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
The sweet and nutty taste of tigernuts makes the tiny tubers a perfect topping for salad. In this recipe, tigernuts garnish a salad made from acorn squash, kale and bacon. Each bite has a range of sweet, salty, spicy, and pleasantly bitter flavors.
Tigernuts are a Primal and paleo friendly snack that can be eaten straight out of the bag. Though the flavor is good, the texture of tigernuts can be a little dry and chewy when eaten alone. But when tossed into an olive oil drenched salad, with creamy acorn squash and fatty bacon, tigernuts don’t taste dry at all. In this salad, tigernuts are a tasty contrasting texture.
As ‘Real Food Dietitians’ and long-time readers and fans of Mark’s Daily Apple, we’re beyond excited for this incredible opportunity to share our simple and out-of-this-world Buffalo Chicken Salad recipe with you (a big thanks to Mark & team!). This recipe is Primal and Whole30-friendly and made with the NEW PRIMAL KITCHEN™ Ranch. You can’t go wrong with the irresistible combination of buffalo chicken and ranch dressing.
Our Buffalo Chicken Salad Lettuce Wraps are far from hard or boring. This recipe was inspired by our popular Slow Cooker Buffalo Chicken and created using Primal Kitchen Ranch and the Primal Kitchen Mayo made with heart-healthy avocado oil—the healthiest and cleanest ranch dressing and mayo on the market. Without hesitation, we give both the PRIMAL KITCHEN™ Ranch and PRIMAL KITCHEN™ Mayo our Real Food Dietitian stamp of approval!
Pad Thai is a favorite take-out dish for many, but when it arrives tasting too sweet, oily, and starchy it’s not worth the splurge. When ordering Pad Thai, you can ask restaurants to hold the peanuts, but you’ll have less luck asking them to leave out sugar, vegetable oil, or rice noodles. Especially rice noodles, since they make up most of the dish.
Although rice noodles aren’t the worst noodles out there, it’s possible to enjoy the sweet, funky flavor of Pad Thai without them. Made without noodles, refined oil, or too much sugar, this Pad Thai salad is a winner. Crunchy purple cabbage and bean sprouts are tossed with egg and shrimp and a bold dressing inspired by the flavors of traditional Pad Thai.
Still craving those noodles? Then go ahead and toss rice noodles into the salad, too.
In this Persian-inspired recipe, chicken and cauliflower are perfumed with saffron, cinnamon, cardamom, turmeric, black pepper and other spices, then roasted until crisp. The cauliflower is dotted with goji berries, pistachios and slivered almonds, and the chicken is finished with a dusting of parsley and mint. Combined, this is a fragrant, deeply flavorful meal.
This richly spiced dish isn’t just flavorful though. The spices also contribute antioxidants and protection against microbes. This recipe gives measurements for both whole and ground spices – you can choose which to use. Buying whole spices and grinding them (a coffee grinder works well) often means more potent flavor and health benefits. Pre-ground spices are more convenient. Just make sure they’re organic and less than a year old.
Oysters are most often served raw, or smoked in a can, so it’s easy to forget about good ‘ol oyster stew. Not exactly chowder or bisque, oyster stew is an uncomplicated meal. It’s little more than oysters and milk (or cream) warmed in a pot. It’s perfect in its simplicity.
So why mess with perfection? Milk, that’s why. It’s not for everyone. If you’re one of those people, then you’ll be happy to know that oysters and coconut milk is not such a bad combination. In fact, it’s delicious.
This coconut milk oyster stew is briny, savory, buttery and slightly sweet from the coconut milk. Fresh chives and chunks of melting butter (or ghee) finish the dish, elevating it from good to amazing.
Pork tenderloin cooks quickly and can be an easy weeknight meal, but the fear of ending up with a dry and flavorless dinner is real. Pork tenderloin is a lean cut, and the lack of fat makes it an unforgiving cut of meat. But when pork tenderloin is cooked right, it’s a succulent, mouthwatering meal that can be on the table in no time.
This recipe takes a three-pronged approach to cooking perfect pork tenderloin. One, rub it down with a flavorful marinade. Two, wrap it in fat. Three, sear it in the same hot skillet that it roasts in.