Sunday, December 11, 2016

Weekend Link Love – Edition 430

weekend_linklove in-lineResearch of the Week

Researchers found an actual dinosaur tail with real feathers encased in amber.

Tibetan dogs have wolf genes that enable high-altitude living.

Giving coconut oil to heart disease patients as their staple cooking fat is totally safe.

Researchers recommend more testing of diets with low omega-6/omega-3 ratios for bipolar disorder.

Enjoying exercise might be genetic.

Sprinters have bigger hamstrings.

Does the “food coma” have a physiological purpose?

Mice achieve protection against heart disease and a longer lifespan when they eat spermidine, a compound found in aged cheeses, beans, and, well…

New Primal Blueprint Podcasts

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Episode 146: Dr. Gary Foresman—Breast Health Part 2: Dr. Gary Foresman returns to the podcast to dig even deeper into 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

The face betrays.

Each hour of lost sleep spikes car crash rates.

Why travel helps you grow.

Media, Schmedia

The difficulty of regulating kombucha.

JFK shoulda gone Primal.

How does a family-owned butcher shop in Ireland survive across the centuries?

Everything Else

A new milk substitute made from cannabis doesn’t get you stoned but might still chill you out.

Bad Santa. Is the jolly one really one to talk?

Better than stevia.

Humans are still evolving, part 27: C-sections change pelvis width.

Congratulations to Sam Poland, winner of this week’s drawing! And thank you to everyone who commented. You’ve all given me lots to consider as I plan for 2017 at Mark’s Daily Apple.

Things I’m Up to and Interested In

For a few more days this week, I’m still up for auction at one of my favorite charities, GO Campaign, an organization that improves the lives of orphans and vulnerable children around the world by partnering with local heroes to deliver local solutions.

Podcast I just appeared on: The Earn Your Happy Podcast, where I spoke about shifting your metabolism for optimal energy.

Study that I liked: Just 7 days of “sleeping low” (carb) boosts athletic performance and increases fat loss.

Resource I have to share: The Ultimate Vitamin K2 Resource, from the man who brought the nutrient into widespread consciousness, Chris Masterjohn.

Japanese news that made me smile: Japan is bribing its seniors with ramen to convince them to stop driving. And training its school children to ride unicycles.

Pet I’d get: Chicken with spliced-in dinosaur genes. Just imagine the eggs.

Recipe Corner

Time Capsule

One year ago (Dec 11 – Dec 18 )

Comment of the Week

“’CBD gets in the way and blunts some of the effects’

Pun intended?? =D”

– Actually, no! I got lucky with that one, Ruth.

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The post Weekend Link Love – Edition 430 appeared first on Mark's Daily Apple.



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The Chef’s Take: Chestnuts

Nat King Cole first started crooning about chestnuts roasting on an open fire in the 1940s, and the nostalgic scent of these plump, shiny beauties wafting from street corners remains a comforting symbol amid the frenetic swirl of holiday shopping and shindigs December usually promises.

Simply baking the chestnuts (don’t forget to score each one and give them a good soak before opening that oven door) is a surefire way to please guests, as is folding them into stuffing or using them to dot a chocolate cake. But chestnuts are rather versatile, which means chefs around the country are also using chestnuts to lend a festive touch to their winter dishes.

For Greg Guevin, chef at Russell House Tavern in Cambridge, Massachusetts, it was boredom of “the grilled vegetable platter ubiquitous to restaurants, the generic default option that gets no love” that led to him reach for chestnuts. His imaginative lasagna (pictured above) shuns pasta noodles for sheets of shaved potato that are layered with a blend of roasted chestnuts and root vegetables like carrots and parsnips. “The sweetness of the chestnuts makes the dish,” he says. Guevin amplifies it with a deep cremini mushroom-garlic-thyme jus deglazed with red wine “that helps keep the lasagna light,” he says. He then sparingly covers the “pasta” with a pecorino Mornay sauce, essentially a cheesy bechamel.


Dining at the Peacemaker Lobster & Crab Co. in St. Louis is typically a hearty affair, revolving around fried clam rolls, catfish po’ boys and chess pie. Yet Chef Kevin Nashan provides some much-needed breathing room with the bright chestnut-strewn broccoli salad on his menu. The toasted chestnuts, which add what Nashan calls “a sweet, earthy element” to the dish, are brought together with blanched broccoli, shrimp lardons and a last-chance-to-use-them-before-the-year-ends mix of pumpkin, bourbon pickled cranberries and apple cider vinaigrette. Peacemaker adds country ham to the melange, but vegetarians can easily do without the meat. A spin on the classic — and decidedly unhealthy — raw broccoli salad with mayo, cheese and bacon, it was inspired by one of Chef de Cuisine John Messbarger’s favorite rituals. “He loves family potlucks and this is his go-to dish,” says Nashan.


Just like the grilled dates and butternut squash filo pies he showcases at Opa, Philadelphia chef Bobby Saritsoglou makes a nurturing chestnut stew, kastana stifado, that pays homage to Greece. Slow simmered with the likes of crushed tomato, cinnamon, raisin and leeks, it’s served over white rice. “This is a northern Greek dish that we usually eat in December, especially at Christmas. I’d have this often with my family in the States but mostly when I visited my aunt in Greece,” Saritsoglou reflects. “To me, the aroma of chestnuts — vendors are roasting them over coals in Greece right now — signals the start of the holiday season.”

Alia Akkam is a freelance writer and former Food Network intern who covers the food, drink, travel and design realms.



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High Low High 16

Hey, friends! A very happy Sunday to you!

First things first: If you haven’t had a chance to fill out the 2017 CNC Reader Survey, please do! Tomorrow (Monday) is the final day that it’ll be open and then we’ll tally up the results later this week. Many, many, MANY thanks to those of you who have already participated. It means a lot to me!

Ok, now onto a little recap from our weekend a la High Low High where I share both the high and low points from it. I always like to end on a high note, so there’s typically more highs than lows! Here we go…

HIGH: Date night with Mal at Solstice. Hooray! We finally made it! We’ve talked about visiting Solstice for months now. We even drove down two different times to Kingston with the intention of going, but then things didn’t work out, so I’m so happy that we finally had a chance to diner there. It was totally worth the wait. The atmosphere was great. We sat at the bar and enjoyed our experience with the service, bartender, etc. The food was excellent. I ordered a chicken dish, which was awesome, but what I can’t stop talking (and thinking) about is the burger that Mal ordered. Holy cow, I had some serious food envy… so glad he shared a couple of bites with me! But, hey, now I know what I’m ordering the next time we go to Solstice. It was incredible. The burger was served on a little tray with truffle fries, homemade ketchup, mustard, pickles, and with this bacon-cheese-jam-amazingness. OMG, it’s a burger I will never forget.

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HIGH: The Salt Shack CrossFit holiday party at PiNZ. I had so much fun!

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LOW: Maybe I had a little too much fun because I woke up feeling like garbage the next day. Tito’s + soda at the end of the night was not such a great idea. Oy.

HIGH: Sweating out the booze at CrossFit the next day. My gosh, the start of this workout was brutal, but I felt a zillion times better once it was over.

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LOW: Missing Day 9 of 24 Days of Togetherness. We had a busy Friday and it just slipped our minds.

HIGH: Completing Day 8 (make a Christmas drawing) and Day 9 (make a gingerbread house) yesterday. 

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The gingerbread house was a huge hit with Qman. We bought a kit from Trader Joe’s and it turned out so well. Qman keeps calling it his “tiny house.”

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HIGH: Enjoying a business lunch with Kerrie to discuss all things Designed to Fit Nutrition. We have lots of great things planned for 2017, including our brand new web-based software, which is going to be AMAZING. We also officially hired a Registered Dietitian, so now we’re a team of three. My gosh, we are so excited for the new year!! FYI: We’re taking new clients to start on January 16, 2017.

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LOW: Canceling our Boston holiday adventure with friends. We planned to see Blink! in the city, but it was really chilly last night, so we figured it wasn’t the best idea to bring our little ones out in the cold. Hopefully, we’ll have a chance to reschedule before the holiday season is over.

HIGH: Having a low-key evening at home. We watched The Secret Life of Pets and everyone, including Murphy, enjoyed it. It was super cute. The pug was on-point!

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My evening also included a couple of “mocktails” made with Cranberry Cider, a splash of apple cider, and some apple slices. It was just what a needed after Friday night! #old

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HIGH: Finishing the majority of my holiday shopping this morning. Well, I still need to get something for my father-in-law, but I’m pretty sure we’re going to make a Chatbook for him. I think he would really love it! Anyway, here’s what I ordered, just in case you’re still looking for ideas. Heyyyy, online shopping for the win!

HIGH: Celebrating my niece’s first birthday later this afternoon. I can’t believe she’s already one!

Question of the Day

Your turn! Share a high and low from your weekend! 

P.S. Pug people: This “Winter Wonderland” video is amazing. I mean, we all know how much pugs love Christmas!! Smile



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Clean Eating Slow Cooker Taco Soup Recipe

Clean Eating Slow Cooker Taco Soup Recipe

I think most of you know by now that I have serious love for Mexican flavors. The Mexican food section of my blog is always growing because I just can’t get enough!

I did a taco soup recipe a while… Read more →



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