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
A blend of Cajun spices coat these salmon burgers, adding gentle heat to the flavorful, crispy blackened crust. These are pure salmon—no eggs, breadcrumbs or other fillers are needed to hold the juicy burgers together.
When looking for a new way to prepare salmon, don’t forget about burgers. Salmon burgers don’t take much longer to make than a salmon fillet, especially since the cooking time for burgers is only about 5 minutes. Served over salad greens with your favorite dressing, or a dollop of mayonnaise on the side, salmon burgers are a tasty way to get your omega-3s.
Hot dogs have always had a reputation for being mystery meat. But this unsavory fact, plus a lot of other undesirable ingredients, still aren’t enough to keep hot dogs from being loved by kids, and kids at heart. While many markets now offer grass-fed, organic hot dogs, you can also take on the challenge of making healthier hot dogs yourself.
Fresh and flavorful, homemade hot dogs can be made with meat of your choosing, taking the mystery out of it. This recipe is for all beef dogs, seasoned with a simple “hot dog” blend. You’ll need a meat grinder (unless the butcher grinds the meat for you), a food processor, and a sausage stuffer. You’ll also need natural sheep casings. Talk to your butcher ahead of time, in case they have to special order the casings. For hot dogs, sheep casings are best because they’re thinner.
Berries are nature’s way of handing you the perfect dessert. Sweet and pleasurable to eat, berries also have some of the highest antioxidant ratings of all fruits.
A bowl of fresh, ripe berries is splendid, for sure, but this parfait made from layers of roasted berries and whipped cream is over-the-top deliciousness.
Roasting berries bring out their sweetness, a handy trick when berries aren’t quite as ripe as you’d like. The flavor of roasted berries is richer, tasting more like pie filling than fresh berries. Layered with whipped cream (made from either coconut milk or whipping cream), the roasted berries turn into a gorgeous, healthy and decadent-tasting dessert.
Is it a crepe? A wrap? A tortilla? You can call them anything you want and wrap them around whatever you’d like. The result is always the same: delicious.
Zucchini and thyme flavor these light but durable wrappers that can hold an array of savory fillings. In this version, a combination of fluffy scrambled eggs, lox, and chives make a winning breakfast crepe.
Other tasty fillings include sautéed mushrooms, grilled shrimp, bacon, and ground meat. Or, skip the fillings and stack up a few zucchini crepes on your plate, top with crème fraiche, and think of them as savory pancakes.
Chicken korma is an Indian dish that uses full-fat yogurt to both tenderize the chicken and make a creamy sauce as it cooks. This is a streamlined recipe, turning chicken korma into a straightforward but still very flavorful weeknight meal.
Yes, the ingredient list is long. But more than half of the ingredients are herbs and spices, most of which you probably already have on hand (although, if you’ve had them on hand for more than a year, it’s time to re-stock the spice cabinet).
This is not your typical breakfast of eggs, potatoes and bacon. Instead, we’re talking about braised pork belly (the same cut that bacon comes from), sweet potatoes roasted with smoked paprika butter, and the runny yolk from a fried egg drenching the whole thing.
First, the pork belly. This is a cut of pork with a huge amount of flavor for a relatively low cost. Succulent and fatty, it’s one of the easiest cuts of pork to cook into mouth-watering tenderness. It takes several hours to braise pork belly, so plan to start this recipe the day before (and if you want more leftovers, plan to buy 3 pounds of pork belly, instead of 2).