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
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.
Labneh is a type of Middle Eastern “cheese” made from strained yogurt. Thick and creamy with a mild, tangy flavor, labneh is typically served as a spread or dip. Although labneh can be found in many grocery stores, it’s also really easy to make at home. And if you make it with organic, full-fat cultured yogurt, it’s chock-full of good saturated fat and beneficial probiotics.
Even so, you might be thinking, “Dairy? Really?” If that’s the case, then this recipe might not be for you. It’s true that some people don’t tolerate dairy well. But it’s also true that for others, a little bit of dairy can be part of a healthy, well-rounded diet. As noted in this definitive guide, dairy resides in Primal limbo. If you do indulge, then homemade labneh can be a delicious savory treat.
Making labneh is simple: Wrap full-fat yogurt in cheesecloth and let the moisture drain out for 12 to 24 hours, depending on how thick you want it. Then, pour really good extra virgin olive oil on top and if you like, throw in some herbs and/or spices. Mint, basil, parsley, and chives are good; so are za’atar, black pepper and cumin.
Irish moss is a type of seaweed that grows along the Atlantic coasts of Europe and North America. Like most sea vegetables, Irish moss is high in iodine, magnesium, calcium, manganese, zinc, bromine, and other minerals. It’ s also a source of carrageenan, the jelly-like thickening agent used to thicken a variety of food products.
Irish moss isn’t something to eat every day, but transforming seaweed into gel is a fun little experiment. Plus, there’s a burning question about Irish moss that needs to be answered. Can pudding made from seaweed actually taste good? Not just tolerably good, but really good?
When a package of Irish moss is opened and a strong aroma of ocean wafts out, it’s hard to believe that throwing seaweed in a blender with chocolate is a good idea. But once it turns into gel, Irish moss has only a slightly detectable flavor that’s completely masked by chocolate, espresso and coconut. The espresso powder in this version of Irish moss pudding is an especially nice addition, giving the pudding a more complex dark chocolate flavor.
This is a guest post from Leslie Klenke, author of Paleo Girl, and our very own Marketing Manager here at Primal Nutrition, LLC. Don’t miss the Paleo Girl One-Year Anniversary Giveaway with over $1,700 worth of paleo prizes. Expires June 18.
I’m a mayo fanatic. I used to feel gross for having an obsession with the condiment (because of the unhealthy industrial seed oils and the shame from mayo haters), but now that Primal Kitchen has launched the world’s first healthy mayo—made with pure avocado oil—I don’t have to feel like such a weirdo for dipping my fries in its creamy magic.