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The Paleo Magazine “Best of 2016” nominations are in! Thank you to all who supported MDA, Primal Blueprint, Primal Kitchen and Primal Publishing by contributing. We’re contenders for eight categories in total—and now it’s time for you to choose the final winners!

Voting is already underway and ends February 15th. Paleo Magazine is also offering a special subscription discount to everyone who votes. Simply fill out the form, and you’ll get your promo code after you submit your choices.

As they say, vote early and often because each vote counts! Here are the categories we’re nominated for….

Best Blog (General Health/Wellness): Mark’s Daily Apple

Best Blog (Science): Mark’s Daily Apple

Best New Book (General Health/Wellness): The New Primal Blueprint by Mark Sisson

Best New Book (Science): The Paleo Thyroid Solution by Elle Russ

Best New Book (Fitness): Primal Endurance by Mark Sisson

Best Paleo Company (Food): PRIMAL KITCHEN™

Best Paleo Bar (Nut Based): PRIMAL KITCHEN™ Bars

Best Paleo Hiking Grub: PRIMAL KITCHEN™ Collagen Bars

Every year it’s a privilege to be nominated by you, the Mark’s Daily Apple community, and I appreciate your votes for the websites, books and products that mean the most for your Primal journeys.

Thanks, everybody! And Grok on!

The post The Nominations Are In! Now It’s Your Vote… appeared first on Mark’s Daily Apple.

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When we talk about a great steak dinner we’re really talking about the big picture of what’s on your plate. The steak is front and center, but the sides are what makes it feel special. In fact, when it comes to steak dinners, a really good side can steal the show. In this series on Steakhouse Sides we’re sharing recipes for the scene stealers so make sure you leave ample room on the plate!

When you think of creamed spinach it’s the silky texture that comes to mind, right? Rich, buttery, and luscious, creamed spinach is reason enough to go to a steakhouse — even if you’re not having steak! So it might be a bit of surprise to hear that this recipe for creamed spinach is going to deliver on all those qualities without the half-and-half or even a drop of cream. But it absolutely does, thanks to the power of your blender.

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(Image credit: Floating Kitchen)

If you’re on the hunt for a warm, comforting meal to serve your family this winter, look no further than this bowl of creamy polenta with baked chicken meatballs.

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Is there anything better than movies and popcorn? They go together like Beyoncé and Jay Z. When you think of one, the other automatically pops into your head. And movie theater popcorn, in particular, is a special breed. As soon as you walk into the theater, it hits you: the buttery, salty smell of popcorn.

It beats the microwaved version every time. When you make your own at home, or buy bags that claim they’re the “movie theater” version, they’re just never quite as good. Even when the stuff in the theaters isn’t perfect — too dry or too buttery — it just works.

So, why is movie theater popcorn so dang good? It may just be part of the movie magic; however old we get, there’s still something mystical about the movie theater. Almost everyone can remember seeing a movie they loved, and they probably had a bag of popcorn on their lap while they saw it.

But is there something more? Is the secret in the sauce? Is there a special popper? A flavored salt? We decided to investigate. Turns out, it’s a few things.

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If you guessed wood, you’re only half right! They’re made from recycled wood and plastic bottles.

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Originally Posted At: https://breakingmuscle.com/feed/rss

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