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I’m a proud feminist, and I also love to cook. Even more, I love to grocery shop. Picking out a recipe and then hitting the supermarket to put the necessary ingredients into my basket is a small thrill for me during what I’d describe as a bleak time, politically. Of course, just walking into a grocery store to go shopping or stepping into the kitchen to cook can feel like trading in your values and beliefs for age-old gender norms.

Sometimes, I get so giddy in the grocery store that I feel like a feminist failure. Am I doing this wrong? Is it possible to smash the patriarchy with one hand and pick out a package of chicken breasts with the other?

I like to think that the answer is yes.

In a world where women are regularly and systematically stripped of our right to make choices and control our own lives, grocery shopping can be an act of feminism. At least it is for me.

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RESEARCH OF THE WEEK

Preformed vitamin D, the kind found in eggs, fish, and meat, is about 5 times as bioactive as vitamin D3. This makes animal foods a rich source of vitamin D and may explain why human skin lightened after the adoption of agriculture—so they could replace the vitamin D they no longer got from hunted meat.

Deficiencies of carnitine (a nutrient found in meat) may explain some autism cases.

Some people may be overdoing vitamin D supplementation.

Given a prompt, airport visitors are more likely to walk than ride the people-mover.

Using alcohol to reduce executive control improves creative problem-solving (but not divergent thinking).

Reducing dietary advanced glycation endproducts has no effect on inflammation or cardiovascular health in overweight/obese adults.

Life purpose increases sleep quality.

NEW PRIMAL BLUEPRINT PODCASTS

Episode 177: Dr. Loretta Breuning: Host Elle Russ chats with Dr. Breuning about her research into the best way to manage these crazy neurochemicals we’ve inherited from our ancestors.

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.

• Need to Know Factors for Bone Health

INTERESTING BLOG POSTS

My 10 favorite high-fat Primal keto recipes—a guest post I recently did for Greatist.com.

Fighting yourself to lose weight (or do anything) never works.

MEDIA, SCHMEDIA

How useful are gut biome profiles?

Activity trackers have the potential to provide great data for analyzing population health, but there’s still a long way to go.

EVERYTHING ELSE

Trade routes during the Copper Age spanned long distances.

For all our access to artificial lighting, our daytime light exposure is downright pathetic.

“You make your own barriers.”

The Vatican has outlawed gluten-free bread for Holy Communion.

This past winter, California storms destroyed the only road leading into and out of a small community in Big Sur, forcing residents to hike everywhere. You’ll never guess what happened to their health.

Another reason not to eat boxed mac and cheese.

A religious tradition everyone can get behind.

THINGS I’M UP TO AND INTERESTED IN

Facebook live event I’ll be doing: Hang out with celebrity nutritionist, Primal Kitchen Cookbook contributor, and Body Love author, Kelly LeVeque, as she takes a deep dive into her health and wellness journey with me and Primal Kitchen COO, Morgan Buehler, on July 21 at 11 AM Pacific.

Contest I’m excited about that ends tomorrow at midnight—so hurry: This one. Win a Primal birthday cake kit.

Big announcement I’m excited about: The South Bend, Indiana, Primal Kitchen restaurant is officially opening on July 21! Go give ’em (and your micronutrient profile) some love.

Success story I’m digging: Andrea Boyer took her health on a 180º with Primal principles after being diagnosed as pre-diabetic and with Celiac. Today she’s loving life and coaching others to take back their vitality.

I want some: Avocado pit totems.

Concept I’d never considered: Tennis grunts are strategic.

RECIPE CORNER

• I always love NomNomPaleo’s stuff, and paleo pudding parfaits are no exception.
• Creamy tarragon chicken salad, a nice protein-and-fat bomb.

TIME CAPSULE

One year ago (Jul 16– Jul 22)

• 3 Common Types of Headache (and How to Treat Them Naturally) – No one’s head should hurt needlessly.
• The Fat-Burning Brain: What Are the Cognitive Effects of Ketosis? – How keto makes your brain work gooder.

COMMENT OF THE WEEK

“Mice eating their bones – that’s self-sufficiency!”

– You reminded me of something, Catherine. The day I turned 18, my parents kicked me out of the house. One of the most important first steps I took on the road to self-sufficiency was to start consuming my own hair and fingernails for extra protein.

The post Weekend Link Love – Edition 460 appeared first on Mark’s Daily Apple.

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(Image credit: O taste and see)

In case you were wondering, it’s always a great time for bacon. Morning, noon, and night; birthdays and Valentine’s Day; when you’re alone and when you’re with friends. Let’s face it — when you’re happy it makes you happier, and when you’re sad it cheers you up. And even though it’s especially hearty and delicious in cold weather, there’s no reason you can’t still enjoy it now that it’s warm outside.

Looking for a new way to use this kitchen staple? We’ve found the most popular bacon recipe on Pinterest, and it’s not what you might think.

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Just in time for National Ice Cream Day (yes, it’s today!), Talenti let us in on a little secret regarding the best-selling gelato flavors from their utterly delicious brand. You would think that flavors like Tahitian Vanilla Bean or even Double Dark Chocolate would be up at the very top because those are classics, right? But it turns out that they didn’t even make the top five.

Here are the most popular Talenti flavors right now — have you tried any of them?

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After months of deliberation, my father and I finally settled on the Florida Keys for our long-overdue father-daughter trip. The decision was primarily made due to its neutral proximity for us flying in from opposite coasts. Plus, it was just a place both of us had always wanted to go.

Our route would take us roughly 100 miles from Key Largo to Kew West via US 1, aka the Overseas Highway. This iconic two-lane road with 42 (!!!) bridges is one of the most scenic: Imagine limestone islets, working docks and marinas, and the most beautiful shades of aqua marine water you’ve ever seen.

It is also one of the most delicious — so long as you love key lime pie. It is almost impossible to drive this route and not notice the plethora of signs and stores selling key lime products, every single one of which touts their pie as either “The Best Key Lime Pie,” or “The Original Key Lime Pie.”

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From Apartment Therapy → How To Clean Out Your Fridge (Without Wasting Tons of Food)

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Originally Posted At: https://breakingmuscle.com/feed/rss

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Guacamole is an easy sell. Put a bowl out at a party, and immediately the entire group is hovering over the bowl ready to dip in. So, imagine what might happen when a bowl of bacon guacamole is served. Stand back—this is a flavorful, high-fat snack that people are going to run towards.

Basic guacamole doesn’t really need a recipe. In essence, it’s just avocados, lime and salt. However, if your usual go-to has tasted a little ho-hum lately, this recipe will guide you back to an amazing bowl of guacamole. Ripe avocados are mashed with shallot, garlic, cilantro, lots of lime, and yes, bacon. Bacon is the perfect salty, crunchy topper for guacamole.

Speaking of crunchy, eating guacamole with a spoon instead of dipping in a chip just isn’t the same. It doesn’t have to be a corn chip though. This Primal and keto-friendly guacamole is scooped up with chips made out of Cheddar cheese. That’s it…just Cheddar cheese. Grated and baked, the cheese melts into a crispy, salty chip that’s perfect for guacamole. (Don’t do dairy? Then try chicken skin chips.)

Time in the Kitchen: 25 minutes

Servings: 4 to 6

Ingredients

• 3 cups grated Cheddar cheese (270 g)
• 2 strips cooked bacon, crumbled
• 1 teaspoon lime zest (from about ½ a lime) (5 ml)
• 2 tablespoons lime juice (30 ml)
• 1 small shallot, finely chopped
• 1 small garlic clove, pressed
• 1 jalapeno, finely chopped (optional)
• 2 tablespoons finely chopped cilantro (30 ml)
• ¼ teaspoon salt (1.2)
• 4 ripe avocados

Instructions

Recipe Notes:

Cheddar chips don’t stay crispy long, so make them right before serving the guacamole.

Guacamole usually taste bests chilled, so either refrigerate the avocados for an hour or two before making the guacamole, or press plastic wrap against the surface of the made guacamole to protect it from air (which turns it brown), and chill for several hours before serving.

Preheat oven to 400º F/205º C.

Line a baking sheet with parchment or Silpat.

Drop heaping tablespoons of grated cheddar onto the baking sheet. Space the mounds a few inches apart. You should get approximately 16 mounds. Spread the cheddar mounds out into circles about 2 inches/5 cm wide.

Bake 8 minutes until the cheese is melted and bubbling.

Let the cheese set for a minute until it starts to solidify, then lift the Cheddar rounds off the baking sheet with a spatula. The cheese will quickly cool into “chips.” The Cheddar chips will not be perfectly round; if you want them to be, then use kitchen shears to trim the edges.

Prep all the guacamole ingredients, and have them ready so the guacamole can be mixed together immediately after the avocados are cut.

Halve the avocados and remove the pits. Use a knife to cut the flesh into small cubes. Scoop the cubed flesh out with a spoon into a medium bowl.

Sprinkle all the remaining ingredients over the avocado: bacon, lime zest, lime juice, shallot, garlic, cilantro, and jalapeno.

Use a fork to mash the avocado into guacamole with a texture you prefer, either smooth or chunky. Serve with Cheddar cheese chips.

The post Bacon Guacamole with Cheddar Chips appeared first on Mark’s Daily Apple.

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This month we’re looking back on all the strange and wonderful food jobs people have held during the summer. Whether it’s a job at a local scoop shop, a grocery store, or the concession stand at a baseball field, the skills and memories you gather in those short, hot months usually turn out to be invaluable. Here’s Lisa Freedman on the life lessons she learned from working at an ice cream store.

For a teenager, working in an ice cream shop is better than being a kid in a candy store. I should know: I worked at a popular soft-serve joint in my hometown for a few years. It was a lot of fun. It also — surprisingly — taught me some valuable lessons about real life and adulting.

Here’s what I learned working at an ice cream shop during my high school summers.

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