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
You gotta love a meal that can be cooked and served on the same sheet pan, and will dirty only 3 other things in your kitchen. Maybe you’ll have to wash a food processor (if you rice your own cauliflower instead of buying cauliflower rice at the store) and maybe a garlic press and a spatula, but that’s about it—not bad for a healthy and tasty home-cooked meal.
The “recipe” for sheet pan chicken with cauliflower rice, olives and feta goes like this: Spread cauliflower rice out on a pan with olive oil, garlic and chicken. Bake. Add spinach, olives, feta and herbs. Serve. Eat. Enjoy.
How’s that for simple?
If you think kefir is only a refreshingly tart yogurt drink brimming with healthy probiotics, then you’re missing out on another reason it’s great to have kefir in the kitchen.
Kefir is a fantastic marinade for chicken. The acidic nature of kefir makes it the perfect tenderizer, especially for chicken breasts. Kefir also has a way of really soaking the flavors of a marinade into meat. This recipe uses lemon and dill, but any blend of herbs or spices can be whisked into a kefir marinade.
Who doesn’t love a meal that cooks itself? Especially when it’s easy, reliably delicious comfort food like chicken cacciatore? Throw this recipe into a slow cooker and come back hours later to a hearty dinner. Even better, this recipe serves 8, which should take care of more than one meal. Chicken cacciatore tastes great leftover the next day, and it also freezes well.
If you’re not familiar with chicken cacciatore, it’s classic Italian-American food. Tender chicken falls off the bone into a thick sauce of tomatoes, bell peppers, mushrooms and garlic. It’s flavorful—but in a mild “everyone’s gonna like this” sort of way.
This chicken and spinach Alfredo is a celebration of high-fat dairy and butter. If cream, aged Parmigiano-Reggiano, crème fraiche, and grass-fed butter are high-fat ingredients that your body craves, then you?ll absolutely love this easy recipe. Mix in chicken breast and baby spinach, and pour the sauce over zucchini noodles for an irresistible low-carb, high-fat dinner.
It?s true that dairy isn?t for everyone, but if dairy agrees with you, then you absolutely have to try this recipe. The Alfredo sauce is unbelievably creamy and so good you?ll eat it out of the saucepan with a spoon. It?s also easy to make?a little too easy, actually, because it?s tempting to pour it over everything?from grilled steak to sautéed greens and roasted cauliflower.
Liver is one of the most nutrient dense foods on the planet. A little bit is all you need to get a healthy dose of the vitamin A, copper, folate and zinc that liver offers. So, serving liver as an appetizer, instead of a main course, makes plenty of sense.
If you never eat liver because you’re not entirely confident about how to cook it, try this: skewer it and grill it. It really is that easy. Use chicken livers, which are naturally small and easy to skewer. Grill for about 6 minutes, then pour on the butter and fresh herbs. It’s hard to find an appetizer that is both easier to make and healthier than this one.
Primal lemon and sage chicken in cream is a riff on Jamie Oliver’s recipe for chicken in milk, an unusual recipe with a fervent following. In Oliver’s recipe, a whole chicken is roasted with an odd combination of ingredients: milk, cinnamon, garlic, sage and lemon. That odd combination turns into a roasted bird swimming in an amazing sauce scented with lemon and sage. You really have to try it to believe how good it is.
But consider trying this version first, which is richer, creamier and even more succulent. Using bone-in chicken thighs instead of a whole chicken cuts down on the cooking time and guarantees juicy, succulent meat. Using whole cream instead of milk results in a sauce that is rich and smooth instead of curdled.