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
It’s easy to forget that a pot of steamed clams (or mussels) makes a perfect weeknight dinner. It’s one of the easiest seafood meals to cook, and also one of the healthiest. Shellfish cook in 5 minutes flat once they’re in a pot of simmering liquid. That’s a quick meal, even on the busiest of weeknights. Shellfish even tell you when they’re done, by opening their shells and revealing plump meat inside. That morsel of meat is a uniquely dense source of nutrition.
A richly flavored sauce can transform a familiar meal, like salmon, into something completely new. A drizzle of this red wine and ginger sauce is all that’s needed to give plain salmon a jolt of salty, sweet, tangy and gingery flavor. You’ll be licking your plate clean.
This sauce is versatile too; any that’s left over is amazing drizzled on cooked vegetables, especially broccoli, carrots, and mushrooms. Or use the sauce as salad dressing over a raw spinach and salmon salad for lunch the next day.
This recipe for Instant Pot brisket is comfort food at its best. No fancy ingredients or complicated instructions—just simple, perfectly cooked meat and potatoes. Potatoes are optional, though always delicious with brisket. In this recipe, the potatoes are pressure cooked then cooled in the refrigerator while the brisket cooks. Cooking potatoes in the Instant Pot takes less than 20 minutes and the texture is really nice. They don’t turn mushy or watery, like boiled potatoes sometimes do.
This is succulent pulled pork with an Indian twist. The pork is swimming in a fragrant coconut sauce rich with spices like garam masala, turmeric, coriander, and cinnamon (plus, lots of onion, garlic, and ginger).
This recipe is made in two parts. First, cook the pork shoulder. Then, simmer the coconut curry sauce. Using one pot, the Instant Pot, for both steps keeps the cooking time and the dirty dishes to a minimum.
Soup doesn’t have to simmer for hours to be delicious. This seaweed soup is ready in 10 minutes, making it a super-easy lunch or dinner. It’s light and nourishing, for those days when your system craves more greens and vegetables. It’s also versatile, so if you want to throw in cooked meat or salmon, go for it.
This seaweed soup is so simple, it doesn’t even need a recipe. Just follow this basic technique….
This thick and hearty chili is slightly smoky and sweet, with a spice level that can be tailored to your taste. Borrowing a genius trick from our sweet potato pasta sauce recipe, thin strips of sweet potato are peeled into the chili. This is an easy way to add sweet potato to all sorts of dishes, as thin strips of sweet potato cook quickly and easily blend in with other ingredients.
With a simple list of ingredients and short simmering time, this chili is meant to be a convenient weeknight dinner. But do yourself a favor by cooking this recipe on the weekend, with plans to eat the chili for dinner later in the week. Chili is a meal that’s meant to be eaten as leftovers. It usually tastes better the second or third day, thickening up and becoming more flavorful.