Boneless chicken thighs breaded with chilli and yoghurt dip, curly chips and crème brûlée Ice Cream fir dessert.
Special Marinated Lamb Legs Steaks (frozen in pack of 4 from Iceland) just cooked in sunflower oil brushed into hot pan. Microwavable Frozen Mashed Potatoes & Frozen Mexican Veggie Mix and Lamb/Mint gravy. Desserts, in the pocket maker, strawberry turnovers. Simple easy and delicious... Washed down with Lemonade followed by tea!
Grilled chicken, steamed carrots, broccoli. And wouldn't you know... my new Bread Machine cookbook came in the mail today.
Today I tried out a recipe for "Keto alfredo" and served it over grilled sliced chicken breast and steamed broccoli. My husband had rigatoni with his, and a ciabatta roll. For desert I had 2 blackberries, a strawberry and half a mandarin orange. woo. hoo.
I got leftover grilled ribeye in the freezer. I'll probably reheat it with some pan-fried potatoes and a green veggie.
Today I made a shrimp boil with little new potatoes and corn on the cob, and cole slaw. I couldn't have the potatoes or the corn, so I dragged out the leftover alfredo sauce from yesterday and heated it to pour over my shrimp. I harvested some broccolini from the Aerogarden , so I steamed some of that, too. It was pretty good but I'm ready to move on from alfredo.
I have been through the Dr. Gundry books, and back reading Dr. Greger again (How Not to Die), and Whole Foods, plant based. I actually feel better when i eat this way, but then I read something about low carb being better and go back to that and then feel worse again. Always on that see-saw, I guess. Yesterday, I had steamed broccoli with chicken-flavored TVP, thinking maybe steamed cabbage and carrots for today, and some beans for protein. It is good to feel the energy ramping back up a little bit ! I am not completely plant foods, but probably 80%, with milk in my coffee, and maybe some fresh pineapple and cottage cheese for breakfast.
So where do those two diets overlap,and where do they differ? Because I would think that plant-based would be lo-carb. Is it a matter of plant-based being meatless and missing quality protein? When I was using TVP back in the 80s, they had different types/textures, but I don't recall any of it being flavored. I bet that makes a big difference.