What I really mean to say is the healthy life. I’ve been playing the weight loss game for just over 6 months now. I’m not talking about on again, off again bullshit either, but consistent weight loss. I wouldn’t call myself an expert on nutrition or weight loss by any means, but I’m doing something right because I’ve lost exactly 23.3 pounds since February (thank you LoseIt and my LoseIt family!) I dare say that I haven’t changed my habits that much. Obviously I’ve made changes in my lifestyle and diet, but I’m not turning down a gourmet truffle, ok?
It doesn’t have to be as painful or hopeless as you think. I was hopeless back in February at 183 pounds. Sometimes I still am, at my current weight of 159.7, but it gets better every day. I’m still not satisfied with myself, but that’s what keeps me going. I look in the mirror, and am happy with the results I’ve achieved, but in the other hand, what I see is something I’m not 100% happy with.
If you’re in this boat with me, then this post is for you. If you’re happy with the way you look, then this post still can help you. It’s about eating a glorious meal that you’d pay $40 for at a steak house, but costs you less than $10 to make yourself. It’s about eating that meal, and feeling empowered that you’re giving your body the best food you possibly can. This meal is 424 calories, and you would never know it, or care for that matter. It’s a beautiful New York Strip steak with roasted vegetables. While this steak may not be a weekly occurrence (and probably shouldn’t be), it’s definitely a way to have a special meal every once in awhile, and not over-do it.
New York Strip Steak, Organic & Grass Fed
I can hear you saying it already – Organic costs too much. Yes, it does cost more to buy organic, but the benefits of “cleaner” food (no pesticide chemicals or hormones) will work wonders on your health. The savings will show up in your medical bills. I’m living proof of this. I was at the doctor every month. Since I’ve changed my ways, I can’t remember the last time I was at the doctor. The grass fed, organic beef is higher in omega-3 fatty acids, and lower in cholesterol. It tastes better. The cattle are generally treated more humanely than feed-lot cattle.
Vegetables – Broccoli, Grape Tomatoes, Eggplant
These three, I procured from the farmers market. All pesticide free, though I’m not certain if they are all organic. The beauty of the farmer’s market, is next week I can ask the farmer from the stand that very question, and get an honest answer. Another bonus is the FLAVOR in these veggies. The tomatoes in particular are like nothing you’ve ever tasted if you’ve gotten your tomatoes from the grocery store all your life. I’ve heard that the book, Tomatoland not only touches on the lack of flavor in these beautiful fruits, but also the lack of nutrients, addition of pesticides and herbicides, and really makes you think about where your food comes from. If anybody wants to buy that for me so I can read it for myself, I’d be extremely appreciative!
Mind-blowingly Delicious Steak & Veggies
Published: August 30, 2011
A healthy dinner that is satisfying and waist-line friendly!
1 lb. NY Strip Steak, Organic, Grass Fed, cut into 4 oz portions.
3 C Broccoli, cut into florets
3 C Grape Tomatoes
1 C Japanese Eggplant, cut into half moons
2 Tbsp Olive Oil
1/4 tsp Pepper, fresh cracked
1 tsp Garlic Salt
1/4 C Pepitas
Salt & Pepper for the steak
Preheat the oven to 450 degrees. Generously salt the steaks, and let sit for 30 minutes. While the oven is warming up, and your steaks are “salting”, prepare your veggies and toss them in a large bowl with olive oil, salt, and pepper. Place on a rimmed baking sheet, and roast for 20 minutes. When the steaks have reached their 30 minute soak in salt, rinse them thoroughly in water, and pat them dry with a paper towel. Lightly salt and pepper again, and toss on a screaming hot grill or indoor grill pan for 6-7 minutes each side. For 1+ inch thick steaks, this will give you a solid medium temperature (at least this was the case on my indoor grill pan). Let steak rest for at least 5 minutes. Serve with roasted veggies topped with pepitas, and enjoy!
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
So, after this is all said and done, you may be asking yourself, “Just a 4 ounce steak for dinner?” Well, yes, if you’re trying to lose weight! Steaks always differ, so I cut the steaks accordingly – two 4 ounce steaks for me, and two steaks more than 4 ounces for the hubby; two meals each. One thing that always gets me through meals that I *THINK* aren’t going to be enough, is that I’ll be able to eat sooner! That’s always a plus for me, but I find that I’m always generally satisfied. If I’m not satisfied 2 hours later, I’ll have a piece of fruit to tide me over until the next meal.
I really hope that this post rings a bell with you, dear reader. It’s really at the core of what I believe, and how I’ve been currently living and improving my life. I can only hope that it can do the same for you, and that we can fight the obesity epidemic in our great country!
Do you have any diet tips that have helped you?