Sunday, October 30, 2016

Top 10 from the Weekend

Good morning and HAPPY HALLOWEEN to you!

How was your weekend? Ours was BUSY, but a whole lot of fun, too. I got home from Austin late on Thursday night (well, technically, really early on Friday morning) and then 6 hours later drove back into Boston for all-day appointments at MGH. I know, I probably should have just stayed at a hotel overnight. Oh, well. Anyway, it was a whirlwind few days for sure, but it was mostly all FUN stuff, so I really have no complaints. With that, here’s a top 10 list—in chronological order—from the weekend!

1. Qman’s Halloween costume. Oh my gosh, it kills me, and he loves scaring people, so it’s the cutest thing ever. The kids at CrossFit planned to dress up on Friday, so Quinn wore his too. (FYI: Mal took Quinn to CrossFit since I was at the hospital, but he snapped this photo to send to me.)

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2. Finding Dory night. On Friday night, we all got in our jammies and cuddled on the couch while watching Finding Dory. It was such the perfect way to end the week. I missed my boys!!

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3. Road trip to Maine to visit Dave and Marie! (Remember them??)

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4. Qman’s obsession with the gear magnets on Dave and Marie’s fridge. He played with them almost the entire time we were at their house. He seriously loved them. But, hey, I know we’re getting him for Christmas!

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5. Girl talk with Marie. The guys were at a brewery, the kids were napping, and Marie and I had a chance to catch up and drink wine together. It really was so nice. I missed her!

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6. A toddler throwing contest. Kidding! Totally kidding. Qman had such a blast playing inside the bounce house!

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7. Pizza night! 

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8. And using Portland Pie Pumpkinhead Pizza Dough. OMG, it was so friggin’ good!

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9. Teaming up with some friends to participate in the spin4 crohn’s & colitis cures event. Full recap coming soon!

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10. Eating Crock-Pot Black & White Pumpkin Chili for dinner on Sunday night. I didn’t have time to food prep like I normally do, so I was especially happy to have pumpkin chili in the freezer for a quick and healthy meal. Mmm!


Questions of the Day

How was your weekend? Was it busy or low-key? What’d you do?

Any fun plans for Halloween?

from Carrots 'N' Cake

Weekend Link Love– Edition 424

weekend_linklove in-lineResearch of the Week

High-protein diet causes remission from pre-diabetes to normal glucose tolerance; isocaloric high-carbohydrate diet does not.

Fasted morning exercise reduces 24-hour food intake and increases fat burning.

Natural birth prepares a newborn’s liver to metabolize fats.

Our understanding of ancient human history is still in flux.

Formula spiked with L. reuteri DSM 17938 makes the gut biomes of C-section babies resemble those of vaginally-born babies.

Converting cropland to intensively-grazed (by evil livestock, no less) pastureland “rapidly” increases soil carbon.

Men who work in the sun get less prostate cancer. Women who work in the sun get none.

How genes can predict optimal rep range.

New Primal Blueprint Podcasts


Episode 140: Gary Foresman, MD: Host Elle Russ chats with Dr. Foresman about general breast health.

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

A good guide to keto rash.

Why movement isn’t enough.

Media, Schmedia

Earlier this month, Soylent had to recall their new food bars because they were making people sick. Now, Soylent’s pulling their flagship powder for the same reason.

Framing healthy eating as “rebellion” makes teens more likely to do it.

Everything Else

A bookstore in Cairo has a “scream room” where customers can vent their frustration at life, the universe, and everything.

Australian wine researchers are exploring ancient Aboriginal fermented beverages.

I’d love to see the nutrient profile of seaweed-fed meat and dairy.

Can consumer demand for camel milk revitalize India’s semi-nomadic camel herders?

I know what I’m eating for lunch today.

Things I’m Up to and Interested In

Video I’m watching: “Why We Get Sad: How Evolution Makes Sense of Emotional Disorders.” 

Product I’m excited about: Primal Kitchen Ranch Dressing is finally real, and it’s spectacular. The team and I have been sucking down the various iterations of this stuff for the better part of a year, and now you can join the fun!

Tweet I’m pondering: “At Netflix, we are competing for our customers’ time, so our competitors include Snapchat, YouTube, sleep, etc.”

Podcast I can’t wait to listen to: Joe Rogan chats with Wim Hof, the Iceman. 

Turn of phrase I enjoyed: “Test-marketing new fears.”

Recipe Corner

Time Capsule

One year ago (Oct 30 – Nov 5)

Comment of the Week

“My amygdala (lizard brain) makes me crave insets. No crickets around my house.”  

– There’s one way to avoid insecticides. Thanks, Nocona.


The post Weekend Link Love– Edition 424 appeared first on Mark's Daily Apple.

from Mark's Daily Apple

A Michelin-Starred Veggie Stock

The truth is that lots of the world’s top Michelin-starred chefs turn up their noses at the idea of cooking for vegetarians. “Some chefs don’t see the fun in working with vegetables. But I really enjoy the challenge of creating a vegetarian dish, especially when it wins over meat lovers,” says Heiko Nieder, the head chef at The Restaurant in Zurich’s Dolder Grand Hotel, and the founder of its annual Epicure Food Festival for fellow Michelin-starred chefs (over the course of his career, he’s been awarded four stars). A fan of getting creative with veggies, he also designed an entire vegetarian tasting menu at The Restaurant, something that is extremely rare for ultra-fine dining.

One of Chef Nieder’s favorite healthy, vegetarian options on the menu is a “high-end-version of your grandmother’s vegetable soup.” To kick up the flavor without adding any fat, he uses herbs — parsley, bay leaves and thyme — and two types of mushrooms, his favorite veggie to cook with. “They make vegetable stock taste special and give it an unbelievable depth,” he says. Here, he topped the ultra-flavorful broth with tomato, basil, celery and parsley. “It’s not necessary, but it makes for a beautiful presentation and adds to your vegetable intake,” says Chef Nieder.

Make it all fall and winter, and prepare to win over vegetarians and meat eaters alike.

Vegetable Stock

Courtesy of Chef Heiko Nieder at The Restaurant

2 1/2 pounds tomatoes
1/2 pound shiitake mushrooms
1/2 pound button mushrooms
2/3 pound celery
2/3 pound onions
2/3 pound celeriac
2 garlic cloves
1/3 cup flat-leaf parsley
2 sprigs thyme
5 bay leaves
12 cups water
1 tablespoon coarse sea salt

Finely chop vegetables and saute in a large stock pot for 15 minutes.

Add water and salt and bring to a boil. Remove from the heat and let cool 30 minutes, then pass through a sieve. Top with additional vegetables and herbs, if desired.

Photos courtesy of Fabian Haefeli

Sarah Z. Wexler is a freelance writer living in Portland, Oregon. She has written for Food Network Magazine, Bon Appetit, Saveur, O, The Oprah Magazine, New York Magazine, Esquire, and Glamour, among others. 

from Healthy Eats – Food Network Healthy...

Clean Eating Slow Cooker Meatball Chili Recipe

Clean Eating Slow Cooker Meatball Chili Recipe

It’s officially fall!! My favorite time of year!!! The sweaters have come out of their summer storage, the leaves are turning into a million shades of brown and crimson, and the nights are cool and… Read more →

from The Gracious Pantry