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Keto Dinner Ideas

Stuck in a dinner rut? No idea what to make for dinner that will be delicious AND keto-friendly?

No problem, we’ve got your back! These 10 low-carb, Primal recipes will add flavor and fun to your next evening meal.

Pair the dishes below with one or more keto side dishes to make a complete meal that packs plenty of protein and healthy fats without the carb bombs that can torpedo your keto diet.

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Keto Lunch Ideas

One of the biggest complaints about keto is that meals aren’t exactly quick to prepare. Lunch can feel especially tricky. Before keto, you might have made a peanut butter and jelly sandwich or grabbed a quick sub on your lunch break. Keto-friendly lunches aren’t quite so simple.

But that doesn’t mean keto lunches are hard. Lunch can be as easy as grabbing last night’s leftovers or throwing together a quick salad with a can of tuna and your favorite Primal Kitchen dressing. You can even still have your favorite savory sandwiches; you just have to be more creative with the bread options.

Here are some of our favorite easy keto lunch ideas and recipes to prep ahead to make low-carb lunches a breeze.

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New and Noteworthy: What I Read This Week—Edition 232

Research of the Week
Nice outline of nootropics.

Cancer transmitted from a parasite.

Creatine enhances immune function.

Shortened eating windows does not impair sleep in obese teens.

Carbs may increase heart disease.

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What Your Phone Is Doing to Your Body, and How to Fix It

Today’s guest post is offered up by Katy Bowman, biomechanist and author of the bestselling Move Your DNA. Her recent book, Rethink Your Position examines how in our overwhelmingly sedentary culture, we don’t just need to “move more.” We need to move—and sit, and lie, and work, and rest—better, in positions that give us the varied and targeted motions our bodies need to thrive. I’m happy to welcome a good friend back to Mark’s Daily Apple to share on this topic.

Take a quick look around and you’ll see bodies everywhere—in most venues, across all ages—staring fixedly at a smartphone (to notice this, you might need to stop looking at your own phone for a minute). Not only are people’s eyes fixed on the screen, it’s like their entire body is being bent and pulled down towards these tiny black holes we call our “phones” (but which are more often used as multimedia entertainment devices).

When it comes to our device-shape, what’s mostly at play here is mindlessness plus gravity. We’ve got these new devices with an endless stream of captivating content, and when we dive online (which is often), we’re not only logging on with our eyeballs, we’re also logging on with our bodies.

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New and Noteworthy: What I Read This Week—Edition 231

Research of the Week
Statins and insulin resistance.

Higher cholesterol, longer life.

Microeconomics applied to the cell.

Red wine may improve male sexual function.

Circadian health is very important for longevity.

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An Update From Mark

I’ve been seeing a lot of skeptical or downright hostile comments about the Kraft Heinz acquisition of Primal Kitchen and my involvement in the company on ads, Instagram posts, and comment sections. Look, I understand the skepticism, but I want you to know that the decision to partner with Kraft Heinz was not one I took lightly. I wanted to grow Primal Kitchen, but only by working with a company that would fully support the Primal Kitchen mission. While there was no guarantee how things would turn out, almost five years later, I can confidently say partnering with Kraft Heinz for growth has been overwhelmingly positive. Our partners believe in our mission and have given us the tools to bring Primal Kitchen into millions of homes. You can now find us in retailers such as Costco, Walmart, Publix, Sprouts Farmers Market, and Target all over the country now in addition to Whole Foods Market and natural health stores. We are reaching more people in more places, which is actually how I believe we can successfully change the food landscape. Despite all that, Primal Kitchen remains autonomous. We decide what we do, what we produce, how we market, and what we sell. We just have the support and scale to opt into the Primal Kitchen nutritional philosophy. In fact, we’ve had almost the exact same team for the 4 1/2 years since we sold Primal Kitchen, only we’ve added even more talent. The core team remains, including myself and Morgan, my co-founder. As the founder, I am still involved in product creation, research and development, and ingredient and quality oversight. Our commitment to using high-quality Primal-approved ingredients hasn’t changed one iota and never will as long as I’m involved. For these reasons, Primal Kitchen is probably the greatest success story in recent food and beverage acquisitions. We continue to grow every year, we maintain the same team that got us here, and with your help we continue to elevate the quality of food and ingredients on grocery shelves across America. The best part for me is that instead of worrying about hiring and the day-to-day of running a company, I can focus on the fun parts, the stuff that got me interested in starting a food company in the first place: developing new recipes and trialing new ingredients. Actually, that’s also the best part for you all, because that’s where I shine—coming up with great new additions to the lineup. I’ve also been able to expand into other arenas and focus on growing as a person. The hardest part of a startup is getting started and making it viable. Just like how once you get past the newborn years parenting opens up a bit and starts getting a bit more free and clear, once you know your business is going to succeed is when you can really start to grow. I’ve got my new shoe company, Peluva I founded with my son, Kyle. I’m a grandpa twice over now. I get … Continue reading “An Update From Mark”

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