I'm a function-over-form fitness nut who loves good food. I do mathematical programming and modeling to pay the bills, and enjoy the contrast between my work and play.
Sweetbreads. Rich, fatty goodness.
I live alone, so this problem does not happen, however it did when I lived with my parents. Relevant comedy skit by one of the best:
@Ken: that sounds awesome.
I love liver. Aside from the usual suspects(pate, liver and onions, etc.), I like to use liver to bind together meatloaf, make a savory chocolate mousse, as a thickener in sauce. If I'm getting some from my farmer friend, I'll even eat a little bit raw.
Favorite meatloaf base:
1-2 onions, 1 lb ground pork, 1 lb. ground veal, 1 lb calf's liver or grass-fed cow
Order of operations is to sweat the onions, then puree them with liver. Form a loaf with all the meat, and bake.
Unfortunately I don't have measurements for the mousse, but it's basically whipped egg whites and folding in a puree of liver, cocoa powder, and an egg yolk or two, sometimes with a pinch of cayenne. I want to try it with adobo sauce sometime.
My favorite at the moment is the shine coming out of these guys. Their Catdaddy spiced spirit is incredibly unique and dangerously drinkable. The only thing I haven't liked was the lemonade stuff - it tasted too much like that powdered junk.
@annet - I usually go for 2:1 ratio of ground meat: liver, but you can still taste the liver. You could probably also do 3:1 or even 4:1 if you add an egg or two.
When I make meatloaf, I ditch the bread/egg binder and filler combo as well as some of the ground meat for super-nutritious liver. It holds together like nothing else, and I now can get all my vitamin A for the day from a single slice of meatloaf.
I ate something similar not too long ago. I had an unripe banana that was going to go bad before I could eat it (going out of town) and my freezer was full, so I decided to cook it. I made a sauce with PB, sriracha, and a touch of tamari - delicious.
Bacon and eggs. No lie.
Has anyone tried anchovies? The thought just hit me and it sounds delicious n my head.
Cottage Cheese with some nuts, sardines, or fruit
Blend avocado with some yogurt, coconut milk, fruit, or cream and cocoa powder
And pretty much any non-baked eggs. Hardboiled eggs can even be prepared way in advance in giant batches.
I've always wanted to try some with a little miso paste or maybe with a whole shrimp.
@Les: I agree on the GI, and also want to point out the glycemic load as another factor. Interestingly, the GI of whole wheat bread is pretty close to a snickers bar, so too much bread can also pose a problem.
You can also cook your veggies in good fats, like butter and coconut oil. Throw in some more cheeses and other fermented dairy help too. Eggs are also a fantastic source of fats, protein, and nutrients.
I go right to the farm. Nothing better than seeing your dinner before its packaged up.
Fruit is less problematic because the fructose is bound up in the actual fibers and protein of the fruit. Fruit juice, sucrose, HFCS, agave nectar, molassas, etc. don't have that so the fructose hits the liver immediately. If your glycogen isn't depleted from exercise, this will be stored as that belly fat that afflicts so many (visceral fat).
I limit sugar intake by eating more veggies, eggs, and meat.
I usually braise mine with veggies and leave some of the fat on to aid in making the post-braise sauce.
I wish I had a meat grinder, since that sounds like a great idea too.
$40 worth of bacon wrapped shrimp and $10 or brussels sprouts.
Probably tuning in from a streaming service since I don't get TV.
@Lorenzo: It is unfortunate that we need a name for it, but I can hardly blame some people who have been trying to eat well using completely incorrect guidelines from government agencies. Promoting massive quantities of grains, replacing natural animal fats and healthy oils with nasty vegetable and corn oils, limiting dietary cholesterol from healthy foods like eggs, etc. have been repeated long enough and often enough that no one ever bothers to question it.
It's actually a misconception that Paleo is low carb. Low carb works the best for people who are metabolically damaged or have gut issues (e.g. diabetes, ulcerative colitis, etc.), but otherwise carbs are fine. Athletes especially are recommended to carb up as necessary.
What is different is the source of carbs: replace the pasta, grains, and empty starches with sweet potatoes, yams, bananas, squash, berries, and the like.
The diet is really easy to follow. It basically boils down to: eat real food, eat when you are hungry, and get enough sleep. My only caveat is that while the diet allows for eating nuts, it really shouldn't be a mainstay and a lot of people who try the diet go overboard on nuts. Nuts (including chocolate) contain many of the antinutrients that cause inflammation. The other stopper for some people is difficulty in dropping the nasty oils (canola, safflower, peanut, vegetable, etc.) for healthy fats.
Most of the time "hunger" at night is actually thirst (especially if you had a nightcap), so I always grab some water. So far it has worked every time.
Oils and butter. I will not purchase cheap vegetable or seed oils (for rancidity purposes). All my coconut oil is be extra virgin and my butter is from grass-fed cows.
All that food looks amazing. Now if only I had an excuse to go to Cleveland...
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