It’s a good thing I like to cook because I live in the boonies and the closest restaurant is 25 miles from home. We’re a meat heavy home so last night was ribeyes, burnt ends and cole slaw. Today I have a large chuck roast going into the Crock Pot with whatever veggies I have left in the fridge.
I am extremely gluten sensitive. Gave up eating out a long time ago. The risk of suffering the effects of cross contamination far outweighs the “benefits” of not having to cook or clean up. I tend to prepare several meals on the weekend to carry us through at least most of the week. No real favorites but tonight baked cod - cooked in a buttered herb sauce and sorry Dr H - roast Brussels cooked with EVO oil, salt and pepper.
As a single person, the thought of the effort to plan a meal, shop, cook and clean up weighed heavily upon me. With a carnivore lean, removing the side dish dilemma has been a relief. Now I quickly fry up a hamburger or steak. Fast and easy. Another meal method I adore is my slow cooker. Three pounds chuck cube, pre-diced mirepoix, a box of bone broth, spices… and I am done. Meals for days!
Otherwise it's the Instant Pot favorite is chopped cabbage, cooked rice, onion, spicy sausage, butter, salt pepper and garlic powder. Layer and 4 min later its done.
We also mostly cook at home and try to eat mostly animal proteins. With the rising food costs I am worried even eggs will become unsustainable soon as our main source of protien. Are there any plant based protiens that are better than others?
I am not as much a fan of plant based proteins. When you factor in that you have to eat more plant protein compared to anima protein, to get the needed amino acid balance from the plant protein, the savings probably diminishes.
Ground beef, chicken and turkey are less expensive options and are just as nutritious.
I love to cook too but I also love a good restaurant that focuses on healthy food,
southwest Florida has plenty of them so I cook 5 nights and go out twice. My favorite dish is roasted fillet mignon. I make a paste of olives oil, minced fresh garlic, coarse sea salt and fresh rosemary, rub it on the fillet roast at 425 until internal temp reach’s 135 and melt grass fed herb butter on the top and let rest till it hits 145-150. So good and I always have leftovers serve with one side usually roasted Yukon gold potatoes
Here is another reason to cook at home and know your ingredients.
https://x.com/lowmegatron/status/1888310471289082224?s=46
These additives to the food supply may also be in your supplements so beware. A little will doubtfully cause harm, but chronic high exposure?????
A quick meal for me is :
Canned wild caught salmon over organic cabbage mix with pumpkin seeds. I make a honey, basil, dijon mustard dressing with extra virgin olive oil.
It’s a good thing I like to cook because I live in the boonies and the closest restaurant is 25 miles from home. We’re a meat heavy home so last night was ribeyes, burnt ends and cole slaw. Today I have a large chuck roast going into the Crock Pot with whatever veggies I have left in the fridge.
I am extremely gluten sensitive. Gave up eating out a long time ago. The risk of suffering the effects of cross contamination far outweighs the “benefits” of not having to cook or clean up. I tend to prepare several meals on the weekend to carry us through at least most of the week. No real favorites but tonight baked cod - cooked in a buttered herb sauce and sorry Dr H - roast Brussels cooked with EVO oil, salt and pepper.
As a single person, the thought of the effort to plan a meal, shop, cook and clean up weighed heavily upon me. With a carnivore lean, removing the side dish dilemma has been a relief. Now I quickly fry up a hamburger or steak. Fast and easy. Another meal method I adore is my slow cooker. Three pounds chuck cube, pre-diced mirepoix, a box of bone broth, spices… and I am done. Meals for days!
We don't eat. A few favorite dishes.
One pan pasta basically this recipe
https://laughingspatula.com/one-pot-pasta-with-tomatoes-basil-and-parmesan/
Otherwise it's the Instant Pot favorite is chopped cabbage, cooked rice, onion, spicy sausage, butter, salt pepper and garlic powder. Layer and 4 min later its done.
I think all of that sounds and looks great, but you neglected to detail the cleanup part - that's the part that cause us to make other choices 😁
The cleanup is done by everyone else, other than the pans which I take care of.
Thank you Dr. H for all the information, for your time in writing and showing us pic's,and the encouragement for home cooking.
There seems to be no way for us to know the ingredients in eating out and I for one believe if I knew I would not eat out.
We also mostly cook at home and try to eat mostly animal proteins. With the rising food costs I am worried even eggs will become unsustainable soon as our main source of protien. Are there any plant based protiens that are better than others?
I am not as much a fan of plant based proteins. When you factor in that you have to eat more plant protein compared to anima protein, to get the needed amino acid balance from the plant protein, the savings probably diminishes.
Ground beef, chicken and turkey are less expensive options and are just as nutritious.
I love to cook too but I also love a good restaurant that focuses on healthy food,
southwest Florida has plenty of them so I cook 5 nights and go out twice. My favorite dish is roasted fillet mignon. I make a paste of olives oil, minced fresh garlic, coarse sea salt and fresh rosemary, rub it on the fillet roast at 425 until internal temp reach’s 135 and melt grass fed herb butter on the top and let rest till it hits 145-150. So good and I always have leftovers serve with one side usually roasted Yukon gold potatoes