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
Chayote squash is having its day in the sun as of late, but it’s been used for centuries in Latin American cooking and baking. The chayote squash (also known as mirliton squash) is a mild-tasting, relatively low carb, and versatile fruit with a good dose of vitamin C. Because of its hardness, you’ll definitely want to eat it cooked, but the end result will be worth it: a tender but slightly crisp fruit that bears a resemblance to pear or jicama and that takes on the particular flavors of any recipe—sweet or savory.
Note: there’s a little extra prep involved with chayote, but we think the additional few minutes are well worth the approximately 50 grams of carbs spared (full recipe).Read More
Fudge…the creamy, rich squares of pure decadence we might associate with the holidays (or with trips to grandmother’s house). A little sure went a long way, but still…. With versions that typically call for everything from three cups of sugar to marshmallow fluff to sweetened condensed milk, fudge isn’t exactly a realistic Primal option. In fact, however much we may have loved it as kids, most of us have tastes too far adapted from this level of sweetness for it to hold the same temptation anymore. (Does anyone’s teeth hurt right about now?)
But that was then. This is now—with a whole new, Primal take on this classic. We happen to think this recipe is what fudge was always meant to be—all the rich texture and creamy feel (from healthy fats)…with a fraction of the carbs. Enjoy!Read More
Many of us have memories of mint juleps in summertime. While it’s certainly a cooling drink perfect for the intense summer heat, winter’s quintessential flavors also claim mint among them. With a bright taste and fresh bite, mint juleps are often made with bourbon and syrup. That’s a little heavy (and sweet), however, for those on a lower-carb protocol like Primal or keto.
Here’s a lighter, less potent version of a julep with just as much classic flavor. Mix up a garnished pitcher for your guests at your next party.Read More
Everyone enjoys a drink at holiday parties, and going low-carb shouldn’t mean having to entirely abstain. Not everyone wants hard liquor straight up, however.
Here’s one perfect choice for the low-carb cocktail hour. With your favorite dry white wine and club soda (or sparkling water) flavored with the classic pairing of ginger and lemon, our Ginger Bliss version is a fizzy and festive option or you or your low-carb guests.Read More
Cocktails are always welcome, but this time of year nothing rings in the festivities like traditional mulled wine. Warm, spicy and rich, it’s the perfect drink for both comfort and celebration.
Regular mulled wine recipes include a hefty dose of sugar, but that’s unnecessary when you take advantage of the many incredible varieties of natural low-carb sweeteners out there. All the flavor, none of the added sugar. Tradition is back on the table.Read More
Sangria is a drink that takes on the feel and flavor of whatever fruits you put in it. Citrus, apples, even peaches are often used for traditional summer versions of both the “red” and “white” recipes. But we think this holiday version is the best yet. Light, fruity and festive, white wine and seltzer are brightened up by cheery pomegranate seeds and cranberries for a tart taste and fresh finish—all with a beautiful presentation that will add wow-factor to your cocktail serving or dinner table.Read More