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 post is an update to an earlier post version.)
A Big-Ass Salad, as you know, is a perfect main meal of the day. However, with a little creativity there’s no limit to how (or when) you can enjoy your favorite combination of vegetables, greens and more. While Primal Kitchen® now offers a literal rainbow of 11 ready-made dressings and marinades that are all natural, whole-food, and fully Primal choices (including vegan and Whole30®-approved options), there’s always room for DIY creativity to fit your favorite salad varieties. Check out these 10 Primal-worthy ideas—and share your own in the comment section. Enjoy!Read More
Today’s post is served up by the folks at PaleoHacks.com. Thanks to their team for the awesome recipe ideas. Hope you all enjoy!
Get ready to drink your way to health with this nutritious Protein Shake Roundup!
Smoothies and shakes can get a bad rap for spiking your blood sugar—especially ones with artificial sweeteners. But with the addition of protein from a healthy source—like collagen peptides or protein powders—smoothies and shakes can make a great snack or meal replacement.
These guilt-free smoothies and shakes are made only with wholesome ingredients and natural sweeteners—no dairy or processed sugars here! You’ll be surprised at how some of these healthy shakes and smoothies drink just like dessert.Read More
As we move toward September, we might be thinking of Labor Day parties or fall tailgating weekends—events perfect for a barbecue spread. But when you’re eating Primal, keto or otherwise low-carb, traditional barbecue fare isn’t always the ideal choice. Even when you’re throwing a party centered on grilled meat, it’s all too easy for carbs to sneak into the mix. Buns, pasta salads, chips, cheese and crackers, beer, sweet tea, sodas and desserts often make up the bulk of a typical buffet. So, what’s a Primal type to do (or serve)? Here’s how to throw a low-carb barbecue feast everyone will love.Read More
Eating well means different things to different people, but I think we can agree that it should always taste good. The recipes that follow happen to be aligned with Whole30® eating guidelines—but more importantly, they’re all meals and snacks I would eat anytime. If you’re planning your first Whole30 or you’re new to the Primal or keto styles of eating, the recipes below offer a variety of easy, flavorful options for you and your family. No sacrifices necessary.Read More
Most camp food is terrible or the opposite of Primal. Or both.
It’s either an expensive REI tetrapak full of wheat flour, dehydrated “meat,” and desiccated Crisco, a Dough Boy, or the entirely overrated s’more. I’ll get flak for that last one, but I don’t care. S’mores rarely live up to the hype past age 12.
Just because you’re living out of a tent doesn’t mean you have to settle for terrible, unhealthy, unappetizing food. If anything, you should be eating healthier when you camp. It feels corrosive to defile the sanctity and purity of the wild with processed junk food wrapped in plastic. You generate all this trash. Whole, Primal foods taste even better when you camp; packaged garbage somehow tastes even worse.Read More
For today’s edition of Dear Mark, I’m answering six questions from readers. First, is funding from a biased source sufficient to negate a study’s results? Second, what are some good high intensity interval training workouts that people might not have considered? Third, what can someone recovering from an ACL tear do for HIIT without triggering knee pain flareups? Fourth, how do I like to eat spinach? And finally, how and when do I like to take collagen?
Let’s go:Read More
A few months back, I put Swerve under the proverbial microscope. This time I’m looking at a relative newcomer in the alternative sweetener field. Allulose is quickly growing in popularity, since it’s both naturally occurring and virtually identical to table sugar in taste and texture. Then there’s the claim of sidestepping many of the ill-health effects associated with many other sweeteners.
I know many of you are with me when I bring a sizable dose of skepticism to these kinds of bold proclamations. So, I did my own research, asking whether it’s truly the full-flavor, guilt-free choice many suggest it is. And, if it is (or if it comes close), I wondered, what are its best uses in the kitchen?Read More
For today’s edition of Dear Mark, I’m answering several questions from readers about my own personal routines and interests as well as a Primal take on beginning fitness. First, what’s my sleep hygiene routine? Do I even have one, and how has it changed over the years? Second, how do I make sure I’m staying on track in life? What’s the “one marker to rule them all”? Third, are there any good supplements or interventions for DOMS—delayed onset muscle soreness—due to training? Fourth, what are two places I’d love to live, and live Primally? Fifth, how should a totally inexperienced person who’s just lost a bunch of weight through eating alone get started with exercise? And sixth, how do I handle myself in eating situations where I have no direct control over the quality of ingredients (oils, etc) used?
Let’s go:Read More
Today’s awesome guest post and video is offered by Head Chef Yankel of ButcherBox. If you’ve been around Mark’s Daily Apple for a while, you’ve likely heard of ButcherBox, a company close to the core Primal values of clean eating, great flavor and healthy sustainability. I’ve been a happy customer and proud affiliate since their beginnings. Today, Chef Yankel is sharing his 5 tips for getting the perfect steak every time—AND a video with 4 delicious summer recipes you won’t want to miss. (And because you’ll want to get cooking, we’re throwing in two deals for your summer barbecue planning.)
There is no better—or easier—way to treat yourself to a healthy and delicious meal this summer than by throwing a grass-fed steak on the grill, waiting a few minutes, and then eating up as much tender, hearty goodness as you can.
One of the simple joys of being the Head Chef at ButcherBox is that I get to experiment with all our amazing cuts of grass-fed beef, many of which can be a challenge to get at the local butcher or supermarket.
I’ve discovered that whether I grill a steak over an open flame or braise it in a skillet, there are a few key steps that anyone can take to get a perfect steak every time you cook.Read More
Of all the books I’ve been involved with over the past decade, including my own titles, I have to say this one is simply unsurpassed in the level of depth and detail. This book is Tania’s life’s work, and her passion and comprehensive education spills out onto every page. The incredibly informative writing and phenomenal photography was all her, and she went all-in to the extent you rarely encounter. This book literally honors Primal Blueprint Law #4: Lift Heavy Things.
The Bordeaux Kitchen chronicles Tania’s journey through wine school in Bordeaux, a butchery apprenticeship, and the gathering of her vast treasure trove of recipes inspired by French chefs, friends and grandmothers. Tania transports you to the culinarily-rich French Southwest and demonstrates how “ancestral,” nutrient-dense, grain-free French recipes are optimal for nourishing your body and mind. Highlighting the latest research in ancestral health, The Bordeaux Kitchen enlightens you about the path to healing many modern-day, chronic maladies caused by nutrient-deficient diets. This is another area of deep experience and expertise with Tania, as her ancestral health journey has been informed and inspired by debilitating chronic illness likely caused by gut dysfunction from exposure in her world travels (FYI, Kazakhstan is a bad spot for an emergency appendectomy).
Sit back, peruse the beautiful recipes and photos and drink in the observations Tania herself shares with us today about French ancestral food culture. Her words, and her book, underscore for me how much is missing from our daily experience in the kitchen. The significance of ancestral eating isn’t only about a menu—but our relationship to food itself.
Finally, don’t miss the special Mark’s Daily Apple deal I’m offering for Tania’s masterpiece book….Read More