Time for an update on how it’s been going with the high protein, generally trade off carbs and fat. So, good protein all the time, but when higher fat, then low carb and when higher carb, low fat.
You can see the last post and pics here.
This last dish was helped quite a bit by how I use the Lose It! app, which is the subject of my next post. I sourced two recipes for Steak au Poivre (Alton Brown and Epicurious), but the sauce is like hyper-fat, like 2 Tablespoons butter and 4 ounces of heavy cream for just that one double-size portion (half of a recipe for four).
Two mitigate that I “dry sautéed” the chopped crimini mushrooms in just a pan-coating 1 tsp of butter, then flash sauté the spinach.
To mitigate the fat for the pepper “cream” sauce, I substituted whole milk for the cream. But, that’s going to require more reduction than for with the cream, for natural thickening, so, need more moisture, about an additional 1/4 cup, I figured. So, I reduces 2 cups of Kitchen Basics No Salt Beef Stock to 1/4 cup, achieving the deepest, most wonderful pepper sauce I’ve ever had.
So there you go. Next, how I’m now using the Lose It! app to meal plan my entire day before I even eat anything.