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Frozen vegetables are a smart cook’s secret weapon. They eliminate two of the biggest roadblocks in the kitchen: washing and prepping produce (hello, slippery squash and stubborn edamame pods) and the time-consuming cleanup that inevitably follows. And, they’re pretty much the easiest way to work more veggies into your diet. For anyone that turns their nose up at the thought of frozen veggies, remember: They’re flash-frozen at the peak of ripeness, and are just as nutritious as fresh vegetables. (Don’t just take our word for it. It’s been scientifically proven.)

The thing is, one bad experience with frozen vegetables can easily send us on a freezer aisle hiatus. But if you avoid these five common mistakes, you’ll be singing the praises of frozen peas (and broccoli, and artichoke hearts) in no time.

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Research of the Week

Open workspaces impair collaboration, cause workers to “withdraw” from face-to-face social contact (PDF).

Skinny-fat isn’t just a bad look. It presages Alzheimer’s.

Speaking of which, melatonin shows promise at staving off Alzheimer’s.

Aspirin, too.

If you want to be insulin-resistant, use a night light.

Yet another study shows the benefits of green spaces, including lower risks of disease and early death, less stress and anxiety, and better sleep.

New Primal Blueprint Podcasts

Episode 259: Dr. Erin Fall Haskell: Host Elle Russ chats with Dr. Erin, creator and host of Good Morning LaLa Land and author of the new Awakening: A 40-Day Guide to Unleashing Your Spiritual Powers, Life’s Purpose, and Manifesting Your Dreams.

Each week, select Mark’s Daily Apple blog posts are prepared as Primal Blueprint Podcasts. Need to catch up on reading, but don’t have the time? Prefer to listen to articles while on the go? Check out the new blog post podcasts below, and subscribe to the Primal Blueprint Podcast here so you never miss an episode.

Interesting Blog Posts

Sometimes it pays to be anti-social.

One author’s experience giving up AC. Would you?

Media, Schmedia

How bad is the tick situation, really?

The rise of woodfire cooking.

Everything Else

“While stroking an octopus, it is easy to fall into reverie.”

What are the effects of total light deprivation?

Keep drinking coffee, keep living.

Things I’m Up to and Interested In

List I agree with: Healthy condiments. The ketchup they mention is particularly good, I hear.

Movie I’m interested in: Leave No Trace.

Article that makes me realize the tide is turning: NY Times admits that juice isn’t healthy.

I’d love to see this study repeated in older folks: Weight training stops muscle aging in 22-year-olds.

Research results I can’t wait to see: Does keto make cancer drugs more effective?

Recipe Corner

• Bhuna curry sauce (just swap in avocado oil).
• More mofongo, please.

Time Capsule

One year ago (Jul 1– Jul 7)

• Are CrossFit and Primal Compatible? – Well, are they?
• CrossFit’s Criticism: How Do I Eat Enough Carbs on Primal? – Let me count the ways.

Comment of the Week

“Ha ha ha. I have always enjoyed Mark’s “typical day”. For the 90% of us who unfortunately don’t live in Malibu and write columns at home for a living before having an afternoon surf, these are funny. I will let my boss know in the middle of our morning group meeting that I have to nip out for a quick kettleball workout.”

– It’s actually Miami now.

The post Weekend Link Love — Edition 511 appeared first on Mark’s Daily Apple.

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As far as I am concerned, chicken thighs are the best part of the chicken. They’re so flavorful and easy to cook that it’s virtually impossible to mess them up. You can put them in the oven with just a bit of salt and pepper, or you can go in the other direction entirely and make something extremely rich and creamy.

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Picture this: You’ve invited everyone over for a barbecue and, as you’re chucking steaks, burgers, and chicken into your cart, you realize you need tongs, a spatula, and other basic grilling tools. You had stuff last year but it kinda got ruined (whoops!). With all you have to do to get ready for guests, you don’t have time to make another stop at Bed Bath & Beyond or Williams Sonoma to outfit yourself with equipment. Luckily, you don’t have to.

After spending more than 30 years testing products at the Good Housekeeping Institute, I’ve become pretty used to just tuning out the kitchen equipment at grocery stores. But it turns out, some of it — especially the grilling gear — is perfectly fine. And it’s remarkably inexpensive.

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Did you know that the phrase “Pantry Pests” is actually a real term for bugs that like to feed on packaged goods? The technical term includes all sorts of things like Indian meal moths, sawtooth grain beetles, cigarette beetles, and drugstore beetles. The pros know a ton of things about these pests, but as a homeowner (or renter!), all you really need to know is this: They’re going to eat your food.

A little contamination probably won’t hurt you, but regular infestations can contribute to food waste and cost you money over time. And the same factors that attract pantry pests can also attract mice. While they’re (slightly) cuter, mice pose a serious risk of contaminating your food (because they, to put it delicately, do their business everywhere) and contributing to respiratory issues (because of chemicals in their excrement).

Grossed out yet? Great! Then you’ll love this easy, quick checklist to keep your pantry pest-free.

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We’re always excited to discover new ingredients for our DIY natural beauty toolbox, and this week we’re diving deep into the surprising array of offerings from the sea. Whether you’re a beach-lover or not, you’ll love the effects on your hair, skin, nails and teeth. Ten sea ingredients to use in your beauty routine 1. […]

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Summer will always taste like cold watermelon, meaty tomatoes, and sticky-sweet barbecue chicken. June flew by and July is right on its tail, and that means we need to eat up these flavors before it is fall again!

This week’s meal plan is all about making the most of summer flavors, but in some easy, weeknight-friendly ways before it’s time for our back-to-school routine. Here’s what my family is cooking and eating this week to soak up the essential flavors of summer.

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Hopefully we all know by now to resist the siren call of infomercial products. But every once in a while, one comes along that, astonishingly, can actually change your life. Or, at the very least, make it a whole lot easier.

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A quick marinade also makes a delicious, lip-smacking sauce for these juicy pan-seared pork chops. Tamari, lime juice, coconut aminos and coconut milk blend into a sweet/salty marinade that’s simply amazing with pork. Simmer the same marinade into a sauce, and you’ll be licking your plate clean.

If you can, use bone-in pork chops every time. They’re so much juicier and less likely to turn into flavorless rubber. Although if anything could give more flavor to a boneless pork chop, this marinade and sauce combination is it.

Servings: 2

Cooking Time: 35 minutes

Ingredients

• 2 one-inch-thick (2.5 cm) bone-in pork chops
• ¼ cup tamari (60 ml)
• ¼ cup lime juice (60 ml)
• 2 tablespoons coconut aminos (30 ml)
• ½ cup full fat canned coconut milk (plus more to thin out the sauce as it cooks – keep the open can handy) (120 ml)
• 2 tablespoons PRIMAL KITCHEN® Avocado Oil (30 ml)
• Fresh cilantro or mint, for garnish

Instructions

In a bowl, whisk together tamari, lime juice, coconut aminos and coconut milk.

Use a fork to poke holes all over the pork chops. Put the pork chops in a sealable plastic bag and pour half the marinade over the pork chops. Set aside the remaining marinade in a bowl. Marinate the pork chops at least 10 minutes, and up to a few hours.

Heat avocado oil in a wide skillet over medium heat. Take pork chops out of their marinade and add the chops to the hot skillet (without the marinade). Cook 3 minutes, until nicely browned on one side (keep an eye on the pork chops, as the marinade will make them brown quickly).

Flip the chops, and cook 3 minutes more.

Reduce heat to medium-low. Add the reserved marinade that was set aside in a bowl.

Bring to a simmer and cover the skillet.

Simmer very gently for 8 to 10 minutes, until the pork chops are done and the sauce is thick. Lift the lid to flip the chops and check on the sauce every 2 minutes. The sauce will thicken and become syrup-like, and it can easily burn to the pan. Whenever the sauce starts getting too thin and looks like it is sticking to the pan, drizzle in a tablespoon or two of coconut milk and swirl it around the pan. Adding coconut milk also keeps the sauce from getting too salty.

Serve with fresh cilantro or mint.

• 274 calories
• 10 grams carbohydrate
• 23 grams fat
• 9 grams protein

The post Coconut Tamari Pork Chops appeared first on Mark’s Daily Apple.

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So you’re the proud new owner of a cast iron skillet. Whether you bought it new, scored it at a yard sale, or are finally getting your family’s heirloom skillet, there are a few things you need to know before you start cooking. Cast iron pans need a little different care than other pans, and because cast iron is so beloved (and has such a long history), there are also a few myths about cast iron care you need to steer clear of.

Here’s the absolutely beginners guide to cast iron care — including cleaning and storage, troubleshooting, and what we think you should cook in it first.

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