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 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
It’s easy to be intimidated by recipes for homemade Thai curry paste, what with the long list of sometimes hard-to-find ingredients and all. So this recipe keeps things as simple as possible, using a slightly modified list of ingredients that can be found in most grocery stores. Throw all the ingredients into a food processor, blend until smooth, and in a few minutes you’ve got yourself some homemade Thai green curry paste.
Bright, vibrant, and aromatic, homemade curry paste hits all the senses. Packed with flavor and made from superfoods like garlic, ginger and peppers, curry paste is a remarkable condiment.Read More
Just like beef bone broth, the flavor of chicken broth can be transformed by adding a variety of nourishing and invigorating ingredients.
For example, here are some killer flavor enhancers: ginger, garlic, kombu, spices, herbs, citrus, coconut milk and fish sauce. Simmering these ingredients in chicken broth gives you something that’s more flavorful than plain broth, but not quite a pot a soup.
Need a basic chicken broth recipe to get you started? There’s one at the end of this post.Read More
Who can resist meat with a built-in handle? No utensils needed for drumsticks, just a stack of napkins or the willingness to lick your fingers clean. Which is a pleasure, when they’re covered with chicken fat and zesty Southwest spices.
Southwest drumsticks are coated in coconut flour and spices, baked until brown and crispy, then dunked repeatedly in spicy chipotle mayo. It’s an easy dinner or deliciously convenient lunch, so consider cooking a batch specifically to grab cold out of the refrigerator.
The chipotle lime mayo is already made for you in the Primal Kitchen. PRIMAL KITCHEN® Chipotle Lime Mayo is dairy, soy and canola oil free with no sugar or artificial ingredients. This flavored mayo has just the right amount of heat, plus a smoky chipotle flavor. It’s the perfect sidekick for these drumsticks. Once you have a jar of the mayo in your refrigerator, how else can you use this addictive (and convenient) condiment? Fish, salmon cakes, steak and chilaquiles immediately come to mind.Read More
West African nut stew is usually West African peanut stew. Peanut butter is whisked into the broth to give the stew a rich texture and slightly sweet, nutty flavor. Although a little peanut butter isn’t something that most people, even those following a Primal diet, need to avoid at all costs, it’s good to have options.
You could leave the nut butter out entirely, and the stew is still good, but the nut butter is what makes this stew unique and gives it a really satisfying flavor and texture. In place of peanut butter, almond butter can be whisked into West African stew with little noticeable difference in flavor. Cashew butter or sunflower butter can also be used.Read More
Mexican carnitas are made from meat that’s been slow-cooked in fat. Usually, this means pork braised in lard. But duck legs covered in a thick layer of fatty skin are ideal for this sort of cooking. Not only do you end up with easy, really delicious duck carnitas, you’ll have a little extra rendered duck fat in the pot to use for future cooking.
The tender, shredded duck meat is fried briefly to crisp up the edges, then it’s tossed with a cabbage slaw made from red cabbage, radishes, jalapeno peppers and cilantro. This combination of ingredients makes the slaw a brightly colored, sulfur rich, Vitamin C packed powerhouse…but you don’t have to think about that while you’re eating it. Just focus on how delicious the cool, crunchy, spicy slaw tastes with rich, crispy morsels of duck.Read More