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 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
This gorgeous fish soup is quick and easy to make, rich in flavor, and filled with healthy fats. It’s also really delicious; a weeknight meal you’ll want to make over and over again But the real reason to check out this recipe is that it’s a perfect example of how (and why) you should cook with unrefined red palm oil.
Unrefined red palm oil is incredibly dense with antioxidants and vitamins. Full-spectrum Vitamin E, co-enzyme Q10, betacarotenes, vitamin A, and vitamin K…they’re all there in abundance. There’s no secret to cooking with red palm oil, just use it in the same way that you use coconut oil, butter or olive oil. Sauté anything in red palm oil (meat, seafood, veggies, eggs), use palm oil to roast vegetables, or add it to soups or stews.
In this recipe, red palm oil is added at the end to give the soup broth an incredibly rich, velvety texture. But what about the flavor, you ask? It’s true that the strong flavor of unrefined red palm oil can take some getting use to. If you find it off-putting, then look for brands like Nutiva (our favorite) that put the oil through a cold-filtration process that mellows the flavor considerably. Nutiva’s unrefined red palm oil has such a mild flavor that it’s barely even noticeable.
This is a guest post by Kelly LeVeque. Kelly is a certified holistic nutritionist, wellness expert and celebrity health coach based in Los Angeles, California. Be Well grew out of Kelly’s lifelong passion for health, the science of nutrition and overall wellness. Guided by a practical and always optimistic approach, Kelly helps clients improve their health, achieve their goals and develop sustainable habits to live a healthy and balanced life.
Good Morning! I’m Kelly LeVeque, nutritionist at Be Well by Kelly. You might have heard of my #bewellsmoothie—it’s a formula created to help my clients make the perfect meal replacement shake. The #bewellsmoothie limits fructose and ensures that there is enough protein, fat and fiber to balance blood sugar and help you calmly make it from breakfast to lunch.
Chicken spaghetti is comfort food at its best and worst. It has that comforting casserole flavor that’s mild, but not bland, and a creamy, baked texture. But that’s where the goodness stops. Layers of spaghetti noodles, canned cream of mushroom soup and gooey cheese make chicken spaghetti a meal to be avoided at all costs.
But what if chicken spaghetti could be remade into a healthy casserole that tastes really similar the traditional recipe? In the case of chicken spaghetti, this means the casserole should be creamy but not taste like coconut milk, and have the texture of noodles without tasting like (spaghetti) squash. Both of these things can be achieved by using celery root.
Celery root has a neutral flavor and color. It can be turned into a creamy puree or cut into noodle-like matchsticks. In this recipe, it’s a perfect stand-in for cream of mushroom soup, the glue that binds chicken spaghetti together. It’s also a perfect stand-in for noodles.
There’s only one reason to fry an egg in very hot extra virgin olive oil, and it’s a good one. This type of fried egg is often called “Spanish style” and there’s no arguing that it’s not delicious. The edges are so crispy, they shatter in your mouth. The white is soft and pillow-like and the yolk is warm and runny. The egg needs nothing more than salt (and maybe a dash of hot sauce) to be a memorable meal.
Once you’ve tasted a Spanish fried egg, you might never want to go back to rubbery, bland fried eggs again. But then there’s that issue of high heat oxidizing extra virgin olive oil, making it a poor choice for high heat cooking. Or is it?
This is a guest post from Diana Rodgers, the author of Paleo Lunches and Breakfasts on the Go, and The Homegrown Paleo Cookbook: Over 100 Delicious, Gluten-Free, Farm-to-Table Recipes, and a Complete Guide to Growing Your Own Healthy Food. Below is a recipe from her book using Primal Kitchen™ Mayo. In her book, you’ll also learn how to grow tomatoes, cucumbers, and the herbs needed for this recipe yourself! If you don’t have a green thumb and prefer to buy your produce at a farmer’s market, check out Diana’s tips following the recipe about how you can save money and still eat great on a Primal Blueprint diet. You can learn more about Diana at www.sustainabledish.com.