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 recipe from Caitlin Weeks, a holistic nutritionist, author and creator of the wellness hub Grassfedgirl.com.
This recipe combines the benefits of resistant starch and the deliciousness of a classic potato salad. You’ll love this (easy) Primal upgrade to a barbecue favorite!
Servings: 4 to 6
Prep time: 20 minutes plus 8 hours inactive
Cook time: 30 minutes
Sea salt and pepper
8 medium potatoes
1/4 to 1/3 cup Primal Kitchen™ Mayo or homemade
2 tablespoons mustard (gluten free)
1 bunch green onions
4 boiled eggs
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
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.Read More
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.Read More
Just when you thought butter couldn’t get any better, there’s anchovy butter. It’s an umami-rich secret ingredient that transforms simply cooked meat and veggies into an amazing meal. Don’t worry, anchovy butter won’t make your food taste fishy. Rather, it gives everything it touches a subtle, savory flavor boost. Meat tastes meatier. Veggies taste bolder.
A batch of anchovy butter can be kept in the fridge (or freezer) and sliced as needed. Melt it over steak and roasted and raw vegetables. Use it to sauté just about anything. When you have anchovy butter in the fridge, elevating a meal from good to great is so much easier. Don’t worry about fancy sauces or seasonings – just come home, throw your steak on the grill and your veggies in a pan. Then smother it all in luscious anchovy butter. It doesn’t get much easier, or much tastier, than that.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