How I'm eating plants nowadays.͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏
| As you know, I've cut back on my vegetable intake. No more Big Ass Salads, no heaping plates of steamed broccoli, no giant bowls of sautéed kale and spinach. However, I haven't cut plants out entirely. I still enjoy them, I just make slightly different choices nowadays. Here are some of those choices. Here's how I'm eating plants nowadays.
1) Onion eggs
First, I thinly slice up an entire onion. Then I sauté the entire onion in a cast iron pan in a little butter, just enough so it doesn't stick. After, I hit 'em with some salt, pepper, and smoked paprika. I let them cook and soften a bit. They'll start to brown. Then I drizzle some avocado oil in the pan and crack 3-5 eggs (depending on how hungry I am) on top. I lay some thin slices of aged gouda across the top, dump a quarter cup of water in the pan, and cover it while keeping it on medium heat. I let the steam finish cooking the whites and melting the cheese while leaving the yolks runny. Once the whites are cooked through, I plate it. Delicious. The onions get a little crispy on the bottom.
2) Kabocha soup (also works with any winter squash like butternut or acorn) To make this either steam or roast a kabocha squash. To steam it, cut off the skin, remove the seeds, chop it up into chunks, and steam those chunks until soft. To roast it, cut it in half, remove the seeds, and roast it at 400 facing up.
Once the flesh is cooked, add it to a pot with strong gelatinous bone broth—could be chicken, turkey, or beef. It doesn't matter. Add a dash of nutmeg, some cayenne, and plenty of salt and pepper. Blend with stick blender.
Then add cream and/or butter. Add to taste and desired texture. Check the salt—you may need more. Once you're happy with it, take it off the heat and add a couple raw egg yolks. This really increases the body and nutrition.
A great, nourishing soup that's lower in carbs than you'd think.
3) Beef and Leaf
I've turned away from the giant salads but I still like the crunch of high quality romaine lettuce. This is the best way to eat it in my opinion.
Cook steak as desired. Let it rest, then slice. While it's still hot, grab a piece of romaine lettuce and a slice of steak and make a "taco." Add any sauce you like—I've been doing Primal Kitchen Sweet and Mild Buffalo and Honey Teriyaki, together. Eat it on the spot.
How have you been eating plants lately? Let me know in the comment section of New and Noteworthy. |
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Mark's Daily Apple 1101 Maulhardt Ave. Oxnard, CA 93033 |
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