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
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.
This is a very simple recipe, with one secret ingredient: a little splash of fish sauce to add umami flavor to dark, leafy greens.
Sautéed greens are a quick and very healthy side dish for any meal. The most common set-up is olive oil, garlic and greens (which is delicious) but this recipe assumes that you want even more flavor, or perhaps a different type of flavor that will make greens more interesting (and less bitter).
Whether you’re looking for a great keto- or Primal-friendly side dish or a game day buffet item, Katie’s recipe is a delicious choice. Check it out and learn a bit more about Katie’s own ancestral diet story. Happy weekend, everyone!
You really can’t go wrong with Brussels sprouts and bacon. Roasted together, this is a vegetable side dish fit for a holiday feast or even a simple weeknight meal. What makes this particular version extra tasty is a splash of Primal Kitchen® Balsamic Vinaigrette.
Tangy and sweet, Primal Kitchen Balsamic Vinaigrette isn’t just for greens. It’s a perfect marinade for vegetables, too. Made with avocado oil, this vinaigrette is a flavorful and healthy option for high-heat roasting and grilling and coats your veggies with monounsaturated, heart-healthy fats and antioxidants.
You’ll love Primal Kitchen Balsamic Vinaigrette with Brussels sprouts, but try it with any of your favorite roasted veggies. It’s an easy way to add special flavor and more nutrients to almost any type of roasted vegetable.
Cacio e Pepe means “cheese and pepper” and that’s all you need to make this gloriously simple pasta dish. Yes, pasta. If you have a favorite brand of gluten-free pasta, go for it. If not, “zoodles” work well for this dish, too. What matters most here is not the noodle, it’s the cacio e pepe.
The type of cheese used for this classic Italian dish matters in a big way. It’s not just any cheese, it’s Pecorino Romano, an aged Italian cheese made from sheep’s milk. Don’t buy cheese labeled only “Romano,” and don’t buy it pre-grated. What you want is the real deal—a wedge of genuine Italian Pecorino Romano.
Look up the definition of “gut bomb” and you just might see a photo of chili fries. But not these chili fries. Primal sweet potato chili fries are made from sweet potato fries baked in avocado oil and topped with your favorite chili, plus a light sprinkle of high-quality sharp cheddar cheese and a drizzle of chipotle cashew cream. The method used here for sweet potatoes fries–steam first, then bake–is a great method to use any time you bake cut sweet potatoes (or regular potatoes).