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Chicken is the reliable go-to protein our editors turn to night after night when they want to get dinner on the table. But just because it’s an old standby doesn’t mean we can’t get excited about it! Here are the five recipes we’re loving lately — they’re all packed with flavorful ingredients and are anything but boring.
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Even though cooking raw meat in your slow cooker straight from the freezer is a no-no, that doesn’t mean all ingredients from the freezer are off limits when it comes to this ultra-handy appliance. The slow cooker is always reliable for delivering easy dinners, and when you start with your freezer, you’ll see it can be easier still.
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If you’ve shopped for kitchen cabinets lately, you, like me, may have wondered how to become independently wealthy. So far, I’ve managed to avoid ever having to buy cabinets, but as I come closer to jumping off the high dive into a full reno of our kitchen, it’s gonna have to happen. And I am clearly in the wrong business, because there is some $$$ in cabinets.
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Everyone loves brisket, a Texas staple. Texans — Tejanos — are especially obsessed. My beer-braised brisket is fork-tender, perfect for a crowd, and requires no babysitting. Place it in the slow cooker and go about your day. Your family will love it, and football fans will adore it!
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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!
I’m thrilled to share Cristina Curp’s success story today. You might know her as the creator (and chef) of The Castaway Kitchen. And she’s now the author of the brand new Made Whole Cookbook, just out this week—a book I was proud to write the foreword for. She’s got an inspiring Primal story to share as well as awesome recipe and generous giveaway today. Enjoy, everyone!
You’d think a foodie with restaurant chef experience would have their food situation down pat right? Well, this chef didn’t. While I have always loved fresh foods, veggies, cooking from scratch and more…I found myself about to turn thirty and pretty damn unhealthy. Living with what was probably leaky gut and definitely a predisposition to autoimmune disease as a kid, I was sick, a lot. Combined with being overweight for as long as I can remember and a diagnosis for Hidradenitis Suppurativa when I was 13. I settled into a subpar quality of life and just dealt with it.
A constant parade of binge eating and crash diets. The constant struggle to not only cope with my debilitating skin condition but hide it from others too. How I lived like that? The person I am today hardly knows. What I do know is that I was able to turn it all around.
Obese, pre-diabetic with chronic fatigue and inflammation. Two years post-partum, depressed and about to thirty, things felt dire. Dire enough for me to stop playing the ol’ “but I eat healthy enough” excuses in my head. So I began to research alternative remedies for my skin condition, and I found a post on Robb Wolf’s website, and then a book titled The Hidden Plague by Tara Grant. There it was, in black and white. FOOD AS MEDICINE. DIET TO REMISSION.
Down the ancestral health rabbit hole I went. Sort of like the Goldilocks of elimination diets and healing protocols. I tried them all. Whole30®, Paleo, Primal, Autoimmune Protocol, Specific Carbohydrate Diet. With each passing month, I got better. What one approach didn’t do for me another did. I saw enough improvement to know that I didn’t want to give up.
I had a newfound love for moving my body, lifting things and connecting with nature. This crazy venture of mine had become a full-fledged lifestyle.
All of my N=1 experiments pointed to keto. However, there weren’t many keto resources two years ago that spoke to my ancestral health roots. So, I did the Primal Blueprint Program! From there I tweaked my macros, lowered carbs, kept out the foods I learned were inflammatory to me via the autoimmune protocol.
I became fat adapted. I had energy. Visceral fat melted off of my body. Brain fog lifted. I had boundless energy. It was the missing piece to my puzzle.
This AIP-Paleo-Keto mashup I call life has been liberating and empowering. Most of all the major commitment to my health and to myself has been cathartic! I have found remission, I love my body and I’m living the life I always wanted.
Made Whole is my gift to this amazing community that helped me heal. A book to empower, inspire and guide others. A book full of amazing recipes so you enjoy every bite of your own journey.
Made Whole Cookbook by Cristina Curp | @thecastawaykitchen | thecastawaykitchen.com
No-cook meals don’t have to be boring. These delicious avocado boats come together in minutes. Canned wild-caught salmon is a fantastic affordable option that delivers omega-3 fats and protein. I always opt for the boneless, skinless version. Mixed with crunchy and spicy radishes, sweet and juicy blueberries, and creamy mayo, it makes this seafood salad absolutely stunning. So many textures, flavors and colors packed in to one easy meal.
Makes 2 servings
Prep Time: 10 minutes
Ingredients
Instructions
• Cut the avocado in half and remove the pit. Cut a ¼-inch grid pattern in to each avocado half with a paring knife. Use a spoon to scoop out the few squares of avocado where the pit used o be and surrounding area. You want to make space for the salad.
• Place the scooped-out avocado in a small bowl. Add the blueberries, sliced radishes and parsley. Drain the salmon and use a fork to flake it into the bowl.
• Add the mayo, salt and pepper. Mix until well combined. Then spoon half of the mixture into one avocado boat and the rest into the second. Give them a squeeze of lemon (if desired) and serve with pickled onions on the side.
Substitutions:
Per Serving: Calories 450, Fat 36.9, Carbs 13g, Fiber 7.5g, Protein 19.1g
Enter HERE to win one of three signed copies of The Made Whole Cookbook. And for good measure, we’re throwing in the entire line of Primal Kitchen® Avocado Oils, Condiments, Dressings and Marinades for each winner. Winners will be chosen at random on 7/25.
The post The Missing Piece To My Puzzle (Plus a Recipe—and a Giveaway) appeared first on Mark’s Daily Apple.
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“How to Cake It” is my favorite YouTube channel. But actually baking one of her cakes?
It kind of destroyed me.
I’m an unfussy home baker. I’ll make a one-layer cake or a crumble or maybe a blondie, but I stick to simple and not necessarily aesthetically elaborate desserts. My frosting is swoopy and my cookies are unadorned.
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My kids love smoothies, so I’ve been tossing those bags of frozen fruit into my shopping cart for years. It’s a no-brainer in the winter, too — of course a bag of frozen strawberries is going to be less expensive than a carton of out-of-season (and probably terrible-tasting) fruit! Plus, frozen fruit makes the smoothie extra frosty.
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We love classic burger condiments as much as the next person. But what if we told you that you could spread your burger bun with baba ghanoush, top the burger patties with sun-dried tomatoes, and opt for goat cheese instead of cheddar?
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What would you add jalapeños to, if you could add jalapeños to anything in the Costco food court? That’s not a hypothetical question at this Costco in Mexico, where the toppings bar in the food court has dispensers full of free jalapeños, and you can have as many as you can handle.
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You can’t beat the convenience and affordability of frozen vegetables, so naturally I’ve been on a mission to make a bag of frozen broccoli taste like a million bucks. And, you guys, I finally nailed it. This easy technique will have you buying frozen broccoli in bulk because yes, these florets really are that good.
You’ll roast the florets in a very hot oven (450°F), top them with Parmesan cheese, and finish the dish with a generous squeeze of lemon juice. The result of your (very minimal) effort is the fastest side dish suited for just about any dinner.
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