Meet Mark

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...

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Category: Sauces/Dressings

Tuna Mango Salad with Citrus Poppy Seed Dressing

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!

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Thick & Creamy Labneh

Labneh is a type of Middle Eastern “cheese” made from strained yogurt. Thick and creamy with a mild, tangy flavor, labneh is typically served as a spread or dip. Although labneh can be found in many grocery stores, it’s also really easy to make at home. And if you make it with organic, full-fat cultured yogurt, it’s chock-full of good saturated fat and beneficial probiotics.

Even so, you might be thinking, “Dairy? Really?” If that’s the case, then this recipe might not be for you. It’s true that some people don’t tolerate dairy well. But it’s also true that for others, a little bit of dairy can be part of a healthy, well-rounded diet. As noted in this definitive guide, dairy resides in Primal limbo. If you do indulge, then homemade labneh can be a delicious savory treat.

Making labneh is simple: Wrap full-fat yogurt in cheesecloth and let the moisture drain out for 12 to 24 hours, depending on how thick you want it. Then, pour really good extra virgin olive oil on top and if you like, throw in some herbs and/or spices. Mint, basil, parsley, and chives are good; so are za’atar, black pepper and cumin.

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Rosemary Aioli and Kaleidoscope Fries

This is a guest post from Leslie Klenke, author of Paleo Girl, and our very own Marketing Manager here at Primal Nutrition, LLC. Don’t miss the Paleo Girl One-Year Anniversary Giveaway with over $1,700 worth of paleo prizes. Expires June 18.

Hi, friends! Leslie here, and I’m amped to be back on the MDA blog again—this time I’m coming at ya with a delicious recipe I whipped up using Primal Kitchen™ Mayo!

I’m a mayo fanatic. I used to feel gross for having an obsession with the condiment (because of the unhealthy industrial seed oils and the shame from mayo haters), but now that Primal Kitchen has launched the world’s first healthy mayo—made with pure avocado oil—I don’t have to feel like such a weirdo for dipping my fries in its creamy magic.

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Homemade Yogurt (plus Turkey Kefta & Grilled Veggies with Savory Yogurt Dressing)

If you’ve only ever eaten store-bought yogurt, then homemade yogurt is a revelation. Obviously, homemade yogurt easily surpasses Yoplait and the like, both in terms of nutrition and flavor. But you might be surprised to find out that your very first homemade batch will taste just as good, if not better, than the most expensive, high quality yogurt on the dairy shelf. And it’s so easy to make!

To make your first batch of homemade yogurt, you’re going to need a little bit of that high quality store-bought yogurt to get started (high quality meaning organic, full-fat, unsweetened, with live active cultures). The live cultures are the really important part, and the main reason that yogurt is a good choice if you eat dairy.

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Salmon & Mustard Greens with Warm Vinaigrette

Mustard greens are usually paired with bacon, or fatty pork of some kind, and there’s no argument here that it’s not a delicious combination. But the pungent mustard flavor in these dark, leafy greens is also a fine side with fatty salmon –
especially when the two are brought together with a bright honey-mustard vinaigrette.

The honey mustard vinaigrette is used two ways here, as a topping for the salmon before it cooks and as a warm sauce when the dish is served (you’ll also have a little leftover to use on a salad later in the week). This slightly sweet, tangy vinaigrette will go well with any dark leafy green so it’s a great one to whip up when your CSA box is over-stuffed with kale, mustard greens, spinach or the like. Since dark green leafy vegetables are considered one of the most nutrient-dense foods available, it’s a shame to let them wilt away in your refrigerator.

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Crispy Skin Salmon with Nori Vinaigrette

Nori is known and loved as a wrap for sushi, but you don’t need a gob of rice to enjoy the mild-flavored, toasted sheets of seaweed. Toasted nori sheets can be ground into powder (a coffee grinder works well for this) and the powder can sprinkled liberally as a seasoning for meat, seafood, vegetables, sauces and dressings. In other words, if you like the flavor of seaweed you can add nori powder to just about anything.

Like other types of sea vegetables, nori is a good source of healthy minerals, so the more ways you have to add it to your diet, the better. Mash nori powder up with butter (and melt it over meat and roasted veggies), blend it with sea salt, or, follow this recipe and whisk nori into a vinaigrette.

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