Meet Mark

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...

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Category: Recipes

Sardine Nicoise Salad

Salade nicoise might just be the original “Big Ass Salad”. A French classic, Salade nicoise is a rainbow of ingredients arranged on top of lettuce: green beans, purple potatoes, hardboiled eggs, tomatoes, olives, fresh herbs and, usually, tuna. This recipe follows the French preparation pretty closely—with once exception. Instead of opening a can of tuna, try sardines instead.

Although there’s nothing wrong with using tuna for this salad, it’s a good idea to balance your protein intake from different sources. What do sardines have to offer? Sardines are largely free of the heavy metals other, larger fish tend to accumulate (like tuna). They provide ample calcium, iron, protein, selenium, magnesium and omega-3s.

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Smoked Salmon and Avocado Caesar Salad

PRIMAL KITCHEN® Caesar Dressing is everything you want in Caesar salad dressing—creamy and garlicky with a punch of lemon and pepper. It’s the perfect dressing for a simple bowl of crisp romaine lettuce, but if you want to take your Caesar salad to the next level, you’ll toss in more flavor and nutrients with smoked salmon, avocado, and kale.

This salad can be plated at home like a regular salad, or cleverly brought to work in a glass jar. Layering the dressing and ingredients in a jar stores everything neatly (no salad dressing leaks!) and keeps the salad crisp and fresh. When it’s lunchtime, just shake the salad into a bowl. The dressing will pour out on top of the greens, avocado and salmon, instantly making a Caesar salad your coworkers will envy.

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Green Goddess Chicken

A blend of heart-healthy avocado oil, vinegar, and zesty herbs and spices make PRIMAL KITCHEN® Green Goddess Dressing the perfect marinade for chicken. Chives, tarragon, parsley, savory and rosemary, plus black pepper and garlic, turn plain chicken breasts into a sensational meal. All you have to do is twist off the lid and pour on the flavor.

Green Goddess dressing isn’t the only secret weapon PRIMAL KITCHEN® is wielding against bland, dry chicken. The other secret ingredient in this marinade is PRIMAL KITCHEN® Mayo. Whisked into any chicken marinade, mayonnaise adds fat and flavor, two things that boneless, skinless chicken breasts can always use more of. Mayo coats the chicken, locking in flavor and moisture and turning out chicken breasts that are tender and flavorful.

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Seaweed Soup

Koreans serve seaweed soup to women right after they give birth, believing it to be a restorative soup that’s high in nutrients for new mothers. However, it’s not just new mothers who can benefit from this rich source of calcium, iodine and other minerals. A bowl of seaweed soup is good for anyone, any time.

Korean seaweed soup is a very simple soup. It’s made from wakame seaweed simmered in water with mushrooms, sesame oil, garlic and tamari. These ingredients come together into a comforting broth swirling with umami flavor.

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Almost Deviled Eggs

Today’s guest recipe is served up by a good friend to Mark’s Daily Apple—Maria Emmerich, well-known author and health blogger.

I grew up overweight and unhealthy. I love food and I will always love food. I have just decided to make keto my lifestyle, not only for me but my whole family.

Planning ahead has helped me stick to this lifestyle and keep the weight off for over a decade. One downfall I suffered from in the past was dinner parties and family gatherings where I had nothing healthy to eat so I would fall off the wagon, which often derailed me from my lifestyle for too long. Too many times I have gone to a family gathering or dinner party to be dissapointed at the keto options served at the table. To keep me prepared, I always love to bring an appetizer and a dessert to share. As a hostess, I am always grateful when a guest offers to bring a dish to pass, and I find that every time I offer to bring something the host is more than happy that I help out.

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Mark’s Big-Ass Keto Salad

For years now, all those who know me (including readers of the blog) have heard me talk about my daily “big-ass salad.” It’s been my lunch of choice for a couple of decades at least, and I don’t see that ever changing. Over the years I’ve adapted it to my personal tastes, nutritional experiments, and—lately—my keto practice.

Some people minimize vegetable intake when they’re eating keto. I’ve never found that necessary or beneficial. In fact, I highly recommend plenty of above-ground vegetables and even berries for an optimally varied, nutrient-dense keto diet. That’s my Primal take because personally I practice keto with an eye toward strategy, not restriction.

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