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
The whole point of sheet pan meals is to make life easier by delivering a flavorful, balanced meal to your table with very little cooking and cleanup involved. These sheet pan steak fajitas deliver on all counts. Strips of steak, bell pepper and onions served with avocado and salsa is a delicious mix of protein, colorful vegetables and healthy fat. Everything cooks together at the same time. After dinner, a cutting board, one bowl and two sheet pans are the only cleanup you’ll be stuck with.
The only seasoning you need for this main course salad is Primal Kitchen® Italian Vinaigrette and Marinade. Citrus and red wine vinegar, plus thyme, basil and oregano, infuse Italian flavor into roasted vegetables and steak. Use the vinaigrette to toss the steak and roasted veg into a green salad, and the meal is done.
Italian vinaigrette makes a great marinade for meat, tenderizing with vinegar and lemon, and adding flavor with dried herbs and seasonings. Oil in the vinaigrette keeps meat moist and succulent, but all too often it’s industrial seed oil that you don’t want touching your grass-fed steak. That’s where Primal Kitchen® vinaigrettes are different. Primal Kitchen Italian Vinaigrette and Marinade is made with pure avocado oil and high in monounsaturated fats. Healthful and convenient, this vinaigrette makes it easy to eat right and eat well.
This meal comes together in three easy parts. One, toss the broccoli in the oven and roast it. Two, whisk together an amazing sesame-peanut sauce. Three, quickly stir-fry sliced steak and then toss everything together in a bowl. Yum.
The sweet and salty sesame-peanut sauce is what makes this a favorite beef and broccoli recipe. The sauce is addictively good—and versatile. Drizzle it over beef, chicken and salmon, or over grilled and roasted vegetables, sautéed greens, and rice or cauliflower rice. The peanut sauce can be thinned out with coconut milk to create a creamy salad dressing, and if you like spicy, go ahead and add a pinch of red pepper flakes.
Today’s awesome recipe is served up by Bailey Ryan a.k.a. Paleo Bailey, health blogger extraordinaire, paleo recipe writer, and personal health coach. Yesterday she shared her inspiring story of losing 125 pounds and claiming a new life through healthy living and eating. Today she’s sharing one of her favorite dishes—a perfect comfort food for anytime, I’d say. We’re glad to welcome her back this morning. Enjoy, everyone!
This recipe for Instant Pot brisket is comfort food at its best. No fancy ingredients or complicated instructions—just simple, perfectly cooked meat and potatoes. Potatoes are optional, though always delicious with brisket. In this recipe, the potatoes are pressure cooked then cooled in the refrigerator while the brisket cooks. Cooking potatoes in the Instant Pot takes less than 20 minutes and the texture is really nice. They don’t turn mushy or watery, like boiled potatoes sometimes do.
This thick and hearty chili is slightly smoky and sweet, with a spice level that can be tailored to your taste. Borrowing a genius trick from our sweet potato pasta sauce recipe, thin strips of sweet potato are peeled into the chili. This is an easy way to add sweet potato to all sorts of dishes, as thin strips of sweet potato cook quickly and easily blend in with other ingredients.
With a simple list of ingredients and short simmering time, this chili is meant to be a convenient weeknight dinner. But do yourself a favor by cooking this recipe on the weekend, with plans to eat the chili for dinner later in the week. Chili is a meal that’s meant to be eaten as leftovers. It usually tastes better the second or third day, thickening up and becoming more flavorful.