The popular story of how low-carb diets work goes something like this: Reducing your carbohydrate in...
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 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.Read More
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.Read More
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.Read More
A blend of heart-healthy avocado oil, vinegar, and zesty herbs and spices make PRIMAL KITCHEN® Green Goddess Dressing the perfect marinade for chicken. Chives, tarragon, parsley, savory and rosemary, plus black pepper and garlic, turn plain chicken breasts into a sensational meal. All you have to do is twist off the lid and pour on the flavor.
Green Goddess dressing isn’t the only secret weapon PRIMAL KITCHEN® is wielding against bland, dry chicken. The other secret ingredient in this marinade is PRIMAL KITCHEN® Mayo. Whisked into any chicken marinade, mayonnaise adds fat and flavor, two things that boneless, skinless chicken breasts can always use more of. Mayo coats the chicken, locking in flavor and moisture and turning out chicken breasts that are tender and flavorful.Read More
Today’s guest post is offered up by Dana Monsees, founder of Real Food with Dana. Thanks to Dana for sharing this incredible recipe.
There are a ton of burgers out there in the paleo/gluten-free world. They’ve become a staple order at restaurants, where even if there aren’t many other options, you can always get a burger, no bun, on a salad. Or lettuce-wrapped, if you’re lucky.
This one is different. Prepare to have your tastebuds BLOWN (that’s a good thing) by this recipe—they won’t even know what to expect with the insane combination of your old favorites: a BLT, a burger, and sweet potato fries with ranch dressing, all made Primal-style, come together.Read More
West African Peanut Stew has many variations (different spices, different vegetables) but one thing is always the same, the broth is thickened with peanut butter (well, almost always….this delicious version is made with almond butter). Peanut butter adds a rich, creamy texture and a nutty flavor that makes this stew different from all others. West African Peanut Stew is so uniquely delicious that it’s definitely worth trying, peanuts and all.
Don’t fret. Unless you’re allergic to peanuts, a small amount of natural peanut butter every now and then won’t hurt you. And this peanut stew has a lot to offer. Besides tasting great, each bowl is filled with vitamin E from red palm oil, from spices, and vitamin K and folate from the collards.Read More