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Slice up a peak-season tomato, eat it plain, and it will be a glorious thing. But tomatoes play extra well with others. Toss two more ingredients in the ring and you’ve got the kind of salad that only summer can bring. Take, for example, the caprese: Pair fresh mozzarella and basil with those tomatoes and everyone is happy. Here are 11 ways to mix up your tomato salad routine. Running through them all before the juiciest, sweetest tomatoes have left the farmers market for the season is highly encouraged.

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No matter how you cut it, Mondays are rough. Tackling Monday night dinner sometimes feels like the toughest job of all, but it certainly doesn’t have to be that way. Start the week with meals that can be partially or fully made in advance and reheated when you’re ready to dive into dinner. With a little upfront prep and make-ahead magic, these 10 recipes will really help spring you into the week.

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It’s Friday, everyone! And that means another Primal Blueprint Real Life Story from a Mark’s Daily Apple reader. If you have your own success story and would like to share it with me and the Mark’s Daily Apple community please contact me here. I’ll continue to publish these each Friday as long as they keep coming in. Thank you for reading!

real_life_stories_stories-1-2It all started with a shopping cart full of Marie Callender’s frozen meals, lean pockets, and cereal boxes. I had decided that I wanted to stop being fat. As an elementary schooler, this meant that I would ask my mom what this would require and follow her advice. “Don’t eat anything with over 1/3 of the calories being supplied by fat. Here’s how to do the math…” Who doesn’t love the taste of processed carbs and sugar? These low-fat shenanigans (eeeeeevil shenanigans) transitioned into the “cereal for every meal” diet, during which my uncle presented me with a dozen or two of generic cereal boxes. I loved eating it and it was what I was told would lower my body fat. As I was often the fattest body in the room during school or other gatherings, I followed any advice I received wholeheartedly. The only time I was safe from being the heaviest set soul in the building, was when I was fortunate enough for my little brother or the half dozen more obese kids in my school to steal people’s attention with their own chubbiness.

Soccer was always an integral part of my life, and I’m sure it helped my body composition, but it never solved the issue. My triathlete, body-building, never-stop-moving uncle was kind enough to help motivate me to join him in his endurance endeavors as well as provide support for the gym. I followed his body-building style, extended session workouts while simultaneously dabbling in P90X, Body By Science by Kris Gethin, and the conventional low-fat, high PUFA propaganda. I even poured my heart and soul into two years of MMA training followed by two years of wrestling in high school. The body fat wouldn’t go away. Combined with mild gynecomastia, self-confidence and self-worth was not very high. The MMA and wrestling made me feel a lot better about myself, but all too often I could be found wasting copious amounts of time watching the cooking channel, playing Call of Duty, or reading. Sedentary living was my default setting.

zach-before

All the way until college, I had a negative image of my body and no real passion in life, aside from being a health nut that didn’t appear to know what he was talking about. And then one of the ROTC cadets posted Sugar: The Bitter Truth on our Facebook group page. I was enthralled. I went straight to Amazon and bought The Paleo Diet for Athletes by Lorain Cordain. I read the book cover to cover as fast as my engineering work load at The Ohio State University would permit. Internet searches of “Paleo” inevitably led me to Mark’s site. Ever since the day I stumbled upon it in March 2011, I haven’t missed a single post! I immediately ditched all grains, sugar, soy, diary, legumes, and alcohol. I also implemented a workout regimen more in line with The Primal Blueprint’s fitness pyramid.

There was never an immediate weight loss, or anything else visibly dramatic, but I slowly gained more muscle and lost fat. Most beneficial for me though were the posts about social implications of the decisions humans make. Because of Mark, I was pushed toward my passion in life: sustainable agriculture. Somewhere in the onslaught of interesting posts, Mark created a vision in my head that we need to be more careful of how we grow food and grow it in a manner that creates high nutrient yield, while reducing pollution. These ideas inspired me to watch Peter Bane speak on campus about Permaculture. The presentation was so interesting, I changed majors from Mechanical Engineering the following day!

The other lesser acknowledged, but highly beneficial, component of going Primal is the phycological considerations. The posts about body image and accepting one’s self were highly influential to my life and raised it’s quality tremendously! The idea that I could completely ignore how I look, and focus on how I feel, while in the process of making good decisions that promote my holistic wellness and health, was liberating and motivational. I now make decisions based not on “What will cause me to lose another ounce of body fat?” but “What will make me more capable of providing benefits for society or a friend, partner, or family member?” I am now very nearly completely accepting of who I am and what I look like, and it feels so great to acknowledge that every day.

zach after

I can’t say definitively that the changes in my mind wouldn’t have occurred without Mark’s guidance, but “going primal” has been so influential that I have to give it the benefit of the doubt. Eating in a manner that minimized carbon dioxide emissions, hazardous pesticide use, nutrient runoff, soil erosion, and ingestion of toxic and detrimental compounds (sugar, processed grains, and industrial oils) while maximizing nutrients and flavor is a joy, my passion in life, and hopefully my career! I say “hopefully” because I am currently searching for employment this moment in Puerto Rico. :)

Zach

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At an age when most of us were cultivating ant farms and Chia Pets, Sarah Frey-Talley was building herself a formidable business. At 7, she and her mother started selling watermelons and cantaloupes from a neighboring farm to local grocers. At 17, she was growing her own melons, and at 19, she was navigating her way through national contracts with Walmart stores.

Today, Sarah is the force behind Frey Farms, a Certified Woman-Owned Business specializing in growing, packing, and shipping produce, including watermelons and cantaloupes, sweet corn, and squash. The company is the largest pumpkin producer in the United States and has recently become one of the leaders in the emerging watermelon juice market. (Which really makes you wonder: What do you do all day?)

We caught up with Sarah to hear her story — and to find out what’s next for the melon mastermind.

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When my colleagues and I got to talking about all the ways we couldn’t wait to inhale tomatoes this summer, Hali called out her favorite snack from Spain. Pan con tomate, which quite literally translates to “bread with tomato,” is a classic tapa that originates from the northeastern region of Catalonia. I’d eaten it while hopping from tapas bar to tapas bar in Spain, but Hali had distinct memories of gobbling it up after nights out, to cure any lingering bits of a hangover while she lived there. Always the skeptic, I wasn’t convinced.

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You know we have a slew of delicious cocktail recipes on the site, but did you know we also post recipes exclusively for social media? This past year we launched #kitchnhappyhour across Facebook, Instagram, and Snapchat, and asked influencers and editors alike to share easy cocktail recipes.

Looking for inspiration for your next party? Here are a few of our favorite recipes that you can find on our Instagram.

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We’re halfway through August and I, for one, feel like summer will never end. The 95-degree heat and high humidity feel static, eternal in their weight. But this is the trick of August — it stretches on forever and then, in one chilly night, summer vanishes. But while it’s here, it is also the most colorful month, as late-summer peaches and berries linger, and hearty greens crop up at the farmers market, and the rush of blood-red tomatoes washes over the produce stands.

It’s the month of the rainbow and you don’t want to miss it. Have you eaten your way through the rainbow yet?

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Cute pajamas are always a good idea, but never more so than when all you really want to do is stay inside and binge-watch Stranger Things. We don’t blame you — it’s absolutely disgusting out, and Stranger Things is pretty awesome.

Because we’re mildly food obsessed, we prefer our PJs to be patterned with burgers, milkshakes, and fries. Oh, and we’re pretty sure studies show sleeping in food-themed attire increases the probability of sweet dreams.

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What makes this new take on tomato toast different is the magic of chunky slices of ripe tomatoes that sit right on the cusp of sweet and savory, between fruit and vegetable. A pinch of salt brings out their juiciness, honey highlights their sweetness, and the nuttiness of whole-grain bread grounds the sandwich with a hearty foundation.

Every ingredient supports those fat slices of tomatoes. And it all comes together in just a minute.

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From Apartment Therapy → Make a Splash With a DIY Wallpaper Backsplash

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