We’re all about easy meals here at Mark’s Daily Apple, but sometimes you want to step it up and make something a little special. Who says you can’t serve an impressive meal that’s also simple? Here, we made air fryer cornish hens over mashed root veggies with a side of roasted Brussels sprouts. It’s easy to prepare and is a step up from your typical weekday fare.
Here’s how to make it.
Read More
Readers, I come to you today to extol the virtue—nay, defend the honor—of the big-ass keto salad. You might not think such a thing is necessary, but you’d be surprised how many people minimize their vegetable intake when they’re eating keto, believing (erroneously) that vegetables must play only a small supporting role in a keto diet.
Yes, it’s true that keto is a low-carb diet, and it’s also true that vegetables contain carbohydrates. Some more than others, but even the lowest-carb vegetables contain some. But that’s not a reason to cut big, colorful, delicious salads out of your life.
Read MoreMashed potatoes are almost expected as part of a holiday spread. In fact, I would argue that mashed potatoes appear on more holiday tables than a turkey or roast, because even vegans will serve them. But, if you’ve been living more ancestrally and you’ve been keeping your carbs low, you may be looking for a low-carb alternative to mashed potatoes.
Whether you’re trying to lower your carb intake or just switch things up, why not try a different vegetable mash this season? Not to worry, each of these options makes a great vehicle for gravy, and we’re all in it for the gravy anyway, aren’t we?
Carbs in Mashed Potatoes
One cup of mashed potatoes contains 36.9 g of carbohydrates. After you subtract the fiber, you’re left with 33.6 g net carbs in mashed potatoes.
If you’re limiting carbs, just one serving of traditional mashed potatoes doesn’t leave room for much else.
Read MoreThe low-carb community was pretty pumped when coffee shops first started to serve sous vide egg bites. Until then, most breakfast options came between a couple of slices of a bagel or croissant. Coming in around $5 for two little egg bites, it was only a matter of time before people started looking for make-at-home versions.
Do You Need a Sous Vide to Make Egg Bites?
Let’s first put it out there that food cooked sous vide is delicious. The temperature is so precisely controlled that there’s virtually no risk of overcooking or undercooking, and for the most part, it’s a hands-off cooking method. Still, it’s cost-prohibitive for a lot of kitchens – you’re looking at a couple hundred dollars for a decent system, which is more than the average household wants to spend on an appliance they’ll use only occasionally.
The solution? These adorable little egg bites are not actually made in a sous vide, but instead in an Instant Pot. The end result is a light and fluffy egg bite bursting with flavor. Ideally, these egg bites would be made in a silicone egg mold, but they also turn out well in ½ pint mason jars. If you don’t have an Instant Pot, there is an oven modification below.
This recipe makes 10 egg bites (5 egg bites of each flavor) which are great for an on-the-go breakfast or protein-packed snack. Feel free to experiment with your favorite add-ins.
Read MoreAs someone interested in the world of keto, you’ve likely heard about its incredible potential for weight loss, mental sharpness, and more. Sure, there are some overblown or downright baseless claims out there, but by and large, keto deserves the hype it gets. A well-designed ketogenic diet is a highly impactful tool for burning fat for energy, managing your weight and many chronic health conditions, supporting cognitive acuity, and promoting healthy aging.
Notice, however, that I said a well-designed ketogenic diet. With the exploding popularity of the keto diet, it’s easy to find approaches focusing only on increasing fat consumption or avoiding carbohydrates at all costs, while completely ignoring food quality and non-food factors that influence metabolism. These strategies, in my experience, miss the bigger picture of what keto should be—and what is possible with the keto diet.
Read MoreEnchiladas are often a mess of ingredients in a casserole pan, the two main ingredients being tortillas and a heavy blanket of cheese. But it doesn’t have to be that way. In this Primal enchilada recipe, it’s all about the meat.
Chuck roast is slow-cooked and tender with a thick, mildly spicy sauce, and the possibilities for toppings are endless.
Here’s the recipe.
Read MoreI had Greek tacos at a friend’s house one day, and I’ll admit, I was skeptical. But one bite, and my mindset immediately switched to inspired. I couldn’t get enough of the fresh Mediterranean flavors alongside silky avocado. That’s why I created a deconstructed version, a Greek Gyro Salad Recipe.
Here’s how to make it.
Read MoreChicken is a great Primal protein on its own. Add in herby ranch flavor and a fast cook time from the air fryer? Perfection.
The air fryer’s quick cooking time means it cooks before it has had a chance for the chicken to dry out. With only six ingredients, a few minutes of prep time, and 25 minutes hands-off in the air fryer, this ranch chicken will become a go-to recipe for those busy nights.
Here’s how to make it.
Read MoreThe flavor and aroma of smoked meat scream summer to me, especially after spending the last eight years in North Carolina. If you want to try your hand at smoking at home but don’t have a dedicated smoker, you can actually transform your propane grill into a makeshift smoker.
You can use this same set-up to cook any meat from chicken wings to brisket to pork roasts. Turning your grill into a smoker is fairly simple. All you need is:
A full tank of propane
Wood chips
Aluminum foil
Time – smoking takes longer than grilling, especially for large cuts of meat
In this post, I’ll walk you through transforming your gas grill into a smoker and then show you how to make simple, tasty smoked pork chops that will get you hooked on smoking meats at home. Get ready to get smoky!
Read MoreMaking prime rib at home can be intimidating, but we’re going to show you a simple grill-to-oven method that is virtually foolproof. This may become your new go-to recipe when you want to impress! This prime rib starts on a gas or charcoal grill with wood chips to infuse it with a smoky flavor. If you have a smoker, by all means use that for the smoking portion. It is then finished in the oven to get a crispy browned exterior and a juicy, medium-rare interior. A variety of wood chip varieties can be used for beef, but for this recipe we like cherry, apple or pecan. For a bolder flavor, you can try hickory or oak. We highly recommend salting the prime rib the night before and letting it rest in the fridge in a pan with a rack. This will give the meat more flavor and be more tender after cooking. We serve the prime rib along with our Primal Kitchen Steak Sauce. Ingredients 5 lbs. boneless prime rib Salt 1/4 cup unsalted butter 2 Tbsp. fresh thyme leaves 3 Tbsp. chopped sage leaves 2 tsp. Black pepper 8 cloves grated garlic Primal Kitchen® Steak Sauce Directions Pat the prime rib dry. Liberally salt your meat on all sides and place it on a rack in the fridge overnight. The next day, take the meat out and allow it to rest at room temperature for an hour. Melt the butter and mix in the thyme, sage, pepper and garlic. Rub the mixture all over the meat and place it in a cast iron pan. We used a cast iron grill pan since it was too big for our regular cast iron pan. While the meat is resting, soak some wood chips for about 20 minutes. Beef can withstand many types of wood for smoking. Many people like using hickory or oak, but for this we like fruit tree chips like apple, cherry, or pecan. For less than $20, you can purchase a smoker box, which is a metal box with holes that holds wood chips in your grill. Or you can do what I did and make your own smoker out of heavy-duty aluminum foil. Either way, drain your wood chips thoroughly. Place them in the smoker box or in the center of a large square of foil. Wrap the wood chips in the foil, then use a knife to poke some holes in the top of the foil packet. This will allow fragrant smoke to emanate from the package. Turn one side of your gas grill on to high heat. Place the foil packet with wood chips on the side that’s heating up. Cover the grill and allow it to come up to temperature and for the wood chips to start smoking. This will take 30 minutes or so. Once you see a good amount of smoke coming from the foil packet, place the pan with the meat on the opposite side of the grill (the … Continue reading “Smoked Prime Rib Recipe, Without a Smoker”
Read More
Ⓒ 2023 Mark's Daily Apple
