30 pounds down…10 more to go!!! I’m sticking to my healthy eating plan. Are you?
I am very happy to report my brother is doing well transitioning into a diabetic lifestyle. The weight is falling off, he’s no longer on medication, he stays away from sweets and foods that are bad for him, and his outlook has improved greatly. I know it has been difficult but Chris has handled his diagnosis like a trooper! Today, he went to Newk’s and ordered a salad for lunch. He said it was delicious and he couldn’t imagine going back to his old ways again. Keep up the good work Chris!!
This next post is half rant half diet related. I read where bacon prices are about to skyrocket. That, of course, includes any cut of pork. The reason behind the price outbreak is due to the severe drought conditions and not having enough grain to feed the hogs. Meat is expensive now but just wait it’s going to get even worse. With that said, being on a low-carb diet requires that you eat meat, salad, eggs, etc but who can continue to afford the prices. I stock up on meat when I catch it on sale. I freeze it and use only the amount I need. I use that meat to prepare low-carb meals which help keep my weight in check. Luckily, I can compensate for some meat dishes by filling with mushrooms and non starchy vegetables.
One of my favorite low-carb meals is beef stroganoff. It’s like a chunky well-seasoned comfort food in a bowl but it is very Atkins Diet friendly. I prepare mine without the noodles. Yes I said no noodles. No you don’t need the noodles to enjoy this hearty dish. In fact you won’t even miss it. You’ll be so drawn into the warm, beefy goodness you’ll forget all about the carbs. In fact, this recipe is from the Atkins Diet plan. It contains 4 net carbs and 28 grams of protein!!
- 1 1/4 pounds skirt steak or beef tenderloin, cut into 2 x 1 strips
- salt and pepper
- 2 tablespoons canola oil
- 1 tablespoon butter
- 1/2 cup finely chopped Spanish onion
- 1 cup small white mushrooms
- 1/4 cup water or stock
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
Heat oven to warm setting. Sprinkle meat with salt and pepper. In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven.Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates. Stir in broth and cook 10 minutes, until mushrooms are coated with a thick sauce. Stir in sour cream and mustard. Add meat and accumulated juices. Reduce heat to low and cook 2-3 minutes, until meat is heated through. Season to taste with salt and pepper.