Anabolic Lifestyle: Coconut Fried Steak, Kale Chips and Oyster Stew
This was by far one of my favorite meals I've every cooked. The only thing better would be to add some sushi and some type of dessert but for those trying to stay low carb this is the way to go.
Coconut Steak:
I took a strip steak (protein for rebuilding and maintaining tissues) and rubbed it with Tony's and No Salt added Cavendars. After letting the steak sit and come to room temperature I pan fried it for 7 minutes each side on a low-medium heat. I then plated it and placed butter, garlic powder, and thyme on top and covered with aluminum foil for 5 minutes to allow it to cook longer and to melt the butter.
Kale Chips:
These are extremely crispy and reminiscent of potato chips except they are low carb! Wash your Kale and pat it dry. Take a pan and coat it with non-stick cooking spray (preferably an olive oil based spray). Place the Kale on the pan and then spray the Kale with the non-stick cooking spray. Sprinkle seat salt (which helps battle adrenal fatigue) and cayenne (capsicum in the cayenne increases the metabolism) on top to taste. Bake at 350 degrees for 10-15 minutes or until desired crispness has been achieved.
Oyster Stew:
This was really easy to make since I already had some bone stock in the fridge that I had previously made. I'll blog about the bone stock later. All I did was saute a 16oz bag of frozen mixed vegetables in extra virgin olive oil (a mono-unsaturated fat which helps decrease iflammation and body fat) for 10 minutes at a medium-high heat. I then added 1 cup of bone stock and brought it to a simmer. I added in a pint of raw oysters and cooked it for 5 minutes. I then pulled it off the heat and let it sit for 5 more minutes. I seasoned the stew with some cajun spices and hot sauce. For those of you that don't like oysters you can easily replace them with your favorite seafood item.
This meal really hit the spot and tasted fantastic. Enjoy and God Bless everyone.
In Christ whom saves,
Rick Haven
