef and Lifestyle Coach.
I am here today to spread some OFFAL LOVE!
We all know the benefits of having liver in our diet, BUT I know many of you have no idea how to cook it in a way that is also delicious.
Enter Bangin’ Liver from my Eat Play Crush 5 Day Guide!
Wait, don’t scrunch your face up just yet. Every single client that has claimed to detest liver is now a be’liver! Get it?
If you’ve cooked fish wrapped in parchment paper before, which gently steams the fish and keeps the flesh moist, this recipe will make total sense. But in this case, instead of parchment, the wrapper is edible, nutritious and delicious.
Nori, a sea vegetable best known as a wrap for sushi, can also be used to wrap fish while it’s cooking. The nori seals in moisture, keeping the fish juicy and flavorful. This meal is all about moist, tender salmon. When arranged on a plate of sautéed mustard greens and shiitake mushrooms it looks like a rather fancy feast, but there’s no need to be formal. The salmon and nori packages are easiest to eat with your hands.
Pancakes, they were my favorite comfort food as a child and then turned into an enabling food for my bulimia. After overcoming my 12-year struggle with bulimia, I realized it was empowering to reintroduce some old comforts and eat them in a healthy space relating to food.
After that realization, I dove right in to start creating the perfect Paleo Pancake that looked, tasted, and cooked just like traditional pancakes and we nailed it. This was my favorite recipe to retest a few times to make sure it was perfect. Honestly, it was always perfect but I wanted more reasons to photograph it again and of course eat them.
Orange chicken probably needs no introduction, but for those of you who have never ordered from a Chinese-American take-out menu, it’s battered and deep-fried chicken pieces coated in a sticky, sweet orange sauce. Health food, it is not. But sometimes, it’s surprisingly easy to transform a recipe from something SAD into something deliciously Primal.
This Primal Chinese Orange Chicken recipe takes what’s good about Orange Chicken (crispy morsels of chicken and a sweet, tart, spicy sauce) and leaves out what’s bad (flour, cornstarch, canola oil, sugar). The orange sauce – made mainly from freshly squeezed orange juice, coconut aminos and rice vinegar – is so good that it makes a person wonder why sugar is ever added in the first place. And the bits of chicken – tender in the middle with a substantial, battered coating – are the type of thing you’ll be popping in your mouth before they have a chance to hit your plate.
This a guest post from Michelle Tam of Nom Nom Paleo.
Whipping up some chicken salad? Don’t you dare make a bland-tasting version tossed with plain old mayonnaise. Instead, punch it up with smoky, aromatic curry powder, crisp apples, fresh herbs, and toasted almonds. With just a few pantry items, you can radically transform a ho-hum dish into an elegant and flavorful meal.
Although this South Asian-inspired chicken salad is making its debut on my blog today, it’s been one of my favorites for years. In fact, this recipe first popped up in our iPad app almost three years ago, before making its second appearance in our cookbook. When I’ve had a long day, I just throw this salad together and serve it on a giant bed of organic lettuce mix. Hosting a party? Spoon it into cucumber cups or on endive spears for a fancy hors d’oeuvre. No one’ll guess how little time it took!
Just when you thought butter couldn’t get any better, there’s anchovy butter. It’s an umami-rich secret ingredient that transforms simply cooked meat and veggies into an amazing meal. Don’t worry, anchovy butter won’t make your food taste fishy. Rather, it gives everything it touches a subtle, savory flavor boost. Meat tastes meatier. Veggies taste bolder.
A batch of anchovy butter can be kept in the fridge (or freezer) and sliced as needed. Melt it over steak and roasted and raw vegetables. Use it to sauté just about anything. When you have anchovy butter in the fridge, elevating a meal from good to great is so much easier. Don’t worry about fancy sauces or seasonings – just come home, throw your steak on the grill and your veggies in a pan. Then smother it all in luscious anchovy butter. It doesn’t get much easier, or much tastier, than that.