If you’ve only ever had chicken livers fried with onions or chopped up with hardboiled eggs, then it’s time to experience liver in a more decadent way. Not that Grandma’s chopped liver doesn’t hit the spot sometimes, but the smooth, whipped texture and buttery flavor of Chicken Liver Pâté is really something special. The secret ...
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Posted on May - 18 - 2012
Rebel Musician Goes Primal After Years of Hard Living
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 ...
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Posted on May - 18 - 2012
Low Carb Recipes: Creamy Chicken Mushroom Sauce
This chicken dish is also one of my go to meals when there’s a lack of time because it takes about 20 minutes or less to cook it once you know the recipe. I hope you’ll give it a try because I know you will love it!
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Posted on May - 18 - 2012
Splendid Low-Carbing by Jennifer Eloff Plays the Southern Card!
Green Beans, Bacon…Pot-Licker (or Liquor)…smells like Texas. And home.Splendid Low-Carbing by Jennifer Eloff is a Mecca for low and controlled carbers!I was all set to talk about Chile Lime Coleslaw, and then I saw a blog post by a good friend of m…
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Posted on May - 18 - 2012
Grilled Chicken Recipe with Tarragon-Mustard Marinade
Chicken breasts are marinated in a flavorful mustard-tarragon marinade and then grilled.
(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites. Right now the tarragon in my garden is in overdrive…
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Posted on May - 18 - 2012
Flavors of Sardinia: Roasted Cheese, Bitter Honey
(Photo by david.niknvscanon) I watched Anthony Bourdain’s Sardinia episode of No Reservations the other night. It made for an interesting episode since his wife Ottavia’s father grew up there. I had 2 main thoughts. One, the cuisine there rather sophisticated. For all the talk about times being tough, they sure use a variety of ingredients ...
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Posted on May - 17 - 2012
Recipe: Pot de Chocolate
During the last couple of weeks before my deadline on 500 Paleo Recipes I not only let my blogging slide, but became uncharacteristically quiet on Facebook. I promised my Facebook fans this recipe in return for their patience — this is from the upcom…
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Posted on May - 17 - 2012
Recipe: Mustard Grilled Pork Chops w/ Basil-Apricot Relish
WHOOOOOOO-DOGGIES!!!!! Have I got a hootenanny of a recipe for you today! How could it not be, with seasonally fresh and delicious apricots melding with the mustardy goodness on the chops? I just ate this a few days ago, and my mouth is seriously watering in remembrance. Any cut of pork will do for this, ...
Posted on May - 17 - 2012
How Bad is Peanut Butter, Really?
Man, you guys really love your peanut butter. I get at least one email a week from a devoted reader of the blog who just can’t shake the desire (that feels like a need) to eat peanut butter on a regular basis. They’re on board with everything else. They’ve ditched grains and vegetable oils. They’re ...
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Posted on May - 16 - 2012
Recap Low Carb Cruise 2012
I have talked about the Low Carb cruise in the past, and last week (May 6th-13th) the date finally arrived. This was the first cruise for either Laura or I, and we had to drive 16-hours and 1000-miles to get to the departure port of Galveston, TX. We were a little apprehensive about our minivan actually being ready after being in the shop for the week. We decided to break the trip to Texas into 2 days since we didn’t want to push our luck, but all travel fears were unsubstantiated. (Leaving a day early also enabled us to meet . . . → Read More: Recap Low Carb Cruise 2012
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