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
Primal Kitchen® Sesame Ginger Vinaigrette makes this meal a snap to cook. The dressing provides all the flavor, transforming roasted broccoli and shrimp into an incredible meal with sweet, sour and mildly spicy flavors.
Broccoli really soaks up the dressing well. You’ll probably find yourself cooking broccoli this way again and again, even without the shrimp.Read More
This recipe keeps it simple, without sacrificing flavor. Broiled salmon steaks are served over seared tomatoes and peppery arugula for a warm main course salad. The salad is dressed with invigorating Primal Kitchen Lemon-Turmeric Vinaigrette, adding bright citrus flavor and turmeric’s revitalizing health benefits.
There’s a reason this cut of salmon is a called “steak” and it’s not only the shape. Salmon steaks are thick and meaty and can be just as satisfying as a regular steak. The middle bone and surrounding skin keep the fish from drying out while cooking, ensuring that your salmon will be juicy and flavorful.Read More
A buttery, meaty sauce flavored by the crispy bits of meat left in the pan is one of life’s great pleasures. Pan sauce elevates a steak or pork chop from good to amazing and turns a simple homemade meal into a restaurant worthy dinner.
Contrary to what some recipes say, you don’t need a bottle of red wine and a simmering stockpot of bone broth to make killer pan sauce. Instead, there’s a quick and easy short cut that makes delicious pan sauce possible at a moment’s notice. This shortcut has been mentioned before, but it’s worth mentioning again because it reveals how easy it is to make really good pan sauce.Read More
Cooking large batches of vegetables makes it easier to eat veggies throughout the week. Pre-cooked veggies can be added to salads or served as a side dish, making both lunches and dinners easier to throw together.
Roasting large batches of vegetables on sheet pans is a great way to stock your fridge with ready-to-eat veggies. Another easy strategy is filling up the slow cooker and walking away for a couple hours.Read More
If you don’t already keep a few cans of high quality tuna packed in olive oil in your pantry, this recipe is a great reason to start. The meal comes together quickly, with dazzling results. Cherry tomatoes and garlic are seared in a generous amount of olive oil, then comes the tuna and even more olive oil to make a richly flavorful sauce.
The sauce can be tossed with your favorite zoodles (zucchini noodles) or other vegetable-based zoodle varieties, but noodles aren’t necessary to make this meal great. If you don’t want to deal with noodles, just grab a spoon and dig in. The tomatoes and tuna are delicious on their own.Read More
The whole point of sheet pan meals is to make life easier by delivering a flavorful, balanced meal to your table with very little cooking and cleanup involved. These sheet pan steak fajitas deliver on all counts. Strips of steak, bell pepper and onions served with avocado and salsa is a delicious mix of protein, colorful vegetables and healthy fat. Everything cooks together at the same time. After dinner, a cutting board, one bowl and two sheet pans are the only cleanup you’ll be stuck with.Read More