I wrote up a description of this meal and somehow forgot to take a picture of it! So you have a picture of my kitty instead; she eats a carnivore diet. 😉
- 1 lb ribeye (bought for guest who got sick and cancelled)
- 1/4 cup avocado oil/
- 1 lb baby bok choy (given to me)
- 1 lb Great Value sugar snap pea stirfry (from a friend who goes to Walmart)
- ginger powder
- garlic powder
- 8 medium eggs
- 1/4 cup tamari
So I had this stuff and the bok choy needed to be cooked so I thawed the steak, cut it up, and stirfried it in avocado oil.
Once cooked I pushed it to the sides and added the bok choy, and after a few minutes, pushed it to the side and added the frozen veggies.
They took a while to thaw then cook, and meanwhile I beat the eggs in a bowl with the soy sauce. Once the frozen veggies thawed, I sprinkled some ginger and garlic powder in the middle of the pan, turned the heat down, then stirred in the eggs (for extra protein).
This made two ENORMOUS servings, more work than the RBS, but in a similar vein – loads of veggies. I did the math, and this was 2 servings at 28g carb (10g fiber, so net 18g), 87g protein, 63g fat, 1018 calories (I’ve been aiming at higher protein/lower fat lately).
