The #1 reason why I love being on a low carb/high fat/moderate protien diet is that I dont feel like I am missing out on anything! Even breads and sweets can be made with almond flour and sugar substitutes like monk fruit and stevia, so there is no problem at all with me saying "no" to the bread basket and desert at the restaurant....I have my own just as yummy alternatives at home. Our Fire Team Whiskey Protocol Participants agree! I hear almost weekly from our Enlistees: "Are you sure I can have bacon?" "I can have steak?!" and "I get to eat cheese!". Yes, yes and yes. And the pounds start melting off. You feel like you are living in "opposite world" where everything you were ever told about losing weight (i.e. the low fat, high carb standard American diet) is not true. Here is my weekly "I can't believe I can eat steak this and lose weight" staple:
STEAK WITH CREAMED PARNESEAN SPINACH AND BRUSSEL SPROUTS
2 six to 8 ounce steak filets
2 cups of baby spinach leaves
4 cloves of garlic, minced
1/4 cup white onion, diced
1 cup of heavy cream
1/4 cup of parmesan cheese, grated
2 cups of Brussel sprouts
Cold Pressed Extra Virgin Olive Oil
Himalayan sea salt or kosher salt
2 TBS of ghee (if cannot be found, use olive oil)
Pre-heat oven to 350 degrees. Prepare vegetables. Mince garlic, dice onion and cup Brussel sprouts into halves. Grate 1/4 cup of a block of hard parmesan cheese.
Cover a cookie sheet with aluminum foil. Pour 4 Tablespoons of olive oil evenly on the pan. Add salt and pepper in an even amount on the pan (this it to your own taste, I prefer a lot of salt and even more pepper). Roll the Brussel Spouts in the olive oil, salt and pepper, coating each. Ensure the Brussel Sprouts are arranged in a single layer on the cookie sheet. Place in the oven for 15-20 minutes or until browned.
Place skillet on a burner on high heat with 2 tablespoons of ghee. Let the ghee melt and start to pop (high flash point...be careful of the hot oil popping up and burning you!). Place the steaks on the skillet and let sit until well browned and seared on each side. Dont press the meat, just let it sit to sear, this preserves and seals the juices inside to make the meat more tender. After both sides are well seared, place the steaks on a aluminum foil covered baking pan. Place the steaks on the bottom rack of the oven. Cook to your preferred temperature (I like my steaks a little more well done, others prefer more rare. My suggestion is that you check the meat every 5 minutes and use the "finger press" method or a meat thermometer to ensure your meat is cooked to your liking). After removing steaks from oven, let the meat rest for 5 minutes before serving.
Place a skillet on the burner to medium heat. Place one tablespoon of olive oil into the skillet with the minced garlic and onions. Sauté until the vegetables turn clear and pliable. Pour the heavy cream and cheese into the skillet, stir until the cheese begins to melt. Add the spinach and continue stirring until the spinach leaves wilt thoroughly and all of the ingredients are blended together.
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