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
This is succulent pulled pork with an Indian twist. The pork is swimming in a fragrant coconut sauce rich with spices like garam masala, turmeric, coriander, and cinnamon (plus, lots of onion, garlic, and ginger).
This recipe is made in two parts. First, cook the pork shoulder. Then, simmer the coconut curry sauce. Using one pot, the Instant Pot, for both steps keeps the cooking time and the dirty dishes to a minimum.
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.
This salad is a riot of flavors. Shredded pork is tossed with cool, crunchy veggies (like kale, cabbage, cucumbers and mint) and dressed with tangy coconut-lime dressing. It’s a salad that is many things at once: rich, light, meaty, fresh, filling and healthy.
The pork is so easy to make—just throw pork shoulder in an Instant Pot and let it do its thing. It’s complete comfort food. You can make this pork shoulder again and again for different meals. But when you’re in the mood for a really flavorful salad, then toss the pork into this super-bold blend of raw veggies and bold, funky dressing. Lime juice, fish sauce, coconut milk and avocado oil whisk together in a dressing that’s like no other.
You really can’t go wrong with Brussels sprouts and bacon. Roasted together, this is a vegetable side dish fit for a holiday feast or even a simple weeknight meal. What makes this particular version extra tasty is a splash of Primal Kitchen® Balsamic Vinaigrette.
Tangy and sweet, Primal Kitchen Balsamic Vinaigrette isn’t just for greens. It’s a perfect marinade for vegetables, too. Made with avocado oil, this vinaigrette is a flavorful and healthy option for high-heat roasting and grilling and coats your veggies with monounsaturated, heart-healthy fats and antioxidants.
You’ll love Primal Kitchen Balsamic Vinaigrette with Brussels sprouts, but try it with any of your favorite roasted veggies. It’s an easy way to add special flavor and more nutrients to almost any type of roasted vegetable.
This curried pork frittata is a high-protein and high-fat meal that’s perfect for brunch or dinner. It’s a frittata, basically, with added flavor from coconut milk (or whole cream), ground pork, curry powder, and fresh arugula. The texture is light and airy and the flavor is rich and buttery.
An egg is a superfood that makes it easy to eat healthily. Eggs are widely available, easy to cook, and can provide a quick and simple meal any time of day. Inside that shell is healthy fat, protein, vitamins and minerals. What is there not to love?
Guacamole is an easy sell. Put a bowl out at a party, and immediately the entire group is hovering over the bowl ready to dip in. So, imagine what might happen when a bowl of bacon guacamole is served. Stand back—this is a flavorful, high-fat snack that people are going to run towards.
Basic guacamole doesn’t really need a recipe. In essence, it’s just avocados, lime and salt. However, if your usual go-to has tasted a little ho-hum lately, this recipe will guide you back to an amazing bowl of guacamole. Ripe avocados are mashed with shallot, garlic, cilantro, lots of lime, and yes, bacon. Bacon is the perfect salty, crunchy topper for guacamole.