Category: Recent Articles
Homemade tomato soup is always a crowd-pleaser, but when you add gluten-free meatballs to the recipe, you get a dish that kids and adults alike will clamor for. This tomato soup has a rich, pure tomato flavor plus a spicy kick that turns up the heat. This recipe will make you forget canned tomato soup altogether!
Gluten-free mini-meatballs are the surprise star of the show. Most meatballs are made with breadcrumbs as a binding agent. Instead, these Primal and paleo meatballs hold together with the help of a small amount of almond flour and their petite size, perfect for eating with a spoon.
Bonus: The recipe makes plenty of meatballs to freeze and enjoy later!
Research of the Week
Keto and protein restriction are not quite the same.
The reduction in heart disease associated with light to moderate drinking may be caused by other lifestyle factors that accompany drinking—not the alcohol itself.
More riboflavin, longer telomeres.
Divorce has a much more detrimental effect on children’s educational attainment than parental death.
GlyNAC improves aging biomarkers in humans (and extends lifespan in rodents).
Hello, readers! Scott sent in his first success story five years ago. A lot has happened since then, so he’s back with an incredible update. Join me in congratulating Scott and wishing him well!
Now I have a request for you: I consider it a true privilege to publish these real life stories, and I need YOURS to keep this feature going. If you would like to share it with me and the Mark’s Daily Apple community please contact me here. Your journey can inspire others to take those first steps!
Five years ago, I wrote a success story about living the primal lifestyle to improve my health. After going Primal, I discovered I had advanced stage-four cancer. When I wrote the story, my cancer was in remission, and I had no evidence of disease. But cancer is a sneaky foe, and it didn’t give up as easily as I had hoped.
Cancer reoccurred in my liver two more times, and it spread to my adrenal glands, more lymph nodes, and my lungs. My original prognosis was that I had about a 7% chance of surviving for five years. Every time my disease spread it lowered my odds of survival. However, that didn’t stop me from living, and I continued to adhere to the primal lifestyle.
While it’s easy enough to pop down to the grocery store and buy butter, yogurt, or kefir, it can be very rewarding—and easier than you think—to make your own products at home. Making staple dairy foods at home allows you to control what goes into them, control the process, and reconnect to the traditional way of doing things.
Yogurt and kefir are also fermented foods that deliver those oh-so-important probiotics to feed the beneficial microbes in your gut. Rather than rely on store-bought products, which often contain sugar and other additives you wish to avoid, why not make your own at home? Being able to make your own butter, yogurt, and kefir gives you flexibility. It gives you power. Most importantly, it gives you agency: the ability to control what you feed yourself or your family.
Grocery shopping can be a tad overwhelming, especially when you’re trying a new way of eating. Primal, paleo, keto, Whole30, vegetarian, vegan—they all have their own set of guidelines about what foods are “allowed” and which you should limit or avoid.
Front-of-package food labels allow you to scan the shelves at your supermarket and quickly gather information about products. Depending on which diet or food plan you’re following, you might decide whether or not to grab an item based on:
Food type or ingredients: whether it contains grains, animal products, nightshades, added sugar, etc.
Macronutrient profile: low-carb, low-fat, keto
How ingredients were grown or harvested: organic versus conventional, wild versus farmed, and so on
Decoding food labels can be tricky, though. Some claims are subject to strict labeling standards, but others are buzzwords meant to draw your attention and make you think that a product is healthy. “Natural” is a good example of the latter. It sounds like something you’d want, but the term isn’t regulated, so ultimately it doesn’t signify anything specific.
“Warm” and “salad” might not be two words you’d normally associate, but we promise you that this warm spinach salad recipe has the goods!
This high-protein salad boasts colorful, nutrient-dense veggies and healthy fats. Roughly chopping the greens ensures that you get bite-sized greens in every delicious bite, and the crispy bacon, crunchy apples, and perfectly roasted butternut squash are downright delightful together.
It’s is also very versatile and customizable. Spinach salad is a classic, but any greens—baby kale, Swiss chard, beet greens, or a combination—will work here. Instead of butternut squash, substitute delicata squash or kabocha. Swap out the walnuts for pecans or pine nuts and the goat cheese for feta. Try it with ranch dressing instead of honey mustard. You can’t go wrong. Once you get the warm spinach salad experience, you’ll want to try loads of different variations.