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 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).
This layered taco casserole is comfort food without a helping of regret. There are still layers of everything that make taco casserole great: tortillas, seasoned ground meat, chile peppers, cheese, and a mile-high topping of shredded lettuce, fresh tomatoes, avocado and green onions. But the tortillas are Primal- and Paleo-approved, the ground meat is grass-fed, and the cheese is high-quality aged Cheddar.
Traditional taco casserole can be heavy and bland, relying too much on doughy flour tortillas and greasy melted cheese for flavor. To avoid this, Primal taco casserole calls for light and airy homemade tortillas and a just a sprinkle of sharp Cheddar. The tortillas are really easy to make and versatile. Use them for all your favorite Mexican dishes that need a Primal tortilla to scoop things up.
Is this the type of broth you’ll sip straight from a mug? There’s no reason not to if you like fish. Plus, you’ll get a healthy dose of omega-3s, fat-soluble vitamins, selenium, iodine, and other minerals. Enough gelatin can be extracted from a few pounds of fish parts to give your broth a gelatin-rich texture that turns to jelly when refrigerated. The most important fish part to use is the head. In fact, you can make broth entirely from fish heads, although the spine and other bones can be added as well.
This Italian dish borrows an Asian trick for frying chicken: Use potato starch instead of flour and/or breadcrumbs for a crispy and gluten-free coating. Potato starch has been mentioned before as a potentially beneficial resistant starch. Unfortunately, heating potato starch can negate its RS function, which means you won’t benefit from eating it in this recipe. But it doesn’t change the fact that potato starch is gluten-free and, more importantly (if you love fried chicken), it’s a perfect crispy, crunchy coating.
Plus, with a few other easy changes, you can turn Chicken Parmesan into a completely Primal meal: spaghetti squash instead of noodles, flavorful, juicy chicken thighs instead of breasts, and only a light sprinkle of aged cheese.
Bibimbap, a dish made up of white rice mixed with vegetables, meat, egg and a fermented condiment or two, is Korean comfort food. A quick Primal change (switching out white rice for cauliflower rice and modifying the beef marinade) turns Bibimbap into comfort food that’s also quite healthy.
The crowning glory of this flavorful one bowl meal is gochujang, a fermented paste made of chili peppers, soybeans, rice, and salt. The flavor is salty, slightly sweet and spicy. If you like your food spicy, there are infinite ways to use gochujang. Serve it with meat and vegetables, scrambled eggs, or stirred into soup and stews.