I like to eat.
He likes to eat.
I like to cook.
He likes to cook.
I like to eat lots of vegetables and dairy, little fat and no sugar. He likes to eat lots of grains, sugar and fat (but lucky for me – also vegetables, dairy, meats and all the healthy stuff).
I like to eat every few hours a small nutritious meal.
He likes to eat three big nutritious meals a day.
And we like to eat together.
It’s complicated to untangle the mess at first, but after a month of trial and error, I’m getting a hang of it. I’m now adjusting my meals to a “social schedule”. This means eating less often, but still never letting myself get too hungry, and concentrating on sharing and cherishing. It’s starting to become loads of fun walking around the market and planning the meals together, as well as making near-scientific experiments in the kitchen. Our favorite pastime at the moment is making cottage cheese and yogurt at home, as well as baking gluten-(and rice)free cakes.
As for normal meals, we have accepted that we don’t need to eat the same things. When I munch on boiled cauliflower (my big love and his big enemy) as a side to beef, he can easily down a kilo of spaghetti (his big love and my big enemy). Eventually the last 1/3 of any big steak travels from my plate to his on most occasions. I call it a balanced way of eating, distributed over two people across the week. Hehehe.
Roasted vegetables is a way of meeting on the common ground: it’s much less carbs than grains, no gluten and plenty of vitamins, plus enough fat from olive oil to fill your body’s needs. There’s no need to be afraid of a bit of olive oil if the rest of the dish is composed of lean beef and vegetables. It won’t make you fat and used moderately, will actually help you burn more fat. Beef itself is such a heavy protein load that you’re guaranteed to stay full. Combined with the high carnitine content, a good bloody beefsteak is a fat burning cocktail as good as any sports shake.
Beef & Roasted Roots:
2 big parsnips
1/2 big sweet potato
2x150g lean beef steak
salt and black pepper
Roughly slice a few parsnips and some sweet potato. Lay them on an oven dish, sprinkle with olive oil, salt and pepper. Roast at 220C for about 40 minutes or until soft. About 10 minutes before the roots are cooked, slap the beefsteaks between them and cook together until the meat is ready. If you like your steak crispy outside, fry it on the pan at high heat: few minutes each side is enough.
Posted on April 7th, 2012 by triinukene
Filed under: recipe