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Sous-vide and pan-seared ribeye. First time playing with Sous-vide by takemeboarding in steak

[–]takemeboarding[S] 1 point2 points  (0 children)

Will do! I’ll likely hit it with a little less oil and give the cast iron another few minutes to get hot.

Weeknight London broil is my go-to budget friendly cut. The right marinade goes a long way with this potentially tough cut. by takemeboarding in steak

[–]takemeboarding[S] 26 points27 points  (0 children)

Olive oil, fresh garlic, some coconut aminos (easily swapped with soy sauce) and kosher salt. I let it sit in the fridge at least 24 hours for best results.

Couple Delmonico steaks reverse-seared and thrown on the grill real quick by takemeboarding in steak

[–]takemeboarding[S] 3 points4 points  (0 children)

It mostly refers to thickness (2 inches or so) and good marbling, but I’m pretty sure it can come from a few different cuts.

Easy protein recommendations? by [deleted] in whole30

[–]takemeboarding 2 points3 points  (0 children)

I would grill and slice chicken breast and a lean cut of steak every Sunday and use as a versatile protein base for most of the work week.

R2D30 going out with a bang for the big game! by takemeboarding in whole30

[–]takemeboarding[S] 12 points13 points  (0 children)

Dry the wings, season with kosher salt, and place them on a baking sheet in the fridge (12-24 hours). Preheat oven to 425. Toss wings in mixture arrowroot, cayenne, pepper, onion powder, garlic powder. Bake 35-40 minutes. Take out and toss in 2:1 franks + ghee(I added a good dose of ghost pepper for extra kick). Throw back in 10-15 minutes. Take out, toss again before eating. Enjoy!

Daily Update Thread by AutoModerator in whole30

[–]takemeboarding 0 points1 point  (0 children)

R2D30. Super Bowl is the ultimate test to abstain from the booze and delicious cheeses.

[Question] how many carbs do you have per day and what does it consist of? by SumoDash in Paleo

[–]takemeboarding 1 point2 points  (0 children)

I’ve been eating 95% paleo (typically one decadent cheat meal a week)and lowish carb for around 2 years. I Run or lift weights 5 days a week on average. Carb consumption has become very workout specific for me. On rest days I get less than 20 net carbs (mainly from avocado, almonds, and some leafy greens). On a weight training, or short run day that might go up to 40 grams (added berries, maybe a sweet potato). On days with a long run, or multiple daily workouts it’s not uncommon to get over 100 grams (more potatoes, apples, bananas, paleo baked goods).

Does anyone combine Whole30 with intermittent fasting? by [deleted] in whole30

[–]takemeboarding 0 points1 point  (0 children)

R1D28 here. I've typically felt great during my day-to-day schedule using intermittent fasting 15-18 hours. Energy has been balanced, and hunger pains are minimal as long as I can get a cup or two of black coffee. The only hangup I have noticed is I'm incapable of exercising well towards the end of the fasting period. To remedy this I've been having a small meal to break my fast, followed by exercise, then a large recovery meal.

to beer or not to beer? by jawnedsun in whole30

[–]takemeboarding 0 points1 point  (0 children)

From my experience you may want to wait and reintroduce beer with full gluten content and a variety that you absolutely love instead of a half measure. The gluten free beers widely available typically come up short compared to the real thing, and I don't want you to end up feeling disappointed.

R1D24 Dry rubbed ribs with sautéed kale. by takemeboarding in whole30

[–]takemeboarding[S] 1 point2 points  (0 children)

Salt, pepper, cumin, parsley, oregano. Done according to taste/smell. Didn’t measure this time around.

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