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I've been having a lovely second-time-around Induction, after the last two years of going through all the rungs of Atkins and then switching for awhile to an isocaloric bodybuilder's diet (which, by the way, sucked rather a lot). Now that my work schedule including two internships that are 200 miles apart has pre-empted my previous hardcore weight lifting/workout schedule, I decided that low carbing once again was the best diet choice for my lifestyle.
I started my first day with venison, since I was just finishing up processing the last of the haunches I'd hung out for dry aging. I enjoyed dry aged deer sirloin steaks seared in cast iron in a coating of cracked black pepper and garlic salt with plenty of fat left on, venison tartare with crushed garlic, olive oil and raw egg yolk, venison and wild boar Italian sausage, with handfuls of raw veggies since I didn't have that much cooking or prep time during a busy day at the zoo.
Day two mostly involved making culinary love to a roast duck, which was served on a bed of arugula with duck drippings for dressing. I also made some venison jerky in the dehydrator out of one dry aged deer quarter, and devilled eggs with homemade spicy mayonnaise and Mount Olive dill pickle cubes.
Day three as an assistant keeper up at the big cat sanctuary, I enjoyed the dry aged beef from the last butchering which I'd left in the freezer. Prime rib is lovely stuff and there was plenty. At this point the appetite suppressing effects of the diet had hit me hard, so I didn't need to eat huge quantities to be quite satisfied, even though I was definitely expending a lot of calories at hard physical labor.
I snacked on raw celery, radishes, and for lunch along with my prime rib I had a lovely salad of romaine lettuce, hardboiled eggs, raw mushrooms, bacon crumbles and a garlic/blue cheese dressing based on homemade mayonnaise. Dinner with the boyfriend back in the city was roast duckling, arugula salad and horseradish cheddar mashed fauxtatoes. The boyfriend was dubious at first about my description of the cauliflower based fauxtatoes, as he is a big connoisseur of mashed potatoes, but he tasted them and pronounced them quite delicious. I concur.
Day four visiting the boyfriend, we had bacon and devilled eggs for breakfast, a lovely thick burger without the bun served over a garden salad for lunch, and thick New York steaks with fauxtatoes and salad for dinner. I do my own butchering and have access to basically unlimited beef and venison, so the meat is the easy part.
The BF is not a cook. To make sure that he is not tempted to go off the diet, I spent the evening pre-prepping various delectables that he can heat and eat with no trouble. I made four kinds of flavored drumsticks - spicy cheddar mustard, blue cheese, garlic butter Parmesan and herb butter Parmesan. The basic breading involved pork rind flour and beaten egg. I sliced jicama, placed it into pre-portioned ziploc bags, and marinated the slices in either a splash of lemon juice and Splenda or cinnamon, heavy cream and a dash of sugar-free caramel syrup. Also prepared in his fridge are sacks of celery sticks, hardboiled eggs, small portion packs of cream cheese and slices of smoked salmon.
I'm having a tremendously good time going back to Induction cooking and eating. I got the usual symptoms of Induction Flu for a bit less than 24 hours on the second day, but woke up on Day Three pretty much past all of that and into the feel-good energy rush of later Induction. I'm looking forward to more delicious cooking and eating now that I'm back on Atkins and off that &^%$@! miserable bodybuilder's diet regimen.
I started my first day with venison, since I was just finishing up processing the last of the haunches I'd hung out for dry aging. I enjoyed dry aged deer sirloin steaks seared in cast iron in a coating of cracked black pepper and garlic salt with plenty of fat left on, venison tartare with crushed garlic, olive oil and raw egg yolk, venison and wild boar Italian sausage, with handfuls of raw veggies since I didn't have that much cooking or prep time during a busy day at the zoo.
Day two mostly involved making culinary love to a roast duck, which was served on a bed of arugula with duck drippings for dressing. I also made some venison jerky in the dehydrator out of one dry aged deer quarter, and devilled eggs with homemade spicy mayonnaise and Mount Olive dill pickle cubes.
Day three as an assistant keeper up at the big cat sanctuary, I enjoyed the dry aged beef from the last butchering which I'd left in the freezer. Prime rib is lovely stuff and there was plenty. At this point the appetite suppressing effects of the diet had hit me hard, so I didn't need to eat huge quantities to be quite satisfied, even though I was definitely expending a lot of calories at hard physical labor.
I snacked on raw celery, radishes, and for lunch along with my prime rib I had a lovely salad of romaine lettuce, hardboiled eggs, raw mushrooms, bacon crumbles and a garlic/blue cheese dressing based on homemade mayonnaise. Dinner with the boyfriend back in the city was roast duckling, arugula salad and horseradish cheddar mashed fauxtatoes. The boyfriend was dubious at first about my description of the cauliflower based fauxtatoes, as he is a big connoisseur of mashed potatoes, but he tasted them and pronounced them quite delicious. I concur.
Day four visiting the boyfriend, we had bacon and devilled eggs for breakfast, a lovely thick burger without the bun served over a garden salad for lunch, and thick New York steaks with fauxtatoes and salad for dinner. I do my own butchering and have access to basically unlimited beef and venison, so the meat is the easy part.
The BF is not a cook. To make sure that he is not tempted to go off the diet, I spent the evening pre-prepping various delectables that he can heat and eat with no trouble. I made four kinds of flavored drumsticks - spicy cheddar mustard, blue cheese, garlic butter Parmesan and herb butter Parmesan. The basic breading involved pork rind flour and beaten egg. I sliced jicama, placed it into pre-portioned ziploc bags, and marinated the slices in either a splash of lemon juice and Splenda or cinnamon, heavy cream and a dash of sugar-free caramel syrup. Also prepared in his fridge are sacks of celery sticks, hardboiled eggs, small portion packs of cream cheese and slices of smoked salmon.
I'm having a tremendously good time going back to Induction cooking and eating. I got the usual symptoms of Induction Flu for a bit less than 24 hours on the second day, but woke up on Day Three pretty much past all of that and into the feel-good energy rush of later Induction. I'm looking forward to more delicious cooking and eating now that I'm back on Atkins and off that &^%$@! miserable bodybuilder's diet regimen.
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