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
If a spice jar of turmeric has been sitting unused in your spice rack, here’s an idea: add a dash to scrambled eggs. It’s an easy way to add turmeric to your diet. If you want a double hit of turmeric, keep a nub of fresh turmeric root in the fridge, and grate a little over eggs once they’re cooked.
First, heat a tablespoon of fat in a small saucepan. Butter, ghee, and coconut oil are all great choices with turmeric, but if you haven’t tried red palm oil with scrambled eggs, give it a try. The heavy texture of red palm oil thickens the scramble, so it’s almost like eating an omelet. Plus, there’s something about the flavor of red palm oil that’s really great with eggs.
Hardboiled eggs are a perfect snack, but even a perfect snack can get boring sometimes. This recipe offers a slight variation—and, oh, what a difference! A mild-flavored hard-boiled egg turns into an umami flavor bomb. This egg practically melts in your mouth, thanks to a yolk that is creamy and runny instead of dry and chalky. The soft, rich middle is a delicious contrast to the salty flavor and firm texture of the outer egg white.
Try a soft-boiled egg once, and you might never go back to hard-boiled. The change is easy to make—simply boil the eggs a few minutes less. Eggs are the ultimate Primal food source, full of protein, healthy fats, and a variety of vitamins and minerals. The more ways you can enjoy them, the better. A carton of soft-boiled tamari and kombu eggs is a healthy and easy go-to snack to keep in the fridge.
Today’s guest recipe is served up by a good friend to Mark’s Daily Apple—Maria Emmerich, well-known author and health blogger.
I grew up overweight and unhealthy. I love food and I will always love food. I have just decided to make keto my lifestyle, not only for me but my whole family.
Planning ahead has helped me stick to this lifestyle and keep the weight off for over a decade. One downfall I suffered from in the past was dinner parties and family gatherings where I had nothing healthy to eat so I would fall off the wagon, which often derailed me from my lifestyle for too long. Too many times I have gone to a family gathering or dinner party to be dissapointed at the keto options served at the table. To keep me prepared, I always love to bring an appetizer and a dessert to share. As a hostess, I am always grateful when a guest offers to bring a dish to pass, and I find that every time I offer to bring something the host is more than happy that I help out.
Salisbury steak, it’s been said, was named after Dr. J. H. Salisbury, a 19th-century physician and lover of ground and minced beef. Dr. Salisbury was convinced that meat, especially when ground up, could cure a wide variety of ailments. While some of Dr. Salisbury’s medical claims are a bit dubious, he was spot on with one: Food plays a huge role in a person’s health.
Salisbury steak is not usually considered health food. Blame it on T.V. dinners that pre-package Salisbury steak with mashed potatoes, corn, a brownie and lots of processed ingredients. But homemade Salisbury steak is comfort food you can feel good about—especially if you buy ground beef from a trusted butcher (or grind it yourself) to make sure you’re getting high-quality meat. If possible, buy grass-fed.
Go ahead and get rid of all those other gluten-free, Paleo-friendly chocolate cake recipes. This is the only one you need. Why? The intense dark chocolate flavor, the smooth, rich texture, and the simple list of ingredients make this cake a winner. This chocolate cake is dense in the middle, and has a brownie-like chewiness around the edges. The “flour” is made from unsweetened cocoa powder and raw almonds blended together. The moist, dense texture comes from melted dark chocolate, coconut oil, and a secret ingredient…PRIMAL KITCHEN™ Mayo.
I’m Melissa Joulwan, but you can call me Mel. I have a killer recipe for you today. But first, I’ll tell you a little about myself. I’m the author of the paleo cookbooks Well Fed, Well Fed 2, and the soon-to-be-released Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less (pre-order now!). I also write a blog called MelJoulwan.com (formerly The Clothes Make The Girl), where I write about my triumphs and failures in the kitchen, in the gym, and in life. I’m also a former rollergirl known as Melicious, but I’ve mostly stopped knocking people down for fun. Mostly.