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
Short ribs are an underappreciated cut of meat. Slow cooking brings out their full potential, but the added time is worth the wait. But…how about all the goodness without the wait? With an Instant Pot, you get the best of both worlds. Juicy, succulent and flavorful, short ribs can be paired with any number of vegetables for stews (often a more fork-tender choice than traditional stew meat) or served separately with salads or sides. We’ve got two recipes highlighting the versatility of short ribs. (Check back next week for the second….)
For this recipe, the ribs are paired with sweet potatoes and spinach for nutrient-rich one-pot meal. And we’ve sized the recipe for a double batch of short ribs with instructions for when and how to set them aside. The result? The ease of two delicious dinners with less time and prep.Read More
It’s comfort food season, and it doesn’t get more quintessential than meatloaf. The goodness of grass-fed beef with the rich flavor of onions and Primal Kitchen Steak Sauce (yes!), topped with our Unsweetened Ketchup—it’s just like Mom would’ve made (but without the added sugar and bread crumbs). Serve up a slice with your favorite low-carb comfort sides tonight! This keto-friendly recipe offers all the nutrition and taste with none of the grains and extra carbs.Read More
This recipe takes the ingredients from stuffed peppers (rice, ground meat, bell peppers) and turns them into a meal that’s easier and faster to make. (And if you made and saved part of the delicious bolognese from last week’s Bolognese Sauce With Spaghetti Squash recipe, you’re more than halfway done with dinner!
After tasting this flavorful one-pot meal you’ll probably never bother to stuff peppers again.Read More
Once you’ve had real Bolognese sauce, you never look at spaghetti sauce the same again. Bolognese has a richly nuanced, deeply umami flavor that satisfies in a warm, homey (and foodie) way. Paired with lower carb, higher nutrient spaghetti squash, this meal makes for a true Primal favorite everyone at the table can enjoy. And with the convenience of an Instant Pot, you’ll be out of the kitchen in around 20 minutes, with dinner on the table in about 45 total. Simply cook the squash while you’re busy prepping the sauce ingredients for the ultimate in efficiency. The end result? A rich and meaty Bolognese dish that tastes as good as sauce that simmers for hours.Read More
Well, folks, I’d say this does it. When I asked the bees to come up with some Primal Thanksgiving fare, I caught the looks exchanged that suggested they saw it as a personal challenge. Now I only regret that I wasn’t there to personally sample and enjoy the results. (They didn’t save me any either.)
This week our very own Dr. Lindsay Taylor offered salient points on making a conscious T-Day plan whether you’re Primal or Primal-keto. Today the question may be answered you for you (and I’ll wager you’ll like the solution) with this full-on Primal (and mostly keto) menu. The bees have outdone themselves this time with a truly Grok-worthy Thanksgiving extravaganza. Check it out, and let us know which recipes are inspiring your holiday planning.Read More
As everyone knows, the turkey is the main event of the day—both in terms of preparation and enjoyment. Cooks spend hours prepping and basting with the hopes of a bird that puts the entire dinner crowd in awe. Guests wait in anticipation of the grand unveiling, not to mention the eating….
The end goal of every cook is succulent meat and a perfectly browned skin, but it can be a feat to balance. A “dry brining” process the day before and a creamy herb mix applied to the bird right before cooking offer a simple way to achieve the ultimate roasted look and juicy meat everyone will appreciate. The baking powder causes the skin to puff up and crisp—like turkey chicharrones.Read More