Get to Know Primal Kitchen's Mark Sisson

Mark Sisson is a New York Times bestselling author and former endurance athlete, who placed 5th in the USA Marathon Championship and 4th place in the Hawaii Ironman. Over the past decade, he's been educating the world on nutrition and the benefits of fat and protein on his blog, Mark's Daily Apple. In 2015, he founded PRIMAL KITCHEN® to deliver on his mission of creating uncompromisingly delicious pantry staples and meal solutions that are made with fats we love and clean ingredients, and contain no dairy, gluten, grain, refined sugar or soy. Now, with the launch of his new book Two Meals a Day, he talks with us about big salads, better-for-you ingredients and his favorite Primal Kitchen products.

You have been a pioneer in the clean eating and wellness movement, between the Primal Blueprint and Mark’s Daily Apple and your extensive product line. How did you get your start and what inspired you to found Primal Kitchen?

My interest in health and fitness goes way back to my teenage years, when I discovered running and began training in earnest for a career as an elite athlete. Unfortunately, in my 20s, I fell victim to overtraining and suboptimal nutrition and lifestyle practices. When I transitioned into coaching, I became determined to not only fix my own (now chronic) health issues but also to help my athletes avoid the same pitfalls. 

Eventually, I began experimenting with eliminating gluten, grains, sugars, processed dairy and it really turned my health around. Over time, I formulated the Primal Blueprint philosophy and  began sharing it with others through my blog and books—not just athletes, but anyone who  sought outstanding health. 

A major component of the Primal Blueprint is enjoying delicious, nutritious food. However, when I went looking for condiments to put on the meat, seafood, vegetables, and other dishes I was  telling people to eat, I couldn’t find products in the store that met my standards. So, I decided to  create them myself. In 2014, Primal Kitchen launched with our Mayo with Avocado Oil, and the rest is history.

Now you have a new book called Two Meals A Day. Tell us about the book.

My good friend and writing partner Brad Kearns and I released a book in March called Two  Meals a Day – The Simple, Sustainable Strategy to Lose Fat, Reverse Aging & Break Free from Diet Frustration Forever. I’ve spent years experimenting with different eating practices and exercise formats. If you asked me to choose the one practice that makes the most noticeable impact for the widest range of people, I would say that switching from three meals a day plus snacks to two larger meals a day leads to the most impactful and sustainable change. It’s all about timing. The book doesn’t necessarily advocate for eating less or restricting in any way. Instead, it outlines the benefits of changing your eating pattern to eating windows, and offers guidance on how to do that conveniently. 

What’s one takeaway from the book you can share? 

I think the main point that I want to drive home is that when our bodies are in active digestion, other important processes that keep us healthy have to wait until digestion is finished. If we eat three meals a day with snacks in between, we miss out on a lot of that vital time.  Eating two meals a day, you may end up eating less, but that’s not the point. You can have the same caloric intake with better outcomes regarding various health measures (including weight)  by making a simple shift in your timing. Two Meals a Day tells you how to eat in a way that helps you get the most out of your meals and boost your body’s downtime from digestion, all  without feeling hungry. 

And there’s an important charitable component to the book launch as well. Can you tell us about it?

 To celebrate the launch of Two Meals a Day, Primal Kitchen invites you to help bring delicious, high-quality food into every kitchen. Support your neighbors in need every time you redeem one of Merryfield's Special Offers on your favorite Primal Kitchen products during April. Primal Kitchen has a goal of donating 50,000 meals to donation partners Feeding America and Baby 2 Baby by May 1! 

Awesome! And, we know no one likes to play favorites, but do you have a favorite Primal Kitchen product?

Coming into summer, I start reaching for the Lemon Turmeric dressing more often. It’s a flavor  combination that you might not be familiar with, but it adds a brightness to every dish it touches.  I particularly enjoy it with salmon and sea bass. On a more regular basis, I add Primal Kitchen Ketchup to almost everything. It’s excellent by  itself, or I mix it with other ingredients to change the whole profile of a dish. When we landed on our no sugar ketchup recipe, I knew we’d hit a home run, and I use it all the time. 

What does a day in your clean eating look like?

I’m not particularly hungry in the morning, but I do want a big cup of coffee soon after I wake up. Typically, I’m not ready to have my first real meal of the day until noon or 1:00 pm. For years, I would have a “big ass salad” for lunch, and a large portion of the Primal community does the same. I would grab my big bowl (I think it’s a serving bowl) and start with a bed of mixed greens, then add whatever vegetables I have on hand – some cooked, some raw. Then comes protein – usually leftover salmon or sliced steak and then some nuts for crunch and omega-3 fatty acids. I’ll top it all off with a Primal Kitchen avocado oil based dressing, usually  Balsamic Vinaigrette or Lemon Turmeric dressing. I adopted this practice because I enjoyed the variety. The possibilities of ingredient combinations and dressings are endless – I can eat a salad every day and not repeat a meal for a year or more. Lately, I’ve been experimenting with higher protein, so my first meal has been heavier on the animal protein with fewer vegetables, with some Primal Kitchen BBQ sauce or Ketchup for dipping. But, I still make a big salad from time to time.

Dinner usually comes off of the grill – some fish or a ribeye with a good-sized portion of vegetables. It may sound routine, but I never get bored. We have our go-to recipes, but these days I’m getting creative with what I have on hand, or what’s fresh at the farmer’s market that week. I put my extensive collection of sauces, marinades, dressings, and condiments to good use to keep things interesting. You’d be surprised how just adding a sauce can breathe new life into a dish you’ve been eating for years. 

Anything you want to add?

If you need some inspiration to get moving while many of us are still working from home, check out this Microworkout Challenge!