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

The Simple Beauty of the Mackerel

I’d like to direct your attention to an incredibly underappreciated member of the marine kingdom – the mackerel. Its many detractors deride it for its “fishiness,” which is ridiculous. Aren’t we eating fish here? That’s like people who complain about free-range steaks tasting too “beefy.” We’ve grown accustomed to flavorless protein, to dry chicken breasts that fall apart in our mouths and to feedlot lamb and beef you can’t even tell apart. Fish is supposed to taste like fish, and the fattier varieties – the ones with all the healthy omega 3 fats, like salmon, sardines, and mackerel – have the strongest flavors.

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Fiddlehead Ferns With Bacon, Browned Garlic and Onion, and White Wine Reduction

As promised yesterday, I’ve prepared an incredibly simple yet delicious Primal Fiddlehead Fern recipe. I originally planned on making a big dish, with lots of ingredients, but I realized that doing so could weaken the presence of the fern. Since these things are relatively rare, I wanted to make sure they were the stars of the show and didn’t get lost in the melee.

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Coconut Encrusted Chicken Salad

Yesterday we covered the many nutritional benefits of coconut oil, so I wanted to follow it up with a delicious recipe featuring this tasty fat. I tried this recently and it really hit the spot.

If you are making the transition to the Primal lifestyle this may be just the breaded chicken alternative you need to make things easy. And, in my opinion, it beats out the best floured and fried drumstick the colonel has to offer. Let me know what you think in the comment board.

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Chicken and Avocado Sandwich with Spinach Bread

Adapted from a lunchtime favorite from a hip Washington, D.C. bistro, this sandwich is hearty enough to see you through the final frigid days of winter but, with the inclusion of only the freshest ingredients, will have you thinking of summer afternoons spent lingering at a sidewalk café.

As an aside, we want to mention that in penning the spinach “bread” recipe we perhaps should have issued a warning that it can sometimes be…well, a little on the dry side (on par with, say, a drier rye bread or a seriously crusty loaf). However, the inclusion of the avocado provides the creamy texture you would usually rely on mayonnaise to provide, while the tomato offers both a burst of freshness and some much-needed moisture without veering into soggy territory.

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Handy Primal Sandwich Alternatives (Or, Sub Subs)

Last week, I got this email from a reader:

I work 12 hour ER shifts.  Our cafeteria is too expensive and the food is horrendous anyway (where do you think hospital food gets that reputation?)  My staple has been making half sandwiches by just folding a single piece of bread around some meat, cheese or tuna.  But of course Grok didn’t make bread.  The convenience of being able to eat these little sandwiches while standing at the nurses’ station (we often get very limited or no breaks on busy days) is indispensable to me.  Eating things that require utensils and cleanup is not feasible.  Are there more primal, non-carb substitutes that could actually serve as dinner in such an environment as well as my improvised panini?  I’m drawing a blank here.  Any help you could provide would be greatly appreciated.

Joe

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Slow-Cooked Asian Pepper Steak

If you’ve been following the Primal lifestyle for any degree of time, you know that we fully endorse steak. But in reality, we all know that every now and again, a steak, as tasty as it is, can get a bit… well, boring.

This recipe, however, puts an Asian twist on a traditional steak dinner with excellent results. The slow cooking process creates some seriously tender steak, and the extra time spent in the pot allows all the flavors to mix together to create a delicious dish.

And the best part? With a little forethought you can throw this together in the amount of time it would take to place a take-out order.

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