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
This is a guest post from Kendra Cardoza, author of the blog paleopaparazzi.com.
Hey hey! Kendra here. You may know me from my blog paleopaprazzi.com or my IG account where I post #KendrasSuperSalads. I’m SO excited to be guest posting on Mark’s Daily Apple today as this is my first time! As you can probably guess from the intro, I LOVE salads. I used to despise them before going paleo 2.5 years ago, but now I just cannot get enough of them! I live and breathe salads almost everyday! I’ve even have my husband addicted to them, yay for salads! I created a droolicious (my new favorite word) recipe using Primal Kitchen™ Mayo and Safe Catch Tuna that I cannot wait to share with you!Read More
This is a guest post from Diana Rodgers, the author of Paleo Lunches and Breakfasts on the Go, and The Homegrown Paleo Cookbook: Over 100 Delicious, Gluten-Free, Farm-to-Table Recipes, and a Complete Guide to Growing Your Own Healthy Food. Below is a recipe from her book using Primal Kitchen™ Mayo. In her book, you’ll also learn how to grow tomatoes, cucumbers, and the herbs needed for this recipe yourself! If you don’t have a green thumb and prefer to buy your produce at a farmer’s market, check out Diana’s tips following the recipe about how you can save money and still eat great on a Primal Blueprint diet. You can learn more about Diana at www.sustainabledish.com.Read More
This a guest post from Michelle Tam of Nom Nom Paleo.
Whipping up some chicken salad? Don’t you dare make a bland-tasting version tossed with plain old mayonnaise. Instead, punch it up with smoky, aromatic curry powder, crisp apples, fresh herbs, and toasted almonds. With just a few pantry items, you can radically transform a ho-hum dish into an elegant and flavorful meal.
Although this South Asian-inspired chicken salad is making its debut on my blog today, it’s been one of my favorites for years. In fact, this recipe first popped up in our iPad app almost three years ago, before making its second appearance in our cookbook. When I’ve had a long day, I just throw this salad together and serve it on a giant bed of organic lettuce mix. Hosting a party? Spoon it into cucumber cups or on endive spears for a fancy hors d’oeuvre. No one’ll guess how little time it took!Read More
This a guest post from Natasha of The Feisty Kitchen.
Broccoli Salad. I know this isn’t quite something you’d think of for the middle of January, but I got it stuck in my head, and had to make it. So there’s that. My version has a few twists in it but still reminds you of that classic Broccoli Salad that your aunt or somebody would bring over to the summer potluck!
I don’t care for raisins. Like not one bit, so I subbed in organic dried goji berries and still achieved that little hint of sweetness in the dish. Raw red onions are another one of those things I just can’t do. Luckily I do like raw shallots, so that was a perfect substitution in this recipe and I opted to add it in minced in the dressing portion rather than in a dice in the salad, so it’s just a hint. I also don’t care for sugar and soybean oil filled mayos. Gross. I was lucky enough to get my hands on some new Paleo Approved Mayo by Mark Sisson’s Primal Kitchen Foods… It’s sooo yummilicious! It’s made using avocado oil, cage free eggs, and it’s free of sugar, soy and canola! It’s amazing!Read More
Squid is a mild-flavored, quick cooking, quite decent source of omega-3s, copper and selenium. So if fish is too fishy for you, or you’re craving a new way to get your seafood fix, then this recipe for grilled squid salad is the answer. So much healthier than battered, deep fried calamari, this recipe is light, flavorful and fit to be an appetizer or main course.
Quick-cooking squid over an open flame is the way to go, pulling it off the grill just as the edges get crispy and curl under and before it has a change to get chewy. The mild flavor is made more interesting by dousing the squid in a zippy vinaigrette made from grilled lemons, garlic and lots of oregano. This vinaigrette would also be fantastic with shrimp, salmon and chicken.Read More
It’s a bit of a mystery why raw kale salads took off with the popularity they did and raw Swiss chard salads have yet to catch on. Raw Swiss chard greens are tender and milder in flavor than you might think. The stems are edible and have a pleasantly crunchy texture and tart flavor. Not a fan of cooked Swiss chard? There’s a good chance you’ll like it better raw. The leaves have a light and lemony flavor with very little of the astringent bitterness of cooked Swiss chard.
It’s that light and lemony flavor that pairs so well with something meatier, heavier and spicier like harissa lamb chops. The flavor combination of harissa lamb chops and raw Swiss chard salad is pretty much perfect. Plus, you’re getting ample amounts of vitamins K, A, C and E, magnesium and fiber from the powerhouse green, plus iron, niacin, zinc, B vitamins and conjugated linoleic acid from the lamb. What more do you need from a meal?Read More