It’s been shown that it’s never too late to start exercising. So I started. It’s been a while now and I was putting the effort in, but I wasn’t seeing much of a difference.
I’ve been working out regularly with dumbbells. I’m eating healthy food and avoiding junk food. I don’t see many muscles, I don’t really even feel that much stronger. But I still keep working at it. I want to build muscle to counter age related muscle loss, boost my metabolism and recover my bone density.
What am I doing wrong? Now I know. Continue reading “Building Muscle”
What is Protein?
Previously, we discussed why protein is important for our metabolism. As promised, we’re going to dive in a little deeper to explore protein and why we should care about it.
Protein is one of the important nutrients our body needs to Continue reading “Protein: Why, How Much and Risks”
Whether you’re a man or woman, one morning you may wake up and think, “Where did my metabolism go?” Has the fire gone out? Is it even possible to get the smoldering ashes to burn again? or is it an inevitable part of aging?
I recently had that conversation with myself. Continue reading “My Smoldering Metabolism…Can the Fire be Stoked?”
Updated June 2018
Sometimes your just need to grab a snack that is quick and easy. It’s not always easy to make it a healthy snack. These are my new favorite snack bars. Continue reading “Product Review: RAW REV Glo Bars”
“You are the salt of the earth. But if the salt loses its saltiness, how can it be made salty again? It is no longer good for anything, except to be thrown out and trampled underfoot.” Matthew 5:13
Beef cubes are browned and cooked in broth. You can cook the beef in water as well, but the broth gives a richer flavor.
The browner the meat, the more flavor your meat and gravy will have. I remember my dad saying it tasted best when my mom burnt the meat.
You need enough stock/broth to cover the meat.
The sauce is generally used as is, but I added gluten-free flour to mine to make it thicker.
Serve over rice, gluten-free noodles, quinoa or potatoes. I usually skip the starch. I just like a little on the side with a salad/vegetable.
- 2T ghee or oil (dairy-free alternative)
- 2 lbs beef cubes, trimmed, cut into about 1″ cubes (grass-fed, organic is best)
- salt and pepper, to taste (to season meat before browning)
- 3 yellow onions, chopped
- 2T paprika
- 1 1/2-2 cups beef stock/broth (can use water as well)
- 1 clove garlic
- 2t salt
- 1/8t pepper
(if you like it spicy, you can add spicier pepper or other spices you like)
- In a large pot heat 1 T butter/oil. Season meat with some salt and pepper, to taste. Add 1/2 of the meat to the pot to brown on high heat. Brown the meat well on all sides. The darker it is the more flavor your gravy will have. Remove meat from pot and repeat with the remaining butter/oil and meat.
- In the same pot on low heat, add the onions and cook until onions are translucent, stirring occasionally.
- Add the meat back to the pot. Add the garlic, paprika and stock/broth. Add enough broth to cover meat. Stir to mix well.
- Cover pot with tight fitting lid. Simmer over low heat about 2 hours. Stir occasionally. Meat should be tender.
- Add salt and pepper to taste. Add any other seasons you would like.
Optional: make thicker gravy, mix 1/2 cup cold water with 1T gluten free flour mix. Stir until dissolved. Slowly pour into the meat while whisking to avoid clumping. Bring back to a boil for a minute or two.
Serve over rice, gluten-free noodles, quinoa or potatoes.
Some of you might fear eating the incredible, edible egg. But recent studies show that eggs are not the evil they once thought they were. Eggs are Continue reading “Have Eggs Been Redeemed?”