Welcome back to Mushroom Monday!
After a few months of reading and writing about food, and looking at pictures of food all day, we’ve put on a few pounds. Well, maybe more than a few pounds :(. In any case, it’s time to put an end to it and start undoing the damage.
We’ve both lost substantial amounts of weight before, using a variety of different diets, and we were dreading having to go through any of them again. Especially since we continue to spend our days looking at pictures of and reading and writing about food. Fortunately for us, we ran across the slow carb diet.
This is a diet we feel we can stick to for the following reasons:
- We can have a glass or two of wine every evening.
- There is no calorie counting or portion control.
- There is a one day per week “cheat day,” during which anything goes.
Pretty cool, right?
The catch? except for the cheat day:
- No carbs of any kind, including fruit and starchy vegetables
- No dairy of any kind except cottage cheese
- No artificial sweeteners
And the following will make up our diet:
- Meat (beef, pork, poultry NOT treated with hormones/antibiotics)
- vegetables (except starchy ones)
- Sauerkraut, kimchee
- oil, vinegar, butter
- herbs and spices
- non-creamy, no- or low-sugar salad dressing
- sugar-free salsa
OK, that’s kind of rough. But in the words of Jim Ferris, the diet’s inventor, “this diet is, first and foremost, intended to be effective, not fun. It can be fun with a few tweaks, but that’s not the goal.”
Well, it’s the goal for us. Jim’s done half the work by restricting the ingredients. We will now do the other half and make the tweaks to make this fun and delicious.
In order to accomplish this, we have to deviate from the original diet in one way: whereas the original diet urges us to avoid variety and “eat the same meals over and over again,” we will, at least at first, be varying our meals considerably day to day. If we don’t lose weight after a week, we’ll try a more homogenous approach as originally recommended.
Regardless, we’ve committed to this diet for a month, and we’ll be blogging our progress and our more noteworthy slow carb recipes as we go.
We will, of course, be making extensive use of our water oven and our favorite ingredients. They will be our secret weapons in our battle of the bulge.
Here’s what our typical daily menu will look like:
- Sous-vide scrambled eggs with truffle, parmesan and black garlic seasoning
- Sous-Vide black beans with minced garlic and sage
- Sous-vide mushrooms with Korean black garlic seasoning
- Mixed green salad with almonds, sous-vide chicken and home-made Sriracha vinegarette
- Grass-fed beef sliders between cucumber slices or lettuce wrapped sliders.
- Chuck steak with demi-glace pan sauce
- Mashed cauliflower with hing and Kashmiri saffron curry powder