Focus on greens and healthy fat (think
nice meat cuts, salmon, avocados, healthy oils, nuts, and seeds), and consider substituting starchy carbs cooked with oil for an extra side of greens.
Not exact matches
beef (I used strip steak, but it's not necessary to use such a
nice cut of
meat in this application)
Chorizo was my protein of choice, with a little added chard to
cut through the saltiness of the
meat — plus it's always
nice to add a little extra green into the mix.
What is left is a very lean,
nice looking
cut of
meat.
You need a hot oven to prep your eggplant slices, and by
cutting them to almost an inch thick this ensures a crispy bottom with a
nice tender bite of eggplant
meat in between, because they do shrink down.
It must be a generous
cut with plenty of lean, tenter
meat covered with
nice thin layer of fat.
The
nice thing about refrigerating the cooked beef ahead of time is that you can
cut the fat off very easily when the
meat is cold.
With low - fat whole grain crackers, low fat cheese slices, and lean turkey lunch
meat it only takes me a few minutes to
cut the
meat and cheese up into
nice little squares and give everyone a «sandwich building kit» of their own.
«Marinate a
nice lean
cut of
meat in a vinaigrette and make a London broil or a stir - fry, where you're adding healthy fat [by cooking in oil] and not using the animal fat.»
Blowing evil scientists up into
cuts of
meat is a
nice touch too.
I cook two meals a day — I serve up a breakfast burrito (eggs whipped and cooked to a Holladaise sauce consistency & then mixed with dry cat food &
cut up turkey hot dogs) and a meaty oatmeal (chicken thighs cooked overnight in a crockpot with a little water, then the
meat separated off, the broth thinned down with water & used to make oatmeal, then add back the chicken
meat & serve up warm so its
nice & sloppy with a lot of juice.