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
In this Persian-inspired recipe, chicken and cauliflower are perfumed with saffron, cinnamon, cardamom, turmeric, black pepper and other spices, then roasted until crisp. The cauliflower is dotted with goji berries, pistachios and slivered almonds, and the chicken is finished with a dusting of parsley and mint. Combined, this is a fragrant, deeply flavorful meal.
This richly spiced dish isn’t just flavorful though. The spices also contribute antioxidants and protection against microbes. This recipe gives measurements for both whole and ground spices?you can choose which to use. Buying whole spices and grinding them (a coffee grinder works well) often means more potent flavor and health benefits. Pre-ground spices are more convenient. Just make sure they’re organic and less than a year old.Read More
White chili is called white chili for three reasons. One, it’s made with chicken, not beef. Two, it’s made with white beans. Three, it’s sometimes thickened with milk and flour, or cream.
Does white chili have a place at the Primal table? Absolutely. It’s easy to dispense with the milk and flour, since thickening the chili isn’t crucial to its flavor. What about the beans? You can keep them in the chili if you like (although perhaps in smaller amounts than most recipes call for). Or, substitute cubes of celery root to provide a creamy but slightly firm texture that’s similar to beans. Like beans, celery root also has a neutral, but earthy flavor.Read More
Today’s guest recipe was written by George Bryant, author of The Paleo Kitchen and founder of Civilized Caveman.
I’m elated to share this recipe with you, but first let me introduce myself. I’m George Bryant, a.k.a. Civilized Caveman, and you can check me out at my home base, Civilized Caveman Cooking.
But enough chit chat… Let’s talk about ranch dressing. Looking at this recipe, you might think it’s about the peppers or filling. It’s not! This recipe was created for one reason and one reason only: so I would have an excuse to eat more of this ranch dressing.Read More
Grilled chicken tossed with crisp lettuce, cucumber, and red onion plus tangy cherry tomatoes, artichoke hearts and olives makes an amazing Greek salad when everything is doused in PRIMAL KITCHEN™ Greek Vinaigrette.
It’s not only the zesty, herbal flavor that’s amazing. PRIMAL KITCHEN™ Greek Vinaigrette is also amazing because it’s packed with healthy and nutrient-boosting avocado oil and high-ORAC oil of oregano.
It’s shocking how many jars of bottled salad dressings are filled with ingredients that can cause weight gain, spiked blood sugar and high triglycerides. But not PRIMAL KITCHEN™ salad dressings. The Greek Vinaigrette is super-healthy and has a savory blend of Greek flavors (vinegar, oregano, coriander, marjoram, lemon) that can be used to both dress salad and marinate meat and seafood.Read More
Chicken korma is an Indian dish that uses full-fat yogurt to both tenderize the chicken and make a creamy sauce as it cooks. This is a streamlined recipe, turning chicken korma into a straightforward but still very flavorful weeknight meal.
Yes, the ingredient list is long. But more than half of the ingredients are herbs and spices, most of which you probably already have on hand (although, if you’ve had them on hand for more than a year, it’s time to re-stock the spice cabinet).Read More
This Italian dish borrows an Asian trick for frying chicken: Use potato starch instead of flour and/or breadcrumbs for a crispy and gluten-free coating. Potato starch has been mentioned before as a potentially beneficial resistant starch. Unfortunately, heating potato starch can negate its RS function, which means you won’t benefit from eating it in this recipe. But it doesn’t change the fact that potato starch is gluten-free and, more importantly (if you love fried chicken), it’s a perfect crispy, crunchy coating.
Plus, with a few other easy changes, you can turn Chicken Parmesan into a completely Primal meal: spaghetti squash instead of noodles, flavorful, juicy chicken thighs instead of breasts, and only a light sprinkle of aged cheese.Read More