It's no secret that I've tried a variety of ways of eating over the years. In my youth, I was omnivorous; in my early twenties, I went crazy for lentils and had them every day. I think there were a few months in 2016 when I was pure vegan (and gained a ton of weight). Then, in 2018, I tried paleo and keto, and in 2019, I went for the carnivore diet.
Now, don't get me wrong. I freaking love vegetables. I think they're delicious as hell. If I could, I'd eat nothing but lentil stew and oven roasted veggies with avocado salsa for the rest of my life. But I can't. My problem with vegetables is that once I have them, I can't stop eating - and I'll get bloating and gas and body odor and mood issues and weight gain.
That's why beef, eggs, and butter form the majority of what I eat on any given day. I can have small amounts of anything (except soy products and unpasteurized cheese), and I do enjoy a little bit of commercial ice cream here and there (though I prefer to make my own ice cream), but I stay healthy and happy when I have more animal products than other things every day.
For example, yesterday, I had my favorite dish at all meals: my famous beef-egg thingy, which I first shared here in the Christmas calendar of last year. I have since tweaked the recipe a little and included a little autumnal hack to make it extra tasty. Here it is:
RK's staple beef-egg thingy recipe for one, -24 autumn edition:
Ingredients:
- ground beef, amount of choice, anything from 2 oz to 1/2 lb
- 2 eggs
- butter
- a handful of freshly edible mushrooms of choice
Instructions:
- Wash the mushrooms if needed and cook in butter (in a pan, on the stove) for a few minutes (they should begin to shrink as water evaporates).
- Add the beef and cook it with the mushrooms. For extra deliciousness, wait for the Maillard reaction. Set the mixture aside in a bowl.
- Prepare the eggs: break them into a bowl and whisk lightly with a fork until even.
- Make scrambled eggs: melt butter in a pan, add the eggs, and stir gently with a spatula until scrambled. When the eggs are cooked thoroughly, turn off the heat.
- Add the beef-mushroom mixture to the eggs and stir gently.
- Plate and serve with butter.
My personal favorite mushroom is the chanterelle. It's delicious and it's available locally where I live so I use it to make this dish. I recommend it.
RK out (probably to eat this for lunch).
