Category: Vegetables

Mark’s Big-Ass Keto Salad

By Mark Sisson

28 Comments

Readers, I come to you today to extol the virtue—nay, defend the honor—of the big-ass keto salad. You might not think such a thing is necessary, but you’d be surprised how many people minimize their vegetable intake when they’re eating keto, believing (erroneously) that vegetables must play only a small supporting role in a keto diet.

Yes, it’s true that keto is a low-carb diet, and it’s also true that vegetables contain carbohydrates. Some more than others, but even the lowest-carb vegetables contain some. But that’s not a reason to cut big, colorful, delicious salads out of your life.

Low Carb and Keto Alternatives to Mashed Potatoes

By Priscilla Chamessian

4 Comments

Mashed potatoes are almost expected as part of a holiday spread. In fact, I would argue that mashed potatoes appear on more holiday tables than a turkey or roast, because even vegans will serve them. But, if you’ve been living more ancestrally and you’ve been keeping your carbs low, you may be looking for a low-carb alternative to mashed potatoes.

Whether you’re trying to lower your carb intake or just switch things up, why not try a different vegetable mash this season? Not to worry, each of these options makes a great vehicle for gravy, and we’re all in it for the gravy anyway, aren’t we?
Carbs in Mashed Potatoes
One cup of mashed potatoes contains 36.9 g of carbohydrates. After you subtract the fiber, you’re left with 33.6 g net carbs in mashed potatoes.

If you’re limiting carbs, just one serving of traditional mashed potatoes doesn’t leave room for much else.

Mushroom and Bacon Cauliflower Rice Risotto Recipe

By Priscilla Chamessian

34 Comments

The rich flavors of salty bacon and earthy mushrooms dominate this low-carb risotto dish, turning riced cauliflower into a super-flavorful side. Cauliflower risotto is fantastic served with a main course of roasted chicken, salmon, or thick, juicy pork chops.

The recipe below is great without any additional ingredients, but if you’re really craving comfort food then fatten the risotto up a bit. Generous amounts of grated Parmigiano-Reggiano cheese or butter (or both) will do the trick. A garnish of fresh herbs like basil, parsley and chives add color and flavor.

One Pot Braised Pork and Root Vegetables and Butternut Squash

By Priscilla Chamessian

5 Comments

Once fall hits, grocery stores and farmer’s markets turn into a harvest festival, and we’re always looking into new ways to use the gorgeous root vegetables and squashes that line the produce aisle. Here, we’re making a one-pot braised pork roast with butternut squash and root vegetables that takes comfort food to the next level. Enjoy a hearty meal that warms your bones, then wrap up in a blanket and enjoy an evening of autumn bliss.

Here’s how to make it.

Packed Lunch Ideas: Alternatives to Sandwiches

By Priscilla Chamessian

2 Comments

The first week of school, you may get creative with packed lunches, but most people start getting into a lunch routine that can become boring. These non-sandwich packed lunch ideas are sure to liven up your lunchboxes. If you’re in a rut when it comes to lunches, whether it be for school or the office, try these Primal alternatives to sandwiches!

Greek Gyro Salad with Avocado Tzatziki Recipe

By Priscilla Chamessian

6 Comments

I had Greek tacos at a friend’s house one day, and I’ll admit, I was skeptical. But one bite, and my mindset immediately switched to inspired. I couldn’t get enough of the fresh Mediterranean flavors alongside silky avocado. That’s why I created a deconstructed version, a Greek Gyro Salad Recipe.

Here’s how to make it.