Tag Archives: Low-carbohydrate diet

Citrussy meaty goodness

10 Nov

I’d got into a bit of a cooking rut.  Or perhaps a meat rut.  I’d buy mince (for meatballs, chilli or bolognese sauce), and chicken (almost infinite possibilities) and beef (stew of some description, more recently in my new slow cooker).

So I realised that if you keep buying the same things, you’ll keep making similar things.  And I bought some pork loin steaks.  Is that even what they are called?  I’m low carbing (love how I’ve turned that into a verb, I low carb, you low carb, we low carb… we all become diet bores!).  And then I had a quick flick through a recent copy of delicious magazine (why do I so that when I already own so many cook books?) for inspiration.  This was utterly delicious and quite unlike anything I would have normally made.

Pork with orange and thyme

The zest and juice of 1 orange

a few sprigs of fresh thyme

2 pork loin steaks

1TBsp muscovado sugar

  1. Splash some oil into a frying pan over a medium heat
  2. Add the orange zest, and the thyme.  You can throw in the whole sprigs if you want, or just the leaves
  3. Fry for about 3 minutes, till the zest is crispy, then take the zest and thyme out of the pan and set aside
  4. Season the pork with salt and pepper and add to the pan.  Cook for 3 minutes each side, or until browned and cooked through
  5. Remove pork from pan and set aside
  6. Deglaze the pan with the orange juice, and add the sugar.  Simmer until well reduced.
  7. Add everything back into the pan again and warm through.
  8. Serve with savoy cabbage.
OK, you could serve it with lots of other things, but I’m still low carbing so it was just perfect with a big mound of bright green savoy cabbage.

It sounds more complicated than it is with all the taking out of the pan and setting aside – just make sure you have a wooden chopping board to rest the meat on (or a warm plate) and you’ll be fine.

 

 

 

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No more white stuff

12 Jul

I went to see a nutritionist last week.  I’d been feeling lethargic and generally pretty unwell for quite a while, and I’ve been overweight for as long as I can recall, but more weight has gradually piled on top of what was already too heavy.

It was an interesting experience, not least because I was sitting in her house while the most incredible storm was happening outside.

Anyway, as a result I’m on a low carb, high protein diet.  I’m not eating any carbs for breakfast, and limiting them the rest of the day, but trying to cut out those refined white carbs altogether.  In addition to protein I must eat lots of green veg, darker green the better – so lots of spinach and savoy cabbage, both of which I love.  And I can have full fat yoghurt, which I’m loving.

After three days I’d lost 3lbs, which I figure is pretty good going.  And I’ve upped my walking and (probably because I’m eating lots of protein) I’ve pretty much ditched the snacks in the office.

So, this blog will no doubt start having slightly different recipes for a while, until I get my head round this new regime.  So far I’ve been keeping it pretty simple – salmon steaks with lettuce tonight, steak with spinach and savoy cabbage last night.  Chicken salads at lunchtime.  So, not so much a recipe as just putting foods together on a plate.

 

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