Quote:
|
Arielle,
Quote:
|
Quote:
I got a batch of braising steaks which are thin chuck slices. Cooked to fork tender in my new ceramic pan(!*) to be rolled in a coconut wrap and topped with blue cheese dressing made with Greek yogurt. Also very good with a sauce made of sour cream and horseradish. That's what my great-grandmother served with beef. Or go stroganoff with zucchini noodles. That is my plan to try next. *I'm excited about this deep lidded skillet I lucked into at Marshall's, and I can make wonderful omelettes, braise meat, fry chicken thighs. So easy to clean. The kitchen in my studio is tiny and I cook lunch there. One pan meals are my favorite. |
Quote:
I never did Atkins Induction. The thought of cutting to 20 was so daunting I went to 50 and stayed there for years, happily. But it turned out I still could lose another 35 when I went carnivore. Which also changed my experience with cravings. I was going through my worst ever flare when I started. One pound of my favorite hamburger, salt, water. Breakfast and I'm done for the day. It's didn't take long for me to feel the relief and then it was enjoying the power surges. I spent almost a month that way. And I was happy. Since then, cravings are much smaller and easily talked down. Does OMAD work because it was probably digesting all day? :lol: My mind and body went primal for a while. After that reminder, only real appealed. Quote:
Oh, yes. They are, in their own way, created to keep us eating, even though there is protein in them. But it's not a lot. Better than a candy bar, but not real food, either. Now, I stroll all the way through the now giant protein bar aisle feeling a little queasy, I'm so over them. They are too sweet and even the best one did not last. But the bars alone have their own giant section now. The more I eat real food, the more my body craves it. That's what makes it "intuitive eating." We do need to consider how the food makes us feel, for hours and hours after. That's what I experienced on carnivore and that's why I'm so certain it's okay for me to crave fat. I can make a sweetener-less cheesecake in a mug, WAIT overnight for the wee fairies of the fridge to work their magic (the same ones as Oopisie rolls :lol: ) and enjoy it as much as I want. It has no bad consequences for my health, mood, or medical condition. In fact, it's a Davis Experiment in my own life. By any name, it only works with real, whole, foods. Which is why any indulgence that isn't food must only be indulged in if we can handle it. Processed food (aka dirt) is what throws off the delicate balance our bodies strive for. Clara M. Davis and the wisdom of letting children choose their own diets |
Quote:
WearBear, you are a better woman than I! :lol: a pound is about 120grams of protein, I can’t eat that much in one meal, but maybe the secret IS digestion takes 24 hours. |
WB, definitely going Carnivore, OMAD or fasting cuts the cravings. For carbs.
Oddly, Carnivore becomes beef-focused really fast! Interest in fish, eggs, chicken and pork takes a nosedive. Lamb is as tasty as beef. And then its easier to stick to carnivore. Always plated with plenty of fat. Very satiating. |
Quote:
I know for sure that much less of the fat will cook off and be left in the bottom of the pan. I've looked up the nutrition stats for various percentages of ground beef before - but when it comes to hamburger, the broiled stats are more important than the raw stats. When you broil ground beef or cook it on an outdoor grill, what happens to the fat is that most of it drips down into the drip tray or onto the coals. So it was no real surprise that if you're looking at cooked 70% ground beef, it's not much different from 85% ground beef. Once you get above 90% though, there's a lot less fat to begin with, and therefore very little to cook out of it. (just for reference, the total fat grams after cooking 93% as compared to 70% is about half) Even pan-frying, you still lose a lot of the fat when cooking the higher fat ground beef, which usually ends up wasted. Anyhow, pretty sure the 93% is not going to make good burgers at all, but I have plenty of cheesy, creamy recipes I can use (including stroganoff) |
All times are GMT -6. The time now is 14:29. |
Copyright © 2000-2024 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.