Although we’re slowly edging into spring, there’s still enough cold days left on the calendar that are sure to find you reaching for a can of soup. I mean honestly, could a meal be any easier? Simply pop open a can, throw it in the microwave (or a saucepan if you’re feeling particularly culinary) and then sit back, relax and enjoy that bowl of dying vegetables and meat juice smothered in salt and preservatives. Wait? What? Yeah, you heard us…that canned soup you’re digging into? Probably not so good.
And here’s why…
Read MoreWe’re mixing things up here a bit at MDA and wanted to offer up ideas for (primal) healthy meal plans. What does it mean to do MDA fare, sun up to sun down? Though the choices are mind-boggling, here’s our first installment, a humble (but delicious) design for a full day’s worth of eating recommendations.
Read MoreTomatoes – yep. Vinegar – seems fine. Sugar – wait, what? Even ketchup isn’t safe from the wrath of sugar.
Think you have to ditch the bottle – the condiment bottle that is – in order to avoid these hidden sugars? Not a chance, especially if you have the baseline kitchen skills necessary to whip up some of these homemade alternatives. Read on for simple Primal recipes for ketchup, mayonnaise, mustard, barbeque sauce and almond butter. Enjoy!
Read MoreWe here at Mark’s Daily Apple love salads. And lets face it, what’s not to love? Not only is it healthy, but there is so much opportunity to change it up. You could literally go years without repeating the same salad!
However, coming up with new salad “recipes” can be a bit of a challenge…until now. Read on to learn a list of the best salad ingredients, toppings, dressings and (gasp) even some forbidden add-ins, and learn new ways to combine them all!
Base: While this doesn’t necessarily comprise the bulk of the salad, it’s a good place to start. Depending on your hunger level, start with 1-2 cups of any of the following (or a combination of several!)
Read MoreFor the 22 players on the field this Sunday, the Super Bowl represents a time to showcase their strength, power, endurance, and – perhaps most importantly – will to win. It’s a chance to be the best, to score 365 days-worth of bragging rights, and to become the owner of a much-coveted Super Bowl ring (although at this point, I think it’s best to politely ignore the fact that they’re fighting for a splashy piece of jewelry!)
For the rest of us, Super Bowl Sunday is really not much more than an excuse to laze around on the couch and gorge on chips, dip, sub-par pizza and an endless supply of beer!
Read MoreAre you doing Umame? No, it’s not the latest dance craze (thank God the Macarena has passed us by) and it’s not a jukebox. Umame is the fifth taste sensation, and until recently we Americans didn’t even know we had it. Never fear: Michelin-rated chefs are falling all over themselves to create the ultimate “umame bomb” (expect truffles, pancetta, blue cheese, bacon, garlic and the last living crustacean of whichever sea bug is most endangered at precisely this point in time).
We all grew up with the four basic tastes: sweet, sour, bitter, salty. But there is a fifth taste, umame, that translates as “savory” or “flavorful”. It’s that rich, deeply satisfying, sensual taste. Think gravy, steak, brie cheese, proscuitto, truffles, parmesan – that’s umame. Humans instinctively seek it out, which is why those low-fat chocolate cookies of the 90s failed to satisfy. We want umame. I think there’s a bit of a Primal aspect here – our tongues know how to identify what is rich and satisfying, even if we Westerners lacked the word until recently. For any doubting Thomases, Japanese researchers identified umame a century ago, and thank goodness we’re finally catching up. In the spirit of the fifth taste, here are 10 healthy Primal-minded meals that are sure to satisfy that spot:
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