Tuesday, May 28, 2013

Be Prepared!

Having a back up plan is the best anti-cheating strategy. Slip ups are too easy when you have no control over the food being served. Either your hosts don't know what low carb means or simply ignored your «fad» diet and decided to make you potatoes. Also sometimes it's hard to please everyone with different culinary needs.

That's where the back up plan comes into play. Whether you offer to cook for the group or bring your own addition to the table ( A crock-pot full of carnitas comes to mind), you should find a happy medium so that your « needs » becomes less of an obligation. Bring extra steaks to a summer cookout and no one will sneeze at you for not trying their pasta salad or brownies.

During a road-trip, planning ahead your food stops will help you avoid slip-ups. Website like Yelp can help a lot. Map the steakhouses, seafood, can't miss diners with 10 egg omelets (etc) along the route and you won't find yourself looking for the golden arches. If it comes to it, KFC's original recipe grilled chicken has no carbs (or so they claim), it pains me to mention it but it's a viable option. Packing a cooler with vegetables and cold cuts is not a bad idea either. Don't forget the water!

Lastly, lunches. How many times have you done take-out while you had good food wasting away at home? Save your bucks and use them leftovers. Turn a piece of steak into a big ol' salad full of vegetables, bacon and steak with avocados. If there isn't enough, make yourself little meatloaves, chicken salad, frittatas etc and take them to work. Make an effort and you'll feel the rewards.

Tonight's dinner is a simple flank steak with « fresh from the garden » rosemary, garlic, salt and pepper, olive oil marinade. So simple and ever so divine, a lovely change from the usual strip or t-bone.

Rosemary Flank Steak
Preparation Time 2 minutes
Marinade Time 60 minutes
Cooking Time 16 minutes + 5 rest minutes

2 lbs flank steak (I cut mine in half to fit my grill pan)
salt and pepper
olive oil
2 sprigs of fresh rosemary
4 cloves of garlic, minced

Coat your steak with a healthy dose of oil and the spices.
Wrap in a sheet of plastic cling and place in the fridge for 30 minutes.
Remove from the fridge and let sit at room temperature for 30 minutes.
Heat up your grill or griddle on high and cook the steak 6 minutes per sides.
Place in a place, cover with foil and let rest for 5 minutes.
Slice and serve with choice of vegetables. I'm on a spaghetti squash kick myself.

Spaghetti Squash

  • Slice your squash in half and place in a microwave proof dish, cut side up and pour a little water at the bottom.
  • Cover with plastic cling and microwave for 12-15 minutes.
  • Use a fork to scrape up the “noodles” and add your favorite topping. Pesto, Parmesan, Butter, Tomato Sauce, Sage Butter, Bacon Fat, Olive Oil, Salt and Pepper. Endless options.

Dinner is Served!

My indoor go-to grill pan is on Amazon, get your own now and get cooking!

As always, be good to yourself.

Hungry Julie

No comments:

Post a Comment