IMW Plates
A yummy example or two or three or…..
I’ve written in the past about my version of a lower carb diet where you can still eat your fav non-processed carbs. You just do it in a way that keeps the carb content low and the protein/fat higher. You also learn to do this without measuring or counting anything. You just look at your plate.
3/4 or more should be your protein/fat source.
1/4 or less should be your non-processed carb source.
Why do I like this method?
Well here are a few reasons.
I like the taste of carbs as do most people.
Especially:
Potatoes
Broccoli
Cauliflower
Grapefruit
Sumo oranges
I could keep going but since 5 is more than a few, I’ll stop.
But actually let me ask a question and please reply in the comments.
Am I correct in the following:
A COUPLE is two
A FEW is two or three
So am I correct ?
Back to the IMW Plate
Here was my homemade dinner last night.
Grass Fed Ribeye with sautéed onions and small side of asparagus
All made in one Lodge Cast iron pan.
Here it is in the pan before I put it in the oven to finish cooking.
So much easier clean up when it is just one pan.
Looking at the first pic the steak was easily 75% or greater of the meal.
Here are a few other examples.
Sardines, mussels and mozzarella cheese- lunch when working virtually from home.
Beef, chicken and lamb with a small side of potatoes and tomato-dinner from La Beirut in Collingswood
Beef stew with sweet potato but heavy on the beef - homemade in an InstantPot pressure cooker
So this way of eating can be so so yummy and so so easy. I get to eat potatoes, veggies and my favorite fruit and still be lower carb.
If you have tried this method let me know how it is going. If you haven’t tried this way yet, “What are you waiting for?”
Now, what is a Common Sense Health and Wellness stack without a few memes?
You can’t make this one up.
Seriously, you just can’t make these things up.
But I am surprised anyone is still testing for COVID now. I mean that is like so yesterday….
As always, comments and questions welcome.
Let your steak come to room temp before cooking.
Season the steak prior and add some olive oil to steak and pan.
Let the pan heat up first, then add the oil and let it get hot. I usually cook the steaks for 2-3 minutes each side on stove then into oven at 450 u til it hits 135 on meat thermometer.
Then plate it and let it rest for 5 minutes so the juices flow. Temp rises 3-5 in the meat but that is where I like it.
How in the world do you get your steak with that nice blackened outside? I use a cast-iron skillet and I can never get mine to look like that… Maybe I’m not letting it get hot enough. Any suggestions?