Whenever I get a new client and they are a few days “in”, eating a healthy diet and experiencing what it feels like having a significant dose of protein with every meal, sooner or later I will get this question: “But isn’t eating so much protein bad?” I’m not sure where this fear stems from, but I blame the crappy fitness and health industry. No, it isn’t bad for you, quite the opposite is the case, it is healthy! Let me explain why. Continue reading “Protein: Myths and Reality”
Easy peasy meal prep for even the most stressed cooks.
As temperatures get a little lower (which I am extremely happy about), and autumn peeking around the corner, I am in the mood for something different for breakfast. Something warming, comforting and hearty, keeping me satieted many hours. I like my easy cheesecake, but now I’m not cutting anymore and can afford to eat something different. However, even if you are cutting at the moment, this recipe could be for you: you just have to be smart about the cut of meat to use. Continue reading “Breakfast Pulled Beef”
Common myths, misconceptions and frequently asked questions.
Fitness, health and nutrition media is notoriously full of misinformation, misinterpretation and outright lies. Too many interests collide, forming an asteroid field of poor guidelines, health myths and misunderstood science. With this article I want you to be able to filter out this noise and get a better picture of what really matters.
Szechuan Inspired Umami Bomb
I love Szechuan cuisine! There is a nice Szechuan restaurant in Vienna (Meister Xiao – go for it if you are in Vienna!) a couple of minutes away from us and they are serving gorgeous dishes. One of my favourites is mapo tofu: ground beef or pork, silky tofu, black beans and abundant spicy oil made from chili, szechuan pepper and broad bean paste. It’s served with fluffy, delicious, steamed rice. Guess what? It did not fit in my macros 😉 but we had similar ingredients at home and developed the following cut-friendly recipe adding also some more veggies. Give it a try, if you love spicy flavours as we do!
Who doesn’t like a good steak? Letting your inner viking take over and sink you teeth into tender, juicy meat … I’m getting hungry only thinking about it! Most people are afraid to cook steak at home, as it is easy to completely ruin your beloved meat if you are not careful. But don’t give up, once you have mastered a few basics, you can have the perfect steak at home, anytime and in no time.
Easy protein for every day.
Letscho is a popular dish in Austria, originally from Hungary and mainly consists of peppers, tomato and onions. Traditionally it is combined with bacon and served as a main dish, but in Austria it is prepared with even more vegetables and therefore considered a side.
We’ve combined both ways and created a macro-friendly one pot version of this popular dish. Use any lean cut of pork or substitute it with chicken or turkey if you like. I decided to use lard to simulate the bacon which is normally used (together with the smoked paprika) but you can use any cooking fat you have at home.
Prepare all the vegetables and cut them into relatively big chunks.
Put your roasting tray on high heat, add the lard, cut the meat in mouth sized pieces and brown them in your tray. Don’t put too much meat into your tray at once, this will cool down the tray too much and the meat will loose a lot of liquid and won’t get brown. Divide your meat in small batches and brown them one after the other.
Set the meat aside and add the chopped onions. Let them take a little colour, then add the peppers. Let everything cook down a little, then add the eggplants and roast them a little. Add the tomato paste, stir, and let it caramelize. Deglaze the tray with the passata and some water. Season to taste, add your browned pork meat and let everything simmer at low heat until the pork is almost done.
We add the zucchini at the end, as we don’t want them to become too mushy. Let them cook until they are soft.
That is a huge amount of food and you will need a big roasting tray or pot for this. If it is too much for you to handle, cut everything in half to make a smaller amount of food. Leftovers will become even better once you reheat them!
This recipe is a great way to get your protein in! Just 100g have almost 10g of high quality protein. It makes calculating portion size really easy: say you need 50g of protein per meal, so you only need 500g of this one pot stew to be completely covered.
Did you like the recipe or made some adjustments you would like to share? Leave me a like or comment below. Feel free to send this recipe to protein deprived friends and family!
Solving the dilemma of hot summer days and the need for a perfect roast.
I love my sonday roast! I go to the butcher and let him select a nice cut of meat for me and on my way home I plan how I’m going to cook it. A few simple sides to go with it. Most of the time this will be roasted vegetables, since I am addicted to their simplicity and deliciousness. But in the summer times my enthusiasm for sunday roast comes to a halt: it is hot outside and the last thing I want to do is adding heat by roasting something for ours in the oven. But I have found a solution and you will love it!