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

Bacon, Egg, Avocado and Tomato Salad

You’ve probably heard of BLTs and BLTAs, but have you heard of BEATs? Bacon, Egg, Avocado and Tomato salad is a favorite around here for breakfast, lunch or dinner. When Vanessa Query sent us her quick and easy recipe for the Primal Blueprint Reader-Created Cookbook Challenge it was actually an EATs (Egg, Avocado and Tomato salad). However, it should come as a surprise to no one that we couldn’t resist crumbling crispy, fatty bacon on top.

The bacon adds even more protein and flavor to the salad and seasons it with a salty, smoky flavor. The egg and avocado add plenty of healthy fats, so no drizzle of oil is needed for this salad, although you can add a spoonful of mayo if you like. Vanessa makes her version with a generous squirt of lemon that heightens the flavor and also cuts through the richness, lightening and brightening the salad.

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Simple Spinach Salad with Grilled Steak and Raspberry Vinaigrette

The easiest type of salad dressing to make is vinaigrette: shake or whisk together oil and vinegar, add a little salt and pepper and you’ve got yourself some salad dressing. As anyone who eats salad regularly knows, however, dressing your greens in the same basic vinaigrette day after day gets a little boring. The salad recipe submitted by Reni Westmoreland reminded us that drastically changing the flavor is as simple as changing the type of vinegar you use. If you’ve been reaching for the same bottle of balsamic, or rice wine or apple cider vinegar for your dressings, then Reni’s Raspberry Vinaigrette might just be the change you need.

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Primal Poke Salad

Let’s start by clarifying that the “poke” in this salad is pronounced Po-keh, and refers to pieces of raw fish flavored with tamari, onions and other seasonings. Poke is a traditional Hawaiian dish and the heart and soul of this salad recipe submitted by Shaleah Poster. Shaleah’s maternal family is from Hawaii, so her Primal Poke Salad deliciously combines her heritage and her Primal lifestyle.

If you’re a sashimi lover, this salad is for you. The delicate flavor and buttery texture of raw Yellowfin tuna is complimented perfectly by the bold flavors of tamari, sesame and onion and the crisp texture of carrots, snow peas and asparagus. A garnish of sesame seeds and avocado give this light salad a rich, satisfying finish.

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Bacon, Chicken and Avocado Salad

Lauren Seaver had us with the first three ingredients in her salad: bacon, chicken and avocado. What is there not to love? This combination is not new to most of you, in fact, you might even throw it into salads all the time. But if it’s been awhile, let us remind you how insanely delicious this simple combination is.

Crispy, salty bacon is a perfect topping for cool, creamy avocado and the chicken thighs seared in bacon fat take on a deep, rich flavor that chicken doesn’t always have. It’s a comforting and satisfying combination, familiar ingredients that each take on a new dimension of flavor when paired with the others. You can toss this salad with any green you like, but there is something especially tasty about the combination of crisp romaine lettuce with bacon. While not a “dark, leafy” green, romaine still packs a nice nutritional punch and pretty much everyone loves the mild flavor, which makes it a good choice if you’re serving this salad to others (like picky family members).

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Thai-Inspired Salad of Awesome

Thai cuisine is known for harmonizing sweet, sour, pungent, salty and spicy flavors into dishes that burst with flavor. Unfortunately, many of the dishes on Thai restaurant menus in the U.S. are weighed down with vegetable oils and sugar, and served with heavy portions of rice and noodles. While we can’t promise that Tara Gravenstine’s “Thai-Inspired Salad of Awesome” (submitted for the Reader-Created Cookbook Contest) will demolish any last hankerings you have for Pad Thai, we can say that it will satisfy cravings for the complex flavors that make Thai food so addictive.

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Zesty Lemon-Lime Seafood Salad with Homemade Salsa

For most people, the word “salad” brings to mind a simple bowl of lettuce drizzled in dressing. As we suspected, however, you all are not most people. The dozens of salad recipes pouring in for the Primal Blueprint Cookbook Contest have proven you’re a bold bunch when it comes to salad-making and your creative combinations have been inspiring and mouth-watering.

This open-minded approach to salad is exactly what we loved about Michelle DeLorenzo’s Lemon-Lime Seafood Salad.  She made seafood the star, bedded it on a layer of dark greens and avocado and got rid of dressing entirely in favor of a zesty salsa.

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