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
If you want a beautiful side dish to set on the table, this tomato and eggplant gratin is it. Especially when made with colorful heirloom tomatoes. It tastes rich and decadent but is actually quite healthy when you take into account the antioxidants from the tomatoes and eggplant, potential health benefits of full fat dairy and protein from eggs.
Did you know that eggplant has high levels potent antioxidants? And as most people know, so do tomatoes. Healthwise and flavorwise they make a good team. But enough about all the healthy stuff. Plain and simple, this tomato and eggplant gratin is delicious. Really, delicious. Make it in the summer with perfectly ripe heirloom tomatoes or make it in the winter and serve it as a holiday side dish.
Some mornings, nothing hits the spot like a breakfast sandwich. Skip the fast food drive-through and doughy English muffin and instead make yourself this wholesome protein-packed Primal Egg McMuffin.
Eggs, with no other ingredients added, can easily be made into “English muffins” by using a biscuit cutter as a mold. Add a basic burger (seasoned like breakfast sausage, if you like) and a strip of bacon and breakfast is served.
A pound (450 g) of ground meat and a dozen eggs will make 6 sandwiches. If you’re making just one or two breakfast sandwiches, plan to use about 2.5 ounces (70 g) of ground meat, 2 eggs and 1 strip of cooked bacon for each sandwich. However, the sandwiches keep fairly well in the fridge for a few days so don’t hesitate to make a bigger batch for grab-and-go eating in the morning.
If you like the spicy, vinegary bite of pickled ginger, then it’s a condiment you easily could, and should, make at home. Scan the labels of pickled ginger next time you’re at the grocery store and you’re likely to find ingredient lists that include artificial pink dye, aspartame or lots of sugar.
Using three ingredients at home – ginger, rice vinegar and honey – and a very simple method, you can make your own pickled ginger in about 20 minutes. Give it another 24 hours for flavor to develop and the pickled ginger is ready to eat. It keeps almost indefinitely, so just stash it in the refrigerator door with your other refrigerated condiments.
The goal of this recipe was to create a protein bar, but it turned out to be so much more. While eggs and Primal Fuel do add protein with delicious chocolate flavor, and macadamia and coconut butter add loads of healthy fat, these dense, moist chocolate-coconut-macadamia flavored bars could also make a fine cake topped with whipped whole cream and berries. This recipe, as it turns out, is a case when you can have your cake and eat it too.
If you’d like to decrease the amount of maple syrup you can; if you’d like to add a little more Primal Fuel or chunks of macadamia nuts and coconut for more texture you can do that too. Or, take things in a more dessert-like direction by adding chunks of dark chocolate.
Dried fenugreek is a subtle but intriguing herb, one that adds unique flavor to sauces, meat, seafood, eggs and cooked vegetables. Slightly sweet, herbal and earthy with pleasant aromatics, it’s like adding a gentle hint of curry powder to whatever you make.
Less intense than curry powder and also less intense than fenugreek seeds or fresh fenugreek leaves, which can easily overwhelm a dish, dried fenugreek can be used in the kitchen just like any other type of dried herb. The flavor pairs especially well with other favorite herbs and spices like cumin, coriander, cardamom, fennel seeds and turmeric.
If something akin to “meat butter” sounds good to you, then head to your favorite local (or online) butcher shop and ask for pancetta, guanciale or lardo. All three are fatty cuts of pork – with an emphasis on fatty – that are dry cured with salt, herbs and spices.
Guanciale comes from the jowl, lardo comes from the back and pancetta comes from the belly. The long curing time (usually a couple months or so) means these seriously tasty slabs of mostly fat marbled with a little meat can be eaten raw. This is usually done by draping very thin slices of pancetta, guanciale or lardo over cooked meat, fish or vegetables, so it melts like butter. Meaty, salty, extremely rich butter.