I’ve long espoused a fairly low-carb lifestyle for optimal health, but “low-carb” means different things to different people.
For some, it means eating the fewest carbs possible, as in a strict carnivore diet or something more like carniflex, a meat-centric approach that strategically includes some plants.
For others, it means a keto or Atkins-style diet that restricts carb intake.
Some people don’t count carbs at all but still consider themselves “low-carb” because they eat mostly meat, eggs, and vegetables, and they limit things like grains, fruit, legumes, and added sugars. Sound familiar? That’s the classic Primal or paleo approach.
What all these low-carb folks have in common is that they need to decide what to eat day in and day out. Thinking about food all the time can become tedious, especially when you’re trying out a new way of eating and don’t know what’s “allowed.” It’s tempting to sort foods into discrete categories based on macronutrients (carbs, fat, protein) and quality (“good” versus “bad” foods) to reduce decision fatigue.
If you’ve spent any amount of time here on Mark’s Daily Apple, you know we love our vegetables. Plant foods are powerhouses of nutrients and antioxidant action. They’re the backbone of a solid Primal diet, and the main event in my signature Big Ass Salad. But the issue of nightshades has come up quite a bit over the years. Nightshade vegetables, which are vegetables that belong to the Solanaceae family of plants, include a long list of veggies and spices: eggplant, potatoes, peppers, tomatoes, tomatillos, pimentos, paprika, cayenne pepper, hot sauce, etc. (Black pepper isn’t a part of this list.)
I do eat a lot of these foods, but they’re not for everyone. In this article, we’ll dig into why some people simply can’t eat them, and how to tell whether you should eat them or not.
Potentially controversial statement alert: burgers are the most perfect food.
Hear me out.
Burgers are delicious. They are portable. As meat goes, ground beef is relatively affordable. It takes less than 10 minutes to cook a burger on the stovetop or grill. Kids and adults like them equally.
Most of all, they are endlessly adaptable. Burgers are the vanilla ice cream of main dishes: great on their own and also a perfect canvas upon which to build your culinary masterpiece.
The problem is, since burgers are ubiquitous in the fast food world, they sometimes garner an unfair reputation for being unhealthy. Not so! Sure, a drive-thru burger isn’t the world’s healthiest food. Nor is it the worst by a long shot. In any case, there are ways to take a basic burger and build a healthier meal.
It’s time burgers ascend to their rightful place in the food hierarchy—at the top, obviously. First, though, let’s give them a little glow up to make sure they are as nourishing as possible.
Before I had kids, I thought I’d be that mom who cooks and bakes endlessly with her kids. After all, I enjoy being in the kitchen, so why wouldn’t I want my sweet offspring by my side as I lovingly prepare meals for the family. Ah, to be that young and idealistic again. Every year we get busier and more pressed for time, and—in my experience, at least—cooking with your kids makes everything take three to eleven times longer. Gone are my ideas of being Betty-Crocker-meets-Mary-Poppins in the kitchen. I have new priorities now: I need to be time-efficient. I want to feed myself and my kids nutritious foods. I refuse to prepare separate meals or snacks for kids and adults. My kids should learn their way around the kitchen, which means giving them age-appropriate tasks. Most days we manage dinner together, but the rest of the day is a whirlwind. Snacking is something of a contentious topic in the ancestral community. Sincere kudos if your family can stick to set meal times with perhaps one planned snack interlude. Realistically, though, snacking happens here. Rather than fight it, I try to have quick, healthy options that check my four boxes above. These are some of my top picks. Add yours in the comments section. Instantly download your free Guide to Cooking Fats and Oils Dips & Spreads Veggies with ranch dressing. Use raw vegetables like celery, carrots, snap peas, broccoli, cauliflower, and mini sweet bell peppers, or leftover roasted asparagus or Brussels sprouts. To make a thicker dip, mix the ranch with sour cream to get the consistency you want. Frozen chicken skewers (I get mine at Costco) dipped in barbecue sauce or a quick peanut sauce. This one uses tahini, or you can use almond butter instead. Guacamole with raw vegetables or pork rinds. To uplevel the experience, try this recipe for Bacon Guacamole with Cheddar Chips. Apples, pears, or celery with nut butter. Hummus with veggies. Classic hummus is easy to make or buy pre-made if you eat chickpeas, but you can also make delicious legume-free versions like this Roasted Cauliflower & Macadamia Nut Hummus. How kids can help: Wash and cut raw vegetables and fruit with supervision and depending on age. Pour dipping sauces into ramekins. Smash avocados for guacamole. Run the food processor for hummus. Arrange the food on plates. Stuff You Can Eat with Toothpicks Cubed melon wrapped in prosciutto. Caprese skewers: cherry tomato + pearl mozzarella + basil leaf. Optional Italian or balsamic dressing to dip. Meatballs, like these kid-approved Teriyaki Meatballs. Steak “salad” bites. Leftover cubed steak topped with a few leaves of baby spinach and cheddar or blue cheese. Dip in BBQ sauce or dressing of choice. For the grown-ups, add Quick Pickled Onions. How kids can help: Cube melon or steak. Wrap prosciutto around melon. Assist with cooking meatballs. The steps are easy enough for even young kids, supervised. Assemble the skewers. Pour dipping sauces into ramekins. Charcuterie Plates Charcuterie plates … Continue reading “Keto and Primal Snacks for Busy Mom Life”
We’re lucky over here at Mark’s Daily Apple. We’ve got a solid group of individuals committed to improving their health by educating themselves on the oh-so-harmful effects of the Standard American Diet. But if you step outside this tiny corner of the Internet, there’s a whole world out there singing the praises of freshly baked bread smothered in butter substitute, hot-from-the-oven oatmeal raisin cookies, and bowls of “heart-healthy” cereal swimming in non-fat milk.
Not coincidentally, a lot of those same people are struggling with achy joints, brain fog, and extra weight, completely oblivious that a diagnosis of diabetes or high-blood pressure may soon be on the horizon.
This could, in fact, be where you are right this very second. Maybe you’ve been on the fence about cleaning up your diet. Or you’re finally fed up with being fat and foggy and have decided that you really do deserve to feel better. Or maybe you’ve been watching someone in your family deal with a chronic health issue. No matter what’s prompting your change, I’m glad you’re here, because the more people we can get to understand how food affects our bodies, the bigger impact we’ll have.
A big problem with New Year’s resolutions is not something intrinsic to the practice of resolving to make positive changes in the coming year—these can be beneficial forces in a person’s life—but with the way we word our resolutions. Word choice determines everything. Words mean things. The words we use determine everything that follows. With just slight modifications to the wording and by being more specific, these resolutions can become more powerful, more effective, and more true to our nature and our actual desires.
How would I rewrite eight common New Year’s resolutions?
These little fat bombs are the perfect treat and a great way to up the healthy fats in your diet while eating keto. We used Primal Kitchen® Peanut Butter Collagen here, but you can swap it out with vanilla or chocolate varieties. Store these fat bombs in the fridge or freezer to keep them firm. For a more chocolatey fat bomb, melt your favorite super dark or sugar-free chocolate and dip the tops of the chilled fat bombs in them. Dust with more Collagen Fuel and chill before enjoying.