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Larb can be a delicious low-carb choice from the menu of a Thai restaurant. It can also be a quick and easy meal to make at home. In this Primal larb recipe, fish sauce brings salty umami flavor and slightly sweet coconut aminos stand in for sugar. A squeeze of lime, a chopped hot chile (or dash of Sriracha sauce), and loads of fresh herbs make this “meat salad” an addictive meal.

Lucikly, larb addiction is nothing to worry about. High in protein from the ground meat and high in antioxidants from the herbs and hot chile, larb has plenty going for it. Spoon the meat into lettuce leaves, or just throw it into a bowl with baby greens. Either way, it’s a quick, easy, hugely flavorful meal.

Time in the Kitchen: 20 minutes

Servings: 4

Ingredients

• 1 tablespoon avocado oil (15 ml)
• 1 small shallot, finely chopped
• 1 garlic clove, finely chopped
• 1 pound ground pork, chicken or turkey (450 g)
• 2 tablespoons fish sauce
• 1 tablespoon coconut aminos (30 ml)
• 1 Thai chile, or other hot chile, thinly sliced
• 1 tablespoon lime juice, plus lime wedges for garnish (15 ml)
• ½ cup torn Thai basil leaves (or, regular basil) (120 ml)
• ¼ cup mint leaves (60 ml)
• ¼ cup cilantro leaves (60 ml)

Instructions

Heat oil over medium heat and add shallot. Cook 3 minutes, then add garlic. Cook 1 minute more.

Turn heat up to medium high. Add ground meat. Break the meat up into tiny pieces as it cooks. When the meat is no longer pink, about 5 minutes, add the fish sauce and coconut aminos. Cook 2 minutes more, or until meat is fully cooked.

In a large bowl, toss meat with Thai chile, lime juice and herbs. Serve with lime wedges and large lettuce leaves. Scoop the meat into lettuce leaves before eating, or serve in a bowl with salad greens.

The post Thai Larb appeared first on Mark’s Daily Apple.

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You might be on a budget, but don’t be so fast to rule out hearty, meaty meals from your dinner plan. There are some real superstars in the meat case that deliver serious value without compromising on flavor. First, you’ll need to look beyond the chicken breast and pricey steaks; those cuts just scratch the surface of all the choices that are in front of you. We’re here to show you where the real budget buys are and the best ways to turn them into a satisfying and nourishing meal for the whole table.

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The party problem: Beer and wine bottles always seem to get lined up on the kitchen counter instead of put into the recycling, which is right there — under the sink!

The party trick: Tape temporary labels to the cabinet doors to direct guests.

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With its sublime mixture of creamy mashed potatoes and tender cabbage, this recipe for the Irish dish of colcannon requires a declaration of love. That’s how good it is.

Keeping with tradition, we didn’t mess with the potatoes or cabbage, but swapped the plain melted butter that is typically served in a pool on top for fragrant browned butter. We just couldn’t help ourselves! The nutty browned butter is a wonderful warm contrast to the sharp green onions that get scattered before serving, giving this dish an easy, elegant twist.

Both decadent and homey, colcannon is the perfect partner for sausages and a pint of beer. It’s also just as good at the family dinner table as a side for roasted meat or bed for your Saturday fried eggs.

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If you’re anything like us, you just can’t wait any longer for asparagus season. It’s one of the green vegetables that truly signals that we survived another winter and made it to spring. While it might not be at its peak just yet, it is slowly hitting grocery store shelves and farmers market stalls. We say it’s time to start bringing it into the kitchen. Here are five ways to do just that.

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Welcome to the Great Debates, where we consider the greatest nutritional controversies of our time. Our goal isn’t to tell you what to think or do, but rather to present both sides of hot-button issues, like coffee (is it good for you?) and breakfast (the most important meal of the day?). What’s being said? Who’s saying it? Then it’s up to you to make your own decisions.

If you are looking for evidence that red meat is killing you, there is no shortage of cautionary headlines. Here’s a brief, incomplete sampling: “Red Alert on Red Meat” (Time, 2001); “Dying for Some Red Meat? You May Be” (Washington Post, 2009); “Red Meat Linked to Cancer and Heart Disease” (New York Times, 2012); “Meat Is Linked to Higher Cancer Risk, W.H.O. Report Finds” (New York Times, 2015); “Eating too much red meat ‘can age the body’, researchers claim” (The Guardian, 2016); Red Meat Tied to Diverticulitis Risk (New York Times, 2017).

We could do this all day!

And yet there is a wrinkle, which is that plenty of other studies suggest red meat not only won’t kill you, but may in fact even be good for you. A 2012 study in the American Journal of Clinical Nutrition showed that eating lean beef might actually reduce the risk of heart disease. Multiple studies have shown meaty, Atkins-like diets to be particularly effective for weight loss. And then there are the various health benefits of saturated animal fats.

There is enough conflicting (and muddled, and often flawed) evidence to leave a person very confused, and also hungry. Should we foreswear our organic, grass-fed hamburgers? Should we eat more hamburgers? Are we eating just the right number of hamburgers? Does it even matter at all?

In the interest of both taste and longevity, let us examine the evidence.

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