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 you think kefir is only a refreshingly tart yogurt drink brimming with healthy probiotics, then you’re missing out on another reason it’s great to have kefir in the kitchen.
Kefir is a fantastic marinade for chicken. The acidic nature of kefir makes it the perfect tenderizer, especially for chicken breasts. Kefir also has a way of really soaking the flavors of a marinade into meat. This recipe uses lemon and dill, but any blend of herbs or spices can be whisked into a kefir marinade.
The only seasoning you need for this main course salad is Primal Kitchen® Italian Vinaigrette and Marinade. Citrus and red wine vinegar, plus thyme, basil and oregano, infuse Italian flavor into roasted vegetables and steak. Use the vinaigrette to toss the steak and roasted veg into a green salad, and the meal is done.
Italian vinaigrette makes a great marinade for meat, tenderizing with vinegar and lemon, and adding flavor with dried herbs and seasonings. Oil in the vinaigrette keeps meat moist and succulent, but all too often it’s industrial seed oil that you don’t want touching your grass-fed steak. That’s where Primal Kitchen® vinaigrettes are different. Primal Kitchen Italian Vinaigrette and Marinade is made with pure avocado oil and high in monounsaturated fats. Healthful and convenient, this vinaigrette makes it easy to eat right and eat well.
Taco salad made from seared steak, avocado, tomato, shredded lettuce, and creamy chipotle dressing is delicious without any embellishment. But if you happen to have cheddar cheese in the refrigerator and a few extra minutes to grate it and bake it, then why not make an edible cheddar bowl?
Cheddar bowls are crispy and salty and fun to eat. They can be big or small, for main course salads or appetizers. Best of all, these bowls are made from just one ingredient: cheese. If you tolerate dairy, then cheese bowls (or chips) are a tasty occasional snack.
Salade nicoise might just be the original “Big Ass Salad”. A French classic, Salade nicoise is a rainbow of ingredients arranged on top of lettuce: green beans, purple potatoes, hardboiled eggs, tomatoes, olives, fresh herbs and, usually, tuna. This recipe follows the French preparation pretty closely—with once exception. Instead of opening a can of tuna, try sardines instead.
Although there’s nothing wrong with using tuna for this salad, it’s a good idea to balance your protein intake from different sources. What do sardines have to offer? Sardines are largely free of the heavy metals other, larger fish tend to accumulate (like tuna). They provide ample calcium, iron, protein, selenium, magnesium and omega-3s.
PRIMAL KITCHEN® Caesar Dressing is everything you want in Caesar salad dressing—creamy and garlicky with a punch of lemon and pepper. It’s the perfect dressing for a simple bowl of crisp romaine lettuce, but if you want to take your Caesar salad to the next level, you’ll toss in more flavor and nutrients with smoked salmon, avocado, and kale.
This salad can be plated at home like a regular salad, or cleverly brought to work in a glass jar. Layering the dressing and ingredients in a jar stores everything neatly (no salad dressing leaks!) and keeps the salad crisp and fresh. When it’s lunchtime, just shake the salad into a bowl. The dressing will pour out on top of the greens, avocado and salmon, instantly making a Caesar salad your coworkers will envy.
For years now, all those who know me (including readers of the blog) have heard me talk about my daily “big-ass salad.” It’s been my lunch of choice for a couple of decades at least, and I don’t see that ever changing. Over the years I’ve adapted it to my personal tastes, nutritional experiments, and—lately—my keto practice.
Some people minimize vegetable intake when they’re eating keto. I’ve never found that necessary or beneficial. In fact, I highly recommend plenty of above-ground vegetables and even berries for an optimally varied, nutrient-dense keto diet. That’s my Primal take because personally I practice keto with an eye toward strategy, not restriction.