Hello everybody!
Hello back at you.
I hit 40 last year and my doctor put me on high blood pressure
medication. I'm
quite overweight, so I figured it was time to bite the bullet and
really buckle
down on
this diet thing. Low-carb diets served me well in the past, so I
decided to
jump on the Keto bandwagon. In the last 2 weeks I've dropped 13lbs,
and I hope
to
progress at about 2lbs a week until I hit my target weight of ~180lbs
It's funny - every 10 years almost on the dot
my body did some strange and inconvenient
change. At 50, though, things started happening
twice as fast, near the 5 year mark. I seem to
recall my first blood pressure prescription
being around 50, but then I was up to then
underweight if anything. It's good you are
managing things starting early.
I definitely miss Chinese food, so I decided to take a crack at making some Mongolian Beef, low-carb style. It wasn't bad, but I'm likely going to
change a
few things next time around.
Any regular stir-fry with low-carb vegetables
should satisfy your hankering. If you use
enough oil (with keto, a bit of extra fat
shouldn't be a problem) and heat it hot
enough, you don't have to coat the meat.
Just make sure the temperature stays high
enough to instantly vaporize any juice that
escapes, otherwise the meat will stew and
toughen instead of searing.
Here's what I did this time:
1 1/2lbs Flank Steak
4 cups of "riced" cauliflower (or one head if you chop it up yourself)
6 Green Onions sliced in whatever size you prefer (I do small slices,
others
prefer large chunks)
2 tbsp Coconut Flour
You might consider almond or nut flours, which
can be finer textured than the coconut and don't
add a weird south Asian note to your dish.
1/4 Cup Avocado Oil
1 tbsp fresh grated ginger
4 Cloves Garlic
1/2 tsp Red Pepper Flakes
4 tbsp Soy Sauce
I'd say less soy, especially if you're
worried about your blood pressure.
1/4 Cup Water
3 tbsp Golden Monkfruit Sweetener (A no-net-carb alternative to Brown
Sugar)
You might start weaning yourself from sweet
tastes altogether. If you lose the taste for
sweet food, it will be easier to avoid the
sinful backslide that we all tend to do.
3. the coconut flower does leave an ... interesting texture on the
beef. I may
cut it out completely next time and maybe use a tiny amount of Xanthan
gum to
thicken the sauce up.
Got to be careful with the vegetable gums, as
they can make things lumpy and way too gummy
way too fast. I used to use guar, myself, but
ended up deciding that (for me) a little
cornstarch didn't hurt much.
Mexicali shrimp
categories: low-carb, main, Mexicanish, seafood
servings: 4 to 6
h - For the shrimp
1 Tb paprika
1 Tb granulated garlic
1 Tb granulated onion
1 Tb ground cumin
salt and pepper
24 (16/20 count) shrimp, deveined, butterflied
extra-virgin olive oil for brushing shrimp
h - For the sauce
1 lb tomatillos
1 red onion, quartered
1 jalapeno, halved
5 garlic cloves
3 Tb extra-virgin olive oil
s, p
1 avocado, pitted, flesh diced
1 lime, juiced, plus lime zest, for garnish
1/2 bn cilantro leaves, plus more chopped, for garnish
1 Roma tomato, diced
Mix all the shrimp ingredients except for the
shrimp and olive oil, into a bowl. Add the shrimp;
coat well with the rub and set aside.
Preheat oven to 350F.
In a baking dish, toss together tomatillos, onion,
jalapeno and garlic with oil. Season with salt and
pepper. Roast until tender and caramelized, about
20 min. Remove from pan and cool for about 5 min
then put in a food processor. Add avocado, lime
juice and cilantro and blend until smooth. Season.
Pour into a large bowl and chill.
Meanwhile, preheat grill to medium-high.
Remove the shrimp from the bowl and brush with oil.
Place on the grill. Cook until the meat is opaque.
Remove from heat to a platter and serve with the
tomatillo salsa. Garnish with lime zest, diced
tomato, and chopped cilantro.
Guy Fieri
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