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 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.
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.
If you’re a mayo lover like me, you must try my crave-worthy Rosemary Aioli and Kaleidoscope Fries recipe. Heck, if you’re not a fan of mayo you should check this recipe out. I’ve witnessed plenty of self-proclaimed anti-mayo friends of mine go back for seconds of this gourmet aioli during taste-testing.
If you love this recipe and want more from me and this awesome paleo community we’ve all built together, be sure to sign up for my FREE bi-monthly eZine called Paleo Girl Magazine. To get your free subscription, join my newsletter here. You’ll receive an instant download of the current issue, and all future issues will automatically be delivered to your inbox every other month!
Time in the Kitchen: 25 minutes
Get creative! Try a variety of roots and tubers like yuca (cassava), turnips, parsnips, or jicama.