Can You Still Eat Out?

So you’re doing great. You’ve been watching your carb intake and steering clear of spikey foods. You’ve pushed through the low carb induction malaise (aka – the dreaded Keto Flu). Your clothes fit better and the scale has been your friend. Yay! Thing is, now you’re looking to go out to dinner. Maybe it’s Date Night or a friend’s birthday. Maybe just lunch with co-workers. Just adapt!

Tonight, Coach Loli and I went to one of our favorite local restaurants. It’s a Middle Eastern / Mediterranean style place. If you know anything about those cultures, you know that rice and bread are the norm. No worries.

We both got a lamb kabob plate. We asked for something green to be substituted for the rice – and the proprietors kindly obliged with a nice green salad. We also asked that they not provide bread for the table. Additionally, we try to keep some small bottles of a quality olive oil on hand so that we can up the fat content of the meal and feel satiety afterwards.

All that said, there was still hummus on the plates. We both indulged to varying degrees (my degrees varied FAR more than Coach Loli’s). The salads had tomatoes – and I had some while The Coach abstained. In the morning, we’ll likely both still have completely acceptable blood sugar and ketone numbers.

Learn how to make the best of a menu and figure out what indulgences you’d like to undertake. Keep in mind how you feel – and if you track things like blood glucose, see how those biometrics track. Enjoy your food and the company it brings! Just be wary that it not turn to license to go off the rails for multiple meals. In time, making these adjustments will be second nature and you’ll be able to stay metabolically healthy with the occasional menu challenge.

Oh My Lovely Porterhouse

You know how you should let meat rest before you go all caveman (or in my case, cave woman) on it? That is by far one of the hardest things I did today – wait for that big, beautiful, perfectly rare porterhouse. My wonderful husband pan seared that beast in some grass fed tallow. We’re big fans of tallow and other healthy animal fats!

I do, as we’re certain you’ve ascertained, like my steak rare. I also prefers it very lightly seasoned with only the basics – salt and pepper. According to me, “If it’s a good hunk of meat it wont need much!”

“What about the green stuff?” Shaved brussel sprouts sauteed in bacon grease and seasoned with  (you guessed it) salt and pepper. In our kitchen the KISS method is the rule, not the exception. The simpler the better!

Simple Techniques Transform Simple Ingredients

We hear all the time that cooking is difficult or that it takes too much time.  It’s good to be reminded that simplicity can yield really tasty as well as visually appealing dishes.

We present for you a simple pan seared pork chop.  Salt, pepper, and bacon fat saved from previous batches of bacon.

Alongside the chop are some roasted veggies.  Salt, pepper, garlic powder, and generous amounts of olive oil.  If you’re short on time like we usually are, you can pre-steam the veggies by microwaving them covered until they’re steamy but not cooked.  Then toss them with the seasoning and olive oil, transfer to an aluminum foil lined pan, and roast at a high temperature (450F-ish) until done to your liking.

Those pretty purple onions are just pickled red onions.  We’ll talk about those another time – but suffice it to say that they’re simple to prepare ahead of time and are a nice condiment and aestheticly pleasing garnish.