This slow-carb diet has forced me to cook a lot more, and I’ve enjoyed the process. I thought I would share a couple of the dishes that I enjoy – and that are a lot more interesting than the ones that Tim (ala 4-Hour Body) recommends. I will not present this in the typical recipe format, rather, it’s more of a technique you can apply.
First, great simple way to prepare chicken/pork. This cooks fast, gives juicy results, and tastes great. First, the marinade – super simple – super fast. Sriracha Hot sauce & Soy sauce. I bought this organic kikoman soy sauce and really like it.
Add a bunch (I use about equal parts, but adjust to suite your taste) to meat (I like using the costco frozen tenderloins).
Just a few minute seems to work, because we will then fry it in some oil. Doesn’t have to cover the meat. The meat absorbs none of the oil, cooks fast, and is super juicy. I also use the same method for pork cutlets. I sometimes add an egg yolk if I want it to have more of a battered feel, though it’s not needed.
I have also decided I can’t stand canned beans anymore. Ugh. I’ve tried my hand at lentils (someone posted a recipe that sounded great and involved bacon, but it didn’t come out all that great). So I hit up a local Indian grocery store and picked up…
That, 1/2 and onion, a tomato, and some lentils
and I have some simple and great tasting lentils. Super cheap too if you figure the cost of ingredients. It takes about an hour or so worth of cooking, but you can make bigger batches and save. The instructions require a scale, which I had. I like cooking with a scale more than the volumetric measures we usually use. Seems more scientific
Finally top off with what I’ve found to be a veggie that I’ve not gotten tired of – microwaved broccoli with mayo.
Super tasty, and if you cook the lentils in advance, less than 15 minutes from start to finish.