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
Pork Debris is a brunch dish that’s usually a happy accident. A pork shoulder is roasted the day before for dinner, there happens to be leftovers, so why not fry the pork up with an egg for breakfast the next morning? However, there’s nothing wrong with making Pork Debris a deliberate meal, either. As in, a pork shoulder goes into the Crock Pot at bedtime so you can wake up to the aroma of slow cooked pork for brunch.
Pork Debris is a great recipe when you’re having people over for brunch and don’t feel like making much of an effort. The food basically cooks itself; you just have to fry a few eggs to throw on top. It’s a big, satisfying meal that will keep you well fueled through the afternoon.
This is a guest post from Kendra Cardoza, author of the blog paleopaparazzi.com.
Hey hey! Kendra here. You may know me from my blog paleopaprazzi.com or my IG account where I post #KendrasSuperSalads. I’m SO excited to be guest posting on Mark’s Daily Apple today as this is my first time! As you can probably guess from the intro, I LOVE salads. I used to despise them before going paleo 2.5 years ago, but now I just cannot get enough of them! I live and breathe salads almost everyday! I’ve even have my husband addicted to them, yay for salads! I created a droolicious (my new favorite word) recipe using Primal Kitchen™ Mayo and Safe Catch Tuna that I cannot wait to share with you!
Escabèche is a Spanish method of preparing fish, first with a quick, hot sear then with a long, leisurely bath in olive oil, vinegar, herbs and spices. The vinegar finishes “cooking” the fish, producing moist, flaky flesh with a tangy, refreshing flavor. Spoon the fish and sauce over greens, and an instant salad is made.
It’s hard to find fish recipes that taste better as the week goes on, but this is exactly the point of escabèche. You can eat it after 6 hours or so of marinating, or over the course of a week. While any type of white fish works well, always consider sardines or mackerel for escabèche. The spicy, vinegary sauce tames the strong flavor of fatty fish. High levels of healthy omega-3 fats and low mercury levels make fresh sardines and mackerel the perfect fish to consume. And now, you have another easy and delicious way to serve them.
This is a guest post from Juli Bauer of PaleOMG.
Well hello you beautiful person, you. Juli Bauer here from PaleOMG. I’m a girl who loves the simple things in life: food, fashion and fitness. I can’t get enough of any of those things. So every week I’m sharing my Weekly Workouts, my many paleo recipes AND my Fashion Fridays all in hopes of getting you inspired in and outside of the kitchen.
I’ve been doing this paleo thing for about 5 years now and can’t get enough of it. But I know that sometimes meals can get a little boring and even daunting at times. That’s where I come in to help your kitchen come alive. Since I’ve become so comfortable with paleo and I have really found a paleo lifestyle that works for me, I’m passing that knowledge onto you in my new cookbook Juli Bauer’s Paleo Cookbook. My third and best cookbook yet is all about figuring out a paleo that works for you and your lifestyle. Whether you eat paleo, primal or maybe just use the 80/20 rule, I want to help you find a way of eating that makes you feel the best you’ve ever felt.
Chicken livers are not, perhaps, the first thing your eyes are drawn to in the butcher’s case. Most people don’t salivate over a slippery mound of raw livers like they do over a thick steak. However, chicken livers are a primal food that you should be eating more of. They’re high in folate, zinc, vitamin A and copper. They’re also really affordable. This recipe, combining chicken livers with lots of fresh herbs and exotic mushrooms, turns a typically homely plate of livers into a rather stunning appetizer or main course.
What you get from this recipe is lot of umami flavor. When you’re buying dried mushrooms, look for a mix of different types like porcini, chanterelle, oyster, lion’s mane, or anything else you can find. Even throw in some morels if you want to splurge. You’ll notice the mild, creamy chicken livers in the dish, but really, mushrooms are the star of the show here.
This is a guest recipe from Caitlin Weeks, a holistic nutritionist, author and creator of the wellness hub Grassfedgirl.com.
This recipe combines the benefits of resistant starch and the deliciousness of a classic potato salad. You’ll love this (easy) Primal upgrade to a barbecue favorite!
Servings: 4 to 6
Prep time: 20 minutes plus 8 hours inactive
Cook time: 30 minutes