- Chicken breast stuffed with spinach & ricotta (spinach, ricotta, parmesan, egg), wrapped in bacon, served with rocket salad w/ olive oil & parmesan.
- thai(-ish) pork curry: meat from pork ribs, with addl spices, coconut cream, green beans, and fresh sliced red chilis
- eggs
- ham & eggs (I eat a lot of eggs, they may be a near-perfect ingredient)
- toasted ham & cheese (vacherin) on a large bed of rocket & fresh baby spinach leaves, with a little olive oil, and a glass of red wine
- snacks: garlic-stuffed olives, almonds, walnuts
Anyway, a typical work day is more like: eggs for breakfast (cooked in butter, usually by themselves, or sometimes with meat or cheese or spinach); green veg, olives, hard boiled eggs from salad bar at work canteen; something meaty or fishy for dinner; nuts for snacks.
The last few months I've had the pleasure of enjoying the following meats: beef, pork, lamb & mutton, chicken, duck, goose, bison, venison, elk, caribou [rudolph == tasty!]. Fish I most commonly eat: tuna, salmon, trout, mackerel, sardines, cod. Dairy: I eat all manner of cheese (how cool is it that you can pan-fry or grill halloumi?), sometimes full-fat, unsweetened yogurt, sour cream, occasionally cream, and almost never (now) milk. Snacks: nuts (almonds, walnuts, pistachios mostly), seeds, olives, cheese. Veg, etc.: rocket, spinach, romaine (and other letti), green beans, broccoli, mushrooms mostly, peppers (mostly chilis rather than heaps of sweet peppers), celery, cabbage; sometimes courgette or aubergine or fresh tomato.
I try to avoid sugar (including sugary fruit), wheat, starch (spuds, rice) but attempting to limit carbs (say, to 50g/day) generally takes care of that for me (in that you end up taking off the menu all the things you would individually identify as "should avoid" solely by virtue of giving yourself a carb cap per day).
P.S. Black coffee good. And the chocolate: a few squares of Lindt 85%.
2 comments:
thanks for that, very helpful.
i also appreciate the use of the equality operator wrt rudolph, instead of the assignment operator.
i was snacking today on Paulina Meat Market-made beef jerky. very tasty. point taken about sourcing high-quality meats.
any specific reason for grass-fed beef?
Grass-fed beef: seems to be better on nearly any axis you care to measure: quality of meat (although it requires hanging to be as tender as grain-fred, generally), quality of animal life, quality of nutrition --micronutrient profile of the beef itself (especially fatty acids/ e.g omega 3 vs. 6), environmental impact. Probably worth a longer post but if you research it at all you'll see what I mean.
Although I have no problem with free-range, grass-fed beef being "finished" (normally barley or some mixture of grains to fatten for slaughter).
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