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
Furikake is a Japanese seasoning made from dried fish (bonito), sesame seeds, dried seaweed, salt, sugar, and often msg. A Primal version is easy to make–simply drop the sugar and msg–and you have a versatile seasoning for just about everything.
The ratio of ingredients can be tailored to your own taste, so simply use this furikake recipe as a guide. This particular recipe adds plenty of nori, since you can’t go wrong with a lot of nori.
Lightly toasted sesame seeds add crunch and the bonito flakes add an irreplaceable salty, umami flavor. Most grocery stores these days sell bonito flakes, or it can be ordered online. Bonito is air-dried, aged, and shaved tuna.Read More
An oyster po’ boy is a classic New Orleans sandwich made of oysters breaded in cornmeal and fried until crisp. Set on a white roll, slathered in mayo and topped with iceberg lettuce and tomatoes, it isn’t exactly health food. But if you ditch the white bread and cornmeal, the oyster po’ boy can be reincarnated as a salad that’s really good in its own right.
Fried oysters, it turns out, are a delicious salad topper. In this Primal version of an oyster po’ boy, the oysters are breaded in tapioca flour. Crunchy on the outside and juicy in the middle, they’re perfect tossed with cool iceberg lettuce, fresh tomatoes and a creamy, tangy dressing.Read More
This salmon spread, made from both poached and smoked salmon mashed with butter, is a version of French rillettes. Rillettes, which are similar to pâté, are made from blending together protein and fat. Could there be a better snack?
Rillettes are often made with pork, duck or rabbit meat and lard, but using salmon and butter is easier and a genius way to make creamy salmon spread without adding mayonnaise, cream cheese or sour cream. The blend of salmon and butter (with just a drizzle of olive oil) is flavored with chives, capers and lemon.
There’s really no reason not to treat this “spread” like a salad and eat it with a fork, but if you want finger food then serve salmon rillettes on crispy nori chips.
This salmon rillettes recipe is adapted from the book “Cooking at Home on Rue Tatin.”Read More
This is a guest post from Diane Sanfilippo, author of Practical Paleo and the wildly popular blog, BalancedBites.com.
Diane often leaves a lot of space to make her recipes your own, and this one is no exception. This recipe can easily be modified to switch up flavors, or for those following a low FODMAP diet.
If you’re looking to dress-up the wild canned salmon you’ve been buying, this is the recipe for you! It’s quick and easy, and it can be made mostly from the ingredients you tend to have on-hand.
Bonus recipe: Use Primal Kitchen™ Mayo to make an amazing dipping sauce/topping for these salmon cakes using the recipe at the bottom of the page.Read More
This is a guest post from Kendra Cardoza, author of the blog paleopaparazzi.com.
Hey hey! Kendra here. You may know me from my blog paleopaprazzi.com or my IG account where I post #KendrasSuperSalads. I’m SO excited to be guest posting on Mark’s Daily Apple today as this is my first time! As you can probably guess from the intro, I LOVE salads. I used to despise them before going paleo 2.5 years ago, but now I just cannot get enough of them! I live and breathe salads almost everyday! I’ve even have my husband addicted to them, yay for salads! I created a droolicious (my new favorite word) recipe using Primal Kitchen™ Mayo and Safe Catch Tuna that I cannot wait to share with you!Read More
Escabèche is a Spanish method of preparing fish, first with a quick, hot sear then with a long, leisurely bath in olive oil, vinegar, herbs and spices. The vinegar finishes “cooking” the fish, producing moist, flaky flesh with a tangy, refreshing flavor. Spoon the fish and sauce over greens, and an instant salad is made.
It’s hard to find fish recipes that taste better as the week goes on, but this is exactly the point of escabèche. You can eat it after 6 hours or so of marinating, or over the course of a week. While any type of white fish works well, always consider sardines or mackerel for escabèche. The spicy, vinegary sauce tames the strong flavor of fatty fish. High levels of healthy omega-3 fats and low mercury levels make fresh sardines and mackerel the perfect fish to consume. And now, you have another easy and delicious way to serve them.Read More