Beef & Mushrooms Ala Keto... and Lunch @ The Lobster...

Went to Red Lobster today, but it took me forever to order... not a whole lot of choices but shellfish is always amazing. Three kinds of shrimp, a lovely salad (from which I had to extract croutons and carrots - thank god Matt loves extra food) and soda with lemon, which was the highlight of lunch. I've been looking for something to drink without sugar or sugar substitute and this seems to be the winner. I do like Sparkling Ice (which is delicious and no carbs) but I have to take it easy on the sugar subs. I guess they can affect your liver as well... ~sigh~ Anyway, beef champignon tonight for dinner, which was delicious. Walked over 12000 steps today, lost another pound and had the lowest blood sugar I've had in years, so I guess it's all worth it. 

Breakfast: 2 scrambled eggs, 1/2 avocado, 3 pieces of crispy bacon, 2 coffee w/heavy cream - 9 Carbs
Lunch: Shrimp scampi, mini lobster tail, green salad and champagne vinaigrette -  9 carbs
Dinner: Beef champignon, tomato/avocado/cucumber salad (1 cup) - 17 Carbs
Snacks: Hard salami and cream cheese - 1 Carb

Calories: 1089 - Carbs: 33
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Beef Champignon (Serves 4)
1 lbs steak cut into 1" cubes
1 Shallot roughly cut
2 cloves garlic, diced
4 cups large mushrooms - Crimini - cut into bite sized pieces
1/4 Cup Burgundy (or other dark wine)
1/2 tbsp Anchovy Paste
1/2 cup heavy cream
Salt & Pepper
2 tbsp butter
Olive Oil
1/8 cup cream cheese (Optional - if needed to thicken sauce)

In dutch oven, heat up olive oil and brown beef until dark on all sides. Add salt & pepper. Pull out meat from pot and set aside. Melt 1 tbsp of butter in hot pan, put in shallots and garlic in and saute until tender. Deglaze pan with wine. Add Anchovy paste and mix well. Add rest of butter and put in mushrooms to saute. Add salt and pepper to taste. Add heavy cream and stir until well blended. Add meat back in and cook until sauce thickens to wanted consistency. For your non-Keto family, serve over rice. For you enjoy right out of the pot. 

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