The popular story of how low-carb diets work goes something like this: Reducing your carbohydrate...
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
If a spice jar of turmeric has been sitting unused in your spice rack, here’s an idea: add a dash to scrambled eggs. It’s an easy way to add turmeric to your diet. If you want a double hit of turmeric, keep a nub of fresh turmeric root in the fridge, and grate a little over eggs once they’re cooked.
First, heat a tablespoon of fat in a small saucepan. Butter, ghee, and coconut oil are all great choices with turmeric, but if you haven’t tried red palm oil with scrambled eggs, give it a try. The heavy texture of red palm oil thickens the scramble, so it’s almost like eating an omelet. Plus, there’s something about the flavor of red palm oil that’s really great with eggs.
These keto-friendly muffins are hands-down one the best gluten-free, low-carb muffins out there. Even with only a trace of sugar per serving (sweetened with stevia), these muffins really taste like a treat worth getting out of bed for. They’re fluffy and moist with a smooth cake-like texture, proving once and for all that you don’t need white flour, sugar, or a long list of not-so-natural ingredients to make a genuinely delicious muffin.
The main ingredient list is short: almond flour, egg, butter and whipping cream, plus the necessary salt, baking soda and baking powder. A little almond extract and liquid stevia add flavor and sweetness, but honestly, you can omit sweetener entirely and the muffins still turn out great—especially, if fresh blueberries are added.
This curried pork frittata is a high-protein and high-fat meal that’s perfect for brunch or dinner. It’s a frittata, basically, with added flavor from coconut milk (or whole cream), ground pork, curry powder, and fresh arugula. The texture is light and airy and the flavor is rich and buttery.
An egg is a superfood that makes it easy to eat healthily. Eggs are widely available, easy to cook, and can provide a quick and simple meal any time of day. Inside that shell is healthy fat, protein, vitamins and minerals. What is there not to love?
This cornbread isn?t made with corn at all, but it sure tastes like the real thing. Buttery and slightly sweet with a rich, cake-like texture, Primal cornbread is the perfect side with a bowl of chili or stew. It can also be used to make cornbread stuffing when Thanksgiving rolls around.
What makes Primal cornbread taste better than all the others is combining finely ground almond flour with cassava flour. The cassava flour is the real secret, because it gives baked goods a smooth, rich texture. This bread has no graininess, no coconut flavor, and only real, whole food ingredients like eggs, butter, and honey.
Normally, I’m deep in the thick of nutritional research or other heady topics midweek. Today, not so much. I have coffee on the brain after trying a few new concoctions recently. As I’ve noted in the past, coffee is a welcome part of the Primal Blueprint. Unlike traditional paleo, there’s no conflict here. While living healthily and sleeping well mean I don’t depend on coffee for energy, I consider it a positive staple in my diet, not to mention a pleasant ritual in my day.
I’ve gone into extensive detail about the copious benefits—to overall health, to disease prevention, to cognitive function, even to fitness performance—in the past. Today, I’m all about the actual intake. There’s plenty to the why, but this post covers several Primal ways to enjoy it right now. Let’s dig in….
Hardboiled eggs are a perfect snack, but even a perfect snack can get boring sometimes. This recipe offers a slight variation—and, oh, what a difference! A mild-flavored hard-boiled egg turns into an umami flavor bomb. This egg practically melts in your mouth, thanks to a yolk that is creamy and runny instead of dry and chalky. The soft, rich middle is a delicious contrast to the salty flavor and firm texture of the outer egg white.
Try a soft-boiled egg once, and you might never go back to hard-boiled. The change is easy to make—simply boil the eggs a few minutes less. Eggs are the ultimate Primal food source, full of protein, healthy fats, and a variety of vitamins and minerals. The more ways you can enjoy them, the better. A carton of soft-boiled tamari and kombu eggs is a healthy and easy go-to snack to keep in the fridge.